Fish & Quinoa

So the fire alarm in my building went off today. At 7:47 a.m.

I'm assuming it was a false alarm, but we weren't actually informed otherwise. Ten minutes after the piercing sound woke me up from my deep sleep, the torture stopped and everyone walked back into the building. I followed, dragging my feet up the five flights of stairs to my apartment.

The only upside--if any--to this terrible event was the head start I got on my studies. But I guess that's  up for debate.

Anyways, tomorrow is the first day of my third week of law school. So far so good. Yes, I'll admit there is a lot of reading involved, but call me a law nerd, because I've mostly enjoyed it--except for the uber-overwhelming and seemingly infinite amount of property terms.

On another note, I've figured out a way to go grocery shopping without a car: my backpack, two bike bags and an extra reusable bag. Thankfully the bike ride is only about five minutes because the extra weight really does kick in.

Here is my dinner from tonight: grilled cod with caramelized onions and orange-avocado salsa and carrot zucchini quinoa. On hindsight, I probably would've paired the fish with a cucumber salad or something fresh, but I wanted to cook quinoa for leftovers during the week. It's all about practicality now that I'm a lawyer-in-training. Enjoy!

Cod with orange, avocado and onions (adapted from Bon Apetit: Fast Easy Fresh Cookbook).
Makes 2 servings.
Active time: 15 minutes. Total time: 25 minutes.

• 1 medium navel orange
• 1/2 cup avocado cubes (about 1/3-inch)
• 2 teaspoons minced jalapeño 
• 2 teaspoons lime juice
• 2 teaspoons coconut oil
• 1/2 cup chopped red onion
• 2  6 oz. cod fillets
• Parsley for garnish

1. Cut and peel orange ,removing white pit; carefully separate sections and cut in half. Combine orange sections, avocado, jalapeño and lime juice in a small bowl; stir gently to blend. Season with salt and pepper.
2. In a medium skillet, heat coconut oil over medium heat. Add onions and cook, stirring occasionally for about 5 minutes, or until slightly browned. Sprinkle fish with salt and pepper; transfer to skillet and sauté until brown and cooked through, about 5 minutes on each side. 
3. Serve fish topped with salsa; garnish with parsley. 

Spiced carrot and zucchini quinoa (adapted from Bon Apetit: Fast Easy Fresh Cookbook).

Makes 4 servings.

Active time: 20 minutes. Total time: 30 minutes.

• 2 cups water
• 1 cup quinoa, rinse and drained
• A pinch of salt
• 2 tablespoons olive oil
• 2 medium carrots, peeled and cut into small cubes
• 1 medium zucchini, cut into small cubes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

1. Combine first four ingredients in a large saucepan over medium-high heat and bring to a boil. Lower heat to medium-low and cover; simmer until water is absorbed, about 20 minutes.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add carrots and sauté until tender, about 5 minutes. Add zucchini and sauté, about 3 minutes. Add paprika, cumin and cinnamon.
3. Remove skillet from heat and add quinoa. Toss to blend and season with salt and pepper.

The calm after the storm

Picture this: I'm run-walking down the Commons juggling a DSW bag and my umbrella in one hand and my favorite silver bag (yes I have to mention it's color because then I'm allowed to have multiple favorites in the different colors) in the other. I'm rushing to make my 1:00 p.m. appointment on Newbury Street; it's 12:59 and I'm not even past the Boylston T-Stop. Oh and did I mention it's drizzling and cold? ... Then all of a sudden my pants are soaked near my hip. I look down and my handbag is soaking wet. I look inside and notice my water bottle cap is loose and everything inside my bag is casually floating around. Yes, my handbag is a pool and I'm still running late.

Despite all that, I still have a large smile on my face. Nothing can ruin my good mood. Not the weather, not the water whirling around in my handbag, not the frizz plaguing my hair. I'm done with LSAT studying and that trumps any and all annoying things happening this weekend. It's the calm after the storm and I'm enjoying it until October 30th (scores release date).

Now let's backtrack to the end of my last post published almost three months ago--insert frown-face here. As you may have noticed from above, I was studying for the Law School Admission Test. Add work and exercise to that and you get long days with limited, if any, free time. Consequently I had no time for cooking, baking or blogging (I still ate, but nothing worthy of a post).

But now here I am, post anti-social-LSAT-studying-hermit-crab phase and I'm ready for a new batch of recipes.

So here's a little something I cooked to break the take out/frozen dinner rut. I found the rice and spinach salad in a Martha Stewart book--insert smiley face here--and I decided to pair it with grilled fish. Try adding chopped scallions to one tablespoon each of balsamic vinegar and soy sauce; then add two tablespoons olive oil and mix well. Drizzle on top of your grilled fish and enjoy! Easy and quick, but still delicious.

Wild-Rice Salad with Spinach and Tomatoes (adapted from Everyday Food Light)
Active time: 10 minutes. Total time: 50 minutes.
Makes 4 servings.

• 1 1/2 cups water
• 3/4 cup wild rice (or brown)
• 2 tablespoons olive oil
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh dill
• 1/4 teaspoon sugar (or honey)
• 1 medium cucumber, peeled, halved lengthwise and seeded
• 2 cups baby spinach
• 1 pint cherry tomatoes

1. In a medium saucepan, boil the water and stir in rice. Season generously with salt. Lower heat, cover and simmer for 30-35 minutes or until fluffy and tender. Remove from heat and let stand for about 10 minutes. Fluff with fork.
2. Slice cucumbers crosswise into 1/4-inch wide half-moons. Halve cherry tomatoes.
3. In a large bowl, whisk together oil, vinegar, dill and sweetener; season with salt and pepper. Add cucumbers, tomatoes and spinach and mix well. Add rice and toss until well mixed.

A short and cold post.

I would say I can't remember the last time my hair froze into icicles, but it was today. About five hours ago to be more specific. When I lived in Aspen, my first encounter with the frozen-hair phenomenon left me worried about the inevitable damage that my auburn locks would suffer. And I never really thought it would happen again, but it has and now I'm blogging about it.

Before I move onto food, I'm going to state the obvious and just get it out of the way: TODAY WAS REALLY COLD.

There, I feel like that is all that is needed to acknowledge today's weather. And since I'm not very inspired to write today, I'm going to keep this post short.

I made pan-grilled cod with colorful salsa for dinner. It was delicious. The artichokes complemented the tomatoes in the most subtle way; and the addition of slivered almonds added an unexpected crunch to the tangy salsa. I would pair this salsa with any grilled chicken or fish and just call it a day (or a night). Enjoy!

Fish with Tomato Artichoke Salsa (adapted from Food & Wine Best of the Best)
Active time: 20 minutes. Total time: 25 minutes
Makes 4 servings.

• 4 vine-ripened tomatoes
• 5 ounces marinated artichokes, drained
• 1/2 cup pitted kalamata olives
• 1 handful fresh parsley, chopped
• 2 tablespoons slivered almonds
• 2/3 cup + 1 teaspoon extra virgin olive oil 
• 1 tablespoon balsamic vinegar
• Juice one lime
• 4  6-ounce pieces of fish (I used Alaskan cod)

1. Cut the tomatoes into quarters and remove seeds; finely dice the tomato skins and transfer to a bowl. Dice the artichoke hearts and add to the tomatoes. Add olives, almonds and parsley. Toss gently. Add 2/3 cup olive oil and balsamic and mix. Season with salt and pepper.
2. In a medium pan, heat 1 teaspoon olive oil over medium heat. Season fish fillets with salt and pepper. Cook fish until slightly golden on the edges, about 3 minutes on each side. Serve fish topped with salsa.

Fish with Cherry Salsa!

I know it's been forever since I last wrote. I'm not proud of my blogging commitment skills--once again I had to scrounge around for hours in order to get inspired enough to cook. It also doesn't help that it is the summer and all I want to do is bum around.

Well turns out I still have that passion for food that got me to start this blog. I only realized time had passed when I looked out to see a dark sky; I was so entranced in my chopping, that even my hunger went away. Until I took a first bite. That's when I realized how great a gourmet dinner is--and how awesome it is when you know you cooked it.

But before I go into recipes let me make a comment on my new--and still budding--record collection. Two years ago Amanda (my roommate) and I bought a record player on a limb. We then picked out five records that would make us seem like the cool-vinyl-listening-kids we wanted to be. Our "coolness" lasted all of two hours until we realize we didn't have appropriate speakers for the player and the only way of listening was though a laptop (talk about defeating the purpose of a record player).

Anyways, this summer I'm taking a history of Rock'n'Roll class (it's ahmazing) that makes me want to listen to old records all day long. So last week I finally made it to RadioShack and bought the right cables. Best purchase of the summer! I can finally pump up the volume and play records appropriately--not that I think I'm a cool kid anymore.

That's my bit on life for now. Following is a fish recipe that perfectly combines sweet and sour flavors. It's fresh, healthy and super simple. So next time you want a quick summer delight for dinner, make this. Enjoy!

Pan Fried Tilapia with Cherry Salsa (adapted from Everyday Food Light)
Makes 2 servings.
Active time: 25 minutes. Total time: 30 minutes.

• 1 cup Bing cherries, pitted and coarsely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons fresh cilantro, coarsely chopped
• 1 jalapeno pepper, finely chopped
• Juice of 1 lime
• Coarse salt
• Fresh ground pepper
• 1 teaspoon olive oil
• 1 teaspoon ground coriander
• 2 Tilapia fillets, 4-6 oz. each

1. In a medium bowl combine cherries, onion, cilantro, jalapeno and lime juice. Toss to mix and season with salt and pepper. Set salsa aside.
2. Clean fish filets; brush with olive oil and season with coriander, salt and pepper on both sides. 
3. Heat a large pan over medium high heat. Spray with cooking spray. Add fish fillets and panfry until fully cooked, about 3 minutes on each side. Serve fish topped with salsa.

*The fish can also be cooked on a grill and then topped with salsa to serve.

5-minute-cleanup Cod Packets

Ok so I've been pretty bad about blogging this past week. I feel like a slacker--and that's because I am. I have basically been eating salads, quesadillas and cereal at home, or ordering take out. Big whoop.

But after my very exciting trip to Whole Foods yesterday (now that my roommate has a ZipCard, she takes me anywhere I want--well almost anywhere) I decided to get back on track. Plus, eating cereal all day every day was getting pretty old.

Before I get to the recipe, I wanted to mention how crazy the weather has been in Boston. I know a lot of people are going to frown at me for complaining that it hasn't been cold enough, but truth is, I love cold. I love the snow, the crisp air, and the fresh smell that comes with a Beantown winter. This year all that has been scarce; especially the snow. So if I could wish for something right now, it would be snow. Lots and lots of snow.

Anyways, since today is the beginning of lent, I decided to make a fish dish. No meat right? Honestly, I had my eyes on this recipe from the moment I flipped through the magazine at Barnes and Nobles, but it was the ideal recipe for today.

It was very easy to make and the clean up is amazing; so simple, yet so tasty. Enjoy!

Cod Packets with Polenta & Mushrooms (adapted from Eating Well)
Makes about 4 servings
Active time: 30 minutes. Total time: 45 minutes.

• 1 tablespoon EVOO
• 1 cup sliced red onion
• 1 small shallot, finely chopped
• 8 oz. sliced mixed mushrooms (I used the prepackaged ones from Whole Foods)
• 1/4 cup dry white wine
• 1 1/3 cups cooked polenta (I bought mine at Whole Foods and made it as I was making the fish)
• 4  5oz. cod fillets, skinned
• Salt and Pepper

1. Preheat oven to 450F. Tear of 4 sheets of parchment paper, roughly 12 by 24 inches each. 
2. In a large nonstick skillet, heat oil over medium high heat. Add onions and cook, stirring occasionally, for about 2 minutes or until tender. Stir in mushrooms and cook until beginning to brown, about 5-7 minutes. Add wine and stir until almost completely dissolved. Season with salt and pepper and remove from heat. 
3. To make packets, fold a sheet of parchment paper in half lengthwise. Place 1/3 cup polenta on one side and flatten slightly. Season a cod fillet with salt and pepper and place over polenta. Divide mushroom mixture among the packets, spooning it over cod fillets. Close the packets by folding the paper over and sealing it with small, tight folds.
4. Place packets on a rimmed baking sheet and cook for about 14 minutes, or until fish is cooked through (if unsure, check one packet before taking out all). Place packets on separate places and open by cutting an "x" through the middle, being careful not to burn yourself. Serve immediately.

Lemon-Grilled Pangasius with Radish Sauce

I hard a hard time deciding what to make for dinner tonight. The thing is, I had ingredients left from all the nights I didn't cook this night (Tuesday, Thursday and Friday) and recipes waiting to be made. But after thinking it through, I decided to make fish.

There was a recipe in one of my magazines that caught my eye instantly (I have green Post-it that has been on it since day one to prove it): Lemon-Steamed Halibut with Radish Sauce. I couldn't steam it per se since I don't have a steamer or a steamer pot, but I just pan-fried it instead. And let me tell you, it was just as if the recipe called for a pan rather than a steamer.

I won't be blogging much more tonight. One quick thing though, its Saturday, which means I get to chill-out tonight (something much needed after the frantic week I had). It also means that tomorrow is Sunday, the eve of Marathon Monday. Aka, the night I will be biking through the streets of Beantown with my friends!

Ok, enjoy the pictures and try out the recipe!




Lemon-Grilled Pangasius with Radish Sauce (adapted from Cuisine Light)

• 1/2 cup chicken broth
• 1/2 cup water
• 1 shallot, minced
• 8 oz. radishes, sliced into coins
• 2 tablespoons lemon juice
• 2 teaspoons unsalted butter
• 2 tablespoon lemon zest
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 pangasius fillets, about 5 oz. each

1. Bring chicken broth, water and shallot to a boil in a saucepan over medium heat. Simmer for 2-3 additional minutes. Add radishes and lemon juice and season with salt. Simmer until almost all the juices are evaporated, about 12 minutes. Add butter to the pan and stir until dissolved. Keep warm.
2. Combine lemon zest, salt, and pepper. Coat each fillet with lemon fillet with lemon zest mixture.
3. Heat a saucepan over medium heat. Add fish and cook until white and flaky, about 5 minutes on each side. 
4. Serve fish over radish sauce.

Pan-Fried Tilapia and Celery/Carrot Side

Apparently its Starbucks' bday today! I just thought I would drop that random fact in.

Anyways, having defrosted some tilapia filets in the fridge I decided to have it pan-fried for dinner. Its a very simple and delicious way to prepare fish. Literally takes less than 10 minutes and it involves all of pouring oil into a saucepan, heating it, placing the fish filet on the saucepan and seasoning with S & P; then waiting for the fish to get nice and golden on each side.

Then I realized I had almost-gone-bad celery just sitting in my veggie fridge drawer and I looked for some recipe online. Found an easy way to cook Sweet and Sour celery on Epicurious and adapted it to include carrots.

Sweet & Sour Celery and Carrots (adapted from Epicurious)

• 1/3 cup water
• 1 1/2 tablespoons olive oil
• 1 tablespoon honey
• Juice of 1 large lime
• S & P
• 1 bunch celery, cut into 1-inch thick pieces. Reserve and chop leaves for serving
• 5 carrots cut into 1-inch rounds

1. Simmer water, olive oil, honey, lime and S & P in a medium pot. Stir until honey is diluted.
2. Add celery and carrots and simmer covered until liquid is reduced (almost inexistent). Recipe called for 30-40 minutes, but I found that after 20-25 minutes the veggies are nice and tender.
3. Serve with celery leaves on top.

Fish & Fennel (and Carrots!)

So I've never cooked fish before (I just realized there's a lot of first in this blog haha). Anyways, I found this Parmesan Crusted Tilapia recipe on a very good cooking blog:http://www.howsweeteats.com/ and I decided to make it. But since I like cod a lot more than tilapia, I tweaked it to fit my taste!

I did only 2 filets because my roommate doesn't like fish and having tons of it left in my fridge is not an option (there's still one fillet waiting for me there now though).

I have to say the fish was delicious; and the veggies that I made to accompany it were also. (Roasted fennel and baby carrots).

I know my pictures aren't really like How Sweet Eat's, but bear with me, I'm just starting this whole food blogging thing.