What I Made: June 8, 2012

I was a cooking fool on Friday.  

I'd like to stress the "fool" part.

I slightly overdid it and then was out of commission for the weekend.  The good news is that I was back to cooking on Monday and I have a lot of delicious pictures for your consideration.

For breakfast, I went with Pistachio-Chai Muffins from Cooking Light.

© You Want Me to Cook?
Pistachio-Chai Muffins

I have to admit, I'm more of a sweet breakfast muffin kind of gal, but my opinion isn't the only one that counts.  My husband took well over half a batch to work.  He returned with empty containers and said they got a big thumbs up.

Broiled Tilapia with Thai Coconut-Curry Sauce

Recipe modified by You Want Me to Cook? – March 16, 2011

For a commentary-free and printer-friendly version of it, please click here.

Broiled Tilapia with Thai Coconut-Curry Sauce recipe originally published by Cooking Light on Wednesday, February 11, 2009 via e-mail

Not too long ago, I bought a ridiculous amount of tilapia.  It was a great deal (on top of the usual inexpensive price of tilapia) and I couldn’t resist.  Of course, now I had a ridiculous amount of tilapia to cook.  I originally couldn’t decide if I wanted to make this dish or not.  On one hand, it has a bunch of my favorite things: red peppers, curry, coconut milk and basmati rice.  On another hand, the fish is broiled and I’ve only experienced disaster with broiling fish.  It always ends up too dry.  On yet another hand, it is a full meal at around 500 calories.

What to do… oh, what to do.

In the end, my desire to eat low-fat curry and use up some of my tilapia won out.

© You Want Me to Cook?
Broiled Tilapia with Thai Coconut-Curry Sauce

My tilapia is swimming in the sauce and I SWEAR that it is the serving size given by Cooking Light.  I believe my nephew said, “WTH – Heck?”  (Yes, he added an additional “Heck” on to the “What the Heck”.  Cut him some slack – he’s only 10.)   

So floating fish aside, I wanted to eat it immediately.  It was bright, had a lot of texture and it smelled fantastic!

© Cooking Light

Brazilian Fish Stew

Recipe modified by Gretchen Wilson – October 26, 2010

For a commentary-free and printer-friendly version of it, please click here.

Recipe originally published on AllRecipes.com Daily Dish e-zine.

There’s nothing better in fall than a hearty soup or stew in the fall.  I had been looking for a fish soup for a while, specifically one that had more than a simple broth base.  Not a big fan of those – it tastes like fish water to me.  This recipe appealed to me because it had coconut and tomato base.  If you’ve never cooked with coconut milk, you’re really missing something.  I know it looks a little on the “icky” side, but it is a rich broth that really enhances the flavor

My finished product:

Picture published with recipe: © Taste of Home

The picture from AllRecipes wasn’t professionally taken (visitors can submit their own pictures of dishes that they make) so it is a little fuzzy looking.  From what I can tell, it looks about the same, although their picture looks a little creamier than mine, but that’s probably because one of the ingredient changes I made.  I don’t know if that makes a difference or not, because the one I made tasted delicious.