C is for Cookie

In my previous post, I noted how diligent I was about diet and exercise. However, I do have my "kryptonite" (actually quite a few food weaknesses) but cookies certainly top the list. No matter how hard I try, I find it almost impossible to say no to a cookie.

During a hectic week at work last week, Siskel emailed me about a potential shoot. Within the 48 hours leading up to the shoot, this was on again, off again, on again, off again, on again, off again - you get the picture. Siskel was quite apologetic about the back and forth (although unnecessarily so) and asked what he could do as a means of compensation for my time.

My response: Please pay me back in cookies.

Well lo and behold he did! The surprising thing was what Siskel thought were 'suspect' cookies from the Times Square Deli were actually quite delicious. The chocolate chip cookies had a light crunch to it on the outside and large chunks of gooey chocolate chips on the inside. Deli cookies have a tendency to be oily but not this one. The oatmeal raisin and the chocolate chocolate chip on subsequent visits also fared well. Yes, Siskel may have created a cookie monster!

Goldie likes to schedule "COOKIE TIME" on Friday afternoons at 3pm when the coffee shop on the concourse of our building does their weekly two-for-one inventory clear out but perhaps this week I will venture outside for a full price superior cookie.

Siskel - I give this cookie two thumbs up!

Turbot and tomatoes - what a combo!

You may have noticed that most if not all of my recipes are fairly calorie conscious; especially this close to bikini season! I've been pretty diligent about my diet and exercise regimen lately, even more disciplined than my usual almost military approach to staying fit. Plus with my restaurant partner-in-crime, RRR, not working in the city the past few weeks, restaurant reviews have been few and far between. So forgive all the home recipes of late.

Coming home late last week, I was looking for a quick, easy, healthy and satisfying meal. After seasoning a piece of turbot with my usual salt, pepper and garlic powder, I sauteed the fish in my grill pan.

After turning the fish over after a few minutes, I filled the pan with grape tomatoes (cut in half), diced olives, thinly slices white onions, a few cloves of garlic and loads of fresh parsley. After the onions and tomatoes began to soften (helped along with a splash of chicken stock) I was done.

Note: Turbot is a great fish especially with any tomato based sauce or topping. The firmness of the fish and it's oily texture can stand up to whatever thick sauce you can dish up.

For a quick side dish, I sauteed some garlic then added a head of kale. Once the kale wilted and turned a vibrant green, I seasoned with salt, pepper, more garlic powder, freshly grated nutmeg and crushed red pepper and I had a hearty healthy quick weeknight meal.