Fish Pie

It is Lent and we have many Fridays to take us through to the big Day, Easter. Here is an easy dish to make some portable goodness. You can easily make this in a small toaster oven. Or scale it up and make it for a big family, or party.

Fish – 2lb
onion – 1
chili (hot pepper) – 1
tomato – 1
oil, salt,lime, pepper – to taste
eggs – 2
garlic cloves – 3
powdered ginger – ½ tsp

In a pot put one onion, tomato, and chili, all cut fine. Add a little pepper and turmeric, crushed ginger and garlic. Boil in some water. Then add some lime and salt to taste and a little oil. After boiling for a while add fish and cook.. I cook on one side and then another in order not to have too much liquid – remember that this is going to be become a pie. Cool and debone fish, cut into small pieces, and place in 3 cup baking dish. (Easy way out? Use boneless and skinless.) Using liquid you cooked fish in add 2 eggs, 1 spoon of olive oil or coconut oil or whatever oil is your delight, one spoon of flour and mix. Pour resulting liquid over the fish, and place a few bits of butter on top (to help in baking so that it does not burn when baking).

Put dish in oven preheated to 350 degrees for about half an hour. If you use a clear glass baking dish you can see when it is perfection divine..

Plate and enjoy.

Dinner with lots of color the way it is supposed to be.  Fish pie, steamed broccoli and mixed veggies (carrots, corn, peas, green beans), brown rice and rye, and spicy chick peas (garbanzo beans).

Dinner with lots of color the way it is supposed to be. Fish pie, steamed broccoli and mixed veggies (carrots, corn, peas, green beans), brown rice and rye, and spicy chick peas (garbanzo beans).

Red Ruskie, Dino and Curly: Three Kale Cousins

In the past couple weeks I have enjoyed a variety of kale from my CSA, specifically Russian, dinosaur and curly kale. Kale or borecole – a member of the brassica vegetable family – is a nutritionally rich and underutilized veggie. Commonly used through the Middle Ages in Europe it disappeared from our food radar, but it is making a comeback once again as people learn about the nutritional punch that it packs.  Best steamed, not to lose too much nutrients, kale is an outstanding antioxidant, anti-inflammatory, cancer-preventing food that is rich in fiber and omega-3.   The tough stems of kale are often removed before cooking, though there is one particular variety I enjoy in the raw!

From left to right Russian, Dinosaur and Curly Kale. Note the purple reddish veins of Ruskie, the flatter leaves of Dino, and Curly who is named after her most distinctive feature.

Red Ruskie, is the most delicate of the kale varieties, the raw cousin.

Did you ever think of the Russians as delicate? The name’s saving grace?  Red, probably from the colored veins of the leaves.

I often use Russian kale for quick salads, (removing the stems first), or will grab a leaf while on the go.

Dinosaur kale.  When I think of dinosaur I imagine ancient tough strong leathery.  A perfect image for this kale!  The tough middle cousin, Dino – also known as Tuscan, Italian, or Lacatino kale) – has flat dark green embossed leaves.  The darkness of the green lends it a dark taste raw – I rarely sample it that way.  It still is a favorite snack of mine as the flat leaf screams veggie chips!

Copied from a friend’s recent fb post: “Kale Chips anyone? Easy!!
You’ll need organic kale (clean & then dry well). Remove all large stems. Spread on a cookie sheet, sprinkle with your favorite oil bit, pinches of sea salt and bake @ 275 degrees F for 30 mins then done! I topped this with chili sesame oil .. crispy & spicy 😉
(I’ve done this raw too by baking at a lower temp ie 105 -110 degrees F for 6 hrs roughly) Another option is to sprinkle Green Za’atar (its in the International section at your food store) on the chips for a more intense & amazing flavor.”

Finally, Curly or Scotts kale, appropriately named after their crinkled leaves.  I typically steam this veggie before I use, even in a salad.  Unlike dinosaur and Russian kale I have been steaming  the curly variety for several years.  It is great means of adding texture to a dish – a mess of crinkled dark green veggie.