Cod With Orange Glaze & Snap Peas.

This recipe is courtesy of Ninja Cooking System.  I'd like to share it as this is my reference when I cooked the Cod with Lemon Glaze & Green Beans (Steam Oven Baking using a Ninja Cooking System).

I wanted to follow all the ingredients of this Cod with Orange Glaze & Snap Peas recipe, orange and snap peas are not available at home when I make my dish.  so I made use of other ingredients like lemon and green beans (string beans) instead.  It turned our delicious especially the lemon sauce .

Cod is firm, white fish that stands up beautifully to the gingered orange glaze.  The sauce reduces to a glaze in bottom of pot while sugar snap peas steam on rack, creating especially delicious dinner.

Prep: 10 minutes     Cook: 20 minutes     Servings: 4

Ingredients:
2 teaspoon canola oil
1 teaspoon ground ginger
2 cloves garlic, minced
1 bunch green onions, sliced
2/3 cup orange juice
1/3 cup water
2 teaspoons reduced-sodium soy sauce
1 tbsp sugar
4 frozen uncooked cod fillets, 1" think
2 cups sugar snap peas

Directions:

1.  Pour oil into pot. SET to STOVETOP HIGH and heat oil.  Add ginger, garlic, onions, HALF of spring onions to pot.  Cook uncovered 3 minutes or until garlic is tender, stirring occasionally.

2.  Stir orange juice, water, soy sauce, and sugar into pot.  Place frozen fish into the multi-purpose pan..  Place roasting rack into pot..  Set OVEN to 325 degrees F for 15 minutes.  Cover and cook for 5 minutes.

3.  Place snap peas on top of fish.  Cover and cook 5 minutes or until fish flakes easily when tested with fork and snap peas are tender-crisp, checking for doneness after 3 minutes of cooking time.  Serve fish and snap peas with orange sauce and sprinkle with remaining green onions.  

NOTE: Ninja Serving Tip:

Frozen cod comes in different weights and thickness.  For thicker fish, add an additional 1/2 cup water or orange juice to the glaze and add 2 to 4 minutes to the cooking time.

Courtesy of Ninja Cooking System Recipe Book.  Enjoy cooking and eating!

Cod with Lemon Glaze & Green Beans

A cod is a common ocean, firm, white fish with a mild flavour, low fat content and a dense, flaky white flesh.  When cooked, cod is moist and flaky texture.  It is known as Bacalao in Spanish or Bakalaw in Pinas. This fish is popular for its liver oil (Cod Liver Oil) which is said to be a good source of Vitamin A and Omega-3 fatty Acids (EPA and DHA).

 

The frozen raw Cod Fillets and the remaining cooked (in a serving dish) Cod Fillet with Lemon Glaze & Green Beans with its yummy sauce.

 

Here is my recipe of Cod with Lemon Glaze and Green Beans using a Ninja Cooking System (Stove top / Oven).  If this kind of cooking system is not available for cooking/baking, please refer at the bottom of this post for stove top. Thanks! :-)

Ingredients:

3 frozen uncooked cod fillets (family size)

2 teaspoons cooking oil (I used canola oil)

1 teaspoon ground ginger (I used fresh crushed ginger root)

2 cloves garlic, minced (I used 2 tsp, minced)

 1 cup onions, cubed  

1/4 cup of spring onions, cut

2/3 cup fresh lemon juice

1 1/2 cups water

2 teaspoons soy sauce (I used Silver Swan toyo from Pinas)

1 tsp fish sauce (I used Datu Puti from Pinas)

1 tablespoon sugar (I used brown sugar)

1 cup green / string beans, cut (sitaw)

Procedures:

1.  Pour oil into pot. SET to STOVETOP HIGH and heat oil.  Add ginger, garlic, onions, half of spring onions ( the reaming half will be used for garnishing)half of red bell peppers (the rest will be added later together with the string beans to retain its bright color).  Cook uncovered for 3 minutes or until garlic is tender, stirring occasionally.

2.  Stir lemon juice, water, soy sauce, fish sauce, and sugar into pot.  Place frozen cod fillet into the multi-purpose pan. (Yes, frozen fish or meat can be cooked straight to the Ninja Cooker without thawing it first. Isn't it very convenient?).  Place roasting rack into pot. Place pan on rack. Set OVEN to 325 degrees F for 15 minutes.  Cover and cook for 5 minutes.

3.  Place string beans on top of fish.  Cover and cook for 5 minutes or until fish flakes easily when tested with fork and checking if green beans are already done.  (Note: I overdone the green beans, but anyway, it was yummy!)  Adjust the taste of the lemon sauce to your liking by using brown sugar, soy sauce or fish sauce.  You may add lemon juice in a bottle if you like. Serve the cod fillets and green beans with leamon sauce in a bowl or plate.

This Cod with leamon Glaze & Green Beans recipe is inspired by the original recipe Cod with Orange Glaze & Snap Peas as found in my Ninja Cooking System Recipe Book.

Fried Rice with Scrambled Eggs & Cabbage (using a Wok), Cod with Lemon Glaze & Green Beans (Steam Oven Baking using a Ninja Cooking System), & Soy Sauce with Vinegar & Sesami Oil. My hubby's Brunch for Today. As for me, no rice. The Cod alone with its Sauce is enough for me. Namit! :-)

FOR STOVE TOP COOKING, my suggested procedures:

1.  Marinate the cod fillets (already thawed) using some of the ingredients (soy sauce, garlic and leamon juice for about 15 minutes) that are just enough to cover the fillets.  This is optional. 

2.  Fry cod fillets in a pan (or wok) and set aside.  In the same pan, (add additional oil if needed) saute garlic, onions, half of green onions (the remaining half will be used as garnish upon serving), and half of the red bell peppers (add the rest together with the green beans to retain its color.  You may use green color or both green and red as you prefer). Stir until garlic is tender or transparent.  

3. Add lemon juice, water, soy sauce, fish sauce, and sugar into pan and stir occasionally until well combined. Add the fried cod fillets, green beans and the remaining red bell peppers. Cook uncovered and stir ocassionally until the green beans are cooked.  Adjust the taste of the lemon sauce according to your liking by using sugar, lemon juice, soy sauce and/or fish sauce. 

4. Serve with rice if your prefer. Enjoy eating!

Butternut Squash-Walnut Bread a la Buks

I have a Butternut Squash left when I cooked a Veggie Soup so I decided to try making a butternut squash bread and since I have also Walnuts at home, I added them to the bread recipe as well.   I don't know about baking, but out of necessity as there's no available Pinoy foods to buy near our home, I become interested not only in cooking but also in baking.

I am much inspired, because my hubby has been appreciating the tasteful food that I've been preparing for him at home.   Thanks to the technology now as there are lots of available resources online as as my references in cooking and baking.   It's good that I can come up with my own version of recipe depending on whatever available ingredients at home to be used and according to our liking of taste and ingredients.    I love to cook and bake especially for my hubby.

I'd like to share the actual recipe of the Butternut Squash-Walnut Bread (1 loaf) as shown below using a STEAM INFUSED BAKING of a 3-in-1 NINJA COOKER (a.k.a. Ninja Cooking System). So far, so good! The bread turned out moist, soft, and delicious.  :-)

 Ingredients:
1 cup Butternut, puree*** (please see below)
3/4 cup Packed Brown Sugar
6 tbsp Canola Oil
2 tbsp Coconut Oil
1/4 cup Fresh Milk
2 Raw Eggs
1/2 tsp Vanila Extract
1/2 cup Walnuts, crushed
1 & 1/2 cups All-Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon Sugar

Directions:
1.  In a bowl, mix all-purpose flour, baking powder, baking soda, and salt. Set aside.

 2.  In another bowl, beat brown sugar, canola oil, coconut oil and eggs in another bowl with electric mixer until mixture is smooth. Add butternut squash, milk, vanilla extract. Beat well.  Lightly stir in the walnuts using an electric mixture.   Then gradually add flour mixture, stirring well after each addition until completely combined or well blended.   Use an electric mixer and/or rubber spatula.

 3.  Pour the batter into a greased 8x4 inch loaf pan and sprinkle the top with cinnamon sugar. Cover loaf pan with foil.

4. Pour 2 cups water into pot. Place roasting rack into pot. Place loaf pan on rack. Set OVEN to 350°F, and bake for 40 minutes. Cover and cook until a toothpick inserted in center comes out clean. Remove pan from pot. Let bread cool in pan on cooling rack for at least 10 minutes before slicing.  (This is steam infused baking using a Ninja Cooking System.  Kindly refer below if you're going to use an Oven)

Note:  Directions using an Oven (not a 3-in-1 Ninja Cooking System):

1. Preheat oven to 350 degrees F.

2. Follow Directions 1 to 3 as shown above. To simplify:

     (1.)  Combine all dry ingredients, except brown sugar and walnuts in a bowl; set aside.

    (2.)  Beat brown sugar and all wet ingredients until well combined. Lightly stir in the walnuts and gradually add flour mixture and stir until well blended.  Use rubber spatula and/or electric mixer.

   ( 3.) Pour the batter into a greased 8x4 inch loaf pan and sprinkle the top with cinnamon sugar. You may mix the cinnamon sugar to the butter mixture.

3. Bake at 350 degrees for 60 minutes until golden brown or until a toothpick inserted in the center comes out clean.  Remove loaf pan from the oven. Let it cool. Slice and serve. 

Enjoy eating!

I haven't tried using an oven yet as it's my very first time to bake this Butternut Squash-Walnut Bread.  But I think, it will work as per my references online.  Happy Baking!  Please feel free to let me know of your result in baking this bread by leaving a comment. Thank you.

***Butternut squash puree:
There are ways to cook a squash like steaming, baking or boiling like making a mashed potato.

 The Butternut Squash Puree

As for me, I peeled, and cut the butternut squash  then steam baked it using a 3-in-1 Ninja Cooker for 15 to 20 minutes @ 350 degrees F.  Once cooked, I mashed it using a potato masher. I am so glad I have this Ninja cooking system as it is very convenient and easy to use.

Note:  

1. Original recipe calls for 1/2 cup (or 8 tbsp) of canola oil or cooking oil. I used 6 tbsp of canola oil and 2 tbsp of coconut oil in a jar being melted using a microwave.

2. Original recipe calls for 1/4 cup water but I used 1/4 cup fresh milk instead.

3. I prefer to use brown sugar (packed) instead of using granulated white sugar.

4.You may use other nuts like chopped or crushed peacan instead of walnuts.

5.You may experiment to come up with your own preferable recipe/ingredients.

6.I just made use of the ingredients I have at home like coconut oil in a jar hence, I come up of this recipe.

This is the photo of the remaining butternut squash-walnut bread straight from our fridge. 

Thanks for reading and dropping by!  God speed and enjoy baking!

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