Wednesday, October 19, 2011

Recipe: Cabbage & Apples Simple Slaw

So, I really love apple season, too!

Cabbage & Apples Simple Slaw
1 head cabbage
2 apples
4 tablespoons lemon juice
2-3 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon of mustard powder
1/2 to 1 teaspoon cinnamon
Salt and pepper to taste ( i like to make it without, and then add these as I eat it)
Optional -add a little heat!  (cracked black pepper, red peppers, etc.)
Slice cabbage & apples into very thin strips ( food processor is great for this.) Toss with lemon juice and spices. Allow to marinate for 30 minutes or overnight.

cross posted from our group salad blog at:

Saturday, October 15, 2011

Baked Ginger-Garlic Mahi Mahi & Tomatoes in Foil

 I am REALLY enjoying tomato season this year! (Even though it wasn't so great in our backyard...)

Scaled for one, easy to multiply:
  • 1 mahi mahi (or any fish) fillet
  • 1 Tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2-1 teaspoon ginger depending on taste
  • 1 teaspoon black pepper (or more to taste)
  • 1 medium or small sliced tomato
  • juice of 1 lemon
  • sea salt to taste
  1. Place mahi mahi on top of a large sheet non-stick aluminum foil.
  2. Blend garlic, ginger, and pepper loosely. Optional to whisk together with olive oil.
  3. Top the fillet with the seasonings.
  4. Place tomato slices on top of seasoned fish.
  5. Drizzle the squeezed lemon juice all over your tomatoes and fish.
  6. Close up aluminum foil into a pocket so that the top and ends are completely sealed around your delicious fish.
  7. Bake at 425°F for 10-15 minutes, or until fish flakes easily with a fork. T(iming depends on thickness of steak.)
  8. Sprinkle thick sea salt to taste all over your tomatoes after you pull it out of the oven and enjoy!
Ten years ago in Belize, we caught live lobsters in the shallow waters and made our way to the shore, where we wrapped the tail meat in foil with wedges of tomatoes and lemons and sprinkled them with garlic salt. After cooking them in beach campfire, we enjoyed one of the most delicious meals of my life! This recipe really reminds me of that dinner and the spicy ginger helps make it perfect for winter!

Thursday, October 13, 2011

Cajun spicy shrimp & Stewed tomatoes

Delicious Dinner!
  • 1 large heirloom tomato 
  • 1 serving of shrimp (you decide how much!) 
  • 1/4 t cayenne pepper 
  • 1/4 t paprika 
  • 1/4 t cumin 
  • sea salt to taste 
  • cracked pepper to taste 
  • Simmer a little water (and maybe a titch of oil if you'd like) in a pan at medium heat, stir in and whisk the cayenne, paprika and cumin together.
  • Toss in thawed or fresh shrimp, tails and spines off, stir occasionally until cooked, just a few minutes at the same time
  • While shrimps are cooking, cut up your tomato and toss into another pan on medium heat, cook just until warm
  • Now the shrimp should be good and cooked and spicy!
  • Toss the tomato & shrimp together in a bowl and sprinkle your salt and pepper over the whole meal
 Obviously, this is incredibly easy to make and scale, and only takes about ten minutes total! It is also quite, quite tasty!