Sauteed Cod and Peas With Carrot Broth

9 05 2016

Here’s a sexy little restaurant-worthy dish to start your week out right! And since you need wine for the recipe, treat yourself to a glass while you whip this beauty up…you deserve it!

Sauteed Cod and Peas With Carrot Broth

The following serves 2 (compliments of Cuisine Lite Menus for Two and This Girl’s Gotta Eat):

  • 1 cup cooked frozen crinkle cut carrots
  • 1 cup low-sodium chicken broth
  • 3/4 cup diced onion
  • 1 Tbsp grated ginger (use the kind in the tube for ease)
  • Dry white wine
  • Salt
  • Hot sauce of your choice
  • 2 pieces of skinless, boneless cod
  • 4 tsp olive oil, plus more for the fish
  • Paprika
  • 1 and 1/2 cups frozen peas, thawed
  • 1 Tbsp unsalted butter
  • 2 Tbsp chopped cilantro, plus more for garnish

Cook carrots according to package directions and strain. Add broth and cooked carrots to high-powered blender and process until smooth. Remove puree and set aside.

Cook 1/2 cup of the onions and ginger in 2 tsp oil in the same saucepan you used to cook the carrots. Cook over medium heat until onion softens, 3 minutes. Deglaze pan with 1/4 cup wine, cook for a minute, then add the carrot puree. Bring to a boil, reduce heat to low and simmer for 10-15 minutes, covered or partially covered as it will splatter. Season broth with salt to taste and a dash of your favorite hot sauce.

Meanwhile coat the fish with a little oil and season liberally with salt and paprika on both sides. Heat a large nonstick skillet over medium. Add fish and saute 4 minutes. Turn the fish, add a splash of wine and saute another 4 minutes, or until the fish flakes easily when pierced with a fork.

While the broth and the fish are cooking, heat the remaining 2 tsp oil in a medium skillet and saute the remaining 1/4 cup onion until beginning to soften, 3 minutes. Add peas, cook 3-5 minutes. Deglaze pan with a splash more of the wine and season with salt to taste. Add butter, chopped cilantro and remove from heat, tossing until the butter melts.

Spoon out the carrot broth between two shallow bowls, top with peas, fish (and some of the liquid it cooked it) and garnish with cilantro.

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Rockfish Tacos with Carrot-Bean Slaw and Avocado Cream

24 03 2016

So here I am, This Girl is back…from a LONG break after having a baby! Bare with me as I get back to real cooking and blogging (enough with the frozen pizza, to-go orders and week-old leftovers, although I can stretch a leftover now like you wouldn’t believe)!

These tacos were inspired by last night’s baby food, homemade of course, and admittedly my son has been eating better than me lately. I made him pureed avocado and corn. I love the silky smooth texture, which is different then my usual chunky guac. Here I pureed avocado with sour cream making a “sauce” for these tacos, although his combo with the corn would be delicious as well. Too bad he ate it all! Next time I’m doubling, half for him and half for us!

Rockfish Tacos with Carrot-Bean Slaw and Avocado-Sour Cream

The following makes 4-5 large tacos (compliments of This Girl’s Gotta Eat):

  • 1 large poblano pepper
  • 1 lb skinless rockfish, cubed
  • ½ Tbsp ancho chile powder (you could use regular chile powder, I just wanted to match the smokey flavor in the poblano)
  • ½ tsp each ground cumin and garlic powder
  • ¼ tsp each salt and onion powder
  • Olive oil
  • 1 heaping cup matchstick carrots
  • 1 can (15.5 oz) blank beams, rinsed well
  • ½ cup sliced green onions
  • 1 lime
  • 1 Tbsp rice vinegar
  • 1 avocado
  • 2 Tbsp sour cream
  • Salt and pepper
  • Tortillas (I used multi-grain soft taco tortillas)
  • Shredded Mexican cheese blend

Char the poblano pepper over an open flame on your stove. Continue to turn and char until all sides are done. Place in a medium bowl and immediately cover tightly with plastic wrap. This will trap the steam to make peeling easier.

Combine chile powder, cumin, garlic, salt and onion powder in a small bowl. Season fish liberally all over using spice blend. Add olive oil (few turns of the pan) to a large skillet over medium-high heat. Add seasoned fish and saute until cooked through, about 5-6 minutes.

While the fish is cooking, uncover the pepper once cool enough to handle and peel the skin. Don’t take too much time removing, leaving some of the char on will add flavor. Cut in half, remove seeds and rough chop/large dice. Add back to the bowl along with the carrots, beans and green onions. Season to taste with salt and pepper, any spice blend you have leftover from seasoning the fish, juice of half the lime and the rice vinegar. Mix well and set aside.

Add the avocado and sour cream to a small food processor along with salt and pepper to taste and juice from the rest of the lime. Pulse until smooth and set aside.

Warm tortillas in the microwave, or if you have time you can char them over an open flame on your stove or on the grill.

Finally, build your tacos. Spread some of the avocado-sour cream on the bottom of a tortilla, top with some cheese, the carrot-bean slaw and fish. Enjoy any leftover slaw as a side dish along with the tacos.





Baked Crab Mac-n-Cheese With Peas

18 02 2015

I love the decadence of crab mac-n-cheese! This recipe offers that rich, comforting flavor, but with a few healthier ingredients. In a meal like this, you can easily swap things like coconut oil in place of butter and whole wheat flour for all-purpose flour, as well as sneak in a veggie like peas. And if you’re an observer of Lent, this is a great dinner to dig into on Fridays!

Baked Crab Mac-n-Cheese With Peas

The following serves 3-4 (adapted from Will Cook For Smiles):

  • 2 cups dry whole wheat penne
  • 1 cup (8 oz) crab meat
  • 3/4 cup frozen peas
  • 3 Tbsp coconut oil
  • 2 Tbsp whole wheat flour
  • 1 large shallot, finely chopped
  • 1 and 1/2 cups unsweetened almond milk
  • 3/4 – 1 cup white sharp cheddar cheese, grated from the block
  • 1/2 cup grated parmesan
  • Salt and pepper to taste
  • 1/4 cup panko
  • Chopped parsley

Preheat oven to 350. Spray casserole dish with non-stick spray and set aside.

Cook pasta in boiling, salted water according to package directions. Cook to al dente, then drain well and add back to pot. Add the crab meat and frozen peas to the pasta and set aside.

In a medium saucepan, melt coconut oil over medium heat and add shallot. Saute a minute or two until beginning to soften. Whisk in the flour and cook for 30 seconds to a minute. Slowly pour in the milk and constantly whisk until the mixture begins to thicken. Add the grated cheddar and salt and pepper to taste. Keep whisking, slowly, until the cheese is melted. Off heat, stir in half of the parmesan.

Pour the cheese mixture over the pasta, crab and peas and stir well to combine. Transfer to prepared casserole dish and sprinkle with the panko and the rest of the parmesan.

Bake covered for 20 minutes. Remove cover and finish baking another 5-10 minutes to help brown the top (you may want to up the heat or turn on the broiler). Allow to rest a few minutes before serving, then garnish with chopped parsley.





Risotto-Style Couscous With Asparagus

25 01 2015

The style of cooking risotto can be applied to other similar “miniature pearl” starches, such as couscous. The technique is all about adding warm stock in stages to allow it to cook gradually and absorb the liquid. By using a large skillet like I do here, it will take less time too. Serve with quick cooking scallops and asparagus for a special meal that won’t take hours!

Risotto-Style Couscous With Asparagus

The following serves 4 (adapted from The Italian Table):

  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Red pepper flakes
  • 1 cup dry white wine
  • 3 cups low-sodium, reduced-fat chicken stock, warmed
  • 2 cups Israeli couscous or couscous medley with orzo, peas and lentils
  • 1 bunch asparagus, ends trimmed and 1/4 – 1/2 of the bunch cut into thirds
  • 1-2 Tbsp unsalted butter
  • 1/4 – 1/2 cup parmesan cheese, grated

In a large skillet, heat oil over medium heat. Add the onions and saute until beginning to soften. Add the garlic and saute until fragrant, 1 minute. Season with salt to taste and a pinch of red pepper flakes. Next, add the couscous and cook, stirring until lightly toasted, a few minutes. Add the wine, stir well and cook until the wine evaporates.

Meanwhile, heat chicken stock in a saucepan until warmed.

Add 1 cup of warmed chicken stock to the couscous and cook, stirring often with a wooden spoon, until the stock is absorbed. Add another cup of warmed stock and continue to cook, stirring often and until absorbed. Finally, add the remaining cup of stock and cook couscous, stirring until tender. This process will take about 15 minutes. Just be sure not to walk away and don’t forget to stir.

Fold in the chopped asparagus, butter and cheese, stirring constantly until butter is melted and everything is fully incorporated and creamy. Season with salt and pepper to taste.

While the risotto is cooking, you can roast the rest of the asparagus and quickly sear scallops to round out the meal.





Chipotle Crab, Corn and Bacon Bisque

15 09 2014

It’s really felt like fall around CLE this past week. The crisp air was calling for a bisque or chowder, especially after we ended up with corn and thick-cut bacon from our Fresh Fork Market share. This bisque features sweet crab and corn paired with the smokey flavors of chipotle and bacon. So delicious and comforting, and perfect for enjoying on a cool Saturday night. Make the whole batch and dive into the leftovers throughout the week!

Chipotle Crab, Corn and Bacon Bisque

The following serves 6 (compliments of This Girl’s Gotta Eat with inspiration from Cuisine at Home):

  • 1 Tbsp olive oil
  • 4 slices thick-cut smoked pork bacon, diced
  • 6 corn cobs (if you can, use leftover grilled corn cobs)
  • 4 cups skim milk (I use skim milk for a healthier option, but for a richer flavor you can use cream or whole milk instead)
  • 3 cups reduced-fat, low-sodium chicken stock
  • 1 small white or candy onion, diced
  • 2 celery stalks, diced
  • 1 large carrot, peeled and diced
  • 3 garlic cloves, minced
  • Kosher salt to taste
  • 1 Tbsp tomato paste
  • 1-2 chipotle in adobo
  • 1/4 – 1/3 cup flour (white or whole wheat)
  • 1 cup dry white wine
  • 1/4 cup dry sherry
  • Corn from 4 corn cobs
  • 16 oz wild caught crab meat, drained
  • Chopped cilantro

In a large dutch oven, heat oil over medium-high heat and add diced bacon. Cook bacon until crisp, stirring often. Remove bacon to a paper-towel lined plate and set aside.

To the bacon drippings, add the onion, celery and carrots and saute veggies for about 10 minutes.

Meanwhile, add 6 corn cobs (kernels removed) to a large pot and cover with milk and chicken stock. (When I make grilled corn, I’ll cut the corn off the cob after it’s grilled and then freeze the cobs to use in soups like this later. You could of course use fresh corn instead). Heat over medium and bring to a low simmer, then reduce heat to low for about 20-25 minutes to infuse the flavor of the cobs into the liquid. Remove cobs from the liquid and discard.

Add the minced garlic and salt to taste to your sautéed veggies and cook until fragrant, about a minute. Next add the tomato paste and chipotle in adobo (add the whole chipotle, 1 for less heat 2 for more heat). Cook for a minute or so, stirring everything together. Next add the flour, stir to combine, and cook for another minute (use 1/3 cup for a slightly thicker consistency if you’d like).

Deglaze with the wine, whisking to combine. Cook until the wine is nearly evaporated and gets nice and thick. Next whisk in the warmed milk and stock, along with the sherry. Simmer on low until it starts to bubble, stirring occasionally. Season with salt to taste.

Remove from the heat and puree until smooth using an immersion blender. Turn the heat back onto low and add the corn (to cut the corn off the cobs, put a small bowl upside down inside a large bowl, stand the corn straight up and from the top to the bottom, cut the corn off the cob using a large knife – the large bowl will collect the kernels). Simmer for about 30 minutes, stirring occasionally. Taste and season with salt if needed. Fold in the crab gently just before serving.

Serve bisque garnished with crisp bacon and chopped cilantro.





Seared Scallops with Braised Cauliflower

9 09 2014

Top braised cauliflower with quick seared mini scallops for a fast and healthy weeknight meal. Loaded with flavor and super easy to make!

Seared Scallops with Braised Cauliflower

The following serves 3 (compliments of Lidia Bastianich and This Girl’s Gotta Eat):

  • 5 Tbsp extra-virgin olive oil
  • 6 large garlic cloves, minced
  • 1/2 large head cauliflower, cut into florets
  • Dry white wine
  • 1/4 cup chopped kalamata olives
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 – 1/2 tsp red pepper flakes
  • 5 large Roma tomatoes, diced
  • 1-2 Tbsp capers, drained and rinsed
  • 12 oz frozen mini scallops, thawed and patted dry
  • Ground black pepper
  • Fresh parsley, chopped
  • Parmesan cheese, grated

Heat 3 Tbsp of the olive oil in a large dutch oven over medium-high heat. When the oil is hot, add 4 cloves of minced garlic, and let it sizzle for a minute or two, stirring. Toss the cauliflower and stir to coat with the oil. Deglaze with a splash of dry white wine.

Add the olives, oregano, salt and red pepper flakes and stir. Next add the tomatoes and their juices, along with the capers. Bring the cauliflower/sauce to a rapid simmer. Cover, and cook 10 minutes. Uncover, and simmer until the cauliflower is tender and the sauce has thickened, about 10 to 12 minutes.

Right before you’re ready to serve, heat the remaining 2 Tbsp olive oil in a medium-large skillet over medium-high heat. Add the remaining minced garlic and cook for 30 seconds. Add dry scallops and sear for 4-5 minutes, constantly tossing the scallops in the garlic oil. Remove from heat and season lightly with salt and pepper to taste and garnish with fresh parsley. Serve immediately.

Garnish cauliflower with a good handful of chopped parsley. To serve, dish out the cauliflower, top with a little parmesan cheese and finish with scallops and some of the garlic oil they were cooked in.





Kohlrabi-Mango and Radish Salad

24 06 2014

Thanks to our CSA share from Fresh Fork Market, this was my first time using kohlrabi. After doing a little research on how to prep it, I knew I wanted to make a salad or slaw with it. This salad is easy, so tasty and crunchy, not to mention pretty! After all, we do eat with our eyes first and I couldn’t wait to dig in!

Kohlrabi-Mango and Radish Salad

The following makes a salad for 2 (compliments of This Girl’s Gotta Eat):

  • 1/2 kohlrabi, outer layer cut away and sliced into matchsticks
  • 1/2 large mango, diced
  • 4 radishes, cut in half and sliced thinly
  • 1/4 – 1/3 cup matchstick carrots
  • 2-3 Tbsp red onion, finely diced
  • 1/4 poblano pepper, seeds removed and finely diced
  • Couple green onions, diced
  • Rice vinegar
  • Olive oil
  • Salt
  • Fresh parsley, chopped

Remove the branches and cut the kohlrabi bulb in half. Carefully using a large, sharp knife cut the outer layer away. Slice into matchstick size pieces.

Add to a medium bowl with mango, radishes, carrots, red onion, peppers and green onions. Toss with rice vinegar, olive oil and salt to taste. Garnish with parsley and serve with a protein of your choice. Pictured above is baked cod.