Monday, April 27, 2015

Arepas with fish


This was such an amazing combo that I had to have repeats of it ten times.

Ingredients
1 cup masarepa
1-1.5 cup boiling water
0.5 tsp salt
1 tbsp butter
0.25 cup shredded cheddar
0.25 cup diced, pickled jalapenos

2 tilapia filets
1 tsp guava garlic salt

0.25 cup diced red onion
1 avocado
1 clove garlic
1 tbsp lemon juice
salt
1 tsp Sriracha hot sauce

Preparation
Mix the masarepa with the salt. Pour in the boiling water and stir in carefully. Add the diced jalapenos, cheese and the butter and mix in until blended. Allow to sit. Add more water if the dough feels dry.

Scoop out the avocado and mash with the garlic, lemon juice, salt and hot sauce. Set aside.

Sprinkle the fish with the garlic salt. Seat aside.

Heat a large skillet with a little bit of oil on high heat. Form the masarepa dough into four circular patties. Add them to the large skillet and brown on each side. Remove onto two plates.

Cook the fish in a hot pan with a little oil. Top the arepas with the avocado mash, add the fish pieces and sprinkle the top with red onion. Serve.

Curried carrot soup

A great, low-calorie soup to prepare from old carrots that lost their vitality. The soup was tasty and delicious with a piece of crusty bread.

Ingredients
2 pound of carrots
1 tbsp olive oil
2 tbsp butter
1 medium onion
1 clove garlic
4 cups chicken stock
2 cups water
1.5 tbsp curry powder
0.5 tsp cayenne
0.25 tsp sugar
salt

Preparation
Dice the onions. Peel and slice the carrots into chunks. Crush the garlic.

Saute the onions in the butter and oil until translucent. Add the garlic, cayenne and curry powder and cook for 10 seconds. 

Add the carrots, sugar and the stock with the water. Cook for 15 minutes, or until carrots are tender. Use a handheld blender to puree until smooth. Season with salt to taste. Serve warm.

Saturday, April 11, 2015

Eating oranges

This trick may be ancient history for everyone reading this post, but admittedly, it was new to me. I usually don't get oranges, because I hate peeling them and pulling them into slices. Well, this strategy works amazingly.


Just wash the outside of the orange. Take a sharp knife and slice it into wedges. It is so easy to bite out the orange from the peel this way!

Spicy grilled cheese

Zippy, zingy, blue cheesy sandwich thingy. Enjoy this on a cozy grilled-cheese-sort-of-day, but only if you are up for a little bit of taste bud challenge.

Ingredients
4 slices sourdough bread
2 tbsp mayo
0.5 tbsp Sriracha
2 oz Gorgonzola
3 oz pepperjack
3 tbsp hot pickled jalapenos

Preparation
Mix Sriracha and mayo. Spread onto each slice of bread. 

Sprinkle two slices with crumbled Gorgonzola. Chop the jalapenos and distribute between two slices of bread.

Top with thin-sliced papperjack. Close both sandwiches with the other bread piece covered with Sriracha mayo. The mayo should be inside.

Spray lightly with olive oil and grill on a panini press. Allow to cool for 2-3 minutes before serving.