So I know I don’t have a fancy, magazine-worthy, photo of it (because it went directly from making-to feeding the hungry, hungry boys!), but…
Sesame Ginger Orange Roughy (I used light/low sodium soy sauce, and 2 tsp of sugar instead of the Splenda in the recipe, and marinated the fish first, instead of just directly cooking it) (I always keep some frozen, prepackaged fish fillets on hand, so it wasn’t super fresh, beautiful fish, although it tasted like it was) (also, we didn’t consume all the sauce/marinade, so you could totally get away with using half the soy it calls for)
a fried rice that I threw together:
2 cups cooled cooked brown rice
Trader Joe’s Organic Virgin Coconut Oil (I have no clue how much I used - maybe like 3 or 4 TBSP?) (this coconut oil is the best! slight coconutty taste! fantastic price!)
2 or 3 cloves garlic
1/2 C chopped scallions
veggies (I honestly used the boys’ leftover cooked frozen mixed veggies for this - carrots/peas/corn/green beans is their fav) (Oh, and we like Steamfresh best, although today’s was Green Giant Steamers, and the smaller pieces worked well w/ the rice) (Also, again, I have no idea how much of this I threw in - maybe a cup?)
Get the skillet nice and hot! and then add the coconut oil. Once hot, add the garlic and scallions and get them a’cookin’. When fragrant, add the rice and brown while stirring, taking care not to scorch, and adding additional oil if/as needed. Clear some space on the bottom of the pan, add more oil if needed, and scramble both eggs. Mix everything together and add the veggies. Add salt to taste (unless you desire none). Cook until heated through or until rice is as browned as you like it, or you know…cook until you don’t want it cook anymore :)
It was Delishis! (FLAVOR FLAV!) The slight coconutty taste was such a perfect accompaniment to the saltiness of the fish.
Moms, take note: this was one of the few meals I’ve found 1) that the boys will eat fish in, 2) that they MMM’ed their way through, and 3) that P and I enjoyed SO MUCH as well!
Also, my intention was to start the meal off with a salad. I die over the quad packs of heirloom lettuce that my Pick N Save sells (brand?) with viniagrette of the Persian lime extra virgin olive oil and cranberry pear white balsamic vinegar from Oro di Oliva. BUT - time didn’t permit :(