Delicious Fish Tacos with From-Scratch Lime Tarter Sauce

Ingredients
-FISH-
Your favorite white fish
Whole wheat flour (quantity depends on how much fish you have)
1/4 teaspoon grated lemon peel
2 eggs (more or less depending on how much fish you have)
Sea salt & pepper
2 Tablespoons olive oil

-LIME TARTER SAUCE SLAW-
1 cup mayonnaise
1/4 cup chopped sweet onion
3 Tablespoons chopped parsley
2 Tablespoons rinsed capers
Juice from one lime
1 Tablespoon apple cider vinegar
1/4 sea salt
1/4 pepper
Pinch of cayenne pepper
Shredded cabbage (be the judge of how much you want)

-OTHER-
Corn tortillas
Salsa
Fresh avocado
Slice lime for squeezin'

Method
-LIME TARTER SAUCE SLAW-
Make this first so the fish won't get cold.
Put everything (EXCEPT THE CABBAGE) into food processor or blender. Blend ingredients until it's a smooth sauce. Add small amounts of sauce to cabbage and mix until pieces are coated well. You may have left over sauce, which will keep fine by itself but not so well on cabbage. Place in 'fridge and start fish.

-FISH-
Cut fish into "two-bite" size pieces. Lightly beat eggs in bowl. Mix flour, salt, pepper, and lemon peel on plate. Dip fish into eggs, then flip it around in the flour until coated. Heat oil in pan. Place breaded fish in pan and cook until golden. Break a piece open to make sure it's cooked enough, but not too much!

Warm tortillas in oven or fry them up with a little olive oil, place fish on tortillas, squeeze some fresh lime, apply a heaping portion of the tartar sauce slaw, adorn with salsa and avocado, and ENJOY. This dish is so stinkin' good. Do it.

Cheesy Potato Soup

Ingredients
5 russet potatoes, peeled and chopped
1 sweet onion, chopped
1/2 cup sliced green onion
1 carton vegetable broth
1/2 cup milk
3 cups shredded sharp cheddar cheese
1 teaspoon garlic powder
Salt & pepper to taste

Method
Put potatoes, sweet onion, and the entire carton of broth in a large pot. Bring to a boil and simmer until potatoes are cooked through. Bring down the heat to low. Add green onion, milk, garlic powder, and cheddar cheese. Stir gently until cheese is melted. Salt and pepper to taste.
Serve hot.
A scrumptious comfort food!

 

Pear & Pecan Salad with Mustard Dressing

Ingredients
1 bag baby spinach
3 pears, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado, peeled, pitted, and diced
1/2 thinly sliced green onions
1/4 cup brown sugar
1/2 cup pecans
Coconut oil for caramelizing pecans

Dressing
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoons honey
1 1/2 teaspoons mustard
2 gloves of garlic
salt and pepper to taste

Method
In a pan over medium heat, heat coconut oil and stir in brown sugar with the pecans. Stir until sugar starts to change in consistency. It will start to melt and cover the pecans. Remove from heat and place on a plate, spread out so they don't all stick together when they cool.
For the dressing, put the olive oil, vinegar, honey, mustard, garlic cloves, salt, and pepper in the blender and blend on low until smooth.
In a large bowl, layer spinach, pears, avocado, cheese, green onions, and pecans.
Enjoy!

Brussels Sprouts with Honey

Ingredients
Fresh brussels sprouts
Honey
Earth Balance Butter
Garlic powder
Salt & pepper
Coconut oil for saute

Method
Heat oil in a pan. Slice brussels sprouts in half. Add them to heated pan and toss them around for about 5 minutes. Turn the heat down a bit and cover. Careful not to burn! Check them around 5 minutes to see if they are gold and the leaves fall off fairly easily. At this point, add the butter (amount depends on how many sprouts you have...but you can't have too much butter) and let it melt. Sprinkle with salt, pepper, garlic, and drizzle honey over the whole thing. Toss, remove from heat, and serve.

Simple Black Bean Soup

Forethought Note: Soak the dry black beans overnight in a bowl with water to cover. Plan on making this either the night before (to cook overnight) or the morning of. It's wonderful to have dinner done hours before it's needed.


Ingredients
1 pound dry black beans
8 cups vegetable broth
1 sweet onion
Peppers of your choice (2 big green bell peppers OR 2 big anaheim chiles OR 2 7oz cans diced green chilies...whatever you have on hand)
2 teaspoon crushed garlic
1 Tablespoon cumin (or more to taste)
1 teaspoon thyme
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
2 bay leaves

Method
Chop the onions and peppers/chiles.
Rinse the soaked beans.
Put EVERYTHING in the crock pot and cook on high for 8 hours.

Top with sour cream and serve with sourdough roles.
Cheap and tasty. Plus, it makes the whole house smell amazing all day.

Sun Dried Tomato Pesto Pasta

Ingredients
Pasta of your choice (I like angel hair)
Fresh basil leaves
Walnuts (or pine nuts...however, walnuts average to be $15/lb cheaper than pine nuts)
Sun dried tomatos
Garlic
Olive oil
Salt & pepper to taste

Method
Cook pasta according to package.
Add basil leaves, walnuts, sun dried tomatoes, and garlic to your food processor with an "S" blade. Blend until chopped well, then pour in olive oil, pulsing the blade, until the mixture becomes smooth. Toss with pasta.

Note: I don't put the measurements on some recipes because it really does not matter. A little of this, a little of that. You really can't go wrong.

Coconut Hot Cereal with Dates

Ingredients
1/2 cup your favorite rice cereal
3/4 cup water
3/4 cup canned coconut milk
1 handful chopped medjool or honey dates (or any fruit, really)
Cinnamon, nutmeg, or cloves

Method
Bring water and coconut milk to a boil in a small pot.
Add rice cereal and dates (or other fruit).
Cook for about 5 minutes, until the rice has absorbed the liquid.
Spoon into bowl, cover with desired amount of remaining coconut milk, and sprinkle with cinnamon, nutmeg, or cloves.

A yummy, hot breakfast treat!