#MEwx Stil cold, sunny with Fish Fillets with Tomatoes and baby pumpkin cheesecakes for dessert

Good morning Augusta

This morning we have partly sunny with highs in the mid 20s. We have Light and variable winds becoming southwest around 10 mph this afternoon.

Tonight we’ll have partly cloudy this evening, clearing later. Lows around 17°F. Southwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

The Wind Chill is 7.0°F, Dew Point is -2.7°F, the humidity is 64%, and the outdoor temp is 7.0°F.

The wind direction is West Southwest between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.28, the Absolute pressure is 30.08 and falling with a weather graphic indicating snow.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 7:03 A.M., Sunset is 3:59 P.M., Moonrise is 8:54 A.M., Moonset is 6:10 p.M. and the moon phase is waxing crescent being 5% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 091153Z AUTO 00000KT 10SM CLR M13/M17 A3036 RMK AO2 SLP290 T11331167 11106 21139 58007  | 

We didn’t receive any rain or snow here over the past 24 hours.

This recipe is “good for you” in a basic sense and the caloric content is low. IF you have the ingredients already handy, this is a 15 minute meal.

FISH FILLETS WITH TOMATOES

Use any white fish you like.   This is good with orange roughy, flounder, sole, or perch.

1 medium tomato minced

1 tbsp minced onion

½ tsp fresh dill

¼ tsp dried basic

1 lb fish fillets

2 tbsp olive oil

1 tbsp lemon juice

¼  cup water

1 lemon, cut into wedges

Combine tomato, onion, dill, and basil.  Place fillets in a skillet and brush with the olive oil.  Spoon tomato mixture over fish.  Add lemon juice and water.  Simmer fillets over medium heat for 8 to 10 minutes.  Transfer to a serving platter and garnish with lemon wedges.

Calories 167  -  Total fat 8 – Saturated Fat 1 gm – cholesterol 58 mg  - total carbohydrate  2 gm – dietary fiber  0 gm – sugars  1 gm – protein 21 gm – sodium 94 mg

 

You’ll need to counteract that healthy fish meal you just had with something, so for dessert have this variation on a recipe I posted last week.

Baby Pumpkin Cheesecakes

12 gingersnap cookies

2 1/2 cups low fat ricotta cheese

1 cup pumpkin puree

1/2 cup dark brown sugar

equivalent of two eggs, beaten

2 teaspoons vanilla

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon powdered ginger

or, 1 teaspoon pumpkin pie spice mix purchased in all your favorite stores

Preheat the oven to 375 degrees. Line 12 muffin tins and place a

gingersnap in the base of each tin. Beat the ricotta cheese until

smooth then add the pumpkin puree and brown sugar. Mix until smooth.

Beat in the remaining ingredients until light and fluffy. Spoon into

the prepared muffin cups. Bake for 20 minutes, turn off the oven, and

let the cheesecakes sit undisturbed for one hour. Do not peek or open

the oven door during or after baking. Let the cheesecakes cool to

room temperature. Chill for at least four hours or overnight. Serve

chilled or at room temperature.