Posts Tagged ‘fish’

Who knew?

I made polenta – from scratch – for the first time ever tonight.

Actually, that’s not true.  I made it one other time, a dinner that is frequently referred to by Chris as the “Rosemary Incident of ’05.”  Let’s just say that rosemary is potent.  A little goes a long way.

This time, I went the basil route and made some to go along with fish:

It was so easy, I was really surprised. It seems intimidating for some reason.  I used this brand, and basically added a bunch of basil to the recipe on the package: 1/2 cup corn meal, 1.5 cups vegetable stock, 1/8 teaspoon salt, and three tablespoons parmesan cheese.  I didn’t halve the parmesan cheese.  That would be stupid.

And then the other great discovery of the night was Trader Joe’s bruschetta:

Chris wasn’t with me at the grocery store this weekend, and let’s just say there were a few impulse buys. Maybe more than a few.  This was one of them, and it’s a keeper.  I had a couple tastes straight from the jar, even.  Then I mixed about 1/2 cup with a bag of baby spinach and put it over the fish, which was just baked for about ten minutes or so.

I can’t wait to use the rest of the bag of polenta.  Anyone want to hook me up with a recipe?


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I got this new kind of yogurt over the weekend:

They didn’t have the kind I usually get, which is just plain old nonfat yogurt.  I was expecting something exciting, what with the bold “thick and creamy” claim, but it’s actually much thinner than the regular kind and really, really sour.  I had to add raisins and extra honey:

For dinner I made this recipe from Food & Wine after seeing Jenny make a few of their recipes from this issue.  I used mahi mahi instead of swordfish and cut the dressing by 1/3.  I would have cut it more but I wanted some extra to go on the couscous and I used it for the asparagus, too:

Doesn’t it look kind of fancy?  Herbs will do that for you.  One time I made polenta with rosemary and I got a little over-excited with the greenery and Chris hasn’t eaten rosemary since. It was the first time I’d ever used rosemary, and let me tell you – that shit is stronger than it looks.

Now I’m eating some chocolate chips while I attempt to convince myself that I’m not too old to watch the new 90210 series.

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The forgotten fish

I used to make fish for dinner all the time, but for some reason we haven’t had it in ages.  I picked up some mahi mahi the other day and we had it tonight with broccoli and roasted potatoes:

I loooove roasted potatoes.  With ketchup, obviously.  I wish I hadn’t eaten so many tonight because I really love them as leftovers for breakfast.  Cold.  Again, with ketchup.

I just cook the fish with a little olive oil, salt, and pepper in a cast iron pan, like so:

Chris ate three of the pieces, I had one.  After, he briefly contemplated ordering a slice of pizza.  Boys.

I was planning to eat a couple pieces of chocolate after:

But I’m not really feeling it.  This is unheard of – I might be sick, actually.

We are going out of town tomorrow afternoon.  I’ll try to post before, but I probably won’t have time.  I tend to run late in situations like this.  Have a good weekend!

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Here is some food.

Tonight for dinner I did a little experiment and made fish in foil packets:

You’ll have to trust me on the foil; I didn’t want to plop a big old mess down on the plates.

So here’s the general recipe I used.  I kind of winged it, so measurements are approximate:

3 T soy sauce

2 T maple syrup or brown sugar

1 T rice wine vineger

1 inch chunk of ginger, chopped

2 cloves garlic, chopped

6 – 7 mushrooms, sliced

6 – 7 asparagus spears, sliced

2 scallions, chopped

6 – 7 broccoli florets

Handful or two of mung bean sprouts

2 fish fillets, like cod or halibut

Mix soy sauce, maple syrup and vinegar.  Use two pieces of tin foil for each packet, in a plus sign shape.  Put vegetables, ginger and garlic on, then fish, then top with half the sauce mixture.  Fold up the sides so no steam escapes and bake at 375º.  The amount of time depends on what kind of fish you use; mine took about 20 minutes.  Makes two servings.

The fish I used was orange roughy, which is basically the only thing Trader Joe’s had last week…HOWEVER I found out later that it is not sustainable so I would not buy this again.  I didn’t even really like the taste of it, so I gave most of it to Chris.  I’m hoping he also gets the bad karma.

I also made fake “fried” rice using brown rice, carrots, scallions, some leftover mung bean sprouts, garlic, soy sauce, and a little sesame oil.  Good stuff.

And, I had a ice cream sandwich.  I took a picture, but it pretty terrible so I’m going to spare you this time.

Snacks this afternoon

A Z bar:

And a bowl of cucumber slices:

And a carrot:

I guess I was hungry…

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I needed another snack before dinner (cookies = not filling) so I had a box of mini raisins with about a teaspoon or so of peanut butter:

Do you think they make little mini boxes of figs? Because that would be way cool. Except I figured out that the boxes aren’t really sealed up (they came in a six pack) so, um, someone might find that their box is a few raisins short. You can’t tell, though, I promise. I’m totally sneaky like that.

Anyway, dinner was fish, potatoes and spinach:

Just like last time. Now I am going to give you some useful information. Are you ready?

Purple potatoes have antioxidants just like blueberries. I know this is true, because the World’s Healthiest Foods says so:

“The differences in color between varieties of potatoes are basically differences in carotenoid and flavonoid content. Virtually all types of potatoes provide significant amounts of approximately 7-10 nutrients. While Americans are used to potatoes with a white inside, potatoes in other parts of the world more commonly have starchy yellow insides. We call these potatoes with yellow insides “specialty potatoes” however worldwide they are the norm rather than the exception.

All colorful potatoes provide carotenoids (and some provide flavonoids as well) that white potatoes do not. Carotenoids and flavonoids are pigments, and according to nutritional research, they provide us with many health benefits, including cancer protection. For example, the darker the starchy yellow inside of a yellow potato the greater quantities of carotenoid, including beta-carotene, and in some cases, lutein that are present. The blue in blue potatoes comes from their flavonoid content. Both the flavonoids found in blue potatoes and the carotinoids found in yellow potatoes help promote good health!”

I buy my potatoes in a mixed bag, but I picked out all of the purple ones for this dinner because we are going to another wedding this weekend and I want to feel my best so that I can consume maximum amounts of wine.

That’s also why I had another cookie.

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I love The Office.

Best. Show. Ever.  Jim and Pam make my heart flutter.

Anyway.  Tonight’s dinner was so good, I was compelled to proclaim to Chris that I was “becoming quite the gourmet.”

Unfortunately, I really shouldn’t take the credit.  Don’t get me wrong – I still will – but I actually followed this recipe from Eating Well almost exactly, cutting it down a little (I’m not sure I cut it in half because I don’t weigh things, but I definitely used less fish, less potatoes and only a tablespoon of olive oil).

It was really tasty.  Oh, and those fancy purple potatoes?  All my idea.  Spinach too.  Gourmet, I tell you.

Now I’m drinking a glass of wine, which I would show you, but I took the picture sideways and I can’t get the damn photo to flip around for some reason and I might, might, flip out if I keep trying.

Also, just a little taste of what I deal with on a day to day basis:

Please ignore my blue sweatpants, or what I like to call my “everyday pants.”  I have a sneaking suspicion that my neighbors all call them that, too.

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