What this dish lacks in color it certainly makes up for in flavor and aroma. A little salty chicken broth, sweet lemon & carrot, aromatic fennel, pungent garlic. And the texture of the poached fish is very different than baked or fried fish. It holds together well and is very moist.
2 cod fillets
1 TBS fresh lemon juice
1TBS + 1 cup chicken broth
1 medium sized onion, cut in half and sliced thickly
1 large carrot, cut into 1½ inch pieces and quartered
½ head cauliflower, florets separated
1 medium-sized fennel bulb, sliced thin
5 medium cloves garlic, pressed
salt and pepper to taste
chopped fennel greens for garnish
Slice onion and chop garlic and let sit for at least 5 minutes
Rub cod with lemon juice and season with a little salt and pepper. Set aside
Heat 1 TBS broth in a skillet and sauté onion in broth over medium heat for 5 minutes,stirring often
Add the rest of the broth and the carrots. Simmer on medium heat for about 10 minutes, covered
Add the cauliflower, fennel, and garlic. Place cod steaks on top and continue to cook, covered, for about 11-12 more minutes
Season with salt and pepper
Serve sprinkled with chopped fennel greens
Cod served on a bed of quinoa
And with the left-over fennel bits I created a cocktail- 1/4 lemonade : 3/4 seltzer : fennel stalk
I can honestly say that I make stuffed peppers about twice each cool season, and I have never made them the same way twice. Sometimes I stuff them with quinoa & veggies, sometimes with brown rice. When I was a little girl my Mom stuffed green peppers with hamburger & rice and spaghetti sauce. Some folks use sausage in their stuffing. What I am trying to say is that there’s no limit to the flavor combinations you can make.
1 tablespoon Olive oil
1 rib Celery, chopped
½ of an Onion, chopped
1 Carrot, chopped
2 cloves Garlic
½ small Eggplant, chopped
6 Mushrooms, chopped
½ of a Summer squash, chopped
½ of a Zucchini, chopped
Handful of Spinach, sliced into ribbons
½ can of Aduki beans
1 cup Quinoa
2 cups Chicken or vegetable broth
2 cups Tomato sauce (half for the stuffing, half for the baking dish)
2-4 Red peppers (depending on how many you plan to stuff)
Preheat oven to 375
In a large fry pan heat the olive oil, then add the celery, onion and carrot and cook for 3 to 4 minutes
In a small sauce pan bring the quinoa & broth to a boil, then turn heat down to low, cover with a lid, and cook for 15 minutes
To the fry pan add garlic, eggplant, mushrooms, summer squash and zucchini and cook for 6 to 8 minutes
Set a large pot full of salted water to boil, cut the tops off of the peppers and remove their seeds while leaving the peppers whole
Add to the fry pan the spinach and beans, and any seasonings you might care for (salt, pepper, oregano, basil, cayenne, crushed red pepper, parsley- for instance)
Add the whole peppers to the boiling water, making sure that they are totally submerged, and cook for 3 minutes
Add the cooked quinoa to the vegetables into the fry pan, pour in 1 cup of tomato sauce, and simmer for 5 minutes to allow the flavors to come together, add Parmesan cheese to your taste
Pull the cooked peppers out of the boiling water and run under cool water to stop the cooking
Spray a loaf pan (for 2 peppers) or square baking dish (for 4 peppers) with baking spray and pour 1 cup of tomato sauce into the bottom of the pan
Stuff peppers with quinoa & vegetable mixture and place in baking pan
Cover baking dish with foil to prevent peppers from burning and bake for 20 minutes
Note: none of these ingredients are set in stone. If you don’t like something- leave it out. If you want to add things like artichoke hearts, olives, peas, broccoli, fresh tomatoes, anything– just add them.
We had the peppers as a second course, after spinach salads with blueberries & tomatoes.
Whole Foods had quite a few gems for me this past week. This is another of their winning recipes both for flavor and for the healthy prep. Of course I changed it up a bit to suit my needs. Then I served it along-side a very rich cut of meat. Hey, you’ve got to cut your fat and calorie corners where you can right?
1/4 cup balsamic vinegar
1 small pear, peeled and cored
1 garlic clove
2 pounds portobello mushrooms, stemmed
1 cup quinoa
3 cups spinach, chopped
4 chives, chopped
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 425°F.
Put vinegar, pear and garlic in a blender with 1/3 cup water and blend until smooth, about 1 minute. Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast mushrooms until tender, stirring occasionally, 20 minutes. Remove from the oven and let cool slightly. *I can honestly say that when I pulled the mushrooms from their roasting in the oven they looked and smelled burnt. In fact, Neil asked whether or not I was still going to use them in dinner. I scraped them off of the baking sheet and plopped them into the salad and they were very good. I do believe that Neil was surprised at the beautiful flavor and texture that came from these beastly looking little things (as was I).
While mushrooms roast, prepare quinoa. In a medium pot, bring 1 3/4 cups water to a boil. Stir in quinoa, cover pot, reduce heat to low and simmer for 15 minutes. Remove pot from heat and set aside, covered, 10 minutes more. Uncover and fluff.
Combine mushrooms, quinoa, spinach, chives, salt, pepper and remaining pear balsamic dressing in a large, wide serving bowl. Stir to mix well.
This salad is packed with fantastic flavor, and does well left-over for lunch the next day, cold.
For dinner I had cooked up a rack of lamb in honey and balsamic vinegar, sage, and garlic:
And roasted some asparagus:
and had a wonderful dinner which balanced well the fatty lamb with the lean veg and salad.
Yesterday’s Farmer’s market had the best selection of fruits and vegetables yet this year, so I stocked up. I had fresh garlic and eggplant, summer squash and zucchini, farm fresh eggs, and the list could go on and on. A few nights ago my sister-in-law was over for dinner and talking about spaghetti and meatballs (which I love). I decided that I would make myself some meatballs this week so I grabbed some ground turkey breast meat at the grocery store. Since Duncan woke me up at 6:00 this morning I had nothing else to do before the rest of the human world awakes, so I decided to get started on those meatballs.
I began with a saute of celery, onion, and shallot and added to that mushrooms, summer squash, zucchini, eggplant, baby spinach, fresh basil, and assorted dried herbs. Then I tossed in some cooked quinoa and shaved over a bit of Pecorino Romano.
I took about half of this mixture and tossed it in with my ground turkey, added an egg and some herbed bread crumbs and made meatballs. I think that I’ll mix the other half with some tomato sauce for a stuffed pepper mixture. If it doesn’t make it into a pepper it’ll be because I ate it as a side dish to eggplant stackers.