It's been a while since J and I have gotten into any major cooking endeavors and I've had a chance to post while the memory is still fresh. Tonight, as a nice homely activity after a busy weekend and a long Monday, we made fish tacos. Very simple, but brilliant: J made the guacamole (hers is awesome) and a nicely-spiced black bean, onion, garlic, cilantro, roasted red pepper, and leftover rice concoction. In the meantime, I pan-fried some super-fresh and wonderful tilapia. I gave it a light coating of spiced flour, and managed to get it nice and golden but not too greasy. Fecked all that into tortillas with a little salsa (the weakest link--it was from a jar) and some sour cream for me, and we ate ourselves silly.
While I'm catching up on food blogging: last week I made some granola with cashews and dried mango, and we hoovered that up in record time. When I get a chance, this week's batch will involve dried banana and perhaps candied ginger.
In other news, Maddie the Kitty is getting more active and trimmer every day. Today J caught her on top of the fridge--someplace she had never been in this apartment, as far as we know--and I spotted her leaping in the air after a moth.
4 comments:
Hey -- can J handle yogurt? Alton Brown was talking about lactose intolerance on his show a while back (he's lactose intolerant himself), and he demonstrated how the lactobacilli in yogurt basically digest the lactose for you. That would be a fine sour cream surrogate. You'd have to make sure it had an active culture. Maybe make your own?...
The tacos sound wonderful. Might have to make that happen soon.
Hmm, we'll have to try that! Although making our own yoghurt sounds like a little much of an endeavor just now....
I was also thinking you could make paneer out of yogurt instead of milk -- just throw your pint of Stoneyfield Farm into a colander lined with a few layers of cheesecloth (or paper coffee filters) and let it drain. Probably would taste better than making it with milk too.
Did I ever message you with my fish phyllo thingamajig recipe? Goes something like this:
-Broiled tilapia (or similar)
-Mashed potato (I like the baby confetti spuds you can get down here at Trader Joe's
-crumbled queso fresco
-sauteed onion, scallion, or shallot
-pinches o' salt, pepper, parsley, thyme, and cayenne
Mash everything together and triangle-fold teaspoonfuls into 1.5"-or-so strips of phyllo. Bake at 400 for 15-18 minutes.. Can also freeze and bake a couple minutes longer (pop them straight in from freezer - no need to thaw). Mmmmmmm....
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