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/
• 
  

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-high 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 medium. 
5. Continue cooking until done to your liking, about 5 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

LEMON CHICKPEA SOUP - to try

 Nick doctored it a bit with some honey, a little bit of hot sauce, and BamNut Milk Barista.  So delicious!

LEMON CHICKPEA SOUP

This Greek inspired lemon orzo soup recipe (aka vegan avgolemono) with chickpeas and dill is super easy to make and will be ready in 30 minutes!

• Author: Julie | The Simple Veganista
• Prep Time: 10 min
 
• Cook Time: 20 min
 
• Total Time: 30 minutes
• Yield: Serves 4
• 
  

ingredients

• 1 Tbsp avocado oil 
• 1/2 onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 7 – 8 cups vegetable broth or water (or combo)
• 1 cup cauliflower rice, defrosted
• 2 cans (15oz.) chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 – 1/2 cup lemon juice (about 2 – 4 large lemons)
• Large handful fresh baby kale, spinach, chard, & arugula
• Dried Oregano, to taste
• Pink Himalayan salt, to taste

instructions

Heat oil over medium heat, add onion and carrot, saute for about 

5 – 7 minutes, add the garlic and saute for 1 minute more.

Add the broth, bring to a boil, add the cauliflower rice and 

chickpeas, reduce heat to medium-low and cook at a gentle boil for 

8- 9 minutes, orzo should be tender.

Remove from heat, add tahini and lemon juice (start with the 

smaller amount of juice, adding more to taste), stir well. Add the

baby kale or spinach, give a good stir, greens will soften and wilt 

within a few minutes. Add as much dill as you like, and season well

with salt. Soup will thicken upon standing; add more 

liquids as needed.

Serves 4

notes

The tahini adds a delicious buttery creaminess.

For the broth, I prefer to use a combo, usually half broth and half 

water. To keep the sodium to a minimum, source out low-sodium 

vegetable broth. I almost always use this organic vegetable broth 

concentrate – for this recipe I would add about 1 heaping teaspoon 

to 4 cups of water, and then use 3 – 4 cups of plain water. It works 

well, without losing out on too much flavor.

The herbs can be changed up to suit your taste. If you don’t care for 

dill, try using rosemary or oregano.

To make this soup gluten-free, replace the orzo with white rice, 

using the same measurements and cooking as directed, adding 

10 – 15 minutes to the cooking time or until the rice is tender.

https://simple-veganista.com/lemon-chickpea-orzo-soup/?fbclid=IwAR2BWx0LsLSN0TDqBI4kMQ4wmdvqcN3dkZpFDPie7xBT25h-rQ2MX41vNm4#tasty-recipes-13613-jump-target

Nutrition Facts

Serving Size About 2 Cups

Serves 6

Amount Per Serving
Calories		306
% Daily Value*
Total Fat 10.1g		13%
	Saturated Fat 1.3g
Cholesterol 0mg		0%
Sodium 636.9mg		28%
Total Carbohydrate 46g		17%
	Dietary Fiber 11.2g	40%
	Sugars 9.4g
Protein 13.6g		27%
Vitamin A110% Vitamin C20% Calcium15% Iron21% Vitamin D0% Magnesium29% Potassium16% Zinc20% Phosphorus23% Thiamin (B1)35% Riboflavin (B2)22% Niacin (B3)20% Vitamin B625% Folic Acid (B9)47% Vitamin E20% Vitamin K377%

Adzuki Bean Curry - ****

Made this with the ingredients I had on hand.  Although I liked the taste, I didn't feel great after eating it.  I'll try cutting the chili powder in  half next time. 

Adzuki Bean Curry

An incredibly flavorful coconut curry broth enveloping adzuki beans makes for one filling and healthy meal when served alongside rice or quinoa. 

Prep Time5minutes mins

Cook Time1hour hr 15minutes mins

Soaking Time4hours hrs

Total Time5hours hrs 20minutes mins

Servings: 6

 

Calories: 400kcal

 

Author: Kristen Wood

Ingredients

• 1 cup dry adzuki beans, cooked in the Instant Pot
• 2 Tbsp avocado oil or ghee 
• 6 garlic cloves minced
• 1 Tbsp ginger root grated
• 1 13.5-ounce can full-fat coconut milk
• 1 tsp garam masala
• 1 tsp cumin
• 1/2 tsp Kashmiri chili powder
• 1/2 tsp turmeric
• 1/2 tsp fenugreek leaves
• 1/2 tsp cinnamon
• 1/4 cup chopped fresh cilantro
• 1 lime juiced
• Sea salt or pink salt to taste

Instructions

• In a large skillet over medium heat add oil or ghee, garlic, and ginger. Saute for 5 minutes or until golden.
• Add coconut milk, garam masala, cumin, chili powder, turmeric, fenugreek, cinnamon, and adzuki beans. Turn heat to high, bring to a boil, reduce heat to low and simmer for 10 minutes.
• Stir in cilantro and lime juice. Salt to taste.
• Serve and enjoy!

Nutrition

SERVING: 1 bowl 

CALORIES: 400 kcal 

CARBOHYDRATES: 47 g 

PROTEIN: 15 g 

FAT: 19 g 

SATURATED FAT: 13 g 

POLYUNSATURATED FAT: 1 g 

MONOUNSATURATED FAT: 4 g

SODIUM: 17 mg 

POTASSIUM: 1033 mg 

FIBER: 9 g 

SUGAR: 1 g 
VITAMIN A: 79 IU 

VITAMIN C: 5 mg 

CALCIUM: 81 mg 

IRON: 6 mg

https://moonandspoonandyum.com/adzuki-bean-curry/#recipe