Baked honey-marinated cod from nogojisnoglory.com

    • 4, 6-oz black cod fillets (aka sablefish)
    • ¾ cup honey
    • ½ cup low-sodium soy sauce
    • ⅓ cup toasted sesame seed oil
    • ⅓ cup apple cider vinegar
    • 1½ tsp freshly ground pepper
    • 1 tsp freshly chopped ginger
  1. Combine all ingredients (except for fish) in a medium-sized airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip half way through marinade time to allow even flavor distribution.
  2. Preheat oven to 450 degrees F; prepare a baking sheet with parchment paper. Remove cod from marinade and bake on the center rack for 7-9 minutes, until cod is opaque and flakes easily.

Caramelized Bluefish from myfishingcapecod.com

 Serve this with rice pilaf, a simple salad or my sautéed mushrooms, chickpeas and kale with pesto (link to the recipe in the post)
Ingredients
  • 1 lb bluefish filets
  • 1 bottle of red wine vinegar
  1. In a deep dish, arrange the bluefish in and pour the vinegar over the fish. Let it marinate for 30 minutes (and no longer!).
  2. Set the broiler to high and arrange a baking sheet with tin foil. Arrange the fish filets on the baking pan and broil on the second to top rack for 10 minutes, letting it caramelize. Watch carefully – the fish can easily burn.
  3. After 10 minutes, set the oven to 350 and move the fish to the bottom rack, cooking for another 10 minutes.
  4. The fish should be caramelized at this point and ready to eat. Serve immediately or store fish in an airtight container in the fridge for up to one day.

Mushroom pie from meatlessmonday.com

  • 2 ounces assorted dried mushrooms
  • 1 vegetable stock cube
  • 2 teaspoons corn starch
  • 2 tablespoons olive oil
  • 5 baby onions, sliced
  • 3 garlic cloves, diced
  • 12 ounces button mushrooms, sliced
  • 9 ounces Swiss brown mushrooms, sliced
  • 1/2 cup dry white wine
  • 1/4 cup cream

For the crust:

  • 9 ounces margarine
  • 9 ounces flour, sifted
  • 1 teaspoon dried thyme
  • pinch of salt
  • 1/4 cup cold water

To complete the Mushroom Pie:

  • 1 teaspoon black sesame seeds
  • 4 tablespoons nonfat milk
  • 4 ounces spinach, blanched

To make the Mushroom Filling: Place the dried mushrooms in a medium bowl and cover with hot water. Allow to soak for 15-30 minutes, or until the dried mushrooms become tender. Drain the dried mushrooms, reserving the liquid, slice the rehydrated mushrooms and set aside. Combine 1 cup of the reserved mushroom soaking liquid with the vegetable stock cube and cornstarch. Stir until the stock cube and cornstarch have dissolved. Set aside. Heat the olive oil in a frying pan over a medium heat. Add the sliced baby onions and fry for 3-4 minutes, or until onions are beginning to become soft. Add the garlic and cook for a minute more. Add the button mushrooms and continue to cook over a medium heat for 2-4 minutes, or until they start to soften. Add the Swiss mushrooms and cook for 2 minutes further. Place the sliced rehydrated mushrooms into the pan and turn the heat up to high. Pour in the wine and allow to simmer for 1 minute, then add the mushroom liquid stock cube mixture. Turn down the heat to low and let the mushrooms cook over a very gentle heat for 10-15 minutes, or until the Mushroom Filling has reduced a bit. Remove the Mushroom Filing from the stove and stir in the soy creamer. Taste for seasoning and add salt and pepper to taste.

To make the crust: Pre-heat the oven to 350 degrees. In a large bowl, rub the margarine together with the flour until it resembles fine bread crumbs. Add the dried thyme and a pinch of salt. Stir to combine. Add the cold water, one drop at a time, until the mixture forms a dough. You may not need all the water. Roll the dough into a smooth ball, cover with plastic wrap and refrigerate for 10 minutes. Prepare a 35 centimeter pie dish with a light coating of vegetable shortening and set aside. Remove the dough from the fridge and cut into 2 pieces, 1 slightly larger than the other. Prepare a large, flat surface with flour. Roll the larger dough ball out on a floured surface large enough to line the base and sides of your pie dish. Lay the pastry into the prepared dish, prick with a fork a couple of times and return the dish to the fridge for another 10 minutes. Roll out the remainder of the pastry to form the pie lid.

To complete the Mushroom Pie: Pour the mushroom filling into the prepared pie crust. Trim the edges of the pastry from the dish and top with the pie lid. Seal the edges of the pastry case by gently pressing down with a fork or your fingers. Cut a cross in the middle of the pie lid, sprinkle with black sesame seeds and lightly brush with milk. Bake for 20-25 minutes, or until the crust is golden and mushroom filling is bubbling. Remove from the oven and allow the Mushroom Pie to sit a few minutes to cool slightly. Cut in equal pieces and serve topped with blanched spinach.

Madras Lentils/Daal Makhani with brown rice from ministryofcurry.com

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
    1/2 tbsp coriander powder
  • 1 tbsp. dried fenugreek
  • 1/2 tbsp  cumin powder
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the “Hot” sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder, 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder, 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Mushroom Rice from recipetineats.com

2 – 3 tbsp olive oil , separated
2 tbsp butter
1.5 lb mushrooms , sliced 3 – 5 mm / 1/8 – 1/5″ thick (Note 1)
2 garlic cloves , minced
1 small onion , finely diced
1 1/2 cups long grain rice (Note 2)
2 1/4 cups / 565 ml vegetable stock (Note 3)
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside.
If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. 🙂 Serve!
Recipe Notes

1. Use any mushrooms you want, I used normal button mushrooms, it’s even more mushroomy if you use Swiss Brown / Cremini mushrooms. Don’t slice them too thin otherwise they literally disintegrate!

Mushrooms do “suck up” oil but don’t be tempted to add more oil until the end if needed. When raw, mushrooms suck up the oil, but then as they cook, release water and the oil, so this helps them brown towards the end. But if you do find they are looking dry, add just 1 tsp towards the end of browning.

2. Basmati and jasmine would also be great here, comes out nice and fluffy like long grain rice. I find that medium and short grain rice is a bit sticky for my taste when cooked pilaf style. Risotto rice, sushi rice and paella rice are not suitable. Please use uncooked rice.

BROWN RICE: Follow recipe but use 2 1/2 cups liquid for tender, fluffy rice (or 2 3/4 cups for soft rice) and it will take around 45 minutes to cook on the stove (check at 35 minutes, then every 5 minutes until liquid is absorbed).

QUIONA: This will also work with quinoa but adjust the recipe as follows: rinse quinoa, use 3 cups of liquid (I would prob do 2 cups broth, 1 cup water), follow recipe but cook for 20 minutes.

3. The amount of liquid to rice ratio I use yields a tender just cooked rice that is fluffy. If you like your rice on the soft side, use 1/2 cup extra liquid but note that the rice will be stickier rather than fluffy like what you see in the video and photos.

4. SERVES: Makes around 7 cups of rice (packed) which will serve 8 as a side or 4 as a main. YES it’s a lot but it will keep well in the fridge for a few days and it freezes well too!

5. Nutrition per serving, assuming 8 servings.

Baked Greek Shrimp With Tomatoes and Feta from NY Times

Extra-virgin olive oil
3 large shallots, diced, about 1 cup
4 garlic cloves, minced
Salt and pepper

  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds large shrimp, peeled and deveined
  • 4 ounces Greek feta cheese
  • ½ teaspoon dried oregano
  • 2 tablespoons roughly chopped mint

 

  1. Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
  2. Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
  3. Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
  4. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
  5. Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.

Fish With Toasted Almonds from Nigella Lawson

  • ½ cup sliced almonds
  • 3 tablespoons butter
  • 2 teaspoons olive oil
  • 4 6-ounce cod fillets (or any other meaty white fish), with skin
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup flat-leaf parsley leaves, chopped
  1. Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
  2. Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
  3. Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

Coconut Red Curry With Tofu from Melissa Clark

  • 14 ounces extra-firm tofu
  • 1 tablespoon peanut or safflower oil
  • 1-inch ginger root, peeled and minced
  • 2 shallots or 1 small onion, minced
  • 2 garlic cloves, minced
  • 1 Thai chile or 2 serrano peppers, seeded and thinly sliced
  • 2 tbsp chopped cilantro stems
  • 8 oz cremini mushrooms, quartered
  • ½ tsp sea salt, more to taste
  • 3 tbsp prepared red curry paste
  • 1 cup unsweetened coconut milk
  • 2 tsp Asian fish sauce
  • Zest and juice of 1 lime
  • 1 cup snow peas
  • Basil and/or cilantro leaves, for garnish
  • Brown or white rice, for serving
  1. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  2. Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  3. Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

 

Veggie Pot Pie from 12tomatoes.com

  • 1 sheet frozen, store-bought puff pastry, thawed
  • 1 1/2 cups carrots, chopped
  • 1 cup potato, diced
  • 3/4 cup vegetable broth
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground mustard seed
  • Kosher salt and freshly ground pepper, to taste
  1. Preheat oven to 400º F.
  2. Bring a large pot of cold, salted water to boil and cook potatoes for 8 minutes, or until tender. Drain and set aside..
  3. In a large skillet or Dutch oven, heat olive oil over medium heat and saute carrots and onion until tender. 8-10 minutes.
  4. During the last 1-2 minutes of cooking, add drained potatoes and garlic and cook until fragrant. Season with salt and pepper, thyme and oregano.
  5. Transfer vegetables to a separate bowl.
  6. Melt butter in the Dutch oven and stir in flour to create a roux. Whisk continuously to remove lumps and cook for 2 minutes to cook flour.
  7. Once smooth, whisk in vegetable broth and heavy cream and cook for 5-10 minutes, or until mixture thickens.
  8. Season with salt and pepper and ground mustard seed.
  9. Return vegetables to Dutch oven and stir to make sure everything is evenly coated.
  10. Take thawed puff pastry sheet, unfold it and gently press it into a large baking dish, making sure it comes up at least a little on all sides.
  11. Pour vegetables into puff pastry crust, place baking dish in oven and cook for 20 minutes, or until set and bubbly.
  12. Remove from oven and let cool 5 minutes before serving.

Maryland Crab Imperial With Buttery Golden Bread Crumbs Recipe from seriouseats.com

1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)

  • Kosher salt and freshly ground black pepper
  • 1/2 cup panko bread crumbs (1 ounce; 30g)
  • 2 tablespoons (30g) unsalted butter, melted
  • Baguette toasts, saltines, or other crackers, for serving (optional)
  1. Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
  2. In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
  3. Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.