Recipes Corresponding to Grocery Shopping List 17: 2011
May 6, 2011 Corresponding Recipes
Vegetarian Indian Chili/a.k.a. Cabin Dinner
Serves 2 – 3 People
- 1/4 cup canola oil
- 4 cloves of garlic, grated
- 1 sweet or Vadalia Onion, chopped
- 1 red bell pepper, chopped
- 2 tsp. of chopped parsley
- 1 TBSP. chili powder
- 2 tsp. ground cumin
- 2 tsp. of paprika
- 2 tsp. of ground turmeric
- salt and pepper to taste
- 1 1/2 (15.5 oz. cans) of kidney beans, rinsed (RESERVE LIQUID)
- 2 TBSP. tomato paste
- hot sauce to taste
- chunks of mango (optional)
- light sour cream
- pepper jack cheese, shredded
- frozen naan bread
I found this “cabin dinner” recipe on allrecipes.com. All of the ingredients listed above are part of the original recipe with the exception of the mango. I decided after eating this for dinner tonight that the addition of the mango would make the dish very good instead of just alright. Adding the mango will give the chili a sweet/hot flavor profile, which many people find desirable.
Heat the oil in a dutch oven or other large pot over medium heat. Saute the garlic, onion, bell pepper, parsley, chili powder, cumin, paprika, turmeric, and salt and pepper until the onions are tender. Stir in the kidney beans and some of the reserved kidney bean liquid until the consistency of chili you desire is reached. Stir in the tomato paste and hot sauce. (You may want to add a little bit more reserved kidney bean liquid or water to the pot after adding the tomato paste.)
Reduce the heat underneath the pot to low, cover and simmer for an hour, stirring the chili occasionally. About 15 – 20 mins before you are ready to serve the chili, add the chunks of mango if you’ve decided to use them. You may add more water to the chili to maintain the consistency you desire. About 5 mins. before you’re ready to serve the chili preheat your oven to 400 degrees Fahrenheit or whatever temperature is stated on the back of the package of the naan bread. The naan bread should warm in the oven very quickly (in about 2 mins.). Serve it along side you chili. Garnish your chili with cheese and sour cream if you’d like.
Easy Spinach and Crab Quiche – Recipe Rewind
Serves 2 to 4 People
- 1/2 cup mayonnaise
- 2 TBSP. all purpose flour
- 3 eggs – beaten
- 1/2 cup milk
- (8 oz.) crab delight flakes – cut into smaller pieces
- 1 cup Parmesan cheese – shredded
- 3/4 of a 10 oz. box of frozen spinach – thawed and part-way cooked
- 1/2 cup green onions – chopped (approx. 1 1/2 whole green onions)
- Old Bay seasoning to taste (optional)
- 1 unbaked pie crust – thawed (Remember to take the crust out of the cardboard packaging to thaw it.)
Preheat the oven to 350 degrees Fahrenheit.
To part-way cook the spinach, first thaw it then cook it in a microwave safe dish for 1 min. Drain the spinach thoroughly.
Line an oven safe pie pan with the unbaked crust. I dust the both sides of the crust with flour before placing it in the pan and roll it with a rolling pin so that it’s just slightly bigger that it was originally.
In a large bowl, whisk together the eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in the crab, spinach, cheese, and onion. Then sprinkle the mixture with Old Bay seasoning. (-about 1/4 tsp. to 1/2 tsp. until you determine after eating the finished product, how much of it you would like to use.) Pour the spinach and egg mixture into the pie crust. Bake for 1 hr. covering the edges of the pie crust for the the first 30 mins. Test the center of the quiche with a knife after 45 mins. If it comes out clean the quiche is done.
Asian Turkey Burgers (Recipe Rewind) and American Sweet Potato Fries
Healthy Option and Kid Friendly
Serves 2 to 4 People
- 1/2 cup panko bread crumbs
- 1 lb. or slightly over of lean ground turkey
- 1/2 red bell pepper, diced
- 2 TBSP. hoisin sauce
- 2 scallions (green onions) trimmed and sliced
- 1 TBSP. grated fresh ginger (see video on peeling fresh ginger)
- 2 cloves of garlic, grated
- 1/4 tsp. salt
- 1 1/2 tsp. sesame oil
- light mayo
- thin round buns or hamburger buns of your choice
The Sweet Potato Fries
- two t0 three large sweet potatoes, peeled and cut into 1″ cubes
- garlic salt
- extra virgin olive oil
- fresh parsley or cilantro
I’m working on perfecting the sweet potato fry. That being said, these american sweet potato fries are the best I’ve made yet. I hope that you enjoy them. Preheat the oven to 400 degrees Fahrenheit. Start by peeling the sweet potatoes and cutting them into cubes if you haven’t already. Place the cubes into a large roasting pan or two. Make sure the sweet potato cubes aren’t jam packed next to each other. Toss the cubes with a little extra virgin olive oil until the cubes are just coated with it. Season them well with garlic salt. Roast the sweet potato cubes in the oven, stirring them around the pans in 10 min. intervals, for about 30 mins. total, or until the edges start to caramelize. After they have cooked, (and this is actually an important step) keep the sweet potato fries warm. Do this by either setting your oven to the warm setting or keeping it at 200 degrees Fahrenheit for about 10 mins. This step helps to dry the fries out, making them more crispy. When you remove them from the the oven and serve them garnish them with your choice of parsley or cilantro.
Meanwhile, place fresh or thawed ground turkey into a large bowl. Add the red bell pepper, hoisin sauce, scallions, ginger, garlic, and salt. Add 1/2 cup of panko bread crumbs to the bowl and begin to combine the ingredients adding more bread crumbs IF necessary until you think the mixture can be shaped into patties. With dampened hands, form the mixture into four 1/2 inch patties. Alternatively make one large square patty on a piece of foil or parchment paper and cut it into four smaller patties using a pizza cutter.
Lightly oil or spray a grill pan or skillet (large enough for 4 burgers) and preheat it on the stove top over medium-high heat. Lightly brush the top of the patties with sesame oil, flipping that side of the burgers onto the grill or saute pan to cook. While the patties are cooking on that side, you can brush sesame oil on the other side. Let the patties cook for 5 to 6 minutes on each side. (Remember these are turkey burgers, so they need to cook a little bit longer than hamburger patties.
Lastly, either toast thin buns in your toaster or alternatively place the buns of your choice on the top oven rack to warm for a few minutes while the sweet potato fries are cooking. Assemble your burgers and dish out the fries. Enjoy!
Blackened Tilapia, Parmesan Bay Biscuits, and Steamed Whole Artichokes with Garlic Aioli
Serves 2 to 3 People
- 1 lb. of frozen tilapia, thawed in the fridge
- 2 TBSP. of butter, melted
- 3 tablespoons smoked paprika
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon dried ground thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
The Parmesan Bay Biscuits
- 2 cups of Bisquick
- 2/3 cup of milk
- 1/2 – 1 cup of Parmesan cheese, shredded
- 1/4 cup butter, melted
- 1/8 tsp. Old Bay seasoning
- 1/8 tsp. garlic powder
- butter flavored cooking spray (to grease the cookie sheet)
- 3 – 4 cloves of garlic (depending on size of cloves), grated
- 2 1/2 TBSP. of freshly squeezed lemon juice
- 3/4 cup light mayo
- 3/4 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 – 3 artichokes (depending on the number of people you’re serving), trimmed
- half of a lemon juiced
First make the garlic aioli. If you’ve never had this, and you’re a garlic lover, you’re missing out. It’s so easy to make. Just combine the garlic with the lemon juice, mayonnaise, salt and pepper. Then cover it and let the flavors meld together while in the fridge (for about 30 mins.).
It’s time to trim the artichokes. Remove the tough outer leaves from the bases of the artichokes by peeling them off. Once you reach leaves that are yellow in color at their base on the artichokes, stop removing leaves from the artichokes. Next cut off the stems of the artichokes so that the artichokes can sit up in the pot; in other words cut off the stem of the artichoke to create a level bottom. Cut off the top inch of the artichokes with a sharp chef’s knife. Using scissors, cut off the thorny tops of the rest of the leaves. The artichokes should look like this after you’ve trimmed them:
Put about one inch of water along with the juice of half a lemon into a large pot. Put the artichokes into the pot so that they’re sitting level. Cover the pot and turn the heat on underneath the pot to medium. (Set a timer for 40 mins.) Once the water in the pot starts simmering you can turn the burner heat down to low.
Now blacken the fish. This blackening mix is Aaron McCargo Jr.’s foodnetwork.com recipe. Combine the salt, pepper, paprika, onion powder, cayenne pepper, ground thyme, garlic powder, and dried oregano. Press the blackening mixture into the fish fillets on both sides. Let the blackening mixture sit on the fish for 10 – 15 mins. (Yes, at room temperature is fine.)
Preheat the oven to 450 degrees Fahrenheit. While the artichokes are steaming. Prepare the biscuit batter. Combine the Bisquick, cheese, and milk. Remember, don’t over stir the batter or your biscuits will be tough. Lightly grease a cookie sheet. Place approximately 1/4 cup sized dollops of dough on the cookie sheet, adding any extra dough to each of the dollops if necessary. Bake the biscuits in the oven for 8 – 10 mins. Melt the 1/4 cup of butter on 50% in the microwave while the biscuits are in the oven. Add the garlic powder and Old Bay Seasoning to the melted butter. When the biscuits are done baking take them out of the oven and reduce the oven heat to 425 degrees Fahrenheit (for the fish). Loosen the biscuits from the cookie sheet and then baste them with the melted butter mixture. Place them in a napkin lined bowl and loosely cover them with foil to keep them warm.
Go ahead and dot the tilapia fillets with a little butter. Place them in the oven after the biscuits have been removed. Cook them for 10 – 12 minutes, until they flake with a fork. Test the artichoke before you serve them to make sure they’re done. Do this by picking one of them up with tongs and sliding a sharp knife into the base of the artichoke. If the knife can be inserted into the base of the artichoke easily, the artichoke is done. Serve little dishes of garlic aioli alongside the artichokes; dip the artichoke leaves into the aioli. The flesh of the artichoke can be eaten by “scraping” it off with your teeth. The leaves of the artichokes become more tender as you near the center of the artichoke. Don’t eat the hairy center of the artichoke! However, the flesh that surrounds the hairy center is the heart of the artichoke and is delicious. Feel free to cut the hair away from the heart of the artichoke and enjoy having heart.
*If by chance your artichokes finish cooking before the fish, that’s okay. Remove the covered pot (with the artichokes and water still in it) to a burner that is cool. When it’s almost time to serve the fish, turn the burner on low underneath the pot that has the artichokes in it. Heat them for a few minutes and then serve them.