Thursday, April 2, 2015

Tasty Cod

Here's a good and healthful way to dress up cod. I used frozen cod from Trader Joe's which I defrosted for this recipe. It bakes at 400 which works well with throwing in some asparagus to roast along with the fish.

1 lb cod

1/2 cup chopped raw almonds
2 T sesame seeds
1 t cumin
salt and pepper
combine all these ingredients on a large plate

4 t Dijon mustard
2 t honey
Mix these two ingredients in small bowl

Preheat oven 400

Grease a baking dish. Spoon mustard honey mixture over each piece of fish and then press in the nut/seed mixture. Place fillets in dish and bake for 15-20 minutes depending on the thickness of your fish.


Tuesday, March 31, 2015

Shrimp with Secret Sauce

My daughter-in-law is a fantastic cook, as is her mom,  and her mother taught her this recipe which they often used with fish. The first time we had the dish it was with tilapia. I had some nice shrimp to use so I decided to try the sauce and I have to tell you this was totally delish. I don't really have exact measurements because my DIL doesn't really measure, she tastes and then adjusts. Like I said she is a kick ass cook. I sort of winged this and the outcome was great and I'm sure she would be proud of me :-) I served the shrimp with brown basmati rice and sautéed spinach.

1 lb shrimp, shelled and deveined
2 small tomatoes, chopped
1/2 onion, chopped
1 bunch scallions, chopped
4 garlic cloves, peeled and sliced
1 or 2 jalapenos, chopped

white wine vinegar
oyster sauce
sesame oil

In wok, drizzle some sesame oil, heat and quickly sauté the shrimp. Remove to bowl. Next stir fry the tomatoes, onions, scallions, garlic and peppers. After they have cooked down a bit, pour in some vinegar and oyster sauce (maybe 1/4 cup each??) or less and stir around. Add the shrimp back in and stir.

Serve over rice--yum


Sunday, March 29, 2015

Mushrooms!

You can really elevate a sauteéd chicken breast or pork chop with a great pan sauce of mushrooms and onions. It's quick, easy and so yummy.

1/2 sliced onion
1 pkg sliced mushrooms
some olive oil
dried thyme
salt and pepper
balsamic vinegar

Sauté your meat, chicken or whatever and remove to a plate and keep warm. Add a tad more olive oil to the pan and add the onion and mushrooms, and salt and pepper, some dried thyme. Stir around as the mushrooms and onion brown. Add about a 1/4 cup balsamic and turn off the heat-stir. Serve over whatever!


Saturday, March 28, 2015

Chicken Thighs and Caulifower

I happened to see this recipe on blog called "The Amateur Gourmet" and I switched it up a bit to work with ingredients that I had on hand. It was really very good.


Recipe: Braised Chicken Thighs and Cauliflower with Olives and Capers

Ingredients
  • 1/4 cup extra virgin olive oil
  • A package of chicken thighs (with bones and skin), I had 8
  • Salt and pepper
  • 1 cauliflower, cut into large florets
  • 1 yellow onion, sliced
  • 4 cloves garlic, thinly sliced
  • 1/4 cup white wine vinegar, plus more to taste
  • 1 can or pkg of diced tomatoes
  • 3/4 cup green olives, chopped
  • 2 tablespoons capers
  • Freshly chopped parsley
  • Plain couscous, cooked according to package directions

Instructions

  1. Heat the olive oil in a large, deep skillet on medium-high heat. Meanwhile, pat the chicken thighs dry and season them all over with salt and pepper. When the oil is hot, add the chicken (skin-side down; it should sizzle) and walk away. You want these to get good and brown, so don’t play with them. Leave them alone and then check after 3 to 4 minutes with a pair of tongs. If you can’t lift it and the skin is sticking, keep cooking. It’ll detach when it’s done. Then flip over and sear on the other side.
  2. Remove the chicken to the plate and add the cauliflower florets to the hot oil. Sprinkle with salt and sear on all sides until golden brown (do this quickly; you don’t want the cauliflower to get too cooked at this stage). Remove to the same plate as the chicken.
  3. Add the onion, sprinkle with salt, and move it all around to collect the brown bits on the bottom. Do this on medium-high heat and as the onion starts to color, you can lower the heat. I
  4. Add the garlic. Cook until fragrant (like 30 seconds) then carefully add the white wine vinegar–careful, it’ll sizzle. Use that to work up all the brown bits then add the tomatoes and another sprinkle of salt. Stir around for 30 seconds, then add the chicken and cauliflower back. Cover with water and another splash of white wine vinegar–a big splash–and add in the olives and capers. Bring to a boil, lower to a simmer and cover and cook for 30 minutes. (Check every so often to make sure the mixture is lightly bubbling.)
  5. After 30 minutes, remove the lid and taste the sauce. If it’s watery and not flavorful enough, add more white wine vinegar. Also: adjust for salt. Cook another 15 minutes, allowing the sauce to concentrate and taste one last time.
  6. Sprinkle everything with parsley and serve it up over couscous. There won’t be any leftovers, promise.
I used a boxed Near East mix for the couscous.
















Tuesday, March 17, 2015

Chicken and Wild Rice Soup

Here's a good idea if you happen to have a cooked chicken breast hanging around.

  • 1/2 cup wild black rice, cooked
  • 1 large chicken breast cooked and shredded
  • 1 pkg sliced mushrooms
  • 1/2  onion, diced
  • 1/2 red pepper, diced
  • 1 carrot, diced
  • 2 clove garlics, minced
  • 1 teaspoon fresh thyme
  • 1 quart chicken stock--I used homemade stock so I needed to add extra salt
  • Salt and pepper
  • Fresh parsley, garnish
Cook the rice separately. In a large pot sauté the mushrooms in olive oil, then add all the other veggies, garlic, thyme and salt and pepper. Pour in the stock and the shredded chicken and cook for 15-20 minutes. Garnish with parsley.