I started making this recipe last Saturday with the obvious intention of serving it for dinner. However, just as I was wrapping up the photoshoot for the rainbow chard, the stomach flu struck. It had already taken down 50% of the family, but for some reason, I thought I was safe (it’s called aspirational thinking).
So, here we are, a week later and I am just now coming around to the idea that I might want to eat again someday. And because I have a strong completion instinct, I’ll be trying to make it through this recipe review–again.
If you were one of those people who made a New Year’s Resolution to eat healthier, then this is a recipe for you. If you were one of those people who did not make a resolution to eat healthier, this recipe is also for you.
Overall, this is an excellent cookbook, but I have to mention that Molly gets a little carried away with the detail she provides in her instructions. She can turn a very simple recipe into a 3-page affair, which is probably great if you have literally NEVER been in a kitchen before but if that is the case, you aren’t working from this cookbook anyway.
So, I have saved you a ton of time by replacing words with pictures. Here is the recipe:
1 cup quinoa
3/4 tsp fine sea salt
Four 4-oz tilapia fillets
3 tbsp butter
1 shallot, minced
1 bunch rainbow chard, stems and leaves separated and chopped
1 tbsp vegetable oil
2 lemons, cut into wedges
Freshly ground pepper
For our first real meal post-stomach flu, it was good, but I might not select fish for that next time. This meal could also benefit from another grain as a side dish, say a rice pilaf or couscous. Or roasted baby potatoes would be good too now that I think about it.
Our shrunken stomachs limited how much we could eat so we have leftover tilapia. We’ll be having fish tacos for dinner tonight; I think our stomachs can handle it.