25th January 2009

    Porcini & Wild Rice Soup

    wildriceshroomsoup

    We decided that after a meat-heavy couple of months, it was time for a week’s worth of vegetarian meals. So we started off with tonight’s soup, adapted from a recipe in Veganomicon: The Ultimate Vegan Cookbook. This recipe is chock full o’ shrooms, makes the house smell fantastic, and best of all, is extremely easy to make. Most of the time goes toward simmering the soup until the rice is cooked through. Definitely recommended for you mushroom lovers out there.


    Lisa says:

    I heart mushrooms!

    Chris says:

    Especially in this soup; this is great!

    Lisa says:

    I like that we got to use the porcini oil that Cathy and Chris got us, and the porcini salt!

    Chris says:

    Too bad we didn’t have porcini onions, porcini garlic, or porcini rice!

    Lisa says:

    You joke, but you know we’d use them if those existed.

    Chris says:

    True, true.

    Lisa says:

    Anyway, this is so, so delicious. I like the carrots in it, too — you really can’t taste them very much, but it adds color. It’s also really healthy!

    Chris says:

    Even if you have more than one serving? Not that it matters, I’m having more regardless… ;)

    Porcini & Wild Rice Soup
    1/2 ounce dried porcini mushrooms
    2 cups boiling water
    1 tbsp olive oil (porcini-infused, if you have it!)
    1 large yellow onion, sliced thinly
    5 cloves garlic, minced
    2 tsp Herbes de Provence
    1 tbsp salt (porcini-style, if you have it!)
    freshly ground pepper
    8 oz cremini mushrooms, sliced thinly
    1 1/2 cups wild rice
    4 cups vegetable broth, plus extra if needed
    1 carrot, peeled

    Place the dried porcinis in a bowl and cover with the boiling water. Cover the bowl with a plate and set aside.
    Preheat a dutch oven over medium-high heat. Add the oil and saute the onions for 3 minutes. Add the garlic, herbs, salt, and pepper and cook for 10 minutes, until the onions are browned.
    Add the sliced creminis and saute for about 3 minutes. Remove the porcinis from the bowl with a fork, slice thinly, and add to the pot, along with the soaking liquid. Add the wild rice and vegetable stock. Cover and bring to a boil. Lower the heat to low and simmer for 45 minutes.
    When the rice is tender, grate the carrot into the soup, turn off the heat, and let sit for 10 minutes. Add more broth if the soup seems too thick. Ladle into bowls and serve.

    6 Servings

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    posted in Main Dishes, Veganomicon | 9 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

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

    24th June 2008

    Costa Rican Tilapia

    Tilapia
    Abbie and Carrie were over tonight and we made this tilapia dish again; the rice is totally the star of the show. It’s mixed with oranges, black beans, tomatoes, cilantro, onions… totally delicious. The last time we made this was for an International Potluck — not only did I not have time to properly photograph the dish, but we didn’t post recipes then, so I figured it deserved a second run.

    Chris says:

    I forgot how good this was.

    Abbie says:

    Usually when I have tilapia I think it’s too “fishy”… but this is great. Maybe it’s the marinade. And awwww… thanks for making my plate with parsley instead of cilantro

    Chris says:

    No problem (weirdo)… besides, that’s more cilantro for us!

    Carrie says:

    This is so good — I love it!

    Lisa says:

    I’m just taking little bites, which don’t seem like much, but then add those up…

    Carrie says:

    I know!

    Chris says:

    Hey… leave some for Thad!

    Costa Rican Tilapia
    3 tablespoons fresh lime juice
    3 tablespoons olive oil
    4 tablespoons finely chopped fresh cilantro
    4 teaspoons minced garlic
    1-1/2 teaspoons kosher salt
    1/4 teaspoon sugar
    6 tilapia fillets, about 5 ounces each
    3/4 cup long-grain rice
    1 cup chopped onions
    2 oranges, peeled, seeded, coarsely chopped
    1 can (28 ounces) diced tomatoes, undrained
    1 can (15 ounces) black or pinto beans, drained, rinsed
    1 teaspoon dried oregano leaves
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon cayenne pepper

    For the tilapia marinade, combine lime juice, 1 tablespoon olive oil, 2 tablespoons cilantro, 1 teaspoon garlic, 1/2 teaspoon salt, and sugar in a shallow dish. Add tilapia and marinate 15 minutes, turning once.
    To prepare the bean and rice mixture, cook the rice according to package directions and keep warm while the tilapia is marinating. Preheat oven to 400 degrees. In a large, high-sided skillet or saucepan, heat 2 tablespoons olive oil on medium heat. Add remaining garlic and onions; sauté until translucent, about 5 minutes, stirring. Add 2 tablespoons cilantro, oranges, tomatoes, beans, oregano, 1 teaspoon salt, pepper, and cayenne. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally.
    Transfer hot rice to a 9 by 13 inch or 2-1/2 to 3 quart baking dish. Spoon the bean mixture on top of rice and gently blend. Slightly overlap tilapia fillets on top and scrape marinade over fillets. Bake until the flesh of the tilapia just begins to flake at the nudge of a fork, 16 to 20 minutes.

    6 Servings

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    posted in Main Dishes | 2 Comments

    27th May 2008

    Mango Barbecued Swordfish


    This perfect summer recipe is adapted from the McCormick & Schmick’s Seafood Restaurant Cookbook, which I recently received from my boss at work (Thanks, Bill!). I was drawn to this recipe because the salsa reminded me of the one we created to use in our fish taco recipe — mangoes, pineapple, cilantro, onion — and the coconut curry rice sounded awesome. We weren’t let down, we both really enjoyed this dish. Hooray for grilling season! The recipe may look a bit complicated because you have to make the sauce(s) separately, but they come together pretty quickly.

    Lisa says:

    Oh my GAWD — I love this rice.

    Chris says:

    Weren’t you just talking about coconut curry rice this weekend?

    Lisa says:

    Yes! My dinner at Bick’s came with that rice.

    Chris says:

    How does this compare?

    Lisa says:

    This wins because we made it here.

    Chris says:

    I really like the mango barbecue sauce — fruity, smokey, and just a little kick of spice from the chutney.

    Lisa says:

    …and of course, the mango salsa rules.

    Chris says:

    …of course. There’s triple sec in it.

    Mango Barbecued Swordfish
    2 7-oz swordfish steaks
    2 tbsp vegetable oil
    salt
    pepper
    1/2 cup Mango Barbecue Sauce (recipe below)
    1/2 cup long-grain rice
    3/4 cup Coconut Curry Sauce (recipe below)
    6 tbsp Tropical Fruit Salsa (recipe below)
    cilantro, for garnish

    Oil and season the fish with salt and pepper, and grill for 4 minute per side, or until just done. Baste frequently with the Mango Barbecue Sauce. Prepare the rice per package directions, and when done, pour 1/2 the Coconut Curry Sauce in and toss to coat. Place the rice in the center of the serving plates. Place the fish on the rice and drizzle the remaining sauce around the plate. Top the fish with the salsa and sprigs of cilantro.

    2 Servings

    Coconut Curry Sauce
    1 cup coconut milk
    1 tbsp freshly squeezed lime juice
    1/4 cup peanut butter
    1 cup chicken stock
    3 tbsp green Thai curry paste
    2 tbsp chopped fresh cilantro
    2 tsp kosher salt

    In a small saucepan over medium-high heat, combine all ingredients and simmer for 8-10 minutes until somewhat thickened.

    Makes 2 cups

    Mango Barbecue Sauce
    4 tbsp coconut milk
    1/2 cup hot mango chutney
    1 mango, peeled and diced
    2 tbsp chopped cilantro
    4 tbsp store-bought barbecue sauce

    Combine all ingredients in food processor and puree until smooth.

    Makes 1 cup

    Tropical Fruit Salsa
    2 tbsp fresh mango, diced 1/4 inch
    2 tbsp fresh papaya, diced 1/4 inch
    4 tbsp fresh pineapple, diced 1/4 inch
    2 tbsp diced red onion
    2 tbsp diced red bell pepper
    2 tsp freshly squeezed lime juice
    salt, pinch
    pepper, pinch
    cumin, pinch
    1 tsp cilantro
    2 splashes triple sec

    Combine all ingredients, season to taste.

    Makes about 1 cup

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    posted in Main Dishes, McCormick & Schmick | 3 Comments

    22nd May 2008

    Red Curry Beef and Mushrooms

    A new recipe from Great Bowls of Fire for us tonight — this one was nice and spicy! Thin strips of beef are stir-fried with peppers, mushrooms, and snap peas, and drowned in a sauce of coconut milk, chicken broth, and soy sauce. Filling and delicious!

    Chris says:

    Whoa — this is spicier than I was expecting!

    Lisa says:

    Don’t be a baby… it’s a lot less intense with the rice.

    Chris says:

    Hey, I’m the one who likes spicy, remember? I just meant I had my chili sauce at the ready and don’t think I’ll need to add as much as usual.

    Lisa says:

    While you’ve been jibber-jabbing about spicy foods, I’ve been enjoying my dinner.. mmm, so good! I love the coconut milk flavor.

    Chris says:

    Agreed. If this dinner was a song by Kansas, it’d be “Curry on Wayward Son”.

    Lisa says:

    So, I’ve learned to live with your puns, but what the heck does that even mean?

    Chris says:

    No clue. Okay, I’m going to finish eating this deliciousness.

    Red Curry Beef and Mushrooms
    1 tbsp peanut oil
    1 lb top round
    1 red bell pepper, seeded and cut into slivers
    8 oz cremini mushrooms, sliced
    2 tsp minced ginger root
    3 cloves garlic, minced
    3 tsp red curry paste
    1 cup low-fat coconut milk
    1 cup chicken broth
    1/2 lb. snow peas, halved
    3 tbsp low-sodium soy sauce
    1 tsp ground cumin
    1 tsp ground coriander
    1 tbsp cornstarch
    10 basil leaves, cut into strips
    4 cups cooked Jasmine rice

    In a large wok, heat the oil over medium-high heat. Add the beef and stir-fry until browned, 4-6 minutes. Remove from the pan and set aside, keeping warm.
    In the same wok, add the bell pepper and mushrooms and stir-fry over medium heat for 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the beef and curry paste and stir-fry for 2 minutes more. Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat. Cook, stirring, for about 5 minutes.
    Meanwhile, in a small mixing bowl, combine the cornstarch with 1 tbsp water. Whisk into the curry sauce and cook, stirring, for 1 minute. Stir in the basil leaves and serve over rice.

    4 Servings

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


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