Veg, Veg, and More Veg

Have you entered to win free Chinese food and TWO tea sets yet??

Camp today did something that I don’t really ever remember it doing before: it made me want vegetables. Usually, I crave candy or something cold (like a popsicle) after camp, but today, something about the breezy and comfortable weather made me want nothing but vegetables.

So, on my way home I stopped and got a veritable laundry list of produce:

  • eggplant
  • red pepper
  • onion
  • mushrooms

Along with some fresh mozzarella. I just realized, as I typed this, that I forgot to put my carefully caramelized onions atop my plate of veggies… oh well. I’ll use them for something else this week! SO, my plate:

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6 slices of eggplant, a red pepper, and about 10 mushrooms, roasted at 475 with olive oil and garlic powder for about 20-25 minutes. I topped that with slices of mozzarella, then topped that with a pan-grilled chicken breast for protein. The little green balls you see up front are broccoli pesto I whipped together over the weekend. I’ve eaten it on the past 4 meals. No, really. I have a pesto problem… is there rehab for that?

Camper quote of the day (I know, I’ve been slacking on these too!) “Mara, you definitely did not look like yourself yesterday, but you do today.” “Oh really? Why’s that?” “Because yesterday you didn’t wear your mouscara and eye makeup. It makes you look awaker.” They’re lucky they’re so cute, and that I’m still a month from my 30th birthday…

I’m REALLY looking forward to camp tomorrow because we’re going to a Cubs vs. Pirates game! If you’re watching on TV, look for a massive block of green and yellow tie-dyed t-shirts… that’s us! GO CUBS!

Have a great night, and a happy Wednesday!

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Just for the Halibut

There are very few things that really intimidate me to cook. One of them used to be Indian food, but I conquered that one a while ago. Another one is shellfish, namely clams and mussels, as I’m freaked out that I’ll do it wrong and end up giving both Adam and I food poisoning. Another, oddly enough, is fish. I have no problem breading and baking some tilapia, or broiling some salmon or tuna. But, I have to say, other fishes just, honestly, freak me out. I’m so worried that I’m going to mess them up and end up with something inedible that will have cost too much money to just throw away.

I recently subscribed to Cook’s Illustrated Magazine though. In the issue I got, they had simple instructions for perfectly cooked fish fillets that seemed totally accessible. I knew I had to try it at some point soon! Then, at lunch today, someone had fresh mozzarella and it was all I could think about the rest of the day.. What does one have to do with another? Well, I knew that after work, I had to go to Caputo’s, the most amazing produce market ever to get some fresh fish and fresh mozzarella. I happened upon a few other things while I was there which resulted, gloriously, in a truly fresh and delicious meal.

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You’ll get all three recipes, never fear! They’re all incredibly simple and each use fewer than four ingredients, unless you count salt and pepper (which I don’t.)

Pan-Roasted Halibut

Inspired by Cook’s Illustrated May/June Issue

Ingredients

1 lb. fresh wild-caught Halibut fillets

1 Tbsp. olive oil

2 cloves garlic, minced

1/2 tsp. white sugar

Salt and pepper to taste

Directions

Pre-heat your oven to 425*. Heat a non-stick oven-safe pan with the olive oil and garlic over low heat. This will infuse the oil with garlic flavor without big chunks of garlic. While the oil heats, sprinkle the fish fillets on one side with salt, pepper, and the white sugar. Strain and reserve the now cooked bits of garlic from the olive oil. Raise the heat to high and heat the oil until near smoking. Place the halibut sugar-side down in the hot pan and cook 1-2 minutes until a nice crust forms. Gently flip over and then place the pan in the hot oven. Cook until done, about 7-8 minutes.

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Roasted Garlic Millet

This would work with any grain.

Ingredients

2 c. dry millet, rinsed
4 c. water
the garlic reserved from the olive oil above
1/4 c. grated parmesan cheese
Salt and pepper to taste
Directions

Cook the millet much like you would rice. I used a rice cooker. Once cooked, stir in parmesan, salt and pepper, and the cooked garlic from the halibut. Serve.

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Caprese Salad

Ingredients

1 package grape tomatoes, halved
1 1/2 c. fresh mozzarella (Bocconcini or Ciliegine size)
6-7 large basil leaves, chopped or shredded
1 Tbsp. olive oil (use the good stuff!)
Salt and pepper to taste
Directions

Mix all the ingredients together. Allow to sit a few minutes before serving. Enjoy!

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There’s something about this meal that makes it feel like it’s summer. Maybe it’s the basil in the salad, maybe its the fresh ingredients, or maybe its the fact that I was sweating all day and came home to a luxuriously cool house. It might have been the huge diet cherry limeade I got at Sonic on my way home… in any case, I’m not arguing. This meal rocked!
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I’m still looking for guest posters for the week of June 14-19 while I get going with camp! I have a few great ones lined up… but do you have something you’d like to share? Just do it! Email your post to guest-posts@imadedinner.net and you’ll be published!
Have a great night!


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