- Keith Pricktt's Food Blog

Kale Chips

June 22nd, 2008

Bowl of Kale Chips -

Keep reading!  You might see the title and not give this snack another glance, but they were surprisingly better than expected.  A co-worker and I were talking about how much lettuce and kale I have growing in my garden and what to do with it all.  She mentioned that she has baked her kale before and they are almost just like crunching into a chip.  I thought, “that sounds like a good idea,” so I gave it a try.  I went out to the garden and picked a bunch of my first kale.  I had been letting it grow because I was too lazy to look up what to do with it! (…read more and get the recipe)

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  » By Keith Prickett

Sesame Codfish with Ginger (and Broccoli)

November 2nd, 2007

Sesame Codfish with Ginger

Seafood is good for you right? I like to incorporate fish into my dinner menu at least once a week. Again I got the idea for my recipe from the Nightly Special’s book.

Tonight I wanted to cook something fast, light and delicious since we were planning on going ballroom dancing and wouldn’t have much time after work to cook and eat.  I found this recipe and modified it to my taste and really enjoyed it!  Here’s what I did.

Brushing with olive oilPouring the chili oil


  • 1 large fillet of Cod (USA Wild Caught — don’t go for that farmed fish and stay local!) Salmon or Snapper will do too.
  • 1 minced shallot (an small onion will do though)
  • 2 or 3 tablespoons olive oil
  • sesame seeds
  • 2 tablespoons of shredded ginger
  • 1/2 tablespoon chili oil
  • 2 tablespoons soy sauce
  • For Broccoli as a side, you’ll need some fresh or frozen broccoli

Frying the fishStahlbush Island Farms Broccoli


  1. Preheat the oven to 350 degrees Fahrenheit
  2. Brush the fish with the olive oil
  3. Place the sesame seeds in a plate and lay the fish on the plate to coat with seeds.  Repeat on both sides (if there is no skin — no need to do this on the skin side) — set the fish aside
  4. Add the shallots, ginger, soy sauce, and chili oil to a shallow baking dish
  5. Add the olive oil to a frying pan and cook the fish on each side over a medium heat for 2 minutes each
  6. Place the fish in the baking dish and bake for about 10 minutes
  7. While you wait, fill a small pan with a small amount of water.
  8. Add the chopped broccoli to the water and steam (on high) for a few minutes to soften.
  9. Serve the broccoli with the finished Codfish

I hope you enjoy it!

Posted in Dinner, Fish | Leave/read a comment (1)

  » By Keith Prickett

Spicy Mahi Mahi

October 10th, 2007

My wife was gone today, so I was a little disappointed I didn’t get to share this with her. Though, not all is disappointing, due to her absence I was able to get this blog rolling and concentrate on the nerdy part of it. Now, I am done with that and can actually post the recipe and photos. I hope you enjoy this!

What you’ll need [basic version]:

  • “Your size” portion of mahi mahi fish fillet
  • spices
  • rice
  • broccoli

I want to keep things simple, because sometimes long lists of ingredients intimidates people. I’ll list the spices below, but I’ll try to keep my recipes as simple as possible.

Here’s how I prepared the fish:

  1. Cut my large fillet into 4 pieces (you may have more or fewer pieces)
  2. Rinse the fillet with cold water
  3. Rub the fillet with canola or olive oil (today I used canola).
  4. Place in small glass baking dish
  5. Oh, don’t forget to preheat the oven to about 350 degrees (f)
  6. Now the fun part, sprinkle about 2 tsp (more or less to your taste) of the following seasonings over the fish:
    • Ground Pepper
    • Chili Powder (like McCormick)
    • Onion Powder (or fresh and finely chopped)
    • Garlic Powder (or fresh and pressed)
    • Ginger
  7. Next, squeeze 1/2 of a medium lemon over the piece(s)
  8. and finally, throw it in the oven for about 20 minutes. It’s really easy to overcook this, so be careful to watch it. I definitely overcooked mine (about 30 minutes) and it was just slightly dry.

squeezing lemon

The key to my flavor today was the chili powder and ginger, but you can use any combination of the seasonings you have available from my list and it will still taste good!

While this was in the oven, I started 1 cup of rice with 2 1/2 cups of water in my rice cooker. Then, when the fish was looking ready I steamed some broccoli pieces to go with it.

There you have it, Spicy Mahi Mahi with steamed rice and steamed vegetables. An easy 1/2 hour dinner for four — or, as in my case, one. Don’t forget the lemon wedges and for a little garnish, try cilantro leaves in the rice and a pinch of chili powder sprinkled around the side of the plate (see below).

spicy mahi mahi with sides

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  » By Keith Prickett