You guys, we love Cod - its meaty consistency makes for a wonderful meal, and I love how it absorbs flavors so quickly! This lemony, garlicky preparation inspired by Mediterranean cuisine requires a little preparation, but is a healthy option that can be on the table in 45 minutes or less! As my husband often says, there's something about EVOO, Lemon and Garlic coming together to give the flavor of butter without the calories! Note: You can skip using the eggs and panic, but I find it adds an incredible texture to the fish. Ingredients
Spice Blend
Liquid Dredge/Marinade
For the Dredge
Instructions: 1) Prepare the spice blend (mix all ingredients together in a small bowl). Sprinkle evenly over the cod, set aside. 2) Get ready for cooking the cod. In 2 bowls and 2 plates in the following order:
4) Once the oil is hot, begin preparing the cod, following these steps:
6) While the fish is searing on the other side, add the garlic and wine to the left over EVOO-Lemon blend and mix quickly with a fork. 7) Take the fish off the heat and immediately drizzle the liquid over the fish filets. Place in oven, bake for 10 minutes. Garnish with parsley and serve over rice, with a side of roasted veggies and salad. As they say in my home country, Buen Provecho! Let me know what you think in the comments.
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A good, flavorful homemade Tzatziki Sauce is a wonderful addition to pretty much any food that has bright flavors, especially citrus-based. This is a wonderful addition to homemade shawarma, roasted potatoes, or served on the side of a fish prepared with citrus, such as salmon. Below is my starting point for making it, but you'll find over time you'll customize and make your own by adding other flavors you enjoy! Ingredients:
Instructions
As they say in my home country, Buen Provecho! Let me know in the comments how you decide to make your own! Chicken Shawarma - traditionally slowly roasted in a vertical rotisserie - is one of those quintessentials dishes that pack in an explosion of flavors that you'll be reminiscing about for days. This is a simple & healthy way to make at home that's remarkable versatile - you can serve as an entree with rice and a traditional Middle Eastern Chickpea Salad, or pack it in a Whole Wheat Pita topped with a quick homemade Tzatziki Sauce for a more casual meal. Either way, this is AMAZING and will become a go to recipe for you, just as it has for us - this is the perfect solution for wanting to get a homemade, healthy and flavorful dinner on the table when you've had a busy day, as you can prep ahead and quickly cook in the oven! Chicken Thighs will do best, but we make it with Chicken Breasts more often than not to make it a bit healthier. Inportant to note - I cut the chicken in small strips so that there is more surface area to pick up the marinade flavor (and I don’t mind it being served in chunks), but if you’d prefer, keep the chicken thighs or breasts whole, especially if you’re serving friends and as an entree. Time: 2 hours to an Overnight Marinade, 1 Hour Prep/Cook time total. Serves 6 Ingredients
Instructions (Marinade)
Instructions (Cooking)
As they say in my country, Bueno Provecho! Let me know what you think in the comments below! This salad is healthy, filling and refreshing! It's also a great way to get rid of some small leftovers (for example, chicken, any ancient grain you have already made such as quinoa or couscous) and work through some veggies before you go grocery shopping! Perfect for a weeknight dinner or a weekend lunch, you'll be thanking me once you've tasted it! Vegans, opt out of the Feta and Chicken (you can always add baked tofu, but the beans should provide a good protein level for your nutrition). Time - 15-30 minutes (depending on whether you need to prepare ingredients or not). Ingredients
As they say in my country, Buen Provecho! Harissa, if you're not familiar with it, is a Tunisian spread which adds a heat-laden explosion of flavors to any meal. While you can buy in a tube, the homemade version is so much healthier and fresher, and will keep for well over a month in the refrigerator. Among other uses, I smear a small amount on sandwiches, or a small dollop in stews or sauces to add complexity and a bit of heat. Fair warning: a little goes a long way! Ingredients:
Instructions
For years, Larb Gai is a must-eat appetizer (or can also be a light lunch/dinner) anytime we go to a Thai restaurant, and after a few rounds of research & experimenting, I nailed it (for our taste at least)! I used Ground Turkey instead of Ground Chicken, as I couldn't get the consistency right - the chicken seemed to turn pastey. I also serve with tender cabbage leaves instead of the traditional lettuce so I can pack more in! Quick, healthy & easy, this is a delight for your taste buds! Let me know what you think in the comments! Total Time - 20-30 minutes Ingredients
Instructions
As they say in my country, Buen Provecho! I love my go-to recipe for overnight bread, but this morning, I was craving some homemade bread and hadn't gotten around to prepping it last night, so I went to one of my other go-to's - beer bread enhanced with kalamata olives (although you can do so with anything else you may be feeling like including, such as herbs, etc). Try this and let me know what you think! Total Time (including cooking) - 1 hour Ingredients
Instructions
As they say in my country, Buen Provecho! I LOVE Potato Gratin, but hate the unhealthy nature of it (I mean, we don't really need all that butter, cream and cheese, right?). This recipe is a modification of our Grand Master, Julia Child, and combines Herbs de Provence with tomatoes and a minuscule amount of cheese (which you could leave out if so inclined) to make a healthy side dish that may become the star of your meal. I'd encourage you to use a Cuisinart Food Processor to make your lives so much easier on this this one! Notes include suggested modifications for Vegans. Bon Appétit! Total Time - 1 1/2 hours (including cooking) Ingredients
Instructions
As Julia used to say, Bon Appétit! Or as they say in my country... Buen Provecho! Notes: For Vegans, you can omit cheese and replace anchovies with capers (about 1/3 cup, mashed). Let's face it, casseroles are comfort food. But comfort food frequently isn't healthy. Below is a pretty good attempt to get the satisfaction of comfort food, without derailing your vital signs or diet! This tuna casserole uses our recipe for vegan cheese sauce and gives a gourmet twist to a home classic you grew up with! Ingredients
Instructions
As they say in my home country, buen provecho! So, we were vegan for 2 1/2 years. We loved this recipe so much, that not only did we use it for Mac n' Cheese, but for casseroles (tonight it's a tuna casserole), Eggplant Parmesan, etc. It's gotten to the point we won't eat regular mac n' cheese because honestly, this PACKS the flavor and is so much healthier! Ingredients
Instructions
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