This year, I made our family’s favorite fish tacos for our Cinco de Mayo feast. I also made Horchata for the first time (which the children really liked, even though I was afraid they’d think it was too different), and a chocoflan for dessert. Of course, there were also margaritas for those of us old enough to drink!
This is probably our family’s favorite Mexican recipe…it is almost guaranteed to make an appearance for birthdays (especially Ryan’s and Ladybug’s), Cinco de Mayo, and other holidays/celebrations (like Father’s Day) throughout the year! We like it so much that I always double the recipe, and sometimes, I have to make a triple batch! The fish is great on its own, if tacos aren’t your thing, and the cabbage mixed with the sauce also makes a nice salad on its own…I love a versatile recipe!
For the tacos:
- 1 cup flour, plus extra for lightly dusting the fish
- 2 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup beer
- 1 lb. cod or tilapia fillets, cut into small chunks
- oil for frying
- shredded purple cabbage
For the sauce:
- 1/2 cup plain yogurt
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 minced jalepeno
- 2 tsp. minced capers
- 1/2 tsp. dried oregeno
- 1/2 tsp. cumin
- 1/2 tsp. dried dillweed
- 1/2 tsp. cayenne pepper
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
Heat oil in deep pan or deep-fryer to 375 degrees.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Serve in tortillas and top with shredded cabbage and white sauce.
Cinco de Mayo is just around the corner! I love an excuse to make a Mexican meal, authentic or Americanized, and my family loves an excuse to enjoy eating it! Here are some of my favorite Mexican recipes (mostly Americanized, I suppose) that I’ve shared over the years…main dishes, a side, and desserts. Some of them even use leftovers!
- Fish Tacos
- Salmon Tacos with Avocado Smash
- Pork Carnitas
- Replica Qdoba Mexican Gumbo
- Avocado Salad
- Sopapilla Cheesecake
- Margarita Layer Cake
What are your favorite Mexican recipes?
Today was our annual Oktoberfest celebration!
We spent the day at home, watching episodes of Rick Steves’ Europe set in Germany, as well as The Sound of Music (ok, so it was an Alpine Oktoberfest, not strictly German!). We also listened to one of my favorite CDs…Germany’s Greatest Hits. It wouldn’t seem like Oktoberfest without the “Schnitzelbank!”
We enjoyed our traditional feast. We had a light lunch so that we could enjoy a hearty afternoon snack of fondue with homemade pretzels, pickles, and brats. For dinner, we had more brats (one of these years, I’m going to make Jagerschnitzel again!), sauerkraut, and German potato salad. It’s been several years since I last made an apple strudel, so that’s what we had for dessert, but I used dried cranberries instead of raisins this time, which I think gave it an extra fall flavor.
This was kind of a silly tradition I started when the children were small, but I think it’s become one of our favorite days of the year! Prost!
Our 2016 summer school wrapped up today. We finished our overview of geography with longitude and latitude, and how to find a place based on its geographical coordinates. We learned more about some famous past Olympians. We also had an interesting current events discussion about the actions of some of the US swimmers, and I had an ethical/bioethical conversation with my oldest students about the issues surrounding runner Caster Semenya. The children had one last fun creative assignment…they each designed an Olympic medal for a future Olympiad.
We also tried one last Brazilian meal. We enjoyed the children’s two favorite recipes that I’ve made recently again: Pao de Queijo and the Brazilian lemonade. I also made Brazilian rice again, to go with a delicious Brazilian fish stew. Since I was feeling adventurous, I even made Brazilian collard greens, which sadly only Ladybug and I enjoyed, but at least everyone tried them! For dessert, we had a double coconut cake, which was delicious!
Our adventures in Brazilian cooking have been interesting. I’ve used a lot of black beans and peppers in the last two weeks, as well as coconut and coconut milk. I’ve really enjoyed learning how to cook new things, and teaching my children some cooking skills and wisdom (I don’t think they’ll ever forget that “ganache covers a multitude of sins!). I’m especially glad that everyone was adventurous enough to try (and mostly enjoy) everything I made!
I can’t believe we’re already almost to the halfway point of the Olympics!
We’ve continued our survey of geography, moving on to locating European countries and cities. Turkey, Bunny, and Ladybug have been working their way through a few more of the books I put in our book basket, reading a biography of Pelé, which they really enjoyed, and a novel set in the Amazon. We also made our one big Olympics craft: salt dough medals, to be awarded following our quadrennial family Olympics. As we did in 2012, we made only gold medals, because every member of Team Markel is a winner!
I made another Brazilian dinner for our enjoyment…spicy pork and black bean stew. I made the Brazilian lemonade from our Opening Ceremony celebration again, too, and I even added paper umbrellas, something the children have been begging me to add to a beverage for years! For dessert, we had a lovely passion fruit mousse:
Next up is our Markel Family Olympic Games!
We had a very busy second day of summer school!
After updating our medal chart, and being very happy that Team USA remains on top, we reviewed the geography of the United States, including state capitals and abbreviations. I read all of our Olympics-themed story books out loud, and we discussed some of the athletes that appeared in them. We also talked about some of the political issues surrounding the Olympics. The children (especially Ladybug!) were very excited to start on the workbooks I made for them, and they’ve already compared and contrasted the ancient and modern Olympic Games, done a word search, and colored a few pictures, including one of the Brazilian flag. I was very impressed with how hard Chickadee worked on her flag!
We also tried out another Brazilian meal for dinner. I made Brazilian chicken with coconut milk (pretty spicy, and yet all of the children enjoyed it!), and another batch of the Pao de Queijo we enjoyed on Friday, but with butter instead of olive oil this time. For dessert, the children helped me make Brigadeiro, which are kind of like truffles, and fun to roll in different toppings.
It hit me yesterday that this is my best opportunity to make the Olympics special for all of the children. Chickadee was only a few months old during our amazing London 2012 celebration, and by the time 2020 rolls around, Turkey will be 17 (YIKES!), and probably much too busy to do this kind of thing. I hope I’m doing a good job of making this an especially memorable and fun chapter of summer school!
The Olympics always provide us with an opportunity to try some new recipes that reflect the food and culture of the host country. I decided to jump right in this year, and have our first Brazilian meal for the Opening Ceremony.
But before we get to dinner, there was first an Olympic snack this afternoon. We made Olympic “torches” again this year…pretzel rods dipped in white chocolate, and topped with red and yellow sugar crystals for the “flame.” I added some Olympics-themed Hershey Kisses that I bought on an impulse at the grocery store this week. I also made Brazilian lemonade (which is made with limes, not lemons…I have no idea why), which was a huge hit!
On to the dinner feast. I tried three new recipes. The main course was a Brazilian black bean stew, which also had ham, chorizo, sweet potatoes, and mango. I served it with Brazilian rice, which was cooked in a similar way to risotto, and had garlic and onion in it. We also had Pao de Queijo, which is a Brazilian cheese bread made with tapioca flour. I was a little worried that this meal would be a little too different for the children, but it was a huge hit!
For dessert, I made a Pudim De Laranja, which is a Brazilian orange flan. I screwed up the caramel part a little bit, but it was still delicious!
I have a few more recipes to try over the next few weeks…are you making anything special to celebrate the Olympics?
This has been another fun and busy week!
Everybody has been working on new concepts in math. Turkey and Bunny have been learning how to find the area of shapes like triangles, trapezoids, and circles. Some of this was review, and some of it was very new. Next week, they’ll be moving on to solid figures…even more fun! Ladybug is working with mixed numbers, which has been a little confusing to her. They all did well on their math tests today, so I think it’s been a successful week!
Ladybug got to start Charlotte’s Web this week. This is one of my favorite books to read out loud, and I’m already looking forward to watching the movie when we’re done. Turkey and Bunny are still working on Tom Sawyer, but we’re getting close to the end. I can’t wait to see how it turns out!
In history, we’ve been learning about Captain Cook’s travels and the colonization of Australia. We’ve had some good conversations about the way native populations all over the world were treated when the Europeans began exploring. I think next week we’ll be back to the early days of America.
On Monday, in honor of the lunar New Year, we took a break from our regular history and literature to learn about China and read some Chinese folk tales. We also enjoyed a dinner of homemade egg rolls, Szechuan shrimp, and pineapple fried rice. I love taking time to learn about other cultures and enjoy some new foods!
Next week, we’ll finally be celebrating our official 100th day of school!