Tuesday, August 25, 2009

Flounder Stewed Tomatoes and Okra

You Okra Haters can skip this one. Phillip loves it, but I honestly think he "loves" it fried. He "likes" it other ways besides fried. Last night, no fried anything.

No pictures. I just didn't feel like it. You're not missing much. It wasn't the most gorgeous meal I've made.

Green Salad with Roasted Garlic Dressing and Homemade Croutons
Grilled Flounder
Stewed Tomatoes and Okra
Potato and Olive Oil Gratin
I've already mentioned that the Roasted Garlic Dressing is one of my favorites. The Croutons were made out of some whole grain crusty rolls I had. I just cut it into cubes, tossed them with a little olive oil and kosher salt, and toasted them until they were done. They were really good and crunchy.
The flounder was just grilled simply. Salt and pepper, a little lemon zest and juice, and some olive oil. It was good and fresh and tender.
For the veggies, I sauteed half a chopped onion, added some sliced okra and a can of whole tomatoes and tossed in a handful of fresh basil. It actually worked out well served next to the fish. It made kind of a stew. Phillip said "mmmmmm!" a lot, so he apparently enjoyed it.
The potato gratin is a simple, fresh, lower-fat version of a goopy, delicous, cheese-filled gratin. I sliced potatoes, mixed about 3 Tbs. of olive oil with 1/2 cup of chicken broth, salted and peppered the layers of potatoes and sprinkled them with a little thyme and parmesan cheese, then poured in the broth/olive oil mixture and baked it for an hour or so at 375.

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