28th September 2009

    Paella-Style Rice with Shrimp and Veggies

    shrimppaellastyle

    I adapted this recipe from Fitness Food, omitting the ham and white wine (didn’t have any on hand — added more shrimp and broth), and replacing the peas with chopped green beans (ditto — use what you got, folks!). I guess you can’t really call this a true paella as it uses long-grain basmati rice instead of bomba or calasparra, but the method is pretty similar, and hey — you cook it in a paella pan. :)


    Chris says:

    Let’s eat!

    Lisa says:

    …wait, this is just four servings?

    Chris says:

    Sho’nuff… Fitness Food and Great Bowls of Fire seem to have quite a few of the generous-portion dishes.

    Lisa says:

    Wow, that’s awesome. It’s really delicious in my mouth.

    Chris says:

    Well, good, because that’s where it’s supposed to be.

    Lisa says:

    I heart anything with mushrooms.

    Chris says:

    Totally! Also, I’ve noticed we’ve been making pretty colorful dishes lately.

    Lisa says:

    You know what else I like?

    Chris says:

    What’s that? The saffron?

    Lisa says:

    Knowing that I’m going to enjoy tomorrow night’s dinner — these leftovers!

    Paella-Style Rice with Shrimp and Veggies
    2 tsp olive oil
    4 cloves garlic, chopped
    1 serrano pepper, seeded and chopped
    2 tsp grated fresh ginger
    1 red onion, chopped
    1 small red bell pepper, chopped
    2 cups basmati rice
    1 tsp paprika
    pinch saffron threads
    1 zucchini, diced
    4 oz cremini mushrooms, thinly sliced
    2 tomatoes, grated (skins discarded)
    5 1/2 cups hot vegetable stock
    1/2 lb raw shrimp, peeled and deveined, tails on
    3/4 cup green beans, chopped
    1 handful flat-leaf parsley, chopped, to garnish

    Heat the oil in a deep paella pan at least 12-inches across the bottom and 2 1/2 inches deep. Add the garlic, serrano pepper, and ginger and cook for 1 minute, or until fragrant. Add the onion and red bell pepper and cook, stirring, for 2-3 minutes, or until softened.
    Stir in the rice, paprika, saffron, and 1/2 cup of the broth. Cook, stirring, until the broth is absorbed. Add the zucchini, mushrooms, and tomatoes. Add the remaining stock (or as much as will fit in the pan) and bring to a boil, stirring continuously. Lower the heat and simmer, uncovered, for 15 minutes. Taste and adjust the seasoning.
    Arrange the shrimp over the rice, pressing them in a bit. Cover tightly with foil and simmer for 10 minutes, or until the shrimp and rice are fully cooked. Stir in the green beans and top with the parsley.

    4 generous servings

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    posted in Fitness Food, Main Dishes, Spanish | 2 Comments

    27th September 2009

    Vegetable Tian

    vegetabletian

    Another easy recipe from Barefoot in Paris — this time, a simple side dish to contribute to a recent dinner gathering. Our garden is still producing tomatoes and zucchini, and we had some veggies left over from our last CSA box, so we adapted the recipe to use those up — the only item we didn’t have on hand was the potatoes. A casserole dish is filled with softened onions, then the vegetables are packed in a single layer on top, roasted, topped with shredded gruyere, and baked again until browned. Awesome.


    Lisa says:

    Holy crap, are you sure we have to bring this over?

    Chris says:

    What do you mean?

    Lisa says:

    Can’t we just eat it all now and claim we forgot to bring something?

    Chris says:

    Bzzzzt… too late, I already told them what we were planning on bringing.

    Lisa says:

    Dammit! Okay, but I’m not going to be able to wait very long before digging in.

    Chris says:

    Well don’t dig in yet, I gotta take a picture first, and this is a pretty dish!

    Lisa says:

    Okay, but I’m just sayin’… the clock is ticking.

    Vegetable Tian
    Olive oil
    2 medium yellow onions, cut in half and sliced
    1 large shallot, sliced
    3 garlic cloves, minced
    1 lb yukon gold potatoes, unpeeled
    2 medium zucchini
    1 patty pan squash
    2 large carrots
    1 pound medium tomatoes
    1 tsp kosher salt
    1/2 tsp freshly ground black pepper
    1 tbsp fresh thyme leaves, plus extra sprigs
    2 oz Gruyere cheese, grated

    Preheat the oven to 375 degrees F.

    Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.

    Slice the potatoes, zucchini, squash, carrots, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.

    4 side-dish servings

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    posted in Barefoot in Paris, Sides | 5 Comments

    25th September 2009

    Lime-and-Agave-Glazed Salmon with Basmati and Broccolini

    skilletsalmon

    This super-easy one-skillet meal is based on one found at Epicurious, only I swapped out honey for agave nectar, because that’s what we had on hand.  Basmati rice cooked with shallots in chicken broth, broccolini, and salmon — everything comes out perfectly and ready to serve straight from the pan.  Just make sure your pan and lid are oven-proof to 450 degrees.


    Lisa says:
    Wow, that was fast — wasn’t this the recipe of the day just yesterday?

    Chris says:

    Yep — I told you I wanted to make it…

    Lisa says:

    Well it looks and smells incredible!

    Chris says:

    I like that’s it’s all done in one pan — can’t get much easier than that!

    Lisa says:

    Oooh, more shallots this way, please.

    Chris says:

    Again, another dish that proves cilantro makes everything better.

    Lisa says:

    Totally — I like the sauce on the salmon.

    Chris says:

    Lime, soy, agave, and cilantro…

    Lisa says:

    …okay, I’m done talking. I’m ready to inhale the rest of this.

    Lime-and-Agave-Glazed Salmon with Basmati and Broccolini
    2 tbsp fresh lime juice
    1 tbsp finely grated lime peel
    1 tbsp agave nectar
    1 tbsp chopped fresh cilantro plus additional for garnish
    2 tsp soy sauce
    1/2 tbsp olive oil
    1/3 cup sliced shallots (about 2 medium)
    3/4 cup basmati rice
    1 1/2 cups (or more) low-salt chicken broth
    2 6-oz skinless salmon fillets
    1 small bunch broccolini, trimmed, stalks separated if necessary

    Preheat oven to 450°F. Whisk lime juice, lime peel, agave nectar, 1 tbsp cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 1 1/2 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in 2 extra tbsp broth at a time if dry).

    Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

    2 Servings

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    posted in Main Dishes | 1 Comment

    24th September 2009

    Moroccan Couscous, and WHF on Android & iPhone

    moroccancouscous

    Before we get to the couscous, I wanted to let Android and iPhone users know that starting today you’ll see a new, faster-loading version of this site when viewing with your mobile browser. You’ll still be able to leave comments, search, and access everything as usual, but in a more convenient, better-formatted version.  This is accomplished with the excellent WPTouch plugin, which automagically detects your  browser and displays the mobile version.  If you wish to use the full-featured version, you can click the link at the bottom of the page.  Enjoy!  Okay, back to it…

    This simple recipe comes from Barefoot in Paris, which we inherited from Megan before she started tramping across the globe. Carrots, squash, zucchini, and onion are oven-roasted and then mixed with a richly-flavored couscous prepared butter, chicken stock, and saffron threads.  It’s supposed to serve as a side dish, but we had it on its own, without feeling like we were missing out on the main event.


    Lisa says:

    …don’t forget to mention how buttery it tastes!

    Chris says:

    Wow, we haven’t even star–

    Lisa says:

    So buttery!

    Chris says:

    Geez! Yeah, it’s buttery, and combined with the saffron makes for nice, intense flavoring. I really like it.

    Lisa says:

    And all the veggies either came from the back yard or the CSA box, that’s always fun.

    Chris says:

    Yep — I do like not having to do special shopping trips for what would otherwise be a really quick dinner.

    Lisa says:

    Okay, you finish typing this up, I’m going back to this buttery, saffron-y delicous dish.

    Chris says:

    I’m gonna be done, too — so I can get some goodness myself.

    Moroccan Couscous
    2 cups diced butternut squash
    2 cups chopped yellow onion (2 onions)
    1 1/2 cups diced carrots (4 carrots)
    1 1/2 cups diced zucchini (2 medium)
    2 tbsp (30 mL) good olive oil
    Kosher salt
    Freshly ground black pepper
    1 1/2 cups chicken stock
    2 tbsp unsalted butter
    1/4 tsp ground cumin
    1/2 tsp saffron threads
    1 1/2 cups couscous
    2 scallions, white and green parts,chopped

    Preheat oven to 375 F.
    Place the butternut squash, onions, carrots and zucchini on a baking sheet and toss with the olive oil, 2 tsp salt, and 1 tsp pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

    Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 tsp salt, 1/2 tsp pepper, the cumin and saffron threads and allow to steep for at least 15 minutes.

    Bring the chicken stock just back to a boil. Place couscous and cooked vegetables in a bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and let stand for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork and serve warm or at room temperature.

    6 Side-Dish Servings

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    posted in Barefoot in Paris, Main Dishes, Sides | 3 Comments

    14th September 2009

    Zucchini Bread

    zukebread

    Like many gardens out there, ours has been pumping out the zucchini out as fast as we can eat it. When you turn around to find a forearm-sized zucchini that simply wasn’t there ten minutes prior, you know it’s time to use zucchini in just about every meal. This recipe for zucchini bread is based on one Lisa found on the Whole Foods website. She reduced the oil and upped the applesauce in this already healthy recipe, and replaced some of the sugar with agave nectar. It had great flavor and was great for dessert, breakfast, and anytime I walked by the plate. The only downside? Barely made a dent in our zucchini bounty.


    Chris says:

    Wow, it smells great in here.

    Lisa says:

    I can’t wait to eat this — I’m so impatient!

    Chris says:

    I’m sure it’ll be great, how much longer?

    Lisa says:

    Just about done… yep! Done.

    Chris says:

    Gimme-gimme-gimme!

    Lisa says:

    Geez, I thought I was the impatient one.

    Chris says:

    Yummm! Wow, you can really taste that nutmeg. I like the crunch of the walnuts.

    Lisa says:

    Wahoo! It’s pretty moist, too — and it’s made with applesauce instead of a bunch of oil.

    Chris says:

    Well I gotta say, it turned out great. Does this count as eating your vegetables?

    Lisa says:

    Of course!

    Zucchini Bread
    Cooking spray
    1 1/2 cups whole wheat pastry flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1 egg
    1/4 cup canola oil
    1/2 cup unsweetened applesauce
    2 tbsp plain yogurt
    3/8 cup sugar
    3/8 cup agave nectar
    2 teaspoons vanilla extract
    1 cup grated zucchini
    1/3 cup finely chopped walnuts

    Preheat oven to 325°F. Spray an 8-inch loaf pan with cooking spray and set aside.

    In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

    Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

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    posted in Breads and Muffins, Vegetarian | 3 Comments


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