25th October 2007

    Mediterranean Swordfish Cioppino

    Tonight I made a cioppino from Great Bowls of Fire. I love the combination of the swordfish and the shrimp in the tomato and fish-stock based broth. The recipe calls for a quarter cup of dry red wine — the one we used was so dark it almost gave the broth a purplish hue!

    Chris says:

    I loves me some cioppino! This is one of those GBOF recipes that you don’t really notice the heat.

    Lisa says:

    It tastes really good. Hmm, did you butterfly the shrimp?

    Chris says:

    Yeah, why?

    Lisa says:

    Makes it look like calamari or body parts or something.

    Chris says:

    Well that sounds appetizing; let’s eat!

    Mediterranean Swordfish Cioppino
    ——————————–
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 green bell pepper, seeded and diced
    4 cloves garlic, minced
    2 serrano peppers, seeded and minced
    3 cups fish stock
    1 14 oz can stewed tomatoes
    1/4 dry red wine
    2 tsp dried oregano
    1 tsp dried basil
    1/2 tsp black pepper
    1/2 tsp salt
    3/4 lb swordfish steak, cubed
    1/2 lb medium shrimp, peeled and deveined
    1/4 tomato paste
    1/4 cup parsley

    Heat the oil over medium high heat in a large saucepan. Add the onion, bell pepper, garlic, and serranos and cook for 5 minutes, stirring frequently. Add the fish stock, stewed tomatoes, wine, oregano, basil, pepper, and salt and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
    Add the swordfish and shrimp and return to a simmer. Cook for 15 minutes over medium heat, stirring occasionally. Stir in the tomato paste and parsley and cook for 5 minutes more.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes, Mediterranean | 1 Comment

    14th October 2007

    Curried Chicken with Sweet Potatoes

    Tonight we returned to the old standby, Great Bowls of Fire. Lisa made this spicy curry that features chicken, sweet potatoes, and various other vegetables and spices. We served it with brown basmati rice.

    Chris says:

    Yum! The flavors work really well together — I love the sweetness of the sweet potatoes and the spiciness of the … spices.

    Lisa says:

    Okay, *that’s* going on the blog.

    Chris says:

    Oy.

    Lisa says:

    This is why I love Great Bowls of Fire: it has the best volume to calories ratio of any of our cookbooks. The recipes are all delicious and you actually feel full afterwards!

    Curried Chicken with Sweet Potatoes
    ———————————–
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 medium tomato, diced
    4 cloves garlic, minced
    1-2 fresh cayenne peppers, seeded and minced
    1 tbsp minced ginger root
    1 tbsp curry powder
    1 tsp ground cumin
    1/2 tsp turmeric
    1/2 tsp salt
    1 lb boneless chicken breasts, diced
    2 carrots, diced
    1 large sweet potato, diced
    1 1/2 cups chicken broth

    In a medium saucepan, heat the oil. Add the onion, tomato, garlic, chili pepper, and ginger and cook, stirring, for 5 minutes over medium-high heat. Add the curry powder, cumin, turmeric, and salt and cook, stirring, for 1 minute more. Add the chicken and cook, stirring, for 5 or 6 minutes more.
    Add the carrots, sweet potato, and broth and bring to a simmer. Cook for 20 to 25 minutes over medium heat, stirring occasionally, until the vegetables are tender and the chicken is fully cooked. Remove from the heat and let stand for about 5 minutes before serving.
    Ladle the curry into bowls and serve with basmati rice on the side.

    3-4 Servings.

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    posted in Great Bowls of Fire, Main Dishes | 5 Comments

    4th October 2007

    Catfish Creole Stew

    Thad and Abbie came over tonight to be a part of Lisa’s first experience with catfish. This recipe comes from Great Bowls of Fire, which we’ve (sadly) been neglecting for a while, but now that we’re into the cooler weather I’m sure that spicy stews and hotpots are going to make a more regular appearance. Abbie and Thad brought over some cornbread to serve with the stew.

    Abbie says:

    Yuuum! Hey, why didn’t you take a picture of my cornbread?

    Thad says:

    It was good; I wasn’t paying much attention and then I looked at my bowl and realized I had eaten all my fish.

    Chris says:

    I haven’t had much catfish since moving from Dallas… I used to love me some fried catfish and hushpuppies… Lisa, what did you think about your first taste of catfish??

    Lisa says:

    It’s good… catfish tastes…. fishy. I mean, fishier than some other fish. I think I’d have it again.

    Catfish Creole Stew
    ——————-
    2 tbsp canola oil
    1 medium yellow onion, diced
    1 green bell pepper, seeded and diced
    2 stalks celery, chopped
    4 cloves garlic, minced
    1 can (14 oz) stewed tomatoes
    1 can (14 oz) crushed tomatoes
    2 tsp dried oregano
    1/2 tsp dried basil
    1/2 tsp dried thyme
    1/2 tsp cayenne pepper
    1/2 tsp black pepper
    1/2 tsp salt
    2 tsp bottled red hot sauce
    1 1/2 lbs boneless catfish fillets, coarsely chopped
    4 cups cooked long-grain white rice

    In a large saucepan, heat 1 tbsp of the oil. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 6 minutes over medium-high heat. Add the stewed tomatoes, crushed tomatoes, oregano, basil, thyme, black pepper, cayenne pepper, salt, and hot sauce and bring to a simmer. Cook over medium-low heat for 15 minutes, stirring occasionally.
    Meanwhile, in a large nonstick skillet, heat the remaining 1 tbsp oil. Stir in the catfish and cook, stirring, over medium-high heat until the catfish is cooked in the center and opaque, about 7 minutes. Fold the fish into the sauce and return to a simmer.
    Spoon the rice into shallow bowls and ladle the stew over the rice. Serve with corn bread.

    4 Servings

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    posted in Cajun, Great Bowls of Fire, Main Dishes | 2 Comments

    4th September 2007

    Chicken Yassa

    This week’s meals were all prepared by Lisa while I was going batty fighting viruses on the computer (hence the lack of recent posts). Tuesday night was Chicken Yassa, a lemon-flavored stew with lots of onions and herbs. Lisa prepared this dish over couscous, which soaked up all the juices — it made for great leftovers. The recipe comes from Great Bowls of Fire.

    Chicken Yassa
    ————-
    1 lb boneless chicken thighs or breasts
    Juice of 2 large lemons
    1 tbsp canola oil
    2 medium yellow onions, slivered
    4 cloves garlic, minced
    2 serrano peppers, seeded and minced
    2 cups chicken broth
    2 cups diced potatoes
    2 carrots, diced
    1/4 cup dry white wine
    1 tbsp dried parsley
    1 tsp salt
    1/2 tsp dried thyme
    1/2 tsp black pepper
    1 1/2 cups boiling water
    1 cup couscous

    Combine the chicken and lemon juice in a mixing bowl. Cover and refrigerate for 30 minutes to one hour.
    In a large saucepan, heat the oil. Add the onions, garlic, and serranos and cook, stirring, for 5 minutes over medium-high heat. Stir in the chicken and cook, stirring, for 4 minutes. Add the broth, potatoes, carrots, wine, parsley, salt, thyme, and black pepper and bring to a simmer. Cook for 20 minutes over medium heat, stirring occasionally, until the potatoes are tender and the chicken is fully cooked.
    Meantwhile, combine the boiling water and couscous in a bowl, and cover. Let stand for 10 minutes. Fluff the grains, cover the pot, and let stand until the stew is ready. Spoon the couscous into bowls and ladle the chicken stew over the top.

    4 Servings.

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments

    2nd August 2007

    Shrimp "Dirty" Rice

    Tonight Lisa made a dish that’s just a slight variation on the ‘Seafood “Dirty” Rice’ in Great Bowls of Fire. The main difference was that while that recipe called for a mixture of shrimp and scallops, Lisa used all shrimp, and she also replaced the white rice with brown. It was very flavorful, and the shrimp stayed juicy and tender. The recipe below is with those modifications.

    Shrimp “Dirty” Rice
    ——————-
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 red bell pepper, seeded and diced
    1 large stalk celery, diced
    4 cloves garlic, minced
    1 cup tomato puree
    1 cup water
    1 tsp dried oregano
    1 tsp dried thyme
    1 tsp salt
    1/2 tsp white pepper
    1/2 tsp cayenne pepper
    1 lb medium shrimp, peeled and deveined
    1/4 cup nonfat milk
    4 cups cooked brown rice
    4 whole green onions, chopped
    2 tsp bottled red hot sauce

    In a large saucepan, heat the oil. Add the onion, bell pepper, celery, and garlic and cook, stirring, for 6 minutes over medium-high heat. Stir in the tomato puree, water, oregano, thyme, salt, white pepper, and cayenne pepper and bring to a simmer. Add the shrimp and cook, stirring, over medium heat until they are opaque, 10 to 12 minutes. Stir in the milk and return to a gentle simmer. Fold in the cooked rice, green onions, and hot sauce. Spoon into shallow bowls and serve while piping hot.

    Serves 4.

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    posted in Great Bowls of Fire, Main Dishes | 0 Comments


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