2011, Recipes 39-41: Cod with Italian Crumb Topping, Sauteed Kale & Garlic Mashed Potatoes

Cod with Italian Crumb Topping
Recipe courtesy of Allrecipes.com

• 1/4 cup fine dry bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon cornmeal
• 1 teaspoon olive oil
• 1/2 teaspoon Italian seasoning
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 4 (3 ounce) fillets cod fillets
• 1 egg white, lightly beaten

1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
3. Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
4. Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. 

 Results: Yummy!  Rashan called this "restaurant quality."  Yes he did! Extra delicious! I'd add some salt to this, though.  It can use a smidge even with the parmesan.

 

Sauteed Kale

Recipe courtesy of Bobby Flay

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Results: I don't think the high heat was the right decision even.  It tasted burnt and not delicious.  Everyone else loved it so maybe I need to try it again.  We'll have to see.

Garlic Mashed Potatoes

Recipe courtesy of Ellie Krieger

• 1 1/4 pounds Yukon gold potatoes, unpeeled and cut into 1-inch pieces
• 4 large cloves garlic, peeled and quartered
• 1/2 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Place the potatoes and garlic in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12 to 15 minutes. Warm the chicken broth in a small pot on the stove or in a glass container in the microwave.

Remove the steamer basket and drain the water from the large pot. Transfer the potatoes and garlic to the pot, add the oil, salt, pepper, and broth and mash until smooth.

Results: Yum! I actually have never made mashed potatoes without dairy of any kind. I'm kind of shocked it can taste delicious!  But delighted!  Yay!!