next stop...spain...

So I've always wanted to make ceviche. However, I've always been a bit apprehensive about that whole raw seafood "cooked" by lime juice. Sounds like a bit of a scam if you ask me. So I did some poking around on line and found out that the juice doesn't really cook the fish. It changes the composition of the protein fibers in the fish which often confuses most people into thinking its "cooked". It does not destroy parasites the way heat does. So you should always get sushi grade fish and know exactly where your fish is coming from. I was very excited because ceviche can be made with many different types of fish or only one kind. So I hope all of you pescatarians enjoy this recipe and give it a try.

Ingredients
1/2 pound small baby shrimp
1/2 pound bay scallops
1/2 pound calamari (cleaned well and cut into rings
2 red snapper filets cut into 1/2 inch peices
1 cup fresh lime juice
1 cup fresh lemon juice
1 medium tomato seeded and diced
1 medium red onion chopped
1 small jalepino finely diced
A small handful of chopped cilantro.
1 tsp dried oregano
1 tbs salt
Small pinch of cayanne pepper
Small pinch of black pepper.

Combine all of the fish, tomato, onion and cilantro in a non reactive bowl. Glass or ceramic. DO NOT use a metal bowl. The juices will react with the metal and give your fish a metallic taste and does not make for kick ass eats. Next, add your spices, jalepino and pour your lemon/lime juice over the fish. Cover and marinate for an hour. The mix all of the fish to make sure all of the fish comes in contact with the juices. I would mix every hour or so for a few hours.
Serve with avocado and some warm corn or flour tortillas..close your eyes and pretend your in Mexico! This is kick ass eats right here..and so easy to make. How cool is that.
So I hope your inspired next time you're having company. This makes a nice appetizer with tortilla chips or serve with all of your favorite garnishes as a main course...off for now!

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on the fly veggie soup

I call this recipe an "on the fly" recipe. On the fly recipes are recipes that have no recipe written down. You open up your fridge and throw things together. Its cold and windy out there...and when its cold out I like soup. In my desperate attempt to watch my girlish figure I'm making my own version of the weight watchers vegetable soup. Now I've seen this recipe and I will be straight up..this doesn't look good on paper. I'm a spicy girl. I like big flavors.
So I hope you're inspired to get out your crockpot and make an "on the fly" :)

Ingredients
1 large onion chopped
2 sticks of celery chopped
1 small bunch of baby carrots
1 red pepper chopped
1 orange pepper chopped
5 shitake mushrooms sliced
2 small zuchini sliced
1 cup diced calabraza squash
1 bunch of spinich root*
6 cloves garlic. Minced
1 can of crushed tomatoes
8 medium shrimp chopped
4 cups vegetable stock
4 cups
water
1 tbsp spicy Mrs.Dash
1 tsp salt
1/2 tsp black pepper

I got carried away with the veggies so I actually needed to use 2 crock pots. I decided to make one spicy with shrimp and the other straight vegetable and on the mild side.
I basicly put all of the ingredients into the two crocks with the expection of the mrs dash and shrimp. I put those ingredients into my spicy one
Now I have to address this buisness of "spinich root". I was watching this show and the host had a chef on to talk about all of the food wasted in our society. He was talking about using every part of our food. He spoke about the ends of the spinich that people just cut off and throw away. He takes those ends, cleans them very well and sautes them with garlic. He calls is "spinich root" and sells it for 8 dollars in his gourmet restaurant. I think that is so brilliant. So it inspired me to add it to my soup. More veggie bulk :)
So I hope your inspired to cut up your veggies and make a soup. I'm excited because I have enough soup for the week and to freeze for later...
Off for now bees and bears!

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