The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.

Amazing meal- try it…

• 3 to 4 cod fillets
• 2 tablespoons mellow white miso paste
• 1 tablespoon tamari
• 1 tablespoon mirin

Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.

• 1 tablespoon extra light olive oil
• Salt
• Pepper

Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.

• 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
• 3 garlic cloves, chopped
• 1 tablespoon extra light olive oil
• Salt

Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.

We all love tofu in our family but again- I have started looking for non-GMO soy products. I found this extra firm tofu at Whole Foods. I usually use tofu in a stir fry but this time I wanted to make something different. I decided to marinate tofu sticks and then use the same breading technique I use to make crunchy chicken fillets. The tofu sticks were delicious- crunchy on the outside and soft on the inside- really good.

I also found Udon noodles in Whole Foods- the best part is the noodles are made out of whole wheat. I chopped up some broccolini and used the shredded carrots I always have in the fridge and made a delicious noodle dish. It was a great looking dish and we all ate it up. My daughter loved both the noodles and the tofu.

Try this fabulous vegetarian dish and I bet your kids will love it…

• 6 ounces udon noodles, cooked according to package instructions and keep aside

• 2 eggs, beaten
• 1 teaspoon salt
• ½ teaspoon sesame oil

Beat the eggs with the salt and the sesame oil and keep aside.

• 2-3 tablespoons tamari

• 2 tablespoons extra light olive oil
• 1 cup shredded carrots
• 2 cups broccolini, chopped
• 3 green onions, chopped
• 2 teaspoons grated ginger
• 2 teaspoons grated garlic

Heat a wok-like pan and add the olive oil. Add the ginger and garlic and sauté quickly on very high heat- about 5-6 seconds. Add the carrots and green onions. Saute for a minute. Lower the heat to medium and add the beaten eggs. Stir rapidly cooking the eggs. Next, turn the heat to high again and add the broccolini. Saute for 3 to 4 minutes, stirring constantly. Add the noodles and mix well. Add the tamari and mix well, stirring constantly. Taste for seasonings and add more tamari if needed. Serve with tofu on top.

Breaded Tofu

• 1 14 oz tofu block- slice in half and cut into 12 long sticks
• 2 teaspoons tamari
• 1 teaspoon ginger, grated

Add the tofu sticks to a zip lock bag. Add the tamari and ginger to the bag. Marinate for 2 to 3 hours.

Breading

• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Add the flour into a shallow wide bowl and mix the salt and pepper.

• 2 eggs
• 1 tablespoon water
• Pinch of salt
• 1 teaspoon sesame oil

Add the eggs and beat in the water, salt and sesame oil to a shallow wide bowl.

• 1 cup panko breadcrumbs
• 1 teaspoon kosher salt

Add the breadcrumbs and salt to a shallow wide bowl. Mix well.

• 2 tablespoons extra light olive oil

Start the breading by dredging the tofu sticks into the flour mixture. Then dip into the egg and then coat with the panko breadcrumbs. Saute the sticks in a non-stick frying pan with the oil. Cook on each side on medium heat, making sure all sides are golden brown. Place on a paper towel lined platter.
Serve the tofu sticks on top of the udon noodles.

So that is what I did with this rice dish. I had farm fresh corn and bok choy and decided to combine the two in the dish- the more the merrier. Actually the two went really well together. The sweet corn was great with the earthy taste of the bok choy. I sauteed everything together and cooked the rice in chicken broth.

I love making fried rice as a side dish. You can put anything you want in there, really- no rules.. It’s easy to make and all sorts of vegetables can be added to make it healthy. 

I was happy to serve a really healthy protein with this fried rice full of vegetables- it was a great combination. My daughter didn’t eat the fish but loved the rice. There was no mention of the strange green vegetable floating around- that is another reason to make fried rice- kids will eat it with whatever you add to it.

Overall it was a successful dinner- no complaints.

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt

In a medium saucepan, heat the butter, olive oil and add the rice. Saute for a minute on medium heat or till the grains begin to look opaque. Add the chicken broth and salt and bring to a boil. Lower the heat to medium once bubbles begin to show on the surface. Cover the saucepan once the broth has evaporated and cook on low for 15 minutes or till rice is cooked. Take out and let cool.

• 1 large head of bok choy, cleaned and the white and green parts separated and chopped.
• 2 ears of corn, husked and kernels taken out
• 3 inch piece of ginger, minced
• 1 teaspoon white miso
• 1 teaspoon honey
• 2 teaspoons tamari

Mix the white miso, honey and tamari together and keep aside.

• 2 tablespoons extra light olive oil

In a wide wok-like pan, heat the olive oil and add the ginger. Saute for a minute and add the chopped white parts of the bok choy. Saute on medium high heat for 3-4 minutes. Next, add the green part and the fresh corn kernels. Saute for 2-3 minutes. Add the cooked rice and the miso mixture. Saute the rice on high heat for 5-6 minutes. Check for seasonings.

I bought fresh Alaskan salmon at Whole Foods. I am a little leery about using the farm raised variety, especially since they add color to make the salmon pink- I really don’t like that idea at all. I would rather have salmon less often and pay more for the wild variety. 

I bought a big piece and and marinated it with white miso, tamari and a little mirin. The flavors are wonderful together and compliment the fish really well. I also made a fried rice with the fish – I had fresh corn and bok choy in the fridge and decided to combine the two in the rice (recipe to follow on Monday). 

It was great healthy meal. My daughter does not like salmon- at all. So, I had her try a bite (she hated it) and then gave her the fried rice and made a chicken sausage for her on the side. She is usually such a good eater that I didn’t have a problem with her not enjoying the fish. It is probably the only fish she doesn’t like. All in all it was a successful meal.

• 4 salmon fillets (6 oz each, about an inch thick)
• 1 tablespoon white miso paste
• 2 tablespoons tamari
• 1 teaspoon sugar
• 2 teaspoon honey
• 1 tablespoon mirin
• 1 tablespoon butter

Mix the miso, tamari, sugar, honey and mirin together and marinate the salmon for 2-3 hours.
Arrange fish in a shallow dish lined with aluminum foil. Spoon the left over marinade evenly over the fish. Distribute the butter evenly over all the fillets.
Broil 10 minutes or until fish flakes easily when tested with a fork.
Serve with fried rice.