Lemon Baked Cod

I know there are several sisters who are not fish eaters, but I wanted to post this recipe for those of us who are.  I found this on-line tonight, and I couldn't believe how incredibly easy and delicious it was!  Plus, I always have everything on the ingredient list in the kitchen, so it will become a good standby for us.

I used the frozen wild Alaskan cod fillets from Trader Joe's.  They are excellent and easy to keep on-hand.

1 lb cod fish fillet

¼ cup butter or ¼ cup margarine , melted

2 tablespoons lemon juice

¼ cup all-purpose flour

½ teaspoon salt

¹⁄₈; teaspoon white pepper

paprika

If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.  In another bowl, mix flour, salt and white pepper. Dip fish into butter mixture; coat fish with flour mixture.  Place fish in ungreased square baking dish.  Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Fried Quinoa

I was craving fried rice last night, but didn't want the guilt that would go along with eating it, so I made fried quinoa instead. Using this protein/calcium/iron/amino-acid enriched grain helped take some of the worry out of the meal, and made it that much more enjoyable :)

We served this with tofu (me) and chicken (Rob), which turned out really amazing! It had a nice kick to it, and the flavor paired perfectly with the fried quinoa. Preparation notes for both are included below.

Fried Quinoa

Ingredients

1C prepared Quinoa (cooked in 2C water)

2C broccoli

1C snap peas

1/2C corn kernels

3 celery sticks

2 sm/med sized carrot sticks

8oz water chestnuts

1 clove garlic

2Tbsp red miso paste

4Tbsp low sodium soy sauce

1-2Tbsp veggie oil

Sesame seeds - however much as you like

Preparation

Cook the quinoa in a med saucepan. While the quinoa is cooking, prepare your vegetables (wash and dice). I like to put all veggies aside in one bowl - it just makes it that much easier to manage and throw into the pan once ready.

In a large saute pan heat your oil and miso paste. The goal is to liquefy the miso paste as much as you can. It will stick a bit to the pan, but once you add the veggie mix it will be absorbed.

Once ready, drop you veggie mix into the pan, sprinkle with sesame seeds, dress with soy sauce and stir thoroughly. Add a touch of water (maybe 2-4Tbsp) and cover the pan with a lid. Let the mixture saute for ~20mins, stirring every so often.

Once ready, give the mixture another good stir and serve it while it's hot!

Tofu/Chicken

Ingredients

6oz extra firm tofu - cut into ~1"x1/2" bites

1 boneless/skinless chicken breast

4Tbsp Sriracha sauce (hot chili sauce)

4Tbsp low sodium soy sauce

Sesame seeds - however much you like

Preparation

Prepare tofu and chicken in their baking dishes. In a small cup or bowl, mix the Sriracha and soy sauces well. Thoroughly coat the tofu and chicken with this sauce, then sprinkle on some sesame seeds. Bake in a 350 degree oven for ~25 mins.

Serve with fried quinoa.