Brazilian Seafood Stew (Moqueca)

I made this remarkably delicious stew last night and it’s a keeper. With a coconutty, fresh lime and cilantro focus, it’s light and the fish and shrimp taste wonderful with it. I’ve tweaked a recipe originally from the New York Times, and everything is very easily available except Dende oil. It may be worth ordering some – since I will definitely make this again.

Ingredients

12 oz peeled, deveined shrimp
12 oz cod fillet, cut into 1″ pieces
kosher salt
2 limes (juice of one and the other cut into wedges)
2 Tbsp olive oil (Or Dende oil – traditional but less easily available)
4 garlic cloves, crushed
1 small yellow onion, chopped
2 large bell peppers, cut into 1/4″ slices, and halved
1 can Ro-tel tomatoes, drained and juice reserved (Or 1 lb. tomatoes, cut in 1″ wedges, and 1 Scotch Bonnet pepper, whole and pricked all over with a a knife.)
1 13.5 oz can of coconut milk
1/4 cup fresh chopped cilantro
steamed rice for serving

Directions

In a bowl, squeeze the juice of one lime and add 1 tsp salt. Place fish chunks in bowl and let marinate.

In a large, deep frying pan, heat olive oil. Add garlic and cook for a minute, then add onions and cook another few minutes. Turn heat up a bit and add the peppers and drained Ro-tel tomatoes. (Save the juice!) Saute for 5 minutes or so, until the peppers are starting to soften.

Reduce heat and add the coconut milk, the Ro-tel juice and simmer about 10 minutes. Add half the chopped cilantro, and the shrimp and cook 2 minutes, stirring occasionally. Gently place fish and marinade into the pan, and cook 2-3 more minutes until fish is cooked through. Taste and add salt if needed.

To serve, place some steamed rice in the bottom of the bowl and ladle stew over. Top with a squeeze of fresh lime and more chopped cilantro. Delish!

Chicken Karahi (Stew)

I’ve always loved Chicken Karahi from when we lived in Karachi, but really never made it until I snagged a Shan Masala mix for it. It’s a surprisingly easy dish and Kumy and I both loved it with fresh hot Roti (like whole wheat tortillas.) Another good Shan Masala mix – though it’s pretty spicy when made as directed on the box. I might try doing half the mix in the box if you don’t like things too spicy, or using just one chili.

Also – you’ll note that the recipe on the box calls for 1 1/2 cups of oil, and a 1/2 cup of butter, but have mercy – that’s just too oily! The oil and butter are important to this recipe though, so 1/2 cup of oil and the 1/4 cup of butter are about right.

Ingredients

1/2 to 1 box Shan Karahi Seasoning Mix
3 lbs. boneless skinless chicken thighs, cut into bite-sized chunks
2 Tbsp crushed garlic, or 1 tsp garlic powder
1 Tbsp grated ginger
2 Tbsp ginger, julienned
5 tomatoes, diced
4 little green chillies
(You can also substitute 1 can Rotel and ½ can diced tomatoes for the tomatoes and chillies.)
½ cup olive oil + 1 Tbsp olive oil
½ stick butter
3 Tbsp fresh chopped Cilantro

Mix crushed garlic, grated ginger and shan masala mix in a medium bowl. Add chicken chunks and stir until everything is well coated. Let sit for at least 15 minutes.

Heat oil in a medium saucepan, and add meat mixture. Stir fry 5-6 minutes on high heat. Reduce heat and add juliened ginger, cvoer and cook for 10 minutes on low heat.

In a separate pan, heat a Tbsp of olive oil, and saute tomatoes and peppers for a minute or two stirring frequently. Reduce heat and cook 5-6 more minutes, stirring occasionally.

Add cooked tomatoes and peppers to the chicken mixture, and increase heat to medium. Cook stirring gently but frequently to prevent burning.

Stir in butter and garnish with Cilantro.

Serve with Naan, roti or tortillas.

New Year’s Day Hoppin’ John

It’s a Southern tradition to eat Hopping John (Black-eyed Pea Stew) on New Year’s Day for good luck all year, and this year, I’m not taking any chances!

I started with Ree Drummonds recipe. Ree adds a ham hock and says that you can also add a can of diced tomatoes, or a few cups of torn-up Kale. I skipped the ham hock, but may try the tomatoes or kale the next time I make it. If you don’t like black-eyed peas, it’s also good with black beans – it’s a great, comforting dish perfect for a cold Winter’s Day!

Ingredients:

4 Tbsp butter (or 2 Tbsp bacon drippings & 2 Tbsp olive oil) (Or just 4 Tbsp olive oil for a vegan version)
1 large yellow onion, diced
4 cloves garlic, minced
1 bell pepper, any color, diced
2 stalks celery, diced
3 14-oz cans black-eyed peas, drained and rinsed
1 quart chicken stock (or veggie stock for vegan)
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Good pinch of red pepper flakes
2 tbsp. white wine vinegar
White rice

Heat butter or bacon drippings and oil in a cast iron skillet. Add, onions, bell pepper and celery. Saute for about 5 minutes, until onions are translucent. Add garlic and saute another 2-3 minutes.

Add black-eyed peas, chicken stock and seasonings. Don’t add the vinegar yet! Bring to a simmer, cover and let cook 30 minutes. Remove lid, stir and let cook another 15 minutes, stirring occasionally.

Add vinegar and stir. Check seasonings. Serve in a bowl over hot rice.

Baked Apple Oatmeal

Another MelsKitchenCafe recipe – and I like this because you can prep it ahead of time and it isn’t overly sweet. It makes a great breakfast on a cold morning, but you could even use this as a treat with afternoon tea. Or as a weeknight dessert, served with a dollop of sweetened, whipped cream.

Ingredients:

1 1/2 cups old-fashioned regular style oats
3/4 tsp baking powder
1 tsp cinnamon
1/8 tsp freshly ground Nutmeg
1/4 – 1/3 cup brown sugar
1 1/2 cups milk
1 egg
1 tsp vanilla
2 T butter, melted, (omit for a vegan version)
2 large apples, cored and chopped (no need to peel) (I used Gala.)

Mix oats, baking powder, cinnamon, nutmeg and brown sugar. If you like things a bit sweeter, use the larger amount of brown sugar.

Mix the milk, egg, vanilla and melted butter, and pour into the oats. Stir gently to combine

Place chopped apples in the bottom of a 9×9 cake pan, and top with the oatmeal mixture. You can cover and hold this overnight, or you can bake it straight away at 350 degrees for about 35 minutes. Delish!

Beautiful, Chunky Roasted Veggies

I love roasted vegetables, but sometimes forget how much veggies shrink while cooking. By cutting the chunks larger, and spreading them out, you can get wonderful flavor without overcooking them. Plus all of these truly beautiful vegetables are hardy, so you can prep this early and roast them later.

Ingredients

1 large red onion, halved and cut into eighths
1 medium yellow onion, halved and cut into quarters
2 small zucchini, cut lengthwise and into 2″ pieces
2 small summer squash, cut lengthwise and into 2″ pieces
2 green bell peppers, cut into 2″ pieces
2 red bell peppers, cut into 2″ pieces
1 carton baby Portabella mushrooms, sliced thickly
1/2 head of cauliflower, cut into florets

3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder
good-sized pinch each of Oregano, Basil, Red Pepper Flakes & Parsley
smaller pinch each of Rosemary and Thyme

Mix oil and spices in a small bowl. Pour a little extra olive oil on two baking sheets and sprinkle a little more garlic powder, salt and black pepper on them. Spread around with your hand, and then dump the vegetables on one pan. Pour the olive oil mixture over and toss gently until all of the veggies are coated. Spread the veggies evenly on the two trays and bake at 425 for 25-30 minutes. Give them a bit of a stir half way through. The veggies should still have all their beautiful colors, but still be nicely cooked.

Palak Paneer

Beautiful Baby Spinach from Pille-Riin-Priske on Unsplash.com

I’ve always loved Palak Paneer, but had never tried to make it. We had Samir’s birthday supper last night and I made it, along with Biryani and a really delicious Mango Trifle, which I’ll add soon. Kumy made his amazing Potatoes, too.

I used a modified version of Swasthi’s recipe from IndianHealthyRecipes.com, which was excellent, if a bit confusing. Basically, you cook the spinach mixture first, and then the spice, onion tomato mixture. You add the spinach back in near the end, and Paneer goes in last, just before serving. It’s actually fairly easy.

It looks like a million ingredients, but they all go together beautifully.

Part 1:

2 Tbsp oil
4 green chilies (Long, skinny ones, seeded) or 2 small/medium Jalapenos, seeded
1 lb. organic baby spinach, washed and well-drained
20 cashews (unsalted or salted is fine)

Part 2:

2 Tbsp butter
1/2 tsp cumin seeds, whole
2 green cardamoms, whole
1″ cinnamon stick, whole
4 cloves, whole

1.5 cups onions, finely chopped
2 tsp fresh grated ginger
2 tsp crushed garlic

1 14 oz. can crushed or petite-diced tomatoes with juices in can. (Can carefully buzz with an immersion blender in the can if you want a smoother curry.)
1.5 tsp salt

1 tsp garam masala
1/2 tsp dried fenugreek leaves
12 oz. Paneer, cut into 1/2″ cubes

In a dutch oven, heat oil. Saute chillies, cashews and spinach until spinach is completely wilted, but still bright green. Remove from heat, transfer into a bowl and let cool. Use an immersion blender or food processor to buzz the spinach into a smooth mixture.

Melt butter in the dutch oven and add the whole spices. Let cook until the spices are starting to sizzle a bit – maybe a minute or two. Add the onions and cook until golden – about 8-10 minutes. Add the ginger and garlic and cook, stirring constantly for 1-2 minutes.

Add tomatoes with juice and salt. (If you used salted cashews, go easy on the salt.) Cook for several minutes until the tomatoes start to break down. If you buzzed the tomatoes, you’ll have a smoother curry. If you left the tomatoes in chunks, you’ll have a chunkier curry. Both are fine.

Add the garam masala and about 1 cup of water to the pan, and cook down until you have a nice, fairly thick gravy consistency. When in doubt – let it get a little drier. You can always add a bit of water at the end to loosen it up if you need to.

Add the spinach mixture and the dried Fenugreek leaves. Cook another 2-3 minutes to bring it back to the simmer. Taste and add a bit of salt if needed, and if it’s very thick, add a couple of spoons of water.

Add the paneer and mix gently to coat with curry.

Serve with Naan, or roti.

Vanna’s Nam Van – Coconut Milk & Fruit Dessert

Our dear friend Vanna is the most amazing cook.  Literally everything she makes is the best I’ve ever eaten – no matter what she’s cooking!

Last night she was in town and made supper for all of us, including one of my favorite desserts – Nam Van, and she shared the recipe with me.

Nam Van is a popular dessert in Southeast Asia, and it’s a fruity, coconut milky dessert that’s unlike anything you’ll ever try. More liquid than a pudding, it’s refreshing and not overly sweet. The green jelly make it a pretty light green color, too.

We are lucky to have a great Asian Market close by, so we were able to pick up all the components, but you can always order these items online as well.  All the fruit and coconut milk was Arroy-D, and the green jelly is Chin Chin brand.

Next time I’ll photograph it before it’s all gone!

Ingredients:

1/2 cup palm sugar (or 1/3 cup brown sugar)
1/2 cup water

1 can lychees in syrup  (save lychee syrup)
1 can longans in syrup
1 can rambutans in syrup
1 can toddy palm seeds
1 can jackfruit in syrup

3 cups of coconut milk (We used Arroy-D cartons.)
2 cups ice
2 cans Green Jelly (We got Chin Chin brand)

1 cup fresh cantaloupe chunks
1 cup fresh muskmelon chunks

Make a simple syrup with palm sugar and water, by heating them in a pan until it comes to the boil and the sugar is completely dissolved. Remove from heat and let cool.

Open all the cans of fruit. Drain the syrup and rinse all the fruit.  Be sure to save the lychee syrup – you’ll add it back in later!

Palm seeds are oddly slick and sticky at the same time, but add a wonderful chewy texture. Don’t freak out – just put them in a colander and rinse them really well.

Place all rinsed, canned fruit into a large bowl.

Add the coconut milk, lychee syrup and about half the simple syrup. Stir the fruit gently until well mixed. Add ice and stir more until the mixture is a little chilled.Stir very gently and taste – adding more of the simple syrup as needed.

Shake the jelly out of the can, and cut it into 1/2″ cubes.  Cut melons into chunks and add both to the coconut fruit mixture, again stirring very, very gently.

Refrigerate at least a couple of hours.

To serve, add a little crushed ice to a bowl or cup and fill with fruit and coconut mixture. The ice helps keep it cool.

You could probably save time by refrigerating the cans and carton of coconut milk overnight so they’re cold to start with.  Still add ice to the mix and to the cup – this lightens the milk a bit.

Low Country Shrimp & Sausage “Boil” (It’s Baked!)

I can’t really remember where I found this version of the classic Southern recipe. I had jotted down the ingredients on a piece of paper that rattled around in my purse for weeks.  But I finally made it, and it was crazy good and so easy.

Rather than boiling you roast everything in the oven.

Ingredients

1 lb. baby red potatoes, halved
2-3 Tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly-ground black pepper

1 lb. shrimp peeled and tails removed
1 lb. smoked sausage, cut into 1″ pieces
4 ears of sweet corn, shucked and cut into three inch pieces
1 bell pepper, cut into bite-sized pieces (not traditional but I love peppers)
1 1/2 Tbsp Old Bay Seasoning

6 Tbsp butter, melted
1/2 tsp garlic powder
lemon wedges

Heat oven to 400 degrees.

Place potatoes in a big bowl and toss with olive oil, salt and pepper.  Place on a baking sheet and bake for 15-20 minutes, until they’re quite soft when you poke them with a fork.

In the same large bowl, toss shrimp, sausage, corn, pepper and Old Bay Seasoning until everything is nicely coated. Add to baking dish. (I used a rubber spatula to get every last drop out!)

It will be pretty crowded, but that’s totally fine. Just spread things out a bit, and bake another 12 – 15 minutes, until the pepper is a little softened and the shrimp looks done.

Stir garlic powder into melted butter and drizzle over the whole pan. Serve with wedges of lemon.

So quick, easy and delicious. I’m going to try other vegetables – perhaps zucchini or eggplant? Everything tastes wonderful in this dish.

Note:  I looked up a recipe for Old Bay Seasoning (Food.com has a pretty highly rated one) but it uses a million ingredients, and makes an awful lot.  But if you really want to make your own, here is the link: https://www.food.com/recipe/old-bay-seasoning-copycat-189447

Chicken, Pepper, Tomato & Zucchini

chicken,zucchini,-peppers-aWe love dishes with good flavor and lots of colorful veggies – and this one fit the bill perfectly.  It’s based on a recipe from Mel’s Kitchen Cafe. (Mel is a wonderful cook and she makes it with Orzo, but I felt like Couscous.)  I also changed out the veggies a bit.  I can’t wait to make it again!

INGREDIENTS

1/2 cup dry couscous
1/2 cup water
1/2 tsp salt
1 Tbsp butter

1 tablespoon olive oil
4-5 boneless, skinless chicken thighs
1/2 tsp kosher salt
1/4 tsp freshly-ground black pepper
1 cup chopped red, orange and yellow bell pepper (can use green pepper, too)
2 cups halved grape or cherry tomatoes,
2 small zucchini, halved and cut into 1/2″ pieces
1 tsp oregano  (I was out so I used 1 tsp Greek Seasoning.  You could also use 1/2 tsp oregano, a big pinch of basil and a little pinch of dill)
1 tsp garlic powder
1 cup feta cheese, crumbled

Bring water to a boil and stir in 1/2 tsp salt, butter and couscous.   Remove from heat, cover and let sit for at least 5 minutes.

Heat the oil in a large 12-inch nonstick or stainless skillet over medium heat. Add chicken, sprinkle with the salt and pepper, and cook 6-7 minutes until golden on the outside,flipping halfway through.

Push the chicken to the outer edge of the pan and add everything else except the feta cheese.  Cook for 8-10 minutes, stirring often until the mixture begins to dry up.

Push chicken back into the middle and nestle among the vegetables.  Continue cooking for another few minutes.  Check salt and pepper and add more Greek seasoning if needed.

Add 1/2 the crumbled feta and stir through.  Remove from heat and sprinkle on the rest of the feta.

To serve: Put a couple of spoonfuls of the Couscous in a wide flat bowl and top with the meat and veggies.

To make a gluten-free version – serve over rice or buttery mashed potatoes.

 

Shrimp and Sausage Skillet Corn

shrimp-and-sausage-corn
Another tasty recipe from Southern Living, that’s easy and pretty quick. I made some substitutions based on what I had on hand. I like the idea of using sweet corn as a “starch”.  You could substitute almost any protein for the sausage and shrimp, and it would still be good.

Ingredients:

1 cup chopped onion
2 Tbsp butter
5 cups frozen corn
1/2 cup whole milk ( or 1/2 ‘n 1/2)
4 oz. cream cheese
(Or sour cream that accidentally froze, was thawed, drained and whipped. Just saying.)
1 tsp salt
1 tsp black pepper
1 Tbsp green onions (originally called for 2 Tbsp fresh chives, chopped)
1 tsp olive oil
8 oz. any kind of sausage, cut into 1/2″ slices (I used smoked sausage and some other kind of sausage which was frozen.)
1 lb. shrimp, peeled and deveined with tails on
1 Tbsp fresh flat leaf parsley, chopped
Little more salt and pepper

Heat butter in a cast iron skillet.  Add onions and cook for 5-6 minutes until nicely softened and starting to brown just a bit.  Add corn and cook another couple of minutes stirring frequently.

Add milk, cream cheese, salt, black pepper. and green onions.  Stir and cook for a minute or so. Remove from heat, and cover to keep warm.

In another frying pan, heat olive oil and saute sausage for 5-6 minutes.  when cooked and browning just a bit, remove to the top of the  corn mix – keeping some of the drippings.

Sprinkle a little more salt and pepper on the shrimp and saute in the hot drippings for 3-4 minutes, until pink and cooked through.(If the shrimp is frozen, it will probably release water. Just scoop the shrimp up and save the “broth” for another time.)

Toss on top of the corn and sausage mixture, and sprinkle with parsley.

Quick and good!