Miso Glazed Cod with Bok Choy
This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.
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.
Roasted Butternut Squash and Sausage with Herbed Polenta
I saw this dish on Rachel Ray’s show. I can’t remember exactly what she did but it definitely inspired this recipe. I love buying the already cut up butternut squash from Trader Joes– I can’t help myself- I just pick it up. The problem is, my daughter is not a big fan- she doesn’t care for the texture. I get it- everyone has something they don’t like.. so I don’t push it.
I love the healthy, orange vegetable. I especially like it with sausage. I roasted the squash and an apple chicken sausage I got from Trader Joes as well. In case you didn’t guess, I am at TJs almost everyday.
I made herbed polenta which is the easiest starch to make. Try this dish- very easy to make…
- 1 pound butternut squash, peeled and cut into 1 inch cubes
- 1 pound cooked chicken sausages (apple and chardonnay), sliced into 1 inch pieces
- 3 to 4 garlic cloves, grated
- 1 tablespoon rosemary, chopped
- 1 tablespoon sage, chopped
- Salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze
Preheat oven to 450 degrees F. Transfer the squash, sausage, garlic, rosemary, sage, salt and olive oil to a lined cookie sheet. Roast till the squash is tender and sausage is warmed through- about 40 minutes, while tossing one time in between. Drizzle the balsamic glaze, mix well. Keep aside.
Herbed Polenta
- 1 cup fine polenta
- 1½ cups milk
- 1½ cups chicken broth
- 2 teaspoons sage, chopped
- 2 teaspoons rosemary, chopped
- 2 garlic cloves, crushed
- Salt
- ½ cup grated Parmigiano Reggiano
Add the milk, broth (you may need to adjust quantity according to your polenta package instructions), sage, rosemary, garlic and salt. Bring to a boil and cook according to instructions. Once the polenta is done, add salt and cheese. Serve with the roasted squash and sausage.
Chinese Broccoli with Tofu Noodles
This was a great discovery and a huge success in my house. A friend told me about tofu noodles she bought at the Asian store. I found them in Whole Foods with the other tofu products. It is tofu shaped as noodles in a liquid- similar to the liquid in a tofu package.
I brought them home; drained them; rinsed and cooked them in the microwave for a minute. They were then ready to be used like regular cooked noodles. I also had a big bunch of Chinese broccoli- one of our favorite vegetables to eat. It reminds me of broccoli raab- which is my favorite thing to eat.
I simply sauteed the Chinese broccoli with garlic and oyster sauce. I then added the noodles and some salt- and that was it. It was the quickest dish- almost comparable to the fish I made with it. Both the dishes were super easy and quick to make.
My daughter devoured the noodles and wanted more. I wish I had made two packages instead of one… she would have eaten the whole package if I had let her. It is definitely going to be a staple in my house…
Try these noodles- they are healthy and delicious….
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Beef Stew with Orange and Cinnamon
Delicious, delicious- one of my favorite stew recipes. Orange and cinnamon are synonymous with cold weather. I had some stew meat in the freezer. I took it out the night before and made the stew in no time. All you need is some chicken broth and red wine. I always have mushrooms in the fridge- my daughter loves them and they are super versatile. I decided to add them to the mix. I zested and juiced an orange and added a cinnamon stick. It is amazing what those flavors put together do to any dish- whether it is a sweet or savory dish.
The stew took no time to put together. It cooked on the stove for a good half an hour, forty minutes. You can cook it even longer, depending on the meat.
Everyone loved it- the only problem was that it finished in one sitting. Everyone wanted it the next day.
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Dhaniya Meat (Goat Meat Cooked in a Cilantro Sauce)
This is one of my all time favorite dishes-ever. I grew up eating this and learnt later my maternal grandfather used to enjoy it immensely as well. I love it for its simplicity and amazing flavor.
This is my first time making this delicious dish and realized how simple it is to make.
The dish is made with one of my favorite combinations- cilantro, onion, garlic and green onions. The mixture imparts amazing flavors and color. It is as simple as that.
If you are not able to find goat meat, use lamb, beef or chicken- the basic flavor will be the same. I introduced the dish to my daughter who love it. The taste brought me back to my childhood. I love how food invokes delicious memories…
Enjoy this dish…
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Fennel Orange & Avocado Salad
I have been cooking with a lot of fennel recently. I was not a big fan of fennel until a few months ago. I am not sure what exactly happened but now I find myself buying a pack of fennel bulbs every time I am in Trader Joes.. and I am there very often.
I find myself eating it raw mainly in salads but it tastes delicious roasted with a bit of olive oil, salt and pepper. I used the roasted variety as a pizza topping or even on a salad- they were delicious.
This salad is a bit different as it does not have any lettuce greens. It has lots of sliced fennel, orange segments and creamy avocado. They all make an amazing combination- with the crunch fennel, juicy oranges and soft avocados.
I made a simple lime and orange dressing with a bit of roasted cumin seeds.
The salad was simply delicious… to make a meal of it, one can add some chicken, shrimp or chunks of delicious fish…
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Sole Filet with Balsamic Glaze and Tomatoes
If you are trying to incorporate more fish into your diet- this is a great dish to make. I usually buy my fish from a local store in our town. I love the freshness and variety they have. I sometimes buy the frozen variety from Trader Joes. It is cheaper and as long as I pick the wild caught kind, I am happy with my choice.
I bought a pack of frozen sole from there. I had never cooked with it before and thought it looked really good. My family prefers mild, white fish and this seemed to fit the bill.
I brought it home and decided to cook it in a very simple way. I wanted to make a balsamic glaze and pair it with tomatoes to top the fish. Balsamic glaze is super simple to make- all you have to do is cook down some balsamic vinegar with garlic, salt and pepper. The trick is to stay close to the stove while the vinegar is cooking down as it tends to get super thick almost instantly.
I paired the delicious fish with simple broccoli and roasted potatoes. To keep the carbs down, I had just a few of the potato pieces. Honestly, the fish was so yummy, I really didn’t miss the carbs…
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