Quarantine pasta

We are late to the party on this early-covid Instagram recipe from A Life from Scratch, but our family loves it and we regularly make it when C has a pasta dinner for track or XC so he can take it along as his gluten free meal and we can enjoy it at home. The recipe is way too simple for how delicious it is!

QUARANTINE PASTA

Ingredients

• 1 lbs pasta (we use Jovial GF fusilli)
• 1 lbs Italian sausage
• Olive oil
• 2 cups heavy whipping cream
• 1 cup chicken stock
• 1 cup grated Parmesan, plus more for topping
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1 tsp Italian seasoning
• 2 cups freshly chopped spinach
• 1 cup frozen peas (we use if we have some in the freezer, but the kids prefer it without...)

Instructions

1. Cook your pasta according to package directions.
2. In a large deep sided pan brown up your sausage with a little olive oil. Set aside.
3. In the same pan combine the cream, stock, Parmesan, and seasonings. Let bubble away until thickened, about 10 minutes.
4. Add in spinach, peas, and cooked sausage. Stir together and let spinach wilt. Mix sauce with cooked pasta. Top with more parmesan and fresh basil

chicken bacon ranch quesadillas

A fun recipe from Half Baked Harvest that was easy to make various versions of for parents versus kids. Kory and I loved the full recipe, while the kids had their quesadillas filled with chicken, bacon, and shredded cheddar. 

Basil Ranch Chicken and Bacon Quesadilla with Avocado

INGREDIENTS

Basil ranch dressing

• 1/2 cup plain greek yogurt or sour cream
• 1/3 cup mayo
• 2 tablespoons buttermilk
• 1 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup fresh chopped chives
• 2 teaspoons Worcestershire
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne
• kosher salt and black pepper

Quesadilla

• 4 large tortillas (we used more, smaller mission GF tortillas)
• 1 1/2 cups shredded gouda and or cheddar cheese
• 1-2 cups baby arugula
• 1-1 1/2 cups grilled chicken, sliced (homemade in notes)
• 1/2 cup sliced sun-dried tomatoes
• 1/4 cup chopped dill pickles and or pepperoncini
• 6 slices cooked bacon, crumbled
• 1/2 cup honey mustard (homemade in notes)
• 1 avocado, chopped

INSTRUCTIONS

1. 1. To make the dressing. Combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
2. 2. To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.
3. 3. Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side until crisp and golden brown. Serve warm with avocado and additional basil ranch.

shrimp scampi

A new family favorite— we reduced the lemon from the original Ina Garten version and served it with Taste Republic GF linguine and grated Parm. So good!

Ingredients

Vegetable oil

1 tablespoon kosher salt plus 1 1/2 teaspoons

3/4 pound linguine

3 tablespoons unsalted butter

2 1/2 tablespoons good olive oil

1 1/2 tablespoons minced garlic (4 cloves)

1 pound large shrimp (about 16 shrimp), peeled and deveined

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

freshly squeezed lemon juice from 1/2 a lemon

1/8 teaspoon hot red pepper flakes

Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

1. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
2. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Battered chicken fingers

As we explore some new recipes after Cael’s celiac diagnosis, this one from “Paleo Perfected” was a hit with everyone and we will definitely use this batter for fish, onion rings, cheese curds… I did fry them in veggie oil in a Dutch oven seeing we aren’t worried about staying truly Paleo. After frying, I let them rest on a paper towel covered wire rack tented in foil instead of in a 200° oven and they were fine until all batches were done  

creamy spinach artichoke chicken

 A delicious dinner from The Forked Spoon, which I modified slightly. Everyone really liked this (Elle liked everything but the artichokes...) over GF pasta. 

Ingredients:

• 3 tablespoon olive oil - divided
• 1-2 lbs boneless skinless chicken breasts, butterflied 
• salt + black pepper
• 2 tablespoon Italian seasoning
• 3 tablespoon butter 
• 2 shallots - minced
• 4 cloves garlic - minced
• 2 (15 ounce) cans artichoke hearts - drained and roughly chopped
• 6 ounces fresh baby spinach
• ½ cup chicken broth - 
• 1 cup half-and-half 
• ¼ cup Parmesan cheese
• 1 cup mozzarella cheese - shredded

Instructions:

1. Place chicken breasts to a large mixing bowl. Drizzle with approximately 1 tablespoon of olive oil and season with salt, pepper, and Italian seasoning, mixing well to coat the entire surface of each chicken breast.
2. Heat a large skillet over medium-high heat. When the pan is hot, drizzle with approximately 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Work in batches, if needed , to cook the chicken until golden, approximately 5-6 minutes per side, (or until nearly cooked through). Remove chicken from the skillet and set aside.
3. Return the skillet to medium heat. Add the butter and shallots and sauté for 2-3 minutes, stirring often. Add the minced garlic and stir continuously for 30 seconds more. Mix in the artichoke hearts, fresh spinach, and chicken broth. Mix well to combine. Cook until the spinach has just wilted. Add the half-and-half and bring just to a simmer. Stir in the mozzarella and parmesan cheese.
4. Return the chicken back to the skillet. Reduce heat to prevent the half-and-half from boiling. Allow the chicken to simmer and finish cooking for an additional 5 minutes or so. Serve over pasta. 

mini oreo cheesecakes

 Elle's 12th birthday was the first celebratory meal that we needed to make gluten free. She picked these mini oreo cheesecakes from Live Well Bake Often and we made them with Goodie Girl cookies. They were SO easy and really good! Kory wants us to try with vanilla cookies or graham crackers and plain cheesecake as another option. 

INGREDIENTS

For the crust:

• 12 Oreos (we used Goodie Girl chocolate sandwich cookies)
• 2 tablespoons (28 grams) butter , melted

For the cheesecake filling:

• 12 ounces brick-style cream cheese , softened to room temperature
• 1/4 cup (60 grams) sour cream , room temperature
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg , room temperature
• 6 Oreos , crushed (we used Goodie Girl chocolate sandwich cookies)

INSTRUCTIONS

To make the crust:

1. Preheat the oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened.
3. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer.
4. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.

To make the cheesecake filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, add the cream cheese and mix until smooth.
2. Add in the sour cream, granulated sugar, and vanilla extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
3. Add in the egg and mix on low speed until just combined, then gently fold in the crushed Oreos.
4. Evenly distribute the cheesecake filling between all 12 cavities of the pan and return to the oven. Bake at 325°F for 15 to 17 minutes or until the tops of the cheesecakes are set.
5. Remove from the oven and allow to cool at room temperature for at least 1 hour. Cover tightly with plastic wrap and transfer to the refrigerator to chill for at least 2 to 3 hours or overnight. Once the cheesecakes are chilled remove them from the pan, serve, and enjoy!

beef and broccoli

 Easy beef and broccoli recipe from Damn Delicious that is easy to make gluten free!

Ingredients:

• 2/3 cup gluten free sodium soy sauce
• 1/2 cup chicken stock
• 1/4 cup honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon Sriracha, or more, to taste
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 pound flank steak, thinly sliced across the grain
• 1 head broccoli, cut into florets

Instructions:

1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
3. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
4. Serve immediately.

orange chicken

As an attempt to start recreating some of Cael's favorite meals, but gluten free, we tried this recipe from Mama Knows Gluten Free.  I did increase the OJ and decrease the vinegar, but it turned out really sweet, but still an acceptable alternative to Trader Joe's. Next time I will make it as below. 

Ingredients 

Chicken:

• 3 4-ounce boneless, skinless chicken breasts cut into 1-inch sized pieces
• 4 cups vegetable oil, for frying I like peanut oil for frying.

Dry Coating:

• ½ cup gluten-free all-purpose flour (cup4cup).
• ½ cup cornstarch .
• 2 teaspoons ground ginger
• 2 large eggs, whisked

Orange Sauce

• 4 tablespoons gluten-free soy sauce 
• ½ teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• ½ cup orange juice
• 2 TB rice vinegar (or white vinegar) 
• 4 tablespoons cornstarch
• 4 tablespoons water

Instructions

1. Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl.
2. Cut the chicken breasts into 1-inch size pieces. 
3. Whisk the eggs in a medium-sized bowl. Add chicken pieces to the egg and stir to fully coat the pieces.
4. Place all of the chicken pieces in the plastic storage bag of the gluten-free flour mixture and seal the top of the bag. Keep turning over the bag until the chicken pieces are fully coated. Place in the refrigerator while the oil is heating up.
5. Heat the vegetable oil on medium-high heat in a large skillet or wok, until 350°F.
6. Carefully add the chicken pieces to hot oil and fry for 3-4 minutes, until light golden brown. You may need to cook the chicken in several batches depending on the size of your skillet. Do not crowd the skillet.
7. Remove the chicken pieces from hot oil to drain on a paper towel-lined baking sheet or plate.
8. Either spray your skillet with a nonstick gluten-free cooking spray or put a little oil back into the skillet and set to it medium heat.
9. Add the granulated sugar, brown sugar, garlic powder, and, ground ginger to the skillet and stir to combine. Add in the orange juice, stirring occasionally, until the sugars dissolved.
10. Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine.
11. Whisk together the cornstarch and water together in a small bowl to make a slurry. Add the cornstarch slurry to the skillet and stir. Cook the sauce until it looks like maple syrup consistency, stirring occasionally.
12. Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce. Serve and enjoy!

baked ziti

 Kory, Elle, and I all really liked this giant pan of comfort food from Ree Drummond. Neither of the boys love Italian food, so it was no real surprise that they were less excited. Next time I would divide the recipe into to 9x9" pans and cook one and freeze the other for a future meal. 

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced 
• 1 large onion, diced 
• 1 pound ground beef 
• 1 pound Italian sausage 
• Two 14.5-ounce cans tomato sauce or marinara sauce 
• One 28-ounce can whole tomatoes with juice 
• 2 teaspoons Italian seasoning 
• 1/2 teaspoon red pepper flakes 
• Salt and freshly ground black pepper
• 1 pound ziti
• 1 1/2 pounds mozzarella, grated 
• One 15-ounce tub whole-milk ricotta
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh parsley, plus more for sprinkling
• 2 eggs 

Instructions 

1. Heat the olive oil in a pot over medium heat. Add the garlic and onions and sauté until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
2. Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
3. Preheat the oven to 375 degrees F.
4. In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
5. Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
6. Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
7. Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.

pork stir fry with green beans

 Another successful stir fry meal from Recipe Tin Eats to counteract the holiday flavors a bit. I increased the sauce volume in the recipe below. Kory and I agreed we'd make this again with either ground beef or sliced chicken breast too. 

Ingredients

• 12 oz green beans
• 1 lb. ground pork 
• 1 small onion, finely chopped (about 1/2 cup)
• 2 tsp finely chopped garlic (2 cloves)
• 2 tsp ginger, finely chopped
• 2 1/2 tbsp veggie oil
• Sauce
• 1/3 cup gluten free dark soy sauce
• 1/3 cup mirin
• 1/6 cup Trader Joe's sweet chili sauce

Instructions

1. Mix Sauce ingredients in a bowl.
2. Trim the tough end of the beans, then chop into 1" pieces.
3. Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
4. Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
5. Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
6. Serve over rice.

korean beef bowls

Everyone but Gage enjoyed these Korean beef bowls from Cooking Classy. The recipe below doubles the sauce from the original, which I'd do next time. 

Ingredients

• 3 Tbsp honey
• 3 Tbsp dark brown sugar (light can be substituted)
• 1 Tbsp sesame oil
• 1 Tbsp fresh lime juice
• 1/3 cup gluten free soy sauce
• 4 Tbsp water
• 18 oz. 85% lean Angus ground beef
• 1/3 cup chopped green onions, only white and light portion
• 1 Tbsp minced fresh garlic
• 1 Tbsp peeled and minced fresh ginger
• Chopped green onions (green portion), chopped peanuts, sesame seeds, Sriracha (optional)
• 2 cups cooked white or brown rice
• Sautéed or steamed veggies (I used Trader Joe's fresh stir fry mix stir fried in veggie and a bit of sesame oil)

Instructions

1. In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
2. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between.
3. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
4. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. 
5. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
6. Serve over rice with veggies and toppings of choice.

mediterranean fish soup

The kids were a bit indifferent to this recipe from The Mediterranean Dish, but Kory and I both liked it as an option for more seafood-based meals and thought the raisins added way more to the soup than expected. 

INGREDIENTS

• extra virgin olive oil

• 1 large yellow onion, chopped
• 2 celery ribs, chopped
• Salt and pepper
• 4 large garlic cloves, minced
• ½ tsp dried thyme
• Pinch red pepper flakes
• ¾ cup dry white wine
• 1 28-oz can whole peeled plum tomatoes, juice separated and reserved
• 3 cups low-sodium vegetable broth
• ¼ cup golden raisins
• 2 tbsp capers, rinsed
• 2 lb skinless sea bass fillet (or other firm white fish), about 1 ½-inch thick, cut into large cubes 
• ½ cup chopped fresh parsley leaves, stems removed
• 3 tbsp toasted pine nuts, optional

INSTRUCTIONS

1. Heat 1 tbsp olive oil in 5-quart Dutch oven (like this one) over medium heat. Add onions, celery, and a little salt and pepper (about ½ tsp each). Cook, stirring regularly, until softened (about 4 minutes). Add thyme, red pepper flakes and garlic and cook briefly until fragrant (about 30 more seconds).
2. Now, stir in the white wine and reserved tomato juice from can. Bring to a simmer, and cook until the liquid is reduced by about ½. Add the tomatoes, vegetable broth, raisins, and capers. Cook for 15-20 minutes over medium heat until flavors combine.
3. Pat the fish dry and season lightly with salt and pepper. Insert the fish pieces into the cooking liquid, and give everything a gentle stir so that the fish pieces are nicely covered in the cooking liquid. Bring to a simmer and cook for another 5 minutes. Remove the Dutch oven from the heat and cover. Let sit off heat for another 4-5 minutes so that the fish will finish cooking. Fish should be flaky when gently pulled apart with a paring knife. Finally, stir in the chopped parsley.
4. Ladle the hot fish stew into serving bowls, top each with a few toasted pine nuts, if you like. 

cioppino

 Kory and I loved the Moqueca recipe we tried recently, but the kids didn't love the coconut soup base, so we tried this Bobby Flay recipe from Food & Wine. We used a half pound of scallops in place of the clams, which was just a safe entry point because we knew the kids would eat scallops. The meal was a success and we might even try with clams next time! It was a really simple recipe too!

Ingredients

• 2 tablespoons extra-virgin olive oil 
• 1 large shallot, thinly sliced
• 2 large garlic cloves, minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken stock or low-sodium broth 
• 1 cup bottled clam juice
• 1 cup drained, diced tomatoes (from a 15-ounce can)
• 2 thyme sprigs
• 1 bay leaf
• 1/2 teaspoon hot sauce, plus more for serving
• Salt and freshly ground pepper
• 2 dozen littleneck clams, scrubbed
• 3/4 pound skinless snapper fillets, cut into 2-inch pieces
• 1/2 pound shelled and deveined medium shrimp 
• 2 tablespoons unsalted butter
• 2 tablespoons coarsely chopped flat-leaf parsley

Directions

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes
2. Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

carne adovada

 I found this recipe from America's Test Kitchen and Kory thought it looked worth a try. I halved the recipe and made it a day ahead, reheating on the stovetop. A lot of fat rendered out of the pork, so we definitely had to serve it with a slotted spoon and let the fat drain before dishing it out onto tortillas with cilantro, onion, and cheese. All five of us had seconds and finished the entire pan. 

Ingredients

• 1 (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces 
• Kosher salt 
• 4 ounces dried New Mexican chiles, wiped clean, stemmed, seeded, and torn into 1-inch pieces 
• 4 cups boiling water 
• 2 tablespoons honey 
• 2 tablespoons distilled white vinegar 5 garlic cloves, peeled 
• 2 teaspoons dried Mexican oregano 2 teaspoon ground cumin 
• 1/2 teaspoon cayenne pepper 
• 1/8 teaspoon ground cloves 

Instructions

1. Toss pork and 1 tablespoon salt together in bowl; refrigerate for 1 hour. 
2. Place chiles in medium bowl. Pour boiling water over chiles, making sure they are completely submerged, and let stand until softened, 30 minutes. Adjust oven rack to lower-middle position and heat oven to 325 degrees. 
3. Drain chiles and reserve 2 cups soaking liquid (discard remaining liquid). Process chiles, honey, vinegar, garlic, oregano, cumin, cayenne, cloves, and 1 teaspoon salt in blender until chiles are finely ground and thick paste forms, about 30 seconds. With blender running, add 1 cup reserved liquid and process until smooth, 1½ to 2 minutes, adding up to ¼ cup additional reserved liquid to maintain vortex. Add remaining reserved liquid and continue to blend sauce at high speed, 1 minute longer. 
4. Combine pork and chile sauce in Dutch oven, stirring to make sure pork is evenly coated. Bring to boil over high heat. Cover pot, transfer to oven, and cook until pork is tender and fork inserted into pork meets little to no resistance, 2 to 2½ hours. 
5. Using wooden spoon, scrape any browned bits from sides of pot and stir until pork and sauce are recombined and sauce is smooth and homogeneous. Let stand, uncovered, for 10 minutes. Season with salt to taste. Serve with lime wedges. (Leftover pork can be refrigerated for up to 3 days.) 

moqueca

I found this recipe from Cook's Illustrated online for free at numnums.com. I used sweet cherry peppers instead of hot and would leave out last addition of cilantro for the kids next time. 

Ingredients

Pepper Sauce

• 4 whole pickled hot cherry peppers, about 3 ounces, stemmed
• 1 half onion, coarsely chopped
• 1/4 cup olive oil
• 1/8 tsp sugar
• salt

Stew Base

• 1 whole onion coarsely chopped
• 1 can whole peeled tomatoes, 14.5 ounces
• 1/4 cup cilantro, chopped

Stew

• 1 lb large shrimp, peeled, deveined, tails removed (26-30 per pound)
• 1 lb cod, cut into 1 1/2" pieces
• 3 cloves garlic, pressed
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp olive oil
• 1 whole red bell pepper, stemmed, de-seeded and cut into 1/2" pieces
• 1 whole green bell pepper, stemmed, de-seeded and cut into 1/2" pieces
• 1/2 tsp salt
• 1 can coconut milk, 14 ounces
• 2 tbsp lime
• 2 tbsp pepper sauce from above
• 1/2 cup cilantro, chopped

Instructions

food processor prep

1. For the pepper sauce, process the cherry peppers, onion, olive oil and sugar for about 30 seconds or until smooth. Scrape down the sides of the bowl if needed.
2. Adding 1/4 teaspoon increments at a time, season to taste with salt. We usually just add a total of 1/2 teaspoon. Empty the sauce into a separate container and reserve the sauce in the fridge.
3. For the stew base, add the onion, tomatoes (and juice), and cilantro to the now-empty food processor. Combine until pureed, about 30 seconds. Reserve.

for the stew

1.  Toss the seafood with garlic, salt and pepper. Reserve in fridge.
2. Preheat the large Dutch oven over medium-high heat then add the oil. When the oil starts to shimmer, add the bell peppers and salt. Cook for 5-7 minutes, stirring frequently, until softened.
3. Add the pureed tomato mixture and salt to the pot. Drop the heat to medium and stir frequently for 3-5 minutes until the sauce thickens.
4. Mix in the coconut milk until fully incorporated. 
5. Heat the pot over high heat. Once the mixture comes to a full boil (entire surface is bubbling, not just the edges), toss in the seafood and lime juice, then stir to evenly coat and submerge. Cover and transfer the pot away from heat. Set a timer for 15 minutes.
6. Gently mix in pepper sauce and cilantro, saving a few pinches of cilantro to top individual servings. Season with salt and pepper if needed. Serve in low bowls with remaining pepper sauce on the side.