Hummus and Fish

This morning when I got in to work, I sat down, spent about 10 minutes archiving some email and took a giant chug of my coffee. Bet you can’t guess what I got in that first sip.

Cat Hair From Grace

The funny thing is that even though I work 30 minutes away from her during the day, I know she sensed that I had to spend 30 seconds doing that annoying grabbing at the tongue maneuver in a sad attempt to peel her hair out of my mouth…and she laughed the entire time. Touché Grace.

Let’s move on to something a bit more pleasant: last night’s dinner. As promised, I completed my weekly goal of cooking at least twice this week. Last night’s dish was completely easy and completely delicious. I made roasted sweet potatoes, sautéed zucchini and hummus crusted tilapia. I actually got the idea for the fish dish from the local restaurant The Richwood Grille. Although a diehard hummus fan, I worried this would be a weird combination. Luckily, I was wrong. It was completely fantastic. (Sorry no pictures.)

The dish doesn’t warrant a recipe, as I simply took two frozen tilapia filets, thawed them, topped them with a generous helping of traditional hummus, and dusted with cracked pepper and bread crumbs. I followed the baking directions on the fish container and had a delicious meal within 30 minutes.

In the spirit of home cooked meals, I’ll leave you with a very bad-for-you recipe that one of my coworkers decided to share. Cook this up when you need some good old fashioned comfort food.

Panera Bread’s Signature Macaroni & Cheese
Adapted by Head Chef Dan Kish
Ingredients
1 (16-ounce) package of rigati pasta (or other small pasta shells)
¼ cup butter
½ cup all-purpose flour
2½ cups 2% reduced fat milk (or cream)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce
Directions
1.Prepare pasta according to package directions.
2.Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
3.Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
4.Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
5.Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).
Serves 4 to 6

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