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Tag Archives: Vegetables

Miso-Glazed Cod

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With Spicy Garlic-Braised Baby Bok Choy.


I love cod, but I always think it looks like a prehistoric creature once it hits the plate.


I must have had teenager bok choy because I could only fit half of it in the pan.

I love when you have two dishes that can cook at the same time and the same temperature.

A six-ounce portion of cod and two heads of bok choy make the perfect little 400-calorie meal.

Thanks, Candice Kumai/Cook Yourself Sexy.

Eat Well and Savor.



Roasted Baby Potatoes

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With Herbs and Garlic.


Not much of a story to tell here.  It does get pretty exciting when you have to choose between herbes de Provence or Italian seasoning.  Considering this is a Giada recipe I feel a little guilty that I chose the French option.


Toss with olive oil and bake for an hour at 400.  Give them a little stir once in a while.   Crispy on the outside and creamy on the inside.


Don’t be jealous of my little meat and three.  What’s that you say?  You don’t know what a meat and three is?  Neither did I, until recently.  I like to say that I was a Southern Belle in a past life, but I missed out on this phenomenon:  some restaurants in the South you pick your meat and then three sides.

I know, my meat selection is pathetic.  I’ve been on a little bit of late-summer hot dog kick.

Eat Well and Savor.

Fried Confetti Corn

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Warning:  This is not a light corn salad.


I guess the word fried and the bacon kind of gives that away.


As you know, I love the pretty colors.


Especially since that red pepper is one piece of the very small bounty from my garden.


That creamy goodness peeking out from under there is cream cheese, and a little half-and-half.  I actually used a block of reduced-fat cream cheese because I had it in the fridge.  Jake was none the wiser.


Just in case you couldn’t see all of the creamy goodness with all the bacon in the way.

One of my favorite dishes from my mom’s repertoire is creamed peas.  Of course I have to call her every Christmas and Easter when I want to make it; so I can’t give you the exact recipe right now.  I’m pretty sure it involves thickening butter and evaporated milk and then tossing in the peas.  Back in the day we would use fresh peas from the garden, but a bag of frozen works too.  Just so you know, the peas are not actually creamed/crushed, but they are encased in cream; so I guess that’s the reason for the name.

Anyway, the point is, I think this cream cheese version would work with peas too.  But you knew I would get to that after the rambling, didn’t you?

I almost forgot to tell you that this recipe came from Southern Living.  it was actually in the November issue, you know, for Thanksgiving.  I think it would be perfect with the turkey, but fresh corn is scarce that time of year, isn’t it?

Eat Well and Savor.


Lime-Kissed Stuffed Avocado

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No, I did not put marinara on an avocado.


It’s salsa, of course.  When I first saw this recipe in Sheryl Crow’s book I had to read it twice.  There really isn’t much to it.  I guess I was just waiting for something to happen.  Just mix the avocado with lime juice, salt, cumin, garlic powder, and black pepper.  Then stuff it back in the skin and top with salsa.  Don’t make the same mistake I made.  You should go easy on the salt.


One other thing, according to the recipe one avocado is a serving.  As much as I love the green stuff I can’t justify eating a whole one in one sitting.  Also, I’d much rather skip the salsa and tortilla and spread this on toast.   Honestly, at that point I probably would eat the whole thing.

Eat Well and Savor.

Steak with Mushroom Sauce

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Holy garlic, Batman.


4 cloves for the steak, 4 cloves for the mushrooms, and 2 more for the potatoes.  I’m just saying, that’s a lot of chopping, but worth it of course.

This recipe is from Christine Avanti.   You can’t tell by looking at it that it’s low-cal, can you?


And you should know that the mushrooms have some Chardonnay in them.  Any recipe that’s good for you and includes an excuse to open a bottle of wine is a win-win in my book.


I must confess that I didn’t follow CA’s directions for putting the steak in the broiler.  I just put it in a cast iron skillet for fourish minutes each side.   Speaking of the steak, I think a big way this recipe stays under 400 calories is the fact that it’s only a 3-ounce portion.  I bought two precut portions at Whole Foods and by the time I trimmed them down I had four ounces left that I tossed into a stir fry.    I hope y’all have a kitchen scale.

Eat Well and Savor.

Baked Couscous

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With Summer Squash and Herbs.


No, that’s not a lemon.  When I saw that this recipe called for fresh oregano I knew I had to try it.   The cheese doesn’t hurt either.


I decided to go crazy and throw a zucchini into the mix.  The recipe specifically said yellow squash.


So you sauté the vegetables and cook the couscous.  Then you mix them together and put more broth in there.  I was a little skeptical that it was too much liquid, but it ended well, and cheesy.


On the scale of likelihood that your vegetable-hating kid/husband/dog will eat this I give it a 6.  Jake was only willing to go for one serving, and no leftovers.  That makes it edible, but not worth repeating.  On the other hand, I’m eating leftovers two servings at a time.  There’s just no accounting for taste.


Eat Well and Savor.




Creamy Tomato Soup

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It looks like I opened a can of Campbell’s, doesn’t it?  Wrong.


If you can cut an onion then you can make this soup.  This recipe is an Ellie Krieger Comfort Food Fix and she nailed it.

For some reason I thought that I could actually eat this without a grilled cheese.  Not possible.

One other thing, treat yourself to an immersion blender.

Eat Well and Savor.