Mango Vanilla Halibut

Last year for Christmas I received the new Giada cookbook "Feel Good Food". The recipes to me are very California inspired with its' use of light proteins, smoothies, grains, and veggies--which we really enjoy.

This recipe caught my eye with its' sauce made with mango, vanilla, & ginger! It sounded tropical and could immediately take you into vacation mode. Recipe calls for mahimahi or halibut, but thinking any white fish will do. 

Verdict--the sauce was unique and very good, but had a hard time using it all. I used some in iced tea, which was great. I also thought it would be good with some vodka as a martini or with greek yogurt for breakfast. I prefer a mango salsa with fish, but would happily eat this!

Mahimahi w/ mango vanilla sauce

Sauce Ingredients

1 mango, peeled & cut into cubes (could use frozen, but thaw first)

1/2 cup of oj

1/4 of water

1.5 TB of fresh grated ginger

1/2 tea salt

1/2 tea black pepper

1 vanilla bean

Fish Ingredients

1 TB olive oil

4 4 oz of mahimahi or halibut (1 inch thick)

Salt & pepper to taste

For the sauce:

- In blender add mango, oj, water, ginger, salt & pepper, then blend until smooth

- Take the vanilla bean and cut with knife the long way, then take the back of the knife and scrape of the inside on the pod into the pan. Also, put vanilla half into the pan as well.

- Place the blended ingredients into sauce pan on medium heat and bring to simmer for 6 minutes, stirring periodically. 

- Remove from heat and discard vanilla pods

For the fish:

- Use a non-stick skillet and heat on medium-high heat 

- Pat fish dry with paper towel, then add salt & pepper to both sides

- Add oil to pan once hot, then add fish, and cook 6 minutes per side

Lavash Pizza

This was a quick lunch I put together over the weekend! One reason I really like the show Chopped is because home cooks are faced with the same challenge of, "What meal can I make out of these ingredients I already have in my fridge?"

One ingredient I find very versatile and low carb is Lavash bread, which sells at Trader Joe's. I've filed the lavash w/ a curry chicken salad, egg salad, grilled chicken, ham & cheese, and herbed cream cheese w/ bell peppers... so many options! 

This pizza could have been bbq chicken, veggie, or meatball, but I had pesto, basil, & tomato, which was delicious. 

Verdict--definitely keeping lavash in my fridge for more creations.

Lavash Pizza

Ingredients 

1 sheet of lavash

2 TB of pesto

1/4 cup shredded mozzarella

1 tomato finely sliced
red pepper flakes to taste

shreaded basil garish

Directions:

- Pre-heat oven to 400 degrees

- Put a piece of tin foil on a cookie sheet, place the lavash on it, spread pesto over it, add cheese, red pepper flakes, and tomatoes on top. 

- Put in over for approx. 7 mins or until golden and crispy!

- Cut the pizza and sprinkle with fresh basil

Galette

I've been wanting to make a Galette, which is a flat free form pie. You take pie dough, fill with fresh or thawed frozen fruit, with some sugar, corn starch, citrus zest, then lightly fold in the edges. The outcome is a rustic and very tasty desert.

I've made two recently--one fig and one strawberry. I preferred the strawberry, but honestly they both were great and would be excited to try different fruit in it too.

The verdict: would definitely keep making this recipe, it was easy, good use of extra fruit, and tasty!

 

 

Strawberry Galette

(served 4-6)

 

Ingredients:

1 pre-made pie dough defrosted (TJ's, 2 in box)

1 lb Strawberry's (washed and cut in half)

4 Tablespoons cornstarch

3 Tablespoons brown sugar

pitch of salt

1/ Tablespoon orange zest

1 Tablespoon heavy cream or egg white to brush crust

 

Directions:

-Defrost one pie dough

-Wash & cut fruit, put in bowl w/ cornstarch, zest, sugar, and salt, then mix

-Unroll pie dough and place mixture in center with a 2.5 inch boarder. If the dough cracks, that is okay, just use your fingers and make it one again.

-Fold over pie dough over fruit, leaving the center exposed

-Brush crush with either heavy cream or beat egg whites to give the crust a nice sheen and color.

-Cook for 25 minutes or until golden edges and the fruit is bubbling.

-Let cool and enjoy!

Brownies

One beautiful cooking book we received as a wedding present was the "Newlywed Cookbook" by Sarah Copeland. The recipe photos are stunning, straight forward recipes, and a lot of them are made for two portions! Would recommend giving this book as a nice bridal shower gift or wedding present, it really had beautiful stories written in it of how cooking for someone can show your love, which is a philosophy of mine.

One recipe that caught my eye was brownies made from scratch. The best part is you usually already have all these ingredients at home, so when you have this chocolate craving, it can be easily satisfied! The hardest part of this recipe, is letting them cool, so you can easily cut them out of the pan. They taste the best after they cooled in the freezer, giving them more of a chewy consistency.  The brownies are more cake like and fluffy, but would be best freezed and used as a base for an ice cream pie.

Verdict--would make again if I had a crazy chocolate craving and it was late at home, but I prefer the pre-made mix in the box! They were really good once in the freezer

Brownies

Ingredients:

10 TBSP unsalted butter

1 cup sugar

1 tsp vanilla extract

2 large eggs, chilled

1/2 cup of coca powder

1/2 cp of all purpose/plain flour

1 pinch of salt

Directions:

-Pre-heat oven to 325 and butter 8 in x 8 in glass pan, then line w/ parchment paper, then butter the paper

-Cream butter and sugar together w/ electric mixer, then add vanilla & the eggs, mix.

-Once combined, add the rest of the ingredients and mix.

-Cook mixture in greased glass pan for 30-35 minutes or until the toothpick comes out clean

-Let cool before cutting the brownies into squares