Yet another tasty way to eat greens

Pancakegoddess, give this a try!

Grouper with Tomato-Olive Sauce

A hit with three of us, even with the jalapeno in it. The same three of us enjoyed the Garlic Asparagus. In fact, it was so good, I was happily disappointed when Nathan decided that he liked it and wanted a full serving. Otherwise, I would have some left-overs.

You can get the recipe here. A resounding YUM!

I'm actually looking forward for fish for dinner tomorrow. I have no idea what it will be....If there isn't any in the freezer, I might have to have chicken.

I must get the recipe...

...for Naslada Bistro's Garden Tomato Soup. I crave it day in, and day out.

Edible Fish

I've always wanted to enjoy eating fish, but I just haven't been able to. I normally eat about three bites and then either think "this isn't so good...." or "bleh, it all tastes the same and is infusing it's flavor into everything else."

So, now seems to be the ideal time to learn to eat it. Why now? Because my taste buds are AWOL.

And, it's working. I've been eating it most days for the past two weeks, at least once a day: As an entree for dinner and leftovers on salad for lunch or a snack at night. Admittedly, I like it well done so there is no fishy texture to it;)

Tonight, I invented my own recipe: Citrus-Pesto-Spinach Salmon

Season Salmon with salt and pepper.
Coat Salmon fillets with jarred pesto sauce.
Cover thickly with handfuls of raw spinach.
Cover spinach with sliced oranges and lemons.
Lay slices of tomato over all.
Cover with foil and bake at....350 (does that seem reasonable?) until you think to check it. When spinach is all wilted, crank oven to broil until you think the fish is probably done.


Lay sliced

Nearly Enjoyable Greens

I added a little too much red pepper, so mine were a leeetle spicy (measuring spoons can be our friend), but otherwise, these are edible, which is more than I can say for other times I've eaten cooked greens (I really do think that there is a "I like greens" gene, which I am missing. I've been in the presence of others who are raving about how "tender" and "sweet" greens are and that is not how I would describe the bitter, gnarly stuff I was eating). This recipe incorporates FASS (Fat, Acid, Salty, Sweet), which makes our mouths happy.

Garliky Greens (adapted from the book One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends by Rebecca Katz)

6 or more cups of bite sized, chopped greens (I used kale, spinach, and chard, and I'm sure I had more than 6 cups). Make sure you remove the tough stems and veins. Soak in water.

a glop of extra virgin olive oil

chopped garlic (I don't think you can have too much. I used jarred garlic, but the original recipe called for 2 cloves. I'm sure I used way more than that)

Red pepper flakes (the original calls for a pinch. That would have been a good idea)

Sea Salt (I'm cheap and use Kosher salt)

Fresh lemon juice

Stevia
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1) Heat olive oil in the pan.
2) Add garlic and red pepper flakes.
3) Cook until aromatic (30 seconds or until you get back to it without burning)
4) Add greens and salt. Saute until greens begin to intensify in color (and look appetizing).
5) Cook greens until they are tender. You might need to add a splash of water.
6) Add lemon juice to taste.
7) Sprinkle with Stevia (the original called for Maple Syrup, but, alas, I don't like the flavor nor do I have any.)