Three "C's" Tilapia and Kale with Tomato and Feta

Sometimes you just have to cook a simple meal because you're broke, but that doesn't mean it has to be boring! Since tilapia is a staple in our freezer, we decided to apply a "fancier" recipe we had used on salmon a couple weeks ago, to the simpler fish, tilapia. The spices were already in our house, as was the tilapia, so it was food that wasn't going to cost an extra dime. And something about that is satisfying! Will cooked this up one of the nights where I work later in the evening and had it all set to go by the time I got home. The fish is extremely simple, as is the kale. We cook this kale recipe all the time because it's filling, flavorful, and most importantly: SIMPLE. I still can't believe I've never blogged about it! For shame.

Cooking Notes for Tilapia: Will used the spice mixture on tilapia instead of salmon, which the recipe initially calls for.

Three "C's" Tilapia (adapted from The New York Times Diner's Journal Four-Spice Salmon; serves 2)
2 tilapia fillets, thawed
Salt & fresh ground pepper
1/2 tbsp coriander seeds or ground coriander
1/4 tsp whole or ground cloves
3/4 tsp cumin seeds or ground cumin
1/2 tsp freshly grated nutmeg
1/2 tbsp ghee

Combine spices and rub mixture on both sides of tilapia fillets. Preheat a large nonstick skillet over medium-high heat for 2-3 minutes. Add the ghee and when shimmery, place the fillets in the pan. Cook about 2-3 minutes or until spice mixture forms a nicely browned crust. Turn the fillets and cook for another 2-3 minutes or until tilapia becomes flakey.

Recipe: NY Times: Four-Spice Salmon

Cooking Notes for Kale: Will used canned diced tomatoes because we had them on hand. Usually we use fresh tomatoes, but when you've already got something, you should use it!

Kale with Tomato and Feta (from Budget Bytes)
2 tbsp olive oil
1 tsp minced garlic
1 bunch kale 
1 medium tomato
2 oz. feta cheese
Salt and pepper, to taste

In a large skillet, cook the garlic in olive oil over medium heat. While the garlic is cooking, dice the tomato (or open the can). Add the tomato to the skillet and cook for 3-5 minutes. While the tomato is cooking, remove the stems from the kale, cut or tear the leaves into chunks and rinse well under cool water. Add the kale to the skillet (it's preferable if the kale is still wet because it helps to steam it) and cook until wilted, about 5 minutes. Season with S&P, crumble feta over top, and serve!

Recipe: Budget Bytes: Kale with Tomato and Feta