Crumb cod has been a favorite of ours for decades—for guests, retreatants, and our own Sisterhood. It’s a wonderful addition to your Lenten menu. This is a great recipe for anyone looking for something meatless, delicious, and easy to prepare. You don’t have to live on the Cape to enjoy this flavorsome dish – try it and you’ll be glad you did, in and out of the Lenten season.
Brush Pyrex pie plate or baking dish with melted butter.
Brush fillets lightly with melted butter; then sprinkle with salt and pepper.
Crush crackers with rolling pin and mix with melted butter and 1Tbsp of
lemon juice. Add chopped parsley and toss together lightly.
Gently press crumbs onto fillets. (It’s fine if any excess falls into baking dish!)
Pour wine and remaining Tbsp. of lemon juice around fish in the baking dish.
Bake for about 15-20 minutes until crumbs are golden and crunchy. Internal
temperature should read between 135 -140 degrees. You can carefully check
by gently inserting a fork, to see if the fish is opaque and flakey.
This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.
So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.
Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa and let cool.
Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.
This past week, we did a pot-luck lunch at Paraclete Press to celebrate the season and get our company decorated for Christmas. Several of us brought crock pots of goodness to the table – each excited to try someone else’s creation. I think this one received the most ooh’s and aaah’s, as it was completely emptied by the end of lunch and given back to me, clean as a whistle as if begging for more. This is such a great recipe – so easy to make the night before, let the crock pot do the magic during the night and finish it off in the morning. This is a perfect recipe to pull out over the holidays when you want to spend less time in the kitchen and more time with friends and family. Blessed Advent!
Add diced potatoes, diced onion, minced garlic, 10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
Immediately add the béchamel to the slow cooker and stir to combine.
Using a potato masher, mash about 3/4 of the potatoes until you reach the desired consistency for your soup.
Stir in 2 cups shredded cheddar cheese and 1/2 cup sour cream. Stir well, until fully combined and creamy. Taste for seasoning, adjust salt and pepper to taste. If you want to thin the soup a bit, you can add more milk, cream or chicken broth. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve warm with the toppings of your choice.
Optional Toppings: chopped scallions or chives, shredded cheddar cheese, sour cream and bacon
With all the meals we were serving in quick succession over this past weekend, we looked for a few vegetable recipes that could easily be prepared ahead but still maintain their beauty and freshness. We were so happy with the results of this asparagus dish. It was definitely a keeper – perfect for Christmas or even Easter! Never too early to start planning ahead! Asparagus Cordon Bleu is easy and a lovely addition for a dinner party or any holiday. It can be easily assembled in advance and popped in the oven shortly before serving.
Preheat oven to 375 degrees. Prepare a baking dish by brushing with melted butter or olive oil
Prepare an ice bath. Bring a small pot of water to a rolling boil. Add approximately 1 tablespoon of salt. Drop the asparagus into the salted water. Cook 15-30 seconds or until asparagus turns bright green. Remove and immediately drop into the ice bath. Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
Divide the asparagus into six even bundles. Wrap each in the prosciutto and place in the prepared baking dish.
Top with grated cheese.
Bake for 10-15 min. until cheese is melted
Meanwhile, combine butter and panko in a small bowl. Sprinkle over the top of the cheese. Bake for an additional 5 minutes or until the breadcrumbs are golden.
Sprinkle with chopped fresh parsley and serve immediately.
Can be prepared 24 hours in advance. Assemble and refrigerate. When ready to bake, preheat oven and bake per directions, holding panko to add later.