OK- maybe I’ve been watching a little too much Beauty and the Beast lately but come on, I couldn’t resist.
This week I’m so excited to be a guest blogger on Jewhungry. Woot woot. Jeremy asked me yesterday afternoon if I’d like to throw you guys a bone this week and supply a recipe since Whit is out-of-town and I would have been NUTS to say no. Have you people noticed that there has been over 400 hits on this site? I’ll be like, a celebrity guest blogger! Amazing.
Jonathan and I started keeping kosher-style just over 2 years ago. Some things were obvious….I didn’t come home with a big can of cream of chicken soup anymore to throw in my chicken casserole. No more pepperoni pizzas (that was seriously tough). I didn’t grab the package of turkey bacon to cook with our traditional Sunday morning cheese omelets.
There were some instances though that a few things didn’t even dawn on me until I got home, or sat down to eat, or had taken about 10 bites (oops). Like the time I brought home catfish. Yeah, that was dumb (but it was Cajun and on sale!). And the time I realized that I made homemade french onion soup with beef broth and then put a big ol slice of swiss cheese on top. Awesome. So there’s a learning curve for sure. Every meal it gets easier and I have to say it at least makes you stop and think what you’re putting in your mouth. I check ingredients on everything now, which is a good thing. To be honest, I’m sure we’re probably leading a healthier lifestyle as a result of paying attention to what we’re eating and how I’m cooking.
In honor of Jeremy’s love for all things Oprah, and while I’m on the topic of eating healthier, I picked a recipe that I recently made from Bob Greene’s “The Best Life Diet Cookbook.” So, I have to admit there are a lot of great recipes in this book and Oprah DID write the foreword for the book it’s based on :) I checked the book out from the library, copied down the recipes I found interesting and wa-la. Here we are.
בתאבון (Bon Appetit), hope y’all enjoy it!
Pecan-Crusted Trout with Peaches
The combination of trout with pecans and peaches put this dish in the category of southern comfort. If possible, use U.S. farm-raised rainbow trout, which is delicious, sustainable, and free of contaminants.
1 cup thinly sliced peaches
2 tablespoons minced onion
1/2 teaspoon oregano
1 tablespoon sherry vinegar
1/2 teaspoon olive oil
1/8 teaspoon salt
Black pepper to taste
1/2 cup AllWhites, or 3 egg whites
1/2 cup of ground pecans
1/4 cup of cornmeal, preferably whole grain
1 pound of trout fillets, cut into 4 pieces, about 4 oz each
Vegetable oil cooking spray
- Heat a large heavy-bottomed skillet over medium heat.
- In a medium bowl, combine the peaches, onion, oregano, vinegar, oil, salt and pepper. Set aside.
- Place the egg whites on a large plate. Mix the pecans and cornmeal on another large plate.
- Take each piece of trout and coat with the egg whites, then the pecan mixture. Place the dipped pieces of trout on a clean plate.
- Coat the skillet with cooking spray (I did this, but next time I’ll just pour olive oil in the skillet…my first round of trout stuck a little bit b/c I just don’t think the spray worked as well as pouring some olive oil in the pan)
- If there is not enough room in the pan to cook all the trout comfortably in a single layer, cook in two batches. Cook until the crust is browned, about 3 minutes. Flip the trout and cook an additional 3 minutes.
- Serve the trout topped with the peach mixture.
Prep time: 10-15 minutes Total time: 25-30 minutes
I served this meal with the peaches but I also bought a butternut squash, sliced it in half and removed the seeds. I then cubed the squash and put in a small roasting pan, drizzled some olive oil on top and baked at 350 for 45 minutes…..the butternut squash and the peaches combo was DELISH!!!!!