Weekly Gourmet

Today is Tuesday. And for once, it's Taco Tuesday here! See, I can be fun. OK they were pretty healthy and Steve ate all the chips and salsa at lunch today. So I am as fun as healthy tacos, no chips, and no margaritas can be. Around here it's better than usual. Sheet Pan Crispy Fish Tacos  Recipe from Rhonda Boone. Ingredients So little makes me feel so big. 1 1/2 cups pumpkin seeds (pepitas) ¿Que pasa? Sí. OK normally no way, skip! BUUUUT I actually, super coincidentally, always get the same salad from Chik-fil-A and it comes with a bag of chipotle lime pepitas. I save them for recipes like this!I had three bags of them, which only got me about 1/2 cup crushed seeds, but it still counts as kitchen serendipity. Normally I would never have pumpkin seeds unless it was early November. You can replace with literally anything crunchy or omit. I would have likely gone with pistachios if I wasn't awesome like I was tonight. But using expired salad toppings from a fast food joint ...

Today is Wednesday. You know how I feel about picky eaters (see my dissertation below), so you can imagine my thoughts on "people with dietary restrictions." I just love 'em. I'm not at all annoyed by my kid's nut allergy. Not! Basically, diets of almost any kind irritate me on some level. Bananas make my mouth itch, but I still eat them every day! I'm just not into being restricted by what foods I can or cannot eat. That being said, my new friend Katie asked me what I make that she can have, being both gluten-free and dairy-free AND having a peanut allergy in her house. I have been thinking about a non-gluten, non-dairy, non-sucky something I could make for her, and I think I have got it with this one. This recipe also works for people who are unsure about fish (should read: children) and are just trying to get their feet (fins? Ha get it!?) wet with the idea of eating seafood. Adding coconut to mild fish barely even counts as eating fish because all you t...