Food

Cod before baking

Herb & Lemon Crusted Cod

4 cod fillets

1/4 cup white wine

1/4 cup Italian breadcrumbs

2 tbsp. fresh lemon juice

2 tbsp. ground black pepper

1 large red pepper

1 large orange or green pepper

1 medium onion

2 tbsp. butter

Rinse each cod fillet in cold water. Pat dry. Place cod fillets skin side down in a casserole dish (use two if necessary). Cut peppers and onion into thin strips and place on top of each piece of cod. Sprinkle black pepper, breadcrumbs, and lemon juice over each piece. Pour the white wine over the fish. Place 1/2 inch cube of butter on top of each piece. Bake at 350° for 20 minutes until the fish is white and flaky and the vegetables are soft.

Herb & Lemon Crusted Cod with String Beans

Pair this colorful, healthy cod recipe with baked green beans. Simply place two bags of pre-cut frozen store bought string beans on a baking sheet with 2 tbsp. of olive oil and 3 tsp. of salt. Bake at 425° for 25 minutes until browned and soft.

Serves: 4

Chocolate Rugelach

Dough:

2 1/2 cup flour

1/4 cup sugar

8 oz. cream cheese

1 cup butter

2 tbsp. sour cream

pinch of salt

Filling:

1/2 cup butter, melted

2 egg yolks

1 cup sugar

2 tsp. vanilla

1/2 cup Hershey's cocoa

For the dough:

Mix flour, sugar, cream cheese, butter, sour cream, and salt in a mixer or food processor. Refrigerate the dough for about 3-4 hours.

For the filling:

Mix butter, egg yolks, sugar, vanilla, and Hershey's cocoa on top of the stove on a low fire until the ingredients are incorporated and it is a smooth consistency. Refrigerate until the filling is thick and spreadable, about 2-3 hours.

Spread flour on the rolling pin and surface where the dough will be rolled out. Cut the dough in half and roll it out to make a flat circle. First, sprinkle the dough with the mixture of cinnamon and sugar and then with chopped walnuts (if desired). Using a pizza cutter, cut into small wedges (about an inch wide), then roll the thick fat end to thin end. Glaze with the beaten egg white and sprinkle with additional cinnamon and sugar mix. Chopped walnuts may be sprinkled on top. Bake on ungreased cookie sheet for 15-20 minutes at 325°.


Turkey Sausage with Penne & Peppers

1/2 pound uncooked turkey sausage, casings removed
2 tsp. olive oil
1 large uncooked onion (thinly sliced)
1 large red pepper, uncooked, cut into thin strips
1 large green pepper, uncooked, cut into thin strips
28 oz can crushed tomatoes
1 1/2 tbsp minced garlic
1/2 cup red wine
1/2 tsp red pepper flakes (optional)
8 oz uncooked whole wheat pasta, penne

1. Bring a medium pot of water to a boil.
2. To make the sauce, in a large nonstick skillet over medium-high heat, cook sausage, breaking up the meat with a wooden spoon, until cooked through, about 4-6 minutes. Remove and put the meat on a plate. Heat oil in the same skillet. Add red and green peppers and onion. Cook on medium-low heat, stirring frequently, until vegetables are crisp and tender, about 6 minutes.
3. While the vegetables are cooking, add pasta to boiling water and cook according to package instructions.
4. Add wine and garlic. Cook until most of the liquid evaporates, about 1 minute. Add tomatoes, crushed red pepper, and cooked sausage. Bring to a boil and reduce the heat to medium-low. Cover and simmer for 8-10 minutes, until the sauce is heated through.
5. While the sauce simmers, check on pasta. If ready, drain pasta. Add the pasta to the saucepan. Toss to mix and coat.
6. Enjoy!

Serves: 6