Parsley-Thyme Tilapia with Skillet Carrots

Let’s talk about my obsession for a minute.  Some say I spend too much time in front of my laptop, namely my boyfriend Derek.  Yes, I should be applying for scholarships to ensure a slightly more stress-free return to higher education.  But it’s not like I’m watching cute kitten videos on YouTube for hours and hours!  No sir, I’m spending that precious time scouring the internet for yummy and delicious recipes.  This is for YOU!  Okay, maybe not just for you.  I have this undeniable hunger for good food… and to have the skills to whip up dinners without breaking a sweat.  And sometimes the recipes are a bust, and sometimes they become staples, gracing our dinner table several times a month.  It’s these staples that make me look like a pro, when I’m actually just a food blog/food site obsessed novice, trying to get better with every new and old recipe.

Parsley-Thyme Tilapia with Skillet Carrots (Tilapia adapted from, carrots directly from Orangette: She got out a skillet)

  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 4 6-ounce tilapia fillets
  • 4 tablespoons unsalted butter
  • Olive oil
  • 1 yellow onion, halved and sliced
  • 2 large garlic cloves, thinly sliced
  • 2 lb. carrots, sliced into ¼-inch-thick rounds
  • 4 to 5 fresh thyme sprigs
  • ½ tsp. red wine vinegar, or to taste
  • s&p

For the tilapia:

Combine the flour, thyme and parsley in a shallow dish. Season with salt and pepper. Place a large skillet over medium-high heat. Season fish with s&p and then dredge in the flour mixture, shaking off the excess. Melt 1-2 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

For the carrots:

Warm a large skillet over medium-high heat. When it’s hot, add a good amount of olive oil, enough to film the bottom of the pan. Add the onions – they should sizzle – stir to coat with oil. Salt lightly. Cook, stirring frequently, until the onions are softened but not browned. Add the garlic, reduce the heat to medium, and cook for a few more minutes, until the garlic is fragrant. Add the carrots, thyme, and a couple of generous pinches of salt, and stir to mix. If the carrots look dry, add a little more oil to lightly coat them; this dish needs more oil than you might think. Cover the pan and continue to cook over medium heat, stirring occasionally, until the carrots are tender and the onions are very soft.  Remove the pan from the heat, and discard the thyme sprigs. Sprinkle the vinegar over the carrots. Stir gently to incorporate: the vinegar should subtly brighten the flavor of the carrots without being discernible itself. Add more vinegar, if needed, and salt to taste.

Serves 4

Indiana Scones and The Temple of Food

When I first decided I was going to start a food blog, I asked my friends and family for suggestions on a blog name.  Indiana Scones and the Temple of Food was one of my brother’s genius suggestions.  I totally would have gone with the name if it wasn’t for the fact that it slightly suggests that it’s a baking blog, or a blog of mostly scone recipes, and I really don’t bake all that often.  However, it did get me thinking about delicious scones… like the ones I had in a little cafe in Chicago called Jane’s.  So I looked up some recipes on the trusty ole internet and found one off one of my favorite food blogs called Orangette.

These scones are super easy to make and delicious.  Baking with whole wheat flour can sometimes make your delicacies feel like bricks resting at the bottom of your stomach, but using the right amounts of wheat to white flour and using whole wheat pastry flour will help.  The only real deviation from the original recipe is adding way more dried apricots.  I like every bite to be teaming with that sweet apricot goodness.  As an accompaniment I made some vanilla whipped cream and let me tell you, these little suckers didn’t last more than two days before we polished them off!


Whole Wheat Apricot Scones

(adapted from Orangette: Not a likely love byMolly Wizenberg)

1 cup all-purpose flour

1 cup whole wheat pastry flour

2 tsp. baking powder

½ tsp. table salt

4 Tbsp. (½ stick) cold unsalted butter, cut into ½-inch cubes

¼ cup sugar

1 cup diced dried apricots

½ cup half-and-half, plus more for glazing

1 large egg

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flours, baking powder, and salt. Using your hands, rub the butter into the flour mixture, squeezing and pinching with your fingertips until there are no butter lumps bigger than a large pea. Add the sugar and dried apricots, and whisk to incorporate.

Pour the half-and-half into a small bowl, and add the egg. Beat with a fork to mix well. Pour the wet ingredients into the flour mixture, and stir (with the fork; it works fine) to just combine. The dough will look shaggy and rough, and there may be some unincorporated flour at the bottom of the bowl. Don’t worry about that. Using your hands, gently press and shape the dough, so that it holds together in a messy clump. Turn the dough and any excess flour out onto a board or countertop, and press and gather and knead it until it just comes together. Ideally, do not knead more than 12 times. As soon as the dough holds together, pat it into a rough circle about 1 ½ inches thick. Cut the circle into 8 wedges.

Put the wedges on the prepared baking sheet. Pour a splash of half-and-half into a small bowl. Using a pastry brush, brush the tops of the scones with a thin coat to glaze. Bake for about 15 minutes, or until pale golden. Transfer to a wire rack to cool slightly. Serve warm.

Note: If you plan to eat them within a day or two, store the scones in an airtight container at room temperature. For longer storage, seal them in a heavy plastic bag or container, and freeze them. Before serving, bring them to room temperature. Either way, reheat them briefly in a 300°F oven. They’re best served warm.

Yield: 8 small scones