Saturday, July 20, 2013

Sharing my "mommy thoughts" with my babies.

I have mentioned before that I set up an email account for each of my kids and that I send them emails when I have the chance.  I send them individually and sometimes with both of them being the recipient of the same message.    Sometimes, I send a quick photo with a caption, I tell them about funny things they said or did and other times I will send them what I think of as my "mommy thoughts".  These "mommy thoughts" are deeper and are the things I think about and want to share with them.  They are things I want them to know about me, the world and just life in general.

After writing my email to the both of them today, I thought it was a good one to share.  I am not sure when I will share this email account with them, maybe in middle school or high school, but I hope when they do, they truly enjoy reading the letters and snippets I've written to them.   As a graduation gift, I will likely go back and print every one of them and have it made into a book as gift to them.

Here is todays mommy thought.

Hello my dears,

You're both napping together at the moment in the camper.  We are up north at Great Grandma Hodack's for a weekend getaway.  Mommy read you both a few books and Gwen wiggled around, not wanting to fall asleep for quite awhile before dozing off.  You are quite a ball if energy and sass.  ;). Jude took a moment too, but was admittedly tired so didn't take as long.

I always think as your mommy what I hope you both become.  I don't think about what career, how many kids I wish you to have, what sports and activities you should do etc, so much as I do the characteristics I want you to have.  The other day I tried to think of what the one characteristic would be (if I could choose) that i wish you both would possess and it came pretty easily to me.  If I could wish you had any one character trait it would be that you are both compassionate.  

To be compassionate to those around you is one of the greatest things I think you can be.  Not only are you helping others and being the person someone needs at that moment but your soul in turn is being rewarded.  There is a certain sense of joy I feel from helping someone whether it be something little or big.  It's so important to put that compassion out into the world because others will see it radiating out of you and want to follow your path.  It simply makes the world a more beautiful, pleasant place to be for everyone.  

It's important to be intuitive to reach people on a level that is more than what is on the surface.  This means that if you sense someone is hurting, not themselves or needs someone but isn't able to or is ashamed to ask for help, you are able to recognize it.  When you do, don't ignore it for fear of getting involved or being apprehensive about crossing any lines but act on it.  Reach out to them, talk to them, hold their hand and just be there to listen.  It takes a brave person to do it and step up to the plate.  

In essence, I just want you both to be caring, loving people and do not be afraid or so insecure that it holds you back from sharing that with the world.  A woman is not weak for doing such a thing and a man is not any less macho for showing a caring nature.  It's something that God wishes us to be.  

I love you my sleeping angels.  You are my world and know always that mommy loves you.

Sent from my iPhone

The Recipe--Panko Crusted Fish

Here is the long awaited recipe for the Panko Crusted Fish with Wasabi Tartar Sauce.  Rachel's recipe was for Fishwiches.  We ran with the sandwiches too but I made fresh baguettes rather than use buns.

Lets begin with the Wasabi Tartar which I opted to take the easy route on.  You simply mix (1) cup of mayo, (2) tbsp of soy sauce, (1) tsp fresh lime juice.  Then stir in (1) tsp wasabi paste and (2) tbsp of sweet pickle relish.

This tartar was spot on.  Perfect.  I would def make it for other fish recipes as well or for an Asian style taco.  

For the tartar there is an alternate recipe of making the mayo yourself with eggs, lemon juice, etc.  Ain't nobody got time for that!  Just kidding...I was just lazy.

I placed this in the fridge until the fish was done.

For the fish---that turns out wonderfully, the steps are easy peasy.  The ol' basic, flour coat, egg wash and batter.

I used (4) pollock filets but any white fish would work and is what Rachel recommends.  (pretty trustworthy source).  I seasoned the fish with Old Bay seafood seasoning and a bit of salt and pepper.  Filled a dish with 1/2 cup of all-purpose flour, another with (2) eggs beaten with a splash of water and the last with 1 1/2 cups Panko mixed with 3 tbsp of freshly chopped chives, (1) tsp ground ginger and (1) tsp garlic powder.

Heat a large skillet with 1/4" canola oil on medium high heat.  Fry the fish for about three minutes on each side.  Flip the fish gently when the three minutes is up on the one side so it doesn't break apart and so you don't get splattered with crazy hot oil of course.  Place it on a paper towel lined plate when it's all done.  

As I said, we had ours on baguettes and topped with a coleslaw blend and the yummy Wasabi Tartar.  I served with lime to squeeze on top.  It was so fresh and yummy.  

This was certainly a must try recipe.  I will likely make this my go to fish fry recipe.  Unless, Rachel Ray throws another scrumptious idea my way through her next issue! 


Friday, July 12, 2013

Panko Crusted Fish with Wasabi Tartar Sauce

Today's culinary creation came again from the same June issue of Everyday with Rachel Ray.  (I wasn't lying when I said I loved this mag).

The fish turned out to be flippin' amazing and was cooked perfectly. (not to toot my own horn).  Also, Clint couldn't get enough if it!  There is something fantastically delicious about making food my family loves that brings me great satisfaction.

Recipe to follow later tonight so stay tuned!

Thursday, July 11, 2013

The results: Coconut Curry Chicken

Yesterday's post was about two recipes derived from Rachel Ray's June issue.  Well, I grilled up the chicken after letting them marinate over night and I can sum up the results in one word:  Ahhhhmazing!  It was so good.  The freshness of the cilantro and fresh lime totally completed the dish!

Here it is...refrain yourself from eating your screen.

I highly recommend this dish and as I had predicted it went great with the Cucumber Radish Salad and Jasmine Rice.  I didn't have time to grab a fresh pineapple so that will be for another time but what I had was perfection by itself!

Nom Nom.

Wednesday, July 10, 2013

I <3 Rachel.

I am a magazine junkie.  I subscribe, I buy and I borrow and receive others who have finished reading them.  There is one that I particularly love getting every summer....and it's this beauty!  

I looooooove the Rachel Ray summer (June) edition.  There is always such good variety and amazing salad ideas.  I particularly love any salad where cucumbers are the main ingredient on a hot summer day.  This issue had a Cucumber and Radish salad that I just had to try.  I must say it was delish!  I also have another recipe from the same issue marinating in my fridge called Coconut Curry Chicken.  I think the two will go nicely together as they both have a asian flair to them.  I'm letting the chicken marinate til tomorrow since my hubs will be gone til the wee hours for football and the kiddos will be with Grandma.

So while my kids were building forts on the other side of the room, I was giving these recipes a go.

The Cucumber Radish Salad was a cinch to make.  Simply combine and whisk together 1/4 cup fresh lime juice, 3 tbs of sugar, 2 tbs of fish sauce and 1/4 tsp of crushed red pepper.  Add three sliced cucumbers and four radishes cut into strips and you're done!  How cinchy?

I gave it a try and it was perfect.  A little bit of tartness from the lime and a little bit of heat from the radish and red pepper.  Yum.

The chicken was simple to get prepped as well.  I actually added a bit more of the recipe as my kids are going through a phase of constant eating.  (Growth spurt on the way)?  I will share what the actual recipe calls for in case you don't have heathen kids who are asking for grub every ten minutes.  

For the Coconut Curry Chicken you simple whisk 1/2 cup of unsweetened coconut milk, 1 tbsp of grated ginger and 1 tbs green curry paste.  Add (6) boneless, skinless chicken thighs and marinate for 15 minutes.  Grill them on an oiled grill on medium heat for about fifteen minutes, until cooked through.  Top if with 1/3 cup of fresh cilantro and serve with lime slices.  

As I said, mine is going to marinate over night.  And we won't be eating til tomorrow so I don't know what the outcome will be but I do curry a lot and this marinate smells oh so yummy.  I'm pretty confident it will be delicious,  but will certainly let you know.  I am thinking about grilling pineapple to go with and we will serve up some jasmine rice with it as well.

As a note, in case you have a hard time finding unsweetened coconut milk - it wasn't in the international aisle with the regular coconut milk.  You can find it in the baking section.  You might want to check both places as I am sure it depends on the grocery store.

Try the recipes out and let me know what you think!