Tuesday, April 27, 2010

Last Week in Cleveland

It's been a phenomenally busy couple of months, with not much interesting cooking going on as I prepare to move to Dayton and even less time to blog about the food! In hopes of making great meals for J during this last week I'll be living in Cleveland, I took care to plan special dishes. Last night, I made a simple but sumptuous fish dinner, tonight is a Sicilian-style chicken and Thursday will be boeuf bourguignonne. I was torn between mahi mahi, orange roughy and tilapia at the fish counter yesterday, but ended up with a couple of lovely tilapia fillets. For Pie, I made baked tofu in the same manner I did the fish. On the side were Near East toasted almond rice pilaf (vegan if prepared with olive oil rather than butter) and orange & onion salad on a bed of romaine. The navel oranges were 2 for a dollar and they were so very perfectly ripe, sweet and juicy, with gorgeous color. J exclaimed over the dinner, saying it was perhaps the best thing she ever ate. I was quite pleased with it as well. Now, let's hope tonight's chicken wows her, as well!

Seared Mediterranean Tilapia
2 tilapia fillets
1/2 tsp. salt
1/2 tsp. coriander
A good grinding of pepper
1 tomato, chopped
1 bunch scallions, white & light green parts only, sliced
3 lg. basil leaves, cut in chiffonade
2 tbsp. capers
1 tbsp. olive oil
2 tbsp. lemon juice
2 cloves garlic, minced
5 kalamata olives, sliced (I added these atop my portion...if everyone likes olives, you want to use more and just toss them in with the rest)
Heat skillet over medium-high heat. Mix salt, coriander & pepper and sprinkle on fish. Spray skillet with non-stick cooking spray. Add fish to pan and cook about 4 minutes per side. While the fish is cooking, mix the rest of the ingredients together. Serve over fish. Serves 2, with enough topping to put on your vegan's tofu, as well. I started with a Cooking Light recipe from the July 2005 issue-this is my adaptation. The original starred tuna and used parsley rather than basil.
Orange & Onion Salad
2 oranges, peeled and chopped into big chunks
1/4 c. sweet onion (preferably Vidalia), diced
1 tsp. sugar
1 tsp. dry mustard
Scant 1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. paprika
1/2 tsp. oregano
Juice of 1/2 lg. lemon
1 tbsp. olive oil
1 1/2 tbsp. water
A good grinding of pepper
Put oranges & onions in dish. Whirl rest in blender & toss with oranges & onions. Let marinate while you make the rest of dinner and set the table. Serve over greens, with marinade as dressing. Serves 3-4.