Lime Butter Garlic Tilapia

Let's start this off with a picture.

Hubby and I have recently decided to add more fish to our diet. We previously ate zero fish and are going up to at least one fish meal per week.  I was a scaredy cat at first and only bought frozen prepared fish,  but decided to confront my fish-fear and buy fresh fish.

I made a meal tonight which was absolutely beautiful and delicious. Here is the recipe.

More Original Social Networking

We went to Rob and Cindy's place last weekend for another fondue party.  We started it all with the dessert fondue party we had on new years and they decided to step it up a notch and do a meat fondue.

And so, we arrived, and the table was beautifully set up with beef, pork, shrimp, chicken, veggies, fresh bread, cheese dip, and batter.  There were also sauces:  shwarma, sweet thai chili,  death from above, barbecue, buttery buffalo, and shrimp sauce.

Then, the oil was brought out and the dunking began.

Tempura battered chicken with thai sauce was my favourite. My husband and Rob enjoyed tempura shrimp. I couldn't have it because shrimp makes me physically sick (even though it's delicious)

The one thing that Rob and Cindy and I really enjoyed, though?

Tempura fried broccoli or cauliflower, dipped in cheese.  Fuck yeah.

After dinner, Rob and Alex and I enjoyed a glass of port that Rob made. Chocolate raspberry port. Fuck yeah, again.

Beautiful Vegetables

In recent weeks, my knitting group and I have moved our venue from Panera to Whole Foods.  They have a pretty decent buffet style area, as well as a custom fresh pasta or slice of pizza area.  Anyway, this is not why I post.  I just love walking through their produce section. The colours are so beautiful and the arrangement is lovely.

I took a picture last night of the carrots (arranged in a towering circle) and the rainbow myriad of peppers.

It's only natural I made this

Well, last weekend was Thanksgiving and there were very few leftovers... only turkey, really, and not a whole hell of a lot of it.  We had a full second Thanksgiving dinner with our neighbours across the street and to ensure we had enough food, I made more baby fingerling potatoes and boiled and pan fried a batch of chedder broccoli perogies.

And so, with full bellies, we slept well, but in the morning I found myself with a turkey carcass and a logical idea.

What else could I do? I boiled the bitch and made a fantastic soup.

Ingredients:

Stock:

1 Thanskgiving turkey carcass with meat still on it
8 (I think I used around 8) litres of water. (I filled half my huge soup pot with water)
salt, pepper, dried sage, thyme (to taste)
1 cube chicken stock
1 cube veggie stock
1 turnip, peeled and quartered
2 small onions, peeled and quarters
2 stalks celery broken in half

Soup content

1 cup long grain and wild rice mixture (uncooked)
1/2 cup barley
1 quart baby fingerling potatoes (or as much as you want in the soup) cut into medallions
2 carrots, chopped
1 large stalk celery, chopped
Any other veggies, really. Just chop them up and throw them in. Green beans, cauliflower, peas, corn, zucchini, whatever you fancy. The more you add, the healthier it gets. Aim for solid, firm veggies that would hold up well in a soup.

Directions:

Throw all the stock ingredients into the pot and bring it to a boil.  Lower the heat to medium and allow it to simmer for three hours.
Remove everything except the stock and add the rice and barley for 45 minutes
Add the potato medallions and all your other veggies
Strip the meat off of the turkey carcass, being careful not to strip off any bones, and add it to the soup.
Allow to simmer for another hour
Taste the broth, and taste a bit of  salt or other spices if you feel it's too bland.

Enjoy a nice hot bowl of thanksgiving turkey and wild rice soup.