Yesterday turned out to be a really enjoyable day. We had an appointment with our midwife, scheduled our anatomy scan ultrasound, and we enjoyed time around the house and backyard. It’s been pretty hot here, in the upper 80’s for the past couple days. Poor Buster spent the day feeling tortured (by the hot weather) because we were sitting outside for quite some time (Mark tinkering or building something, me reading in the hammock).
Spinach Salad with Pomegranate Vinaigrette
Salad seemed like the right decision for such a hot day, as well as the right decision based on what was in the fridge! It is pretty impossible to mess up the actual salad, but I wasn’t too impressed with my dressing. I had some frozen pomegranate seeds, and I thought I would use them to make a dressing similar to the strawberry one I made last week. It wasn’t as good. Plus, the pomegranate seeds were super annoying. However, I enjoyed second helpings of the salad with just a little salt and pepper.
1/2 bag of organic baby spinach
4 slices of nitrate-free turkey bacon
1/2 cup of pomegranate seeds
2 tablespoons of red wine vinegar
2 tablespoons of honey
1 tablespoon of raw sugar
rosemary, to taste
salt & pepper, to taste
1/4 cup olive oil
1. Prepare the bacon in a frying pan. I discovered that turkey bacon, since it is lacking all that extra fat, cooks differently than regular bacon. It just doesn’t get crispy. Sad. But it’s still tasty! Dice the cooked bacon.
2. Mix the greens, mushrooms, peppers, tomatoes, and chopped bacon in a serving dish.
3. Add all the remaining ingredients, except the olive oil, to the blender. Blend well. Slowly add the olive oil, blending slowly.
Baby spinach ~ $1.00
Turkey bacon ~ $1.50
Yellow Pepper ~$.50
Pomegranate seeds ~$1.00
Kind of expensive, considering that a dollar of the meal (the pomegranate seeds) was a bust! However, I am loving the salty bacon & sweet dressing contrast lately. It needs to be said, turkey bacon ain’t the same are the good ‘ole regular stuff.
Deep in my freezer, I discovered a pound of frozen tilapia. Yum. I love tilapia. I knew I wanted to use it this week, so when I was meal planning last week fish tacos instantly popped into my mind. Tilapia is perfect for fish tacos. It’s such a mild fish, one that is quickly influenced by any seasoning that you may add. I’m also a big fan of corn tortillas….un-fried. I love the taste and texture of them. The only problem is that they fall apart about 2 bites into the taco. You might notice in the picture that the fish and salsa is actually on 2 corn tortillas. Thought that might help prevent breaking. It didn’t. While eating, Mark said he thinks the Ethiopians got it right, use bread-like stuff as fingers, to pick up food, as opposed to wrapping bread-like things around the food itself. I like that, almost as much as I liked our tacos.
1/2 lb of tilapia
1 cup of corn
1/2 cup of red bell pepper, diced
1/2 cup of onion, diced
1.5 limes juiced
salt & pepper
1. In a frying pan, place the tilapia filets. Brush with olive oil and sprinkle with cayenne pepper, on both sides. Cook for around 3-4 minutes on each side, resulting in the fish beginning to brown. Before removing from the pan, chop up with cooking utensil, ensuring the fish is cooked through and through (as well as preparing them to eat!).
2. In a separate frying pan, add the corn. Do not add oil or butter or anything else, fry the corn dry. After a few minutes, you’ll notice a slight char, bringing out the sweet flavor. Stir regularly.
3. Add the corn, red pepper, and onion to a bowl. Squeeze the lime juice over the mix. Blend well. Add a bit of salt and pepper.
4. Construct your tacos! Corn tortilla, fish, salsa, and top with a little plain yogurt.
Tilapia ~ $2.75
Corn tortillas ~ $.50
Corn ~ $.70
Red bell pepper ~$.70
Onion ~ $.39
Total ~ $5.49