Meal: Baked Pollack, glazed carrots and quinoa pilaf.

Back Story: At our local grocery store, we happened upon fresh, never frozen pollack from Maine. Um, yes please. Plus, it was $6.95 per pound!!! Just a no-brainer, really. Another point is that we are still trying to master how to cook quinoa. Tonight, we got out the MF secret weapon: rice cooker. It worked great. The quinoa wasn’t mushy or weird. It was the perfect light side for the fish.

Method:

Quinoa: In your rice cooker, mix one cup of quinoa and two cups of low-sodium chicken broth. Cover and press go. In a sauté pan, sautéed onion, snow peas, then almond. Add this stuff to the rice cooker when it’s soft. Let cook til done and fluff with a fork when done. Easy.

Carrots: Peel four carrots (I’m cooking for two here- scale up as needed), cut em up, add to a pan that has a pat of melted butter or Pam. Sauté for a while then add your liquid of choice (broth or water), cover and let simmer on low for 10 minutes. For the last few minutes, uncover and let water evaporate.

Fish: Soak the fish filets in buttermilk for 10 minutes. We never have buttermilk so we just use 1 cup of milk mixed with 1-2 tablespoons white vinegar. It curdles nicely within a minute and has the same tangy flavor you want too. After the soak, dredge the filets in a breadcrumb/parmesan mixture, then egg beaters, then back in the bread crumbs. Bake for ~15-17 minutes at 375 degrees. Enjoy.

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