Broiled Cod with Thai Coconut Curry Sauce

I tried out this new recipe tonight and we all loved it. It reminds me of my favorite Thai restaurant in Australia called Jasmine Rice. I think you could also do this with roasted chicken, if you aren't a fish person. It is also gluten free! You could use tilapia as well. Yum!

Ingredients:

2 teaspoons dark sesame oil
1 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 large red bell pepper, finely chopped
1 bunch green onions, white to pale green, chopped
2 heaping teaspoons red curry paste
1/2 teaspoon ground cumin
1 tablespoon low-sodium soy sauce
1 tablespoon brown sugar
1 (13.5 fl. oz) can coconut milk (or light coconut milk)
3 tablespoons chopped fresh cilantro
4-6 (5-6 oz) Atlantic Cod fillets ( I got mine at Sam's in the freezer section)
Salt to season tilapia with


3 cups hot cooked brown (cook according to the package directions)


Heat 1 teaspoon of the sesame oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; cook 1 minute. Add peppers and green onions; cook about 5 minutes until cooked through, stirring periodically. Stir in curry paste and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk; bring to a simmer (do not boil) and let summer about 5-10 minutes, depending in how thick you want the sauce. Remove from heat; stir in cilantro.

Preheat broiler.

Brush fish with 1 teaspoon oil and sprinkle with a little bit of salt on both sides (my fish were almost completely thawed, I had set them out a little earlier). Place fish on a baking sheet that has been coated with cooking spray (I put foil on the baking sheet for easier clean up). Broil for about 3 1/2-4 minutes on one side, turn fish over and continue broiling for another 3 1/2 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce and rice, I added roasted vegetables on the side. Serves 4-5.

21 Days

Howdy all,

My friend Lori follows a special way of eating that has really changed her life. You would think that cutting out alcohol, animal products, gluten, etc would be hard and that the food would be bland but I have tasted her food and it is great! Truly it is!

She has started a blog about how to do it, you just follow the "diet" for 21 days and then you can gradually add back in those items you left out however she and her husband felt so much better that they have limited how much they eat of the those items you avoid for 21 days. They have both lost weight and feel great! So, I wanted to share with you her site, in case you might be interested.


http://lori-twentyone.blogspot.com/

Recipe: African Peanut Stew

Here is another gluten free and vegetarian meal from my friend Lori. I was surprised how much I liked this stew!

African Peanut Stew


1 Tablespoon olive oil
1 medium red onion, finely chopped (about 1 1/2 cups)
1 medium green bell pepper, finely chopped
1/2 cup chopped carrots
1/2 cup chopped celery
3 cloves garlic, minced
1 Tablespoon finely minced, peeled fresh ginger root
1 Tablespoon curry powder
1 14 1/2 ounce can diced tomatoes, drained
4 cups vegetable broth
1 large sweet potato, peeled and cut into 1/2 inch pieces
1 1/2 cups shelled edamame(soy beans, HEB has them in the frozen
vegetable section)
1/4 cup creamy or crunchy natural peanut butter
1/4 cup chopped fresh cilantro
1/2 teas salt

Heat olive oil in a 4-quart saucepan or Dutch oven over medium heat.
Add onion, bell pepper, carrot, and celery; sauté until soft and
translucent, about 5 minutes.

Add garlic, ginger and curry powder and sauté until fragrant, about 1
minute; do not brown garlic. Add tomatoes and cook, uncovered, until
tomatoes are slightly reduced.

Add broth and sweet potatoes and bring to a boil. Reduce heat to low
and simmer 10 to 15 minutes. Stir in edamame and peanut butter until
combined. Cook until thoroughly heated, about 2 minutes. Stir in
cilantro. Season with salt and pepper. Fill serving bowls 1/4 full
with rice and then top with stew. I also like this served on Quinoa.

Vegetarian & Gluten Free Recipe: Cherry Chipolte Chili

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free, so I will share some of her recipes over the next few days.

Ingredients:
2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil

Directions:

Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.