easy nutritious dinner

Don't forget to look at the other thread on fish. I covered it up to share this.

Every now and then, I come up with a good dinner so I thought I'd share.

Last night I baked three boneless chicken breasts with a little bit of basil viniagrette salad dressing. I sauteed some sliced mushrooms, then added a bag of baby spinach and sauteed that too. When the chicken was cooked, I poured the mushrooms and spinach on top of the chiken, added a bit of crumbled fata cheese on top, then baked a teeny bit more until the feta was warm.

YUM. It was a hit. Anyone want to try?

sounds yummy. I will give it a try.

Do you make your own recipes? I do, usually. I find something that I like and try to replicate it on my own. I also like to read cookbooks and then change them to suit the ingredients I have on hand, or the meat or fish that I want to work with today. Or I will take an old standard, and put the Annie twist on it.

Some fish recipes that use roasting techniques.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120322

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215063

http://appetiteforchina.com/recipes/tomato-egg-drop-soup You can use a veggie broth instead, not use any sugar (I never do in any soup) and eliminate the sesame oil. The egg white/egg dropped into soup and stirred real fast 5 min. before serving, is cooked by the hot soup. There's your protein! It's great to have also when you are sick/have a cold.

http://appetiteforchina.com/recipes/ginger-and-scallion-steamed-crab Real simple.


http://appetiteforchina.com/recipes/pumpkin-hummus I've never tried this before but looks interesting and healthy.

The recicpes on the appetitle for china blog, some look fusion oriented. Some traditional recipes there.

I usually steam fish steaks or fish fillets. We tend eat salmon, Arctic char and trout. Freshwater fish: I love whitefish and pickerel. Probably have fish 1-2 times per month at home and in between we do go to Japanese restaurants.

We also enjoy fresh mussels. Usually we stir fry them with veggies/tomatoes with onions, garlic, ginger and a small bit of soy sauce. Sometimes he makes a mussel steamed with wine, onions, tomatoes, etc. Very easy and not time consuming.

Love scallops and shrimps also. Of course there is huge Dungeness crab where we are. I will stir fry a cut up crab (done by the store) with tomato, onion, ginger, garlic, lemongrass and perhaps with fresh basil/cilantro.

I tend to prefer chicken breast. About a fistful of meat for myself. Red meat is rare for me..but I will have it at home, in a occasional gourmet sausage or in bison meat. Last week, I had a Chinese soup broth dish with handmade CHinese noodles at a restaurant with 5 thin slices of beef. That was my beef in about 1 month. I used to buy lean pork chop but just got lazy in price comparison, freshness and the cost. If I go to Toronto, I will indulge in a Canadian peameal bacon sandwich. Of course I love a Reuben sandwich with pastrami,cheese and sauerkraut..maybe once a year. So there are indulgences.

Hope you can see the common herbs and cooking style that I tend to use which make cooking incredibly easy and brainless to me for seafood.

No, I don't find fish, fishy in smell. Fresh fish doesn't smell much anyway to me. When you buy it, the eye must be clear and flesh firm. It shouldn't smell much at all.