Meg Goes Nom Nom

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
• paprika
• 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.