Monday, April 14, 2014

Spring Cleaning!

The Mixed Stew is going on hiatus.  Hope y'all have a Happy Easter, too.  We will return on April 21, 2014 with new food recipes.

Thursday, April 10, 2014

Thursday’s Side Dish: Whole Wheat Tortillas

Making for healthier wraps

What’s better than tacos in a pinch?  We were able to pick up a package of MISSION brand whole wheat tortillas.  Each light brown tortilla contains more fiber than traditional tortillas made from white flour or corn flour tortillas.  Warm some up and make healthier tacos, burritos, and enchiladas.  Use them instead of starchier bread to make healthier sandwich wraps.  A (16 oz.) package has a count of 10 wraps.  Look for this new food item at most major grocery stores at a fair price.

Wednesday, April 9, 2014

Wednesday’s Helping: Wrap up cod with more zing

Try more seasonings

What else can you use to season the banana-leaf wrapped cod?  We suggest adding combination of a drizzle of soy sauce, seaweed nori, and sesame oil instead of using butter.  You can also try olive oil, paprika, dill, cardamom for a more Middle Eastern taste in the result.  Otherwise, try adding horseradish, garlic, and a drizzle of Worcestershire sauce.  The banana leaf will always leave its trademark earthy and green flavor essence on whatever is wrapped inside it.  Plain foil or taro leaf can substitute if you cannot find banana leaf.

Tuesday, April 8, 2014

Tuesday’s Cupful: What about Cod fish?

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

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
Aluminum foil
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

Friday's Last Spoonful: Food Surf

Calamansi Relief

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

Thursday’s Side Dish: McSpice Calamansi Seasoning

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.