Fried Rice with Greens

I often will get into "kicks" in cooking. This is one of the reason I do really well on the Ayurvedic Cleanse cuz I love the ritual of the same meal.

Today I give thanks for the Superbowl. I came home to an empty house for the first time in about 4 months. The boys are off watching the game in East End. I was giddy with delight when I realized the gift.

And I made some fried Rice which is my new favorite thing to eat.

1. Mince up some red onion
2. Mince up some turnip greens, bok choy, kale or chard or a combo. (Tonight I was lucky enough to have turnip greens which are my favorite and baby bok choy from B.D.)
3. Add some olive oil (or other favorite fat) to a non-stick pan and raise the heat
4. Add some red pepper flakes or other spice.
5. Add the onions and saute for a while then add the greens
6. When greens are wilted enough, add some leftover rice from the fridge, breaking up the clumps. (I bet this would be so good with brown rice!). Mix and allow to "brown". Eventually mixing in some Tamari Soy Sauce.
7. Beat 2 eggs in small bowl.
8. Push rice to the side and pour eggs into pan. Allow eggs to cook for a little bit before you start pushing them around. Eventually mix into rice and use your wooden edged spatula to break up the clumps.
9. Fresh ground pepper and a little soy sauce on the side to taste.

Enjoy your quiet house.

Swordfish with Fennel and Mustard Sauce

Eric came home from 2 day road trip.  He needed something fresh, local, light but comforting.  I was pooped, had not gone shopping and needed to cook everything in one pan, so this was the result.  I have never cooked swordfish this way so felt fun and bold.  He was happy, so it was a success.

1. Slice some of Steve's smaller red potatoes (those small french red potatoes would be ideal for presentation) and fry in olive oil until crisp.  (Oven Roasting would render drier, crispier potatoes). Remove and allow to drain on some paper towels.

2. In same olive oil (adding more if necessary), add thinly sliced fennel. Stir until starting to soften, then push to sides to create room for 2 perfect pieces of swordfish from Alicia and Ric of Geewhatadeal.  (Wow!  I have never encountered such tender plump pieces of swordfish.)  Cover pan to cook first side.  When browned to your liking, turn fish over, add some white wine to pan and cover again.

3. Meanwhile, mix some green peppercorn dijon mustard with some lemon, soy sauce and olive oil.  Lift lid and pour mustard sauce over fish and cover again.  When fish is done, remove to a plate.  Stir fennel and mustard sauce and remove to a bowl.  Toss turnip greens into pan and stir fry until soft and bright green. 

4. Meanwhile, divide potatoes between plates.  Place turnip greens next to potatoes, slightly on top.  Place fish in middle between potatoes and greens, pour fennel mustard sauce on top.  Sprinkle with a little freshly chopped dill and freshly ground pepper.  Serve.