Monday, April 14, 2014
Thursday, April 10, 2014
Making for healthier wraps
Wednesday, April 9, 2014
Try more seasonings
Tuesday, April 8, 2014
A whitefish stand-by
Cod has been a prized food source since roughly 800 A.D. when the seafaring Vikings caught it, cleaned it, and dried it for consumption. Today’s seafood lovers and food experts classify cod fish as “mild” in seafood flavor and taste. These fish belongs to the Gadidae family so they’re related pollock and haddock. Expect dense, white and firm texture from cod. Meanwhile, cod livers are processed to make cod liver oil, which are consumed as a nutritional and vitamin supplement. The fish and “cod liver oil” contain Vitamins A, D, and E. Promote a healthier heart and circular system by serving this fish often. Cooks recommend that cod be baked and broiled instead of frying. Also look out for baccalau that’s salted cod.
Monday, April 7, 2014
Monday’s Bread Bowl: Banana Leaf Roasted Cod
Island-style roasted fish
The banana leaf wrap helps infuse the steamed cod with an extra green flavor that compliments this typically bland white fish. Here’s the recipe:
What you will need:
1 cutting board
1 toaster oven/ convection oven w/ baking pan to fit
3 (10 inch) banana leaf sections
3 cod fillets
1 lemon, cut in half and sliced
3 table spoons fresh cilantro, loose leaves
¼ cup carrot, cut into bite-sized pieces
¼ cup cherry tomato, sliced in half
½ cup green onion, roughly sliced into 3 inch pieces
3 teaspoons, dried dill
1 tablespoon butter, cut into small pieces
Coarse salt and pepper
Cooking and Directions:
Set toaster oven at 350 degrees. Line baking pan with aluminum foil. Set and center cod fillets on their own banana leaf. Arrange lemon slices, cilantro, green onion, carrot, tomato, and butter over fillets. Next, season with salt, pepper, and dill. Wrap fillets in banana leaf and seal. Place wrapped fish on baking pan and position in oven. Let fish bake for 20 25 minutes. Remove cooked fish from oven and let them rest for 10 to 15 minutes then serve.
Friday, April 4, 2014
Food Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better. The Mixed Stew crew likes hunting through cookbooks for a good recipe or three.
Yummy features several recipes that call for this mini-lemon. The Calamansi Cupcakes and the Asian Mojito are a blast!
Meanwwhile, the examiner has a primer on Calamansi that’s not to be missed.
Pinterest provides more than its share of calamansi recipes. The calamansi coconut risotto is sure to wow you.
Thursday, April 3, 2014
Sprinkle on sweet mini lemons
Get ready for this! Clamansi lemons are a mainstay in Guam where the Mixed Stew crew grew up. That’s why we recommend McSpice brandCalamansi seasoning. Just a sprinkle or more of this will enhance any mixed drink or cocktail with real lemony flavor that’s reminiscent of real calamansi juice and lemons. McSpice also suggests adding this to marinades and dipping sauces. Lastly, add a dash over servings of pancit noodles, Japchae, or Chop Suey. The Mixed Stew crew purchased a .81 oz (23 gram) jar for $1.39 so it’s fairly inexpensive. Remember that a little goes a long way with this ingredient. Look for McSpice Calamansi seasoning at your favorite Filipino Foods Market.