April 2, 2012
Baked fish, oven fried okra, and fresh strawberries.
I am trying to use up some frozen items so I can more or less start over when I buy, package in a more organized way, and know what I have. I basically know already but I just need to do this. LOL
I had a package of frozen okra that my daughter gave to me and was saving it for a day that I could truly enjoy it to the fullest. Well, today was the day. I don’t get fresh/frozen okra often (even though I buy canned, which is good—but not quite the same as fried okra) I watch what I eat, as usual. I do have some medical problems that requires me to be careful of a few things and of course, the food conflicts each other. What helps one thing is not good for another! This is one reason I enjoy the Nuwave Oven. I don’t have to fry things and to be honest, I don’t usually even add the small amount of oil Nuwave recipes say to use. Any thing I do in Nuwave Oven can be done in conventional oven but the timing may be different.
1 fish fillet
Black pepper
Small amount of Italian Dressing, smeared on fish
Couple of squirts of Creole mustard, smeared on fish
Place fish in drip pan, on 1 inch rack in Nuwave Oven
Add 4 inch rack on top of that. Prepare okra.
1 package frozen okra, thawed
1 egg
1/2-3/4 cup water, depending on amount of okra you need to coat
Add thawed okra and allow to soak for 3 minutes
Prepare a container with amount of cornmeal you need to coat the okra
Add black pepper
Add okra, coat with cornmeal mixture
Place coated okra in 8 or 9 inch cake pan
1/2 cup mixed onion, bell pepper, seasoning I used mixture that was frozen and thawed.
Place on 4 inch rack in Nuwave oven.
Bake 10 minutes, stir okra and flip fish
Bake for 10 additional minutes.
Add fresh strawberries to plate with fish and okra.
It was delicious.
I do a food diary so I can keep up with what I really did eat and how I prepared it. If this food diary helps anyone else struggling with the healthy foods issues, I’m glad. I do simple and easy foods that will certainly never make it to Gourmet cooking magazines but that is not why I do this anyway. LOL
