Be our guest, be our guest

8 Feb

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

  1. Heat a large heavy-bottomed skillet over medium heat.
  2. In a medium bowl, combine the peaches, onion, oregano, vinegar, oil, salt and pepper.  Set aside.
  3. Place the egg whites on a large plate.  Mix the pecans and cornmeal on another large plate.
  4. 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.
  5. 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)
  6. 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.
  7. 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!!!!!

2 Responses to “Be our guest, be our guest”

  1. Jeremy February 8, 2011 at 3:51 pm #

    AMAZING!! um…also? what’s wrong with catfish? I feel dumb AND scared. xo

  2. jessie February 13, 2011 at 12:03 am #

    dang! if i ate the fishies, i would be all over this bad boy. pecans and peaches! nice! i just have a feeling it wouldn’t work so well with tofu…

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