Life has been busy in my neck of the woods. I’ve been moving from Santa Cruz to Santa Clara, I just started a new job, and I’m starting classes at San Jose State. Some of my days are going to be thirteen hours long, which means that I am not going to have much time to be cooking.
After a seven hour class this Saturday I was starving. I got out one of my trusty Martha Stewart cookbooks and mulled over what I wanted to eat. I really wanted to eat fish since for lunch I had leftover greasy Chinese food. Fish is clean on the palate and healthy tasting. I found this fish taco recipe in Martha’s Good Food Fast cookbook. By taking out the sour cream I made it Andrew friendly.
- 1/4 cup light sour cream
- 2 tbsps fresh lemon juice
- salt and pepper
- 1/4 small red cabbage, thinly shredded
- 4 green onions thinly sliced
- 1 jalapeno minced
- 1 lb. tilapia filets cut into strips
- 8 flour tortillas (6 inch)
- 1 avocado
1. In a large bowl, combine sour cream and lemon juice; season with salt and pepper. Transfer half the mixture to another container; set aside for serving. Toss the cabbage, green onions, and jalapeno with the remaining sour cream mixture. Season again with salt and pepper.
2. In a large nonstick skillet, heat the oil over medium-high heat. Season the fish on both sides with salt and pepper. In two batches, cook the fish until golden brown on all sides, five to six minutes.
3. Dice an avocado. If you want, heat your tortillas (I skipped this step because I don’t care) according to package instructions. Add avocado, fish, and cabbage mixture to tortilla. Enjoy!
The last week or so has been a whirl wind of boredom and activity. I haven’t had much chance to cook besides the butternut squash ravioli and pot stickers. Our landlord who is an incredibly nice and boisterous man brought us back some chocolates from a business trip to Taiwan. They are white and dark chocolate covered dried longans. Andrew and I were both stumped as to what a longan was but we figured hey chocolate is always good. Andrew didn’t eat the dried longan inside his chocolate, but I did and it was like a flavorless dried cherry, which in my opinion is a good thing because I hate dried cherries. The chocolate that encased the dried longan was very good.
I wanted to know what a longan was so I went to google and wikipedia. According to Wikipedia the longan is a tropical fruit from southeast Asia. It is also known as dragon eye fruit and can be eaten fresh or dried. It is usually found in soups, desserts, and sweet and sour foods.
The grapes in the backyard are also ripe now. They are small, sour and deliciously purple.
Today I decided to make butternut squash ravioli and sweet butternut squash potstickers. I bought potsticker wrappers and a butternut squash from Scotts Valley Market. I peeled and chopped the squash (next time I would buy the prepared kind from Whole Foods) into small pieces. I put one half on a baking sheet and mixed it with spray oil and salt. The other half I put on another baking sheet and mixed it with spray oil, salt, pumpkin pie spices, and brown sugar. Iput these in a 400 degree oven for fifteen minutes. I took them out and stirred the squash then put them into the oven for another ten minutes.
I made the ravioli first by putting the squash into the food processor with a little bit of almond milk, black pepper (too much accidently), and Italian seasoning (I’m not sure what it all amounted to but it was what was in the cupboard). I blended these until it was mostly smooth but there was still some texture. I put about a tablespoon onto a wrapper, spread egg wash around the edges and then placed another wrapper on top of that one. Once all the ravioli were made they went into boiling water four at a time until they were done. I ended up with about fourteen of them.
For the sweet potstickers, I put the butternut squash that was made with brown sugar into the food processor with some almond milk and brown sugar. I processed it until it was completely smooth. I put small spoonfuls onto each wrapper. Then I put egg wash around the edges and folded the wrapper over the filling and smooshed it down to make half-moons.
I heated up some spray oil in a non-stick skillet and added the potstickers six at a time. They cooked up in less than five minutes for each batch. They tasted alright but I think they would be better with a butter and brown sugar sauce or some powdered sugar on top. The ravioli tasted better but they aren’t as pretty.
A couple of months ago I splurged on some saffron. I think I’ve used it once or twice and forgot about it in my spice cabinet. I’ve been afraid to use it since saffron is incredibly expensive. The other night I was hungry, it was late, and I was slightly inebriated so I decided to make an omelet. Have I also mentioned that I’m really poor and don’t buy meat? Eggs are cheap, simple, and quick. I’ve recently figured out the key to making delicious omelets: lots of margarine or butter and a non-stick pan.
This was two eggs beaten with salt, pepper, and a pinch of saffron threads. I heated up about two tablespoons of margarine (this was more than enough, I had to pour some out of the pan when I was finished) and then added my eggs. I was able to slide my omelet right out of the pan and onto my plate this time. Amazing!
This morning after my walk I decided I wanted to make an omelette for breakfast. I had in my mind that I would make a duck egg omelette. I don’t know why, but I wanted to try duck eggs. I drove over to Whole Foods because I believed they sold individual eggs including duck eggs. Disappointingly they do not sell individual eggs anymore and they do not sell duck eggs. I bought organic eggs instead. I also organic loose leaf spinach, a snack sized piece of kerrygold cheddar, and an avocado.
I have tried to make omelettes before and have always failed, ending up with scrambled eggs and toppings. This time I used a non-stick skillet, plenty of margarine, low-temperature, and patience. I came out with a pretty nice looking and delicious tasting omelette.
Two Egg Omelette
- two eggs
- 1 tbsp. margarine
- 1/2 avocado
- 1 oz. kerrygold dubliner cheddar
- 3/4 cup spinach
1. Heat non-stick skillet with margarine on medium low heat. Whisk eggs until frothy. Add eggs to the skillet once margarine is melted and make sure the eggs are evenly spread on the surface of the pan.
2. While the eggs are cooking, cut the avocado, shred the cheese, and tear up spinach into smaller pieces.
3. It will take about five to seven minutes for the omelette to cook. Once the eggs are set, add filling on one side. Add cheese first, then avocado, and then spinach. This will ensure that the cheese melts. To fold the omelette, gently work the spatula underneath the non-filling side of the eggs, lift up carefully, and fold over the filling side. Slide the omelette off the skillet onto the plate.