Miso-Marinated Cod

We had this dish on our trip to Hawaii and have worked to recreate it ever since. The fish takes some forethought and prep, but the cooking time is quick and easy.

Photo of Miso Cod plated by Aurora Meyer on Dispatches from the Castle

Miso-Marinated Cod

Course Main Course
Cuisine Japanese

Ingredients
  

  • 1/4 cup sake
  • 1/4 cup mirin
  • 1/4 cup white miso paste
  • 3 tablespoons white sugar
  • 4 cod fillets
  • 1 tablespoon sesame oil
  • 1 tablespoon green onions for garnish

Instructions
 

  • At least two days BEFORE you plan to eat this dish, make the miso marinade. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
  • Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisk to ensure that the sugar doesn't burn. Remove from heat once the sugar is fully dissolved. Cool.
  • Pat the black cod fillets thoroughly dry with paper towels. We usually use frozen, slightly defrosted filets for this since fresh cod is hard to come by here. Add the fish and the marinade to a sealable Tupperware container. Leave to marinate in the refrigerator for 2 to 3 days. We suggest lightly flipping the container when you open the refrigerator during those two days.
  • Preheat oven to 400°F. Heat an oven-proof skillet, such as a cast-iron skillet, over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but leave some on (just not big clumps).
  • Add a bit of sesame oil to the pan, then place the fish in the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
    photo of miso cod cooking by Aurora Meyer on Dispatches from the Castle
Keyword cod, miso, Miso-Marinated Cod
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Ground Chicken Bowl

It’s not a surprise we love Japanese food. We are always looking for new recipes that everyone in the family enjoys. This is a great one that is easy enough for a weeknight and filled with protein and our daughter’s second favorite vegetable, peas.

Photo of oboro Don Ground Chicken Bowl by Aurora Meyer on Dispatches from the Castle

Ground Chicken Bowl

This is a revised version of Soboro Don a delicious, easy protein filled Japanese dish.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 3 people

Ingredients
  

For Ground Chicken

  • 1 Tbsp Sesame Oil
  • ½ to 1 lb ground chicken
  • 1 tsp ginger We use the ginger in the squeeze bottle, it can be hard to find good fresh ginger here.
  • 1 Tbsp sake
  • 1 Tbsp sugar
  • 1 Tbsp mirin
  • 2 Tbsp soy sauce Dark soy adds a great depth of flavor to this dish

For Scrambled Eggs

  • 2 large eggs
  • 1 Tbsp sugar
  • 1 Tbsp sesame oil

To Serve

  • 2 cups cooked rice
  • ¼ cup green peas
  • 1 Tbsp sesame seeds

Instructions
 

  • Heat the sesame oil in a non-stick frying pan on medium heat, and cook the chicken until cooked through. Tip: cook without breaking until browned, then flip and cook until browned again. Then break it up.
  • Add sake, sugar, and mirin.
  • Add the ginger (Be careful! The ginger may pop!)
  • Cook until the liquid is almost gone. Transfer to a bowl and set aside.
  • Beat the eggs in a small bowl and add sugar. Mix well until sugar is completely dissolved.
  • Heat oil in the frying pan over medium-low heat and pour in the egg mixture.
  • Break the egg into small pieces. When it’s cooked through, transfer to another bowl.
  • To serve add some rice to a bowl. Then add the chicken, egg and peas. You can use sesame seeds as a garnish.
Keyword chicken bowl
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Crockpot or Instapot Chicken Tostadas

Sometimes we need a super easy, customizable dinner that can include as many veggies as possible. This is a dish we eat regularly.

Photo of Easy Chicken Tostadas by Aurora Meyer on Dispatches from the Castle

Crockpot or Instapot Chicken Tostadas

This a super easy weeknight dinner that we make regularly. Even the preschooler loves it!
Prep Time 10 mins
Cook Time 6 hrs
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

For the chicken

  • 3 chicken breasts Frozen is fine, see notes.
  • 1 tablespoon olive oil
  • 1 tablespoon garlic minced or powdered
  • 1 tablespoon cumin
  • 1 cup chicken stock

Garnishes

  • 1 bunch cilantro chopped
  • 1 can refried beans
  • 1 cup lettuce shredded
  • 1 cup corn
  • 1 avocado diced
  • salsa We like the green salsa for this dish.
  • pickled jalapenos
  • 1 cup cheeses shredded, Monterey Jack is great in this.
  • Tortilla chips or tostadas

Instructions
 

CrockPot Instructions

  • Turn the crockpot to medium. Add half of the olive oil to the crockpot. Add the chicken and chicken stock. (Note: if using frozen chicken, set the crockpot on high). Top with the rest of the olive oil and then sprinkle with garlic and cumin. Let cook for six hours.
  • Remove chicken from crockpot and shred with a fork.
  • Add the refried beans to a pot on the stove top and heat or use a microwave safe bowl and cook following the can directions.
  • On your favorite chips or tostadas add the cooked refied beans followed by the chicken and cheese and then your favorite toppings.

InstaPot Instructions

  • Add half of the olive oil to the crockpot. Add the chicken and chicken stock. Top with the rest of the olive oil and then sprinkle with garlic and cumin. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes (if you are cooking from frozen you may need more time). Make sure the chicken internal temperature is at least 165 degrees before you shred. Follow steps 2 through 4 above.
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Gluten-Free Banana Oatmeal Bread

Gluten Free Banana Oatmeal Bread By Aurora Meyer on Dispatches from the Castle

Gluten Free Banana Oatmeal Bread

Super easy gluten free Banana Oatmeal Bread.
Prep Time 10 mins
Cook Time 55 mins
Resting Time 10 mins
Course Breakfast
Cuisine American
Servings 12 slices

Ingredients
  

  • 1/2 cup Butter Can substitute shortening or magerine if you prefer.
  • 1 cup sugar If you prefer caramel flavors feel free to add some brown sugar we like half cup of each.
  • 2 tbsp
 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup gluten free flour We like the Krusteaz all purpose gluten free flour the best.
  • 1 cup quick cooking oats These work the best but in a pinch you can use Instant.
  • 1 teaspoon baking soda
  • 1/2 teaspoon iodized salt
  • 1/4 cup milk We use vanilla almond milk because we don't have regular milk in the house but your favorite milk or milk alternative would work in this recipe.
  • 1/2 teaspoon cinnamon In our opinion Penzy's cinnamon is the best.
  • 2 Ripe bananas We wait until they are mostly brown to make this recipe.

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside (we use olive oil spray for this and it works well).
  • Cream together the butter and sugar. Add eggs one at a time and then vanilla; beat until fluffy.
  • Add the flour and mix. Then add the bananas and oatmeal and mix. Then add the baking soda and mix. Add the salt and cinnamon to the milk, pour in slowly and mix. Mix until blended.
  • Pour into the prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes. (The middle might fall in but a tooth pick or butter knife should come out clean.)
Keyword banana, banana bread, banana oatmeal bread, oatmeal
Tried this recipe?Let us know how it was!

Best Gluten Free Apple Pie Ever

We recently went apple picking and picked a five-gallon bucket full of apples. Apples from the local orchard by Aurora Meyer on aurorameyer.com After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie. Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Best Gluten-Free Apple Pie by Aurora Meyer on aurorameyer.com

Best Gluten-Free Apple Pie Ever

After making two rounds of the easiest apple sauce ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • stove
  • oven

Ingredients
  

  • 1 gluten-free pie crust we used the KINNIK brand from our local grocer
  • 1/2 cup unsalted butter
  • 3 tablespoons gluten free all-purpose flour we used Krusteaz Gluten Free All-Purpose Flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 8 -10 pounds apples peeled and cored (we used about 2 pounds of the locally picked apple

Instructions
 

  • Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
  • Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
    Best Gluten Free Apple Pie Ever Caramel sauce by Aurora Meyer on aurorameyer.com
  • Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
  • Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
    Best Gluten Free Apple Pie Ever mounded apples in crust by Aurora Meyer on aurorameyer.com
  • Bake 15 minutes in the preheated 425 (or 400) degree oven.
    Best Gluten Free Apple Pie Ever Baking by Aurora Meyer on aurorameyer.com
  • Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
  • Continue baking for 35 to 45 minutes, until apples are fork-tender.
    Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com
Keyword apple, apple pie, dessert, gluten-free, gluten-free apple, gluten-free apple pie, pie
Tried this recipe?Let us know how it was!