Carrots Coriander

Just a slight spicy flavor.
 
INGREDIENTS
1    tablespoon butter
1    tablespoon ground coriander
3    carrots, peeled, cut diagonally ½ inch (2 cups)
¼   cup water

METHOD

In a medium skillet over medium-low heat, add the olive oil and the coriander powder. Swirl to combine and mix. Add the carrots and toss to coat. Add the water, cover and cook for 10 minutes or until the carrots are crisp-tender. Sprinkle with a bit of salt and pepper if desired and cook uncovered for 3 minutes or until the liquid is evaporated. Serve immediately.

From a recipe in Cooking Light magazine

 

Beef and Stout Stew

INGREDIENTS
2    tablespoons olive oil, divided
12  ounces boneless chuck, trimmed, cubed
1    bottle (10 ounces) stout beer (like Guiness)
1    medium white onion, chopped (1 ½  cups+)
3    medium carrots, cut diagonally (1 ½ cups)
2    medium Yukon potatoes, diced to ½  inch
2    stalks celery, sliced on a diagonal (1 cup+)
1    teaspoon dried thyme
1    tablespoon tomato paste
3    cloves garlic, minced
1    cup low sodium beef broth
2    tablespoon all-purpose flour
2    cups sliced crimini mushrooms

METHOD

Heat a large sauce pan over medium heat and add 1 tablespoon olive oil. Add the beef and brown on all sides, about 3 minutes. Add the stout and bring to a boil. Reduce heat to a simmer, cover and cook for 30 to 40 minutes or until the beef is tender. Remove from the heat and set aside.

In a large skillet over medium-high heat, add the other tablespoon of oil and add the onion, carrots, potato, celery and thyme. Cook for 3 to 4 minutes, stirring, and add the tomato paste and garlic. Cook for 1 minute.

In a small bowl, combine the broth with the flour and add that to the skillet. Add the set-aside beef and stout and the mushrooms to the skillet. Bring to a boil, cover, reduce heat to a simmer and cook for 12 to 15 minutes until the vegetables are all tender. Serve immediately

Based on a recipe from Cooking Light magazine

Cod, Fennel and Lemon

INGREDIENTS
2    cod fillets, about 6 ounces each
1    cup thinly sliced, chopped fennel
2    tablespoons dry sherry wine
2    tablespoons dry white table wine
2    tablespoons lemon juice
1    cup chopped red onion
2    tablespoons olive oil
2    cloves garlic, minced

METHOD

Place the cod fillets into a large seal able plastic bag. In a large bowl, mix all the remaining ingredients. Pour them into the plastic bag with the cod and mix well. Fold the bag over to expel all the air and seal the bag. Place in to the refrigerator and chill overnight.

Remove the contents of the bag into a medium sauce pan and remove the cod fillets from the marinade, striping any chunks off of the cod fillets. Place the sauce pan over high heat and bring to a boil. Reduce to a simmer, cover and cook for 8 to 10 mi9nutes until the vegetables are tender-soft. Remove from the heat.

Dust the cod fillets with all-purpose flour and either fry in olive oil or broil until brown and flaky. Place the fillets on individual serving plates and spoon the sauce over them. Serve immediately.

Adapted from an article in Cooking Light magazine

Olive Bell Pepper Couscous

INGREDIENTS
1     tablespoon olive oil
½    cup finely diced red or orange bell pepper
3     cloves garlic, minced
¾    cup uncooked couscous
1     cup low sodium chicken broth
¼    teaspoon each coriander powder and cardamom powder*
½  cup chopped black or Kalamata olives

METHOD

Pour the olive oil into a medium sauce pan over medium heat. Swirl to coat and add the bell pepper and garlic. Cook for 1 minute and add the couscous Cook for 1 minute or until slightly browned and add the broth and spices..

Bring to a boil, reduce heat to a simmer, cover and cook for 6 to 7 minutes or until the liquid is completely absorbed. Add the olives and stir them in, fluffing the couscous. Serve as a side dish with fish, pork or lamb.

*COOKS NOTE: This dish was not spicy enough for me so I doubled these two spices by adding them at the end. Taste before then adjust the spices.

Curried Carrot Soup

INGREDIENTS
1    tablespoon olive oil
2    tablespoons curry powder
3    cups thinly sliced carrots (3 to 4 medium)
1    cup thinly sliced celery (2-3 stalks)
½   cup chopped white onion (1 medium)
2    cups low sodium chicken broth
1    cup water
1    teaspoon ground coriander
½   tablespoon lemon juice

METHOD

In a large sauce pan over medium heat, add the olive oil and curry powder. Stir to mix until fragrant, about 1 to 2 minutes. Add the carrots and toss to coat. Add the celery and onions. Cook for 8 to 10 minutes until the vegetables are tender, stirring often.

Add the chicken broth, water and coriander; bring to a boil. Reduce heat to a simmer, cover and cook for 10 to 12 minutes until the vegetables are soft. Remove from the heat and let the soup stand, covered, for 10 minutes to cool. Using two batches, add to a blender and process to a puree (use caution when blending hot soup.). Pour into a clean sauce pan and add the lemon juice. Serve immediately.

Based on a recipe from Eating Well magazine

Lowcountry Shrimp Pilaf

Inspired by the cuisine of South Carolina.
 
INGREDIENTS
2    tablespoons olive oil
1    red or green bell pepper, seeded, diced small
1    medium onion, diced small
1    jalapeno pepper, seeded, diced small
4    cloves garlic, minced
2    teaspoons Old Bay seasoning*
1    cup dry white table wine
1    bottle (8 ounces) clam juice
1    cup uncooked Arborio rice
¼   teaspoon Cayenne pepper
1    tablespoon dried thyme
1    can (15 ounces) diced tomatoes
1    pound medium peeled, deveined shrimp

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the bell pepper, onion and jalapeno. Cook the vegetables for about 4 to 5 minutes until the onions are translucent and add the garlic and Old Bay seasoning. Cook for 1 minute and add the wine, clam juice, rice, Cayenne pepper and thyme.

Bring to a boil, stirring occasionally. Reduce heat to a low simmer, cover and cook for 8 to 10 minutes, stirring occasionally, or until all the liquid has been absorbed and the rice is tender (add 2 ounces of wine if the rice is not tender enough and continue cooking.) Add the tomatoes and shrimp, cover again and simmer on very low for 3 to 4 minutes to cook the shrimp. Remove from the heat and serve immediately.

*I have no idea what this is since I could not find it in three different supermarkets. The dish tasted terrific anyway and I shall continue to search. After all, I did find a spice called Gumbo File’ for another recipe.

Adopted from a recipe in Cooking Light magazine.

Chicken, Lemon and Rice Soup

This is based on a Greek recipe I have had many times in various restaurants over the years. It doesn’t taste as good as it did then, but it is close.

 INGREDIENTS

1   chicken breast or 3 thighs, boneless, skinless
2   cups low sodium chicken broth
2   cups water
1   Moroccan preserved lemons rinsed and drained
     or 2   tablespoons fresh lemon juice
2   stalks celery, cut into thirds
1   teaspoon dried tarragon
¼  cup Arborio rice

METHOD

Cut the chicken breast into 3 or 4 pieces and add to a large sauce pan.  If using a preserved lemon, wash it and cut it into fine dice, discarding the seeds. Add the broth and water to the sauce pan, the lemon or juice, the celery and tarragon. Bring to a boil, reduce the heat to a simmer, cover and cook for 30 minutes.

Remove the celery and discard. Remove the chicken and shred, returning to the pan. Add the rice, bring back to a low simmer, cover again and cook for 10 minutes. Remove from the heat and serve.

Mushroom Fennel Pie

INGREDIENTS
2    tablespoons butter
8    ounces mushrooms, sliced
1    tablespoon olive oil
1    cup chopped celery
1    cup chopped onions
4    cloves garlic, minced
1    cup sliced, chopped fennel bulb
1    cup dry sherry wine
1    recipe basic pie dough or enough for a 12 inch pie
8    ounces small curd cottage cheese

METHOD

Preheat the oven to 325. Melt the butter in a medium skillet and add the mushrooms. Cook the mushrooms, stirring occasionally, until they begin to give off juices. Remove, set aside in a large bowl.

Add the olive oil to the skillet and cook the celery and onion until tender-crisp. Add the garlic and cook for 1 minute. Remove from heat, add to the large bowl. Add the fennel and sherry wine over low heat and cook, covered, until browned and soft. Add to the bowl and mix all the contents.

Roll the pie dough out to a 12 inch circle. Cut to a 12 in circle and move the dough to a 9 inch pie dish. Spread the cottage cheese into the center. Add the contents of the bowl and spread evenly over the cottage cheese.

Fold part of the excess pie dough over the filling, working around the circle and overlapping the previous fold over each time. (See the photo). Press the pie dough down to help seal the edges. Bake in the center of the oven for 35 minutes and allow to cool slightly before cutting into individual servings.

Vegetable and Greens Hash

INGREDIENTS
2    cups peeled sweet potato cubes, ½ inch
2    cups peeled Yukon Gold potato cubes, ½ inch
2    tablespoons olive oil
1    medium red onion, quartered, sliced
4    cloves garlic, minced
½   cup dry white table wine
2    cups chopped kale or Swiss chard, stems removed
3    cups chopped spinach (5 ounces)
1    tablespoon dried thyme
4    large eggs

METHOD

Place the potato cubes into a medium sauce pan, cover with water and boil for 10 to 12 minutes until they are tender. Drain and set aside. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Add the onions and cook for 5 to 6 minutes until tender. Add the garlic and cook for 30 seconds.

Add the wine, kale, spinach, thyme and Worcestershire sauce; cook for 6 to 8 minutes, stirring  to mix the onions with the greens, until both greens are well wilted and tender. Add the cooked potato cubes, reduce heat to low and simmer for 2 to 3 minutes.

Meanwhile, grease 4 one-cup ramekins and break an egg into each. Microwave each for 30 to 40 seconds depending on your desired amount of doneness. Serve 1 ¼ cups of hash onto each individual serving plate and top with a poached egg.

Tuna Potato Casserole

INGREDIENTS
3    cups peeled, grated potato
2    tablespoons butter
1    cup finely chopped onion
1    red bell pepper, seeded, cut to small dice
2    cans (5 ounce) tuna, drained
½   cup grated Parmesan cheese
1    tablespoon dried sage
¼   cup cream cheese, sour cream or yogurt
2    eggs
2    tablespoons lemon juice

METHOD

Preheat the oven to 325 F. Grease the sides and bottom of an 8 inch baking dish. Place the potatoes into a large bowl. Melt the butter in a medium skillet over medium-high heat and add the onions and red bell pepper. Cook the veggies for 4 to 5 minutes until tender-crisp. Place into the bowl with the potatoes. Add and mix in the cheese and sage.

In a small bowl, whisk together the eggs and cream cheese. Add and whisk in the lemon juice. Pour this mixture into the large bowl and mix it well. Place the casserole into the prepared baking dish and press it down into the corners and smooth the top.

Bake 35 to 40 minutes or until golden. Remove and allow it to cool before cutting into squares and serving. Add a little Dijon mustard for extra impact. This recipe will serve 4 to 6 people as a main dish.

Modified from  a recipe in Cooking Light