Monday, May 25, 2009

A Smorgasbord!

For those of you who aren't familiar with that word, it means an extensive array or variety according to My husband had to work tonight, so I decided that I would make foods that he would never eat. I wanted to focus on making things that incorporated dill. I have a nice, big dill plant that was waiting for a haircut out in my garden.

So, what does my husband not like? Fish, sweet potatoes and raw tomatoes. Harumph! I shake my fist at him. What a combination huh? I must be ill because I am craving vegetables. Crisp, raw, tasty vegetables. Hence the sweet potatoes and tomatoes. Not that I need an excuse to eat tomatoes. They are my favorite food after all. See what I mean about the smorgasbord? I incorporated a variety of foods.

I took some recipes that I found on the net and adapted them for myself. Off to the grocery store I went. I found a beautiful halibut fillet that was 1/3 pound. Perfect serving size for one! What goes good with baked fish? Lemon and dill of course. I needed a lemon. My tomatoes needed company, so I picked up a cucumber and a red onion. What for? To make a salad of course! Not the lettuce type of salad though. You will soon see what I mean. Finally, a nice, ripe sweet potato was in store to make oven-baked sweet potato fries.

Hungry yet?

So without further ado, here is my delicious, tasty and also pretty meal:
Now I know you are hungry.

Since I adapted these recipes from the interwebs, I am going to claim them as my own. These are all very easy to make and take minimal groceries. Here is the breakdown of what everything at the store cost:

$.68 for the cucumber
$.58 for the lemon
$1.50 for the sweet potato
$3.31 for the halibut fillet
$3.29 for the pint of grape tomatoes
$.29 for the red onion

Grand total: $9.65

Now, if you usually keep these things on hand, your total will be slightly less. Or, if you happen to have a bazillion tomato plants growing (like I do), the tomatoes will not cost a penny at some point.

Have at it folks. This was a delicious dinner, and judging by the ingredients, you can tell it is also very healthy. Tons of vitamins and minerals and fiber. Plus, you are eating foods of all colors, so it's visually pretty too!

Baked Halibut
from: Pachey

Halibut fillet (I used one that was about 5 oz)
2 slices of lemon
3 sprigs of fresh dill

1. Spray a pan with nonstick cooking spray.
2. Place the fish in the pan, cover with the dill and then the lemon slices. Cover the pan with foil.
3. Bake at 400 degrees for 15-20 minutes or until the fish is flaky.
4. Remove the lemon and dill before eating.

Oven-Baked Sweet Potato Fries
from: Pachey

1 medium sweet potato
1 tablespoon canola oil
salt and pepper to taste
1. Wash the sweet potato well and dry thoroughly. Don't peel it! Trust me, leave the peel on!

2. Cut the ends off the sweet potato. Cut the sweet potato in half. Cut the halves in half. Then, finally, cut THOSE in half. You will end up with eight fries.

3. Place the fries on a baking sheet. Drizzle the fries with the canola oil. Toss the fries until they are coated well with the oil. Sprinkle with salt and pepper.

4. Bake at 400 degrees for 30 minutes. No need to turn them. They will get crispy.

Tomato, Cucumber and Red Onion Salad with Dill
from: Pachey

1 large cucumber, halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon Splenda
1 teaspoon salt
pint of grape tomatoes, halved
2/3 cup chopped red onion
1/2 cup chopped fresh dill
2 tablesoons olive oil
fresh ground pepper to taste

1. In a bowl, mix together the cucumber, vinegar, Splenda and salt. Let stand on counter for an hour, stirring to coat occasionally.

2. Add the remaining ingredients. Season with pepper. Stir well and serve.