Our oldest daughter Necole is so funny. This was her request for dinner.
I texted her this week and below is our conversation:
Me…Trying to figure out dinner for the week, thought you and Jon might like to come over to swim and eat.
Necole…We definitely do, how about tomorrow?
Necole…But I should mention, I started back at the gym today and I’m eating clean…Are you up for that challenge?
Me…What do you want to eat? A salad for you and steak for Jon?
Necole…That’s old school thinking…I want you to make something that is healthy and flavorful, salad is boring. Check out Paleo and Clean Eating on Pinterest. Good luck with the challenge if you choose to accept it.
Me…I inserted a smiley face sticking out it’s tongue
Necole…Haha love you
Me…I figured it out, we are having grilled Cod over a cauliflower and red pepper puree, topped with avocado and a parmesan crisp. Squash from the garden cut in ribbons, and a polenta, beet, mango, humus and arugula Napoleon salad topped with feta, and served with purple, orange and yellow carrots from the farmers market.
Necole…See, that’s my mom’s kinda cooking
Me…A smiley face with a halo
Necole…By the way, I’m gonna need you to be my personal healthy chef (like Oprah has) it’s a paid position
Me…Hahaaaa aaaah no
So this is the entire dinner that I made, quite a few steps…but the end result was worth it.
Grilled Cod on a puree of roasted cauliflower and peppers, topped with avocado and parmesan crisp.
Sides of roasted carrots from the farmers market, zucchini ribbons cooked in chicken broth.
Served with a Napoleon Salad made with Polenta, beets, arugula, mango, humus and feta cheese
Not having any idea what Paleo and Clean cooking were, I was determined to research and make an outstanding meal. The nice thing about this meal is that I did a lot the day before…all the chopping and then just heated it up right before the fish came off the grill. There are a lot of steps…but boy did it turn out good.
INGREDIENTS FOR THE FISH:
Cod, 4 (any fish will work perfectly)
Lemon Pepper, sprinkle on top
Lay the fish on on a paper towel to absorb any extra liquid and sprinkle with lemon pepper.
Heat up the grill to and cooked it on each side 7 minutes to get nice grill marks.
INGREDIENTS FOR THE CAULIFLOWER PEPPER PUREE:
Cauliflower, one whole
Roasted peppers, one jar
Bell peppers, 4 baby
Salt and pepper to taste
Tear the cauliflower apart into large pieces along with the bell pepper and place on a baking sheet. Drizzle with olive oil, salt and pepper and bake for 20 minutes at 235 degrees. When finished place in a blender with one jar of roasted peppers and pulse 5 or 6 times until smooth.
Spread the puree on each plate, and when the fish is ready place on top.
Fresh Beets, one for each person
Salt and pepper
Wash and peel the beets. I save the stem for smoothies later. Lay on a baking dish, drizzle with olive oil, salt and pepper,
cover with aluminum foil and cook at 350 for one hour.
INGREDIENTS FOR THE ITALIAN SQUASH RIBBONS:
Italian squash, 3
Chicken broth, 2 Cups
Salt and pepper to taste
Using a peeler, peel ribbons of squash and cook for three minutes on the stove in chicken broth.
INGREDIENTS FOR CARROTS:
Fresh carrots, one carrot per person
Honey, 2 Tablespoons
Olive Oil, 2 Tablespoons
Balsamic Vinegar, Drizzle
Salt and pepper to taste
Peel, cut off the ends, and cut in the desired size you want. Drizzle with olive oil, salt and pepper and bake at 350 for ten minutes. After it’s cooked, drizzle with balsamic vinegar and serve.
Tin molds, one for each
Polenta, one box but you won’t use it all. (Very good for breakfast the following day)
Beets, 1 per person
Mango, one diced
Hummus, 1/4 cup for each
Feta cheese, 1 Tablespoon each
Salad mix, tomato wedges, and pine nuts go around the Napoleon
Cook the polenta and let cool. Cut out circles using the rings and cut in half horizontally…mine were about 3/8″ but you can make them as thick as you want. Cook the beets, when cooled, slice one for each ring and dice the rest. Start with the polenta, add a slice of beets and then layer the ingredients any way you choose. Next I layered dice Mango, a thin layer of hummus (ricotta is also good as a layer), added a few leaves of arugula, then repeated the ingredients except the polenta and top with crumbled feta cheese.
DIRECTIONS FOR THE PARMESAN CRISP:
The pretty thing on the top of the fish is so super easy to make and tastes wonderful too. There are no other ingredients except parmesan.
Line a baking sheet with foil and spray with pam.
Sprinkle parmesan over the entire baking sheet and cook for 10 minutes until lightly brown.
Assemble the Napoleon:
I placed the fish right on the cauliflower puree and put about one tablespoon of smashed avocado on top…where the parmesan crisp was set. On the side are the carrots and zucchini ribbons. Just for a little extra pretty, after putting the puree in a plastic squeeze bottle, I made dots around the edge of each plate.