Crunchy Crumbed Cod with Frozen Peas

In this recipe frozen peas are used straight from the freezer, just break them up by slamming the package on the counter a few times. The peas provide moisture as the cod is roasted at a high temperature.

- 10-ounce package frozen peas

- 4 scallions

- 2 tbsp fresh thyme leaves

- 4 tbsp olive oil

- 1 cup panko

- 1 large garlic clove

- 4 thick cod fillets (about 6 oz each)

Preheat the oven to 475F. Put the frozen peas in a large bowl. Slice the scallions thinly on the bias and mix with the peas. Add the thyme, 2 tbsp of oil, salt and pepper. Sprea on a small rimmed baking sheet.

Mix the panko with the remaining oil, grated garlic and salt. Season the fish with salt and pepper. Top each piece with a thick covering of panko and press down firmly. Place the fish atop the peas. 

Roast for 12 minutes, until the crumbs are golden and the fish is just firm. Serve the fish on the peas.

Enjoy!

Chicken Livers Peri Peri

My daughter requested that I make some chicken livers last night, and she wanted a recipe I haven't made before. So I found this one which apparently originates in South Africa. I cut down pretty much on the  heat, to make sure she can eat, too. Now, if you decide to make this recipe, please be sure you have plenty of fresh bread on hand to mop the fantastic sauce with! So, here are ingredients:

• 1 lb chicken livers, trimmed and cut into bite-size pieces
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 2 cloves garlic, crushed
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp crushed red pepper flakes (I only used 3/4 tsp)
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, chopped
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup chicken stock
• 1 tbsp brandy

Place chicken livers in a large bowl, and pour in 3 tbsp  olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours. 

  

Remove livers to a bowl, and reserve marinade. 

Tagliatelle with Sautéed Swiss Chard Ribs and Cream

 

I had some ribs left from the sauteed red Swiss chard with Parmesan cheese, I was not sure what to do with them, but then it hit me: pasta! So, here we go!

• 2 scallions, finely chopped (to cut the richness of the pasta sauce), plus a little bit for decor
• 1/2 lb swiss chard, yielding 1 cup of chopped ribs
• 1/8 cup (quarter of a stick) butter
• 1/2 to 3/4 cup heavy cream
• enough dry pasta to make about 1/2 quart of cooked pasta
• salt and pepper to taste

Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

Melt butter in a saucepan on medium heat. Add the chopped scallions, then the drained, blanched ribs and simmer for 4 minutes.

Add heavy cream and cook until cream reduces by two-thirds.

While the cream is reducing, cook up your pasta according to the pasta's package directions.

Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper. Decorate with chopped scallion.

Enjoy!

Sauteed Swiss Chard with Parmesan Cheese

Since the oven-fried cod with dill butter needed a side dish, I opted for this very fast red Swiss chard recipe, for which I used:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 2-3 garlic cloves, thinly sliced
• 1 bunch scallions, finely chopped (can be replaced with any small onion)
• 1 bunch Swiss chard, center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/4 cup dry white wine
• 1-1/2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon freshly grated Parmesan cheese
• salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. 

Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. 

Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Enjoy!

Rosemary Roasted Pork Tenderloin with Strawberry-Prosecco Risotto

Tenderloin:

Rub the tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let it marinate for an hour or two in the refrigerator.

Spinach-Cheese Swirls

For this quick snack we need:

- 1 sheet puff pastry, thawed at room temperature (about 40 min)

- 1 egg, lightly beaten with 1 tablespoon of water

- 1/2 cup grated Muenster cheese (or any other cheese you like)

- 1/4 cup grated Parmesan cheese

- 1 10-oz pack frozen spinach, thawed and well drained

- 1 spring onion, finely chopped

First heat the oven at 400F.

Mix the grated cheese with the chopped scallion

Tagliatelle with Peas and Canadian Bacon (Ham)

Yesterday, after becoming a true Girl Scout, my little baby wanted pasta for dinner. So, pasta it was!

I started by heating up on medium heat one tablespoon of butter and one of olive oil, to which I added 2 finely chopped scallions.

Potatoes and Smoked Ham Sour Soup

Another recipe that is very traditional to me, comfort food simple to make and completely satisfying.

Ingredients:

- 1 bunch scallions, cleaned and finely chopped

- 1 medium onion, also finely chopped

- 2 medium carrots, cleaned and finely sliced

- about 1/3 lb smoked ham, cubed

- salt and pepper to taste

- tomato juice

- sauerkraut juice (or lemon juice), to taste

- 2 tablespoons olive oil

Heat the olive oil in a pot over medium heat, then add the carrots, scallions and onion and allow them to sweat for 5-10 minutes.

Sausage-stuffed Cornish Hen

This is meant for 1-2 servings. For two persons, cut the hen in half along the breast and backbones.

Ingredients:

- 1 Cornish hen (livers reserved, if included), at room temperature

- 2 tablespoons olive oil

- 1 tablespoon unsalted butter

- 1 garlic clove, finely chopped

- 1 shallot (I used 3 scallions), finely chopped

- 1/4 pound sausage, casings removed

- 1 large egg, lightly beaten

- 2 tablespoons minced fresh parsley (I omitted that)

- salt and freshly ground pepper

Centre a rack in the oven and preheat the oven to 425F.

Heat the olive oil and the butter in an oven-going skillet over medium-heat. Toss in the garlic and shallot/onion and stir everything around for minute or so.