Fish, Cornbread, and Jean Skirts

>> Tuesday, January 25, 2011

We've received some emails asking how my fish-eating experiment is going. And after posting my intentions and an Orange-Cayenne Baked Tilapia recipe . . . there's been absolutely no mention of it. At all. Sorry about that, peoples!

I do very much intend to give fish a chance. However, I don't want to go about it in the same way I set out to at the beginning of the year. My plan: 12 weeks. 12 types of seafood. Equals 12 times to evaluate if I want to move from vegetarian to pescatarian (like Stephen, though we don't love labeling our diets).

It's way too regimented -- at least for me. At this point, I don't find myself craving fish. I don't find myself sick at the thought of eating fish. And the way I feel -- if I don't feel particularly compelled to eat it, I don't want to force it. If I did, I think I'd develop some negative associations. Instead, I am open to the choice. I am open to trying. (Just like when I became un-vegan.) And I will be trying more, just not in a regularly scheduled format.

(Print this Recipe!)

What you'll need . . .

For the veggies:
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups fresh baby spinach
  • 2 large tomatoes, chopped
  • 1 cup pumpkin puree
  • 1 (16-ounce) can kidney beans (or more, if desired)
  • A pinch or two of Kosher salt
  • Tablespoon (or so) of your favorite hot sauce
For the cornbread:
  • 1 cup cornmeal
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • A pinch or two of Kosher salt
  • Black pepper, to taste
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon maple syrup
  • 6 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1-1/2 cups almond milk
  • 1/2 to 1 cup shredded cheddar cheese
  • 1 can of corn kernels, drained and rinsed

Method . . .
  1. Preheat your oven to 400 degrees F. Heat a tablespoon of vegetable (or other) oil in a large pan over medium-high heat. Toss in your onions, garlic, and green peppers.
  2. Cook until soft and lightly browned. Then toss in the tomatoes, spinach, and kidney beans. Cook for a few minutes until the spinach is wilting. Then stir in the pumpkin puree, hot sauce, and salt. Continue cooking for a couple more minutes -- until well combined.
  3. Then spritz a 9 x 13 baking pan (I used a glass one) with oil and pour everything into it.
  4. (Now make the cornbread): In a large bowl, whisk together the cornmeal, whole wheat flour, all-purpose flour, salt, black pepper, baking powder, and baking soda.
  5. Add in the canola oil, lightly beaten eggs, and almond mild. Mix until everything is moistened. (There will be some lumps. You may use an electric mixer, but hand mixing is also fine.)
  6. Fold the cheddar cheese and corn into the mixture. Pour this mixture over the veggies in the prepared pan.
  7. Put everything in the oven for 30 to 35 minutes. The cornbread will firm up and be slightly browned when done.
It may seem like a lot of effort and time. But the cooking/baking actually goes pretty quickly. Plus, the yield is enough for two meals for two -- minimum. We some for dinner last night, I'm eating some for lunch today, and we'll have more for dinner tonight. Done and done!


Today's outfit is far from exciting. But at least it's a (jean) skirt. Right? Ugh. I lost some momentum with the dressing pretty thing this week. Blame it on the negative temps. Blame it on my unwillingness to get used to working 9-to-5 again (oh, how I miss getting out before dark!).

But, really, it's my laziness creeping up on me.

Sweater: TJ Max find
Shirt and skirt: Gap
Tights: DKNY
Flats: Earth Origins (biodegradable and SUPER comfy!)

I think the hardest part of this whole style journey has been so wildly opening myself up to criticism (some of it has been very helpful -- don't get me wrong!) based on how I look. Nevertheless: If you'd like to catch up on my style transformation, just click these links:
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