Omnivore

Our dinner tonight is kind of a splurge. Chilean sea bass is not an inexpensive fish but it is so, so tasty. I make a topping of mushrooms, lemon peel, garlic, shallot, carrot, and parsley. I use the food processor to make all the pieces quite small. John sautes the mixture in a little olive oil spray until it is thoroughly dried out. Some of the topping goes underneath the fish and the rest on top. The pieces bake in a 350 degree oven for about 8 minutes with the last two minutes on broil. The fish is served with couscous left over from the other night and broccoli. I extend my weird mustard sauce from the Mongolian pork chop night for a little sauce on the broccoli. We have a nice bottle of cabernet franc. What are we celebrating? Nothing, really. It’s just nice to treat ourselves.

Chilean sea bass with mushroom topping, couscous, and broccoli with mustard sauce

Dinner tonight is a made from stuff I have in the refrigerator and pantry. Yesterday I soaked and cooked some white beans. They are so much more delicious than beans you would get from a can and take almost no work. I combine the beans with some vegetables, add a can of tuna, and some juniper berries. Dinner is done in a flash.

White beans, vegetables, tuna and juniper berries

The trouble with making or buying a lot of something is that you have to keep eating it. I made a bunch of brown rice a couple of days ago so tonight I reheat it with lots of new vegetables. I made weird mustard sauce for Tuesdays Mongolian pork chop so tonight it is the sauce for our salmon. I bought a stalk of Brussels sprouts last week so we have to keep having them as our green veg. Dinner tonight is pretty good. The weird mustard sauce goes better with salmon than with Mongolian pork chops.

Salmon with augmented brown rice and Brussels sprouts