Sharing Last Night’s Dinner

marinades
Actually, it was a few nights ago, but thought I’d share some photos of a breaded white fish with amaranth leaves.  And yes, I bought these leaves at P & R Market in Chelmsford. The leaves have this great purplish hue, which deliciously saturates into whatever you are cooking. I would say the flavor is a bit stronger and earthier than spinach, but not as bitter as say broccoli rabe.  The texture is a bit more light as well. It will cook quite quickly. I simply sauteed these greens with some olive oil and grated fresh garlic.
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And, sad for me, I gave in and breaded the cod. Yes, fried it with batter and all. Usually I marinate the fish in a beaten egg and lime juice combination, adding just a very little smidgen of salt and pepper, and literally shove fresh rosemary right onto and into the fish, (you can also do this with chicken).
Then I flavor the flour with whatever dried powdered herbs and flavors on hand: cumin, more salt and pepper, or adobo. Any white fish will do, try it with catfish? It depends what you serve with this, either rice or pasta, sweet potato, or better yet, a nutritious salad. You can go so many ways with this one.
Maybe not the healthiest dinner, but yummy! No leftovers here!

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Crispy Pad Thai Attempt #1

lotus roots, M and H Chinese grocery, pan thai
My husband loves it, and we go to Pan Thai off Mass. Ave. in Boston for it.
However, when shopping at our local Chinese market, M & H, he spotted what looked like the noodles, which we could never find. Fresh, and packaged nicely in the refrigerated noodle section, along with wonton skins, fresh tofu, and lotus roots, we decided to give it a try.So here is my first attempt. I added too much water when heating them up, so not as crispy as could be. Just add a little cold water while sauteeing, and keep stirring to get all sides evenly crispy. If you like extra crispy, then add a little sesame oil. In a separate pan we had baby bok choy smothering orange peppers, onions, fresh garlic, and lean ground beef. I used a sweet bean sauce-jarred I admit. No time to make a marinade! Add whatever veggies you like, or chicken, shrimp, etc., if you eat meats.  This takes no time at all.  In the meantime while I practice the crispiness, we will stick with Pan Thai-we love it there!
Any suggestions, please do pass on!

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ps: on the side, making yam dumplings-I’ll share another time.