Tuesday, September 28, 2010
This is mostly because I think our West Texas rotation of beef, chicken, beef, pork, beef, lamb and beef decidedly needs some variety. For some reason, nobody around here loves salmon. Trout is fine when you can get it, but the bones are a hassle.
So what else is available? Tilapia.
Nutritionally, compared to other fish species, tilapia is not an especially healthy choice because the farm raised tilapia is so high in fat, but it is high in protein, very low in carbs, a good source of vitamins and minerals, has very low sodium and mercury content is nil. It is mild and un-fishy. And it's cheap. And, let's face it, anything home cooked is better than take-out.
The best thing this particular recipe has going for it? It's delicious, dead easy and quick. If you keep frozen tilapia fillets in the freezer you can have this on the table in 15 minutes. Here's what you will need:
Fresh mint leaves
Step 1: Start your rice. I think you need some good brown rice to go with this dish.
3. Put the tilapia fillets in some warm water to thaw.
4. Cut some nice juicy limes and get out your lime squeezer. You'll need about 1 for each fillet.
5. Put a couple of pats of salted butter in a skillet. I like to use carbon steel because of the way it browns.
6. Heat the butter until it's starting to brown.
7. Put a paper towel-dried fillet in the butter and cook for 2 minutes.
11. Put it on a plate of hot rice, spoon any juice/butter in the pan on it, and sprinkle mint leaves over it.
12. Nice with a glass of crisp white wine.
Yes. We should definitely eat more fish.
Saturday, September 25, 2010
But I have another favorite, too. Tapatias.
|Lupe Benavides with great-great grandchild|
Cook a pound of good quality lean beef with seasonings, as for tacos. I used a mixture of garlic, onion and Consomate. Let it get cool.
Cook a bag of mixed vegetables . I used the microwave kind. Throw it in the same dish as the cooked, cooled meat, along with the lettuce.
Get your cookie sheet and put the baked tortillas on it. Mound the the meat/vegetable/lettuce mix on top of each tortilla.
And there you have it. I ♥ Chope's.
Sunday, September 19, 2010
You can see from the recipe that it's simple enough, in fact, sparse in the instructions, but I like the economy. If you don't have a jar of mincemeat and have instead, as I did, a box of the kind that needs to be reconstituted, you ought to do that first. Then:
Well. Hmmm. I thought about that, and decided 1/2 cup of milk would probably work, and luckily I was right. I wrapped the dough in plastic wrap and went out for a while to play with the pup.
About 30 minutes later I rolled it out, as instructed, very thin. This is important! I found out why when I fried them.
She said to cut them in circles 3-4 inches in diameter. I found a saucer that seemed about right, and cut 5 out of the first rolling. Then I took the scraps and rolled it out again for 2 more, so I had seven in all. I think if I had rolled it just a little bit thinner I could have done 8.
When you fill them, paint some water on half of the inside edge and put a tablespoonful of filling in it. Close it up by pressing the edges together and then crimp the edge with a fork.
Do not poke any vent holes in the crust, you don't want the filling leaking out into the hot fat.
fat! Mrs. Griggs says fat, which I take to mean lard, and that's what I used. And I learned something about frying in lard. First of all, it makes a beautiful brown crust, and two, it cooks really, really fast. This isn't like frying chicken, where you can toss in the chicken and turn away for a couple of minutes. This will burn very fast if you let it!
Empanadas cooked perfectly brown in a minute or so on one side, then the other. If your dough was too thick it would be raw on the inside.
A shake of powdered sugar on top, and they are ready to try.
Sift the following:
2 C. AP flour
2 tsp. baking powder
2 T. Crisco
Mix with 1/2 C. Milk until it forms a ball
Rest the dough 30 mins.
Roll out very thin.
Cut into circles 3 to 4 inches diameter.
Brush water on half of the edge of the circle.
Place a heaping Tablespoon of filling slightly off center.
Fold long side over and press closed, then crimp with fork tines.
Fry in hot lard until golden brown.
Dust with powdered sugar.
Wednesday, September 15, 2010
My Mother made cobbler often. It's just such a snap to throw together, and of course, it's much better nutritionally than a cake or cookies.
Here's how to get one together in about 5 minutes flat. Then you have to cook it, of course.
I use frozen blackberries or mixed berries all the time. You can use any kind of frozen fruit.
Put your berries in an ovenproof dish and add sugar. For this much I add about a half cup.
Everything's better with butter, right?
Okay, now for the cobbler part. I used a cup of self-rising flour. That way I don't have to mess with baking powder.
Whisk it smooth and into the oven it goes, 325 for about 45 minutes.
Make sure the cobbler crust is completely done before you take it out, and the berries are all bubbly. Wow, isn't that easy?