shrimp stir-fry

while this dish tasted good I would do things a little different next time. instead of Julian the vegetables I think that they would be better matched with shrimp if I cut them into chunks and maybe add some red pepper flacks for some heat.

cut veggies into chunks such as

• onion
• celery
• red bell peppers
• carrots
• minced garlic
• minced ginger

dust cleaned and dried shrimp with corn starch.

In a hot hot pan add in peanut oil with a touch of sesame oil and saute the shrimp in a single layer. when the shrimp is just pink on both sides remove a set aside. Clean the pan and get it hot hot again, add a little peanut (or avocado) oil with a touch of sesame oil add in the garlic, ginger and veggies. toss the veggies a few times, add the shrimp to reheat and serve over steamed rice.

Returning to Michigan

We have lived in Mexico City for more than a year now and it is time to go home. We will be returning to Michigan in just a few short weeks and once I do that I have to lose some of this weight I put on while in Mexico. The plan is to join Weight Watchers when I get back and to start blogging again on a regular basis but blogging weight watcher friendly food. At least for the first 3 to 4 months of being back.

Bell's Porter

It doesn't get much better!

Grilled Swordfish

I love swordfish but I have only had it a few times do to the issues with over fishing. Recently I read that swordfish has made a come back and now can be eaten sparingly so I treated the family when I came across a few steaks

I marinated the fish of a few hours in lime juice (limes and lime juice being very Mexico City) a good Mexican olive oil I got from a friend for Christmas, chopped garlic and salt and pepper.

When I was ready to cook the swordfish I heated my cast iron frill pan on the stove for a good 5 minutes. Then patted the fish dry so that it would sear well on the hot grill pan and grilled each side for about 4 to 5 minutes each. I personally so not like my tuna or swordfish rare (unless in sushi) and I do cook it medium to medium well (just a little pink inside for Tuna)

I also made a nice dijon dill sauce with plain yogurt, sour cream, dijon mustard and chopped dill. and served with whole wheat couscous with chopped tomatoes and cucumbers

This dish was really really good but what I did with the leftovers was out of this world...stay tuned for that dish coming up soon.

Moshi Moshi - Sushi

We (the kids and I) really love sushi; however, it is hard to find good sushi here in Mexico City. Yes around every corner is a Sushi Itto but their sushi is crap and the service even worse. But there is a light at the end of the sushi tunnel and that light is Moshi Moshi.

Moshi Moshi does the conveyor belt with sushi and it is great we all can pick the roll we like and go to town. There is one drawback; however, when sushi is so easy to grab the bill can climb quite fast and Moshi Moshi's prices are not thrift so beware.

Wheat Germ Pasta with Mushrooms

I picked up some wheat germ pasta at the store, not because I was planning a meal but because it was there and I had never tried it. After thinking about what the pasta might taste like I figured it would go well with onions and mushrooms so that is what I did. In the end the dish tasted ok but it really didn't look very good so it took a lot to get the kids to try it. They picked the pasta out and ate that and left the rest so that tells me to try the past again with another condiment

1 onion diced
1 package mushrooms, sliced
1 red pepper, diced
1/2 cup white wine
salt and pepper
olive oil
wheat germ pasta
chopped parsley

start the pasta cooking in a large pot of salted boiling water
caramelize onion in oil then add the mushrooms and brown them a little, add the peppers and seasoning. add in the wine and cooked pasta with a little pasta water to make a sauce. top with chopped parley