As someone who maintains a website/blog, I realize my goal should be to attract readers/web traffic. While that is fine, I would rather provide quality content that is authentic to who I am/the Crossroad Health mission than get thousands of views. This week, my goal is simply to share some easy and healthy recipes with you, regardless of their origin.
So, today I have two recipes for you that we’ve enjoyed in the past week. I’ll provide links to the recipes (both on other websites) so you can see the original recipe. I will, however, provide a few tips and suggestions for you for both.
Tray-baked Fish, Potatoes, & Green Beans
Here is the link to the original recipe.
A few notes:
- The store was out of pancetta so I used bacon. I didn’t have kalamata olives or fresh herbs, so I skipped those too. I used cod as the fish and frozen green beans.
- Don’t forget the temperature is given in Celsius, so if you’re making this in the US, you’ll want to bake at 400 F.
- I didn’t want to mess up a pot of water so I roasted the sliced potatoes on the tray for about 30 minutes before adding the beans then the fish. It worked perfectly.
- Several people commented on the original recipe that the bacon was mushy. I used the technique from a previous Jamie Oliver recipe I made here and seared it in a pan first before finishing it in the oven. You’ll have to decrease the cooking time for the fish to five minutes or less, but check to make sure your fish is done (but not dried out).
- It is excellent with remoulade or an herby mayo.
This might just be my new favorite. Original recipe found here.
This salad is seriously delicious and packs a nutritional punch. It seems like most other Balela salad recipes online also contain black beans. While I’m okay with beans, this recipe only contains chickpeas and I think it was perfect.
Here are some tips:
- It needs to set 30 minutes before eating. Plan ahead.
- I skipped the jalapeño, sumac, and Aleppo pepper because I couldn’t find any of those ingredients. It was still excellent.
- I used a whole yellow pepper instead of half a green pepper. The proportion seemed about right.
- I ran out of cherry tomatoes (which I halved) and ended up adding chopped tomatoes to get the correct quantity.
- I used flat leaf parsley and mint as the herbs.
- This keeps well in the fridge and I served it on a bed of arugula with a drizzle of tahini on top.