5 Ingredient Baked Coconut Curry Cod

Ingredients

• 4 individual cod fillets
• Salt & pepper
• 1½ cups coconut milk
• 2 teaspoons grated fresh ginger
• 2 teaspoons curry paste (red, green, yellow, whatever)

Instructions

1. Preheat oven to 400˚F (200˚C). Season cod fillets with salt & pepper.
2. In a small saucepan over medium-high heat, whisk together coconut milk, ginger and curry paste until smooth. Pour a thin layer of sauce into a large baking dish. Place fish on top, and pour remaining sauce into the pan.
3. Bake for 20 minutes (cod should be fully opaque and flakes easily with a fork).
4. Serve with a generous portion of sauce.

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Original recipe: Simply Whisked

Posted by Jasmine

Cuban Chickpea Stew

Ingredients

• 1 Tbsp olive oil
• 6 oz chorizo 
• ½ of 1 large onion, diced
• ½ of 1 red bell pepper, diced
• 3 cloves of garlic, finely minced
• 3 carrots, sliced in rounds
• salt and pepper
• 1 large russet potato, cubed
• 1 1/2 Lbs sweet potato
• 1 smoked ham hock
• 1 8-oz can of tomato sauce
• 1 quart chicken broth
• 2 cans garbanzo beans, drained and rinsed
• 1 bay leaf
• (Optional) 1 bundle of chard, ribs removed and leaves coarsely chopped

Directions

1. Throw everything except chard in a slow cooker and cook on low 6-8 hours
2. Add the chard in the last 30 min

or

1. In a large stockpot, heat olive oil over medium heat. Add chorizo, breaking it up with a wooden spoon. 
2. Add the onion, bell pepper, garlic, and carrot, and season with salt and pepper. Cook until onions are translucent.
3. Add the potato, sweet potato, ham hock, tomato sauce, broth, garbanzo beans, and bay leaf. Cook until the potato and sweet potatoes are fork tender. 
4. Remove the bay leaf and ham hock
5. Shred the meat off the ham hock, and return to pot.
6. (Optional) Add the chard, and continue cooking until chard wilts.

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Original recipe: My Jewish Learning 

Posted by Jasmine

Yorkshire Pudding

INGREDIENTS

• 3 large eggs
• ¾ cup whole milk
• ¾ cup all-purpose flour
• ¾ teaspoon kosher salt
•  About 1/4 cup rendered beef or pork fat, olive oil, or melted butter

PREPARATION

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. 
3. Allow the batter to rest 30 minutes at room temperature.
4. Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. 
5. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. 
6. Serve immediately, usually with a roast and gravy, put the meat inside them, it's delicious

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Original recipe: I think NYT?  Not sure

Posted by Jasmine

Baked Broccoli

Ingredients

• 4 to 5 pounds of broccoli, cut into large florets
• 5 Tbs olive oil
• Salt & Pepper (Or Lemon Pepper)
• 4 garlic cloves (Or more), minced
• 1/3 cup of Parmesan cheese
• 1 lemon (optional, def not if you have lemon pepper already)

Method

1. You preheat the oven to 425.
2. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper.
3. Now add garlic and Parmesan cheese and toss them in too. (Zest a lemon over the broccoli, squeeze the lemon juice over the broccoli.)
4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”

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Original recipe: Amateur Gourmet

Posted by Jasmine

Oven Baked Pork Chops with Potatoes

Ingredients
SAUCE

• 1 tsp Worcestershire Sauce
• 2 tbsp ketchup 
• 1 tbsp soy sauce 
• 2 tbsp brown sugar (or white)*
• 1 tbsp olive oil (or vegetable or canola oil)
• 1 clove garlic, minced
• 2 tsp apple cider vinegar 

CHOPS

• 4 pork chops / cutlets , around 7-8oz each including bone** 
• 1.6 lb baby potatoes , larger ones cut in half 
• 1 tbsp olive oil
• Salt & pepper

Instructions

1. Preheat oven to 430F or 390F (convection).
2. Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray.
3. Place in oven for 15 minutes (giving them a head start).
4. Meanwhile, mix the sauce ingredients together in a small bowl.
5. Slather the pork on both sides with the sauce, reserving some sauce for basting. 
6. Take the tray out of the oven. Toss potatoes then push them to the edge.
7. Place pork on tray. Bake for 15 minutes. 
8. Remove tray from oven, flick to broiler on high (shelf about 8" from heat source).
9. Flip pork, spoon over reserved sauce and dab on sides. Broil 7 - 10 minutes until pretty well caramelised.
10. Remove from oven. Use a brush to get the golden juices off the tray and dab it onto the pork. Pop it back under the broiler for a couple of minutes to finish off.

*This recipe is not sticky.   The pork juices dilute the sauce and it doesn't get all gunked up in your pan, I promise

**I cut my own chops out of those giant pork loins that go on sale in the summer (highly recommend), which don't have a bone, and this recipe works just fine for those, if they're nice and thick, say a half inch

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Original recipe: Recipe Tin Eats

Posted by Jasmine

Cream of Green with Sausage and Quinoa

Ingredients

• 1/2 cup butter
• 1 large onion, chopped
• 2 bell peppers, any color, chopped
• 1/2 cup all-purpose flour
• 2 crowns broccoli, cut small
• 1/2 lb green beans, cut small
• 1 package of frozen Quinoa and Kale (from Aldi) (optional)
• 1 package sausage (I used a tomato basil chicken sausage)
• 1 tablespoon paprika
• 1 (32-ounce) carton chicken broth
• a bunch?? of Italian seasoning
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion and bell pepper and cook until soft, about 4 to 5 minutes.
3. Stir in flour and paprika and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.   (It would probably be better to add the quinoa later, with the milk, but I added it here and it turned out fine, just a bit mushy)
5. Stir in milk (and quinoa?), bring up to temp, and remove from heat.

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Original recipe: Spicy Southern Kitchen

Posted by Jasmine

Bow Ties with Tomatoes, Asparagus Feta, and Balsamic Dressing

Ingredients

• 6 ounces farfalle (bow ties)
• 2 cups grape tomatoes, halved
• 1 pound trimmed asparagus
• 1/3 cup thinly sliced fresh basil leaves
• 2 TBS white balsamic vinegar
• 2 TBS chopped shallots
• 2 tsp capers
• 1 tsp Dijon mustard
• 1/2 tsp bottled minced garlic
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 tsp extra-virgin olive oil
• 4-ounces feta cheese
• 1 pound trimmed asparagus

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain. 
2. While pasta cooks, combine vinegar and next 6 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. 
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tomatoes and asparagus to pan; cook 5 minutes or until tender, turning once.
4. Combine cooked pasta, tomatoes, asparagus, and basil in a large bowl.
5. Drizzle vinaigrette over pasta mixture; toss well to coat. 
6. Add cheese; toss to combine.

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Original recipe: My Recipes

Posted by Jasmine

Balsamic Chicken Thighs with Potatoes

Ingredients

• 2 lbs chicken thighs
• 1/2 cup white balsamic vinegar
• 2 tsp honey
• 2 Tbsp olive oil
• 2 garlic cloves, minced or pressed
• 1 tsp fresh thyme
• 1 Tbsp fresh Italian parsley minced
• 2-3 large basil leaves minced
• Salt
• 2 large red potatoes cubed into 1/2 inch pieces

Instructions

1. In a large mixing bowl, combine white vinegar, olive oil, garlic, honey, thyme, parsley, basil and salt. Whisk until all combined. Add chicken thighs, mix with marinade well and let them marinade for about 20 minutes.
2. Preheat the oven to 350 and preheat a seasoned cast iron pan (or an oven safe cooking pan) on stove-top over medium-high heat. Place chicken thighs in the skillet, skin down, and sear until they get a golden sear, about 3-4 minutes.
3. While chicken is searing, mix potatoes in the same marinade.
4. Flip the chicken and turn off the stove-top burner. Drain off most of the marinade and spread potatoes in the skillet and even as possible.
5. Place skillet in the oven and bake for 35-45 minutes. (You may have to spread potatoes a little more about half way through baking, once chicken cooks down some.)

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Original recipe: Will Cook for Smiles

Posted by Jasmine

Spicy Tuna Melt Twice Baked Potatoes

Ingredients

• 2 russet potatoes
• 2 cans tuna in water
• 1/4 c mayonnaise
• 2 heaping tbsp chives
• 2-3 tsp sriracha (or ketchup, if you're weak)
• 1 cup shredded cheddar cheese

Method:

1. Preheat oven to 400
2. Scrub the potatoes and pat dry. Pierce several times with a fork. Rub with olive oil and bake for approximately 1 hr, until they pierce easily with a fork.
3. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a thin border so it holds the shape. 
4. Add potato flesh, tuna, mayo, sriracha and chives to a bowl and mix to combine. 
5. Divide the tuna mix between the 4 potato halves and top with shredded cheddar. Bake at 400 degrees until cheese is melted. 
6. Drizzle with additional sriracha, if desired.

This is honestly one of my most cooked recipes.  It's way cheap, way easy, and delicious.  My husband asks for it a lot.

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Original recipe: Busy in Brooklyn

Posted by Jasmine

Spicy Southwest Chicken & Corn Chowder

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, chopped, not seeded, never seeded
• 1/4 cup all-purpose flour
• 1 tablespoon chili powder
• 1 (32-ounce) carton chicken broth
• 2 medium red potatoes, peeled and cut into 1/4-inch pieces
• 2 cans of black (or whatever) beans, drained and rinsed
• 1 tablespoon Worcestershire sauce
• 1 to 1.5 of those mondo boneless chicken breasts they sell nowadays
• 1 (12-ounce) package frozen corn
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 3/4 cup 2% milk

Instructions

1. In a Dutch oven, heat butter until melted. 
2. Add onion, red bell pepper, and jalapeno and cook until soft, about 4 to 5 minutes.
3. Stir in flour and chili powder and cook 1 minute.
4. Gradually stir in broth. Add everything except the milk, bring to a boil, then turn it to low and simmer 20 min or so.
5. Stir in milk and remove from heat.

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Original recipe: Spicy Southern Kitchen

Posted by Jasmine