Tuesday, November 29, 2016

Fish Tacos

This came from 100 days of real food.  We made a simple limey slaw (cabbage, carrots, lime, cumin, etc.) to serve with it.  It needed just a bit more accouterments and toppings though.  Some pico de gallo would have been good, or the standard fish taco sauce.  Fresh cilanto maybe.  Radishes.


1/2 cup whole wheat flour
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound white fish (cod, rockfish, tilapia), cut into 1 inch chunks
2-3 tablespoons butter or olive oil
1 lime, halved


Mix the flour and seasonings on a plate. Dip the fish chunks into the flour to coat on all sides. Transfer to a clean plate.

In a large sauté pan, melt the butter over medium heat. Add the fish and cook until the fish is a golden brown on the bottom, 3 to 4 minutes (depending on the thickness of the fish). Flip and cook until it is golden brown on the other side and the center is white, flaky, and cooked all the way through, 7 to 8 minutes total (depending on the thickness). Add more butter to the pan if necessary to keep it from drying out. Squeeze the lime on top.

Serve the fish with warm tortillas and freshly made pico de gallo.

Sunday, November 27, 2016

Thursday, November 24, 2016


We hosted turkey day this year.  We dry-brined the turkey as described here:


Turkey got just a little bit overcooked.  Took about 3 hours cooking total.

We also made the brussels sprouts sweet potato thing.


Wednesday, November 23, 2016

Pepperoni pizza

Pepperoni, caramelized onions, mushrooms, red pepper. Yum.

Monday, November 21, 2016

Leek mushroom frittata

Caramelized some leeks. Added mushrooms and bok choy. Caesar salad.

Thursday, November 17, 2016

Thai Larb

One pot, pg. 112.  Bell pepper, ground beef, cabbage, snow peas, rice.  Was pretty good.

Monday, November 14, 2016

Baked Squash and veg

Baked some pumpkin and red squash in wedges. In a pan caramelized some leeks, added mushrooms, chickpeas, chard. Scallions. Lime juice.

Was ok. Nothing fancy. Pumpkin is boring.

Thursday, November 10, 2016

Roasted Brussels Sprouts and Sweet Potatoes


Served these with some fried tilapia.  The veg only took a half hour or so.


    1 pound Brussels sprouts, trimmed
    1 large sweet potato (1 pound)
    2 cloves garlic, smashed
    1/3 cup olive oil
    1 teaspoon cumin
    1/4 or 1/2 teaspoon garlic salt
    1 teaspoon salt
    pepper to taste
    1 tablespoon red wine vinegar
    fresh thyme, to garnish


Preheat your oven to 400 degrees F.

Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.

Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.

Smash 2 cloves of garlic and add it to the bowl.

Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

(Line a large sheet pan with foil if you want super easy cleanup)

Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.

Pour the veggies onto the pan. Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!


The garlic is there to add flavor, not necessarily to be eaten, although I do think it's quite tasty.

If you want to reheat these, take them out of the oven and let cool. (Skip adding the red wine vinegar.) Store in a tupperware in the fridge for up to 2 days. When you are ready to eat, spread the veggies on a greased pan and roast at 400 for about 5-10 minutes until you can hear them sizzling and they are hot. Remove from the oven, add a little red wine vinegar, and serve!

Tuesday, November 8, 2016

Leek Mushroom Asparagus Frittata

Caramelized some leeks. Mushrooms, asparagus. Baked it. I don't think there was anything else in it.

Sunday, November 6, 2016

Glorious Mac and Cheese

Made the standard. Added the tomatoes thus time which turned out quite good.

Tuesday, November 1, 2016


Fairly standard beef chili. Except we put poblanos in ours. Served with some guac. Yum.