Baked Cod with Spinach and Onions

I think this might be the first cod recipe ever to appear on the blog!  I really do enjoy eating fish, but I prefer to let others do the cooking.  And while I usually like fish that’s prepared very simply, there was something about this recipe for Baked Cod Casserole that appealed to me.  Cod is a very mild tasting fish, but this dish is packed with herbs and spices including thyme, black pepper, and paprika.  The sauteed onions and spinach also add a lot of flavor.  And of course, every casserole needs a breadcrumb and cheese topping.

Although I really enjoyed this casserole, I used a bit of smoked Gouda (leftover from last week’s quiche) and it didn’t melt well at all.  The original recipe called for Gruyere cheese, which would be a much better choice.  Besides that, I wouldn’t change a thing.  This was a great way to enjoy fish in a one dish meal.

I think the only way to become more comfortable cooking fish is to do it more often.  If you want to incorporate more fish into your diet but are concerned about sustainability, I recommend the Monterey Bay Aquarium Seafood Watch.  I use this site to guide my seafood purchases, and this cod was rated “Good Alternative” which means it is not a “Best Choice” but also not a fish which they recommend to “Avoid”.  My goal is to cook another fish recipe using a “Best Choice” soon!

 

 

 

 

Baked Cod with Spinach and Onions

1 T canola oil
2 large Vidalia onions, sliced thinly
1 (10 oz.) package frozen spinach, thawed and drained
1 c. white wine
1 lb. cod, or other white fish
1 t thyme
1/2 t black pepper
2/3 c. whole wheat seasoned breadcrumbs
1 t smoked paprika
1 t garlic powder
1/2 c. shredded cheese

Heat oil in a large frying pan.  Saute onions for 25-30 minutes until soft and golden brown.  Add spinach and wine, and cook for 5-10 minutes until wine is slightly reduced.  Place mixture in the bottom of an 11″ x 7″ or 13″ x 9″ glass dish.  Lay fish on top, and sprinkle with thyme and black pepper.  Cover with foil, and bake at 350F for 8-10 minutes.

In a small bowl, mix breadcrumbs, paprika, and garlic powder.  Spread on top of fish, followed by shredded cheese.  Bake uncovered at 400F for another 10 minutes, or until fish is done.

-Adapted from Eating Well

Spaghetti Squash ‘Pizza’

After the success of my Spaghetti Squash Lasagna, I picked up another squash at the market.  But this time, I wanted to try to use it as a base for pizza.  There are a lot of low carb pizza recipes which use spaghetti squash, but they often contain over a cup of cheese in the crust alone.  I wasn’t looking for a low carb option and I prefer to save the cheese for the top of my pizza, so I used a combination of cornmeal, egg, and cheese.

Of course, this is different than a wheat based crust (hence the quotation marks), but the texture was actually very good.  Spaghetti squash tends to release a lot of water, but after the initial bake the crust was firm and even got crunchy at the edges.  Although I love a saucy pizza, I was careful not to add too much tomato sauce here because I wasn’t sure how much the crust could really hold.  I was pleasantly surprised that the sauce didn’t overwhelm the crust at all.

The taste was fairly plain, so next time I would add garlic powder and maybe Italian seasoning to the crust.  And of course, I might add some more exciting ingredients to the top of the pizza.  This is a very delicious way to pack your pizza with vegetables!  The picture below isn’t that pretty, so I think I need to make another pizza soon so I can update the post.

 

 

Spaghetti Squash ‘Pizza’

4 c. cooked spaghetti squash strands (average yield from 1 small squash)
2/3 c. cornmeal
1 c. mozzarella cheese, divided
2 eggs, beaten
1 c. tomato sauce
1/4 c. Parmesan cheese

In a large bowl, combine squash, cornmeal, 1/3 c. mozzarella cheese, and eggs.  Mix well.  Spread onto a greased cookie sheet, and press mixture towards edges until crust is about 1/2″ thick.   Bake at 400F for 20 minutes, or until lightly browned.

Remove from oven.  Spread tomato sauce on cooked crust, and top with remaining mozzarella and Parmesan cheese.  Bake for 10-12 minutes more, until cheese is melted.

 

Pumpkin Cornbread

My sweet tooth was satisfied with the Pumpkin Cranberry Oatmeal cookies, but I still had a good amount of pumpkin leftover.  I decided to make this Pumpkin Cornbread from the New York Times.  The recipe is written by Martha Rose Shulman as part of the ‘Recipes for Health’ feature.

I don’t make cornbread often, but it is such a treat to have a piece fresh from the oven.  Even though the recipe calls for a whole cup of pumpkin, the flavor is very subtle.  Unlike other pumpkin cornbread recipes, this one does not call for pumpkin-like spices such as cinnamon, nutmeg, or allspice.  It’s really a traditional cornbread with just a hint of pumpkin, which is great for serving with any fall dinner.

 

 

 

Pumpkin Cranberry Oatmeal Cookies

It seems like everyone is talking about the impending bacon shortage.  I can easily do without bacon, but the shortage of canned pumpkin these last few years has been distressing.  Based on a quick scan of my grocery stores shelves, it looks like there is plenty (for now.)  It just isn’t fall without some pumpkin!

I’ve had this recipe for Pumpkin Spiced Oatmeal Pecan Cookies from Skinnytaste bookmarked for almost a year.  I was inspired last week to do a little baking, and this seemed like the perfect choice.  I think pecans would be delicious in this recipe, but I substituted dried cranberries instead.  They added a little bit of color and a touch of sweetness to these chewy cookies.

 

 

This recipe is really easy and uses mostly pantry staples.  The cookies do not spread very much at all, so you can go ahead and place them close together on the cookie sheet.  Although these are lighter than the average cookie, I still made mine fairly small.  They are the perfect addition to your lunchbox or afternoon coffee break.  And I still had over half a can of pumpkin leftover…

Crockpot Lentils and Mushrooms

I was a bit under the weather this week with a cold, and didn’t have a lot of energy.  Crockpot to the rescue, again!  This is a very simple recipe, but I love the combination of lentils, mushrooms, and tomatoes.

If you want to make this more of a soup or stew, I would suggest you double the vegetable broth.  I liked the thick consistency, and served it over brown rice.  It was just the kind of warm and comforting meal you want when you’re not feeling well.  And I had so much energy after eating it that I decided to bake!  So come back Monday for some fall inspired cookies.

 

 

 

Crockpot Lentils and Mushrooms

1 c. lentils
1 (8 oz.) package sliced mushrooms
1 (14.5 oz.) can diced tomatoes
1 c. chopped onion
1 t minced garlic
2 c. vegetable broth

Mix all ingredients in a crockpot.  Cook on Low for 8-10 hours.  Serve over brown rice.

Spicy Yogurt Dip

I bought a bag of baby carrots on sale last week.  They’re great for a quick, crunchy snack and travel well.  But I was getting a little bored of the carrots before the pound was gone.  So I borrowed a trick from my nephews and decided it would be a lot more fun to dip them.

I was inspired by this recipe which suggests toasting the spices prior to mixing them in the yogurt.  After just a minute in the frying pan, the spices were very fragrant which was a nice touch.  The dip is both spicy and delicious!  It was great with carrots, but you could also dip other vegetables or even pita bread.  I would use Greek yogurt next time to make it thicker, but otherwise wouldn’t change a thing.

 

 

Spicy Yogurt Dip

1 t coriander
1 t paprika
1/2 t cumin
1/2 t turmeric
1/2 t chili powder
2 dashes of cayenne
1 T lime juice
1 c. plain nonfat yogurt, regular or Greek style

Mix spices in a bowl, and place in a small preheated frying pan.  Cook for 1 minute, stirring frequently, and then remove from pan.  Mix toasted spices, lime juice, and yogurt in a small bowl.

 

Spinach and Smoked Gouda Quiche

Quiche is great because it is so versatile.  You can eat it for breakfast, brunch, lunch, or dinner.  It travels well, and can be enjoyed warmed or cold.  You can pair it with soup, salad, or fruit, or all three if you’re serving it to company.  So I was pretty excited when my friend and blog reader Sarah sent me this recipe for Spinach, Green Onion, and Smoked Gouda quiche along with her notes on the recipe.  Smoked Gouda is one of my very favorite cheeses, but I hardly ever have a good reason to buy it.

I made a few tweaks to the recipe based on Sarah’s feedback and what I had on hand.  First, I decided to use a Vidalia instead of green onions since the big sweet onions were on sale this week.  I also used a bit more cheese than the recipe recommended because I just couldn’t resist.  Sarah said her crust came together pretty easily, but I admit that I struggled a bit.  The mixture just seemed too crumbly at first, so I added a few extra drops of milk.  When it came time to roll the dough into a circle, I ended up with an slightly crooked oval.  I am by no means an expert at making dough, but I do know you can’t rush the process.  Take your time with each step, especially rolling it out, and remember that no one really cares what the crust looks like.  Here’s my ugly crust for all the Internet to see!

 

 

When it comes time to bake the final product, you also need to be patient.  The original recipe quotes 35 minutes; mine took around 45 minutes, and Sarah said hers took closer to 60 minutes.  But this quiche is well worth the wait!  I had a piece straight out of the oven, and loved the combination of flavors.  If you buy a bag of fresh spinach for the recipe, you’ll have some extra for a salad to accompany the quiche.  If you tackle this project on a weekend afternoon, you will have a gourmet dinner by evening.

 

 

 

Spinach and Smoked Gouda Quiche

6 T butter, softened
2 T nonfat milk, plus more if needed
1/4 t salt
1 egg yolk
1 1/4 c. flour
1 T canola oil
1 large Vidalia onion, peeled and sliced thinly
3 c. fresh spinach
1 c. nonfat milk
1 c. shredded smoked Gouda cheese
1/4 t black pepper
3 eggs

Place butter in a mixing bowl, and beat until fluffy.  Combine 2 T milk, salt, and egg yolk in small bowl and whisk well.  Incorporate milk mixture into butter, 1 tablespoon at a time.  Add flour, and beat just until combined.  Add more milk if mixture seems too crumbly.  Press dough into a small disk in plastic wrap.  Refrigerate for at least one hour, or overnight.

Remove dough from refrigerator.  Roll out dough on a floured surface into a circle.  Place dough in a 9″-10″ pie plate.  (My Pyrex dish is somewhere between 9 1/2″ – 10″.)  Freeze for 15 minutes.  Bake at 350F for 25 minutes, until lightly brown.  Allow to cool.

Heat oil in a large frying pan.  Add sliced onions, and saute until tender and lightly brown, about 15-20 minutes.  Add spinach, and saute for 5 more minutes.  Meanwhile, combine milk, cheese, black pepper, and eggs in a large bowl.  Add onion/spinach mixture to bowl.  Pour into prepared pie crust.  Bake at 350F for 45-55 minutes, or until set and lightly browned.

-Adapted from Cooking Light

Poached Eggs over Spiced Lentils

I have to confess….this was the first time I ever poached an egg myself.  Oh, I’ve cooked eggs a hundred other ways, but never poached them.  I was inspired by this recipe for Spiced Lentils and Poached Eggs from Cooking Light.  I am always ready for some spiced lentils, so why not put an egg on top?

I changed a few of the steps and cut out the garnish, with the goal of a simple and quick vegetarian meal.  Keep in mind that red lentils get quite soft, similar to split peas.  It was difficult to really drain them well. If you want lentils which have a little more bite, use the traditional brown ones.  But don’t hold back on the spices here; I was actually glad I used an extra dash of cayenne.  It really makes this recipe great!

To save time, you could prepare the lentils on Sunday, and then heat them up and either poach or fry a fresh egg when you get home from work.   My first poached egg was fine, but the yolk wasn’t as firm as I like.  While poaching eggs isn’t difficult, I think frying eggs is even easier.  Either way, I’ll be making this recipe again soon.

 

 

Poached Eggs over Spiced Lentils

1 c. red lentils
1 bay leaf
3 c. water
1 T olive oil
1 large Vidalia onion, chopped finely
1 (15 oz.) can diced tomatoes, drained
2 t minced garlic
1 t curry powder
1/2 t cumin
Dash cayenne
1 T white vinegar
4 eggs
Salt and pepper

Place lentils, bay leaf, and water in a pot.  Bring to a boil, and simmer covered for 15-20 minutes.  Drain and discard bay leaf, set aside.

Heat olive oil in a pot.  Add chopped onion, and cook on medium-low heat for 10-15 minutes, until softened.  Add tomatoes, and cook for 5 minutes.  Add garlic, curry powder, cumin, and cayenne, and stir well.  Cook for 1 minute, then add lentils to the pot and heat through.  Scoop desired amount of lentils onto each plate.

Meanwhile, fill a shallow wide pan with water and bring to a boil.  Add vinegar, and reduce heat slightly until simmering.  Pour each egg into a small cup, and then slide into the pan.  Simmer for 3 minutes, then remove eggs with a slotted spoon and serve over lentils.

-Adapted from Cooking Light

Tortellini Minestrone

I always feel good when I have a big pot of soup simmering on the stove.  And this recipe truly makes a big pot of soup, so be prepared!  The recipe is inspired by this  Spinach Tortellini Soup from Budget Bytes.  I added white beans and zucchini, and renamed it because the soup reminded me so much of minestrone.

I like that the soup is packed with vegetables and really filling, and the tortellini bites are such a treat!  The recipe offers a great way to stretch an ingredient that is both more expensive and more calorie dense.  If you’d like just a little more cheese, sprinkle some freshly grated Parmesan on top, because that’s what I did right after I took this photo.  This is really a delicious soup, so gather your family and friends, or get out some Tupperware, and make your own big pot.

 

 

Tortellini Minestrone

1 T olive oil
1 large Vidalia onion, peeled and chopped
2 t minced garlic
1 (28 oz.) can crushed tomatoes
1 (28 oz.) can tomato sauce
28 oz. water
1 t Italian seasoning
1 (15 oz.) can cannellini beans, rinsed and drained
1 (10 oz.) package frozen spinach
1 (8 oz.) package frozen zucchini
1 (12-13 oz.) bag frozen cheese tortellini

Heat olive oil in a large pot.  Saute onion and garlic on medium-low heat for 10-15 minutes, until softened.  Add tomatoes, tomato sauce, water, Italian seasoning, and beans, and simmer for 5-10 minutes.  Add spinach, zucchini, and tortellini, and simmer for 10 minutes, or until the vegetables and tortellini are tender.

-Adapted from Budget Bytes

Apple Chicken Bake

We had a slight change in plans for cooking club on Sunday due to the best of reasons: the arrival of a healthy baby!  So I also ended up making this Apple Chicken Bake, based off a recipe from Cooks.com. I needed to make something relatively easy which didn’t require a lot of fuss at the end.

I don’t bake chicken breasts very often because they’re….well….boring.  The bed of apples and yogurt makes this recipe slightly more interesting, and the orange slices are a nice touch, but this recipe falls short.

Next time, I would saute the chicken breasts in a pan first, and then transfer them to the dish.  I would also add some fresh herbs (sage? rosemary?) for more flavor and color.  But I would keep the apples, because they turned into a delicious compote, and I would keep the oranges because they look so pretty.  The only way you can figure out whether a recipe works is to try it!

 

 

 

Apple Chicken Bake

2 large Granny Smith apples, peeled, cored, and chopped
2 large Macintosh apples, peeled, cored, and chopped
1 c. nonfat plain yogurt
5 chicken breasts (about 2-2.5 lbs.)
1 orange, unpeeled and sliced thinly

Place apples in the bottom of a 13″x9″ dish coated with cooking spray.  Spoon yogurt on top of apples and stir to combine.  Lay chicken breasts on top of apples.  Place orange slices on top of chicken breasts. Bake at 350F for about 1 hour, or until chicken breasts are done.