June 20th, 2006 by alice
Tags: Catfish, Pilaf
INGREDIENTS
- 1 1/2lbscatfish fillets
- 2tablespoonsbutter or margarine, melted
- 2teaspoonslemon juice
- 8slicesbacon
- 1cup choppedgreen bell peppers
- 3/4cup choppedonions
- 1 (28 ounce)cantomatoes, chopped and undrained
- 1 1/2cupswater
- 1 1/2cupslong-grain rice, uncooked
- 1 (2 ounce)jardiced pimentos, undrained (optional)
- 1teaspoonsalt(or to taste)
- pepper
DIRECTIONS
- Put catfish fillets into a lightly greased oblong baking dish.
- Drizzle with melted butter and lemon juice.
- Bake at 350° for 20-25 minutes or until fish flakes easily.
- Drain fish, place in a bowl and flake with a fork.
- Cook bacon in a skillet; transfer to paper-towel lined plate to drain; crumble and set aside.
- Reserve 2 tablespoons bacon drippings in skillet.
- Add green pepper and onion to bacon drippings; cook, stirring constantly, until tender.
- Add in bacon, tomatoes, water, rice, pimentos, and salt and pepper; bring to a boil.
- Cover, lower heat, and simmer 25 minutes or until most of the liquid has been absorbed.
- Add catfish; stir to combine.
- Cover and let stand 5-10 minutes.
- Serve.
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June 20th, 2006 by alice
Tags: Fried, Spicy, Spinach
INGREDIENTS
- 1lbfresh spinach, weighed after removing tough stalks
- 2tablespoonsghee
- 2tablespoonspeanut oil
- 2onions, sliced thinly
- 2clovesgarlic, minced
- 1teaspoonfresh ginger, finely grated
- 1/2teaspooncumin seeds
- 1/2teaspoonblack cumin seeds (optional)
- 1/2teaspoonground cumin
- 1/2teaspoonground coriander
- 1/2teaspoonground turmeric
- 1/4teaspoon groundchili powder
- 1teaspoonsalt
DIRECTIONS
- Wash spinach well, in several changes of water, to remove grit.
- Heat the ghee and peanut oil in a large skillet or wok.
- Stir-fry the sliced onion until golden brown.
- Add the garlic and ginger; and stir-fry for a further minute or two.
- Mix in the cumin seeds, ground spices and salt.
- Finally, add the spinach.
- Reduce heat to low and cook, uncovered, until the spinach has wilted and is cooked, stirring frequently.
- Add more water as necessary to prevent the spinach from sticking to the pan.
- Serve hot with rice or Indian breads.
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June 20th, 2006 by alice
Tags: Paprika, Shrimp
INGREDIENTS
- 16-24 uncookedlarge shrimp
- 6tablespoonsextra virgin olive oil
- 1clovegarlic, crushed
- 1teaspoonsweet paprikaor hot paprika
- salt
- lemon wedges, to serve
DIRECTIONS
- Remove the shell from the centre of the shrimp, leaving the head and tail intact.
- Devein the shrimp.
- Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
- Stir together, then add the shrimp and turn until they are coated.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
- Turn over and continue to cook for an additional minute, or until cooked through.
- Serve at once with lemon wedges for squeezing over the shrimp.
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June 20th, 2006 by alice
Tags: Cashew, Dipping, Rolls, Sauce, Shrimp, Vietnamese
INGREDIENTS
- 6dried shiitake mushrooms
- 1 1/2teaspoonssoy sauce
- 1/2teaspoonsugar
- 1cuprice vermicelli
- 1/4cup finely slicedgreen onions
- 1teaspoonrice wine vinegar
- salt
- pepper
- 8ouncesbaby shrimp, cooked and diced
- 1/2cup shreddedcarrots
- 1/4cupfresh cilantro leaves, chopped
- 1/4cupfresh mint leaves, chopped
- 1/2cupalfalfa sprouts
- 1/2cup finely shreddedlettuce
- 12round rice paper sheets
-
Red Curry Mayonnaise
- 1/2cupmayonnaise (optional)
- 2teaspoonsThai red curry paste (optional)
- 1teaspoonlime juice (optional)
- 1/2teaspoonwater (optional)
-
Cashew Dipping Sauce
- 2tablespoonssugar
- 3/4cupwater
- 1cupcashews, unsalted
- 1tablespooncreamy peanut butter
- 1tablespoonrice wine vinegar
- 1tablespoonfresh lime juice
- 2tablespoonsginger, fresh,minced
- 3tablespoonssoy sauce
- 1-3teaspoonred pepper flakes, according to taste
- salt and pepper
DIRECTIONS
- Prepare all ingredients before assembling rolls.
- If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
- Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- Remove and dispense of stalks, and thinly slice caps.
- Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- Season mushrooms with soy sauce and sugar, set aside and let cool.
- Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- Fill a shallow casserole dish with warm water.
- Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
- Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- Continue folding the wrapper over until completely rolled.
- Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
- Slice each roll diagonally in half, to serve.
- Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
- Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- Remove from heat, add remaining ingredients and mix well.
- Add as much or as little dried red pepper flakes, according to your preference.
- Correct consistency with a little extra water if necessary.
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June 20th, 2006 by alice
Tags: Chili, Soup, Vegetable
INGREDIENTS
- 2 (14 1/2 ounce)canschicken broth
- 2 (14 1/2 ounce)cansstewed tomatoes
- 2 (15 ounce)canstomato sauce
- 1largeonion, chopped
- 2-3stalkscelery, chopped
- 2clovesgarlic, minced
- 1 (1 1/4 ounce)packagetaco seasoning
- 1teaspoondried thyme
- 1bay leaf
- 1 (15 1/2 ounce)can spicychili beans, in sauce,undrained
- 2mediumzucchini, halved lengthwise and sliced
- 2mediumyellow squash, halved lengthwise and sliced
DIRECTIONS
- In a large pot, add the broth, tomatoes, tomato sauce, onion, celery, garlic, taco seasoning, thyme, and bay leaf.
- Bring to a boil; lower heat; simmer uncovered for 30 minutes, stir occasionally.
- Add in the beans, zucchini, and squash; let simmer 10-15 more minutes or until vegetables are tender.
- Season with salt and pepper to taste.
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