Crunchtime Food Blog

ceviche

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Ceviche is fish that’s been marinated and ‘cooked’ by citrus juices. The taste is succulent, fresh, light for summer, and low calorie. This is one of our favorite dishes especially whenever I’m needing to shed a few pounds which means ceviche is on the menu quite often. It’s bold for kids, but I continue to introduce my own kid’s to it and by presenting it in the way that will suit their tastebuds and dining maturity.

Ceviche (recipe)
1 lb fish – chopped 1/2″ pieces (tilapia, halibut, scallops, shrimp – my favorites)
1/2 medium onion – chopped
10 cherry tomatoes – halved (1 lg tomato or 2 small – chopped)
4- 6 limes – juiced
1/2 c orange juice (use pre-made if you don’t have fresh)
1 jalapeno pepper – minced
1/2 bunch cilantro – chopped
s&p to taste (1/2 t salt, 1/4 t pepper to start)
Combine fish, onion, tomatoes, jalapeno pepper, cilantro. Pour lime juice and orange juice over. Add enough juice to completely cover fish.

Let the seafood ‘cook’ in the refrigerator for several hours. Taste it and adjust seasonings to your liking, then serve very cold. We use the martini glass for our teenager who eats less and doesn’t like tomatoes. The parents get the big bowl with chopped avocado and Griffin gets the sample with a quesadilla.

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Kate & David were having a party and asked us to “bring a dish to pass.” I toil over this kind of request because it’s big fat LA where we won’t know most of the people or what they’re bringing or their eating preferences. If it were my family reunion in Indiana, I’d know that everyone else will supply the casseroles and I can bring fresh fruit. Kate also has a militant vegan friend who I respect and love dearly, but I don’t about you guys, when it comes to the vegans, I worry that an animal crumb from my food might accidentally fall their way and corrupt their system with animal matter. Mediterranean seemed safe. This one where you can buy it all at WF’s except for the shrimp and tomato salad I modified out of Bon Appetit and Iadded toasted pinenuts and EVO to the hummus.
Make it look pretty on a rustic serving tray and call it a “Mezze Platter.”
Shrimp & Tomato Salad (recipe) read more

80 Proof Melon

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Ever since I brought Watermelon Vodka Hose Down to Jaime’s White Trash party, I’ve been craving spiked fruit. It makes so much sense to get a daily serving of fruit while getting a daily serving of spirits. Alcohol is in the food pyramid right – just below grains?
Watermelon with fancy sticks for the children and a spritzer of vodka for the parents.
Erin demonstrates while carrying around a tiny baby in her back pocket.

My Sunset magazine arrived and it never disappoints with fresh, inventive recipes and such was the case for the August issue that offered Fruit Cocktail with Margarita Dressing. I modified it slightly, using just the fruit I had on hand and I made our cocktail ration greater that the demure recipe suggested. This might be the only way I can get Dan, my husband, to eat fruit.

Spiked Fruit (recipe) read more

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Use the zucchini ribbons we sliced for the zucchini salad to embellish your pasta serving. In this dish, we sauteed chopped garlic in EVO, tossed in chopped tomatoes (I take the extra minute to remove the seeds) to warm, fold in cooked pasta and sliced zucchini ribbons and top with freshly grated parmesan cheese and fresh basil.

Slice the zucchini into smooth ribbons. Slice lengthwise to get julienned ‘noodles.’

Zucchini on FoodistaZucchini

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The CSA farm service had delivered red bib lettuce, luscious tomatoes, and red onion; grilled lobster waited in the refrigerator to be reinvented; I was daydreaming about the Hamptons, and it was lunchtime. With a little Food Madonna inspiration, a very nutrient-rich meal emerged.

Lobster Rollin’ on the West Coast (recipe) read more

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