Parmesan Baked Cod

3 tablespoons butter
1/2 sleeve crushed Ritz vegetable flavored round crackers
3 tablespoons butter
1 pound thick-cut cod loin
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onion

        Preheat oven to 400 degrees

Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven. Mop up excess liquid with a paper towel. Place 1/2 of the cracker mixture on the baking sheet under each piece of fish, and sprinkle the rest of the cracker mixture over top. Place a small pat of butter on each piece of fish and place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion.

Parmesan Vegetable Side Dish

Nonstick cooking spray

1 tablespoon olive oil, plus more for drizzling
1 large yellow onion, small diced
2 garlic cloves, minced
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 medium baking potato, thinly sliced
2 medium Roma tomatoes, thinly sliced
Heaping 1/4 teaspoon Italian seasoning
Salt and freshly cracked pepper, to taste
1/4 cup shredded mozzarella cheese
2 Tablespoons freshly grated Parmesan

Preheat oven to 400 degrees F. Lightly coat a round pie pan with nonstick cooking spray. Set aside.

In a medium pan, heat olive oil. Once hot, add chopped onion and garlic, cooking until soft and fragrant, 5-7 minutes. Spread the onion and garlic mixture on the bottom of pan. Evenly arrange the sliced vegetables on top, alternating as you go. Once you get all the way around, continue layering to fill the middle until no open space remains.  Drizzle all over with 1 Tablespoon olive oil and sprinkle with Italian seasoning, salt and pepper. Cover with aluminum foil and bake covered for 30 minutes.

Remove aluminum foil and sprinkle with mozzarella and Parmesan. Return to oven and bake uncovered for an additional 15 minutes, or until cheese is golden brown.

Serves 4, 131 calories per serving

Monkey Meat

3 pounds Tri Tip Roast
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons chili powder
3 tablespoon ground cumin
2 tablespoons olive oil
1 diced red onion

1 diced yellow onion
4 cloves of minced garlic
2 Hatch green chili peppers

1-2 chopped Poblano Peppers
1 minced Serrano pepper
2 minced Jalapeño peppers
1 diced red bell pepper
1 diced carrot
2 diced celery stalks
4 chopped Roma tomatoes,
1 tablespoon red pepper flakes
14 ounces beef broth

	Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes.
	Heat 2 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, peppers, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors.
	Add Roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the red pepper flakes. Bring to a simmer and cook for 5 minutes.
	Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat (or cover and lace in 200 degree oven) for 3 to 3 1/2 hours,  until meat is very tender. Taste and adjust seasonings if necessary. If desired, remove meat from the pot, shred, and return to the pot. Serve with cooked rice and garnish with shredded lettuce, diced tomatoes, guacamole, and shredded cheese. (Thank you, Joyce A.  This is one of my favorite recipes!)

Pork Fried Rice

12 ounce pork ribeye, diced
3/4 diced carrots

3/4 cup diced celery
1 diced yellow onion

3/4 cup chopped broccoli
4  eggs
1 1/4 cup frozen peas (thawed)

1 tablespoon chives (dried or fresh)
1/2 teaspoon garlic powder
1 tsp ginger powder or paste

4-5 tablespoons soy sauce
3 cups cooked brown rice 

Spray cooking spray in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
Scramble eggs in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, broccoli,  soy sauce, garlic powder, and ground ginger into the pork mixture. Cook and stir until heated through..

14 Servings, 195 calories per serving

Cherry Berry Dump Cake

• 1 (21 ounce) can Cherry Pie Filling
• 1 (21 ounce) can Blueberry Pie Filling
• 1 box yellow cake mix
• 12 tablespoons butter

1. Preheat oven to 350°F. Spray a 2.8L casserole dish or 9×13” pan with cooking spray.
2. Pour the cherry and blueberry pie fillings in the bottom of the dish. Sprinkle the nuts over the fruit. Open the cake mix and sprinkle the power evenly over the top.
3. Slice butter into small pieces and sprinkle evenly over the top of the cake mix. Make sure to make it even so that it all melts into the cake mix.
4. Bake for 30-40 minutes until the fruit starts to bubble up around the edges and the edges start to turn golden. 
5. Serve with ice cream or whipped cream. Store covered in refrigerator.

Serves 12 - 416 calories per serving

Life. What a ride.

The past 18 months have been long, difficult, painful.  Moments of despair, moments of pure joy, moments of sadness, moments of excitement, moments of reflection.

February 19, 2016 we lost Dave's father after a three week stint in the hospital.  Looking back, he was ill for quite some time, but didn't seem to want to share just how ill he was.    

Summer of 2016 brought many changes to life for my Mom and Dad.  Dad became quite frail, and ultimately ended up in hospice care - for five months.  Mom went through a steady decline during that time, and passed away on December 10, 2016.  Dad remained in hospice are until he joined his wife of 67 years on February 22, 2016.

Learning to do life without our parents has been a slow process.  There are still many times that I walk through the grocery store and stop, thinking, "Hey - that is something that mom would like!  I should make that for her."  Then I remember, and move on.  I miss cooking for them.  It was so much fun making their favorites, and giving the something to try that they had not tried, before.  Up until the end, they enjoyed the food I made, and even requested some of their favorites.  Dad's last real meal was Kraut Birok.  That means a lot.  

After the dust had settled, I decided to focus on myself - to begin eating properly for the first time in many, many years.  I began cooking food in small portions, using very little oil and fats, and no added salt.  The result has been very pleasing, I have lost more than 70 pounds, and have been able to go off of my blood pressure mediation for the first time in 33 years. Dave is down 45 pounds, and has been working out to become stronger and healthier.  

This cooking style has had its challenges, but has also been really fun - a never-ending quest for recipes that are satisfying, tasty, and appropriate.  It will be fun to share them!


 

How can so much time fly by?  

Mom and Dad have been here almost a year, now.  There have been a lot of days that have been devoted to getting them settled and taking care of their needs.  

It has been really good becoming reacquainted with my parents.  I have also enjoyed cooking and saving a few servings to share with Mom and Dad.  

The food at their Senior Living Place is less than fantastic, especially for people who are accustomed to very plain food.  Really?  Stewed okra and mushrooms for old people?  Ugh.  Seriously...green beans.  Corn.  Plain.

So, it has been my joy and honor to cook roast and potatoes, chicken and rice, and many of my mother's favorites.