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Show off your cooking skills with these two recipes! On today’s Indy Style, Erika Schlick, health coach, blogger and cookbook author, shared how to make Pistachio Crusted Cod and Italian Meatballs with Tomato Cream Sauce.

Pistachio Crusted Cod

Pistachios add bright green flair, nutty taste and crunchy texture to tender cod. Although this meal looks incredibly impressive and fit for a dinner party, it is so easy to prepare any night of the week.

Servings: 2 to 4
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes

Ingredients

Directions

1. Preheat the oven to 380 F

2. Mix the chopped pistachios with the garlic, capers, olive oil, lemon juice, thyme and salt to taste in a bowl.

3.Arrange the lemon slices to form a bed in the bottom of a cast iron pan or baking dish and place 1 tablespoon of the butter, ghee or coconut oil on top of the lemon where the fish will sit.

4. Place the cod on top of the lemon slices and butter, and press the pistachio mixture on top to form a crust. Top with the remaining tablespoon of butter, ghee or coconut oil.

5. Bake for 30-34 minutes or until slightly browned and easily flaked with a fork. Cover with foil at 15 minutes if the crust is browning too much.

6. Serve with Beet and Grapefruit Salad

Italian Meatballs with Tomato Cream Sauce

Juicy, homemade beef meatballs, seasoned with fresh herbs gets served with an easy dairy-free tomato cream sauce. You can serve these meatballs and tomato cream sauce over a grain free pasta or zucchini noodles for a healthy weeknight dinner!

Servings: 4
Prep Time: 5 minutes
Cook Time:  20-25 minutes
Total Time: 30 minutes

Ingredients

Meatballs

Sauce

Directions

1. Preheat oven to 350 F (177 C).

2. In a large mixing bowl, combine the beef with the egg, garlic, onion basil, oregano, tomato paste, and salt until combined. 

3. Form into 1-inch balls with a meatball maker or by hand and place in a cast iron skillet. Bake until cooked through, about 20-25 minutes.  

4. While the meatballs are cooking, place a sauce pan over medium heat, and combine all ingredients except for the parsley and bring to a simmer for about 5-10 minutes.

5. Turn heat off and let it cool slightly. Blend sauce by using an immersion blender to thicken.

6. Place the cast iron skillet over medium heat and pour the sauce over and simmer for 3-5 minutes.

7. Serve over zoodles or grain free pasta like Cappellos and top with fresh chopped parsley. 

Schlick is the author of Wandering Palate, a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram for more recipes.

Firefighter Tim joined us today to help you get ready for Taco Tuesday tomorrow with his recipes for Shrimp tacos with Greek yogurt, avocado and cilantro along with Mexican grits.

Shrimp Tacos with Lime Sauce

Ingredients:

Directions:

Heat skillet with the tablespoon of olive oil. Mix all dry ingredients in a bowl. Add shrimp. Mix well until shrimp are coated. Add shrimp to skillet until seared. Chunk into smaller pieces. 

Lime Sauce

Ingredients:

Directions:

Blend all ingredients together in blender until they are the consistency of a sauce.

Place shrimp on a corn tortilla with cabbage, pico de gallo, cheese and other fixings. Dollop on lime sauce and enjoy.

Mexican Corn Grits Casserole

Ingredients:

Directions:

Simmer milk and butter until a low boil. Add 1 cup of grits and let simmer for 5 minutes. Add eggs, diced peppers, onion and can of creamed corn. Stir. Mix in cheese and dry spices to taste. Pour into a casserole bowl. Spread Parmesan cheese on top. Bake in oven at 350 degrees for 30 minutes.

Brussels sprouts are a classic Autumn vegetable that are often cooked rather than served raw. In this shaved salad recipe, you can appreciate Brussels sprouts’ natural, crunchy texture and earthy taste, which is wonderfully paired with the mint-flecked lemony dressing. Here’s the recipes from Erika Schlick, health coach, blogger and cookbook author.

Shaved Brussels Sprouts Salad

Servings: 2
Prep Time: 15 minutes
Cook Time: 0 minutes

IMG_2706-2.jpg

Ingredients:

SALAD
1 lb. Brussels sprouts
2 avocados, diced
½ cup sliced almonds

LEMON MINT DRESSING
½ cup fresh lemon juice (about 3 lemons) 
1 tablespoon lemon zest 
½ cup chopped fresh mint leaves 
3 tablespoons chopped fresh tarragon  
½ teaspoon Dijon mustard
1 teaspoon salt
½ cup olive oil (use code TRAILTOHEALTH for 10% off)

Directions:

1. Trim off the base of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the sprouts thinly and place in a bowl. Alternatively, slice on a mandolin or use a knife.

2. For the Lemon Mint Dressing, Blend the lemon juice with the lemon zest, mint, tarragon, Dijon, and salt in a food processor until smooth. Add in the olive oil and pulse a few more times until emulsified. Serve immediately. If you don’t have a food processor you can blend the dressing with a whisk in a bowl.

3. Add the avocado, sliced almonds and Lemon Mint Dressing, and gently toss until combined.  

Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram.

Jenna Unrue, owner and chef of 4 Birds Bakery joined us today with a recipe that’s sure to be a hit at your 4th of July event, Whipped Summer Berry Custard. She also announced the Bakery’s new Monthly Charity Cookie initiative.

They will make a different cookie every month and the proceeds will go toward a different charity. This month’s cookie is apricot lavender flavored, and the proceeds will benefit KHEPRW. It’s an organization that works with the youth, provides them with mentors, and helps them through different areas of life, like STEM, agriculture, and running a business. You can purchase these cookies through Market Wagon and the Farmer’s market until the end of July.

Whipped Summer Berry Custard

This dessert is extremely versatile, making it easy to throw together for any occasion! It can be made in individual portions or it would look beautiful in a glass bowl. If needed, dairy free milk substitutes can be used for the pudding as well as gluten free cookies. You can also add whatever flavoring you want to the pudding by adding chips, zests or extracts (chocolate chips, citrus zest, almond extract etc.) Feel free to change up the fruit too! A banana version with our Gluten Free Peanut Butter Chocolate Chip cookies would work as well. Or try adding orange zest to the pudding to go with our Cinnamon Cranberry cookies. The possibilities are endless!

Pudding Ingredients:

Assembly:

Directions:

Combine milk, vanilla, sugar, and salt in a medium saucepan and place over medium heat, stirring occasionally. In a medium mixing bowl, whisk together the yolks and cornstarch to forma paste.

Once the milk is steaming and the sugar has dissolved, gradually pour the liquid into the yolks, whisking constantly, then return the mixture to the pan and cook over medium-high heat, stirring constantly, until it comes to a boil. Continue to boil, stirring thoroughly and constantly, for 2-3 minutes. To test if the pudding is thoroughly cooked, taste a tiny bit—if it feels in any way gritty, boil for another minute and test again.

Once it is completely smooth to the taste, force through a fine mesh strainer and chill over an ice bath, stirring occasionally to prevent a skin. Will keep for several days in a clean airtight container.

Once the pudding is completely cold, mix in the sour cream until no lumps remain. Using a whisk or mixer, whip the cream until stiff peaks form. Fold in the whipped cream into the sour cream pudding mixture until an even consistency is achieved.

In individual cups or a large bowl, place a layer of the whipped pudding mixture. Top with your favorite fruit ensuring that the fruit is evenly distributed. Next add a layer of 4 Birds cookies, and continue layering with the pudding, fruit and cookies until the bowl is full and you are out of ingredients.

Chill for at least 4 hours before serving.

For more from 4 Birds Bakery, visit their website, Instagram, Twitter and Facebook.

Erika Schlick, health coach, blogger and author of the cookbook Wandering Palate joined us today to demonstrate how to make Kalamata Lamb Kofta, a recipe from her book.

Erika has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare. Here’s more from her:

Try infusing the unique, briny taste of Kalamta olives in this lamb kofta recipe. Olive lovers will rejoice as the olive’s fruity taste permeates through the meat, while a combination of fresh herbs and zesty lemon balances out the flavors.

Kalamata Lamb Kofta

Servings: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

2 garlic cloves, minced
¼ cup pitted Kalamata olives
3 tablespoons chopped fresh mint
2 tablespoons chipped fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon onion powder
Juice from 1 lemon
Zest from 1 lemon
1 lb. ground lamb (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
6 skewer sticks (soaked in water if wood)

Directions:

1. Put the garlic and Kalamata olives in a food processor and pulse to chop. Add the mint, parsley, oregano and onion powder and pulse again, being careful not to overmix. Add the lemon juice, lemon zest and salt, pulsing briefly to combine.

2. Once pulsed, use your hands to work the olive and herb mixture into the ground lamb. Divide the lamb mixture into 6 balls and press each onto a skewer stick in the shape of an oval.

3. It is best to cook the skewers on the grill, but they can also be cooked on a grill pan on the stove.

4. Turn the koftas often to cook evenly for about 10-15 minutes.

5. Serve with Mint, Dill and Cucumber Salad, and Tzatziki Sauce.

Wandering Palate has a collection of 28 days of travel inspired healthy Paleo meals that help keep her in remission from Lyme disease and multiple autoimmune conditions. The book is a collection of recipes that helped her heal and now she is joining us from her home in Los Angeles to show us how we should be cooking to stay safe and healthy at home.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow Erika on her blog and Instagram.

Erika Schlick, health coach, blogger and author of the cookbook Wandering Palate joined us today to demonstrate how to cook Cauliflower Pasta Salad.

She has has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare. Here’s more from her:

This easy grain-free pasta salad is the perfect accompaniment to any summertime meal and can even become a main meal by adding your favorite protein. With briny and fresh Mediterranean flavors like salty olives, juicy tomatoes and fragrant basil, this dish will become a staple at every table. If planning to reserve in the fridge before eating, consider holding back some of the dressing to re-moisten the salad just before eating.

Cauliflower Pasta Salad

Servings: 4 to 8 servings (depending on if it is a main meal or side dish)
Prep Time: 15 minutes
Cook Time: 8 to 9 minutes

Ingredients

1 package caulilfower pasta or gluten free pasta, a shorter cut like Rotini or Penne is ideal (use code TRAILTOHEALTH for 10% off)
2 cups quartered cherry tomatoes
1 jar Kalamata olives, sliced
3 tablespoons roughly chopped fresh basil
Parmesan cheese, to taste (optional)

Dressing

½ cup Kasandrinos olive oil (use codeTRAILTOHEALTH for 10% off)
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt

Directions

1. For the pasta, boil the pasta per the directions on the package.

2. For the dressing, whisk the olive oil with the lemon juice, lemon zest, basil, oregano, thyme, garlic powder, onion powder and salt. Set aside.

3. Once the pasta is cooked, drain and allow to fully cool on the counter or in the fridge. Once cooled, add the tomatoes, olives, basil, and Parmesan cheese if using, and toss until thoroughly combined. Add the dressing and toss again.

4. Serve immediately or refrigerate until ready to eat.

Wandering Palate is currently shipping and available on her website and Amazon:

You can follow her on her blog and Instagram.