Cod with Hoisin Glaze

Quick and delicious!

Cod with Hoisin Glaze

Fresh ginger, sesame oil and chili paste give bottled hoisin sauce easy, delicious flavor. Serve the cod over steamed Chinese greens.

Ingredients

2 tablespoons hoisin sauce
2 teaspoons fresh grated ginger root
1 teaspoon toasted sesame oil
½ teaspoon garlic chili paste, or hot sauce (or less to taste)
1 pound, uncooked lingcod fillet(s), washed and patted dry
2 tablespoons fresh cilantro, minced
1 ½ tsp, toasted sesame seeds
Method
Preheat oven to 425ºF.

To make glaze, in a medium bowl, combine hoisin sauce, ginger, oil and chili paste; mix well. Add fish to bowl; turn to coat both sides, making sure to rub in all of the glaze.

Place fish in a baking dish; cook until no longer translucent in center, about 8 to 12 minutes (depending on thickness of fish).

Remove to a serving plate; garnish with cilantro and sesame seeds.

Notes
1 WW Freestyle SmartPoint per serving
Prep
• Prep: 10 Minutes
• Cook: 12 Minutes
• Total Time: 22 Minutes

Source: Weight Watchers (Servings: 4 | Yield: 3 1/2 ounces fish per serving.)




Piernik – a Polish Christmas cake

Piernik – a Polish Christmas cake
Ingredients

Ingredients (for the cake)
140 g unsalted butter
300 g honey
100 g light brown sugar
365 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
3 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground pepper
3 large eggs
Ingredients (for the filling and the ganache)
250 g plum jam
225 ml double cream
140 g dark chocolate (70% cocoa solids)
3 tablespoons clear honey

Method
1. Method Grease and line the base of a deep 20cm cake tin with baking parchment.
2. In a saucepan, put the butter, honey and sugars, then cook over a medium heat until fully melted. Remove from the heat and allow to cool.
3. Pre-heat the oven to 140C.
4. Sieve all of the dry ingredients in a bowl and mix them together.
5. Once the butter mixture has cooled, whisk in the eggs, then pour that into the flour and spice mixture and mix until fully combine. Careful not to overmix the mixture of you will end up with a dry cake. Pour into the cake tin and cook for about 1 hour. Check whether the cake is done with a skewer, then remove from the oven and let it cool completely.
6. In the meantime, prepare your ganache by putting the chocolate, honey and cream into a saucepan and melting over medium heat, mixing to combine the ingredients together. Remove from the heat and let it cool and slightly thicken. Mix it from time to time.
7. Once the sponges have cooled, use a serrated knife to slice the cake into three equal layers. Position the bottom layer on your a wire rack, then spread half of the jam on. Top with the second layer and cover that with the rest of the jam, then position the remaining layer on top.
8. Put a sheet of baking parchment/foil under the wire rack, so that it collects any extra ganache which will drop off the cake. Once the chocolate ganache has reached a slightly denser consistency, pour that over the cake and let it completely drip down the sides, so that the whole cake is covered. Leave to cool and harden.
9. When ready, use a palette knife to transfer the cake onto a serving dish/platter.

Notes
Made for Melissa’s birthday, 2019!
Source: Baking with Attitude (Servings: 12 | Yield: 1 cake)




Baked Herb Catfish

Baked Herb Catfish
Ingredients

2 tablespoons minced fresh parsley
1 teaspoon salt
¾ teaspoon paprika
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon pepper
4 catfish fillets (6 ounces each)
2 tablespoons lemon juice
1 tablespoon reduced-fat butter, melted
1 garlic clove, minced

Method
1. Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets.
2. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

Prep
• Prep: 20 Minutes
• Bake: 15 Minutes

Source: TASTE OF HOME (4 servings)




Shrimp Zoodles Parmesan for Two

Shrimp Zoodles Parmesan for Two
Baked Shrimp Parmesan over Zucchini Noodles – an easy, light and delicious shrimp dish made in under 30 minutes!

Ingredients

8 ounces peeled and deveined jumbo shrimp
fresh black pepper, to taste
1 large egg, beaten*
3 tablespoons whole wheat Italian seasoned breadcrumbs
1 tablespoon panko crumbs
1 tablespoon grated parmesan cheese
olive oil cooking spray
For the Zoodles:
1 teaspoon olive oil
2 cloves garlic, crushed with the side of a knife
1 ¼ cups crushed tomatoes, I always use Tuttorosso
kosher salt and pepper, to taste
2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
1 ounce shredded mozzarella cheese

Method
1. Preheat oven to 450°F. Spray a baking sheet with cooking spray.
2. Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl.
3. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
4. Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes.
5. Turn shrimp over then cook another 3 minutes or until cooked though.
6. In a large oven safe skillet heat the oil over medium heat.
7. Add the garlic and cook until browned, about 2 minutes.
8. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes.
9. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
10. Place the cooked shrimp over the zoodles, top with cheese and place under the broiler 1 minute until the cheese melts.

Notes
Yield: 2 servings, Serving Size: 5 shrimp, 1/2 zoodles
Freestyle Points: 4

Source: Skinny Taste (2 servings)




15-Minute Chicken Paillards Recipe | Bon Appetit

15-Minute Chicken Paillards Recipe | Bon Appetit
Ingredients

2 large skinless, boneless chicken breasts (about 8 ounces each)
Kosher salt, freshly ground pepper
5 tablespoons olive oil, divided
½ small head of cabbage, very thinly sliced (about 4 cups)
½ small red onion, very thinly sliced
½ teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar

Method
Pound chicken between 2 sheets of plastic wrap to ¼” thick; season with salt and pepper. Heat 1 Tbsp. oil in large skillet over high. Carefully place 1 chicken breast in skillet (laying it away from you) and cook until golden brown and nearly cooked through, about 3 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. oil and remaining cutlet. Let the cutlets rest while you make the slaw.

Toss cabbage, onion, and red pepper flakes in a medium bowl; season with salt. Drizzle in vinegar and remaining 3 Tbsp. oil and toss again. Top cutlets with slaw.

Notes
11 WW Freestyle Smartpoints
Source: Bon Apetit (2 servings)




Rosemary-Lemon Chicken Breasts

Rosemary-Lemon Chicken Breasts
Ingredients

2 tablespoons olive oil
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoons rosemary, minced
1 teaspoon fresh thyme, minced
1 tablespoon white wine, dry variety
¼ cup reduced-sodium chicken broth
1 lb. uncooked boneless skinless chicken breasts, thin cutlets or tenderloins
4 sprays cooking spray

Method
1. Combine oil, zest, juice, garlic, rosemary, thyme, wine, and broth in a glass bowl or dish; add chicken and turn to coat. Cover and refrigerate at least 6 hours or up to overnight.
2. Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Remove chicken from marinade (reserve marinade and see note below to make optional glaze); cook, flipping once, until internal temperature is 165°F, about 3-5 minutes per side.

Notes
To make optional glaze, combine remaining marinade with ½ cup chicken broth in a small saucepan. Heat on high and bring to a boil until reduced to a slightly thick sauce, about 5 minutes. Serve grilled chicken with glaze drizzled over top.

2 WW Freestyle SmartPoints
Source: Weight Watchers (Servings: 4 | Yield: 3 ounces per serving)




Zucchini Pizza Boats

Zucchini Pizza Boats

Zucchini Pizza Boats are the perfect low carb and healthy pizza option made with halved zucchini, marinara sauce, mozzarella cheese, and all your favorite toppings.

Ingredients
4 zucchinis, each cut in half
1 teaspoon oregano
salt and pepper
½ cup marinara sauce
1 cuppart skim shredded mozzarella cheese
½ cup turkey pepperoni, chopped (or vegetarian pepperoni)

Method
1. Preheat the oven to 400 degrees.
2. Cut the zucchinis in half. Scoop out the inside of the zucchini using a spoon. This step isn’t neccessary but I find they turn out better this way.
3. Sprinkle the zucchini halves with oregano, salt, and pepper.
4. Place on a baking sheet and cook for 10 minutes.
5. Carefully remove from oven. Spread about 1 tbsp. of sauce on each half and then sprinkle on 2 tbsp. of cheese per half. Add pepperoni or other toppings.
6. Return to oven for 15-20 minutes until zucchini is tender and cheese is melted.

Notes
4 Freestyle Smartpoints
5 PointsPlus

Source: Slender Kitchen (4 servings)




Shrimp In Yellow Curry

Shrimp In Yellow Curry

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 ½ to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
¼ cup minced cilantro or mint leaves

Method
1. Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
2. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
3. Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

Source: New York Times (4 servings)




Easy Pickled Onions

We had pickled onions on a recent trip to Texas. They were used as a condiment with barbecue. I love them, so I came home and hunted for a recipe to try!

Easy Pickled Onions
Ingredients

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 ½ teaspoons Kosher salt

Method
1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
2. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
3. Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

Source: Shared Appetite (Yield: 1 jar)




Pressure Cooker Garlicky Cuban Roast Pork

Pressure Cooker Garlicky Cuban Pork

This cumin-scented, garlic-laced pork is marinated with grapefruit, lime, and fresh oregano for a flavor that’s earthy and garlicky, yet bright from the citrus. The meat itself is as tender as can be, falling to shreds with the touch of a fork. Serve it over rice, or tuck it into tortillas along with some salsa and avocado to create tacos.

Ingredients

8 garlic
Juice of 1 grapefruit (about 2/3 cup)
Finely grated zest and juice of 1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh oregano leaves
2 teaspoons ground cumin
1 ½ tablespoons kosher salt
1 4- to 5-pound boneless pork shoulder
1 bay leaf
Chopped fresh cilantro leaves
Lime wedges, for serving
Hot Sauce, for serving
Tortillas, for serving (optional)
Fresh tomato salsa, for serving (optional)

Method
In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).

Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).

When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.

Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you’d like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.

Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous—1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

Prep
• Marinate: 1 Hour
• Ready in: 2 Hours 30 Minutes

Source: New York Times Cooking (Servings: 8 | Yield: Approx 4.5 ounces per serving)