Thai Red Snapper

This is a super easy recipe, it came out great and had tons of flavor. If you do not have any Nuoc Nam use some soy instead. We had this for dinner last night and really enjoyed it.

Thai Snapper

3 tablespoons of lime juice
1 tablespoon of Asian Fish Sauce Nuoc Nam
1 tablespoon of olive oil
½ teaspoon of sugar
½ teaspoon of minced garlic
4 red snapper fillets (6oz. each)
1 carrot, but into 2 ¼ inch long thin strips
1 large green onion, thinly sliced
¼ cup of fresh cilantro leaves


Mix lime juice, fish sauce, sugar, ginger, and garlic. Make a packet with tin foil large enough to hold one snapper fillet. Place snapper skin side down in packet and top with carrot, green onion, and cilantro. Pour lime juice mix over fish and vegetables. Grill over medium heat for 8 minutes.

This recipe is adapted from some grilling book that I checked out of the library.

Cassoulet Inspired Meal

I have some veal shanks that I was trying to decide what to do with. I know that cassoulet does not normally have veal shanks, but I figured I could play around some and make a great meal with them that would go with the goat cheese tart and salad that we are having tonight. So here is the recipe I hope that you like my version.



4 Veal Shanks, at least 1 inch think

1 tablespoon of butter

2 tablespoons of olive oil

Salt and Pepper

A few pinches of flour

1/2 large onion diced

2 carrots, peel and sliced about 1/4 inch thick

1 can of Great Northern Beans, rinsed and drained

1 can of organic tomatoes, slightly drained

5 sprigs of thyme

3 gloved of garlic, peeled and smashed



In a large skillet heat butter and olive oil until just smoking, season shanks with salt and pepper and coat lightly with flour. Brown shanks in skillet on all sides. In a slow cooker add all other ingredients. Add browned shanks and cook on high for at least 4 hours. Serve and enjoy.

Soup to Heal

I have been plagued by a sinus bug the past few days and I have a recipe that never fails to clear me out and make me feel better, it is my version of Caldo Tlalpeno, or Mexican Chicken Soup. To let you know in advance this is not a recipe for those who cannot handle spicy. I grew up in Southern California and have been eating spicy foods for most of my life, it takes tons of heat before I am unable to eat something, this recipe does not push the threshold for me, but for those who find a jalapeno spicy, you are not going to like this dish.

1 32oz. carton of Organic Low Sodium Chicken Broth/Stock
1 can of chicken noodle soup
1-2 organic chicken breasts, diced into 1 inch cubes
1 tablespoon of olive oil
1-3 serrano peppers, sliced with seeds, how many you use depends on how spicy you want the soup
1 onion, diced
1 plum tomato, diced
2 carrots, sliced
2 tablespoon of fresh chopped cilantro
1-2 tablespoons of Tapatio
salt and pepper to season

Heat a large pot on low. Add chicken broth, onion, serranos, and the broth from one can of chicken noodle soup. Heat on low for around a half hour. While onions and serranos are cooking with broth heat a large skillet on high and add oil, before oil starts smoking, add chicken seasoned with salt and pepper, and brown for about 5-7 minutes. When chicken is done browning, add to broth mixture. Now is the time to taste the soup, if you do not feel that the soup is spicy enough, add some Tapatio, then bring soup to a boil, reduce heat, cover, and simmer on low for another half hour. To serve soup, in each bowl add a portion of tomatoes, carrots, and cilantro, pour soup over uncooked vegetables and serve.