Happy Mother’s Day!
This week our Sunday Supper group is celebrating good old (don’t tell her I said that) Mom! Whether you are a Mom, have a Mom, need a Mom or are a Mom-to-be you’re invited! There is something to please everyone.
Thank you Heather from Hezzi-D’s Books and Cooks for hosting our celebration! Heather is a special education teacher who loves to read and cook. Stop by and say hello!
I chose a simple recipe that was a regular feature at my house when I was a kid. My Mom made structured meals. Pork chops were served with green beans, corn went with fried chicken and cod or haddock planks (which ever was cheaper) was served with stewed tomatoes. Canned stewed tomatoes.
Before you click away, this is really a good combination.
Cod with fresh, homemade stewed tomatoes and a salad makes it a meal. The acid boost from the tomatoes and balasmic vinegar perks up a sometimes bland fish.
Cod with Stewed Tomatoes
- 1 lb cod filet
- 3 large tomatoes, skinned and wedged
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 2 Tablespoons Balsamic vinegar
- 2 Tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt and pepper, to taste
Place 1 tablespoon olive oil in a baking dish. Arrange cod pieces and lightly coat with olive oil or cooking spray. Bake at 350 for about 20 minutes until fish is white and easily flakes.
While fish bakes, blanch and skin tomatoes. If you have never blanched tomatoes, cut a small X in the bottom of a tomato and put it in boiling water for about 10-15 seconds, remove, dunk in cold water and skins should slide right off. If not, repeat.
Fry celery, onion in olive oil until tender.
Add tomatoes, seasoning, simmer for 2-3 minutes to blend flavors.
Serve cod and stewed tomatoes with a salad or side of your choice.
Need more Mother’s Day ideas? Try these recipes from our Sunday Supper team.
Mother’s Day Brunch:
- Blueberry Coffee Cake from Peanut Butter and Peppers
- Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
- Crepes from Hezzi-D’s Books and Cooks
- Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
- Lemon Glazed Raspberry Scones from Juanita’s Cocina
- Quiche Lorraine from Supper for a Steal
- Seafood Quiche from The Girl in the Little Red Kitchen
- Strawberry Rhubarb Compote from Noshing with the Nolands
- Sweet French Breakfast Crepes from Curious Cuisiniere
- Vidalia Onion Quiche from Comfy Cuisine
Mother’s Day Entrees:
- Cod with Stewed Tomatoes from Cindy’s Recipes and Writings
- Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
- Lemon Risotto from Healthy. Delicious.
- Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
- Pork dumpling (Shumai) from The Urban Mrs.
Mother’s Day Sides:
- Spaetzle from Magnolia Days
Mother’s Day Desserts and Drinks:
- Caramel Apple Cinnamon Rolls from Gotta Get Baked
- Chocolate Kahlua Cream Pie from Ruffles & Truffles
- Espresso Brownies from What Smells So Good?
- Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
- Fresh Fig and Walnut Pie from Vintage Kitchen
- Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
- Lavender Shortbread Cookies from girlichef
- Lemon Meringue Pie from Pies and Plots
- Lemon Petit Fours from Home Cooking Memories
- Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
- Milky Way Brownies from That Skinny Chick Can Bake
- Mini Coconut Pies from La Cocina de Leslie
- Mini Strawberry and Cheese Pies from Basic N Delicious
- Mom’s Apple Crisp from Cravings of a Lunatic
- Mom’s Texas Sheetcake from Daily Dish Recipes
- Raspberry and Hazlenut Friands from Happy Baking Days
- Semolina Balls (Suji Laddoo) from Soni’s Food
- Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
Join the #SundaySupper conversation on Twitter on Sunday, May 12th to celebrate Mother’s day! We’ll tweet throughout the day and share recipes that celebrate mom. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Special $100.00 discount on a full conference pass for our Food and Wine Conference held July 19-21 this Sunday 5/12/13 only during chat from 7:00pm to 8:00pm ET. Use the code sundaysupper to Register .
- ■1 lb cod filet
- ■3 large tomatoes, skinned and wedged
- ■1/2 cup celery, diced
- ■1/2 cup red onion, diced
- ■2 Tablespoons Balsamic vinegar
- ■2 Tablespoons olive oil
- ■1 teaspoon Italian seasoning
- ■salt and pepper, to taste
- Place 1 tablespoon olive oil in a baking dish. Arrange cod pieces and lightly coat with olive oil or cooking spray. Bake at 350 for about 20 minutes until fish is white and easily flakes.
- While fish bakes, blanch and skin tomatoes. If you have never blanched tomatoes, cut a small X in the bottom of a tomato and put it in boiling water for about 10-15 seconds, remove, dunk in cold water and skins should slide right off. If not, repeat.
- Fry celery, onion in olive oil until tender.
- Add tomatoes, seasoning, simmer for 2-3 minutes to blend flavors.
- Serve cod and stewed tomatoes with a salad or side of your choice.