and finally what the weather guy REALLY meant this morning
Lucky for us, we didn’t get that 2’ of snow and hopefully we won’t get it until after the holidays. Some parts of New York DID get it or WILL get it before the end of the week. I’m not ready to face the challenges that snow covered roads bring on foot or on wheels.
This morning, with thoughts of slippery sidewalks, I took the dogs on a 3 mile run. To my surprise and even though it was cold enough, there was very little ice. It did start snowing and blowing something wicked on our run back home. It was only a 3 miler so I was ready to endure any challenge for 30 minutes. We did ok. Felt ok. Jogged along at an easy pace ok. It was an OK morning. Now, just have to hope the rest of this cold, wintery week works out the same.
You can use your favorite white fish such as cod or catfish or event tilapia in this recipe.
- 1 large food storage bag
- 1 1/2 lbs. of haddock – about 4 small fillets
- 1/4 cup semolina flour (or substitute 3 TBS yellow cornmeal and 2 TBS regular flour)
- 1 TBS fresh thyme leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 TBS olive oil
- 4 whole wheat hoagie rolls, split and toasted
- 1 cup of broccoli slaw: Mix 1 TBS light mayonnaise, 1 tsp mustard, 1 tsp red wine vinegar, juice of 1 lime, salt and pepper to taste in a small bowl. Mix 1 green onion (chopped) with the broccoli slaw then stir in the mayonnaise mixture. Set aside ready to serve.
- 8 thin tomato slices
Preheat oven to 425 F. Line a baking sheet with foil and coat with the 2 TBS of olive oil.
In the food storage bag, add the flour, thyme leaves, salt and pepper and shake. Add the fish fillets and toss in the bag to coat. Remove to the prepared baking sheet and cook for 20 minutes.
Serve with broccoli slaw and tomato slices (on top of fresh salad greens if you wish).
What’s your favorite sandwich recipe for a delicious, nutritious week night meal?