dinner tonight
We had Caesar tilapia, roasted potatoes, and canned organic green beans.
The link is to a Caesar cod recipe, which I've made before, but tilapia is what we had on hand. If you make it,
-tilapia works fine
-full-fat mayonnaise works fine
-skip the salt!
-panko works fine in place of fresh breadcrumbs
-check the fish at 10 minutes, but ours took about 15 minutes
Roasted Fingerlings from Get Cooking
2 1/2 lbs. fingerling potatoes, about 3 inches long
2 tablespoons olive oil
Kosher salt
1. Adjust the oven rack to the center position and preheat the oven to 425 degrees F. Scrub the potatoes under running water. Pat them dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife.
2. Line a baking tray with aluminum foil, and drizzle it with the olive oil. (A 9-by-13-inch will hold about 1 lb. of potatoes.)
3. Place the potatoes, cut side down, in a single layer on the oiled surface. Place the tray in the oven, and let the potatoes roast, undisturbed, for 15 minutes.
4. Remove the tray from the oven, and use tongs to turn the potatoes over. Sprinkle with salt. Return the tray to the oven and let the potatoes roast for an additional 10 minutes, or until the cut sides are nicely browned and the potatoes are cooked through. Remove from the oven, and serve hot, warm, or at room temperature. Makes 4 to 5 servings.
The plan for rest of the week (in no particular order):
- fish curry and rice pilaf
-bratwurst, sweet potatoes, and another can of green beans
-orange chicken (the frozen kind from Costco), broccoli, and brown jasmine rice
- baked spaghetti and garlic bread
- baked French toast with apples and turkey sausage
P.S. Yes, Rowan is letting mama eat dairy again! Yay!
The link is to a Caesar cod recipe, which I've made before, but tilapia is what we had on hand. If you make it,
-tilapia works fine
-full-fat mayonnaise works fine
-skip the salt!
-panko works fine in place of fresh breadcrumbs
-check the fish at 10 minutes, but ours took about 15 minutes
Roasted Fingerlings from Get Cooking
2 1/2 lbs. fingerling potatoes, about 3 inches long
2 tablespoons olive oil
Kosher salt
1. Adjust the oven rack to the center position and preheat the oven to 425 degrees F. Scrub the potatoes under running water. Pat them dry with paper towels or a clean dish towel, and then cut them in half lengthwise with a very sharp knife.
2. Line a baking tray with aluminum foil, and drizzle it with the olive oil. (A 9-by-13-inch will hold about 1 lb. of potatoes.)
3. Place the potatoes, cut side down, in a single layer on the oiled surface. Place the tray in the oven, and let the potatoes roast, undisturbed, for 15 minutes.
4. Remove the tray from the oven, and use tongs to turn the potatoes over. Sprinkle with salt. Return the tray to the oven and let the potatoes roast for an additional 10 minutes, or until the cut sides are nicely browned and the potatoes are cooked through. Remove from the oven, and serve hot, warm, or at room temperature. Makes 4 to 5 servings.
The plan for rest of the week (in no particular order):
- fish curry and rice pilaf
-bratwurst, sweet potatoes, and another can of green beans
-orange chicken (the frozen kind from Costco), broccoli, and brown jasmine rice
- baked spaghetti and garlic bread
- baked French toast with apples and turkey sausage
P.S. Yes, Rowan is letting mama eat dairy again! Yay!