Healthy

As the winter sets in, it gets more dark, and people become less active, it's important to try and make meals healthy. I always kind of feel that I am ok with a less healthy dinner if the rest of my day consisted mostly of fruits, vegetables, nuts, etc. However, after long vacations (like down to Florida) keeping dinner as healthy as possible seems essential for the time being.

Soup, fish, salad...well, and a new beer.

Cauliflower Soup With Dry Roasted Almond and Pepper Relish

Kosher salt

1.75 lb (6-7 cups) cauliflower florets (from one medium head)

You can use white, but orange gives it a nice color.

4 Tbs unsalted butter

Pepper

1/4 cup dry roasted, salted almonds, finely chopped

1/4 cup red roasted peppers from a jar, finely diced

2 Tbs olive oil

1 Tbs thinly sliced fresh mint

1 medium clove garlic, minced

1/2 tsp crushed red pepper flakes

Bring 6 cups of water to a boil in a 4 quart pot. Add 1 tsp salt, then add the cauliflower and boil until very tender, 10 to 12 minutes. Drain the cauliflower in a colander set over a large bowl to catch the cooking liquid and let the cauliflower cool slightly.

Working in 2 batches, puree each batch of cauliflower with 2 cups of the cooking liquid and 2 Tbs of butter in a blender until very smooth. Season to taste with salt.

In a small bowl, combine the almonds, mint, peppers, oil, garlic, and pepper flakes. Season to taste with salt and pepper.

When ready to serve, gently reheat soup. Garnish each serving with a spoonful of the almond relish.

From Fine Cooking Dec 09/Jan 10

Grilled Blue Fish

Blue fish

onions, diced

Dijon mustard

olive oil

Brush the fish with oil and place it on aluminum foil. Brush the fish with the mustard and cover the upper surface with the onions. Grill the fish on high for about 12 minutes. Serve with mustard on the side.