Something yummy…

February 11th, 2010

Oh, Valentine’s is coming and the food blog world has been struck with lots and lots of hearts, chocolate and other ways to woo your sweetie.  I must say my two favorite posts lately have been a bit unconventional… not that I don’t love pink, hearts and an excuse to eat way too much chocolate but I also like to be a little different…

For Chris’s Kitchen of Love event focusing on aphrodisiacs, I’m submitting this amazing corn-meal crusted lime tilapia with a coconut-mango-ginger risotto.  I was inspired by this, this, and this.  Ginger and Garlic are apparently aphrodisiacs… I think the texture and flavor of the mango and coconut would be a very romantic meal…  It was really delicious!  One of my favorite meals this year!

Corn-Meal Crusted Seared Lime Tilapia
1 garlic clove, crushed
2 in. piece ginger, sliced
1 tablespoon olive oil
1 tablespoon lime juice
1-2 fillets of tilapia
1/2 cup cornmeal
1 egg

1. Marinade the tilapia in the garlic, ginger, lime juice, and olive oil for about an hour.
2. Beat the egg and dip the tilapia into it.
3. Dip into the corn meal so that it is well covered.
4. Sear the tilapia over medium high heat until cooked through. About 5 minutes on both sides.

Coconut- Mango- Ginger Risotto
1 cup jasmine rice
1 can, coconut milk (13.5 oz)
chicken broth (about 3 cups but more if necessary)
1 mango, cut into cubes
2 green onions, sliced
2 garlic cloves, chopped
1 tablespoon butter

1. In a frying pan, heat the butter and cook the garlic until tender about a minute or two. (next time I would like to try a little of fresh sliced ginger at this step).
2. Brown the rice for a minute and then add the coconut milk. Cook until all the liquid has been absorbed.
3. Add 1/2 cup of chicken broth at a time, bringing to a simmer, until the broth is absorbed.
4. Continue until the rice is tender and cooked through.
5. Remove from the heat, stir in the mango and green onions (you may want a little more green onion). Season with pepper and salt.

Leftovers:  I made fish sandwiches with the leftover tilapia.  With the risotto, I quickly sunny-side fried an egg and ate it with the risotto.  The yolk and the rice was very good!

One of those days…

January 18th, 2010

Ah Monday… of the second week of class… so much to do… I came home needing something warm, comforting and filling…

Inspired by Smitten Kitchen and Use Real Butter…I looked in the pantry and came up with my own quick tomato sauce… served over tortellini… it was pretty delicious!  Now… back to work!

My Quick Tomato Sauce

1 garlic clove, sliced
1/2 onion, chopped
1/2 tomato, chopped
1 cup tomato sauce, canned
1/2 cup water
1 Tbs butter
1 Tbs olive oil
1 tea Italian Seasoning
salt & pepper

1. Put butter and olive oil in a sauce pan, saute the garlic and onions.
2. Add the chopped tomatoes, tomato sauce and water.
3. Sprinkle with Italian Seasoning, salt and pepper (Go light on the salt as the sauce may already have some).
4. Simmer for 20 minutes until it thickens.

Trying something new…

January 16th, 2010

In keeping with my culinary new year’s resolutions, I tried my hand at making Chicken Tikka Masala… which is on the Omnivore’s 100 list… notice the new cute little link on the left hand side that will take you to my updated list so you can see my progress… another new thing I learned to do in my never ending quest to understand html code…

The Tikka Masala was a lot of fun to make… my apartment smelled deliciously of all the spices… it was easier than expected. I used the recipe from Saveur… I followed it almost perfectly except for the coriander and cumin seeds. I used about 1/2 teaspoon of coriander powder and 1/4 teaspoon of cumin powder instead… The dish turned out great and I’ve been consuming leftovers for most of my meals…

P.S. For another version, check out Joelen‘s… something about great minds…