A collection of Rod's favorite recipes

Baked Cod with Chorizo & White BeansThis recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.

INGREDIENTS

  • 1 teaspoon extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ounces Spanish chorizo
  • 1 teaspoon chopped fresh thyme
  • 1 pint grape tomatoes, halved
  • 1/2 cup dry white wine, divided
  • 1 15-ounce can great northern beans, rinsed
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds Pacific cod, cut into 4 pieces
  • Freshly ground pepper, to taste

PREPARATION

  1. Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
  3. Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.
  4. Makes: 4 servings

    Active Time: 20 minutes

    Total Time: 40 minutes

From EatingWell:  January/February 2008

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4 c. Shredded cabbage
However much cilantro you want
An avocado or two in chunks
1c. Chopped tomato
1/3 c. Sliced green onion
2 T. Lime juice
1 T. Olive oil
1/4 t. Salt

*Mix all to make cabbage slaw.

1 lb. fish of choice
1t. Chili powder
1/4 t. Salt

*Mix salt and chili powder in a ziplock, add fish and coat.

*Cook fish in olive oil and assemble all in corn tortillas.

Sometimes I make this sauce too…

1/2 C. Sour cream
1/2 C. Mayo
1/4 C. Chopped cilantro
2 T. Taco seasoning

avocados-secret-superfood-300x205Ingredients
 
  • 1 large leek
  • 3 Tbsp. roughly chopped celery stalks
  • 1 large onion , roughly chopped
  • 2 bay leaves
  • 1 quart chicken or vegetable stock
  • 1/2 tsp. ground coriander
  • 1/4 tsp. ground cumin
  • 1 large ripe Hass avocado , pitted, peeled and mashed
  • Juice from 1 lime
  • 1 small bunch of scallions , finely chopped
  • 1 small bunch of cilantro , finely chopped
  • Salt
  • Freshly ground black pepper

Serves 8

Directions
Trim the root end of the leek, cut off the tough green leaves, cut the leek in half lengthwise and rinse well to remove any grit. Roughly chop the leek.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the leek, celery and onion, and cook for about 5 minutes or until the vegetables soften. Add the bay leaves, stock, coriander, cumin, avocado and lime juice and simmer for about 10 minutes.

Season with salt and pepper to taste. Ladle into bowls and serve topped with the chopped scallions and cilantro to taste.

Coconut Shrimp

coconut shrimpMy wife dearly loves coconut shrimp, so she asked me to make it for her for Mother’s Day. I went to the internet and combined a couple of recipes (primarily the recipe from DamnDelicious – click the image to see her recipe)  to come up with the following which she loved. The shrimp were beautifully moist and delicious! Happy Mother’s Day, Denise! You are an incredible mom and the best wife and friend I could ever imagine!

Ingredients

  • 2 cups coconut oil
  • 1 can coconut milk
  • 1 cup rice flour
  • 1 cup unsweetened shredded coconut
  • 1 pound large shrimp, peeled and deveined
  • >Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving

Instructions

  • Marinate shelled, deveined shrimp in coconut milk for a half-hour to 4 hours
  • Heat oil in a large skillet over medium high heat.
  • Season shrimp with salt and pepper to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  • Working in batches, add shrimp to the skillet and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with sweet chili sauce, if desired.

Asparagus

INGREDIENTS

  • 1 bunch of medium sized asparagus, about 1 lb
  • 2 Tbsp of the most exquisite extra virgin olive oil
  • 2 Tbsp freshly grated Parmesan cheese
  • 1 teaspoon lemon zest – freshly grated lemon rind
  • Salt and freshly ground black pepper

METHOD

Asparagus1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

http://www.simplyrecipes.com/recipes/asparagus/

Easy Broccoli and Spinach Quiche

Easy Broccoli and Spinach Quiche

 

 

1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1/4 pound Havarti cheese
4 eggs, well beaten
1 1/2 cups half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
 
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line crust with cheese and pat down firmly.
2 Cook onions until soft over medium-high heat. Add garlic, cook for two minutes. Add broccoli and spinach. Cook until broccoli is tender. Spoon vegetables into crust.
3. Combine eggs and half-and-half. Season with salt and pepper. Pour egg mixture over vegetables and cheese.
4. Bake in preheated oven for 40 minutes, or until center has set.

Chicken Shawarma

Chicken Shwarma

This chicken shawarma  is a Middle Eastern version of a gyro and features thin slices  of  chicken mixed with yogurt and wrapped in pita bread spread with tahini.  The sandwiches are then topped with fresh cucumber, tomato and onion.  Cooking Light APRIL 2010

Yield: 4 servings (serving size: 2 stuffed pita halves) Prep time:20 Minutes

This dish is a big hit with my family, but the spices need to be kicked up to earn the original name, “Spicy Chicken Shwarma”

Ingredients

  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground coriander
  • 5 tablespoons plain low-fat Greek-style yogurt, divided
  • 2 tablespoons fresh lemon juice, divided
  • 3 garlic cloves, minced and divided
  • 1 pound skinless, boneless chicken breast halves, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon tahini
  • 4 (6-inch) pitas, halved
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup prechopped red onion

Preparation

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

 

http://www.myrecipes.com/recipe/spicy-chicken-shawarma-10000001973603/