First, an apology for my absence. November and December were crazy—had a gall bladder attack which resulted in surgery and then a virus (not Covid) masqueraded as a surgical complication… It’s been a crazy past two months with a LOT of medical testing. But the good news is things are finally sorted, so I am back to writing.
If you’ve never had a gall bladder attack (and I hope you don’t) here’s one irony: it’s very important to eat a LOW FAT diet. And if you blog about cholesterol and already do that, well, then it’s a waiting game until surgery.
Garlic Roasted Potatoes, adapted from Ina Garten, are simple and delicious – you just need an hour to prep and cook.
A few notes:
If you use foil, make sure it’s non-stick.
If you’re working with baby potatoes, they might only need 30-45 minutes to cook.
Personally, I use only small baby red potatoes to minimize chopping, I add FAR more garlic than called for in the original recipe, and I don’t bother with the parsley.
The very easy, delicious Easy Baked Maple Glazed Arctic Char recipe has long been a staple in our weekly dinner rotation but it hit me recently that I hadn’t made it since the weather turned cool. Originally, I discovered this recipe on the blandly named, All-Fish-Seafood-Recipes website. It’s perfect for a healthy dinner on a busy weeknight: excluding the fish and the optional toppings, this recipe calls for just 4 ingredients – and they’re likely in your pantry already:
maple syrup (real!)
soy sauce
fresh ginger (I use ground ginger that I keep in my refrigerator)
I tried to make up for a decadent, totally-not-lo-co (and absolutely fantastic) dinner at Jean Georges in NYC this Friday with a 4 mile walk around the perimeter of Central Park Saturday morning.
But in my heart, I knew that wasn’t enough. After a weekend eating out in NYC for every meal, I decided it’d be a good idea to cook some healthy dinners this week.
My husband was shocked. Pleased, but shocked.
Especially since on Monday I actually cooked the fish I bought – rather than my usual mojo which is to buy the fish,
OK, so I’ll admit that adding a cream sauce to fish is not the most lo-co of plans. But there I was, under pressure. It’s tradition that I make a fish dish at our annual family reunion at Cape Cod (look how lo-co I’ve been: the other big family dinners are steak and lobster/ribs!) It’s a diverse crowd, and I needed a new fish dish that all would enjoy.
What inspired me was the not-great weather (clearly it wasn’t cooking lo-co as I went with a cream sauce). As it was unusually cool, I decided to bake instead of grill the fish.
