I hadn't gone grocery shopping in a while when I came up with this, so as you can see, it's just dried spices with cod filets. Very simple, but very tasty!
Ingredients
2 cod filets, salted and peppered on each side
dash of red pepper flakes
1/2 tsp. thyme
1/2 tsp. oregano
2 tsp. olive oil
Instructions
Combine the red pepper flaks, thyme, and oregano in a bowl. Coat each filet with 1/2 tsp. of olive oil and then sprinkle the seasonings on each side. Heat the remaining 1 tsp. of olive oil over medium heat and add the fish. Heat the fish for 4 minutes on each side and serve hot.
Thursday, June 26, 2008
Wednesday, June 25, 2008
Ginger Pear Muffins
These are Mr. M's favorite muffins. The ginger is subtle and the brown sugar on top makes them extra sweet!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Ingredients
3 pears, peeled and choped
1 3/4 c. flour
1/2 c. canola oil
1/2 c. sugar
/4 tsp. lemon zest
1 tbsp. honey
1 tsp. ginger, finely chopped
2 eggs
6 tsp. brown sugar
2 tsp. baking powder
margarine
Instructions
Preheat oven to 400 degrees. Combine the dry ingredients and wet ingredients i(except pears and brown sugar) in separate bowls and then fold the wet ingredients into the dry ingredients. Then add the pears to the mix. Line 12 muffin pans with margarine and evenly distribute the mix into the muffin pan. Add 1/2 tsp. of brown sugar on top of each muffin. Bake for 20-25 minutes or until done. Let the muffins cool for about 10 minutes and then enjoy!
Friday, June 20, 2008
Potato Salad
This potato salad gets an extra kick from dijon mustard. If you don't want the spice in the salad, stick with mayo.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Ingredients
6-7 small russett potatoes cut into cubes
2 celery ribs, chopped
1 garlic clove, minced
2 boiled eggs, chopped
1/2 white onion, chopped
1/4 cup dijon mustard
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/2 tsp. black pepper
water
Instructions
Bring the potatoes to a boil in a pot. Simmer covered for 10 minutes. Bring the eggs to a boil in another pot, cover, turn off heat, and let the eggs sit in the covered pot for 15 minutes. Drain the potatoes and place in a large bowl, add the vinegar, and combine gently without breaking up the potatoes. In a separate mixing bowl, combine the mustard, mayo, onion, garlic, and pepper. Add the boiled egg to the mixture and then slowly mix into the potatoes. If you have some fresh basil on hand, chop it up and top the salad with the basil.
Monday, June 16, 2008
Spicy Black Bean Soup
Spicy black bean soup....what else can I say? I know this looks like a lot of ingredients, but it's really easy and you can turn it into a vegan version by using only water instead of chicken broth. Mr. M doesn't normally like soup, but he ate 2 bowls tonight! Enjoy!
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Ingredients
2 cans black beans, rinsed and drained
1/2 cup diced tomatoes
2 cups chicken broth
2 cups water
1 tbsp. oregano
1 tsp. cumin
1 tsp. thyme
1 tsp. pepper
1 tsp. salt
1 celery stalk, chopped
1 white onion, diced
3 cloves garlic, minced
1 green onion, chopped
1 red or green bell pepper, diced
1 jalapeno pepper, seeded and diced
1 handful fresh cilantro, chopped
1 bay leaf
1 tsp olive oil
Instructions
Heat the olive oil in a pot over medium heat for 1 minute. Add onion, celery, garlic, greenonion, bell pepper and jalapeno and cook, stirring regularly, for 8 minutes. Add beans, chickenstock, water, cumin, oregano, thyme, salt, pepper, bay leaf, and cilantro, bring to a simmer and cook for 20 minutes. You can either serve the soup as is or pulse in a blender to make it a thicker soup.
Friday, June 13, 2008
Berry Protein Smoothie
This is a typical breakfast smoothie for me after a run. Very easy and very fast. Bananas add a nice consistency to protein shakes. I find them too watery without the banana. You can always substitute the strawberries for other berries--blueberries and rasberries are good choices. A good blender is a plus for one serving, but a higher quality blender is probably necessary if you make several servings at a time on a regular basis. I am so excited b/c I just ordered the Braun PowerMax blender from amazon.com, so it should arrive in next week.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Ingredients
8 oz. water
1 scoop vanilla or unflavored protein powder (18 grams of protein)
1 banana, chopped into 5 pieces
3 strawberries, sliced and green tops removed
1 tbsp ground flax seeds
Instructions
Pour water into the blender jug and add the protein powder, strawberries, and flax seeds. Blend at medium speed and add the banana pieces one by one. I usually add a few ice cubes to my cup before pouring the smoothie b/c I take it with me to work.
Wednesday, June 11, 2008
Jambalaya
I tried a Jambalaya recipe yesterday, but there were a few things about it that I think should be changed because it called for almost a whole stick of butter and only 1/4 tsp of cayenne pepper. There are several kinds of Jambalaya with different varieties of proteins and spice, so here is my version. Prep is minimal, but the cooking takes about an hour.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper
Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.
Saturday, June 7, 2008
Snapper w/ tomatoes
I've adapted a very time consuming recipe to an my version of Snapper Veracruz style. The original recipe was too much work for me. So, I make this version off the top of my head which is a lot faster and just as good...at least I think so!
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Ingredients
Four 8 oz. skinless snapper
Juice of 2 limes
1 tbsp salt
3 bay leaves
3 jalapenos from a jar, chopped
3 tomoatoes, peeled and chopped (or 1 can chopped tomatoes)
1 garlic clove, chopped
1 onion, sliced
1 tsp olive oil
salt and pepper for the fish
Instructions
Heat the olive oil, garlic, and onion over medium heat for 1-2 minutes. Salt and pepper the fish on both sides and add to the pan. Heat the fist for 2 minutes on each side. Add the tomatoes, bay leaves, salt, lime juice, and jalapenos and cover for 5 minutes. Turn the fish over, cover, and cook for another 5 minutes. Serve immediately over rice.
Friday, June 6, 2008
Pancakes
I love breakfast and pancakes are always a treat. If you prepare your dry ingredients ahead of time and store you can save the environment the packaging of a store bought mix.
Ingredients
1 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp sugar
2 eggs
2 cups milk
2 tbsp melted butter
Instructions
Mix all the ingredients ina bowl. Pour the batter onto a hot griddle and heat until small bubles cover the entire surface of the pancake, then flip the pancake over and continue heating for a few minutes until golden brown.
Ingredients
1 cup all purpose flour
1 cup wheat flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tbsp sugar
2 eggs
2 cups milk
2 tbsp melted butter
Instructions
Mix all the ingredients ina bowl. Pour the batter onto a hot griddle and heat until small bubles cover the entire surface of the pancake, then flip the pancake over and continue heating for a few minutes until golden brown.
Wednesday, June 4, 2008
Cornish Hens
These are super-fast and super-easy. Throw in veggies or sprinkle different herbs or rubs on top to vary the flavor.
Ingredients
2 cornish hens
4 tbsp grainy mustard
2 tbsp canola oil
Instructions
Preheat oven to 425 degrees. Place 2 slices of bread at the bottom of a small baking pan and place the hens in the pan. Pour the canola oil over the hens. Spread the mustard evenly over the hens. Cook for 45 minuts.
Ingredients
2 cornish hens
4 tbsp grainy mustard
2 tbsp canola oil
Instructions
Preheat oven to 425 degrees. Place 2 slices of bread at the bottom of a small baking pan and place the hens in the pan. Pour the canola oil over the hens. Spread the mustard evenly over the hens. Cook for 45 minuts.
Tuesday, June 3, 2008
Chicken Saltimbocca
Chicken and prosciutto is such a great combination. This dish is pretty easy, but once you slice the chicken, it looks really fancy.
Ingredients
4 chicken cutlets
1 cup fresh baby spinach
4 slices of prosciutto
1/4 cup grated parmesan
1 cup chicken broth
Juice from 1 lemon
olive oil
salt
pepper
Instructions
Salt and pepper the chicken. Place 1 slice of prosciutto on each chicken cutlet. Sprinkle the parmesan cheese evenly over each cutlet. Cover the cheese with the spinach on each cutlet (dividing the spinach evenly between the 4 cutlets). Starting at the short end, roll each cutlet and secure with toothpicks.
Heat some olive oil over medium heat in a large pan. Add the chicken and brown on each side, about 3 minutes each side. dd the chicken broth and lemon juice and boil. Cover the pan and simmer for 5 minutes. If you want some extra flavor and sauce for the chicken, remove the chicken from the pan and reduce the remaining liquid for another 5 minutes.
Ingredients
4 chicken cutlets
1 cup fresh baby spinach
4 slices of prosciutto
1/4 cup grated parmesan
1 cup chicken broth
Juice from 1 lemon
olive oil
salt
pepper
Instructions
Salt and pepper the chicken. Place 1 slice of prosciutto on each chicken cutlet. Sprinkle the parmesan cheese evenly over each cutlet. Cover the cheese with the spinach on each cutlet (dividing the spinach evenly between the 4 cutlets). Starting at the short end, roll each cutlet and secure with toothpicks.
Heat some olive oil over medium heat in a large pan. Add the chicken and brown on each side, about 3 minutes each side. dd the chicken broth and lemon juice and boil. Cover the pan and simmer for 5 minutes. If you want some extra flavor and sauce for the chicken, remove the chicken from the pan and reduce the remaining liquid for another 5 minutes.
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