Celebratory Dinner! Trout, brown rice, and fried beets

Today I celebrated the fact my roommate is awesome.  She bakes and shares it with me, she runs fast marathons, and she doesn’t judge me (even though I’m about to judge her for wearing leggings).

So, to celebrate, I made her dinner.

I had originally thought of making more beet pasta, since she missed out on the first go-around, but then I thought that I would make it special and pick up fish.  I don’t know why, but a nice piece of fish is always my go-to when I want to have a really great dinner.

Becca doesn’t like salmon, so when I got to B-foods that left me with trout or tilapia.  Hands down, I had to go with the trout.  Trout and Lake Michigan perch are by far the two best fish ever.  I cooked the trout on a bed of kale from the CSA, kohlrabi greens from the CSA, and swiss chard from our garden.

trout, kale, swiss chard, kohlrabi

The side dish was brown rice, which was cooked in vegetable broth I made the other day from a filled leftover produce bag.  I chopped up turnips and kohlrabi for the rice.

Finally, I failed my dessert 😦  When I made beet muffins a few weeks ago, I dipped a slice of beet in the batter and thought it tasted awesome.  So tonight I roasted beets and mixed sugar, flour, cinnamon, nutmeg, and ground ginger and tossed the beets in it.  Then I fried them on my cast iron skillet.  Pretty underwhelming, unfortunately.  I think it would have been better had I added egg or, as Becca suggested, milk.

yeah, not so good


pre-heat the oven to 400 degrees
-line a baking dish with chopped kale, swiss chard, and kohlrabi greens
-place two trout filets on top, season with olive oil, white balsamic vinegar, lemon juice, sea salt, cumin, and crushed red pepper
-bake for 15 minutes

Rice with Turnip and Kohrabi

in a rice cooker, add 1 cup rice, 3 cups vegetable broth, two chopped turnips (bulb, stem, and greens), and 1 chopped kohlrabi
-cook until the rice cooker tells you its done 🙂

chopped turnips

Fried Beets

-slice beets and roast for 15 minutes at 400 degrees C
-coat in mixture of wheat flour, sugar, cinnamon, ginger, and nutmeg
-coat pan in olive oil, fry

I’m really glad I got to use a lot of CSA veggies for this…they are seriously overflowing our refrigerator.  I’m also pretty pumped I made a huge overabundance of rice so both Becca and I can have lunch tomorrow AND still have leftovers!

Total Cost: $18.19

1 lb trout: $12.78
-organic swiss chard: free! (garden)
-organic kale: $0.50
-2 organic  turnips: $1.00
-1 organic kohlrabi: $1.00
-1 cup organic brown rice: $0.66
-4 organic beets: $2.00
-flour/sugar/cinnamon/ginger/nutmeg: $0.25

Clearly, this meal cost a bit more than I would normally spend, but I also usually don’t cook for 2 people.  It ended up being $9.10/person.  Plus, there was a ton of rice leftover, so I really don’t think it’s that bad, especially for a great piece of fish.


3 responses »

  1. Next time shred the beets and then add some savory spices like rosemary, salt, pepper and some feta cheese. You sort of roll them into balls (I add a bit of flour too) and then squish them in the pan and fry. We love them this way.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s