Pan Seared Rockfish with Lemon and Rosemary
Ingredients
2 rockfish fillets , approx. 6 ounces each
1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
3 Tablespoons butter
1/2 Tablespoon olive oil
4 sprigs fresh rosemary
For Garnish:
2 sprigs fresh rosemary , 1 for each fillet
4 slices lemon , thinly sliced
Instructions
Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
Melt butter and olive oil in a large skillet on medium heat. Add rosemary to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
Transfer fish to individual serving plates. Garnish each fillet with two lemon slices and a fresh twig of rosemary. Serve, and enjoy!
From https://www.thegratefulgirlcooks.com/
White Bean and Parsnip Soup
Ingredients
6 cloves Garlic
1 lb Parsnip
1 Onion
3 tbsp Olive oil
1 tbsp Rosemary
½ tsp Kosher Salt
Black pepper
2 cups Navy Beans, cooked, drained and rinsed
6 cups Vegetable broth
1 tbsp Lemon juice
Instructions
Preheat the oven to 400 ºF.
On a large rimmed baking sheet, toss together 6 unpeeled garlic cloves, 1 pound chopped parsnips, 1 sliced onion, 3 tablespoons extra-virgin olive oil, 1 tablespoon rosemary, ½ teaspoon salt, and black pepper to taste.
Roast for 40 to 45 minutes until the vegetables are fork-tender and just turning golden. Watch closely, as not to burn. Once ready, remove from the oven and set aside to cool slightly.
Into a food processor, squeeze out the roasted garlic cloves and add the roasted vegetables, 2 cups cooked beans, 6 cups vegetable broth, and 1 tablespoon lemon juice.
Pulse until smooth.
Transfer the puréed soup to a large pot. Thin with additional broth or a splash of water if needed. Heat the soup over medium heat, stirring constantly, until hot. Taste and adjust for seasoning.
Ladle into bowls and garnish with a drizzle of extra-virgin olive oil and black pepper. Serve and enjoy!
From https://cook.me/
Cranberry Bars
Ingredients
¾ cup butter (softened)
⅔ cup granulated sugar
⅔ cup brown sugar
½ tsp baking soda
½ tsp salt
1⅓ cups all-purpose flour
1⅓ cups quick oats
8 oz cream cheese (softened)
14 oz can sweetened condensed milk
1 tbsp orange zest
1 egg yolk
1 cup fresh cranberries (halved)
Instructions
Preheat oven to 350°F and line a 9×13 inch pan with parchment paper or spray with cooking spray.
In a large bowl, cream butter, granulated sugar, and brown sugar together.
Add baking soda, salt, flour, and oats. Mix until crumbly.
Press half the crumb mixture into the prepared pan and bake for 13 minutes.
While baking, beat softened cream cheese until smooth.
Gradually whisk in sweetened condensed milk until fully incorporated.
Stir in orange zest and egg yolk.
Pour cream cheese mixture over baked crust and spread evenly.
Sprinkle cranberries over the filling.
Top with the remaining crumb mixture and press lightly.
Bake for an additional 20–25 minutes until edges are golden brown.
Cool completely, then refrigerate before slicing and serving.
From https://recipeeasily.com
Baked Acorn Squash with Bacon and Brown Sugar
Ingredients
1 acorn squash
2 tsp butter divided between each half
2 tsp brown sugar divided between each half
1-2 slices bacon 1/2 to 1 slice per half
1/4 tsp salt
Instructions
Preheat the oven to 400°F.
Wash the outside of the squash.
Microwave the whole acorn squash for 3-1/2 minutes. Remove with hot pads or a towel. Lay the squash on its side (not end) and slice the squash in half. Scoop out the seeds using a spoon. Put the squash in a baking dish lined with parchment paper. A loaf pan will usually work.
Rub the cut side of the squash with 1 teaspoon of butter and put the remaining piece in the center for each half.
Add 1 teaspoon of brown sugar in the center of each half of the squash. Sprinkle each side with a pinch of salt.
Line the center of each squash with 1/2-1 slice of bacon.
Bake for 45 to 50 minutes or until the squash is fork tender.
From https://hostessatheart.com/
Miso Glazed Black Cod with Bok Choy
Ingredients
3 tablespoons white miso paste
3 tablespoons mirin
1 tablespoon low-sodium soy sauce
1 tablespoon granulated sugar
Two 6-ounce skin-on black cod fillets
1 tablespoon olive oil
1 pound baby bok choy (3 to 4 bunches), quartered if large or halved if small
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon unseasoned rice wine vinegar
Directions
Whisk the miso, mirin, soy sauce, sugar and 1/4 cup water in a small bowl until smooth. Pour the marinade into a baking dish large enough to hold the cod without overlapping. Place the cod, flesh-side down, in the marinade. Cover tightly and refrigerate for at least 4 hours and up to 8 hours or overnight.
Preheat the broiler to high. Line a baking sheet with foil.
Heat the oil and 1/4 cup water in a large skillet over medium-high heat. Arrange the boy choy in the skillet, cut-side down, and sprinkle with 1/4 teaspoon salt and a few grinds of black pepper and cook, tossing or flipping flip the vegetables a few times, until the water has evaporated, the vegetables are bright green, caramelized in spots and tender when pierced with a fork, 6 to 7 minutes. Add the garlic and vinegar and cook, tossing occasionally, until the vinegar evaporates and the garlic is softened and fragrant, 1 to 2 minutes.
Remove the fillets from the marinade and place them skin-side down on the prepared pan. Transfer the marinade left in the dish to a small skillet. Broil the cod, watching carefully as all broilers are different, until the fish easily flakes when pressed with a fork and the top is golden brown and caramelized, about 8 minutes, rotating the pan about halfway through.
Meanwhile, bring the reserved marinade in the skillet to a boil over medium-high heat. Cook, stirring constantly, until the marinade is thickened and reduced by half, 3 to 4 minutes.
Divide the fish and bok choy among 2 plates and drizzle the fish with the reduced marinade.
From https://www.foodnetwork.com
Radicchio Salad with Turkey, Apple and Pomegranate
Ingredients
4 ounces leftover turkey
3 cups radicchio, torn
1 apple, thinly sliced
2 tablespoons toasted chopped hazelnuts
2 tablespoons pomegranate seeds
1/2 tablespoon whole grain mustard
1/ 1/2 tablespoons olive oil
1 teaspoon white wine vinegar
1/4 teaspoon salt
¼ teaspoon fresh pepper
½ teaspoon sugar
Instructions
Thoroughly combine mustard, oil and vinegar. Season to taste with salt, pepper, and sugar.
Toss radicchio, sliced pear, and turkey with vinaigrette.
Top with hazelnuts and pomegranate seeds.
Adapted from https://www.bonappetit.com
Ground Pork, Maitake and Savoy Cabbage Stir-fry
Ingredients
1 tbsp avocado oil
1 onion, chopped
kosher salt and freshly ground black pepper
4 oz maitake mushrooms, chopped, including stems
1 lb ground pork
½ inch knob of ginger, minced
2 cloves garlic, minced
2 tsp reduced sodium soy sauce
¼ cup raw cashews
1 head savoy cabbage, shredded
chopped green onions
Instructions
In a large skillet, heat over medium and add avocado oil. Add onion and a pinch of kosher salt and ground pepper. Saute until golden and translucent.
Add mushrooms and continue cooking until mushrooms are golden.
Add ground pork, breaking up as it cooks. Be sure to cook until no longer pink, and then another 4-5 minutes.
Add garlic and ginger and cook until fragrant. Add liquid aminos or soy sauce. Continue stirring to combine flavors.
Make a well in the center and add the raw cashews. Allow them to toast briefly and toss to combine.
Add shredded cabbage, stir to combine and cook until cabbage is wilted.
Add chopped green onions and taste for seasoning.
From https://foodfamilyfriends.com/
Ahi Tuna with Mandarin and Fennel Salad
Ingredients
1 Fennel bulb
2 Satsuma mandarins
1 tablespoons olive oil
1 tablespoons white wine vinegar
2 Ahi tuna steaks (6oz each)
Blackening seasoning or mix together 1 tsp each of: paprika, garlic powder, dried thyme, pepper, salt, dried oregano, dried basil
Salt and ground black pepper to taste
Instructions
Remove stalks from fennel and thinly slice using a sharp knife or mandoline.
Peel mandarins, break into segments and cut each segment into halves, reserving enough to make 1 tablespoon satsuma juice.
Add fennel and mandarin oranges with a tablespoon of the orange juice in a bowl. Add the olive oil and vinegar. Season with salt and pepper; stir. Allow to sit 10 to 15 minutes.
Season your tuna steaks liberally with the blackening seasoning.
Coat a pan with olive oil and set over a high heat.
When steaming hot, sauté the tuna quickly, about 30-40 seconds a side, until still rare, but crunchy on the outside. Remove and let sit.
Slice (cutting with the grain of the tuna) and serve over or alongside the salad.
Cheesy Spaghetti Squash with Spinach
Ingredients
1 spaghetti squash cut in half, seeds scooped out
2 tablespoons olive oil divided
salt and pepper to taste
2 cups baby spinach leaves
2 cloves garlic minced
½ cup heavy cream
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup parmesan grated
1 cup low moisture mozzarella cheese shredded
Instructions
Start by cutting the spaghetti squash in half lengthwise, then scoop out the seeds.
Place on a baking pan, drizzle the insides of the squash with 1 tablespoon of olive oil, and season with salt and pepper.
Place the squash cut side down, and roast at 400°F (205°C) for 45 minutes.
Once the spaghetti squash is cool enough to handle, with a fork scrape out the strands.
Heat 1 tablespoon of olive oil and sauté spinach leaves until they wilt along with minced garlic.
Add the cream, season with salt and pepper. Then stir in the parmesan cheese until it's melted.
Add the spaghetti squash strings to the sauce, then stir until just combined.
Return to the squashes, top with shredded mozzarella cheese, and broil for 2-3 minutes or until the cheese has melted. Serve warm.
From https://littlesunnykitchen.com/
Flank Steak with Shishito Peppers
Ingredients
1 lb flank steak, cut into thin strips
1 ½ cups shishito peppers, cut into 1-inch pieces
3 cloves garlic, minced
1 teaspoon minced ginger
2 tablespoons soy sauce
2 tablespoons oyster sauce
½ tablespoon Chinese cooking wine
½ teaspoon sesame oil
¼ teaspoon Chinese five-spice
1 tablespoon cornstarch
Instructions
Make the sauce by combining the soy sauce, oyster sauce, Chinese cooking wine, sesame oil, Chinese five-spice, and cornstarch in a small bowl.
In a hot wok over high heat, place in 1 tablespoon of vegetable oil, and the strips of flank steak. Cook until browned on the sides for about 2-3 minutes, stirring periodically.
Once browned, toss in the shishito peppers and cook for one minute.
Toss in the garlic and ginger, and stir around until incorporated.
Pour in the sauce and toss until evenly coated and thickened.
Serve with a hot bowl of rice or noodles, enjoy!
From https://sowthetable.com/