Easy Foil Baked Cod on a Bed of Spinach

   I love sea bass and was originally going to make this recipe using that particular fish.  All I could find however, that looked and smelled fresh, was Cod.  So... I decided to use Cod to see how this recipe turned out and it was a big hit with the boys.  I hate to admit it but, when this fish is presented on a garlic salad (recipe is on this blog), it's so pretty you'll want to eat it.  Did I mention this recipe is super easy to make and is highly beneficial for all the blood types.  So, enjoy!

3-4 Cod Filets

1/4 cup olive oil

3 cloves of garlic, minced

1 tablespoon Celtic Sea Salt

1/2 tablespoon freshly ground pepper

1/4 cup white wine

Lemon wedges for Garnish

Take a piece of foil and line with parchment paper.  Place fish on parchment paper.  Mix olive oil, garlic, salt and pepper in a small container and divide equally on top of the fish.  Allow to marinate for 20 minutes while you preheat the oven to 450.  When oven is preheated, poor wine equally on top of each piece of fish and promptly place in the oven.  Meanwhile, make the Garlic Salad Dressing (Recipe located on this blog under Salad's).  Arrange spinach on plate, decorate with tomatoes if you would like and when fish is fully baked (around 10 minutes), place on top of the salad.  Serve ASAP.  ENJOY!

The Marinade being applied to the fish.

Marinade applied and waiting for the oven

Before putting the fish in the oven put 1/4 cup white wine on the fish.  Always make sure to cook with a white wine you drink, never use cooking wine.

       

Baked Honey Cardamom Salmon in Foil - AMAZING

Hope everyone's Christmas Eve and Christmas were delightful.  Our Holiday's were nice and quite which is really what I had in mind.  I did plenty of cooking and actually played around with different recipes before starting another house project.  This year my son requested a honey baked ham from the Honey Baked Ham store.  I'm not a huge fan of ham so I decided I wanted salmon and thought a honey baked version sounded delightful.  So off I started and played around with three different ones.  The one here was so amazing that I'm planning on making it on New Years Eve as well. Here's the recipe and I know you are shocked that I added cardamom for a little Swedish twist.

1 1/2 - 2 lbs Salmon

1/4 cup organic honey

1 1/2 tablespoons white wine (NOTE: only cook with something you would drink)

1 tablespoon ground Cardamom

1 teaspoon white vinegar

Freshly ground sea salt & pepper to taste

1 tablespoon Organic Maple Sugar (I buy mine from Coombs Family Farms online, this is a traditional sweetener I learned about while living in Canada for a few years)

Method:

  Preheat oven to 400 degrees F.  Take a big piece of foil and line it with a piece of parchment paper.  fold up the edges so the liquid does not run out and begin preparing the marinade.

  In a small bowl, whisk together honey, white wine, cardamom, white vinegar and salt and pepper.

Place Salmon on parchment lined foil with edges bent up and pour mixture above on top.  Be sure to re-season the fish with salt and pepper and then fold sides of the foil over the salmon completely and sealing the packed closed.  Allow to marinate in the refrigerator for 10 minutes before placing in the oven.

  Place fish in the oven for 12 minutes.  Pull fish out of the oven, open up the foil and sprinkle the Maple Sugar evenly over top the fish.  Put back into the oven for another 4-6 minutes until fish is  completely cooked and sugar has lightly browned.  Serve immediately.

Some of the Ingredients I used

Salmon Marinating

Ready for the oven

 

 

Jovial Wheat Free Pasta with Honey Dill Salmon Sauce

Oh... yet another dinner to bring to the table.  I don't know about you but, sometimes  I only have two salmon fillets left in the freezer, but I'm so hungry for a little fish.  So,  I decided to make-up a recipe using my favorite Pasta!  Jovial brand wheat free pasta is the best in my opinion and really lends itself well to accepting the flavors of a sauce.  This sauce is sweet yet has a little heat due to the acidity of the mustard.  It's kid friendly, at least for my boys but, I'll admit they are a tad spoiled with meals.  Enjoy!!  This recipe can feed around 4 people. 

2 salmon fillets

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon Salt and Pepper

1 tsp. dill

1 tablespoon coconut oil

1 sweet onion, chopped

1/2 cup dry vermouth

3 teaspoons grainy Swedish Style Dijon mustard (purchase in Tiffany's Therapy Store )

1/2  cup whole milk or vanilla almond milk, heavy cream could be used as well

1 Tablespoons parsley and parsley flowers to top (if you have it)

1 pound jovial brown rice capellini (purchase in  Tiffany's Therapy Store

add a little olive oil if pasta seems dry

Method

   Heat the oven to 425.  Place the salmon fillets next to each other on a small roasting pan skin side down.  Evenly divide 1 1/2 tablespoons of the honey on each fillet then top with dill, salt and pepper.

Bake until barely done, about 8-10 minutes, depending on the thickness of the fillets.

  In a saucepan, place coconut oil and chopped onion, saute until translucent and then add the dry vermouth, allow to cook down to about 1 tablespoon and then add the milk, mustard, salt and pepper to taste.  Again allow to slowly simmer down.  At this time add the Salmon from the oven.

  In a separate saucepan boil water for the capellini (Purchase in: Tiffany's Therapy Store) and boil according to directions on box.

  Next, divide pasta among bowls and top with evenly divided sauce, add parsley and a little olive oil if pasta seems dry, and top with a decorative edible flower (if you have it)!  And serve!

 

Fresh Tuna Salad

  I always like the idea of having fresh meals at your fingertips.  You all know what I mean...The kind of food one can take out of the refrigerator and not spend anytime thinking about... what to eat, or the health benefits.  This is a quick and easy recipe that you can make in advance and eat for a few days.  You also can have fun with it, by adding or subtracting ingredients you can make it your very own!  Enjoy!

Ingredients:


2 cans tuna (in water)
3/4 cup spectrum canola mayonnaise
2 hard boiled eggs, chopped (Optional)
1/4 teaspoon dry mustard
1 carrot, diced
2 celery stalks, diced
2 green onions, diced
1/4 red bell pepper, diced (Optional)
2 tablespoons Italian parsley, chopped
1/2 teaspoon sea salt, freshly ground
1/4 teaspoon pepper, freshly ground


Method:


Mix all ingredients above and refrigerate until ready to enjoy!  Serve with cracker of your choice, I used The Works...a wheat free chip!

Simple Salmon Salad with Sprinkling of Olive Oil and Lime

When in need of another Detox meal look no further than a can of salmon.  Gone are the days of only making salmon patties.  Now you can be creative and have cans of salmon in the pantry for other quick healthy meals.  This is a easy version without using any ingredients that would otherwise compromise the detoxing process.  Enjoy!

Ingredients:

1 cup romaine
1/2 cup spinach
1 stalk celery, chopped
1 hard boiled egg, (yolk used in salmon mixture, Egg whites diced for top of salad)

1 can salmon

                                  







1 lime
3 tablespoons olive oil
2 tablespoons cilantro, diced
1 teaspoon salt
1/4 teaspoon pepper
Salt and Pepper Salad to Taste

Method:

1) In separate bowl combine can of salmon (drained), hard boiled egg yolk, 1 tablespoon olive oil, 2 tablespoons diced cilantro, 2 teaspoons fresh lime juice, 1 teaspoon salt, 1/4 teaspoon pepper, Mix well!

2) On a serving plate arrange romaine lettuce and spinach, sprinkle with chopped celery and egg whites. Salt and pepper salad.  In the center add 1/2 the salmon mixture (saving the other half for another meal).
3) Sprinkle with Olive Oil and squeeze the remaining half of lime over top and serve at once!

Printable Version

Orange and Dill Tilapia

  This recipe was invented for the Detox page.   Tilapia is a great base for a detox meal because it's naturally low fat!  Perfect meal for the whole family as well because this fish doesn't have a fishy smell or taste.  It has a sweet, fine texture that lends itself to many different flavors.  If you're ever in Hawaii this fish is sometimes called "Hawaiian Sun Fish"!  I would love to see that on a menu someday!  So... if any of you are planning on going to Hawaii...TAKE ME!  I'm teasing, well...kind of!

Ingredients:


4 Tilapia fillets
1 1/2 tablespoons olive oil, for rub, + 2 T. for fry pan
2 tablespoons finely chopped fresh dill
1 1/2 teaspoons orange rind, chopped
1 1/2 teaspoon sea salt, freshly ground
2 teaspoons freshly ground pepper
Juice of 1/2 orange for serving


Method:
1) Mix marinade in small bowl.  Combine 1 1/2 T. olive oil, dill, orange rind, and salt and pepper. 

2) Rub marinade onto fish fillets and let sit for a minimum of 10 minutes.  
3) Meanwhile, heat fry pan large enough to hold all fish fillets.  When warm add the remaining 2 tablespoons olive oil.  Add the marinaded tilapia fillets and cook 2-3 minutes a side.  This depends on how thick your fillets are, of course!  When fish is done it turns opaque all the way through.  
4) Place fillet on plate, squeeze fresh orange juice over top and serve with steamed broccoli.  Yummy, you won't know your detoxing!

Printable Version

Marinated Salmon with Chive and Lemon Vegan Butter (Father's Day Meal)

  While reading this title it most likely crossed your mind that the "Vegan" butter was sitting on top of fish!  Yes, that is correct!  My attempt to be totally vegan is quiet difficult with a family full of meat eaters.  So... whenever I have a chance to change something little in their diets, I do!
  This weekend we did the Father's Day meal because it was going to be our only chance to.  This meal is incredibly simple and you can do all preparations the day before or the day of the meal.  It's totally up to you!  Most importantly...I KEPT EVERYTHING EASY!
  SIDE NOTE:  If your guy likes steak this butter would be amazing!  Just add on top of a steak instead of the salmon!  Also,  add a couple of the beautiful chive flowers, that are so plentiful now, and you will "look" like you took so much time.  He will be amazed at your cooking abilities!

Ingredients:

(Salmon Marinade)
2 lbs. Salmon fillets
2 1/2 tablespoons olive oil
1 tablespoon Himalayan pink salt, ground (has the highest mineral content, purchase at any local store)
1/2 teaspoon pepper
1 teaspoon chives, diced
1 teaspoon lemon rind

Method:
1)  Mix olive oil, salt, pepper, chives and lemon rind and marinate salmon fillets for 20 minutes or overnight.
2)  Turn grill on high.   Grill until fish becomes opaque in the center, serve with butter recipe below.

Ingredients:

(Chive and Lemon Vegan Butter)
1 tablespoon chives, diced
2 tablespoons fresh lemon juice
1 stick Earth Balance vegan butter,  softened (Picture below)

Method:

Mix vegan butter, chives and lemon juice in Cuisinart until well blended, place in molds (I used leaf molds) or in a small container and put into refrigerator for 30 minutes to harden.  Serve on top of grilled salmon.

Printable Version

Tuna Boats

How gratifying it is to come up with unusual Appetizers!  This one is popular with adults however, I have to admit my oldest son thought they were incredible!  These are pleasurable to eat as well because you can cut them in half and eat them in smaller proportions without them being too messy. So proper!

2 cucumbers, cut lengthwise, seeds removed
1 7oz. can tuna, drained
2 hard boiled eggs
2 Tablespoons vegan mayonnaise (You could use regular, this is all I had)
2 Gherkin's (sweet pickles), diced
1/2 teaspoon freshly ground salt
1/4 teaspoon freshly ground pepper
2 Tablespoons fresh chives, chopped
Lemon slices to squeeze on top

Method

1) Cut cucumbers lengthwise and remove seeds.
2) Drain tuna place in a small bowl and add yolks of hard boiled eggs, reserving the egg whites for topping.  Also, add mayo (of your choice), chopped gherkin's and salt and pepper.
3) Stuff each cucumber with tuna mixture and top with chopped reserved egg whites.  Then lastly dust with chopped chives and add a slice of lemon to squeeze on top if desired.  Enjoy...These are so yummy!

Printable Version

Dover Sole Served with a Gingered Carrot Sauce....WHEAT FREE!

  Did any of you grow up with an authority figure who would say, "Eat all your food there are people starving in other countries"?  Well, for me it was a constant reminder and a very unwelcome one!  I got so tired of my Grandmother telling me, to eat all of my food, people were starving, and the like, that I would end up trying to find ways to feed it to the dog under the table.  The reason I'm divulging so much information is sometimes I'm finding I say the same thing to my children.  I guess this explains two things about me:
                     1)  Why my dog Lilly is unable to lose weight...too funny (Get it? The kids
                           must be feeding her under the table)!
                    2)  Why I'm an incurable frugal cook!  I'm contantly trying to find new       
                          creative ways to use ingedients I had originally purchased for another recipe. 
  Which of course brings me to today's recipe.  I had bought the ginger and green onions for the soup yesterday and had leftover's;  I wouldn't that go to waste.  The carrots were purchased for the soup a couple days ago, so why not use them?  And lastly, the wheat free spaghetti which I purchased for the above mentioned soup, with only a quarter of a box left, I wouldn't dream of throwing that away either!
  I had stopped by the store today to pick up some essentials for the kids and browsed around the seafood area to see if I could spot a deal.  Which I did!  I came home with a a couple pieces of Dover sole for a total of $2.43, which would feed the three of us tonight!  Perfect, simple, healthy meal! Did I mention...YUMMY?

Serves 3
3 slices Dover sole(Note: True Dover sole is imported frozen to the United States from European countries)
1 tablespoon Earth Balance vegan butter, Optional
2 tablespoons Wheat Free Flour
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
5 carrots, sliced lengthwise
1 tablespoon fresh ginger, sliced into thin disks
3 green onions including stalks, sliced
1/4 cup white wine
1/4-1/2 box of Wheat free pasta, made al denta
3 tablespoons fresh parsley, chopped
Salt and Pepper to taste
Serve with the left over lemon wedges

Method:

1)  In a large pot, bring water to a boil.  Place pasta in boiling water and cook according to the directions on the package, 8-11 minutes.  Cook this while you are cooking the fish and vegetables
2)  Meanwhile, dust each Dover sole fillet with salt and pepper and wheat free flour (picture above), and lemon zest .  Also, cut up the carrots, ginger, green onions, and parsley to have on hand when fish is complete.
3) In a medium frying pan, heat the olive oil over high heat.  Add the fillets and allow to cook on each side for 2 minutes.  This should not take too long, depending on the thickness of your fillets.  Carefully, remove the fillets and set on a warm plate.
4) Using the same pan you cooked the fillets in add the remaining 1 tablespoon of olive oil.  Quickly, add the carrots, ginger and green onions and saute until carrots soften a bit, 4-6 minutes.
5) Add the wine to the pan, deglazing and scraping any brown bits off the bottom of the pan, remove promptly, 1 minute.
6) To serve, take drained pasta and mix in 1 tablespoon of Earth Balance butter (if you would like).  Place a portion of pasta on 3 plates, top with vegertable mixture and sauce, divided among the plates.  Lastly, add the Dover Sole to each plate and top with parsley and a squeeze of lemon juice.  Serve at once and enjoy!

Printable Version

Swordfish with Garlic and Parsley

3 tablespoons olive oil

4 cloves garlic, minced

½ cup parsley

4 swordfish steaks

Salt and pepper to taste

Method:

1)Preheat oven to 350. Put olive oil in skillet that can be transferred to oven, cook garlic until light brown.

2) Put in swordfish, a little salt, and bake 10 to 12 minutes, or until done. Sprinkle with parsley and serve.

Make It Work:

This dish would taste wonderful

with rice and a garlic salad from

the salads and such section (only

If you have time of course).

Baked Tilapia with Fresh Lemon Pepper

1½ tablespoons grated lemon rind

2 tablespoons olive oil

½ teaspoon black peppercorns, crushed

½ teaspoon salt

2 cloves garlic, minced

4 Tilapia fillets (frozen would work fine:

             Just make sure you pat them dry first)

Method:

1) Preheat oven to 425.
2) Combine first five ingredients. Marinate both sides of each fillet.
3) Place in oven safe pan and bake for 10 minutes or until fish looks opaque.
4) Serve with the leftover lemon cut into wedges and decorate the top of each piece of fish with more lemon rind if desired.

Make It Work

For easy clean-up top the pan with foil and a

piece of parchment paper, this helps the

fish slide right out of the pan.

Here is another Idea: Tilapia, fresh green beans and a side of wild rice!

Baked Tilapia with Fresh Lemon Pepper

Ingredients:

                                                   1½ tablespoons grated lemon rind

                                                       2 tablespoons olive oil

                                                     ½ teaspoon black peppercorns, crushed

                                                     ½ teaspoon salt

                                                       2 cloves garlic, minced

                                                       4 Tilapia fillets (frozen would work fine: Just make

                                                                                   sure you pat them dry first)

Method:

1) Preheat oven to 425.
2) Combine first five ingredients. Marinate both sides of each fillet, a few minutes is fine.

3) Place in oven safe pan and bake for 10 minutes or until fish looks opaque.

4) Serve with the leftover lemon cut into wedges and decorate the top of each piece of fish

     with more lemon rind if desired.

Make It Work :

For easy clean-up top the pan with foil and a piece

of parchment paper, this helps the fish slide right

out of the pan.