It’s been a hell of a week trying to wrap my brain around the system we use for inputting and verifying data at my new job. I’ve been completely frazzled and incapable of using words coherently. In other words, I’ve been a cross-eyed babbling idiot and I haven’t posted anything new all week. So spank me. Right now I’m going to enjoy an Americano Cocktail and relax while I put pen to paper, or in 21st century terms, fingers to keyboard. The latter doesn’t sound nearly as pleasant, does it?
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| Tomato Blossom |
So, let’s see…what have we had for dinner this week? On Tuesday I made one of my favorite weeknight dishes, which is really easy, very tasty and pretty healthy. It consists of boneless skinless chicken thighs browned in olive oil with onion, cabbage, carrots and garlic, and new potatoes, if you like. I served some beets from our garden with it as well. (Note to self: remember that you ate beets the night before, or you risk a full-blown panic attack the next day, if you know what I mean.) Anyway, it’s really more of a Fall or Winter dish to me, but I’ve never been consistent with obeying rules and besides, Derek and I both love it . I'm sure it was a little odiferous for my co-workers, but I had leftovers for lunch the next two days, making it very economical as well. Let's drink a toast to me; I’m finally becoming thrifty, even though it’s probably too late.
Last night was another fairly easy and healthy menu, although it’s no tree hugger special. I made brown rice with sautéed green and red bell peppers, onion and garlic, cooked in chicken broth with turmeric and oregano, then garnished with cilantro - so pretty! This is a good side dish with grilled fish, chicken or meat, or with any Mexican food, but especially with Tilapia Veracruz. I’ve eaten it in Veracruz, Veracruz, Mexico, where it’s ubiquitous and simply fabulous. I love the official name of the state of Veracruz: Estado Libre y Soberano de Veracruz de Ignacio de la Llave. How’s that for a mouthful? I think it's lovely; Derek does not. On a side note: if you've never heard Warren Zevon's song entitled "Veracruz," about the American invasion of Veracruz in 1914, you should check it out on YouTube. It's a lovely tribute to the many Mexican citizens who died in the invasion ordered by President Woodrow Wilson.
Anyway, my version of this popular dish starts with thinly sliced rings of half an onion sautéed in olive oil with 2 teaspoons of chili powder. When the onions are translucent, I add 4 toes of minced garlic and cook that just until it’s fragrant, about a minute. Then I add a cup and a half or so of fresh diced tomatoes, or a small can of drained diced tomatoes. When using fresh tomatoes, some folks insist on peeling the tomatoes first, but I don’t mind having the skins in my sauce; they add fiber and nutrition. I add a little fresh ground black pepper and about half a cup of dry white wine, with just a little fresh squeezed orange juice for that little spark of je ne sais quoi. The orange juice adds just a touch of sweetness that cuts the acidity of the tomatoes. I throw in a tablespoon or so of capers and ¼ cup of salad olives, then add the fish filets (about four filets) and cook for about 10 minutes. I don’t add any salt because the capers and the olives have more than enough salt for the dish. Derek usually does the plating, and he garnishes it with cilantro for a colorful, tasty and healthy meal. While the fish is cooking, I make my salad dressing of olive oil, fresh lime juice, garlic, salt and pepper, finely chopped cilantro and a pinch of chili powder. I like it with crisp cold Romaine, red onion, avocado, red bell pepper, cucumber and tomato, but you can use any salad ingredients you like. Our meal was heavy on tomatoes, but that's the way, uh-huh, uh-huh, I like it.
Now I just have to figure out what to cook tomorrow! It’s freakishly hot, so I’m thinking something cold…ceviche, perhaps?
All of this sounds incredible. For the brown rice, do you just put everything in the pot -- rice, broth, and other things -- and cook?
ReplyDeleteI sauté the onions and bell peppers (I like to use a combination of red and green for color) in olive oil until they’re soft. Then I throw the rice in and cook it on med high heat, stirring all the time, for about two minutes. Then I put in the chicken broth and the turmeric (probably about a T) and oregano (fresh or dried) and bring it to a boil. When it comes to a boil, give it one more good stir, then lower the heat to simmer and cover it. Derek taught me to cook it over the heat for half the usual cooking time (which would be about 23 minutes for brown rice), then take it off the heat, leaving it covered, for another 22 – 23 minutes. It’s at this point that I prepare the fish, and by the time the fish is done, the rice is (usually) cooked perfectly. I use a little less liquid than the usual 2:1 ratio. For example, instead of 2 cups, I’d put 1 ¾ cups; it makes it a little fluffier.
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