Rhubarb-Ginger Jam

Ingredients:
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice

Preparation:
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.

Makes about 3 half-pints of rhubarb jam.

Peanut sauce

1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Just combine ingredients together in a bowl.

It does seem a bit thin at first, but when we threw it into the sautee pan with veggies, it thickened right up. It also says it thickens after sitting for a bit.

Source: Jim and Jess Braun

Fish Tacos & Assortment of Salsas

Last night, we had dinner with Laura and Robert. I combined a variety of recipes that I found online and in my Healthy Cooking magazines to come up with some tasty fish tacos.

Ingredients:
Corn or wheat tortillas

Fish:
1 1/2 lbs tilapia fillets
2 tbsp vegetable oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder

In a small bowl, combine the spices. Brush fish with vegetable oil and coat with seasoning. Bake at 350 degrees for 15-20 minutes.

Lime-Cilantro Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
4 tablespoons reduced-fat sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
2 garlic clove, minced

In a small bowl, combine the green onions, cilantro, sour cream, lime juice, salt and garlic clove. Set aside.

Side Slaw:
2 cups shredded red cabbage
2 tbsp lime juice
2 tbsp vegetable oil, or canola oil

In a small bowl, combine the cabbage, lime juice, and oil. Set aside.

Creamy Lime Guacamole:
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeño, seeded and thinly sliced (for extra spice, include a few seeds)
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice

In a small bowl, combine the sour cream, jalapeño, onion, cilantro, lime juice. Set aside.

Pineapple-Mango Pico de Gallo:
1 cup chopped fresh pineapple
1/2 cup chopped peeled mango
2 tablespoons minced fresh cilantro
1 tablespoon finely chopped red onion
1 tablespoon lime juice
1/4 teaspoon salt
In a small bowl, combine the pineapple, mango, cilantro, onion, lime juice and salt. Set aside.

Sources: 

http://www.myrecipes.com/recipe/fish-tacos-with-lime-cilantro-crema-10000001559245/

http://www.foodandwine.com/recipes/fish-tacos-with-creamy-lime-guacamole-and-cabbage-slaw