Without Further Ado…

February 16th, 2010

… I would like to present my Food Blogging Mentees…

Dot of Foodcent’s hails from lovely Colorado. She graces us with product reviews, food savings tips and some recipes, while ultimately keeping in mind the goal of eating healthy and loving yourself.

Ashley of Smashedpotatoe, a recent college grad, loves pumpkin, baking to de-stress, cooking and Wordless Wednesdays.

I will be mentoring them for the next couple months as part of Adopt-A-Blogger #4 (yes, apparently, I’ve been doing this enough to mentor). So please, jump on over to their blogs and welcome them into the food blogging family…

Carrot-Ginger Soup
(idea from here)

2 garlic cloves, smashed
1 small onion, chopped
2 in. ginger, fresh and chopped
1 tablespoon olive oil
12 oz. bag frozen carrots
3 cups chicken broth

In a stock pot, heat the olive oil. Saute the onion until soft. Add the ginger and garlic for about a minute. Put in the frozen carrots and the chicken broth. Bring the broth to a boil. Boil until tender. In batches, puree until fine in a food processor. Be careful because hot liquid can expand in the food processor (and I’ve read, even explode!). Or use an immersion blender (Thanks, Mom!). Serve with some goat cheese and good bread.

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!

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…