My Life in Pictures

I haven’t posted much lately, I know. Things have been a bit hectic. On March 2, I started taking 2 classes through Walden instead of one. Between work, planning a short trip to Florida for a wedding, another trip to Puerto Rico, also for a wedding, in May and some other future planning activities, I haven’t been able to sit down and write a post. But I’ve been cooking.

Most recently, I made panko-crusted tilapia which I first marinated in Cuban mojo sauce:


Topped with a white wine-shallot pan sauce and accompanied by baked sweet potato fries (from a bag).


At the request of Chris, I made tacos one night. I use ground turkey and my own combination of chili powder, cumin and something for heat.


A few weeks ago, I made these crab melts based on a recipe from Eating Well magazine:


Super simple and healthy with just a bit of mayo. The vegetables were onion, sweet pepper and asparagus.


And about the same time, I was experimenting in an attempt to perfect a basic Chinese stir-fry sauce. This picture is from an “almost there” night.

Last week, I finally got what I wanted with the addition of just a bit fish sauce. But I didn’t take a picture. Honey, soy sauce, ginger, sesame oil, garlic and the fish sauce did the trick. Now, to expand upon it.


We’ve also been eating out. Besides the infamous Tony M’s, lately I’ve been to Fowlerville Farms Family Restaurant, Evans Street Station (in Tecumseh), a little bar in Pewamo and returned to Badawast, an old favorite in my hometown of Flint.

This past Saturday, we finally took my parents to Sawyer’s Gourmet Pancake House. I stuffed myself on the turkey burger with basil mayo. Oh, I can’t get enough of that tasty goodness!

After lunch, my mom and I went shopping. For wedding dresses. Because the real reason I’ve been so busy is that I’m getting married!! Chris proposed on Valentine’s Day at the aforementioned Evans Street Station. As it happens, that is the place we went to back in May, the very first time Chris planned a special weekend for us. After plying me with good food, wine and while waiting for dessert, he got down on one knee and presented me with this gorgeous ring:


Of course, I had to say yes! We find an incredible place to have the reception and had to choose between 9/12 and 10/31 for a wedding this year. It was an easy choice for me. Halloween is NOT the day I want my anniversary to be! So, six months to plan means a very busy spring for me. Posting may be more sporadic but I’m going to try to do something once a week at least.

Summertime Tomato-Potato Saute

After harvesting a few of our cherry tomatoes, I decided to incorporate them in to tonight’s dinner.

Yesterday, on our way back from a weekend camping trip, we stopped in Grand Rapids to visit The Fresh Market.  This place has a really great meat market and a nice selection of organic produce along with a good size wine area, a bakery and a deli stocked with ready-to-eat items.  Besides picking up some Paninis for lunch, we stocked up on meat and fish for this week.  Since fish doesn’t last long, I knew I’d be making the Parmesan-crusted Tilapia tonight.  While waiting for our paninis to grill, I noticed a little bag of baby red skin potatoes all by itself at the back of a display.  The bag was filled with organic reds, most not much bigger than a golf ball.  I knew I had to have this bag and I knocked over a bunch of Yukons in the process of reaching it but soon it was tucked safely in my cart.

While thinking about dinner this afternoon, I had a thought that I’d use the potates as a side dish- maybe just boil them and top them with a nice mustard sauce.  I was planning to use some green beans too and they could share the sauce.  Unfortunately, the green  beans were looking a little peaked when I pulled them from the crisper so that idea was tossed.  Then my eyes wandered to the balcony and our pot full of little red drops.  And this is what I came up with.

For the fish, I followed the directions- saute 3 minutes per side then finish in a 375 degree oven for 10 minutes.

Tomato-Potato Saute

Ingredients:

Cherry Tomatoes; about a dozen, cut three-fourths in half and separate from the whole ones.
Baby red skin potatoes; 3-5 per person depending on size
1 clove garlic, mashed to a paste
3-4 sprigs Rosemary, stripped from stems and roughly chopped
1/2 onion, sliced
Olive oil/butter
Chicken or vegetable stock
salt and pepper

Directions:

Boil the potatoes in salted water for about 10 minutes. Drain and let cool (so you can touch them).  Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium to medium-high heat.  Add garlic and 1/2 the rosemary, saute 30 seconds until fragrant then add sliced onion.

While onion is cooking, slice the potatoes in to 1/4 inch rounds and sprinkle with salt.  When the onions are quite soft but not browned, add the potatoes and halved cherry tomatoes.  Continue to cook until the tomatoes are softened and the potatoes begin to turn golden on the edges.  Push contents of the pan to the side and add just enough stock (about 1/8 cup for me) to deglaze the pan and mix it all together.  Garnish with whole tomatoes and additional rosemary plus fresh ground pepper.

The picture isn’t as pretty as it could be since I’d already started eating it.  I recall that someone was asking for photos….