Seared cod with fruit balsamic sauce

We have been waiting on military orders for about six months and we finally got them this week! This means we need to start preparing our freezers/fridge for moving. I had one serving of cod left in the freezer and wanted to use it up tonight. 

Of course I wanted something healthy, but I also wanted a yummy sauce to pour over it and my rice. I found this recipe and tweaked with a little. I didn't want a sauce that was too wine tasting, I wanted a sweet sauce. 

We also need to start using up some of our olive oils and balsamic vinegars. We belong to a club where we get amazing olive oils and vinegars quarterly. The problem is we have too much (if that is even possible) to move with us. We have an apricot balsamic vinegar that has a very sweet taste to it, I saw it sitting on my counter and knew it was perfect.

Seared cod with fruit balsamic sauce

2 cod fillets
1/4 c. bread crumbs
1 egg
sea salt and pepper
2 T. grapeseed oil
1/2 lemon
butter

Preheat oven to 400

Place egg in a shallow dish, beat slightly. Pour bread crumbs into a shallow dish.

Heat oil in an ovenproof pan until very hot.

Rinse fish and then pat dry with a paper towel. Season with salt and pepper. Dip the flat side of the fish in the egg then the bread crumbs. 

Sear fish in oil.

Place skillet in oven. Cook 3-4 minutes, flip fish and cook another 3-4 minutes. 

Rub fish with a little butter. Serve over rice covered in sauce with fresh lemon juice on top.

balsamic sauce
3/4 c. fruit balsamic vinegar
1/3 shallot, sliced
1 clove garlic, smashed
2 T half and half (I used fat free)
1 T butter
1 dash thyme
Parsley leaves


In saucepan combine vinegar, thyme shallots and garlic. Cook over medium heat until reduced. Once sauce is reduced to a syrup slow add half and half while whisking. Bring to a slight simmer. Add butter and whisk until melted. Remove from heat and add parsley (I used two dashes of dried parsley-our fresh herbs section of the commissary is lacking a little right now). 

*olive oil cannot withstand the high temperate of this recipe. Grapeseed oil is a healthier alternative to canola or vegetable oil

Mediterranean stuffed tomatoes with quinoa and vegetables

The other day I was feeling in the mood for something light for dinner, with lots of flavor, veggies and not a salad. I kept craving this stuffed cherry tomatoes I made for John's promotion in May, but I knew that wasn't quite "meal" material. I took that idea and ran with it. I LOVED the end results. Light, flavorful and lots of yummy veggies plus super nutritious quinoa.

Mediterranean stuffed tomatoes with quinoa and veggies

3 large tomatoes
1/4 large onion
1 clove garlic
1 red pepper
1 zucchini
1/2 cup spinach
2 T. Greek kalamata olive roasted garlic spread (this could easily be made in the food processor by blending olives, roasted garlic, olive oil, and a little crushed red pepper).
Lemon juice
3/4 c. quinoa
Feta cheese
Olive Oil

Preheat oven to 400

Cook quinoa according to package directions

Finely dice veggies. Heat 1/2 T olive oil over medium heat. Add onion, garlic, pepper, and zucchini. Cook about five minutes or until veggies soften. Add spinach and cook 1-2 mins more.

Cut off tops of tomatoes and take the seeds out. Brush the outside with olive oil and place on cookie sheet.

Combine quinoa, veggie mixture, olive spread and feta cheese to taste. Stuff each tomato with 1/3 of the mixture. Top with more feta and drizzle with a little olive oil. 

Bake for 15-20 mins. Squeeze lemon juice on top before serving.

Spinach Coconut Rice

Spinach Coconut Rice

1-2 T olive oil

1/4 chopped onion

1 clove garlic

1 c. brown rice

Coconut milk

Two handfuls spinach

Heat olive oil in saucepan over medium heat. Add onion and garlic. Cook until softened, stir in rice. Cook for about 5 minutes, stirring frequently. Following package directions replace coconut milk for water. Cook according to package directions. Once rice is cooked add spinach, cover and let sit 5-10 minutes.

I served this with salmon covered in pomegranate glaze-so so so yummy! 

A little more than just a BLT

Our first summer in Montana my sisters came to visit. All of us headed up to Glacier National Park. We stayed in Whitefish and enjoyed a fun family dinner at a local restaurant. Both my little sisters orders a BLT without lettuce and tomato. They were both shocked to be served bread with bacon on it. 

A couple weeks ago I was talking with one of these sisters while doing my shopping. I passed the bacon and just had to have a BLT. I mentioned this to my sister and she makes some joke about the BLT incident. One she was trying to pin it all on my other sister and two it still wasn't clear if she knew what really is on a BLT.

When I got home I decided to make a BLT that would provide my sisters with more than just bacon. Super simple, but so much yummier! Plus I would like to think with the added veggies a little bit healthier :)

Whitefish BLT's

Center cut bacon

Spinach

Tomato slices

Avocado

Red, yellow and orange pepper slices

BBQ sauce (preferably homemade)

Mayo

Bread

Toast two slices of bread, cover one with mayo one with BBQ sauce. Then pile everything else on. Enjoy!

p.s. dear sister, please make sure you cook the bacon first. I know I didn't write that, and it seems like you need a little extra help when it comes to BLT's :) lots of love!

Curry Broccoli Slaw Nann Bread Sandwiches

Our lives have been completely up in the air for about five months now. We know we are moving, we just don't know when or where or what John will be doing once we do. We were told (by a pretty high ranking officer) that we would find out John's next job by then end of the week, two weeks ago. Now they are saying another two weeks, maybe more maybe less. Most days our spirits are high as we wait the news we laugh and joke most nights that "tomorrow is the day" because we have been told that for about three months.

But about every three or four weeks I have one of those days where the uncertainty just weighs on me. Yesterday was one of those days. There was a couple of other things we were waiting on and it seemed like all we were getting was unclear answers or no's. John sweetly offered to take us out for dinner, I asked for a raincheck because probably by next Friday and still no news I will need that. Instead I wanted to create a meal, something new and fun to take my mind of things. Also something simple because I really didn't want to have to think. 

I had some leftover broccoli slaw from a recipe I had made earlier in the week that I wanted to use up, but curry was sounding good too. Then I remembered we have some Curry Mustard. That's when it all came together. It was so yummy and simple.

Curry Broccoli Slaw Nann Bread Sandwiches

3 T Plain Greek Yogurt

2 T Curry Mustard (we use "Global Gardens" for our fancy food items, you could just combine mustard and curry powder)

1 t Lemon Juice

1/2 T Rice Vinegar

1/4 C Toasted Slivered Almonds

1 Apple-Diced

1/2 Bag Broccoli Slaw

Nann Bread

Whisk together the yogurt, mustard, lemon juice and vinegar-set aside. Combine broccoli slaw, apple, and almonds. Pour dressing over salad and mix well. Refridgerator 30-60 minutes (this will allow the slaw to soften slightly). Cook nann bread according to package. Brush with olive oil and fill with slaw. Enjoy!

Brown rice and lentil tacos

I love recipes with memories. Then whenever I cook or eat a particular dinner I can look back fondly on the days of yesteryear.

This recipe has a simple story, my friend posted a similar recipe on her blog. When I wanted to make it I couldn't find the link, so I made my own version. However, thinking of this friend reminds me of Freshman year and horrible Freddy Prinze Jr. movies. I love thinking of those memories.

As you will quickly learn I am a huge fan of vegetables. I add vegetables to any recipe I can, sometimes to the point of going overboard. But not really because they always taste so yummy!

Brown Rice and Lentil tacos

adapted from here

Combine the following into a crock pot

• 1 diced onion
• 5 cloves of minced garlic
• 1 diced pepper

• 2 Tbsp flour

• 1 cup of lentils
• 1/2 cup of brown rice
• 4 1/2 cups of water
• 1 can diced tomatoes
• 1 Tbsp chili powder
• 1/4 tsp of onion powder
• 1/4 tsp of red pepper flakes
• 1/2 tsp paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper

cook in crock pot on low for 6-8 hours (this will look like a soup to start with, it thickens up). 

About 15-20 minutes before dinner time throw in 1/2 c. corn and about 1 c. chopped spinach

Serve on corn tortillas with your favorite taco toppings!

If you don't want to cook in the crock pot, cook veggies in olive oil then add rest of the ingredients. Cook for about 50 mins on a low simmer (like you would with brown rice).

I usually half this meal and have plenty! It is so delicious, even picky Caleb will eat it.

smoothie smackdown

A couple of weeks ago my crazy friend decided to redo her kitchen, starting on Christmas day. I went over and helped her one day and we started talking about green smoothies. I am pretty healthy but I just couldn't get on board with that. Blending fruit and veggies together and then drinking it? No thank you. A couple of days later I was FaceTiming with my sister and she was drinking something, a green smoothie. She also assured me that they are delicious. After two trusted friends told me to try them I did. And I am hooked. I drink them every morning for breakfast. Caleb even drinks them! For a boy who won't eat vegetables this makes me super duper happy. 

My sister gave me this recipe:

2 T Bob Mills flaxseed (not the powder)

1 carrot-not peeled 

1 apple (cored and sliced to whatever your blender can handle)

1/2 c blueberries

1 c. cranberry juice

handful of spinach and kale

1 c. ice

Place the flaxseed, carrot, apple, blueberries and cranberry juice in blender and mix until smooth. Add the spinach and kale-blend. Last add ice and blend until smooth.

I admit I haven't tried this recipe yet. I love my smoothie recipe so much because it is quick, easy and has a lot random yet important ingredients (like cinnamon and honey both of which doctors say to eat every day. The big thing is the greek yogurt. I love my extra protein because I also have a boy who won't eat meat).  This one is so easy to make because nothing has to be chopped beforehand. 

1/4-1/3 c. plain greek yogurt
1 banana

1 t. honey

two dashes cinnamon

a handful of baby carrots

two handfuls of spinach

a little milk

two cupfuls (like drinking cups it would probably equate to just over an actual cup) frozen fruit (I use the mix from Sam's Club)

Blend the yogurt, honey, cinnamon, carrots, spinach and milk until smooth (sometimes I don't add the milk it depends how think I want it. Caleb only drinks smoothies through a straw so if he wants one it needs to be thinner). Add fruit and mix until smooth.

I really need to get some flaxseed and add it to this recipe for that added boast of awesomeness.

Try one or both of these outs. One day Stephanie and I will have to have a smoothie smackdown for real!