Tuesday, April 15, 2008

Light, Spring Supper

Cod with Sweet and Spicy Rub*****

*original recipe calls for salmon fillets

Wow, this spice rub was superb!  I loved the balance of flavors with the sweet brown sugar and the spicy chili powder!  I served the grilled fish on a bed of red oakleaf lettuce and quinoa pilaf.

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Cooking spray

Spice Rub:

2 Tbsp brown sugar

1 Tbsp chili powder

1 tsp ground cumin

Salt and pepper

4 cod fillets

2 tsp EVOO

Coat a grill pan with cooking spray and preheat over medium heat. Combine spice rub. Brush each fillet with ½ tsp oil and ½ Tbsp of the rub mixture. Grill fillets 3-4 minutes on each side.

Recipe courtesy of Ellie Krieger - Food Network

Quinoa Pilaf with Almonds****

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2 cups low-sodium chicken broth

1 cup quinoa, rinsed
1/4 cup almonds, slivered
1 tablespoon olive oil
1/2 large onion, chopped
1/3 cup chopped fresh parsley leaves
Salt and pepper

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.

Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside. Heat the oil in the same skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, and parsley. Season with salt and pepper and serve.

Recipe courtesy of Ellie Krieger - Food Network

Mobile Market: basket # 1

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Bok choy, red oakleaf lettuce, green butter lettuce (love it), and farm fresh chorizo.  My green garlic was missing...I'm going to email the farm and hopefully they will reimburse me next week.