Tag Archives: healthy

shrimp tacos with tomato, radish, and habañero

Ok, it’s been a while since I’ve shared a recipe and here I am sharing another Rick Bayless recipe, also from Mexican Everyday.  This is the perfect summer meal — nice and light, crisp, and refreshing.

These tacos do pack a bit of heat from the habeñero, which is considerably spicier than jalepeños, but nothing too serious and the citrusy radish salad helps soften the heat level. Rick’s directions don’t specify whether you are to seed and de-rib the pepper and Joseph nearly didn’t which I believe would result in something nearly inedible for most people.  The ribs (the white part running the length of the inside of the chile) and the seeds pack the biggest punch of peppers, and like I said, habeñeros are up there on the heat charts. Check out cookthink.com for great tips on how to cut chiles.  Please also remember not to handle the seeds or ribs with your bare hands because the oils will remain long after and then you’ll go to take out your contacts and you will be very sorry. You can always use a plastic bag or something if you’re worried about it.

There’s really nothing else to say about about this dish, other than to make sure you make these before summer slips away and also make sure you check out his tips on how to reheat store-bought corn tortillas.  Failure to do so will result in lots of ripped up tortillas and that’s a promise.

Shrimp Tacos with Tomato, Radish, and Habañero
Adapted from Rick Bayless

Serves 4

1 to 1 1/4 lb medium-small shrimp, cooked and peeled*
1/4 cup fresh lime juice
1 small white onion, finely chopped
6 radishes, thinly sliced
1 fresh habeñero (or jalepeño), stemmed and finely chopped
2 large ripe tomatoes, cored and chopped in 1/4 inch pieces
1/2 cup (loosely packed) chopped cilantro
salt
12 warm corn tortillas (reheat using Rick’s technique if you get store-bought)

Combine the shrimp, lime juice, onion, radishes, chile, tomatoes, and cilantro in a bowl. Season to taste with salt, probably close to a teaspoon.

Serve with warm corn tortillas.

* These can also be made with fish or shellfish if you prefer

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Healthy Carrot Zucchini Muffins

carrot zucchini muffin

Remember that carrot cake I made last week?  And how much I enjoyed shoving carrots down the shoot of the food processor?  Well, I went overboard on both the purchase of carrots and the shredding of carrots.  The carrots I didn’t shred were perfect for the Chicken in Escabeche of Caramelized Onions, Carrots, and Jalapeños.  But I needed something to use up the nearly two extra cups of shredded carrots that I ended up with.  I saw a recipe somewhere for carrot zucchini muffins and decided that was the perfect way to at least use some of them up.  I finally got around to getting some zucchini last night, but then I couldn’t find the recipe.  I searched through my cookbooks, but finally gave up and went to my friend, the interwebs.  I found a healthy (you know, as healthy as they can be when they have a cup and a half of sugar…) recipe that was reviewed well and I had all the ingredients, so I went with it.

Let me just say that this is not a dessert muffin.  I know there are plenty of people that generally don’t eat muffins for dessert, but I think many muffins, especially right out of the oven, make a wonderful dessert.  These muffins are fine for breakfast or a snack.  But they are NOT a dessert muffin.  So when your husband has just made you a delicious dinner and then wants some dessert, don’t tell him to hold off on dessert because you are going to make these muffins because everyone involved will be disappointed.  No, it’s probably better that he go for the Ben & Jerry’s fro yo in the freezer.

I still have another 3/4 cup or so of shredded carrots, so let me know if you have any great ideas!

Carrot Zucchini Muffins
Adapted from Nicole’s Winter Carrot Zucchini Bread

Makes 12

1 cup all-purpose flour
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
6 egg whites*
1/2 cup unsweetened applesauce
1 1/2 cups brown sugar
1 cup grated unpeeled zucchini
1 cup grated carrot
2 teaspoons vanilla extract
1/2 cup chopped pecans (optional)**

  1. Preheat oven to 325 degrees F. Grease muffin tin.
  2. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended.
  3. Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans, if using. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan.
  4. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20-25  minutes or so. Pop the muffins out and let cool on a wire rack.

* I didn’t feel like wasting 6 egg yolks and didn’t have time to make ice cream or a custard and I was lazy and didn’t feel like doing the whole beating and folding with the egg whites, so I just used 3 eggs.  It mike work with just 2 eggs.  And it would certainly be healthier with all egg whites, but oh well.

** I didn’t use em. And I’ll hide it in the footnote that you can also add raisins if you want.  If I were ever going to put raisins in a muffin, this is probably the muffin I would do it in.


Fettuccine with Creamy Red Pepper-Feta Sauce

roasted red pepper fettuccini

Joseph and I love to have the ingredients around for this pasta from Ellie Krieger because it’s fast, easy, relatively healthy, and the ingredients keep for a little while so you don’t need to make it right away.  In fact, we got the ingredients before our trip to Europe a few weeks ago and didn’t make it until last night.  I guess if you have to buy parsley, you might need to make it a little sooner.  That’s the beauty of growing your own herbs!  No more finding small packages of overpriced herbs that have slipped and been forgotten under all your other produce in the fridge and spoiled.

Fettuccine with Creamy Red Pepper-Feta Sauce
Adapted from Ellie Krieger

Serves 6

2 tablespoons olive oil
1 small onion, chopped
2 to 3 garlic cloves, peeled and chopped
1 (16-ounce) jar roasted red peppers, drained and chopped
1/2 cup low-sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6-ounce block
1 pound whole-wheat fettuccine
Salt
Freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

  1. Heat the oil in a heavy skillet over medium-high heat. Saute the onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly.
  2. Place the roasted red pepper mixture in a food processor with the stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds.
  3. Cook the  pasta. Drain, reserving 1/2 cup pasta water.
  4. Toss the pasta with the sauce, adding the pasta water bit by bit if extra moisture is needed.  Season with salt and pepper, to taste. Divide among pasta bowls and sprinkle with parsley and the remaining feta cheese.