I just made the dinner that I had planned for last night before poached eggs on toast sounded like a better option when I felt so icky. Tonight I seared a 5 ounce salmon fillet in about 1 tsp canola oil that I had dusted with creole seasoning. With the salmon, I made two delicious veggie side. First, I baked 4 ounces of butternut squash in 1/2 tbsp butter and 1/2 tbsp organic brown sugar for about 35 minutes. It.was.wonderful. I found the recipe in my new cookbook: Apples For Jam, and this will def. be a staple in my kitchen! I know a lot of people now fear using even the slightest bit of butter because of all the diet fads going on, but a tiny bit won’t hurt you in the least bit and your food will be so much more flavorful! Americans are the only ones who actually fear real butter, whereas Europeans use it properly in moderation on their toast and in their baked goods. Guys, there’s nothing to be scared of! Just don’t go and eat the entire stick! 🙂
I also roasted some fingerling potatoes that I found yesterday at the store. I rubbed them with 1/2 tsp extra virgin olive oil, sea salt, pepper and chopped garlic and roasted them for about 30 minutes as well (did it with the squash). They turned out wonderful–crusty outside and creamy middle. I highly recommend you all seeking these out at your local store or farmer’s market. I really only see them at this time of year and they are worth it!
I had a simple green salad sprinkled with balsamic vinegar as well…and enjoyed it all with a 4 ounce glass of red wine. The result: a healthy, delicious meal that only took about 45 minutes start to finish!
Butternut squash right before putting it in the oven: in my cute vintage pan I found at a thrift store in Charleston!
Deliciously creamy fingerling potatoes
My dinner! The entire meal (plus 4 ounces of red wine) totaled about 547 calories.