Recipe(tried): A Light Dinner for Two - Tasty Cod and Rice, Apple Pie for Two

After all the heavy dinners over the holidays, I was ready for something lighter. I found a pound of cod, in 2 filet pieces, and it tasted wonderful - the lemon, butter and broth makes a silky sauce for the cod. The dessert we had tonight is something I always made for the kids when they were small. I freeze or refrigerate leftover dough scraps at Thanksgiving and Christmas. With the addition of a single apple and a small amount of sugar and spice, it's a tart made for two - especially good with a small slice of sharp cheddar on the side.

Tasty Cod and Rice
Sliced bottled peaches
Crusty Italian bread
Apple Pie for Two

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TASTY COD AND RICE

One lb. cod [cut into filets, sliced across the length of the filet into 2 inch wide rectangles]
One cup fresh green beans [cut on the diagonal into 1 in. pieces]
2 cups cooked rice {converted rice works well]
1 medium shallot [peeled, sliced into rings]
Seasoning (I use a mixture of thyme, onion powder, garlic powder and ground black pepper]
2 tbsp canola oil
1 lemon, cut in 1/2
2 tbsp butter [salted], cut into small pieces
1 1/2 c low-sodium chicken broth

(To make this quickly, bring all ingredients to room temperature.)
Rinse cod and dry well on paper towels, squeezing lightly to remove excess water. Cut as directed. Season one side with your choice of herbs. Leave at room temperature.

Heat 12 in. nonstick frying pan over med. high heat. Add oil and heat for a minute. Add shallots and stir frequently for 2-3 minutes. Place fish pieces around pan in a circle, the swirl pan to bring oil under the pieces. Cook 2 minutes, then turn. Add green beans to pan, then add one cup of broth. Cover and cook 5 minutes.

Uncover and add cooked rice. If necessary, add remaining 1/2 cup broth - you should see a thin layer of fluid in the pan -don't let mixture brown or burn. Cover again and turn heat down to medium low. Cook another 4-5 minutes or til fish is done. Uncover and quickly squeeze 1/2 of lemon over pan, then scatter butter pieces over the rice. Cover for another 2 minutes of until butter is melted.
Uncover and swirl pan so that remaining broth mixes with butter. Serve immediately with the remaining lemon half, wedged.

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APPLE PIE FOR TWO

Leftover pastry scraps - enough dough to roll into a 8 to 10 in. circle.
One apple, peeled,cored,quartered
Sugar, granulated or light brown
Spices - I use cinnamon, nutmeg, ground cloves, ground ginger
1 tbsp butter - unsalted is best

Heat oven to 425. Roll out dough, using a small amount of flour.

Cut across each apple quarter in 1/4 in. slices , keeping its shape as you cut. Put the heel of your hand on the narrow end of the quarter and push gently away from you to fan out the apples. Transfer to the pastry using a knife under the quarter to maintain its shape, leaving at least 1 1/2 in. edges all around.

Sprinkle the apples well with sugar and spices. Dot with butter. Fold edges up over the apples, leaving an open space in the center. Place on foil or on a cookie sheet.

Bake 15 minutes, then reduce heat to 350. Cook another 20-30 minutes, or until apples are tender when pierced with a fork, and pastry is light brown. Serve with cheddar cheese or a small scoop of vanilla bean ice cream.