Today GMA announced the formation of a new search engine called Kwiki. It is actually not really ‘up’ yet, but you can join their Alpha membership. The new programme talks to you when it finds what you are looking for. There are some examples on their current website – not many yet – but you can find the site at http://www.qwiki.com/ The site talks to you in dulcet female tones and you are stuck with that voice at the moment. Its information is supposed to be a combination of Google, YouTube and Wikipedia. Of course there are several search engines out there other than Google; Microsoft have been trying to introduce their new one called Bing. I have never used it. So far Google does everything I want it to. I often wonder how we lived before search engines, but of course we had encyclopedias (well I did) but even they didn’t give all the information one needed. I think its one of the best things about computers, having information at your fingertips. Mind you I think computers are great anyway; Matt would totally disagree with me.
Talking of Matt, I forgot to mention that having seen the surgeon a couple of weeks ago, he decided Matt probably has bursitis and does NOT need another hip operation at this time. Thank goodness. The surgeon is going to give him a cortisone shot. Unfortunately that was postponed last week (bit of a screw up) so poor soul has been suffering an extra week and popping Tylenol 3 like candies. Keep your fingers crossed for him.
Well, today I am cooking as we have friends coming for dinner tonight so that is all I am writing today. The following recipe from Eating Well is in their latest newsletter on foods that are good for your skin. I will certainly be trying this in the near future.
Almond and Lemon-Crusted Fish with Spinach
From EatingWell: January/February 2011
Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. The spinach turns a little yellowy because it’s cooked with the acidic lemon juice, but what you lose in green color is more than made up for in great flavor.
4 servings | Active Time: 25 minutes | Total Time: 25 minutes
- Zest and juice of 1 lemon, divided
- 1/2 cup sliced almonds, coarsely chopped
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- Freshly ground pepper to taste
- 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
- 4 teaspoons Dijon mustard
- 2 cloves garlic, slivered
- 1 pound baby spinach
- Lemon wedges for garnish
- Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
- Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
- Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
- Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Per serving : 249 Calories; 13 g Fat; 1 g Sat; 8 g Mono; 46 mg Cholesterol; 8 g Carbohydrates; 28 g Protein; 4 g Fiber; 496 mg Sodium; 1025 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat, 2 fat
Tips & Notes
- Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Have a great weekend.