Updates from October, 2012 Toggle Comment Threads | Keyboard Shortcuts

  • The Low Fat Chick 10:04 am on October 14, 2012 Permalink | Reply
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    Shrimp with Audouille and Hominy Grits 

    I grew up in different places so I often tell people I am not sure where I am from or where to claim home. But, after leaving the south, it has become apparent that I am mostly a southerner, even though I maintain a west coast accent.  Being raised in California, Pennsylvania, and Georgia, I sometimes have an identity crisis, but the food always brings me back to Georgia, as nothing beats southern cooking. Unfortunately, there are many unhealthy southern recipes, but this one is not only healthier but the flavors are so amazing. No southern recipe would be complete without butter for top-notch flavor, so the fat content is a little higher than most my recipes, but still low in calories.

    I have made shrimp and grits before, but never made a recipe that made me think I was in a restaurant.  This recipe, which I made from southern chef Hugh Acheson’s book, A New Turn in the South, is so fabulous I am at a loss for words. The effort required to make this is worth it and if you serve to guests for brunch, you will truly impress. I cannot get enough of this dish, especially when I top it with a few dashes of Tabasco sauce. Oh, and it makes it even better that I won this gorgeous book in a twitter contest a few months ago.


    3/4 tsp salt
    3/4 cup hominy grits
    4 Tbsp butter, unsalted, cold
    1/2 cup sweet onion, minced
    1/4 cup celery, minced
    1/2 pound andouille sausage, chopped into 1/4 inch cubes
    1 garlic clove, minced
    1/2 cup roasted red peppers, chopped
    2 plum tomatoes, seeded and diced
    1 tsp Old Bay seasoning
    1/4 tsp red pepper flakes
    1/2 cup tomato juice
    1/2 cup clam juice
    1 pound shrimp, peeled and deveined
    1 tsp fresh thyme, chopped
    1 tsp fresh flat leaf parsley, chopped
    1 Tbsp freshly squeezed lemon juice (about 1 lemon)


    In a nonreactive 2-quart saucepan, combine 3 cups water, 1/2 tsp of salt, and the grits. Place on high heat and bring to a boil, stirring with a whisk. As soon as the water boils, reduce to a simmer. Cook the grits, stirring every 5 minutes or so, for an hour. Then stir in 2 tablespoons of butter and set the cooked grits aside.

    Melt 1 tablespoon of the butter in a 12-inch frying pan over medium heat, and when the butter bubbles and froths add the onion, celery, and andouille. Cook for 5 minutes, stirring every minute. Add the garlic, red peppers, tomatoes, Old Bay, and red pepper flakes. Cook for 5 more minutes, then add the tomato juice and clam juice. Stir well and reduce the liquid for about 2 minutes.

    Season the shrimp with the remaining 1/4 teaspoon of salt and add the shrimp to the pan. Stir well to combine and cook them for 5 minutes. The cooked shrimp should be just white, no longer translucent, but not chalky and dry. Add the remaining tablespoon of butter to the pan and finish with the thyme, parsley, and lemon juice.

    Place about 3/4 cup of grits on each plate and then spoon a quarter of the stewed shrimp, peppers, and
    tomatoes over each pile of grits. Serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (13.2 ounces).
    Calories 530.03

    % Daily Value
    Calories From Fat  262.47  50%
    Total Fat 29.42g  45%
    Saturated Fat  12.73g  64%

  • The Low Fat Chick 2:14 pm on September 29, 2012 Permalink | Reply
    Tags: brandy, , , ,   

    New Orleans Shrimp Bisque 

    Two weeks ago I went to a conference in New Orleans.  Freshly tired from only moving from Georgia 6 weeks earlier, I was honestly not in the mood nor happy to be traveling again. I love to travel and having the opportunity to attend was exciting but packing so soon I dreaded.  Anyway, I went, had a fantastic time, learned a lot, and found a new city to add to my foodie heaven collection.  I ate so many flavorful dishes, that I made it my business to visit the New Orleans School of Cooking before leaving.  I bought an excellent book called New Orleans Food and the minute I made it home, I began to use it. I am two dishes in deep and this Shrimp Bisque was the first dish. The effort of making fresh stock is priceless and fresh herbs add depth. Of course, because eating low fat is my thing, I made one substitution of fat free half and half for the cream.  This did not sacrifice taste in anyway, just made the soup less thick, but still dynamite. I recommend serving with an onion roll, as I love dipping bread in soup, and also adding a little extra hot sauce for a kick.  As a bonus, you will have left over cooked shrimp for other recipes. This is serious a favorite of mine now.


    3 lbs medium shrimp, with heads on
    2 Tbsp Creole seasoning, salt-free
    1 tsp salt
    1 bunch celery leaves and tops
    1/2 small onion, cut up
    1 bay leaf

    1 red bell pepper 
    1/4 cup brandy
    1 tsp lemon juice
    1 tsp tarragon
    1/2 tsp chervil
    1/2 tsp dill
    1 1/2 cups half and half, fat free
    1 tsp Louisiana hot pepper sauce
    salt and pepper to taste
    parsley, chopped


    To make the stock, put the shrimp, Creole seasoning, and salt into a saucepan with 12 cups water. Bring it to a light boil, then lower to a bare simmer.

    After 6 minutes, remove the shrimp and set aside to cool. Add the other stock ingredients and return to a simmer. Peel the shrimp. Reserve the meat but return the shells to the stock. Continue to simmer the stock, uncovered, for 25 minutes more. Strain the stock and discard the solids.

    While the stock is simmering, put the bell pepper under a hot broiler until the skin is blacked here and there. Allow to cool, then peel the skin off and roughly chop.

    Put the pepper pieces and about half the shrimp meat into a food processor with about cup of the stock.
    Process into a rough puree.

    Transfer the shrimp-pepper mixture to a saucepan over medium heat. Add the brandy and lemon juice and bring to a boil. Boil for 1 minute, stirring a little. Lower the heat and add the tarragon, chervil, and dill, plus the strained shrimp stock. Return to a simmer.

    After 5 minutes, stir in the half and half and hot sauce. Adjust the seasonings to taste. Serve topped with a sprinkling of chopped parsley and 2 or 3 whole shrimp tails.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (12.8 ounces).
    Calories 202.64

    % Daily Value
    Calories From Fat  25.95  13%
    Total Fat 2.94g  5%
    Saturated Fat  0.73g  4%

  • The Low Fat Chick 11:52 am on June 24, 2012 Permalink | Reply
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    Cod Pie 

    I have been blogging regularly for almost 3 years with over 130 posts and this month was the hardest to maintain my love for blogging.  My job has been so stressful, that I took time off by visiting friends on an east coast road trip from Atlanta, Georgia.  I visited Virginia, Maryland, DC, New Jersey and New York.  The highlight of this road trip was ending up in the NYC area and listening to Anthony Bourdain speak. I purchased the ticket way back in February and I cannot believe the time had finally come.  My best friend and I had a fabulous night listening to him in Brooklyn and then heading over to Little Italy for dinner. I normally take pictures of all my foodie adventures, as I would have loved to have posted a fun road trip bit, but I was so happy to be free from work, that I rarely used my SLR camera.  I guess we sometimes need to forget all about technology and just enjoy the moment. Anyway, I go to Puerto Rico in a week and a half, so I will get back into my love for sharing my foodie adventures.  For now, I am just happy to be back on the blogging tip and I would like to share this tasty, cod pie with you.


    4 Tbsp butter, unsalted (divided)
    1 lb cod fillets, fresh
    1 lemon rind, finely grated
    1 lb russet potatoes, peeled and
    salt, to taste
    black pepper, to taste
    1 egg, beaten
    1 Tbsp flour
    2/3 cup 2% milk
    3 Tbsp chopped parsley
    1/2 tsp parsley flakes (optional)
    1/2 tsp paprika (optional)
    Tabasco hot sauce (optional)


    Preheat oven to 425°F. Grease a 9 inch pie plate or another oven proof dish with 1 tablespoon butter.

    Cut the cod into bite size pieces. Season the fish with salt and pepper, and sprinkle over the lemon rind. Place cod in the base of the prepared dish. Place the dish in the refrigerator, while you prepare the topping.

    Cook the potatoes in boiling salted water for 15 minutes, or until tender.

    While the potatoes are boiling, make the sauce. Melt 1 tablespoon butter in a saucepan, add the flour and cook, stirring, for a few minutes. Remove from the heat and gradually whisk in the milk. Return to the heat and bring to a boil, then reduce the heat and simmer, whisking constantly, until the sauce has thickened and achieved a smooth consistency. Add parsley and season with salt and pepper to taste. Remove the dish from the refrigerator and pour the mixture over the fish. Spread the mixture out in an even layer.

    Drain the potatoes well and mash with the remaining 2 tablespoons butter. Spoon the potatoes over the fish mixture in an even layer. Brush the beaten egg over the potatoes. Top with parsley flakes and paprika, if desired. Bake for 45 minutes until the top is golden brown. Cut into 8 slices and serve hot. Top each slice with a few dashes of Tabasco sauce, if desired.

    Nutrition Facts

    Servings: 4 (2 pieces per serving)
    Serving size: 1/4 of recipe (10.9 ounces).
    Calories 333.90

    % Daily Value
    Calories From Fat  128.11  38%
    Total Fat 14.52g  22%
    Saturated Fat  8.41g  42%

    • Karista 1:38 pm on June 24, 2012 Permalink | Reply

      This looks fantastic! I love fish pies and will definitely be making this. Yummy! And so glad you are back to blogging. I absolutely understand the stresses of work and then trying to find a good clear mental moment to blog. I too seem to struggle with this managing maybe one post every 10 days to two weeks! Take good care of yourself! Enjoy Costa Rica and I hope you come back refreshed and rested. Delicious Wishes!

      • The Low Fat Chick 12:10 pm on July 3, 2012 Permalink | Reply

        Thanks Karista! You are so sweet. I will be sure to post pictures of the vacation. I hope to come back refreshed and be able to blog more again. 🙂 I think you do an excellent job with posting on your blog. You put forth such a lovely effort with your great pictures. Keep up the good blogging!

    • Responsibility199 9:24 am on July 2, 2012 Permalink | Reply

      I do like fish and an alternative way to cook it certainly caught my eye. I am addicted to halibut, by far my fave fish with walleye firmly in 2nd place. Any reason I couldnt sub out cod for one of these in this recipe?

      • The Low Fat Chick 12:08 pm on July 3, 2012 Permalink | Reply

        Sure! You could use any mild fish. You can also put a combination of cod (or halibut) with salmon, which makes it even meatier.

  • The Low Fat Chick 7:58 am on June 2, 2012 Permalink | Reply
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    Smoked Salmon and Potato Soup 

    Lately finding time to cook has been very difficult, as work is getting out of control with executives putting pressure on me to meet difficult deadlines. But, I refuse to let work affect my health so I push on and try my hardest to continue to cook fresh food. This soup was perfect for me this week, as I ate it for days, loved the flavor, and it allowed me to easily heat it up after working late to meet finance deadlines. You gotta serve this soup with bread rolls, such as Ciabatta, because the thick crusty bread compliments this perfectly and makes a very filling dish.  Fantastic soup! It is now one of my favorites.


    10 ounces smoked salmon
    1 onion, chopped
    3 3/4 cups water
    1 bunch parsley
    1 bunch thyme sprigs
    1/2 dried bay leaf
    1 1/4 pound russet potatoes, peeled and quartered
    2 cups 2% milk
    3 Tbsp unsalted butter
    1/2 tsp salt
    1/2 tsp white pepper
    1/4 tsp garlic powder
    2 tsp chopped parsley
    6 Italian bread rolls


    Place salmon, onion, and water into a large saucepan. Tie the parsley, thyme, and bay leaf into a bouquet garni. Add to the sauce pan. Bring sauce pan to a boil.

    Skim any foam from the surface and cover the pan. Lower the heat and poach for 15 minutes until the salmon flakes easily.

    Lift the salmon from the pan, using a spatula, and remove the skin. Flake the flesh and reserve by placing in the refrigerator. Return the skin to the pan and simmer, uncovered, for 30 minutes. Strain the stock through a strainer.

    Return the stock to the pan, add the potatoes, and simmer for about 25 minutes, or until tender. Remove the potatoes from the pan using a slotted spoon. Add milk to the pan and bring to a boil.

    Meanwhile, mash the potatoes with butter. Remove pan from heat. Beat the potatoes into the liquid in the pan until thick and creamy. Add flaked salmon, salt, white pepper, garlic powder, and parsley.

    Let cool slightly to thicken, then serve with a bread roll.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (17.2 ounces).
    Calories 353.33

    % Daily Value
    Calories From Fat  102.99  29%
    Total Fat 11.67g  18%
    Saturated Fat  5.69g  28%

    • Karista 9:12 am on June 4, 2012 Permalink | Reply

      The soup looks delish! And good for you!! So many Americans work themselves to the bone and don’t take care of their bodies. Our health is the key to a successful life. Wish more people realized that. We are so lucky to have a bounty of salmon here, I will definitely be making this soup. Have a fabulous week!

      • The Low Fat Chick 10:55 pm on June 5, 2012 Permalink | Reply

        Thanks Karista!! You are so right about Americans working themselves to the bone and not taking care of their bodies. I try so hard to take care of myself. You have lots of salmon in your city? Awesome!! You have a fabulous week too!

    • Karen 7:47 pm on June 8, 2012 Permalink | Reply

      This soup sounds delicious and one that my husband would love. I use 1% or 2% milk in most of my soup recipes that also use potatoes. The starch of the potato thickens the soup the same way cream would.

    • sybaritica 8:32 pm on June 11, 2012 Permalink | Reply

      I love potato soup… what a great idea adding smoked salmon!

  • The Low Fat Chick 9:06 pm on March 12, 2012 Permalink | Reply
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    Crab Rangoon Flowers 

    I am in love with Crab Rangoon at Chinese restaurants but had to retire eating these creamy dreams because of the fat. Fried wontons are so tasty, but so very bad, all at the same time. As a result, I have spent countless times testing out my own version of crab rangoon. All the folding and pressing of these little treats and baking them, still resulted in rangoon that was not very moist and creamy. Well, I am excited to say I finally figured out the problem.  After trying fresh crab meat and then imitation crab meat, I finally purchased canned crab meat. I am not a fan of anything canned because of the large amounts of sodium, but the moisture of canned crab meat really made my rangoons shine and complimented the reduced fat cream cheese. Foregoing the traditional green onions and using chives, with a touch of sugar, resulted in a sweet, creamy rangoon. The pretty wonton flowers freshly out of the oven will surely impress your guests.  So glad I finally figured out how to make low-fat, baked crab rangoon, which are now a new favorite.


    canola or vegetable oil cooking spray
    1  6.5 oz can crab meat, drained
    4 oz cream cheese, reduced fat, softened
    1 Tbsp chives, chopped
    1 tsp Worcestershire sauce
    1/4 tsp garlic powder
    1/2 tsp soy sauce, reduced sodium
    3 tsp sugar
    1/2 tsp onion powder
    20 wonton wrappers


    Preheat oven to 375°F.

    Spray a mini muffin pan with oil. Set aside.

    In a medium bowl, combine crab meat, cream cheese, chives, Worcestershire sauce, garlic powder, soy sauce, sugar, and onion powder.

    Press a wonton wrapper into each mini muffin tin. Place 1 1/2 teaspoons filling in the center of each wonton wrapper. Lightly spray the tops of the wontons with oil.

    Bake 8 to 10 minutes, until the edges are light brown. Remove from oven and let sit for 2 minutes before serving.

    Nutrition Facts

    Servings: 4  (5 wontons per serving)
    Serving size: 1/4 of recipe (3.8 ounces).
    Calories 222.75

    % Daily Value
    Calories From Fat  54.17  24%
    Total Fat 6g  9%
    Saturated Fat 2.85g  14%

    • Karista 11:38 am on March 13, 2012 Permalink | Reply

      Beautiful! What a lovely idea! Your picture says it all and is making me hungry. 🙂

  • The Low Fat Chick 8:48 pm on March 2, 2012 Permalink | Reply
    Tags: cod, prosciutto, ,   

    Roasted Prosciutto Cod 

    Thumbing through old recipes, I came across this one in my archives. It is simple and easy, but elegant. Anyone who has trouble cooking fish cannot go wrong with this recipe. You simply roast it in the over and next thing you know, there is a magnificent dish before you.  I have seen a different version of this on a cooking show, but they grilled it. I prefer roasting the cod with tomatoes to get a moist fish. If you are watching your sodium, like I regularly do, eat this on a day you have previously consumed low sodium dishes. I say this because prosciutto is a cured meat and is high in sodium, but so tasty and adds much flavor to this fish. Everything in moderation is good, and this includes sodium.


    1 1/2 lbs skinless cod fillets cut into 4 equal portions
    1/4 tsp salt, divided
    1/2 tsp black pepper, divided
    1 Tbsp thyme leaves, removed from sprigs
    1/2 lb prosciutto
    2 tomatoes
    2 Tbsp olive oil


    Preheat oven to 425°. Wash cod, pat dry on paper towels and remove any stray bones. Lightly season with 1/8 tsp salt and 1/4 tsp pepper.

    Place fillets in a rimmed baking sheet and drizzle 1 tablespoon oil over fillets. Lightly rub oil on both sides of each fillet. Sprinkle top of each fillet with thyme. Lay prosciutto over each fillet, overlapping the slices to cover the fish in an even layer. Tuck the ends of the prosciutto under the fish.

    Slice tomatoes and add to the baking sheet placed between, but close to the fish. Drizzle tomatoes and prosciutto with the remaining oil. Season tomatoes with remaining salt and pepper.

    Roast for 20 minutes until the tomatoes are lightly colored and the fish is cooked through.

    Serve fish garnished with tomatoes and cooking juices spooned over it.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (9.4 ounces).
    Calories 316.59

    % Daily Value
    Calories From Fat  114.83  36%
    Total Fat 12.69g  20%
    Saturated Fat 2.75g  14%

  • The Low Fat Chick 11:10 pm on February 27, 2012 Permalink | Reply
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    Dijon Dill Shrimp with Roasted Asparagus 

    As a serious lover of asparagus, I reminisced the other day about how last summer in Madrid, Spain was the first time I tasted grilled asparagus with olive oil, sea salt, and lemon.  Because of these memories, I became fixated on this dish and decided to try it roasted in my oven. Well, what a better way to eat asparagus then topped with shrimp in a Dijon dill sauce.  The fresh flavors were so apparent in this light dish.  Very much a favorite of mine now, as this is a perfect date night dinner because it is simple, easy to make, and elegant enough to impress.


    2 Tbsp mayonnaise, reduced fat
    3 fresh dill sprigs, leaves picked
    1 shallot, minced
    1/2 lemon, juiced
    2 tsp stone ground mustard
    1/2 tsp salt
    1/4 tsp pepper
    2 lb large shrimp, peeled & deveined

    1 pound asparagus
    2 Tbsp extra-virgin olive oil
    4 garlic cloves, pressed
    1/4 tsp salt
    1/4 tsp pepper
    1/2 lemon, juiced


    Preheat the broiler on low for 15 minutes.

    Stir mayonnaise, dill, shallot, lemon juice, mustard, salt, and pepper in a large bowl.  Add shrimp to the bowl and toss to coat. Place shrimp on an aluminum foil lined baking sheet in a single layer.

    Broil shrimp for 5 minutes. Be careful because shrimp cooks very fast.

    Cover shrimp with aluminum foil to keep warm while preparing the asparagus.

    Preheat oven to 400°. Trim the bottom ends of the asparagus.

    Place asparagus on a large baking sheet. Drizzle with olive oil and garlic. Add salt and pepper. Toss to coat the asparagus evenly with oil.

    Roast asparagus, tossing around once, until they start to brown around the edges. About 12 to 15 minutes.

    Remove asparagus from the oven and squeeze lemon over asparagus.

    Serve asparagus topped with shrimp and drizzle with the Dijon Dill sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (16.8 ounces).
    Calories 341.65

    % Daily Value
    Calories From Fat  95.87  28%
    Total Fat 10.89g  17%
    Saturated Fat 1.5g  8%

  • The Low Fat Chick 5:56 pm on February 10, 2012 Permalink | Reply
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    Fettuccine with Shrimp and Asparagus 

    My coworker and I were discussing how much we like asparagus but are not good at cooking it. I told her the best asparagus I ever had was when I was in Madrid, Spain and it was so amazing that I asked the chef how it was prepared. The chef had grilled it with olive oil and topped it off with a touch of sea salt and lemon. While I had not yet tried to duplicate the chef’s efforts, my memories inspired me to make asparagus in a pasta dish. Casually thumbing through the pasta book my sister gave me for Christmas, I found this dish with pasta, shrimp, and the almighty asparagus. Such a simple dish with simple ingredients. I immediately jumped at the opportunity to give this a try. This is a light dish and I enjoyed it so much that when my coworker requested the recipe, I scanned the page and gave it to her.


    3/4 lb medium asparagus, tough ends snapped off,
    spears halved lengthwise, then cut diagonally
    into 1 inch pieces
    1/4cup extra-virgin olive oil
    3 medium garlic cloves, minced
    3/4 lb small shrimp, peeled, deveined, and halved
    1 Tbsp salt
    1 lb fettuccine
    salt to taste
    pepper to taste


    Bring 1 inch of water to a boil in a large pot. Put the asparagus in a steamer basket in a pot. Cover and steam over medium-high heat until the asparagus is just tender, about 2 minutes. Remove the asparagus and set aside. Reserve 3/4 cup of the asparagus steaming liquid.

    Place the oil and garlic in a large skillet over medium heat and cook until fragrant, about 1 minute. Add the asparagus and 1/2 cup of the asparagus water and cook until the liquid has been reduced by half, about 3 minutes. Add the shrimp and cook until pink, stirring frequently, 3 to 4 minutes. Season to taste with salt and pepper.

    Meanwhile, bring 4 quarts of water to a boil in a large pot. Add 1 tablespoon salt and the pasta to the boiling water. Cook until al dente. Drain the pasta and toss with the sauce, adding the remaining reserved cooking water as needed to moisten the pasta. Divide among 4 pasta bowls and serve immediately.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14 ounces).
    Calories 621.81

    % Daily Value
    Calories From Fat  144.54  23%
    Total Fat 16.27g  25%
    Saturated Fat 2.26g  11%


    The Complete Book of Pasta and Noodles

  • The Low Fat Chick 3:24 am on December 15, 2011 Permalink | Reply
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    Chipotle Fish Tacos 

    I have always been a lover of Mexican food, as I was born in Los Angeles, California before departing to the east coast and becoming a southern transplant in Atlanta, Georgia.  Los Angeles is a mecca of Mexican restaurants and food stands.  Recently, my mom brought up a vivid childhood memory of how we would stand in line for freshly made churros.  That really took me back as I can remember the crusty sugary outside contrasted with the soft doughy inside. As my mind floats off into the clouds I have to regroup and remember where I was going with this post. Focus, focus.  Mexican food is one of my favorite cuisines, but I cannot eat beef and pork tacos regularly, as I watch my fat intake.  Fish is a great alternative for a taco, but there are many different types of fish. Some fish are lighter and will fall apart when creating a taco, but some are meatier and can withstand the task.  After trying a few fish taco recipes, I settled on mahi-mahi fillets for my fish taco, and developed these Chipotle Fish Tacos. The Chipotle avocado sauce adds a vibrant kick while imparting amazing flavor.


    1 lb mahi-mahi filets
    1/4 cup dry white wine
    2 Tbsp lime juice, freshly squeezed (about 2-3 limes)
    2 Thai chili, red
    1 Tbsp minced garlic
    1/2 tsp salt
    1 tsp black pepper
    1 Tbsp vegetable oil
    16 small corn tortillas, warmed
    1 cup Chipotle salsa (hot or medium)
    1 avocado
    Iceberg lettuce, shredded, for garnish


    Rinse fish and pat dry. Combine in a plastic bowl white wine, lime juice, chili, and garlic. Add fish and set aside in the refrigerator to marinate for 15 minutes.

    Remove fish from marinade, lightly pat dry, and season with salt and black pepper.

    Heat oil in a large frying pan over medium-high heat. When oil shimmers, place fish in skillet. Cook until opaque and firm to touch, about 3-4 minutes per side.

    Place fish on a plate and flake fish using two forks. Separate the flesh from the skin and discard the skin.

    Mix the salsa with the avocado to create a sauce.

    To make a taco, stack 2 tortillas on top of each other and fill with fish, 2 tablespoons sauce, and lettuce. Repeat to make 8 tacos total.

    Nutrition Facts
    Servings: 4
    Yield: 2 tacos per person
    Serving size: 1/4 of a recipe (13.8 ounces).
    Calories 459.19

    % Daily Value
    Calories From Fat (27%) 124.44
    Total Fat 14.6g 22%
    Saturated Fat 1.95g 10%

    The Thai chili in the marinade will not make the fish spicy, as it just further imparts flavor into the fish.  For the spicy kick, the Chipotle sauce will provide this. It is not recommended that a regular salsa be used. If you cannot find Chipotle salsa, buy regular salsa and canned Chipotle peppers. Blend the salsa together with 1-2 Chipotle peppers, to taste. Add in the avocado to finish the sauce.


    My recipe is based off Aida Mollenkamp’s recipe. I added chilies to the marinade and developed a Chipotle avocado sauce, as the original recipe lacked the spicy kick and flavor I like in my Mexican food.

    Original Author: Aida Mollenkamp
    Original Source: Ask Aida, Taqueria Mexican episode

  • The Low Fat Chick 8:12 am on October 8, 2011 Permalink | Reply
    Tags: chowder, clams, ,   

    New England Clam Chowder 

    My first soup of the fall 2011 season was a tasty, freshly made New England Clam Chowder. Nothing beats making the chowder from fresh clam stock. I gobbled this up for 4 days straight as it makes a lot. Feel free to freeze half to eat on more chilly nights. Add a side of fresh Italian garlic bread, and you will have a very filling meal. I could not stop dipping my bread in the soup.


    48 little neck clams, scrubbed
    1 1/2 quarts water
    1/4 cup bacon, finely diced
    3 onions, minced
    1 small bay leaf (or half of a large leaf)
    3 russet potatoes, peeled and diced
    2 cups 2% milk
    1 cup light cream
    salt to taste
    black pepper to taste
    2 tablespoons parsley, chopped


    Rinse the clams well in cold water and drain. Place them in a deep pan with the water and bring to a boil. Cover and steam for about 10 minutes until the shells open. Remove from the pan and place in a bowl to cool.

    When the clams have cooled slightly, remove them from their shells. Discard any clams that have not opened. Chop the clams coarsely. Strain the cooking liquid through a strainer lined with cheesecloth and reserve.

    In a large saucepan, fry the bacon until it renders its fat and begins to brown. Add the onions and cook over low heat for 8 to 10 minutes until soften.

    Stir in the bay leaf, potatoes, and clam cooking liquid. Bring to a boil and boil for 5 to 10 minutes.

    Stir in the chopped clams. Continue to cook until the potatoes are tender, stirring from time to time. Season with salt and pepper to taste.

    Stir in the warm milk and cream, and heat very slowly for 5 minutes longer. Discard the bay leaf and adjust the seasoning. Serve sprinkled with parsley.

    Servings: 8
    Serving size: 1/8 of a recipe (13.4 ounces).
    Calories 297.11

    Do not use heavy cream, as it has too many calories and fat.
    If you cannot find light cream, use 1/2 cup regular cream.


    The recipe was a little high in fat so I replaced the milk with 2% milk, reduced the bay leaf to a very small one (or half of a large leaf), and noted parsley as a must to balance out the bay leaf flavor (not just a garnish). The type of clams and potatoes were not specified so little neck clams and russet potatoes were my choice.

    Original Author: Debra Mayhew
    Original Source: The Soup Bible

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