Cooking Light…in the Summer’s Heat…

July 11th, 2010

For the record, I am having a wonderful summer. I love my job! I love being back in DC! I love seeing Juan almost every day! having time to cook! hanging out with friend! reading for fun! oh, the list goes on and on…

however, last week it was brutally hot… now, having grown up in NC, I do know a thing or two about being hot but… it was oppressive…especially when there is no AC on the metro (I have about a 45 minute ride)… I did not want to cook at all… but my sister was coming up and I promised dinner… ugh!

Resa pulled through with a number of suggestions from Cooking Light that were fresh, delicious and light… perfect for the summer heat!

We made Grilled Chicken with Cucumber- Melon Salsa and Chocolate-Amaretti Peaches for dessert. The salsa was amazing. The melons were so ripe that it was unnecessary to add any agave nectar. The peaches did not disappoint- it was a perfect dessert.  I only used about a tablespoon of butter and we found them to still be delicious!  Overall, a very refreshing dinner!

Edible Flowers & why I’m not allowed to go to Whole Foods alone…

July 5th, 2010

I went into Whole Foods to buy edible flowers…

which I had been searching for tirelessly in the DC area for weeks as part of the third match of our Tasty (Kitchen) Tennis game… edible flowers for breakfast… in fact, I scared the poor guy at the Whole Foods when I called to ask for edible flowers…

Produce Guy: Yes, we have edible flowers
Ginny (in disbelief): Really? No, you can’t!
Produce Guy: Yes, we do
Ginny (in a really excited voice!): Oh, that is wonderful! I’m so excited! I’ve been calling everyone! You really have some?

so, I got off the phone and drove over to Whole Foods… I grabbed three containers of flowers and then thought… oh, I’ll look around… that is where the trouble started… ooo… cute little quail eggs… oh, a sample of white fish? of course…. delicious…. only $9.99 a pound… I’ll take a pound… dried gooseberries? I wonder if they are like the jam…

Juan: Hey! What is up?
Ginny: Never let me go to Whole Foods alone. I spent way too much but I do have pretty little flowers and some quail eggs… plus I’m going to make us some yummy fish…

The fish was quite yummy. There were Marigolds in the flower containers, which have a slight peppery taste. I wanted to keep the dish simple to really bring out the flavor of the fish and flowers. I just used a little lime juice and ginger. A delicious combination and worth every penny!

Ginny’s Marigold and Ginger White Fish

1 2 in piece of ginger, chopped
6 marigold heads, chopped
2 tablespoon olive oil
1 pound whitefish (I forgot the name of the fish- started with a T but was not tilapia- you want something with a mild flavor. I liked this one because it was mild but a little fatty so it was very moist when cooked)
salt and pepper to taste
2 tablespoons lime juice

1. Heat the olive oil in a pan with the ginger over medium heat until the olive oil begins the sizzle.
2. Sprinkle the fish with salt and pepper and place in the frying pan.
3. Cook on both sides for 4-5 minutes each.
4. For the last minute, sprinkle with lime juice and the marigolds.

P.S. For more flower ideas, stay tuned for the third round of Tasty (Kitchen) Tennis.

Happy 4th! Berry Pavlova!

July 4th, 2010

Happy 4th of July! I hope everyone is having a wonderful holiday! Juan and I had a cook out with some friends last night- burgers, amazing mac & cheese, caprese quinoa salad, and a berry pavlova for dessert! It was a really fun evening! Excuse me- leftover mac & cheese is calling me… Happy holiday!