One of the things that this chef is doing is trying to cut down on his tonnage. In light of this I’ve been out playing basketball and feeling a bit better if not feeling a bit trimmer, yet. But one thing I’ve also been trying is more ‘healthy options’ especially in the morning. Today’s post is not so much a ‘recipe’ but a ‘something to try’. But I’ll try and write it as a recipe…
Here’s what you’ll need:
2 cups cottage cheese
1 cup blueberries
1 teaspoon honey
Combine the ingredients in a nice breakfast bowl and refuse to share it with anyone!
I got a very good price on some Pollock fillets so I decided to steam them up yesterday. I often use a bamboo steamer rack with my wk to steam fish fillets because if feel that the natural materials add to the cooking experience, even though that sounds way too ‘hippie’. To prevent the fillets from sticking, I use romaine lettuce leaves. Place the leaves over the bamboo slats and then place the fillets on the leaves, yeah its kind of ‘hippie’ sounding.
Here’s that you’ll need:
Romaine lettuce leaves
Duck Walk White wine
For the homemade tartar sauce:
1 cup mayo
2 tablespoonsIndiapickle relish
1 tablespoon minced red onion
1 tablespoon lemon juice
As mentioned above, place the fillets in the bamboo rack. Put ½ cup water ½ cup wine, and lemon slice into the wok. Then place the bamboo rack into the wok and slowly steam the fillets.
In a medium bowl, combine the mayo, relish, onion, and lemon juice. Mix this thoroughly and sever along side the fish.