Lime Cod with 7 Grain Pilaf

I recently bought a big box of Kashi 7 whole grain pilaf for only $2.49! This was a great deal compared to quinoa, my grain of choice, that cost around $5 for a small box and the nutritional profile is very similar. At first I was concerned this pilaf was going to take forever to cook because even though the directions claim 25 minutes, it does contain brown rice which takes about 40. after 25 minutes, it was still hard so I added about a 1/4 cup more water and when that was fully absorbed the grains were still chewy. Well, the fish and veggies were done so, being impatient, I decided this grain mix was done. I was shocked at how delicious it was. It had a chewy bite similar to steel cut oats and was perfectly savory with the asparagus, mushroom, and spinach garlic mix I served with it. I will definitely be making it again and will post a more accurate cooking method.

Cod is one of my favorite white fishes and its usually cheaper than haddock. I like tilapia but only farm raised was available and I stay away from that. I marinated the cod in fresh lime juice along with some salt and pepper then seasoned it with old bay and some paprika. I baked it in the oven until it flaked with a fork. The mild fish had a light citrus flavor enhanced by some cilantro. Everything on my plate got a hefty helping of cilantro.

7 Grain Pilaf

1 tablespoon olive oil
2 cloves minced garlic
1 cup pilaf mix
2 cups water
hefty pinch of salt
1/4 cup water

Heat the oil in a medium saucepan over medium-high heat. Add the garlic and saute until golden. Add the 2 cups of water and bring to a boil then add the pilaf and stir. Cover the pan and reduce the heat to medium low, let it simmer for 25 minutes then add the 1/4 of water and let it simmer until all the water is absorbed. This pilaf mixture is not sensitive to stirring or being uncovered during cooking, super easy to make. Fluff with a fork when done.

Asparagus, Mushroom, and Spinach Saute

2 tablespoons olive oil
3 cloves minced garlic
pinch of red pepper flakes
1/2 a container of baby portobello mushrooms, sliced
1/2 a bunch of asparagus, woody ends removed and chopped into 1 inch pieces
hefty pinch of salt
pepper and paprika to taste
3 handfulls of baby spinach
1/4 cup of cilantro
juice of half a lemon

Heat oil in a medium skillet until it begins to shimmer. Add the garlic and pepper flakes and saute until golden. Add the next four ingredients and continue to saute until the asparagus is fork tender, adding a little water if anything begins to stick to the pan. add the spinach and cilantro and cook until the spinach wilts. Finish with a squeeze of lemon and serve over the pilaf.

Lime Cod

1 pound fresh cod, cut into fillets
salt and pepper to taste
juice of 3 limes
1/2 teaspoon old bay seasoning
pinch of paprika

Preheat oven to 425 degrees.
Season both sides of the fish with salt and pepper. Place the fish in a shallow baking dish and squeeze the juice of 3 limes over the fish. Let marinate for no more than 15 minutes, flipping half way.
Drain the juice. Sprinkle the old bay and paprika evenly over both sides of the fillets. Bake for 12-15 minutes or until the fish flakes easily with a fork.
Garnish with cilantro.

Tex-Mex Rice n' Bean Casserole

Cilantro is my favorite herb ever, I think its why I like Spanish food to much. Its bright flavor adds a splash of freshness to this tasty Tex-Mex rice n' bean casserole. It was my first time making this recipe and it turned out delicious, super cheesy and pretty healthy too. And while its vegetarian, it also received great reviews from meat eaters. Its made of spicy brown rice, black eyed peas, veggies, and cheddar cheese to hold every thing together.
I cooked the rice earlier in the day to save time so this meal was super quick to make and after dinner there was only ONE pan to clean up!

Tex-Mex Rice n' Bean Casserole

Ingredients
2 tablespoons olive oil
1/2 teaspoon paprika
pinch red pepper flakes
salt and pepper, obviously
1 small onion, diced
2 cloves garlic, minced
1 cup brown rice
2 cups water

1 can black eyed peas, slightly drained and NOT rinsed
1 14oz can diced tomatoes with chilies
2-3 big handfuls baby spinach
1 cup shredded cheddar cheese
1/2 teaspoon cumin
1/4 cup fresh cilantro plus more for garnishing
lots of salt and pepper to taste

Directions
1. For the Rice: Heat the oil in a medium sized pot. Add the onions and cook about 5 minutes then add the garlic, paprika, red pepper, and salt and pepper. Add the rice and stir to coat in the oil and sauté until fragrant, it should smell nutty. Add the water and bring to a boil, stir once, reduce heat to low, and cover, do not stir or uncover for 40 minutes or until all the water is obsorbed. Once its fully cooked, wait 10 minutes then fluff with a fork.
2. Casserole Assembly: Preheat the oven to 350 degrees and spray an 8x8 inch pan with nonstick cooking spray. Dump all the ingredients in a bowl and mix well except for 1/4 of the cheese. Transfer mixture into the prepared pan. Bake uncovered for 20 minutes.
3. Sprinkle remaining cheese on top of the casserole and bake for another 10 minutes or until the cheese is melted. Serve with extra cilantro.

Chinese Take Out at Home

Stir fries are indispensable when cooking for a mixed diet table because they are easily adaptable to add in whatever protein you prefer, making it a perfect dish when vegetarians and omnis are eating together. I can simple cook my egg separate from my boyfriends chicken to create a delicious dinner we can enjoy together. Stir fries are also a creative way to use up any leftover rice or vegetables you have in the fridge. I used broccoli as pictured above but any combo of peppers, snow peas, carrots or whatever you have on hand will turn out delicious as long as you cook it to tender crisp, meaning, cooked but still bright and snappy. Don't be intimidated by the long list of ingredients, only a little of each product is needed for the sauce so all those exotic vinegars and oils will last for quite a while.This dish is much better than anything from a Chinese restaurant, its fresh, way less greasy and much cheaper than take out. 

with chicken

Orange Chinese Take Out Stir Fry

Ingredients

For the Sauce

3/4C water

1/3C rice vinegar

juice from 1 orange

juice from 1/2 a lemon

2 1/2T braggs liquid amines (or soy sauce)

1T sesame oil

3T light brown sugar

1T stevia

1t minced ginger

1 clove garlic, minced

pinch red pepper flakes

3T corn starch whisked with 2T water

Directions

1. Combine all the ingredients except the corn starch slurry* in a small sauce pan over medium high heat. When it reaches a boil, whisk in the slurry and reduce heat to a simmer. Continue to cook until the sauce is thickened and the rest of the meal is prepared.

For the Stir Fry

1C brown rice, cooked

1 package chicken tenders

1C orange juice

salt and pepper

some flour for searing

1 egg, scrambled

1-2T canola oil

2 cloves of garlic, minced

1/2 inch piece of ginger, minced

pinch of red pepper flakes

1 bunch of broccoli, cut into florets

Directions

1. Marinate the chicken in the orange juice for 20-30 minutes. 

2. Heat the oil in a large skillet over medium high heat. 

3. Add the garlic, ginger and red pepper. Cook for about 3-4 minutes or until the garlic is golden but not brown.

4. Add the broccoli and cook until tender-crisp. Remove from the pan and keep warm while the chicken cooks. 

5. Season the chicken with salt and pepper then lightly dredge it in the flour.

6. Cook over medium to medium high heat in the same skillet coated with a little oil.

7. Cook the scrambled egg in a separate pan.

8. To assemble, add a scoop of rice to a plate or bowl along with the broccoli and either the chicken or egg. Pour the desired amount of sauce over the top.

Notes

The slurry is the corn starch and water mixture. It is essential to mix them together before adding them to the sauce so that they mix in smoothly. Just adding corn starch to a liquid creates a lumpy mess that no one wants for dinner.