So you just can’t decide between soup and fish for dinner. Here’s your answer. Nah, that’s not what this is about. It’s more like I’m crazy about fish cooked in or right there with vegetables. The simple, clean taste in fish or seafood is perfect all on its own; ok, ok, ok. Grilled or sautéed white fish, for example, doesn’t need much more than a bit of butter or lemon. It’s true and I agree. I’m nothing if not crazy about something like Sole Meuniere, Grilled Salmon, or even Fish and Chips when I’m feeling skinny. But there’s more…and more– and I really like figuring that out with a bit more sophisticated dishes like:
I admit to a longtime fascination with healthy homemade granola; the blog bears me out. I make it about once a month and it’s the only breakfast cereal in my kitchen besides the whole oats I keep for oatmeal. We eat granola on yogurt with or without fruit, in a bowl with milk, as a grab and go snack, with ice cream, on vegetables, sprinkled over eggs and pancakes…the list goes on. It’s so simple to stir up and bake a batch that I invited Alaena and Josiah (above) over to make some to take home for their own breakfasts and to see what THEY might do with granola. (One of their thoughts was with carrots. Yum!) Continue reading
So many slow cooker recipes indicate a “dump and cook” method, but then taste like that’s exactly what you did. (I’m not eating any food from a recipe that includes the word “dump”!) We all wish this simple cooking method worked in just such a way–especially during the hot summer months. In truth, many meals need a bit of pre-sautéing or browning before that long simmer or they are, to my palate, steamed to death and all the same color–the very reason some good cooks tell me they tried a slow cooker once and gave it away soon thereafter.