Off To India and Back!!

This past Saturday I cooked up an Indian feast including butter chicken, saag paneer (Indian cheese), paneer makahani, aloo chole (chick pea and potatoes) and basmati rice.

That's a lot of work and sometimes it's not enjoyable to eat the exact same leftovers so I like to get creative!

I took all the leftovers and made a wrap by layering them in a tortilla ( a fresh chapati would be better if you have) and topped with a fresh raita sauce made from Greek yogurt, grated cucumber, mint, lemon juice and salt.

This was delicious!

Nothing Fishy About This!

Baked Lemon Dill Cod with Brussels Salad and Cilantro Lemon Rice

Preheat 375...

Spray baking dish with oil and place cod in dish.

In a bowl combine:

1/2 c mayo

2tbsp fresh dill chopped

2 tbsp fresh parsley chopped

1tsp lemon zest 

Tbsp lemon juice

Salt

Pepper

Spread over cod.. FYI: you can make this with salmon if you like but I HAVE ALWAYS HATED SALMON... RIGHT DAD?!! Lol 

Place sliced lemons on top, cover in foil and bake 30 min or until flaking

Take foil off and broil to brown top.

SALAD:

2 c Brussels

1/4 c shredded purple cabbage 

1/4 c dried cranberries

1/4 c candied pecans

 Dressing:

1/2 c veg oil

1/4 c olive oil 

1 tsp white vinegar

1tsp Japanese mirin vinegar

1 tsp grain mustard

1 small clove garlic minced

1 tbsp honey

1 tsp lemon zest plus 1 tsp lemon juice

Salt 

Pepper

Shred fresh Brussels sprouts or pulse in food processor (easier) to make a slaw

Combine all ingredients and toss. 

Rice: 

Make 4 cups cooked brown rice and add 

Chopped cilantro, lemon juice, 2 tbsp butter, salt and pepper to taste