Recipes Corresponding to Grocery Shopping List 19: 2011
Serves 2 to 4 People
- 1 1/2 TBSP. canola oil
- 1 small red onion, chopped
- 1 tsp. minced or grated fresh ginger root
- 4 clove of garlic, grated
- 3 red potatoes, cubed
- 4 carrots, peeled and chopped to be of slightly smaller size than the potatoes
- 1 fresh jalapeño, seeded and sliced
- 1/4 cup cashews, ground or broken into small bits using a rolling pin (see below)
- 1 (4 oz.) can of tomato sauce
- 2 tsp. salt
- 1 1/2 TBSP. curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup half and half
- 1 small bunch of fresh cilantro for a garnish
- white, jasmine, basmati, or brown rice
My husband and I are committed for the time being to having meatless Monday. That being said I’ve been perusing the web, cookbooks etc. for seemingly yummy vegetarian fare. I found this recipe on allrecipes.com and it qualifies. The original recipe calls for unsalted cashews and heavy cream, so I’ve made a few changes. Try the coconut milk if you like coconut; otherwise use the half and half or a combination of the two.
First put about 1/4 cup of cashews into a quart size freezer bag and seal it. Proceed to smash the nuts to bits while they’re inside the bag using a rolling pin or the edge of a can of soup. Next, make sure all of the above prep work is done – the chopping and such. It’s a lot of chopping but it’s worth it.
Heat the oil in a skillet over medium heat. Stir in the onion, and cook it until it’s tender. Mix in the ginger and the garlic, and continue cooking for 1 minute. Mix in the potatoes, carrots, jalapeño, cashews, and tomato sauce. Season the vegetables with salt and curry powder. Cook the vegetables for 10 minutes or until potatoes are tender, stirring intermittently. Now prepare the rice according to the package directions.
Next, stir the peas, green bell pepper, red bell pepper, and half and half or coconut milk into the skillet. Reduce the heat underneath the pan to low, cover the pan, and simmer the Korma for 10 minutes. Serve over the rice. Garnish with cilantro to serve. So good!
Crab Stuffed Portobellos and Citrus-Mustard Dressed Greens
Serves 2 to 4 People – This one would be good for date night!
- 1/2 cup extra virgin olive oil
- 4 large portobello mushroom caps, wiped with a damp paper towel
- grill seasoning blend (recommended a steak seasoning blend)
- 2 TBSP. butter
- 1 bay leaf
- 2 ribs of celery or celery heart – diced
- 1 small onion – chopped
- 1 small red pepper – seeded and chopped
- salt and pepper
- 2 tsp. crab boil seasoning (like Old Bay) OR 1 tsp. poultry seasoning plus 1 tsp. paprika
- 2 tsp. hot sauce
- one 8 oz. package of crab delight flakes
- 3 cups of your favorite croutons
- 1 cup low sodium chicken stock or broth
- a handful of washed parsley
- mixed green salad (bagged or assembled by you)
- 1 rounded TBSP lemon curd
- 2 TBSP. white wine vinegar
- 2 tsp. dijon mustard
- 1/3 cup extra virgin olive oil
This is another Rachael Ray Food Network recipe – except for a couple of minor changes. -Wait until you try the dressing for the salad. It’s so easy to make and so delicious.
First, remove the “gills” from inside the mushroom caps and trim any remaining stem down using a pairing knife. Remember you’ve already wiped the mushroom caps clean with a damp paper towel; DO NOT wash the mushroom caps by submerging them in water. Then, heat a large non-stick frying pan or grill pan over medium-high heat. Pour the 1/2 cup of extra virgin olive oil into a small dish and, using a basting brush, brush the extra virgin olive oil on both sides of all four mushroom caps. Cook the mushroom caps in the frying pan or grill pan for 5 mins. on each side. Then remove them from the pan, sprinkle them with the steak seasoning, and set them aside on a plate. -Don’t worry about them getting cold; we’ll solve that problem towards the end of the cooking process. If you’d like to though, go ahead and tent the mushrooms with some foil. (Cover them with foil.)
Now add any leftover extra virgin olive oil to the frying pan (or, if you were using a grill pan for the mushrooms, prepare a large non-stick frying pan at this time). Also, add the 2 TBSP. of butter to the pan. Melt the butter into the oil and add the bay leaf and chopped vegetables. Season the vegetables with salt and pepper and allow them to saute, stirring them occasionally, for about 6 mins. While the vegetables are cooking, chop up the crab delights into smaller than bite sized pieces and break them apart a little with your fingers. Now it’s time to add the hot sauce to the vegetables, stirring them afterwards. Now add the crab meat to the vegetable mixture and stir. Then add the croutons followed by the cup of chicken stock or broth. Stir the mixture, reduce the heat underneath the pan to simmer, and cover the stuffing with a sheet(s) of foil. Next place the mushroom caps on top of the foil, and then cover the pan. This will help to keep the stuffing and mushroom caps warm while you quickly prepare the salad.
Place the mixed greens into a larger salad bowl. In a small bowl, combine the lemon curd, vinegar, and mustard using a whisk. Whisk in the oil in a slow stream and then season the dressing with salt and pepper to you taste. Pour the dressing over the mixed greens and toss the salad. Now, put the mushroom caps on a serving plate (or a plate for an individual), and top them with the stuffing. Serve with the salad. Enjoy!!!
Smoky BBQ Cheeseburgers and Crudite with Southwestern Dip
Serves 2-4 People
- 1 – 1 1/4 lbs. ground sirloin or other ground beef
- 1/4 tsp. liquid smoke
- 1/4 to 1/2 tsp. McCormick Grillmates mesquite blend seasoning
- Your favorite cheese – shredded or sliced (recommended: American, Cheddar, Colby, Colby-Jack, Pepper-Jack or the like)
- A bottle of your favorite bbq sauce.
- Sandwich Rounds (Have you seen these thin buns? They help to cut the amount of calories you’re eating.) or your favorite hamburger bun.
- Marzetti’s Fat Free Southwest Ranch Dip
Crudites are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce.
To make the burgers, make sure the hamburger is thawed thoroughly (from freezer to fridge) and then bring it to close to room temperature. (Letting the beef sit on the counter for a little while is okay.) This will help to keep the meat from becoming tough. Place the now unwrapped hamburger in a bowl. Add the liquid smoke and the mesquite seasoning to the ground beef. Pull out a good sized piece of aluminum foil or wax paper (about 1 ft. to 1 1/2 ft. long) and place the foil or paper on the counter next to the bowl containing the meat. Place a grill or medium sized frying pan on a stove top burner on medium-high heat. Mix the beef in the bowl using your hands just until the ingredients are mixed thoroughly. Score the beef with the side of one of your hands; thus dividing it into four roughly equal portions. Take each 1/4 lb. portion out of the bowl and flatten it against the foil or wax paper, making the size and shape patty that you desire. Repeat that process with the other three 1/4 lb. portions. Now you can rip or cut the foil or wax paper around the formed patties and easily place them on the hot pan. Cook each patty for 4 -5 mins. on each side. You may want to lower the heat level to medium after you flip the patties. These instructions should render medium-well done burgers depending on the thickness of the patty you make. Turn the heat off underneath the patties and place cheese on top of them. There should be enough residual heat to melt the cheese onto the patties perfectly. Using another piece of foil, lightly toast the hamburger buns making use of your oven’s broiler. The buns will be perfectly toasted within SECONDS, so this isn’t the time to set the dinner table. Dress your burger however you’d like, of course, but I find that bbq sauce is the perfect complement to the smoky burger. Then have fun dipping the crudites into the dip!
Rubio’s Fish Tacos
A little bit fussy, but worth it! Also, if you buy the fish on sale, it’s a low cost meal.
Can feed up to 4 people – assuming you’re using 1 lb of fish
- 1 lb. of cod – fresh or thawed (freezer to fridge)
- 1 lemon
- 1 cup of beer
- 1 cup of flour
- 1 tsp. garlic powder or more to taste
- freshly ground pepper
- canola oil (amount varies)
- 1/2 cup mayonnaise
- 1/2 cup non-fat plain yogurt
- 1 package (12) corn tortillas
- 1/2 head of green cabbage shredded
- a “hand full” of fresh, washed cilantro
- 2 limes, cut into 6 wedges each
- your favorite salsa (I use Newman’s peach.)
Using a fork, mix the flour, garlic powder, and pepper together in a medium sized mixing bowl. Add one cup of beer to the flour mixture, adding more or less until desired thickness is achieved. (Thick enough to coat the fish pieces, but not so thick that it breaks the fillets during the coating process.) Squeeze lemon juice into a large bowl of cool water and then dip the thawed fish fillets into it. This serves to clean the fish. Lay the washed fillets onto a plate lined with paper towel making sure they’re dry before battering them. Begin heating canola oil over medium-high heat in a large, heavy bottomed skillet that has higher sides. Make sure there is enough oil in the pan to cover the thickness of the fillet pieces. Remove the paper towel from underneath the fish fillets and cut the fillets into smaller 2 bite sized pieces. Test the canola oil to make sure it’s ready for frying the fish. This can be done by inserting a wooden spoon handle into the oil if bubbles rise-up along side the handle the oil is ready. Coat the fish pieces using a spoon to scoop batter over the top of them. Let a little excess batter drip back into the bowl and then gently and carefully drop the battered fish piece into the oil. Continue this process with the other pieces of fish allowing there to be enough room between pieces of fish for them to fry adequately. Remove the fried pieces of fish from the oil when they turn golden brown and place them on a paper towel lined plate. Cover that plate with a large pan lid to help keep the fish hot. Continue breading pieces of fish until all of the pieces of fish have been fried.
While you are waiting for batches of fish to fry, make the sauce, heat the tortillas, and prepare the garnishes. (The sauce and garnishes can also be made ahead of time.) The sauce is simple; all you have to do is combine the yogurt with the mayo and it’s done. Proceed by heating the tortillas. I do this by taking them out of the original packaging, wrapping them in aluminum foil and sticking the foil package into a 200 degree oven. (Check your fish to see if it’s time to remove it from the oil and start a new batch!) Shred the cabbage using a chef’s or serrated knife. (Remove the outer leaves.) Cut the lime into wedges and roughly chop the cilantro. Rotate the tortillas in the foil so that those that were in the middle of the package are now on the outside and vice versa. Return the foil package to the oven until you’re done frying the fish.
That’s it! Now you’re ready to assemble the tacos: Put some sauce on a tortilla, add two or three pieces of fried fish, squeeze some lime on the fish, top with cabbage, cilantro, and salsa. You can serve these buffet style if you’d like.