Archive for februar 17th, 2010

feb 17 2010

It’s all about balance

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I believe in a diet where I do not forbid myself any kind of food. If I feel like a hamburger on a Tuesday, I’ll make a hamburger, but then maybe have soup or a salad on Wednesday. A voice in my head – or was it my stomach – convinced me to make spaghetti and meatballs last night, and the same voice made me melt some butter, soften half a clove of garlic in it, then pour the cooked pasta into the garlic-butter heaven and coat the pasta with it. As if that wasn’t enough, I added a small mountain of cheese on top. And I didn’t feel guilty one second whilst eating, only happy. Because today, I first took a 2 hour walk with my walking buddy Caesar, and then came home and invented a new kind of tomato-based fish casserole with pollock and black olives. I accidently dropped half a teaspoon of dried tarragon into it along with basil and thyme. I would never think of adding tarragon but it brought out the sweetness from the carrots and tomatoes wonderfully and gave a dish a special and nice flavour. It’s a stayer!

I added red lentils to the potatoes for some extra fiber, and the potato-lentil mash turned out nicely. It too got an extra clove of garlic, I must be on some garlic craving frenzy.

A quick list of ingredients and how-to’s for the pollock/saithe tomato casserole:

  • Fry two chopped medium onions,  along with two small, diced carrots in some rapeseed oi. Add 1-2 minced clove of garlic (I used one whole chinese garlic bulb) and fry gently until fragrant.
  • Add 2 cans of whole tomatoes.
  • Add  a pinch each of the following: dried basil, oregano, marjoram, tarragon and thyme. Then add a pinch of dried red chili flakes,  a teaspoon of sugar and a pinch of salt or celery salt. You’ll add more salt later through olives, so don’t salt as much as you normally do.Let simmer without a lid for 20 minutes.
  • Add the fish, either fresh or frozen. I used frozen, and let it thaw in the tomato juices. I let the casserole simmer at a slight boil for an hour all together, until the sauce had thickened slightly and the fish was cooked through.
  • About 10 minutes before you’re done add a handful of olives, and check seasoning for taste.
  • Lentil – potato mash: Cook potatoes with red split lentils and a clove of garlic in unsalted water. When the potatoes are cooked through, the lentils are too. Pour off the water, add a tablespoon of butter or oil, and enough milk or cream to give the mash the wanted consistency. Season with freshly ground black pepper and grated nutmeg, and salt. Divine!

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