Fish Tacos with Guacamole & Pea Tip Salad

Tonight's dinner goes against everything I am genetically coded to be as Maine native. In fact, I was not even aware that these existed until after I moved to Arizona in 2000.

Here is what you will need on your cutting board (makes two, 700 calorie, 27 Weight Watchers Point Plus servings), plan on 35 or so minutes to prep and cook this.

• 2, 6 Ounce Mahi Mahi Fillets
• 4 Flour Tortillas
• 2 Ounces of Pea Tips
• 1 Avocado
• 1 Golden Beet
• 1 Lime
• 1 Ounces of English Peas
• 1 Jalapeno Pepper
• 1 Shallot
• 1/4 Cup Pistachios
• 1/4 Spice Blend (to taste) - All Purpose Flour, Ancho Chile Powder, Chipotle Chile Powder, Ground Cumin, Koher Salt, and Baking Soda
• 1/4 Cup Club Soda

1. PREP WORK: Preheat your oven to 425 degrees. Wash and dry all the fresh produce and heat a small pot of salted water to boiling. Halve each fish fillet and pat dry with paper towels - seasoning each side with salt and pepper. Peel the beet and cut into matchsticks. Use a zester to remove the rind of the lime, quarter the lime.  Shell the peas and cut out and discard the stem, ribs, and seeds of the jalapeno; small dice the meat (be sure to wash your hands, knife, and cutting surface immediately afterwards.  Roughly chop the pistachios. Peel and mince the shallot; place in a bowl with the juice of two of the lime wedges, seasoning with salt and pepper.

2. BLANCH THE PEAS & MAKE THE GUACAMOLE: Add the peas to the pot of boiling water and cook for 2 to 3 minutes (or until bright green/tender). Drain thoroughly and rinse under cold water for 30 or so seconds to stop the cooking process. Cut the avocado in half and remove the pit. Transfer to a medium bowl and use a fork to mash the avocado until smooth. Stir in the lime zest, half of the nuts and as much of the jalapeno as you would like. Gently stir in the cooled peas and the juice of the remaining lime wedges, seasoning with salt and pepper to taste.

3. COAT AND COOK THE FISH: In a medium bowl, combine the spice blend and roughly 1/4 a cup of club soda; whisking to combine completely. Dip each fillet into the batter, letting the excess drip off. Place on a wire rack on a sheet pan and put in the oven for 25 minutes. Once you remove them from the oven, allow to cool for a couple of minutes before plating.

4. WARM THE TORTILLAS AND MAKE THE VINAIGRETTE: Stack the tortillas with a sheet of tin foil between each tortilla. Toast in the oven for roughly 2 to 3 minutes, or until warmed through and pliable.  While the tortillas warm, slowly whisk in 2 tablespoons of olive oil in the remaining shallot-lime juice mixture until well combined.

5. MAKE THE SALAD AND PLATE: In a large bowl, combine the pea tips, beet, and the remaining pistachios; season with salt and pepper to taste. Add enough of the vinaigrette to coat the salad and toss to combine. Divide the guacamole, mahi, and a few dressed peas tips between the tortillas. Serve with the remaining salad on the side.

Ok, so these are not as good as what you can get from Rubios but, they were not all that bad from my perspective. The original instructions called for us to deep fry the fish but, we did not regret our decision to bake it.  Also, if we did this again, we would skip the pistachios - we did not think they actually added a whole lot to the finished product. 

Eat Well My Friends...

Crispy Catfish & Cracked Freekeh with Kumquat, Thai Basil, & Chile Glaze

We have been eating a lot of fish lately, so much so that I may just sprout a set of gills.  Given the mercury in the southwestern United States is starting to tip near 90 degrees and I wanted an option that would not cause heat stroke whilst cooking.  

Here is what you will need on your cutting board (makes 2, 550 calorie - 16 Weight Watcher point servings), plan on 30 minutes to prep and cook this.

• 2 Catfish Fillets
• 1/2 Cup Cracked Freekeh
• 3 Cloves of Garlic
• 6-8 Kumquats
• 1 Large Bunch Collard Greens
• 1 Large Bunch Thai Basil
• 2 Tablespoons Sugar
• 2 Tablespoons Instant Flour
• 1 Red, Bird's Eye Chile
• 1-2 Tablespoons Rice Vinegar

1. COOK THE FREEKEH: Heat a medium pot of salted water to boiling. Once to a roiling boil, add the freekeh and cook 20 minutes, or until tender. Turn off heat and drain thoroughly, returning to the pot once complete.

2. PREP WORK: While the freekeh is cooking, wash and dry all the fresh produce. Peel and thinly slice the garlic, slice the kumquats into thin rounds. Remove and discard the stems from the collard greens, roughly chop the leaves. Pick the Thai Basil leaves off the stems and discard the stems. Remove the stem of the Chile, slice lengthwise. Tim's Tip - be sure to wash your hands and the cutting board after handling the Chile. I am not saying it has happened to me, but getting Chile 'stuff' in your eyes by wiping a sweaty brow is not fun.

3. COOK THE COLLARD GREENS: While the freekeh continues to cook, heat 2 tablespoons of olive oil on medium heat until hot. Add the garlic and cook stirring frequently for 1 to 2 minutes. Add the collard greens and 2 tablespoons of water, season with slat and pepper. Cook, stirring occasionally, up to 3 minutes or under wilted. Transfer to a bowl and wipe out the pan.

4. COOK THE CATFISH: Since the freekeh is still cooking (damn that is taking a long time), pat the catfish fillets dry and season with salt and pepper on both sides. Place the flour on a large plate and coat both sides of the fish with the flour, making sure to shake off the excess. In the same pan you used to cook the collard greens, heat a thin layer of oil on medium heat until hot. Add the fillets and cook 2 to 3 minutes per side until golden brown and cooked through. Transfer to a sheet pan with a wire rack and set aside. Carefully drain off and discard the oil but, leave the brown bits behind (that is called fond and it is yummy, flavor creating bits of heaven).

5. MAKE THE GLAZE: The freekeh is almost done by now (I promise) but, you are not watching the pot, you are making the glaze at this point. Heat the pan of reserved fond on medium until hot. Add 1/4 cup of water, stir in the kumquat rounds, the Chile, sugar, vinegar and half the basil. Cook, stirring occasionally, 3 to 5 minutes until thickened. Turn off the heat, remove and discard the Chile, add salt and pepper to taste.

6. FINISH THE FREEKEH & PLATE: The stubborn freekeh should be done/drained by now. Add the collard greens to the pot of freekeh, drizzle with olive oil and stir to combine (seasoning with salt and pepper to taste). Divide the finished freekeh/greens between two plate, top with the cooked fish and drizzle a few spoonfuls of the glaze/kumquats over the whole thing. Tear the remaining basil leaves and garnish.

If you manage your workflow well, this dish is a snap to make. The end product tastes like it took a lot longer to make than it actually does. I am not sure that I would have put these flavors together on my own but, this is one that is going into my rotation and will be a regular in our home.

Eat well my friends...

Fish Stew with Fennel, Potatoes, and Olives

If I am honest, the name of this dish alone conjures up images of some stinky, inedible mess that might have been served to the inmates at Shawshank Prison. Stick with me to the end of this post and you will hopefully discover that your family will not shank the cook that puts this on the table.

Here is what you will need on your cutting board (makes 2, 565 calorie ~ 20 Weight Watcher points per serving. Plan on around a half hour for prep/cooking time).

• 2 Cod Fillets (or some other white fish)
• 1 Small Baguette
• 15 Ounce can of Crushed Tomatoes
• 3 Ounces of Fingerling Potatoes
• 1 Bunch of Kale
• 1 Fennel Bulb with Fronds
• 1 Red Onion
• 4 or 5 Cloves of Garlic
• 1 Tangerine
• Half Ounce of Castelvetrano Olives
• 2 Teaspoons of Spice Blend Consisting of: Herbs de Provence (satureja, marjoram, rosemary, thyme, oregano), Dried Orange Peel, Ground Turmeric, Ground Bay Leaf, Cayenne Pepper
• Olive Oil, Salt, and Pepper

1. PREP WORK: Start by preheating the oven to 400 degrees, removing the fish from the refrigerator to bring to room temperature, and slicing the baguette in half lengthwise. Next, cut the potatoes into thin rounds. Peel the garlic and thinly slice the onion and just two of the cloves (you will need to leave the remaining clove whole). Prep the kale for removing the stems and roughly chopping the leaves. Pick off a few of the fennel fronds (thready part at the top of the bulb) and place into a bowl. Remove the core of the fennel bulb and thinly slice the bulb and stems. Cut the tangerine in half and squeeze the juice into a small bowl. Carefully smash the olives with the flat side of your knife and discard the pits, roughly chopping the olive meat.

2. COOK THE POTATOES and AROMATICS: In a saute pan, heat two tablespoons of oil on medium-high heat until hot. Add the potatoes, sliced garlic, onion, fennel (stems & bulb), and the blended spices. Season with salt and pepper (to taste) and cook, stirring occasionally, 6-7 minutes or until softened. 

3. START THE STEW: Add the crushed tomatoes, kale, tangerine juice, olives, and three cups of water. Cook, stirring occasionally, 8-10 minutes or until slightly reduced in volume.

4. COOK THE FISH: Pat the cod fillets dry with paper towel and season both sides with salt and pepper. Use a spoon to create two 'wells' in the stew, placing the seasoned fish into each. Cook 5-7 minutes, of until the fish is cooked through (opaque). Turn off the heat and use two forks to break the fish into bite sized pieces.

5. MAKE THE GARLIC TOAST: While the fish is cooking, place the sliced baguette halves on a sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper to taste. Toast in the oven 5-7 minutes or until golden brown/warmed through. Remove from the oven and rub the cut sides with the whole garlic clove. I get that rubbing the clove on the bread sounds pretty crazy (if you know me, then maybe it is not so nutty) but, it worked surprisingly well.  

For plating, I cubed the bread and divided between the two bowls, then poured ladles of the stew over the top. Finish by garnishing with the reserved fennel fronds. 

The flavors all marry pretty decently and the dish is damn near lick the bottom of the bowl good. Next time, I might throw in some sauteed shrimp or substitute yellow onions for the red. If you are the kind that wants a bit more heat, adding a pinch of red pepper flakes while you are simmering the stew would likely do that. This goes into the rotation for cold, night winter dishes that can fill the stomach and warm the soul.

Eat well my friends...

Finding the One Point Lunch...

My culinary life revolves around points...

Regardless of which healthy eating program you pick, there is some metric that you have to measure against. I am one of those folks that picked Weight Watchers ~ therefore my food choices are 'points' based. Right now, I get 53 'points' per day (in addition to 49 weekly 'cheater' points). The theory is that, provided I do not exceed the point values provided to me (and exercise), I will loose weight. Given that I am down over 55 pounds since joining in January, I would say that it is working for me.

During this journey, I have gotten better about eating breakfast but, now that I am back in an office full time, lunch is a bit more problematic. I am apt to eat at my desk, between calls/meetings, and have found that my selections can leave me with a desire to snack later in the afternoon (I like to save my 'points' for those dinners that you typically see here). 

I had a flash of inspiration last night and figured out my Tuesday lunch as a result of things that were already sitting in the fridge.  Here is what you will need to make a 1 point, tasty, reasonably filling, healthy lunch;

• 1 Large, Peeled and Chopped Cucumber
• 1/4 Cup Chunk Light Tuna, drained (packed in water). I used a single serve pack for convenience but, you can use canned if you want.
• 1 Jalapeno pepper, minced
• 2 Bunches of Italian Parsley, Chopped
• Flavor God 'Everything' Seasoning ~ if you don't have this (which I do not understand), then you can use salt/pepper.
• 1 Cup Sliced Strawberries
• 8 Ounces Blueberries
• 2 Plastic containers

Place the cucumbers, jalapeno, and parsley in one of your containers - add the Flavor God seasoning. If storing overnight in your fridge, I like to add a folded paper towel to the top, before closing the lid. I then store it inverted overnight and have found that this helps to keep moisture under control. I just add the tuna the next day and toss the contents to mix. The fruit salad is even easier, slice the strawberries and place in the other container with the blueberries. Like with the first container, I use a folded paper towel and store in the fridge inverted overnight.

This was a perfect fit to pull out and munch on at my desk and a combination that doesn't have me feel like I need to munch more at 3:30 and bonus that it was only a point...

Pistachio-Crusted Catfish with Clementine Salad, Israeli Couscous & Roasted Fennel

Just over 14 years after first throwing itself off Chuck Nolan's raft in Castaway, 'Wilson' arrived in my home and we ate him.  True confession time ~ I have never cooked with fennel before. Prior to tonight my experience with this culinary enigma was limited to the shriveled up, horrid, seeds encased in a little glass bottle. Maybe, like me, you see this in the store and scramble to the plump comfort of vine-ripened tomatoes ~ if so, then you are making a mistake; one that I hope you will feel compelled to address soon.

Here is what you will need on your cutting board (makes 2, 600 calorie servings ~ 26 Weight Watchers points per serving and will take you about 30-35 minutes to prepare);

• Catfish Fillets (I used two 5 ounce portions)
• 3/4 Cup Whole Wheat Israeli Couscous
• 1 Cara Cara Orange
• 1 Clementine
• 1 Fennel Bulb with Fronds
• 1 Red Onion
• 1 Bunch Arugula
• 1 Bunch Mint
• 2 Tablespoons Panko Breadcrumbs
• 1/4 Cup Pistachios

You can find the full recipe over at Blue Apron, you do not need to be a subscriber to access the link. A few things that might help your experience;

• To egg wash, or not to egg wash...I will confess that I was thrown off by how I was instructed to 'crust' the fish (and based on the message boards, I wasn't the only one). Throwing caution to the wind, we ignored this 'suggestion' and ran the catfish through an egg wash, crusted them up, and allow them to rest in a Ziploc bag beforehand.
• Zester - after the experience trying to 'mince' lemon zest last night, I bought one on the way tonight ~ best $15 I have ever spent.
• For reference, we found that the fennel had the most flavor at the top, in the fronds, and it mellowed as you went down into the bulb.

We really enjoyed cooking and eating this dish. Don't know if it was the fact that we cooked it together or if it was all the flavors but, we thought that 'Wilson' was pretty damn tasty.

Whole Wheat Linguine with Kale, Red Walnuts, & Pecorino Cheese

My name is Tim and I have a serious pasta addiction. That which was once a staple of my diet, has all but been banished from the kitchen.  So, if I am going to take on the points to have the pasta, I am not going to have egg noodles and ketchup.

Here is what you will need on your cutting board (makes 2, 700 calorie servings ~ 17 Weight Watchers points per serving ~ expect to take 35 minutes to make);

• 8 Ounces Whole Wheat Linguine Pasta
• 3 Cloves Garlic
• 1 Bunch Dinosaur Kale
• 1 Lemon
• 1 Yellow Onion
• 3 Tablespoons Butter
• 2 Tablespoons Red Walnuts
• 1/4 Cup Grated Pecorino Cheese
• 1/4 Cup Panko Breadcrumbs
• 1/4 Teaspoon Crushed Red Pepper Flakes

You can find the full recipe over at Blue Apron, you do not need to be a subscriber to access the link. A few things that might help your experience;

• Prep as much as you can beforehand. I didn't and felt 'rushed' nearly the entire time I was cooking. The next time, I will give myself more of a breather after toasting the walnuts/breadcrumbs.
• When making your garlic paste, sprinkle the minced garlic with a couple pinches of kosher (not table) salt. This will act like a grinder and make the process easier.
• We wanted some more protein in the meal so I cooked up some  Alder Plank Salmon to go with this (not included in the prep time, calorie, or point information above). As a note for future consideration, this would also work with a grilled chicken or a garlic lemon shrimp. 
• I would up combining everything in the pot I cooked the pasta. I thought it gave more real estate than if I tried to combine it in the pan I made the sauce (if I used my wok, I might have felt differently). Once I portioned everything out, I added the breadcrumbs, remaining cheese, and toasted walnuts.

This was a lot lighter than I expected.  While I was thinking that I might use a bit less lemon zest, Rose really liked it. I also would use a bit more garlic but, I will confess that we really like the savory end of the scale - so tread carefully if you decide to add more than what is called for. The best part, I think this will become our once-a-month, 'home-pasta' offering.

Paella Style Rice with Shrimp

When you insert the word 'Paella' into a meal that I get to eat, I tend to get excited.  I also tend to smell-o-vision of saffron/rosemary/lemon scents wafting from the pan. This was our second meal from Blue Apron and it left us with mixed reviews. Here is what you will need on your cutting board (makes 2, 545 calorie servings ~ 21 Weight Watchers points per serving ~ expect to take 45 minutes to make);

• 8 Ounces of Shrimp
• 3/4 cup Bombay rice
• 1-15 Ounce can of Diced Tomatoes
• 5 Ounces Brussels Sprouts
• 2 Carrots
• 2 Cloves Garlic
• 2 Parsnips
• 2 Scallions
• 1 Spanish Onion
• Spices (smoked paprika, ground turmeric, dried oregano, saffron powder, ground bay leaf, and dried orange peel).
• Salt
• Pepper
• Olive Oil

You can find the full recipe over at Blue Apron, you do not need to be a subscriber to access the link. Couple of things that might help your experience;

• Though not specifically suggested, I used a stainless steel wok to cook this. You will be grateful for extra real estate that can be used to combine everything.
• I doubled the amount of garlic (4 cloves instead of 2) and thought that worked well.
• Prepping the sprout leaves felt overly complicated.  If I make this again, I am just going to them through the food processor.
• Salt and pepper aggressively when prompted to do so. This helps things taste better and this recipe has a lot of bulk ~ so you are going to need more than what you feel is natural.
• I saw a tip online about cutting up one of the seasoned shrimp and cooking with the aromatics for an additional layer of flavor (I will definitely give this a try the next time).

Individually, we like each of these ingredients well enough but, I think it was a mistake to have called this a Paella when it really came across as more of a Goulash. Though filling, we have mixed reviews...I didn't think that the flavors married very well and Rose loved it.  I suspect that I was expecting 'Paella' and this did not measure up to that experience in my head.  Likely, I will like it better the next time but, I am filing this under 'Goulash' just to be sure.

 

Alder Plank Salmon

Walked into Sur la Table to buy $10 worth of salt but, I walked out with over $60 worth of stuff and the inspiration for tonight's dinner.

Walking through the store, I came across a pre-sanded, 'Alder Grilling Plank' for just $5 (the similar sized cedar plank was double the price). Knowing that I had some salmon fillets that needed to be used up at home, I was a bit excited at the thought of an entree that might resemble my favorite cedar plank salmon. Regardless of the wood, you cannot just throw it on your grill. Be sure to soak in salted water for about an hour before using (I know folks who have done wine or apple cider vinegar but, I haven't).

I created a simple marinade for the salmon using one lemon (score for having a lemon tree in the back yard), three tablespoons of soy sauce, a couple pinches of Hawaiian Alea Salt (also from Sur la Table), and a couple grinds from the pepper mill. Mix together in a bowl and brush on the salmon fillets that you have placed on the 'seasoned' (aka soaked) plank. I also added a few shakes of Black & Tan Gomasio (found at Whole Foods) over the top for taste/texture. With your food on the wet plank, place on a preheated grill over indirect heat (keep a mister bottle of water handy so you can handle any flame flare-ups).  I used the left over marinade to season white and green asparagus spears ~ with also went on the grill. Cooking times for both can vary based on environmental conditions so, cook the fish to 145 degree internal temperature and the veggies roughly 5 minutes on each side. Seriously, this is crazy simple to put together and put in front of the family ~ you just have to pay attention to the food as it cooks.

We plated with some sliced heirloom tomatoes ~ whole dinner Weight Watchers points, based on a 4 ounce salmon fillet size, was just 11 points.

Every other time I have ever done plank-grilling (with cedar) the plank itself was typically charred to the point that an additional use was not possible (even though I followed the same seasoning process I always do). I expected the same this time but, was pleasantly surprised and expect to be able to use this at least two more times before tossing in the bin for recycling. 

Lemon Pepper Tilapia with Brown Rice Asparagus

Lemon Butter Sauce with Garlic and Basil

Since I started the workday at 6:30 am and was on back-to-back calls through 11:30,  I decided to work from home. The bonus of this opportunity was that I decided to grill some turkey burgers for lunch. While flipping the patties, I noticed that some of our lemons were ripe for the picking and was inspired to make lemon pepper tilapia for dinner.

Start by preheating you oven to 375 degrees. Place the tilapia fillets on an oiled baking sheet - I used a foil wrapped ceramic flat (the foil is my fail-over to make the clean-up easy) pan. Slice a lemon into thin strips and place on top of the lightly salted fish.  Take a 1/4 stick of butter and gently melt in a small saute pan. Add pepper, the juice of one lemon (two if you want it really tart), two cloves of finely diced garlic (for which I used two Dorot garlic cubes) and some finely diced basil (also two Dorot cubes in my world). Gently stir over medium-low heat until all the components are mixed together.  Once completed pour over the fish and place it into the oven for 12 minutes.

Easy Prep for a Tasty Meal

I tried something different with the asparagus tonight. I had a some leftover turkey bacon that I decided I wanted to use up so that got diced and thrown into the stir fry pan. Add a 1/4 stick of butter (at least I am consistent on the butter tonight), two cloves of diced garlic (again, in my world that is two Dorot cubes) and asparagus tips. Saute covered for ten minutes over medium high heat, stirring occasionally until done.  To further jack things up, I added a package of fresh & easy microwave brown rice (don't judge, seriously, three minutes in the microzap - it is kind of hard to screw up rice) to the wok and mix it all up.

Plate the rice and pull the fish from the oven.  Remove lemon slices and pour the baking pan drippings over the top of the fish. In a little less than fifteen minutes you will be enjoying a great dinner. 

Lemon Pepper Tilapia with Brown Rice Asparagus

Quality Eats Made Simple

Well Seasoned Salmon Fillets

Since I have taken up the cause of cooking at home more, I have fallen in love with a couple of things that might shock my mother...fish and Brussels Sprouts.

I find that I really enjoy the taste of skin on Salmon fillets. Many cooks get a bit freaked out about these but, they should not be if they follow a couple of easy steps. Start by preheating your oven to 450 degrees Fahrenheit.  I like to cook mine on a foil line stone tray (even heat transfer and easy clean up) that has been spritzed with olive oil.  Place the fillet skin side down and lightly season with salt and pepper. Bake until the salmon is cooked through, which should take 12 to 15 minutes.  Using a pair of tongs and a gentle touch, rock the fillet back-and-forth to release it from the skin.  Once plated you can add some lightly herbed butter and a squeeze of lemon juice.

Bacon really does make everything better. I am confident that, if my Mom had added bacon to the sprouts, I would have loved eating them. She did not but, I have come to appreciate them nonetheless.  My version starts with buying some bacon trimmings from Trader Joe's. These are not pretty enough for your breakfast table but, they are perfect to add some flavor to the much maligned veggie.  

Mmm, Bacon!

At the risk of alienating anyone who enjoys the goodness that is all things bacon, I do spend some time pulling the fully fat parts out of the mix (remember, these are trimmings so the package includes pieces that have zero meat).  Cook the remainder down as you normally would in a large skillet. Once cooked, drain off excess fat and dice the cooked pieces.

Add the sliced (I used pre-sliced) sprouts to the large skillet, season with salt & pepper, and stir in the bacon bits that you just made. Cook over medium high heat, stirring frequently until caramelized. Toss in a bit of lemon juice and serve.

Balsamic Glazed Salmon with Basil Brown Rice and Asparagus

Simple "Cheats" to Simplify Dinner 

I am working from the North Phoenix office for at least the next week. On a good day, this is a minimum of a 45 minute drive from my home - since I didn't leave until about 5:30 tonight it equaled an hour plus on the wonderful traffic gorged freeways that are the arteries of the Phoenix area. Every fiber of my being wanted me to consider a drive thru experience for sustenance but, I knew what I had waiting for me at home and I was looking forward to cooking. 

Don't Forget to Add the Seasoning

Maybe it is the result of watching Salmon Fishing in the Yemen, maybe it the fact that I haven't really enjoyed a decent piece of Salmon since leaving Alaska in May, likely it is the fact that I found Salmon fillets on sale at fresh & easy over the weekend but, I was bound and determined to have fish tonight.  I get that fish can be scary for some to cook - let's face it, cook it wrong and it just goes wrong on so many levels. Follow these simple steps and you can produce a fresh dinner in roughly 15 minutes...

Boil in Bag Brown Rice - Genius

1. Preheat oven to 375 degrees - move rack to center position
2. Heat extra virgin olive oil in large skillet to medium high heat
3. Place boil in bag brown rice (yes, fresh & easy sells it and it is the perfect portion size) into 1 quart of water - add 4 Dorot Basil cubes - bring to boil and let cook for 10 minutes. The basil cubes will break apart in the boiling water and "infuse" the rice - I thought it added a nice layer to offset the earthy taste of 
4. Place Salmon fillets in oil - cook for 2 minutes on each side. Lightly season each side with salt and pepper. Oh, not that I would know from personal experience, but this would be a good time to find your spatter shield...
5. Place a layer of parchment paper on your cooking stone - trust me, you do not want to skip this step. If you do not have a stone - get one!  Seriously, spend the money and get one to at least cook your pizzas (future post) - you will notice a difference in the end result (aka - your food will be more evenly cooked).
6. Remove Salmon to the stone - drizzle with balsamic glaze (you could reduce some balsamic to a glaze or you can buy a bottle from fresh & easy - I opted to buy the bottle, you pick your own path here) - place in oven for 4 minutes on each side.
7. Place your fresh asparagus into the oil recently vacated by the Salmon (hope you still have that spatter shield handy) - reduce the heat to medium - and add 4 Dorot garlic cubes. Sautee for three to four minutes - turning frequently to prevent charring.
8. Remove rice from water, drain and plate - do not be alarmed that much of the basil will remain behind in the water, it has done the job it needed to and the rice is flavored.
9. Plate the asparagus on top of the rice - use tongs to plate - you do not want to get oil from the pan on the plate.
10. Remove Salmon from the oven, plate and enjoy...

Breaded Tilapia with Green Veggies and Seasoned Polenta

I've written about Tilapia before - and I will say it again, this is a blank canvas of a fish. If you are one of those that doesn't like fish, then I would suggest that you take a piece of tilapia and prepare it the same way you like your chicken - you might be surprised with the results.

We are still pan frying (3 minutes on each side in EVOO) so let's focus on the breading.  I like to use plain packaged bread crumbs. Pour into a small shallow pan (just enough to cover the bottom). Since bread crumbs are pretty tasteless - I strongly recommend that you add seasoning. At the very least salt and pepper but, you can use just about anything. I mixed in a dash of salt, a bit red pepper, and garlic (not too much) to the bread crumbs. Lightly coat the fish fillets in oil and dredge through your seasoned bread crumbs.

Polenta is a relatively discovery for me and, I feel, another blank canvas. I am sure that there are about a million ways to fix this but, I simply slice it up from the tube it comes in and place into a medium hot pan of oil. Season with pepper and cook until slightly golden brown.  I might try grilling it next time.

Veggies are the simple fresh & easy cheat - simply zap in the microwave for 3 minutes. They package it with a herb butter mix so I only wind up adding a pinch of salt after I plate it.

Lemon Pepper Herb Salmon with Basil Garlic Couscous and Veggies

Fun Cubes of Flavor

Cooking Time:  15 minutes
Clean-Up:  Pot, skillet, and tongs

Call this a "proof-of-concept" meal. Fresh salmon, baby carrots, green beans, and couscous. From fridge to plate in under 15 minutes.  I even used a new "cheat" - which I happened to fall completely in love with.

The Original Minute Rice

I didn't feel like adding the nutty, earthy taste of brown rice to this dish and that is where the couscous comes in.  Couscous is a different mouth feel than rice but, more importantly, it is a completely blank canvas and will be done quicker than brown rice. Earlier in the day I found the chopped basil and crushed garlic in the freezer section of my local fresh & easy market. Toss one of each into the boiling water and butter and it will do wonders for adding flavor to the semolina of the couscous. Once you've added the flavor and let it steep for another minute, stir in the couscous, remove from heat, cover and let sit for five minutes.

Don't Worry - The Black is Normal

Skinless salmon fillets are an easy cook. Crust salmon with herbs of your own choosing and sprinkle with lemon pepper seasoning. Gently place in a skillet of medium hot oil and cook two minutes per side. Then place in a 375 degree oven and cook three minutes more per side (it really pays to have a high quality skillet that can go from stove top to oven in a single swoop. If your seasoning forms a black crust then your oil was too hot when you started (yes - mine was). Don't panic if this happens - you will just wind up with a cajun style dish - which didn't bug me too much.

The end result is yummy, healthy, freshness that will never be found in any location that has you using internal combustion to wait in line for faux food. Bon appetit!