Wednesday, March 21, 2012
I am writing a seasonal cookbook. Here's one of the recipes that will be included.
This is one of those recipes where you don’t really need a recipe! You can prepare the fish with a breading of your choice—or you can grill or broil it.
1 pound cod fillets
1 c. flour
salt and pepper
oil for frying
4 (8-inch) whole wheat flour tortillas
shredded or chopped lettuce
diced fresh tomatoes
fresh lime juice
tartar sauce (dill or sweet, see below)
Dredge fish in flour seasoned with salt and pepper to taste; cook in fry pan in 1 tablespoon oil over medium high heat; turning once; until cooked. Place a serving size piece on tortilla, top with desired condiments. Serve immediately.
For dill tartar sauce: Combine ½ c. real mayonnaise, 1 Tbsp. finely chopped dill pickle and a dash of garlic powder.
For sweet tartar sauce: Combine ½ c. real mayonnaise and 1 Tbsp. sweet pickle relish.
Monday, March 12, 2012
This is a great change from heavier mayonnaise-type slaws.
6 c. shredded cabbage (green or red/green combo)
3-4 sliced green onions
¾ c. dried cranberries
⅓ c. apple cider vinegar
⅓ c. oil
⅓ c. sugar
1 tsp. whole celery seed
In a large bowl, combine cabbage, onions and cranberries. Whisk together remaining ingredients. Pour over slaw; mix; cover and refrigerate at least 1 hour. Serves 4-6