Thai Fish Tacos with Peanut Sauce and Carrot Slaw

Last Saturday night, I somehow found myself home alone, with no men-folk to feed or fuss over, no daughters to hang out with, and no girlfriends to rehash our lives with over coffee, so....I decided to take myself out for dinner and a movie. 

I checked out the movie listings and spied the new Robert Downey Jr. movie, The Judge, was playing at a downtown theater. Perfect! Robert Duvall was also on the ticket, along with Billy Bob Thornton, so it had to be good. Of course, I could just judge that for myself, now, couldn't I? (he he).

Dinner first. What was nearby? Oh, just my personal favorite, Splash Cafe. Its a local eatery that specializes in clam chowder, fish n chips, and burgers, but they also bake breads and pastries, and their lunchtime combo of a half sandwich and cup of chowder is hard to beat for under $10 (or over $10, for that matter). But fish tacos were on special this night for $2 apiece, with a small bread bowl of chowder for another $5. Perfect for my solo date night with myself. They offered the tacos in their original, Baja or Thai styles...Thai??? Sounds great!

What I got was tender, grilled chunks of cod served on two corn tortillas with cabbage, shredded carrots, diced green onions, strips of red bell pepper, and leaves of basil and cilantro, all drizzled with a spicy Thai peanut sauce that made me lick my lips, my fingers, and my paper basket liner. I would definately be ordering these tacos again, but better yet, I could try to recreate it at home! 

Then I went to the theater and cried through most of the movie, with some intermittent laughter at the surprises woven into the lovely human interactions. Romance, struggle, laughter, redemption...everything I look for in a movie. I thought it was a well done movie and enjoyed it all the way through the last of the credits. In all, a great date night.

So on Monday night, when my hub had returned from the car races and our roommate and our son would be home for the evening as well, I made this:

I had some Sand Sole from our SLO Veg delivery that had been put in the freezer for just this occasion. Thin, white fish filets that I coated in seasoned flour and pan fried in butter until the coating was crisp and the fish was flakey. I was out of cabbage, so I lined the heated tortllas with butter lettuce and layered on a carrot slaw that I had mixed with a couple of tablespoons of sesame-ginger dressing right out of the bottle. I searched the refrigerator's vegetable bins for slaw additions: I chopped up some green onions, red bell peppers, basil and cilantro leaves and added a dash of celery seed, which was the roommate's idea. He has some pretty good food instincts, for a guy. I made my own peanut sauce, however, using a cup of peanut butter, some soy sauce, fish sauce, lime juice, sweet chili sauce, Siracha sauce, garlic, ginger, and brown sugar. I could have made my own slaw dressing with sesame oil, ginger and rice vinegar, but I think I mentioned that I was out of rice vinegar. Could've used white vinegar, I guess, but I had the bottled stuff. I think you can follow heating the tortillas, mixing up a carrot slaw with anything else you have in the frig and pan-frying some fish filets, but here is the recipe for a wonderful, finger-licking and versatile, no-cook Thai peanut sauce. 

Thai Peanut Sauce

INGREDIENTS:

1 1/2 cups creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons fresh lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon Siracha sauce

1 tablespoon sweet chili sauce

1 tablespoon minced fresh ginger root

2 cloves garlic, minced

1 tablespoon brown sugar

1/4 cup chopped fresh cilantro

DIRECTIONS:

1. In a blender, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving

(I am using the leftover peanut sauce on some Thai chicken and noodles tonight. Just cooking some pasta, browning chunks of chicken breast, and mixing it all together with the peanut sauce. Might add some leftover green beans, too.)

Lemony Chicken infused with Herbs

I recently upgraded my phone and Verizon was running a special where you could get an Elipsis tablet for free with the phone purchase. Of course, the tablet is connected to a phone number, and they charge you $10 a month for access, but hey! I can take it anywhere, access my "What's in the Box?" blog, and keep on writing about good food. That's a win-win, huh? I hope : )   So anyway, I got two of them, one for me and one for the hub, who would have been monopolizing my tablet had I not gotten one for him.

The coolest thing about my tablet is the keyboard, which works on Bluetooth. Its the case and keyboard all in one. I can sit here on my bed and blog...heavenly! When I am done typing, I can pop the tablet out of the case and lie back and surf the internet. I would say this is going to be worth $10 a month.

Back to the point, today I am baking some chicken for our dinner tonight. I am doing it early, before the house gets too hot. I will be working nightshift tonight, so mine is going to be portable, while leaving some good stuff for the hub. We are trying to eat clean and exercise according to Bill Phillips Health for Life plan. Sensible eating: healthy carbs high in fiber, low fat, lean protein, no sugar. Eating carbs and protein in combination, like eggs and a cup of oatmeal. Twelve week program: Exercise six days a week with three strength training days and three cardio days. Today is the leg workout. I figured I would cook first, take a nap, and exercise this afternoon. Then I can come home, shower, and get ready for work. But for now, while the chicken bakes, I blog...

I first coated the four chicken breasts in olive oil, then squeezed in about 4 small lemons that our friend got from his tree. I added a Rancher's seasoning blend of salt, pepper, and garlic. I let it all marinate for about 20 minutes, then put the chicken into a glass baking dish. I left the lemon halves in the dish, added some sliced white onions, and layered the top with sliced garden tomatoes, springs of rosemary and basil. The tomatoes, rosemary, and corn all came in our box from SLO Veg. I know it sure smells good when baking!

I let it bake for 40 minutes in a 375 degree oven. I will take one of the small breasts in my tupperware container to work, along with some boiled corn-on-the-cob that I plan to cut off the cob, and some rice. I should have made brown rice, but I already had some left over white rice. Not quite on the plan, but I hate to throw out food. I think I will make a batch of brown rice and freeze it just to have on hand for lunches in the future.

Well, chicken is out and cooling, as is the corn. I think I will take my nap, then go get some exercise!

Penne with Pesto alla Trapanese

Almonds and tomatoes! Blend that into a fresh pesto for a quick pasta meal that is low in calories, yet hearty and delicious.

I found this recipe in a magazine a couple of years ago. Actually, I think I found it in Men's Health Magazine, one of my husband's favorites. The recipe comes from a Lidia Bastianich, host of Lidia's Italy. I have never seen the show, but she is quoted in the magazine article as saying, "This recipe brings me back to Sicily and the friend who taught me this new version of pesto with almonds. It's quick, simple and easy to clean up!" It sounded like the perfect weeknight meals I could make in minutes, and I loved it from the very first go.

You know, I think I will look Lidia up on the internet. Maybe I should start watching her show if it is still on... Okay, I am reading her bio now. http://www.pbs.org/food/chefs/lidia-bastianich/ I guess she is pretty reknown...I feel like I have been living under a rock now or something. She has a major NYC restaurant with her son and rock star chef Mario Batali as partners, plus she has jars of pasta sauce for sale with her picture on it and all. I really need to get out more. Sigh!!!

Now that I have some lovely tomatoes (Roma, cherry & red) from SLO Veg and all the other required fresh ingredients, I am thinking about this pesto. The key is to blend, pour onto hot pasta, and eat...no waiting. That's Pesto alla Trapanese at its best! Its gonna be our workout night go-to dinner.

Tonight I also cooked some opah fish seasoned with lemon pepper and coarse sea salt in butter and served it alongside the pesto pasta, which was linguine, not penne. Tomatoes, garlic, parmesan cheese and fish... I'd say that's about as Mediterranean as it gets!

Pesto with Pesto alla Trapanese

3/4 lb. penne rigate pasta
1/2 lb. cherry tomatoes, very ripe and sweet
8 large, fresh basil leaves
2 Tbsp. unsalted roasted almonds
1 large garlic clove, crushed and peeled
1/4 tsp. crushed red pepper
1/4 tsp. sea salt
1/4 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese

1. Cook pasta according to package directions until al dente.
2. While pasta cooks, rinse the tomatoes and basil and pat dry.
3. Place the tomatoes in a blender or food processor, followed by the basil, almonds, garlic, red pepper flakes, and salt. Blend for a minute or more into a fine puree; scrape down the bowl and blend again if any large pieces are left.
4. With the machine still running, add the olive oil in a steady steam to emulsify into a thick paste.
5. Scrape the pesto into a big bowl. Drop drained pasta onto the pesto. Toss quickly to coat the pasta, sprinkle on cheese, and toss again. Serve immediately in bowls.

Bottom of the Barrel Pasta

It's the night before delivery day from SLO Veg, and I need something yummy for dinner. Let's see, I have onions: red, yellow, and a leek. I think I will go with the leek. There is corn on the cob that I thought Lee would boil the other night, but he didn't. Also, the basil, cilantro and flat-leafed parsely that I had stored in a plastic tub were still crisp. That, and some purple cabbage are all the fresh vegetables I have in my frig right now. Tomorrow's delivery of vegetables and fruit will be just in the nick of time. 

Angel hair Pasta with Shrimp

1/2 pound shrimp, peeled and precooked
1 leek
4 basil leaves
3 sprigs Italian flat-leafed parsley
1 jar prepared Alfredo sauce
7 oz. Angel hair pasta

Bring pasta water to a boil and add salt. Put the pasta on and cook for about 8-10 minutes, until al dente. Meanwhile, saute the sliced leeks in butter for a few minutes, then add the shrimp and heat through. Pour in a jar of prepared Alfredo sauce and season with chopped fresh basil and parsley. Serve over pasta. Add a sprinkle of parmesan cheese, if desired.

Creamy Tomato Penne with Shrimp

I saw this recipe on the Pioneer Woman's website and just had to have it! In a premeditated move, I bought two bags of frozen shrimp when I made a pit stop at Trader Joe's the other day--one bag for this dish, and one for something else later, or sooner!

My two grand-nieces were spending the week with me and they both are Food Network junkies! They like to cook and bake and try new foods, which I think is pretty rare in teenagers, but I love it! The best part is that they have been trained to clean up after, too! So my niece Savvy was telling me some of her favorite dishes to make were Creamy Tomato Tortellini and Abondigas soup and spaghetti (you put Siracha in it!). I would say she has a pretty sophisticated palate.

We got that lovely purple basil in our SLO Veg box last week, and I stored it in the frig in a plastic dish with a paper towel to absorb moisture. It has kept pretty well, but I need to use it up and I can add it to this dish! Savvy and I (acting as Sous chef) started the water for the penne, then proceeded to saute the onion and garlic in butter and oil. The shrimp were already cook, tails removed, so all I had to do was rinse them and chop them up. We added the wine, let it cook down, then added the tomato sauce and cream. After a few minutes of simmering, the shrimp went into the pool along with the basil and parsley and some salt and pepper. Meanwhile, Birdy had buttered a loaf of sourdough bread and spread fresh minced garlic on top of it and we had it toasting in the oven. We also had cauliflower roasting in the oven and it was just about done, nicely browned on the edges. Lee cleared off the dining room table so we could all sit down and have a delicious family meal. Everybody got their beverages and the feast began!

Creamy Tomato Penne with Shrimp, or Penne a la Betsy, as Ree calls it!

Recipe from Ree Drummond of Pioneer Woman

Penne a la Betsy

Print Recipe

Ingredients

• 3/4 pounds Penne Pasta
• 1 pound Shrimp
• 3 Tablespoons Butter
• 3 Tablespoons Olive Oil
• 1 whole Onion (small)
• 2 cloves Garlic
• 1/2 cup White Wine, Or To Taste
• 1 can Tomato Sauce (8 Oz)
• 1 cup Heavy Cream
• Fresh Parsley, to taste
• Fresh Basil - To Taste
• Salt To Taste
• Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.
Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.
Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.
Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs
http://thepioneerwoman.com/cooking/2007/09/penne_a_la_betsy/

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Here is another recipe from SLO Veg:

Roasted Cauliflower with Kalamata Vinaigrette (Cauliflower) 

yield: Makes 4 (side dish) servings 

active time: 20 min 

total time: 35 min 

Cutting cauliflower into thick, meaty slices, core and all, is a neat trick. 

So is roasting it, which brings out the best in this vegetable, caramelizing its 

edges and playing up its nuttiness. A briny olive vinaigrette adds just the right 

sharp-savory note. 
 
Ingredients:
1 (2 1/2-to 3-pounds) head cauliflower 
1/4 cup extra-virgin olive oil, divided 
1 small garlic clove 
1 to 2 tablespoons fresh lemon juice (to taste) 
1/4 cup pitted Kalamata olives, finely chopped 

Preparation: Preheat oven to 450°F with rack in lower third. Cut cauliflower lengthwise into 3/4-inch-thick slices. Put in a large 4-sided sheet pan and toss with 2 tablespoon oil and 1/2 teaspoon each of salt and pepper. Roast, turning once or twice, until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash garlic to a paste with a pinch of salt, then whisk together with lemon juice, remaining 2 tablespoons oil, olives, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Serve cauliflower drizzled with Kalamata vinaigrette. 
 

Bruschetta with Purple Basil

Had to make a little snack...basil-tomato bruschetta. Sourdough bread...gotta make it on sourdough. Sourdough spritzed with olive oil and rubbed with a garlic clove. Toasted. Smeared with Parmesan-cottage cheese and topped with a slice of tomato...fresh, vine-ripened tomato. With basil, purple if you can get it. I did. It came in the box from SLO Veg this week. I am in heaven!

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BASIL-TOMATO-CHEESE BRUSCHETTA

1 cup cottage cheese

1/2 cup Parmesan cheese

1/2 tsp salt

1/4 tsp pepper

1 tsp lemon zest

3-4 basil leaves, diced fine

garlic cloves, halved

olive oil

6-8 slices of sourdough bread

In a food chopper or processor, blend cottage cheese, Parmesan cheese, salt, pepper, lemon zest and basil until smooth. Spritz one side of bread lightly with olive oil and rub with a garlic clove. Toast until lightly browned. Spread with cottage cheese mixture. Top with a slice of tomato and sprig of basil. Enjoy!

What is that bunch of purple stuff?

Okay, I am intrigued...what is that aromatic purple stuff? Just unpacked the box and it hit me like a hurricane. Purple Basil! Wow. I can't wait to cook something using that! Honey, we are having bruschetta tonight...tomato and basil bruchetta! Hurry home!!!

 

Fruit, Vegetable, Herb, and Juice List for 07/08/2013 - 07/12/2013 THIS WEEK'S TOTE INCLUDES:

New Item: Spring Lettuce (Red/Green Deer Tongue, Red/Green Butter Leaf, Tropicana, and Merlot), New Item: White/Purple Cauliflower, Corn on the Cob, Red or Tri-Colored Radishes, Cucumbers, Red Beets, Vine Ripened Tomatoes, "Organic" Purple or Lemon Basil, "Organic" Lavender, Honey Dew, "Crimson Glow" Red Pluots, and White Peaches 

THIS WEEK'S RECIPES (http://www.sloveg.com/recipes.cfm):
Beet Salad with Goat Cheese; Spring Green Salad with Lemony Vinaigrette; Roasted Cauliflower with Kalamata Vinaigrette - very delish!; Cauliflower Goat Cheese Gratin; Corn and Black Bean Salad with Basil-Lime Vinaigrette; Chili-Lime Corn on the Cob; Corn, Avocado, and Tomato Salad; Kickn' Chipotle Fried Chicken Tenders with Cool Cucumber Salad; Spicy Tuna Roll with Cucumbers; Seared Scallops with Pineapple-Cucumber Salad; Beet Chips with Curried Sour Cream; Beets with Chive Cream; Grilled Flank Steak with Sautéed Beet Greens and Creamy Horseradish Beets; Basil Pesto; Corn and Asparagus with Basil; Prosciutto and Melon; Margarita Melon Salad; Fresh Peach Chutney; Peaches in Ginger Syrup; Peach-Blackberry Pie; Fresh Lemon and Lavender Ice Cream; Lavender Short Bread; Lavender Mustard

THIS WEEK'S LOCAL FARMERS:
Bautista Farms, Bell Farms, Pepper Creek Family Farms, The Fruit Factory , Wind Dance Farms

BASIL! Bruschetta and Grilled Basil Chicken

I did the olive oil and garlic thing and toasted the bread, then spread on some farmer's cheese mixed with basil, topped it with a salted tomato and heated it all up for another 5 minutes. So fresh and hot and delicious!

What's for dinner tonight? Hmmm...I have a loaf of sourdough sliced bread and some chicken breasts in the freezer, I have cheese (provolone slices), and I have TOMATOES and fresh BASIL! That'll work. Yeah Baby!

Okay, so I planned to make the recipe below, but then I discovered the provolone had disappeared! (That happens...) So I found my recipe for Tomato-Basil Bruschetta with a farmer's cheese mix from Bobby Flay's collection. I have several binders full of recipes I really like that I have found online and this is one I always go to. I will share both recipes, Bobby's and SLO Veg's. Oh, and I didn't really have any farmer's cheese on hand, but I did have some Mexican Ranchero cheese. Kind of soft and a little crumbly...it will work!

We munched on this appetizer while enjoying a beer and talking out the day. Then I cooked the chicken and steamed the vegetables. They were simply cut up vegies (broccoli, carrots, sweet peppers, green onion) with a sprig of lemon basil on top, steamed in the microwave in Lee's steamer thingy and topped with some butter and coarse salt. I think we ate dinner around 9 pm....sigh! The chicken was really, really good, by the way.

Note: Lee and I met in 2005. When I got him, he had some cooking utensils: a garlic press, a microwave steamer, a crock pot, an Oster Kitchen Center and four...count 'em, four! pizza cutters. Also a bunch of dull knives. I still want a new set of kitchen knives. I love that he had the Oster thing, because I had one in years past and burnt the motor up...twice, or maybe three times.

http://www.foodnetwork.com/recipes/bobby-flay/black-pepper-basil-farmers-cheese-bruschetta-with-tomato-recipe/index.html

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Recipes from SLO Veg


Baked Caprese Salad (Roma Tomatoes/Basil ) 

Servings: 10-12 Appetizer's Level: Easy  Cook Time: 25 Min

Ingredients
1 loaf baguette, cut into 1/2-inch 
  thick slices (about 30 to 36 slices) 
1/4 cup extra-virgin olive oil 
Salt and freshly ground black pepper 
5 Roma tomatoes, sliced 
1 1/4 pounds fresh mozzarella, sliced 
1 bunch fresh basil leaves, stemmed 

Directions: Preheat the oven to 450 degrees F. Arrange the sliced baguette bread on a baking sheet. Brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Remove from the oven. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top each slice of tomato with a slice of mozzarella and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes. Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve.

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Basil Grilled Chicken (Basil) 

Servings: 4 Level: Easy  Cook Time: 20 Minutes
Ingredients:

3/4 teaspoon coarsely ground black pepper 
4 skinned chicken breast halves 
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves 
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature 
1 tablespoon grated Parmesan 
1/4 teaspoon garlic powder 
1/8 teaspoon salt 
1/8 teaspoon pepper 
Fresh basil springs, optional 

Directions: Prepare charcoal grill. Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside. Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture. Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.  

I decided to pound the chicken breasts into a flatter filet so they would cook faster and more evenly. Turned out good!