Quickie: Cilantro Baked Cod (GF/Low Carb)

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Literally just finished eating this and had to share. Super easy to make, non-expensive fish, 20 minutes! The only catch is you have to like cilantro. And not everyone likes cilantro but cool people love cilantro.

While the cod was baking I stir-ed up some zoodles (I cheated and got them pre-noodled at Whole Foods) with some garlic, olive oil and some leftover pasta sauce. I also had one lone tomato left so made a little mini Caprese salad! I had dinner ready before I even took off my pants for the evening…

Ingredients

  • 4 small Cod filets (or two long ones cut in half)
  • 1 tablespoon extra virgin olive oil
  • 1/2 a fresh lemon
  • 2 tablespoons fresh cilantro, lightly chopped
  • 4 garlic cloves, minced
  • salt
  • pepper
  • Optional: ground sesame seed sea salt seasoning (I use EDEN brand and love it!)

 

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Directions

Heat oven to 400. Line a shallow baking pan with foil.

Place cod pieces on foil and squeeze with lemon juice. Sprinkle with salt and pepper. Flip over and do the same to the other side. On this side also spoon on the chopped garlic and drizzle on some olive oil. Top with cilantro and sesame seed salt.

Cover loosely with foil and bake 10 minutes. Remove foil and bake for an additional 5-7 minutes.

xoxoxo

KA

 

Enzo Amore Cacciatore (GF/Low Carb)

Wow, I have been waiting a loooooong time to post this recipe. I have made it four times now, tweaking it, trying to perfect it because I now consider this one of my signature dishes. If made properly, the chicken falls apart at the bone and a knife is never needed. It’s packed with veggies and protein. It can be made alone to fulfill low carb/keto/paleo diets, paired with pasta or the way we do it; with a warm & crusty bread to soak up all that flavorful sauce.

It may or may not be named after one of my favorite pro wrestlers. I am a woman with complicated taste.

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You want to make sure you get organic, BONE-IN chicken thighs. This makes a huge difference. The bone adds so much flavor when doing a low and slow simmer. Also make sure you get crushed tomatoes and tomato paste with NO ADDED SUGAR. You can usually find these options at Whole Foods or other health food stores. If not, I love Amazon.com for finding ingredients I can’t get at the store.

As far as wine I have made this with both white wine and red wine. It’s really a personal taste. The red wine gives a bolder, more authentic flavor. BONUS: you can drink the wine while you are cooking.

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I prefer whole black olives but SOMEONE accidentally picked up sliced olives. Those worked well too but whole black olives = more traditional.

I would also like to suggest you make way too much because this reheats amazingly and perfect for leftover lunch (though there never seems to be any leftovers in my house). You can freeze it too!

Ingredients 

– 6 bone in organic chicken thighs

– 4 large carrots, sliced

– 8oz sliced white mushrooms

-4 garlic cloves, chopped

-4oz black olives

-1/2 cup cheap red wine

-2 tablespoons tomato paste

-28oz can crushed tomatoes

-1 large white onion, chopped

-4 small tomatoes, chopped

-2 tablespoons extra virgin olive oil

-1 tablespoon red pepper flakes

-2 tablespoons thyme

-2 tablespoons oregano

-2 tablespoons basil

-salt and pepper to taste

Directions

Heat olive oil in a large, deep pan on medium heat. Sauté onions and garlic 5 minutes. Add carrots and mushrooms and cook until they start to soften. Add salt and pepper. Continue to sauté for about 10 minutes. Add wine and stir for about 8 more minutes.

Lower heat and stir in crushed tomatoes and tomato paste. Add the rest of the spices. Place chicken thighs evenly around pan, pushing them down so the sauce covers them. Cover and let simmer on low for 40 minutes, flipping the chicken thighs over every 10 min.

After 40 minutes take off cover and add the olives and fresh tomatoes. Mix in slowly, flipping the chicken thighs over one last time. At this time (if you like) you can wrap some fresh Italian or French bread in aluminum foil and heat in the oven at 400 degrees. Simmer for 15 more minutes. Remove *OPTIONAL* bread from oven. Serve hot.

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xoxoxoxoxo,

KA

Totally Dairy-less Creamy Mushroom Pasta (V/GF)

First recipe of 2017 woohoo!

My favorite recipes are most often birthed from me not knowing what the heck to make. Usually when I have plenty of food in the fridge, freezer and cupboards but it’s not immediately obvious how they can work together. I knew I had a box of Jovial brown rice pasta and fresh mushrooms (which is you haven’t guessed are like, one of my favs) and so this dish just happened late one night. The creamy texture came out so good, reminiscent of a stroganoff or Alfredo sauce, except not nearly as heavy and with a subtle miso flavor. Which I liked.A lot. So there. Also it’s soooooooooo easssyyyyyyyyyyy…I wanted to make a vegan cream sauce that did not require soaking cashews overnight or food processing potatoes because I was feeling super lazy. *Me to myself* You did good kid…

 

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Isn’t bowtie pasta fun? 

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Ingredients 

1 box fav Gluten Free pasta. I used Jovial brown rice bowties.

1 cup frozen peas

1.5 cup sliced white mushrooms

2 tsp chopped garlic

3 tablespoons vegetable broth

1/4 cup almond milk

2 tablespoons fresh organic miso (paste form not powder)

1/2 cup nutritional yeast

1 tablespoon olive oil

salt/pepper to taste

 

Directions

Sauté garlic and mushrooms in olive oil until soft. Add peas and cook on low/medium heat until the peas are defrosted. Add vegetable broth and sauté until mostly absorbed.

Meanwhile undercook pasta by one minute according to directions on box, drain and immediately run under cold water. Set aside.

Back to the pan lower heat and add the almond milk, miso, nutritional yeast and salt pepper. Mix under low heat until all blended and the miso paste is dissolved.

Add pasta and toss until pasta is coated and let simmer for about 3 minutes.

EAT!

xoxoxo

KA