OH YUM-MY

Bought bamboo steamers a few months ago, and never got brave enough to try
them...

Today, didn't know what to do with cod filet.. was putting the wok away and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each side with
garlic olive oil (dipping oil bought... somewhere) I put the filet each in a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus. I placed
the veggies kind of around the fish (doesn't matter if it goes over a
little).

I sprayed the whole thing with a little more garlic oil, and salted and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear kind,
not the thick stuff) over the fish and sprinkled with thinly sliced green
onion.

I put each bowl in a steamer, stacked the two steamers and put the lid on
top. Put about 2 inches of water in the wok and put the steamers in. Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess, tasty!
I'm gonna use those steamers often (even more since they are fairly cheap in
the city)

HA!

Will~

the one kind of cooking I don't mind is steaming. I have electric, also
minimum mess with the added benefit that if you fall asleep they shut off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion, minced
garlic, then fish, then season then garlic then a top layer of onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in message
t...
Bought bamboo steamers a few months ago, and never got brave enough to try
them...

Today, didn't know what to do with cod filet.. was putting the wok away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet each in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus. I
placed
the veggies kind of around the fish (doesn't matter if it goes over a
little).

I sprayed the whole thing with a little more garlic oil, and salted and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear kind,
not the thick stuff) over the fish and sprinkled with thinly sliced green
onion.

I put each bowl in a steamer, stacked the two steamers and put the lid on
top. Put about 2 inches of water in the wok and put the steamers in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess, tasty!
I'm gonna use those steamers often (even more since they are fairly cheap
in
the city)

HA!

Will~

That's good too.. but there's something to be said to serving a fuffy
looking fish dish in bamboo steamers... just feels like we're eating in a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have electric, also
minimum mess with the added benefit that if you fall asleep they shut off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion, minced
garlic, then fish, then season then garlic then a top layer of onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in
message
t...
Bought bamboo steamers a few months ago, and never got brave enough to
try
them...

Today, didn't know what to do with cod filet.. was putting the wok away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus. I
placed
the veggies kind of around the fish (doesn't matter if it goes over a
little).

I sprayed the whole thing with a little more garlic oil, and salted and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear kind,
not the thick stuff) over the fish and sprinkled with thinly sliced green
onion.

I put each bowl in a steamer, stacked the two steamers and put the lid on
top. Put about 2 inches of water in the wok and put the steamers in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess,
tasty!
I'm gonna use those steamers often (even more since they are fairly cheap
in
the city)

HA!

Will~

true, Lee
Willow Herself wrote in message
...
That's good too.. but there's something to be said to serving a fuffy
looking fish dish in bamboo steamers... just feels like we're eating in a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have electric, also
minimum mess with the added benefit that if you fall asleep they shut
off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion, minced
garlic, then fish, then season then garlic then a top layer of onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in
message
t...
Bought bamboo steamers a few months ago, and never got brave enough to
try
them...

Today, didn't know what to do with cod filet.. was putting the wok away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus. I
placed
the veggies kind of around the fish (doesn't matter if it goes over a
little).

I sprayed the whole thing with a little more garlic oil, and salted and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear
kind,
not the thick stuff) over the fish and sprinkled with thinly sliced
green
onion.

I put each bowl in a steamer, stacked the two steamers and put the lid
on
top. Put about 2 inches of water in the wok and put the steamers in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess,
tasty!
I'm gonna use those steamers often (even more since they are fairly
cheap
in
the city)

HA!

Will~

I have learned with WW to eat with all my senses. I want it to taste good of
course, but also to look good, to smell good.

I try very hard to make every meal an adventure. We feel most of the time
like we're eating out at home. I have "different dishes" like my rectangular
plates that are much like sushi presentation plates, and my little bowls
with a lid that I use for stews.

I also go out of my way to cook exotic foods, or foods we're not used to.
It's a lot of research, and a lot of prep work.. but I think the end result
is worth it. Eating at home is never boring in here!!

Will~
"Stormmee" wrote in message
...
true, Lee
Willow Herself wrote in
message
...
That's good too.. but there's something to be said to serving a fuffy
looking fish dish in bamboo steamers... just feels like we're eating in a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have electric,
also
minimum mess with the added benefit that if you fall asleep they shut
off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion,
minced
garlic, then fish, then season then garlic then a top layer of onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in
message
t...
Bought bamboo steamers a few months ago, and never got brave enough to
try
them...

Today, didn't know what to do with cod filet.. was putting the wok
away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet
each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus. I
placed
the veggies kind of around the fish (doesn't matter if it goes over a
little).

I sprayed the whole thing with a little more garlic oil, and salted
and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear
kind,
not the thick stuff) over the fish and sprinkled with thinly sliced
green
onion.

I put each bowl in a steamer, stacked the two steamers and put the lid
on
top. Put about 2 inches of water in the wok and put the steamers in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess,
tasty!
I'm gonna use those steamers often (even more since they are fairly
cheap
in
the city)

HA!

Will~

I think one of the reasons I have done as well as I have is because DH is
such an excellent cook, he cooks simply but it always tastes good, and when
I come up with something new to try or if I revamp an old favorite for
lighter points he always gives the best effort. Our latest revamp was Ruben
sandwiches... mmmmm, Lee
Willow Herself wrote in message
t...
I have learned with WW to eat with all my senses. I want it to taste good
of
course, but also to look good, to smell good.

I try very hard to make every meal an adventure. We feel most of the time
like we're eating out at home. I have "different dishes" like my
rectangular
plates that are much like sushi presentation plates, and my little bowls
with a lid that I use for stews.

I also go out of my way to cook exotic foods, or foods we're not used to.
It's a lot of research, and a lot of prep work.. but I think the end
result
is worth it. Eating at home is never boring in here!!

Will~
"Stormmee" wrote in message
...
true, Lee
Willow Herself wrote in
message
...
That's good too.. but there's something to be said to serving a fuffy
looking fish dish in bamboo steamers... just feels like we're eating in
a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have electric,
also
minimum mess with the added benefit that if you fall asleep they shut
off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion,
minced
garlic, then fish, then season then garlic then a top layer of onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in
message
t...
Bought bamboo steamers a few months ago, and never got brave enough
to
try
them...

Today, didn't know what to do with cod filet.. was putting the wok
away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each
side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet
each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus.
I
placed
the veggies kind of around the fish (doesn't matter if it goes over
a
little).

I sprayed the whole thing with a little more garlic oil, and salted
and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear
kind,
not the thick stuff) over the fish and sprinkled with thinly sliced
green
onion.

I put each bowl in a steamer, stacked the two steamers and put the
lid
on
top. Put about 2 inches of water in the wok and put the steamers in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess,
tasty!
I'm gonna use those steamers often (even more since they are fairly
cheap
in
the city)

HA!

Will~

When are you having us all over?!? Sounds delicious!

I am very impressed with you!

Melissa in NJ

It's more work, but sooooo worth it!!!

We have this running gag between DH and me "Man, being on this program is SO
HARSH!" which we say when we're have a particularly yummy "on plan" meal...

I have to say, that's about 6 night out a week.. )

Will~

"Stormmee" wrote in message
...
I think one of the reasons I have done as well as I have is because DH is
such an excellent cook, he cooks simply but it always tastes good, and
when
I come up with something new to try or if I revamp an old favorite for
lighter points he always gives the best effort. Our latest revamp was
Ruben
sandwiches... mmmmm, Lee
Willow Herself wrote in
message
t...
I have learned with WW to eat with all my senses. I want it to taste good
of
course, but also to look good, to smell good.

I try very hard to make every meal an adventure. We feel most of the time
like we're eating out at home. I have "different dishes" like my
rectangular
plates that are much like sushi presentation plates, and my little bowls
with a lid that I use for stews.

I also go out of my way to cook exotic foods, or foods we're not used to.
It's a lot of research, and a lot of prep work.. but I think the end
result
is worth it. Eating at home is never boring in here!!

Will~
"Stormmee" wrote in message
...
true, Lee
Willow Herself wrote in
message
...
That's good too.. but there's something to be said to serving a fuffy
looking fish dish in bamboo steamers... just feels like we're eating
in
a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have electric,
also
minimum mess with the added benefit that if you fall asleep they
shut
off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion,
minced
garlic, then fish, then season then garlic then a top layer of
onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote in
message
t...
Bought bamboo steamers a few months ago, and never got brave enough
to
try
them...

Today, didn't know what to do with cod filet.. was putting the wok
away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each
side
with
garlic olive oil (dipping oil bought... somewhere) I put the filet
each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and asparagus.
I
placed
the veggies kind of around the fish (doesn't matter if it goes over
a
little).

I sprayed the whole thing with a little more garlic oil, and salted
and
peppers over that. Then I poured a TBSP of teriaki sauce (the clear
kind,
not the thick stuff) over the fish and sprinkled with thinly sliced
green
onion.

I put each bowl in a steamer, stacked the two steamers and put the
lid
on
top. Put about 2 inches of water in the wok and put the steamers
in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum mess,
tasty!
I'm gonna use those steamers often (even more since they are fairly
cheap
in
the city)

HA!

Will~

*grin* we could have an indian feast!

Thank you, I'm a very "all or nothing" kind of person...

When I joined WW in 2002, I could not cook eggs... then I decided to learn,
I've been experimenting, researching, taking classes ever since!
Will~

"Melissa in NJ" wrote in message
oups.com...
When are you having us all over?!? Sounds delicious!

I am very impressed with you!

Melissa in NJ

we had Rueben's again tonight for late dinner... even using regular rye
bread six points, would have been 4.5 but there wasn't any light rye when we
were at the store, it is just oh so harsh to eat rumens and steamed
broccoli, Lee
Willow Herself wrote in message
t...
It's more work, but sooooo worth it!!!

We have this running gag between DH and me "Man, being on this program is
SO
HARSH!" which we say when we're have a particularly yummy "on plan"
meal...

I have to say, that's about 6 night out a week.. )

Will~

"Stormmee" wrote in message
...
I think one of the reasons I have done as well as I have is because DH is
such an excellent cook, he cooks simply but it always tastes good, and
when
I come up with something new to try or if I revamp an old favorite for
lighter points he always gives the best effort. Our latest revamp was
Ruben
sandwiches... mmmmm, Lee
Willow Herself wrote in
message
t...
I have learned with WW to eat with all my senses. I want it to taste
good
of
course, but also to look good, to smell good.

I try very hard to make every meal an adventure. We feel most of the
time
like we're eating out at home. I have "different dishes" like my
rectangular
plates that are much like sushi presentation plates, and my little
bowls
with a lid that I use for stews.

I also go out of my way to cook exotic foods, or foods we're not used
to.
It's a lot of research, and a lot of prep work.. but I think the end
result
is worth it. Eating at home is never boring in here!!

Will~
"Stormmee" wrote in message
...
true, Lee
Willow Herself wrote in
message
...
That's good too.. but there's something to be said to serving a
fuffy
looking fish dish in bamboo steamers... just feels like we're eating
in
a
fuffy asian restaurant without paying for it..
Will~

"Stormmee" wrote in message
...
the one kind of cooking I don't mind is steaming. I have
electric,
also
minimum mess with the added benefit that if you fall asleep they
shut
off,
keep the food warm for a while and don't burn.

When we make fish we slice an onion very thin, then layer, onion,
minced
garlic, then fish, then season then garlic then a top layer of
onion,
sometimes mushrooms, can't say enough good about it, Lee
Willow Herself wrote
in
message
t...
Bought bamboo steamers a few months ago, and never got brave
enough
to
try
them...

Today, didn't know what to do with cod filet.. was putting the
wok
away
and
came accross my steamers... Hum... what if I got brave?

Lightly salted the filet on each side, and sprayed (lightly) each
side
with
garlic olive oil (dipping oil bought... somewhere) I put the
filet
each
in
a
pasta bowl (that fits in my steamers).

I thinly sliced red onion, red bell pepper, zucchini and
asparagus.
I
placed
the veggies kind of around the fish (doesn't matter if it goes
over
a
little).

I sprayed the whole thing with a little more garlic oil, and
salted
and
peppers over that. Then I poured a TBSP of teriaki sauce (the
clear
kind,
not the thick stuff) over the fish and sprinkled with thinly
sliced
green
onion.

I put each bowl in a steamer, stacked the two steamers and put
the
lid
on
top. Put about 2 inches of water in the wok and put the steamers
in.
Steamed
on high head for about 17 minutes.

It was to die for! I'm soooooooo happy! very healthy, minimum
mess,
tasty!
I'm gonna use those steamers often (even more since they are
fairly
cheap
in
the city)

HA!

Will~