The girls have been asking why it’s so dark when we put them to bed at night. I guess this is the irony of living on the eastern side of the east coast time zone — it’s light out well past 9pm for much of the year. And yet, the mornings have gone DARK. QUICKLY. I can’t imagine our time falling back here in a matter of weeks (November 3rd for anyone curious). I’m not looking forward to it.
As the evenings darken, we’ll also lose the ability to eat outdoors. We’ve been known to throw on sweatshirts and eat outdoors. Shivering. I’m only somewhat kidding.
The signs of fall are showing up and yet, I’m really into lighter fare. I’m yet to open my arms wide to pumpkin anything and somewhat sadly, I may miss the pumpkin boat. Our world seems to go straight from pumpkin to peppermint in the blink of an eye. Unnecessary, people!
I’m holding on to summer as hard as I can. Case in point: I scheduled PTO for tomorrow so that I could take my book and go to the beach. This week is in the 80’s – I’m not wasting it away! I have hoarded my PTO for so long for these very reasons! The daycare calendar for October also came home and there’s no RANDOM days they’re closed for NO reason. Small miracles.
The girls have also been nightmares to feed. This is all relative because they are generally speaking, very good eaters. Lately, however, they have a LOT of opinions and even if I serve something they really like…they don’t eat much. Growth spurts? So I’ve just moved forward with selecting dinners Mark and I will love and they will find something to nibble on – this was one of those recipes.
They actually nibbled on…everything. The cabbage, the fish, the avocado. The mango is a big YAY for Shea and NAY for Piper while the crema is a big YAY for Piper and a big NAY for Shea. She’ll also pass on the queso fresco – insanity! The real treat is eating all of these delicious, bold flavors and textures allllllll together. A masterpiece in a bowl and would you just look at those colors? Stunner! The kids’ll come around…
- 1 mango, diced
- ½ jalapeño pepper, seeded and diced
- 3 Tbsp chopped fresh cilantro
- 1 lime, juiced
- ¼ tsp salt and black pepper, to taste
- ½ cup 2% or low-fat plain greek yogurt
- 3 Tbsp low-fat milk
- 1 chipotle pepper in adobo, minced (less if lower heat desired)
- 1 Tbsp adobo sauce (from a can of chipotles)
- 1 lime, juiced
- 1½ lbs skinless cod filets
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 6 cups shredded napa cabbage
- 1 jalapeno pepper, sliced (optional)
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- ⅓ cup fresh cilantro, minced
- ⅓ cup queso fresco, crumbled
- ¼ red onion, finely diced
- 1 lime, cut into wedges for spritzing
- Preheat the broiler to high (550 degrees F) and set the oven rack about 6-8 inches from the top.
- To prepare the mango pico, combine all the ingredients together in a large bowl and stir.
- To prepare the chipotle crema, whisk all ingredients together until combined.
- Place the cod on a baking sheet and brush it with the oil. In a bowl, stir together the paprika, salt, pepper, garlic poweder, and cayenne. Sprinkle it evenly over the top of the cod and press gently to adhere.
- Broil the cod for 6 to 8 minutes, or until just opaque and flakey with a fork.
- To assemble the bowls, add about 1½ cups shredded napa cabbage in the bottom of a bowl and top with 5-6 ounces fish, mango pico, jalepeño, avocado, tomatoes, cilantro, queso fresco, red onion, and a squeeze of lime juice. Drizzle with chipotle crema and serve.