Baked Cod with Butter ****

I made this without the olive oil, garlic, and Cajun seasoning.  It was good.  Next time, I'll try adding the garlic.

Ingredients

• 3 cod filets 
• Himalayan pink salt 

Cajun Garlic Butter Sauce:

• 1/4 cup butter melted
• 1 Tablespoon olive oil
• 3 garlic cloves minced
• 1 Tablespoon Cajun seasoning

Instructions

• Preheat oven to 400 degrees. In a 9x13 inch baking dish add the cod and sprinkle with salt
• To make the Cajun Garlic Butter Sauce: In a small bowl whisk together the melted butter, olive oil, garlic and cajun. Spread evenly over the fish.
• Bake for about 15 minutes or until the fish is opaque and flakes easily.

Nutrition

Calories: 463kcal | Carbohydrates: 1g | Protein: 80g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 214mg | Sodium: 312mg | Potassium: 1891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 991IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg

https://therecipecritic.com/baked-cod/#wprm-recipe-container-98888

Baked Cod ****

This was good but not excellent.  Maybe I just don't like cod.  I baked the fillets for 11 minutes and they were done perfectly.

 

1 lb. Alaskan cod fillets, rinsed and patted dry

1.5 Tbsp avocado oil

1 Tbsp lemon juice, freshly squeezed

1/4 tsp Himalayan pink salt

Smoked paprika

• Preheat oven to 400°F.
• Line a baking sheet with sides with aluminum foil topped with parchment paper.
• Arrange cod fillets on prepared baking sheet. 
• Drizzle avocado oil onto each fillet, followed by lemon juice, and Himalayan salt.
• Sprinkle fillets with smoked paprika.
• Bake for 10-12 minutes, depending on the thickness of the cod. Serve immediately.
• https://rasamalaysia.com/baked-cod/

 

• Adapted from https://rasamalaysia.com/baked-cod/
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Chicken Thighs in the Instant Pot *****

 Chicken Thighs

1 pkg frozen Chicken Thighs

Avocado Oil

Cumin

Garlic Powder

Onion Powder

Oregano

Smoked Paprika

Himalayan Pink Salt

Cook thighs in the Instant Pot with 1 cup of water for 8 minutes

Allow pressure to come down naturally

Cut chicken into bite-sized pieces

Heat a large skillet over medium heat.  Add oil and allow to get hot.

Add chicken thighs and season with herbs, spices, and sea salt.

Chicken Vegetable Soup - to try

 

https://www.instagram.com/p/CzT_sE3urZm/?fbclid=IwAR3OSabjLFnakVv1XxKNDjXN6Tzfwcnx8TE0m8XpWr9zG3d0nvoKLRaj1kY&img_index=1

Restaurant-Style Pan-Seared Salmon *****

Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home.

Servings: 4

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Total Time: 15 Minutes

INGREDIENTS

• 1 Tbsp avocado oil
• ½ tsp Himalayan salt
• 4 (6-ounce) salmon fillets

INSTRUCTIONS

1. Season the salmon with the salt. 
2. Heat the oil in a 12-inch nonstick skillet over medium heat until hot and shimmering. 
3. Cook the salmon, without moving, skin side down, until golden and crisp, about 4 minutes. 
4. Carefully flip the fillets and reduce the heat to low. 
5. Continue cooking until done to your liking, about 2-3 minutes more. 
6. Transfer to a platter and serve.

https://www.onceuponachef.com/recipes/restaurant-style-pan-seared-salmon.html#tabrecipe

Salmon fillets are best cooked starting with the skin-side down. This prevents over-browning the meat, which can make it dry and pretty unappealing to look at on the plate. "When pan-frying or grilling, cook salmon fillets skin-side down for 5-7 minutes, flip and cook for another 2-3 minutes

Refried Adzuki Beans - *****

 I made this using 1 can of Eden Aduki Beans and it was delicious!

Refried Adzuki Beans

Adzuki beans are small, easy to digest, and you don't have to soak them before using them.  They are the only dry bean allowed on the diet because of how easy to digest they are.  They also have an odd flavor compared to my personal favorite, black beans.  Black beans are deep, rich and have a very full flavor all by themselves.  Adzuki beans have a higher flavor, not as rich or rounded, so they need some help when they are the main part of the dish, like in these refried beans.  So I've added onions, garlic and a bit of spice make the flavor richer and more well rounded.

Refried Adzuki Beans

1 Tbsp avocado oil
1/2 cup chopped onion
1 lge garlic clove, minced
1 tsp cumin
1/2 tsp Himalayan salt
1 1/2 cups cooked beans, drained

Add oil, onion and garlic to a 1-quart saucepan.  Cook the onions on medium-low heat until they're browning and translucent.  Add garlic and cook, stirring, until fragrant.  Add cumin and salt and cook for 30 seconds.  Add beans, stir to blend, and then use an immersion blender to blend them smooth.  Continue cooking over low heat stirring often until the beans are as thick as you'd like, then refrigerate. 

These beans are best the day after they have been made, to allow time for the flavors to blend.  
Yield: about 3-4 cups

Adapted from https://halfpaintedkitchen.blogspot.com/2016/01/refried-adzuki-beans.html