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Pesto Crusted Cod with Roasted Cauliflower

Pesto Crusted Cod with Roasted Cauliflower

August 23, 2016

Healthy and delicious… what more does one want??? Try this one…

  • 4 filets of cod or any other white fish
  • ½ cup homemade or store bought pesto
  • 1 cup breadcrumbs
  • Salt

Preheat oven to 400 degrees F.

Mix the pesto with the breadcrumbs, add a drizzle of extra virgin olive oil if necessary. Season the filets with salt and divide the pesto mixture into 4 parts. Top each filet with the pesto mixture and set aside.

Place on a lined baking sheet and bake in oven for about 10 minutes or till the pesto mixture is golden brown and the fish is cooked through. Baking time will vary according to the filet thickness. Take out and serve with roasted cauliflower and couscous.

Roasted Cauliflower with Tomatoes

  • 1 cauliflower head, cut into florets
  • 1 cup cherry tomaotes
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Preheat oven to 400 degree F.

Place the florets and tomatoes onto a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Mix well and roast for about half an hour or till the cauliflower is golden brown. Serve with the fish.

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Yakisoba Noodles

Yakisoba Noodles with Mushrooms and Cabbage

August 22, 2016

Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…

  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon ketchup
  • 1 teaspoon soy sauce
  • ½ teaspoon honey

Mix the ingredients together and keep aside.

  • 2 tablespoons peanut oil
  • Pack of shiitake mushrooms, sliced
  • 1 medium onion, sliced
  • 1 carrot, sliced
  • 3 green onions, chopped
  • ½ cabbage, cut into 1 inch squares
  • 1 package (8 ounces) of soba noodles (cooked according to package instructions)

Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.

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Mushroom and Spinach Meatless Balls

Mushroom and Spinach Meatless Balls

August 21, 2016

This is a great dish for Meatless Monday or really any other day you want to eat healthy… try it for a get together.. no one will guess this is meat free

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound Cremini mushrooms, chopped
  • Salt
  • 1 small yellow onion, chopped fine
  • 3 garlic cloves, chopped fine
  • 10 ounces spinach, chopped
  • ½ cup quick cooking oats
  • ½ cup shredded Parmigiano Reggiano cheese
  • ½ cup panko bread crumbs
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh parsley, chopped
  • 2 eggs, beaten

 

  • 4 cups fresh or store bought pasta sauce

Heat a skillet with the olive oil and butter. Add the mushrooms and some salt and cook over medium heat. Cook for about 5 minutes. Add the onion and garlic and cook for a minute or 2. Add the spinach and cook for another 4 to 5 minutes or till all the spinach is wilted and cooked. Take the mixture out into a mixing bowl and let cool.

Add the oats, cheese, bread crumbs, basil and parsley. Mix well. Add the eggs and 1 to 2 teaspoons of salt. Mix well and refrigerate for at least 2 to 3 hours.

Preheat oven to 450 degrees and line a baking sheet.

Form mixture into balls using a small scoop. Roll the balls lightly and bake for 15 minutes. Take out and keep aside.

Bring the sauce to a boil and reduce to a simmer. Gently add the balls and cook on a simmer for about 45 minutes. Serve with pasta.

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Shrimp Cakes with Chili Lime Sauce

Shrimp Cake Sandwich with Chili Lime Sauce

August 17, 2016

So good and so perfect for this warm weather… enjoy a cold glass of wine or beer with this delicious meal!!

  • 12 medium shrimp, deveined and cleaned with tails off
  • 2 green onions, chopped
  • ½ yellow pepper, chopped
  • 2 tablespoons chives, chopped
  • Juice of one lime
  • 1 egg, beaten
  • 1½ cups panko breadcrumbs
  • Salt
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Transfer the shrimp to a food processor and process for 10 seconds. Add the green onions, pepper, chives, lime juice, egg and 2 teaspoons salt. Process till smooth for about 45 seconds. Add ½ cup panko and process for another 15 seconds. Take out and form into 4 patties and roll into the remaining 1 cup panko. Place the patties on a parchment paper and refrigerate for at least 30 minutes. Heat a non-stick with the olive oil and butter on medium heat. Cook the shrimp patties for 4 minutes on each side or till cooked through.

Chili Lime Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons yogurt
  • 1 teaspoon chipotle powder
  • 1 teaspoon salt
  • Juice of one lime

Mix all ingredients well in a small bowl. Serve the shrimp cakes in ciabatta rolls with the lime sauce.

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Couscous with Roasted Brocoflower

Couscous with Roasted Cauliflower and Dill

August 16, 2016

The roast chicken from yesterday was served on this yummy concoction..

  • 1 tablespoon extra virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup whole wheat couscous
  • 1 teaspoon salt

Heat the oil in a small pan and add the broth and salt. Bring to boil, add the couscous, cover with lid and turn the heat off. Let it sit for 10 minutes, take lid off and fluff with a fork. Keep aside.

  • 1 small cauliflower head (I used a broccoflower), cut into florets
  • Drizzle of olive oil
  • Salt

Place the florets on a lined baking sheet. Drizzle with oil and sprinkle with salt. Mix well and roast in a 400 degrees oven for 30 minutes. Take out and keep aside.

  • 2 tablespoons extra virgin olive oil
  • 3 green onions, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup currants
  • ½ cup fresh dill, chopped
  • Salt

Heat a large frying pan with the olive oil. Add the green onions and garlic and sauté for 3 to 4 minutes on medium heat. Add the currants, roasted cauliflower and cooked couscous. Saute for 2 to 3 minutes until everything is incorporated and heated through. Check for seasonings and add salt if necessary. Garnish with dill and serve.

 

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Greek Style Chicken Breast

Greek Style Roasted Chicken Breast

August 15, 2016

Lets stick with the Mediterranean theme and cook some yummy chicken!!

  • 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
  • 3 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 2 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar

Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • Pepper
  • 4 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • ½ cup kalamata olives, pitted and chopped
  • 1 cup chicken broth
  • ½ cup fresh dill, chopped
  • Salt

Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.

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Vegetarian Rice Bowl

Vegetarian Rice Bowls with Fried Egg

August 14, 2016

I am obsessed with Asian style bowls- it’s a great way to serve a dish with all sorts of flavors and textures- this one is a vegetarian one and Mediterranean inspired.. perfect for Meatless Monday! Best of all- it used cauliflower rice!!!

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 cup brown rice, I used wild brown rice with seeds, rinsed
  • 2½ cups vegetable broth
  • Salt if needed

Heat a saucepan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer on low heat with lid on for 30 minutes or until the rice is cooked through. Take the lid off and let cool.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup pine nuts
  • Fresh dill stems, ¼ cup, chopped (reserve dill to use later)
  • 2 ears of corn, the kernels scraped off
  • 1 cup grated cauliflower, also known as cauliflower rice
  • ½ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled

In a large frying pan add the oil, onion, garlic, pine nuts and dill stems. Saute on medium heat for 2 to 3 minutes. Add the corn and the cauliflower. Saute on medium heat for 4 to 5 minutes. Add the cooled rice, dill and parsley. Saute for another 4 to 5 minutes, add salt but not too much as feta will be added later. Let the mixture cool and add the crumbled feta.

Tomato Sauce

  • 1 tablespoon olive oil
  • 2 garlic cloves
  • 1 cup tomato sauce, homemade or store bought
  • ½ cup fresh dill
  • Juice of half a lemon and or a pinch of sugar – depending on how sweet or sour the tomato sauce is
  • 1 to 2 teaspoons salt

Heat a small saucepan with the oil. Add the garlic and sauté on medium heat for a minute. Add the sauce, dill, lemon juice and salt. Cook for about 10 to 15 minutes. Serve over the rice with a fried egg on top!

 

 

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