Wednesday, May 19, 2010

TABATA DAY AT PRINCETONBOOTCAMPS

HEY GANG,
JUST A SHORT VIDEO I MADE USING THE PICS I TOOK TODAY IN THE 5:30 CLASS EVERY ONCE IN A WHILE I TRY AND GET CREATIVE.
ON A DIFFERENT NOTE YOU GUYS REALLY CRANKED IT OUT TODAY GOOD JOB

Create your own video slideshow at animoto.com.

Wednesday, May 5, 2010

Margarita Fish tacos and Black Bean Pizza

One pound frozen swordfish
1/2 cup Margarita mix


1 teaspoon Jamaican jerk seasoning
1 15-ounce can black beans, rinsed and drained
1 large mango, seeded, peeled and chopped
2/3 cup chopped seeded tomato (1 large)
2 to 4 tablespoons snipped fresh cilantro
2 tablespoons thinly sliced green onion (1)
1 fresh jalapeno chile pepper, seeded and chopped
1 tablespoon lime juice
1/2 teaspoon ancho chili powder* or regular chili powder
1/4 teaspoon salt
1 tablespoon cooking oil
8 6-inch flour or corn tortillas
2 cups shredded fresh leaf lettuce or spinach

directions

Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
*Note: Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Fish Tostadas: Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.
Serving suggestion: Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.




Mexican Black Bean Pizza



ingredients

1 10-ounce package refrigerated pizza dough
1 15-ounce can black beans, rinsed and drained
2 tablespoons snipped fresh cilantro or parsley
2 tablespoons salsa
1 teaspoon ground cumin
1/4 teaspoon bottled hot pepper sauce
2 cloves garlic, quartered
1-1/2 cups shredded Cojack or cheddar cheese (6 ounces)
1/2 cup chopped red sweet pepper
1/4 cup sliced green onion
1/2 cup low fat sour cream
2 tablespoons salsa

directions

Lightly grease an 11- to 13-inch pizza pan. Unroll pizza dough and transfer to greased pan, pressing dough out with your hands. Build up edges slightly. Prick generously with a fork. Bake in a 425 degree F oven for 7 to 10 minutes or until lightly browned.
Meanwhile, in a blender container or food processor bowl combine black beans, cilantro or parsley, 2 tablespoons salsa, cumin, hot pepper sauce, and garlic. Cover and blend or process until smooth, stopping to scrape down sides if necessary.
Spread bean mixture over hot crust. Sprinkle with Cojack or cheddar cheese, chopped red sweet pepper, and green onion. Bake about 10 minutes more or until cheese melts and pizza is heated through.
In a small bowl combine sour cream and 2 tablespoons salsa. Serve pizza with sour cream mixture. Makes 4 servings.