29th July 2008

    No-Cook Stew: Santa Fe Summer Pot with Shrimp and Avocado


    Tonight, a dish that’s perfect for those hot summer evenings where you don’t want to turn on the stove or the oven: a “stew” made entirely of raw and precooked ingredients. Shrimp, cucumbers, and avocado are topped with a puree of tomatoes, onions, and peppers, then topped with cilantro and tortilla chips. This recipe comes from How to Eat Supper.

    Lisa says:

    Is this like gazpacho or something?

    Chris says:

    Sort of — it’s like the world’s best chunky salsa.

    Lisa says:

    Yum… seems pretty light if it’s just raw veggies and shrimp.

    Chris says:

    Yep! Light and refreshing… that lime juice brightens up the flavors a bit.

    Lisa says:

    So, you mentioned that you don’t have to turn on the oven, but we did anyway for the bread we had with it.

    Chris says:

    Yeah, well I also mentioned that it’s good for really hot nights, but it’s actually kinda cool and raining.

    Lisa says:

    True. It’s still delicious.

    Santa Fe Summer Pot with Shrimp and Avocado
    1/4 cup fresh lime juice
    1/2 medium red onion, finely chopped
    2 large garlic cloves, minced
    1/2 jalapeño, seeded and minced
    1/4 tsp cumin
    1/4 tsp coriander
    1/4 tsp freshly-ground black pepper
    1 1/2 pounds ripe tomatoes, coarsely chopped
    4 sprigs fresh cilantro
    1 small cucumber, peeled and diced
    1 ripe avocado, diced
    1 pound cooked peeled shrimp
    Handful tortilla chips, lightly crushed
    limes, cut into wedges

    In a small bowl, combine the lime juice, onion, garlic, jalapeño, and spices. Let marinate for 10 minutes.
    Place the tomatoes and cilantro sprigs into the bowl of a food processor, and pulse until the mixture is chunky. Add the onion mixture, and pulse five times.
    Divide the cucumber, avocado, and shrimp among four bowls. Spoon the tomato blend into the bowls. Garnish with the crushed tortilla chips, additional cilantro, and lime wedges.

    4 Servings

    Print This Recipe

    posted in How to Eat Supper, Main Dishes, Soups and Stews | 7 Comments

    27th July 2008

    Ugly But Delicious: Summer Squash Veggie Enchiladas

    Ugly!  Summer Squash Enchiladas

    Lisa wanted to make dinner tonight, and we had a ton of vegetables to use up from our CSA box, so we came up with these vegetarian enchiladas, filled with summer squash, spinach, and mushrooms, and topped with a green chile enchilada sauce.  Photogenic?  Not so much.  Healthy, full of veggies, and quick?  Absolutely!

    Lisa says:

    How come all the food I make is ugly?

    Chris says:

    Hey! All the food you make isn’t ugly; and I think the biggest reason this one isn’t exactly photogenic is because of the blue tortillas.

    Lisa says:

    Hmm… maybe… I love that enchilada sauce, it’s got a really nice flavor.

    Chris says:

    I like the creaminess from the creme fraiche.

    Lisa says:

    The filling is awesome — I don’t miss not having meat in there.

    Chris says:

    Totally — and I like using up all our CSA veggies from the fridge.

    Lisa says:

    I can’t wait to have ugly but delicious leftovers tomorrow. :)

    UBD Summer Squash Veggie Enchiladas

    1 14-oz can green chile enchilada sauce
    1/4 cup minced cilantro
    1 tbsp creme fraiche
    1 1/2 cups mixed summer squash, cubed
    8 oz mushrooms, stemmed and sliced
    3 garlic cloves, minced
    2 red salad onions, bulbs and stems thinly sliced OR 1 large red onion, sliced
    10 oz spinach
    10 corn tortillas
    pepper-jack cheese for garnish

    Preheat oven to 350 degrees.
    Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the summer squash and mushrooms; cook for a couple of minutes until the mushrooms start to brown.  Add the garlic, about three quarters of the red onion and continue cooking until the onions turn translucent and the squash is crisp-tender.  Add the spinach and red salad onion stems, stirring constantly, until the spinach is wilted.  Season with a teaspoon of salt, and cover to keep warm.
    Lay out the tortillas on a baking sheet and spray on both sides with cooking oil, then stack in twos. Bake for 3 minutes or until soft and pliable. Remove and stack in a single pile; cover with a kitchen towel to keep warm.
    In a small pot, heat the enchilada sauce to boiling, then lower the heat.  Stir in cilantro and the creme fraiche into the sauce.  Taste and season with salt, if desired.  Hold a tortilla by one edge and dip into the sauce.  Fill the center with 2 heaping tablespoons of the filling, then roll and lay seam side down in a 9×13 baking dish. Repeat with the remaining tortillas. Sprinkle with shredded cheese and remaining red onion, and bake for 5-10 minutes, until cheese is melted. Garnish with additional salad onions.

    Makes 10 enchiladas.

    Print This Recipe

    posted in Main Dishes, Mexican | 4 Comments

    26th July 2008

    Pimientos de Padrón

    Hmm, a tapas-style treat of quickly pan-fried peppers, with the odds that 1 in 10 will be incredibly spicy? Sounds like a slam-dunk to me! I saw these guys on YumBlog a few months ago, and thanks to a tip on ChowHound discovered that the Spanish Table sometimes carries Pimientos de Padrón in the summer. A quick walk down there this week confirmed their availability, so I picked some up for a quick Friday-afternoon snack.

    Lisa says:

    Are these spicy?

    Chris says:

    According to the write-up/legend/whatever, I’ve read that anywhere from 1 in 10 to 1 in 30 is hot.

    Lisa says:

    With my luck, I’ll get the hot ones.

    Chris says:

    With my luck, I won’t!

    Lisa says:

    Oooh, these are good!

    Chris says:

    I knew you’d like them… simplicity itself! Peppers, olive oil, salt!

    Lisa says:

    I heart sal… whoa! Can I get some water?

    Chris says:

    Did you get a hot one?? Lucky!!

    Lisa says:

    Actually it was really hot to start, but now it’s not that bad.

    Chris says:

    Well, hopefully that wasn’t the only one in th… Yikes! I just got one too — that IS hot! I really want more of these. I hear that they actually grow pretty well here; I sense some seeds in our future…

    Pimientos de Padrón
    Pimientos de Padrón
    olive oil
    coarse sea salt

    Take a pan and pour just enough olive oil to cover the bottom of the pan. Turn the heat up to high. When the olive oil starts to sizzle toss the peppers in whole. Lower the heat to medium-high, and shake the pan occasionally so the peppers cook evenly. When the peppers start blistering and browning, they are ready. Remove to a plate lined with paper towels to soak up some of the extra oil, then transfer to a bowl and sprinkle with coarse sea salt. Eat ‘em whole and wait for a spicy one!

    Print This Recipe

    posted in Appetizers, Spanish, Vegetarian | 8 Comments

    22nd July 2008

    Grilled Mint Chicken

    Grilled Mint Chicken

    Holy crap mint grows fast.  We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front.  I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade;  shallots and vermouth are also key players.  The longer you can marinate this the better… we let it sit for two hours, and thought it could easily go another.

    Chris says:

    I heart having mint so readily available.

    Lisa says:

    I know… I can’t believe how much they charge for those little packs at the store…

    Chris says:

    I like this… although now I want to add rum and lime to it and make it mojito chicken.

    Lisa says:

    Yum!

    Chris says:

    And hey, it’s like I don’t even have to brush my teeth, my breath is so minty fresh!

    Lisa says:

    Um… how about you still brush.

    Chris says:

    I’m just sayin’.

    Lisa says:

    Yeah. Me too.

    Grilled Mint Chicken
    2 large shallots
    3/4 cup chopped mint leaves
    3/4 cup dry vermouth
    1/4 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons white balsamic vinegar
    1 pound boneless skinless chicken thighs

    Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least two hours. Grill, brushing with extra marinade, for 10-12 minutes over medium heat or until they are only faintly pink in the center.

    2 Servings

    Grill It!

    Sig suggested I submit this for Grill It!, this month’s Monthly Mingle event … sounds good to me!

    Print This Recipe

    posted in Blogging Event, Main Dishes | 11 Comments

    21st July 2008

    Poached Salmon Kedgeree

    Poached Salmon Kedgeree

    A new, tongue-tingling recipe for us tonight from Fitness Food. Kedgeree is an Indian-inspired British dish of eggs, fish, and rice — you can read a detailed history here. Apparently it’s a popular breakfast/brunch dish, but for us it made sense as yet another way to have salmon for dinner.

    Lisa says:

    That book has really given us some winning recipes.

    Chris says:

    Tell me about it! I’ve never heard of this dish before…

    Lisa says:

    Me neither! It’s really different.

    Chris says:

    Yeah, that combo of hard-boiled eggs along with the salmon is unexpectedly delicious!

    Lisa says:

    I actually like the raisins in this, too. And there’s just enough spice.

    Chris says:

    The spicy mango chutney goes well with it. But you know what I like best about this?

    Lisa says:

    Hmmmm… what?

    Chris says:

    The portion size… not going hungry here!

    Poached Salmon Kedgeree
    2 eggs
    3 cups chicken stock
    1/2 cup white wine
    1/2 lemon, sliced
    2 x 7 oz salmon fillets, at room temperature
    1 tsp low-fat butter spread
    1 large red onion, chopped
    2 tbsp mild curry powder
    2 tsp ground turmeric
    1 1/2 cups basmati rice
    1/2 cup golden raisins
    1 large handful flat-leaf parsley, chopped

    Hard-boil the eggs, peel, and roughly chop. Set aside.
    Heat a heavy-base frying pan that it at least 3 inches deep and 10 inches in diameter. Add the stock, wine, and lemon slices and heat to a simmer, then add the fish. Simmer for 8 minutes, or until just cooked through. You’ll want the cooking liquid to completely cover the fish. When fully cooked, move the fish to a plate, remove the skin, and use a fork to roughly flake. Set aside, and cover with plastic wrap to prevent drying out. Strain the stock into a large container to measure 3 cups and set aside. Wipe out the pan.
    Heat the butter spread in the frying pan, add the onion, and cook for a few minutes until softened. Add the curry powder, turmeric, and rice. Stir and cook for 1 minute. Stir in the reserved stock. Bring to a boil, lower the heat, cover, and simmer for 20 minutes until the rice is cooked and the liquid absorbed.
    Carefully stir in the chopped egg, salmon, raisins, and half the parsley. Divide among 4 bowls. Top with the remaining parsley. Serve with a fruit chutney and lemon wedges.

    4 Servings

    Print This Recipe

    posted in Fitness Food, Indian, Main Dishes | 5 Comments


    Page optimized by WP Minify WordPress Plugin