Crispy-Skin Cod, Ginger Braised Bok Choy

sustainable black cod
Crispy-Skin Local Sustainable Black Cod
Ginger Braised Baby Bok Choy
Garlic Chive Blossom Garnish

This simple preparation of Black Cod is a welcome respite between all the rich lavish holiday foods. Wild-caught locally, off the coast of Santa Barbara, this species is relatively abundant and harvested with methods that cause little damage to habitat and other marine life. The cod needs only to be seasoned with salt and pepper and cooked over high heat with olive oil to let the fabulous textures of crisp skin and silky flesh with a buttery flavor shine through.

The bok choy cooking method is equally straightforward. Flavored with ginger, soy, sesame, and  a bit of brown sugar – the braising liquid infuses the vegetable with umami flavors, a hint of sweetness and a note of ginger spiciness. This cod & bok choy make a delightful pair, especially when one is in the mood for a clean and uncomplicated yet satisfying meal.

Continue reading “Crispy-Skin Cod, Ginger Braised Bok Choy”

♡ olive oil oatmeal cookies ♡

heart-healthy oatmeal cookies

♡ heart-healthy olive oil oatmeal walnut cranberry blueberry raisin cookies ♡

Taste With The Eyes is four-and-a-half years old and it’s time to celebrate! No, not because of the mini-milestone, we’re celebrating the first cookie recipe on this blog, ever. And they’re not colorful, festive, nor particularly sweet…and they are definitely not tied up with ribbons and bows.  I’ll leave those fabulous gussied up holiday cookies to the baking experts. These are brown, irregular, crunchy, a little chewy, heart-healthy, and great with black coffee. My kinda cookie. I know this is a long shot, but perhaps, yours, too?

After all these years without a cookie in sight, what motivated me, a rather savory gal, to bake cookies?

Well, I received a generous gift of fancy holiday cookies from a client at my office the other day. They were shipped from a popular local bakery. And they were very very pretty. With lots of icing, and red and green sprinkles. They were aptly named “Sugar Rush.” The label indicated each serving contained 25 mg of cholesterol. I gave them away to a delighted colleague, then sent a thank you note to that gracious client.

Continue reading “♡ olive oil oatmeal cookies ♡”

Spicy Colorful Veggie Tacos, Korean-Style

Third in a Series of Superiores Tacos Vegetarianos

 spicy colorful veggie tacos, korean veggie tacos
Spicy Colorful Veggie Tacos, Korean-Style

Scrambled Tofu with Gochujang and Scallion
Sesame Leaf, Seasoned Bean Sprouts, Pickled Cucumber, Diced Daikon
Carrot Ribbons, Pickled Red Onion, Sliced Omelette
On a Warm Blue Corn & Flaxseed Tortilla, Spicy Gochujang Sauce

korean tacos, veggie korean taocs

Initially I was inspired by a vegetarian taco recipe by Rick Bayless that I saw in the dreamy Harvest to Heat cookbook. It was genius. Fresh ingredients, healthy, and a perfect balance of flavors. Nothing complicated yet completely satisfying. In his shadow I create my Superiores Tacos Vegetarianos series, a compilation of vegetarian tacos highlighting a unique combination of vegetables and herbs where the flavor profile stands on its own. A series where even carnivores won’t wonder, “Where’s the Beef?”

In this latest incarnation, tofu is seasoned with gochujang (red chile paste) paired with colorful vegetables, zesty pickles, and egg, resulting in a spicy, crunchy, vibrant vegetarian taco that might be a cross between Korean Lettuce Wraps and the craze of fusion Korean Tacos?

Continue reading “Spicy Colorful Veggie Tacos, Korean-Style”

All GREEN Grilled Zucchini Tacos

Second in a Series of Superiores Tacos Vegetarianos

green tacos

All GREEN Grilled Zucchini Tacos
Prickly Pear Cactus Tortillas
Butter Lettuce, Avocado, Shredded Green Cabbage, Cilantro, Serrano Chile
Lime Garlic Cilantro Sauce

The inspiration for these tacos came during a trip to the farmers’ market. One booth was featuring something I had never seen before, namely Prickly Pear Cactus Tortillas. Whether it be at the farmers’ market or ethnic local grocery stores, if I see something I haven’t tried before, it usually ends up in my cart. And many of those unique or interesting ingredients find a home here on Taste With The Eyes.

These green tortillas are made with organic nopal mixed with stone ground whole white corn kernels, water, lime, and vegetable plant extract. Two tortillas supply 100 calories, 3 g fiber and no cholesterol. I can’t say that they taste like nopalitos. If I close my eyes I’m not sure I could pinpoint the difference from other good corn tortillas, but I sure do love the color.

So now that I have a package of tortillas de nopal in my shopping bag, what shall I make with them?
The answer was all around me.

 farmers’ market + green tortillas = all GREEN tacos

Continue reading “All GREEN Grilled Zucchini Tacos”