I was working on my blog over the weekend, going through the painstaking process of adding labels to the older posts, when I came across this post for Rachael Ray's Cod Cakes with Red Pepper Gravy and Spinach Mashers. I remember really liking this meal so when I found 3lbs of frozen tilapia filets at the wholesale club I knew what to make.
The meal was every bit as satisfying as last time, although once again I couldn't get it finished in anywhere close to 30 minutes. I took my time since SP doesn't get home until almost 7pm, but all told this took me an hour and a half to make. It's really, really good but wow is that a long time!
I noticed quite a few things about this recipe that I had to modify. For starters, the additional cup of breadcrumbs is unnecessary. My cakes held together just fine with only one cup. I also used only 1 can (just shy of 2 cups) of chicken stock and that was plenty for both the potatoes and the gravy. And a full pound of baby spinach? I used a 6-ounce bag and that was more than enough for 4 good-size portions of potatoes.