Get Your Juices Flowin.

There are moments. Moments where all is right with the world and especially moments where all is right in the kitchen. Last night was one of those precious moments (and I'm not talkin' about those cheesy figurines some of you collected back in the 80s, no offense to those who are still collecting). Most nights I have a plan for dinner and if not, I have some go-to items for those nights when cooking isn't realistic.

On Monday night, I made a pit-stop at Whole Foods to pick up a few veggies and fruits for the week. I tend to stay clear of packaged veggies but there was a pre-packaged container of stir fry veggies that caught my eye. Chunks of portabella and crimini mushrooms, leeks, napa cabbage, ginger, and bok choy. I was caught up in the "moment" and figured what the hell....I'll give it a whirl. I decided to make a stir fry of these veggies and for the main course I was going to make a piece of halibut (which I purchased from my favorite butcher/fishmonger, McCall's).

So last night was D-day. Earlier in the day, instead of working, I was day dreaming about how to prepare the halibut. I came up with a lemon panko crusted halibut. Added lemon zest, salt and pepper to some panko bread crumbs. Made a egg eash and a plate with all-purpose flour. Three steps - put fish in egg wash, then flour, then panko bread crumbs mixture. I seared the piece of fish in some olive oil before finishing it off in a 375 degree oven for 15 minutes.

My biggest dilemma was a sauce for the stir-fried veggies. I would not be satisfied with soy sauce alone. So I made a little concoction while the veggies were cookin' and the halibut was roasting. The concoction consisted of chili garlic sauce, sesame oil, soy sauce, and chili paste in soybean oil. I didn't measure, I just played around with amounts and found the perfect consistency (but if I were to guess-timate, I would say, 1 tbs. chili garlic sauce, 1/2 tsp. sesame oil, 1/2 tbs. soy sauce, 1 tbs. chili paste in soybean oil). About two mintes before I took the halibut out, I tossed this concoction with the veggies and let it simmer. Squeezed some lemon juice over the fish and the meal was complete. Sweet victory!!!!!!!!

Easy as 1, 2, 3.

Why do we make cooking so complicated? Why do we insist on over the top? Why do we think if it doesn't take an hour, it won't be delicious and good for you? Maybe, I'm on this soapbox all alone, but I highly doubt it. Those of us who value cooking as an art form, perhaps even a form of therapy, do not mind investing the time into preparing a lovely home cooked meal. But let's face it, with the weak economy and penny pinching, it's important to get all you can for your hard earned money. I usually am notorious for meal planning, if I don't plan it, I won't make it. And while this requires some extra effort, there is often a great reward, for the most part. In an effort to save money myself, I'm constantly looking at recipes that I can "half" or use for something else, or something that is easy on my tummy and my pocketbook. You know there's at least one cookbook, you turn to when your mind is blank and belly is screaming, for me, that's How to Cook Everything by Mark Bittman. Recently, this cookbook celebrated it's 10th birthday! This cookbook ranks up there with The Joy of Cooking, in my humble opinion. Anyhoo, last night I made a simple and delicious stirfry with chicken and Napa cabbage. I piled two scoops on top of some fragrant, nutty brown rice. It was food for the soul. Not only was it tasty, but super easy to make!