Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Thu, 16 Apr 2015 20:35:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Indian Chickpea Dal with Coconut Broth http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html#comments Tue, 24 Jun 2014 14:22:10 +0000 http://www.steamykitchen.com/?p=34664 How to cook 15 Minute vegetarian and gluten-free Indian Chickpea Dal (garbanzo bean) with Basmati Rice. From Silk Road Vegetarian Cookbook. Recipe + Video

The post Indian Chickpea Dal with Coconut Broth appeared first on Steamy Kitchen Recipes.

]]>
pinterest-chickpea-dal-1729

When we first moved to Florida, we weathered through big hurricanes like Charley, Andrew, Wilma, Jeanne…I can’t even remember all of their names! At the start of every hurricane season, (right now) I take inventory proceed to stockpile on food, water, cash, batteries and gas for the generator. As a foodie, I mentally prepare a list of “gourmet” recipes that I can prepare if and when disaster strikes. I know, it’s stupid and silly, but we’ve been through 3 days without electricity (Hurricane Charley) and it’s not fun. Might as well make the best of the situation and eat well.

indian-chickpea-dal-coconut-recipe-video-1727

It’s been about 8 years since we’ve experienced a big one – I keep saying that, “we’re long overdue.” But each of the 8 years past, each time the season passes without a hurricane, we have to deal with the glut of canned foods and dry goods in the pantry.

indian-chickpea-dal-coconut-recipe-video-1732

 

This one is a perfect recipe that I’ll keep in the “storm gourmet” file – nearly every ingredient is found in the pantry or will keep well (garlic and onion). It’s an Indian dish from the cookbook, Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook by Dahlia Abraham-Klein. The Silk Road is a network of trade routes spanning between China, Tibet, Persian Empire and Mediterranean countries. Silk and spices were the most popular trading commodities.

Silk Road Vegetarian cookbook will take you on a journey along that route, highlighting Dahlia’s family stories (she traces her family’s roots back to the Babylonian Exile of the Jewish people in sixth century BCE), and food traditions in Central Asia. silk road vegetarian dahlia

A quote from Dr. Jean M. Layton sums the book up best, “Imagine a vegetarian and gluten-free excursion along the Silk Road that is drdolent with spices and scented with roses, oranges, and herbs. Silk Road Vegetarian will bring you along on a journey through Asia, Africa, Europe and India – with a bit of Latin influence as well.”

A sample of recipes from the book: Lentil Tomato Soup Mushroom Wild Rice Persian Green Frittata Afghan Cauliflowre Curry Bukharian Tomato Salad Hamentashen Cookies Indian Spiced Coconut Cardamom Tapioca Sweet Potato & Lentil Soup and…Chickpea Dal with Coconut Broth.

indian-chickpea-dal-coconut-recipe-video-1728

I’ve modified Dahlia’s original recipe to use canned chickpeas (garbanzo) instead of dried to cut down on the soaking/cooking time. Dahlia approved of my using a Garam Masala spice blend instead of the separate 11 spices in the original recipe (see very end of post for the list of the spices in original recipe). Chickpea Dal with Coconut Broth and Basmati Rice ‘s a wonderfully fragrant, 15 minute, “storm gourmet” recipe that you’ll love. The dal is nutty, creamy, and beautifully spiced. Pair with basmati rice.

 

Indian Chickpea Dal with Coconut Broth Recipe Video

 

LINKS TO PRODUCTS IN VIDEO

– Full Recipe: http://www.steamykitchen.com/183

– Microwave Pressure Cooker http://amzn.to/1iBMhfi

– Cheaper Microwave Rice Cooker http://amzn.to/1nZVRI9

– Full Circle Composter http://amzn.to/Vae6kD

– Nextrend Garlic Twister http://amzn.to/1lNQD3A

 

Yum
Print

Indian Chickpea Dal with Coconut Broth and Basmati Rice Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
chickpea-dal-1727-feature

Adapted from Silk Road Vegetarian by Dahlia Abraham-Klein

If you do not have fresh tomatoes, use 1 can of chopped tomatoes, drained.
Substitute any rice of your choice for the basmati rice - however cooking times for wild rice or brown rice will be different. I have a recipe for cooking brown rice in the microwave - just search on Steamy Kitchen for the recipe.

Microwave-safe vessels for cooking rice can be found in any kitchen shop or Amazon. They are worth the ~$20! I also have a post on Steamy Kitchen on cooking regular rice in the microwave - lots of tips and links to products.

Ingredients:

1 cup dried basmati rice
1 medium onion
3 cloves garlic
2 medium tomatoes
15-ounce can chickpeas (garbanzo beans)
1 tablespoon cooking oil
1 tablespoon garam masala
1 teaspoon kosher salt
8 ounces coconut milk1 sprig parsley

Directions:

Cook the rice:
pour the 1 cup of rice and 2 cups of cold water into a 2-quart microwave-safe dish. Cover. Microwave high for 12 minutes. Let rest for 3 minutes.

Prep the ingredients While the rice is cooking:
-chop onion
-mince garlic
-chop tomatoes
-canned chickpeas- drain, rinse and drain again

-chop parsley (leaves only)

Cook:
1. Heat a large saute pan with the cooking oil over medium-high heat. When hot, add in the onions and saute for 2-3 minutes until translucent and soft. Add in the garlic and saute for 30 seconds until fragrant. Add in the garam masala and cook an additional 30 seconds.

2. Add in the chopped tomatoes, drained chickpeas, salt and the coconut milk. Stir well, and simmer, covered, for 10 minutes, or until thick and creamy. Top with parsley. Serve with basmati rice.

 

 

*The original recipe from the Silk Road Vegetarian Cookbook includes these spices (use in place of garam masala)  1 teaspoon of each: mustard seeds, cumin seeds, ground cardamom, ground coriander, ground cinnamon, ground cumin, paprika, ground turmeric 1/2 teaspoon of each: chili powder, grated nutmeg 1 thread saffron Instead of sauteing the spice blend for only 30 seconds, Dahlia recommends letting all of the spices simmer for 10 minutes (along with the onion and garlic).

 

PIN THIS RECIPE!

pinterest-chickpea-dal-1729

 

 

The post Indian Chickpea Dal with Coconut Broth appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/34664-indian-chickpea-dal-with-coconut-recipe-video.html/feed 19
Healthy Hummus Recipe http://steamykitchen.com/25035-healthy-hummus-recipe-video.html http://steamykitchen.com/25035-healthy-hummus-recipe-video.html#comments Mon, 11 Mar 2013 17:15:06 +0000 http://steamykitchen.com/?p=25035 Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug. Other than cooking, photography and blogging, I also ...

The post Healthy Hummus Recipe appeared first on Steamy Kitchen Recipes.

]]>
Hummus Recipe

Once a week, I head down to Sarasota to meet up with my friends for a “Sit and Spin” at The Good Yarn. My fiber-loving friends will understand what that means, and for the rest of you, it means that I hang out with friends while spinning wool on my Schacht Ladybug.

Hummus Recipe

Other than cooking, photography and blogging, I also love turning wool, yarn, silk, alpaca, cashmere into beautiful scarves, sweaters and socks. It’s turned into quite an obsession, my craft room is filled with wool freshly sheared and you’ll never find me not-knitting in my spare time.

Hummus Recipe

On the way to the yarn shop, I always stop by Simon’s, a family-owned deli that was recently featured in NY Times 36 Hours in Sarasota. It’s a dine-in/takeout place that’s friendly to meat lovers, vegetarians and vegans. Yes, we all can get along!

Hummus Recipe

If you’re in town and have a chance to stop by, there are 2 must-eats. The Kale Tabouli (here’s my version) and their hummus. Simon’s hummus is clean, fresh, snappy from the garlic and lemon. What makes their hummus so tasty and fresh was NOT an addition of an ingredient, but actually quite the opposite.

In addition to leaving out a specific ingredient (watch the video below to find out), I’ve also lightened up the recipe by adding in plain yogurt to create a smooth, creamy hummus.

Hummus Recipe

 

 

Healthy Hummus Recipe Video

Yum
Print

Healthy Hummus Recipe

Servings: 4-6 Prep Time: 5 minutes Cook Time: 3 minutes
Hummus Recipe

Instead of tahini, I used plain yogurt to lighten up the recipe. Make sure you drain, rinse and re-drain the chickpeas. The water in the can of chickpeas is cloudy and starchy. You'll want to discard that. Use a good quality extra virgin olive oil!

Ingredients:

One 15-ounce can chickpeas (garbanzo), rinsed and drained well
juice from 1 lemon (about 1/4 cup)
3/4 teaspoon kosher or sea salt
1-2 cloves garlic, very finely minced
1/4 cup plain yogurt
3 tablespoons extra virgin olive oil, plus more for drizzling
1/4 teaspoon smoked paprika
minced fresh parsley

Directions:

In a food processor, combine the chickpeas, lemon juice, salt, garlic and yogurt. Process for 1 minute, then open the food processer and scrape the sides. Process for another minute. While the processor is running, pour in the olive oil. Taste and check for smooth consistency. If the hummus is too thick, add 1 tablespoon of water. Just before serving, sprinkle with smoked paprika, fresh parsley and drizzle with additional olive oil.

***


Steamy Kitchen's Healthy Asian Favorites cookbook cover

My new cookbook is available for purchase now wherever books are sold!

You can also pick up a copy on Amazon for $13.98!

The post Healthy Hummus Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/25035-healthy-hummus-recipe-video.html/feed 38
Whiskey Miso Pork Chops http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html#comments Wed, 26 Sep 2012 16:19:17 +0000 http://steamykitchen.com/?p=23386 Pork chops marinated in a savory whiskey-miso sauce.

The post Whiskey Miso Pork Chops appeared first on Steamy Kitchen Recipes.

]]>

We’re back from a little family getaway to the Bahamas with our best friends, Shawn and Wendy. As a travel-bug and a bargain hunter, I felt it was my duty to allow the kids to ditch school in order to take advantage of an unbelievable Bahamas deal with daily access to Atlantis water park, without the Atlantis moneybags pricetag.

Our hotel was right next door, 5 minute walking distance to Atlantis (if you are curious, here’s where we found the deal – no affiliation or anything with them, but I see that the deal we bought is now over) and our room included access to the water park for free. FREE! Which meant we’re now pros at the art of going down steep waterslides without getting a painful wedgie. Each of us now sport a nice, bronzy tan, too.

Speaking of nice, bronzy tan, check out these pork chops (nice transition back to food, eh?). The chops are marinated in a whiskey-miso sauce overnight (or even just 15 minutes if you’re in a hurry).

This is a recipe that I’ve created for client, Miso & Easy – here’s the entire collection of miso recipes. You can either use their easy-to-use miso or any regular miso paste that you find at the store.

Both the miso and the apple cider vinegar in the marinade tenderizes the pork chop. The salt/sugar in the miso acts like a brine; And the apple cider vinegar helps break down the toughness. The same marinade is cooked with the pork chop and makes a lovely sauce as well.

The ingredients are simple:

Whiskey Miso Pork Chops Ingredients

And the results are amazing:

Yum
Print

Whiskey Miso Pork Chop Recipe

Servings: 4 Prep Time: 20 minutes (or optional overnight marinade) Cook Time: 10 minutes
whiskey-miso-pork-chop-recipe-feature-9367

Chicken breasts would work beautifully in this recipe as well.

Ingredients:

1/2 cup whiskey
1/4 cup apple cider vinegar
1 1/2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon brown sugar
1 tablespoon grainy mustard
4 pork chops, about 1-inch thick
1 tablespoon cooking oil
1 tablespoon minced fresh parsley

Directions:

1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.

3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1" please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.

4. Top with parsley. Serve with the whiskey miso sauce from the pan.

The post Whiskey Miso Pork Chops appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/23386-whiskey-miso-pork-chops-recipe.html/feed 20
Split Pea and Ham Soup http://steamykitchen.com/21252-split-pea-and-ham-soup.html http://steamykitchen.com/21252-split-pea-and-ham-soup.html#comments Tue, 10 Apr 2012 15:27:26 +0000 http://steamykitchen.com/?p=21252 Usually sometime during the holiday, we’ll bake an entire bone-in ham. Split pea and ham soup is so surprisingly easy, especially in a pressure cooker. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit. My friend, Wendy taught me her version, which actually comes from the back ...

The post Split Pea and Ham Soup appeared first on Steamy Kitchen Recipes.

]]>

Usually sometime during the holiday, we’ll bake an entire bone-in ham.

Split pea and ham soup is so surprisingly easy, especially in a pressure cooker. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit. My friend, Wendy taught me her version, which actually comes from the back of the package of split peas!

No soaking necessary (which makes the recipe even simpler!)

Yum
Print

Split Pea and Ham Soup Recipe

Servings: serves 4 Prep Time: 5 mins Cook Time: 25 mins
pressure-cooker-split-pea-ham-soup-recipe-5649

Split pea and ham soup is so surprisingly easy. It takes about 3 minutes of chopping, 4 minutes of pressure cooking time and then 20 minutes to just let it sit.

Ingredients:

1 pound split peas
3 cups diced ham
bone from ham or smoked ham hock (optional)
3 carrots, diced
3 stalks celery, diced
1/2 onion, diced
2 cloves garlic, minced
1 bay leaf
3 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
2 teaspoons kosher salt (or 1 teaspoon table salt)
freshly ground black pepper
1 1/2 quarts water

Directions:

Rinse peas and drain. Pick out anything that's "not-pea" :-)

Place all ingredients into pressure cooker, set on high for 4 minutes. When cooking is done, leave the pressure cooker to sit for an additional 15-20 minutes to let pressure and steam escape.

The post Split Pea and Ham Soup appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/21252-split-pea-and-ham-soup.html/feed 14
French Carrot Fennel Salad http://steamykitchen.com/20939-french-carrot-fennel-salad-recipe.html http://steamykitchen.com/20939-french-carrot-fennel-salad-recipe.html#comments Mon, 05 Mar 2012 17:10:15 +0000 http://steamykitchen.com/?p=20939   I’ve known Béa, author of La Tartine Gourmande blog, ever since I first started blogging. The first time I saw her blog, I was just blown away – every photo made me daydream that I was on some kind of gorgeous picnic in heaven! (they do have picnics in heaven right?!) All these years of corresponding with Béa via ...

The post French Carrot Fennel Salad appeared first on Steamy Kitchen Recipes.

]]>
French Carrot Fennel Salad Recipe

 

I’ve known Béa, author of La Tartine Gourmande blog, ever since I first started blogging. The first time I saw her blog, I was just blown away – every photo made me daydream that I was on some kind of gorgeous picnic in heaven! (they do have picnics in heaven right?!)

All these years of corresponding with Béa via email, blog, twitter and facebook, it was only last year that I finally got to meet her in person. We were both in London to speak at Food Blogger Connect – Béa brought her family along and I got to squeeze the baby toes of sleeping Lulu. Sweetness!

 

Béa just came out with her book, La Tartine Gourmande Cookbook and it’s every bit of picnic in heaven as her blog. There are so many fresh and healthy recipes that I want to try: Beet and Quinoa Tabouli, Potato Nests with Gingered Crab and Crustless mini Quiches, just to name a few. All the recipes are gluten-free.

The dish I chose to make first is crazy simple – French Carrot Salad is grated carrot tossed with lemon juice and olive oil. I’ve added fresh shaved fennel from my garden and plucked a few fennel fronds to add to the salad.

It’s absolutely refreshing. Picnic in heaven food.

French Carrot Fennel Salad

Fennel in my garden:

fennel bulb: French Carrot Fennel Salad Recipe

Have a taste of the fennel fronds (the green stuff) and it’s amazing – AH-MAZE-ING raw in salads. Don’t throw it away! In fact, I grown the fennel in the garden specifically for the fronds. Every time I make salad, I just pinch one little stem off and mince for the salad.

The bulb, shaved and added to a salad gives an nice crunch and light anise flavor.

French Carrot Fennel Salad Recipe cutting fennel

Slice the bulbs very thinly – I used a mandoline, but feel free to just use a sharp chef’s knife.

French Carrot Fennel Salad Recipe shaving fennel

Whisk together the dressing ingredients – lemon juice, salt, pepper, olive oil, fresh parsley and a few pinches of fennel fronds.

dressing French Carrot Fennel Salad Recipe

Toss with grated carrots and fennel bulb.

add dressing French Carrot Fennel Salad Recipe

 

final dish French Carrot Fennel Salad Recipe

Yum
Print

French Carrot Fennel Salad

Servings: 4 Prep Time: 15 minutes Cook Time: 0 minutes
French Carrot Fennel Salad Recipe

From La Tartine Gourmande Cookbook by Bea Peltre

Ingredients:

1/2 fennel bulb + fennel fronds
1 tablespoon chopped fresh parsley
sea salt and pepper
1/4 cup fresh lemon juice (about 1 large lemon)
1 garlic clove, minced
6 tablespoons olive oil
3-4 large carrots, peeled

Directions:

1. Pick a few fennel fronds to make 1 tablespoon. In a bowl, whisk together the fennel fronds, parsley, salt, pepper, lemon juice, garlic and olive oil. Set aside.

2. Use the large holes of the box grater to grate the carrots. Use a mandoline to shave the fennel bulb (or slice very thinly with chef's knife).

3. Toss together the carrots, fennel bulb with the dressing.

The post French Carrot Fennel Salad appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/20939-french-carrot-fennel-salad-recipe.html/feed 14
Salt Cod (Bacalao) with Potatoes over Rice http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html#comments Tue, 17 Jan 2012 15:43:57 +0000 http://steamykitchen.com/?p=20173 Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for ...

The post Salt Cod (Bacalao) with Potatoes over Rice appeared first on Steamy Kitchen Recipes.

]]>

Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity).

After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I couldn’t nix the “forethought” part – as bacalao needs to be soaked overnight in water to get rid of some of its salt. It’s a step that can’t be skipped (boo) and there really isn’t a good shortcut.

The “major tedious step” I’m talking about is boiling the potatoes first before adding it to the dish. Okay, so I’m being dramatic, but bringing a large pot of water to boil (and of course, staring at the darn thing waiting for the first bubbles) and then cooking the potatoes until tender is crazy boring and requires another pot on the stove.

Instead, dice the potatoes into 1/2″ dice, briefly brown them in the saute pan along with the rest of the vegetables. Then add the bacalao, a cup of water, cover and let ‘em all simmer quietly and harmoniously for 15 minutes, just enough time to cook the potatoes through.

Serve over pasta, rice, quinoa….or enjoy with a loaf of bread.

Salt Cod (Bacalao) with Potatoes over Rice

Step 1: soak the bacalao overnight in cool water. This is a step you cannot skip….the fish will be way to salty.

Salt Cod (Bacalao) with Potatoes over Rice

The fresh ingredients – bell pepper, garlic, onion, tomatoes, salt cod (bacalao), celery and potatoes. All the veg are diced small – quicker cooking!

First, brown the potatoes in the saute pan.

Then saute the aromatics – garlic, onion, bell pepper, celery.

and add the rest of the ingredients in:

Including the de-salted (and drained) bacalao.

Cover and simmer for 15 minutes.

Serve over rice, pasta, quinoa…or enjoy with a loaf of bread.

Yum
Print

Salt Cod (Bacalao) with Potatoes over Rice Recipe

Servings: 4 Prep Time: 15 minutes + overnight soaking Cook Time: 20 minutes
bacalao-potatoes-rice-recipe-6509.jpg

Ingredients:

1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight (see note below)

Directions:

1. The night before, cover the bacalao with cool water and refrigerate.

2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.

3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.

4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

 

The post Salt Cod (Bacalao) with Potatoes over Rice appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html/feed 51
Simple Grilled Calamari http://steamykitchen.com/18274-grilled-calamari-recipe.html http://steamykitchen.com/18274-grilled-calamari-recipe.html#comments Tue, 22 Nov 2011 19:23:16 +0000 http://steamykitchen.com/?p=18274 A recipe for grilled calamari with lime.

The post Simple Grilled Calamari appeared first on Steamy Kitchen Recipes.

]]>

It’s funny the difference in reactions I get between “we’re having squid tonight” and “we’re having calamari tonight” – one it utter disgust “EWWWW SQUID!???” And the other, “oh, we’re going fancy Italian tonight, aren’t we?”

Most of the calamari we order from restaurants is the traditional battered ‘n deep fried (LOVE!) but somehow I lost my deep fryer during the move. It’s a mystery — where is my electric deep fryer full of slightly used canola oil? Where could i have put it? Did the moving people lose it? Did it get accidentally mixed in with another family’s stuff? Did Swiper swipe it?

Well, whoever has it, I’m sure is making beautiful battered and deep fried calamari.

In the meantime, our calamari is grilled on a stick, which in my opinion, is just as good as fried (so THERE!)

Buying squid…errrrr…..calamari can be a little scary – what do you do with the slippery tubes and funny fingers? For this recipe, I buy already cleaned squid, which you can get frozen in a bag or your nice fishmonger might have some already defrosted in the glass case for ya.

Now…I know some of you can’t get already-cleaned squid…so I ventured out to the interwebs to find you some videos. But I gotta say, since handling slimy squid with a giant eyeball staring at you and long tentacles waiting to (eeeeks STOP IT!! I watch too many horror flicks) isn’t the most easy thing to do, I was hoping that I could find a happyhappyjoyjoy video about cleaning squid.

I didn’t have much luck. As if saying the word “squid” wasn’t bad enough:

Here’s a video on How2Heroes – used word dissect
Video from Chow.com: nuclear apocolypse
Another with Chef Anne Burell from Food Network: cephalopod

Finally, I found one from About.com, no scary words and they even have soothing music in the background.

If you don’t want to put yourself through this – then just buy them already cleaned!

How to grill calamari

Start by rinsing the squid and pat dry with a paper towel.

Cut the tubes of squid into 2-inch tubes.

Thread the squid onto bamboo skewers and season both sides with salt and pepper. (Be sure to soak the bamboo skewers for 30 minutes before using to prevent burning).

Grill over medium-high heat for 4 minutes each side or until edges slightly charred. Then, drizzle olive oil over the cooked calamari, squeeze some lime and top with parsley.

Yum
Print

Grilled Calamari Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
Grilled Calamari Recipe photo

Ingredients:

1 pound squid (calamari), tubes only
salt and pepper
extra virgin olive oil
1 lime, cut into wedges
few sprigs fresh parsley, finely minced
bamboo skewers, soaked

Directions:

1. Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper.

2. Grill over medium-high heat for 4 minutes each side or until edges slightly charred.

3. Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley

The post Simple Grilled Calamari appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/18274-grilled-calamari-recipe.html/feed 20
Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

The post Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce appeared first on Steamy Kitchen Recipes.

]]>

My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

Yum
Print

Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

The post Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html/feed 17
Leftover Turkey Recipe: Turkey Gumbo http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html#comments Wed, 16 Nov 2011 14:00:42 +0000 http://steamykitchen.com/?p=19344 Use your leftover Thanksgiving turkey to make this simple Turkey Gumbo Recipe!

The post Leftover Turkey Recipe: Turkey Gumbo appeared first on Steamy Kitchen Recipes.

]]>

I know it’s a little early to think about Thanksgiving leftovers, but believe me, time goes by so crazy fast! Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo.

Since Thanksgiving is such a big, heavy dinner, I created this recipe with restraint in mind.  It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, since the little kids will be enjoying this too (but feel free to douse your version with as much hot chili pepper as you like!)

While the ingredient list may look long, it is ingredients that you’ll probably have on hand anyways from cooking Thanksgiving meal. Leftover turkey meat is stirred into the gumbo at the end, just to heat through. The slow-simmered, richly flavored Turkey Gumbo served over steaming hot rice may just break the monotony of leftover turkey sandwiches this year for you too.

Making the Roux for Turkey Gumbo

Roux is cooking fat+flour over low heat to create a nutty thickener used in much of Southern cooking. It’s a simple, essential step for the gumbo, but takes a little patience as you have to cook the roux over low heat and stir frequently.

Traditional recipes call for 1:1 ratio of fat to flour, but I’ve found that I could use less fat and still achieve the same results, though I think Paula Deen would heartily disagree with me.

I like using butter as my fat, it’s the the most flavor — uh — unless you want to use bacon drippings (yay!) or even lard (double-yay!).

4 tablespoons of butter + 6 tablespoons all purpose flour. For gluten-free version, many have recommended using potato starch or rice flour.

Use a heavy-bottomed pot for best results. Thin pots = more likihood for burned roux. Once the butter starts bubblin’ a bit, sprinkle in the flour and stir.

Stir until the flour is totally incorporated. I use a silicone rubber spatula – here’s why: I’m not patient enough to stand over the stove constantly stirring nonstop. So I leave the silicone spatula in the pot – it doesn’t burn nor does it get hot. Every 30-40 seconds or so, I’ll stir. In the meantime, I’m choppin’ vegetables on a cutting board right next to the stove.

After a nearly 10 minutes, it will look smooth and the color of peanut butter. This is where I stop. By this time not only am I bored to tears, but a lighter roux makes a lighter gumbo. Feel free to keep cookin’ the roux if you have nothing else to do!

I’ve got onions, celery, green pepper, smoked sausage and whatever bits and pieces of vegetable I have in the refrigerator, basically any unused vegetables (like carrots, red bell pepper) from cooking Thanksgiving dinner.

Everything gets s simmered with a can of tomatoes and chicken broth for an hour or so.

In goes the frozen (no need to defrost) or fresh okra

and at the end, stir in the cooked, leftover turkey

Serve over rice. Isn’t this Turkey Gumbo better than your 48th turkey sandwich!?? Serve over rice!

Yum
Print

Turkey Gumbo Recipe (with leftover Thanksgiving turkey)

Servings: 8 Prep Time: 10 minutes Cook Time: 1 hour
Turkey Gumbo Recipe

Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.

Ingredients:

4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon each: dried oregano, dried thyme
One 14-ounce can diced tomatoes
1 pound kielbasa, smoked or polish sausage, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
salt and pepper to taste
small handful fresh parsley, chopped
cooked rice

Directions:

Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!

Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.

Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.

The post Leftover Turkey Recipe: Turkey Gumbo appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html/feed 23
Pan Seared Trout with Pecan Browned Butter http://steamykitchen.com/18546-pan-seared-trout-recipe-pecan-browned-butter.html http://steamykitchen.com/18546-pan-seared-trout-recipe-pecan-browned-butter.html#comments Thu, 29 Sep 2011 14:13:05 +0000 http://steamykitchen.com/?p=18546 Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y’all and this week celebrating the release of her brand new book, Basic to Brilliant, Y’all. I first met Virginia a couple of years ago at an IACP conference in Portland and I asked her to speak at a Food Blog Forum ...

The post Pan Seared Trout with Pecan Browned Butter appeared first on Steamy Kitchen Recipes.

]]>

Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y’all and this week celebrating the release of her brand new book, Basic to Brilliant, Y’all.

I first met Virginia a couple of years ago at an IACP conference in Portland and I asked her to speak at a Food Blog Forum event we held last year in her hometown, Atlanta. The moment you meet Virginia, you know you’ve made a friend for life. She’s has that affect on people – you can’t help but be pulled in by her Southern charm and generous spirit.

Virginia’s Southern roots is complemented by her French culinary training. Her recipes are just that – good ol’ homey Southern recipes with a touch of French elegance. Her new book, Basic to Brilliant, Y’all is all about that special little somethin’ to turn a basic recipe to “Brilliant.”

Who else would tell you to top your jambalaya with Cracklin’ Powder? Just run to the store, grab a bag of fried pig skin (cracklin’s) and pulse them in your food processor. Sprinkle them on anything (I’ve done it to popcorn!!)

Today’s recipe, Pan-Seared Trout is from her book – and she turns this basic recipe to Brilliant with a simple Pecan Brown Butter that’s drizzled over the fish.

Virginia asked me to write a little blurb for the cover of the book – this is what I wrote for the inside flap:

“As a busy mom, I truly appreciate Virginia’s Brilliant tips that accompany every recipe; many of them take only a few minutes more to transform ordinary family favorites to extraordinary, company-worthy centerpieces. From these tips, I’ve learned so many clever techniques, short recipes and presentation ideas!”  ~Jaden Hair

Get a signed bookplate from Virginia Willis!

I hope you have a chance to browse through this book – and if you happen to want to purchase it, Virginia would love to give Steamy Kitchen readers a little something special – she’ll send you a personalized and signed bookplate. So, if you’re looking for a nice gift for yourself or a friend, purchase a copy of the book  and then fill out this online form by October 12, 2011 and Virginia will get the bookplate sent to you.

Give a shoutout to Virginia Willis on Facebook or Twitter and let her know what you think of her new book!

Yum
Print

Pan-Seared Trout with Pecan Brown Butter Recipe

Servings: 4 Prep Time: Cook Time:
Pan Seared Georgia Trout Recipe

recipe from Basic to Brilliant, Y'all by Virginia Willis.

Make sure you read the Brilliant Short Recipe below to turn this Pan-Seared Georgia Trout into Brilliant!

Ingredients:

1/4 cup canola oil, plus more for the baking sheet
1 cup pecans, finely chopped
1 cup plain or whole-wheat fresh or panko (Japanese) breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
Coarse salt and freshly ground black pepper
4 (6- to 8-ounce) skin-on trout fillets
Lemon wedges, for garnishFOR THE PECAN BROWNED BUTTER
1/4 cup unsalted butter
1 lemon
1/4 cup chopped pecans
1/4 cup chopped flat leaf parsley
salt and pepper

Directions:

Preheat the oven to 200°F. Brush a rimmed baking sheet with canola oil and place in the oven to warm.
Combine the pecans, breadcrumbs, and parsley in a shallow bowl or pie plate. Season with salt and pepper. Press the flesh side of each fillet into the pecan mixture.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place 2 trout in the pan, crust side down, and cook until golden brown, 2 to 3 minutes. Turn and cook until fish is opaque in the center and just cooked through, 2 to 3 minutes. Transfer the trout to the prepared baking sheet, crust side up. Place the baking sheet in the oven. Repeat the process with the remaining 2 tablespoons of oil and the remaining 
2 trout fillets. Transfer to warmed serving plates and serve immediately, garnished with the lemon.

BRILLIANT SHORT RECIPE:
Pecan Brown Butter
Basic panfried trout is elevated to Brilliant when dressed with Pecan Brown Butter. Wipe the skillet clean with paper towels. Add 1/4 cup (1/2 stick) unsalted butter and melt over medium heat. Allow the butter to foam and turn medium brown, swirling the pan occasionally. Remove the pan from the heat, add the finely grated zest and juice of 1 lemon, 1/4 cup chopped pecans, and 1/4 cup fresh flat-leaf parsley; season with coarse salt and freshly ground black pepper. Place the trout, crust side up, on warmed serving plates. Drizzle with the pecan butter. Serve immediately.

The post Pan Seared Trout with Pecan Browned Butter appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/18546-pan-seared-trout-recipe-pecan-browned-butter.html/feed 21