Ceviche - Fresh, Cooling and Refreshing

Hookup, Los Suenos, Costa Rica

Many stay away from raw fish, sushi, or ceviche. But what if I tell you that with marinating with the acid of lime or lemon juice you can prepare your fish. It can include a mix of fish, and shrimp, or it can be prepared with fresh white fish. 

All of South America claims the origin of ceviche, but the Viceroyalty of Peru probably can rightfully claim its origin.  Either way, the idea is to “soft cook” your fish/seafood with citrus based sauces.  Although lime seems more traditional, I have had ceviche with lemon, oranges, and even grapefruit.  

Here’s a classic South American recipe:
Ingredients

• 1 pounds clearfish fillet (like sea bass), cut into small pieces
• ½  cup fresh lime juice (as needed)
• 1 onions, thinly sliced
• 1 TBS olive oil
• 1 TBS fresh cilantro, chopped (we like cilantro)
• 1 clove garlic, crushed
• 1 to 2 chilies, finely chopped (I like it with a kick, therefore seeded jalapenos)
• Black pepper
• ¼- ½ tsp salt

Recipe

1. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
2. Place fish in a single layer in a glass (or ceramic) dish. Completely cover the fish with the lime-juice mixture Add more lime juice if needed.
3. Cover tightly with plastic wrap and refrigerate for several hours (3 - 8 hours) until the fish is "soft cooked."  Yes the lime/lemon juice will “cook” it. (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.

Feel free to add diced cucumber and/or chucked avocado to the ceviche. Add right before serving.

Short on Time?

Kona Grill, Ceviche, Sushi Menu

Kona Grill has a Ceviche on their Sushi menu. By no means is it traditional, but it is tasty, and can easily be prepared at home, but remember, you still must marinate your seafood/fish at least 3 hours.  It’s not hardy, but a fun appetizer.

Preparation
Thinly slice clearfish and marinate as above. Top with a spring of cilantro and a slice of jalapeno.
Kathleen Brandt
stradercom@aol.com

Garden Vegetable Soup

Soup du Jour

This has been one of my favorite soups since 2001. I want you to know this is quick delish and it's a healthy choice and full of cancer fighting veggies! Did I mention it's soothing and well....just delish!
 

The Dr. Oz website reminded me that I should share it. I have removed the words Weight Watchers from the title. Why? Those WW often is a turn offs, plus although they made it popular, it could just as easily be called "survival soup." It has probably been around since the beginning of time.

Here’s one diet secret that will help curb your appetite so you won’t crave those extra calories. Soup is a great low-calorie way to fill up so you don’t overeat. A study showed that people who started meals with soup ate 30% less food. Start your meals off right with this tasty Weight Watchers soup that is high in fiber and low in points!  Dr. Oz website.

Now I changed this recipe slightly to make it spicy! (They don't call me Spicy Brandt for nothing). But the benefits, calories (if you are counting) or WW point system (if you keep track) hasn't changed. I've noted my changes below.

 
Ingredients
Makes 6 servings
1/2 cup carrots, sliced
1/4 cup onions, diced
2 garlic cloves, minced
3 cups fat-free beef, chicken or vegetable broth
1 cup green cabbage, diced
1 cup spinach, chopped
1 TBS tomato paste, I add a can of spicy Rotel. Matter of fact, I sometimes exclude the tomato paste all together.
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp salt
1 cup zucchini or chayote diced. I prefer chayote it can be found in your produce section, and is much heartier, it doesn’t get soggy, better texture and great in this soup. Plus you can throw it in the pot with everything else (no wait needed to save its integrity).

Chayote

Directions
Spray a large saucepan with nonstick cooking spray, and heat. Place carrot, onion and garlic in saucepan. Sauté vegetables over low heat for 5 minutes, until softened. If you are short of time, just throw it all in your in your soup pan.
 
Add broth, cabbage, spinach, and chayote (if you are using), tomato paste, basil, oregano and salt. Bring saucepan to a boil.  For a slight variation, add a bit of cumin.

Reduce heat, and simmer, covered, for 15 minutes. Stir in zucchini, and cook 3-4 minutes.

What Is Chayote?
I rarely cook with squash and zucchini because I am soggyphobic! I like squash and zucchini, but I need them to be eaten raw or blanched and crunchy. Chayote is called the vegetable pear and has a firm texture. and can hold up to heat. You do not have to peel or seed it, I eat it whole. Some think it has mild cucumber favor. Well, it does come from the same gourd family as cucumbers, squashes, and melons,  but it doesn't carry a cucumber flavor to me except maybe in its raw state. I would say it absorbs the flavors that surrounds it.  

Chayote is sold at our local supermarket (and I live in Missouri) but if you haven't found it, go to the grocery store that sells more ethnic (Latin or Asian) cooking produce.

Although in 2001 I joined WW and lost 30 lbs (never gained a pound back), I do not endorse WW except for any financial or compensation. I did learn a lot through WW and it was vital to my road to a "healthier me" therefore, I  will reference or share it in posts.  Kathleen Brandt
SpicyBrandt on Twitter
stradercom@aol.com
Disclaimer: Although in 2001 I joined WW and lost 30 lbs (never gained a pound back), I do not endorse WW except for any financial or compensation. I did learn a lot through WW and it was vital to my road to a "healthier me" therefore, I  will reference or share it in posts. This soup Weight Watchers PointsPlus™ Value: 1.
© 2011 Weight Watchers International, Inc. © 2011 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and PointsPlus are registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Vegetarian Lasagna Soup

Taste Like Lasagna Soup

From Leftover Vegetarian Lasagna
Monday I made a pan of vegetarian lasagna.  One with Quorn grounds, zucchini, and squash, roasted peppers (keep those in the refrig) and plenty of onions, mushroom, and garlic, stuffed with mozzarella and parmigiana and ricotta. (By no means vegan). But there are only 2 of us, so even though the pan was smaller than a traditional lasagna making pan, it was still too much.  So I made lasagna soup with the left overs! And topped with garlic crostini!

I thought I was really being innovative but a Google search proved me to be behind the times. If you haven't heard of lasagna soup check out this Paula Deen recipe. Replace the meat suggested in this recipe with Quorn or beans, or just substitute with ingredients of your tasting: Taste like Lasagna Soup.


I add my vegetarian broth, a dash of brown sugar, black pepper, diced scallions, and a TBS of tomato paste.  I pour my tasty broth over a crumbled slice of lasagna and top with cheese if needed. You can also just crumble your lasagna into the broth but don't make your veggies soggy!

Garlic Crostini (from above website)

• 1 thin French baguette
• 1/2 cup extra-virgin olive oil
• 2 cloves smashed garlic
• Salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

Costa Rica Fare and Polenta Recipe

This Polenta Cake is butternut squash. The recipe can be found on the Food 52 website.
(See below)

Beans Rice and More
For the past week I have been in Costa Rica: San Jose and Jaco. Ok hubby and I did spend a day in the rainforest on a zipline tour and a day at Tortuga Island thanks to my brother-in-law Dan who lives in Jaco. I could talk hours about the beaches, the pools, the weather, the people, etc, but I really want to stick to food.

Breakfast
Beans and rice, plantains, tofu, fruit and eggs and more.

Lunch
Beans and rice on the casado typical meal and more. Casado, or married man, is served by the wife. Along with the beans and rice, plantains, salad, some potato dish, and optional meat (beef, fish, pork or chicken). The Saving Aeneas blog has a great photo and post on it.

Dinner
Beans and rice, plantains, salad, some potato dish, and optional meat (beef, fish, pork or chicken), Yes a repeat from lunch but varied. Perhaps a different bean (red instead of black), a different piece of meat (fish instead of pork), a mashed sweet potato instead of roasted; you get the picture. But, it is often served with a sweet corn dish. My favorite was corn polenta patty.

I usually HATE polenta, but this was pretty delish! I asked for the chef (lucky for me I speak fluent Spanish - thanks Mom and Dad) at Las Tejas the international restaurant inside the Double Tree Cariari resort in San Jose and he shared this recipe:

Polenta Cakes with Corn Recipe
8oz  polenta
2 cups of broth (chicken or veggie)
2 cups of water
1 ear of corn shucked
1-2TBS of chopped up sun-dried roasted tomatoes
salt and pepper

Preheat oven to 425 (or you can deep fry).
Cook polenta with liquids for about 20 minutes or until it pulls away from pan. (I don't use quick cook). Stir in corn (or other veggies - see below). Season now with salt and pepper before making patties. Let mixture cool! You may even wish to refrigerate your seasoned mixture.

Using a molding dish, form polenta into round cakes and place in greased dish. Bake until firm. If you fry, it will probably hold the form better. Just drop by the 1/4 cup or form as you wish.

I would probably add a cup of spinach, some garlic and sauteed onions for a variation and healthier option, and a sprinkle of red pepper to remind me I'm alive. Maybe even substitute the tomatoes for pimientos.

The Food52 butternut squash polenta recipe as seen on top of this post offers a recipe much different from that offered from the chef at Las Tejas. I hope to try it soon!

Kathleen Brandt
stradercom@aol.com