Mint and Lime Ceviche

Mint and Lime Ceviche

Remember I was telling you about the some of the incredible food that I had while I was in Mexico? Well this is an imitation of an incredible Red Snapper Mint Ceviche that we had one night. We went and ate dinner on a farm called El Tamarindo to the North of Cabo San Lucas, where they grew everything themselves and everything they served came from the farm- including the meat and dairy. It was truly special.

One of the appetizers was a trio of ceviche. They were all delicious, but this one was so unusual and really stood out to me. The mint was so unexpected and refreshing and I love how it took the edge off of the sour lime juice and the subtle bite of the garlic and chili.

I couldn’t stop thinking about it, so I made it pretty much s soon as I got home. Although full disclosure, I had to make it twice. The first batch was so watery until I figured out that when our waiter told me it had “green tomatoes” in it- he really meant tomatillos- not green tomatoes! I also used cod for mine, which is plentiful at my fish market right now. It was so fresh and surprisingly great in this recipe. I served this before dinner and it was perfect and light. I also like stuff like this for lunch or a few spoonfuls in the late afternoon with a couple chips or a warm corn tortilla. And the best part is? it takes about 10 minutes, max!!

To make this ceviche, this is what you do:

Cut the white fish into a small dice and add to a small bowl. Add the white onion and the lime juice and stir. Set aside.

While the fish is marinating, make the mint sauce. In the jar of a blender combine the tomatillo, mint, garlic and jalapeno.

Puree until smooth. Season with kosher salt.

Add the mint to the fish and lime and let the ceviche marinate.

Season again with kosher salt to taste and serve with tortilla chips.

Recipe: Mint and Lime Ceviche

• ½ pound firm white fish (like red snapper, halibut or cod)
• 2 limes juice
• 4 Tablespoons white onion, finely diced
• 3 small tomatillos, chopped
• 1 cup mint leaves
• ½ a clove garlic, chopped
• kosher salt

1. Cut the white fish into a small dice and add to a small bowl. Add the white onion and the lime juice and stir. Set aside.
2. While the fish is marinating, make the mint sauce. In the jar of a blender combine the tomatillo, mint, garlic and jalapeno. Puree until smooth. Season with kosher salt.
3. Add the mint to the fish and lime and let the ceviche marinate. Season again with kosher salt to taste and serve with tortilla chips.

Preparation time: 10 minute(s)

Number of servings (yield): 4

Print Recipe

Original article and pictures take heatherchristo.com site

Mini Frittata Cups with Mascarpone and Prosciutto

Mini Frittata Cups with Mascarpone and Prosciutto

Muffin tins are great for cooking food other than muffins. To most folks, muffin tins may not seem like the most obvious kitchen tool to invest in, but there’s a whole world of possibilities! They’re great for freezing and saving for later, portion control or if you want to make mini versions of your food. My mini frittata cups was one of Wishful Chef’s most popular recipes of 2012 and the perfect breakfast or brunch dish to make the night before. You could even freeze and warm them up for breakfast in the morning. See the original recipe with updated images below.

If I had to name the perfect breakfast dish, I’d probably say frittatas. If you’ve never had a frittata before, it’s a simple Italian egg dish much like an omelet. I love making it because it’s so simple and you can use whatever ingredients you want. For this recipe I added a little twist and put each frittata into its own cup using a muffin tin. And continuing my recent mascarpone binge (pasta & tiramisu), I’ve also added a few dollops of mascarpone cheese and prosciutto to keep with the Italian theme. The result is a fluffy, delicious and satisfying meal.

When I cook frittatas, I like to use minimal ingredients and this recipe is a pretty basic one. Once they’re finished baking, you can eat them immediately (like we did) or reserve for another day if you’re on the go and need a quick weekday breakfast. They’re also great at room temperature. I like to serve these with toast and ketchup.

Mini Frittatas Prosciutto Mascarpone ingredients

In a bowl, add eggs, mascarpone, salt and pepper and whisk until smooth. Then mix in prosciutto, parsley and cheese.

Fill greased muffin cups with egg mixture almost to the top.

Bake until the frittata puffs at the top and is golden brown, about 25 minutes.

Loosen frittatas with a spatula. Serve warm or at room temperature.

Mini Frittata Cups

Mini Frittatas Prosciutto Mascarpone tops

Mini Frittatas Prosciutto Mascarpone bite

Heat the oven to 375°F. Lightly grease 6 muffin cups (I used my 12-cup muffin tin) with a non-stick spray or olive oil, set aside.

To a bowl, add eggs, mascarpone, salt and pepper. Whisk until mascarpone has no more lumps and mixture is smooth. Mix in cheese, prosciutto and parsley.

Add egg mixture to 6 muffin cups, filling each almost to the top. Bake for about 20-25 minutes, until tops are puffed and golden brown. Serve immediately or cooled. Leftovers can be stored up to a week in the fridge and reheated.

[if you enjoyed this post, please sign up for my newsletter to get the latest recipes]

Original article and pictures take wishfulchef.com site

Middle Eastern Turkey and Carrot Stew

Middle Eastern Turkey and Carrot Stew

Here is a creation from one of my 17DD Blog community members, Sarah M. She couldn’t quite find what she was looking for, so she combined two recipes she found and came up with her own creation.

Middle Eastern Turkey and Carrot Stew

Ingredients:

1 pound lean ground turkey

2 small onions, diced

1/2 bulb garlic, minced

3 carrots, halved and sliced

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon pepper

1 teaspoon coriander

1 small can tomato juice (V8) *or* 1 small can tomato sauce (Torey’s edit)

14 oz can diced tomatoes

1/2 cup water

Broccoli or brown/basmati rice for serving (optional)

Directions:

In a large pan over medium-high heat, add turkey and brown.

Next, add vegetables to turkey mixture and sauté until onions are tender.

Add spices to mixture to toast, about 1 minute.

Add tomatoes, tomato juice and water and simmer until carrots are tender, about 30 to 40 minutes.

Serve over steamed broccoli, or if on Cycle 2 or 3, serve over brown or basmati rice.

Yields 4 Servings

Approved all cycles.

Photo courtesy of Sarah M.

Original article and pictures take 17ddblog.com site