You know you have been using a plentiful amount of hot peppers in your cooking when you begin receiving concerned emails regarding the state of your stomach lining. I'm not worried in the least about my stomach's lining, but I am worried that I might be addicted to hot peppers! They make everything better, don't they?!Read More
I'm not sure if I am hurting or helping you all by throwing in a few healthy recipes right smack in the middle of pig-out season. Typically, I do not concern myself at all with healthy eating during the month of December, but after making twelve consecutive days of holiday goodies I need a wee bit of healthy in my life.Read More
I have been loving this summer. Seriously. Loving. It. I spend a lot of time cleaning popsicle juice off of sticky fingers and spraying sunscreen on warm little bodies. I love every single second of it.Read More
It is not quite fishing season here in the land of 10,000 lakes, but it is on the horizon! One of the tastiest and most common types of fish to eat in Minnesota is walleye, our state fish. Like any fish, it can be prepared in a number of ways, but fried walleye is a must-eat for anybody visiting the state, or wanting a ittle taste of Minnesota.Read More
This is Week #48 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.
Well look at me! I'm taking a bit of a break from baking by cooking a savory dish instead! I have been approached by coworkers who are wondering where the baked goods are this week?! And don't I understand that it's the holiday season? Fret not, more baked goods will come.
I have had some health issues I have been trying to sort out, so little else besides sleep has sounded enticing in recent days. Once my boys are in bed, I: 1. take a bath, 2. sit next to my yummy hubby on the couch, 3. do some blogging, and 4. crawl into bed by 8:30 or 9:00. Such a party animal, aren't I?
If I'm going to make anything in the kitchen right now, it has to happen between 4:30 and 6:00 pm. I attempted this recipe while watching my boys at dinner-time, which is always a true test of multi-tasking. It all worked out. My boys got fed, the house didn't burn down, and the fish was fantastic!
In a large, deep skillet, melt 2 tablespoons of unsalted butter in 1/4 cup extra-virgin olive oil.
Add to the skillet:
1 small white onion, sliced 1/2 inch thick
One 9-ounce box frozen artichoke hearts, thawed and pressed dry (I used canned and quartered)
1/4 pound shiitake mushrooms, stems discarded and caps quartered
2 carrots, cut into 1/2 inch pieces
2 garlic cloves, thinly sliced
Cook over moderately high heat, stirring occasionally until lightly browned, 7 minutes.
One 15-ounce can chickpeas, drained
1 cup chicken stock or low-sodium broth
Salt and pepper, to taste
Bring to a boil. Simmer over low heat until the vegetables are tender and the liquid is nearly evaported, about 5 minutes.
2 tablespoons flat-leaf parsley, chopped
2 tablespoons chives, chopped
Keep mixture warm.
In a large nonstick skillet, heat 2 tablespoons of olive oil until almost smoking.
Season four 6-ounce skinless cod fillets with salt and pepper, add to the skillet and cook over high heat until well browned on the bottom, about 6 minutes. Carefully flip the fillets and cook until they're white throughout, about 3 minutes longer.
Spoon the vegetables into a shallow dish and top with the seared cod fillets. Serve with lemon wedges.