Spring: Go Fish
Mom’s Oven-Fried Fish Begin with a Sizzle
After my mother adapted this more healthful (but no less delicious) version of fried fish by eliminating deep frying and, instead, quickly sautéing the fish in a small amount of oil, she added a clever name to what began as a lenten dish and then grew to become a year round family favorite.
We were all in elementary school when she created her “more roasted than fried fish tips.” Today, the four of us laugh at the fact that we were adults before we stopped searching for Froasted Fish (a little fry/mostly roasted) on restaurant menus.
Everything Tastes Better in a Sweet Potato Biscuit
Create a platter of Sliders with these flaky Sweet Potato Biscuits filled with prepared (or even purchased) salmon, barbecue brisket or roasted vegetables. Bake the biscuits early in the day and store at room temperature in foil or food storage bags. When ready to serve, brush the biscuits lightly with olive oil or butter before layering them with fillings.
Snow Day Salad
Delicious Boston Blizzard Bites
Nothing like being prepared when a blizzard hits. With provisions that included fresh wild cod and falafel from the nearby Whole Foods, I created my new favorite salad for dinner. Not pictured, is my always present 0-fat Greek yogurt with horseradish to use as a dipping sauce/dressing.
A Personal Side to Research
Abby Fisher and I followed similar paths a century apart. Mobile…Missouri… San Francisco. This week at the Schlesinger Library, I touched this original 1881 edition…took a deep breath and said “thank you.”
Celebrate with healthy snacks, such as “Old-School” Popcorn made in a heavy pot with white hull less popcorn, peanut oil and coarse salt.
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forever.~Donna Battle Pierce