Poached Sole, Coconut Braised Brussels Sprouts, and Roasted Chipotle Corn

 

I want to stay home from school today. Oh right, I’m not in school anymore…I want to stay home from adult life today…

Do you know that feeling, when you just don’t feel like doing anything? except for maybe sinking into the couch with a bowl of chili, or mashed potatoes (I’m not entirely sure why those are my examples, but it makes sense to me). These are those moments that define us as grown beings. To quote Albus Dumbledore “must make the choice between what is right and what is easy”.

 

My compromise is that I am writing my next blog entry from my couch – still working, but in indulgent comfort…and there’s a caesar salad pizza on the way – lazy food with salad built-in (that’s healthier right?)

 

This posts meal is a good example of compromise. Low energy used to make it and a high quality, would-be-impressive-if-I-had-the-energy-to-entertain meal.

 

I present you with Olive oil Poached Sole, Coconut Braised Brussels Sprouts, and Roasted Chipotle Corn (thank goodness I wrote out the recipe already or I may have given up on posting today!)

 

 

 

Chipotle Roasted Corn:

1 package of frozen corn – thawed to room temperature

a couple of squirts of chipotle sauce – I used GOYA here, but have also used the Tabasco brand

olive oil

 

Line a cookie sheet with parchment and spread the corn in one layer. Give it about ten squirts/shakes of sauce – if you don’t like spicy use less. Then drizzle with olive oil and stick in the oven at 350’ F for about 20 minutes or until the pieces around the edges are really starting to brown – not burnt, just well browned.

 

 

 

Coconut braised Brussels Sprouts:

 

1 & ½ cups shredded Brussels Sprouts

¼ cup olive oil

1 tbsp lime zest

1 tbsp coarse salt

about a cup of coconut water – my fav is vita coco

 

Line a walled cookie sheet with parchment and spread the sprouts in one layer. Pour over the olive oil, zest and salt.  Mix it up a bit then flatten everything out again. Slowly pour over the coconut water until the sprouts are just about covered – obviously making sure not spill over the walls of the pan. Carefully transfer to the oven and braise at 350’ F for half an hour or until well browned – the sugar from the coconut water will basically caramelize so it can burn easily, just keep an eye on it.

 

 

 

 

Poached Sole:

4 cups water

2 cups olive oil

1 head of garlic – cut in half around the belly

2 steaks of sole – about a pound

 

Combine the water, oil and garlic in a deep but not too wide saucepan. Bring to a low boil and turn the heat to medium. Whisk the contents to combine  (…this may be pointless since it is oil and water and it will separate again). Gently place the fish in the pot and let it cook for about ten minutes until the fish is just firm – at random intervals I would carefully whisk the liquids again so that the oil gets into the fish.

 

 

 

 

Sometimes you just don’t have the energy to strive for perfection, but this doesn’t have to mean nothing gets accomplished. You know, I think I might actually do a little exercise and cleaning next…by that I mean walk the dog around the block and load the dishwasher. It’s a baby steps kind of day.

 

ENJOY!

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