Tag Archives: Lemon

Spicy Cornmeal Cod, Lemony Aparagus Gnocchi

I’m hooked on this dry mix recipe for cod.  It’s eggless so you can make it in a pinch with thawed frozen fish and dry ingredients.  The only off-beat ingredient is gumbo file (fee-lay), commonly used in authentic Cajun cuisine.  It’s made from ground Sassafras leaves and has an distinctive, ususual flavor.  Some people think it smells like eucalyptus.  It can also be used as a thickener in stews and soups. 

Spicy Cornmeal Cod

1/2 to 1 cups cornmeal
1 tbsp paprika
1 tbsp garlic
1 tbsp pepper
1-2 tsps chipotle chile pepper (be careful.  spicy!)
1 tsp gumbo file (optional)
Lemon and olives for garnish

Mix dry ingredients together. Pat fish dry. Coat each filet evenly in mix. Saute fish on medium in olive oil until coating is golden brown and fish is flaky.  Add lemon slice and olives as garnish, if desired.

Lemony Asparagus Gnocchi topped with Chive Flowers sauteed in Garlic Tarragon Butter

A little tart, a little sweet, and very delicious

1 pkg gnocchi
1 bunch asparagus
1/2 lemon, juiced
10-15 chives, minced
pepper to taste
garlic tarragon butter (see directions)

Boil water and cook gnocchi for 2-3 minutes or as directed.  Meanwhile, saute chive flowers in a small amount of garlic tarragon butter for about 5 minutes.  In microwave or on stove top, steam asparagus, adding a small amount olive oil or a pat of garlic tarragon butter for flavor.  Cut up into 1/2 size pieces after asparagus tips are steamed.  In a bowl, toss lemon juice, pepper, chives, and asparagus. Add gnocchi and if preferred, another small pat of garlic tarragon butter to taste.

Garlic Tarragon Butter

4-7 cloves garlic, diced
1/2 to 1 stalk of tarragon
1 stick of butter at room temp

Mash together, shape into a ball or roll, and return to fridge until ready to use.  Will keep for at least a week.

Tangy Lemon Tuna Pasta

I love meals made with pantry staples.  They take the work out of cooking and the best part is, I don’t have to go shopping!  I created this Tangy Lemon Tuna after my friend, Abby, raved about a pasta at her fav Italian restaurant.  It’s easy, satisfying, and very cheap.  If you wanted to make it extra special, you could always upgrade the ingredients to include ahi tuna and kalamata olives.  Everything else stays the same!  

The Recipe

1 can tuna in water (olive oil if possible)

La Tourangelle Toasted Sesame oil (the best in my opinion!)

The Gourmet Collection Lemon Pepper  (also the best; I buy this and the sesame oil at TJ Maxx)

1 can of artichoke hearts, small

1 can black olives

2 tbsp capers

Egg Noodles (these cook in about 5 mins)

Lemon Juice

Lemon Peel

In cooking pan, saute artichokes in olive oil (the sesame is not suitable for high heat), add lemon pepper.  Cook for 5 mins.  Add olives, tuna, cook for 3 mins.  Meanwhile boil noodles.  About 2 mins before the noodles are ready, add capers to the tuna artichoke mix.  Right before you stir together the cooked noodles with the tuna artichokes mix, add lemon juice.

In large serving bowl mix sesame oil and lemon pepper.  Add grated lemon peel and about 1/4 of a lemon, juiced. 

Add cooked tuna artichoke mix.  Drain noodles and add them to bowl.  Stir and add more sesame oil and lemon pepper to taste.


Note:  In case you’re wondering, why I’m not too specific about measurments, it’s mostly cause I never measure anything, but also because I find them pretty useless (the exception is baking).  For this recipe,use enough sesame oil so the pasta is coated but no heavily saturated.  The lemon pepper is very subject to taste.  Add enough to make the pasta tangy, but not overpowering.  I usually add a bit of plain pepper too.

Think my pantry staples are unusual?  I’ll have a post later this week about making the highest quality food within easy reach of your kitchen.  No grocery shopping necessary on those busy work days!

Tell me what you think about this recipe.  Was it a success?  Did you make any improvements?  I’d love to hear about it!