Monday, January 21, 2019

Soy and Honey Glazed Cod


Here's a super healthy and delicious dinner for the New Year. Cod is a mild white fish that will absorb the flavors that you use with it. Here, it gets a little sweet/savory treatment that is reminiscent of Japanese or other Asian flavors.

In this recipe, the cod is broiled, so it is ready in a flash, and the broiling also creates the nice crust from the honey. It does need a few minutes to marinate, or a few hours if you've planned ahead, but then dinner will be ready in a snap.


I served this over a chopped Asian salad, the kind in a bag with the almonds and wonton strips... it was super easy to throw this together while the fish cooked, and the crunchy salad paired really well with the soft fish. I would even dare to call it restaurant worthy!

I hope your family enjoys it as much as we did.


Find more inspiration at Hearth and Soul, Inspiration Monday, Busy Monday, Inspire Me.


Soy and Honey Glazed Cod

1 pound Alaska cod
1 tsp. lemon juice
1 1/2 Tbsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes

Combine the lemon juice, soy sauce, honey, oil, ginger and red pepper flakes in a measuring cup and whisk well. Place the fish in a small dish and cover with the marinade. Turn the fish over to coat all sides. Let stand 10-15 minutes to marinate, or if you have planned ahead, marinate the cod for up to 4 hours in the refrigerator. (If you keep the fish in the fridge, let it come to room temp for about 15 minutes prior to baking.)

Set broiler temperature to high; move oven rack to 7 inches below the broiler element. Grease a small baking sheet, and add the cod, pouring the marinade over the top.

Cook just until cod is opaque throughout, about 5-8 minutes. (Time will vary depending on the thickness of your fish pieces.)

Serve over Asian chopped salad, or with rice and fresh steamed vegetables.

Recipe Source: Adapted from Michelle Dudash

Monday, January 14, 2019

Upside Down Shepherd's Pie


I love Shepherd's Pie. But I don't love the time commitment it takes to get it to the table - especially on a weeknight. So you can imagine how excited I was to see this version in one of my last issues of Cooking Light. This shepherd's pie requires no baking - you just spoon what would normally be the bottom over what would normally be the top! Confused? It's easy really - mash some potatoes, and cover them with a fantastic beef and veg mixture.

What was even more fun for me? Buying and cooking turnips! I have never bought them before, and so I obviously hadn't cooked with them before, but they're "native" to this dish, so too important to leave out. (You can sub parsnips if you want...) When I posted this pic on Insta, I got lots of other great ideas about what do to with them, too, so stay tuned for more turnip recipes!


Anyway, back to the Shepherd's Pie...It was a huge hit with everyone in my family. Several asked if they could take it for lunch the next day, which is the sign of a great dinner. With wholesome ingredients, ease of prep, and widespread likeability, this dish will be a regular in our rotation, I'm sure.


Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me, Hearth and Soul, Full Plate, Let's Party, Wow Me, Weekend Potluck.


Upside Down Shepherd's Pie

6-8 potatoes, peeled and diced
1/3 cup milk
1 Tbsp. butter
1 Tbsp. olive oil
1 pound lean ground beef
1 cup chopped onion
1 cup chopped turnip
3/4 cup chopped carrot
1 teaspoon dried rosemary, crushed
4 garlic cloves, minced
3 cups beef stock
3 Tbsp. flour
1 1/2 cups frozen green peas
1/2 tsp. pepper
1/2 tsp. salt

Start by preparing the mashed potatoes. Place the cut up potatoes in the Instant Pot and cover with water. (Don't use more water than just to cover the potatoes.) Set for high pressure for 6 minutes and release the pressure. Drain the potatoes, return to the pot and add milk and butter and then mash to your desired consistency. Alternatively, cook the potatoes in a large saucepan on the stove until tender, then drain and mash with butter and milk.

Meanwhile, while potatoes are cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the beef; cook 6 to 7 minutes or until browned, stirring to crumble. Add the onion, turnip, carrot, rosemary, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring occasionally. Sprinkle the flour over the vegetables and meat. Add stock to the pan, and stir well to absorb the flour, then bring to a boil. Reduce heat to medium, and simmer 4 minutes or until thickened. Stir in peas, pepper, and salt.

To serve, scoop potatoes into shallow bowls and top with beef and vegetable mixture. Makes 6 servings.

Recipe Source: Adapted from Cooking Light

Monday, January 7, 2019

Sweet Potato and Chicken Curry {Instant Pot}


After all the busy-ness of Christmas and New Year's, it's time to get into a good habit of planning healthy meals. For weeknights, my main three criteria are:

1) It must be delicious.
2) It must be fast.
3) It must be easy.

This recipe ticks all 3! Place all the ingredients in the IP, and let it cook away. Make some cauli or regular rice while it's cooking, and after it's done, stir in the coconut milk. You'll have a veggie packed, delicious curry and supper is ready!

I love all different kinds of curries (both red and green Thai varieties will appear here soon!) and while I usually make them on the stove top similar to a stir fry, I love how the IP cooks all these ingredients together with great success.

Amp up your mealtime with this great Sweet Potati and Chicken Curry. It's a Happy New Year all around!



Find more inspiration at Hearth and Soul, Fabulous, Let's Party and Full Plate.


Sweet Potato and Chicken Curry

2 tsp. coconut oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 pound chicken breast, cubed
1 sweet potato, cubed (about 2 cups)
1 red pepper, sliced or diced
2 cups green beans, trimmed
2/3 cup chicken broth
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
1 can (14 oz.) coconut milk (use full fat)
Cashews and cilantro for garnish

Set your Instant pot to the saute setting. Add the coconut oil, onion, and garlic and saute until onions are translucent.

Add the chicken, sweet potatoes, red pepper, green beans, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and use the manual setting to set time for 12 minutes.

Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and let cook for an additional 2-3 minute or until the mixture is hot.

Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Serves 4-6.

Recipe Source: The Real Food Dieticians

Tuesday, January 1, 2019

Countdown to 2019: What I'll Make in the New Year

This is "wild card" day at the Countdown, and I always like to put together a list of the recipes I want to try in the New Year. Two soups, two desserts and two main dishes are what I'm "committing" to here; although sometimes my plans change just a few days in...There are so many great recipes to choose from, but I'm hoping to get to these this year. What are you making in 2019?


Upside Down Shepherd's Pie


Thai Burgers with Peanut Sauce


Tomato Basil Bisque with Italian Meatballs


Mexican Street Corn Chowder {Crock Pot}


Honey Nut Bars


Key Lime Pie with Macaroon Crust


Thanks to Elena Bltheh for hosting the Countdown again this year!





© Copyright Elenacooking.com
 
countercounter