It’s Friday, end of the morning and I have a busy afternoon ahead. I “need” to go check out my kids Carnaval Parade, deal with invoice issues at my production facility (boring) and make a couple of calls. My coffee machine is making overtime!
I made the Carnaval costumes myself and since that is really hard labour for me I am pretty proud… The theme was the Galaxy this year. My daughter (Zoé -3) wanted to be Elsa (Frozen – please get that song out of her head!) so she is the Queen of the Stars instead of the Queen of Frozen and my son (5) just wanted a Jedi sword. Could really care less about the costume. Could have send him off in his Fireman Sam pyamas and the sword and he would have been over the moon! (Little Galaxy wordplay…). But, since I am one of those guilt ridden moms (working + blogging + going to the gym instead of providing permanent care – how bad am I, right) I spent four evenings on sewing. And I think it turned out pretty awesome!
Throw together – make ahead – need to be healthy dinners are therefor pretty important to me! This one goes right up that alley and it tastes fab:
Coconut-peanutbutter Fish Bowl
1 tsp of Sesameseed paste
2/3 can of coconutmilk
Handfull of Cherry tomatoes cut in halfs
Twig of Rosemary
1 centimeter of chopped ginger (I “chop” ginger through my garlic press…)
1 Tbsp. of (organic) peanutbutter
1/2 zucchini diced
400 gr of white fish (without the fishbones) I used Pollock
Heat the pan with a little olive oil and the sesameseed paste. Stirfry the onion and the tomatoes. When browned add the coconutmilk and bring to a simmer. Then add the Peanutbutter and the ginger. Let it simmer for 20 minutes. Put in the zucchini and the filets. Let it steam (caserole open) for 3 minutes or until the fish falls apart. Serve with rice and/or bread.