MY HOMEMADE PESTO over COD FISH with a SHITAKE MUSHROOMS QUINOA!

By now you know that I cook a lot with cod. It is a versatile fish that I use in creating my crazy recipes. Furthermore, it is so tender and delicious that you will not regret purchasing and cooking it.
 
Category:  Entrée  
Approx. Prep and Cook Time:    under 30 minutes
Approximate Cost:    $14.90 or $7.45 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 2+
 
Ingredients for the Cod ($5.90)
3 large Cod fish filet ($3.70)
2 tbsp. Angie’s basting (.40)
2 tsp. Angie’s Italian Seasoning (.30)
My Homemade Pesto to taste (My recipe and link are listed at the end of this post) ($1.50)
Directions for the Cod
Pat dry and season the cod with 2 tbsp. of my basting olive oil, 2 tbsp. Angie’s basting and 2 tsp. Angie’s Italian Seasoning. Refrigerate.
When the Quinoa is ready, pan sear the filet in their own oil seasoning.
 
Ingredients for the Quinoa ($3.80)
1 c. quinoa ($1.00)
2 c. beef broth ($1.25)
1 tbsp. roasted garlic and herbs (.15)
1 tbsp. Angie’s basting (.40)
4 large dried Shitake mushrooms $1.00)
Directions for the Quinoa
Prepare the Quinoa by bringing the beef broth to a boil, add the roasted garlic and herbs, basting olive oil, dried Shitake mushrooms and quinoa.
Bring to a second boil, reduce the heat to low, cover with lid and cook for 20 minutes.
 
Angie’s Homemade Basic Pesto Sauce ($5.20)
Ingredients    
1 small Bunch of basil, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, med to large, peeled (that is if you love garlic like I do) = (.40)
Juice of 1 lemon = (.50)
½ cup parmesan cheese = ($1.) (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (Remember that Nuts are optional) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) (you should
 have this at home= (if not add $1.)
¼ c. Angie’s Basting Olive Oil, add more as needed for smoothness ($1.00)
 
Directions for my Homemade Basic Pesto Sauce
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, oil, slowly. (You can add more olive oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can make non-traditional Pesto by using cilantro or parsley instead of basil. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish.
 
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce