Fish parmesan (foreground), and French green beans with almonds

Fish parmesan (foreground), and French green beans with almonds

The fish and the vegetables can be good for 3 meals (or 2-3 people).  The fish is definitely plenty enough for 3 meals; but it could be a stretch for the vegetables on the third meal.

Lighting a couple of tea light candles is recommended to counteract all that garlicky aroma!

French green beans

  • 6 oz fresh French green beans
  • 1 oz almonds, slivered and toasted
  • 1 T freeze-dried minced garlic
  • 1 T Kikkoman low-sodium soy sauce
  • a dash of salt
  • a dash of pepper
  • 1 t olive oil

Boil enough water in medium heat to fully cover the green beans.

Put the green beans in boiling water for 40 seconds, or less depending on how crunch you want your green beans.

After 40 seconds, drain the hot water from the beans while the saucepan remains under cold running water.  Turn off the tap once the water in the pan is as cold as the running water.  If your running water is not as cold as water that has been put in the fridge, put some ice on the water.  Let stand for a minute.  Drain.  Put the beans in a spinner to dry them.  The drier, the better.

On a non-stick pan, toast the slivers of almonds in medium heat.  Set aside when done.

Put 1 teaspoon olive oil on the pan.

Once the oil is hot enough for sauteing, put the minced garlic.  Saute until golden brown.  If you have fresh garlic available, sliver the garlic instead of mincing for a more crunchy, garlicky taste.

Put the French beans with the garlic.  Toss for about 30 seconds, then, mix in the toasted almonds.

Season with the soy sauce, salt and ground pepper.  Saute for about 5 minutes.  Serve warm or at room temperature.

French green beans with toasted almonds and golden brown garlic

French green beans with toasted almonds and golden brown garlic

Fish Parmesan

  • 2 pieces orange roughy fillets, about 12 oz total
  • 1 cup panko bread crumbs
  • 1 T Italian seasoning herbs
  • 1/2 cup ground Parmesan cheese
  • 1 t olive oil
  • salt, ground pepper, garlic powder (for sprinkling on the fish fillet)
  • additional olive oil to grease the baking tray

Pre-heat the oven to 425F.

Sprinkle the thawed fish fillets with salt, pepper and garlic powder.

Mix well the olive oil with the panko bread crumbs.  Add the Parmesan cheese and the Italian seasoning herbs.

Roll the fish fillets on the crumbs-cheese mix until they are liberally covered.

Grease the baking tray with some olive oil or oil spray.

Sprinkle some crumbs-cheese mix exactly where you will place the fillets.  Lay the fillets on the baking tray.  If you still have crumbs-cheese mix left, just sprinkle it over the fillets

Bake for 10 minutes at 425F.  Bake an additional 10 minutes at 375F.

Orange roughy fillet with Italian-seasoned panko bread crumbs and Parmesan cheese

Orange roughy fillet with Italian-seasoned panko bread crumbs and Parmesan cheese

Citrus-Tea Vodka

Put ice cube in a big-bowled wine glass, like a Pinot Noir or Merlot glass.

Pour the vodka over the ice cubes.  Swirl vigorously for about 15-30 seconds.

Pour Izze Clementine; then, the Tea and Lemonade.  Either swirl or stir.

Fizzy clementine and tea vodka

Fizzy clementine and tea vodka

no more than 1 1/2 inches thick.

The shrimp, spinach, and roasted tomato fritata. Just the way I like my fritatas: no more than 1 1/2 inches thick.

Roasted tomatoes (adapted from The Perfect Pantry)

  • 2 tomatoes, halved lengthwise
  • for each half: 1/4 t of freeze-dried, minced garlic; a pinch of rosemary, thyme, and parsley
  • salt, ground pepper, and olive oil for drizzling

Pre-heat oven to 200F.  Don’t go higher that 225, if you must. Trust me… after 5 hours, I got impatient and increased the heat to 275F and within a couple of minutes I heard the oil spattering/boiling, so I decreased the temperature back to 200F pronto.

Oil a baking tray.

Lay the tomato halves face up on the baking tray.

Press the garlic lightly on the tomato halves’ faces.

Sprinkle each half with the rosemary, thyme, and parsley.

Drizzle with salt, ground black pepper, and olive oil.

Put in the oven and roast for 12 hours.  Check occasionally.

Before they go into the oven

This is how they looked before they went into the oven; ...

...after 5 hours under 200F;...

...after 5 hours under 200F;...

...and here they are after 12 hours. Juicy, fragrant, and well worth the wait.

...and when done after 12 hours. Juicy, fragrant, and well worth the wait.

La Bella Fritata

  • 16 pieces medium shrimp, about 5 ounces; de-veined; each shrimp cut into 4-5 pieces across
  • 2 T butter
  • 1 16-ounce (454g) carton of Crystal Farms All Whites; equivalent to whites of 8 eggs
  • 3 cups of chopped spinach
  • 1 T freeze-dried chives
  • salt and pepper, to taste
  • 4 roasted tomato-halves, sliced lengthwise and including the juice

Pre-heat the oven to 350F.

Melt 1 T butter in a skillet at low-medium heat.

Once the butter starts to get frothy, up the heat to medium and put the shrimp in the skillet.

When the shrimp is almost cooked, put the spinach and the tomatoes in the skillet. Toss well.

When the spinach is uniformly wilted, transfer the mixture onto a plate.  Add the chives. Season with salt and pepper.  Set aside.

Melt the remaining 1 T butter in an oven-proof, nonstick skillet in medium heat.  Make sure to swirl the melted butter and coat the side of the skillet well.

Pour the eggs into the skillet. Turn down the heat slightly. Turn the dial to about 7-8 o’clock from the 6 o’clock that is medium heat.

Wait until the sides of the egg whites just start to firm, i.e., the egg whites are just turning cloudy-white and slightly opaque in some parts.  Then, spoon the shrimp and vegetables mixture on top of the egg white.  Spoon some egg white on top of the shrimp and vegetables just enough to coat them.

Bake in the oven for 12 minutes.

Eat while still warm, or at room temperature.  When it has cooled to room temperature, it goes well with a dipping sauce of

  • 1T Kikkoman soy sauce,
  • 1 T lemon juice (DeLallo Lemon Juice plus), and
  • a pinch of sea salt.

Wine: Voignier.