Ceviche...the warm weather treat.

One of my favorite things about living in the "Little Mexico" portion of Oakland was a small, outdoor dining, sort of hole-in-the-wall looking restaurant called Mariscos La Costa on International and 36th. For me, the number one sign of a good ethnic restaurant is the clientele are predominantly the ethnicity of the restaurant. Such is the case with La Costa. Their food is fantastic overall, but their ceviche....oh their ceviche is fantastic! So much so that both of my daughter's would attack me when I walked in the door with ceviche in my hand. We tried many other ceviche in the area (the Fruitvale are is a phenomenal food find), but none came close to La Costa.

So when we moved back to the midwest, my daughter simply could not live without ceviche. Whenever I asked her what she wanted to eat, she would always say CEVICHE! She went on a trip to Costa Rica and she was so ecxtied to eat ceviche down there. I had to start making it at home. Well, I have played around with it, and often will use what looks good and fresh and wild caught in the fish department. I don't really have a 'recipe', but more of a list of things I use. The beauty of ceviche is you can play around with it, with the type of fish or shrimp you use, the level of heat. So here is my lastest ceviche-

Ingredients:
1 lb wild caught bay shrimp ( you can use larger shrimp, I prefer bite sized portions, so if using larger shrimp I suggest cutting into chunks)
1/2 wild caught tilapia (again, use whatever mild white fish you like. In the Yucatan, fisherman made us beracuda ceviche straight off the boat. Amazing!)
2 good sized ripe tomatoes, seeded and chopped
1 large English cucumber(seedless), peeled and chopped

3/4 of a large red oinion, chopped

2 good sized jalapeno, seeded and diced (seeds and white membrane carry the heat, so add accordingly)

1 bunch cilantro, rinsed, dried and rough chop

juice of limes and a bit of lemon to cover

zest of 1 good sized lime

salt to taste

Traditional ceviche cooks the fish via the acid in the lemon and lime juice. I find the best flavors occur when this method is used. However, I know many people who get freaked out by this. So, if you feel more comfortable, you can blanch your seafood for 1-2 minutes in boiling water and then immediately rinse in cold water to stop cooking. Pre-cooked fish becomes rubbery, in my opinion, so a quick flash of heat and straight into an ice bath, if you choose this method.

This recipe is done the traditional way, so if you pre-cook your seafood, you can combine all ingredients straight away and simply season with salt and let the flavors meld together.

Traditionally prepared shrimp and tilapia:

In a non-reactive bowl (I use a large glass bowl), combine the raw shrimp (deveined) and tilapia and start squeezing lime juice. It's hard to say how much or how many, as it greatly depends on the size and juiciness of the limes and lemons, so I can only say you want to use roughly 3/4 lime juice and 1/4 lemon. 

**tip** to get the most juice out of your lemons and limes, have them at room temperature. Prior to squeezing, roll the fruit under your hand, applying a bit of pressure, to release the juices. Alternatively, you can place the fruit in the microwave for 10-15 seconds.

Once the seafood is cover to the top with lime/lemon juice, add jalapenos, zest of one lime and 1 teaspoon of sea salt. Stir well and then pat down seafood to ensure all flesh is covered. Wrap tightly and place in the refrigerator for approximately four hours.

When seafood is opaque, remove from the fridge and add in the rest of the ingredients and sitr well. taste and adjust seasoning. Rewrap and refrigerate for an additional hour at least. Ceviche is better the next day, after all flavors marry. 

Taste before serving and make final adjustments to your liking.

Classically, ceviche is served with tostadas, a wedge of lime and sliced avocados. We often serve it with thick, crispy tortilla chips and a big bottle of Tapatio sauce.

As you can see, there is lots of play in this recipe. So discover your inner Latin spirit and create your own fabulos ceviche recipe!

Enjoy!

Life's a Feast

Feed The Body What It Needs

I hear so many people mention how they don't think protein shakes/ smoothies or juices work for them in the morning, because the are starving just a few hours later. 
When you drink a smoothie or juice, you are giving your body nutrients that are readily available to your system. The nutrients are absorbed quickly because the body doesn't need to 'digest' anything.This has triggered your metabolism. Your smoothie/juice has been used up.  

Your body is telling you it needs more 'fuel' to keep you going and keep your blood sugar level. Don't fight your body, feed your body. This is a simple key to healthier living, STOP trying to fight against your body. If we simply listen to our body and make healthy choices when it tells us we are hungry, we can alleviate this sense of starvation or deprivation.

If you have a healthy smoothie or juice in the morning, within a few hours you will most likely feel those hunger pangs. A few small adjustments in your day can keep you feeling happy and full and no blood sugar crashes. 
Things to keep in mind when eating more frequently, keep it small and balanced. Remember to have a good balance of protein, complex carbs (yes, I said eat carbs), and fat. We have been led to astray to believe we must starve our bodies of carbohydrates and fats, when, in fact, these are essential to proper body function. It is key to make smart and healthy choices. 

When you need a mid-morning or mid-afternoon snack, think light but filling:
A lettuce wrap filled with black beans and a slice of cheese topped with salsa
Cottage cheese in half an avocado
A handful of raw soaked almonds and an apple
An apple and slice of cheese
Half a sprouted wheat bagel with yogurt cheese spread and tomato slices

The purpose is to feed your body the fuel it needs to function. This will continue to trigger your metabolism. Small meals keep the body 'fueled' so it doesn't think it is going into starvation mode. When the body thinks it's being starved, it saves fat and uses muscle protein first. When you keep the body fueled throughout the day, it keeps the metabolism high and the body turns to those fat cells for more energy. 


A great tip is to always have healthy options in your car, purse or bag, at the office or at home:
Plenty of fresh water, preferably flouride/chorline free
Raw almonds - great protein and fiber source
Bananas
A high quality or homemade protien bar
An Apple 
Natural nut butter with apples or celery

When it comes to lunch and dinner, keep these same tools in mind. Your protein source should be no larger than your fist, around 3-4 ounces typically, complex carbohydrates about the size of your palm and greens/veggies the size of both hands cupped together. Remember to eat small amounts of healthy fats. Avocado, good quaility olive oil or unrefined coconut oil, hemp or flaxseed oil and high quality butter are good sources and our body needs them. The brain is predominantly made of fat.

If you keep these simple tips in mind and plan accordingly, those mid-morning munchies can be tamed with ease, without guilt or the blood-sugar crash.

Be Well-
Angela
Namaste

Lifesafeastllc.com

Holiday Wow In A Puff Pastry Pillow (vegetarian)

Savory butternut Squash Turnovers

Butternut Squash Turnovers courtesy of Jeremy Sommer via Food&Wine

1/4 cup extra virgin olive oil
3 large leek, white parts ply, cut into 1 inch dice
1/2 pound shitake mushrooms, stems discarded and caps sliced 1/4 inch think
2 garlic cloves, chopped
2 tablespoons fresh thyme
salt and pepper

2 pounds butternut squash-peeled, seeded and cut into 1/2 inch dice
14ounces puff pastry, thawed, if frozen
3/4 pounds goat cheese
1 large egg, lightly beaten

Preheat oven to 375º. In a large skillet, heat 2 tablespoons of olive oil. Add diced leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add shitake and cook, stirring often, until the liquid has evaporated, about 5 minutes. Add garlic and thyme and stir, cooking for two minutes. Season to taste with salt and pepper, put in bowl and set aside.

Lin large rimmed dish with parchment paper. In a large bowl, toss squash with 2 tablespoons of olive oil and season with salt and pepper. Spread out squash and bake for 25 minutes or until softened and starting to brown. Remove from oven and add squash to the leek and mushroom mixture and toss.

Line another large rimmed baking sheet with parchment paper. On a lightly floured work surface, gently roll out puff pastry into twelve 4-inch squares. Spoon squash mixture (about 2 tbsp) into center or each square and add 2 tbsp of goat cheese. Lightly brush the edges of the squares with the beaten egg. Fold the squares over to form triangles and crimp the edges decoratively with a fork.

Arrange turnovers on parchment lined baking sheet, about an 1/2 inch apart. Brush with egg and bake until golden brown. Approximately 20-22 minutes.

***Note form laf kitchen***
These can easily be made into appetizer size but cutting the squares in half. I find it easier to fill the smaller squares by pureeing the squash mixture, adding 2 tablespoons of cream.
then use a piping bag or Ziploc with a tip cut off to pipe the squash mixture into the squares and then add goat cheese. These are good warm and room temperature.

Bacon, Fennel and Apple Chutney

When you are planning a holiday party, it is important to mix things up and create dishes that can be mixed and matched. This is a recipe for a chutney that can be served alone or served with cheese or with pork.
Another treat from Food&Wine

Bacon, Fennel and Apple Chutney courtesy of Ben Towill

1/2 lb applewood smoked bacon, cut into 1/2 inch dice
1/2 medium onion, cut into 1/2 inch dice
1 medium fennel bulb-halved, cored and cut into 1/2 inch dice-plus 1 tablespoon chopped fennel fronds
2 thyme sprigs
2 garlic cloves, minced
1 granny smith apple-peeled, cored and cut into 1/2 inch dice
1 teaspoon ground fennel seeds
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon sugar (I never add as much sugar, but I prefer tart)
salt and pepper

30 baguette slices, brushed with olive oil and toasted

Heat a large skillet, add bacon and cook over moderate heat until crisp, about for-5 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons of fat from the skillet.

Add onion to skillet and cook over moderate heat until softened, about 3 minutes. Add fennel, thyme, garlic and apple. Cover and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add lemon juice and zest, sugar(if you add it) and fennel fronds. Remove from heat and season with salt and pepper. Let cool to room temperature. Discard the thyme sprigs and add bacon. Mix well and serve with baguette rounds.

***Notes from laf kitchen***

This chutney is delightful on it's own, but we happened to have Glouchester Huntsman cheese as well, and may I say YOU MUST TRY THIS COMBINATION!!! This is the picture above.

Impressing the in-laws

So we were set to go and spend Thanksgiving with Carolyn's family this year. After the goodies we put up last year, we were immediately assigned appetizers this year. and yes, assigned. Carolyn has a very organized family. Last year we got a spread sheet to identify everyone's duties. It keeps things entertaining in the large family of seven children.
so, with our assignment, the brain went into overdrive. You know, you can't make the same things as last year. There is an expectation to wow, right? (okay, so it's my expectation, but still...) So I start looking around for fun new festive ideas. I came across the Food & Wine Thanksgiving appetizer page on the internet. SCORE!!!!! So I planned on making a lovely Autumnal spread for the family gathering, then boom! Carolyn is just not feeling well. We stay home. So what to I do with all of my exciting new recipes? Make them all anyway. I had a delightful spread laid out before me, and the sometimes conscious Carolyn for our Thanksgiving nosh. These little babies were so yummy and beautiful, I had to share. So if you are looking for something to impress the in-laws, or any holiday party, here are a couple of appetizers to knock their socks off!!

Warm Camembert with a Wild Mushroom Fricassee

  This recipe is from the amazing Daniel Boulud via Food & Wine

1/2 cups walnut pieces
1 8-ounce wheel of ripe room temperature Camembert in it's wooden box
1 tablespoon of walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and pepper
1 shallot, minced
2 tablespoons chopped flat leaf parsley
2 large sage leaves minced

sourdough toasts for serving

Preheat oven to 350º. Spread walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Remove and set aside. Lower the oven temperature to 300º

Remove camembert from box, unwrap and return to the bottom half of box and set on a baking sheet. Place in 300º oven for about 10 minutes.

Meanwhile, in a large skillet, heat walnut oil. Add mushrooms and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook until lightly brown, stirring, for about 3 minutes longer. Add shallot and cook until softened, around 2 minutes. Stir in parsley and sage; season with salt and pepper.

Invert the Camembert onto a platter. Stir the walnuts into the mushroom and spoon over the cheese. Serve with toasts.

***notes from the laf kitchen***
A good quality olive oil can be substituted.
When choosing wild mushrooms, I used portabello, oyster, shitake and wood ear. I will skip the wood ear next time. They were almost too earthy and a bit overpowering, and tend to be best in asian style soups and stews where they can really soak and soften for a long time.


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