I should start off by saying that I do not identify myself as any kind of chef. I do like to cook and I did make a category labeled food and booze for a reason. I tend to associate food with health, nature, pleasure and people. And well, a good party and some fun. The better half of my Saturday mornings are spent pinning recipes from Pinterest that I may or may not ever attempt. I can’t bake very well yet I collect the most elaborate cake inspiration tear sheets in a folder on my desk top.
Luke tells people I am a genius in the kitchen and that my cooking has rendered him super trim and healthy . He feels like a new man, he exclaims. This is lie. A plate of hot food for a hungry man like my husband ( who gobbles up the children’s food before they have had a bite) is the equivalent of me dressing up in black lingerie. So, I choose to lay out the cheese plate instead of me on most evenings.
That being said, I think I am savvy at mixing and melding whatever happens to be in the fridge to come up with something for dinner. This comes from being frugal and also being that sap of a bleeding heart that is always telling their children that some child, somewhere is starving.
For this meal -I drank one Corona mixed with real lemon juice and a dab of Stevia before I peeked in my empty fridge. All I saw was leftover Quinoa and some tomatoes from the children plates. Not coming up with something creative, I drank another beer. It was surprisingly perfect and refreshing. ( I stopped drinking white wine on my 40th birthday. Game changer on the hangover situation.)
Here is Baked Cod with Salad and Two Beers.
Green Leaf lettuce
Apple Cider Vinegar, Olive Oil , Lemon, Pink sea salt
Leftover Red Quinoa from my kids dinner Has to be red and the tiny kind
Frozen Cod from Whole Foods ( This was the first time I bought frozen in a package-But it worked..)
A handful of Chopped black olives
One half of a Tomato ( this ended up being perfect because I must add too many usually and fish can get watery from tomatoes..)
Sliced mini purple and red organic potatoes ( organic because these carry the most toxins from pesticides and farmers market fresh do taste better )
One leek- Chopped thinly and sprinkled around potatoes in baking dish
Brussel sprouts – I only had about 10 in total
Vegenaise- I use this all the time. I love eggs but this is sweeter than mayonnaise . I prefer the soy free kind.
A dab of Honey ( I order from http://www.RENT MOTHER NATURE.com-incredible website to order fresh food from in Vermont)
Goat cheese bits, olive oil, a splash of Apple Cider vinegar ( great detox qualities ) and lemon juice. More salt than normal (remember I had two beers)
Preheat Oven to 400
Add leeks to thinly sliced potatoes, olive oil, a splash of lemon. Sea salt and pepper. Mix in baking dish and put in oven first.
Mix Brussel sprouts with grated parmesan cheese, honey and Vegenaise . Salt and pepper.
Put in oven on top rack after about 20 minutes of the potatoes.
Place the defrosted cod filets in a flat baking dish and add the red quinoa ( not too much -I used the leftovers ) , olives, tomato, butter, salt and pepper and a squeeze of lemon.
Cook until flakey off but there is a nice little broth of the lemon, butter, tomatoes and olives. ( I may have added a tad of olive oil, can’t remember )
Serve the lettuce with goat cheese bits with mix with dressing above.
Serve all on the same plate. The potatoes should be crispy and dripping with olive oil.
Drink more beer. Add more salt. Yum.