Welcome to my Food Blog!

Welcome! My name is Anne, aka ThePharmGirl. In 2010, I successfully made 100 recipes as a New Year's Resolution to expand my culinary repertoire and cooking skills beyond the frozen microwave dinner. This blog is a continuation of my culinary journey and serves as my personal virtual recipe box. Sometimes I like to have fun-- Check out my Muppet Mania Menu, The 12 Days of Christmas, and my Musical-themed recipes.

My current mission(s) for 2017:
* Use the Spiralizer at least once per week for healthy veggie-rich meals
* Continue to spin from the Wheel of Meals for recipe inspiration

Wednesday, August 23, 2017

Basil-Honey Dressing


This dressing is fabulous.  Sweet and herblicious without being overpowering.  I currently have an excess of basil in my garden, so this was a delicious way to use it.  I used it on a salad I threw together, but I think it would be good tossed with pasta or veggies or even as meat marinade.

Basil-Honey Dressing
Found online at webpage: Shockingly Delicious

Ingredients:
1/2 cup packed fresh basil leaves (I probably used more)
1/4 cup honey
1/4 cup apple cider vinegar
1/3 cup olive oil
pinch salt

Directions:
Blend it all together with blender, food processor, immersion blender, whatever.  Serve.   Keeps for 1 week stored covered in the fridge.




Lemon-Thyme Cod with Garlic Potatoes


The grocery store had cod fillets on sale, so I found this recipe which also used fresh thyme from my herb garden.  It was good enough to make again I thought, but next time I'd only use one baking potato instead of two.

Lemon-Herb Cod with Crispy Garlic Potatoes
from The Complete Cooking for Two Cookbook
Serves 2

Ingredients:
1 tablespoon olive oil
2 russet potatoes, sliced 1/4" thick
2 garlic cloves, minced
salt and pepper
2 (6-8oz) skinless cod fillets
1 tablespoon butter, cut into 4 pieces
2 sprigs fresh thyme
1/2 lemon, thinly sliced

Directions:
Coat a baking dish with cooking spray or oil.  Toss potatoes with olive oil, garlic, salt, and pepper.  Shingle potatoes in the baking dish in 2 long piles.  Roast at 425º for 30-35 minutes until spotty brown and just tender.

Pat cod dry with paper towels and season with salt and pepper.  Place 1 fillet over each pile of potatoes.  Top with butter pieces, thyme sprigs, and lemon slices.  Roast for about 15 minutes until fish flakes easily and reaches 140º.  Slide spatula under potatoes and fish to transfer to plates.