Prosciutto Wrapped Cod on a Chorizo Bean Bed

That’s a mouthful!!  And I’m not just talking about the title!! This is a meal all in itself, and it explodes with all kinds of flavors!!  Not gonna lie, it is a little intense, so if you aren’t a fan of big flavors I have a recommendation: either make just the cod, just the beans, or make both but keep them seperate. I am going to explain the recipe as the original presents it, but you can adjust it how ever it pleases you. :). 
So, here’s what you need:

  • 4 Fillets of Cod 
  • 8 Thin slices of Prosciutto
  • 3 Tbsp Grassfed Butter or Coconut Oil
  • 1/2 Small Red Onion (or a Small Shallot), Finely Chopped
  • 1 tsp Thyme 
  •  1 1 tsp Oregano
  • 1 Link Chorizo (4 oz)
  • 1 Can Cannellini Beans (15 oz)
  • 1/4 C Chicken Stock (preferably low sodium)
  • 4 Lemon Wedges
  • Salt and Pepper

And here’s how you do it:

  1. Season the cod with salt and pepper. Wrap each fillet in two pieces of prosciutto, offsetting the seams so they don’t come undone too easy. :).  Set them seam side down while you prepare to cook them. 
  2. Melt 2 Tbsp butter or oil in a large pan over medium high heat. Add Cod seam side down and cook until prosciutto gets crispy, 3-4 minutes. Flip and cook an additional 4 minutes or so, until the other side is crispy and the fish is cooked through. It should flake easily with a fork.  Set aside. 
  3. Add 1 Tbsp butter or oil back to the pan and melt over medium high heat. Add onions and cook until translucent. Stir in thyme and oregano and cook 30 seconds
  4. Crumble in your chorizo and cook until starting to brown. If your chorizo renders a large amount of grease, I would drain it off. (You will be able to tell from my pictures that I didn’t think of that in time for my own meal haha). Add beans and broth, and cook, scraping up any yummy bits. Let liquid reduce, about 3 minutes. 
  5. Place cod fillets on top, cover, and let everything get warm for about 1 minute. Top with lemon wedges and serve!

Peectures!!

  
Salt and pepper da feesh. 

  
Wrap da feesh. 

   
 

Cook da feesh. 

  
Yummy feesh!

  
Chorizo!! You need about 4 oz. 

  
Sauté dem onions

  
Add your chorizo

  
Chop it up and cook until starting to brown. 

  
Add the beans and broth. 

  
Cook until reduced. 

  
Yummy

   
 

Add the fish back on top and warm through

      

Add your lemon wedges and serve! Boom. 
 

Advertisements

Creamy Asparagus Soup with Crumbled Bacon

Sounds kinda crazy, right?!  I thought so too.  But you see, I LOVE ASPARAGUS!!!  So I just had to try!  And wouldn’t ya know…IT WAS FABULOUS!!  I’m so happy I discovered it!!!!!  
Also a plus, Mr. Rodgers loved it. Which could possibly be due to the fact that I put bacon on top. The way to every man’s heart, riiiiight?  ;). Haha, but honestly he aluded to the fact that it reminded him of his mom’s split pea soup that she made him growing up. It’s nice when something you make can bring a person comfort and good memories along with the pleasure of good taste and health!  If you need a fresh new way to get the family some veggies…please do yourself a favor and make this soup!
Here’s what you need:

  • 1 bunch asparagus (more if it is super fine)
  • 3 C Stock (Obviously vegetable works best but I never have that on hand…chicken works great as well!)
  • 1/4 C Grassfed Butter
  • 1 Onion, Chopped
  • 3 Tbsp Almond Flour
  • 1/4 tsp coriander
  • 1 Tbsp Lemon Juice
  • 2 C Almond Milk
  • Salt and Pepper
  • 4 Pieces Bacon (As natural as possible!)

And here’s how you do it:

  1. First, prep your asparagus. Pop off the tough ends, and cut what is left into inch long pieces. 
  2. Set a small pot of salted water to boil, you only need an inch or so. Take a handful (just a few, this is for a garnish) of the asparagus tips and boil them for 5-10 minutes, until just tender. Drain and set aside. 
  3. Put stock and the remaining asparagus in a soup pot. Bring to a boil, cover, and simmer for about 20 minutes. Asparagus should be soft. Drain, but KEEP THE STOCK. 
  4. While waiting for the asparagus to get soft, place your bacon in a pan and cook until crisp. Set aside. 
  5. Melt the butter in a soup pot and add the onion. Cook over low heat until soft. 
  6. Stir in the flour and cook for one minute. Slowly whisk in the stock you saved from boiling the asparagus. Bring to a boil. Simmer for 2-3 minutes, it should be thickening. 
  7. Stir in the cooked asparagus (not the tips for the garnish!), coriander, lemon juice, salt and pepper. Simmer for 10 minutes. 
  8. Using an immersion blender (or transfer to a food processor or blender), blend until very smooth and creamy. Stir in the milk and reserved tips and bring to a boil, simmering for a few minutes to heat through.  (The recipe says to stir in the milk, but last time I made it, I blended it in too!). Serve with crumbled bacon on top. Just how everything should be served, am I right?!

Peectures!!

  
Asparagus, washed and trimmed!

  
Boiling a few tips for a garnish (just a little something to bite into!)

  
Cooking the rest of the asparagus so it’s nice and soft…so we can make it creamy!

  
Sautéing the onions to bring out the flavor…

  
Stir in the almond flour, and whisk in the reserved stock. 

  
Add the cooked asparagus, seasonings, and lemon juice. Cook for about 10 minutes. 

  
Blend however you can. This is what I used to do, but now I have an immersion blender and it is AMAZING!  Don’t even have to take it out of the pot!  But whatever method you use, get it as smooth as possible!! (The recipe says to stir in the milk, but last time I made it, I blended it in too!)

   
 

Stir in the milk (or blend it in)…

  

Add your garnish tips…

  

Put it in a bowl and crumble bacon on top!

    

Hallelujah praise you Jesus, my favorite veggie just became a soup!! Can I get an amen?!

Garlic Chickpea Soup

Welcome to post number two of the lost archives!  Today we have a lovely soup that works for any season.  In the fall or winter it could work for an entree, but in the summer it works for a nice side dish.  I always forget that soups make incredible sides!  A nice change up from salads and roasted veggies. 

You may remember me mentioning one of my favorite cook books titled “100 Best Fresh Soups.” Well this little beauty found its origins there! I love the fact that it has a hint of creaminess, but also that satisfying nature of chickpeas that you can sink your teeth into. Again, another grest reason it works for many seasons and occasions. You ready to jump on in?! Let’s do this!

So, here’s what you need:

• 1/2 C Grassfed Butter, or Coconut Oil (butter will taste better)
• 12 Cloves Garlic, minced
• 2 C Dry Chickpeas
• 10 1/2 C Water
• 1 tsp Cumin
• 1 tsp Coriander
• 2 Carrots, Very Finely Chopped
• 2 Onions, Very Finely Chopped
• Juice of 1 Lemon
• Fresh Cilantro, Chopped for Garnish

Note: you’ll want to read through the first few steps before you start because this soup does require a little planning ahead!

Here’s how you do it:

1) The night before you want to make your soup, put your dry chickpeas in a container covered with water so they can soak over night. You’ll want quite a few inches of water over the chickpeas, as they grow like craaaaaazy!

2) Heat half the butter over low heat in a large pot. Add the garlic and cook, stirring for about 2 minutes. Add your chickpeas with the water, cumin, and coriander. Bring to a boil, reduce to a simmer, and cook until chickpeas are tender; about 2 1/2 hours.

3) Heat the rest of your butter or oil over medium-low heat. Add your carrots, onions, and celery. Cook, stirring occasionally for about 20 minutes. If your chickpea mixture isn’t done boiling, then set it aside.

4) When everythimg is done simmering, stir the veggies into the chickpeas. Place about half of the soup in a blender, and blend until smooth. Return the blended mixture back into the pan and stir. Add half the lemon juice, salt, and pepper. Taste, and adjust! Garnish with some cilantro and enjoy.

Peectures:

image

So. Much. Garlic. Yayyyy.

image

See?! So much!

image

Melt half the butter, add the garlic and cook about 2 minutes.
image

Add the chickpeas, water, cumin, and coriander. Bring to a boil, reduce to a simmer, and boil for about 2 1/2 hours.
image
Melt the rest of the butter, add the veggies, and simmer over medium-low heat for about 20 minutes.
image

When both are done, stir the veggies into the chickpea mixture. Put half of it in a food proccessor and blend until smooth and creamy.
image

Beautiful.
image

Stir together with some lemon juice and salt and pepper. Taste and adjust.

Here is how we enjoyed it. I did it as a side dish to this yummy chicken. And we had a nice romantic candle lit dinner. Mr.Rodgers even put a youtube video of a crackling fire up on the computer. It was the best. Great ways to make the mundane special with your honey.
image

image

Shrimp “Alfredo” Spaghetti Squash

Wow.  It’s been a crazy season!  Has it been like that for anyone else?  It definitely has been at the Rodgers household, and it sure doesn’t seem to be slowing down any time soon!  But that is okay…it is all good things :). However, it has taken a toll on my cooking time!  It was making me so sad because I kept thinking “I have nothing fun to share with my food blogger friends!” 

But then today, I was scrolling through my email and BAM!!!  Sitting there so innocently were a cluster of unopened emails from myself, all containing food pictures!  Beautiful sight to behold!  Now I cannot promise you that I will remember every recipe exactly, but there is some great inspiration there that is too appetizing not to share.  With that in mind I will do my best to tell you how you can make these recipes happen for yourself, some adjusting and creativity may be required.  But that is what cooking is all about, isnt it?!  So begins the lost archive series. 

First up?! Creamy Shrimp Spaghetti Squash! This was a fun one!

So here is the general idea of what you will need:

•2 Spaghetti Squash
•1 lb Shrimp, deveined and shelled
•1 C Diced Mixed Veggies (I was super lazy and just used a frozen medly)
•6 Cloves Garlic (at least,) minced
•4 C Chicken Broth
•1 C Unsweetened Original Almond Milk
•2-3 Tbsp Grassfed Butter
•2 Heads Cauliflower, cut into florets
•Salt and Pepper

And here is how you do it:

1) First order of business is cooking your squash, that takes the longest. You can cook it a number of ways, I usually cut them in half and roast them for about an hourat 375*

2) Bring your broth to a boil. Add the cauliflower and boil until nice and tender. I usually do about 15 minutes.

3) In the meantime, melt some butter in a skillet. Add your minced garlic and saute just for a minute or so to get a nice flavor out of it. Set it aside, it is for flavor in the sauce.

4) When the cauli is tender, transfer it to a food processor, in batches if necesssry. DON’T THROW OUT THE BROTH! Add the almond milk, salt, pepper, a pad of butter, the sauted garlic, and enough of the broth to bring it to the right consistency (1-2 cups). Blend until smooth amd creamy. Set aside.

5) Melt some butter in a large skillet. Add your shrimp and cook until just starting to color. Add your veggies and stir until heated through and the shrimp is completely opaque. Add your cauliflower sauce and stir it all together. Taste and adjust with spices as you see fit.

6) Spoon on top of a heaping pile of spaghetti squash, and enjoy. 🙂

Peectures!!!

Blending the sauce

image

Ccoking the shrimp and veggies
image

Mixing it all together
image

Dang that looks good! Now see it all come together!

image

Awe yeah baby!

What do you think?! What twist would you add to this archive recipe?!

Quinoa Brussles Bowl

Oh man. You know those nights where you have a hankerin’…but you just don’t know what for?!  Well I was having one of those. It was so intense in fact that I decided to dig through the fridge and cupboards and try desperately to throw something together to satiate the feeling. 

Well. Not to sound arrogant, but…NAILED IT!!  I made a big batch of this and ate it for days. Didn’t even share. Mr. Rodgers stays away from quinoa, so I had it all to myself.  No complaints here. This is my new favorite craving fixer!  It’s so tasty and satisfying. It made me so happy that I have to share my glee with you !  

So, here’s what you need:

  • 1 lb Brussels Sprouts, halved
  • 1 Can Chickpeas, drained
  • 1 C Dry Quinoa (I used red)
  • 2 Eggs
  • 2-3 Tbsp Bacon Grease
  • Salt, Pepper, Onion Powder, Garlic Powder, and Cayenne

And here’s how you do it!

  1. Preheat your oven to 350*!
  2. Place your sprouts and chickpeas in a bowl and drizzle with bacon grease. 
  3. Season generously with salt, pepper, onion powder, and garlic powder. Add just a pinch of cayenne and toss it all together so that everything is coated with bacony goodness and all spices. 
  4. Dump onto a foil lined pan and slide into your oven. Roast 25-40 minutes, until brussel and chickpeas are browned and crispy on the outside and tender on the inside. 
  5. While waiting on your roasted ingredients, cook your quinoa according to package instructions (probably simmer in 2 C water for about 12 minutes).
  6. When water has evaporated and quinoa is done, create a crater in the middle of your pot. Scramble your eggs in a bowl then dump into the “crater.”  Cook, scraping, so that you get scrambled eggs. When eggs are done, mix it into the quinoa so you have little bits throughout. 
  7. As soon as your brussels and chickpeas are done, add quinoa mixture and stir to evenly combine. Adjust seasoning as needed, and eat warm. Sooo comforting I hope you love it as much as I did! 

Peectures!



Place your Brussels and chickpeas in a bowl. Toss with bacon grease and spices (careful with the cayenne!). I put just a pinch and it was perfect!



Sorry for the horrid blurry picture, but I knew this step might be confusing so I had to put it in there anyway. Cook your quinoa. When the liquid is gone, create a hole in the middle and pour your eggs into it. Cook, scraping often to get little bits of scrambled egg. DONT MIX IN QUINOA UNTIL THE EGGS ARE FULLY COOKED!



Pull out sprouts and chickpeas when they are deeply browned and crispy on the outside; tender on the inside. 

See how your quinoa mixture should look?



Dump quinoa mixture on top of roasted mixture and stir together. 



Season if needed. But mostly…just enjoy. Ah yeah. So happy. 

Pesto Cod – Light and Flavorful

I’m back I’m back I’m back!! This past month has been so fully devoted to my trip “home” to visit my family in Washington! It. Was. Beautiful. I got to meet my new nephew, Ellis London. I got to build Legos with my oldest Nephew, Noah Jesse. And I got to play in an Anna and Elsa tent with my one and only niece, Olive Selah Grace. I got my toes done and shopped at Ross with the girls (one doesn’t realize how they love Ross until they move away from it!), to go on a romantic date with my husband at a spot on the beach we went to when just dating…and I got to be close to my three brothers, my best friends of all time. My heart is happy as I resume my food posting!! So please forgive me for my absence! But when one has not seen so many of the most important people in their life for a year and 3 months….one cuts out everything else in life to just BE with them!! I sincerely hope you all had a chance these past months to just BE with the ones that are important to you!

However, as glorious as it was, I am ready for a few things to resume. First and foremost, health! In every aspect of the word! Physical, mental, spiritual!! And along with that, the resuming of sharingy journey with you wonderful people!!

So, assuming you are all still feeling like fat cows just like me, let’s start off with something super light but still so yummy yummy yummy!!

Cod with Pesto! So incredibly easy and tasty!

So, here’s what you need:

16 oz Cod Fillets
2 Tbsp Coconut Oil
1 sm bunch parsley
2 Tbsp cilantro paste or fresh (optional)
1 tsp minced garlic
Juice of a lemon
2+ tsp Olive Oil
2 tbsp minced favorite nut (I used walnut)

 

And here’s how you do it!

  1. Preheat the oven to 400*
  2. Start your pesto. Trim the stems off the parsley and place in a good proccessor. Pulse a few times until broken down some.
  3. Add all the other ingredients except the fish and blend. Add more olive oil until it becomes a thick sauce, or whatever consistency you prefer.
  4. In a cast iron skillet, melt coconut oil over medium high heat. Add fish and sear for about 3 minutes per side.
  5. Too each fillet with even portions of pesto then slide into the oven for 5 minutes to heat everything through. Serve hot and feel good about your choices!! Go you!! Happy New Year!!

 

 

Pesto Cod 1

Blend everything together to make your pestoooooo!

Pesto Cod 2

Sear your fish on each side for about 3 minutes.

Pesto Cod 3

Top with pesto and slide into 400* oven for about 5 minutes, until everything is warmed through.

Pesto Cod 4

Now serve with some nice hearty veggies!!  (I always serve fish with a sturdier veggie like broccoli or asparagus since fish is so light…it makes me feel full and satisfied!)

Pesto Cod 5

And enjoy!  Yummy yum yums!  Thanks for reading guys, I truly appreciate you all!