What a great contrast to the everyday risotto. Wonderfully creamy, and full of taste. A lovelyt spring or summer dish for all to enjoy.
Servings:6
Ingredients
1/2 pound medium shrimp, peeled and veins removed
1/2 pound bay scallops
1 cup Arborio rice
1 large leek, washed and sliced thin
1 cup fresh snow peas, trimmed and cut in half, crosswise
1 medium red bell pepper, finely chopped
2 cups chicken broth (low sodium), separated
3 tbsp Parmesan cheese, grated
2 garlic cloves, finely diced
2 tsp dried basil
2 tbsp olive oil
2 tbsp lemon juice
ground black pepper (to taste)
Directions
Over medium-low heat, in a large, heavy-bottomed saucepan, heat olive oil and cook the leek and garlic until softened, around 5 minutes. Add in the rice, and cook for an additional 5 minutes, stirring often.
Over high heat, stir in 1 1/2 cups of the chicken broth, and bring to a boil, stirring occasionally. Lower the heat to medium-low, and cook uncovered for 5 minutes, continuing to stir. Stir in the remaining broth and wine, then increase your heat to medium, and cook for another 5 minutes, stirring continuously.
Add in the scallops, shrimp, peas, and red pepper and cook, stirring constantly, until the left over liquid is nearly absorbed, and the seafood has cooked, (this will take about 5 minutes). When the rice has just become tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
Thursday, October 25, 2007
Seafood Casserole Recipe
So easy but so delicious.
Prep:15m Cook:45m Servings:8
Ingredients
1 lb. crabmeat
2 lbs. boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp. Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tbsp. melted butter
Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minuts at 350 degrees.
Prep:15m Cook:45m Servings:8
Ingredients
1 lb. crabmeat
2 lbs. boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp. Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tbsp. melted butter
Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minuts at 350 degrees.
Whole Chicken In A Crockpot Recipe
This is perfect for a busy day!
Prep:360m Cook:600m Servings:4
Ingredients
1 large roasting chicken (with pop-up timer if possible)
1 c. chopped onions
1 tsp. of thyme
1 tsp. of white pepper
1/2 tsp. of garlic powder
1/2 tsp. of black pepper
4 tsp. of salt
2 tsp. of paprika
1 tsp. of cayenne pepper
1 tsp. of onion powder
Directions
First take asmall bowl and then combine the spices.
Then remove any giblets from chicken and clean chicken.
Next you want to rub spice mixture onto the chicken.
Now place in resealable plastic bag and refrigerate overnight.
When chicken in ready to cook, put chopped onion in bottom of crock pot.
Then Add chicken.
Note: no liquid is needed, the chicken will make it's own juices.
You will want to $cook on low 4-8 hours.
Note: The pop-up timer works wonderful in this recipe.
Prep:360m Cook:600m Servings:4
Ingredients
1 large roasting chicken (with pop-up timer if possible)
1 c. chopped onions
1 tsp. of thyme
1 tsp. of white pepper
1/2 tsp. of garlic powder
1/2 tsp. of black pepper
4 tsp. of salt
2 tsp. of paprika
1 tsp. of cayenne pepper
1 tsp. of onion powder
Directions
First take asmall bowl and then combine the spices.
Then remove any giblets from chicken and clean chicken.
Next you want to rub spice mixture onto the chicken.
Now place in resealable plastic bag and refrigerate overnight.
When chicken in ready to cook, put chopped onion in bottom of crock pot.
Then Add chicken.
Note: no liquid is needed, the chicken will make it's own juices.
You will want to $cook on low 4-8 hours.
Note: The pop-up timer works wonderful in this recipe.
Pandan Chicken Recipe
Hmmm … This really makes your kitchen smell nice when frying them. Oh … this is my own recipe. Not sure how the ‘original’ Pandan Chicken we eat in 煮炒店 added as seasonings … Anyways, my hubby and son like this. So it can’t be too bad or maybe they have lower expectations.... More
Prep:60m Cook:20m Servings:2
Ingredients
2 chicken drumsticks; de-boned and diced
Pandan Leaves
3 tablespoon oyster sauce
1 tablespoon sugar
Pepper (optional)
Directions
Marinate the diced chicken with the oyster sauce and sugar.
Set aside for 3 hours. (over night – better)
Wrap the chicken in pandan leaves. You have to find you way to do this – sorry!
Deep fry the chicken. Remove with the leaves turn slight brown.
Drain and serve.
Prep:60m Cook:20m Servings:2
Ingredients
2 chicken drumsticks; de-boned and diced
Pandan Leaves
3 tablespoon oyster sauce
1 tablespoon sugar
Pepper (optional)
Directions
Marinate the diced chicken with the oyster sauce and sugar.
Set aside for 3 hours. (over night – better)
Wrap the chicken in pandan leaves. You have to find you way to do this – sorry!
Deep fry the chicken. Remove with the leaves turn slight brown.
Drain and serve.
Chicken Parmesan Again Recipe
Quick to prepare, totally satisfying version of the classic favorite. Chicken breasts with cheese and tomato sauce, tantalizing!
Prep:15m Cook:15m Servings:4
Ingredients
4 each boned and skinned chicken breasts, about 4 ounces each
2/3 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon dried italian seasoning
1/8 teaspoon black pepper
1/3 cup flour, all-purpose
3 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups spaghetti, cooked and drained (about 8 oz raw)
3 cups pasta sauce, details to follow
1 cup shredded mozzarella cheese
1/2 cup diced tomato (optional)
2 tablespoons chopped basil, fresh or dried basil leaves
Directions
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Start bringing pasta water to a boil in a pasta pot or large saucepan.
Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Start cooking the spaghetti. Add chicken and cook 5 minutes on each side or until done.
Preheat broiler.
Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.
Prep:15m Cook:15m Servings:4
Ingredients
4 each boned and skinned chicken breasts, about 4 ounces each
2/3 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1/2 teaspoon dried italian seasoning
1/8 teaspoon black pepper
1/3 cup flour, all-purpose
3 large egg whites, lightly beaten
2 teaspoons olive oil
4 cups spaghetti, cooked and drained (about 8 oz raw)
3 cups pasta sauce, details to follow
1 cup shredded mozzarella cheese
1/2 cup diced tomato (optional)
2 tablespoons chopped basil, fresh or dried basil leaves
Directions
Place each chicken breast between 2 sheets of heavy-duty plastic wrap. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
Start bringing pasta water to a boil in a pasta pot or large saucepan.
Combine breadcrumbs, parmesan cheese, italian seasoning and pepper in a shallow dish. Dredge each chicken breast in flour. Dip in egg whites, dredge in breadcrumb mixture.
Heat oil in a large nonstick skillet over medium-high heat. Start cooking the spaghetti. Add chicken and cook 5 minutes on each side or until done.
Preheat broiler.
Place the cooked and drained spaghetti in the bottom of a medium sized glass baking dish. Spoon one cup of the pasta sauce over the spaghetti. Spread the diced tomatoes on top. Arrange cooked chicken breast in a layer on top of that. Spoon the rest of the pasta sauce over the chicken. Sprinkle the shredded mozzarella on top of all.
Place the baking dish on a cookie sheet and broil for three minutes or until the cheese melts and starts to brown slightly. Garnish with basil and serve.
Real Maine Lobster Stock Recipe
This is an authentic lobster stock recipe I was lucky enough to get from my grandmother who got it from a chef in Maine. It isn't cheap,but it's part of another recipe she shared with me so I wanted to share it.
Prep:20m Cook:60m Servings:2
Ingredients
3 quarts of water
1 Maine lobster, live, 1 pound OR up to 5 pounds of leftover lobster shells
1 carrot, coarsely chopped
1 leek, white part only, coarsely chopped
2 celery stalks, coarsely choppd
6 mushrooms, caps and stems, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
5 parsley stems
6whole white peppercorns
2 garlic cloves, whole, peeled
1 cup white wine, the good stuff
Directions
Stock from whole lobster:
In a large stock pot, bring water to a rolling boil. Place the lobster in the boiling water to completely submerge and cover; quickly return to a boil.
Add carrot, leeks, celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and white wine.
Cover pot and boil 10-12 minutes for a hard shell lobster or 7-9 minutes for a new shell lobster.
Immeiately remove cooked lobster from stock pot and place on ice until cool enough to handle.
Remove meat and refrigerate until ready touse. Return the shell pieces to lobster stock, bring to and boil and simmer gently for 30 minutes.
Strain through a colander. The stock is now ready to use. May be frozen for up to 6 months or refrigerated for 5 days.
Stock from shells:
Add lobster shells and hind legs to stock pot in place of the whole lobster as directed above.
Bring to a boil, cover and reduce heat to a gentle simmer for 30 minutes.
Strain stock through a colander.
You may reserve shells and vegetables for composting.
Yields 2-1/2 quarts
Prep:20m Cook:60m Servings:2
Ingredients
3 quarts of water
1 Maine lobster, live, 1 pound OR up to 5 pounds of leftover lobster shells
1 carrot, coarsely chopped
1 leek, white part only, coarsely chopped
2 celery stalks, coarsely choppd
6 mushrooms, caps and stems, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
5 parsley stems
6whole white peppercorns
2 garlic cloves, whole, peeled
1 cup white wine, the good stuff
Directions
Stock from whole lobster:
In a large stock pot, bring water to a rolling boil. Place the lobster in the boiling water to completely submerge and cover; quickly return to a boil.
Add carrot, leeks, celery, mushrooms, onion, bay leaves, parsley stems, peppercorns, garlic and white wine.
Cover pot and boil 10-12 minutes for a hard shell lobster or 7-9 minutes for a new shell lobster.
Immeiately remove cooked lobster from stock pot and place on ice until cool enough to handle.
Remove meat and refrigerate until ready touse. Return the shell pieces to lobster stock, bring to and boil and simmer gently for 30 minutes.
Strain through a colander. The stock is now ready to use. May be frozen for up to 6 months or refrigerated for 5 days.
Stock from shells:
Add lobster shells and hind legs to stock pot in place of the whole lobster as directed above.
Bring to a boil, cover and reduce heat to a gentle simmer for 30 minutes.
Strain stock through a colander.
You may reserve shells and vegetables for composting.
Yields 2-1/2 quarts
Vegetarian Pie Recipe
Great way to use up leftover rice! My husband needs his meat but I sometimes prefer to go without, and this pie packs in the flavours! I eat it with a salad, while I serve it to hubby as a side dish to his beef... We both win! ORIGINALLY FROM: Super Recipe Collection cookbook. ... More
Prep:10m Cook:40m Servings:6
Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste
Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.
Prep:10m Cook:40m Servings:6
Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste
Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.
Thursday, October 18, 2007
Layered Seafood Dip Recipe
HERE IS A LAYERED DIP THAT WILL KNOCK YOUR SOCKS OFF! DRAIN AS MUCH LIQUID FROM THE COCKTAIL SAUCE AS POSSIBLE.
Prep:30m Servings:12
Ingredients
8 oz CREAM CHEESE
2 ts HORSERADISH
1/2 ts WORCESTERSHIRE SAUCE
4 ts MAYONNAISE
2 ts LEMON JUICE
12 oz BOTTLE CHILI SAUCE
1 lg BUNCH ONION, MINCED W TOPS
2/3 c CHOPPED CUCUMBER, NO SEEDS
1 lb SHRIMP
1/4 c GRATED CHEDDAR
1/4 c SLICED JALAPINO
Directions
1ST LAYER MIX TOGETHER CREAM CHEESE, HORSERADISH, WORCHESTERSHIRE, MAYO AND LEMMON JUICE. SPREAD ON DISH ABOUT 8" CIRCLE. 2nd LAYER SPREAD COCKTAIL SAUCE EVENLY ON CREAM CHEESE. (TRY AND DRAIN OFF LIQUID) 3rd LAYER SPRINKLE ONIONS AND DRAINED CUCUMBERS OVER 2nd LAYER. 4th LAYER DICED COOKED SHRIMP, DRAINED ON PAPER TOWELS AND SPRINKLED ON 3rd LAYER. TOP, 5th LAYER SPRINKLE CHEDDAR AROUND EDGES, PUT JALAPINOS IN A CIRCLE IN THE CENTRE. TRY TO REMOVE AS MUCH MOISTURE FROM THE COCTAIL SAUCE, CUCUMBERS AND SHRIMP AS POSSIBLE. COVER AND REFRIGERATE.
SERVE WITH RITZ.
Prep:30m Servings:12
Ingredients
8 oz CREAM CHEESE
2 ts HORSERADISH
1/2 ts WORCESTERSHIRE SAUCE
4 ts MAYONNAISE
2 ts LEMON JUICE
12 oz BOTTLE CHILI SAUCE
1 lg BUNCH ONION, MINCED W TOPS
2/3 c CHOPPED CUCUMBER, NO SEEDS
1 lb SHRIMP
1/4 c GRATED CHEDDAR
1/4 c SLICED JALAPINO
Directions
1ST LAYER MIX TOGETHER CREAM CHEESE, HORSERADISH, WORCHESTERSHIRE, MAYO AND LEMMON JUICE. SPREAD ON DISH ABOUT 8" CIRCLE. 2nd LAYER SPREAD COCKTAIL SAUCE EVENLY ON CREAM CHEESE. (TRY AND DRAIN OFF LIQUID) 3rd LAYER SPRINKLE ONIONS AND DRAINED CUCUMBERS OVER 2nd LAYER. 4th LAYER DICED COOKED SHRIMP, DRAINED ON PAPER TOWELS AND SPRINKLED ON 3rd LAYER. TOP, 5th LAYER SPRINKLE CHEDDAR AROUND EDGES, PUT JALAPINOS IN A CIRCLE IN THE CENTRE. TRY TO REMOVE AS MUCH MOISTURE FROM THE COCTAIL SAUCE, CUCUMBERS AND SHRIMP AS POSSIBLE. COVER AND REFRIGERATE.
SERVE WITH RITZ.
Seafood Fondeaux Recipe
This is a spin on Pappadeaux Restaurant's recipe that I found in the Dallas Morning News many years ago. My husband and I LOVE it and it's definitely a hit with a crowd.
Prep:30m Cook:30m Servings:4
Ingredients
4 shrimp, peeled and deveined
4 oysters, blackened seasoning, to taste
Melted butter, as needed
1 cup chopped spinach (I like to use fresh blanched, but frozen is fine)
4 mushrooms, sliced
2 oz. lump crabmeat
2 tablespoons chpped green onion
5 oz. Monterey Jack cheese, grated
Garlic breac
Sauce:
2 tablespoons butter
2 tablesppons flour
1/4 onion, chopped
1 cump shrimp stock or water
1/2 cup white wine
pinch of cayenne
1 teaspoon salt
1 cup whipping cream
Directions
You can use any variation of seafood that you prefer. Don't like oysters? Use twice the crab meat. or shrimp.
Make sauce and set aside.
Season shrimp and oysters with blackened seasonings (available in supermarket).
Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side.
Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
Fold in sauce and bring to a simmer.
Pour into heatproof dish and top with grated cheese (I use extra).
Place under broiler until cheese melts.
Use garlic bread as dippers.
Sauce:
Melt butter in a saucepan
Whisk in flour and chopped onion.
Cook over medicum heat until onion is tender.
Slowly stir in stock and wine and whisk until smooth.
Add cayenne and salt and simmer 10 minutes.
Add cream and simmer 5 minutes.
Remove from heat and set aside.
Shrimp stock:
Boil down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
Prep:30m Cook:30m Servings:4
Ingredients
4 shrimp, peeled and deveined
4 oysters, blackened seasoning, to taste
Melted butter, as needed
1 cup chopped spinach (I like to use fresh blanched, but frozen is fine)
4 mushrooms, sliced
2 oz. lump crabmeat
2 tablespoons chpped green onion
5 oz. Monterey Jack cheese, grated
Garlic breac
Sauce:
2 tablespoons butter
2 tablesppons flour
1/4 onion, chopped
1 cump shrimp stock or water
1/2 cup white wine
pinch of cayenne
1 teaspoon salt
1 cup whipping cream
Directions
You can use any variation of seafood that you prefer. Don't like oysters? Use twice the crab meat. or shrimp.
Make sauce and set aside.
Season shrimp and oysters with blackened seasonings (available in supermarket).
Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side.
Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften.
Fold in sauce and bring to a simmer.
Pour into heatproof dish and top with grated cheese (I use extra).
Place under broiler until cheese melts.
Use garlic bread as dippers.
Sauce:
Melt butter in a saucepan
Whisk in flour and chopped onion.
Cook over medicum heat until onion is tender.
Slowly stir in stock and wine and whisk until smooth.
Add cayenne and salt and simmer 10 minutes.
Add cream and simmer 5 minutes.
Remove from heat and set aside.
Shrimp stock:
Boil down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.
Seafood Alfrado Recipe
you have to like to try new things in order to eat this
Prep:5m Cook:25m Servings:4
Ingredients
1 bag of zitti noodles
2 cans alfrado sauce
1 lb of fresh seafood mix, from the seafood dept.
it has shrimp, scallops, lobster, squd, oysters all mixed up
1 loaf of fresh garlic bread
Directions
put garlic bread in oven according to directions on package
in noodle pot bring zitti noodles to a boil
in the mean time while that is boiling you want to get a skillet and put theseafood mix in with some evoo( extra virgen olive oil) a little salt and pepper to season on medium heat about 5-7 mins
drian pasta
add seafood mix
pour alfrado sauce on top
mix all together
add salt and pepper to taste
cut up garlic bread and serve along side the pasta
Prep:5m Cook:25m Servings:4
Ingredients
1 bag of zitti noodles
2 cans alfrado sauce
1 lb of fresh seafood mix, from the seafood dept.
it has shrimp, scallops, lobster, squd, oysters all mixed up
1 loaf of fresh garlic bread
Directions
put garlic bread in oven according to directions on package
in noodle pot bring zitti noodles to a boil
in the mean time while that is boiling you want to get a skillet and put theseafood mix in with some evoo( extra virgen olive oil) a little salt and pepper to season on medium heat about 5-7 mins
drian pasta
add seafood mix
pour alfrado sauce on top
mix all together
add salt and pepper to taste
cut up garlic bread and serve along side the pasta
Chicken Teriyaki Recipe
I love this dish. It’s like the Chicken Teriyaki Burger you have in MOS Burger. Simply yummy!
Prep:5m Cook:60m Servings:1
Ingredients
1 Chicken Drumstick or Breast, deboned
Marinade:
- 1 tablespoon sugar
- 1 tablespoon Mirin
- 1 tablespoon wine
- 2 tablespoon soy sauce
Directions
Mix the marinade.
Pour the marinade over the chicken and marinate for at least ½ hour.
Dust chicken with corn flour and sauté in pan till lightly burnt. Pour away excess oil.
Pour the remaining marinade for the chicken in the pan.
Cook till the sauce thickens.
Remove and serve hot.
Prep:5m Cook:60m Servings:1
Ingredients
1 Chicken Drumstick or Breast, deboned
Marinade:
- 1 tablespoon sugar
- 1 tablespoon Mirin
- 1 tablespoon wine
- 2 tablespoon soy sauce
Directions
Mix the marinade.
Pour the marinade over the chicken and marinate for at least ½ hour.
Dust chicken with corn flour and sauté in pan till lightly burnt. Pour away excess oil.
Pour the remaining marinade for the chicken in the pan.
Cook till the sauce thickens.
Remove and serve hot.
Chicken Chowder Recipe
This healthy soup will have you coming back for seconds.
Prep:20m Cook:40m Servings:20
Ingredients
3 chopped slices ham
1 chopped onion
3 stalks of chopped celery
2 lb. of peeled and cubed potatoes
3 c. of chicken broth
1 1/2 c. of water
1 1/2 lb. of chicken tenderloins
4 c. of fresh corn kernels
3 c.of skim milk
1 1/2 tsp. of dried thyme
1/4 tsp. of ground black pepper
salt and pepper to taste
6 tsp. of all-purpose flour
Directions
First you want to add onion, ham, celery, chicken broth, water, and the chicken tenderloins to 6 qts. of water in a large pot.
Next let this boil half covered approx. 15-20 min.
Now you can add in the corn, potatoes, milk, thyme, and pepper letting this cook until veggies are tender.
Now pull out the chicken and cut up. Return to pot.
Next you can make soup thicker by making a a roux.
Take 2 tbsp of cornstartch and stir in slowly.
Let this cook approx. 15 min.
Ladle and serve.
Prep:20m Cook:40m Servings:20
Ingredients
3 chopped slices ham
1 chopped onion
3 stalks of chopped celery
2 lb. of peeled and cubed potatoes
3 c. of chicken broth
1 1/2 c. of water
1 1/2 lb. of chicken tenderloins
4 c. of fresh corn kernels
3 c.of skim milk
1 1/2 tsp. of dried thyme
1/4 tsp. of ground black pepper
salt and pepper to taste
6 tsp. of all-purpose flour
Directions
First you want to add onion, ham, celery, chicken broth, water, and the chicken tenderloins to 6 qts. of water in a large pot.
Next let this boil half covered approx. 15-20 min.
Now you can add in the corn, potatoes, milk, thyme, and pepper letting this cook until veggies are tender.
Now pull out the chicken and cut up. Return to pot.
Next you can make soup thicker by making a a roux.
Take 2 tbsp of cornstartch and stir in slowly.
Let this cook approx. 15 min.
Ladle and serve.
Chicken Chilaquiles Recipe
This is one of my favorite dishes cause it can be eaten at breakfast, lunch or dinner, and it's delicious, I usually have it for breakfast, it is an awesome cure for hang overs as well...:) it's also a great way to use chicken left overs (Usually, it's baked, but for my simplified version, I do it on the stove) ... More
Prep:4m Cook:4m Servings:4
Ingredients
2 cups green salsa (you can add more, depending if you prefer them dry or "wet")
1/2 cup of water
1-2 table spoons of chicken stock powder
1 lb shredded chicken (fully cooked)
1 1/2 shredded cheese (Any cheese you like but i recommend Monterey jack)
One 6 ounce bag of tortilla chips
Sour cream
Directions
In a hot pan pour the salsa, water and chicken stock, mix.
Stir from time to time and let it start to boil
Add some of the tortilla chips and some of the chicken
Stir
Add the rest of the tortilla chips and chicken and stir
Stir about one minute
Add some of the cheese and stir
Add the rest of the cheese and let it melt.
Once the cheese has melted, turn off the stove, let the chilaquiles rest for one minute and serve with sour cream.
NOTE: this is a very simplified version, for a better dish, you can add, chopped cilantro, onions and garlic
Prep:4m Cook:4m Servings:4
Ingredients
2 cups green salsa (you can add more, depending if you prefer them dry or "wet")
1/2 cup of water
1-2 table spoons of chicken stock powder
1 lb shredded chicken (fully cooked)
1 1/2 shredded cheese (Any cheese you like but i recommend Monterey jack)
One 6 ounce bag of tortilla chips
Sour cream
Directions
In a hot pan pour the salsa, water and chicken stock, mix.
Stir from time to time and let it start to boil
Add some of the tortilla chips and some of the chicken
Stir
Add the rest of the tortilla chips and chicken and stir
Stir about one minute
Add some of the cheese and stir
Add the rest of the cheese and let it melt.
Once the cheese has melted, turn off the stove, let the chilaquiles rest for one minute and serve with sour cream.
NOTE: this is a very simplified version, for a better dish, you can add, chopped cilantro, onions and garlic
Kung Po Chicken Recipe
One of my favourite dished is Kung Po Chicken . I have been practicing for some time and I have yet to master it. I still think some thing is missing. My hubby said I have improved a lot on my latest version. It’s the best so far. What an encouragement!... More
Prep:15m Cook:20m Servings:2
Ingredients
2 chicken drumstick; deboned and cut into cubes
20 dried chilli; soaked and cut into sections
1 onion, cut into small pieces
Oil for frying
Marinade:
- 1 tablespoon Chinese cooking wine
- 1 tablespoon light soy sauce
- 2 tablespoon corn flour
Seasoning:
- 3 tablespoon Black Vinegar
- 2 tablespoon sugar
- 2 tablespoon water
- Corn flour mixture (thickener)
Directions
Marinade chicken for at least an hour.
Dust chicken with corn flour.
Deep-fry till they turned golden brown and set aside.
Heat oil and fry onions for 1 minute.
Add dried chilli and fry till fragrant (about 30 seconds).
Add all seasoning except corn flour mixture.
When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
Add in the chicken and coat evenly.
Dish and serve.
Prep:15m Cook:20m Servings:2
Ingredients
2 chicken drumstick; deboned and cut into cubes
20 dried chilli; soaked and cut into sections
1 onion, cut into small pieces
Oil for frying
Marinade:
- 1 tablespoon Chinese cooking wine
- 1 tablespoon light soy sauce
- 2 tablespoon corn flour
Seasoning:
- 3 tablespoon Black Vinegar
- 2 tablespoon sugar
- 2 tablespoon water
- Corn flour mixture (thickener)
Directions
Marinade chicken for at least an hour.
Dust chicken with corn flour.
Deep-fry till they turned golden brown and set aside.
Heat oil and fry onions for 1 minute.
Add dried chilli and fry till fragrant (about 30 seconds).
Add all seasoning except corn flour mixture.
When the sauce boils, gradually add in the corn flour mixture till the sauce thickens.
Add in the chicken and coat evenly.
Dish and serve.
Chicken And Ham Soup Recipe
This is a wonderful Sunday afternoon dish!
Prep:15m Cook:15m Servings:4
Ingredients
2 cans of (14 1/2 ounces each) reduced-sodium chicken broth,
1 c. water
1 tbsp. of olive oil
2 tbsp. of chopped shallot
1 lb. og boneless, skinless 1 in. chicken breast
4 oz chopped ham, chopped
1/2 tsp. of dried sage leaves
1 lemon
1/2 tsp. of pepper
1/2 tsp.of salt
Directions
First heat oil in a large pan over medium flame.
Now you can add shallot, cooking approx. 1 minute, until tender.
Next add broth, water, chicken, ham and sage. let this boil.
Now reduce flame to low approx. 5 minutes, until chicken is almost cooked through.
Then add 1 tsp. of lemon zest, 2 tsp. of lemon juice, pepper and salt.
You will want to cook a couple more minutes.
Ladle and serve.
Prep:15m Cook:15m Servings:4
Ingredients
2 cans of (14 1/2 ounces each) reduced-sodium chicken broth,
1 c. water
1 tbsp. of olive oil
2 tbsp. of chopped shallot
1 lb. og boneless, skinless 1 in. chicken breast
4 oz chopped ham, chopped
1/2 tsp. of dried sage leaves
1 lemon
1/2 tsp. of pepper
1/2 tsp.of salt
Directions
First heat oil in a large pan over medium flame.
Now you can add shallot, cooking approx. 1 minute, until tender.
Next add broth, water, chicken, ham and sage. let this boil.
Now reduce flame to low approx. 5 minutes, until chicken is almost cooked through.
Then add 1 tsp. of lemon zest, 2 tsp. of lemon juice, pepper and salt.
You will want to cook a couple more minutes.
Ladle and serve.
Lobster And Mango Salad Recipe
Mango and Lobster Salad
Prep:10m Cook:10m Servings:2
Ingredients
2 lobster claws
2 ripe and big mangoes
1 cup cream
1 tablespoon honey
1 tablespoon lemon juice
Some sweet basil leaves (chopped)
Directions
Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Prep:10m Cook:10m Servings:2
Ingredients
2 lobster claws
2 ripe and big mangoes
1 cup cream
1 tablespoon honey
1 tablespoon lemon juice
Some sweet basil leaves (chopped)
Directions
Boil the lobster claws in hot water for 10-15 minutes or until cooked. Remove from shell and cut the lobster claws into small pieces. Peel, slice and remove the seed from the mangoes. Cut the mangoes into small cubes. Put the mangoes and lobsters in a bowl. Add in the cream, lemon juice, honey, and chopped sweet basil. Mix well, cover, and chill in the fridge for at least 30 minutes before serving.
Stovetop Lobster Bake Recipe
This is a really great way to cook indoors and enjoy the same taste as if you were outside....really great a days that you cannot go outside
Prep:40m Cook:15m Servings:4
Ingredients
4 pounds Mussels
4 each 1¼ pound lobsters
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable, add 2 Tablespoons salt to water and a rack to lift lobster off the bottom of the pan
Directions
Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells. Parboil onions and potatoes. In a large (12" x 16") roasting pan, place a one inch layer of seaweed. Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan. Place more seaweed over lobster and gently add mussels and potatoes being careful to keep the top of the Bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with lid or foil and place on the stove or a preheated grill to cook. (If using a grill make sure the coals are very hot.) Start timing the Bake when you first see steam. Cook covered for 15 minutes. Serve with melted butter and lemon wedges on the side.
Prep:40m Cook:15m Servings:4
Ingredients
4 pounds Mussels
4 each 1¼ pound lobsters
12 small red potatoes
4 ears sweet corn, shucked except for innermost leaves
4-8 small boiling onions
2 cups water
1 cup butter (2 sticks)
2 each lemons, cut into wedges
5 pounds Rockweed (seaweed) If unavailable, add 2 Tablespoons salt to water and a rack to lift lobster off the bottom of the pan
Directions
Rinse mussels in cold water. Pull black threads out of mussels at the hinge of the shells. Parboil onions and potatoes. In a large (12" x 16") roasting pan, place a one inch layer of seaweed. Place lobsters on top of the seaweed and arrange corn and onions between the lobsters and the sides of the pan. Place more seaweed over lobster and gently add mussels and potatoes being careful to keep the top of the Bake level. Cover with remaining seaweed and add water to the pan. Cover tightly with lid or foil and place on the stove or a preheated grill to cook. (If using a grill make sure the coals are very hot.) Start timing the Bake when you first see steam. Cook covered for 15 minutes. Serve with melted butter and lemon wedges on the side.
Vegetarian Shepherds Pie Recipe
Even the carnivorous 'man of the house' loves this vegetarian dinner!
Prep:80m Cook:30m Servings:5
Ingredients
* 5 russet potatoes, peeled and cut into thirds
* 4 tablespoons butter
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 2 cups milk
* 3 cups water
* 1/2 cup kasha (toasted buckwheat groats)
* 2/3 cup bulgur
* 2 cups chopped onion
* 2 cloves garlic, minced
* 2 carrots, diced
* 2 cups fresh sliced mushroom
* 1 1/2 tablespoons all-purpose flour
* 1 cup whole corn kernels, blanched
* 3 tablespoons chopped fresh parsley
Directions
1. Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
2. In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
3. In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
4. Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
5. Bake in a preheated 350 degree F oven for 30 minutes. Garnish with the chopped parsley, and serve.
Prep:80m Cook:30m Servings:5
Ingredients
* 5 russet potatoes, peeled and cut into thirds
* 4 tablespoons butter
* 1 1/2 teaspoons salt
* ground black pepper to taste
* 2 cups milk
* 3 cups water
* 1/2 cup kasha (toasted buckwheat groats)
* 2/3 cup bulgur
* 2 cups chopped onion
* 2 cloves garlic, minced
* 2 carrots, diced
* 2 cups fresh sliced mushroom
* 1 1/2 tablespoons all-purpose flour
* 1 cup whole corn kernels, blanched
* 3 tablespoons chopped fresh parsley
Directions
1. Gently boil potatoes in a large pot of water for 20 minutes, or until tender. Drain, and return to the pot. Mash potatoes with 2 tablespoons butter or margarine, 3/4 teaspoon salt, and 1/2 cup milk until fairly smooth. Set aside.
2. In a saucepan, bring 1 1/2 cups water with 1/2 teaspoon salt to a boil. Stir in kasha. Reduce heat, and simmer, uncovered, for 15 minutes. Add 1 1/2 cups more water, and bring to a boil. Add bulgur, cover, and remove from heat. Let stand for 10 minutes.
3. In a large saucepan, melt the remaining 2 tablespoons of butter or margarine over medium heat. Add onions, garlic, and carrots; saute until the onions soften. Add mushrooms; cook and stir for 3 to 4 minutes. Sprinkle flour over vegetables; stir constantly for 2 minutes, or until flour starts to brown. Pour remaining 1 1/2 cups milk over the vegetables, and increase heat to high. Stir with a whisk until sauce is smooth. Reduce heat, and simmer for 5 minutes. Stir in corn, 1/4 teaspoon salt, and black pepper to taste.
4. Mix together vegetable mixture and kasha mixture in a large bowl. Spoon into a buttered 10 inch pie pan, and smooth with a spatula. Spread mashed potatoes over top, leaving an uneven surface.
5. Bake in a preheated 350 degree F oven for 30 minutes. Garnish with the chopped parsley, and serve.
Vegetarian Muffaletta Recipe
A vegetarian alternative to this YUMMY sandwich for a crowd.
Prep:20m Servings:8
Ingredients
1 lb Italian bread (round loaf)
1 cup giardiniera (pickled cauliflower and carrot salad)
1 cup olives, assorted varieties or your favorite
1 cup marinated mushrooms
1 cup roasted sweet red peppers
1 cup marinated artichoke hearts
1 cup watercress leaves
1/2 lb provolone cheese
1/2 lb feta cheese
1 cup tomatoes, thinly sliced
Directions
Cut bread in half and hollow out the bottom, leaving only the crust.
In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
Spread 1/3 of the veggie mixture on the bottom of the bread.
Layer with provolone cheese.
Layer of roasted peppers.
Layer of watercress.
Layer of veggie mixture.
Layer of feta.
Layer of tomatoes.
Layer of veggie mixture.
Top sandwich with other half of bread.
Wrap sandwich tightly in plastic and weight or press with a heavy pan or a pan with some cans in it.
Chill overnight.
Slice into wedges to serve.
Prep:20m Servings:8
Ingredients
1 lb Italian bread (round loaf)
1 cup giardiniera (pickled cauliflower and carrot salad)
1 cup olives, assorted varieties or your favorite
1 cup marinated mushrooms
1 cup roasted sweet red peppers
1 cup marinated artichoke hearts
1 cup watercress leaves
1/2 lb provolone cheese
1/2 lb feta cheese
1 cup tomatoes, thinly sliced
Directions
Cut bread in half and hollow out the bottom, leaving only the crust.
In food processor, chop gardineira, mushrooms, artichoke hearts and olives along with marinating liquid from jars.
Spread 1/3 of the veggie mixture on the bottom of the bread.
Layer with provolone cheese.
Layer of roasted peppers.
Layer of watercress.
Layer of veggie mixture.
Layer of feta.
Layer of tomatoes.
Layer of veggie mixture.
Top sandwich with other half of bread.
Wrap sandwich tightly in plastic and weight or press with a heavy pan or a pan with some cans in it.
Chill overnight.
Slice into wedges to serve.
Vegetarian Fajitas Recipe
A very good meatless fajita
Prep:15m Cook:15m Servings:6
Ingredients
1 tablespoon oil
1 small sliced onion
1 small bell pepper any color cut into strips
15 oz can of kidney or black beans rinsed and drained
1/2 cup whole kernel corn
1 1.25 oz package fajita seasoning mix
1/3 cup water
1/4 cup chopped cilantro
6 6 inch size flour tortillas warmed
Directions
Heat oil in slillet over medium high heat
Add onion and bell pepper cook stirring ocassionally until tender
Stir in beans,corn, fajita seasoning and water
Bring to a boil
Reduce heat to low
Cook uncovered for 3 to 4 minutes until mixture thickens
Remove from heat and stir in cilantro
Serve with the warmed tortillas
Prep:15m Cook:15m Servings:6
Ingredients
1 tablespoon oil
1 small sliced onion
1 small bell pepper any color cut into strips
15 oz can of kidney or black beans rinsed and drained
1/2 cup whole kernel corn
1 1.25 oz package fajita seasoning mix
1/3 cup water
1/4 cup chopped cilantro
6 6 inch size flour tortillas warmed
Directions
Heat oil in slillet over medium high heat
Add onion and bell pepper cook stirring ocassionally until tender
Stir in beans,corn, fajita seasoning and water
Bring to a boil
Reduce heat to low
Cook uncovered for 3 to 4 minutes until mixture thickens
Remove from heat and stir in cilantro
Serve with the warmed tortillas
Wednesday, October 10, 2007
Seafood Paella Recipe
Authentic Seafood Paella. Great for the single guys/gals trying to impress a date! :)
Prep:45m Cook:60m Servings:6
Ingredients
• 1/3 lb. shrimp, peeled (reserve the shells for broth or use chicken broth)
• Pinch of saffron threads
• Salt to taste
• 1/4 cup extra-virgin olive oil
• 1/3 lb. scallops (or calamari, cut in rings)
• 1/2 onion, grated on the largest holes of a box grater
• 3-6 garlic cloves, peeled
• peas (as many as you like)
• 1-2 ripe tomatoes, halved and grated on the largest holes of a box grater (discard the skin)
• 2-1 1/2 cups medium grain rice
• Andouille sausage
• Paprika
• 8 small mussels or clams (1/2 lb.), scrubbed
• 1 lemon, cut in wedges for garnish
Directions
This paella is good when served with lemon wedges, but it's even better when spread with a bit of alioli, a garlic mayonnaise that is the Spanish version of the French aioli. To make alioli, add a few cloves of chopped garlic and a large pinch of salt to a mini-food processor (or a mortar), process (or pound with a pestle) until very fine, and then slowly drizzle in olive oil to make a thick, mayonnaise-like consistency. Add lemon juice to taste, and process again.
In a medium saucepan, boil 3 1/2 cups of salted water. Add the shrimp shells and simmer, covered, for about 10 min. Strain the broth, and return it to the saucepan. Toast the saffron gently (in a dry skillet or toaster oven), crush the threads with the back of a spoon, and add to the shrimp shell broth. Taste for salt; the broth should be well-seasoned.
In a 14-inch paella pan or wide skillet, heat the oil on high. Meanwhile, pat dry the shrimp and scallops (or calamari). When the oil is hot, sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Add the sausage links and brown. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan. Pour out all but 1 Tbs. of oil from the pan. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, season with salt, and sauté until the mixture, called the sofrito, has darkened (caramelizes) and is a thick purée, 10 to 15 min. Season with salt, black pepper, and paprika.
Meanwhile, bring the shrimp shell broth back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.
Cook the paella on medium-high, rotating and moving the pan over one or two burners to distribute the heat. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the shrimp and scallops (or calamari) in the pan. Add the shellfish and the sausage. Simmer, without stirring, until the rice is al dente and the mussels/clams have opened. (Do not eat any mussels/clams that do not open.) Scatter the peas on top and continue to cook until the liquid is absorbed.
Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The ideal paella has a toasted rice bottom called socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.
Let the paella rest off the heat, still covered, for 5 min.
Bring the pan to the table for presentation and enjoy!
This recipe is a compilation of various recipes that I have tried and it tastes good. It also works well with chicken and rabbit.
Prep:45m Cook:60m Servings:6
Ingredients
• 1/3 lb. shrimp, peeled (reserve the shells for broth or use chicken broth)
• Pinch of saffron threads
• Salt to taste
• 1/4 cup extra-virgin olive oil
• 1/3 lb. scallops (or calamari, cut in rings)
• 1/2 onion, grated on the largest holes of a box grater
• 3-6 garlic cloves, peeled
• peas (as many as you like)
• 1-2 ripe tomatoes, halved and grated on the largest holes of a box grater (discard the skin)
• 2-1 1/2 cups medium grain rice
• Andouille sausage
• Paprika
• 8 small mussels or clams (1/2 lb.), scrubbed
• 1 lemon, cut in wedges for garnish
Directions
This paella is good when served with lemon wedges, but it's even better when spread with a bit of alioli, a garlic mayonnaise that is the Spanish version of the French aioli. To make alioli, add a few cloves of chopped garlic and a large pinch of salt to a mini-food processor (or a mortar), process (or pound with a pestle) until very fine, and then slowly drizzle in olive oil to make a thick, mayonnaise-like consistency. Add lemon juice to taste, and process again.
In a medium saucepan, boil 3 1/2 cups of salted water. Add the shrimp shells and simmer, covered, for about 10 min. Strain the broth, and return it to the saucepan. Toast the saffron gently (in a dry skillet or toaster oven), crush the threads with the back of a spoon, and add to the shrimp shell broth. Taste for salt; the broth should be well-seasoned.
In a 14-inch paella pan or wide skillet, heat the oil on high. Meanwhile, pat dry the shrimp and scallops (or calamari). When the oil is hot, sauté the shrimp and scallops until almost cooked through, about 2 min. Transfer to a plate and set aside. Add the sausage links and brown. Cut the sausages into slices and set aside. Drain out excess oil but don’t clean the pan. Pour out all but 1 Tbs. of oil from the pan. Reduce the heat to medium and sauté the onion and garlic until the onion softens, about 5 min. Add the tomato, season with salt, and sauté until the mixture, called the sofrito, has darkened (caramelizes) and is a thick purée, 10 to 15 min. Season with salt, black pepper, and paprika.
Meanwhile, bring the shrimp shell broth back to a simmer. When the tomato-onion sofrito is ready, add the rice to the pan. Sauté until the rice loses its opaqueness, about 1 min. Increase the heat to medium-high. Pour in 3 cups of the simmering broth (reserving the remaining 1/2 cup) and stir or shake the pan to evenly distribute the rice in the pan. As the liquid comes to a boil, arrange the mussels or clams in the pan, submerging them as much as possible below the level of the liquid. From this point on, do not stir the rice.
Cook the paella on medium-high, rotating and moving the pan over one or two burners to distribute the heat. When the rice begins to appear above the liquid, after 8 to 10 min., reduce the heat to medium low. Continue to simmer, rotating the pan as necessary, until the liquid has been absorbed, about 10 min. more. Taste a grain of rice just below the top layer; it should be al dente. (If the rice is not done but all the liquid has been absorbed, sprinkle a bit of hot broth to the pan and cook a few minutes more.) Arrange the shrimp and scallops (or calamari) in the pan. Add the shellfish and the sausage. Simmer, without stirring, until the rice is al dente and the mussels/clams have opened. (Do not eat any mussels/clams that do not open.) Scatter the peas on top and continue to cook until the liquid is absorbed.
Cover the pan with aluminum foil and cook gently for another 2 min. to help ensure that the top layer of rice is evenly cooked. With the foil still in place, increase the heat to medium-high and, rotating the pan, cook for about 2 min., until the bottom layer of rice starts to caramelize, creating the socarrat. The ideal paella has a toasted rice bottom called socarrat. The rice may crackle somewhat, but if it starts burning, remove the pan from the heat immediately.
Let the paella rest off the heat, still covered, for 5 min.
Bring the pan to the table for presentation and enjoy!
This recipe is a compilation of various recipes that I have tried and it tastes good. It also works well with chicken and rabbit.
Seafood Linguine Recipe
Spicy seafood lingiune with chorizo, peppers and rocket
Prep:15m Cook:10m Servings:4
Ingredients
16 Raw large prawns, deviened and sliced in two
red and yellow peppers sliced
2 cloves of garlic, sliced
200g chorizo, chopped into long slithers
1 Red Chilli pepper, sliced and deseeded
100g Sundried tomatoes, sliced length ways
Enough Linguine for 4 people
Bag of fresh rocket
Olive oil
Directions
Prep all the ingredients and put a pan of water on for the linguine, add a drop of olive oil to the water
Add the linguine to the water after its come to the boil
Using a large wok or piella pan, put the pan on a medium heat, add some olive oil. Fry the garlic and chillis for a minute and then fry off the prawns for 2-3 mins. remove onto a plate
Add a little more oil, add chirizo and peppers, fry for four mins ensuring they dont burn
Turn heat a little lower and add the sundried tomatoes, cook for a further 2-3 mins
Check the linguine is a to your taste i.e. not to soft. Drian and toss with a little olive oil. Return the prawns to the pan along with the galic and chillies, get back upto heat. Then Add the linguine and mix together.
Take the pan off the heat and add the rocket and mix well untill the rocket wilts
Serve and enjoy
Prep:15m Cook:10m Servings:4
Ingredients
16 Raw large prawns, deviened and sliced in two
red and yellow peppers sliced
2 cloves of garlic, sliced
200g chorizo, chopped into long slithers
1 Red Chilli pepper, sliced and deseeded
100g Sundried tomatoes, sliced length ways
Enough Linguine for 4 people
Bag of fresh rocket
Olive oil
Directions
Prep all the ingredients and put a pan of water on for the linguine, add a drop of olive oil to the water
Add the linguine to the water after its come to the boil
Using a large wok or piella pan, put the pan on a medium heat, add some olive oil. Fry the garlic and chillis for a minute and then fry off the prawns for 2-3 mins. remove onto a plate
Add a little more oil, add chirizo and peppers, fry for four mins ensuring they dont burn
Turn heat a little lower and add the sundried tomatoes, cook for a further 2-3 mins
Check the linguine is a to your taste i.e. not to soft. Drian and toss with a little olive oil. Return the prawns to the pan along with the galic and chillies, get back upto heat. Then Add the linguine and mix together.
Take the pan off the heat and add the rocket and mix well untill the rocket wilts
Serve and enjoy
Seafood Casserole Recipe
If you love seafood, you will love this.
Prep:20m Cook:45m Servings:4
Ingredients
1 lb crabmeat
2 lbs boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tablespoons melted butter
Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minutes at 350 degrees.
Prep:20m Cook:45m Servings:4
Ingredients
1 lb crabmeat
2 lbs boiled, shelled, and peeled shrimp
1 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup mayonaise
1 1/2 tsp Worcestershire
Speck of salt and pepper
1 cup soft, fresh bread crumbs
4 tablespoons melted butter
Directions
Mix all except last two ingredients and place in a buttered 2 quart casserole dish. Combine bread crumbs and butter, put on top of casserole, and bake 45 minutes at 350 degrees.
Lychee Chicken Recipe
Similar to Sweet and Sour Pork, or Orange/Lemon Chicken.
Prep:15m Cook:25m Servings:4
Ingredients
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)
Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water
Directions
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.
Prep:15m Cook:25m Servings:4
Ingredients
-~1.5lbs chicken thigh (you can use chicken breasts,leg fillets, wings), cut to bite-size pieces
-2tbsp soy sauce
-1tbsp salt
-1tsp sesame oil
-1tsp sugar
-4tbsp corn flour to coat chicken
-2cups oil for deep frying
-1tsp chopped garlic
-1tsp crushed ginger
-1can lychee, drained, syrup reserved
-1tsp red chilli flakes
-sliced spring onion and red chilli (for garnish)
Sauce:
-1 cup lychee syrup
-2tbsps tomato sauce
-1tbsp corn flour, mixed with 1tbsp water
Directions
1.Marinate chicken with soy sauce, salt, sesame oil and sugar for 30 mins. Roll chicken in corn flour and deep-fry till golden brown.Set aside.
2. In another pan, heat 1tbsp oil over medium fire. Stir fry garlic and ginger for 1-2mins. Add sauce ingredients, and cook till sauce thickens.
3.Add the chicken, lychees and chillies. Mix well, and allow simmer for 3-5mins.
4.Garnish and serve.
Chicken Strudel Recipe
Long, instead of round. That's chicken pie, or chicken strudel, I call it.
Prep:15m Cook:25m Servings:4
Ingredients
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste
Directions
Filling-
1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool
Crust-
4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry
6.Add filling, then add eggs on top of filling
7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven
8.Bake in the preheated oven for 25-30mins, or until golden brown
Prep:15m Cook:25m Servings:4
Ingredients
-2/3 of 1 sheet rectangular puff pastry sheet, thawed per instructions on packaging
-1 large carrot, boiled and cubed
-1 large potato, boiled and cubed
-1 cup frozen corn, thawed (Option: you can use frozen mixed vegetables-peas, carrots, corn, to substitue carrot and corn)
-2 cups cubed, cooked chicken
-1tbsp olive oil
-1tsp cornflour mixed in 2tbsp water(adjust accordingly)
-1 hard-boiled egg, cubed
-salt, and pepper, to taste
Directions
Filling-
1.Heat oil in pan, add in chicken, corn, carrot, and potato to fry lightly 2-3mins
2.If too much moisture, add in cornflour paste to thicken till almost dry
3.Add in salt and pepper, to taste. When filling is cooked, set aside to cool
Crust-
4.Preheat oven to 350-400 degrees F (175 degrees C)
5.Prepare pastry
6.Add filling, then add eggs on top of filling
7.Seal and crimp edges of pastry; rub some butter on the pastry before baking in oven
8.Bake in the preheated oven for 25-30mins, or until golden brown
The Best Chicken Soup Recipe
We serve this soup every Friday night for our Sabbath dinner, and then we have it again for dinner on Sunday night. This is always everyones favourite part of the meal. since this makes a really large pot it can be divided and frozen for a later date.... More
Prep:15m Cook:120m Servings:18
Ingredients
1 package of chicken thighs and legs or wings
5 large onions
1 potato
5 celery sticks
7 carrots
1 tomato
1 parsnip
1 zuchinni (with the peel on)
2 tablespoons salt
1/4 teaspoon black pepper
1/4 heaping teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
peel and chop all vegetables and place in an 8 quart pot
clean chicken and add to pot
fill the pot with water
add spice
boil soup on high heat
when the soup is boiling skim off the fat from the top off the soup
simmer for atleast 2 hours (the longer it cooks the better it tastes)
Prep:15m Cook:120m Servings:18
Ingredients
1 package of chicken thighs and legs or wings
5 large onions
1 potato
5 celery sticks
7 carrots
1 tomato
1 parsnip
1 zuchinni (with the peel on)
2 tablespoons salt
1/4 teaspoon black pepper
1/4 heaping teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions
peel and chop all vegetables and place in an 8 quart pot
clean chicken and add to pot
fill the pot with water
add spice
boil soup on high heat
when the soup is boiling skim off the fat from the top off the soup
simmer for atleast 2 hours (the longer it cooks the better it tastes)
Lobster Chantilly With Papaya Recipe
MMMMMMMMMMMMMMMMM
Prep:10m Cook:5m Servings:4
Ingredients
2½ cups cooked lobster meat, chopped
1/4 cup mayonnaise
1 Tablespoon pimientos, minced
1 Tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream, whipped
1 ripe papaya, peeled, seeded and thinly sliced
To garnish fresh mint sprigs
Directions
Combine mayonnaise, pimientos, lemon juice, parsley, salt, and pepper in a small bowl.
Fold in whipped cream. Add lobster and papaya. Mix gently.
Garnish with fresh mint. Serve immediately
Prep:10m Cook:5m Servings:4
Ingredients
2½ cups cooked lobster meat, chopped
1/4 cup mayonnaise
1 Tablespoon pimientos, minced
1 Tablespoon fresh parsley, minced
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup heavy cream, whipped
1 ripe papaya, peeled, seeded and thinly sliced
To garnish fresh mint sprigs
Directions
Combine mayonnaise, pimientos, lemon juice, parsley, salt, and pepper in a small bowl.
Fold in whipped cream. Add lobster and papaya. Mix gently.
Garnish with fresh mint. Serve immediately
Vegetarian Lasagne Recipe
This is so lovely! You could add chicken if you want to, or meat, or even more veges!
Prep:30m Cook:301m Servings:68
Ingredients
1¼lb/550g pasta verde or 1lb/450g dried green lasagne
salt
olive oil
1.5kg/3.5lb fresh spinach
1 egg, lightly beaten (for the spinach balls)
2 tbsp dried breadcrumbs
150g/5oz fresh grated parmesan cheese
nutmeg
freshly ground black pepper
2 eggs, lightly beaten (for coating the aubergines and courgettes)
2 large aubergines, cut lengthwise into 5mm/¼in slices
100g/4oz white flour
2 large courgettes, cut lengthwise into 5mm/¼inch slices
300g/11oz fresh oyster mushrooms or shiitake mushrooms, slices
1 clove garlic, peeled and chopped
1 tbsp chopped parsley
double quantity sugo di pomodoro - tomato sauce
300g/11oz fontina cheese, cut into chunks
7 eggs, lightly beaten (for assembling the lasagne)
Directions
1. Preheat the oven to 375F/190C/gas5.
2. To make lasagne: roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet3mm/1/8in thick. Cut into rectangles about 10x20cm/4x8in in size.
3. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tbsp of oil, to prevent the pasta sticking. Allow 5 minutes cooking time for fresh pasta, 8-10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
4. To make the spinach balls: cook the spinach in a little water until tender, drain well and chop finely. Mix the spinach in a little water until tender, drain well and chop finely. Mix the spinach with 1 tbsp beaten egg, the dried breadcrumbs and 25g/1oz of the parmesan cheese. Add nutmeg, salt and pepper to taste. Using your hands to shape the spinach mixture into walnut-sized balls.
5. Heat enough oil to deep fry the spinach balls, until lightly browned on all sides. Remove with a slotted spoon and set aside on paper towels.
6. To prepare the aubergines: put half of the other 2 beaten eggs in a dish. Dip the aubergine slices into the flour and then into beaten egg. Heat enough oil to deep fry the aubergine, until golden. Remove with a slotted spoon and set aside on paper towels.
7. Prepare the courgettes in the same way as the aubergines, dipping them into flour and beaten egg, then deep frying them. Set aside on paper towels.
8. To prepare the mushrooms: heat 1 tbsp oil in a separate frying pan, add the mushroom slices and fry briefly. Stir in the garlic and parsley with salt and pepper to taste.
9. To assemble the lasagne: put 3-4 tbsp tomato sauce on the bottom of a large baking dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some of the fontina cheese. Now add 3-4 tbsp tomato sauce, 3-4 tbsp of the beaten eggs and a generous sprinkle of the remaining parmesan cheese.
10. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of vegetables.
11. Bake for 20 minutes. Cut into portions and serve.
Prep:30m Cook:301m Servings:68
Ingredients
1¼lb/550g pasta verde or 1lb/450g dried green lasagne
salt
olive oil
1.5kg/3.5lb fresh spinach
1 egg, lightly beaten (for the spinach balls)
2 tbsp dried breadcrumbs
150g/5oz fresh grated parmesan cheese
nutmeg
freshly ground black pepper
2 eggs, lightly beaten (for coating the aubergines and courgettes)
2 large aubergines, cut lengthwise into 5mm/¼in slices
100g/4oz white flour
2 large courgettes, cut lengthwise into 5mm/¼inch slices
300g/11oz fresh oyster mushrooms or shiitake mushrooms, slices
1 clove garlic, peeled and chopped
1 tbsp chopped parsley
double quantity sugo di pomodoro - tomato sauce
300g/11oz fontina cheese, cut into chunks
7 eggs, lightly beaten (for assembling the lasagne)
Directions
1. Preheat the oven to 375F/190C/gas5.
2. To make lasagne: roll out the pasta dough (if using fresh) on a lightly floured surface to make a single sheet3mm/1/8in thick. Cut into rectangles about 10x20cm/4x8in in size.
3. Cook the fresh or dried pasta, adding the pieces one by one to boiling water to which you have added salt and 1 tbsp of oil, to prevent the pasta sticking. Allow 5 minutes cooking time for fresh pasta, 8-10 minutes for dried. Carefully remove the pasta and pat dry on clean tea towels.
4. To make the spinach balls: cook the spinach in a little water until tender, drain well and chop finely. Mix the spinach in a little water until tender, drain well and chop finely. Mix the spinach with 1 tbsp beaten egg, the dried breadcrumbs and 25g/1oz of the parmesan cheese. Add nutmeg, salt and pepper to taste. Using your hands to shape the spinach mixture into walnut-sized balls.
5. Heat enough oil to deep fry the spinach balls, until lightly browned on all sides. Remove with a slotted spoon and set aside on paper towels.
6. To prepare the aubergines: put half of the other 2 beaten eggs in a dish. Dip the aubergine slices into the flour and then into beaten egg. Heat enough oil to deep fry the aubergine, until golden. Remove with a slotted spoon and set aside on paper towels.
7. Prepare the courgettes in the same way as the aubergines, dipping them into flour and beaten egg, then deep frying them. Set aside on paper towels.
8. To prepare the mushrooms: heat 1 tbsp oil in a separate frying pan, add the mushroom slices and fry briefly. Stir in the garlic and parsley with salt and pepper to taste.
9. To assemble the lasagne: put 3-4 tbsp tomato sauce on the bottom of a large baking dish. Cover with a layer of pasta. Next add a layer each of the mushrooms, the courgettes, aubergine and spinach balls. Add some of the fontina cheese. Now add 3-4 tbsp tomato sauce, 3-4 tbsp of the beaten eggs and a generous sprinkle of the remaining parmesan cheese.
10. Starting with a layer of pasta repeat the sequence of layers until the ingredients are all used, finishing with a layer of vegetables.
11. Bake for 20 minutes. Cut into portions and serve.
Vegetarian Meatloaf Recipe
This meatloaf is as good or better than the "animal protein" version, and with cholesterol levels as they are, this vegetarian version is good tasting and good for you. It"s really good as a meatloaf sandwich
Prep:15m Cook:55m Servings:6
Ingredients
1/4 cup walnuts, crushed
2 celery ribs, chopped
3/4 cup onions, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
10 ounces firm tofu
8 ounces fat free feta cheese, crumbles
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons ketchup, more
ketchup, for topping
1 tablespoon Dijon mustard
2 tablespoons Italian parsley, chopped
1 teaspoon poultry seasoning
Directions
Preheat Oven to 350°F.
Grind walnuts to powder and set aside.
Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
Remove veggies from heat and let cool while you do the following steps.
Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
Once mixed stir in veggies.
Season with salt and pepper.
Coat 9X5in loaf pan with cooking spray.
Add mixture and pack in tightly.
Top with a thin coat of ketchup.
Bake for 55 minutes.
Prep:15m Cook:55m Servings:6
Ingredients
1/4 cup walnuts, crushed
2 celery ribs, chopped
3/4 cup onions, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
10 ounces firm tofu
8 ounces fat free feta cheese, crumbles
1 1/4 cups quick-cooking oats
3 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons ketchup, more
ketchup, for topping
1 tablespoon Dijon mustard
2 tablespoons Italian parsley, chopped
1 teaspoon poultry seasoning
Directions
Preheat Oven to 350°F.
Grind walnuts to powder and set aside.
Sauté celery, onion, green onion and garlic over medium heat until tender about 4 minutes.
Remove veggies from heat and let cool while you do the following steps.
Mash tofu in a bowl and stir in walnuts, feta, oats, soy sauce, ketchup, mustard, parsley, and poultry seasoning.
Once mixed stir in veggies.
Season with salt and pepper.
Coat 9X5in loaf pan with cooking spray.
Add mixture and pack in tightly.
Top with a thin coat of ketchup.
Bake for 55 minutes.
Vegetarian Biryani Recipe
This dish goes very well with any curries or chutney. Its very aromatic and full of herb flavours.
Prep:10m Cook:40m Servings:2
Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 Carrot - sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 Onions - chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water
Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries
Prep:10m Cook:40m Servings:2
Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 Carrot - sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 Onions - chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water
Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries
Sunday, October 7, 2007
Seafood Quiche Recipe
Another Quiche- This one is probably my favorite. You can find the Katsuo Mirin Furi Kake (seasoned dried Bonito & Sesame seed mix at your local oriental store. It really makes the difference.
Prep:15m Cook:45m Servings:6
Ingredients
10 oz bag organic baby spinach
8 oz baby shrimp
8 oz picked through crab meat
1 cup Rice milk
4 eggs
1 1/2 cup white cheese like swiss
2 tbsp Katsuo Mirin Furi Kake which is just seasoned Dried Bonito& Sesame seed mix in a bottle.
Olive Oil
5-6 fresh basil leaves
1 pie crust
Directions
Cook baby shrimp along with spinach in Olive oil, you can add chopped minced garlic if you like along with it.
Drain shrimp and spinach, place into a bowl adding your crab meat. Mix your 2 tbsp Dried Bonito and Sesame Seed mixture gently. Add your cheese, either shredded or cubed.
Place into your pie pan
Using same bowl (rinsed) place your eggs, whisk a bit and now add your Rice Milk stir until smooth.
Place your pie pan onto a cooking sheet and then pour your rice milk and egg mixture on top of your pie mixture.
Roll up your basil leaves in one rolled piece and using scissors just snip across making thin strips. place on top.
Place in a preheated oven at 375 for 45 minutes or until golden brown.
Prep:15m Cook:45m Servings:6
Ingredients
10 oz bag organic baby spinach
8 oz baby shrimp
8 oz picked through crab meat
1 cup Rice milk
4 eggs
1 1/2 cup white cheese like swiss
2 tbsp Katsuo Mirin Furi Kake which is just seasoned Dried Bonito& Sesame seed mix in a bottle.
Olive Oil
5-6 fresh basil leaves
1 pie crust
Directions
Cook baby shrimp along with spinach in Olive oil, you can add chopped minced garlic if you like along with it.
Drain shrimp and spinach, place into a bowl adding your crab meat. Mix your 2 tbsp Dried Bonito and Sesame Seed mixture gently. Add your cheese, either shredded or cubed.
Place into your pie pan
Using same bowl (rinsed) place your eggs, whisk a bit and now add your Rice Milk stir until smooth.
Place your pie pan onto a cooking sheet and then pour your rice milk and egg mixture on top of your pie mixture.
Roll up your basil leaves in one rolled piece and using scissors just snip across making thin strips. place on top.
Place in a preheated oven at 375 for 45 minutes or until golden brown.
Achari Chicken Curry Tangy Indian Chicken Recipe
This recipe is easy, full of flavour...and has no store-bought mixes. I avoid these mixes because they have preservatives and additives. See the note at the bottom of the recipe in case you cant find the seeds!
Prep:15m Cook:60m Servings:8
Ingredients
Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp (Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
Directions
Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi...roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
Prep:15m Cook:60m Servings:8
Ingredients
Chicken - 1 (700-800gms), cut into pieces
Onions - 3 / sliced fine
Tomatoes - 3 / chopped fine
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Yogurt (curd) - 3 tbsp/thick
Kalonji - 1 tsp (Nigella seeds)
Methi dana - 1/2 tsp (Fenugreek seeds)
Whole Zeera - 1 tsp (Cumin Seeds)
Saunf - 1 tsp (Fennel seeds)
Bhuna Zeera Powder - 1 tsp (Roasted Cumin Powder)
Red Chilli Powder - 1/2 tsp
Haldi - 1/2 tsp (Turmeric Powder)
Green chilies - 2-3/ to taste
Lemon Juice - of 1 lemon
Salt to taste
Fresh Coriander (Hara Dhania) to garnish
Directions
Slit the green chilies and soak them in thelemon juice. Keep aside.
Heat about 4-5 tbsps of oil in a nice big wok (kadhai), and fry the onions till brown.
Add the kalonji + methi dana + Whole Zeera + Saunf. Mix well.
Add ginger-garlic paste and haldi...roast well.
Now put in the chicken pieces and roast on high flame till well browned.
On high flame, add yogurt and fry well, but gently...don't want to debone the chicken!
Once it leaves oil, add the red chilli powder + roasted zeera powder + tomatoes..and roast well once again on high flame.
Once this also leaves oil around the edges. add about 1/2 a cup of water + salt to taste...and cook covered, on simmer for about 30 mins. Stir once in a while.
Once the chicken is tender, put in the chilies with the lemon juice and fresh coriander, and simmer for 5-7 minutes to enhance the flavours!
Serve with naan roti or basmati rice, and a veggie side-dish.
Note: This is actually flavoured with the ingredients of an Indian pickle. Buy them only if you intend to use them, otherwise, its worthwhile to try the basic recipe without the 4 strange sounding seeds. You can even puree the tomatoes for a smoother gravy.
Lobster Wrapped In Cabbage Recipe
This is a very elegant and very impressive dish to serve when you want to make a great impression. It's a little pricy but well worth it when you want to impress. Enjoy.
Prep:10m Cook:30m Servings:12
Ingredients
3 lobsters
1 head cabbage
12 teaspoons melted butter
1/2 pound butter cut into cubes
4 shallots chopped
1-1/2 cups white wine
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Plunge lobsters into a large pot of boiling water for 7 minutes.
Cool under cold running water.
Remove meat from the shells and cut crosswise into 1/2-inch slices.
Divide into 12 equal portions and reserve.
Take 12 large leaves from cabbage and blanch them in a pot of salted boiling water until tender.
Drain leaves and dry flat on towels.
Remove the large central rib from the cabbage leaf.
Place on a work surface and overlap the two sides where the rib was removed.
Place the divided lobster on each cabbage leaf.
Fold cabbage leaf around the lobster to make a packet then put folded side down in baking dish.
Put 1 teaspoon of melted butter on each packet.
Preheat oven to 400.
Combine wine and shallot in stainless saucepan and reduce until most liquid has evaporated.
Add cream and reduce until 1/3 cup remains.
Strain sauce through fine cheesecloth and return to stainless pan.
Cook cabbage packets in oven until warm about 5 minutes.
Place sauce over low heat and whisk in the butter cubes one at a time.
Season with salt and pepper.
Place cabbage packets on warm plates and surround each packet with sauce.
Serve immediately.
Prep:10m Cook:30m Servings:12
Ingredients
3 lobsters
1 head cabbage
12 teaspoons melted butter
1/2 pound butter cut into cubes
4 shallots chopped
1-1/2 cups white wine
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Directions
Plunge lobsters into a large pot of boiling water for 7 minutes.
Cool under cold running water.
Remove meat from the shells and cut crosswise into 1/2-inch slices.
Divide into 12 equal portions and reserve.
Take 12 large leaves from cabbage and blanch them in a pot of salted boiling water until tender.
Drain leaves and dry flat on towels.
Remove the large central rib from the cabbage leaf.
Place on a work surface and overlap the two sides where the rib was removed.
Place the divided lobster on each cabbage leaf.
Fold cabbage leaf around the lobster to make a packet then put folded side down in baking dish.
Put 1 teaspoon of melted butter on each packet.
Preheat oven to 400.
Combine wine and shallot in stainless saucepan and reduce until most liquid has evaporated.
Add cream and reduce until 1/3 cup remains.
Strain sauce through fine cheesecloth and return to stainless pan.
Cook cabbage packets in oven until warm about 5 minutes.
Place sauce over low heat and whisk in the butter cubes one at a time.
Season with salt and pepper.
Place cabbage packets on warm plates and surround each packet with sauce.
Serve immediately.
Vegetarian Shepherds Pie Recipe
Well, I am British and i'ts a classic!! I would put a BIG pinch of cayenne pepper in to spice it up a tad!! ;)
Prep:20m Cook:30m Servings:4
Ingredients
For the mash topping:
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp dried mixed herbs
1 tsp tomato purée
1/2 tspn chilli powder (optional)
Pinch cayenne pepper (optional)
salt and freshly ground black pepper
Directions
Preheat the oven to 180C/350F/Gas 4.
Cook the potatoes in a pan of lightly salted boiling water until tender.
Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
Add the beans, tomatoes, cayenne (if using) herbs, chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
Cook for 20 minutes until the topping is golden brown.
Enjoy!! :)
Prep:20m Cook:30m Servings:4
Ingredients
For the mash topping:
700g/1lb 9oz floury potaotes, peeled and cut into chunks
150ml/¼ pint milk
85g/3 oz Wensleydale cheese, crumbled
For the vegetables
1 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, crushed
1 stick of celery, chopped
1 leek, halved and sliced
1 carrot, diced
420g can mixed beans, drained and rinsed
400g can chopped tomatoes
1 tsp dried mixed herbs
1 tsp tomato purée
1/2 tspn chilli powder (optional)
Pinch cayenne pepper (optional)
salt and freshly ground black pepper
Directions
Preheat the oven to 180C/350F/Gas 4.
Cook the potatoes in a pan of lightly salted boiling water until tender.
Meanwhile heat the oil add the onion, garlic, celery, leek and carrot and fry gently for 10 minutes.
Add the beans, tomatoes, cayenne (if using) herbs, chilli powder and tomato purée with 3 tbsp water. Season to taste and simmer for 5 minutes.
When the potatoes are cooked drain and heat the milk to boiling point. Pour the milk over the potatoes and mash until smooth. Season to taste. Beat in half the cheese.
Spoon the beans and tomato mixture into an ovenproof dish and top with the cheesy mash. Sprinkle over the remaining cheese.
Cook for 20 minutes until the topping is golden brown.
Enjoy!! :)
Vegetarian Borscht Recipe
This is a vegetarian twist on a Ukrainian/Russian soup. It's beautiful magenta hue is a delight to the eyes and the fresh dill really brings out it's true flavors.
Prep:25m Cook:40m Servings:8
Ingredients
6 cups water
2 carrots, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 medium beets, skinned and chopped
1 large can whole tomatoes, squished with hands
2 potatoes, chopped
1/3 cup butter
1 cup chopped onion
2 cups chopped cabbage
3-4 sprigs fresh dill chopped
salt and freshly ground black pepper to taste
serve with dollop of sour cream or yogurt on top and some fresh dill sprinkled over it
serve with a good hearty sourdough bread
Directions
Place water and a couple pinches salt in a large stock pan or dutch oven – over high heat. Add carrots, pepper, celery, beets, and potatoes and bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Stir cabbage into the skillet with remaining sauce, and continue simmering until tender.
Add onion-tomato mixture to the stock pot. Reduce heat and simmer about 10 – 15 minutes more. Season with salt and fresh ground pepper to taste. Top with sour cream/yogurt and more fresh dill for garnish.
Prep:25m Cook:40m Servings:8
Ingredients
6 cups water
2 carrots, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 medium beets, skinned and chopped
1 large can whole tomatoes, squished with hands
2 potatoes, chopped
1/3 cup butter
1 cup chopped onion
2 cups chopped cabbage
3-4 sprigs fresh dill chopped
salt and freshly ground black pepper to taste
serve with dollop of sour cream or yogurt on top and some fresh dill sprinkled over it
serve with a good hearty sourdough bread
Directions
Place water and a couple pinches salt in a large stock pan or dutch oven – over high heat. Add carrots, pepper, celery, beets, and potatoes and bring to a boil.
Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Stir cabbage into the skillet with remaining sauce, and continue simmering until tender.
Add onion-tomato mixture to the stock pot. Reduce heat and simmer about 10 – 15 minutes more. Season with salt and fresh ground pepper to taste. Top with sour cream/yogurt and more fresh dill for garnish.
Vegetarian Potato Pie Recipe
These are so tasty. Everytime I serve this delight that came from an estate sale in Heath, Texas a few years back I get rave reviews and have to hand out the recipe (my pleasure). Enjoy.
Prep:10m Cook:45m Servings:4
Ingredients
12 ounces plan flour
6 ounces butter
2 eggs
3 tablespoons water
2 pounds waxy potatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped
4 ounces double cream
Directions
Lightly whisk one egg and 3 tablespoons of water together in a small bowl.
Place the flour and salt in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the whisked egg mixture to the flour and butter mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Line pie tin with two third of the pastry and arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Beat remaining egg and use to brush the edges of the pastry in the pan.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with the egg yolk mixture.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 20 minutes longer.
Remove pie from the oven and open the steam vents wide enough to pour one quarter of the cream into each vent.
Return to the oven and continue to cook 15 minutes longer.
Serve immediately.
Prep:10m Cook:45m Servings:4
Ingredients
12 ounces plan flour
6 ounces butter
2 eggs
3 tablespoons water
2 pounds waxy potatoes
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons freshly chopped parsley
2 tablespoons freshly chopped chervil
6 ounces shallots finely chopped
4 ounces double cream
Directions
Lightly whisk one egg and 3 tablespoons of water together in a small bowl.
Place the flour and salt in a large bowl.
Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
Add the whisked egg mixture to the flour and butter mixture and mix with a knife to form a dough adding more water if necessary.
Wrap in plastic wrap and refrigerate.
Preheat oven to 400.
Meanwhile peel the potatoes and boil in salted water for 7 minutes.
Drain and when cool enough to handle cut into thin slices.
Line pie tin with two third of the pastry and arrange a third of the potato slices in the bottom.
Season with salt and pepper then sprinkle half the herbs and shallots over the top.
Arrange another third of the potato slices on top of the herbs, season with salt and pepper, sprinkle with the remainder of the herbs then top with the last third of the potato slices.
Beat remaining egg and use to brush the edges of the pastry in the pan.
Roll out the remaining pastry and cover the top of the pie.
Press edges firmly together and trim off any excess pastry.
Brush the top of the pie with the egg yolk mixture.
Make four small cuts in the top of the pastry evenly spaced apart to allow steam to escape.
Bake for 25 minutes then reduce temperature to 350 and bake 20 minutes longer.
Remove pie from the oven and open the steam vents wide enough to pour one quarter of the cream into each vent.
Return to the oven and continue to cook 15 minutes longer.
Serve immediately.
Vegetarian Chili Recipe
I'm not a vegetarian but I love this recipe, make it when I am in the mood for a meatless meal. Can't go wrong with these flavors. Yummers
Prep:15m Cook:40m Servings:8
Ingredients
1 tablespoon olive oil
1 medium white onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
28 ounce can plum tomatoes chopped, including liquid
30 ounces canned kidney beans
2 stalks celery chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
Directions
Heat olive oil in a large stew pot then add onion and garlic and sauté for 5 minutes.
Add mushrooms and sauté another 10 minutes.
Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, celery all seasonings and tomato paste.
Bring to boil then reduce heat and simmer.
Cover and cook until vegetables are tender about 30 minutes.
Prep:15m Cook:40m Servings:8
Ingredients
1 tablespoon olive oil
1 medium white onion chopped
4 cloves garlic minced
1/2 pound mushrooms chopped
2 cups cauliflower pieces
1 large potato peeled and diced
1 large green pepper seeded and chopped
2 large carrots chopped
3 cups corn kernels
28 ounce can plum tomatoes chopped, including liquid
30 ounces canned kidney beans
2 stalks celery chopped
1 cup tomato juice
1 tablespoon cumin
2 tablespoons chili powder
1 teaspoon paprika
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
2 tablespoons tomato paste
Directions
Heat olive oil in a large stew pot then add onion and garlic and sauté for 5 minutes.
Add mushrooms and sauté another 10 minutes.
Stir in cauliflower, potato, green pepper, carrots, corn, tomatoes, beans, tomato juice, celery all seasonings and tomato paste.
Bring to boil then reduce heat and simmer.
Cover and cook until vegetables are tender about 30 minutes.
Vegetarian Biryani Recipe
This dish goes very well with any curries or chutney. Its very aromatic and full of herb flavours.
Prep:10m Cook:40m Servings:2
Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 Carrot - sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 Onions - chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water
Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries
Prep:10m Cook:40m Servings:2
Ingredients
1 cup Long Grain Rice
10 Fresh Green Beans - sliced
1 Cauliflower - cut into florets
1 Carrot - sliced
1/2 cup Fresh Peas
5 - Mushrooms
2 Onions - chopped
1 pc Cinnamon
3 tsp Cardamom Seeds
1 tsp Cumin Seeds
1 tsp Red Chili Powder
5 tbsp Ghee
3 Cloves
Chopped Coriander Leaves
Salt to taste
Water
Directions
1] Grind the cloves and cinnamon coarsely.
2] Heat the ghee in a pan and fry the ground cinnamon, cloves & cardamom pods.
3] Add the cumin seeds & onions and fry until golden.
4] Add the chili powder in it.
5] Then add all the vegetables and cook for 5 minutes.
6] Lower the heat and add the rice and fry until all the ghee has been absorbed.
7] Then add salt and 2 cups of water.
8] Cover the pan tightly and bring this to a boil by raising the heat.
9] Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done.
10] Garnish with chopped coriander.
11] Serve hot with curries
Wednesday, October 3, 2007
I Did It-seafood Gumbo Recipe
I've been trying and trying to duplicate my favorite seafood gumbo. It is knock-your socks off good, spicy and rich, deep in flavor and absolutely worth the effort. I finally did it! Yahoo!
Prep:25m Cook:45m Servings:4
Ingredients
1 poblano chile, diced
1 anaheim chile, diced
1 green pepper, diced
1 yellow onion, diced
1 leek, diced
1 red onion, diced
4 stalks of celery diced leaves included
2 tbsp. of oil
1 tbsp. of butter
******Divided use for the items above**********
2 tbsp. of flour
1 teaspoon of adobe seasoning
1/2 teaspoon of oregano
1/4 teaspoon of marjarom
1/2 teaspoon of cumin
1/4 teaspoon of red pepper flakes
1/4 teaspoon of chipotle pepper ground
3 dashes of worchestershire
3 dashes of pepper vinegar (Texas Pete table sauce)
2 generous teaspoons of lobster base
1/4 cup of white vermouth
1 bay leaf
3 cups of stock- I used chicken and because of the lobster base it was fine
1 14 oz can of Ro-Tel (mild) tomatoes with chiles
4 oz. of water if necessary
6 ounces of peeled deveined raw shrimp 35 ct and up
2 pieces of white fish, cut in one inch chunks
1 can of refrigerated claw meat crab or special crab-forget the lump
1 can of clams. juice included
Directions
Chop all the veggies, in medium dice. Throw in a bowl and toss to mix. Reserve half of veggie mixture and bag for the jambalaya tomorrow.
Heat scant oil and butter to covkier the bottom of a six quart saucepot.
Add the mix of veggies, sweat until soft and tender.
Add a little more oil if it get too dry.
Add flour and cook until the flour is slightly darkened and kind of looking like a darker than ale, not quite stout roux. Veggies are still in the pot and they are darkening. BUT NOT BURNT
Add seasonings and stir.
Add vermouth, bay leaf, tomatoes and jarred lobster stock base. Stir well and cook til very thick.
Add stock and cook for 20 minutes, Stirring occasionally.
Add raw and canned seafood, cook for 10 minutes more.
Add water if too thick, we aren't looking for porridge consistency but a thick cream chowder like consistency.
Garnish with chopped parsley and a wedge of lime.
Prep:25m Cook:45m Servings:4
Ingredients
1 poblano chile, diced
1 anaheim chile, diced
1 green pepper, diced
1 yellow onion, diced
1 leek, diced
1 red onion, diced
4 stalks of celery diced leaves included
2 tbsp. of oil
1 tbsp. of butter
******Divided use for the items above**********
2 tbsp. of flour
1 teaspoon of adobe seasoning
1/2 teaspoon of oregano
1/4 teaspoon of marjarom
1/2 teaspoon of cumin
1/4 teaspoon of red pepper flakes
1/4 teaspoon of chipotle pepper ground
3 dashes of worchestershire
3 dashes of pepper vinegar (Texas Pete table sauce)
2 generous teaspoons of lobster base
1/4 cup of white vermouth
1 bay leaf
3 cups of stock- I used chicken and because of the lobster base it was fine
1 14 oz can of Ro-Tel (mild) tomatoes with chiles
4 oz. of water if necessary
6 ounces of peeled deveined raw shrimp 35 ct and up
2 pieces of white fish, cut in one inch chunks
1 can of refrigerated claw meat crab or special crab-forget the lump
1 can of clams. juice included
Directions
Chop all the veggies, in medium dice. Throw in a bowl and toss to mix. Reserve half of veggie mixture and bag for the jambalaya tomorrow.
Heat scant oil and butter to covkier the bottom of a six quart saucepot.
Add the mix of veggies, sweat until soft and tender.
Add a little more oil if it get too dry.
Add flour and cook until the flour is slightly darkened and kind of looking like a darker than ale, not quite stout roux. Veggies are still in the pot and they are darkening. BUT NOT BURNT
Add seasonings and stir.
Add vermouth, bay leaf, tomatoes and jarred lobster stock base. Stir well and cook til very thick.
Add stock and cook for 20 minutes, Stirring occasionally.
Add raw and canned seafood, cook for 10 minutes more.
Add water if too thick, we aren't looking for porridge consistency but a thick cream chowder like consistency.
Garnish with chopped parsley and a wedge of lime.
Seafood Chipotle Recipe
This is a saucy mixture of lobster, scallops and shrimp, cooked in a chipotle cream sauce, then served over a bed of rice.
Prep:20m Cook:15m Servings:4
Ingredients
8 Jumbo shrimp, about 1/2 pound
8 Large scallops, about 3/4 pound
8 cloves Garlic, divided
2 tsp Salt, divided
3 tbsp Oil, divided
2 Chipotle peppers, packed in adobo sauce
1/2 Small onion, chopped
Juice of 1/2 lime
1 pound Uncooked lobster meat
1/4 cup Dry white wine
1/2 cup Whipping cream
Directions
1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
Note You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.
Prep:20m Cook:15m Servings:4
Ingredients
8 Jumbo shrimp, about 1/2 pound
8 Large scallops, about 3/4 pound
8 cloves Garlic, divided
2 tsp Salt, divided
3 tbsp Oil, divided
2 Chipotle peppers, packed in adobo sauce
1/2 Small onion, chopped
Juice of 1/2 lime
1 pound Uncooked lobster meat
1/4 cup Dry white wine
1/2 cup Whipping cream
Directions
1. Peel and devein the shrimp, leaving the tails intact. Place in a bowl. Rinse the scallops and pat dry; add to the shrimp.
2. Use a fork to mash together 4 cloves of garlic and 1 tsp of salt in a bowl. Add to the shrimp along with 2 tbsp of oil; mix well. Cover and refrigerate overnight.
3. The next day, place the chipotles, onion, lime juice and remaining garlic and salt in a food processor; pulse until a paste forms.
4. Heat the remaining tbsp of oil in a large skillet over medium-high heat. Add the chipotle mixture and the wine and bring to a boil. Add the shrimp and scallops along with the lobster. Cook, stirring constantly, 2 minutes. Add the cream, reduce the heat to medium-low, and cook until the seafood is opaque and cooked through, 2 to 3 minutes.
Note You'll find canned chipotles in adobo sauce in the ethnic aisle of most supermarkets.
Chicken Chasey Breaded Chicken Lasagna With Mozzerella Cheese Recipe
A slight spin on chicken parmesan. Easy to make, fun for kids to participate in and will fill you up. Many alterations can be made to suit your mood.
Prep:60m Cook:60m Servings:4
Ingredients
4 Chicken breasts -- Beaten flat with pounder
2 Whole Eggs or Egg Whites
1 C Bread crumbs --Italian herb crumbs may be used for extra flavor
1/2 C Finely grated Parmesan Cheese --extra for topping
1 Can Spaghetti sauce (your brand/flavor preference) I always like to have spare sauce and buy two just in case
3-4 large Mozzerella balls packaged in water --drained and sliced thin
Garlic salt and pepper to taste
1Package spaghetti noodles- your preference although regular pasta noodles work best. Angelhair okay
Olive oil
Food snobs may sub organic ingredients for all and use Ezekiel pasta noodles instead.
Directions
Preheat oven to 350
Set up three plates side-by-side. One bowl, one deep plate and one flat plate layered with paper towl sheets.
In the 1st bowl beat eggs/ egg whites
In the 2nd deep dish, mix bread crumbs with parmesan cheese
The third bowl is for the finished chicken.
Pound all chicken breasts with a pounder until as thin as possible without them falling apart. A helpful hint is to lay a piece of saran-wrap over the chicken to prevent the pounder from sticking to the chicken.
Dip the breasts individually into one dish at a time, first covering the chicken completely in eggs. Dip immediately into dish two and cover completely with bread crumbs and parmesan cheese, and then set chicken aside. Chicken is ready to fry.
Heat small amount of oive oil in pan and fry chicken breasts until a slight golden brown. Be careful not to burn the crust. Chicken is done when inside is white.
When chicken is done, place in dish three, wrapping each breast in paper towl to soak up any excess oil. Set Chicken aside.
Layer the bottom of a 9" lasagna dish.
Layer one : 1/2 can spaghetti sauce. (rest will be used for dressing)
Layer two : Prepared chicken breasts spaced side-by side
Layer three: Mozzerella cheese slices on top of chicken
Place in oven for approx. 30 min or until all cheese is melted. garlic salt may be added for extra flavor directly over chicken.
During this time, cook pasta according to directions on box and drain.
To serve:
Dish out pasta onto plates and top them with chicken lasagna out of the oven. Salt, parmesan cheese and pepper to taste
Prep:60m Cook:60m Servings:4
Ingredients
4 Chicken breasts -- Beaten flat with pounder
2 Whole Eggs or Egg Whites
1 C Bread crumbs --Italian herb crumbs may be used for extra flavor
1/2 C Finely grated Parmesan Cheese --extra for topping
1 Can Spaghetti sauce (your brand/flavor preference) I always like to have spare sauce and buy two just in case
3-4 large Mozzerella balls packaged in water --drained and sliced thin
Garlic salt and pepper to taste
1Package spaghetti noodles- your preference although regular pasta noodles work best. Angelhair okay
Olive oil
Food snobs may sub organic ingredients for all and use Ezekiel pasta noodles instead.
Directions
Preheat oven to 350
Set up three plates side-by-side. One bowl, one deep plate and one flat plate layered with paper towl sheets.
In the 1st bowl beat eggs/ egg whites
In the 2nd deep dish, mix bread crumbs with parmesan cheese
The third bowl is for the finished chicken.
Pound all chicken breasts with a pounder until as thin as possible without them falling apart. A helpful hint is to lay a piece of saran-wrap over the chicken to prevent the pounder from sticking to the chicken.
Dip the breasts individually into one dish at a time, first covering the chicken completely in eggs. Dip immediately into dish two and cover completely with bread crumbs and parmesan cheese, and then set chicken aside. Chicken is ready to fry.
Heat small amount of oive oil in pan and fry chicken breasts until a slight golden brown. Be careful not to burn the crust. Chicken is done when inside is white.
When chicken is done, place in dish three, wrapping each breast in paper towl to soak up any excess oil. Set Chicken aside.
Layer the bottom of a 9" lasagna dish.
Layer one : 1/2 can spaghetti sauce. (rest will be used for dressing)
Layer two : Prepared chicken breasts spaced side-by side
Layer three: Mozzerella cheese slices on top of chicken
Place in oven for approx. 30 min or until all cheese is melted. garlic salt may be added for extra flavor directly over chicken.
During this time, cook pasta according to directions on box and drain.
To serve:
Dish out pasta onto plates and top them with chicken lasagna out of the oven. Salt, parmesan cheese and pepper to taste
Southern Dinner-on-the-grounds Fried Chicken And Chicken Gravy Recipe
This is the old southern chicken that people living in the country made. It was a staple at church dinner-on-the grounds gatherings. They didn't waste oil deep frying and used skillets of cast iron, which retains heat. Pair with mashed potatoes and don't trhow that grease away. It's going to become chicken gravy. Slice some tomatoes and pass the biscuits and butterbeans.... More
Prep:10m Cook:40m Servings:4
Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed
Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.
Prep:10m Cook:40m Servings:4
Ingredients
1 chicken, cutup
Oil, your choice
2 cups Flour + 1 tsp Salt +1 tsp Black Pepper , mixed
Additional salt and pepper for chicken
Noe; You can use favorite chicken pieces instead of whole chicken. The way chicken is processed today, you may need to trim chicken of excess fat and bony ribs. Purchase natural chicken, not chicken that has been injected with additives.
Chicken gravy
1/4 cup hot chicken grease
1/4 cup flour
2 cups milk, warmed
Directions
Let chicken sit out 20 minutes, meanwhile mix flour, salt and pepper.
Heat oil to hot in cast iron skillet. Oil should come up about halfway on a piece of chicken.
Generously salt and pepper chicken
dredge and coat chicken in seasoned four
Place in hot oil, do not crowd
Turn frequently and after frst turn hold chicken with fork and pierce thighs and legs with sharp knife. This pierce should be next to bone. Do this twice or three times on both sides. This will assure even cooking to most internal part. Do not cover.
Continue turning frequently until golden brown and internal temperature reads 185. Do not touch bone with probe.
Drain on brown paper bag or paper towels.
Serve with mashed potatoes and chicken gravy.
Chicken Gravy
Drain hot grease leaving 1/4 cup.
Stir in 1/4 cup flour using wooden spoon
cook roux until blonde, but do not exceed peanut butter colored and do not let burn.
Have 2 cups warm (not hot) milk ready and mix in and stir constantly until gravy is smooth and creamy. If gravy is too thick add additional milk or water. Adjust seasonings to taste. Serve with mashed potatoes and fried chicken.
Pour Mans Lobster Recipe
If you can get fresh catch out of the great lakes you shou like this recipe.
Prep:30m Cook:7m Servings:4
Ingredients
1 filleted Coho salmom, Chinook, Lake trout, brown trout, or Menomeniee ,a mess.<( Theese guys are hard to catch)
1 onion, halved and julienned.
3 tbsps. butter, 1 tbsp. oilive oil.
1tbsp. parsley.
1/2 tsp. paprika.
1 lemon, halved and sliced into wedges 1/8 thick.
1 tsp. salt.
1/4 tsp. pepper.
Directions
Fillet fish and debone if fresh caught.
Make an aluminum foil drip proof pouch to hold the fish and seasonings.
Salt and pepper both sides of fish.
place fish in pouch
Add butter and olive oil
squeeze lemon over top and place slices on top of fish.
Add onion slices,paprika, and parsely
Seal packet and grill on barbeque for about 7 minutes on high heat
Prep:30m Cook:7m Servings:4
Ingredients
1 filleted Coho salmom, Chinook, Lake trout, brown trout, or Menomeniee ,a mess.<( Theese guys are hard to catch)
1 onion, halved and julienned.
3 tbsps. butter, 1 tbsp. oilive oil.
1tbsp. parsley.
1/2 tsp. paprika.
1 lemon, halved and sliced into wedges 1/8 thick.
1 tsp. salt.
1/4 tsp. pepper.
Directions
Fillet fish and debone if fresh caught.
Make an aluminum foil drip proof pouch to hold the fish and seasonings.
Salt and pepper both sides of fish.
place fish in pouch
Add butter and olive oil
squeeze lemon over top and place slices on top of fish.
Add onion slices,paprika, and parsely
Seal packet and grill on barbeque for about 7 minutes on high heat
Shrimp With Lobster Sauce Recipe
I got the basic information from About.com, but added some stuff myself to make it more as I like it.
Prep:15m Cook:20m Servings:4
Ingredients
• Fresh shrimp, deveined and butterflied, 10 - 15 per person
• 4 to 8 spring onion (green onions, scallions), chopped
• 2 large garlic cloves, chopped or minced
• 2 cups of chicken stock
• 4 tablespoons of sweet white wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Handful of sliced mushrooms
• Handful of snow peas
• 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
• 4 egg whites, beaten with 1/4 cup of water
• 2 tablespoons vegetable oil for stir-frying
Directions
Rinse the shrimp in warm water and pat dry.
Rinse the spring onions, drain and chop. Put garlic through garlic press. .
Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
In a small bowl, dissolve the cornstarch into 1/2 cup water.
Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Add the mushrooms and snow peas and simmer about 5 minutes.
Re-stir the cornstarch and water mixture and stir it into broth.
Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken.
Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!
Prep:15m Cook:20m Servings:4
Ingredients
• Fresh shrimp, deveined and butterflied, 10 - 15 per person
• 4 to 8 spring onion (green onions, scallions), chopped
• 2 large garlic cloves, chopped or minced
• 2 cups of chicken stock
• 4 tablespoons of sweet white wine
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• Handful of sliced mushrooms
• Handful of snow peas
• 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
• 4 egg whites, beaten with 1/4 cup of water
• 2 tablespoons vegetable oil for stir-frying
Directions
Rinse the shrimp in warm water and pat dry.
Rinse the spring onions, drain and chop. Put garlic through garlic press. .
Combine the chicken stock, white wine, soy sauce, and sugar and set aside.
In a small bowl, dissolve the cornstarch into 1/2 cup water.
Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat. Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Add the mushrooms and snow peas and simmer about 5 minutes.
Re-stir the cornstarch and water mixture and stir it into broth.
Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (recommend stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken.
Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!
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