Fish Tacos

Summer should be just around the corner. Just a couple months, and who knows how many more snow dumps to go. Are tacos a summer food? For some reason whenever anyone says "fish tacos" I envision summer, or maybe I envision sunny California, because so many people talk about the amazing fish tacos in California. Whatever the case, I've never had fish tacos. And today there were tortillas, and breaded fish; my version of a fish taco was born. These aren't your Tex-Mex flour tortillas; these are legit corn flour, handmade, warm and soft corn flour tortillas (naturally gluten free!), like your grandma used to make (at least mine did, before she handed the torch over to my mother). Perhaps in the future I'll elaborate on the tortilla-making process, but for now: Fish Tacos.

Fish Tacos

You'll need:
Panko crusted fish fillets (I had snapper on hand)
Corn flour tortillas (they're these thin little ones) or flour tortillas (6 or so)
Moro Salsa
Sour cream (or if you can get your hands on some crema, but this is a bit more, indulgent, shall we say)

To make the fish: 
1 large egg, lightly beaten 
coarse salt and ground pepper 
2 cups panko 
1 tablespoon garlic powder 
2 tablespoons olive oil 
500-600 grams snapper fillets, cut into wide strips 

1. Preheat oven to 475 F and line two baking sheets with aluminum foil.
2.  Place egg in a wide shallow bowl and season with salt and pepper. In another bowl, combine panko, garlic powder, and oil. Dip the fish into egg, shake off the excess, then dip it into the panko mixture, pressing it so the crumbs adhere. This could get a bit messy. Place breaded fish onto prepared baking sheets.
3. Pop in the oven and bake until lightly browned, about 12 to 15 minutes.

To make the salsa:
3 tomatoes (I used some lovely yellow heirlooms), chopped
1 yellow bell pepper, chopped
1 cup moro (blood orange) orange juice
1/4 cup cilantro, finely chopped
pinch of salt
pinch of pepper 

Put all the ingredients into a medium sized bowl, and stir together. Cover and refrigerate until you're ready to use.

Take your tortilla, and place the fish fillet on top, then add some salsa. Add some salt to the sour cream; a pinch to taste. Add a dollop of sour cream to the top of your taco and chow down :)

If you want a completely gluten free dinner option, substitute panko crumbs with rice Chex that have been through the food processor. Gluten free Chex crumbs :)

Power Breakfast: Quinoa

Quinoa came onto the scene a couple of years ago; back then I thought it was pronounced "quin-Oh-ah" and I wasn't all that interested in all the hype. Two or so years later, I now know it's "queen-wah" and it's a staple in my cupboards. I'm usually late to the party, but at least I get there :p It's not just a fad food; this ancient grain is not only an excellent source of fibre, it's also a complete source of protein (it has a full set of essential amino acids). Who would've though that one little grain could pack such a powerful punch?

Quinoa Breakfast Bowl (from Glow Magazine, September 2011)

1/2 cup red or white quinoa
1 1/4 cups almond milk
pinch of salt

Add ins: Go crazy! Vanilla, cinnamon, maple syrup, agave syrup, fruit preserves, nuts, chopped berries. 

Stir together the quinoa and the almond milk in a medium saucepan. Add the pinch of salt, stir and bring to a boil. Let it simmer 10-15 minutes, just until the milk is absorbed.  I happen to enjoy it with a touch of cinnamon and maple syrup, garnished with some slices almonds.

Source: Glow Magazine, September 2011.
 

Cherry Cheesecake

1-1/2 cups  graham cracker crumbs

3 tbsp  sugar

1/3 cup  butter, melted

4 packages  cream cheese, softened

1 cup  sugar

1 tsp.  vanilla

4 eggs

1 can cherry preserves

 

1. Heat oven to 325°F.
2. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3. BEAT cream cheese, 1 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. BAKE 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.