Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, January 15, 2013

Baked Fish Tacos--orange we glad we waited!

When is an orange not just any old orange? When it springs from an orange tree in your own back yard!

In the Western part of these United States, where we have a little “grandparent house” that shelters us when we visit some special little people, has grown an orange tree—planted quite a few years ago on the same week our first grandchild was born. Year after year we’ve wondered whether we’d ever see any of the luxurious citrus like that on our neighbors’ trees. This year was our lucky year! Gorgeous golden orbs finally emerged from those branches at our place. Just had to find a special recipe that would feature oranges aplenty.

About the same time, the Kroger grocery circular appeared in our mailbox. It featured a recipe for Baked Fish Tacos that had oranges as a main ingredient. Segments from our yield of oranges were quickly removed and readied for this healthy and yummy entree.

We’ve heard about farmers who are reluctant to butcher a cow they’ve cared for from birth. We had no such sentimental ties to the yield of an orange tree we once planted at knee-height. We enjoyed this orange-studded menu item to the fullest!

Baked Fish Tacos

1/2 cup plain panko breadcrumbs
1 teaspoon cumin
1 teaspoon coriander (I substituted parsley flakes)
1 teaspoon chili powder
4 tilapia fillets, cut in half lengthwise
salt (or salt substitute) and pepper
1 cup plain Greek yogurt
1 to 2 chipotle peppers, minced (or a pinch or two of cayenne pepper)
2 oranges
1 bunch cilantro
8 soft flour tortillas
1 lime quartered, for garnish

Preheat oven to 400 degrees. In a small bowl combine the breadcrumbs, cumin, coriander, and chili powder. Place the fish on a parchment paper-lined cookie sheet; season fish with salt and pepper. Top each fillet generously with the breadcrumb mixture. Bake the fish for 5 to 10 minutes, or until the fish is firm, opaque, and has reached a safe internal temperature of 145 degrees. Meanwhile, in a food processor, combine the yogurt and chipotle peppers. Transfer to a small bowl; keep refrigerated until you are ready to eat. Prep the rest of the ingredients: Peel the oranges, separate into segments, and remove any seeds. Clean the cilantro; remove the stems. To assemble tacos place 1/8 of the fish in the center of a tortilla. Smear some of the chipotle yogurt on the tortilla. To each add 2 orange segments and some fresh cilantro. Refrigerate any leftovers. Makes 8 tacos. (Source: Kroger grocery MyMagazine)

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