Iceland and Poached Cod in Tomato Broth…

I have just returned from a trip to Iceland. What a wonderful and isolated country!

 

Iceland

 

This year I had no set destination. So I simply chose the cheapest international ticket, which turned out to be a direct non-stop to Iceland. So our adventures took us into the wild expanses. Highlights include, coffee, licorice, and hotdogs, geysers, standing under and behind waterfalls, road trips, glaciers and ice, secret and not-so-secret-hot springs, boat rides, sweaters, sheep, falling in the mud, half-breakfast, and day light 24 hours a day!

Because Iceland is an island, fish is abundant, and I was spoiled. When I returned home to my land locked state of Colorado, I went to the grocery store and reluctantly bought a pound of cod from the seafood counter. I made this simple soup with a few modifications and I must say it was delicious! I highly recommend you try this! Of course if you are watching your carbohydrate intake please omit the potatoes.

 

Poached Cod in Tomato Broth

 

Poached Cod in Tomato Broth

(modified from Martha Stewart)

Ingredients

  • 3 cups Hon Dashi Benito broth (Japanese fish broth)
  • 1/2 medium onion, very thinly sliced (about 1/3 cup)
  • 2 cups  tomatoes, diced
  • 8 ounces  potatoes, diced
  • 3 sprigs basil, plus fresh basil leaves for garnish
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
  • 4 skinless cod fillets (4 ounces each)
  • 4 ounces sugar snap peas
  • 1 teaspoon fresh lime juice
  • Extra-virgin olive oil, for drizzling

Directions

  1. Bring broth, onion, 1 1/2 cups tomatoes, potatoes, basil sprigs, red-pepper flakes to a boil in a large, deep, straight-sided skillet with a tight-fitting lid. Reduce heat and simmer, uncovered, until potatoes are crisp-tender, 6 to 8 minutes. Season cod with salt and pepper, add to broth mixture, and cover. Simmer until fish is opaque throughout and just cooked through, about 7 minutes.
  2. Remove and discard basil sprigs. Add sugar snaps, remaining 1/2 cup tomatoes, and lime juice to skillet, gently stirring to combine; cook just until warmed through. Divide fish, vegetables, and broth among 4 bowls. Garnish with basil leaves, drizzle with oil, and serve with lemon wedges for squeezing.

 

Bacon Wrapped Jalapeno Poppers

Bacon Wrapped Jalapeno Poppers

It’s football season here in Colorado. I think the Broncos are doing well, but I don’t really know because I haven’t watched a football game in 10 years or so. But the news is full of Tebows and Mannings it is hard to avoid it completely.

Speaking of Manning….did you know that he signed a contract for 18 million dollars to play this year? 18 MILLION DOLLARS! Did you know that I, as a school teacher make…let’s just say…considerably less than 18 million dollars? Where are our priorities people? A pituitary case throws a ball and gets compensated in large sums, and a teacher that devotes her time and energy to shaping the minds of our youth gets a water-bottle that says “You make a difference!”

Dear Payton Manning, (who happens to be the same age as I am) if you are reading this I encourage you to fund 80 Colorado teachers at $100,000 a year, this would still give you 10 MILLION dollars to spend on things like…oh I don’t know…your own trained dancing bear in a tutu. It makes me discouraged that as a nation we have such messed up priorities.

Ok, but I am a minority in my disdain for everything sports related. So I present to you the perfect sports snack. Everyone will love them, and you as a PCOS gal will not have to worry about the carbs. I don’t have time to make these, and I have never once been invited over to watch a game…so I am linking you to a different site. But I can tell you these are always a favorite and they are just so easy!

Bacon Wrapped Jalapeno Poppers

Ingredients

 

10 to 15 jalapenos

8 oz of cream cheese

1/2 lb bacon

 

Instructions

 

1. Soak toothpicks in water for 15 minutes. Cut the jalapenos in half length-wise and scrape out the seeds and membranes (this is the source of the heat, so if you want them spicy leave them in, if you want them mild make sure you scrape really well).

2. Put a chunk of cream cheese in the hollow body of the jalapeno

3. Cut a slice of bacon in half width-wise and wrap all the way around the jalapeno pinning it with a toothpick

4. Place filling side up on cookie sheet covered in aluminum foil or parchment paper. Put in oven at 375 for 20 minutes or until the cheese is melted and bacon is cooked.

Happy Snacking!

 

 

Snacks: Smoked Salmon and Cream Cheese

Is there a better combo? I doubt it. In my previous post I mentioned my well-intentioned aunt  gave a thoughtful but in-a-way-missed-the-mark gift….my guess it was a case of sibling rivalry. You see my other aunt (her sister) lives on an island off of Seattle, and has her own boat, and a boyfriend that loves fishing as much as she does. So the two of them catch huge amounts of wild salmon. For christmas last year during our gift exchange my aunt sent me 50 pounds….50 pounds of fresh, wild caught salmon, boned and filleted, along with a few packages of salmon she had smoked at her house. best christmas gift ever. So, I don’t  really recommend having this snack at work, as the smell might be off-putting to co-workers. But if you are struggling to find a quick snack that will satisfy your hunger without breaking into a carb-induced coma. Try a bit of smoked salmon, cream cheese and substitute your cracker/bagel for a fresh cucumber. (I sprinkled a little dill on top of mine)