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  • 1 to 1½ pounds grill-able fish, at least an inch thick  (halibut, Alaskan cod, sea bass, black cod, black rock fish, Mahi Mahi)
  • 8-12 x 6 inch tortillas ( corn-flour mix) Grilled
  • lime for garnish
  • Chipotle Marinade Ingredients:
  • 2-3 large garlic cloves
  • 2 -3 whole chipotles
  • 1 T adobo sauce ( from the can of chipotles)
  • 4 T olive oil
  • zest from one lime
  • 1 T lime juice
  • 1 tsp ground coriander
  • 1 T ground cumin
  • ¾ tsp kosher salt ( more to taste)
  • cracked black peCarmencitta MAgazine - CHIPOTLE FISH TACOS WITH PEACH SALSA 1pper
  • Cilantro Peach Salsa
  • Ingredients:
  • 2½ C diced -just ripe peaches ( about 3-4 peaches)
  • ¼ C finely diced red onion
  • 1- 2 tsp minced habanero ( or use jalapeño for less spicy)
  • ½ C chopped cilantro ( tender stems ok)
  • ⅛ C fresh lime juice, or more to taste
  • ⅛ tsp kosher salt or more to taste
  • 1 tsp sugar
  1. In a food processor, blend all the marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or over night in the fridge. ( You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).Carmencitta MAgazine - CHIPOTLE FISH TACOS WITH PEACH SALSA 2
  2. While fish is marinating make the Cilantro Peach Salsa. Very gently, rub the peaches with a towel to remove fuzz, keeping the skin intact. Dice and place in medium bowl. Half and seed the habanero, and mince as small as possible. Sprinkle only 1 teaspoon of habanero, over the peaches ( about ⅓ of the habanero). You can always add more, so start conservatively. Add the rest of the ingredients, and gently fold them together. Obviously you want to spread the habanero evenly through the salsa, but at the same time, try not to over mix.
  3. Grill the fish over high heat to get a nice sear on both sides. Make sure grate is clean and oiled and use a metal spatula. After a few minute on each side, move to a cooler spot, or turn heat down to medium, cover grill and finish cooking until its cooked to your desired done-ness. You could also finish in the oven. Give a good squeeze of lime, and salt for taste, adding if necessary.
  4. Give the tortillas a quick sear on the grill.
  5. Either assemble the tacos by placing the fish in the tortillas and topping with peach salsa. Skewer to keep closed. Or serve family style on a platter with stacked tortillas wrapped up in a towel, extra lime and cilantro. You could also serve sliced avocado and/or crumbled queso fresco cheese and your favorite hot sauce. I like Tapatio.


Carmencitta Magazine - A-long-winters-Nap


  • 2 ounces Bourbon, Whiskey or Rye
  • 2 Tablespoons Infused maple (or plain maple syrup)
  • 1 ½ Tablespoons fresh lemon juice
  • garnish with star anise and lemon slice
  • ——
  • Infused Maple Syrup or simple syrup
  • ½ cup real maple syrup (or make simple syrup- ½ cup sugar +½ cup water)
  • ½ cup water
  • ¼ cup sliced ginger
  • 3 star anise pods
  • Optional additions – Douglas Fir, crushed cardamon pods, cinnamon, whole clove, peppercorns

Carmencitta Magazine - A-long-winters-Nap 2


Carmencitta Magazine - A-long-winters-Nap 1

  1. Place maple syrup and water in a small pot. Add ginger and whole spices. Heat over medium heat and simmer for 5-10 minutes on low heat. Let stand 10 minutes. The longer you infuse, the more intense the flavor. You could let this sit overnight, or strain it right away.
  2. In a cocktial shaker, pour the bourbon, infused maple and lemon juice over ice. Shake and strain into a small glass or martini glass. Garnish with a star anise pod and lemon slice (or zest)


Carmencitta Magazine - AVOCADO SALSA WITH SALMON 1
  • 4 x 6 oz salmon filet
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoon cumin
  • 2 teaspoon chile powder
  • —–SALSA—–
  • 1 avocado ( slightly firm) diced
  • 1 Cup diced cucumber
  • ½ jalapenpo
  • ¼ C chopped cilantro
  • 1 lime- juice and zest
  • 2 teaspoons Olive oil
  • ½ teaspoon salt
  • ½ C plain Greek yogurt
  • lime juice from one small lime
  • 1 garlic clove minced
  • 1 T olive oil
  • ⅛ C chopped cilantro
  • ½ tsp salt
  • ½ tsp pepper
  • ——-
  • 4 heads little gems lettuce ( or baby romaine) — 1 per person
Carmencitta Magazine - AVOCADO SALSA WITH SALMON 2
  1. Preheat grill.
  2. In a small bowl, make the rub -mix salt, pepper, chili powder and cumin. Rub all sides of salmon with the spice rub.
  3. Make the dressing. Whisk all ingredients in a small bowl.
  4. Make the salsa. Mix all ingredients except avocado in a medium bowl. Gently fold in avocado last so it stays in tact, and don’t over mix, you don’t want it mushy.
  5. Quarter lettuce vertically. Set aside.
  6. Grill salmon over medium high heat on a greased grill, a few minutes on each side until desired doneness….preferable medium or medium rare.
  7. To assemble: Toss lettuce gentle with a little dressing, just enough to coat. Lay on a plate, creating a bed for the salmon. Place salmon over top, then spoon avacado salsa over top. Serve with lime wedges and cilantro sprigs.




  • 1-2 tablespoons oil
  • 1 onion- diced
  • 2 tablespoons ginger, finely minced
  • 4-5 garlic cloves- minced
  • 2 teaspoon turmeric powder (or 3 teaspoons fresh grated)
  • ¼ teaspoon mustard seed (optional)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 4 cups water
  • 4 cups veggie or chicken stock
  • 1 teaspoon salt
  • ⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste
  • 1 teaspoon apple cider vinegar or lime or lemon juice
  • Optional Soup Additions:
  • Middle Eastern “Minestrone”
  • ½ cup basmati rice (dry) or pasta, quinoa (or 1½ cup cooked)
  • ½ cup little dry lentils (or 1 cup cooked)
  • 1 cup cooked garbanzo beans (or canned, drained)
  • 1 can diced fire roasted tomatoes
  • cilantro as garnish
  • Chickpea Cauliflower Kale Noodle
  • 1- 2 cups cooked chickpeas (or chicken)
  • 4 ounces dry noodles
  • 1-2 cups chopped cauliflower
  • 2 large handfuls chopped kale
  • Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
  • Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens
  1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add ginger. Lower heat to medium and saute 5 minutes until it begins to brown, stirring often.
  3. Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
  4. Add water, stock and salt.
  5. Bring to a simmer.
  6. Add vinegar or citrus.
  7. Taste. Adjust salt, acid and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.
  8. Remember uncooked pasta and beans will double or triple in size, so add moderately.
  9. Remember to think and be sensible about cooking times for each ingredient you add.
  10. (see notes in post )
  11. Also, if you are cooking the broth for longer periods of time, uncovered, remember it will reduce, intensifying the flavor and salt, so you may need to add more water.

Christmas Shrimp Tree

8 servings 128 cals

1 bunch beet greens
1 slice process American cheese
1 pound cooked medium shrimp with tails intact
1 can baby corn, drained
1 can whole black olives, drained
1 jar pimiento-stuffed green olives, drained
1 can jalapeno pepper slices



Ready In 45 m

Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor.
Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.


6 whole poblano peppers ( if peppers are very large, use 3, split in half length wise)
1 sweet potato- 2 Cups, small dice
1 corn on the cob, shucked, kernels cut
1 C finely diced onion
4 garlic cloves- rough chopped
1 C cooked black beans
¼ C -½ C crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 T Cumin
2 tsp coriander
½ tsp chile powder
½ tsp kosher salt
⅓ C chopped cilantro


Avocado cilantro sauce
⅔ C Avocado
⅓ C cilantro
2/3 C water- plus more as needed
½ teaspoon kosher salt
1 tsp coriander
⅛ C lime juice
2 garlic cloves
cracked pepper


Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.

Make the Avocado Cilantro sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.

Shuck the corn and cut the kernels off the cob.

Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Saute a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.der and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.

If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 F oven for 5-10 minutes —or longer to melt the cheese in the filling.

Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco ( optional). Enjoy!


Prep time: Cook time: Total time: Yield:4-6

Soft Christmas Cookies

48 servings 97 cals

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract


Ready In 3h
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.






  • 1-2 Tablespoon oil (peanut oil gives this great flavor!)
  • ½ cup onion- diced
  • 2 teaspoons finely chopped ginger
  • 1 cup chopped veggies (optional) of your choice: mushrooms, red bell pepper, zucchini, peas, carrots
  • ½ cup kimchi- chopped
  • 2 cups day-old cooked rice
  • salt to taste
  • ½ teaspoon soy sauce (optional, only if necessary)
  • pepper to taste
  • ¼ cup chopped scallions
  • ⅛ cup cilantro
  • 2 large eggs
  • 1-2 Tablespoons oil for frying eggs (or poach)
  • Garnish – Sriracha Sauce and fresh cilantro



  1. In a large skillet, heat the oil over medium-high heat.
  2. Add onion and saute for 2-3 minutes, stirring, then turn heat down to medium.
  3. Add ginger and veggies. Saute until ginger is fragrant and veggies are tender, stirring often, about 5-7 minutes.
  4. Add chopped kimchi, and cook until heated through, about 1-2 minutes.
  5. Add rice, and continue cooking and stirring until warm and combined, about 3 more minutes.(Add a bit more oil or a little water if too dry.)
  6. Add salt, taste and adjust. *Kimchi adds a lot of saltiness, so add salt sparingly and to taste, as each kimchi is different. If tasting bland, add soy sauce.
  7. Stir in the scallions.
  8. You could also stir in a handful of greens at this point, like baby spinach or arugula.
  9. Divide among two large bowls.
  10. Wipe the skillet out with a paper towel and add 2 tablespoons of oil to the pan heat over medium-high heat.
  11. Crack the eggs into the skillet, sprinkle with a pinch of salt and cover with a lid.
  12. Cook until the egg white is cooked through and the yolk is just set. (or flip to cook over easy).
  13. Place each egg on top of the Kimchi rice.
  14. Sprinkle with cilantro and a generous squirt of Sriracha sauce.
  15. Serve immediately, breaking the yolk and letting act as a sauce over the rice.


Polenta Skillet Eggs
A fast tasty one skillet breakfast with polenta, chorizo and eggs
8 oz chorizo ( links or ground) browned
¾ Cup dry polenta or corn meal
2 ½ C chicken stock
1 Cup grated melting cheese ( mozzarella, cheddar, jack)
¼ C chopped cilantro divided
½ tsp smoked paprika
salt and pepper to taste
6 eggs
hot sauce for garnish
Pre heat oven to 400F.
In a cast iron or oven proof 10 inch skillet, brown sausage or chorizo. Set aside. In the same pan, add stock and bring to a boil. Turn heat to med low, whisk in polenta and smoked paprika, whisking vigorously -to prevent clumping. Once whisked well, cover, turn heat to low and let cook 15 minutes, stirring a few times. Add grated cheese, stir to incorporate. Fold in ½ of the chopped cilantro, ½ of the chorizo ( or sausage). Taste for salt and add if necessary.( If using chicken stock and chorizo, they will naturally be salty, but you may need to adjust- polenta should be flavorful.) Pepper to taste. Place the other half of the chorizo on top of the polenta, in the center. With a spoon, make small wells in the polenta where the eggs will rest, around the outer edges of the skillet, in a circle. Crack the eggs and place them in the wells. Lightly salt and pepper each egg. Place the skillet in the hot oven and bake until egg whites are white and set and yolks are set, but still soft ( or cook until your desired doneness) . I will often broil for just a quick minute. Garnish with hot sauce and remaining cilantro.

* You could add a bed sautéed spinach, sautéed peppers, sautéed onions, sautéed mushrooms to this dish, by placing atop the polenta, and under the eggs.


Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Yield: 3- 4


Real Simple : Pork Tenderloin with Raisin Relish

Chocolate Crackle Cookies |

  • 2 cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, room temperature
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 oz unsweetened chocolate, melted and cooled slightly
  • 4 eggs
  • 1 cup powdered sugar
 Chocolate Crackle Cookies |
  1. Combine flour, baking powder, and salt in a small bowl.
  2. Cream together the butter and sugar until smooth and fluffy. Add melted chocolate and mix until incorporated.
  3. Add the vanilla, then eggs one at a time, mixing fully between additions. Stir in flour mixture.
  4. Let the dough chill until firm, about two hours.
  5. When dough is cold, roll into small balls before coating in powdered sugar and baking on a greased cookie sheet at 350 F for 10 minutes.

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