LOCATION: In our tiny house in Mission, Texas
WEATHER: Another perfect day. Cool in the AM; warm and sunny in the PM
CLASSES: Too cold to swim
Family and frends in Canada, England, and other countries celebrate Boxing Day. We didn’t do any celebrating…..just recovering from too much of everything on Christmas Day. I got my hike in and then did a lot of walking around the neighborhood.
This Facebook memory from 3 years ago popped up today. George was a happy guy celebrating Boxing Day with this cutie-pie in the US Virgin Islands, where we were doing a housesitting assignment. Fun times!
George putzed around, adding more mulch to our plantings. Everything is looking good. We noticed, however, that our neighbors’ plumeria and poinsettia got nipped a bit when it got down to freezing the other night.
DINNER: We tried to eat healthy and light tonight. I used two of Jacques Pepin’s recipes….
CODFISH IN WALNUT-CILANTRO SAUCE
1 cup walnut pieces
1/2 tsp ground cumin
3 garlic cloves
1/4 tsp salt
1 jalapeno seeded and diced
1 T apple cider vinegar
1/2 cup V-8 juice
1/2 cup water
1/4 cup finely chopped cilantro
4 codfish fillets (I used the last of the drum/sheepshead that George caught awhile ago)
1 T olive oil
1/2 tsp salt
For the sauce: Spread the walnuts on a cookie sheet and toast at 400 for 7-9 minutes, until lightly browned. Put the walnuts and remaining sauce ingredients, except for the cilantro, in the blender. Blend until creamy. Put in a bowl, add the cilantro, and refrigerate until serving time.
For the fish: Line a cookie sheets with aluminum foil. Arrange the fillets on the lined sheet, spoon the olive oil on top of them, and turn the fillets over so that they are oiled on both sides. Sprinkle the fillets with the salt and roast for about 10 minutes.
Spoon 2-3 T of the sauce into the center of each of 4 dinner plates and place a cooked fillet on top of each. Add another dab of sauce to the top of each fillet and serve.
This was very good and was a nice presentation…
I had a lot of fresh, baby spinach to use up, left from the spinach-stuffed mushrooms I had made for Christmas. Jacques came to the rescue….
3 T olive oil
2 T sliced garlic
1 # spinach
1/3 cup raisins (I omitted this ingredient as I do not like sweet stuff in my savory food!!!)
1/3 cup diced pimientos
1/2 tsp salt
1/2 tsp pepper
Heat the oil in a large skillet over high heat. Add the garlic and saute 15 seconds. Add the spinach and press it down until wilted. Add everything else and saute 2 minutes.
Easy and very tasty.
After dinner, we had a nice bonfire in the firepit. Perfect weather for it!