Lemon Poached Cod
After living in the Pacific Northwest for so many years I really grew to love cod. It is such a nice white fish that is versatile and great if you are watching your red meat and fat intake.
INGREDIENTS
1 1/2 Pounds Thick Cod Fillets
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
3 Lemons
6 Minced Garlic Cloves
4 Sprigs Fresh Oregano
Cut the cod fillets into 6 four ounce portions. One hour before cooking season both sides of each cod filet with the kosher salt and pepper. Refrigerate until you are ready to cook. Preheat your oven to 225º F. Slice the lemons and mince the garlic. Put the filets into an ovenproof skillet. Be careful not to crowd the pan. Pour the olive oil over the fillets. Now remove the fillets and set aside for a minute. Add the sliced lemons, minced garlic and oregano to the skillet. Turn the heat up to medium and cook for 1 minute. Remove from the heat and place the filets in the skillet over the lemons, garlic and oregano. Cover and bake for 30 minutes. Remove from the oven and let cool for 5 minutes before serving. Transfer to a serving platter. Garnish with more oregano and lemon slices if you want. Serves 6
Chorizo Pasta Bake
Make sure to slightly undercook the pasta as it will cook in the oven too. The goal is for the finished dish to retain some bite and texture.
INGREDIENTS
2 Tablespoons Olive Oil
1 Finely Chopped Red Onion
3 Crushed Garlic Cloves
8 Ounces Sliced Chorizo
7 Cups Chopped Tomatoes
1 Tablespoon Red Wine Vinegar
14 Ounces Fusilli
1/2 Cup Chopped Fresh Basil Leaves
1/2 Cup Grated Parmesan
Preheat your oven to 350º F. In a large sauté pan heat 1 tablespoon olive oil over a medium heat. Add the chopped onion and sauté for 5 minutes. Add the garlic and cook for another minute. Remove and place into a 1 1/2 quart glass baking dish. In the same sauté pan sauté the chorizo for 2 minutes until it starts to get a bit crisp. Return the cooked onions to the pan with the chorizo and add the chopped tomatoes and red wine vinegar. Cook for 10 minutes and then turn the heat off and let sit until you are ready to assemble in the baking dish. In a large pot add water and salt. Add the fusilli and cook until nearly al dente. Remove from the heat and drain. Toss the cooked pasta with the remaining olive oil. Stir the cooked pasta nto the sauté pan. Add the basil. Pour the contents of the sauté pan into the glass baking dish. Sprinkle with the grated parmesan and bake for 25 minutes. Remove from the oven and let sit for 5 minutes before serving. Serves 4
Whipped Parsnips
Parsnips are often overlooked in the typical American diet. I like them because they are tasty, healthy and are a great winter vegetable. If you are looking for a good side dish to replace mashed potatoes try Whipped Parsnips and you may just start adding them to your dinner regime.
INGREDIENTS
1 Pound Parsnips
1 Large Russet Potato
3 Garlic Cloves
1 Tablespoon Kosher Salt
1/3 Cup Sour Cream
4 Tablespoons Butter
1 Teaspoon Kosher Salt
1/8 Teaspoon Grated Nutmeg
1/4 Teaspoon Freshly Ground Pepper
Peel and chop the parsnips. Peel and chop the potato. Place the parsnips, potatoes and garlic cloves into a large pot. Cover with water and add 1 tablespoon kosher salt. Bring to a boil and cook for 20 minutes. You will want the parsnips to be soft. Reserve 1/2 cup of the cooking water. Drain the vegies and then return them to the pan. Add the 1/2 cup cooking water and the sour cream. Add the butter, 1 teaspoon kosher salt, grated nutmeg and pepper. With a hand mixer beat on the medium speed for 3 to 4 minutes until all of the ingredients are nice and smooth. Transfer to a serving bowl and serve warm. Serves 4
Potatoes Gratin
Sometimes I am in the mood for a hearty potato dish. My Potatoes Gratin can either be eaten as a main course or side dish. It’s easy to make because the heaviest work is in peeling the potatoes.
INGREDIENTS
6 Peeled Yukon Gold Potatoes
3 Tablespoons Unsalted Butter
2 Cups Heavy Cream
1/2 Teaspoon Kosher Salt
1/2 Cup Finely Chopped Fresh Parsley
1/4 Teaspoon Ground Cayenne Pepper
1/2 Cup Grated Manchego Cheese
1/4 Cup Panko Bread Crumbs
Preheat your oven to 400º F. In a medium size pot bring water to a boil. Drop the peeled potatoes into the boiling water and let boil for 5 minutes. Remove from the water and set aside. Dump the water out of the pot and add the cream, kosher salt and chopped parsley. Cook for 10 minutes over a low heat. Coat a 2 quart baking dish with 1 tablespoon of the butter. Place the parboiled potatoes into the baking dish. Season with the cayenne pepper. Pour the simmered cream and parsley mixture over the potatoes. Dot the potatoes with the remaining 2 tablespoons butter. Distribute the grated cheese over the top of the potatoes and finish topping with the bread crumbs. Cover with foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes. The potatoes dish should be golden and bubbly. Remove from the oven and serve warm. Serves 6
Chinese Egg Rolls
Egg rolls are often used as appetizers or you may use them as a main dish. The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own.
INGREDIENTS
Skins
1 Cup Unbleached Flour
2 Cups Water
2 Eggs
1/2 Teaspoon Kosher Salt
In a medium size bowl add the flour. Gradually add the water and stir. Beat in the eggs and kosher salt. Grease a medium size skillet and heat over a low heat. Beat the batter once more and pour 1 tablespoon of the batter into the skillet. Let the batter spread over the surface of the pan to form a very thin and flexible pancake. When it shrinks away from the sides turn and let it set on the other side. DO NOT let it become brown or crisp. Remove and repeat until you have cooked all of the batter. Place in a dish and cover with a damp cloth until you are ready to use.
Filling
3 Tablespoons Vegetable Oil
1/2 Cup Chopped Celery
3/4 Shredded Cabbage
4 Chopped Scallions
1/2 Cup Diced Shrimp
1/2 Cup Diced Cooked Pork
1/2 Cup Chopped Water Chestnuts
1/2 Cup Bean Sprouts
1 Minced Garlic Clove
1/4 Cup Soy Sauce
1 Teaspoon Grated Ginger
1/2 Teaspoon Sugar
In a large skillet or wok heat the oil over a medium high heat for 1 minute. Add the celery, cabbage and scallions and stir fry for 1 minute. Add the shrimp and cooked pork and cook for 3 minutes. Add the water chestnuts, bean sprouts, garlic ginger and sugar. Cook for 5 minutes. Remove from the heat and let cool. Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake. Fold up like and envelope. Seal the last flap with a paste made of :
1 Tablespoon Flour
2 Tablespoons Cold Water
Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown. Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce. Makes 12 Egg Rolls.
Sweet & Sour Sauce:
Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups
Bean Soup
We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup. It’s a welcome bite to have in front of the fire after shoveling the driveway. Complete the meal with a basket of warm biscuits.
INGREDIENTS
1/4 Cup Olive Oil
3 Minced Garlic Cloves
1 Chopped Onion
1 Diced Zucchini
1 Diced Red Bell Pepper
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Stock
2 Cups Chopped Plum Tomatoes With Their Juice
2 1/2 Cups Cooked Cannellini Beans
In a large soup pot heat the olive oil over a medium heat for 1 minute. Add the garlic and onions. Cook for 10 minutes until the onions are very tender and are just beginning to brown. Add the zucchini, red bell peppers, basil, thyme and kosher salt. Cook for another 5 minutes. Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer. Cook for 35 minutes. Add the cannellini beans and cook over a medium heat for 5 minutes. Add the pepper and give a good stir. Ladle into soup bowls and serve with warm biscuits. Serves 12
Chicken Chili Tacos
Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.
INGREDIENTS
2 Pounds Ground Chicken
1 Large Chopped Onion
1 Seeded & Minced Jalapeno
3 Teaspoons Ground Cumin
8 Ounces Tomato Sauce
14 Ounces Diced Tomatoes with Green Chiles
5 Cups Cooked Kidney Beans
2 Cups Chicken Broth
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Medium Size Tortillas
1 Cup Low-Fat Sour Cream
2 Cups Shredded Sharp Cheddar Cheese
2 Cups Guacamole
In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6
It’s cold outside and everyone I know seems to be fighting some sort of virus. It’s time for a great chicken soup recipe. Here it is and let’s all pray for sunny days ahead.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Chopped Onion
1/8 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
5 Minced Garlic Cloves
30 Ounces Petite Diced Tomatoes
5 Cups Chicken Broth
1 Cup Uncooked Orzo
15 Ounces Cooked Cannellini Beans
2 Diced Carrots
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy. Remove from the heat and drain onto a paper towel. Chop the chicken thighs into small pieces and add to the soup pot. Cook over a medium heat for 5 minutes until they are slightly browned. Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 30 minutes. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for another 10 minutes. Remove from the heat and ladle into bowls and garnish with grated parmesan if you want. Serves 6
Honey Boo Boo Pork Ribs
Make sure that you take your Lipitor today because The Super Bowl screams out “eat ribs!” I love ribs anytime, but I just can’t resist a great rib dish on the biggest game day of the year.
INGREDIENTS
2 Pound Rack of Baby Back Pork Ribs
2 Tablespoons Olive Oil
2 Teaspoons Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Smoked Paprika
1 Tablespoon Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1 Cup Malt Vinegar
1 Cup Honey
1 Tablespoon Hot Pepper Sauce
Preheat your oven to 350º F. In a medium size bowl combine all of the ingredients except for the ribs. Set aside. In a large skillet place the olive oil and sear the ribs over a medium-high heat for 5 minutes per side. Remove from the heat. On the bottom on a glass baking dish smear some of the sauce. Place the ribs into the baking dish and pour the rest of the sauce over the ribs. Bake covered for 1 hour. Remove the lid and bake for 45 more minutes. Remove from the oven and let cool for 10 minutes. Transfer to a serving platter and serve warm. Serves 4
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
