Valentine’s Day 2013 Menu

1HAPPY VALENTINE’S DAY!!  I am not a big vday kinda gal – but I really wanted to surprise my hub this year with a kickass dinner –  so I whipped up a special menu!  Not going to lie…I spent a few hours in the kitchen…but it was worth it!  When he walked into the house he was over the moon with joy 🙂 Hope you enjoy the recipes & pics!


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Coconut Curry Fish

fish after

We live right around some of the best Indian food in NYC, ‘Curry Hill’!  Literally when you walk in the neighborhood you get whiffs of curry or fresh naan baking – the best!  While walking home this evening the smell was ever so fresh and it caught me – thank goodness I always have an extra can of coconut milk & diced tomatoes in the pantry…for moments just like this!!

  • Pour one can unsweetened light coconut milk & one can unsalted diced tomatoes into a deep saute skillet
  • Turn on high heat –  dice up & add 1 yellow onion – then a handful of cherry tomatoes
  • Add 1T cinnamon, 2T turmeric & 2T curry powder
  • Then add 1t minced ginger & 2t minced garlic
  • Stir & let boil for 10 or so minutes
  • Once boiling reduce heat to medium & lay the wild cod face down(skin side facing you) in mixture – put lid on
  • Let boil till fish turns white

…take out white fish & ladle sauce on top!

*Serve with seared shishito peppers (logged under recipe tab) and a whole grain. Enjoy!!

Nutritional Info Per serving for Sauce (serves 4): 145 calories – 8 grams fat – 16 carbs – 3.5 gram protein                      
~I excluded the fish from the nutritional info because you can add in as much/little of any white fish, shrimp or scallop…typically half a pound per person.

Saffron Fish Stew

saffron soup

Can I say YUM!  This was the perfect stew for a frigid NYC night.  However, going to the grocery store on a Sunday in NYC was not my idea of a peaceful evening – I really have to take advantage of not working right now…grocery shopping 2pm on weekdays only!

I altered the recipe and added actual fennel & shrimp.  Regardless the recipe is very straightforward and only took 20min to make.  ENJOY!

  • Grab a cast iron pot or soup pot – add a 1T EVOO and turn heat to medium
  • Dice up 1 yellow onion & a fennel head – toss in pot
  • Add 1t ground fennel, 1/2t ground coriander, 2t minced garlic & a few thyme sprigs
  • Saute & stir for about 5minutes
  • Grate 1/2t orange rind over the pot, 1/4t crushed saffron, 1.5C water, 1.5C clam juice, 14oz undrained diced tomatoes & a 14oz can of great northern beans
  • Once boiling add 1lb of cut up flounder & 16 deveined/detailed shrimp
  • Cook for 5minutes or until fish is white

Top with fresh thyme leaves & serve with whole wheat sourdough bread – double YUM (YUM)!

Click here for original recipe.

Nutritional Info Per Serving (serves 4):  340 calories – 7 grams of fat – 24 carbs – 47 grams protein

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