Category Archives: SEAFOOD RECIPES

SHRIMP AND FRIED TOFU PAD THAI

Leave a reply

OLYMPUS DIGITAL CAMERA

The other evening I had just an overwhelming hankering for Pad Thai. But having never made it before, I had to go to the internet for help. I only knew that whatever else the dish contained, mine had to have bite sized pieces of shrimp, crispy cubes of fried tofu, and of course rice noodles.

One of the first recipes I found was from Jennifer Steinhauer. I added, subtracted, and generally had my way with her recipe, but the basic ingredients she used became the backbone for the recipe you find below.

Jennifer’s recipe, as did almost all the other Pad Thai recipes, called for tamarind paste. Now I live on an island with just one humble grocery store. And granted, our store does its best with the limited space it has, but I didn’t even bother looking for tamarind paste. So I researched substitutions. Apparently equal parts of fresh lime juice and brown sugar is close enough for practical purposes. (And in my case, practical purposes includes not having to drive all over the region looking for tamarind paste!)

So there is no tamarind paste in my recipe. And as far as my taste buds can tell, the basic flavor of a good Pad Thai sauce has not been jeopardized by the absence of this quintessential Pad Thai ingredient. (Plus from everything I read about tamarind paste, it’s a pain in the patootie to work with! And frankly, I no longer have the time or patience for high maintenance ingredients!)

So if you too love Pad Thai and would like to serve it at home, give this recipe a try. It has lots of wonderful flavor without being too loaded with fat or salt. And it’s a one dish meal. And if there’s any phrase I’m beginning to like more and more, it’s “one dish meal”. Of course in my case, that one dish should be a big old salad, not a plate of noodles. But one simply must listen to one’s own hankering every so often. How else are we to keep our souls alive if we neglect our bodies wishes all the time? Perhaps I should research that subject on the internet. (I’ll let you know if I find an answer that still allows me to eat Pad Thai once in a while!)

  • 8 oz. stir-fry rice stick noodles (the noodles are almost fettuccine-width)
  • ½ block firm tofu
  • 2 T. cornstarch, or more as needed
  • 1 T. sesame oil
  • 1 tsp. chili oil
  • 2 T. fish sauce
  • 1 T. granulated sugar
  • 1 T. brown sugar
  • 2 T. fresh lime juice
  • pinch crushed red pepper flakes
  • ¼ c. water
  • 2 T. canola oil
  • 2 small garlic cloves, finely minced  
  • 2 tsp. minced ginger
  • ½ small carrot, grated
  • 1/3 c. finely chopped red bell pepper, opt.
  • 2 c. chopped baby spinach or shredded Napa cabbage
  • ¾ – 1 lb. uncooked large (16-20) shrimp, peeled, deveined, and cut into thirds
  • 2 lg. eggs
  • 4 green onions, thinly sliced
  • 1-2 c. bean sprouts
  • 1/3 c. chopped salted peanuts
  • 2 T. sesame seeds, opt.  
  • 1 lime, cut into wedges

Bring 6 cups of water to a boil in a medium saucepan. Remove from heat. Add the rice noodles; let stand for 8 minutes or until the noodles are soft but firm. (Basically al dente.) Rinse under cold water; drain well. Set aside.

Meanwhile, cut drained tofu into 1/4-inch slices and coat with cornstarch.  Combine the sesame oil and chili oil in a medium frying pan. Bring oil to medium heat and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces. Set aside.

In a small bowl, whisk together the fish sauce, granulated sugar, brown sugar, lime juice, crushed red pepper flakes, and water; set aside.

Set a wok or large fry pan over high heat for 1 minute, then add the canola oil and heat until the oil shimmers. Add the garlic, ginger, carrot, red bell pepper, and spinach; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 1-2 minutes. Transfer to a plate.

Add the noodles to the pan and stir-fry for 1 minute. Pour in the fish sauce and toss to coat the noodles. Cook until the noodles are hot, then push them to one side of the wok/pan and scramble the eggs in the remaining space. Add the reserved shrimp mixture, fried tofu chunks, green onions, bean sprouts, and half the peanuts. Toss to mix. Garnish with the remaining peanuts, sesame seeds, and lime wedges. Serve immediately.

 

 

SEAFOOD AND FRIED TOFU LO MEIN

Leave a reply

OLYMPUS DIGITAL CAMERA

I love one dish, one pot meals. And I wish I could tell you this was one. (Well, it is a one dish meal. But as hard as I tried, there is just no getting around the fact that your kitchen help is going to have several bowls and a couple of fry pans to wash after dinner.)

Now in my case, Mr. C is our after meal kitchen clean up crew. And he knows, from years of dish washing experience, that I have washed as many bowls and utensils as possible as I went along. But with this recipe, every part of the dish comes together at the very last minute. So there is no time to wash dishes, much less take a sip of martini (for that matter). (Not that I would have experience drinking a martini while fixing dinner you realize. Right! Only about 25 years of experience, but who’s counting……)

Anyway, regardless of the number of bowls and pans involved with this Lo Mein, you are going to love diving into a plate of this yummy homemade Asian inspired noodle dish. And unlike Lo Mein prepared in a restaurant, there is a lot less salt and fat, and not a sprinkle of MSG to be had. Plus you can make it with as many or as few veggies as you like. (When I fixed this last evening, I used the veggies listed below, because that’s what I had on hand. But next time I can see myself adding or substituting red bell pepper, those darling little corn cobs that come in a can, a small amount of broccoli, or maybe some re-hydrated dried mushroom pieces. This is a “clean your vegetable bin” kind of dish. In other words – the best kind of dish.)

So if you too are a Lo Mein lover, give this recipe a try. And to you or anyone else in your family who gets stuck with the dishes, please accept my apology.

Oh – one last thing. This is a Lo Mein, rather than a Chow Mein because the noodles are not fried. Same kind of noodles are used for both dishes, but in an effort to keep the fat content as low as possible, I decided the cooked noodles really didn’t need to be stir fried in additional oil. (Another positive proof that I am on your side in the quest for healthier eating.) Your welcome!

And yes I do know that tofu is not always used in either Chow Mein or Lo Mein. But we happen to love it. Plus it’s just one more source of protein. Actually, if you wanted to make this an almost* vegetarian dish, you could simply substitute vegetable stock for the chicken broth, and skip the seafood altogether. The tofu could absolutely hold its own as the requisite protein component. It’s good that way!

*Oyster sauce has a bit of oyster extract

Tofu:

  • 1 lb. firm tofu
  • 3 T. low sodium Tamari or soy sauce
  • 6 T. cornstarch, or more as needed
  • 2 T. vegetable oil
  • 1 tsp. sesame oil

Sauce:

  • 2 T. water
  • 2 T. cornstarch
  • 1½ c. low sodium chicken broth
  • ¼ c. oyster sauce
  • 3 T. GF low-sodium Tamari or low sodium soy sauce
  • 1 T. sesame oil
  • 2-3 tsp. Sriracha

Veggies and Seafood:

  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 8 thinly sliced white button mushrooms
  • 2 c. Napa cabbage, finely shredded or 1 c. finely shredded regular green cabbage
  • 2 large garlic cloves, finely minced
  • 2 tsp. minced ginger
  • 8 green onions, white and green parts, sliced
  • 12-15 peapods, sliced in 3rds
  • 1 lb. mixed seafood* (shrimp, scallops, calamari, etc.)
  • 2 T. vegetable oil (needed when veggies are stir-fried)

Noodles:

  • kosher salt
  • 6 oz. chow mein or Chinese egg noodles (I use Sun Luck chow mein noodles mainly because I can buy them at my local grocery store)

Preparation: (Complete each step below before actually cooking the Lo Mein)

Tofu – Remove the tofu from its watery container. Using paper towels, gently squeeze as much liquid as you can from the block of tofu. Cut into 32 pieces and place in a flat pan. Pour the soy sauce over the tofu cubes, turning as required to coat all surfaces. Leave for about 5 minutes.

When ready to fry, coat all sides with corn starch. Heat the vegetable and sesame oils in a large fry pan. Add the tofu cubes and fry until all sides are crispy and golden brown. Remove from heat and set aside until needed.

Sauce – Whisk together the water, corn starch, chicken broth, oyster sauce, Tamari, sesame oil, and Sriracha in a small bowl and set aside.

Veggies – Cut all the veggies as instructed above. Set aside. Combine seafood in a bowl and set aside.

Lo Mein assembly: In a large pot of salted boiling water, cook the noodles according to the package directions. While the noodles are cooking, heat the 2 tablespoons of vegetable oil in a very large fry pan or wok. Add the celery, carrot, mushrooms, and cabbage to the hot oil and cook for 3-4 minutes. (You want the veggies to be crisp tender.) Add the garlic, ginger, green onions, and pea pods; cook for 1 minute. Finally add the seafood and cook until almost done.

Add the sauce and cook only until thickened. Drain the noodles and add to the fry pan along with the fried tofu. Remove from heat when all ingredients are hot. Serve immediately.

*You can use chicken, beef, or pork instead of seafood. Just add in place of seafood and cook only until done.

 

 

ASIAN MARINATED SEARED TUNA

Leave a reply
OLYMPUS DIGITAL CAMERA

(Sorry about the fuzzy picture, but before I could take a picture, the tuna was all but consumed. Then before I could actually check to see if I had taken a decent enough picture, it was all gone!)

If there is anything better than having wonderful neighbors, I can’t think what it could possibly be? Except of course if said neighbors are also good friends AND bring you fresh tuna. Now that is what I call a winning combination.

So when Jerry and Jeanie got back from their fishing trip and asked if we would like some fresh tuna, we jumped at the chance. It isn’t just every day that we get to sink our teeth into such a delicacy. Plus this is a delicacy that takes very little effort or time to prepare. (Another winning combination!)

With such an amazing piece of fish (about 2 pounds), the last thing I wanted to do was prepare it in such a way as to spoil either the delicate flavor or moistness of the fish. So off to the internet in search of both elucidation and inspiration. I knew I wanted to either grill or sear the tuna, but did I want to marinate the fish or serve it with something like a wasabi aioli? After remembering that I wanted to cut down on the amount of sauces and aiolis I served, I decided that a marinade was the answer.

I was lucky enough to stumble on a Youtube by Chris Henry, a personal chef. The tuna she prepared on her video looked so delicious, I just knew it would be outstanding. And take it from me, this was the best tuna preparation I ever tasted, much less prepared myself. And like I mentioned; simple as can be.

So next time you want to treat your family and friends, I suggest you find yourself a lovely hunk of tuna and use this recipe. So thank you Chris for sharing your recipe. And thank you again Jerry and Jeanie for your lovely gift of tuna. But mainly, we both want to thank you for your friendship. It means more to us than even the sushi grade tuna you gave us. And that my dear friends, is saying a lot!

  • 2 T. GF, low sodium Tamari
  • 2 T. regular soy sauce
  • juice of ½ of a lime
  • 2 tsp. finely minced fresh ginger root
  • 2 garlic cloves, finely minced
  • 1 – 1½ lbs. fresh tuna fillets or steaks
  • extra virgin olive oil

Combine the Tamari, soy sauce, lime juice, ginger, and garlic in a covered bowl or airtight freezer bag. Add the tuna and place in refrigerator for an hour or up to 4 hours (if the steaks are really thick). Remove from refrigerator about 30 minutes before you plan to cook the steaks. (I marinated 1½-inch steaks for 2 hours the other evening and they were perfect!)

Remove the steaks from marinade. Discard marinade.

Coat a medium sized fry pan with olive oil. Heat the oil until just before it starts to smoke. Fry the steak(s) for about 1½ – 2 minutes on each side or until the internal temperature reaches between 115 and 120 degrees.* (You never want to overcook tuna. So this is one of those times when an instant read thermometer is worth its weight in gold!) Remove tuna from pan, let sit for 3-4 minutes, then slice thinly against the grain. Serve immediately.

Please note: the marinade gives the tuna a wonderful flavor. In my estimation no other condiment or sauce is necessary, in fact it might detract from the glorious flavor of the fish.

*To cook and serve rare tuna, the tuna must be free of parasites. In order to do that, the just caught tuna must either be frozen at -4° F for 7 days or frozen at -31° F (“flash frozen”) for 15 hours. Even if the tuna in your store is marked “sushi or sashimi grade” (considered safe to be eaten raw) you can’t always be sure you are receiving a safe product.

According to Marc Matsumoto, “The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish.” (Which I have discovered in my research doesn’t mean the fish is free of parasites. It just means it’s “fresher” than the fish that isn’t labeled “sashimi or sushi grade”!)

So moral of the story: Trust your fishmonger and buy tuna from a reliable source or buy commercially frozen fish.

 

SALMON CAKES

Leave a reply

OLYMPUS DIGITAL CAMERA

There is just something about a homemade cake. And I don’t really care if it’s chocolate, carrot, apple, etc. as long as it’s moist and delicious. And that goes for the savory varieties of cakes also.

To my mind, there is nothing worse than a crab or salmon cake that has the consistency and look of particle board that has gotten wet! Now granted, I have never tasted wet particle board, but I have an active imagination. And what my imagination tells me is that wet particle board tastes a lot like a poorly prepared crab or salmon cake! (If any of you have firsthand knowledge on this subject, please don’t hesitate to correct me if I’m wrong.)

Anyway, what I am trying to say in my own indomitable way, is that these salmon cakes are not dry. They are delightfully tender, moist, and juicy. They are also very easy to build, especially if you use planned over salmon, which it what I usually use when I make these cakes. I look for salmon on sale, then buy 2 pounds rather than just one. Then I cook both pounds setting one pound aside to use within the next couple of days. Then with my planned over salmon I either prepare this dish or one of a handful of other dishes like Salmon Caesar Salad or Salmon, Bacon, and Corn Chowder. (Both recipes can be found on this site.)

One additional detail I should really mention before I shut up so that you can go to the store and buy the ingredients to make these little darlings for dinner. These salmon cakes are absolutely delicious. (I know, you probably already ascertained that little detail since I posted the recipe in the first place.) But I still felt it was obligatory to state the obvious. (A little compulsion left over from my days in human resources. “Miss Smith, you were applying for “work” when you came to us for employment. So now, please just sit down and do the job for which you were hired.”) I loved my job! But back to salmon.

So keeping in mind that salmon is a good source of niacin, omega-3 fatty acids, protein, phosphorus, vitamin B6, choline, pantothenic acid, biotin, and potassium, make up a batch of these tender and delicious salmon cakes at your earliest convenience. They truly are a salmon lover’s delight. You might even be surprised if one of your family members, who professes to hate salmon, suddenly becomes a huge fan. It has happened before and it can happen again. Enjoy

  • 2 T. unsalted butter, divided
  • 2 T. extra virgin olive oil, divided
  • 2 T. finely chopped red bell pepper
  • ¼ c. finely diced celery
  • 2 T. finely minced shallot or green onion
  • 1 egg
  • ½ c. mayonnaise
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. hot sauce (I use Frank’s RedHot Sauce)
  • 1½ tsp. Old Bay Seasoning
  • freshly ground black pepper
  • 1 T. finely minced fresh parsley
  • 1 T. capers, drained
  • 10 finely crushed unsalted or low salt saltine crackers (I use the kind with no additional salt on the top)
  • 1 lb. cooked salmon, flaked
  • ¾ c. Panko bread crumbs, or more as needed

In a large frying pan, bring 1 tablespoon of the butter and 1 tablespoon of the olive oil to medium-high heat. Add the red pepper, celery, and shallot; sauté for about 4 minutes or just until the veggies are starting to soften. Take pan off heat, remove the veggies with a slotted spoon, and set veggies aside to cool. (Don’t wash the pan. You are going to be frying the salmon cakes in this same pan.)

Meanwhile lightly beat the egg in a medium sized bowl. Whisk in the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, Old Bay Seasoning, black pepper, parsley, and capers. Stir in the finely crushed saltines, the cooled vegetables, and the salmon. Form the mixture into 8-10 small flat cakes. (Will be messy!)  Coat each cake with Panko and place on a wax paper lined plate*. Cover and  refrigerate for at least 2 hours before frying. When ready to cook, heat the remaining butter and olive oil in the reserved fry pan. Fry cakes over medium heat until golden brown on both sides. (About 4 minutes per side.)

OLYMPUS DIGITAL CAMERA

If you enjoy a sauce with your salmon cakes, may I recommend Old Bay Aioli. (See recipe below.)

*I use my 2-inch diameter ice cream scoop, drop the balls in a small bowl filled with the Panko crumbs, roll the balls around in the Panko, and then place the coated balls on a wax paper lined platter. Flatten each ball slightly with your hand.

OLD BAY AIOLI

  • ½ c. light mayonnaise (I use Best Foods Light Mayonnaise)
  • 2 tsp. Dijon mustard
  • ½ tsp. granulated garlic
  • ¼ tsp. sriracha
  • 4 tsp. fresh lemon juice
  • ½ tsp. Old Bay Seasoning
  • freshly ground black pepper to taste
  • kosher salt to taste

In a small bowl, whisk together the mayonnaise, mustard, granulated garlic, sriracha, lemon juice, Old Bay Seasoning, and pepper. Add salt if needed.

 

 

GRILLED MARINATED SALMON

Leave a reply

OLYMPUS DIGITAL CAMERA

I found this recipe on the allrecipes web site. I was researching seafood dishes because we need to add more seafood to our diet. And since salmon is one of our favorites, I jumped all over this recipe when I read the ingredients list. Now granted I did change out olive oil for vegetable oil, and low-sodium, GF Tamari for regular soy sauce. But the bones of the recipe are straight off the site. (And thank you allrecipes for that!)

What appealed to me most when I first read this recipe was the fact that I could probably get away without serving a sauce of some kind with this marinated and grilled preparation. (And believe me, my dear husband loves tartar sauce or aioli with his seafood!) So finding a fish dish that wouldn’t require a sauce is exactly what I was looking for when I went searching. After all, if you are going to go to the trouble of adding more foods to your diet that were designed by Mother Nature to help lower cholesterol, like salmon, then adding a sauce made with mayonnaise isn’t the wisest choice as an accompaniment! (Kind of bad karma trying to mess with Mother Nature that way!) Plus, did you ever hear the term “defeating the purpose”? Well that’s exactly what I would have been doing if I had served this salmon with Mr. Cs favorite aioli or tartar sauce! Not to mention; any sauce I could have prepared would have detracted from the subtle and delectable flavor the salmon derived from its short bath in the Asian inspired marinade. So, as they say – mission impossible (serving fish without a sauce) became mission accomplished (he didn’t miss a sauce in the least)!

So please give this recipe a try if you too are trying to add more seafood to your diet. It’s really an outstanding seafood dish. And as a personal favor, since he rarely reads my blog, please don’t mention this post to Mr. C. I am slowly and surely reducing the amount of fat in our diet to try and bring both of our cholesterol levels down. But I don’t want him to feel deprived, so the less Mr. C. knows of my master plan, the better off he’ll be! (In more ways than one!) Thanks

  • 1½ – 2 lbs. salmon fillet or fillets*
  • granulated garlic
  • sea salt
  • lemon pepper
  • 1/3 c. brown sugar
  • 1/3 c. low sodium GF Tamari or soy sauce
  • 1/3 c. chicken stock or water
  • ¼ c. extra virgin olive oil

Moderately season the salmon with granulated garlic, salt, and lemon pepper. (Flesh side only. No need to season the skin.) In a shallow pan, whisk together the brown sugar, Tamari, chicken stock, and olive oil. Place the seasoned salmon fillet or fillets flesh side down in the pan. Cover with plastic wrap and place in the refrigerator for at least 2 hours.

When ready to cook, preheat the grill to medium. If you have a basket or other grilling container, lightly coat with cooking spray. If not, lightly coat the grill grate itself with cooking spray. Place the salmon in the basket or on the grate skin side down, lower lid and let cook for about 4-8 minutes, depending on thickness of the fish. Discard marinade. When time to turn, carefully lift the salmon and turn it over. (Usually the skin stays in the basket or on the grill.) Cook covered for another few minutes just until done**. Do not overcook or the salmon will be dry. Serve immediately or cool and serve at room temperature. No tartar sauce or aioli required.

*If I purchase one large fillet, I usually cut it in half. That way it’s easier to marinate and also to flip when grilling.

**The USDA recommends cooking salmon to an internal temperature of 145 degrees. Push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part to get an accurate reading.

Please note: Another method of grilling salmon or any fish with skin on one side, is to place the fillet skin side down on aluminum foil that has been pierced in several places with a table fork. Place the aluminum foil on the grill, lower lid, and cook for 4-6 minutes over medium heat. When it’s time to turn, grab the closest edge of the foil with both hands and slide it off the fire. Flip the fish gently onto the hot part of the grill. Gently remove the foil and the skin should lift right off. Lower the lid again and cook just until done.

 

 

CHICKEN, SHRIMP, OR ROASTED VEGETABLES IN A CURRY MASALA SAUCE

Leave a reply

OLYMPUS DIGITAL CAMERA

There really isn’t anything about Indian curry that I don’t like. And this curry dish, slightly altered from a recipe provided when I recently purchased a package of Aromatic Curry Masala at the Methow Masala shop in Winthrop, WA, is just about as good as an Indian style curry can get. It’s so delicious, that if I had been served this curry dish in a restaurant, I would have wanted to go back for more at my earliest convenience. The only changes I made to the original recipe were to replace tomato paste for diced tomatoes, use my own curry masala blend (the second time I made it), and add sour cream or yogurt right at the end. (Just makes the sauce a little creamier.)

Now if you happen to live near Winthrop, you can buy the curry blend any old time you want. But for those of us who would have to make a special trip, I went to all the trouble of working out what I believe to be an adequate Aromatic Curry Masala substitute. (BTW, Mr. C. loved both curries I made before writing this post. But he did admit that he liked the curry made with chicken better (curry number 1) than the curry I made with shrimp (curry number 2). No mention of the sauce flavor being any different when I used my own curry blend (curry number 2). Just that he preferred chicken curry over shrimp curry.

Now of course, many of you are not going to go to the bother of making your own curry masala powder. And believe me, if I still had 4 kids at home and worked full time, I wouldn’t be making my own curry powder either! But since my kids are grown and I am retired, I take no greater pleasure than trying my hand at what I call “seasoning blend mixology”. (I have kind of a spice and herb obsession if truth be known!) And if I do say so myself, my recipe below for Curry Masala Powder is darned good. But dear friends, even if you don’t have the time, energy, or interest in making your own curry powder, make this delicious dish anyway. Just use purchased curry powder. (There will be no points subtracted or shame attached to using a commercially produced curry powder. The only shame would be if you didn’t give this recipe a try when next you got a hankering for Indian food!)

So grind yourself up some curry powder (or start with purchased curry powder), steam up some rice (remember, brown rice is healthier for you than white rice), and prepare a chicken, shrimp, or roasted vegetable curry for your family in the near future. They will be delighted to have something new and exciting to eat for dinner. And you will have had a new adventure in the kitchen. And isn’t that the real reason many of us love to cook??

  • 1 tsp. cumin seed
  • 1 tsp. brown mustard seed
  • ¼ c. (½ stick) butter
  • 2 large onions, finely chopped
  • 5 lg. garlic cloves, finely minced
  • 1-inch piece of fresh ginger, finely minced
  • 3-4 T. Aromatic Curry Masala spice blend from Methow Masala or my version of Curry Masala Powder (see recipe below)
  • 1 tsp. kosher salt
  • ¼ c. tomato paste
  • 2-3 med. jalapeño chili peppers, seeds and veins removed, and finely minced
  • 4 c. (1 qt.) chicken or vegetable broth (or use 4 tsp. chicken or vegetable base and 4 c. water)
  • 6-8 boneless, skinless chicken thighs cut in bite sized pieces or 2 lb. large uncooked shrimp, peeled and deveined or 3 cups assorted roasted vegetables
  • ½-¾ c. sour cream or plain yogurt

Toast the cumin seeds and mustard seeds in a dry pan over medium heat until the aroma of the two spices is released. Set aside.

Melt the butter in a heavy covered pan. Add the onions and cook until they start to brown. Add the garlic and ginger and cook for one minute. Add the curry masala powder, salt, toasted cumin and mustard seeds, and the tomato paste. Let the mixture cook for about a minute. Whisk in the jalapeños and chicken broth and simmer uncovered for about 15 minutes. Add the chicken pieces and cook just until the chicken is no longer pink in the middle. If you are using shrimp, cook only until the shrimp turn light pink. If you are using roasted vegetables, add just long enough to heat through. Whisk in the sour cream or yogurt, adjust seasonings, cover, remove from heat, and let sit for 15 minutes. Serve over brown rice. And yes I know brown rice is not usually served with most curry dishes, but it’s healthy and we love it! If you must, you can serve the curry over basmati rice.

Also, since I know many of you are wondering – no this is not a recipe for a really spicy hot curry. The jalapeños truly add more flavor than heat, especially if you carefully remove the seeds and veins. Of course, there is a bit of heat, but I pride myself in not hurting anyone. So if you are super sensitive, you might want to use less jalapeños or none at all.

CURRY MASALA POWDER RECIPE

  • scant ½ c. coriander seeds
  • 2 T. fennel seeds
  • 2 T. cumin seeds
  • 1 T. black or brown mustard seeds
  • 1 tsp. black peppercorns
  • ½ tsp. fenugreek seeds
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. ground cinnamon
  • 2 tsp. turmeric powder
  • 1 tsp. ground ginger
  • 1 tsp. ground cloves
  • 1/8 tsp. ground cardamom

In a small pan over low heat, individually dry roast the coriander seeds, fennel seeds, cumin seeds, mustard seeds, peppercorns, fenugreek seeds, and crushed red pepper until aromatic. Don’t hurry the process.

When each is toasted, remove to a bowl to cool. (And yes, it can be the same bowl.) When all of the spices are room temperature, whirl in a grinder until powdered. (It’s OK if there are still tiny chunks. If the chunks bother you, sieve the mixture before proceeding.) Add the ground cinnamon, turmeric, ginger, cloves, and cardamom. Store in an airtight container. Use in any of your favorite recipes calling for curry powder.

FYI: Internet source for dried herbs and spices www.myspicesage.com

I have always been more than satisfied with the price, delivery method (most of the time free delivery) and products I have received from this company.

PASTA WITH TUNA, CHEDDAR CHEESE, AND GREEN OLIVES

Leave a reply

OLYMPUS DIGITAL CAMERA

For this blog, I like to title dishes so that people performing an internet search have a reasonably good chance of locating one of my recipes by listing desired ingredients in their search criteria. I also hope researchers can simply search on the standard name for a dish, like Spaghetti and Meatballs, and find my blog. So basically, none of this “Uncle Dan’s Favorite Cookies” or Jim’s Dad’s Special Cookies” is ever going to become an official title for one of my recipes. (I mean really, who in the world would start a search using Uncle Dan or Jim as one of their criteria anyway? No offense guys!) So Pasta with Tuna, Cheddar Cheese, and Green Olives says most of what you need to know about this recipe. But, if I were to name this dish as it is lovingly referred to in the Carr household, it would be entitled “Tuna Glop”! That’s right, Tuna Glop! (I mean really, who would go any further if that name was staring them in the face?) But by whatever name you choose to call it, this dish is my take on the almost forgotten, never revered Tuna Noodle Casserole. But in my version of this classic, there’s a lot of cheddar cheese action going on, green olive action happening, no oven time required, not a casserole dish to be seen, and never before tasted at the likes of a Lutheran potluck supper. (I’m Lutheran, so I know of what I speak! Green Jello with Marshmallows anyone?) But I digress…

Now knowing full well that no one in their right mind would search for “Tuna Glop” or even for a Tuna Noodle Casserole recipe, I changed the name simply to trick everyone into thinking they were about to discover a new and amazing way to use either fresh or good old fashioned canned tuna. (Albacore tuna, of course!) But wait, let me explain. I actually have your best interests at heart.

Each of us who spend any time at all in the kitchen, have days when we would rather chew off an arm than prepare a complicated dish for dinner. So this pasta, with its refrigerator and pantry ingredients, ease of preparation, and comfort food qualities could just possibly save you a long and arduous hospital recovery. (Plus you might actually find that you like it enough to want to prepare it even if you and your kitchen are on fabulous speaking terms.) It is truly comfort food to the max. And on any day, be it a good or a bad day, the whole dish comes together in about 20 minutes. And it tastes like a decadent indulgence. (And don’t we all need that every once in awhile?)

So basically what I am saying is – try it you’ll like it. And yes, among your own family you may call it Tuna Glop. Just don’t call it that until your whole family has already asked you to fix it again. Only then should you reveal the “true” name of this dish. And never, under any circumstance call it Tuna Noodle Casserole. Even children who have never been exposed to “the real thing” might object, just because of the name alone. Just sayin’!!

  • 1 can cream of mushroom soup (And no, I don’t use canned soup very often, but there are times when it comes in mighty handy!)
  • 2 tsp. dried parsley
  • 2 tsp. dehydrated onion
  • ½ tsp. granulated garlic
  • ½ tsp. Worcestershire sauce
  • freshly ground black pepper
  • 2 cans water packed Albacore tuna, drained
  • ½ c. sliced pimento stuffed green olives
  • 1 c. sour cream
  • 1 c. grated sharp cheddar cheese
  • 2 c. dry penne pasta, cooked al dente (you can use rigatoni or any other pasta shape you like)

In a medium large saucepan, combine the soup, parsley, onion, garlic, Worcestershire sauce, and pepper. Bring to a boil, stirring frequently. Reduce heat and add the tuna, green olives, and sour cream. Bring just to a boil, stirring frequently. Remove from heat and stir in the cheddar cheese and cooked pasta. Serve immediately.

(And yes, for anyone who wants to know, Mr. C. loves this dish. Actually he is the one who first called it “glop”. The man has such a way with words! Ahhhh)

 

SPICY RISOTTO WITH SCALLOPS AND SHRIMP

Leave a reply

OLYMPUS DIGITAL CAMERA

Sometimes I get so caught up in trying new recipes, I forget about preparing some of our old favorites. And this dish is no exception. So the other day when I was planning what to fix for our good friends Tim and Susie, I decided to go through my first cookbook for inspiration. And there on page 109 was this recipe which I had all but forgotten.

I can’t remember where I got this recipe (it was over 20 years ago after all), but I sure as heck know I didn’t invent this amazing concoction. I think it may have been a cooking class I took at an Italian restaurant back before the dawn of cell phones (not really, because the first mobile cell phone call was made in 1973). But you catch my drift; it was a long time ago!

In short, this is absolute perfection in risotto. The gist of the sauce (garlic, anchovies, kalamata olives, capers, tomato sauce, and parsley) is almost pure Puttanesca (on this site BTW). I strongly believe that whoever the brainchild was who dreamt up this fabulous dish simply borrowed a basic puttanesca recipe, used Arborio rice instead of pasta, and added seafood. Brilliant!

So to whoever it was that came up with this fabulous combination of ingredients, I salute you. And to those of you who give this recipe a try, I salute you too. I promise you will not be sorry, unless of course you are allergic to shellfish. Then of course, all bets are off. But if you do try this dish, and like it, send me a reply. I love hearing from you all. (If you don’t like the risotto, keep it to yourselves. I’m getting kind of a fragile ego in my old age. Right!!!!)

  • 1 T. butter
  • 1 c. arborio rice
  • 2 c. simmering chicken stock
  • 2 T. extra virgin olive oil
  • 2 garlic cloves, minced
  • generous 2 tsp. anchovy paste
  • generous 2 T. chopped fresh basil
  • generous 2 T. minced fresh parsley
  • ¼ c. chopped kalamata olives
  • 25 capers, drained
  • generous 1 T. finely chopped sun dried tomatoes in oil
  • juice of 1 lemon
  • ½ lb. raw scallops
  • ½ lb. raw large shrimp or prawns, peeled and de-veined (I use shrimp that are 16-20 per pound)
  • ¾ c. dry white wine (I use Pinot Grigio)
  • ¼ c. tomato sauce

Melt the butter in a medium sized heavy pan. Add the rice and sauté for about 5 minutes over medium heat, stirring constantly. Add one large soup ladle of hot stock. Stir and when all of the liquid has been absorbed by the rice, add another ladle of hot stock. Stir continuously. Continue adding stock until the rice is creamy but just al dente. Remove from heat and set aside. (You may have a little bit of the chicken stock left.)

After the rice is finished cooking, heat the olive oil in a large sauté pan. Add the garlic, anchovy paste, basil, and parsley. Stir fry for about 2 minutes. Add the olives, capers, sun dried tomatoes, and lemon juice. Cook for 1 minute. Add the seafood and cook until just done, about 2 minutes. Stir in the wine, tomato sauce, and cooked risotto. Adjust seasonings and cook until just warmed through. Serve immediately.

Hint: This is a recipe where it is almost mandatory to have all your sauce ingredients ready to go before you start cooking. The cooking process goes very quickly and there simply is not time between steps to be chopping and fetching.

SMOKED SALMON SPREAD

Leave a reply

OLYMPUS DIGITAL CAMERA

I think this year I had the most fun I have ever had on the first day of the year. Mr. C and I hosted a New Year’s Day brunch. Many of our friends brought their musical instruments or fabulous voices (sorry I didn’t get any pictures, but I was too busy being the hostess) and we had an afternoon of friendship, food and music. I simply can’t think of a better way to start the New Year. I had so much fun!

The buffet was a new adventure to plan and the execution was possible because I planned out the preparation to the nth degree. I started by spending an entire day playing prep chef. I grated cheese, sautéed onions, prepared fillings, etc. – basically anything and everything I could do ahead of time to make the 2 days before the party easier on myself. I shall do that again the next time I prepare food for the masses. (Actually I told Mr. C I wanted a prep chef for my next birthday. Wish me luck on that one!)

Anyway, one of the dishes I prepared was my Smoked Salmon Spread. I have been making this for years and it always goes over very well. All together I made 13 dishes, one of which was simply a plate of sliced apples. Others contributed by bringing yummy pickled herring, a lovely cherry jell-o dish, and a wonderful quiche. So as you can imagine, we didn’t starve.

OLYMPUS DIGITAL CAMERA

This picture shows the table just before our guests started filling their plates. Several of the dishes, if they aren’t already on this blog, will be featured within the next few weeks. So, starting on the back right side, Pancetta and Gruyère Breakfast Casserole, Breakfast Egg Casserole with Italian Sausage and Mushrooms, Ham, Oven Roasted Potatoes, and Cheddar Cheese Breakfast Casserole, Smoked Salmon Spread, Bacon, Date, And Cream Cheese Spread, Deviled Eggs (already on blog), sliced apples, Rotola Al Forno, pickled herring, cherry jell-o, Cinnamon Nut Coffee Cake, Zucchini Bread, Dried Cranberry and Almond Braided Danish, and Eggnog Spice Bundt Cake. (And yes, the sun was shining into our West facing dining room.) Marvelous. People actually got to see the water and the mountains (Port Susan and the Cascade mountains, including Mt. Baker) from our East facing windows. Now, how often does that happen on the first of January?

So Happy New Year everyone. And may this new year find you happy, healthy, and in the kitchen having fun!

  • 8-oz. cream cheese, room temperature
  • ½ c. sour cream
  • 2 tsp. finely minced green onion
  • 2 tsp. minced fresh parsley
  • 2-3 tsp. fresh lemon juice, or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • ½ lb. smoked salmon (I use the smoked salmon from Costco that is thinly sliced like lox, but any nice smoked salmon will do)
  • milk

Beat cream cheese and sour cream together. Add green onions, parsley, lemon, salt, pepper, and smoked salmon. Stir until salmon is broken down and mixture is creamy. Add milk until you reach desired consistency. Refrigerate at least 4 hours before serving.

 

SALMON, BACON, AND CORN CHOWDER

Leave a reply

OLYMPUS DIGITAL CAMERA

Yesterday morning Mr. C. reminded me that we had 2 small salmon fillets in our freezer that were not only looking lonely, but fast becoming past their prime. (Aren’t we all!) So never being one to ignore such a gentle yet sinfully correct hint, I decided to figure out a way to prepare the salmon in a new and exciting way. And not coincidentally, use up a few other aging ingredients (half a red pepper, fresh dill, open container of chicken stock) before they too became unredeemable.

Before Mr. Cs suggestion that the salmon was fast becoming an endangered species, I had already planned to fix some kind of soup for dinner. We had been gone several evenings in a row, and what I really yearned for (and truly needed) was a simple home cooked dinner and an early intimate rendezvous with my pillow.

So I decided to stick with my original plan to make soup for dinner. I had eaten smoked salmon chowder before, but had found it a bit rich. And the last thing I wanted last evening was an over the top rich dinner. So I started with a standard creamy chowder base and added poached salmon pieces right at the end. I knew I had to be careful not to make the soup part so flavorful that the delicate taste of the salmon would be overpowered. I wanted the base soup to enhance the flavor of the salmon, not detract from it.

So this is my take on a quick and easy to prepare fresh salmon chowder. I hope you enjoy it. And don’t forget the oyster crackers. They are just so darned cute, and crunchy to boot!

  • 3 slices lean, thick-cut bacon, diced
  • 1 T. butter
  • ½ c. chopped onion
  • ½ c. chopped celery
  • ½ c. chopped red pepper
  • ½ c. shredded carrot
  • 1 garlic clove, minced
  • 2 c. chicken broth
  • 1 lg. Yukon gold potato, peeled and diced
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1½ tsp. finely chopped fresh dill or ½ tsp. dried dill weed + more for garnish
  • 1 can whole kernel corn, drained
  • 2 c. half-and-half
  • 1 T. cornstarch
  • 1¾ to 2 c. fully cooked salmon chunks (left-over salmon is perfect in this chowder)
  • oyster crackers, opt.

In a large covered soup pot, fry diced bacon until crisp. Remove from pan and drain on paper towels. Set aside. Add butter to the pan (don’t remove bacon fat) and add the onion, celery, red pepper, and carrot. Cook just until the onion is translucent, about 5 minutes. Add the garlic and cook for one minute. Add the chicken broth, potato, salt, pepper, and dill; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the potato is fork tender. Stir in the corn and the half-and-half that has been whisked together with the cornstarch. Slowly bring to a boil, reduce heat and simmer for 3-4 minutes or until thickened. Add the salmon chunks and reserved bacon and simmer until heated through. Adjust seasonings.

OLYMPUS DIGITAL CAMERA

Serve garnished with fresh dill. (Oyster crackers on the side are delightful.)