This is the easiest thing I've made in months, and it was SO incredibly flavorful.
Whitefish filets (I had Swai because it was on sale)
Salt & pepper
Ground Coriander
Ground Cumin
1 Mango
1Tbsp fresh cilantro
Season both sides of the fish with all 4 seasonings. Just a few sprinkles of each. Put the fish in a pan and saute until flaky. Meantime, cut up the mango into chunks and mixed it with the chopped cilantro. THAT'S IT. And did you notice? The few calories you'll get from the fish itself and the mango chunks are it. This could not be better for you.
I used the Indian-style spices because I keep those on hand, but substitute whatever you like. It also goes perfectly with any side. I had some store-bought naan, so I warmed that up, and it was the perfect compliment.
Total cooking time: about 10 minutes. Just another reason to LOVE fish.
Thursday, May 19, 2011
Monday, May 16, 2011
Homemade Marshmallows - Totally Worth It
Went to the mountains this weekend with the husby, sister and brother-in-law to celebrate birthdays and Lindsay's grad school graduation. The cabin we stayed in had a nice fire pit. Naturally, that means a giant pile of graham crackers, chocolate bars and marshmallows made the trip with us. As I wanted to make a special trip out of this, I decided it was time to try making homemade marshmallows.
Since I'm not usually a baker, I clearly did not make up a recipe for this, but borrowed Alton Brown's from the Food Network site. The only thing I did differently was to use 1 oz of Bailey's instead of 1 oz of vanilla at the end. It was so easy it was almost silly. The only bad part was cutting them up the next day - you really do have to roll your pizza cutter through the powdered sugar after almost every pass, and coat every surface of every square with the sugar or they'll stick to everything. But honestly, they melt in your mouth immediately, and I've never tasted a better marshmallow. It was completely worth the minor effort.
Be warned though: they don't blaze up in the fire like other marshmallows do, so you don't really get that charred effect if you like that. And watch the angle you're holding your stick at - we lost a few to the fire pit gods when they slipped off the end. Rest in peace, little yummies.
Since I'm not usually a baker, I clearly did not make up a recipe for this, but borrowed Alton Brown's from the Food Network site. The only thing I did differently was to use 1 oz of Bailey's instead of 1 oz of vanilla at the end. It was so easy it was almost silly. The only bad part was cutting them up the next day - you really do have to roll your pizza cutter through the powdered sugar after almost every pass, and coat every surface of every square with the sugar or they'll stick to everything. But honestly, they melt in your mouth immediately, and I've never tasted a better marshmallow. It was completely worth the minor effort.
Be warned though: they don't blaze up in the fire like other marshmallows do, so you don't really get that charred effect if you like that. And watch the angle you're holding your stick at - we lost a few to the fire pit gods when they slipped off the end. Rest in peace, little yummies.
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