spanish cod is whats for supper.

i have entered a phase of life where i want to try new things. i literally will walk around the store in the veggie section & look at everything that i have never heard of & wonder, what can i do with thisssssss. this is coming from a person who doesn't eat too many cooked veggies- i am a raw veggie girl. so i was on pinterest the other day & saw this -- this blog has some amazing recipes so take a few minutes & wonder about their page.

i had bought some cod at the local kroger the other day so i knew i wanted to make a dinner with it, but i had no idea it was going to be this good. like for real good & it is easy. i made a few changes to the recipe bc i had to work with what i had & what my grocery store allowed me to get.

here is what you will need:

• 2 chunky cod fillets (you could use haddock or pollock if you prefer)
• 100g diced cooking chorizo
• 1 pinch saffron threads
• 1 large glass white wine
•  1 small box visconti crushed tomatoes
• 1/2 tsp smoked paprika
• 1 can chick peas, drained and rinsed
• 1 large  onion, finely diced
• 2 cloves garlic, minced
• 1 Knorr chicken stock pot cheats in 31/2 cups boiled water
• Juice of 2 juicy lemons
• 2 tsp sugar
• Fresh flat leaf parsley
• Olive oil for cooking
• Extra virgin olive oil for finishing
• Sea salt and black pepper
• rice to serve with

--

*big thanks to my husband for sharpening knives & cutting stuff for me. 

step 1.

fry chorizo in some olive oil until edges are a little crispy - when it is done put it to the side in a bowl

step 2.

pour yourself a glass of the wine you will be using. you really need to make sure it is going to work for you. 

i usually use cheaper wine if i am cooking with it unless it is a dessert. you can't go cheap on dessert you guys. 

step 3. 

add your onion to the oil left from the chorizzo & then add garlic.

let the onion cook for a minute or two before you add the garlic.

this smell makes me the happiest person in the world. 

step 4.

now add your saffron, your wine, your stock, your box of visconti, & your sugar- bring to a simmer. 

taste & add your salt & pepper to taste. i did a lot of tasting, bc it was so good. 

step 5. 

add your can of drainer & rinsed chickpeas, lemon juice & cook for about 5-6 minutes. 

step 6.

add your cod filets, & chorizzo- put the lid on & let simmer for 8-10 minutes. 

step 7. 

sprinkle dish with fresh parsley

* i grow my own- its such a good feeling to go outside & cut your own, or pick your own veggies. 

step 8.

EAT!

i served this straight from the pan & with rice. 

i love one pot meals. 

cory loved it. 

i loved it. 

you will love it.

thank you to the kitchen alchemist for getting my creative brain going with this dish. you are the bomb. 

happy cooking. 

--e

PASTA!

who doesn't love pasta. i don't eat it a lot bc if i did i would be the size of my house, but every once & while i do & when i do it is a very, very good thing. today we talk about this dish. a lemony-garlic- white wine infused with spices pasta dish.

i love cooking with my husband. i am usually obsessing about he acts like we have a gas stove, shoving the pans around & why in the world is sauce everywhere, or i am like, i just cleaned the kitchen. for those of you who know cory, you know he is an amazing cook & when I'm obsessing he's like.. tough. you will be fine. get over it. our words to each other in the kitchen make the memories hilarious & i wouldn't trade a thing. i giggle when i think of him in his apron.

i have had these spinach egg noodles sitting around for a little bit & wanted to make something with them. something lite & not too heavy. i left cory with the task of figuring that one out & he killed it. this pasta was just the right amount of spice, the flavor was incredible & we will def. be making this again & again.... in moderation of course.

he found this recipe & as you can tell by our photos ours looks a lot different & i am sure it tasted better, bc  my sweet man can cook y'all.

so here we go. on a photo journey into the pasta world (most photos were taken by our friend dockery)

this is the spinach egg noodles i had (they are AMAZING)

make sure when you are boiling your pasta you salt the water. i am sure you guys know that but just in case. 

so first things first. 

 we rinsed off the shrimp & set them in a little ice bath

while we waited for them we started prepping. 

parsley- chop it up, you need 1/2 cup

we used yellow tail white wine- you need 1/3 cup--- or more... lol

i juiced the lemons & you need about 1/4 cup- i put the extra in a container for lemon water through the week. 

*  start boiling those noodles in the salted water

now for the good stuff.

put your garlic- 3 TB minced in a pan on medium heat

add your unsalted butter 1/4 cup

add your olive oil  1/4 cup

let all that mix together & then add shrimp- we used 2 lbs

add your white wine 1/3 cup

add your lemon juice 1/4 cup

add red pepper flakes 1/2 tsp

this is where we added things that are not on the recipe

we added 1/4 tsp saffron

1/4 tsp of paprika

doesn't this look delish??

this should all cook until the shrimp is no longer translucent so about 5 minutes- just watch it.

now add black pepper 1tsp

your parsley  1/2 cup

add lemon zest 1TB - i just eyed it. we love lemon

*your noodles should be done by now- so we put ours in a strainer in the sink

let them sit for a minute

we tossed them with some olive oil bc these noodles are a little different to work with. 

now add your noodles to the pan

yum. 

i did a side of bread. i cut it and broiled it until lightly brown

when its done i brushed each piece with olive oil & sprinkled with sea salt. 

now we are set. set to feed our faces with this. it was soooooo good. 

i even brought out cory's grandmas plates. 

this recipe was easy. we all ate until we were full & we had leftovers. 

i love spending time with people over a good meal. 

take a day & break bread with someone.

-- E