Another boring lunch .. I was cleaning out the freezer and discovered a bit of frozen roast beef deli meat, so… I had a sandwich for lunch. Tomato, green onions (mostly the white part), provolone, mustard and the roast beef on toast.
In two weeks time I am due to become a dad to a tiny female human. Two weeks!
It’s like the night before Christmas as a child – it feels like FOREVER.
We have a new house I can’t find anything in, a spare room filled to the brim with baby clothes that wonderful people have showered us with, none of which are small enough for a newborn, a cot without a mattress and a freezer full of already cooked meals. We are completely prepared in every way.
Ever since seeing an advert last week, Husband has had a craving for fish fingers. I refuse to ‘pay’ the syn value for shop bought fish fingers, so I promised him I would make my own. Me being me, I couldn’t just serve the usual fish fingers, peas and mash – I wanted to put my own original stamp on the recipe. Rather than just plain mushy peas, I added a few extra vegetables to ensure I got my one-third superfree, and to liven the pea purée up a little, I added wasabi paste. Husband loved it!
Syn Free on Extra Easy*
* Providing you use the bread as your Healthy Extra B
2-3 frozen cod fillets
2 slices wholemeal bread from a 400g loaf
1 tsp dried dill
1 tsp celery powder
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt
1 egg, beaten
2 cups frozen peas
1 cup green beans, chopped
1 onion, finely chopped
2 stalks celery, finely chopped
6-8 mint leaves
1-2 tsp wasabi paste
Remove the fish fillets from the freezer – leave to thaw slightly for 30 minutes or so, then cut into fingers while still partially frozen.
Tear the bread slices in pieces and place in a food processor. Pule a few times until fine breadcrumbs. Add the dill, celery powder, garlic powder, pepper and salt, and mix well. Spread out on a large baking sheet and place in the oven for 5 minutes on 200°C until crisp and browned.
Dip the fish fingers in the beaten egg, then coat in the breadcrumbs. Bake at 210°C for around ten minutes or so until cooked through, depending on the thickness of the fish.
For the pea purée, boil the peas with the onion, celery, beans, spinach and mint leaves for around ten minutes. Briefly liquidise for a few seconds, and add wasabi paste to taste.
Peel the carrot. Using a cheese slicer or vegetable peeler, thinly slice the carrots and courgette lengthways. Take one slice of each and roll up together, securing with a cocktail stick. Steam for 7-10 minutes. Carefully remove the stick before serving.
Halve the tomatoes and grill.
Place a large spoonful of pea purée on each plate and top with the fish fingers. Place the vegetable rolls and tomatoes around the edges and serve.
Rice with vegetable sesame furikake; potato croquette filled with cream cheese, mini-burgers coated with sweet chili sauce, blanched vegetables, apple pieces drizzled with maple syrup, cucumber slices used as dividers.
The blanched vegetables are a mix of cauliflower, broccoli and romanesco florets with carrot cutouts thrown in for a bit more colour.
The croquette is one of those store-bought deep-freezer things. Not sure whether they’re bento-friendly food or not, but I guess I’ll find out today.
Had company coming over for dinner, and some homemade pumpkin purée to clear out of the freezer before I start roasting this year’s pumpkins. I’ve also been on a bit of a “cooking with Guinness” kick, mostly stews. As my dinner guest was my grandmother, and we usually try to cook so that we have something to send home with her, some sort of easily-packable item was in order. All of those things got processed by the ol’ grey matter into these: mini-loaves of a Guinness Pumpkin Spice bread.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/8, ISO100. Once SB-700 in Westcott Apollo Orb octabox, 24mm zoom, 1/2 power, to the rear right of the subject. Second SB-700, 24mm zoom, 1/4 power, shot through white umbrella camera left. Color processing and cropping in Aperture.
12 oz. all-purpose flour
6 oz. light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground black pepper
8 oz. pumpkin purée
6 oz. butter
12 oz. Guinness
3 large eggs
1 tbl. rolled oats
Preheat your over to 350°F. Grease and flour 3 mini loaf pans or one 8"x4" loaf pan.
Combine the flour, sugar, baking powder, baking soda, salt, and spices in a large bowl and whisk together, breaking up the brown sugar as much as possible.
Melt the butter. Combine with the pumpkin purée, then whisk in the Guinness and eggs.
Pour the wet ingredients into the dry, and fold just until combined. Divide the batter evenly among the prepared pans, and bake 35-40 minutes (for mini loaf pans) or 50-60 minutes (larger loaf pan) until a skewer inserted at the center comes out clean.
Allow to cool for 30 minutes, then remove from the loaf pan(s) and cool completely.