Mom’s Day Meal

Fast, healthy, yummy. What’s not to like. mom Broiled Cod Serves 2 Ingredients: 1 pound True Cod (or other thicker, flaky white fish) olive oil salt and pepper lemon for squeezing Directions: Turn on the broiler.  Line a cookie sheet with foil. Remove any pin bones (sometime a filet of Tue Cod will have a spine, but I would leave it in and eat around it.  Just give her a warning.) Place the fish onto the foil.  Drizzle filets with some olive oil.  Season liberally with some good salt and a twist or three of freshly ground black pepper. Broil about 4-6 inches away from the heat for 6 minutes on one side.  Turn off the heat and let the fish sit in the residual heat for 5-10 minutes, or until desired doneness.  Do not overcook, but leave the fish firm but pliable and juicy.   Steamed Veggies with Garlic and Ghee Serves 2 Ingredients: 3 cups assorted veggies, cut into chunks (squash, onion, mushroom, asparagus, broccoli florets, cauliflower, snap peas, etc.) 2 Tablespoons ghee (can use melted butter if you’re not bothered) 1/2 teaspoon chopped garlic salt and pepper to taste Directions: I often will grab one of the already prepped boxes of veggies at Whole Foods.  But if your local stores do not do that, then grab a zucchini, an onion, a handful of mushrooms, small broccoli, small cauliflower, etc, whatever combo your mom might like. Prepare your steamer and steam the veggies about 5 minutes or until crsip tender.  Pour out the water and place the ghee and the garlic in the bottom of the hot pan and give it a swirl, melting the ghee and slightly cooking the garlic until fragrant.  Pour in the veggies, stir gently to coat and season well with salt and pepper.   Roasted Tomato Serves 2 Ingredients: 1 medium ripe red tomato (use a juicy heirloom if it’s the season, otherwise a nice red slicer) olive oil salt and pepper brown sugar Directions: Slice the tomato in half, through the stem ends.  Remove the small stem. Place the halves next to the fish to broil at the same time.  Top the halves with a little olive oil, salt and pepper and a few sprinkles of brown sugar (or coconut, palm, date or a few drizzles of honey). Broil alongside the fish and let them rest in the hot oven for the 5-10 minutes with the fish, as well.   Strawberries and Cream Serves 2 Ingredients: 1 pint ripe strawberries, hulled and thinly sliced lengthwise 1 teaspoon good honey 1 squeeze of a half (Meyer) lemon 1 cup Coconut Creamer (I use the non-flavored) couple of drops of vanilla extract fresh mint Directions: Hull and slice your strawbs.  Put them in a bowl and gently toss with the honey and lemon juice.  Allow to macerate in the fridge while you prep, cook and enjoy your dinner. Give them a stir once or twice. Mix the vanilla into the creamer and place in the fridge. Divide the berries into two small bowls, top each with 1/2 cup of the coconut creamer. Sprinkle each with a smidge of brown sugar. Garnish with a mint sprig. PRODUCTION NOTES:

  1. Prep your fish filets and your tomato on the broiling pan.  Get you broiler hot.
  2. Prep your veggies and get your steamer ready to go.  You can bring the water to boil, then reduce the heat to a simmer, but don’t put the veggies in the basket until the fish has broiled and is resting in the hot oven.
  3. Prep your strawbs and allow them to macerate while you cook and enjoy your dinner.
  4. Broil the fish and tomatoes first, and as they are sitting in the hot oven, steam your veggies.  This way everything will come out about the same time.

 

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