Tuesday, January 1, 2013

Thyme & Garlic Roasted Fingerling Potatoes w/ Cod!

Today was another great day! My mom surprised me again with gorgeous Lilacs from the garden. She’s really trying to make this tough time as enjoyable as possible…if thats possible! But I am so thankful.
gorgeous flowers...and check out my mom's exquisite needlepoint she's working on!
So for dinner tonight, I made comfort food in the form of Roasted Banana Fingerling Potatoes, with zesty spinach and mushrooms, and broiled cod! It was so wonderful — a hug on a plate!
There is one confession though — my parents didn’t have cod. Lobsta Bakes had AMAZING wild, ocean-caught, jumbo-lump crab meat today. So she bought some for her and my dad, and cod for me. Sadly, shellfish is not on the Maker’s Diet, so I had to take a pass. *tear* But it was fun to live vicariously through them as they dunked their crab in drawn butter. *sigh*
such flakey and delicate cod!
Ok…so these Banana Fingerling Potatoes were a fun twist on the humble spud tonight! I’ve never worked with them before, and was absolutely delighted by the outcome! I roasted them with thyme and garlic!
wonderful flavor from the thyme and garlic!
Here’s what you need:
Banana Fingerling Potatoes — a small bunch per person — pricked with a fork
1 tsp EVOO
salt & pepper
1 T fresh Thyme, chopped
3 garlic cloves, chopped
Here’s what you do:
Preheat oven to 425. After you wash your potatoes, make sure they are bone dry! Put them on an olive-oil-sprayed baking sheet, and sprinkle them with 1 tsp EVOO (or more if you’d like), salt, pepper, and thyme. Put them in the oven for 30 minutes — stirring every 10 minutes. After 20 minutes, stir in the chopped garlic. After 30 minutes, enjoy! (I ate mine with ketchup!)
a heathy, tasty plate of nutrition!
With these gourmet potatoes, I made my zesty spinach and mushrooms — again, a standby, since it’s my family’s favorite vegetable I make!
zesty spinach and mushrooms!
Here’s what you need:
1/2 onion, diced
3 garlic cloves, minced
6 button mushrooms, sliced
2 handfuls of baby spinach
splash of white wine
1 1/2 tsp Dijon mustard dissolved in 2-3 Tbsp water
Saute 1/2 onion in 1/2 tsp EVOO, salt and pepper. After they soften, add in your garlic and mushrooms and let them release their moisture. After they cook down, add in a splash of white wine, and let that reduce. Finally, add your spinach and wilt it by stirring in your Dijon mixture. YUM.
Finally, I made broiled cod, for…me:) It was so delicious. Lobsta Bakes’ only provides the best: wild, ocean-caught, never frozen, flown in that morning from Maine, quality seafood. And this Cod is no exception. It is flakey, a little bit chewy, and delicately sweet and succulent! I broiled it for 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest, and juice. Delish.
snappy little potatoes!
This meal was so wonderful! I will definitely make these Banana Fingerling Potatoes again! They had such a wonderful flavor — the insides were creamy and buttery — without the butter! And when you roast them, the skins get a little crunchy, so they *pop* or *snap* when you bite into them! So delicious! Especially with the deep flavors of garlic and thyme! And my zesty spinach and mushrooms never disappoints. A little kick from the Dijon and white wine, rounded out by the earthy, green spinach. It was so bright and yummy.
I've recently discovered an olive oil mister. This tool is so great - you don't have to buy olive-oil-cooking-spray. They fill it with ingredients other than pure olive oil. With this, you can fill it with your own organic olive oil, and mist away! Here's the one I use:

Until tomorrow!

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