Flowfit

In my opinion, this is the perfect Sunday night dinner.  Fresh, wild, line caught ocean cod – one of my favorite fishes.  Done simply, but with such a sophisticated flavour, and served with zucchini and toasted almonds.  Delicious and nutrutious!

Oven Baked Cod with Rosemary and Lemon:

• 2 large cod fillets
• 4 sprigs fresh rosemary
• 1 lemon, thinly sliced (use your mandoline!)
• extra virgin olive oil
• sea salt and fresh cracked black pepper
• paprika

Preheat oven to 450 degrees, lie cod on sheet pan, drizzle with olive oil and sprinkle with salt and pepper and paprika.  Lie fresh rosemary sprigs along fish and top with lemon slices. Bake in oven for 30-35 minutes. Serve with side of choice (I served with Toasted Zucchini and Almonds).

Although the list of ingredients is super simple, the combination of toasted almonds and delicate zucchini is wonderful and the texture perfect.

Zucchini and Toasted Almonds:

• 2 medium sized zucchini cut into matchsticks on mandonline (or by hand)
• 1/4 cup slivered almonds
• extra virgin olive oil
• sea salt and fresh cracked black pepper

Into hot saute pan add oil and almonds.  Stir continually until almonds are toasted.  They will smell really fragrant and get a little brown around the edges.  Remove from pan, set aside. To pan add another drizzle of oil and zucchini.  Toss for approximately 2 minutes.  Return almonds and add salt and pepper to taste.  Simple and simply wonderful!

YUM!

mild curry flavour - sweetness shines through

Curried Rice Salad

This salad has been in my family for years. I’ve tweaked it and updated it, but to keep it simple, I’ll give you something close to the original that you can play with yourself. I recently made this at a function I catered, and I added pulled roasted chicken and used Burgol in place of the Rice-a-Roni. It was a hit!

• 1 pkg Rice-a-Roni Chicken and Vermicelli
• 2 jars artichoke hearts (marinated in oil – drain, chop and reserve oil)
• 2 stalks celery, chopped
• 1 cup craisins
• 1 can water (sliced) chestnuts, chopped
• 4 chopped green onions
• 1 cup toasted almonds
• 1 can sliced black olives, drained
• ½ cup chopped fresh parsley
• ¼ cup mayonnaise
• 1 tbsp curry powder (more or less to taste)
• salt and pepper to taste

Cook rice according to package directions.

In a large bowl, combine celery, raisins, water chestnuts, onion, parsley and olives.

Mix reserved oil and mayo with curry powder. (I use one of the jars from the artichokes and just shake the dressing)

Once rice is cooked, let cool for about 10 minutes. Mix rice with celery, etc. Pour dressing over top and mix in.

That’s it!!  Easy schmeasy!!  Enjoy!

YUM!

TIPS -
To make with Burgol, replace rice a roni with 2 cups Burgol and 4 cups of chicken stock.