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Got this new barbecue and it came with a rotisserie attachment so more of that later. Tonight we grilled halibut and with the amazing fruit that is so abundant here is San Diego I opted for a fresh papaya salsa. Mangoes are too messy to deal with and I love the taste of a cold chunky papaya with lemon.  As a side dish I made some steamed Jasmine rice with turmeric for color and the meal was set!

• 1 lb halibut fillet
• 1 lime
• cayenne pepper
• salt and freshly ground pepper to taste

Salsa:

• 2 papayas, seeded and cubed
• 1/2 cup coarsely chopped cilantro
• 1/2 red onion chopped
• red and green bell peppers, chopped small dice
• 1 tbsp cider vinegar
• 1 lime, juiced
• 1 clove chopped garlic
• 1 tbsp vegetable oil
• 3 tbsp chopped jalapeno rings

Seed the papaya, and make slices vertically and horizontally in the flesh without going through the peel. Scoop out the papaya and place in a medium bowl. Add the remaining ingredients and let sit in the refrigerator for at least half an hour. In the meantime you can start the rice and clean the fish.

Put the grill on at high heat for at least 5 minutes. Grate the zest of the lime and set aside. Rinse the halibut and pat dry. On a platter squeeze the juice of the lime over the fish. Sprinkle the lime zest, cayenne pepper and salt and pepper on top.

Place the fish on a aluminum foil with enough to fold over and seal into a pouch to cook. Place on the grill for 7 minutes on medium heat. Remove from the grill or when the fish appears flaky when pressed. Top with the papaya salsa and serve with steamed rice that had 1/2 tsp of turmeric put in the boiling water prior.

Tags: halibut, papaya
Posted in Dinner, Fish, Fruit, Side Dish | No Comments »

In trying to keep the sugar levels down and make a delicious cake nonetheless, this recipe does the trick. Chocolate is a favorite, and paired with a little espresso, it bumps the flavor to another level.

The texture and flavor is unbelievable. I added a creamed butter frosting to top it off. The cake is low in sugar and calories, but I can’t say the same for the frosting. To keep it low as well, you could eliminate the frosting and add berries and a whipped topping.

• PAM non-stick spray
• 3/4 cup sugar
• 1/2 cup water
• 2 tbsp instant coffee crystals
• 4 oz chocolate chip morsels
• 3 egg yolks
• 2 tsp vanilla
• 1/3 cup flour
• 1 tsp cinnamon
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 5 egg whites

Frosting:

• 1 cube softened butter
• 1 cup powdered sugar
• or 1 1/2 cups fresh mixed berries
• Cool Whip

Preheat oven to 350˚. Spray the PAM nonstick cooing spray in a 9-inch springform pan.

In a medium saucepan mix together the sugar, water, coffee crystals – bring to a boil. Stir in the chocolate morsels and whisk until melted and smooth. Remove from the heat and let cool slightly. In a small bowl whisk the yolks and the vanilla. Slowly add the chocolate mixture and whisk thoroughly to blend. Set aside.

In another bowl add the flour, cocoa powder, cinnamon and baking powder. With a whisk, mix dry ingredients. Slowly whisk in the egg yolk and chocolate mixture until smooth.

In a larger bowl add the egg whites and beat on high until stiff peaks form. With a spatula, slowly fold the chocolate mixture into the egg whites, folding over to incorporate until all are mixed thoroughly and the mixture is light.

Do not over mix! Spread the mixture into the prepared cake pan.

Bake for 30 minutes or until the top springs back to the touch. It make appear cracked and will fall slightly when cooling. This is to be expected.

While cooking, beat together the softened butter and powdered sugar to form a thick frosting. I used a whisk to incorporate this slowly. It may appear too thick at first, but the butter will dissolve the powdered sugar. Continue to whisk until smooth.

When the cake has cooled, remove from springform pan, place on a cake plate and spread the frosting evenly over the top of the cake, making sure not to drag crumbs.

This makes between 6 to 12 slices, depending on the size!

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I love a simmering pot on the stove of anything that permeates the house with a homey smell of tantalizing deliciousness – is that a word? I don’t care, but this recipe does the trick.

• 1 bag of white beans
• 8 cups fresh chicken stock
  (see previous recipe)
• 1 onion, chopped
• 1 roasted chicken, meat torn into bite size pieces
• 2 ribs of celery, chopped
• 2-7 oz. cans diced green chilies
• 2 tsp of ground cumin powder
• 2 tbsp crushed garlic
• salt and freshly ground pepper to taste

Soak the beans in water with a tsp of salt, covered by 1 inch overnight in a large bowl. In the morning, rinse the beans and place in a pot, cover with the homemade chicken stock and bring to a boil. Reduce heat to a simmer and cook on low for 3 hours until beans are soft.

Chop the celery and onion and add to the beans, cook for an additional 30 minutes. Next add the roasted chicken, green chilies, cumin, garlic and salt and pepper to taste and cook on low for another 30 minutes.

Tags: chicken, green chilis, white beans
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The other day a neighbor dropped off some incredible smelling fruit that happened to be Guava. They were so aromatic that the entire house was perfumed with their scent and it was amazing.

I thought about it and figured I’d make a dessert of some sorts and decided on a puree to incorporate into a mousse.

• 30 guavas
• juice from one lemon
• Sans Sucre® Low Fat Cheesecake Mousse Mix
• 3/4 cup low-fat milk

To start I sliced the guava in half and scooped out the pulp and seeds. I then pressed the fruit through a course sieve to extract the pulp and remove the seeds. A tedious task, but much needed as the seeds are small and in the heart of the fruit – not easily removed. Keep in a bowl and add a squeeze of lemon juice to keep from discoloring, and to add a bit of tartness to offset the sweet guava. Mix thoroughly to incorporate.

In another bowl, add the milk to the mouse mixture and beat per instructions with egg beaters until the mouse is airy and light. Slowly with a spatula, fold in the guava pulp and mix completely. Pour into individual small serving bowls and chill until ready to serve. Makes eight 1/2 cup servings.

Tags: guava
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OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
Posted in Dinner, Lunch | No Comments »

I love soups! For me they fill you up, bring back memories of home, and are a great excuse to eat French bread, too!

Here is a simple, yet classic soup. If you’re watching the calories beware as this one starts with a butter rich roux and has half and half cream in it, but it is so worth every drop.

• 4 cups coarsely chopped broccoli
• 1 batch of Roux
• 6 cups chicken stock
• 1 onion, chopped fine
• dash of nutmeg
• salt
• white pepper
• 10 oz. of half and half cream

Bring the chicken stock to a boil and poach the broccoli for 3-4 minutes until bright green and fork tender. Remove from broth and immediately chill under cold water to keep color and stop the cooking process.

In the soup pot bring the chicken broth back to a boil and slowly whisk in the roux to thicken to an almost gravy consistency. Add the onion, salt, pepper and nutmeg and cook on low for 5 minutes.

Drain the chilled broccoli and separate into 2 batches. Add 1 batch to a blender and add the half and half cream and puree. Pour this mixture into the soup pot and then add the remaining broccoli to the pot. Serve with crusty French bread and enjoy!

Tags: broccoli
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