Wednesday, March 3, 2010

Baked Cod with Creamy Mustard Dill Sauce

Our recipe of the week, this dish comes together in minutes for an easy weeknight dinner.

Baked Cod with Creamy Mustard Dill Sauce

4 cod fillets, about 1-1/2 pounds
salt and pepper
3/4 cup sour cream
1/4 cup Dijon mustard
3 tablespoons chopped fresh dill
2 tablespoons minced red onion
1 tablespoon dry white wine
1/2 cup seasoned bread crumbs

Preheat oven to 425°. Grease an 8x11-inch baking dish.

Thaw cod if frozen and pat dry. Arrange fish in prepared baking dish in a single layer and sprinkle with salt and pepper. Combine sour cream, mustard, dill, onion and wine in a small bowl and mix well. Spread sauce evenly over fish and sprinkle with bread crumbs. Bake 15-18 minutes, until fish flakes easily when pressed and top is golden. Serves 4.

Leigh’s tip: substitute 2-3 teaspoons dried dill weed for the fresh dill.

Covered with sauce and crumbs and ready to bake

Out of the oven after about 18 minutes

Garnished with pan sauce and fresh dill
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Kale Chips

Penny Catanzaro joined us Saturday for a raw food sampler. During her information packed class, she promised to send us this recipe for students to try at home.

Kale Chips

1 bunch kale (dinosaur/lacinato kale works best)
1 cup cashews, soaked 6 hours, rinsed and drained
1 yellow pepper, chopped
1 to 1-1/2 tablespoons lemon juice
1 to 1-1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 cup purified water, if needed

Remove stems from kale. Tear kale into medium to large size pieces, and place in a large bowl. Then blend the cashews, yellow pepper, lemon juice, nutritional yeast, and sea salt in the vita mix and blend until smooth. If necessary, you may need to add some water. Use the tamper to help the vita mix blend everything. Stop and scrap sides as needed. When the mixture is smooth, pour it over the kale and massage into the kale, coating it throughly. (Massaging the kale helps to break down the kale). Then, place the kale, trying not to overlap it, on the mesh screens of the dehydrator trays, and dehydrate at 105 degrees for 8-15 hours, until thoroughly dry and crisp. When completely dry, remove from dehydrator and store in an air tight container.