Lemon-Parsley Cod Cakes

Makes: 8 cakes

Time: 40 minutes

Ingredients

1 pound fresh or frozen cod filet (NOT Atlantic Cod - see Seafood Watch List)

2 Tbsp olive oil

1 egg, lightly beaten

1/4 c thinly sliced scallions

2 Tbsp mayonnaise

1 Tbsp fresh lemon juice

2 Tbsp Dijon mustard

6 Tbsp plain breadcrumbs

2 Tbsp chopped fresh parsley or 3 Tbsp dried parsley

3 dashes hot sauce like Sriracha

Salt and pepper to taste

Directions

Preheat oven to 400 degrees. Defrost cod, if frozen.

Place cod in baking dish, rub with 1 Tbsp olive oil, salt, and pepper and roast in the oven for 20 minutes or until it flakes easily with a fork. Remove from the oven and let cool completely.

In a bowl, combine fish, egg, scallions, mayonnaise, lemon juice, Dijon mustard, breadcrumbs, parsley, hot sauce, and salt and pepper. Form the mixture into eight patties. 

To use later: flash freeze patties in the freezer on a baking sheet for 10 minutes. Wrap individually in plastic wrap and place in a freezer bag. Will keep for up to 1 month. Defrost before cooking. 

To make now: (Defrost frozen patties) Heat 1 Tbsp of oil in a skillet. Cook until golden brown, about 2 minutes on each side.     

From Martha Stewart

Awesomesauce (aka Chocolate Syrup)

Makes: 5 cups

Time: 15 minutes, plus cooling time

Ingredients

1 1/2 cups water

3 cups sugar

1 1/2 cups cocoa powder

1 Tbsp vanilla extract

1/4 tsp kosher salt

2 Tbsp light corn syrup

Directions

In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce until slightly thickened (do not overcook or you'll end up with chocolate fudge instead of sauce!). Strain and cool to room temperature. Pour into a squeeze bottle or a jar. 
  

From Alton Brown

Three Bean Turkey Chili

Servings: 6-8

Time: 1-1.5 hours

Ingredients

1 tablespoon olive oil

1 pound lean ground turkey
1 cups chopped yellow onions (1 onions)

28 oz can diced tomatoes

16 oz tomato sauce

4.5 oz canned chopped green chilies

15 oz cooked or canned (drained) kidney beans

15 oz cooked or canned (drained) black beans

15 oz cooked or canned (drained) pinto beans

1/2 tablespoon oregano

1/2 tablespoon ground cumin

Salt and pepper to taste

For topping: shredded cheddar cheese, cilantro, chopped red onion, light sour cream

Directions

Heat the olive oil in a dutch oven or large pot. Add the onion and sauté until tender. Add the ground turkey and cook until no longer pink. Add in the diced tomatoes, tomato cause, green chilies, beans, oregano, cumin, salt, and pepper. Cover and reduce heat to simmer for 1 - 1.5 hours. Serve with toppings of your choice!  

Adapted from Skinny Taste (Gina's version uses a crock pot)

Winter Squash Soup

Servings: 4-6
Time: 50 minutes

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups chicken broth
2 teaspoons kosher salt
1/2 teaspoon ground black pepper

Directions

Heat the butter and oil in a stockpot, add the onions, and cook over medium - low heat until translucent. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Use an immersion blender to process to a smooth texture. Serve with homemade croutons, if desired.

Adapted from Ina Garten