maple syrup

It was first day of school! The students are back! The halls are alive! And I had oatmeal with a cinnamon stick for dinner. The good news is I’m still cooking and oatmeal is healthy. The not-so-good news is I’m tired and trying to muster enough energy to persevere in coming up with new recipes and blogging about it.

But everything has its silver lining so the best news is I get to share Louie’s mahi-mahi recipe with you! Thank you, Louie, for contributing once again! I’m imagining the sweet tartness of this mahi-mahi, and I will definitely try this recipe once I get hold of this fish which doesn’t seem to be available in Mumbai.

Louie wrote–

This is a very simple recipe which goes with a mango-ginger salsa.

Marinate 4 mahi-mahi fillets, around 4 oz each, in a mixture of

3 tablespoons of balsamic vinegar
3 tablespoons of maple syrup (If you are not blessed with real maple syrup don’t use the fake one. Use honey instead.)
3 tablespoons of grated ginger

Marinate the fish overnight in the refrigerator. Remove from the marinade and dredge in coarse walnut flour. You can make walnut flour by blending half a cup of walnut pieces until you get a cornmeal like texture.

Sear the mahi-mahi in hot oil for 3-5 minutes on each side. Arumba!

Do you have a healthy eat to share?

One afternoon,  I received a phone call from B, while browsing through a magazine in the Cortland library.  “I forgot that my house keys are with you.  My dad is here, dropping off some veggies before he goes to Philadelphia.”

I was sad that I missed Louie while he was on his way up to roast a pig in Philadelphia for N’s graduation (but more on that in another entry). But I was delighted to receive–

Veggies, veggies, veggies!

Thus, the inspiration for some recipes which I will chronicle in this series.

It’s one of my dreams to own a garden where I can grow organic veggies and fruit. I know that it involves research, experimentation, hard work and well, dirt dirt dirt. But the idea of having food that’s pure and rich in nutrients satisfies my gut.

Laurie's Organic Garden -- another inspiration!

Gardens also remind me of times spent with my Dad. We used to go to White Plains in Manila to buy plants and garden tools. Our La Vista garden was his latest project and I used to help him dig. At one point in time, I helped him transplant a chili bush. I rubbed my eyes after and needed to visit a nearby clinic :-D. (I miss you, Dad! I wish we had photos!)

Which brings me to the lemon or what is more commonly known as the summer squash.

It was my first time to see a lemon squash so I wasn’t sure what it tasted like and how to prepare it. I found a recipe in Food.Com that matched the ingredients we had at home. This recipe serves two.


1/2 lb peeled and diced lemon squash (no bigger than 1 square inch)
1/2 tablespoon olive oil
1/2 tablespoon pure maple syrup
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt

Preheat oven to 400F (200C). Coat a baking dish with olive oil.

In a medium-size bowl, stir the oil with maple syrup, thyme and salt. Add the squash and toss until evenly coated.

Spread out the squash on the baking dish. Scrape maple mixture from the bottom of the bowl and spread evenly over the squash.

Roast the squash, 25 to 30 minutes, uncovered, at the center of the preheated oven until tender and bottom edges are golden. To ensure a rich, dark-golden glaze on top of the squash, do not turn the squash pieces over or stir during roasting.

Remove from the oven and serve immediately.

Ooohlala! This is one of the best recipes I cooked all summer!

Healthy Eats Facts:
Lemon Squash — rich in antioxidants
Maple Syrup — good for the heart and immune system

The World’s Healthiest Foods