Live Strong with Saffron Rice

Deadline - May 7th!

I first "met" Barbara when she participated in my Cooking to Combat Cancer blog event with her Breakfast Porridge. (Click here for the round up.) We exchanged several emails and I was truly touched by her story, her courage, and contagious positive attitude. When I saw her Taste of Yellow event, I did not have a doubt I would support her and the event. My brain swirled with recipe ideas, especially when I read the following:

The A Taste of Yellow has been approved by the Lance Armstrong Foundation as an official LIVESTRONG Day event .

The event being approved is huge! I know people think that great strides are being made to find a cure....and this is true! But, I don't believe the same number of people believe their contributions (and I don't only mean monetary) make a difference. It does!!! Every bit helps. Taking about it helps.

And, I admit, I am guilty about not taking about it. I will donate, but I am not that open about making it known I dealt with the disease. Truthfully, I thought I was okay, and that's why I hosted the event. But, part of my being closed-off comes from remembering a quote said to me

"Christina, think about it this way. If you're going to get Cancer, this is the kind to get."

(Uh oh...I feel a rant coming...) Always hearing that comment in the back of my mind made/makes me feel guilty for having felt sick, or sad, or mad during my recovery process. Then, I did Cooking to Combat Cancer. Reading everyone's story really truly touched me, and honestly - it freaked me out. I don't like to cry, show emotion, or dwell on things. In fact, I like to think I have mastered that fairly well. Usually when I cry, it's because I am angry - believe it or not (It is my body's reaction to my little Italian redhead temper).

Then I think- wait - let's think.... I was by myself when I was told there may be an issue. I was by myself when I had the (very painful) biopsy. I was by myself when the doctor told me the test results. And, the only one who was with me here in Atlanta when I had surgery was my mom (which meant more than she will ever know). Lastly, I was the one who drove myself to the hospital during my 5 years of treatment.

I am not writing this to get a reaction. This is not to get those who I know locally and who visit this blog to come up to me and comment. It is just my reflection. So, I don't mean to be mean, but screw all the indifferent people. I wouldn't wish this disease on anyone, so I won't ever tell anyone they need to go through it to know. I hope those who haven't don't. I just hope awareness, and events like this, help people think twice about what is said - because you can't take back words.

Anyway, sorry about that! Getting back to my recipe - While I am sure this won't be my only entry, it is at least my first. (Can we enter multiple recipes?) What will you cook for this event?

Almond Encrusted Tilapia with Fruits and Nuts Saffron Rice

Since I didn't have saffron threads, I used Vigo Saffron Rice instead of making it from scratch. I like Vigo products and their saffron rice is 250 mg less in sodium, which I think is pretty significant. If you want to make saffron rice from scratch, here's a recipe that looks fairly stress-free.

Fruits and Nuts Saffron Rice

1 5-ounce package Vigo Saffron Rice
2 ½ cups chicken broth
½ dried cranberries
½ slivered almonds
¼ cup black olives, finely diced

Bring the broth to a boil. Add all the other ingredients, stir to mix, and cover. Reduce heat to a simmer and cook 15-20 minutes, or until the majority of the liquid is absorbed and the rice has reached the preferred doneness. Stir occasionally to prevent the rice from sticking to the bottom. Serve with chicken or fish.

Almond Encrusted Tilapia

Lightly season 2 fillets with salt and pepper. On a plate, mix together:
1 Tbsp. flour
¼ cup slivered almonds, crushed (I used my new, and very cool, mortal and pestle to do the crushing)
1 tsp. chopped Italian parsley (from my new garden!)
½ tsp. of salt/pepper mix

Place 1 egg white in a second plate. Dredge the fillets in the egg white, then the flour mixture. Pan sear the fillets in a heated skillet with about 2 tsp. olive oil.

Plate and serve. Yum!