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

    19th March 2009

    “Almost Meatless” Albondigas, or, Oatmeal: It’s What’s For Dinner

    oatmealalbondigas

    This recipe was recently featured on Serious Eats; it comes from a cookbook titled Almost Meatless: Recipes That Are Better for Your Health and the Planet. I’m all for the occasional veggie burger, but make no mistake: these plump, juicy orbs of joy are NOT vegetarian. Rather, ground lamb is supplemented with steel-cut oatmeal to add bulk — the aim of Almost Meatless is not to eliminate meat all together, but to just use less of it. I haven’t yet tried any of the other recipes from this book, but unless this a one-off standout, I certainly look forward to it!


    Lisa says:

    What the — how are these “almost meatless”? Aren’t they made with lamb?

    Chris says:

    Yeah, but only 1/2 a pound in the entire recipe… certainly not “mostly meat”.

    Lisa says:

    Ah, okay. I get it.

    Chris says:

    These are so juicy! I would not have realized that they were made with oatmeal…

    Lisa says:

    Me neither — maybe rice or something, but definitely not oatmeal.

    Chris says:

    These would be awesome for a tapas party; just stick some toothpicks in them and you’re done.

    Lisa says:

    Ooooh, I think we should have one soon!

    “Almost Meatless” Albondigas
    1/2 cup steel-cut oatmeal
    1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish
    4 cloves garlic, minced
    1 chipotle in adobo sauce, finely chopped
    4 teaspoons ground cumin
    2 teaspoons ground coriander
    Kosher salt and freshly ground black pepper
    1/2 lb ground lamb
    2 tsp olive oil
    1 small onion, cut into 1/4-inch dice (about 1 cup)
    1 28-oz can crushed tomatoes
    1 cup water
    Juice from 1 lime

    Mix together the oatmeal, cilantro, half the garlic, the chipotle, 2 teaspoons of the cumin, 1 teaspoon of the coriander, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Use your hands to incorporate the lamb into the mixture, distributing it evenly. Form balls out of tablespoon-size scoops of the mixture and set aside.
    Heat the oil in a Dutch oven over medium-high heat. Add the onion and saute for 5 minutes. Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds. Add the canned crushed tomatoes and water and stir to combine.
    Bring the sauce to a simmer and add the meatballs. Simmer partially covered for 45 minutes.
    Season the sauce with salt and pepper to taste, squeeze the lime juice over top, and serve with extra chopped cilantro.

    4 Servings

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    posted in Almost Meatless, Appetizers, Main Dishes, Mexican, Spanish | 5 Comments

    8th March 2009

    Mushroom-and-Spinach Stuffed Vegetables and Garlicky Cauliflower

    zukeboats

    As we neared the end of our week, we still had a few different vegetables left over from ye olde CSA box to use up, and these two recipes allowed us to do that without having to go grocery shopping: we pretty much had the rest of the ingredients on hand. The stuffed vegetables were adapted from a recipe in Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals; the original uses medium-sized zucchini — we only had a few small ones, but we also had a bell pepper that seemed like it would work well to receive the leftover filling. The cauliflower recipe comes from Fresh Spanish: Over 80 Healthy Spanish Recipes, and has a nice bite to it from the vinegar, garlic, and paprika. Leftovers were easily reheated and tasted great the next day.


    Lisa says:

    I like these tag-team nights.

    Chris says:

    You mean where we’re both cooking?

    Lisa says:

    Yep!

    Chris says:

    Same here. Although I could do without having to do half the dishes… ha!

    Lisa says:

    Hey! Comes with the territory…

    Chris says:

    Anway, good job on the zucchini boats. They’re really good.

    Lisa says:

    I know, I like them! That filling is so delicious with those mushrooms… good idea on using the red pepper to use up the rest of the stuffing.

    Chris says:

    Even if we hadn’t had that pepper, the stuffing wouldn’t have gone to waste; I’m sure we just would have had it on its own.

    Lisa says:

    That’s true… this cauliflower rules by the way.

    Chris says:

    Yeah I love the garlic… we should try this same recipe with broccoli and see how that works.

    Lisa says:

    Yum… I’m sure it would be just as delicious.

    Chris says:

    Guess we’ll see what the CSA fairy brings next time…

    Mushroom-and-Spinach Stuffed Vegetables
    5 small zucchini
    1 medium red bell pepper
    1/2 large onion, minced
    3 garlic cloves minced
    1/2 tsp salt
    1 tsp extra-virgin olive oil
    3 cups chopped portabella mushrooms
    1 tsp dried dill
    1 tbsp dry sherry
    2 tsp soy sauce
    5 oz Spinach
    1 cup cooked brown rice
    Salt and ground black pepper
    3/4 cup tomato juice
    1/2 cup grated fontina cheese

    Slice the zucchini in half lengthwise and, using a small spoon, scoop out the insides leave a canoe-shaped shell. Slice the red bell pepper in half lengthwise and remove the inner membranes and seeds. Set aside.
    In a skillet, saute the onions, garlic, and salt in the oil on low heat, stirring often, until the onions soften. Add the mushrooms, dill, sherry, and soy sauce and cook for about 5 more minutes. When the mushrooms are just tender, remove from heat and set aside.
    Preheat the oven to 350 F. While the mushrooms are cooking, rinse and stem the spinach. In a saucepan, steam the spinach leaves in enough water to cover until wilted but still bright green. Drain and add it to the sauteed vegetables. Stir in the rice and add salt and pepper to taste.
    Pour the tomato juice evenly around the bottom of an 9×12 inch glass baking dish. Distribute the filling between the zucchini boats and red bell pepper. Sprinkle on the grated cheese, cover the pan tightly with foil, and bake for about 30 minutes, until the zucchini are tender and easily pierced with a fork.
    Uncover and bake for another 5 to 10 minutes, until the tops are browned.

    3-4 Servings

    Garlicky Cauliflower
    1 head of cauliflower, cut into bite-sized florets
    4 tbsp olive oil
    4 garlic cloves, finely chopped
    1 tbsp mild paprika
    2 tbsp white wine vinegar
    salt and freshly ground pepper
    flat leaf parsley, finely chopped

    Bring a large pot of salted water to a boil. Add the cauliflower and cook for 6-8 minutes. Drain and set aside.
    Heat the oil in a large, nonstick skillet. Add the garlic and cook over a medium heat, stirring for 2 minutes. Add the cauliflower, paprika, and vinegar. Season to taste with salt and pepper. Cook over very high heat, stirring, for 3-4 minutes, then remove to a serving platter. Garnish with parsley and serve immediately.

    3-4 Servings

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    posted in Fresh Spanish, Main Dishes, Moosewood Low-Fat Favorites, Sides, Spanish, Vegetarian | 3 Comments

    4th November 2008

    Fideos a la Catalana, and GO OBAMA!

    In tonight’s dish, adapted from Fresh Spanish, chicken sausage is cooked with garlic, onions, and tomatoes, and mixed with a short pasta for a hearty main course. Use fideo if you can find it, but if not, vermicelli or thin spaghetti broken into short lengths will work.

    Chris says:

    Well I’m going to complain about this one, but I know how I’d change it.

    Lisa says:

    What are you complaining about? I really like the taste.

    Chris says:

    Oh I really like the taste, too. I just think the pasta is way overcooked, so it’s a little mushy.

    Lisa says:

    Hmmmm, well, I still like it. So why do you think it came out this way?

    Chris says:

    Two reasons: we didn’t have vermicelli, so I used cappellini, which is even thinner, and there was a bit too much liquid. Also, I’ve seen in other recipes that the pasta is often toasted/sauteed before adding the broth.

    Lisa says:

    So you’re saying we’ll have this again, but better?

    Chris says:

    Indeed! And I’m listing the recipe with the changes I’d make. The Change We Need.

    Lisa says:

    Wait — what does Obama have to do with this recipe?

    Chris says:

    Not a damn thing. But HOLY CRAP, we just witnessed history.

    Lisa says:

    Wahoo!

    Fideos a la Catalana
    2 tbsp olive oil
    1 1/4 lb large fresh chicken sausages
    1 large onion, finely chopped
    4 garlic cloves, finely chopped
    1 1/2 cups chopped fresh tomatoes
    1 tsp mild paprika
    8 oz vermicelli, cut into short lengths
    3-4 cups chicken broth
    salt and freshly ground pepper
    chopped parsley, to garnish

    Heat half the oil in a 12-inch shallow casserole or skillet with a lid. Add the sausages and cook over a medium-high heat, turning frequently, for 3-4 minutes or until lightly browned on all sides. Remove with a slotted spoon and set aside. Heat the remaining oil in the pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until soft. Add the pasta and cook for 5 minutes over medium heat until very lightly toasted. Add the tomatoes and paprika, stirring, for 3-4 minutes further. Return the sausages to the pan, add 3 cups of the chicken broth. Season to taste, stir to mix, and bring to a boil. Continue to cook until the pasta is cooked and the water absorbed, adding broth if necessary. Stir and sprinkle with the chopped parsley.

    4 Servings

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    posted in Fresh Spanish, Main Dishes, Spanish | 7 Comments

    21st October 2008

    Basque Fish and Potato Stew

    Here’s another really easy weeknight dish; we based the recipe on one found in Fresh Spanish. Traditionally, this stew is made with tuna, but any firm-fleshed fish will work. We used mahi-mahi and were very pleased with the results.

    Lisa says:

    Yay soup! 

    Chris says:

    This cold weather certainly gets me in the mood for it… 

    Lisa says:

    What fish is this? 

    Chris says:

    Mahi-mahi, but the original recipe used tuna… 

    Lisa says:

    Mmmm, it’s good. 

    Chris says:

    Capers rule. They’re like little bursts of salt. 

    Lisa says:

    So’s the salt. 

    Chris says:

    Okay, tonight you earn the sigh…

     

    Fish and Potato Stew
    12 oz mahi-mahi (or any firm-fleshed fish), cut into large bite-sized pieces
    1 1/2 tbsp olive oil
    red onion, halved and thinly sliced
    4 cloves garlic, thinly sliced
    3 small roma tomatoes, skinned, seeded, and chopped
    1 bay leaf
    1/2 red bell pepper, cored, seeded, and diced
    1/2 tbsp mild paprika
    3/4 lb potatoes, peeled and cut into large bite-sized pieces
    salt and fresh ground black pepper
    parsley, chopped
    capers

    Arrange the fish in a shallow bowl and salt and pepper to taste. Cover and set aside.
    Heat the oil in a medium-sized saucepan, add the onion and garlic, and cook over medium heat until softened. Add the tomatoes, bay leaf, bell pepper, paprika, and potatoes, and stir to mix well. Add just enough water to cover and bring to a boil. Reduce the heat and simmer for 25 minutes until the potatoes are tender. Add in the fish, return to a boil, and cook for an additional 4 minutes. Serve ladled into bowls and garnish with parsley and capers.

    2 Servings

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    posted in Fresh Spanish, Main Dishes, Spanish | 10 Comments


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