I am so glad the long weekend is over! Too much good food floating around, but all things considered I think I did fairly well. Friday was probably the worst day for me as I did have a little bit of white potato and a small Diet Pepsi with lunch, but that was the worst thing I ate all week.
The mashed sweet potatoes and quinoa stuffing I made for Thanksgiving were a hit. A good many people in the family tried both and enjoyed it. I still have leftovers and I am glad because I enjoy leftovers from Thanksgiving. Yum!
Over the weekend I ran out of my "protein" shake so I had to run to the doc's office this morning and get some more. This was probably the worst weekend to run out of that, but I survived.
Well, I have only one week left of this strict diet! Some time next week after I am done with this diet, the doctor will be customizing a diet for me, so I am sure that there will be things I will be able to have again that I haven't been able to have during this time and I am sure that some things will remain restricted. My suspicions on what I cannot eat lie with gluten and anything deep fried in animal based oil or peanut oils. I also think caffeine and refined sugar will be out as well which is good as I need to kick my caffeine habit once and for all. If anything, this diet has been a blessing for kicking the caffeine. I honestly didn't see how I could go more than a day without my Pepsi, but I have learned that I can and I have also learned that I am the master of what I eat.
So, here is to the rest of the week! Today for lunch I have packed some leftover dill-lemon infused cod and some cooked zucchini. I made this for dinner last night and it was yum-o! So I am having it again for lunch today!
Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts
Monday, November 28, 2011
Friday, February 4, 2011
Here Fishy, Fishy, Fishy, Fishy!
So I made this for dinner quite some time ago. As I mentioned in an earlier post, my cat had a freak accident and so I was dealing with that. He is all healed now, so now I blog.
I made Nut-Crusted Tilapia With Spinach and Carrots. This was so good! This was also a first for me in terms of cooking something I have never cooked before. I have grown up eating all kinds of fish, but I have never cooked it myself unless you count frozen fish sticks. The tilapia was quite easy to cook. I ground up some bread and cashew nuts in my food processor and then coated the fish with some horseradish infused spicy grainy mustard and the nut mixture and then baked the fish. It turned out really well and was very tender and flaky! With the leftover fish I cooked it a few days later and "fried" the pieces. That was good too! I consider this a hit because my friend ate the fish with me and she isn't a big fan of having nuts in her food, but she didn't even know until I told her. So I think if you are someone who hates nuts in food because of texture, this is the perfect recipe because the nuts are ground up into a powder almost, so it eliminates the texture that nuts tend to have.
The recipe also had spinach and roasted carrots on the side. The carrots were roasted in the oven. They turned out really well. The only I would do different is double the carrots, because there wasn't that much after I was done cooking them. And hey, they are vegetables so there is no guilt in doubling up on them! The spinach was easy to cook. The recipe suggested adding a little bit of crushed red pepper flakes to the spinach, so I did -- won't do that next time! It definitely took the spinach up another level, but it was spicy! Next time I will omit the pepper flakes.
So, all in all, this was a great recipe and I think kids would love this recipe! It would expose them to something more than frozen fish sticks but still have that fish stick appeal with the nut crust. I am thankful that my parents didn't always have money for eating out and even store bought meat. My dad always went fishing and so we always had fish in the house, and so I grew up loving fish and still do to this day! If prepared right, fish is mighty tasty!
Nut-crusted tilapia with Spinach and Carrots:
I made Nut-Crusted Tilapia With Spinach and Carrots. This was so good! This was also a first for me in terms of cooking something I have never cooked before. I have grown up eating all kinds of fish, but I have never cooked it myself unless you count frozen fish sticks. The tilapia was quite easy to cook. I ground up some bread and cashew nuts in my food processor and then coated the fish with some horseradish infused spicy grainy mustard and the nut mixture and then baked the fish. It turned out really well and was very tender and flaky! With the leftover fish I cooked it a few days later and "fried" the pieces. That was good too! I consider this a hit because my friend ate the fish with me and she isn't a big fan of having nuts in her food, but she didn't even know until I told her. So I think if you are someone who hates nuts in food because of texture, this is the perfect recipe because the nuts are ground up into a powder almost, so it eliminates the texture that nuts tend to have.
The recipe also had spinach and roasted carrots on the side. The carrots were roasted in the oven. They turned out really well. The only I would do different is double the carrots, because there wasn't that much after I was done cooking them. And hey, they are vegetables so there is no guilt in doubling up on them! The spinach was easy to cook. The recipe suggested adding a little bit of crushed red pepper flakes to the spinach, so I did -- won't do that next time! It definitely took the spinach up another level, but it was spicy! Next time I will omit the pepper flakes.
So, all in all, this was a great recipe and I think kids would love this recipe! It would expose them to something more than frozen fish sticks but still have that fish stick appeal with the nut crust. I am thankful that my parents didn't always have money for eating out and even store bought meat. My dad always went fishing and so we always had fish in the house, and so I grew up loving fish and still do to this day! If prepared right, fish is mighty tasty!
Nut-crusted tilapia with Spinach and Carrots:
Friday, November 12, 2010
Excuse Me, Sir, There Is A Fish In My Soup
So tonight's menu was a Salmon and Leek Chowder. I am not sure how I feel about this one.
As I stated earlier today, I don't typically like fish in things, with maybe the exception of tuna fish sandwiches. But this didn't deter me from trying this recipe. The recipe was quite simple in terms of preparation and very quick soup. Most soups take all day to cook, but this one took less than a half hour to cook.
The broth and the vegetables were quite flavorful in this recipe. I tried a new vegetable in this recipe. I tried leeks for this first time. For those of you that don't know what a leek is, it is basically a giant green onion. The leeks taste a lot like green onions and the smell like onions too. And just like onions, they got sweeter as they cooked.
The potatoes were good too. If you make this recipe, it is essential the potatoes be sliced very thinly or they will not cook in less than a half hour.
Now onto the fish -- not my favorite part. It had nothing to do with the fish itself. As the daughter of an avid fisherman, I essentially grew up on fish. The salmon itself was very good and very flavorful, but its texture did not match with the rest of the elements of the soup. I feel if I were to do this recipe again and were to use the salmon, I would serve the salmon on the side instead of putting it in the soup. The soup can definitely hold its own without the fish, so to anyone who is a vegetarian that might be reading this, this is a great soup for you!
On the side the recipe called for baguette slices toasted and rubbed with olive oil. If I hadn't forgotten the bread, the bread would have been great. The bread is toasted by broiling it and I put the bread in the oven and did not babysit it, so it burnt a little. . .but it tasted alright so long as I dipped it in the soup.
Please, don't misunderstand me this recipe would be good for anyone who likes fish in things, and I would imagine without the fish, I would have loved the soup!
So, tonight's meal wasn't as good as I had hoped but I am glad I learned how to cook with leeks. All I have to do now is figure out what to do with a put full of soup.
Salmon and Leek Chowder:
I would like to mention there will be no recipe for tomorrow evening. I am going to be taking my mother out for her birthday! More recipes to come Sunday or Monday.
As I stated earlier today, I don't typically like fish in things, with maybe the exception of tuna fish sandwiches. But this didn't deter me from trying this recipe. The recipe was quite simple in terms of preparation and very quick soup. Most soups take all day to cook, but this one took less than a half hour to cook.
The broth and the vegetables were quite flavorful in this recipe. I tried a new vegetable in this recipe. I tried leeks for this first time. For those of you that don't know what a leek is, it is basically a giant green onion. The leeks taste a lot like green onions and the smell like onions too. And just like onions, they got sweeter as they cooked.
The potatoes were good too. If you make this recipe, it is essential the potatoes be sliced very thinly or they will not cook in less than a half hour.
Now onto the fish -- not my favorite part. It had nothing to do with the fish itself. As the daughter of an avid fisherman, I essentially grew up on fish. The salmon itself was very good and very flavorful, but its texture did not match with the rest of the elements of the soup. I feel if I were to do this recipe again and were to use the salmon, I would serve the salmon on the side instead of putting it in the soup. The soup can definitely hold its own without the fish, so to anyone who is a vegetarian that might be reading this, this is a great soup for you!
On the side the recipe called for baguette slices toasted and rubbed with olive oil. If I hadn't forgotten the bread, the bread would have been great. The bread is toasted by broiling it and I put the bread in the oven and did not babysit it, so it burnt a little. . .but it tasted alright so long as I dipped it in the soup.
Please, don't misunderstand me this recipe would be good for anyone who likes fish in things, and I would imagine without the fish, I would have loved the soup!
So, tonight's meal wasn't as good as I had hoped but I am glad I learned how to cook with leeks. All I have to do now is figure out what to do with a put full of soup.
Salmon and Leek Chowder:
I would like to mention there will be no recipe for tomorrow evening. I am going to be taking my mother out for her birthday! More recipes to come Sunday or Monday.
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