Last week was an incredible week.  I often say how grateful I am for this life I live and it is nothing but the truth.  Rhubarb Apple crisp is a way to celebrate good things, happy times, and the start of a birthday week full of good food, family, and more Rhubarb Apple crisp.

Last week was Brian’s birthday.  I celebrate a birthday week, not just one day.  I enjoy them because it was the day you were born, without that, naturally, you would not be here.  That is cause for celebration.  It doesn’t mean lavish gifts every year, but I do make a thing of birthdays.  It started last Monday, his birthday was Wednesday, with a Rhubarb Apple crisp, fish tacos, and Brussels sprouts.  Weird huh?  The rest of the week was filled with angel food cake, Philly cheese steaks, so weird because I have never made them or been requested to make them, and of course a traditional carne asada plate dinner to end the week of celebrations.  Many cups of coffee, salad, and fruit in between said meals.

As you may know, he has been going to school full time and working full time.  Not much time for us.  But is has only made us more solid, trusting, and good.  It takes a certain sort of relationship, and strength to go through this type of change.  This all hinges on less neediness, more trust, and independence.  Luckily for both of us, we were this way prior to meeting, naturally we worked.  So through this challenging point in our lives together I do my best to be there for him, and him for me.  Although we don’t see each other very often, I make sure to say often, very often, how awesome we are, how awesome he is to me.  No joke, I will send him texts saying how awesome he is, and we are together.  It makes me laugh.

Brian is simply amazing.  There are not too many people like him in this world, I am sure of it.  His strength, persistence  and calm amazes me.  He not only gets straight A’s in every single one of his classes, but he retains all of the information given to him, and can talk to anyone about it in the way where that individual can understand what he is explaining.  An expert or novice will learn from him.  He posses a calm that many would love to have, and work on having throughout their lives.  He is strong, a true man.  He can build, AND design you a website, then turn around to build me a beautiful, large kitchen storage/herb garden table.  He is known in the web world as a Unicorn.  A rare person who understand development of a website, and design of the website.  It is a unique quality that translates into every facet of his life.  This was something I admired from the moment we got to know one another.  A jack of all trades, but unlike the saying, he masters them, and moves along to learn more.  Something more to be admired.  He was the top ten Master Certified Systems Technician at Mercedes, won that award.  But will still tell you it was top sixteen, he was top ten.  I saw the list when we visited Florida for his award ceremony.  Yet left that craft to work on another.  There is so much in store for his life, never ending sponge of knowledge.

Like last week, where I shared how bad ass I felt about myself.  I feel equally bad ass about Brian.  I admire him and I respect him immensely.  He is a truly unique individual.  He is quiet, much more than me, humble, and amazing.  This is for him.  I will shout his praises, he won’t have to, I’ll tell the world how amazing he is.  He may laugh and kill me, but I don’t care.  Because when you are that awesome, I want to share it with you.

This is my life, even just a corner of it, it is full of awesome people I cherish.  I only allow awesome people in anymore.  Life is too short, not to be picky about the relationships I put energy into.  This is one that just works for us.

As for food, well, this is an wonderful recipe to share with your loved ones.  It is one of those desserts that warms your heart and your belly.  Full of happiness and joy.  Yup, it’s one of those.  So simple to make, your family will love you!

Serves: 6-8

Ingredients:

2 cups large dice rhubard

2 cups large dice apple, I used Fuji

1 clementine zested and juiced

1/4 cup ll purpose flour

1/4 teaspoon salt

2 tablespoons sugar, I use organic cane sugar, reduce amount to 1 tbsp if using white sugar

Topping/Crisp:

1/2 cup all purpose flour

1/2 cup cold unsalted butter cubed

1/4 cup brown sugar

1 cup oats

1/8 teaspoon salt

Cream:

1 cup whipping cream

2 teaspoon finely chopped fresh mint leaves

1 teaspoon of clementine juice, about 2 small clemetines

2 teaspoons zest clementine, about 2 small clemetines

PREHEAT OVEN 400 DEGREES

Method:

TIP:  Place the bowl and whisk you will be using for making the cream in the freezer or refrigerator.

1.  For the fruit filling, place 1/4 cup flour, 1/4 teaspoon salt, and 1 tablespoon sugar in a bowl with the rhubarb and apple.  Toss together to combine.  Place the mixture in a 10 inch cast iron skillet, or pyrex dish.

2.  In a separate bowl,  Combine the brown sugar with 1/2 cup flour, using your fingers rub the butter and sugar together until small pieces are formed. Work quickly so the butter does not melt. If it gets too warm, place the bowl in the freezer for a few minutes.  Remove and finish.  Add the salt, and oatmeal, and mix to combine.  Sprinkle the topping evenly on the fruit mixture.  Place in oven, bake for 40-45 minutes, or until the top is golden brown.

3.  While the crisp is baking, place the cream in the bowl of stand mixer fitted with whisk attachment or use a hand mixer with whisk attachment.  Whip the cream until soft peaks, start on medium for a few seconds, then turn to high for 1 minute.  Add sugar, salt, zest, and juice.  Whip on high until stiff peaks are formed.  You will know they are stiff by taking the whisk off the attachment  turn upside down.  Is the cream peak standing right side up on its own without falling over?  That is ready!

TIP:  Do not over whip the cream, if you do, it will look lumpy and curdled.  This is not desirable for the perfect whipped cream, but not to worry.  It is a quick fix, add a small amount of cream to the over whipped cream, and whip on medium until combined and a stiff peak.  Obviously avoid this, but in case it happens, this is a fix that can work in a pinch if you can’t redo the batch.

Serve a piece of warm crisp with a dollop of cream and ENJOY!

A great way to use Spring asparagus and get tons of protein. This is last years recipe I thought needed some love this year. Enjoy!

Original Post:
Happy Spring my friends, it’s sixty degrees here today. Bring the new season in with fresh, easy, healthy, seasonal veggies! I am a fan of quinoa. I have always been a fan of grains and things of the grainy nature. I love brown rice, barley, and quinoa! I also like the word, and how versatile of food it is. Not to mention it is the only complete protein of its kind out in the world, and it has been around for a long time, like ancient people ate it. And they kind of knew stuff about stuff, so I am a fan of that. Like chocolate, ya, they knew about that, and look where chocolate is now folks. So if they liked it, it is most likely good for us, and we should eat it. I eat it cold, hot, for lunch, dinner, breakfast, and with all sorts of things in it. You can make it as light or hearty as you want, that part is up to you. So lets see what I came up with today!

Serves: 4

Ingredients:

1 cup quinoa

2 cup stock or water

1 bunch asparagus (snap off the ends with your hands, then snap the whole thing in half)

1 tbsp good olive oil

1/2 lemon zested and juiced

1/2 cup chopped dried figs or any other dried fruit you like or have around

1/2 cup goat cheese

1 tbsp fresh chopped cilantro or parsley

salt and pepper to taste

To Do:

1. In medium pot place the quinoa and stock/water, and 1 tsp of salt, stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, turn off heat, and let stand for 5 minutes. Taste to see if it needs more salt. If so, adjust seasoning by adding more salt now.

2. While your quinoa is cooking get a separate saute pan add 1 tsp of olive oil over medium heat. Once the pan is warm, add the asparagus, sprinkle with a pinch of salt and pepper. Toss to coat with the olive oil. Cook for 1o-15 minutes or until al dente, stirring occasionally.

3. Add the figs, lemon zest, lemon juice, 1 tsp pepper, and 2 tsp olive oil to the quinoa and fluff it up with a fork.

4. Serve the quinoa with sprinkles of goat cheese, cilantro or parsley, and top off with the asparagus.

BON APPETIT!

I can honestly say that the last few months of my life has been insanity. Insane in many good ways, and yes, I am exhausted, with a full heart and ready for whatever comes my way. I feel like a bad ass, I often feel this way, but now more than ever. I am usually a humble person, but I have been through a lot and have accomplished so much recently that I have to pat myself on the back and then share with all of you! All too often we don’t place enough importance, or greatness on an achievement or goal we have reached. It is not a trait to be admired in our society, we are supposed to be humble, and lay low, or we may be seen to have an huge ego. As I was visiting family and I was honestly boasting about my accomplishments, all I am doing, have done, and have in store for my future, they chuckled and said my ego was too big for the room. They opened the door, jokingly. I continued boasting, because I hardly ever do, it still felt good. It may sound “bad”, but I have worked my ass off to get to where I am, and I did it all by myself. No one held my hand, I did it all. I had and continue to have to support of my teachers, mentors, family, friends, and boyfriend of course. Their support helps and drives me, but I have had to dig deep to get to where I am today. And I did it, so yes, I am very proud of myself. And I am ok with all of it.

I haven’t even had a moment to write about my last quarter in culinary school where I took Food Service Financial Management, and Asian Cuisine. I will update that soon enough.

The Food Blogger Bake Sale was a success, check out the post here!

I graduated a few weeks ago with high honors, and it felt good, very good. But a few days after I graduated my Mama got a call for a last minute cancellation for her back surgery, so off I went. I did get to enjoy my graduation with my family, go to the beach, several beautiful dinners, and sunsets. I did relish. Yet I feel like I want more, most likely because of the few weeks of madness!

Off I went to Sacramento for my Mamas surgery, it went very well, and she is cured! I am happy to see her walking and being herself again, she is obviously in so much pain still, from the actual surgery but the old pain is gone. I have my Mama back, it’s been a while, I am grateful. I was in Sacramento for two weeks, which was so nice to see my family and friends for that time. But after two weeks of taking care of Mama, I made my way to Southern California for The Big Travelling Potluck in Temecula.

Week three, wow! It was a unique, filling, amazing experience and it needs its own post, so I won’t go into details. From afar I was putting together the Food Blogger Bake Sale for No Kid Hungry. Then I was in Orange County visiting my older brother, his wife, and my niece to end this trip with my family.

I was gone for three weeks and it is good to be home. Bitter sweet at best, as I miss my family so much. But I have my little family here with me, Brian, and the kitties. We all missed each other so very much. My heart is full, my belly too. I have come home with many ideas, a full calendar, and so much to look forward to, it will be awesome!

For now, this is my life, and update of sorts…

A trick for pasta, especially when you are making a simple sauce with olive oil, and lemon, is saving some of the water where the pasta was cooked. It is great for flavor, and thickening a simple sauce. I reserve a cup or two anytime I cook pasta, so I can adjust my sauce if needed. It is better than using plain water.

Servings: 6-8

Ingredients:

1 lb pasta

2 chicken sausages already cooked, cut into small pieces, you could also use leftover chicken (optional)

1 bunch of kale, stem removed and torn into medium pieces

2 cups button mushrooms medium chop

2 red bell peppers

¼ cup good olive oil

¼ cup water from pasta cooking

¼ cup fresh grated parmegianno regiano

Salt and pepper

1 tablespoon fresh squeezed lemon juice

1/4 cup fresh chopped flat leaf Parsley

Method:

1. Cook pasta as package states. Remove pasta from pasta water and reserve ¼ cup of pasta water for sauce.

2. While the pasta is cooking, heat a few tablespoons of olive oil over medium heat in a large pot or Dutch oven. If using sausage, add it now and cook on medium heat for 5 minutes. Place the mushrooms and peppers in the pot, sprinkle 1/8 teaspoon of salt and a pepper on them. Sauté for 3 minutes over medium low heat, add the kale and stir. Add the rest of the olive oil, and ½ teaspoon of salt and a ¼ teaspoon of pepper. Add the pasta water to the pasta, using a spoon, scrape the bottom of the pan. Add the pasta and stir to combine.

3. Add the lemon juice, and the Parm Reg cheese, stir to combine. Taste, does it need salt or pepper, if so, add a pinch at a time until it is well seasoned. Add the fresh chopped parsley, stir to combine. Serve warm.

BON APPETIT!

What a whirlwind, beautiful get together for all of us at the bake sale. I could not have been happier to spend the day with some awesome food people on a sunny Portland afternoon making money for No Kid Hungry, and help end childhood hunger in The U.S. What a pleasure. Each person brought some amazing goodies to the table, so to speak and they sold so well. We made over $700 in sales and online donations are still coming in, but we are over $800 total, so far. Which is great, I am grateful.

Here are some photos of the day!

Instagram style of course…

A huge thank you to all of you who baked, cooked, and came out to buy and support this wonderful charity. I am grateful for all of you and your generosity.

I am happy to announce that I will be hosting this years Food Blogger Bake Sale again in Portland, Oregon. So get your wallets out, all proceeds go to Share Our Strength, No Kid Hungry to help end child hunger right here in The United States.

There will be a WHOLE FOODS gift certificate available when you enter the awesome raffle!

WHEN: MAY 4TH

WHERE: Oregon Historical Society’s outdoor plaza, across the street from Portland Art Museum, map link

Oregon Historical Society
1200 SW Park Avenue
Portland, OR 97205

TIME: 10 AM- SOLD OUT

WHAT & WHO:

This year I have enlisted the amazing food blogging community in Portland to bake, can, pickle, and share their amazing goodies for the sale. There will be an assortment of sweet, and savory treats to fill you bellies with happiness and your heart with joy that you just did your part to help this amazing cause. So please join us in this awesome event, stop by say hello, take some photos, tweet, and be merry! What’s even cooler, we will have VEGAN & GLUTEN FREE GOODS!

Me: Chocolate Croissants

Rebekah from PDXfoodlove: Banana Bread

Brandie from Spoon and Saucer: Gluten Free Goodies

Lindsay from Rosemarried: TBA

Mary from Mary Eats: Vegan Cookies and a gift certificate from WHOLE FOODS!

Kusuma from Ruchikala: Artisan Breads, Naans, and Curries in mason jars

Jenni from Chocolate Karats: Gluten Free goodies

Priyanka from Cook with Avial: Cupcakes

Michelle from Hummingbird High: Mini Lemon Tarts, Homemade Oreos, Chocolate Truffles

Cheri Held a friend from Culinary School: Cupcakes and Cake Pops, Haban-yango (MangoHabanero), Choco-Nana (Chocolate-Banana), Raspberry Lemonade, Banana Split

Sala from Veggie Belly: Savory Samosa and Lentil Soup Mix in a jar

Jenni from A Well Crafted Party: TBA

Ashley my neighbor: macaroons

Jen from Tanas Treats: Pup Cakes, amazing treats for our doggies friends

If you cannot make it to the bake sale itself, I have made it easy to donate to this great cause. Just click on this link, and it will redirect you to the Food Blogger Bake Sale for Portland, where you can make a donation online directly to Share Our Strength. Your generosity means so much to me, and all of us!

Check out some Facebook pages and sites for more information about our sale, where the money goes, and great Portland Organizations to help end childhood hunger.

Bake Sale for No Kid Hungry

Share Our Strength Taste of the Nation Portland

Partners for a Hungry Free Oregon

The Giving Table

I made this meal for $4, for a family of four.  The recipe is very adaptable, and is a great place to start for a simple baked chicken.  A blank canvas, yet also delicious just as it is, simple.  Baked chicken thighs $2, apple celery salad $1.00, and brown rice $1.00.

The average working family on SNAP has about $4 per day per person to eat.  $1.25 per meal per person needs creativity and time effective to get a healthful meal and balanced meal.  That leaves processed foods as choices that people make to be able to afford food and be quick and easy.  This country has steered us towards that type of eating.  And everyone is to blame for this.  But we can change, we can make a difference.  It takes people to stand up for what they believe is right, and to do the right thing takes a voice and some courage.  That is what The Giving Table has done for all of us bloggers.  She has created a platform and is working with Share Our Strength to have our voices be heard.  Because frankly, I am sick of this being a problem in our country.  The land of prosperity and possibilities should not have a food problem like it does right now.

It’s quite simple, make a meal for four people that is healthy, and balanced for $4.  That is the challenge Americans are faced with on a daily basis.  This is what I came up with…

Here are some links to for more information, education, and above all action!  Sign this letter, call to action, to have your voice heard.  It takes a few minutes and DOES make a difference.  Right now there are over two hundred bloggers taking time out of their busy days to write these posts in hope to make a difference.  It can start with a letter to congress…

 Letter to Congress: Call to Action

Hunger in America Education

A Place at the Table is a film recently made to help educate us on this subject. It is a must watch.

You can watch the film online through Amazon, iTunes, or find a theater near you.

I shop for rice, grains, and beans in the bulk section of grocery stores.  It makes it more affordable and can mix and match grains and beans for maximum nutrition.

 Ingredients:

2 lb chicken thighs, bone in and skin on

1 tablesppon olive oil

1/8 teaspoon each salt and pepper

Method:

PREHEAT OVEN TO 400 DEGREES

1.  Rinse chicken thighs under cold water, and pat dry with a paper towel.  In a cast iron pan, pyrex, or any oven safe vessel place the chicken thighs and drizzle the olive oil to coat. Using about 1 tablespoon for all of the chicken.  Take a pinch of salt, about 1/8 teaspoon, and sprinkle over the chicken.  Next, do the same with 1/8 teaspoon of black pepper.

2.  Place the chicken in the oven and cook for 20 minutes at 400 degrees.  After 20 minutes lower the temperature to 375 degrees and cook for 20 minutes.  When the chicken is done, the juices should run clear when poked with a knife.  Chicken thighs should be cooked to 170 degrees when checked with a thermometer.  Make sure not to hit the bone when checking the temp.  Go for the center of the thigh, with the most amount of heat for the most accurate temperature reading.  For the best crispy skin, turn the oven off and turn the broil on high, cook the chicken for 5 minutes under the broiler.  Remove and serve.

Adapting recipe:  You can use different seasonings on this chicken to adjust flavor.  For example use turmeric, ginger, paprika  or garlic.  Add lime juice/zest, or lemon juice/zest.  If you have any questions let me know, I am here to help!

Serve with Apple Celery Salad and simple brown rice.

I am happy to say Senator across the U.S. were tweeting, and emailing us, and me personally for this call to action.  We made some noise in the New York Times, Huffington Post, and all over local new channels.  This is just the beginning.  Please do your part!

Just one way to look at it, the face of food stamps, SNAP, is changing and has been since the downfall of our economy in the past several years. Many hardworking, employed individuals, and families have had to rely on our government for help to feed their families. After all it is their fault we are in this situation anyhow. The stereotypes that people once had about those on food stamps no longer holds true for the most part. A working class family of five is having a harder time feeding their family partly because of lost hours at work, low wages compared to higher food costs, and general lack of work due to outsourcing. There are many factors that are facing the American population that the general public is not considering when thinking about the face of food stamps. Finding affordable, healthy ways to eat is important to help people on a tight food budget.

Food deserts. Places in large cities like, New York, where families have no access to fresh fruits and vegetables for miles. Meaning many dollars are spent to get on a bus or train to go get food. How is that possible in The U.S.? No fresh fruit or vegetables to feed the children of this nation. It is so true.

We have a voice, as with anything. If you don’t like something that is going on, say something I do. You can write a letter to congress, it takes five minutes at most. You can start a bake sale to help raise money, you can volunteer at a food bank. Educate yourself and other on the issues at hand.

Call to action link

Hunger in America Educational Information

A Place at the Table is a film recently made to help educate us on this subject. It is a must watch.

You can watch the film online through Amazon, iTunes, or find a theater near you.

The statistics are out there, families on food stamps or SNAP spend a total of $4 on a meal for their family. $4, CAN YOU DO THAT? The way I eat, it is very difficult. I will be making a series of food over the next week of affordable dinners. This the side dish to what will be dinner on Monday April 8th.

This is an adaptable recipe depending on what ingredients are in the house. The juice of the apple is sweet, so the honey is optional. And if there is no oil in the house, it is a good and healthy way to get fruits and veggies in for the day.

Serves: 6

Ingredients:

3 cups celery chopped, 1/4 in thick, whole stalk, leaves included

3 cups apple chopped, 1/4-1/2 inch pieces, whatever is on sale or in season

1 teaspoon lemon or any citrus, the remaining juice can be squeezed out, saved for other dishes or frozen for later use.

2 teaspoons olive oil, optional

1 teaspoon honey, optional

1/2 teaspoon salt

1/4 teaspoon pepper

Method:

1. Combine the chopped celery and apples in a bowl with salt and pepper. Squeeze 2 teaspoons of citrus on celery and apple. Toss to combine. Drizzle 1 teaspoon of honey if using, and 2 teaspoons of oil over, toss to combine.  Serve cold.

As most of you know, I just graduated from Culinary school!  Hence the repost, and less posts.  Forgive me, I’ll be back to normal soon.  But I am giving myself time to re coop, hibernate, hike, relax, and take a moment to soak it all in.  I’ll share it all with you soon enough.  Till then, here is a favorite cabbage recipe of mine, it is so easy and tasty.  Enjoy!

Original:

Earlier this year, in January, to be exact, Brian’s brother took us to a German restaurant in our area.  I like German food, I like all food, let’s be real.  We tried all sorts of delicious Brats, veggies, and shared so we could try a little of everything.  Sometimes that is the way to go.  When the brats and cabbage arrived, I saw this gorgeous purple color, and went for it straight off.  I could not get enough, I ate almost all of it, the boys liked it, but I LOVED it.  So naturally I ate it all.  Of course, I am sitting there saying, “I can totally make this at home, duh.”  That is exactly what I did that week in January, and pretty much ever since.  I am just now sharing it with you, and there is a good reason for it.  When I make this, it is a quick kind of a thing.  And I eat it all before I get to the photo, so I apologize for hoarding the cabbage recipe this long.  Here it is, make it, eat it, love it.  Plus it is super simple, and flavorful.

Serves: me or 8

Ingredients:

2 lbs purple cabbage chopped thinly 1/4-1/2 inch thick

2 tbsp butter

1/2 cup white balsamic vinegar or balsamic vinegar (whatever you have on hand)

1/3 cup turbindo sugar (a little less if you use white sugar)

salt and pepper

How:

1.  In a dutch oven or large pot, melt the butter over medium low heat.  Add the cabbage, vinegar, and sugar, 1/2 tsp salt, and a pinch fresh ground black pepper.  Stir to combine.  Allow the cabbage to wilt a little, stir.  Cover pot and cook for 30 minutes.  Stir occasionally.

2.  Remove lid after 30 minutes, and allow the liquid to reduce by 1/2.  About 15 minutes.  Taste.  How is the seasoning?  Need more salt or pepper, add a small pinch of each until it’s perfect!

3.  Eat.

ENJOY!!!

Same goes for juicing your citrus. If you know you are unable to use your fruits, juice them, put them in a zip lock bag, or freezer friendly container, and throw them in the freezer. When you are craving, lets say, lemon poppy seed muffins, take out the container, let thaw all of the way, use what you need, and put it back in the freezer. Voila, you saved money, time, and did not waste a perfectly good item.

That is all…

Have a great day!

Recently I was asked by Latina Blogger Connect and Kikkoman to develop a recipe using one of their products. I gladly accepted the invite, as I have used Kikkoman for many years and I do think some of their products can be used in so many different ways. I got to thinking how to use these products, I chose soy sauce. I use it all of the time, and being in my Asian class right now, I have been using it even more lately. But I wanted to challenge myself a bit, and think more Mexican foods with the soy. Seeing as I was working with Latina Bloggers. I immediately came to the fish taco. I am an avid fish taco affciaonado so it was a fairly natural thought for me. This is my version of a super simple fish taco. I used the soy in different ways to season the fish and the sauce.

Soy is used to season or salt many dishes in Asian cuisine, as with fish sauce and lime. They don’t always reach for the salt in every dish, yet in order to build flavor they use soy. That is where I am going with this fish taco. I obviously wanted to use usual local and seasonal products for this challenge. So I was talking to OM Seafood about their shellfish and Dave from OM sent me to Newmans Fish Market inside City Market in the Pearl District of Portland. I chose to go with a sustainable and in season Petrale Sole. Did you know fish and shellfish are seasonal? It is pretty cool stuff, you can check out Monterrey Bay Aquariums app or website called, Seafood Watch, for information pertaining to over fished, seasonal, and sustainable healthy fish. I purchased fresh fish brought in from the Washington coast this morning only a couple of hours away. It was excellent, fresh, and perfect for my fish tacos. The sweetness of the fish really shined with the saltiness of the soy. Paired with the tanginess of the yogurt and crunchiness of the cabbage, this is an all around tasty balanced taco.

This recipe is simple, quick, easy, and healthy.

I worked with Spanish Kikkoman and Latina Bloggers Connect on this post. This is a compensated post but all of the opinions and recipe development are ALL my own.

Servings: 12 mini tacos

Time: 30 minutes

Ingredients:

1 lb Petrale Sole or any other white fish in season

1/4 cup split up Kikkoman soy sauce, 1 1/2 tablespoons for the sauce, the rest for marinating the fish

3 tablespoons olive oil or grape seed oil

4 cups thinly sliced purple cabbage

1 cup greek yogurt

12 mini tortillas, 24 if you enjoy doubling up on tortillas for each taco, traditional Mexican

Method:

1. Place the fish fillets in a bowl with soy sauce. Marinate while prepping the cabbage, and sauce. Mix the 1 1/2 tablespoon soy sauce into the yogurt. Take 1/2 of the sauce and set aside for serving. Place the thinly sliced cabbage in the remaining yogurt sauce. Toss to combine. Set side.

2. Place the olive oil/grape seed oil in a large pan over medium heat. Once the oil is shiny and the pan is hot, place the fish fillets in the pan, lower the heat to medium low. Do not over crowd, cook about 3 fillets at a time. Cook for about 3-4 minutes, using a fish spatula or spatula flip the fish gently. Cook for about 3-4 minutes. Once all of the fish is cooked, lower the heat to low.

3. Place the tortillas in the pan in one layer to heat them for about 2 minutes on each side. Take the warm tortilla, place a small filet on the tortilla, put a teaspoon or so of yogurt sauce on the fillet, then add a small spoonful of the cabbage. Serve hot!

I also serve this meal family style. I warm the tortillas and place them in a tortilla warmer or use a bowl lined with clean dish towels to keep the tortillas warm. Serve the cabbage and salsa in bowls, and the fish in a container with a lid to keep warm. Make each taco as you go. Serve this meal with a salad, beans, and or rice.

ENJOY!!!