At 12:45 pm I updated my GChat status: hot, clients hounding me, no time to eat. UPS changed the delivery date of my new kitchen chairs, so I was forced to work from home on a hot and super busy work day. By lunchtime, the day’s four client calls and communication challenges with my team had me feeling stressed. My grumbly stomach wasn’t helping either. A fresh and delicious meal needed to be peeled, chopped and cooked — fast!
|Quick snap before digging in.|
No Rules Ratatatouille with Seared Tilapia
This is one of those kitchen sink, crisper drawer, whatever scraps and leftover portions you have kind of vegetable dishes. No rules, no ratios to set. There’s no time for that. Just throw it in, cook it down, and eat up.
1 small onion, sliced
3 cloves garlic, chopped fine
1 carrot, cut on the bias
1 red pepper, cut in 1″ strips
1 yellow squash, cut lengthwise and sliced on the bias
1 green squash, cut lengthwise and sliced on the bias
3 large button mushrooms
1 large tomato, diced
3/4 cup white wine
2 cups baby spinach
a dash of nutmeg
salt and pepper to taste
Heat olive oil in a large non-stick skillet over medium heat. Add vegetables to the pan as they are chopped, stirring to combine. Season with thyme and oregano. Pour in wine and cover to simmer for about 3 minutes. Stir in spinach and return cover until wilted. Season with a dash of nutmeg (my go-to with spinach) and salt and pepper to taste. Done.
Heat olive oil in a non-stick skillet. Season both sides of fish with creole seasonning. Sear on each side for about 4 minutes or until done. Serve atop the rice and veggies.
(Note: Ratatouille would probably have eggplant. If you choose to use it, add it early and cook the dish longer.)
|I dressed it up a bit with yellow rice for dinner!|