by Joe Doyle on February 9, 2008
Yeah, keepin’ it real in the 512 with a healthy fish recipe that doesn’t taste that way.
This one comes from Cooking Light. About three years ago the wifey subscribed. She tore out recipes each month, keeping them for days like today. They regularly repeated dishes, so she got what she could and boogied.
Impressions:
Follow the writer’s instructions (as far as hot sauce) and it’s not too spicy at all. I like it en fuego, Stacey does not. This was right in the middle. The baked fish in corn flakes gives an almost fried taste, without the artery clogging grease or calories.
What I added:
Tilapia for the fish instead of catfish. I’m a big fan of the bottom dweller, but this looked better at the HEB. We didn’t have onion powder. Oh, and as a side I made zucchini and onion stir fry. Baked it for 14 mins total to make it real crisp.
Nutrition:
183 calories. 6.2g of fat. 12.5g of protein and 19.2g of carbohydrates.
Status:
It’s a goodie – three stars (outta 4). Though I doubt it will be a strong front runner for a repeat.
by Joe Doyle on February 2, 2008
Not so much a soup, well, kind of. More of an Asian dish I think.
This one comes from a book by Nigella Lawson, she of many a man’s desire. Seriously, I think every guy I know who really gets into cooking has a thing for her.
Impressions:
Again, it’s an Asian dish so we’re bound to like it off the bat. The taste wasn’t overwhelming – we both thought it could use more spice. Took longer than we want or these recipes, but c’est la vie.
What I added:
We used Bok Choy greens instead of Choi Sum. And for noodles we hit up the rice sticks instead of something heavier. Ideal with a Kirin Light (couldn’t find Asahi).
Nutrition:
Not too much fat or calories. Pretty balanced with protein, carbs and leafy green veggies. A couple of unwanted calories in the Kirin Light.
Status:
We like. Keepin’ it.
by Joe Doyle on January 31, 2008
Asian flavors are a fav in the Doyle household. So when we came across this recipe in Cooking Light, we jumped. The side dish is great, too. Plus we added lemon broccoli (lemons used during steam and juiced after).
Impressions:
Strong flavor – really took away some of the salmon taste (which is fine by me). Wasabi potatoes and lemon broccoli were a nice addition. Found out afterward that this recipe is in the “Best of Cooking Light” book.
What I added:
Wasabi paste to the miso mixture. I should have added more, I like it spicy. Also, the wasabi-mashed taters could’ve used more wasabi paste.
Nutrition:
For the fish, 10g fat, 32 g protein, 15g carbs, 297 calories. The potatoes offer sugars. We used low-fat sour cream and butter to mash.
Status:
Keeper.
