And the winning streak continues!
Tonight we had baked, breaded honey mustard cod with fresh green beans and sweet potatoes. A colorful plate, it was a delicious meal cultivated from my brain with the use of not a single recipe!
The fish was “washed” with a honey mustard horseradish sauce (honey, yellow mustard, horseradish and Dijon mixed to taste) then breaded (bread crumbs mixed with sesame seeds and ground mustard) and baked in the oven for 12 minutes at 425 degrees.
The green beans were cut and boiled with two pads of bacon grease and a little salt and pepper.
The sweet potatoes were boiled and mashed with a little butter, nutmeg, cinnamon, a pinch of salt substitute and about a half cup of zero calorie brown sugar sweetener. If you ask me, and since you’re reading my blog you did, the sweet potatoes could have used some mini-marshmallows, too, but we didn’t have any!
I told the hubs, it’s obviously true that my cooking is better when I’m more focused (read: less stressed) because I can really pay attention to what I’m doing and be in.the.moment. with the meal I’m making.
The next thing I need to master is plating. As our new plates are approximately the size of small UFOs, it’s sometimes difficult to plate something nicely :).
Tomorrow we’re having a leftover meal that is not so exciting. Spaghetti sauce mixed with baby portabella mushrooms and poured over our left over noodles and served up with our left over french bread. Should be tasty though not very gourmet.