Food

Roasted Lemon Rosemary Cod and Potatoes

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This recipe is a great way to add nutrition packed fish to your diet without being boring. The potatoes are perfectly crisp and brown, almost like a chip. The cod is tender, and flavorful with lemon and rosemary. It’s a winning combination. 

A variety of herbs will work for this fish. I used the herbs I had on hand from my garden, rosemary and garlic chives. Tarragon or thyme would be tasty. Use what you’ve got, or what you prefer for herbs. Like any recipe, tweak it to your liking.

I love simple dishes that cook in one pan. This meal delivers with wonderful texture and flavor all while giving much needed Omega-3 into your diet. You’ll get a tasty, appetizing dinner, that’s easy to make and satisfying to eat. Enjoy this lovely fish supper!

Happy Eating!

Many are the afflictions of the righteous, but the LORD delivers him from them all. Psalm 34:19

 

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Roasted Lemon Rosemary Cod and Potatoes

Yield: 4 servings

Ingredients

4 cod fillets (6 to 8oz. each)

1 to 1 1/2 lbs. russett potatoes, skin-on, thinly sliced into 1/4 inch rounds

7 tablespoons total salted butter, (3 T. melted butter for potatoes, 4 T. cubed for fish)

2 garlic cloves minced

4 sprigs of rosemary

1 T. fresh chopped rosemary

1 tsp. fresh chopped garlic chives

salt and fresh ground black pepper

1 lemon thinly sliced

Instructions

  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment.
  2. Slice potatoes into thin rounds and place in a large mixing bowl. Add 3 tablespoons of melted butter and toss to coat evenly. Add 1/2 teaspoon of salt, 1/4 teaspoon of pepper, garlic, chopped rosemary, and chopped garlic chives. Mix it all together.
  3. Spread potatoes into four piles, fanning out each potato wedge so they overlap slightly. Bake for 30 minutes.
  4. While potatoes are cooking, pat cod fillets dry with a paper towel. Use plenty of salt and fresh ground black pepper on the cod. 
  5. Place a cod fillet on each cooked potato pile. Add 1 T. cubed butter on each fillet. Then place a sprig of rosemary, and two slices of lemon.
  6. Bake the cod and potato piles for an additional 15 minutes.
  7. Use a spatula to transfer each cod/potato pile to plates.
  8. Remove rosemary before eating, and squeeze the lemon slices over the cooked cod.
  9. Enjoy!   

 

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Food, mustard seed sentinel

Baked Feta Pasta

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This pasta is quite famous. Baked feta pasta gained stardom on Tik Tok in 2019. Blogger Tiiu Piret shared a version of the pasta bake on her blog in 2018.  Finnish blogger Jenni Hayrenin posted her version of the feta pasta dish on her blog the very next year and it went viral.  BAKED FETA PASTA – ORIGINAL RECIPE – Liemessä

With so much hype is it actually good? I say yes. After some experimenting and modifications I came up with my own version of baked feta pasta. It’s pretty much the same. I just made a few tiny changes like adding spinach and onion.

This simple pasta bake is creamy, savory, and a little tangy. Roasting tomatoes with olive oil, and garlic is always a winning combo. The addition of soft feta makes the sauce scrumptious. Cheese and tomato are great partners in any recipe. 

Baked feta pasta is a trend that lives up to its fame. It’s inexpensive to make and you can modify the ingredients to your liking. Change up your pasta recipes with this delectable dish. 

Happy Eating!

For you were once darkness, but now you are light in the Lord. Walk as children of light. Ephesians 5:8 

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Baked Feta Pasta 

 

Yield: 4 to 6 servings 

 

Ingredients

1 lb pasta

2 pints grape tomatoes

1 (8 oz) block feta cheese 

½ cup olive oil

½ yellow onion, diced

4 cloves of garlic peeled and sliced in half

¼ teaspoon red pepper flake

salt

fresh ground black pepper 

fresh thyme, chopped 

fresh oregano, chopped

fresh basil, chopped

large bunch of spinach, chopped

½ cup pasta water

 

Instructions 

  1. Preheat oven to 400° 
  2. In a medium sized baking dish, place the tomatoes, onion, garlic, red pepper flakes, fresh thyme, and oregano. Pour about ¾ of the olive oil over the tomato mixture. Season with salt and fresh ground black pepper. Toss everything to coat.
  3. Place the feta in the center of the pan and drizzle the remaining olive oil on top.
  4. Bake for 40 minutes until the tomatoes and feta are browned.
  5. While the tomatoes are in the oven, cook the pasta of your choice according to the package directions. Right before draining the cooked pasta, reserve ½ cup of the pasta water. Add fresh chopped spinach to the hot water, then drain. 
  6. Once the tomatoes and feta have cooked, take a spoon and break it up and combine everything. Stir in the fresh basil. Add the pasta and spinach. Stir in the ½ cup pasta water. Give it a taste, and add more salt and pepper to your liking, 
  7. Enjoy!

Notes

* Use any type of pasta. The original recipe used spaghetti. 

* The pasta water really helps thin out the sauce.

* Greek feta works best.

* Try cream cheese or goat cheese if you don’t like feta. 

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For this recipe and more, go to the link below to access Mustard Seed Sentinel. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-baked-feta-pasta

Food, mustard seed sentinel

Easy Tomato Soup

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A warm bowl of tomato soup and a grilled cheese sandwich are the epitome of comfort food. I grew up eating tomato soup from a can, which is perfectly fine. Homemade tomato soup is so much better tasting than any canned soup. This simple recipe is delectable and easy to make. It’s also budget friendly.

You can make this creamy, or leave it with some tomato chunks. I prefer a creamy tomato soup so I use my immersion blender. If you don’t have an immersion blender you can use a regular blender, or even a potato masher. 

It comes together quickly, and smells incredible as it’s simmering away on the stove top. This would make a great weeknight dinner. Add some grilled cheese sandwiches, and you’ve got a hearty meal. You’ll be glad you made this delicious tomato soup.

Happy Eating!

Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4

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Tomato Soup

Yield: 6 to 8 servings

Required equipment: immersion blender or regular blender

Ingredients 

1 stick of butter (8 tablespoons)

1 medium onion cut into large chunks

2 (28 oz.) cans crushed or whole tomatoes 

2 cups chicken broth

½ to 1 cup fresh basil, chopped

1 tablespoon sugar (optional)

1 teaspoon salt

½ teaspoon or more of fresh ground black pepper

½ cup heavy cream

Instructions

  1. In a large pot melt butter over medium heat.
  2. Add the onion and cook for 5 minutes. 
  3. Add the tomatoes with their juices, chicken broth, fresh basil, sugar, salt, and pepper.
  4. Stir and bring to a boil. Turn down the heat and simmer uncovered for 30 minutes.
  5. Blend the soup using an immersion blender until creamy.
  6. Give it a taste and add more salt/pepper to your liking.
  7. Turn down the heat and stir in the heavy cream.
  8. Ladle soup into bowls. Enjoy!

Notes

  • If you use a blender just add the soup in small batches to the blender and return it back to the pot.
  • You can also use a potato masher if you don’t have an immersion blender. 
  • Dice the onion small and chop the basil if you are not using any type of blender.

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To get more of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-easy-tomato-soup

 

Food, mustard seed sentinel

Fettuccine Alfredo

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Nothing says comfort food like pasta. When you add a rich creamy Alfredo sauce it’s like getting a warm hug from your Italian grandma. I don’t have an Italian grandma but I can just imagine one cooking all the best food with love. 

In Italy this same dish is just pasta with some butter and parmesan. The version we all know and love with heavy cream is an American take on ordinary Italian food. Both versions are equally delicious. 

This heavenly sauce comes together quickly, and beats anything store bought. If you love fresh ground black pepper like I do, then add a lot. The more pepper the better. I also tend to add extra garlic because why not. 

Fettuccine Alfredo is a simple delicious pasta dish that makes a great weeknight dinner. It’s worth the few extra minutes involved to make your own rich creamy sauce. This mouthwatering recipe will satisfy your hunger and make you smile.

Happy Eating!

He gives strength to the weary and increases the power of the weak. Isaiah 40:29 

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Fettuccine Alfredo 

Ingredients 

1 lb. fettuccine pasta

½ cup salted butter

2 cups heavy cream

4 crushed garlic cloves 

2 ¼ cups grated parmesan cheese

¼ cup fresh chopped parsley

fresh ground black pepper to taste 

Yield: 6 servings 

Directions

  1. Cook fettuccine pasta according to the package. 
  2. In a medium pot melt butter over low heat. Add the cream and simmer for 5 minutes. Keep stirring and don’t let it boil. Milk can curdle if it boils. 
  3. Add the cheese and garlic. Stir with a whisk over low heat until the cheese is melted and the sauce is thickened.
  4. Stir in the parsley and black pepper.
  5. Toss the pasta and sauce together. Enjoy!

Notes

*The key to this sauce is low heat. 

*You need low heat to prevent the milk from curdling and low heat to melt the cheese and not make it grainy. 

*Keep stirring while the milk and butter are simmering.

*Keep stirring while the cheese is melting.

*Be generous with the black pepper. 

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Go to Mustard Seed Sentinel, Meghan’s Corner to get all of my monthly recipes and more.

https://www.mustardseedsentinel.com/post/meghan-s-corner-fettuccine-alfredo

 

Food, mustard seed sentinel

Parmesan and Panko Crusted Flounder

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Fish is a great lean protein. It’s high in omega-3 fatty acid which reduces inflammation, and helps protect your heart. Fish is also high in vitamin D which aids in calcium absorption that is necessary for bone health. Fish can boost your immune system, promote healthy brain function, and help your body produce new red blood cells. There are so many scientific studies showing the many benefits of regularly consuming fish.

You might appreciate the obvious health benefits of fish but you don’t enjoy eating it. This simple delicious recipe for white fish just might change your mind. I used wild caught flounder but you can use whatever white fish you like. Cod, tilapia or grouper would work well for this dish. 

This recipe comes together easily and cooks fast. It would make a great weeknight supper. Add some rice and vegetables, and you’ve got a nutritious dinner. Fish lovers will be pleased with this delightful dish, and new fish converts will be made, at least I hope. Make this moist, flaky, flavorful fish dish and add some variety to your cooking.

Happy Eating!

Then He said to them, “Follow Me, and I will make you fishers of men.” Matthew 4:19

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Parmesan and Panko Crusted Flounder

Ingredients

16 oz. wild caught flounder (5 fillets)

3 tablespoons salted butter (room temp)

2 crushed garlic cloves

1 teaspoon salt

½ teaspoon of fresh ground black pepper

½ cup panko bread crumbs

½ cup grated parmesan cheese (powdered or fresh) 

zest of 1 lemon 

juice of 1 lemon

2 teaspoons of fresh chopped parsley

Directions

  1. Preheat oven to 425°
  2. Line a baking sheet with parchment. If you use aluminum foil, spray with cooking spray.
  3. In a small bowl add panko, parmesan, and lemon zest. Stir to combine.
  4. In another small bowl mix softened butter and crushed garlic.
  5. Pat each fillet dry with a paper towel.
  6. Spread about a teaspoon of the garlic butter mixture evenly on top of each fillet. Sprinkle salt and pepper over all the fish.
  7. Place each buttered fillet in the panko/parmesan bowl one at a time, and press the bread crumb mixture evenly onto the top of each piece of fish. Then place the fillets on the baking sheet.
  8. Lightly spray the tops of the fish with cooking spray. This will help brown the panko.
  9. Bake for 20 minutes.
  10. Drizzle with lemon juice and fresh parsley before serving.

Go to Mustard Seed Sentinel for this recipe and all of my recipes at Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-parmesan-and-panko-crusted-flounder