Lemon Almond Cod/Hali

Ingredients
• Zest and juice of 1 lemon, divided
• 1/2 cup sliced almonds, coarsely chopped
• 1 tablespoon finely chopped fresh dill or 1 teaspoon dried
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• Freshly ground pepper to taste
• 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions
• 4 teaspoons Dijon mustard
• 2 cloves garlic, slivered
• 1 pound baby spinach
• Lemon wedges for garnish
Preparation
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, dill, 1 tablespoon oil, 1/2 teaspoon salt and pepper in a small bowl. Place fish on the prepared baking sheet and spread each portion with 1 teaspoon mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
3. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
4. Meanwhile, heat the remaining 2 teaspoons oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant but not brown, about 30 seconds. Stir in spinach, lemon juice and the remaining 1/2 teaspoon salt; season with pepper. Cook, stirring often, until the spinach is just wilted, 2 to 4 minutes. Cover to keep warm. Serve the fish with the spinach and lemon wedges, if desired.
Tips & Notes
• Note: Pacific cod, a.k.a. Alaska cod, is considered a good choice for the environment because it is sustainably fished and has a larger, more stable population.
Nutrition
Per serving: 249 calories; 13 g fat (1 g sat, 8 g mono); 46 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 28 g protein; 4 g fiber; 496 mg sodium; 1025 mg potassium.

Simple Whole Wheat Bread

I'm sorry - I don't know what all the guidelines are for our recipes, so forgive me if this one doesn't qualify. But Ellie and I made this bread yesterday and everyone loved it! And it was a lot easier than most of the bread recipes I found. It yields 3 loaves.

:: 3 C. warm water (110 degrees)
:: 2 (.25 ounce) packages active dry yeast
:: 1/3 C. honey
:: 5 C. unbleached bread flour
:: 3 T. butter, melted
:: 1/3 C. honey
:: 1 T. salt
:: 3 1/2 C. whole wheat flour
:: 2 T. butter, melted

1. In large bowl, mix warm water, yeast and 1/3 C. honey. Add 5 C. bread flour. Stir to combine. Let set for 30 minutes or until big and bubbly. (Ellie and I had fun at the end watching it rise. She said it was creepy!)

2. Mix in 3 T. melted butter, 1/3 C. honey, and salt. Stir in 2 C. whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch (both kids enjoyed kneading/punching the bread!). This may take an additional 2 - 4 C. wheat flour. Place in greased bowl, turning once to coat the surface of the dough. Cover with dishtowel. Let rise in a warm place (like top of already preheated oven) until doubled.

3. Punch down, and divide into 3 loaves. Place in greased 9x5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. (We did 2 loaves on baking sheet. Not pretty but it worked.)

4. Bake at 350 degrees for 25-40 minutes. Lightly brush the tops of loaves with 2 T. melted butter to prevent crust from getting hard. Cool completely.

Source: www.allrecipes.com

Bean Soup

1 1/2 C. dried bean mix*, soaked overnight
2 C. veggie broth
2 cans diced tomatoes, undrained
2 zucchini, sliced
1 onion, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
3 T. olive oil
2+ t. cumin (or more, to taste)
2 bay leaves
2+ t. sea salt (to taste)
1/4 t. cayenne pepper
5 C. water

* I used a pre-mixed 9 bean combo I found at my local whole foods store in the bulk section. Beans that have been soaked cook faster and reduce the gassy after effects! :)

1. Heat oil over medium-high heat. Cook onion and celery approx. 5 minutes then add garlic and cook another 2 or so minutes.
2. Mix in beans and cover with veggie broth and water.
3. Add tomatoes, zucchini, cumin, cayenne, bay leaves and salt.
4. Bring to boil, reduce heat and simmer 3-4 hours or until beans are to your liking.

This makes A BUNCH! I have a two ziploc bags in the freezer as well as plenty in the fridge for the week! Even the red-meat eating chef thought it was good. Now I don't expect him to sit down and eat a bowl, but the professional did think it was flavorful.

Walnut Raisin Coleslaw

**Make the night before**

This is from my new gluten-free cookbook I got for Christmas. I discovered that I do not care for fresh cranberries so I renamed the recipe since I won't add cranberries in my next batch(original name is Cranberry Mandarin Coleslaw with Walnuts and Raisins). But I will tell you it is an awesome winter salad! Here is the original recipe and you can doctor to your tastes...

3 C. shredded red or green cabbage
2 C. shredded carrots
1 C. chopped celery (I chopped very fine since I don't care for it but has amazing health benefits)
1/2 C. chopped green onions
1 T. freshly squeezed lemon juice
1/2 C. raisins
1/2 C. raw green pumpkin seeds (pepitas - I bought roasted, unsalted but might try roasting my own next time or just getting roasted, salted)
1/2 C. fresh cranberries
1/2 C. walnut halves
6 T. extra virgin olive oil
1/4 C. brown or natural rice vinegar
1 can (10 oz.) mandarin oranges, drained (I used fresh navel oranges and still good)

1. Combine cabbage, carrots, celery and green onions in large bowl and toss with lemon juice.
2. Toss in raisins, pumpkin seeds, cranberries, and walnuts. Mix well.
3. In small bowl, whisk oil and vinegar.
4. Add to salad and toss well to coat.
5. Top with oranges and refrigerate overnight to blend flavors.

Parmesan Lemon Herb Brown Rice

:: 1 1/2 C. brown rice, uncooked
:: 1 small onion, chopped
:: 1 T. olive oil
:: 1/2 t. salt
:: 2 1/2 C. organic chicken broth
:: 1/2 C. parmesan cheese, grated
:: 1/4 C. fresh parsely, minced
:: 1/8 - 1/4 C. fresh basil, minced
:: 1 lemon, juice and zest (to taste)
:: 1/4 t. ground black pepper

Preheat oven to 375.

Spread uncooked rice in bottom of glass 8x8 baking dish.

Combine oil, onion and salt in medium saucepan. Cover and cook over medium-low heat, stirring occasionlly until onion is softened (8-10 minutes).

Stir in broth and bring to boil. Immediately pour boiling broth mixture over rice and cover baking dish tightly with double layer of foil. Bake until rice is tender - about 1 hour 10 minutes.

Fluff rice with fork. Stir in parm, parsely, basil, lemon juice, lemon zest, pepper.

Cover dish with clean kitchen towel for 5 minutes. Uncover and let stand additional 5 minutes.

Spaghetti Squash Italianized

:: 1 spaghetti squash, halved and seeded
:: 2 T. olive oil
:: 1 onion, chopped
:: 2 cloves garlic, chopped
:: 1 1/2 cups chopped roma tomatoes
:: 3/4 C. crumbled feta
:: 3 T. sliced black olives
:: 2 T. chopped fresh basil

Original recipe says to bake the halved spaghetti squash on lightly greased baking sheet at 350 degrees for 30 minutes or until flesh is tender... I saran wrap the halves and microwave it for 10 to 15 minutes depending on size of squash.

Meanwhile, heat oil in skillet on medium heat and saute onion until tender. Add garlic, saute for 2 -3 minutes. Stir in tomatoes and cook only until tomatoes are warm.

Scoop flesh from squash into bowl and toss with sauteed veggies, feta, olives, basil. Serve warm.

This is really good though basil can be hard to find/costly in winter.

Cupcakes

I've been experimenting with cupcake recipes for the wedding and found this organic one.

2/3 c hemp or soy milk
1 t apple cider vinegar
2/3 c agave
1/3 c safflower oil
2 t vanilla
1 c flour
1/3 c pastry flour
1 t baking powder
1/2 t baking soda
Pinch of sea salt

Preheat oven to 325. Line or oil a muffin pan. Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. Add the agave, nectar, oil, and vanilla.

In a separate bowl combine the flours, baking powder, baking soda, and salt. Add the wet ingredients to the dry and mix until no lumps remain.

Pour into muffin pan and bake for 18-22 min.


Fudge Frosting:
1/2 c Earth Balance Butter
1/2 c agave
2 t vanilla
1/3 c unsweetened cocoa powder
1/2 cup soy milk powder

Use a mixer to cream the butter and agave together. Add the vanilla and half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder and beat at medium high speed until fluffy. If it is runny refrigerate the frosting until it sets.

I have not tried the frosting.