Spicy Baked Catfish with Garlic Butter

Cooking for two can be a difficult task. Most recipes are usually for a minimum of four people, and if you're not into leftovers (like me), money starts going to waste. This is a fast, easy, and delicious recipe that'll give you a good punch in the mouth; highly flavorful spices adorn simple catfish fillets, but turn them from something bland into something delicious. This recipe is a variation on the Southern favorite of blackened catfish. If going for the authentic feel, you can serve this with traditional Southern sides, such as coleslaw, braised greens or fried okra - of course, steamed or lightly sautéed vegetables is perfectly acceptable (and a little bit more healthy, too). You can also turn the fillets into po' boy sandwiches (see the note below). For a twist, why not try using skinless salmon fillets? If serving the fillets by themselves, pair a good chardonnay with the dish. For po' boys, a light lager will suffice.

Spicy Baked Catfish with Garlic Butter

1 tsp. lemon-pepper seasoning

1 tsp. paprika

½ tsp. garlic powder

Dash, to 1/8 tsp. cayenne pepper

2 (6 oz.) catfish fillets

2 tbsp. unsalted butter, softened, divided

1 small garlic clove, minced

2 lemon wedges

Heat the oven to 450 degrees. Spray a small rimmed baking sheet with cooking spray.

Combine the lemon-pepper seasoning, paprika, garlic powder and cayenne pepper in a small bowl. Sprinkle the seasoning mix over the catfish. Place on the baking sheet and dot each fillet with 1 tbsp. of the butter.

Bake 14 to 16 minutes or until the fish just begins to flake.

Meanwhile, combine, combine the remaining tablespoon of butter with the garlic in a small bowl. Top the fish with the garlic butter and serve with the lemon wedges.

Serves 2

NOTE:  If you want to turn these into po' boy sandwiches, lightly toast a split baguette. Lay the fillet on the bottom half of the baguette. Garnish with shredded lettuce, tomatoes, and sliced pickles. If desired, you can spread the top and bottom halves with a little bit of mayonnaise made with canola oil.

Warm Herbed Macaroni and Mozzarella Salad

Pasta is just one of those things that will always warm the cockles of me 'eart. Blame it on my Hungarian ancestry, maybe? Genetics notwithstanding, this warm pasta salad will be sure to put smiles on the faces of your family members. It's delicious, ridiculously simple to make, and makes a lot. A simple vinaigrette of vinegar, olive oil and lemon juice meets fresh basil, parsley, gooey mozzarella cheese and of course, elbow macaroni, to make a delicious main or side salad. It's great served alongside a meat-based main course, especially beef (think steaks). It's also great if you're doing a meatless main - you can serve it with a green salad and garlic bread for a complete meal. If you want to go for an ultimate indulgence, use full fat mozzarella; try fresh mozzarella for an interesting twist! You also do not have to use gluten-free noodles; I just prefer them over regular wheat noodles.

Warm Herbed Macaroni and Mozzarella Salad (Recipe Adapted from Paula Deen)

2 tbsp. extra virgin olive oil

2 tsp. red wine vinegar

2 tsp. freshly squeezed lemon juice

8 oz. (2 cups) gluten-free elbow macaroni, uncooked

½ cup chopped fresh basil

1 tbsp. chopped fresh parsley

1 cup shredded reduced fat mozzarella

Kosher salt

Freshly ground black pepper

In a small bowl, combine the olive oil, vinegar and lemon juice. Whisk in the salt and pepper until thoroughly blended.

Bring a large pot of water to a boil; salt the water well. Cook the macaroni according to package instructions. Drain the noodles well and transfer them to a medium serving bowl. Add the basil, parsley, and half the dressing. Stir to combine. Let sit for 1 minute to cool slightly, then add the mozzarella and remaining dressing. Mix well, then serve warm.

You can serve this salad as either a side/light lunch or as a main dish; if serving as a main, you may want to double the recipe. If serving as a side or as a small lunch, serve with garlic bread.

Serves 4 - 6

NOTE:  If desired, you can sub out the vinaigrette recipe listed here with a bottle of good quality Italian dressing (recommendation:  Kraft's Italian dressing made with extra virgin olive oil). Add enough dressing to moisten the noodles, then add the cheese and a little more dressing. You want enough on there so it's flavorful, but not so much that it's swimming with dressing.

Vegan Chocolate Pumpkin Gingerbread

I'll admit it - I'm getting tired of summer. Gasp! Did I just say that? As much as I adore summer, I'm gearing up for the cooler, crisper days of autumn. Bring on dishes of butternut squash, pumpkin, apples... I dream of cinnamon, ginger, nutmeg and cloves. This quick little recipe makes use of all the good, warm "fall" spices typically associated with pumpkin pie and turns out to be a moist, delicious gingerbread. No, not gingerbread cookies - I'm talking about the old-fashioned gingerbread baked in cake pans. This particular recipe is greatly reduced in sugar due to the substitution of the Truvia baking blend, so don't feel too bad about having a second piece. It's quite low in fat, since a few scant tablespoons of heart-healthy canola oil are used. The nutritional value is greatly increased (especially dietary fiber) due to the canned pumpkin. Serve this with your favorite vegan ice cream, or just a dusting of confectioners sugar. A good cup of coffee wouldn't hurt, either.

Vegan Chocolate Pumpkin Gingerbread

1 2/3 cups flour

½ cup + 2 tbsp. Truvia Baking Blend (or, 1¼ cups sugar)

3 tbsp. cocoa powder

1 tsp. baking soda

¾ tsp. kosher salt

½ tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

¼ cup unsweetened almond or soy milk

1 tsp. apple cider vinegar

1 (15 oz.) can pumpkin purée (NOT pumpkin pie mix!)

3 tbsp. molasses

2 tbsp. canola oil

1 tsp. vanilla extract

¾ cup dairy-free mini chocolate chips (or 1 cup dark, dairy-free regular sized chocolate chips)

Preheat the oven to 350 degrees. Lightly oil an 8 x 8" square cake pan and set aside.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, cinnamon, ginger and nutmeg until well-mixed. Set aside.

In a medium mixing bowl, whisk together the almond milk and vinegar until the mixture slightly curdles. Add the pumpkin purée, molasses, canola oil and vanilla, mixing until smooth. Fold the wet ingredients into the dry, mixing just until all the dry ingredients disappear. Do NOT overmix! Fold in the chocolate chips and blend until evenly distributed.

Spread the batter into the prepared pan and bake until a toothpick inserted into the center emerges clean, about 35 - 45 minutes. Allow the cake to cool on a wire rack completely before cutting into squares. Dust with confectioners sugar before serving, if desired.

Serves 10 - 12

NOTE:  Because raw pumpkin is used in this recipe, you must refrigerate any leftovers. This will prevent mold formation or any kind of spoilage.