Tilapia with Fried Capers and Lemon

I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

Gastropod. This is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

This American Life. Before the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

Tilapia with Fried Capers and Lemon

Published May 2, 2017 by Caitlin Sherwood

A easy tilapia recipe with bright lemon and capers.

Serves: 2   |    Total Time: 25 minutes

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Ingredients:

• 2 tilapia fillets
• 1-1/2 tablespoons coconut oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, cut into wedges
• 2 tablespoons capers
• 2 tablespoons minced parsley

Directions:

1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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Roasted Cauliflower with Olives & Oregano

Cauliflower is one of those humble vegetables that can take on almost any flavor. It plays a supporting role in curries and stir fries. Even in a Cauliflower Gratin or Casserole, where one would think it would take center stage, the focus tends to be on the cheese or sauce or breadcrumbs on top. 

Whole, a head of cauliflower is heavy and hard to cut into. Once dismantled, it's florets are delicate and easy to break apart. 

Oregano, while less of a "blank slate," is similarly humble. Basil grows taller and lavender blossoms into soft purple blooms. Thyme and rosemary seem to get all of the attention, compared to oregano. But oregano is there, just as important in making Italian Seasoning and Herbs De Provence. 

Roasted together, the cauliflower and oregano become my favorite part of this dish. Kalamata Olives are like little savory salty jewels in between, and lemon adds a fresh pop. But in the end, I would make this even if I didn't have any olives or lemon in the house. They may be simple, but I could eat this dish even if it was just roasted cauliflower and oregano. They are the center piece, the protagonist, the lead role. For once, the other ingredients here (Kalamata olives and lemons) lift them up. 

"A great man is always willing to be little.”  ― Ralph Waldo Emerson, on humility

Roasted Cauliflower with Olives & Oregano

Published May 6, 2017    |   Caitlin Sherwood    

Roasted cauliflower with herbs and Kalamata olives.

Serves: 4   |    Total Time: 50 minutes

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Ingredients:

• 1 head of cauliflower
• 1/2 cup Kalamata olives
• 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 lemon 
• 2 tablespoons avocado oil

Directions:

1. Preheat oven to 425°F. Chop the cauliflower into florets, and spread in a single layer on a cookie sheet.
2. Scatter olives across pan, and drizzle with avocado oil. Toss to coat vegetables. Sprinkle with oregano and salt.
3. Cut the lemon into wedges. Gently squeeze a few of the wedges over the cauliflower, and place wedges on cookie sheet.
4. Bake for 40 minutes, until cauliflower is browning. Allow to cool 5 minutes before serving.

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Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Are you ever so brain dead after work that you pull into your drive way and realize you just listened to the public radio pledge drive the whole way home? Or worse, a solid 20 minutes of commercials? And by listen, I mean you actually heard every word...you just couldn't think enough to care or change the station? This is me, all the time.

On the other hand, some days I get in the car and hear the news start, and immediately have to just turn it off. No more words, too many words! Peace and quiet is all I can handle on those days.  

These are the days I want to come home to dinner already prepped and ready to go: zero effort, just delicious satisfaction on a plate so that I can do nothing more than relax. 

Lately, we've been getting home pretty late, after we manage to leave the office and hit the gym. Like 8:30pm. When I get home at 8:30pm, the last thing I want to do is cook dinner... By the time 9pm hits, I'd rather be in bed than pulling something from the oven or dishing something onto a plate! 

Anyways, it's made me want to start planning ahead of time, by loading up the slow cooker with Korean Pork or Enchilada Beef in the morning. When I'm doing really well, I'll even prep a side dish while I'm making breakfast or packing lunches--something that will stay fresh if it's stored in the fridge all day. This Jicama-Pineapple Slaw is perfect for these days, because the jicama and carrots stay crisp and fresh long after you put everything together. 

You can eat this slaw as a topping for tacos or taco bowls, but you can also just eat it as a salad. Make a big batch! You'll save yourself chopping and planning the next day. 

Jicama-Pineapple Slaw with Honey Lime Vinaigrette

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

This slaw works as a topping for tacos or as a salad on it’s own.

Serves: 6   |    Total Time: 20 minutes

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Ingredients:

• 1 Jicama (2 cups, chopped into matchsticks)
• 3 large carrots (1 cup chopped into matchsticks)
• 1 mandarin orange or tangerine, cut into wedges
• 1/2 cup pineapple, diced
• 1/2 cup minced cilantro
• 1 small jalapeño (or 1/2 large jalapeño), cut into thin slices
• Juice from 1 lime
• 1 1/2 tablespoon honey
• 2 tablespoons olive oil
• Dash paprika
• Dash granulated garlic (garlic powder)
• Salt & pepper

Directions:

1. Toss jicama, carrots, orange wedges, diced pineapple, jalapeño and cilantro in a salad bow.
2. Then, whisk together lime juice, honey, olive oil, paprika, granulated garlic, and a dash each of salt & pepper.
3. Drizzle dressing over vegetables, and took until coated.
4. Store in airtight salad until you are ready to eat! Stays good for 3-5 days in the fridge.