By Saturday the landscape inside the refrigerator was pretty bare. We didn’t have a chance to go food shopping, so I pretty much had to use up what I had and whip something together. Day’s like this you kind of have to think on your toes. Sometimes it’s tricky, but you have to just connect with your ingredients. I usually say – Keep It Simple! I DID have cod filets de-frosting, so I knew my starting point. I was lucky enough to have even more direction, as my boyfriend requested I “Do that thing where you bread it in almond stuff.” …I could work with that. It was also terribly late, as we had been busy most of the day, and I wanted something simple. So, In the interest of time, I convinced him to do this dishes while I prepared food…Score!
I had some vegetables left from the week that needed to be used up. I recalled seeing zucchini, asparagus, and baby Bok Choy. Unfortunately, and to my dismay, the asparagus had grown some mold and the zucchini had some weird slime on it….so I lost a few veggie warriors to time (Worst Feeling Ever!). Down to the light and mild Bok Choy, I pulled a few sweet potatoes out of the pantry – one Japanese and one Garnet – peeled and cubed them, and threw them into a big glass pan. I chopped the ends off the baby Bok Choy, and also threw them in. I actually separated them within the pan so I could season them differently. Drizzling both with some olive oil, I sprinkled the sweet potatoes with cinnamon, ginger powder, and cayenne pepper ; while the Bok Choy I kept simple with salt, pepper, and sesame seeds.
With the fish, I created a mixture of Almond Meal and Flax Meal in a container, and dipped it in. I tend not to use egg as a binder, and try to rely on the moisture of the fish to get the nut meal to stick. In the past, I’ve had too many issue with egg creating a gooey clumpy mess – so I avoid it. With fish and chicken, they are moist enough by themselves, to get covered. I placed them in foil on one edge of the big pan, to separate them from the veggies. I also sprinkled some salt, pepper, sesame seeds, and oregano on top – As well as drizzled a ribbon of stone ground mustard. The oven was preheated to 400 degrees, and the pan was placed on the middle rack to roast for 30 – 40 minutes. You want the vegetables to be cooked and the fish to flake easily with a fork and be opaque.
All in all, not too shabby for the end of the week.
In addition, while that was cooking – I made a summer salad for afterwards. I had one apple left in the fruit basket, and a few strawberries. I chopped them into a bowl and combined with some fresh mint leaves from the garden. Then I added lemon juice, onion, raisins, and chopped pecans. I think it turned out nice. It was refreshing and clean, with just the right amount of sweetness. Mint has totally been a staple herb for me this summer – It probably helps that it’s growing like a weed in my garden box.