Ceviche

cevicheIt’s incredibly rewarding to use ingredients that you’ve caught yourself. This ceviche was made from lionfish caught right from the ocean (see last post). Serve it in a wine glass for an extra classy touch.

Ingredients:

lionfish, cut into small chunks
1 small onion, sliced
1 small tomato, sliced
vinegar
1 lime
olive oil
salt
1 splash white rum, optional

Place the lionfish, onion and tomato in a small bowl and add enough vinegar to cover the contents. Add the juice of the lime, a splash of rum if you like, a sprinkling of salt, and drizzle in olive oil. Place the bowl in the fridge and let sit for at least 30 min. The dish is ready when the fish flesh has been cooked by the acids. When ready, spoon out the contents into a serving glass or small dish and pour in some of the liquid. Enjoy!

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Lionfish, Fresh From the Ocean

Diving in Discovery Bay

My husband and I currently live in Jamaica. While it doesn’t have all the comforts and conveniences of living back home in the States, it does have its perks. We’re both divers, and while the reefs have declined here–overfishing is an issue, so there’s not much big, plentiful marine life–it’s still an interesting place to dive.

We were in Discovery Bay this past weekend, which has amazing coral structures. We caught a good haul of lionfish, an invasive species in the Caribbean, which is meaty and delicious. Our diving friends also caught lobster and a huge crab.

We had a house along the shore as our base of operations, and settled in for a cookout feast on the grill Saturday. On Sunday, we packed the catch of the day in a cooler and brought it home. The result: an excellent ceviche (recipe to come) and grilled lionfish dinner. Fruits de mer indeed, as the French say.

Ingredients:

4 lionfish (scaled and gutted)
1/2 head of garlic, minced
3-5 tbsp. butter
1 small onion, sliced
1 small tomato, sliced
1 scotch bonnet, diced
salt and pepper to taste

Preheat oven to 375 degrees.

Drizzle olive oil onto a large baking pan. Lay out the lionfish in the pan.

Saute the garlic and butter in a small pan and pour onto the lionfish. Arrange the onion and tomato on top of the fish, and sprinkle on the scotch bonnet, salt and pepper. Bake in the oven for about 20 min., or until the fish is cooked through while the flesh is still tender.

Baked lionfish

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Peanut Noodles

peanut noodles

This is a Thai-style noodle dish that uses peanut butter as a major flavor component. It’s quick and easy to make. Enjoy!

Ingredients:

whole wheat noodles (cooked al dente, enough for 1-2 servings)
1 small bouillon cube
2 tbps peanut butter
sesame oil to taste
1 stalk scallions, chopped
smoked salmon, chopped (optional)

Heat up sesame oil in a pan. Toss in the pasta, then mix in the bouillon and peanut butter until the noodles get coated evenly. Add desired amount of sesame oil if the noodles seem dry. Transfer the noodles into a bowl or dish and add the scallions and salmon topping.

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Hummus

hummusHummus is very easy to make, and it’s a delicious and nutritious snack. You can jazz it up with your choice of accoutrements, like red bell pepper, chili pepper, garlic, etc. The key is having a food processor to do the heavy work.

Ingredients:

1 large can garbanzos (chick peas)
lemon juice to taste
salt and pepper to taste
garlic powder to taste (or 3 garlic cloves)

Create a paste with the ingredients by grinding them on high in a food processor until you get a creamy texture. Serve with crackers.

Enjoy!

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Fish and Chips–Without the Chips

fish in batterIf you want to make fish and chips without the added heaviness of the chips, here’s a quick and easy dinner idea. I substitute the chips with caprese.

Ingredients:

1 bag of basa filets
1 cup whole wheat flour
salt and pepper (desired amount)
1 egg, beaten
seltzer (enough to create a paste-like batter)
a dash of skim milk
sprinkling of paprika (optional)

Heat up your choice of cooking oil in a large skillet. Prepare the batter by mixing the flour, egg, milk, seltzer, salt and pepper, and paprika in a large bowl. Cut the basa filets in half, coat each piece in the batter, and fry each side of the filets until the batter becomes firm and crispy.

For the caprese:

Cut 2 large tomatoes into slices and place in a serving dish. Slice a ball of fresh mozzarrella into enough slivers to cover all available tomato slices. Drizzle olive oil and balsamic vinegar on top.

Enjoy!

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Blondies

BlondiesMy husband loves blondies, and I love to make them for him. It’s a great dessert/snack. I use whole wheat flour and flax seed to try to be a little healthy. Enjoy!

Ingredients:

1 cup whole wheat flour
1 cup brown sugar
1 cup oil (I suggest vegetable or coconut)
1 egg
pinch of salt
chocolate chips (desired amount)
2 heaping tbsp. peanut butter
flax seed (desired amount)

Preheat oven to 350 degrees. Grease a baking pan with oil. Mix flour, sugar, oil, and egg in the baking pan by hand until you get a consistent dough. Add the other ingredients and mix some more to get the dough consistent again. Shape the dough into a loaf in the middle of a pan (if you use a big pan); it will eventually flatten out. Bake for about 20 min.

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Ramen

RamenGood old ramen noodles off the shelf can make a great base for a satisfying meal. Enhance with some protein and vegetable and top with an egg, and you’ve got something delightful.

Ingredients:

1 cup water
1 ramen packet
ham (desired amount), cubed
spinach (desired amount)
1 egg

Boil the water. Add the ramen powder mix, stir, then add the ham and spinach and noodles. Poach an egg on top.

I like the noodles to absorb all the broth, but most people don’t, so take the pot off the heat according to desired broth amount.

Enjoy!

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