Whats for Dinner?

[Cajungal]

Then why even have Mardi Gras? The whole point's to finish off your meat and good fish and feast, then start a long fast. Fridays during Lent are days of fasting or starving, cleansing, repenting (and, coincidentally, saving the last of winter's supplies for after the calves and lambs are born but nope, no practical reasoning there ). If you're feasting on Good Friday, you're Doing it Wrong (not actually doing it wrong 'cause, it's , you know, your religion and you can do whatever you want, but you're not making much sense, anyway).

Eh, I take an "it's all bullshit anyway" stance, so let them party. If people want to be decent humans, crustaceans and alcohol won't prevent them from doing it.

 

[ncts_dodge_man]

Last night's dinner - baked Tilapia seasoned with Mrs. Dash and rice (sorry no pictures).

It was the first time I'd ever cooked Tilapia - seemed like it was missing something - however, since I hadn't cooked it before, I'm not sure what it was. It flaked very well, just tasted like something was missing.

While I'm here and many of you seem to be much better at things than I am for cooking - does anyone have ideas for what we could add? Also, if there are other fish that taste similar to that or cod (the only other fish we know she likes) I'd appreciate it. She doesn't like any shell-based seafoods (shrimp, crawfish), so those are right now.

The reason for this is she's going to be having bariatric surgery sometime in the near future to help her combat her weight issue that she's been dealing with her entire adult life. Thus, we're having to explore more lean meats/etc to make sure she gets the required amounts of protein she'll need to have afterwards per day from food rather than going to protein shakes now so it's not a change afterwards, but having the same things all the time is getting boring. Our budget is a little tight right now, so if it's not very expensive, that'd help too.

 

[PatrThom]

Tilapia is a very forgiving fish. Most fish has a very narrow window between "done" and "overdone," but with tilapia you can go a little longer than usual without it turning into injection-molded polypropylene in the pan. That said, tilapia is not a very tasty fish on its own, so it really benefits from having things with it. Dress it with salt & pepper & oil, use for fish tacos or chowder. Basically you can use it just about anyplace you would use catfish, except that it is nowhere near as tasty as catfish.

--Patrick

 

[Bubble181]

It's been a while, but IIRC most types of bass are fairly similar in texture/taste to tilapia. Depending on where they're from and how fresh they are they can be more tasty or...well, pretty much tasteless and dependent on sauce/seasoning as well.

 

[Sara_2814]

Last night's dinner - baked Tilapia seasoned with Mrs. Dash and rice (sorry no pictures).

It was the first time I'd ever cooked Tilapia - seemed like it was missing something - however, since I hadn't cooked it before, I'm not sure what it was. It flaked very well, just tasted like something was missing.

While I'm here and many of you seem to be much better at things than I am for cooking - does anyone have ideas for what we could add? Also, if there are other fish that taste similar to that or cod (the only other fish we know she likes) I'd appreciate it. She doesn't like any shell-based seafoods (shrimp, crawfish), so those are right now.

The reason for this is she's going to be having bariatric surgery sometime in the near future to help her combat her weight issue that she's been dealing with her entire adult life. Thus, we're having to explore more lean meats/etc to make sure she gets the required amounts of protein she'll need to have afterwards per day from food rather than going to protein shakes now so it's not a change afterwards, but having the same things all the time is getting boring. Our budget is a little tight right now, so if it's not very expensive, that'd help too.

I use tilapia in Fish Veracruz.

 

[Tinwhistler]

tilapia is better pan fried in a tbs or so of oil so you get a tiny bit of malliard to flavor up the meat. Baked can be awfully bland.

I usually add spritz of lemon and a splash of vermouth, salt and pepper to mine.

Another way I prepare it: "en papillote", which means "in paper". I used to use baker's paper for this, but now I just use foil. Works the same. Can be used with just about any fish.

Ingredients:
fish fillets
olive oil
carrots, leeks, fennel
lemon
thyme
dill
fennel
vermouth
foil or baker's paper.

preheat oven to 425 (which is close to the flash point of paper, another reason I use foil these days). Cut fennel and leeks (just the white part) into very thin strips. Make matchsticks of carrots. Slice a lemon very thin and pick out any seed pieces.

Assemble your packets:

Take foil or paper, and make a big square (or if you wanna do it the fancy French way, cut a heart shape. Not necessary) that's basically twice as wide as a couple fillets. Crease it down the middle.

Put a tsp of olive oil on one side of the crease, in the middle of that space. Put a couple of slices of lemon on the oil and smear it around a little. Put 2 fillets on the lemon (tilapia is small. Thicker fish would only need 1 fillet). Top with a bit of leeks, fennel and carrots. Salt and pepper. Pinch of dill and thyme. Splash of vermouth.
Fold over at crease, and then seal the packet by folding all the edges over a couple times. It'll look like this (not my pic)

This pic has oil on the outside of the paper. I have no idea why. It's not necessary.
Bake 12-15 minutes on a baking sheet. Tear open and eat.

This method basically steams the fish in it's own juices, lemon, and vermouth. The steam helps carry the flavors of the salt and herbs throughout the meat. My family loves this dish, and they will ask for it specifically every now and again.

It's also a very quick dish once you get the hang of it. In the 10 minutes it takes for the oven to heat up, I can have the veggies prepped and the packets assembled, so they just go right in.

 

[PatrThom]

This method basically steams the fish in it's own juices, lemon, and vermouth.

This method (when you use foil) is basically how you prepare freshly caught and cleaned fish over a campfire, too.

--Patrick

 

[Squidleybits]

Anything cooked over a campfire like that rocks!

@ncts_dodge_man , will non-meat proteins work as well?

 

[ncts_dodge_man]

Anything cooked over a campfire like that rocks!

@ncts_dodge_man , will non-meat proteins work as well?

She'll do some non-meat proteins, but it just depends on what it is.

 

[Sparhawk]

Could have sworn that I posted a link to a recipe that we use Talapia in, basically the Oolong Sea Bass from PF Chang's only substitute Tilapia for the fish they use.

http://www.food.com/recipe/p-f-changs-oolong-marinated-sea-bass-511704

 

[Bubble181]

Today's dinner: chicken and some fresh vegetables with some herbs and spices in some sauce,that tastes kinda spicy and a bit Asian-y, with rice.

Man, I'm no good at this describing thing :-P

 

[Cajungal]

Oven fried chicken, turmeric root vegetables, and steamed broccoli

 

[DarkAudit]

炸醬麵. Ala Strictly Dumpling. Per his recipe, I added diced potatoes. But not as much garlic, no hot oil, and skipped the bean sprouts. Pretty good for a first attempt. I had to get some pork shoulder and grind it myself.

 

[PatrThom]

炸醬麵. Ala Strictly Dumpling. Per his recipe, I added diced potatoes. But not as much garlic, no hot oil, and skipped the bean sprouts. Pretty good for a first attempt. I had to get some pork shoulder and grind it myself.

If you have a Trader Joe's nearby, they have started carrying decent packaged ground pork. Could save you time, next time.

--Patrick

 

[DarkAudit]

If you have a Trader Joe's nearby, they have started carrying decent packaged ground pork. Could save you time, next time.

--Patrick

Not even within an hour's drive. No big deal to google what cut I needed, grab a piece of pork shoulder, then after I got it home cut it into cubes and put it in the food processor. Ten 1-second pulses does the trick.

 

[DarkAudit]

O.O Just took a closer look at the labels on the soybean paste and sweet flour paste I put in the sauce. 1/2 cup each. That's something like 8-10K milligrams of sodium.

 

[CynicismKills]

Dang man, add a ramen flavor packet in there and you'll dry up like a salted meat.

 

[PatrThom]

Such a delicious way to die.

--Patrick

 

[Denbrought]

That's a big reason why I use either KCl or 50/50 KCl/NaCl for all of my cooking. Less risk of going way too heavy on sodium from pre-packaged ingredients, and the average diet is potassium deficient unless supplementing or actively trying to keep the numbers up.

That'll only help so much though, some ingredients are basically salt-licks no matter what.

 

[DarkAudit]

So much leftover sauce. Here's a beauty shot from tonight's lunch before I dug in...

The pasta bowls give the best room to give the noodles a nice stir. And yes, those are ramen noodles. Shin Ramyun to be precise. Cooked and drained without the seasoning packet.

 

[Bubble181]

O.O Just took a closer look at the labels on the soybean paste and sweet flour paste I put in the sauce. 1/2 cup each. That's something like 8-10K milligrams of sodium.

My inner pedant insists I point out that a "K milligram" is really just a gram.

Anyway, my dinner tonight: a bunch of raw vegetables I washed and am eating now, a steak when it's done (not "well done" done, just "ready to come out of the pan" done. I'm not a serial killer). Because fuck if I have any inspiration.

Making meals for one, on a budget, when you don't like cooking is really just a useless chore. Pre-made meals are actually cheaper but I want to try and stick to somewhat fresh stuff at home, I'm eating enough of those at work as it is.

 

[CynicismKills]

I do 90% of the cooking at home and generally enjoy it, but I totally get what you mean. Even when cooking for other people I sometimes look at the ingredients in the fridge/cupboards and think "ehhhh maybe let's just throw a frozen pizza in the oven."

 

[Cajungal]

Husband's got a double shift. I'm getting sushi, damnit.

 

[Denbrought]

Wife has plans for this evening, so I can cook with broccoli Egg noodle stir-fry with fried porkloin, turned out OK (though I'm sure following a recipe would've been better).

 

[PatrThom]

I like the presentation.
Also, I never get broccoli any more.

--Patrick

 

[drifter]

Carpe brassica

 

[Denbrought]

Only meal of the day (feeling not great), so I made it a big'un. I also bought more porkloin

Pan-fried-porkloin with brothy rice and sofrito.

 

[WasabiPoptart]

I had a request for chicken fajitas. I also made horchata and frozen some of it as popsicles.

 

[Denbrought]

Wife is gone for a week, so I'll be trying a few recipes I've had bouncing in my head or bookmarks folder.

Braised chicken in tomato on a bed of rice with fresh garlic-cheddar bread.

 

[WasabiPoptart]

Eggplant Parmesan. I haven't made it in what feels like a long time.

 

[WasabiPoptart]

Satay Chicken Noodle Salad

I had to reduce the amount of sriracha because of our kids, used a bag of cole slaw mix instead of buying the individual veggies, and I made my own curry powder out of what I had in the pantry. It turned out really good.

 

[CynicismKills]

Last night was a baked bean and beef casserole, and I'm not sure what I'm doing tonight.

Got ribs and swordfish in the fridge, but might be saving those for Friday.

 

[Tinwhistler]

BLTs last night. Mayo, tomato and bacon is just such a perfect flavor party in your mouth.

Tonight: Frito pies.

Can you tell that I haven't been wanting to send tons of time in the kitchen lately?

 

[CynicismKills]

Yeah I've been kind of lazy with cooking this week, too. I haven't cooked swordfish in a loooooooooong time, though, so I'm actually looking forward to that.

 

[WasabiPoptart]

Tonight is pizza night. I should have just made dough myself, but meh. I had a coupon. lol