Cozy up to this deliciously hearty meal from Anita, our Senior Technical Designer!

 
 

 

 

  • Are there any lessons you've picked up from cooking that you think can be applied to the work you do?
    Anita: Absolutely!  For taste and flavor, all recipes must be balanced. Same with garment construction and fit.  It brings me such joy when a garment is put on the fit model and it fits beautifully. It makes the team happy and provides a great sense of satisfaction. The goal is always for the garment to fit and look great for our Yummie customers.  

 

  • Do you have any memories attached to this recipe? / What does this meal remind you of?
    Anita: Actually, this meal was  made during the period of Covid19 where everyone is housebound.  We stopped going to restaurants, no take out and was doing more cooking at home.  We were unsure of what the outcome of this period would be, we knew then that we would be cooking more.  We all know what being at home means, so we tried to eat a bit healthy knowing full well that there will be other goodies, wink, wink.

 

  • What new recipes are you looking to try during this time?
    Anita: Radiatore pasta salad with arugula. It is simple to make and delicious! It is a really good dish for the summer.

 

  • What is your favorite meal of the day?
    Anita: Dinner. A glass of wine with a great dish -- you know then it is time to relax.   

 

  • Is there a Yummie piece that makes you feel your best while cooking?
    Anita: The Ruby Bodysuit! It's such a beautiful garment. I consider it a multitalented garment packed with confidence and style. It is a piece that you could wear with shorts, jeans, under dresses, pants, leggings and jackets etc.  While it is warm in the kitchen, you feel cool wearing this garment because the cotton is so breathable. Love the fit and the way it feels and looks. Wish everyone had this garment in their wardrobe! 

 


For the tilapia: 

  • 4 – 6 Tilapia filets - thawed
  • 2 tablespoon olive oil
  • 2 cloves of garlic minced
  • 1 tablespoon parsley
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon thyme
  • 1/4 teaspoon cumin
  • 1 tablespoon parsley
  • 1/2 teaspoon dill 
  • 1/2 teaspoon cayenne or to taste
  • Salt to taste
  • Lime juice – just a squeeze or two
 
Set aside:
  • 2 cuts of onion – across
  • 6 to 8 medium cloves of garlic
  • Scallion chopped very fine for garnish
  • Sprinkle bottle with oil

 
Pat dry the tilapia filets. Add garlic and a squeeze or two of lime juice to 1 tablespoon oil and mix. Then, add the dry ingredients to the oil mixture and mix (it should be more like a paste now). Add the paste to fish and rub in so that fish is covered with the seasoning.  Let seasoned fish sit and marinate for at least 30 mins.
 
Preheat the oven to 375 degrees and place the cast iron pan in the oven to get heated.  Once pan is heated, take out and add the 1 teaspoon of oil, use a brush to spread it all over the pan.  Make sure you are wearing potholders for the safety of your hands, pan is heavy and very hot!
 
A slight toss to the filets, then place in the hot, oiled cast iron pan.  Add the 2 cuts of onion and 6-8 garlic cloves to pan, sprinkle oil over everything and place the pan on bottom shelf of oven for 12 minutes.  Watch the tilapia carefully as some ovens bakes faster or slower than others.


For the asparagus: 

  • 1 bundle of medium Asparagus
  • Salt and black pepper to taste

Snap or cut off the ends of the asparagus.  Take off the little ears along the spear also. Line the pan with aluminum foil for easy clean up. Place the asparagus in lined pan and sprinkle salt and black pepper over the asparagus, toss until the spears are lightly coated.  Drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus and toss again and arrange in a single layer on the pan. Bake for 8-9 minutes at 375 degrees. 
 
For fluffy brown rice:

  • 2 cups brown rice
  • 1 teaspoon salt
  • 1/4 cup frozen vegetable

 
Fill a large pot with water 3/4 full and bring to a boil over high heat. Season the water with a few pinches of salt. Rinse the rice to remove extra starches (this will help keep it from becoming sticky). Add the rice to boiling water, reduce the heat to medium and cook uncovered until al dente, stirring occasionally. Start checking for doneness, until tender but still slightly chewy, check also instruction time of rice on packaging as there are different types of rice.  Add 1/4 of frozen vegetables, stir and pour content into colander. Fluff with fork, this will help for liquid to drain quickly.
 
For the broccoli:  

  • 2 cups of broccoli - trim ends of broccoli and cut to desired size.
  • 4 cups of water to boil
  • Add 1 teaspoon of salt

 

Add broccoli and keep turning for about a minute, then remove broccoli from water to drain and set aside. Place filets, rice and veggies on a plate, garnish with the scallions and enjoy!

 

    If you make this recipe, please remember to tag us on Instagram!

    What are you cooking during this time? Let us know! You might inspire us to make some of your favorite recipes!