Dinner Recipe: Crispy Cod with Warm Cauliflower & Mustard Green Salad

Last night we got back in town from vacation to LA and decided to try out this new recipe. It was very easy to prepare and very light! I paired this with a white wine and cut back on the amount of red onion in the recipe. Overall, I would definitely recommend trying this! It was low on calories and very filling!

Ingredients:

2 Cod Fillets

3 Cloves Garlic

½ Bunch Mustard Greens

1 Head Cauliflower

1 Red Onion (I used about half of the onion)

2 T Capers

2 T Golden Raisins

2 T Red Wine Vinegar

2 T Rice Flour 

2 T Sugar

2 T Sliced Almonds

Directions: 

• Wash and dry the fresh produce.
• Peel and thinly slice the garlic.
•  Remove and discard the stems of the mustard greens and roughly chop the leaves.
• Cut out and discard the core of the cauliflower and cut the head into small florets.

• Peel and medium dice the onion.
• Heat a large, dry pan on medium until hot.
• Add the almonds and toast, stirring frequently for 3 minutes.
• Transfer to a large bowl and set aside and wipe out the pan.
• In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water.
• Heat to boiling on medium-high and cook for 3 minutes while boiling.
• Transfer the mixture to bowl and set aside to pickle for at least 10 minutes and wipe out the pan.
• In the pan, heat 2 teaspoons of butter on medium-high until hot.
• Add the cauliflower and season with salt and pepper and cook for 10 minutes.

• Add the garlic, capers and mustard greens and season with salt and pepper.

• Cook for 2 minutes and transfer to the bowl of toasted almonds and wipe out the pan.
• Place the rice flour on a plate and season the cod fillets dry with salt and pepper on both sides.
• Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess).
• In the pan, heat 2 teaspoons of butter on medium-high until hot and add the fillets with the coated sides down.
• Cook 3 to 5 minutes per side, or until golden brown and remove from heat.
• Add the pickled onion and raisins and pickling liquid to the bowl of cooked vegetables and toasted almonds.  
• Toss to thoroughly combine and season with salt and pepper to taste.
• Divide the salad and cooked cod fillets between 2 plates.
• Finish with a drizzle of olive oil.

Let me know what you think!

Kristin

New Dinner Recipe: Pan-Seared Cod with Pickled Grapes & Summer Succotash

Hi Everyone!

I just got back from my trip to Italy with two of my brothers and the food was so amazing! Seriously, I had no idea how incredibly lucky they are with all of those tasty dishes! With that being said, I opted to make something a little less Italian for dinner last night! I really liked the pickled grapes as an addition to this! Definitely try this one out. Also, it was very quick and easy to prepare!

Ingredients:

2 Cod Fillets

2 Cloves Garlic

1 Bunch Chives

1 Ear Of Corn

1 Tomato

1 Shallot

3 Ounces Green Beans

2 Ounces Red Seedless Grapes

2 T White Wine Vinegar

1 T Sugar

⅓ c Rice Flour

Directions:

1. Wash and dry the fresh produce.
2. Pick the grapes off the stems and discard the stems and thinly slice the grapes.
3. Peel and mince the garlic.
4. Peel and thinly slice the shallot.
5. Remove and discard the husks and silks of the corn.
6. Cut the corn kernels off the cob and discard the cob.
7. Trim off and discard the stem ends of the green beans and cut the green beans into ½-inch pieces.
8. Core and large dice the tomato.
9. Cut the chives into ¼-inch pieces.
10. In a small bowl, combine the vinegar, sugar and a big pinch of salt.
11. Stir until thoroughly combined and the sugar has dissolved.
12. Add the sliced grapes and set aside to pickle for at least 10 minutes.
13. While the grapes pickle, in a medium pan heat 2 teaspoons of butter on medium-high until hot.
14. Add the shallot and garlic and season with salt and pepper.
15. Cook for 1 minute until softened and fragrant.
16. Stir in the corn and green beans and season with salt and pepper and cook for 5 minutes.
17. Add the tomato and cook for 2 minutes before transferring to a plate.

1. While the grapes continue to pickle, place the rice flour on a plate.
2. Pat the cod dry with paper towels and season with salt and pepper on both sides.
3. Then, thoroughly coat the cod in the rice flour.
4. In the pan, heat 2 teaspoons of butter on medium-high until hot and add the coated cod and cook 4 minutes per side.
5. Transfer to a paper towel-lined plate and immediately season with salt and pepper.
6. Divide the succotash and cooked cod between 2 plates.
7. Spoon half the pickled grapes and as much of the pickling liquid as you’d like over each cod fillet.
8. Garnish with the chives. 

Let me know what you think!

Kristin

New Recipe: Cod & Miso Soba Noodles

Yesterday I received my new shipment of Blue Apron and one of the recipes was Cod & Miso Soba Noodles. I have never made any fish other than Shrimp )and one ill-fated attempt at tilapia in grad school) so I was a little nervous. But, this was the easiest recipe and so delicious!

The total calories was about 665/person and it only took a total of 40 minutes to prepare!

Now that I know how to cook Cod in such a tasty way I am definitely going to try some variations (probably with rice next)!

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Here is the recipe:

Ingredients:
2 Cod fillets
6 ounces Soba Noodles
4 ounces multi-colored Cherry Tomatoes
2 scallions (I may recommend only 1 if I was doing this again.. it was strong!)
1 Eggplant
1 Bunch of Thai Basil
2 T peanuts (plain)
2 T Ponzu Sauce
1 1-inch piece of Ginger
1 T Sesame Oil
1/2 c White Miso Paste

Because there were several ingredients that I don't typically keep in the house in this recipe it was especially helpful to do the meal plan order with Blue Apron so they sent me the appropriate portions instead of having to buy all of these items from the store.

Directions:
(I omitted adding thee extra salt in most steps where salt was suggested to added for taste)
1. Wash and dry the produce
2. Heat a medium pot of salted water to boil (on high)
3. Halve the tomatoes
4. Peel and mince the ginger
5. Cut off and discard the root end of the scallions and mince white buttons and cut 1/4 inch pieces of the green tops
6. Cut ends off of eggplant
7. Halve the eggplant lengthwise and then cut cross-wise into 1/2 inch thick pieces
8. Pick thai basil leaves off the stems, discard the stems
9. Roughly chop the peanuts
10. Use large bowl to whisk together the ponzu sauce, sesame oil, miso paste and 2 T of water (add salt and pepper to taste)
11. In a large pan heat 2 t oil on medium-high and add tomatoes, white bottoms of scallions and ginger (salt and pepper optional)
12. Cook for 1-2 minutes then transfer contents of pan into bowl of sauce
13. Add two more T of oil to pan and heat
14. Add the eggplant in single layer; season with salt and pepper and cook for 7 minutes (should be soft and lightly browned)
15. Transfer to bowl of sauce with tomatoes and aromatics
16. Cook the noodles into bowling pot of water (7 minutes) and drain thoroughly
17. Pat the cod fillets dry with paper towels and season on both sides with salt and pepper
18. Heat 2 T of oil in pan and add seasoned fillets and cook for 4 minutes per side (until golden brown)
19. Add the cooked noodles to bowl of sauce.
20. Tear half of the Thai Basil in half and mix into bowl of sauce
21. Evenly distribute the noodles vegetables and cooked cod fillets between two plates
22. Garnish with peanuts, green tops of the scallions and the remaining Thai bail.

If you try this out let me know what you think!

Kristin