Cooking

Most of the dishes this week will mainly be vegetables and fish.  I made:

• Fish Fillets - pan-fried bite-sized tilapia fish fillets, that were seasoned with salt, & pepper, with garlic, green onion, lime juice, ginger powder, and soy sauce.   I've made this before and is quite tasty
• Roasted Bell Peppers - oven roasted some red bell peppers with olive oil, onion, and cilantro with salt and pepper.  This turned out better than my usual with just green bell peppers alone
• Brussel Sprouts - pan-fried brussel sprouts with garlic, onion, salt, seasoned pepper, and herb powder.  The simplicity of the flavoring allowed the natural flavors of the vegetable to come out
• Fava Beans - heated fava beans in its liquid, added lime juice, salt, olive oil, parsley, onion, and garlic.  This will somewhat serve as a good protein when I'm not really having meat
• Crustless Mushroom Quiche - pan-fried mushroom in butter and onion; and beat eggs with half-and-half.  Filled pan with cheese, then layered with mushroom, and poured in the egg-milk mixture.  Then baked at 375deg for 25min.   This is another good option for quiche along with spinach; and is probably even healthier without the pie crust.

All of these dishes turned out fairly well; and I would probably make any one of them again.

21-Jan:  Over the weekend, I cooked another couple of dishes that turned out really well:

• Mediterranean Rice - Combined cooked garlic spinach, with rice, sun-dried tomatoes (soaked in boiling water, drained and cut), olives, oregano, salt, pepper, and chickpeas.   Served with feta cheese.   This was really good, and the "star" was definitely the sun-dried tomatoes.  While I used brown rice, this could be quite good with couscous as well.   The original recipe was a salad, so, I'm thinking that it was meant for uncooked spinach.   However, I find that this dish tastes better hot than cold (especially because of the rice).   It could be a good potluck dish, since it just needs to stay warm and doesn't have to be hot; and there isn't anything that really spoils (the cheese can be added right before serving)
• Jamaican Jerk Chicken - Marinated the chicken in Jamaican Jerk BBQ sauce.  Grilled on a cast iron pan, then finished in the oven.  This was a lot better than just baking it in the oven the whole time
• Radish Greens - In the past, I would just eat the radish part and throw the rest away; but, this time I cooked the radish greens.   They are bitter; and remind me a lot of the collard greens.   I still haven't found a really good way to cook them; but, it wasn't so bad with curry, thai sweet chili sauce, sugar, and fish sauce