Wednesday, February 17, 2010

Y'know, tinned fish has its place.

Since (mostly) giving up meat last autumn, I've been experimenting with protein sources -- seafood, seeds, legumes. I've always loved smoked oysters, but I haven't really had any desire to eat sardines since that one time at Sunriver when I was a kid. Turns out, though, that they're full of good stuff, including calcium in their tiny crunchable bones.

So I made a simple sauce of canned fine-dice tomatoes, fresh garlic, fennel seeds, oregano, and red pepper flakes, cooked it down for about thirty minutes, stirred in a tin of lightly smoked sardine, and tossed it with brown rice pasta, white beans, fresh steamed asparagus, and parsley. 

Delish. Can't wait to try it with oysters.

No comments:

Post a Comment