Tonight’s dinner recipe called for seasoned bread crumbs. What’s a girl to do with only plain bread crumbs in the pantry (a.k.a., my linen closet, which I made into a pantry, 😀 )? Make her own, of course. To half of a cup of plain store-bought bread crumbs, I added 1/4 tsp. of each of the following:
- dry parsley flakes
- black pepper
- garlic powder
- onion powder
- dried oregano
- dried basil
Store-bought bread crumbs already contain their fare share of sodium, so I opted to not add any extra salt. I used this recipe.
Next I set up a breading station… right to left, kids.
For…. cod! Frozen processed fish sticks are pretty fattening and sodium-filled, so I made my own fishsticks, using this recipe from ToH. I sliced one pound of cod filets into fishstick size pieces, and sent them on a trip through the breading station:
1. Dip in flour
2. Bathe in buttermilk, which I didn’t have, but substituted organic 1% milk with a splash of white vinegar.
3. Coat in crumb mixture. The crumb mixture above was also combined with these additional ‘goodies’:
- grated parmesan cheese
- minced fresh parsley
- grated lemon peel
- dried thyme
- garlic salt powder
I baked the fish sticks for 17-20ish minutes at 425 F, and also prepared roasted sweet potatoes (with EVOO, S&P, brown sugar [2 tsp], dash cinnamon) and steamed broccoli (with a little margarine and S&P). The fish sticks were tasty, but took quite a bit of labor… But I guess it’s worth it to not eat highly-processed, sodium-filled ‘stix.
♪♫ Currently listening to: Back to Black – Amy Winehouse.