Misadventures with Tori

I was really wanting to try something new for dinner… but DH wouldnt hear it. He wanted Season-all fish, so thats what we did…. kinda.
Here’s the inspiration : Bridget’s Cinco de Mayo tacos!

INGREDIENTS
1 pound of tilapia (about 4 filets)
Seasonall (a taco blend or other spices would be good. You can also keep it simple with just salt and pepper.)
1 medium lime
tortillas
toppings : 1/2 bell pepper and 1/4-1/2 onion (depending on size) - you can do whatever you’d like. We had these left over from fajitas and DH loved the combo!

DIRECTIONS
Saute bell peppers and onion in olive oil until soft. Add a bit of seasoning if desired. (I added about a tsp of seasonall.)
While those cook, lightly season both sides of the fish and set it to grill. It shouldnt take more than 3-4 minutes per side to cook.
Break up fish and assemble tacos with a bit of lime over the top. Enjoy!

Elly’s Black Beans

DH and I loved these! I’ve been on the search for a good (but still basic) bean…. Very easy and tasty!

INGREDIENTS
EVOO
1/4 cup chopped onion
1 clove garlic, minced
1 can black beans, drained and rinsed
1 tbsp. tomato paste
1 bay leaf
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. chili powder
1/2 cup chicken broth
squeeze of fresh lime juice

DIRECTIONS
Heat EVOO in a skillet and add onions. Cook until tender.
Add garlic and tomato paste and cook about 30 seconds to a minute.
Add half the beans. Mash beans with a potato masher or other device.
Add remaining beans, chicken broth, bay leaf, cumin, chili powder and oregano.
Simmer 15 minutes.
Squeeze fresh lime juice over the top.

Mexican Sopaipillas from GourmetSleuth.com
I enjoyed these… DH wasnt crazy about them. Make sure that they are REALLY thin… those were the best.

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons solid vegetable shortening
3/4 cup warm water (I didnt need all of this water. I had about a TBSP left over. Don’t let your dough get sticky!)
oil for deep frying
Toppings:Honey, cinnamon, creme fraiche
Makes: 12- 6 inch tortillas (This is the full recipe. I cut in half and that was more than enough for the two of us. If you’re just cooking for two, I’d recommend a quarter recipe.)

DIRECTIONS
Sift the dry ingredients into a bowl.
Use your fingers and rub in the shortening until the mixture is the size of fine bread crumbs.
Gradually add just enough water until the dough begins to form.
Wrap the dough in plastic wrap and allow it to rest for one hour.
Work with half of the dough at a time and roll out into a square keeping it as even and thin as possible.
If you have not made pastry before this may take some practice.
Just have fun with it!
Cut the dough into 3″ squares.
Complete with the 2nd piece of dough.
Heat oil for deep frying to 375 degrees.
Add a few pastry squares at a time and use tongs to push the pastry into the oil.
Cook until golden brown on both sides, turning once.
Remove them from the oil and place on a plate with paper toweling and allow to drain.
To serve, place on a plate and drizzle with honey and sprinkle with cinnamon.
Serve creme fraiche or heavy cream on the side.
(As you can see, I just rolled mine out and left them free form…. they’re still really good:) )

This entry was posted on Thursday, May 29th, 2008 at 20:41 and is filed under fried!, fish, seasonall, super easy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.