Food for the Body. Food for the Mind. Food for the Soul.

Archive for the ‘Kitchen Experiments’ Category

Japamediterexican… aka Kitchen experiment # 3

So…I made this meal the other night that was quite de-lish in taste and had healthy elements, but in hindsight I suppose that fish marinated in a mayo based sauce and then fried is not really all that healthy… and which sort of eating establishment would you have to go to in order to get a meal of fish tacos with a side of hummus and edamame? A Japamediterexican restaurant?

 I debated on whether or not to write about this absurd meal for fear of coming across a fool, but then remembered I AM often foolish, so it’s really actually imperfectly perfect. We can’t put together perfect meals all the time and being healthy doesn’t need to be so serious. It’s impossible to follow the “latest” in healthy eating anyways… one day coffee is sent from the heavens, the next it’s the devil; on Monday carbs ruin your life but by humpday they make you a rock star.  I think that instinctively we know what is good for our bodies and what is not, just like all creatures in the animal kingdom… seriously, you don’t see polar bears munching cheese doodles, and when’s the last time you saw an obese Tiger?

So, maybe we eat some fried stuff… or smash an entire row of Oreos for breakfast. It’s really all about balance, enjoying life, and listening to our bodies… and let’s face it, unhealthy stuff tastes good sometimes. So, as long as we are aiming to make healthy decisions most of the time… we shouldn’t feel bad about the super-duper-snickerdoodle-frappuccino with whipped cream on top that we had for lunch.

(I thought that maybe if I typed this post in Rainbow, you might not grow weary of my long windedness)

That Being Said… I give you Fish Tacos with Spicy Lime Slaw

(This was adapted from a recipe I found while perusing magazines in a waiting room one day, and consequently ripped out… sorry eye doctor guy)

   This is super easy and very delicious. The main tasks of this meal are making the lime sauce and then frying the fish of course. The sauce is simply made out of 1/2 C. Mayo (I used reduced fat with Olive Oil), the juice of 2 limes, 2 tsp. chili powder, and a pinch of cayenne.

You will use 1/4 C. of this mixture to marinate about a pound of tilapia (cut into bite size pieces), and toss the remainder of the lime sauce in with some prepackaged coleslaw mix.

Looks kinda gross, but I assure you it's delicious when it's done!

Put a couple Tablespoons of oil in a skillet over medium heat (I recommend olive oil for the most ❤ health) While that’s heating,  mix together 1/4 C. whole wheat flour, 1/4 C. cornmeal, and 1 tsp. salt. You will dredge your fish in this mixture before cooking in the oil for just a couple minutes on each side.

Spicy Lime Slaw

In a skillet set on low, heat through some whole grain or, my personal preference, corn tortillas (Little tip from me to you… don’t attempt to multi-task during this step, unless you feel like burning through a few tortillas)

Top with fish, slaw, and some jalapenos… and, if you want to follow in my footsteps serve with steamed edamame and sweet potato hummus for a perfectly imperfect Japamediterexican meal.

(more on sweet potato hummus and edamame later)

If you would like to try some healthier versions of fish tacos try looking here:

Miss M’s Chopped Ench-SA-ladas – aka Kitchen Experiment #2

Miss M’s request for this kitchen experiment… Chicken Enchiladas! To which I replied, “How about Enchilada salad!… this is the Earthfood Experiment after all!!”

Thus, The Ench-SA-lada was born. I DID promise her dessert afterwords… so be sure to see my idea for Un-Fried Ice Cream.

M’s Chopped Ench-SA-lada

I decided to make this into kind of a “chopped salad”, if you will.

Choppy

So… I started by chopping up 4 Roma tomatoes, 4 green onions, and a big handful of Black olives.

I then cut up an entire head of Romaine lettuce,  chopped the two together,  and threw in a handful of cheese (I used a combo of Monterey Jack and Sharp Cheddar)

More choppy choppy

I then tossed the salad with an Avocado Ranch Dressing I made from blending together 1 Cup Skim Milk, 1 packet of Hidden Valley Ranch Mix, and 1 Avocado (I did not use all of this dressing by the way… just a drizzle)

For the chicken mixture on top, I mixed together 1 can of chicken (because I’m lazy and not a fan of playing with raw chicken… eww, slimy), 1 Cup of black beans, 1 packet of lower sodium taco seasoning,  and 1 can of enchilada sauce. Then warmed it through… a task which I skillfully completed with the aid of my microwave.

You could make this salad all veggie by doubling up on the beans and forgoing the chicken all together.

Top it with some crunchy tortilla strips (slice corn tortillas into strips and bake in 350 oven for 13-15 minutes)

smash.

I recommend following this lovely meal with the Mexican non-tradition of Un-Fried Ice Cream 🙂


Also, Swing in and say hi to Kitchen Experiment #3 aka… Japamediterexican

Sweet’s w-Rap… aka Kitchen Experiment #1

I’m almost done talking about beans for awhile… promise.

But first, I had to fulfill a request made by my lab assistant/boyfriend, Sweets. (refer to the page ‘My Peeps’ up top, for further clarification)

The requirements were as follows:
red pepper hummus, black beans, roasted vegetables, wrap

The result was:

Sweet’s w-Rap

Here’s what’s in this BAD BOY:

Start with a wrap… obviously. I chose muilti-grain, mmm nutty.

Roasted Red Pepper Hummus (See post ‘Mmm, Mmm, HuMmmus‘)

A couple slices of provolone or mozzerella

Black beans that you have lovingly canoodled… or bought in a can (see posts ‘Playing with Beans‘ & ‘The Great Bean Debate‘) I smashed my beans slightly and seasoned with garlic salt, lemon juice, and cumin.

Roasted veggies – I used zucchini, acorn squash, sweet onion, and grape tomatoes. I cut everything into bite sized pieces, sliced up 4 cloves of garlic, drizzled it all with olive oil, cracked some pepper and sea salt over the whole deal, and baked at 400 for 40 min on the BEST stone pan EVER…

In all seriousness, I use this pan for everything. My favorite thing about it is I don’t have to wash it (sounds gross, but it’s not)… AND nothing ever sticks! Best $34 I ever spent.  Give my friend Liz a holler… she’ll hook you up.

After I assembled my wraps and rolled them up, I sprinkled them with some Parmesan and stuck’em back into a 325 oven for about 5 minutes.

THE END

Sweets and Debbi J. both gave this kitchen experiment a 4 on the suck-scale

(1 being the suckiest ever, 4 being the least suckiest thing possible :))

If you ask me… that makes the Sweet’s w-Rap a WINNER.

 Check out Miss M’s ench-SA-lada… aka Kitchen Experiment #2

%d bloggers like this: