Tuesday, September 22, 2015

Cod with Zucchini, Tomato and Shallots

Ok, I made this one up (given what I had in the fridge) and quite frankly it was really good! You could really change it up a lot of different ways but one thing I wouldn't change is the way I prepared the fish. I don't often bread fish but I did tonight and it was SO GOOD.

This served two.

Pkg of Trader Joe's cod (thawed) has three pieces and they're not huge
1 cup whole wheat Panko crumbs-be sure to use these
2 egg whites, beaten
salt and pepper
olive oil

2 medium zucchini, chopped
4 shallots, sliced
1 large tomato, diced
4 scallions sliced in 1/2 inch pieces
red pepper flakes
salt and pepper
olive oil

fresh basil and lemon wedges

Brown rice, cooked

Preheat oven to 450

Dip the fish pieces in egg white and coat with crumbs--then sauté (in oven proof skillet) in some olive oil for about 3 minutes. Turn the fillets. Then stick the skillet in the oven for about 7 minutes.

At the same time, sauté all the veggies in a pan, adding spices.

Serve over some brown rice---layer, rice, veggies--top with fish and then garnish with thin ribbons of fresh basil and lemon wedges.

Friday, September 18, 2015

Cauliflower and Green Beans

We really like roasted veggies and these two work really well because both recipes are cooked at a high temp: 450.

Cauliflower- 1 head cut in flowerettes
olive oil
red pepper flakes
1/2 lemon juice
Sassy garlic mix (from Charleston, SC market)

Mix all together in a bowl, then spread on parchment lined baking sheet. Roast for 35 minutes--stirring well after 20.

Green beans-fresh whole beans tossed with olive oil, Asian Fish Sauce, and black pepper. Roast 25 minutes.

Served with grilled chicken topped with chipotle salsa.

Thursday, September 17, 2015

Linguini with Little Neck Clams and Peas

1 can little neck clams
1/2 pkg frozen peas thawed
3/4 cup white wine
6 oz linguini, cooked
1 onion chopped
4 garlic cloves, minced
salt and pepper
red pepper flakes

Cook the pasta
Drain the clams-add the clam juice to the white wine

In skillet, sauté the onion and garlic in some olive oil. Add salt, pepper, oregano and red pepper. Add the clams, wine and clam juice. Stir around-bring to a boil and add the peas and then the drained pasta. Toss and serve with Parmesan cheese.