I had a great lunch this weekend when I went out with the girls;  a glass of chardonnay and a fish taco! I’ve never heard of that before, but the combination of trout and tomato puree was delicious! I ran home and looked up a fish taco recipe. I would add some avocado for kick, and otherwise just enjoy this lovely lovey taco (have some chardonnay with it as well, go on!!!!) Naimah

[from: martins-seafresh.co.uk]

455g (1 lb) huss or cod fillets, fresh or defrosted, skinned and cubed
1 x l0ml spoon (1 dessertspoon) sunflower oil
1 small onion, sliced
2 green pepper, deseeded and chopped
1 clove garlic, crushed
1 x 425g can chilli beans
3 x 15ml spoon (3 tablespoons) tacos sauce, mild or hot
1 x 15ml spoon (1 tablespoon) tomato puree

Serving suggestions: 2 tacos shells, shredded crisp lettuce and grated Cheddar cheese or 1 packet of tortilla chips

1. Heat the oil in a large pan and cook the onion, pepper and garlic until soft and transparent.

2. Stir in chilli beans, tacos sauce and tomato puree.

3. Add prepared fish, stir carefully, cover and simmer gently for 5-6 minutes until fish is cooked.

4. Serve in tacos shells with lettuce and a salsa.

[image: z.about.com]

Hey hey hey hey,

It’s my first recipe!!!!! If you have a salad, you’ll need some dressing to go with it. Here’s an easy French Dressing you can do to make it yummy yummy.

Ingredients:

• Olive Oil

• White Wine Vinegar

• Spicy Dijon Mustard

• Honey

• Salt

• Pepper

Preparation:
Bung them all together in a bowl. Combine equal parts of oil and vinegar, and just a bit of mustard and honey to taste. Top it off with salt and pepper and you’re there.

You can really make it the way you want it to be: add more honey if you want it sweeter, add more mustard if you want it with more of a kick.

If you want to get even more creative, you can add a bit one or more of these:

• sugar

• garlic

• lemon juice

• paprika

• basil

• tomato puree

I hope you like it!

Love,
Naimah

Hello Boys and Girls, don’t read the title and think I’m talking about Christina Aguilera this is a totally different kind of blog! I want to try and make some dirty rice. It’s a Low Country staple dish (that means people eat it around New Orleans, Louisiana and other places in the American South).

[image: farm3.static.flickr.com]

Dirty Rice is one of the many dishes that uses the Trinity of ingredients, which is basically the ingredients that make almost anything tasty in Cajun food: they are onion bell peppers and celery.  So, if you use those three, then your food will have a very authentic flavour (in France, they use carrots, celery and onions and they call it Mirepoix).

So, I wanted to try making it myself.  Traditionally, you’re supposed to use chicken livers, pork and sausage, but I’m gonna give you modern eaters two options: the healthy one, and the traditional one. Maybe traditional fatty foods will become trendy again… here’s hoping, I’ll do my bit! Read on….

<3, Naimah

PS: now, all we need is some biscuits, grits, spicy fries, collard greens and fried steak and okra. Better get started!

HEALTHY DIRTY RICE

PREPARATION:

1. Put the rice, cumin and stock in a large saucepan over a high heat. Bring to the boil, then reduce the heat slightly and simmer for 15 minutes or until the rice is just cooked and most of the stock has been absorbed.

2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion, garlic and celery and cook, stirring, for 6-8 minutes, until the vegetables are soft but not coloured.

3. Take the cooked rice off the heat, add the onion mixture and all the remaining ingredients and mix together well. Season to taste.

4. Divide the ‘dirty rice’ between serving plates and serve with a hot Jamaican sauce and soft-boiled eggs, if you like.

[recipe from: delicious. magazine]

EASY TRADITIONAL DIRTY RICE

PREPARATION:

1. Brown sausage in skillet until no longer pink, breaking up with fork.

2. Add minced onion and cook 2 minutes longer.

3. Pour off most of the excess fat. Stir in broth and rice.

4. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.

5. Add parsley, toss. Taste and add salt and pepper to taste.

[recipe from: about.com]

Hey!

First of all, I LOVE going to the farmer’s market! If you can get your butt out of bed on a Sunday morning and walk over to some park far away from your house, you will get rewarded!!!

I went to my local farmer’s market for the first time the other day, and I was pretty scared at first, because I didn’t really know what to expect. It was really nice though, all these people were there with really really fresh food and they let you BARGAIN over what you were going to pay for it!!! That doesn’t happen at the supermarket lololol. So, I got some cheese and I got this really amazing rabbit and leek and mushroom pie which I’d never had before.  They just tasted soo incredible, I’ve never had food that tasted that fresh and incredible before. And the best thing about it is you get to see the same people over and over every time you go, so you feel like it’s a community thing.

OK, to be honest, I keep meaning to go back and then, come Sunday, I just roll over in bed and go back to sleep. But I definitely recommend the Farmer’s Market at LEAST one time for everyone!

And, I have been thinking about tofu and wanting to cook with tofu for a really long time now, but I want it to be easy. I found a recipe on about.com that I’m gonna try. It looks pretty easy and healthy, which is basically everything I look for in a recipe lololol. I’ll leave you with it. Love to you guys! Naimh.  ^-^)

[image: cauldronfoods.co.uk]

Ingredients:

• 2 cotton tofu
• 1 bunch fresh spinach, washed and cut into 2-inch lengths
• 4 bacon, cut into 2-inch lengths
• 1 tsp sake
• 2 Tbsp soy sauce
• *butter and vegetable oil for frying
• *flour for coating

Preparation:

Wrap tofu with paper towels and place it on a cutting board. Put another cutting board or a plate on the tofu to remove liquid from tofu. Leave it for 15 minutes. Dry drained tofu with paper towels and cut each tofu in half horizontally. Dust with flour. Heat oil and some butter in a medium skillet and saute tofu for 2 minutes on medium heat. Turn the tofu over and cook two more minutes. Serve tofu steak on plates. Saute bacon and spinach in the skillet on high heat until spinach is softened. Pour soy sauce and sake and stir quickly. Stop the heat. Place the spinach and bacon on top of tofu steaks.
Makes 4 servings