Seared Cod with Tangerines and Kale

The kids have been a little difficult lately.

Firecracker just turned 2.5 and I don’t know if there’s some cognitive leaping happening, physical growing, or it’s those 2 year old molars working their way in but his ability to listen and obey has taken a turn in the wrong direction. It’s been highly frustrating and our patience levels keep getting lower by the hour. It doesn’t help that he doesn’t nap and when he’s tired he becomes destructive and a bit of a Tasmanian devil. His ability to sleep through the night, a skill he’s never conquered, has reverted back to coming to our bed 2-4 times meaning none of us are getting the sleep we need!

Treat meanwhile is definitely working on teeth, he’s constantly hungry, and the cough he had at the end of the year has crept its way back into our lives. He’s following his brother around like a hawk and has developed quite the skills for climbing and “jumping.” There’s no room for a lapse in childcare with that one!

With two tired and hungry boys on my hands, my husband deserves a lot of credit on the execution of this recipe. I quickly made them a blue box of macaroni and cheese in the middle of trying to make our dinner. I pull out the freshly purchased cod from Whole Foods while my husband feeds the boys and I discover that one of the fillets was not deboned. And we don’t have proper fish cleaning tools. The adults switched places.

In a mode of determination, my husband grabbed a clean pair of pliers, washed them, and got to pulling. We’d definitely be “chopped” for execution skills as that fillet looked a bit mangled. He then proceeded to season the fish with S+P and sear it in olive oil while I get the kids cleaned up, put in pajamas, and started the bed time routine. I even stuck him on photography duty while I sat with Firecracker until he fell asleep.

He was able to eat his fish and accompanying salad warm while watching Treat and then getting him to fall asleep.

By the time I made my way back upstairs I had a cold plate waiting for me. And you know what, the fish was delicious cold! It was such a light, refreshing, and healthy meal.

The dish was inspired from a recipe in Giada de Laurentiis’ cookbook Happy Cooking. We followed her method for cooking the fish, but the salad co-star was changed. I omitted the olives, used dried oregano instead of fresh, and the main difference, used kale from the farmer’s market instead of arugula.

I prepared the salad first, allowing the kale to marinate in the dressing while the rest of the meal was prepared. It’d been a long while since I’d last had kale and it was a nice surprise to realize how much I like the dark green!

Seared Cod with Tangerines and Kale

Ingredients:

  • 2 tangerines
  • 1 tsp Dijon mustard
  • 1/4 tsp dried oregano
  • 2 tbsp + 4 tsp olive oil, divided use
  • 4 C chopped kale, stems removed
  • 4 6-oz filets cod

Steps:R

  1. Using a paring knife, cut of the top and bottom of each tangerine. Follow the curve of the fruit to cut off the entire peel. Place a strainer over a small bowl. Segment the tangerines over the bowl then squeeze the juice out of the remaining flesh.
  2. To the tangerine juice, whisk the mustard, oregano, and 4 tsp olive oil. Reserve 1/4 C of the dressing. Toss the kale and tangerine segments in the dressing. Set aside.
  3. Season cod with S+P. Heat remaining olive oil in a large skillet over medium-high heat. Sear cod, flesh side down, for three minutes. Flip, an cook another three minutes. Serve alongside kale salad and drizzle with reserved dressing.

Seared Cod with Tangerines and Kale | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#SundaySupper: 5 Ingredients or Less

My favorite thing about the many blogging groups I’m in, besides the feeling of community and support, is that they give me direction. I like having a “homework assignment” to help inspire a new recipe or give me that push I needed to cross something off the culinary bucket list.

That being said, when I saw the theme for today’s Sunday Supper hosted by T.R. of Gluten Free Crumbley, I’d already had my recipe conveniently in the oven! Unfortunately, it wasn’t a success.

I’d never worked with puff pastry before and while I let it thaw ahead of time the dough remained raw in the center around the salmon. I felt like a contestant on Chopped praying to my oven to cook. After multiple trips in the oven the puff pastry wasn’t getting any closer to being cooked and I didn’t want to compromise the salmon. We loved the salmon and cream cheese filling so much that I knew I’d be giving it another try.

I thought about trying the recipe using seamless crescent roll dough, but I didn’t know if the salmon would cook through in time so instead I turned to my Sunday Supper family for advice. Stacy of Food Lust People Love asked if  my fish was cold. The answer was yes. As was the cream cheese center. I made the recipe again the next week while the baby arugula was still good. I let the cream cheese come to room temperature, left the salmon out on the counter for 30 minutes, and more thinly rolled out the puff pastry. Success!

Salmon in Puff Pastry | Sew You Think You Can Cook (2)

Salmon in Puff Pastry

Ingredients:

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 skinless 6-8 oz salmon filets
  • 1/3 C cream cheese, at room temperature
  • 1/3 C chopped baby arugula

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.
  2. Roll puff pastry to 1/8″ thickness.
  3. Mix cream cheese and arugula, season to taste with S+P.
  4. Place one salmon filet in the center of the puff pastry and season with S+P. Spread the cream cheese mixture top of the salmon. Top with the other piece of salmon. Fold the puff pastry over the top of the fish, trimming any excess.
  5. Transfer the fish to the prepared baking sheet and spritz with cooking spray (optional).
  6. Bake for 30 minutes, or until puff pastry is golden and fish is cooked through.

*This recipe is adapted from The Illustrated Kitchen Bible*

Salmon in Puff Pastry | Sew You Think You Can Cook

Drinks

Appetizers and Snacks

Main Dish

Side Dish

Desserts

Recipe Substitution Tips by Sunday Supper

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#SundaySupper: Heart Healthy

I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.

Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)

Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.

Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.

Oven Baked Tilapia Tacos

Ingredients:

  • 2 tilapia fillets
  • 1 C flour
  • 1 tsp chili powder
  • 2 eggs
  • 1 C breadcrumbs
  • 4 tbsp sour cream
  • 1/2 tbsp chipotle in adobo sauce
  • zest 1 lime
  • juice 1/2 lime
  • 1/2 tbsp sugar, or to taste
  • 1/2 tsp kosher salt, or to taste
  • 2 1/2 C broccoli slaw mix
  • 8 taco sized flour tortillas

Steps:

  1. Preheat oven to 425 degrees F.
  2. Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
  3. In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
  4. Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
  5. Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
  6. Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
  7. Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.

*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*

Oven Baked Tilapia Tacos | Sew You Think You Can Cook

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Brown Sugar Honey Mustard Glazed Salmon

I have one more (at least to date) #10DaysofTailgate sponsor bonus feature for you today.

Today we’re using El Diablo Jalapeno Mustard in place of Dijon in one of Bobby Flay’s recipes. And thanks to Gourmet Garden I don’t have to grate the ginger myself!

My husband has a man crush on Bobby (yes, we’re on a first name basis over here… okay, maybe we’re not.. but we can pretend!) and this recipe looked like the perfect way to polish off the frozen salmon in my freezer. And the perfect way to use some of the wonderful Hot and Spicy Mustards from El Diablo. I imagine that the Mango flavor would work perfectly in this dish, but as I’m allergic to mango I opted for the Jalapeno flavor. It added a great bite to the salmon and complimented the ginger pretty well!

Judge all you want, but frozen fish is a great option. Especially now that we don’t live down the street from a seafood market. Or by the sea. I also love that buying frozen seafood means that it won’t go to waste. I can’t tell you how many times we’d purchased fresh fish to find that something else came up and it went bad before I cooked it up.

Brown Sugar Honey Mustard Glazed Salmon

Ingredients:

Steps:

  1. Preheat oven to 425 degrees F.
  2. In a small saucepan over medium heat melt butter into brown sugar and honey. Remove from heat and whisk in soy sauce, olive oil, mustard, and ginger.
  3. Place salmon in a baking dish and brush with the glaze. Bake 8-10 minutes, or until salmon is cooked through.

*This recipe is adapted from Bobby Flay at http://www.foodnetwork.com/recipes/bobby-flay/salmon-with-brown-sugar-and-mustard-glaze-recipe.html *

Brown Sugar Honey Mustard Glazed Salmon

Disclaimer: I received El Diablo Hot and Spicy Mustards and Gourmet Garden herb pastes through the #10DaysofTailgate event, however all opinions are my own.

Eating the Bible: Fishy Business

May the angel who redeems me from all harm bless the youths, and may they be called by my name and the name of my fathers, Abraham and Isaac, and may they multiply like fish, in the midst of the land. Genesis 48:16

This passage is confusing. Why would Jacob bless his children to multiply like fish? And better yet, why “in the midst of the land?”

One of the references Rena makes in Eating the Bibleis that fish live their lives away from the influence of humans so by association Jacob’s descendants should live their lives without the influence of those around them. I like this explanation as it can relate to keeping Faith. While Lent is a time to renew your Faith it is prudent to remember that regardless of what is happening around you, your Faith must remain unshaken. Like fish, you must live your life apart from worldly influences.

Arrabbiata Tilapia

Ingredients:

  • 1 lb tilapia filets
  • juice of 1/2 lemon
  • 1 tbsp olive oil
  • 1/4 large onion, choppped
  • 1 clove garlic, minced
  • red pepper flakes, to taste
  • 1/4 C chicken stock
  • 1 C crushed tomatoes with basil
  • 1 tsp sugar
  • 1 tbsp fresh parsley

Steps:

  1. Season fish with salt and pepper. Squeeze with lemon and set aside.
  2. In a large skillet over medium high heat saute onion in olive oil for 4 minutes, season with salt. Add garlic and red pepper flakes, saute for 30 seconds. Add chicken stock and tomatoes to the onions. Bring to a boil, reduce to simmer. Stir in sugar and parsley. Put fish in the sauce and cook on low heat for 10 minutes, or until fish is cooked. (Cooking time will vary depending on how thick your filets are.)

*This recipe is modified from Eating the Bible by Rena Rossner* (Rena served her fish atop a bed of rice. I opted for a side of potatoes because I had a bag sitting on my counter.)

Arrabbiata Tilapia

Disclaimer: This post contains affiliate links. 

Asian Slow Roasted Salmon

Fish, although easy to cook, isn’t an easy thing for me. I never seem to crave it, and always prefer the fish I get at the local restaurants around here. But I do make an effort to keep a packet of frozen salmon filets in my freezer.

I typically find an Asian inspired flavor when it comes to salmon and this one caught my eye. I served it with quinoa. Quinoa is a great alternative to rice and is gluten free! It can be prepared the same way you prepare rice, using a 2:1 liquid to grain ratio. This go around I tested that method even further by using my rice cooker. I find using small kitchen appliances reduce my likelihood of burning and ruining my grains. The quinoa was a little too al dente so next time I’ll add just a touch more liquid. To give the quinoa a little extra flavor, I like to cook mine in chicken stock instead of water. It is also important to rinse the grain before cooking.

Our vegetable during this evening were boiled carrots, but they were such a last minute decision that they didn’t make the presentation plate! I apologize for the photo quality of this dish… I feel my food photography has taken multiple steps backwards with the time change. The windows in my house do not let in a lot of light, and now I have no hope of natural light as it’s dark before I even leave the office!

Asian Slow Roasted Salmon

Ingredients:

  • 4 salmon filets
  • 2 tbsp sesame oil, plus more for brushing
  • 1/4 C soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tsp grated ginger
  • 2 tsp minced garlic
  • 1 tsp cornstarch

Steps:

  1. Preheat the oven to 300 degrees.
  2. Place salmon skin side down on a foil lined baking sheet. Brush salmon with sesame oil and season with pepper. Bake 25-30 minutes, or until salmon flakes easily with a fork.
  3. Over medium heat whisk together soy sauce, sesame oil, vinegar, ginger, and garlic. Bring glaze to a simmer. Whisk in cornstarch until the glaze is smooth and reaches desired thickness.
  4. Drizzle glaze over cooked salmon and serve with grains and vegetables.

*This recipe is adapted from Riley at http://www.mydailymorsel.com/2013/06/17/asian-slow-roasted-salmon/*

Asian Slow Roasted Salmon

Red Pepper Pesto Crusted Tilapia

My dream job would be to host my own show on Food Network. I know I have a long way to go and it’s something that will most likely never happen, but hey, that’s why it’s called a dream job.

Every year I watch Next Food Network Star. Spoiler Alert – I am very excited for this summer’s winner, Damaris, and her show this fall but I was drawn to Nikki Dinki from day one. This recipe, is one of hers. It’s very quick and simple to prepare and tastes incredible. I do not like Greek yogurt – I am not on the bandwagon – but I didn’t want to stray from Nikki’s recipe (I did have to switch the fish based on local availability though) so I gave it another shot. The Greek yogurt complimented the red pepper pesto perfectly. Mixing the panko with the pesto also provided a beautiful crust on top of the fish. I promise you this is a new staple in my kitchen.

Pesto Crusted Fish

Red Pepper Pesto Crusted Tilapia

Ingredients:

  • 2 roasted red peppers
  • 1/4 C pine nuts
  • 1 tsp dried thyme
  • 3 cloves garlic
  • 1 shallot, coarsely chopped
  • 1/2 C parmesan cheese
  • 1/4 C olive oil
  • 4 4oz tilapia filets
  • 1 C panko
  • 4 tbsp Greek yogurt

Steps:

  1. Make pesto: combine peppers, nuts, thyme, garlic, shallot, cheese, and olive oil in a food processor.
  2. Preheat oven to 400 degrees F.
  3. Season fish with salt and pepper. Spread 1 tbsp of yogurt on each filet.
  4. Mix 1/2 C pesto from step 1 with the bread crumbs. (Or you could use store bought jarred red pepper pesto instead) Press onto each filet. Bake 20 minutes on a foil lined baking sheet.

*Both recipes are adapted from Nikki at http://www.nikkidinkicooking.com/home/red-pepper-pesto.html and http://www.nikkidinkicooking.com/home/pesto-crusted-halibut-grape-risotto.html*

Red Pepper Pesto Crusted Tilapia