Yup… from last weeks post, you’re probably thinking this is a big step down. I was inspired by game, balanced cooking, Swedish and French cooking. I was and still am, but I want to be honest about this journey as well. Which means being honest about time and about the things I’m learning to balance.
I’m learning to have a new relationship with food. I’m starting to feel inspired by it in new ways, and I’m even enjoying cooking it. But that doesn’t mean that some days when it’s my turn to cook and a phone call got rescheduled, and I’m tired or whatever… that less fresh, less nuanced, or less impressive options don’t make it to the plate. They do.
But like everything else I’m doing here I’m trying to be intentional about what I’m thawing, reheating, and slapping together. One of our favorites in this department I made last week…. fish with a quinoa salad.
Both from the freezer.
The quinoa salad came with some really nice spice level and seasoning… but I made sure to add a pinch of salt and some red pepper flakes. I also cut up a red pepper and avocado to add a little more freshness and texture. Honestly, it was great. And easy.
Fish I seasoned lightly before baking, again when it came out. And I squeezed some fresh lime over the whole plate before putting it out. Satisfying, reasonably healthy and balanced, quick, and thoughtful.
Consider this your reminder that good food can come from the freezer, there are easy ways to elevate a dish, and you don’t need to sacrifice taste or health for quick. And lastly that cooking and putting out perfect pretty meals and the pressure that we sometimes put on our selves to make everything fresh etc…. isn’t doing anyone any favors. So consider this permission to get some frozen stuff and go wild.
Coffee & Conundrums 