Monthly Archives: March 2015

Feeling crabby? Try taquitos with a twist

1 cup mild olive oil (or a mixture of olive oil and canola oil)

2 tablespoons unsalted butter

Begin whisking the egg yolk with your dominant hand, holding the measuring cup of oil in your other hand.

When all of the oil has been incorporated, stir in the minced garlic and chile, and season to taste with salt and lemon juice.

When the butter has melted, add the carrots, celery and shallots, season with salt and pepper and cook, stirring, until the vegetables are soft but not browned, about 10 minutes.

Pour a small film of vegetable oil into a small frying pan; When the oil is hot, fry the tortillas one at a time just until pliable, flipping once, about 30 seconds total.

(If you don’t want to fry the tortillas, you can wrap them in a clean kitchen towel and microwave them until pliable, 30 seconds to 1 minute.) Place about 3 tablespoons of the crab mixture in a line about one-third of the way from the bottom edge of each tortilla.

To keep the tortillas rolled up, place 3 of the rolls side by side and pierce through all of them with two evenly spaced wooden skewers.

In a heavy-bottom pot suitable for deep frying, pour canola oil to a depth of 1½ inches and turn the burner to medium-high.

Heat the oil until it starts to ripple; test the temperature by gently submerging a set of skewered taquitos – the oil should start quickly bubbling on contact.

Per serving: 466 calories, 23 g protein, 44 g carbohydrates, 23 g fat, 68 mg cholesterol, 312 mg sodium, 7 g fiber.

Via:: Food


Peppery watercress flexes off-the-charts nutrients atop the leafy food chain

An article on preventing chronic disease that the Centers for Disease Control released last year was accompanied by a chart of the most nutrient-dense powerhouse fruits and vegetables.

Not only was the peppery green deemed the best of all nutrient-dense vegetables – we’re talking high in antioxidants, iron, potassium and an alphabet of other vitamins and minerals – but it got a perfect score.

[…] at this time of year, it bridges the gap particularly well, boasting the same health benefits as the dark winter leafy greens but being delicate enough to make sense in early-spring dishes.

Or, have a little fun and turn the popular high tea go-to bite – the watercress and cucumber finger sandwich – into a fun crudité-like snack.

(7½-ounce) container crème fraîche

Kosher salt and ground black pepper, to taste

In a high-speed blender or food processor, mix the crème fraîche, garlic, vinegar and watercress together until well-blended and the leaves are mostly incorporated.

Per serving (of dip): 58 calories, 1 g protein, 1 g carbohydrates, 6 g fat, 12 mg cholesterol, 16 mg sodium, 0 g fiber.

Melt the olive oil and butter together in a large skillet over medium-low heat.

Per serving: 159 calories, 5 g protein, 10 g carbohydrates, 11 g fat, 22 mg cholesterol, 96 mg sodium, 1 g fiber.

Via:: Food


Calendar of events

Texas wines, craft beers and regional artists will be showcased at the event in Old Town Spring, 427 Gentry; 10 a.m.-6 p.m. March 28 and 11 a.m.-5 p.m. March 29; $25 in advance, $30 at the gate;

The annual event with more than 250 wine selections, 30 food stations and 50 craft-beer selections will be held at Cypress Village Station at U.S. 290 and Skinner; 5:30-8:30 p.m. April 10-11; $25 general admission, $75 VIP admission;

Classic Southern Recipes Made Healthy and Wholesome at Central Market, 3815 Westheimer; 6:30-9 p.m. March 21; $70;

Haute Wheels Houston will gather nearly three dozen of the area’s best food trucks on the campus of Houston Community College Southwest, 5601 W. Loop S.; noon-5 p.m. March 21-22; $16;

Cheryl and Griffith Day, owners of Back in the Day Bakery in Savannah, Ga., will demonstrate five Southern comfort-food dishes at Central Market, 3815 Westheimer; 6:30-9 p.m. March 27; $65;

Via:: Food