Monday, January 25, 2010

Miso-Marinated Cod with Fava Beans

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper

Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

Shared by: Amy Hollander, Frisco, TX

Recipe Source: too frazzled to remember

Maple-Roasted Chicken With Sweet Potatoes

Serves 4

1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember