Fish Tacos, Slaw and Coconut Rice

For the Slaw:
whisk together, toss with:

2 T fresh lemon juice
1 t. olive oil
1 t. sugar
1/2 C green cabbage, shredded
1/2 C carrot, shredded
1/4 C red onion, sliced
1/4 C granny smith apple cut into matchsticks
1/2 jalapeño, seeded, thinly sliced
salt to taste

For the Tartar Sauce:

1/2 C mayo
2 T sweet pickle relish
1 T capers
1 T fresh lemon juice
2 t. prepared horseradish
1 t. lemon zest, minced

For the Fish:

6 oz tilapia or cod cut into 8 long pieces

1/2 C all purpose flour
1 t. table salt
1/2 t. baking powder
1/2 C club soda
1 T. tabasco
1 C panko bread crumbs

whisk flour, salt and baking powder together for the fish. Add club soda and tabasco (whisk, it will be a little lumpy). Spread panko in shallow dish.

Heat oil to 375 in skillet (you can also use this oil for the tortillas if you want them fried)

Dip fish in batter then dredge in panko. Fry 1-2 min.

Coconut Mango Rice

1/2 C long grain white rice
1/2 C water
1/2 C coconut milk
1 T sugar
pinch of salt

After cooking for 15-20 min stir in:
Mango, peeled and pitted, diced
2 T fresh cilantro
juice of 1/2 lime

Guacamole Chipotle Copycat

From Yum Sugar Website

INGREDIENTS

6 large ripe avocados, peeled and pitted

1/4 cup citrus (lemon and lime) juice

3 cups fresh cilantro, chopped

1 1/2 cups red onion, finely chopped

12 large serrano chilies, seeded and finely chopped (I have only ever used 2 chilies)

1 1/2 teaspoons salt

Tortilla chips, for serving

DIRECTIONS

1. Using a fork, mash avocados with citrus juice in a small bowl.
2. Add cilantro, chopped onion, serrano chilies, and salt. Stir to combine. Serve with tortilla chips, if desired.

Mary's Peach Raspberry Jam

This recipe is delicious!

Raspberry Peach Jam

10 cups sugar (4 lbs. bag of sugar plus 1 cup)

7 cups peaches (cut up in small pieces)

2 pints frozen or fresh raspberries = 4 cups mashed

2 pkg raspberry jello (small)

2 TBSP fresh lemon juice

3/4 C Ultra Gel

Boil jars, lids, and rings while jam is cooking.

Cook sugar, peaches and raspberries.  Bring to a rolling boil and stir constantly to avoid scorching.  Skim out top while it is boiling.  Cook 10 – 12 minutes.

Remove from stove and add jello and lemon juice.  If using Ultra Gel (make for a thicker consistency), add it now. Use a wire whisk to stir each of these ingredients in slowly.

Pour into hot jars.

Use a knife around edge of jar to release any air.

Wipe top of jars to clean and then boil lids to seal.  Screw down lid tight.

If lids don’t seal after 24 hours, put jars in a water bath of boiling water for 20 minutes.

Recipe makes approx. 8 pints.

2015 Notes

1 -30 lb box of peaches $30 about 80 peaches

2 -8lb flats of raspberries $56 made four batched with 2 cups of berries

left over (16 Cups of smashed berries)

7Cups of peaches = about 12 peaches per batch

I used ¾ C ultra gel/batch and I like the consistency.

Four batches made 37 ½ pints.

Spent $108 total (including Ultra Gel). Did not need to buy lids or jars this time.

$2.88 per pint.

2012- made 23 pints with 1-12 cup flat of rasberries and 1-32 lb box of peaches. We had 3 cups of berries left over and probably 8 lbs of peaches to spare. (This year we measured the 4 cups of raspberries whole and fresh and then mashed them.) That is why each batch yielded 6-7 pints, instead of 2015's 8 pints. $3.47 per pint.

Herbed Quinoa

From Giada on Food Network. Delicious with Grilled Salmon with Citrus Salsa

Total Time: 23 min

Prep 8 min

Cook 15 min

Yield: 4 very generous servings

Level: Easy

Directions

Quinoa:

Ingredients

• 2 3/4 cups low-sodium chicken stock
• 1/4 cup fresh lemon juice
• 1 1/2 cups quinoa

Dressing:

• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 3/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh thyme leaves
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
SERVES 4
Calories: 391
Total Fat: 18
Saturated Fat: 3 grams
Protein: 13 grams
Total carbohydrates: 46 grams
Sugar: 1 gram
Fiber: 5 grams
Cholesterol: 0 milligrams
Sodium: 176 milligrams

Grilled Salmon with Citrus Salsa

From Giada on Food Network. Great with Herbed Quinoa!

Total Time: 23 min

Prep: 10 min

Inactive: 5 min

Cook: 8 min

Yield: 4 servings

Level:Easy

Ingredients

Salsa:

• 2 large oranges
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh flat-leaf parsley
• 2 scallions, finely sliced
• 3 tablespoons chopped fresh mint leaves
• 2 tablespoons capers, rinsed, drained and coarsely chopped
• 2 tablespoons orange zest
• 1 teaspoon lemon zest
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Salmon:

• Vegetable or canola oil, for oiling the grill
• 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
• 2 tablespoons amber agave nectar
• Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Pasadena Salad

Pasadena Salad

Serves 4-6

1 head romaine

3 Chicken breast, shredded

1 Cup Chopped celery

4 Stems of green onion, slice

1 Avocado, cut up

1 Granny Smith apples, cut up, skin on

1 110z. can of Mandarin Oranges, drained

¼ cup dried cranberries

 ½ cup of blue cheese

Add all into large bowl

Caramelized almonds     TRADER JOES has CARMELIZED pecans already prepared that we can use in place

½ c of sliced almonds

3 Tbls of sugar

Melt over medium heat (preferably in a non stick skillet) and stir until sugar melts and caramelizes almonds,

Cool and add to above

Dressing

¼ c extra virgin olive oil

2 Tbl of fresh chopped parsley

2 Tbl of sugar

2 Tbl of white wine Vinegar

Salt & Pepper to taste