My food posts have been few and far between lately, but I am making good choices and cooking healthy meals. Here are a bunch of the meals I’ve enjoyed over the past few weeks – some at home, some at restaurants. I like posts like this because I can look back later and remind myself of what I’ve enjoyed… and what I want to make and eat again! Read the rest of this entry »
My first recipe of 2018! It’s a good one, inspired by a recipe I found on the back of a bottle, and then forgot about for months!
Last September, I went hiking with friends, to a rocky coastline still littered with debris from a shipwreck that happened 50 years ago. (Read about it here!) We went to lunch afterwards, and I was intrigued by the recipe for Peachy Chicken that I found on the back of the bottle of Heinz malt vinegar on our table. So I snapped a photo of the recipe.
I forgot all about the photo until recently, when I was Read the rest of this entry »
Look, I went grocery shopping!
I didn’t really buy three party-sized bags of Cheetos. I actually bought four!
Kidding, kidding. What I really bought were ingredients for a delicious and healthy dinner that my sister Laura and I made at her place in Chicago. Read the rest of this entry »
I made a flavorful sauce the other night, and I’m calling it a Mediterranean sauce because it uses pretty much all the Mediterranean flavors. All of them.
My recipe was inspired by a recipe in Read the rest of this entry »
I wanted to continue my little streak of cooking and eating citrus fruit, peel and all, so I came up with an easy, simple chicken recipe and tried it out on a couple friends who came to dinner. My recipe is inspired by a delicious meal my friend Katherine made in Sweden, which in turn was inspired by a Martha Stewart recipe. Leave it to me to mess around with Martha’s perfection!
It starts with Read the rest of this entry »
Can you feel that magic something-something in the air? It’s because this is the first RediSetGo post of 2012! It’s been about three months since our last game of What’s In The RediSetGo, so we’re due. Don’t worry if this is your first time playing – you’ll pick it up in a flash. It’s a easy-sneezy game, you’ll see. But, if you’d like some practice (or some other ideas for how to use your own RediSetGo), then click on My Favorite Posts – all twenty prior editions of What’s In The RediSetGo are archived there, and I think you’ll find every single one is better than the last!
So what are we waiting for? Grab your helmet and smear some eye-black under your peepers, it’s time to play…
WHAT’S IN THE REDISETGO?
GRAPEFRUIT CHICKEN is in the RediSetGo!
This really couldn’t have been easier. I started with 2 boneless skinless chicken breasts, and marinated them for about 20 minutes in the juice of half a grapefruit. I also added in a few tablespoons of nonfat balsamic vinaigrette. I stabbed each breast a few times with a fork so the marinade would get all through the meat.
Yep, those are a few grapefruit seeds on top that my juicer didn’t catch. I made sure the chicken breasts were seed-free when I placed them in the RediSetGo’s divider pan (and they fit perfectly!)
Meanwhile, we got to work on a side dish. Oh – I never said who was helping! My friend Susan came over for dinner and some TV (we watched this week’s Top Chef and the premiere of 30 Rock). When we made the plans earlier in the week, Susan said to me, “Are you going to blog about our dinner? I really want to be on the blog. I want to be famous.” That’s a direct quote. I’ll see what I can do, Susan!
For the side dish, we decided on a quick and simple veggie stir-fry. Susan did all the chopping, and there was a lot of chopping. The veggies before:
And the veggies after:
There’s Susan! She’s a star! I hope this doesn’t go to her head, because what Los Angeles doesn’t need is another celebrity that’s always wearing sunglasses indoors and only drinking certain brands of water.
Enough about Susan, more about those veggies: that bowl has cauliflower, broccoli, zucchini, green bell pepper, mini yellow and red bell peppers, eggplant, and mushrooms. Susan also chopped up some scallions and garlic, but we kept them seperate.
The garlic and scallions went into my big skillet first, after we coated it with some cooking spray, and then we added all the veggies. When they were most of the way cooked (about 15 minutes – it was a lot of veggies), we added some sauce:
This coconut curry simmer sauce (which I found at Whole Foods) has only 50 calories and 3.5 grams of fat per serving. We made a ton of veggies (so I could leftovers), so we added most of the jar. Oh, and here’s a fun fact about turmeric, one of the standard spices in most curries: it’s been linked to preventing and slowing the progression of Alzheimer’s disease. Turmeric also aids digestion, and has anti-oxidant and anti-inflammatory properties. A wonder spice!
Here’s our pan full o’ veggies ‘n’ sauce:
Once our chicken was cooked (which took about 13 minutes – they were thick) and our veggies were sauced, it was time to eat! The end result was delicious:
The chicken was tender and very grapefruity, and the veggies were flavorful. The coconut curry sauce was spicy, but not hot. Here’s Susan enjoying her dinner:
And one more picture, because I couldn’t not share it:
This was Susan’s first time eating curry (she loved it), and the first time for both of us eating grapefruit chicken (and we both loved it), and soon, Susan’s gonna experience her first class at Slimmons. She’s gonna really love that.
Oh, and by the way, the veggies were just as good the second time around. They made for a fantastic lunch!
Keep it up, David!
I haven’t given up on my RediSetGo. It’s still not completely off my shitlist, either. Even though I’m still pissed that the non-stick surface is peeling off after just a few months of use, I do have insert trays that I can use. And since I’m continuing to use my RediSetGo (with less frequency), that means that your favorite blog-based game (and mine) isn’t headed to the retirement home quite yet.
That’s right… it’s time to play What’s In The RediSetGo? And this edition is super-special, because it also involves a brand-new (to me) item from the produce department. NOPE – I take that back. This edition is super-duper-special, because it involves TWO brand-new (to me) items from the produce department!
Are you a What’s In The RediSetGo first-timer? Don’t get your undies in a bunch. It’s easier to play than hide and seek, and, once you get the knack for it, you can go back and check out Parts One through Seventeen, which are all archived here.
So put on your sombrero and slather on some SPF 50, because it’s time to play!
WHAT’S IN THE REDISETGO?
SEA BASS is in the RediSetGo! And it’s sticking to the lid! (That’s what happens when I forget to spritz the lid with some non-stick spray.)
There. That’s better:
The skin side was the side that stuck to the lid, and since I wasn’t planning on eating the skin, no harm was done, except for that the fish is a little less pretty.
Let’s jump back to the beginning. I started with two pieces of sea bass, from the seafood counter at Whole Foods. I asked the fishmonger to cut them into 6-8 ounce portions, and together they weighed about 14 ounces, so well done, fishmonger!
I did a quick marinade in a new salad dressing that I haven’t tried before:
I love blackberries, figs, and balsamic, so why wouldn’t I buy a bottle? And a 2 tablespoon serving is only 15 calories and fat-free! The fish sat is about 5-6 tablespoons for about an hour before going in the RediSetGo:
Meanwhile, I started work on a side dish. Lately, I’ve really been into zucchini. I’ve eaten it alongside chicken and built a salad around it – and I’ve been munching on it raw all summer long! So, when I stumbled across these guys in the produce section at Whole Foods, barely a second went by before I was pawing through them and selecting some to bag up and put in my cart. Have you seen these before?
The ridged ones are heirloom zucchini, and the round ones are appropriately named eight-ball squash. I couldn’t find tons of info on either on the interwebs, but a few sites basically said I could use either like they were regular zucchini. I also found an intriguing recipe that suggested stuffing eight-ball squashes like you would stuff peppers or tomatoes, so I will have to remember that for next time! (I don’t think I’d stuff them like the recipe suggests, I’d just
steal borrow the technique and devise a stuffing on my own.)
Here they are, getting cut up.
And into a pan, alongside an entire red onion, for a saute in cooking spray:
I also made some quinoa. I followed the directions on the bag, although I replaced some of the water with the juice of 1 lemon, since lemon always goes so well with fish. I also added generous pinches of dill and thyme, and 4 gloves of minced garlic.
My finished plate:
My annoyance at the RediSetGo disappeared when I tasted the fish, because it was cooked perfectly, and it only took about 8 minutes! It practically fell apart into flakes when my fork touched it. It was a touch on the bland side, though – in fact, the whole plate could have used a little sauce of some kind. What I should have done is taken more of the blackberry & fig balsamic dressing and reduced it in a little saucepan, and drizzled that over everything. Too bad I didn’t have that genius idea until the next morning!
The heirloom zucchini and eight-ball squash were delicious. Guess what they both tasted like? Zucchini. Can’t say I’m surprised!
The RediSetGo insert tray was easy to clean (it can go in the dishwasher), and the fish was so good that I’m tempted to try to make other types of fish on the RediSetGo. There’s tons of fishies out there that I’ve never purchased before – like the opah fish we tried in Seattle – so who knows what I’ll bring home next?
Keep it up, David!