Cod and Spinach in Coconut Sauce

This recipe is part of my “Naked Kitchen” repertoire. These are recipes I take with me when we go on vacation and will stay someplace where the kitchen has an empty fridge and pantry. The recipes are easy to make, and flavors are simple.

Ocassionaly I make these meals at home because of their simplicity. They fall into the “comfort food” zone for me. And are also wonderful options when someone in the house is not feeling well.

Variations:

  • Use white fish other than cod, or chicken breast
  • Use kale or broccoli instead of spinach
  • Enhance the flavors with cumin, curry and tumeric if available (about 1/2 teaspoon each)

I serve it with CMF Rice mixed with chopped parsley or cilantro. And chopped nuts if available.

Cod and Spinach in Coconut Sauce
Print Recipe
Servings
4 servings
Servings
4 servings
Cod and Spinach in Coconut Sauce
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat olive oil in a medium pot over medium heat, just until simmering. Add the onion and sauté until softened. Add garlic and ginger, and cook 2 -3 more minutes, stirring.
  2. Pour in coconut milk, bring to the boil and simmer for 3-5 minutes to reduce slightly, then add the cod. Cover and simmer 8 – 10 minutes until cod is cooked.
  3. Add spinach and cook 3 – 5 more minutes just until spinach is wilted. through. Season with salt and pepper to taste.
  4. Serve with CMF Rice
Share this Recipe

Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
Print Recipe
Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

Share this Recipe

Pumpkin Apple Muffins

Every bite of these muffins tastes like fall, evoking cooler weather and a kaleidoscope of orange, gold, rusts and red color in the trees.

The flavor and texture is so lovely and the nutrition of pumpkin, apple, nuts and seeds motivate me to make them at other times of the year as well.

[su_expanding_quote_book source_author=”Steven Pratt, M.D., and Kathy Matthews” source_title=”SuperFoods Rx: Fourteen Foods that Will Change Your Life” affiliate_link=”http://amzn.to/1TGUOyo” full_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E. The key nutrient that boosts pumpkin to the top of the Superfoods Rx list is the synergistic combination of cartenoids. Pumpkin contains one of the richest supplies of bioavailable cartenoid known to man. Cartenoids are deep orange, yellow or red colored compounds that help protect us from free radicals, modulate our immune response, enhance cell-to-cell communication, and decrease the risk of cataracts and macular degeneration. Cartenoid-rich foods have been shown to reduce the risk of various cancers, lower and rates of heart disease.” short_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E”]
pumpkin and apples
Pumpkin Apple Muffins
Print Recipe
Servings
18 muffins
Servings
18 muffins
pumpkin and apples
Pumpkin Apple Muffins
Print Recipe
Servings
18 muffins
Servings
18 muffins
Ingredients
Adjust servings: muffins
Units:
Instructions
  1. Preheat oven to 350°F. Grease muffin pan with a pastry brush (or paper towel dipped in) expeller-pressed canola or coconut oil.
  2. Mix first flour, cardamom and baking power into medium bowl.
  3. Stir pumpkin, oil, sugar and eggs in large bowl until well mixed. Mix in dry ingredients. Add apples, raisins and walnuts mixing just until blended.
  4. Place equal amounts of batter into prepared cups, fill almost to rim. Sprinkle pumpkin seeds on top.
  5. Bake 25 – 30 minutes.
Recipe Notes

Adapted from Epicurious: Pumpkin Apple Muffins

Share this Recipe

CMF Pad Thai Inspired

Pad Thai is noodle dish of stir-fried rice noodles with vegetables, peanuts, sprouts and a choice of meat.  One of the most well-known Thai dishes, it can be found at Thai restaurants around the world and roadside stands in Thailand. The balance of flavors and textures makes it so popular.

Thai food usually incorporates lemon grass, and kaffir lime leaves which are not in my staples so this is my adaptation.

I love the colors and nutrient-density of this meal, my families loves the flavors. It’s an excellent one-dish option on weeknights,  particularly if the vegges are prepped ahead of time.

Go vegan with tofu and/or edamame or add beef, shrimp, chicken or pork. I aim to include key nutrient-dense foods (Greens, beans, onions, nuts/seeds)

I’ve recently discovered black sesame seeds; they’re a whole unhulled variety often used in Asian cooking both for flavor and to create a color accent.

Health Benefits of Black Sesame Seeds

Variations

  • No bell peppers, no problem. Use green beans, broccoli, snap peas, whatever vegetables are on hand
  • Go vegan with tofu and (or) edamame
  • Use leftover chicken, pork or shrimp
  • Add shrimp, I usually have some in my freezer times when I need to make a quick dinner
CMF Pad Thai
Print Recipe
Servings
4
Servings
4
CMF Pad Thai
Print Recipe
Servings
4
Servings
4
Ingredients
Pad Thai
Peanut Sauce
Adjust servings:
Units:
Instructions
  1. Bring a large pot of water to a rolling boil. Add the noodles, reduce heat and cook for 7 to 10 minutes or until tender. Drain the noodles and rinse under cold water until they cool off. Set aside.
  2. Use a food processor or julienne mandolin (or a grater) slice carrot into thin strips and put in a bowl. Toss in sliced green onion.
  3. Cut the bell pepper into strips as thin as you can. Add to carrot bowl.
  4. Cut out the spine of the kale leaves and slice horizontally as thin as you can; should make about 1 cup. Add to carrot bowl.
  5. Toss pad Thai noodles and sesame seeds with vegetables until it is all combined.
  6. Place all lime juice, peanut butter, honey, tamari sauce, ginger and water in small food processor or blender and blend until smooth.
  7. Pour peanut sauce over pad Thai; toss until combined. Sprinkle black sesame seeds on top and serve.
Recipe Notes

A Color My Food original recipe

Share this Recipe