Posts Tagged ‘cooking’

Spicy Seafood Stew

Posted: May 10, 2018 in Recipes
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seafood_stewUse your favorite fish in this delicious spicy stew. Pick a combination of firm-fleshed fish that won’t easily fall apart or overcook.

Difficulty: Easy

Hands-on: 30 minutes

Total: 30 minutes

Serves: 6

Ingredients
2 Tbsp. olive oil
½ cup chopped yellow onion
½ cup sliced leeks
1 Tbsp. minced garlic
3 cups canned peeled, chopped tomatoes, undrained
1 cup coconut milk
1 tsp. hot pepper sauce
¼ cup freshly squeezed lime juice
Seasoned salt, to taste
¾ lb. skinless firm-fleshed fish fillets, such as cod, center-cut salmon, and/or halibut
¾ lb. medium-size shrimp, peeled and deveined
½ cup minced fresh cilantro

Directions

Step 1

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, leeks, garlic, and tomatoes. Bring to a simmer, stirring occasionally, and cook for 3 to 4 minutes.

Step 2

Add the coconut milk, pepper sauce, lime juice, and seasoned salt. Bring to a simmer and cook for 2 minutes. Add the fish and stir, being careful not to break apart the fillets. Cook until the fish is cooked through, about 8 minutes. Add the shrimp and cook until opaque and cooked through, about 5 minutes.

Step 3

Divide among 4 shallow serving bowls and garnish with cilantro. Serve hot.

Stifado (Braised Beef with Onions)

Posted: April 24, 2018 in Recipes
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braisedbeefIf you cannot find pearl onions then use the smallest onions you can find to prepare this dish.

Difficulty: Medium
Hands-on: 20 minutes

Total: 1 hour 20 minutes
Serves: 4

Ingredients

½ cup extra-virgin olive oil
2 lbs. stewing beef, cubed
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
16 pearl onions, peeled
6 garlic cloves, peeled
4 cloves
1 small cinnamon stick
1 Tbsp. dried oregano
½ tsp. salt
¼ tsp. ground black pepper

Directions

Step 1

Add olive oil to large pot. Heat to medium-high; add meat and brown well on all sides by stirring continuously so meat does not stick to bottom of pot.

Step 2

In a small bowl, combine tomato paste with 2 cups water. Add to pot with vinegar, onions, garlic, cloves, cinnamon, oregano, salt, and pepper; mix well and turn heat to high. Bring to boil.

Step 3

Cover and turn reduce heat to medium-low; simmer 1 hour.

Tex-Mex BLT

Posted: April 18, 2018 in Recipes
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texmexbltIf you chop the lettuce and tomato and crumble the bacon, you could make BLT wrap sandwiches by combining all the sandwich filling ingredients and rolling it up in a warmed flour tortilla.

Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minutes
Serves: 4
Ingredients
8 slices bacon
½ cup minced onion
⅓ cup mayonnaise
2 Tbsp. taco sauce
1 jalapeño pepper, minced
1 Tbsp. lime juice
1 avocado
4 pieces romaine lettuce
4 thick slices tomato
8 slices whole wheat bread
2 Tbsp. butter

Directions

Step 1

In heavy skillet, cook bacon until crisp; drain on paper towels. Pour off almost all of the bacon fat; cook onion in remaining fat until tender. Remove from heat and place into small bowl. Add mayonnaise, taco sauce, jalapeño pepper, and lime juice to onion. Peel and chop avocado and add to mayonnaise mixture; mix well with fork, mashing avocado, until blended.

Step 2

Toast bread and spread one side of each slice with butter. Make sandwiches using the toast, avocado spread, crisp bacon, lettuce, and tomato slices. Serve immediately.

Cola Pork Chops

Posted: April 17, 2018 in Recipes
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colaporkchopThis is a uniquely delicious recipe, thanks to the addition of soda. The pork chops veer to the sweet side, so add a little more salt or hot sauce, if you prefer a bit more savory.

Difficulty: Easy

Hands-on: 10 minutes

Total: 1 hour 10 minutes

 

Serves: 4
Ingredients

4 pork chops (6 oz. each)
¼ tsp. salt
⅛ tsp. ground black pepper
1 cup ketchup
1 cup cola
1 Tbsp. brown sugar

Directions

Step 1

Preheat oven to 350°F.

Step 2

Place the pork chops in a baking pan. Season pork chops with salt and pepper. Mix the ketchup with the cola and pour over the pork chops. Sprinkle chops with brown sugar.

Step 3

Bake for 1 hour or until pork chops are tender.

Italian Beef Simmer

Posted: April 15, 2018 in Recipes
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beef_simmerThis flavorful one-dish meal is unbelievably good. Serve with a spinach salad and some crisp breadsticks.

Difficulty: Easy

Hands-on: 20 minutes

Total: 40 minutes

 

Serves: 6

Ingredients

3 slices bacon
1 onion, chopped
2 cloves garlic, minced
1 package (8 oz.) sliced mushrooms
2 carrots, sliced
1 jar (26 oz.) pasta sauce
1 tsp. dried thyme leaves
⅛ tsp. pepper
1 package (16 oz.) refrigerated roast beef
¼ cup chopped parsley

Directions

Step 1

In large saucepan, cook bacon until crisp; remove, crumble, and set aside.

Step 2

Add onion, garlic, mushrooms, and carrots to pan drippings; cook and stir for 8 to 9 minutes. Add pasta sauce, thyme, and pepper; bring to a simmer.

Step 3

Simmer for 10 to 12 minutes until carrots are tender. Shred roast beef and add to mixture along with bacon; simmer for 7 to 9 minutes until hot. Sprinkle with parsley and serve.

Pasta Primavera

Posted: April 14, 2018 in Recipes
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pastaprvTraditionally, pasta primavera is loaded with fresh spring vegetables (the word primavera means “spring”), but using canned vegetables helps you enjoy this Italian specialty on busy weeknights. Feel free to use homemade roasted red peppers or store-bought bottled roasted peppers.

Difficulty: Easy
Hands-on: 20 minutes

Total: 20 minutes
Serves: 4

Ingredients
2 Tbsp. olive oil
1 medium onion, peeled and chopped
1 medium zucchini, chopped
1 tsp. dried basil
1 tsp. dried oregano
1 cup green peas
1 cup chopped roasted red peppers
½ cup tomato sauce
½ cup light cream
½ tsp. salt
¼ tsp. ground black pepper
½ lb. cooked whole wheat spaghetti
½ cup shredded Parmesan cheese

Directions

Step 1

Heat the olive oil in a skillet over medium-high heat. Add the onion. Sauté for 2–3 minutes; then add the zucchini. Sprinkle the basil and oregano over the onion while it is cooking. Sauté until the vegetables are softened, 4–5 minutes, turning the heat down to medium if needed.

Step 2

Add the peas and roasted peppers. Cook for 1 minute on medium heat.

Step 3

Add the tomato sauce and cream. Cook, stirring, until it begins to bubble and thicken slightly. Stir in the salt and pepper. Reduce heat to low and keep warm.

Step 4

Place the pasta in a large bowl and toss with the primavera sauce and Parmesan cheese. Serve hot.

Filet Mignon with Horseradish Cream

Posted: April 13, 2018 in Recipes
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stk_horsrelishThe extra dollop of horseradish is for those who like a little more zest with their steaks. Prepare the sauce in advance to save time.

Difficulty: Easy

Hands-on: 15 minutes

Total: 20 minutes

 

Serves: 4

Ingredients
½ cup sour cream
¼ cup mayonnaise
2 tsp. freshly squeezed lemon juice
2 Tbsp. bottled horseradish, slightly drained
Dash hot pepper sauce
2 tsp. chopped parsley
½ tsp. Kosher salt
¼ tsp. freshly cracked black pepper
3 Tbsp. olive oil
4 filet mignons (6 oz. each)
1 Tbsp. minced fresh chives
Additional horseradish, for garnish

Directions
Step 1

Mix together the sour cream, mayonnaise, lemon juice, horseradish, pepper sauce, parsley, salt, and pepper. Set aside.

Step 2

Heat the oil in a large skillet over high heat. Season the filets with salt and pepper. Cook, searing quickly over high heat, until the underside is browned, about 4 to 5 minutes for medium-rare. Flip the filets and cook for another 4 to 5 minutes.

Step 3

Transfer the filets to a plate and tent with tinfoil to keep warm. Let rest for 4 to 5 minutes to allow the juices to redistribute.

Step 4

To serve, place the steaks on serving plates and dollop the sauce on top. Garnish with chives and additional horseradish, if desired

Shrimp and Sausage Jambalaya

Posted: April 12, 2018 in Recipes
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jumbaTo make a truly authentic jambalaya, you should use ingredients indigenous to Louisiana, like filet gumbo, Andouille sausage, crawfish, and Tasso.

Difficulty: Easy

Hands-on: 45 minutes

Total: 1 hour

 
Serves: 6
Ingredients
1 cup ham, cubed
½ cup vegetable oil
1 cup diced onion
1 cup diced celery
1 cup diced green bell pepper
5 cloves garlic, minced
½ tsp. dried thyme
½ tsp. ground black pepper
¼ tsp. cayenne pepper
3 cups long-grain white rice
4 cups chicken broth
2 bay leaves
¼ tsp. salt
1 lb. Andouille or kielbasa smoked sausage, sliced
½ cup diced tomatoes
½ lb. shrimp, peeled and deveined

Directions

Step 1

Brown the ham in the vegetable oil in a large pot. Remove it and set aside.

Step 2

Add the onion, celery, green pepper, and garlic to the pot and sauté until tender. Add the thyme, black pepper, cayenne pepper, and rice and cook for 5 minutes, stirring occasionally.

Step 3

Add chicken broth, browned ham, bay leaves, salt, kielbasa, and tomatoes. Stir to combine, bring mixture to a simmer over medium heat, and cover the pot with a lid.

Step 4

Simmer 15 minutes, add the shrimp on top, return the lid, and continue to cook 5–7 more minutes. Make sure the shrimp are pink. Remove the bay leaves and serve hot.


rice_cooker_shrimpYou can substitute fresh cherry or plum tomatoes for the canned tomatoes in this recipe. Sun-dried tomatoes work as well.

Difficulty: Easy

Hands-on: 10 minutes

Total: 20 minutes

 

 

Serves: 3
Ingredients
2 Tbsp. olive oil
4 medium shallots, peeled and thinly sliced
½ can (8 oz.) diced tomatoes, with juice
1 medium red bell pepper, seeded and chopped
1 small habanero pepper, seeded and chopped
1 tsp. ground black pepper
¼ tsp. salt
1 cup water
1 lb. shrimp, peeled and deveined

Directions

Step 1

Add the oil to the rice cooker pot, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and sauté about 5 minutes until shallots turn soft.

Step 2

Add the tomatoes, bell pepper, and habanero and sauté for about 3 minutes, covering the rice cooker occasionally in the process of frying.

Step 3

Add the black pepper, salt, and water. Cover rice cooker and allow to come to a simmer.

Step 4

Once simmering, add the shrimp, mix well, and cook for about 10 minutes until the shrimp cook turn pink and the gravy slightly reduces. Dish out and serve.

Dinner and Desert

Posted: April 9, 2018 in Recipes
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Pork with Roasted Grapes and Fried Sage

rork_grapes_sageThis recipe couldn’t be simpler to put together, or more beautiful on the table. Sweet grapes and pork, topped with earthy and crunchy sage leaves makes a truly gorgeous and seasonal meal.

Difficulty: Medium

Hands-on: 10 minutes

Total: 45 minutes

Serves: 4
Ingredients
1 cup green or red grapes
4 Tbsp. avocado oil, divided
1 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
4 boneless pork chops
8 fresh sage leaves
½ tsp. coarse sea salt

Directions

Step 1

Preheat oven to 400°F.

Step 2

Place the grapes in a small baking dish, and drizzle with 1 tablespoon oil, and ½ teaspoon each salt and pepper. Stir well. Bake for 15–20 minutes, or until the grapes are softened and slightly caramelized. Reserve.

Step 3

Heat 1 tablespoon of the oil in a large frying pan over medium heat. Season the meat with remaining salt and pepper. Cook pork for 7–8 minutes a side, or until it registers 145°F with a meat thermometer.

Step 4

Heat remaining 2 tablespoons oil in a small frying pan over medium heat. When oil is hot but not smoking, fry sage leaves for 2–3 seconds. Drain on paper towels, and season with coarse salt. Serve pork topped with roasted grapes and fried sage leaves.

 

Chocolate Banana Bread

choco_banan_breadDifficulty: Easy

Hands-on: 15 minutes

Total: 1 hour 20 minutes

 

 

 

Serves: 8
Ingredients
1¾ cups all-purpose flour
⅔ cup granulated sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup vegetable shortening
1 cup mashed ripe bananas
2 large eggs, lightly beaten
1 cup chocolate chips
½ cup chopped walnuts
½ cup confectioners’ sugar

Directions

Step 1

Preheat oven to 350°F. Grease and flour a 9" × 5" × 3" loaf pan.

Step 2

In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Add the bananas and eggs and stir with a fork just until blended. Stir in chocolate chips and nuts. Spread in the prepared pan.

Step 3

Bake for 50 to 55 minutes, or until a knife comes out clean. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Sprinkle with confectioners’ sugar before serving.