Straight From Our Kitchen: Complete Meals October 2016 (Low Carb Edition)
Sorry for the lack of a column lately- we overhauled our website in August and postponed adding any new content until we got everything imported and updated just to make sure nothing got lost in the shuffle. Then Christine and I took our first vacation together (kid-free!) since our honeymoon… 10 years ago. We didn’t work much.
Maybe we’ll drop an extra one this month to make up for it!
This month is a low-carb meal. We just launched our Back to School transformation challenge at AST a few weeks ago, so we have over 25 competitors trying to figure out how to make food taste good without adding the words “and fries” to the end of all of their meals. This was my first time prepping cod this way and it turned out fantastically, and the prep time was super-short.
Baked Lemon Herb Cod
2lbs wild-caught cod fillets
juice from 1 lemon (or 2tbsp lemon juice)
1tbsp olive oil
1tbsp minced garlic
1tsp dried thyme
1tsp smoked paprika
1tsp sea salt
1tsp black pepper
Preheat the oven to 400 degrees. Pat the cod fillets dry with a paper towel and drizzle the lemon juice over top. Combine the rest of the ingredients in a small dish and mix together, then spoon small amounts (maybe 1/2tsp or so) onto each piece of cod and use the back of a spoon or your fingertips to spread it onto the top of each piece.
Bake for around 15 minutes or until cooked all the way through.
For sides, I went super low-tech and did sauteed spinach and saurkraut.
Sauteed Spinach
Preheat a small skillet at medium heat. Put a dab of olive oil or cooking spray on the skillet. Once it’s heated, throw a handful or two of spinach in and mix often with a wooden spoon, until it starts to wilt down. You can add some salt and pepper, maybe a squirt of lime juice, but you don’t need anything fancy with spinach.
Sauerkraut
Go to the grocery store. Buy a jar of sauerkraut. You can get some great stuff in the refrigerated section but the off-the-shelf kind doesn’t have to be terrible either. Ingredients should be cabbage and salt. No vinegar, no sugar. Turn the lid counter-clockwise to open. Put some on your plate. You can saute it in the same skillet you used for the spinach if you’re feeling fancy.
It should be 20 minutes or less from start to finish – you’ve got time to kill while the cod bakes and sauteing spinach and sauerkraut isn’t exactly a time-consuming process.
Share and comment if you like it!
