I’d like to blog more often. I’m sure I will in the future, but some weeks all I have time for is my popular Thursday blog. I’m having a healthy day what about you Thursday? I did a mini fast today, so I didn’t eat until 11am. I had a bunch of almonds. Sometimes when I’m watching what I eat, I’ll count the almonds, but today I didn’t. I probably had 2-3 servings.
Than around 12:30 ish, I treated myself to lunch at BeanTowne. I had the”Not Yo Mama’s BLT”. It had Bacon, Green-Leaf Lettuce, Tomato, Avocado and Garlic Mayo. I had it on a spinach wrap. It was a VERY good sandwich. I also had a Chocolate Banana Smoothie with a shot of espresso and some Protein Powder thrown into the mix. I’m not obsessed with Protein Powder, but I do like to have it added to my smoothies sometimes, especially on some of my work-out days. I also use it occasionally in cooking. I will most definitely have to post my favorite protein blueberry pancakes some day.
For Supper I had some left over Fish Chowder. A friend of ours went fishing. He caught a TON of fish and he shared some of his fish with us. : )
I made this Baked Fish Chowder and WOW was it delicious. I have to admit that the site where I got the recipe from (http://blog.mainefoodandlifestyle.com/) is a very!! good site. I absolutely love it and have many recipes I will continue to make over and over. You can’t comment on a lot of her posts, which is a shame because I’d love to send her a lot of Thank-You’s. I repeated the recipe below. Any kind of soup I’ve ever made has been on the stove. I can’t believe how good this came out and the entire soup is baked in the oven. I crumbled a good 4-6 Ritz Crackers on the top.
I probably could have had more vegetables today. I was originally going to make a recipe called spicy-kale-stuffed-shells with ground turkey added into the mix. I didn’t want to turn the oven on due to the heat and my kids keep me pretty busy so I didn’t have time to prepare it.
I’m afraid this will be my first post since starting this blog with no pictures.
Baked Fish Chowder
Karyl Bannister, Cook & Tell
2 pounds haddock, hake, or pollack fillets
4 medium potatoes, peeled and cubed
½ cup chopped fresh celery leaves
2½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon chili powder
1 garlic clove, crushed
1 bay leaf
3 medium onions, cut into chunks
8 Tablespoon (1 stick) butter, cut into 8 pieces
¼ teaspoon dried dill weed
2 cups half-and-half or light cream
Preheat oven to 375°.
Put the fish in a 3-quart casserole dish with a cover or a Dutch oven. Layer the potatoes and celery leaves on top of the fish. Sprinkle with the salt, pepper, cayenne, and chili powder, then add the garlic and bay leaf. Top with the onions, butter, and dill. Pour in 2¼ cups boiling water. Cover and bake for 1 hour. Scald the half-and-half or cream and stir it into the chowder. Remove the bay leaf and serve hot with crusty bread or crackers.