Cod with Oranges and Ginger

This recipe calls for halibut, but the fish market told me cod works just fine for this recipe. I’m not sure about this, since the cod completely broke apart in the skillet. It ended up being more of a fish mix than fish with oranges on the side. It tasted good, though!


  • 1.5 navel oranges, cut into segments
  • 1 T olive oil
  • 1-inch piece of ginger, thinly sliced
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp cumin
  • 1/2 bunch scallions, sliced
  • 1/2 pound cod
  • Fresh cilantro (optional)


Heat the olive oil in a skillet over medium. Add the ginger and cook 2 minutes. Sprinkle fish with the salt, pepper, and cumin. Add the fish to the skillet and cook 4 minutes. Flip the fish over and add the scallions and oranges. Cook 4-5 more minutes. Serve with the oranges on top of the fish. Garnish with fresh cilantro.

photo 2

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Cranberry Cinnamon Quinoa

This recipe is ridiculously good. I found it on the back of an Earthly Choice quinoa bag.


  • 1/2 cup slivered almonds
  • 1 cup quinoa
  • 1.5 cup boiling water
  • 1/2 tsp salt
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup dried cranberries


In a skillet, stir and cook the almonds over medium heat for about 3 minutes, or until golden and fragrant. Add the quinoa and stir for another minute, to lightly toast it.

Transfer the almonds and quinoa to a 2-quart saucepan and add the boiling water, salt, cinnamon stick, bay leaf, and dried cranberries. Bring to a boil, covered. Reduce the heat to a simmer and cook for 15-20 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.


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Dijon-Chili Dipping Sauce

This sauce is so good. I dipped some Parmesan-crusted zucchini sticks I made the other day in it. A great combination of zest!


  • 2 T Heinz chili sauce
  • 1 T Dijon mustard (Grey Poupon)




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Rosemary Chicken with Butternut Squash and Sweet Onions

Happy third birthday to my blog! To celebrate, I am posting a very tasty one-dish chicken dinner I found in a magazine. I made this in a large deep Pyrex, but the recipe calls for a rimmed baking sheet. I like the Pyrex better because it holds more juice.


  • 3 (or 4) skinless chicken breasts (about 2.5 lb)
  • 2 T chopped fresh rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 lb butternut squash, peeled, seeded, and cubed
  • 2 tsp olive oil
  • 3/4 lb cipollini (sweet) onions (small)
  • 3 tsp balsamic vinegar
  • More salt
  • More pepper
  • 2 T apricot preserves
  • 2 tsp Dijon mustard (Grey Poupon)
  • 2 tsp chopped fresh ginger
  • 1 clove garlic, chopped


Position rack in lower third of oven. Heat oven to 400F. Season the chicken breasts with 1 T chopped rosemary, 1/2 tsp salt, and 1/4 tsp pepper.

In a bowl, combine the cubed butternut squash with 1 tsp olive oil.

In a second bowl, combine the sweet onions with 2 tsp balsamic vinegar and 1 tsp olive oil.

Coat the Pyrex (or baking sheet) with Pam. Place chicken breast side up. Spread the squash and onions in a single layer around the chicken. Sprinkle the vegetables with 1 T chopped rosemary, more salt, and more pepper. Roast for 15 minutes.

In a third bowl, combine the apricot preserves, Dijon mustard, chopped ginger, chopped garlic, and 1 tsp balsamic vinegar. Flip the chicken breasts. Brush with the apricot sauce. Turn the vegetables. Roast another 15 minutes, until the internal temperature of the chicken reaches 165F.

Note: I had to roast mine for an extra 10 minutes, so 40 minutes total. It was cooked just right when I took it out.




Posted in Balsamic vinegar, Butternut squash, Chicken, Dijon mustard, Garlic, Ginger, Onion, Rosemary | Tagged , , , , , , , | Leave a comment

Cocoa-Chili Pork

So, I found this rub recipe somewhere…I don’t remember. It might have been an old issue of Women’s Health…a very old issue. I clipped it and put it in a binder and used it for this week’s meal. This is a cocoa-based rub and I decided to use it on pork. It was very mild and browned nicely on the grill.


  • 2 T brown sugar
  • 1/2 T chili powder
  • 1 T cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 4 pork medallions, about 1/2-inch thick


Smear the rub onto the pork right before grilling. Grill on medium high 5 minutes per side, until internal temperature reaches 165F.


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Pureed Parsnips

When I had surgery a few years ago to remove my wisdom teeth, my mom prepared a bunch of pureed foods because I couldn’t chew on anything solid for over a week. She made everything taste good somehow by pureeing it in the blender…black beans, plantains, potatoes, even a whole pot of chicken soup! I was inspired by her pureed culinary creations and have decided I want to learn how to puree every kind of vegetable…and more.

So, I have started with parsnips. Usually I like to roast my parsnips with carrots, which brings out their flavor nicely.  But this is very light and tasty. Season it up even more if you want!


  • 3 parsnips, peeled and cut into chunks (about 1.5 pounds)
  • 1.5 T butter
  • A pinch of salt, pepper, and smoked paprika
  • 2 T water


Boil the parsnip pieces in salted water for 20 minutes. Drain and transfer to a food processor. Add the butter, salt, pepper, smoked paprika, and water. Process until it is smooth.

Sorry about the picture…I’ll post a better one later. Just wanted you to see what the combination looks like.


photo(10)Ah, here is a better picture, with the cocoa-chili pork I made last night. The parsnips are the pureed vegetables on the left.



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Marshmallow White Chocolate Brownies (from a box)

After making these brownies, I do not think I will ever make brownies from scratch again! There are tons of websites out there that instruct you on how to add things to your brownies from a box to make them taste richer and better.


  • 1 box (13×9 family size, 18.3 oz) Betty Crocker Fudge Brownie Mix
  • 1/2 cup mini marshmallows
  • 1/4 cup walnuts
  • 1/4 cup white chocolate chips


Prepare the brownie mix as the box suggests. Add the marshmallows, walnuts, and white chocolate chips. Bake for the amount suggested on the box plus 1 minute.


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