Tilapia with Citrus Sauce

Spring break, I am soooo ready for it!  Our spring break is really late this year or at least it feels like it.  I am tired, worn out, etc... it doesn't effect what I do in the classroom but two more days and I am out!  Plus, with our new year long schedule we have two weeks off.  It is a blessing right now but I would prefer to have my long summer back (and not have work on my birthday-this year was the first time in 29 years that I had to be in school on my birthday).

I am again on my quest to try to like fish.  I don't know if it is really working.  This is a tasty dish and my husband really enjoyed it, I just cant get used to the texture and fish taste.  I did a bit better cooking it this time though, and it didn't break into a million little pieces.  Maybe before I make the next fish dish I will actually do some research on how to cook it correctly.   I used steamed broccoli and a wild rice/amaranth/quinoa mix for the sides.  

Tilapia with Citrus Sauce

From Epicurious

Ingredients
2 Tbs flour (I used GF flour)
Salt and pepper to taste
1 lb of tilapia
2 Tbs of olive oil
1/2 cup fresh orange juice
1 lemon, juiced and zested
1/2 tsp grated fresh ginger

On a plate, mix the flour and salt and pepper.  Dredge the fish in the flour.  In a large skillet on medium, add the oil.  When hot, add the fish and cook for 2 - 3 minutes per side until golden and cooked through.  Remove and put on a plate, do not clean the skillet yet!

For the sauce, mix the orange juice, 2 Tbs of lemon juice and the ginger in the skillet.  Turn the heat up to high and simmer for 1 to 3 minutes until thickened, stirring occasionally.  Add lemon zest and more lemon juice if you want (I added it all).  Then put the fish back into the skillet with the sauce and cook for 1 - 2 minutes more until heated.

Lettuce Wraps and Asian Cucumber Salad

Well, we made it through snowmageddon and for the first time in 13 years my work was closed. Woo hooo! Well, not really. I thought I would enjoy snow days more, but instead of relaxing I spent it shoveling for 5 hours so I could get my car out just in case I had work the next day. My brother and I (with my husband supervising since he cant move his back still) shoveled the sideway, our cars, and our part of the alley out. Then we realized no one else was shoveling so we shoveled 4 more houses to the left. On the right was a 10 ft hill that a bulldozer created early in the morning cutting off one side of the alley. Once we shoveled 4 houses down, we realized that there were around 4 more houses to go. By this time two other guys from other houses had come out and suggested we take on the hill instead. So we did the hill and every part of me still aches... plus I was really angry with our neighbors who live under us. When we first came out, they came by (from a friends house) and laughed. When we asked for help, they said they had a snow blower and we asked that they bring it. They left and didn't came back until we finished everything. We even texted them while shoveling and no help. The next snow day I spent the whole day working on an IEP and I would like to complain about that too, but you never know who reads things on the Internet, so all I have to say is that I find some people's work ethic disgusting.

The day before the snow I went shopping and wanted something that tasted fresh. I had looked at a lettuce wrap recipe from This Week For Dinner and kept it in mind when shopping. My husband hates tofu (I have no idea why, it is so bland and sucks up any sauce that it is) so I had to make a vegetarian and a meat option.

2 Types of Lettuce Wraps

Adapted from This Week For Dinner

Ingredients

1 pound of pork chops (sliced up into small bits) or ground chicken, pork, turkey, etc

1 container of tofu, cubed

1 onion, chopped into small cubes

4 cloves of garlic, minced

1 Tbs of fresh ginger, minced

1 can of water chestnuts, chopped

1 container of fresh shiitake mushrooms, chopped

1 red pepper, chopped into small cubes

1 Tbs of soy sauce

1/4 cups of hoisin

1 Tbs of sherry

1 Tbs of Asian chili pepper sauce

1/2 cup toasted cashews, chopped

1 bunch of green onions

2 tsp of sesame oil

1 - 2 heads of butter or bibb lettuce

1 Tbs of hoisin sauce

3 Tbs of plum sauce

If Making Both Types

Add a Tbs of oil in a large skillet and saute garlic, onions and ginger over medium heat until soft. Add mushrooms and bell peppers and saute for a minute or two. Then add soy sauce, hoisin, sherry and chili pepper sauce and simmer for a few more minutes. Stir in chopped water chestnuts and then remove from heat. Put into two bowls. Cook the pork by sprinkling with salt and pepper sauteing for a few minutes until no longer pink. Mix in with ingredients in one bowl. Put a Tbs of oil in pan for tofu and wait till hot. Put in tofu and cook until it is as browned as you like. Put tofu in other bowl and mix with other ingredients. Add 1 tsp of sesame oil, half of the cashews, and half of the green onions in each bowl. Serve with lettuce leaves and dipping sauce.

If Making Just Pork

Heat oil in large skillet over medium heat. Add pork (seasoned with salt and pepper to taste), onions and garlic and cook until pork is cooked through. Then add mushrooms and bell peppers and saute for a minute or two. Add soy sauce, hoisin, sherry and chili pepper sauce and simmer for a few more minutes. Stir in chopped water chestnuts and then remove from heat. Add 1 tsp of sesame oil, cashews, and green onions and mix in a bowl. Serve with lettuce leaves and dipping sauce.

If Making Just Tofu

Add a Tbs of oil in a large skillet and saute garlic, onions and ginger over medium heat until soft. Add mushrooms and bell peppers and saute for a minute or two. Then add soy sauce, hoisin, sherry and chili pepper sauce and tofu and simmer for a few more minutes. Stir in chopped water chestnuts and then remove from heat. Add 1 tsp of sesame oil and green onions and mix in a bowl. Serve with lettuce leaves and dipping sauce.

Dipping Sauce

Mix together hoisin and plum sauce and serve!

Asian Cucumber Salad

Ingredients

1 large seedless cucumber, peeled, sliced in half then cut in 1/2 inch slices

2 Tbs of chopped onion

1/2 cup of sugar

1/2 cup rice vinegar (unseasoned)

Toasted sesame seeds

Put the cucumber in a bowl and mix with onion. Heat the vinegar and sugar in a small saucepan on low heat until sugar is dissovled. Pour on top of cucumber mixture. Cool in refrigerator for an hour or more. Tastes great the next day. Sprinkle on toasted sesame seeds.

Cranberry Sauce With Crystalized Ginger

This weekend one of our friends had a Thanksgiving party. I was going to make the biscuits from Red Lobster (the only reason why people I know go there!) and this cool recipe for snickerdoodle bars with pumpkin (neither of which I could eat, oh well), but we didn't reply fast enough and people had already signed up for bread and dessert. I knew my sweet potato risotto would be a hit, and this time I made it with vegetable stock for the vegetarians, but the other thing that she said she needed was a cranberry dish. Great... I haven't cooked cranberries before. I went on a mad dash for cranberry recipes. I was going to do one of the ones from Bon Appetit with port wine and dried black mission figs (even though I didn't know where I would find the ingredients) but then I saw that smittenkitchen made them, and didn't like them, so I looked for another recipe.

I have never worked with fresh cranberries before, I don't even remember ever having handled one. I had health issues as a child that made me drink gallons of cranberry juice so I hated cranberries up until this year when I tried crasins and really liked them for their sweet/sour mix. My mom said that she made fresh ones when we were little, but I couldn't remember it. The dish turned out awesome and had a great underlying ginger flavor to mix in with the tartness (one of the people asked me at the gathering what I did to make them tart- they're cranberries!!). The sad part is that, although people enjoyed them, they were sentimental for the cranberries in the can.... So next time I am supposed to come with a few cans and be good? That is weird, fresh is always better in my opinion!

Cranberry Sauce With Crystalized Ginger

From Bon Appetit

Ingredients

1 1/2 pounds of fresh cranberries

1 1/2 cups of sugar

1 cup of orange juice

1 cup of water

1 Tbs of grated orange peel

1 tsp of ground ginger

1/2 cup of minced crystalized ginger

Mix first 6 ingredients together in a saucepan. Bring to boil and stir while sugar is dissolving. Keep boiling until the cranberries pop open (you can tell when it is done visually) which takes around 5 minutes. Let cool then mix in the crystalized ginger.