baked cod and veggies

I've really been enjoying looking through all of the recipes available on Taste of Home's website.  Recently, I searched for fish recipes - in case you haven't noticed, we don't eat much fish around here and my recipe box is pretty empty in that section.

I actually hate fish.  It makes me gag.  So I was really excited to find a recipe on Taste of Home that I could actually tolerate.  I might even admit that I liked it!  This is a delicious cod recipe (if any fish recipe can be called delicious).  I'm committed to adding a bit more seafood to our diet, so this recipe will appear on our table again soon.  If you are a fellow fish hater, check it out! :)

Baked Cod and Veggies
modified from Taste of Home

• 1 onion, halved and sliced
• 1 T. olive oil
• 1 red pepper, diced
• 1 garlic clove, minced
• 1/4 t. allspice
• dash salt and pepper
• 2 T. lemon juice, divided
• 1 t. minced parsley, divided
• 2 cod fillets

In a large skillet, saute the onion in oil until tender.  Add the red pepper, mushrooms, garlic, allspice, salt and pepper; cook and stir over medium heat for 5 minutes.  Remove from the heat.  Stir in 1 T. of lemon juice and 2 t. parsley.  Spoon onto the center of a large piece of heavy-duty foil.  Place cod over vegetables; sprinkle with remaining lemon juice and parsley.  Fold foil over and fold in the edges twice, forming a pouch.  Place on a baking sheet.  Bake at 350 degrees for 15-20 minutes or until fish flakes easily with a fork.  Serves 2.

black beans and saffron rice

This was such an easy meal to put together (only about 20 minutes), but you would never know it.  The taste is excellent, and I love the way that the colors just pop!  This makes quite a bit, so we enjoyed it for several meals.  This is a great weeknight meal!

Isn't that just beautiful! 

Black Beans and Saffron Rice
from Gooseberry Patch's Good-for-You Everyday Meals

• 2 5-oz. packages saffron yellow rice, uncooked
• 2 T. butter
• 3/4 cups onion, chopped
• 3 stalks celery, chopped
• 1 T. garlic, minced
• 2 16-oz. cans black beans
• 1 t. ground cumin
• 3/4 cup pico de gallo or salsa

Cook rice according to package directions.  Meanwhile, in a separate saucepan over medium heat, melt butter; add onion, celery, and garlic.  Saute for 3 to 4 minutes, just until crisp-tender.  Stir in beans with liquid and cumin.  Reduce heat to medium-low; simmer for 10 to 15 minutes.  Season with more cumin.  To serve, divide rice into individual bowls; top with bean mixture.  Garnish with pico de gallo or salsa.  Serves 6.

wyoming cowboy cookies

There are a lot of cowboy cookie recipes out there, and I had never tried any of them.  Until this one, of course.  We wanted cookies, and I had a lot of ingredients in my pantry just waiting to be used up - oatmeal, coconut, pecans, etc.  This recipe sounded just right for the job, so I whipped up a batch.

Oh, I'm so glad I did!

These are deliciously chewy and moist with just the right amount of everything in them.  I made the dough and then divided it in half before adding the chocolate chips.  I added white chocolate to half the batch and special dark chocolate to the other half.  I honestly can't decide which is better.

Wyoming Cowboy Cookies
Adapted from Taste of Home's Best-Loved Cookies and Candies

• 1 cup flaked coconut
• 3/4 cup chopped pecans
• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 1/2 t. vanilla extract
• 2 cups flour
• 1 t. baking soda
• 1/2 t. salt
• 2 cups old-fashioned oats
• 1 cup white chocolate chips
• 1 cup special dark chocolate chips

Place coconut and pecans on a baking pan.  Bake at 350 degrees for 6 to 8 minutes or until toasted, stirring every 2 minutes.  Set aside to cool.  In a large bowl, cream butter and sugars until light and fluffy.  Add eggs and vanilla; beat well.  Combine the flour, baking soda, and salt.  Add to creamed mixture; beat well.  Stir in the oats, toasted coconut, and pecans.  Divide dough in half.  In one half, add the white chocolate chips.  In the other half, add the dark chocolate chips.  Drop by rounded teaspoonfuls onto greased baking sheets.  Bake at 350 degrees for about 12 minutes or until browned.  Remove to wire racks to cool.