Tag: Cabbage

Fish Tacos and How to Use a Fillet Knife

This month, Zwilling sent me a fun challenge: use a fillet knife.  June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!

 

 

Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.

 

You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!

 

This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.

 

Ingredients:

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • the zest of one lime
  • the juice of one lime
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon  paprika
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds white fish (I used 3 branzino)
  • 1 teaspoon olive oil
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)
  • 1/2 cup chopped red onion

Continue reading Fish Tacos and How to Use a Fillet Knife

Fish Tacos with Lime-Cilantro Crema

It’s funny how you can go years, even decades, thinking that you don’t like a certain food only to find you can’t get enough of it when you’re older. Fish tacos is one of those foods for me. They pack a ton of flavor but are a healthier option than other proteins (as long as the fish isn’t fried, that is). I also love how quickly you can cook them up, perfect for a weeknight dinner! Cooking Light always has the best taco recipes so I naturally went in search of a fish taco recipe there. I found this recipe in the myrecipes.com new cookbook: Myrecipes’ America’s Favorite Food Cookbook, which you can win by entering below!

 

 

Ingredients

Crema:

  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fat-free mayonnaise
  • 3 tablespoons reduced-fat sour cream
  • 1 teaspoon grated lime rind  (I just used the zest of one lime)
  • 1 1/2 teaspoons fresh lime juice (I used the juice of one lime)
  • 1/4 teaspoon salt
  • 1 garlic clove, minced

Tacos:

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 1/2 pounds red snapper fillets
  • Cooking spray
  • 8 (6-inch) corn tortillas
  • 2 cups shredded cabbage (or romaine lettuce)

Continue reading Fish Tacos with Lime-Cilantro Crema

Korean-Style Beef Tacos

Tacos are one of my go-to’s for a quick weeknight meal. However, there’s only so many nights you can make traditional tacos before you start craving some new flavors. Cooking Light’s Korean-Style Beef Tacos sounded like the best of both worlds: a quick meal with new spices. I ended up changing the method of cooking, but the ingredients remained the same. Cooking Light suggested topping the tacos with a Quick Pickled Cabbage as well, so I’ve included that below. This recipe does require you to marinate the beef for an hour, so plan accordingly. To make it a quick meal, you could also just marinate the meat overnight.
  Ingredients for the tacos:
  • 1/3 cup sugar
  • 5 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons chile paste (such as sambal oelek)
  • the juice of 2 limes
  • 1 tablespoon dark sesame oil
  • 4 garlic cloves, minced
  • 12 ounces flank steak, sliced against the grain into thin strips
  • Salt, to taste
  • Cooking spray
  • 8 (6-inch) tortillas
  • 3 tablespoons sliced green onions
  Ingredients for the cabbage:
  • 1 head of napa cabbage, chopped
  • 2 garlic cloves, crushed
  • 1/2 cup rice vinegar
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon sugar
  • 2 teaspoons chile paste

Continue reading Korean-Style Beef Tacos

Kara Age Scallop Salad with Honey Lime Dressing

A while back, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix and make these wonderful Kara-Age Popcorn Shrimp. The box came with two bags of Kara-Age seasoning and I’ve been holding on to it waiting for the perfect recipe to use it. I found a recipe for a Seared Scallop Salad that sounded wonderful by itself, but I thought the Kara-Age would be an awesome addition, so here is my recipe for Kara Age Scallop Salad with Honey Lime Dressing!
Ingredients for the Honey-Lime Dressing:
The juice of 3 limes
5 teaspoons honey
1 tablespoon rice vinegar
Salt, to taste
Ingredients for the Scallop Salad:
2 tablespoons peanut oil
2 lbs dry sea scallops
1 packet of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix
1 bag of mixed greens (I used a baby spring mix)
2 cups chopped vegetables of your choice

So,  I’m having a busy week, which means I wanted the quickest recipe possible. Pre-washed bag of mixed greens? Check.  Seafood so it cooks quickly? You bet. Pre-chopped assorted vegetables? Oh my.
Trader Joe’s has containers of a “healthy 8 chopped veggie mix” that includes broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radishes and celery. Sounds good for a salad to me! (If you want, chop up whatever makes you happy and put it in this salad. I was just being super lazy).
First make your dressing. Whisk together the lime juice, honey, vinegar and salt until the honey is incorporated (I find this to be easier if the honey has been microwaved for a few seconds).  Set aside.
Add the salad greens and vegetables to a large bowl. Toss to combine.
Add the kara-age mix to a large ziplock bag. Add the scallops, close the bag, and shake until the scallops are fully coated.
Heat the peanut oil in a large saute pan over medium-high heat. Add some of the scallops to the skillet (no more than 5-6, you don’t want them to crowd). Cook the scallops for 4 minutes until golden brown.
Flip and cook for another 4 minutes. The scallops should be opaque throughout. (Cut one open to check).
Transfer to a plate and repeat with remaining scallops.
To serve, add the greens and vegetables to individual plates and place the scallops on top. Mix to dressing and drizzle on top.
This recipe should make 4 salads.
Easy, right?
For so little effort, a dish should not taste this good!
The honey lime dressing was perfect with the slightly bitter salad and the kara-age.
The kara-age added hints of ginger, soy, and garlic which really complemented the dish. It also added a nice sear to the scallops.
Depending on how few/many scallops you add to the plate, this could be an appetizer or the full meal. After taking the photos I added 1-2 more to make it my dinner for the night.

Reuben with Homemade Sauerkraut

What do you do with left over Corned Beef and Cabbage? Make Reubens of course!
Because we still had some of the Creamy Horseradish Dijon sauce from the Corned Beef and Cabbage, I substituted that for thousand island dressing. Past that, this recipe is pretty traditional.
I still had half a cabbage left so I decided to make my own sauerkraut using a “fast” method so I could enjoy a Reuben with Homemade Sauerkraut today instead of waiting days for the sauerkraut to be ready.
Ingredients:
Sauerkraut:
  • 1 tablespoon olive oil
  • 1/2 a small onion, chopped
  • 1/2 a head of cabbage, roughly chopped
  • 1/3 cup cider vinegar
  • 1/4 cup apple juice
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon caraway seeds

Reuben:

  • 2 tablespoons butter, divided
  • Left over corned beef, thinly sliced
  • Sauerkraut (recipe above)
  • Rye bread
  • Swiss cheese
  • Creamy Horseradish Dijion (recipe here), or thousand island dressing

Continue reading Reuben with Homemade Sauerkraut

Slow Cooker Corned Beef and Cabbage

St. Patrick’s Day is right around the corner, which means Americans nationwide are gearing up for a corned beef and cabbage feast. Despite being Irish-American myself, I’ve never eaten this St. Patrick’s Day staple before. My boyfriend, a huge corned beef fan, was really looking forward to having some, so I finally decided it was time to try to make it. I choose to adapt this recipe from Food Network for Slow Cooker Corned Beef and Cabbage so that I could use my slow cooker and not have to watch over it for hours.

Ingredients:
  • 4 pounds raw corned beef brisket
  • Pickling Spice (included with brisket)
  • 1 medium rutabaga, halved, peeled and cut into wedges
  • 5 large carrots, cut into 4-inch pieces
  • 1 bag red potatoes
  • 1 yellow onion, chopped
  • 1 leek, white and light-green parts only, sliced
  • 1/2 head cabbage, roughly chopped
  • 1/3 cup Dijon mustard with horseradish
  • 1/3 cup crème fraiche or sour cream
Continue reading Slow Cooker Corned Beef and Cabbage

Guest Post: Gourmet Turkey Burger with Island Slaw from Positively Cooking

I have another amazing guest post for you today! Adrienne, from Positively Cooking, agreed to share one of her delicious recipes with us. Positively Cooking is chock full of delicious and nutritious meals that use easy to find ingredients. Her Gourmet Turkey Burger with Island Slaw is not only beautiful (I mean, look at these photos) but it is a healthy and delicious meal as well. Check out her recipe below and be sure to pop over to Positively Cooking to see all of the other mouth watering recipes her blog has to offer!
 A savory, juicy burger is pretty hard to beat. When that burger is full of nutrients, easy on your waistline, easy on your budget, and needless to say tastes delicious, a burger is near impossible to beat.  Using ingredients you probably already have in your kitchen, I have developed my Gourmet Turkey Burger w Island Slaw from my own personal cravings for a filling, tasty meal.
You don’t need to wait until sweet summertime to enjoy burgers from the grill. Since I am an Ohio girl (and stuck inside during the winter months… ugh), I grilled mine stovetop on a griddle and also tried it on my George Foreman – both will leave your burgers beautifully cooked through and juicy. That being said, I am already looking forward to enjoying this recipe with some Sangria this weekend because hey, enjoying refreshing dishes like this helps an Ohio girl like me get through the winter!Enjoy!

Gourmet Turkey Burgers 
1 lb. ground turkey
1 bell pepper, chopped and seeded
3 cloves garlic, crushed
2 cups spinach, roughly chopped
1 egg, beaten
½ cup breadcrumbs
¼ cup Parmesan cheese
1 tbsp. chili powder
1 tsp. salt
Honey Mustard, to garnish
Avocado, to garnish
Cheese slices, to garnish
Whole wheat buns
In a medium-size mixing bowl, place your ground turkey. Add in all ingredients [OTHER than garnishes – Honey Mustard, Avocado, and Cheese] Combine thoroughly.
With meat-mixture, form into one big “ball” and divide into 4-6 even sections. Form each section into a burger patty. [Tip: make the center of your patty thinner than the rim, to ensure it is cooked through.]
Grilling? Place patties on foil, and grill at medium-high heat for about 8 minutes on each side. Remember, your George Foreman counts!
Cooking stovetop?Lightly coat skillet with cooking spray. Cook patties over medium-high heat for 8-10 minutes, turning once.
Serve your burgers with desired toppings [As mentioned before, I suggest honey mustard, avocado, cheese, and of course Island Slaw]
Tips: Sub ground beef for the ground turkey if that is what you prefer.
Island Slaw
1 bag shredded cabbage
¾ cup All-Natural Light Coleslaw Dressing OR Light Poppyseed Dressing
1 can pineapple tidbits, drained
1 can mandarin oranges, drained
½ cup walnuts, crumbled
In a medium bowl, combine all ingredients for coleslaw. Mix thoroughly. Refrigerate until ready to serve.
Tips: I encourage you to enjoy the Island Slaw right on top of your Gourmet Turkey Burger
Doesn’t this sound like the perfect way to make you feel like warmer weather really is just around the corner? The Island Slaw has such beautiful colors in it; pineapple, mandarin oranges and walnuts together must be heavenly! And that is one snazzy looking burger; I love that it has spinach as well as chili powder to add some extra flavor. 
Many thanks to Adrienne for sharing this recipe! Don’t forget to stop over at Positively Cooking to say hello and check out all the other yummy meals Adrienne has cooked up! (Some of my personal favorites include Blackberry Salmon, Skinny and Spiced Jalapeno Poppers, and Coconut French Toast with Sauteed Peaches)

Pappardelle with Cabbage, Prosciutto and Sage

My CSA share this week came with cabbage. I highly doubt most people would jump for joy over cabbage. I honestly had no idea what kind of meal outside of corned beef and cabbage even used this green. So it took some sleuthing for me to find a recipe that sounded like something I’d like. Cabbage plus pasta and prosciutto? That’ll do. (I found this recipe on My Recipes)
Ingredients:
1 package of pappardelle
1 tablespoon olive oil
Salt and pepper, to taste
1/2 onion, chopped
1/2 a head of cabbage, chopped
1 cup low sodium chicken broth
1/4 pound thinly sliced prosciutto torn into smaller pieces
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Cook pasta according to package directions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a saute pan over medium-high heat. Add the chopped onion and salt and pepper. Cook until softened, about 5 minutes.
While the onion is cooking, chop the cabbage, tear the prosciutto, and chop the sage. After the onion is soft, add the cabbage and broth. Cook for 2 to 3 minutes or until the cabbage begins to wilt.
Stir in the prosciutto, butter and chopped sage. Cook while stirring until the butter melts.
Spoon over the pasta and serve.
So I’m not going to run out to the supermarket and buy all the cabbage they have to offer. But this dish was actually quite tasty. The sage and prosciutto were a great complement to the cabbage. My only complaint is I have no clue why the recipe called for pappardelle. I found it to be super difficult to eat with such thick pasta. If you plan on making this, go for another type of pasta that can still grab some of the prosciutto, cabbage and sage in every bite.
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