Category — Fish
December 19, 2013 2 Comments
March 8, 2013 No Comments
April 30, 2012 No Comments
Have you ever tried cooking in parchment packets? The fancy name is “en papillot,” but all you really need to know are the basics, and that it’s a great way to steam your food in its own flavorful juices without much added fat (unless you want to, of course!). I, of course, am still trying to whittle my middle, and parchment packet cooking is a great vehicle for low-calorie, high-flavor foods. And you KNOW I like those.
April 2, 2012 2 Comments
What? How could I not know this? March 26, 2012 is National Spinach Day?? Did you know that my Baby Spinach Salad, 7 Ways is one of the most popular posts of all-time here on Semi-Sweet? Check out scads of other delish spinach recipes right here, right now! Let’s party down, Sweeties.
Spinach is a superfood that’s ridiculously easy to incorporate into your repertoire – whether you like it cooked, raw or both. Baby or mature, it comes pre-washed and pre-bagged for EZ daily use. I “eat” about 4 cups of organic baby spinach every a.m. in my green smoothie . . . what’re your favorite ways to enjoy this lovely leafy?
March 27, 2012 No Comments
March 18, 2012 No Comments
I don’t know what I’d do without Google. I use it all.the.flippin’.time. for cooking. I often research ingredients I’ve never cooked with (garlic scapes, for example) and find inspiration for things I have on hand and want to use . . . last night was one of those nights. I had some beautiful spinach and fresh dill from my Picadilly haul on Wednesday and a nice piece of cod I’d gotten at the market earlier . . . plugged those into Google and voila! Up popped this recipe, which D. has dubbed “restaurant-worthy.” Be still, my heart.
Even if you don’t have the ingredients on hand, this one’s worth a trip to procure them. It’s so fast, and there is so little cleanup. I didn’t alter it a bit – too tired to tinker. So I’m providing you with the link and the commendation. It’s a keeper. Although we enjoyed it side-dish-less, I think it’d be great with some steamed new potatoes topped with a little butter, salt & pepper.
February 21, 2011 6 Comments
For cabbage2 tablespoons peanut oil 2 garlic cloves, finely chopped 1 large head napa cabbage, cored and roughly chopped
For fishcanola oil 4 (5-oz) pieces cod fillet (3/4 to 1 inch thick)
Preheat the oven to 350°F. Lightly oil a 9×13-inch baking dish with canola oil and place cod in the dish. Salt and pepper the cod and bake for about 15 minutes, or until the fish flakes easily with a fork.
Meanwhile, make the vinaigrette by puréeing all the vinaigrette ingredients in a blender/mini food processor until smooth.
October 18, 2010 No Comments