Lemony Cod

Lemony Cod from Relish the FeastAfter a long, tiring day, it can be nice to have a bright, fresh dinner. This lemony cod sings. Seriously, it will serenade you as you eat it, and you’ll have to tell it to be quiet so you can hear Jeopardy! Pair it with a kale salad. Your health will thank you. Looking for a great kale salad recipe? Try Ina’s. It’s banging.

Ingredients

  • 1 piece of delicious cod
  • Thinly sliced yellow or white onion, enough to quasi-cover the fish
  • 1 juicy, medium sized lemon, thinly slice half of it
  • ¼-½ cup sweet white wine, bonus if it’s citrusy
  • Spoonful of capers
  • salt, pepper, EVOO

Directions

  • Heat the oven to 350 degrees while you prepare the fish.
  • Place the cod skin side down in a glass casserole dish.
  • Drizzle a small amount of EVOO on it. Sprinkle it with salt and pepper to your liking.
  • Quasi-cover it with the sliced onion.
  • Scatter capers on it to your taste. I used larger capers, so I pinched them over the fish before scattering them to release some of the juices.
  • Squeeze the non-sliced half of the lemon over the fish, leaving a little juice in the lemon for serving, and pour on the white wine.
  • Completely cover the fish with the sliced lemon.
  • Cover the dish with aluminum foil. Bake at 350 degrees for about 25 minutes. Keep an eye on it. I’m bad about paying attention to the time. If your piece of fish is small, cut the time. If it’s big, add. Use your judgement. Don’t eat this raw. It will flake a bit but still be moist when done. Google an exact time if you’re concerned.
  • Make your kale salad.
  • Dish up and enjoy.

Happy eating!

-L

Loaded Baked Potato

Loaded Baked Potato from Relish the Feast

After three 12+ hour days at work this week, I wanted nothing more than to curl up on the couch with a yummy dish and watch some back episodes of The Daily Show. Enter: Loaded Bake Potatoes. This is a classic comfort food that each person can customize. It takes a little longer than some meals, but your actual hands-on time is very short – perfect for lounging while you cook.

The base of this dish is the baked potato. Heat the oven to 400 degrees. Clean 1 potato per person at a minimum. Stab it a few times to allow for venting while it bakes. Place each potato on a sheet of aluminum foil. Before you fold the package up, spritz the potato with Pam or drizzle a small amount of olive oil on it and sprinkle a little salt on it. Wrap up each potato tightly. Set the potato packs directly on the rack in the oven. Bake for 45-60 minutes.

For the toppings, the world is your oyster. I used the following: sour cream, margarine, cheddar cheese, dill, salt, turkey bacon, green onion and a sauteed mixture of corn, peas and mushrooms.

Enjoy!

-L

Nod to Summer Pasta

Nod to Summer Pasta from Relish the Feast

Cooler (and downright cold) weather is here, and I miss my tank tops already. In homage to summer, I made this simple pasta dish. It’s hearty enough for the current season with a freshness reminiscent of the warm, lazy days of summer.

Ingredients

  • Cooked pasta
  • 1 summer squash
  • 1 Polish kielbasa
  • 1 red bell pepper
  • Salt, pepper and oregano to season

Directions

  • Chop the bell pepper and begin sauteing it on medium heat in a little olive oil.
  • Slice the kielbasa and add it to the pan. Bump the heat up slightly. Cook for roughly 5 minutes, stirring occassionally.
  • While the pepper and kielbasa are cooking, chop the summer squash.
  • Reduce heat back to medium and add the squash to the pan.
  • Let everything cook together until the squash begins to look shiny and barely translucent, roughly 5 more minutes.
  • Season with salt, pepper and oregano to taste. Stir and cook for another minute.
  • Plate your prepared pasta and top with the bell pepper, kielbasa and squash mixture.

If this is too dry for your taste, drizzle a small amount of olive oil on it. I wouldn’t recommend adding cheese.

Enjoy!

-L

Please feed the bear

Hot yoga is one of my favorite things to do. It makes me feel centered and strong. When I hit up a weekday class though, it puts me home much later than usual and means I’m ravenous like a bear just out of hibernation. Quick, filling-yet-light meals are necessary these nights, especially if I don’t have leftovers in the fridge. This week, I made what I expected to be a tolerable meal – edible but best left out of the recipe bank. Score one for me because it actually turned out delicious! To double-check that it was good and my hungry bear-mind wasn’t playing tricks on me, I ate the leftovers for lunch the next day, and it was still delicious. Confidence boost!

Easy dinner from Relish the Feast

I lightly sautéed sweet peppers and ham deli meat in a pan with plain leftover noodles. I added three big spoons of pesto (store-bought). I used a grill pan for some asparagus that I topped with a balsamic glaze (store-bought), sliced kalamata olives and Gorgonzola. Altogether, it took 15 minutes to prepare. To spare my dignity, I’ll just let you guess how long it took to eat. 😉

Enjoy and experiment! You could surprise yourself.

-L