Creole Cod and Creamy Millet-Delicious!

Creole Cod-Adapted from Weight Watcher's Microwave Creole Cod

1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 tsp creole or Cajun seasoning (i.e. Tony Chachere's)
8 oz tomato sauce
1 large tomato, chopped
1 1/4 Ibs cod, tilapia, or trout

Preheat oven to broil. Combine bell pepper, onion, garlic, and Cajun seasoning in a microwavable bowl.  Cover and microwave on high for 2 1/2 minutes. Stir and microwave 2 1/2 minutes.  Drain any liquid.  Add tomato sauce and chopped tomato.  Microwave until heated through, about 3 minutes. 

While vegetables are cooking, place cod on an a sprayed baking dish.  Broil for 3 to 5 minutes per side, until fish flakes easily with a fork.  Don't overcook the fish.    Serve vegetable salsa over fish.

Note: You can cook the cod in the microwave also, for about 3 to 4 minutes until it flakes easily.  I chose to do it in the oven since the salsa was cooking in the microwave.  That way the meal gets done sooner and it's all warm at the same time.


Shay's Creamy Millet

2 1/2 cups reduced sodium chicken broth (Swanson's Natural Goodness, reduced sodium)
3/4 cup millet
2 TBS lemon juice
salt, for sprinkling in boiling water
dill weed to taste
garlic salt to taste

Combine broth, millet, lemon juice, and a few shakes of salt in a pot with a lid.  Bring to a boil and then reduce heat to low, until small bubbles are forming.  Cook covered for 20 to 25 minutes, stirring two or three times.  Let the millet rest uncovered for another 10 minutes.  Stir in some dill and garlic salt to taste.

Freakin' yummy and healthy bruschetta and garden alfredo pasta!

Had this tonight:

(stole the picture, but you get the idea)

 

along with this:

 

 



Chicken Garden Medley Pasta

(another stolen picture from tasteofhome.com)

 

The bruschetta was so yummy (recipe below)! I was all out of balsamic vinegar so I just used red wine vinegar.  For the pasta, we used lite coconut milk instead of cream, left out the chicken, used Ronzoni Smart Taste spaghetti, and kept the parmesan cheese as an optional topping to add at the end.  I did have to add a little more flour to thicken the sauce, needed a little more salt than called for, and added some fresh chopped basil from the garden.  This meal could've been full fledged vegan if I would've used vegetable broth instead of chicken broth.  I could be a vegan if every meal tasted this good! Seriously!!!! Ok, so maybe not...I'd miss my meat.  But hey, it sure makes our weekly or biweekly vegetarian/vegan night at our house not only doable, but enjoyable!!! And, Brady ate the EXACT SAME FOOD AS WE DID!!! I only cooked one dinner tonight, not two.  I can count on one hand the times that has happened since that kid started eating solid food.

 

Bruschetta Recipe-from The Mediterranean Vegan Kitchen Cookbook,

(I can tell I'll love this cookbook already!)

¾ pound ripe tomatoes, preferably vine-ripened, and finely chopped

2 tablespoons finely chopped fresh basil

1 tablespoon extra-virgin olive oil

½ teaspoon balsamic or sherry vinegar (I used red wine vinegar this time)

Salt,  to taste

Freshly ground black pepper, to taste

6 slices of Italian bread (or whole wheat sandwich bread)

1 large clove garlic, halved (I just used store-bought minced)

Place the tomatoes, chopped basil, oil, vinegar, salt, and pepper in a medium bowl; toss well to combine. Set aside for a few minutes to allow the flavors to blend. Broil the bread in the oven until just slightly toasted.  Watch it close; like a hawk (I set my timer in 1 minute increments so I don't get side tracked and forget).  Rub the toasted side of the bread with the flat sides of the garlic halves (I just put a few small pieces of minced garlic on the tip of a spoon and rubbed it into the bread really well.) Top each slice evenly with the tomato mixture, using about 2 tablespoons per piece.  Serve at room temperature.

 

PER SERVING Calories 111 · Protein 3g · Total Fat 3g · Saturated Fat 1g · Cholesterol 0mg · Carbohydrate 18g . Dietary Fiber 2g . Sodium 170mg

Now I can pin this.  Take that, pinterest!

Chilled Cantaloupe Soup

Since cantaloupes all vary in size, I put this recipe in more of a ratio format.

Puree your cantaloupe in a blender until smooth.
For every cup of pureed cantaloupe, add the following:
1/2 TBS fresh lemon juice
1/2 TBS fresh lime juice
1 pinch of cinnamon
mint leaves for garnish
Optional: a little bit of sugar/sweetener to taste.

Before adding the mint leaves, release some of the mint juices by clapping the mint leaves between your hands until the leaves tear a little. Stir the mint into the soup.Chill the cantaloupe soup in the fridge or even place it in the freezer for 20 or 30 minutes.  Serve it very cold. 

I haven't posted in forever.

This blog sure has taken a backseat over the last year and a half.  Don't get your hopes up, it still probably will take a back seat.  Life has too many other priorities going on.  Right now I just a tool to let me store/organize recipes that are healthy for Brady (with all his allergies) and for us.  And, pinterest doesn't work if you don't have a picture to pin on the site you want to pin, or if you created something yourself without a picture.  So I'll be posting lot's of pictures I've googled that match what I need so I can get our recipes pinned.  But atleast I will change the background so I don't have to wait a whole more year for it to be in season like we did last year. :)  If you want ideas for whole food recipes without a lot of common allergens, keep checking out our posts or swing by the pinterest board.

Brady loved this recipe and I was so impressed as well!


Gluten and Allergen Free, Whole Grain Crepes, with Raspberries and Vanilla "Yogurt"
1 batch of crepes (recipe below)
raspberries
coconut milk vanilla yogurt

Wrap the raspberries and yogurt inside the crepes and enjoy!

Whole Wheat Gluten Free Crepes

(I will edit this next time so the cup measurements are included, not the gram measurements. Most good gluten-free sites use weights instead of cup measurements.  I usually convert recipes after I use my kitchen scales to see what the amounts are.)

85 g buckwheat flour
50 g quinoa flour
50 g sorghum flour
20 g tapioca starch
20 g potato starch
½ tsp salt
3 large eggs or egg substitute
1 ¾ to 2 cups water

Heat a skillet on medium to medium high heat.  Blend all ingredients until smooth in a blender.  Spray skillet with nonstick spray.  Fill a ¼ cup scoop or ¼ cup measuring cup about three quarters full and dump the batter onto the skillet.  Work quickly to smooth the batter out thinly in a circle.  Once the batter starts to bubble, flip it to the other side.  Crepes should cook about 30 seconds per side.  Store the cooked crepes on a plate inside a ziplock bag until all the crepe batter has been cooked, so they don’t dry out before you are ready to serve them.