This is the easiest recipe I have cooked so far. It will feed two people (as long as they're not teenage boys) with a generous salad or a bowl of soup.
You will need:
1/2 lb Fresh Cod Fillet (not frozen, it will go to mush)
8oz can of Pineapple Tidbits or Crushed Pineapple in its own juice (you will only use 4oz)
1/2 head white Cabbage (I used fresh from the garden)
Freshly chopped tomato
Cajun Seasoning
Freshly Ground Black Pepper
Heat oven to 425 deg F.
Spray a glass baking dish with Canola Oil
Place Cod in dish, cover with 1/2 the 8oz can Pineapple Tidbits and juice - no other juice/water is required. This dish makes it's own sauce.
Sprinkle with Cajun seasoning, cover tightly with foil and put dish on bottom rack of oven for 35 mins.
Quickly steam the cabbage in a little water, but don't let it go soft. Remove from heat when 'al dente.'
Drain cabbage juice and save for a soup base. Leftover cabbage can also be set aside for addition to a healthy soup. You could probably also use Iceberg Lettuce in place of Cabbage.
Put cabbage on plate, add Cod / Pineapple topping, add the chopped tomato and finish off with ground black pepper and a few dashes of either lime or lemon juice.
The mixture of textures along with the spicy sweet flavors is very light and enjoyable.
It's amazing. Hope you enjoy it too!
I love going to the Thrift / Junk / Salvage / Second hand store(s). I'm a treasure hunter to my bones but don't ever buy furniture because of the risk of bed bugs - they don't just live in mattresses....a couch/suitcase/cushion will work just fine.
Over the years I have bought real bargains and very high quality items for very little money. The other day for example I picked up this really neat framed picture print from 1989 with a french title - that I think means 'the origins of the windsurfer boat' and a hand written love note message on the back! I was all agog. Who was this written for? Where did they go? Did they get married, have children.....then what happened? I wish I could show it to you but it has a nude person water sailing and my blog page is PG.
That same day for the vast investment of 99 cents I picked up this cute little vase. I love anything blue glass.
My roses look so adorable in there. Look how the glass glistens and takes on another dimension now it has some water and flowers in there...it's almost magical!
My neighbor grows bananas in their back yard, Lady Fingers or something. I don't care for the taste so I'll just stick to Chiquata from Publix thanks. A mature clumping of bananas make a nice privacy fence though which is just as well since I was grinning like a fool over hosting Mama Owl and her baby this year. See my cute photo and bragging rights here.
Hosting The Hooters
Mama Screech Owl And Her Baby
However I do have one Strawberry, yes poor me just the one.
One lonely, over-ripe and much heralded, little strawberry. I grew three Strawberry plants this year and all I have to show for all the lavish care and attention I have showered on said three plants is this.
And the only reason I have the solo Strawberry is because it's protected from those darn, pesky squirrels. Another recycling idea by Dawn. Use old birdcages, you saw it here first!
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| "Dinner's Ready!" |
I know it's Tuesday....this is what I would have posted yesterday, but I ran out of time! This dish makes 10 enchiladas. We had it for dinner last night.
You will need:
Flour Tortillas
Canola Spray
19 oz can Enchilada sauce
16 oz can Refried beans
10oz package of Tofu crumbles (I used "politely hot")
15 oz can Black beans, drain and rinse
Shredded Cheese
1/2 cup Corn (frozen is ok)
optional for garnish are some black olives, green chilies, chopped tomato
Mix together the tofu, corn, refried beans, the black beans and 1/3 of the can of enchilada sauce.
Spray your baking pan 13 x 9 or larger. Spoon some of the tofu mixture into tortilla fold up and place - seam down - in pan. Continue until mixture all used up.
Cover enchiladas with the remaining
2/3 can of enchilada sauce. Top with the cheese and if you wish some sliced olives, chilies, tomato etc. Cover with foil and bake for 25 mins.
Serve with a side salad and salsa. It reheats in the microwave really well for a quick lunch the day after. If I made it again I would try mexican cheese and lots more of it!
