Roasted Cod with Red Bell Pepper Tomato Sauce

Growing up in Bolivia, seafood and salt-water fish were unavailable. Except for salted cod. But that too was rare and expensive and only appeared at Easter. So for years, cod was something I thought of only at Easter.

But this recipe can be made any time. And not only with cod, but can also be made with another white fish such as halibut, red snapper or even trout. Roasted red bell pepper gives this dish a lovely aromatic flavor and texture.

If in a pinch for time, I’ve even used roasted red bell peppers.

Roasted Cod with Red Bell Pepper Tomato Sauce
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Servings
4
Servings
4
Roasted Cod with Red Bell Pepper Tomato Sauce
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat oven to 425. Wash and dry red bell peppers. Rub with 1 tablespoon olive oil and place in oven 15 minutes, turning over and roasting another 15 – 20 minutes until skin begins to char. Remove and cover until cool.
  2. Remove skin and seeds from red bell pepper and slice into strips.
  3. Heat 1 tablespoon olive oil in a small pan until it begins to shimmer. Add finely sliced garlic and cook, stirring occasionally, until golden. Add red bell pepper and carefully stir mixing with olive oil and garlic. Turn off heat and place bell peppers in a baking dish.
  4. Add tomato sauce, salt and red pepper flakes (if using). Mix just until combined.
  5. Place cod pieces on top of red bell pepper tomato sauce, skin side up.
  6. Roast in oven 10 – 15 minutes (depending on thickness of cod fillet) until it flakes.
  7. Remove from oven, and flip cod pieces over. Serve with sauce on top of cod.
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CMF Rice

I usually use short-grain brown rice, but sometimes I’ll make wild rice or white rice. If using white rice, reduce the amount of water from 1 3/4 cup to 1 1/2 cup.

The primary differences among types of rice can be attributed to the predominant type of starch. Long grain rice expands more when cooked to form drier, firmer more separate grains of rice. Short-grain rice absorbs more moisture, which makes it moister, softer and more clingy.
Variations:

  • Herbed: Add 2 -4 tablespoons minced fresh herbs (parsley, cilantro, basil, dill etc) after cooking
  • Nutty: Add 1/4 cup chopped nuts after cooking
  • Broth-based: Substitute chicken or vegetable broth for water
  • Veggie rice: Add 1 cup chopped carrots, peas, broccoli or other fresh or vegetables the last 5 – 10 minutes of cooking rice
  • Multi-grain: Instead of rice only, mix with other grains in equal ratio. For example 1/2 cup rice and 1/2 cup barley. Or 1/3 cup rice + 1/3 cup buckwheat + 1/3 cup quinoa
CMF Rice
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Servings
4 servings
Servings
4 servings
CMF Rice
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Heat oil in a saucepan over medium heat until it starts to shimmer. Add onion and cook, stirring occasionally 5 – 8 minutes until it is translucent, add the rice and garlic and cook another 5 minutes, stirring occasionally.
  2. Add water and salt; bring to a boil. Immediately turn down heat to simmer and cover.
  3. Cook 30 minutes for white rice, 40 – 45 minutes for brown or wild rice or multi-grain mix.
  4. If it gets dry and starts sticking, add 2 tablespoons of water.
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Carrot-Shape Sugar Cookies in Oreo “Dirt”

By request, this is the third year these cookies are part of my Easter menu; they’re becoming a family tradition.

The instructions seem long-winded and intimidating but don’t let the step-by-step instructions alarm you. They’re so worth it. Or recruit the kids and make it a family project; it will be fun!

I use India Tree food coloring (available on  Amazon) made from highly concentrated vegetable colorants; they contain no corn syrup or synthetic dyes.

What to do with all the leftover Oreo dirt?
I freeze it for another time; here is one of my favorite ways to use the Oreo crumbs
Epicurious: Frozen White Chocolate and Raspberry Mousse

I’m going to give this Grasshopper a try, it evokes happy childhood memories! Have you ever had Grasshopper Pie?

Simply Recipes: Grasshopper Pie

Carrot Shape Sugar Cookies in Oreo Dirt
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Carrot Shape Sugar Cookies in Oreo Dirt
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Instructions
  1. In a medium-sized bowl whisk together flours, baking powder, and salt. Set aside.
  2. In a large bowl cream, with electric beater (or by hand), butter and sugar together for several minutes. Add egg, milk, and vanilla until thoroughly combined.
  3. Add a few drops of yellow food coloring and one drop of red.
  4. Slowly add flour mixture until well mixed. Adjust food coloring one drop at a time until it has the desired orange shade.
  5. Turn off beater and shape dough into a ball.
  6. Divide in half; roll each half into a log on a silpat or floured surface. If the dough is too soft and sticky, refrigerate for 10 - 15 minutes. Don't let it get too cold or it will be difficult to shape.
  7. Cut into ½” slices
  8. Roll (either on the counter or between your palms) each slice into a cone shape
  9. Place on cookie sheet lined with parchment paper
  10. After cookie sheet is full, slightly flatten the “carrots”
  11. Refrigerate a couple of hours or overnight; they hold their shape better if they're really cold before baking
  12. Bake at 350 for 5 – 8 minutes (depending on the size of your “carrots) peeking to make sure the tips don’t get too dark. Cool
  13. Stick a toothpick in the top of each cookie, carefully pushing it almost all the way in. Make an assembly line. Tie a green ribbon on the tip of toothpick. I use fabric-with-wire ribbon because I can shape them.
  14. Grind Oreo cookies in a food processor or blender. Place the Oreo “dirt” in a serving dish.
  15. Dip bottom half of "carrot" cookie into Dulce de Leche and stick in the Oreo dirt.
Recipe Notes

NOTE: Make ahead so it’s not overwhelming. For example

  • 1 or 2 weeks earlier a) make and freeze the cookies to bake later or b) make AND bake the cookies. If making ahead; I freeze them (baked or unbaked it’s the same process) in a large ziploc bag lined with parchment paper. Place parchment paper between the layers or cookies also so they don’t stick together.
  • Make the Oreo crumbs by pulsing 6–8 cookies at a time in a blender or food processor. Store in a covered container.
  • One or two days before, tie green ribbon on toothpicks and insert into baked cookies. I like using fabric ribbons wire to hold the shape)
  • Day of: recruit your kids to dip the “carrots” in Dulce de Leche and place in Oreo “dirt"
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Rosemary Roasted Leg of Lamb with Tri-Color Potatoes

Of the bijillion hours (or so it seems) I’ve spent happily cooking, this is only the second time in my life I’ve cooked lamb. The first time was last Christmas requested by my cousin Dax and was possible thanks to my very dear friend Lorena who patiently coached me through it, taking my multiple frantic calls on Christmas Eve. The results (after panic subsided that I was either burning it or potentially serving it raw) exceeded my expectations and encouraged me to try again, this time venturing with seasonings.
As will all meat I purchase, I buy organic. Yes it’s crazy expensive, but this is a once, maybe twice a year expense.
The secret to lamb, Lorena taught me, is to trim ALL the fat off.

I like (surprise! after all there is a reason this food blog is Color My Food) color in my food first because it’s pretty and second because color generally means more nutrients, so I looked for the multi-colored potatoes and was glad to find them. My second option was to use 1 1/2 pound diced russet potatoes mixed with 1 1/2 pound diced sweet potatoes.

Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Rosemary Roasted Leg of Lamb with Tri-Color Potatoes
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Servings
8 servings
Servings
8 servings
Ingredients
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Instructions
  1. Preheat oven to 475°F.
  2. Zest the two lemons.
  3. Mix zest in a small bowl with 4 tablespoons finely chopped rosemary, 2 tablespoons minced garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, salt and pepper.
  4. Place leg of lamb in roasting pan. Cut slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.
  5. Place leg of lamb into oven for 20 minutes.
  6. Meanwhile, cut potatoes in half.
  7. Mix 2 tablespoons chopped rosemary, 1 tablespoon minced garlic, 1 tablespoon oil and 1/2 teaspoon salt. Sprinkle over potatoes and mix.
  8. Turn heat down to 350°F. Remove lamb from oven and place potatoes around lamb. Put back in oven and roast 40 – 50 minutes, stirring potatoes occasionally, until meat thermometer registers 140°F
  9. Remove from oven and let rest for 15 minutes.
  10. Transfer lamb to a cutting board and slice thin across the grain. Place on serving platter, surround with potatoes and garnish with parsley or a few rosemary sprigs.
Recipe Notes

A Color My food recipe

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CMF Basic Salad Dressing

Store-bought salad dressings generally contain

  • high-fructose corn syrup
  • transfats and
  • MSG and other additives.

6 Shocking Facts About Your Salad Dressing

Homemade salad dressing is quite simple and takes only minutes to make. With practice, measuring isn’t necessary,  just whisk and go, adjusting by taste.

[su_expanding_quote_book source_author=”Sally Fallon” source_title=”Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats” full_quote=”We should avoid all bottled and commercial salad dressings, which are invariably made with cheap, low-quality oils that have been stripped of their nutrients and rendered dangerously rancid by high-temperature or solvent extraction processes. Bottles dressings are further adulterated with many ingredients including stabilizers, preservatives, artificial flavors and colors, not to mention refined sweeteners. Almost all bottled salad dressings—particularly low-fat varieties—contain neurotoxic MSG, hydrolyzed vegetable protein or similar substances. These flavor enhancers are not always listed on the labeled. Ingredients listed as “natural flavors” or “spices” may contain MSG.” short_quote=”We should avoid all bottled and commercial salad dressings, which are invariably made with cheap, low-quality oils that have been stripped of their nutrients”]

Variations:

  • Lime Vinaigrette: Use fresh squeezed lemon (or lime juice) instead of vinegar
  • Balsamic: Use balsamic vinegar instead
  • Dijon: Add 1/2 – 1 tablespoon Dijon mustard (season to taste)
  • Creamy: Add 1 – 2 tablespoons plain Greek yogurt
  • Add 1 garlic clove minced (I always include garlic unless the salad has fruit in it)
  • Add 2 tablespoons onion, finely chopped
CMF Basic Dressing
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Servings
1 cup dressing
Servings
1 cup dressing
CMF Basic Dressing
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Servings
1 cup dressing
Servings
1 cup dressing
Ingredients
Adjust servings: cup dressing
Units:
Instructions
  1. Mix salt an apple cider vinegar until salt dissolves
  2. In a slow steady stream add extra-virgin olive oil, whisking
  3. Whisk in 2 tablespoons water. Add 1 – 2 tablespoons water if to strong for your taste. Adjust salt and pepper
Recipe Notes

[su_original_recipe]

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Arugula Frittata

Frittatas are started in an oven-safe skillet cooked on the stovetop and then finished in a pre-heated oven.

I like making them for brunch, but frittatas are also fabulous way to use leftovers and make a
quick lunch or dinner. Simply beat eggs, mix in leftover cooked vegetables and or meats (I’ve used chicken, sausage, even leftover chili) and pour into a hot oiled skillet, for a few minutes until the outer edges are set. Then transfer the pan to the oven to finish cooking.

Cut frittata in slices and serve. They are tasty at room temperature and not just hot-out-of-the-oven.

I used arugula because we had a bunch in our farm share. but I’ve also spinach, baby kale, even chopped beet greens or large leaf (Tuscan or Lacinto) kale – it just depends what greens I have on hand.. If using kale, remove the thick stalks and chop.

The cheese is optional; for special treats or entertaining guests  Gruyere or Fontina are my choice.
I sometimes skip the milk also, but the consistency of the frittata is creamier and fluffier with dairy milk — especially whole milk.
Wondering what’s the difference between frittatas and omelets?

And I like these tips on How to Make a Perfect Frittata 

Arugula Frittata
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Servings
4 servings
Servings
4 servings
Arugula Frittata
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat broiler.
  2. Whisk together eggs, milk, cheese salt, and pepper until combined.
  3. Heat in olive oil in a 10-inch ovenproof skillet over moderate heat. Add kale stirring occasionally, until it begins to wilt.
  4. Add minced garlic and cook another minute or two, stirring.
  5. Pour well-beaten eggs into skillet and cook, undisturbed over moderate heat until it’s mostly set, about 5 minutes.
  6. Transfer to preheated oven and broil until eggs are just set, about 2 minutes.
Recipe Notes

An original Color My Food recipe

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Spinach Pancakes

These pancakes from weelicious are yummy and fun. Move over green eggs and ham! I always love an opportunity to punch up the nutrition in breakfast and this is a perfect example. I also love tempting kids to eat something they might not otherwise want to. So without hinting at the reason for the green, I simply made them for brunch on a St. Patrick weekend and everyone, even the littlest guest, all of 18 months, ate their fill.

Because I usually don’t have buttermilk, I mix 1 cup milk with 1 tablespoon apple cider vinegar (or white wine vinegar) and let it sit 10 – 15 minutes before making the recipe.

 

Spinach Pancakes
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Spinach Pancakes
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Ingredients
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Instructions
  1. In a blender, combine the spinach, buttermilk, egg, and oil and blend
  2. until smooth.
  3. In a separate bowl, whisk together the remaining ingredients.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Heat a large pan or griddle over medium heat and grease with butter or expeller-pressed canola oil.
  6. Pour about 1 tablespoon of the pancake mixture onto the griddle, cook about two minutes.
  7. Flip the pancakes and cook for one minute longer and serve.
Recipe Notes

Modified from Weelicious.com: Spinach Pancakes

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Chocolate Zucchini Brownies

And oh lala! The zucchini makes these brownies lusciously moist. Plus the added nutritional benefit. The original recipe is from Fabulessly Frugal.

I modified by reducing the sugar by half, using coconut oil and spelt flour and changed up the frosting.

 

Chocolate Zucchini Brownies
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Chocolate Zucchini Brownies
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Instructions
  1. Preheat oven to 350 degrees. Brush a 9 x 9 baking pan wth coconut oil or expeller-pressed canola oil.
  2. In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar.
  3. Add eggs and vanilla, and whisk until combined. Stir in zucchini.
  4. Fold in flour, baking soda, and salt, until batter is well-combined, but don't over mix.
  5. Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. While the brownies bake, melt together the chocolate and coconut oil
  7. When the brownies come out of the oven, pour chocolate/coconut oil on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.
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Bell Pepper Coleslaw

Cabbage used to make only a once-in-a-long-while appearance in my meals, but learning of the nutritional power of this mighty cruciferous and discovering the kitchen mandolin which slices it in a jiffy, cabbage is now a regular part of my salad repertoire.

“Cruciferous vegetables (cabbage is a cruciferous) are twice as powerful as other plant foods. In population studies, a 20 percent increase in plant food intake generally corresponds to a 20 percent decrease in cancer rates, but a 20 percent increase in cruciferous vegetable intake corresponds to a 40 percent decrease in cancer rates. One or more servings of cabbage per week reduces the occurrence of pancreatic cancer by 38 percent.” Super Immunity by Joel Fuhrman M.D.

Bell Pepper Coleslaw
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Servings
4 servings
Servings
4 servings
Bell Pepper Coleslaw
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Mix salt and lime juice in a small bowl. In a stead stream pour in extra-virgin olive oil, whisking constantly. Add water and whisk again.
  2. Mix cabbage, bell peppers, green onion in a bowl.
  3. Drizzle in salad dressing, and toss.
  4. Add cilantro and toss again. Serve
Recipe Notes

A Color My Food original recipe

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Chocolate Coconut Macaroons

Absolutely spectacularly chocolaty, crispy on the outside, somewhat gooey-chewy inside. One of my all-time favorite cookie recipes. Gluten-free too.
Active Time: 10 min
Total Time: 50 minutes

Chocolate Coconut Macaroons
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Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Chocolate Coconut Macaroons
Print Recipe
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Servings Prep Time
30 cookies 10 minutes
Cook Time
40 minutes
Ingredients
Adjust servings: cookies
Units:
Instructions
  1. Preheat oven to 300°F. Line 2 large rimmed baking sheets with parchment paper.
  2. Place 1 cup chocolate chips in microwave-safe bowl; microwave on low setting at 30 second intervals, stirring occasionally, until chocolate is melted. Cool slightly.
  3. Using electric mixer beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy.
  4. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate chips.
  5. Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
  6. Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked.
Recipe Notes

Modified from Epicurious: Chocolate Coconut Macaroons

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