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A Recharge Weekend

This has been exactly the weekend I craved and needed. It has been productive but relaxing. So far I’ve made great progress on this weekend’s to do list:

  • 10 mile run
  • Clean
  • Cook 2 homemade meals with Bo this weekend
  • Catch up on DVR shows
  • Grocery shopping for the week
  • Use my brown bananas
  • Post my giveaway
  • Return my dress to Lord & Taylor
  • Do at least 45 minutes of yoga

Last night, Bo and I made an amazing dinner together while enjoying a new bottle of white wine one of our friends gave us. Our dinner included many of our favorite things: fish, tarragon, Brussels sprouts, and mushrooms!

Our appetizer was healthier stuffed mushrooms, which Bo first made for my Marathon Celebration party!

IMG_0624 healthy stuffed mushrooms

These were delicious!

Our entree, Roasted Grouper with Sesame Almond Crust, is actually our favorite dish at Elizabeth’s on 37th, Savannah’s highest rated restaurant which has been wowing patrons since 1981 with their Southern coastal menu.

IMG_0625 Roasted Grouper With Sesame Almond Crust (Serves 6)

  • 36 ounces black grouper fillets, each 1/2 inch thick (6 fillets)
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 teaspoon hot chili sauce
  • 1 cup wheat crackers, crushed (such as Weston Stoned Wheat Thins)
  • 1/2 cup asiago cheese, grated (2 oz.)
  • 1/4 cup toasted almond, chopped
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup fresh Italian parsley, minced
  • 2 tablespoons fresh tarragon, minced
  • 1/2 teaspoon fresh cracked black pepper
  • 2 tablespoons butter, melted
  • 2 tablespoons extra virgin olive oil
  • Directions
    • Preheat the oven to 425 degrees F. Butter a shallow baking pan.
    • In a medium bowl, combine the sesame oil, vegetable oil, lemon juice, water, beaten egg, salt, cracked pepper, and chili sauce. Set aside.
    • In the bowl of a food processor, combine the wheat thins, cheese, almonds, sesame seeds, parsley, tarragon and cracked pepper and process to a crumb. Set aside.
    • Dip the fish fillets in the marinade and then in the crumbs. Place on the baking pan. Do now allow the fillets to touch each other. Combine the melted butter and olive oil and drizzle over the fish, then roast in the oven for 20 minutes until the fillets are browned and cooked through.

    We enjoyed this with roasted Brussels sprouts topped with a little asiago cheese.

    IMG_0627 Roasted Grouper with Sesame Almond Crust Roasted Grouper with Sesame Almond Crust and brussels sprouts

    This morning, we enjoyed a Sunday morning breakfast of scrambled egg whites, organic turkey bacon, toast, and coffee while reading the newspaper.

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    QUESTION: What is your favorite Sunday morning breakfast?

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    Guest Post: Southwestern Black Bean Hummus

    Hi everyone! I’m Gabriela from Une Vie Saine. Like Ashley, I’m a New Yorker with an interest in running, health, and enjoying all that this wonderful city has to offer! unviesaine

    Though my kitchen forte is undoubtedly baking, I do like to experiment with savory recipes as well. I come from a family of hummus-lovers, and while I used to think that the spread was difficult to make, in reality it’s incredibly easy. To change things up a bit, here’s my recipe for a black-bean based hummus.IMG_0314Southwestern Black Bean Hummus

    1 15.5 oz can black beans, drained with liquid reserved
    2 tablespoons tahini
    ½ cup sun-dried tomatoes, packed in oil
    1 clove garlic, minced
    2 tablespoons lemon juice
    1 teaspoon ground cumin
    ¼ teaspoon cayenne pepper (or more, depending on spice preference)
    ¼ teaspoon paprika
    ½ teaspoon salt

    Simply put all your ingredients into the food processor:IMG_0308

    And blend until your desired consistency is reached, adding bean liquid to smooth if necessary. Makes approximately 3 cups.IMG_0317

    The result is a thick, filling hummus with tons of spice and flavor. Served with tortilla chips, pita or crackers, it would make the perfect appetizer for a Mexican-themed meal!IMG_0319

    Thank you so much to Ashley for the opportunity to guest post. Feel free to stop by Une Vie Saine any time for more hummus (or healthy cookie) recipes!

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    You Have to Wok Before You Can Run: A Lesson In Kitchen Humility

     

    This evening, after a long Monday of work, I headed straight to the grocery store. This is a big accomplishment because most Monday nights all I want to do is head home and relax.

    Luckily this grocery cart had space for my heavy bag AND groceries! IMG_0810

    Within 30 minutes, I had all the ingredients for a delicious, healthy dinner sitting on my kitchen counter.

    IMG_0811 I still had plenty of time, an hour, to cook dinner before Bo walked through the door around 8pm! I was so excited to surprise my husband with one of his favorite meals, hibachi style chicken and vegetables.

    Before leaving work, I found this healthy recipe on the Weight Watchers website.  As soon as I walked home, I organized all my ingredients, ensuring I had everything I needed.

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    First up on this evening’s to do list, was lots of practice in the art of chopping!

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    IMG_0820 IMG_0817

    After chopping, squeezing, and organizing all my ingredients I lined them up since the recipe said it was a “quick-fire” recipe and required lots of fast movements.

    For the next 25 minutes, I carefully followed the recipe’s instructions to the tee.

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    This should have been a delicious meal, reminiscent of our favorite Savannah Japanese restaurant, Hirano’s.

    Instead, I ate these leftovers for dinner.

    IMG_0831

    Unfortunately, my Japanese attempt was horrible. The chicken was overcooked while the beautifully sliced vegetables were too crisp. The vinegar didn’t evaporate as it should have so the flavor tasted more of vinegar than soy sauce. Bo attributed some of the recipe failure to my new to me kitchen tool, the wok. Tonight was the first time I’ve used our wok and I didn’t realize that “pile high” doesn’t work well in a wok. Unfortunately, I overfilled it which caused the uneven cooking and lack of carmelization.

    At first, I started crying. I felt defeated.

    But, after a quick phone call with my mom and dad, I realized that this was actually a great learning opportunity. I enjoyed an hour chopping practice, relaxed in the kitchen, and learned something at the end of it. I also found a great Japanese Hibachi Chicken recipe to try again soon!

    Have you ever learned a hard lesson in the kitchen? How do you handle kitchen failure?

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