Nice and rested

Last post, I cooked more spicy dishes just because I miss that. So I was experimenting of creating a sauce for the fish dish I made. Yes, it is always about fish on the weekends. During the week, my hubby grills a lot so we would have chicken. Fish to some is the hardest to make. Why? Just because they don't know what ingredients to blend.

I finally had some time off from work. We went to see the Cirque de Soleil Michael Jackson performance. It was totally awesome and our seats were just right. But damn those seats are tight. I am not crazy about the $15 parking. I think it is outrageous. The show was extraordinary, the strobe lights, the acrobatics, they make it look so easy. Next evening I went to the No Boundaries 5K program celebration. I have never gone in all the years I mentored so it was very nice. My husband went too. And the rest of the week, I just chilled.

I have been going on and off some  bootcamp style classes that my trainer teaches. I have taken her classes and they kill you aerobically and physically. Could you imagine having another trainer who did football - suicides, hopping, jumping, running back and forth. I went to the class Sat morning. It was real nice but the damn pollen was causing havoc on my sinuses and lungs. Once in a while, it is good to change up routine otherwise, your body plateaus and stalemate.

Thurs was my birthday, yes, I turn the big 60 and I did something special. I spend some ME time, I went to Arrichion Hot Yoga in Durham and after class just took some time talking to Joni and Nancy. Then I went to run some errands. And then to the NOBO celebration. Birthdays to me is not about celebrating with gifts and dinner, it is about taking the time for yourself, taking the time to enjoy others, taking the time to give someone a hug, to care and listen. And this is what I did on my birthday. I love my family, I love my friends - if I can see them every day, I would hug them and tell them I love them.

My other love is the love of cooking and creating dishes. And every time I create a dish, I always share with my trainer. First, if she likes, it is trainer approved and secondly I like seeing smiles on someone's face who enjoy what I create. My husband said my dishes never is the same and he said I should write it down. My trainer said the same thing. And hence, here it goes.

My creation is:Stuffed flounder with crabmeat stuffing , and stuffed Portobello mushroom, tahini sauce

Stuffing - many ingredients: chopped mushroom stems, chopped shitake mushrooms, chopped kalamta olives, chopped artichoke hearts, chopped tomatoes, chopped, carrots, chopped onions, minced garlic cloves, fresh basil, feta cheese, minced crabmeat, cooking wine, fish sauce, chili sauce, gluten free breadcrumbs, lemon juice, sesame seeds, avocados mashed.

Stuffed Mushrooms - place stuffing on top of mushrooms, shake some dried onion flakes and bake in oven at 450 until soften

Stuffed Flounder - I had stuffing left, originally I was going to just bake the fish and add tahini sauce but I place a slice of fish underneath, place the stuffing, seasoned with black pepper, dash of red hot sauce and bake in over at 400 for 15 mins.

I roasted some pine nuts to be used for garnish on top of the fish.

Tahini sauce - most recipes calls for adding olive oil to make tahini. I find that too rich so I dial it down a bit. Sesame tahini paste, juice one 1 lime and 1 lemon, 5 cloves of garlic minced, I added water until it is more of a liquid base, added black pepper and parsley. When the fish is done, I spoon the tahini over the fish and sprinkle some pine nuts.

Here are some pics of the finished product. And yes, my trainer loves it