Crispy Cod

These pan fried fish fillets are so simple to make. And using cornstarch instead of flour, eggs and breadcrumbs for dredging makes all the difference. While flour absorbs oil, cornstarch blocks oil absorption leaving just a crisp and light coating on the fish. 

Ingredients:

4 cod fillets (or haddock)

1/4 cup cornstarch

1 tsp smoked paprika

1 tsp celery seed

salt and pepper to taste

vegetable oil

Pat the fillets dry with paper towels. Mix the cornstarch with paprika, celery seed, salt and pepper, then dredge each fillet to coat both sides.

Heat about 1/4 - 1/2" of vegetable oil in a frying pan. When a small piece of bread is dropped in and it sizzles the oil is ready. Fry the fillets 1 minute per side, depending on thickness maybe a little longer, until browned. And that's it!

Serve with lemon wedges.

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Creamy Garlic Chicken Drumsticks (with bonus Pasta dish)

Seriously seasoned chicken with enough sauce leftover to make a bonus baked farfalle. 

Ingredients:

10-12 chicken drumsticks

2 tbsps olive oil

2 tbsps butter

salt and pepper

2 tsps dry basil

2 tsps smoked paprika

2 tsps  dry thyme

2 tsps rosemary

2 tbsps minced garlic

1 large onion, shredded

1/2 red bell pepper, minced

1 cup chicken broth

2 tbsps flour

1/2 cup milk

1/2 cup 10% cream

1 tbsp chicken bouillon powder

2-3 tbsps fresh chopped parsley

For baked garlic farfalle:

1 cup leftover garlic sauce from above

1 leftover drumstick (optional)

2 cups farfalle pasta

1 1/2 - 2 cups shredded mozzarella 

ladleful of pasta water

For the chicken, pat the drumsticks dry with paper towels and season well with salt, pepper, basil, paprika, thyme and rosemary. Heat olive oil to medium heat in an oven safe skillet. Brown the chicken about 4-5 minutes on each side then remove to a plate.

On medium heat, add butter to the skillet and cook onion and red pepper until onion is translucent. Add the garlic for 1 minute. Add broth and whisk in the flour.

Then add the milk, cream and bouillon powder and scrape any brown bits from the bottom of the pan. Add the parsley and return the chicken to the skillet. Turn to coat each piece with sauce.

Bake at 400°F for 40 minutes.

Delicious fall-off-the-bone chicken and savory sauce served here with mashed potatoes and carrots.

Scroll down past the chicken for the pasta recipe ⭣

Ready for my close-up!

So, with 1 cup of leftover sauce make this awesome pasta dish that serves 4!

Stir a handful of mozzarella into the sauce. If you have a leftover drumstick, chop the meat and add it to the sauce. When the pasta is cooking scoop out a ladleful of pasta water and add to the sauce. Toss with cooked farfalle and pour into an 8" baking dish. Top with cheese and bake at 375°F for 25-30 minutes.

The chicken recipe was adapted from baileyhouse2home.com but the pasta dish is all mine!

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Shakshuka

This North African dish of poached eggs in spicy, simmering tomatoes is surprisingly easy to make and can be eaten for breakfast, brunch or really any meal of the day. 

Ingredients:

1 tbsp olive oil

1 medium onion, thinly sliced

1 medium red pepper, thinly sliced

2 tsps minced garlic

28 oz can diced tomatoes

1 tsp cumin

1 tsp smoked paprika

1 tsp dry parsley or coriander

1/4 - 1/2 tsp chili powder

salt and pepper to taste

4-6 eggs

1/2 cup crumbled feta

Heat olive oil to medium heat in a large oven safe skillet. Cook the onion and red pepper until onion is translucent, then add the garlic for 1 minute. 

Stir in the tomatoes, cumin, paprika, dry parsley, chili powder, salt and pepper. Bring to a boil, then reduce heat to simmer for 10-15 minutes. Sprinkle in the feta. Form a well in the sauce for each egg. Carefully crack the eggs into the wells and salt and pepper to taste. 

Bake in a 375°F oven for 8-12 minutes, until cooked to your liking. 

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Terrific Tofu Enchiladas

Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.

Ingredients:

3 cups shredded extra firm tofu (400g or 3/4 lb)

2 tbsps vegetable oil

1 tbsp soy sauce

1 tbsp taco seasoning

1 1/2 tsps cumin

650 ml jar (22 oz) salsa

1/2 cup BBQ sauce

1 cup kernel corn

1 medium onion, diced

1/2 red pepper, diced

1 tbsp vegetable oil

8 soft tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese

chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve

Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin. 

While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.

Top with the remaining salsa and the rest of the cheese.

Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.

Serve with your favourite toppings!

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Easy Crusty Buns

Crusty on the outside, chewy inside, ridiculously easy to make. And no knead! No way you say? Way, check it out!!

Ingredients:

2 1/2 cups flour

1/4 tsp instant yeast

1 tsp salt

1 1/4 cups warm water (110°F)

1 tbsp butter, melted (optional)

Combine the flour, yeast and salt then add the water. The dough will be sticky. Cover the bowl with plastic wrap and leave on the counter for 4 hours for the dough to puff up.

After 4 hours turn the dough out onto a well-floured counter. Using a scraper, fold the dough over on itself 12 times. Using only as much as 2 tbsp flour to keep the dough from sticking. Note: you can add a little dry basil and parmesan to the flour while folding. 

Cut the dough into 6 pieces. Pull and fold each piece over to form a ball. Tucking the seam underneath, place ball doughs on a parchment lined baking sheet. Cover with a dish towel on the counter for 40 minutes. The dough will not double this time.

Bake in a preheated 450°F oven for 25-30 minutes.

Melt butter and brush on the warm rolls as soon as they come out of the oven.

Then enjoy six beautiful crusty rolls!

Adapted from jennycancook.com

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Loaded Carrot Sweet Potato Muffins

These dense and moist muffins are loaded with tons of good-for-you stuff! And you'll be surprised at what is used to spice them up!

Ingredients:

3/4 cup baked and mashed sweet potato

2/3 cup applesauce

1/2 cup brown sugar

2 tsps vanilla

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tbsp Chinese five spice powder (WHAT?!?)

1 1/2 cups shredded carrot

2 eggs

1/2 cup vegetable oil

1/2 cup unpeeled, shredded apple

1 cup cream cheese flavoured chips or white chocolate chips

First, bake the sweet potato at 425°F for 45-60 minutes or until easily pierced with a fork. Cut in half and cool, then mash with a fork.

Combine sweet potato, applesauce, brown sugar, vanilla, eggs, shredded apple and vegetable oil. Mix the two flours, salt, baking powder, baking soda, five spice powder  and shredded carrots together. Now add the dry ingredients to the wet and mix just until combined. 

Fold in the chips.

Fill lined muffin tins using a scoop and bake at 375°F for 18-20 minutes or until a cake tester comes out clean.

Cool completely on a rack...

Then bite in! The five spice powder really works!

Makes 18 medium sized muffins

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Roasted Garlic Tomatoes

Turn tomatoes into little taste bombs to add to soup, pasta or serve atop a toasted baguette with ricotta or feta!

 Ingredients:

1 pint grape tomatoes

1/2 a small red pepper, cut in slivers

salt and pepper to taste

1 tbsp pesto

5 or 6 garlic cloves

2 tbsps olive oil

2 pinches of red pepper flakes

1 pinch of sugar

a handful of chopped fresh parsley

Simply toss the tomatoes, sliced red peppers and garlic together with olive oil. Spread out on a baking sheet and add salt, pepper, red pepper flakes and sugar.

Roast at 425°F for 25-30 minutes, stirring halfway, or until tomatoes are bursting and the garlic can be squished with a fork. Add the pesto and fresh chopped parsley.

Love me some spaghettini with roasted tomatoes!

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