Favorite Dinner Recipes

Xtina_Beba

MOROCCAN SPICED COD



4 cod filets, about 3 to 4 ounces each

1 tablespoon extra virgin olive oil

Juice from 1 fresh lemon

1 tablespoon ground cumin

1 teaspoon cinnamon

1 clove garlic, peeled and minced

1/4 teaspoon sea salt

dash red or black pepper

1 medium yellow onion, cut into thin slices



Preheat oven to 400 degrees.



Rinse cod and pat dry. Place a square of aluminum foil, approximately 12 x 12 inches, on a baking sheet. Spray with nonstick cooking spray and place fish filets on the foil.



In a small bowl, combine olive oil, lemon juice, cumin, cinnamon, garlic, sea salt, and pepper. Spread the mixture over the top of the cod filets. Cover filets with onion slices.



Cover with a second square of foil and roll up the edges so the fish are enclosed in a foil packet. Place the packet (still on baking sheet) into preheated oven. Bake for 45 minutes, or until fish flakes easily with a fork. Serve over couscous or rice, or on top of a plate of fresh greens.



Serves 4.


ALMOND WALNUT LINGUINE



8 ounces dried linguine

1 tablespoon olive oil

1/2 cup chopped almonds

1/2 cup chopped walnuts

2 cloves garlic, minced

1 tablespoon fresh basil, minced, or 1 teaspoon dried basil

4 anchovy filets, finely chopped, or 1/2 teaspoon sea salt

1/4 cup grated Parmesan cheese



Cook linguine according to package directions.



Meanwhile, toss olive oil, almonds, walnuts, garlic, basil, anchovies or salt, and cheese in a large bowl. When pasta is done, drain, rinse, and immediately add to nut mixture. Toss to combine and serve immediately.

Serves 4.

tikikiki

It started out as a copycat recipe of Olive Garden's Minestrone, but we add tons of vegetables and turkey, as well as using chicken broth. This is an excellent soup.

Turkey Vegetable Soup

3 tbsp olive oil
1 lb ground turkey
I medium minced white onion
2 cups chopped zucchini
1/4 cup minced celery
4 cloves minced garlic
4 cups chicken broth
1 can red kidney beans or cannelini beans
1 can diced tomatoes, with juice
1 can tomato paste
1 can corn, drained
4 carrots, chopped
2 tbsp dried parsley
1 1/2 tsp dried oregano
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/4 tsp dried thyme
4 cups water
Lots of kale, I don't measure how much we put in. Maybe 3/4 of a bunch.
1/2 cup ditallini pasta

Start pasta, fully cook it and set it aside. I'll usually start
heating up the broth, water, spices and carrots, so that the carrots
have a little time to cook. Cook the ground turkey in a skillet, and
throw into the broth. Heat the olive oil in the same skillet and
start cooking the garlic. After about a minute, throw the celery,
zucchini and onion in, and cook for two minutes over medium heat until
slightly soft. Throw into pot of broth, along with beans, corn, diced
tomatoes and tomato sauce. Cook until carrots are tender, and then throw in cooked pasta. Throw in kale, and let cook for
three minutes, until kale is cooked but still sort of crispy. Serve
with bread and enjoy!