Posted in Condiments, Fish, Gluten Free, Kitcheninspirations Original Recipe, Main Courses, tagged Cucumber, delicious, fish, Fresh, healthy, Light, lite, mango, salsa, tilapia on April 20, 2015|
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Summer is coming. That’s what I’m told, I hardly believe them though. But with the warmer weather on the horizon (possibly as far away as Europe) I have again begun to think about lighter dishes. Fish seems to be a four-letter word, not for me, of course, I love the stuff. But some people in this household don’t love it as much as I do, so selling it on the plate becomes a thing. I simply broiled this tilapia, seasoned with salt and pepper and wanted a little something tasty to dress it up and my Mango Salsa recipe was born. Like many savoury recipes on this blog, I urge you to make it your own, volumes are simply suggestions — you hate cucumber, omit it! Hate mango, try pineapple instead! It’s pretty darn tasty and quite easy to prepare — I like my salsa cubed into even little cubes, but you may like yours another way…GO FOR IT!
Tilapia with Mango Salsa
- 1/2 cup ripe mango, cut into small cubes
- 1/2 cup cucumber, cut into small cubes
- 1/2 cup red pepper, cut into small cubes
- 1/4 cup cilantro, chopped
- 1/4 cup white balsamic vinegar
- salt and pepper to taste
- 200 g of cooked white fish (we used Tilapia but cod, halibut or monkfish would also work well)
- a few handfuls of massaged kale (my dear friend Kelly at Inspired Edibles shares a very compelling story about getting intimate with your food, 50 Shades of Green-style!)
- Combine the mango, cucumber, red pepper, cilantro and mix well. Pour the white balsamic into the mix and stir to combine, season to taste.
- Serve over broiled white fish on top of massaged kale leaves. Enjoy!
- This salsa would be lovely on BBQ chicken breast or even a steak if you’re feeling like red meat.
- A mix of greens would be fine instead of the massaged kale but I love kale so I use it where I can.
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We’re off on a little break, so if I don’t comment on your blog right away, please know I still love reading your blog and will be back as soon as I can.
Inspiration comes from anywhere but the places I seem to be getting my inspiration are the wonderful blogs I read. Liz over at That Skinny Chick can Bake made this incredibly beautiful Lemon Cream Dessert with the Secret Recipe Club; I was immediately smitten. Plus I needed a nice light dessert for the finalé of our Indian Feast. Now we’d all like to eat like Liz and look like her, but sadly, that is not my world, so I had to take her beautiful dessert as inspiration and find a ‘lighter’ version and I found it at Serious Eats — It’s a Greek Yogurt Lemon Mousse!
It’s an easy dessert to make and the egg whites are cooked over a bain marie, as if you were making Italian Meringue! I didn’t change a thing!
Now you’ll see in the last picture that the texture was described as spray foam insulation, but tasting way better. It’s definitely a firm mousse with very good lemon flavour! I will book mark this recipe for the future!
We got these adorable little pots in Paris; yogurt came in them, the company was celebrating their anniversary and packaged their product in these gorgeous pots
You see, I wasn’t fibbing! This is one of our breakfasts in our Paris apartment
The texture was described as resembling spray foam insulation, but tasting WAY better! Thx Gordon P XO
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Day one of JD went much better than expected!
As I mentioned I had to be downtown at 8:30am, and I’m fortunate, my entire trip was about 20 minutes; it would have been 30 if I had to walk to the subway, but JT kindly gave me a lift to the subway.
We all had to walk through security much like the air port, except we didn’t have to take off our shoes. Then we were registered, and told to sit in a room. The chairs are all lined up, facing a small TV placed precariously too low for anyone but the front row to see. Oh, will we see movies? Not quite; they ran a lame movie about actors pretending to be sucked into the process and how proud they all are. Bleh!
Now we wait. Just because you are summoned for JD, doesn’t necessarily mean you will serve on a jury. For each trial (there are several courts in this building) they draw names from the people in the room and if your name is drawn (lucky you) you are called into the courtroom. The other time I was here, my name wasn’t drawn. In the court room, the trial lawyers ask each potential juror a pertinent question to determine if they want them on the jury. Correct me if I’m wrong (Kelly), they don’t have a limit on how many they can decline. When JT was here, he was called but was rejected (now that’s a rejection I can handle).
In Canada you do not get remunerated for JD unless it is a trial more than 10 days. Then they pay you a whopping $40 per day! Seriously?
As luck would have it at around 10am some big wig came and further pontificated on the value of our presence and then in a long drawn out speech he released us for the week — just like that! Sweet. sweet words: “your service will not be required today, nor for the remainder of the week.” Is it appropriate to cheer in the courthouse? Now I’m done for three years (yup they changed it!)! Yay.
On my way out, you’ll never guess who I bumped into…non-other than Flat Ruthie…she’ll be accompanying JT and I on a short vaycay to Niagara Falls, Ontario where we’ll see the Band from TV as well as do some eating, drinking and shopping (perhaps even in the US where our dollar is ever so strong these days!).
This is the Panna Cotta that I made for our Vegetarian Valentine Dinner last Saturday. I served it with sliced strawberries and a 100 year old balsamic that I lightly drizzled over the plate. Asmita at the Compulsive Foodie inspired this recipe, but I made it lighter and used non-fat ingredients. It worked out very well. I’ll keep this recipe for the summer months.
Panna Cotta with Strawberries and Balsamic Vinegar
Serves 4 in 3.5oz ramekins
- Non-stick cooking spray
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 1 1/4 cup plain fat free Greek Yogurt
- 1 1/4 cups carnation fat free condensed milk
- 1/4 cup sugar
- 1 quart strawberries
- Drizzle of aged balsamic vinegar
- Spray ramekins with non-stick spray.
- Sprinke the gelatin over 2 tbsp water
- Heat the milk with the sugar and vanilla bean until almost boiling. Add the softened gelatin and mix until it has entirely melted.
- Remove from heat. Remove the vanilla bean pod and scrap the seeds into the milk mixture and mix well. Add the cardamon.
- Stir in the Greek Yogurt until well blended. Pour into the prepared ramekins and allow to cool. Once cooled, place in refrigerator overnight to set.
- Run a little hot water on the bottom of each ramekin to loosen. Lightly loosen the edges of the ramekins with a sharp knife and turn onto the middle of a large plate. Drizzle with balsamic and decorate with strawberries. Enjoy.
Panna Cotta - a nice light dessert
If you have left over berries, dip them in melted chocolate for a valentine’s day treat.
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