Trout: Stuffed and Baked with Broccoli

Grilled fish is one of those things that just says "Hey - It's summer time. Live it up." Trout especially reminds me of warm days cruising down the White River in Arkansas catching fish left and right in a canoe with my family. I was never really much for fishing. My dad tried to instill a love for fishing in me from an early age but it never quite caught on. Even now I can't sit still for long periods of time if I'm not DOING something - reading, surfing the internet, knitting...anything. No one ever suggested I bring a book to fishing, so naturally, I hated it and found it excruciatingly boring. I mean really... you expect to take a kid to a lake and have them sit there for hours while they wait for something to bite at the wiggly worm on the hook? Unlikely.

To this day I still don't enjoy fishing...most of the time. But trout fishing holds a special place in my heart. I like how the water is clear and quick and cold and rushing past your canoe carrying you along. I like how the fish bite all the time and you can catch more than you can eat. I like the sun and the family and always being on the move. Not to mention trout tastes quite good. Luckiy for the trout, I don't go fishing. Unluckily, they sell trout at the supermarket sometimes. I had trout on my shopping list when Aj did the grocery shopping, and since "trout" is both singular and plural he wasn't sure whether to get one...or two...or five? And he just got one. Which is obviously not enough for two people. Especially when it's as good as this trout was.


So today after I got back from the gym and planted my strawberries in my new topsy-turvy strawberry planter.... I decided to cook trout for lunch. Trout for One. Trout for Me. Yum! The whole thing came out QUITE delicious and I thought I would share the love with you fine folk.

So without further ado...

Baked Stuffed Trout with Broccoli for One

• 1 Trout
• 5-6 Green Onions/Scallions, chopped into small pieces
  
• 1/4 C. Italian breadcrumbs
• 1 Tsp. dried or fresh garlic (I used sliced dried)
• 1 Tbsp. butter
  
• 1 Head of broccoli, cut into florets
  
• Salt
• Olive oil

1. The trout should be gutted. Make sure you rinse off the whole thing in warm water, even if it was gutted at the supermarket. You want the trout to have a fresh, light taste.
2. Smear the inside of the trout with butter.
   
3. Combine the scallions, breadcrumbs, and garlic and mix well. Stuff liberally into the trout.
4. Put the trout into a bread loaf pan and surround with broccoli.
5. Sprinkle liberally with salt and drizzle lightly with olive oil
6. Bake at 350°F for 15 minutes. Lightly cover with tin foil and bake at 375°F for 10-15 minutes. Fish is ready when it flakes and can be easily removed from the bone with a fork. If your fish is frozen at the start it might take longer to bake.

Buffalo Chicken Salad

So the time has come (the walrus said) to go back to eating healthier. I've been carried away these past few months with things that are just not good for me. Casseroles and pastas with heavy cream and loads of cheese, loads of oils and butters too. Until a week ago I hadn't even been to the gym in 5 months! That's pretty bad. And I'm not typically one to call myself fat or be down on my eating choices but my clothes are getting a lot tighter and I could use the health-boost of eating right.

That being said I've got myself on a 5 meal a day routine. You're laughing I know BUT I think most of our problems come from eating 1) the wrong foods 2) too much of the wrong foods 3) too often. I always snack. Always munching on something or other. I think as a culture we can get to a fine line between boredom and hunger, which is just twisted. SO I've got myself eating breakfast, a snack, lunch, a snack, and dinner. And I think that's just fine.

One of the foods I came up with for my lunches is a buffalo chicken salad. I haven't seen a buffalo chicken salad that isn't fried and drenched in bleu cheese dressing ...which is disturbing. So I made my own version. It's pretty tasty and not too spicy for my sensibilities. Easy to pack in the morning. Easy to eat. Healthy.


But before I give you the recipe I'd like to post a few other recipes that I made today that I discovered on this amazing new website that my cousin sent me called foodgawker- Their tagline is "Feed your eyes" and for anyone who loves beautiful photos of delicious food, prepare to be overwhelmed and in love! This website completed my life (OK so maybe that's a little dramatic, but it definitely is awesome.)

Here's what I made today:

• Asian Glazed Drumsticks - This recipe was great! The cook time was longer than it said but I think that's because I used a dutch oven instead of a large saucepan. Chicken was nicely spicy and really flavorful. You've gotta have rice with this!
• Chocolate Pudding Cookies with Mini Robin's Eggs - I know I just said I was on a diet but I just fell in love with these when I saw them - and when Aj asked me to get some "keebler knockoffs of girl scout cookies" at the grocery store I thought "I can do better than that." and decided to make these. I ate two of them and boy are they YUMMY! Tell you what though, there is no "Chopping" those hard-shelled robin's eggs...more like smashing with the flat of your knife. You don't know how many of those little punks rolled onto the floor as I tried to chop them up.
• Pineapple Bliss Cupcakes - Mostly I just thought it was amazing that you could mix a can of pineapple and a box of cake mix and it turns into delicious muffins. Awesome. These are SO good. I didn't use any frosting. Just ate them straight. Best part? Low in calories and fat with no frosting! YUMMMMM.

I also made a fresh batch of Pico de Gallo and grabbed some Crystal Light Lemonade mix at the grocery and put some limes and mildly crushed mint into my cup....Amazing.

Well without further ado...
Buffalo Chicken Salad

• 1 Rotisserie chicken, skin removed and meat chopped/shredded
• 1/4 C. diced red onion
• 1 C. diced celery stalks
• 1 Tsp. garlic powder
• 1/4 Tsp. Paprika
• 1/4 C. Frank's Red Hot sauce
• 2-4 Tbsp. mayo depending on tastes
• Leafy lettuce and romaine lettuce, torn into edible size pieces
  

1. Mix the first 7 ingredients
2. Top the lettuce mixture with 1/2 cup of chicken mixture.
   

Spring and Pico de Gallo

Spring is technically here, but it is just starting to feel like it. Only a few days after spring officially began we got a few inches of snow. Thanks, New England! But it's finally starting to warm up and I'm totally in the Spring Mood. Cleaning, cooking, feeling more alive and active!

When I went grocery shopping this week I made sure to do it early in the morning - the later you wait the more packed the grocery store is (no matter if it's Tuesday or Friday...) and I hate the jostle of carts and the absolute ineptitude with which people park their carts and asses in the middle of the aisle while they look at cream cheese varieties and granola bars. Since grocery shopping can be a severe stress on my life (mostly due to the magnitude of people who shop at the same grocery store I do) I have been making a list of exactly what I need for a week of recipes. That, of course, cuts out impulse buying and makes my shopping much cheaper, but it also makes it so much faster and easier.


On my grocery list were ingredients for Pico de Gallo, something my dad used to make when spring and summer started coming around. If you asked me to define fresh with food, this would be my answer. The tang of cilantro, the crunch of onions and the soft fresh tomatoes just scream YAY in your mouth. Paired with tortilla chips (baked tostitos anyone?) or couscous you get a real treat you can use in tons of ways.

There are a lot of recipes for Pico out there, but the one I swear by is so simple it hurts. Next time you're in the mood for something fresh and healthy, go for this!

Papa's Pico

• 4 Roma tomatoes
• 1/2 Bunch cilantro
• 3/4 Small red onion
• 1 Small jalapeno pepper
• Salt to taste

1. Cut the tomatoes into thirds and remove the seeds/innards. Cut the tomatoes by hand into small chunks (I promise it's better to cut this stuff by hand).
2. Dice the red onion.
3. Finely chop the cilantro leaves (not stems.)
   
4. PUT ON GLOVES and cut and de-seed the Jalapeno. If you do this with your hands they will burn for hours. So don't.
5. Mix all the ingredients together and salt to taste (I like salt so I add a lot of sea salt).

Enjoy!

Cheeses and What I Know About Them

There are few things in life that can make even the worst day a little better. Cheese happens to be one of them. Cheese can change your everyday foods - and almost always for the better. There is a reason that there is such thing as a "Cheese plate" and a "Cheese and Wine tasting". Cheese is fabulous. Of course, if you're lactose intolerant...well... I'm sorry. Funny story. Did you know many lactose intolerant people BECOME lactose intolerant in their adult life because they eat too much dairy? That's the world's way of saying LISTEN ... I know cheese is FUCKING DELICIOUS but chill out and don't eat so much.

So here is the little bit I know about cheese at this point in my life and career as a home cook. I hope these descriptions help you make wise cheese decisions when faced with an array of cheeses you can't even pronounce.


Gruyere: (Prounounced GROO-YAIR). Origin: 1795–1805; after Gruyère district in Switzerland where the cheese is made. This cheese is a new discovery for me. A recipe from my new-used Yankee cookbook called for it...and I try to trust recipes when they name particular cheeses. This cheese has a deliciously mild and milky taste. It's a harder cheese. It's absolutely perfect with wheat thins, and would go great next to grapes or possibly apples. Sprinkled on top of a baked casserole or quiche it becomes richly flavorful. A revelation for me...cheese wise.

Creme Fraiche: (Prounounced: KREM FRESH) Origin: French for "fresh cream." I was supposed to get Fontina cheese for one of my recipes and for whatever reason I was just like "Oh. Yeah. Creme Fraiche, Totally... that's what I need." Turns out...it wasn't. But it was an AWESOME mistake. This cheese is still in its fresh, squishy creamy form. It makes any dish you might normally add milk into...well, delicious! Creamy pasta sauces, mashed potatoes, even sugared with a little strawberry on a bagel? Sure why not!

Gouda: (Pronounced: GOO-DUH) Origin: Named after Gouda, a city in the North East of the Netherlands, where it originated. I must be honest: I've only ever had Smoked Gouda. So perhaps my judgement is a little skewed. Smoked Gouda, at least, is a rich cheese. It's mildly soft, similar to Gruyere, and pairs really well with crackers. I imagine, in its regular form, it would pair extremely well with fruits as well. But I'm not sure what else I'd use it in. This website suggests using an aged Gouda in Mac & Cheese, scalloped potatoes or on a pizza. Come to think of it I've definitely seen a lot of Gouda Mac & Cheese recipes. Perhaps worth a try?

Romano & Parmesan: (Pronounced: ROH-MAH-NO and PARM-UH-ZAHN (not PARM-EH-JAHN) Origins: Romano - Roman, Parmesan - from Parma, Italy. Both are dry Italian cheeses with strong flavors. Romano is made with sheep's milk, and Parmesan is made from skim cow's milk. Both are absolutely perfect in cheese sauces or with pastas or sprinkled on salads. Everyone is familiar with Parmesan cheese, but give its friend Romano a try next time you're doing an Italian dish.

Cheddar: (Pronounced: CHED-ER) Origin: 1655–65; named after Cheddar, village in Somersetshire, England, where it was first made. You're thinking "Oh. Cool. Cheddar, I totally know Cheddar." But do you? There are so many different varieties of Cheddar! Go to your basic cheese aisle in any grocery store. There's Mild, Sharp, Extra Sharp, White... Where do you start? Which one is the best? What if your recipe just wants CHEDDAR and doesn't specify what kind!? Oh God! Well, take it from me. MOST Cheddar cheeses are totally delicious and you really can't go wrong. The only one I take exception to is mild Cheddar. I don't like it. It seems to try to have the flavor of a full Cheddar, but fails miserably and just ends up halfway there and milky. Bleh. My genuinely favorite cheddar is made by Cabot and is Seriously Sharp White Cheddar. I have to warn you this is a STRONG cheese. But it makes an amazing topping for spaghetti, or a delicious grilled cheese between hearty wheat slices. It's great on crackers, or even in cubes by itself! This cheese can sucker punch just about any other cheese in a fight. Oh yeah.

Havarti: (Pronounced: HUH-VAR-TEE) Origin: 1957-62; < Havarthigard, farm in Denmark. Havarti is a cow's milk cheese. It's a mid-range cheese. Not too mild, not too strong. It is my number one "Cracker cheese". You can get all kinds of variants of this cheese. Dill is my favorite, but the garlic variant is good too and I'm sure there's others that are delicious. This cheese is also a sandwich cheese, so you can get it at your deli. Put cubes of this in piping hot tomato soup, or in a grilled panini-style sandwich. Or just eat it on crackers for breakfast, lunch and dinner.

Chèvre: (Pronounced: CHEV-RUH) Origin: from French chèvre meaning goat. This is a really broad term and it is essentially any cheese made from goat's milk. HOLY EW you think? No way! This stuff is SO delicious you can barely stop eating it even though you know you've had like...5 servings. This cheese is super soft and goes well with almost any flavor. It's mild and creamy. My best experience with Chèvre is a blueberry variant on Triscuits. I am not sure how else to use Chèvre, but aside from telling me how it's healthier than cow cheese with fewer calories (awesome), this website suggests using it in place of sour cream on your baked potato (ok!) or in lasagna.

Cream Cheese: (Pronounced: Do your best) Origin: Probably France or England since those have the earliest references..but no one knows for sure as far as I gather. Everyone knows cream cheese. Everyone loves it. Everyone sits puts way more than 2 tbsp on their bagels. Try this, though: mix it in mashed potatoes, smother a baguette and toast it with some chives, mix it with marshmallow fluff and eat it with strawberries! The possibilities with cream cheese are endless. And it's delicious. 'Nuff said.

American Cheese: Origin: AMERICA! So the sad part is that American Cheese is not even, by FDA standards, real cheese. BUT when its creamy processed goodness is overflowing from your grilled cheese and turkey in the skillet, or dripping down the sides of your juicy AMERICAN burger...you just think to your self...My country tis of thee...Sweet land of American Cheese...of thee I sing! Then you know it's alright.

Brie: (Pronounced: BREE) Origin: France, from Brie. Brie is a soft cheese a little bit like cream cheese except richer in flavor and matured, so that it doesn't need to be eaten fresh like cream cheese does. It's famous for being paired with wines and fruits (hey, nothing wrong with that!) but works in more or less the same way cream cheese might work. Spread it on anything. Toast it. Make fondue. Yum. Just don't try to make cheesecake with it...I don't think that would turn out too well for anyone (especially not your test subjects).

Well that's MOST of my world of cheese at this point. There is still a lot to learn, and believe me, I'm pursuing with reckless abandon.

As an interesting sidenote: Google Cheese in Google Images and 70% of the photos are Mac & Cheese.