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Committed to bringing delicious, whole food, meal ideas to home tables. Addicted to all things digital. We are the Little House on the Matrix.

Been a while, I know. I’ll be back soon! 

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I know I’ve said it before, but I can not believe how much fish we’re cooking! It was really one of my most important goals for 2012 and I’m so proud at how far, not just I, but my whole family has come on this particular journey. This dinner was ready so quickly you can’t believe it.
Take your fish out, put it on a plate and pat dry. Salt and pepper one side.
Look how pretty. You want the fish nice and firm and with no detectable odor.
Heat a grill pan to med/high heat – oil the pan well. When it’s almost smoking, lay the fish seasoned side down on the pan and season the other side.
Meanwhile, heat up a saute pan and melt the butter. Add the lemon juice and allow to cook away while you tend to the fish. The fish only needs a couple of minutes on each side. I just flip it when I think it’s ready and then after a couple of minutes check for flakey opaque texture all the way through. If it’s not quite there, I flip it again.
At this point things were moving so fast, that I never got a picture of the pan, but once the lemon juice is cooking off a bit, add the capers. Let them warm through and then remove the pan from the heat and add the chopped parsley. Stir and let stand until the fish is ready to plate. Once it’s done. Put a filet on each plate and spoon some sauce over the top. We served it with a plain tossed salad dressed with extra virgin olive oil and white wine vinegar.
Elegant, delicious and ridiculously easy!
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I love pizza. There’s just nothing about it that doesn’t make me very happy. When we’re eating low carb, I like to use different things as the base, or the crust, if you will. One of the things I like to use is a mushroom cap from a large portabella mushroom! I’ve done it before with Roasted Eggplant and Asparagus, but this time I wanted something a little more traditional.
I like to remove the gills of the mushroom cap for this use. I know some people like it, but I don’t, so I just take a spoon and carefully scrape them out. Wet a paper towel and give the caps a little wipe to remove any dirt. Put a little olive oil on your hands and give the mushrooms a little massage. Full disclosure: I forgot to do this, and they came out delicious, but they look a little nicer with the oil massage.
Set a pan on med/high heat and add a little bit of olive oil. When it’s hot, add the onion and salt.
Sweat them down a little bit and when they’re translucent, add the parsley, oregano and garlic. I like to smush the dried herbs in between my fingers to release any oils. Cook for a minute or two, just until the garlic is aromatic. Add the vinegar and let it cook down a bit – stand back, a big whiff of the vinegar burning off is pretty lethal, but it goes away in a minute or so.
Stir until everything coated and cooked down a bit and then add your tomatoes.
Bring the tomatoes up to temperature and then taste. Adjust salt/pepper/any other seasonings you like to add. Lower the heat and allow to simmer for at least ten minutes. The longer the better.
Preheat the oven to 400. Line a sheet pan with foil, place the mushrooms, top side down onto the tray and begin to assemble; a little sauce, a lot of cheese, whatever other topping you might want to add. Cook until the cheese is melted. Alternately you could put this under the broiler and let it broil until the cheese started to brown. I like it both ways. When it’s done, sprinkle a little basil on top. We served it with a tossed salad and a balsamic vinaigrette to bring all the flavors in.
Really delicious and satisfies that pizza craving!
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A few weeks ago, I was watching Rosie O’Donnell’s interview with Suzanne Summers. I’m a big fan of Suzanne’s – not so much the Three’s Company days – although who didn’t watch that if you grew up on the 70s? – but I’m more a fan of her cookbooks and entrepreneurial spirit. She was really the first celebrity chef that I started to follow and gained a lot of knowledge from her writing about processed carbohydrates and the way they attribute to weight gain. I credit those books with my first forays into gourmet cooking and I developed my own style through experimentation with those first books.
I’ve followed along with her alternative treatment choices for her breast cancer and with the bio-identical hormone replacement therapies as well as the stem cell, breast reconstruction journey that she’s been on. She strikes me as a very intelligent, determined woman who makes the best out of the situations that she encounters. And I mean, really the best out of them, seeming to thrive in situations where many of us would have thrown in the towel.
In this interview, Rosie would bring up these harrowing experiences and Ms. Summers responded to each one with a very believable “What a gift that was!” It struck me and as I listened to her interview I really started to think about it.
Alcoholic, abusive father? What a gift!
Getting fired from Three’s Company for expecting as much money as her male co-star, when she was clearly the break out star? What a gift!
Finding a lump in her breast? What a gift!
Fighting to get approval and her years’ long journey to have the stem cell, reconstructive surgery done in an American hospital, by an American doctor on an American woman, even though she could have gone to Japan and had it done years before? Again… What a Gift!
I started to think about my own life and let’s be honest, I’m pretty much a “Silver Lining” kind of gal – but I set aside some time and really thought about it. Could I really look at everything in my life as a gift? And while I’m not sure that I’m quite ready to think of the loss of loved ones as a gift, I was quite surprised to think about how much I do view as a gift.
Let me explain:
It’s no secret that my family went through a financial upheaval over the past couple of years and that we had been enjoying a pretty good run of abundance before hand – but thinking about it, I really have to say that so much good has come of it. I’ve learned so much about who I am and what my values are, where I want to spend my energy and resources for the highest good of my circle of influence. I have found that as a whole, my family and I are nothing if not resourceful, that we are fearless in trying new ideas, and that we can have fun in a paper bag if need be. I have gratefully learned that my husband is willing to do whatever is needed to support his family and that as a work at home mom, I’m pretty capable of earning a living myself, even in the harshest economic climate.
Yep. Gifts.
About a year and a half ago, some people whom I thought were friends decided that they didn’t want to be friends with me anymore. Instead of just ending the friendship they decided to drop a bomb into the middle of it, making up lies that they told other “friends” that I had said about them. I reacted very badly, going into a deep mourning, even though in hindsight, I can see that I was already pulling away from these people. It was very public however, with them saying things about me in public forums and to other friends. I kept quiet, never responding to the public attacks, even though when I tried to contact them and discuss what happened, I was denied, even told that they didn’t know what I was referring to.
I never thought that I would see the gift in that at the time, but there were so many gifts looking back that it’s stunning. First and foremost, the people who stood by my side, who knew me well enough to know that these things were not true. They were the biggest gifts of all. However, a very unexpected gift was the deep understanding that the more success one has, the more likely the small people will begrudge it. In the long run, after many months of going through the cycle of grief, I have come away with the surety that whomever criticizes me, whether it’s warranted or not, it will not ruin my day, nor detract from my accomplishments. That’s certainly not to say that my feelings can not be hurt, I’m actually hypersensitive, but I’m able to discern what is constructive and what is not.
Oh look, more gifts.
I think that we’ve all, at least most of us, had a very challenging couple of years. But I’m grateful for all the gifts that have come of it. I may not have loved living through it, but in the end, I can see the process. I just hope that I’m able to remember this during my next struggle, instead of having to wait for so long.
Silver Lining in the midst of it…

Photo Credit: Arjan Almekinders via Compfight
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