When it comes to eating protein, I’m pretty predictable – non-dairy milk or whey protein in my oatmeal, egg whites or Applegate-brand cold cuts, any and all nut butters, and chicken breasts. I dabble in the meat selections for the boys – sausages, beef, pork, shrimp, etc. – but I honestly don’t eat more than a few bites. (I’ll eat whatever surrounds the sausage/beef/pork by the spoonful, though, since it usually involves pasta, grains or vegetables!) I’m a creature of habit, what can I say. My Dad and in-laws, though, eats tons of seafood and fish, in particular. Over the years, I’ve tried to cook more fish. It’s good for you, right? But Rice Kernel isn’t that enthusiastic. Unless there’s ketschup. Or panko.
I don’t do that red sauce. I can’t ever bear the smell. And while I love crispy, pan-fried foods, there’s only so much panko-breaded salmon and white fish you can eat before your mouth longs for something juicier. So I started searching for recipes. This is the first I’ve tried. I figure the sauce was red… like ketschup. That didn’t do it for my little boy, though. Fortunately he was happy with “naked fish,” as he dubbed it (sans sauce). And I was happy with “dressed fish,” aka tomato cream sauce.
Cod with Tomato Cream Sauce
One of the most prolific, easiest vegetables to grow - sugar snap peas. Infinitely more tender and sweeter than store-bought varieties, they are delicious raw from the garden – the way Rice Kernel enjoys. If you have the space, I would recommend including these in your garden.
Although we typically stir-fry them in a bit of garlic, salt, and pepper, this “salad” is a nice change of pace and delicious cold or at room temperature.
Sugar Snap and Bean Sprout Salad
1 pound bean sprouts (remove hair if you wish)
1 cup sugar snap peas, (8 ounces), trimmed
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper
1 bunch scallions, trimmed and thinly sliced on the diagonal
This unpretentious cake has a slight tang and a moist, almost custard-like texture. It is so addictive. We’ve baked four in the past week. I swear we didn’t eat them all…. just most of them.
Chocolate Chip Yogurt Cake
1/2 cup butter or oil, at room temperature (I get away with 1/3 cup canola, but we are used to less greasy cakes)
3/4 cup sugar (I cut to 1/2)
1 1/4 cups yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/3 cup semi-sweet chocolate chips