Simple Slow Cooker Fish

I know what you're thinking.  You made what in the where?   Yes, that's right.  I made fish in the slow cooker.  It all started because I didn't activate my new gym membership over the weekend.  I didn't want to put it off another day, and since my usual Monday evening meeting was rescheduled for Tuesday this week, Monday seemed like the perfect time to hit the gym.

Except, I also had business calls to make when I got home from the day job.  And I wanted to go to Walmart for some cheap new workout clothes.  I said to myself "Okay, if I'm home at 7, I can make calls til 7:45, be at the gym by 8, be at Walmart around 9, and home by 10.  But when the heck am I going to eat dinner?"  I had to settle for a quick snack when I got home and eating dinner at 10.  I had already planned to have cod (which was previously frozen and in my fridge for 2 days and needed to be cooked) with some avocado salad and a baked potato.

All of a sudden it came to me!  I seemed to have remembered seeing on some blog somewhere someone making foil packets of fish in a slow cooker.  And most of my slow cooker ideas start from A Year of Slow Cooking, so that's where I went.  Lo and behold, Stephanie did not let me down.  I found this gem.

Well, I didn't follow her recipe because I had my own in mind, but I'm 100% grateful to have found this so I could follow her technique.  My fish was in the slow cooker by 7:12, calls done by 7:50. I was at the gym by 8:10, Walmart by 9:15, and home at precisely 10 on the dot.  I popped my potato in the microwave for "baking" and cut up some avocado and had myself a nice little late dinner.  Plus, I've got 3 packets left in my fridge to get me through the week! 

Simple Slow Cooker Fish
Technique inspired by A Year of Slow Cooking
Servings 4  WW P+ 4, as I made it, but may vary depending what type of fish you use

Ingredients

1 1/4 lb white fish, (I used cod because I got it on sale, but typically prefer flounder or tilapia)
3 Tbsp flour
2 tsp garlic powder
1/2 tsp black pepper
1 tsp oregano
1 tsp parsley
4 tsp olive oil

Directions

1.  In large freezer bag (I used gallon sized), combine flour and spices.  Shake together in bag until well incorporate.

2.  Add fish to bag and continue to shake until fish is well-coated.

3. Lay out a piece of foil.  Brush 1/2 tsp olive oil onto foil.  Place 1/4 of fish on top of oil. Brush top of fish with another 1/2 tsp of oil.  Fold up foil to create a little pouch.  Creases should be tight enough that oil won't leak out.  Repeat so that you have 4 fish pouches.

4. Place pouches in slow cooker and cook on high for 2 hours.  Check to make sure fish is flaky.  If not yet flaky, continue to cook, checking back every 30 minutes.

Enjoy!

Baked Potato Soup

I have been trying my hand at potato soups since the start of the fall.  So far I've made two: this one from Smitten Kitchen and this one that I found floating around on Pinterest.  Both were delicious.  But I kept searching. 

Hale & Hearty is one of my favorite places to get lunch when I don't bother to pack my own.  And they have amazing potato soups.  One of my favorites is their broccoli, cheddar, mashed potato soup.  Last time I had it, I vowed to find a way to make my own version.  One that wasn't so cream-laden, but still tasted awesome.  So I took the interwebs and did a little searching.  In the end, I ended up basing my recipe on a Weight Watchers recipe.

This is quite like H&H's, but it comes really close.  Maybe an immersion blender will close that gap.  Nevertheless, when I took my first spoonful, I decided this soup must be what heaven tastes like.  So, without further adieu...

Baked Potato Soup
serves 6


Ingredients:
3 lbs potatoes (about 6 medium)
1 bulb garlic
4 cups chicken broth (I used homemade.)
1/2 cup sour cream
4 oz sharp cheddar, shredded
12 oz broccoli (I used frozen, the kind you steam right in the bag in the microwave)
favorite spices for seasoning (I found my chicken broth was so well flavored that I didn't need to add any spices, but if you use store bought broth, you may want to taste the soup and season as you choose)


Directions:

1. Preheat oven to 400 degrees.  Wrap garlic bulb in foil.  Pierce potatoes with fork.  Place wrapped garlic bulb and potatoes in oven.  No need to use a tray; you can bake them directly on the oven rack.  Bake until tender, about 45 minutes for the garlic and 60 minutes for the potatoes.

2.  Allow garlic and potatoes to cool. Cut tip off of garlic and squeeze cloves into soup pot.  Peel potatoes, cut into pieces, and add to pot with garlic.  Mash up garlic and potatoes using a potato masher.  Stir in chicken broth and heat on medium and let cook until mixture is thickened, stirring occasionally.

3. Stir in sour cream, cheese, and cooked broccoli.  Season to taste, if necessary.  Serve hot.

Garnish suggestions: sour cream, browned butter, scallions, shredded cheese, chopped bacon