Are you guys just crushing the first year of 2017?!? The end of my 2016 ended with me ruining TWO batches of cupcakes on Christmas day. As it turns out you actually can not cook mini cupcakes as long as big ones or you will end up with a dozen muffin shaped rocks. And then when you make them again you can’t forget a crucial ingredient . All things considered I would have usually lost my shit and I kept it together pretty well. That was probably the mimosa taking over my soul though so I probably shouldn’t be too proud. My family was really nice about it though. My mom suggested that I sell the first batch as “self defense cupcakes” and my husband solved the second batch by covering it in gross amounts of icing i just made. Did you know that icing is basically just butter and sugar? WTF why didnt I know this? Whatever.
So anyway, I rang in 2017 by dropping 300 toothpicks all over my kitchen. TWO DAYS IN A ROW. Are you serious?! Two. Days. In. A. Row. But honestly, everyone is super into shitting all over 2016 and I just don’t get it. I had a fucking great year. (and I did it all while we were living with my dad. Take that!) It was busy, overwhelming, and stressful. But it was also the year that we bought a house (almost!!), I became more positive, and finally got my health together after years of waking up everyday wishing that was the day I would finally feel better. I wouldn’t change anything. Except maybe that whole Trump thing. That was even a little much for me and I can deal with some crazy shit.
On an unrelated note we went to the movies which is an actual miracle. When you are about to buy a house you can not spend ANY MONEY. Or at least that’s what they make it feel like so we have been on financial lockdown. So we went to see Why Him? With James Franco and the Breaking Bad guy who my husband is obsessed with. And maybe I was just too excited to get out of the house, but I thought the movie was hilarious. Not on the level where I put Bridesmaids or Forgetting Sarah Marshall. But I would watch it again. This time without the lady next to me laughing so loud I thought she would have a stroke. I honestly think she forgot she was out in public.
So since the house arrest is in effect, we cook every night. Correction. My husband cooks most nights and I cook the things I am POSITIVE I will not ruin. I’m getting better. But anyway, last week we went to costco and for some reason I lost the fish debate and we ended up with cod. EYE ROLL. I mean it’s not bad but it’s boring AF. Until this wonderful preparation.
- 2 Tbsp Olive oil divided
- 1 Tbsp Tin Star Ghee
- 1/2 cup grass fed butter
- 1 lemon, juiced
- 2 6 oz Cod Fillets
- 2 garlic cloves, minced
- 1 cup Almond Flour
- 1 head Cauliflower
- 1 bag of spinach
- 2 tsp garlic powder, divided
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp parsley
- 1/4 tsp pepper
- Cut cauliflower into florets.
- Pulse florets in blender or food processor until it is rice sized.
- Heat the ghee in a large skillet over medium heat.
- Add riced cauliflower to the pan, add salt, 1 tsp garlic powder, onion powder and pepper.
- Saute for 8 minutes, tossing rice occasionally to prevent browning or sticking.
- Preheat the oven to 425 degrees
- In a small bowl mix almond flour, 1 tsp garlic powder and parsley.
- Coat the top/presentation side of both pieces of cod with the almond flour mixture. Make sure you really pack the mixture on because it can shift during cooking.
- Heat a large oven safe skillet over medium high heat and add 1 tbsp olive oil.
- When oil is hot, place both pieces of cod presentation side down. Sear for 2 minutes.
- Flip the fish and place in the preheated oven for 4 minutes.
- Heat 1 tbsp olive oil in a large skillet.
- Add 1 clove minced garlic and spinach.
- Saute until all spinach is wilted
- Heat butter in a small saucepan until fully melted.
- Add 1 clove of minced garlic and lemon juice.
- Simmer while fish is cooking.
- Layer cauliflower rice, spinach and fish. Drizzle lemon sauce to taste.
- You can tell if oil is hot enough with a wooden spoon! Touch the spoon to the bottom of the pan. If the oil bubbles, you are ready to go!