I’ve had a small obsession with chef Ina Garten (a.k.a. The Barefoot Contessa) ever since I’ve been prego. Maybe it’s because everything she makes is delicious, or because she isn’t afraid to use a little butter, or because she looks so darn sweet and happy in all of her pictures.
I’ve slowly been making my way through every recipe in her “Barefoot Contessa Family Style” cookbook. Each delish recipe serves 6-8 which is just about perfect becuase I can spontaneously invite people over or have plenty of leftovers the next day.
This weekend I made her Roasted Vegetables and served them with sauteed cod, and the next day turned the leftover Veggies into her Roasted Vegetable Soup with Brioche Croutons which we ate with a goat cheese and roasted bell pepper panini. Here are all three of Ina’s recipes on the food network website (I used purple potatoes instead of sweet potatoes to cut down on sweetness, and vegetable stock instead of chicken stock for the soup… also double the roasted veggies if you want to use them for two meals). My easy and basic recipes are below.
Sauteed Cod
-Thin cod fillets (cod is a once a week fish for pregnant gals)
-Salt
-Pepper
-Tablespoon of Chopped Thyme
-Olive oil and or butter
-Lemon
Wash cod and pat dry. Salt and pepper both sides. Salt with a heavy hand since cod essentially tastes like nothing (pregos, most fancy salts are not iodized, check to see if yours is and if not, make sure you’re getting enough iodine elsewhere… or switch to iodized table salt… your thyroid will thank you). Heat olive oil or butter or a combination of both (enough to coat the pan) on medium high. Toss the cod in and sautee for a a couple minutes. Flip and sprinkle with chopped thyme. Continue sauteeing for a few minutes until flaky. Squeeze a half a lemon on each piece and serve.
Goat Cheese and Roasted Bell Pepper Panini - served on day 2 with the soup
-Your choice of bread, I’ve been big on Rudy’s Organic Whole Wheat
-Jarred organic roasted bell peppers (bell peppers harbor a bum load of pesticides, always choose organic)
-Goat cheese (pasteurized if you’re prego)
-Olive oil
Place bell peppers and a thin layer of goat cheese inside the sandwich. Brush outside with olive oil and throw in the panini maker until warm on the inside and crispy on the outside. Or if you don’t have a panini maker you can carefully make them in a pan… that goat cheese doesn’t get very sticky though, so flip gently to avoid a mess.
Photo by The Food Network