from barnes & nobleHow did I not know this existed? Clearly, I grabbed it on the spot. I should probably also say, I'm a huge Gwyneth Paltrow fan. I do not really understand why people love to hate on her/her website Goop/the cookbook etc. (See the comments on this post for an example, people can be so mean!) I loved reading the stories of how cooking became important to her and what a family thing it is for her, I totally relate to some of the comments she has.
I've been trying to decide what to make first and with Cinco de Mayo approaching, I chose the recipe for fish tacos. She describes it as the perfect family meal. Also included is a recipe for pico de gallo.
Here's how I made it (adapted from My Father's Daughter):
ingredients
1 pint cherry tomatoes, seeded and chopped
1/2 small red onion, diced
1 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
juice of 1 lime
sea salt
directions
toss all ingredients in a bowl. adjust seasoning as needed. cover and keep refrigerated. (I let sit overnight before eating so the flavors could all come together.)
Fish tacos were made using a beer batter recipe from the cookbook. It was our first time using the mini-deep fryer Mike registered for. (I'm not one that likes to fry at home!) It came out really good though and a lot less scary than frying on the stovetop.
I also made a side of rice and black beans to make sure Mike gets enough to eat haha.
Green (Cilantro) Rice
ingredients
1 1/4 cup cilantro leaves, packed
2 garlic cloves
1 1/2 cups vegetable broth
1/4 cup onion, minced
1 cup long grain white rice
1/2 tablespoon kosher salt
vegetable, canola or other neutral oil
Combine cilantro leaves, garlic and splash of broth in food processor. Process until smooth and set aside.
Cover the bottom of a frying pan (that has a lid) with a thin layer of oil. Heat over medium-high heat. When oil shimmers, add onion and cook 2 minutes or until softened. Add rice and salt, stirring to coat in oil, and cook about 2 minutes more. Pour the cilantro mixture and remaining broth into the pan and stir to combine. (A good amount of steam will come off pan when you add the mixture and liquid.) Bring mixture to a boil then reduce heat to low, cover and let simmer until rice is tender (about 15 minutes). Remove from heat and let rice rest, covered, for a few minutes before serving.
And let's not forget the margs! YUM! I love me some Bethenny & some SkinnyGirl!
I've been trying to decide what to make first and with Cinco de Mayo approaching, I chose the recipe for fish tacos. She describes it as the perfect family meal. Also included is a recipe for pico de gallo.
Here's how I made it (adapted from My Father's Daughter):
ingredients
1 pint cherry tomatoes, seeded and chopped
1/2 small red onion, diced
1 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
juice of 1 lime
sea salt
directions
toss all ingredients in a bowl. adjust seasoning as needed. cover and keep refrigerated. (I let sit overnight before eating so the flavors could all come together.)
Fish tacos were made using a beer batter recipe from the cookbook. It was our first time using the mini-deep fryer Mike registered for. (I'm not one that likes to fry at home!) It came out really good though and a lot less scary than frying on the stovetop.
I also made a side of rice and black beans to make sure Mike gets enough to eat haha.
Green (Cilantro) Rice
ingredients
1 1/4 cup cilantro leaves, packed
2 garlic cloves
1 1/2 cups vegetable broth
1/4 cup onion, minced
1 cup long grain white rice
1/2 tablespoon kosher salt
vegetable, canola or other neutral oil
Combine cilantro leaves, garlic and splash of broth in food processor. Process until smooth and set aside.
Cover the bottom of a frying pan (that has a lid) with a thin layer of oil. Heat over medium-high heat. When oil shimmers, add onion and cook 2 minutes or until softened. Add rice and salt, stirring to coat in oil, and cook about 2 minutes more. Pour the cilantro mixture and remaining broth into the pan and stir to combine. (A good amount of steam will come off pan when you add the mixture and liquid.) Bring mixture to a boil then reduce heat to low, cover and let simmer until rice is tender (about 15 minutes). Remove from heat and let rice rest, covered, for a few minutes before serving.
And let's not forget the margs! YUM! I love me some Bethenny & some SkinnyGirl!
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