I have always had a hard time coming up with a resolution at
New Year’s. I think it is because I live
my life pretty consistently and true to my nature. But this year was different. I've felt like this before in years
passed; just not timed with a calendar new
year. It was dairy and a definitive
moment when I would cut it out of my diet. I've cut one other thing out for a period of time and that was caffeine. Well, this New Year’s timing has me thinking
about what in my life could change and would make me feel better. And I got a very clear answer: meat. I’m so excited to announce my new year’s
resolution is to eat less meat. I won’t go into the reasons among meat mass
production, environmental degradation, human nutrition, environmental and
social responsibilities, and ME.
Eating less meat tonight meant a salad with steamed
asparagus and hearts of romaine, steamed clams, baked haddock, and sweet potato
corn fritters. Eating less meat doesn't mean I’ll load up on fish. Look forward
to hearing more about tofu, beans and other ways of cooking with protein but
without the meat. I realized, however, the haddock recipe was worth blogging as soon
as I put that first soft, flaky, warm, buttery, bit in my mouth.
Baked Haddock serves 3 as protein portion
INGREDIENTS
1 lb. wild caught haddock
1 ½ T. butter, melted
1 tsp. lemon juice
1 clove of garlic, crushed
Paprika, parsley, salt and pepper
1 T. pecorino romano grated cheese
Instructions for meal
creation:
1 –Drizzle oil on the
bottom of a baking dish that will fit your fish. Preheat oven to 350°.
2 – With 2 filets, cut
each into about 3 inch wide steaks.
3 – Dip in milk and then
pat dry.
4 – Lay flat in baking
dish.
5–Make butter mixture
combining melted butter, lemon and garlic.
Stir well. Brush onto fish.
6 – Sprinkle all of the
seasons, very lightly just dispersing a pinch of each steak.
7- Sprinkle cheese evenly.
8 – Bake for 25-35
minutes. Raise heat to 375° after 20
minutes.
9 – Serve and enjoy.
Serve this Haddock dish with…
Sweet Potato Corn Fritters serves
4-6
INGREDIENTS
2 sweet potatoes, cooked,
mashed ¼
c. shredded cheddar (optional)
3 scallions, chopped ¾
c. breadcrumbs
1 c. corn Vegetable
oil for frying
3 T. corn meal
1 egg, beaten
1/3 c. grating cheese
½ t. paprika
Salt and pepper
Instructions for meal creation:
1 –Combine all ingredients in the first column. Mix well.
2 – Make patties with about 2 Tablespoons of mixture each.
3 – Chill patties in refrigerator for 15 minutes. (This is a key step to encourage the patties to stay together while frying.)
4 – After chilling, roll patties in breadcrumbs, covering all sides.
5–Heat oil.
6 – Fry patties in hot oil for about two minutes on each side, until lightly golden.
7- Line a plate with paper towels and transfer cooked patties unto plate to absorb some of the oil.
8 – Serve and enjoy.
