I like to think I’m a great cook. But who am I kidding? Organizing the food calendar and monthly meals don’t compare to the creative juices that flow from the hubby. Kyle has a knack for foods that compliment one another and that are equally delicious. He’s also not scared away of terms like “balsamic reduction sauce” when researching recipes. I on the other hand sprint in the opposite direction when I see something I don’t know. Well, that or I jump on Google and then get immediately distracted by the myriad of other recipe options….or adorable Jcrew sweater.
Kyle’s a better cook than I am. So much so that now all of our recipes we eat are his. Here’s a sampling of what we had for dinner tonight. BTW, you might remember the Glazed Mahi-Mahi from a previous post we did while we were on our food allergy diet a few years back. We’ve swapped out the Kale Salad for a Barley and Sweet Potato Salad and let me tell you, it’s far more complimentary than the former. Oh! And I have to make a second confession. I started to eat my dinner and then realized that I was supposed to take the photo first. What can I say? It was delicious?
Glazed Mahi Mahi
- 4 tablespoons agave syrup
- 4 tablespoons balsamic vinegar
- 1 teaspoon grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 teaspoons olive oil
- 4 (6 ounce) mahi mahi fillets
- salt and pepper to taste
- 1 tablespoon vegetable oil
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Barley & Sweet Potato Salad
(by the awesome Amy Pennington, author of Urban Pantry)
- 1 c. uncooked barley
- 3 cups water
- pinch of salt
- 1 1/2 tablespoons coconut oil
- 1 sweet potato, peeled and diced into small cubes
- salt and pepper
- 1/4 c. chopped fresh herbs (we used parsley, chives, and basil….and we added about 1 cup instead of the 1/4.) adjust to your taste.
- 3 tablespoons olive oil
- 2 tablespoons champagne vinegar (or a squeeze of lemon)
- Place saucepan over medium-high heat. Add dry barley and toast until fragrant, 3-5 minutes, stirring often. Add water and bring to a boil over high heat, then reduce to a simmer and cook for 50-60 minutes, until tender but al dente. Drain any leftover liquid, cool to room temperature and set aside.
- While the barley is cooking, heat the coconut oil in a saute pan over medium heat. When the oil is hot and showing ripples, place a single layer of the sweet potato cubes in the pan and sprinkle with salt. Cook, stirring only occasionally, until all sides are golden brown, about 7-10 minutes.
- In a serving bowl, gently mix together the sweet potato fries and the barley. Stir in the fresh herbs, olive oil, and champagne vinegar. Season with salt and pepper to taste. Adjust the olive oil and herbs to your liking. Serve at room temperature.
Day 1: Surviving your spouse on an international trip
Day 2: Never order flowers online
Day 3: Bucket List
Day 4: Pet Peeves
Day 5: Biggest Fear
Day 8: A little honesty goes a long way
Day 10: A voice from the past
Day 12: Recovery
Because January can be boring. Join us for a January Blog-A-Thon. Post a photo, video, sentence, anything that you want to! And if don’t feel inclined to blog, do come back and see what we’re up to. I can guarantee you’ll be entertained.