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Cod with Chickpeas, Leeks, Baby Kale and Seared Cherry Tomatoes
Ingredients
- 15 oz. can chickpeas, rinsed and drained
- 1 T. canola oil, divided
- pint of cherry tomatoes, halved if large
- 1/3 c. low-sodium chicken broth (water can be subbed)
- 1 1/2 - 2 lb. cod fillet, cut into serving-size servings
- 1/2 c. flour
- 1 clove of garlic, minced
- 5 oz. pkg, baby kale
- 2 1/2 c. thinly sliced leeks, about 3 medium, white and light green parts only
- 1 Tbs lemon juice
- lemon wedges, for serving
- 1 Tbs olive oil
- salt & pepper
- 1/2 t. sugar
- 1 T. unsalted butter, divided

Preparation
Heat 2 t. olive oil in a large nonstick skillet over med-high heat until very hot and the oil is just nearing the smoking point. Toss the tomatoes with 1/2 t. sugar and a sprinkle of salt & pepper.

Add to the pan and saute until the tomatoes just begin to burst and become lightly blistered. 1-2 minutes.

Transfer to a plate, set aside.Reduce heat to medium, add remaining 2 t. olive oil and 1/2 T. butter and the leeks.

Saute the leeks until very soft, about 10 minutes, add garlic, saute about 1 minute.

Add the chickpeas and chicken broth, reduce the heat to med-low, cover the pan and let the chickpeas warm through for a bout 5 minutes. Uncover, add the baby kale, cook and stir until just wilted, this takes only a couple minutes. Stir in remaining 1/2 T. butter and 2 t. lemon juice, adjust the seasoning. Gently fold in the cherry tomatoes. Cover pan and keep warm until serving time.Cook the fish: Meanwhile, pat the fish dry and season with salt & pepper. Dredge the fish in the flour and pat off the excess.

Heat another pan over med-high heat.

Add 1 1/2 t. canola oil and 1 1/2 t. butter. (Butter should foam up and start to brown and smell nutty.)

Add half the fish and cook until browned and cooked through, 2-3 minutes per side.

Remove first batch of fish to a clean plate, wipe out the skillet with paper towel. Return pan to the heat and repeat this step with the remaining butter, canola oil and fish.

Serve with the chickpea saute and lemon wedges.

Source: Foodista

Channa-Chickpea, Potato & Cauliflower Curry
Ingredients
- 2 tablespoons sunflower oil
- 1 onion-sliced thinly
- 3 cloves garlic-minced
- 3 tablespoons fresh ginger-minced
- 1 teaspoon tumeric
- 1 tablespoon ground cumin
- 1 teaspoon fenugreek- toasted and crushed
- 1 teaspoon cumin seeds- toasted and crushed
- 1 tablespoon curry powder
- 2 teaspoons paprika
- 2 potatoes-peeled and chopped
- water-to cover
- 1 can of chickpeas-drained and rinsed
- head of cauliflower-cut into florets
- sea salt
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar

Preparation
In a large pot heat oil.

Add onions saute until very soft.

Add garlic and ginger, saute for 3-4 minutes.

Add spices, saute with potatoes until they are covered with the spice mixture.

Add water to cover.

Simmer until potatoes are soft.

Add chickpeas, and cauliflower.

Simmer with lid on for 20 minutes,stirring occasionally.

Season with salt,sugar and vinegar.

Serve with brown rice

Source: Foodista

Raw Kale Salad
Ingredients
- 1 bunch kale (remove thick stems)
- 2 Tbsp lemon juice
- 2 Tbsp coconut aminos, braggs, or soy sauce
- 1 Tbsp maple syrup
- 1 tsp sesame oil
- 2-3 cloves of garlic, minced
- 1 tsp sea salt
- 2 tsp ginger, grated
- 1 avocado, diced
- ½ red bell pepper
- ½ yellow bell pepper
- ½ red onion, diced
- ½ red cherry tomatoes
- sesame seeds to garnish
- 1 escallion finely chopped

Preparation
Wash and dry kale leaves, finely cut leaves and place into a large bowl. Into a small bowl, combine the lemon juice, coconut aminos, maple syrup, sesame oil, escallion, garlic, sea salt, ginger.

Add mixture into kale leaves and massage until wilted, add of the avocado and massage for a creamy sauce. Then add the rest of the ingredients, garnish with sesame seeds and serve.

Source: Foodista

Cod with tomatoes, olives and polenta
Ingredients
- ¾ cup pitted black olives
- 500 g cod fillets, fresh or frozen
- ½ cup instant corn polenta
- 3 Tbs corn flour
- ¼ cup dry white wine
- Fresh parsley, chopped
- ¼ cup olive oil
- A pinch of dry oregano
- Fresh oregano, chopped
- A pinch of salt
- Pinch of Salt
- 1 pound peeled tomatoes
- 2 Tbsp Cold Water
- ½ tsp white pepper
- ¼ cup white wine

Preparation
If the fillets are frozen, thaw them.

Mix corn flour, salt and white pepper.Dredge the fillets through the flour mixture, and saut them in the oil for 3 minutes on each side.

Sprinkle the fillets with white wine.

Add tomatoes and olives, cook for about 5 minutes.Before serving, season the fillets with oregano and parsley.To make polenta, bring the water to the boil, add wine, oregano and the salt. Gradually stir in the instant polenta and cook, stirring constantly, about 5 minutes or until done.

Add some boiling water if needed. Cool slightly and serv with the fish.

Source: Foodista

Garlic Butter Roast Cod
Ingredients
- Garlic Butter Roast Cod
- recipe adapted from myrecipes.com
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons flat leaf parsley, minced
- 1 large garlic clove, peeled & minced
- 1/2 small shallot, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon all purpose flour
- 1/2 tablespoon lemon juice
- salt & pepper to taste
- 1 tablespoon canola oil
- 2 - 7 oz skinless cod fillets
- 2 slices prosciutto, chopped & pan fried

Preparation
Preheat oven to 450 degrees.

Stir together the top 7 ingredients plus the salt & pepper in a small bowl and set aside.

Heat canola oil in an ovenproof skillet over medium-high heat. Season cod with salt & pepper and cook presentation side down for 4 minutes. Carefully turn the cod fillets over and cook for an additional 1 minute.

Spoon 1 tablespoon of the butter mixture on top of each fillet then transfer the skillet to the oven. Cook for 2 minutes or until cod is cooked through and opaque in the center.

Add any remaining butter to pan, and let melt, stirring with the juices in pan. Spoon over fish, sprinkle with prosciutto (if desired) and serve immediately.

Source: Foodista

Cod Fillet In Lemon Grass Shallot Sauce
Ingredients
- 2 pieces 200 g of cod fillet
- 1 tablespoon vegetable oil
- 1 ts oysters sauce
- 1/2 bullion chicken stock
- 2 ts sugar
- 2 stalks of lemon grass
- 10 shallots
- 6 bibs garlic

Preparation
Dice lemon grass, sliced shallots and garlic and pound till very fine in pastel and mortar.

Add oyster sauce, chicken stock and sugar and mix well. Scoop up 1 table spoon to marinate the cod fille.

Heat sauce pan with oil and add balance of mixture and saut till fragrant. Turn off heat. Side the pan aside.

Source: Foodista

Kale & chickpea stew with cumin, smoked paprika and lime
Ingredients
- 1/2 a large bunch of kale, cooked in salted boiling water for 5 or 10 minutes, till soft but still bright green.
- 1 cup chickpeas (I used canned, so rinsed and drained)
- 2 medium sweet potatoes, peeled and cut into 1/3 inch dice
- Olive oil
- 1 shallot – finely diced
- 1 large clove garlic – minced
- 1 t. basil
- 1/2 t. red pepper flakes (or to taste)
- 1/2 cup beer
- 2 T golden raisins, soaked till soft and chopped
- 1 t. smoked paprika
- 1 t. cumin
- Tbsp of butter
- juice of 1 lime
- salt & pepper

Preparation
Warm a few tablespoons of olive oil in a large frying pan over medium heat.

Add the shallots, garlic, red pepper and basil and cook till the shallots and garlic start to brown.

Add the sweet potatoes and cook till they start to brown and soften.

Add the beer. Cook till its thick and syrupy.

Add the chickpeas, paprika, cumin, raisins and about 2 cups of water. Bring to a boil and reduce heat and simmer till the sweet potato is nice and soft. You might need to add a cup or two more water as you go along, to keep it a consistency that you like.

Chop the kale into small pieces and add to the stew. Cook until everything is mixed and hot through.

Add the butter and lime juice and season with salt and pepper.

Source: Foodista

Baked Salt Cod
Ingredients
- 1 cod fillet, cut large chunks
- 1 cup of good quality Olive oil
- 1 tablespoon sweet paprika
- 1 green bell pepper, 1 red bell pepper, 1 yellow bell pepper <
- 1 very large onion, sliced
- 2 large potatoes, thinly sliced
- 250 ml white wine
- salt and pepper to taste
- pinch of fresh parsley

Preparation
Pre-heat the oven to gas mark 200 or medium heat.

Place sliced potatoes in a large pot of boiling water for 30 seconds (until soft) and remove and dry.

Drizzle some olive oil in a large baking tray and place sliced potatoes on top, then sliced onions.

Add Salt, pepper, a pinch of paprika and two cloves of garlic.

Drizzle with some more Olive Oil.

Place sliced peppers on top of these ingredients as well as the remaining garlic.

Add salt pepper and a pinch of paprika.Nestle the cod in between the vegetable mix.

Drizzle with Olive oil and add white wine.

Sprinkle with remaining paprika.

Place tray in the oven and cook for 30 minutes or until its all cooked through.Make sure to stir the mixture every once or twice so that all flavours get incorporated.

Sprinkle with parsley and add olives if you have them.

Source: Foodista

Chelley's Thai Style Chicken Satay
Ingredients
- 1 teaspoon black pepper
- 3 tablespoons brown sugar
- A pack of bamboo sticks
- 500 grams chicken thigh or breast meat, cut into cubes
- Cucumber, cut int wedges
- 3 tablespoons dark brown sugar
- Extra oil for cooking
- 1 teaspoon fish sauce
- 3 teaspoons fish sauce
- 1 clove garlic, chopped
- Grill griddle pan or griller
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon lemon juice
- 3 tablespoons lemon juice
- 1 tablespoon light soya sauce
- Spanish onion, cut into wedges
- Peanut butter, to taste
- Peanut sauce
- 2 tablespoons red curry paste
- 1 cup of coarse roasted peanuts
- 1 teaspoon tumeric
- 4 cups unsweetened coconut milk
- 1 tablespoon vegetable oil
- A brush

Preparation
For satay:Method:Marinate chicken with marinade for at least 2 hours or preferably overnight in the fridge.Make sure to soak bamboo sticks in water for 30 minutes before skewering the meat.Cook satays on greased grill griddle and brush on oil and leftover marinade as needed. Cook about 3 minutes on each side.

Serve satays with peanut sauce, cucumber and onions.For Peanut Sauce:Method:Bring coconut milk to a boil and add the rest of the ingredients and adjust to taste accordingly.

Source: Foodista