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Saturday, July 27, 2013

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.



Thursday, July 25, 2013

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.
 
(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!

Monday, July 1, 2013

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. 

Chilled Cantaloupe Soup Recipe