Thursday, August 07, 2008

Home Again

We left Colorado Saturday morning, and spent Saturday night at the Richfield, Utah KOA. Sunday night we stayed at Whiskey Pete's in Primm, Nevada - it's a hotel/casino on the Nevada/California state line - cheap motel, average casino, good location for travelers who don't want to stay in Vegas, and a great steakhouse. We were home by 9 am on Monday.

Tuesday was the commissary trip to restock the pantry and refrigerator, Wednesday was Costco, and today was Trader Joe's. I'm back in business!

Cooking Resolution for Fall 2008: Limit potato side dishes to once a week. We really overdid the potatoes on our trip.

Tonight I tried an old recipe again plus a new one. The old one was Mahi Mahi with Jalapeño-Lime Butter, and in keeping with my new resolution, the new one was Tomatoes Florentine. Don really liked this (I did, too) and it was so easy that it'll be a repeat.

Tomatoes Florentine

6 medium tomatoes
½ cup light cream
1 egg yolk
1 10 oz. pkg. frozen spinach, cooked, chopped, drained (I failed to read this part and squeezed the thawed spinach dry inside paper towels without cooking it. It still turned out wonderful.)
3 Tablespoons butter, melted

Cut top (1/4 in.) off each tomato. Scoop out insides. Sprinkle insides with salt. Combine cream and egg yolk; add spinach and 1 T of the butter. Salt to taste. Heat, stirring, just to simmering. Fill tomatoes with the creamed spinach. Place in baking dish. Top each with 1 t melted butter. Bake at 375˚ for 20 minutes. Serve hot.

1 comment:

Teresa Cordero Cordell said...

Cyndi, I just looked up your fish with jalapeno lime butter and must say it looks delicious. Thanks for posting the recipe link. Hope you're getting ready to do your Christmas stitching. I am. Great post.