Vegetable

July 7, 2011

Spanish Rice

Filed under: Entree — raison @ 12:17 am

http://simplyrecipes.com/recipes/spanish_rice/

INGREDIENTS
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Yield: Serves 4 to 6.

Crispy Catfish

Filed under: Entree — raison @ 12:16 am

Saw something similar on MasterChef and looked up recipe for crispy catfish: http://allrecipes.com/Recipe/crispy-catfish/detail.aspx

3/4 cup finely crushed saltines
1 teaspoon seasoned salt
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
4 (8 ounce) fillets catfish
1/3 cup butter or margarine, melted

In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture.
Coat grill rack with nonstick cooking spray before starting grill.

Grill fillets, covered, over medium-hot heat for 10 minutes or until fish flakes easily with a fork, carefully turning once.

July 5, 2011

Spicy Indian Chicken and Mango Curry

Filed under: Entree — raison @ 6:55 pm

http://allrecipes.com/Recipe/spicy-indian-chicken-and-mango-curry/detail.aspx

2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
14 ounces skinless, boneless chicken breast halves – cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced

Directions

Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the chicken and shallot; cook until the chicken is done and the shallots have softened, about 5 minutes. Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber.

June 29, 2011

Tomato Sauce w/ Onion and Butter

Filed under: Entree — raison @ 7:00 pm

http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/

28 ounces (800 grams) whole peeled tomatoes from a can (San Marzano, if you can find them)*
5 tablespoons (70 grams) unsalted butter
1 medium-sized yellow onion, peeled and halved
Salt to taste

Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste (you might find, as I did, that your tomatoes came salted and that you didn’t need to add more) and keep warm while you prepare your pasta.

Serve with spaghetti, with or without grated parmesan cheese to pass.

June 22, 2011

Lemon Bars

Filed under: Dessert — raison @ 7:01 pm

from Christine

Lemon Bars
Crust:
1 ¾ cups all purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
¾ tsp salt
12 tbsp unsalted butter, softened, cut into 1 in. pieces
Lemon Filling:
4 large eggs, beaten slightly
1 1/3 cup granulated sugar
3 tbsp all purpose flour
2 tsp lemon zest, finely grated (about 2 large lemons)
2/3 cup lemon juice (from 3-4 large lemons)
1/3 cup whole milk
1/8 tsp salt

For the crust:
Adjust the oven rack to the middle position and heat oven to 350° F. Lightly butter a 9×13 baking dish and line with one sheet parchment/wax paper. Dot paper with butter and then lay a second sheet crosswise over it.
Pulse flour, powdered sugar, cornstarch, and salt in food processor fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about 3 1-second bursts.

Sprinkle mixture into lined pan pressing firmly with fingers into even, ¼ inch layer over entire pan and about ½ inch up the sides. Refrigerate for 30 min, then bake until golden brown, about 20 minutes.

For the filling:
Whisk eggs, sugar, and flour in medium bowl, then stir in lemon juice, zest, milk, and salt to blend well.

For finish:
Reduce oven temperature to 325° F. Stir filling mixture to reblend; pour into warm curst. Bake until filing feels firm, about 20 minutes. Transfer pan to wire rack; cool for at least 30 minutes. Grasp edges of the lengthwise piece of parchment paper and life the bars onto a cutting board. Cut, wiping knife between cuts. Sift powdered sugar over bars with ¼ tsp salt and a pinch of ground black pepper.

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