What I Cooked: 3/21/17 Trip to Greece

After a weekend of overindulging in Jacksonville, I'm trying to go a little healthier for dinner this week.  Plus, the warm weather is back in South Carolina which also make you want to dine a little lighter in the evening.

Fish is always a feel-good choice.  Tonight I served it with lemony roasted Greek-style potatoes and Greek salad.  I marinated tilapia filets in lemon juice and sprinkled them generously with salt and pepper.  Then I baked in a 400 degree oven for 12 minutes.  Check at this point by flaking gently with a fork. If it doesn't flake, keep cooking for 2 minute increments until done. Sprinkle with parsley and capers for color.

The salad was full of chunks of fresh tomatoes, cucumbers, meaty kalamata olives, red onion and crumbled Feta (from a block, not pre-packed) and dressed with a simple olive oil vinaigrette.  

This is a meal you could serve all summer long with any type of fish. Cooking the fish on the grill would eliminate turning on the oven in those hot summer months.  

What I Cooked: 3/20/17 Koreastyle

We love Asian food in our house.  Thai, Vietnamese, Chinese are all on the menu.  I don't have that  much experience cooking Korean food. So lucky me that so many Korean products are finding a home on store shelves.  I have to give credit to my daughter for spotting this little package at Trader Joe's and convincing me to give it a try.  

Trader Joe's has another hit on its hands.

One of our favorite sides is green beans and mushrooms in a soy-butter sauce.  You don't need a recipe. I just eyeball it.  Melt two tablespoons of butter in a skillet.  Add 8 ounces of cremini mushrooms and cook until browned and mushrooms release their water.  Toss in cooked haricots verts (You can use any green bean, but this work best for me.) and coat with butter. Add about 1/4 cup of soy sauce.  I use low sodium because there's already salt from the butter.  Toss it all around until the soy sauce reduces a bit and clings to the beans.  Taste a bean and see what you think.  Sprinkle with kosher salt and pepper to taste.  

Add some steamed jasmine rice and you've got dinner. I like to serve the bool yogi with a dollop of gochuchang and kimchee on the side.