One of the goals I have as a mom is that my kids grow up really knowing and feeling the latin culture, and one of the easiest ways to adquire it is with the food.
Not only they will know the flavors but that they will learn to cook them and with that have a huge tool for the rest of their lives, the gift of cooking is priceless. As you know, Adri is on that path already, he loves to cook!
So we went to these wonderful classes at Northgate Market. The pne we went the chef taught us how to cook Stuffed Chiles and Capirotada which are two very typical Mexican recipes for this time of Lent, the truth is I have never cooked something like these and I really liked making them with the kids and get to know the process.
The classes are right there inside the market with a chef who explains everything in English and Spanish, super versatil! He was doing all this while speaking in two languages and cooking everything. He had lots of super nice and handy helpers who came and gave you what you needed or gathered what no longer was needed from our workspace.
The kids were treated so nicely, we had to wear those cooking mesh caps, and gloves. Both Maya nad Adrian were fascinated wearing the gloves, but I had to force Adrian to wear the cap. When you take the class everyone gets a recipe booklet and an apron, they gave the kids a special kid-size apron. Oh! and even a very funny diploma at the end of the class !!! (See what it says in the photo).
The recipe booklet has many easy and delicious recipes, one of them is this Spring Fresh Fish recipe with Knorr and I prepared it at home. The touch of Knorr Tomato Bouillon gives it that yummy taste that my kiddos love. Try the secret of Knorr in your dishes! Adri likes fish a lot and Mayita is learning little by little to like fish beyond fish sticks! Even Derek did not eat fish before and now he does!!
The recipe is easy to make, here is the version of how I made it.
Spring Fresh Fish
Ingredients
- 1/4 cup slivered almonds
- 1 cup water, divided
- 1 Tbsp. Knorr® Tomato Bouillon with Chicken flavor
- 6 cod fillets or halibut fillets (about 2 lbs.) (I used Tilapia)
- 1 Tbsp. of coconut oil
- 1 Tbsp. finely chopped onion
- 2 cloves garlic, finely chopped
- 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 2 tsp. lemon juice
- 2 Tbsp. thinly sliced roasted red peppers , (optional)
- 1 Tbsp. chopped fresh parsley leaves, (optional)
- Process almonds in food processor or blender until finely ground; add 1/4 cup water and process until smooth. Set aside. Whisk 1/2 tablespoon Knorr® Tomato Bouillon with Chicken flavor into remaining 3/4 cup water; set aside.
- Sprinkle remaining 1/2 tablespoon Bouillon over fish. Heat oil in large nonstick skillet over medium-high heat and cook cod, turning once, until almost cooked, about 4 minutes. Remove cod and set aside.
- Cook onion with garlic in same skillet over medium-high heat, stirring occasionally, 1 minute. Stir in Bouillon mixture, Hellmann’s® or Best Foods® Real Mayonnaise, lemon juice and pureed almonds. Reduce heat to medium and simmer, stirring occasionally, 4 minutes.
- Return cod to skillet and simmer until cod flakes with a fork, about 5 minutes. Serve, if desired, over hot cooked rice. Garnish if desired, with roasted peppers and parsley.
CLASES DE COCINA EN NORTHGATE MARKET + RECETA DE PESCADO PRIMAVERA
Una de los propósitos que yo tengo como mamá es que mis hijos siempre lleven la cultura latina por dentro en todo sentido, y la cocina es una de las maneras más fáciles de que la aprendan.
Pescado Primavera
- 1/4 taza de rodajas de almendras
- 1 taza de agua , dividida
- 1 cucharada de Knorr® Caldo de Tomate con Sabor de Pollo
- 6 filetes de bacalao (aproximadamente 2 lbs.) (yo usé Tilapia)
- 1 cucharada de aceite de coco
- 1 cucharada de cebolla, finamente picada
- 2 dientes de ajo, finamente picados
- 1/2 taza de Hellmann’s® or Best Foods® Real Mayonnaise
- 2 cucharaditas de jugo de limón amarillo
- 2 cucharadas de pimientos rojos asados, rebanados (opcional)
- 1 cucharada de perejil fresco, finamente picado (opcional)
- Muele las almendras en un procesador de alimentos o una licuadora hasta que esté finamente molido; agrega ¼ taza del agua y procesa hasta que quede suave. Retira y reserva. Usando un batidor de varillas, mezcla ½ cucharada del Knorr® Caldo de Tomate con sabor de Pollo en la ¾ taza de agua restante; retira y reserva.
- Espolvorea la ½ cucharada del Caldo restante por encima del pescado. Calienta el aceite en una sartén grande antiadherente a fuego medio-alto y cocina el pescado unos 4 minutos, dándole vuelta una vez, hasta que esté casi cocido. Retira el bacalao y reserva.
- Cocina la cebolla con el ajo en la misma sartén a fuego medio-alto, revolviendo de vez en cuando, por 1 minuto. Agrega la mezcla del Caldo, la mayonesa Hellmann’s® o Best Foods® Real, el jugo de limón y las almendras molidas. Baja el fuego a medio , revolviendo de vez en cuando, por 4 minutos.
- Regresa el bacalao a la sartén y cocina a fuego lento unos 5 minutos, hasta que se desmenuce con un tenedor. Sírvelo, si lo deseas, por encima de arroz cocido caliente. Decora, si lo deseas, con los pimientos asados y el perejil.
