Lil Miss Fitness Freak

"And though she be but little, she is fierce"

It’s The Company That Matters

4 Comments

Happy Family Day to my Canadian friends. And a happy Monday to all of those who don’t have the luxury of having a day off of work dedicated to being with family.

How did you spend your day?

I had the pleasure of hosting my Nana and Papa for dinner. I don’t get to see them as much as I like due to being away at school so whenever I’m home I take every opportunity to see them at least once.

IMG_7212With an extra pair of hands, thank you Mom, this is what I made everyone for dinnaahh

  • Baked Basil Pesto Trout and Vegetables in a parchment pouch
  • Roasted Rosemary and Garlic Potatoes and Carrots

IMG_7211This was my Mom’s pouch. Her vegetables were asparagus, portabello mushrooms and green beans.

Here was my plate, which featured squash as potatoes aren’t my thing and I’m an addict.

IMG_7209Same veggies as my Mom’s pouch but with the addition of yellow bell pepper.

My Nana and Papa really enjoyed it and I introduced them to a new fish + a new way of baking it!

Guys, if you’re crunched for time parchment pouches (or tin foil tents/pouches) are your friend! They infuse so much flavour and take literally 20-25 minutes if you’re doing fish. Plus it’s a meal in a bag (+ add a carb source). Here’s what you do:

  1. Pick your veggies. Anything really goes except for potatoes and other really starchy vegetables as they will take too long to cook and you will overdue your fish. Those things taste better roasted anyways. šŸ˜‰
  2. Place those veggies in the bottom of the parchment pouch. Season if you want, but you will be seasoning the fish and it’s juices will infuse the veggies nicely as is.
  3. Pick you favourite fish + a seasoning/sauce. I went with trout + basil pesto but the options are endless here. White fish, fattier red fish, shrimp, whatever, they all work in these bags. You could probably even do mussels and oysters too. MMMMmmm mussels…
  4. Place your fish on top of your veggies in the pouch.
  5. Fold the opening of the pouch over a few times to seal it.
  6. Place it in a preheated oven at 350 for 20-25 minutes or until the fish is cooked through. Salmon, trout and other thicker fish will take longer then your thinner types like sole, tilapia and shell fish.
  7. Break that thing open (watch the steam!) and enjoy.

And there you go. Fast, easy and full of flavour. Win win in my book!

I will say that this method makes amazing chicken and turkey as well, it just takes longer. For example, I season my chicken breasts with Mrs. Dash salt-free seasoning (tomatoe and basil is the bestest ever!) and place it in a foil pouch and bake it at 350 for about 40 minutes and its the most juicy chicken you will ever have because it’s being steamed. Chicken and turkey will never be dry again!

If you choose to do meats, you can put things like potatoes and such in there too and they will cook all the way through no issue and not cause your meat to be over done.

NOTE that because my Dad turns his nose up at fish, his pouch had teryaki chicken and vegetables

Anyways, I hope you can find this useful and I hope you enjoyed your Family Day!

Oh, gotta end off with a snappsie of the Lil Miss being the Queen of her Castle (aka my Dad’s legs)

IMG_7223Daaawww.

If you cook for your family, what do you make them?

-Chelsea

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4 thoughts on “It’s The Company That Matters

  1. Glad Maggie made it in šŸ™‚ She is part of the family after all!! Can’t believe you haven’t made her dog treats (or featured it on the website) yet! Sounds like a lovely day. It’s weird that not all provinces celebrate Family day/ at least not on the same day! I also hate how Universities combine it with our reading week (cheap!!). I love tinfoil ‘infusers’ as I call them. It’s how I usually make my sole/ tilapia because since I buy those from costco frozen in individually sealed packages they are typically thinner and I find they loose less moisture this way. I cooked chicken this way once too with slices of potato/salsa and cheese for those who like cheese (aka everyone but me) but you are right, the starchier veggie needed longer. (I still find it weird to consider potatoes a veg not a grain).

    • of course! Always gotta include the lil fluff ball šŸ˜€ I have actually never considered making dog treats…lol sounds hard hahaha. I did buy her a special farmers market treat for valentines day. I should have taken a picture of it cuz it was cute.

      Isn’t that a cheap move!?! So not fair but hey I guess we can’t complain as it is a day off in general lol

      They are actually so handy to have! I forgot about them for fish until yesterday actually hahaha. Now I have a whole pack of the parchment bags to use up. Maybe a nice housie dinner is on the horizon. I also find it hard to call potatoes a veg because all I see it as is a quick carb source lol.

      I hope you and Emma had a fun, even if you were studying.

  2. I don’t cook for my family. but if I did……sushi

    With quinoa of course. It’s the only thing I can make which looks half-decent and has a professional veneer.

    Also my maple-syrup/butter/cardamom/almond extract Americanos are pretty flyyyyyyyyy

    Glad to see the family is doing well. šŸ™‚

    • ahah your sushi. I’m sure you would do just fine…although you probably wouldn’t never get any because it would go too fast and people would be making demands on your craft. There’s always your cabbage salad šŸ˜›

      Ahh adding butter to your coffee now eh? You’re trending

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