Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 01 May 2015 15:39:44 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.1 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

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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.

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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.

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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.

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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

 

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Indian Chickpea Dal with Coconut Broth and Basmati Rice Recipe

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
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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!

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Thai Pork Chops in Ginger Coconut Sauce http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html http://steamykitchen.com/32921-thai-pork-chops-in-ginger-coconut-sauce-recipe-video.html#comments Thu, 27 Mar 2014 16:36:33 +0000 http://www.steamykitchen.com/?p=32921 My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that ...

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Thai Pork Chops in Ginger Coconut Sauce Recipe

My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.  It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way.

So hurray to my amazing husband for choosing growing food, building a grow house and for shooting wild hogs. See? Direct benefits. I’ll never leave him.

Yummy Thai Pork Chops in Ginger Coconut Sauce

My freezer has been bare of wild hog for the past couple of years – Scott and his friend, Shawn, lost their usual location where they were shooting the hogs. But recently, they scored another.

Sidenote #1: I technically can’t say “hunting” since the guys really aren’t perched up in some tree waiting for a random hog to appear – but rather they bait the hogs with an automatic feeder and infrared camera. Then they hide in the bushes and shoot. Quite easy targets.)

Sidenote #2: Shooting the wild hogs are a good thing. They are everywhere, destroying property and reproducing at a crazy rate second only to horny rabbits in a cage. They’re an environmental hazard, since they aren’t native to Florida and seem to destroy everything. They’re like hungry bulldozers.

Surprisingly, the meat is not gamey. It’s the best meat in the world. No chemicals, no antibiotics, all natural, organic, free-roaming….damn good pork.

Healthy Thai Pork Chops in Ginger Coconut Sauce

60 Recipes for Living High on the HogWith my friend, Ray Lampe’s new book, Pork Chop: 60 Recipes for Living High on the Hog, we’ve been having fun playing with porky recipes.

Ray Lampe's bookRay lives close by, and I’m lucky enough to see him a couple of times a year. He’s quite possibly the most entertaining friend I have. For some odd reason, women are attracted to men who cook, especially BBQ. And somehow, Ray is always in the middle of it all.

Ray’s book features creative recipes, all celebrating the pork chop:

Pork Chop Noodle Soup (homemade pork stock, pasta, thyme, basil)
Pork Chop Carnitas (garlic, jalapeño, lime, orange)
Broiled Pork Chop with Pineapple Chutney
Buffalo Hot Chop Sandwiches (blue cheese, Frank’s Red Hot Sauce, buns)
Arroz con Peurco Chops (saffron, bell pepper, garlic, onion, rice)
Pork Chops Saltimbocca (prosciutto, sage, white wine)

Ray’s original recipe for the dish I’ve cooked is Thai Pork Chops in Banana Leaves – I’ve modified the recipe to be sans banana leaves, since it can be difficult to find fresh banana leaves at the market. I’ve also added more vegetables to make it a complete meal once served over rice. Such wonderful flavors! If you love Thai food, this is a super easy recipe to make. It’s not spicy (though you can add more chili sauce if you’d like!)

Buy Ray’s book: Pork Chop: 60 Recipes for Living High On the Hog

Thai Pork Chops in Ginger Coconut Sauce Recipe Video

 

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Thai Pork Chops with Ginger Coconut Sauce Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Pork Chops in Ginger Coconut Sauce Recipe

Adapted from Pork Chop: 60 Recipes for Living High on the Hog by Ray Lampe. I've used my homemade 20-minute Sriracha sauce (http://www.steamykitchen.com/31539-20-minute-sriracha-sauce-recipe-video.html)

Ingredients:

4 pork chops, about 3/4 inch thick
salt and pepper
1 can coconut milk
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon lime juice
1 teaspoon Thai chili sauce (optional)
1 teaspoon sugar
2 tablespoons cooking oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, finely minced
1/2 red onion, sliced
1 red bell pepper, sliced
2 tomatoes, cut into 8 wedges each
1 handful cilantro, chopped

Directions:

1. Season both sides of each pork chop with salt and pepper.

2. Prepare the sauce: In a large bowl, whisk the coconut milk, fish sauce, soy sauce, lime juice, chili sauce and sugar until it is smooth and creamy.

3. In a large sauté pan over high heat, add cooking oil and swirl to coat the bottom of the pan. When the pan is very hot, add the pork chops and sear both sides, about 2 minutes each side. Remove the pork chops when they are about halfway cooked through and set aside.

4. Add the remaining of the cooking oil to the pan and swirl to coat. Add onions, pepper and tomatoes and saute for about a minute. Add the garlic and ginger and cook for another minute, until the ingredients become fragrant. Pour the coconut milk mixture into the pan and stir all to combine. Bring to a simmer and then turn the heat to medium.

5. Nestle the half-cooked pork chops into the sauce. Cook for 2-3 minutes, or until the pork chops are cooked just a shade of blush pink in the center and the sauce has thickened. Serve immediately, spooning sauce and vegetables over the pork chops.

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Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
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For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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Grilled Shrimp with Cantaloupe Lime Salsa http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html http://steamykitchen.com/27517-grilled-shrimp-with-cantaloupe-lime-salsa-recipe-video.html#comments Fri, 05 Jul 2013 18:13:14 +0000 http://www.steamykitchen.com/?p=27517 I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream. Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and ...

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and forth between the produce section and different aisles, creating recipes on the fly.

The shopping cart ends up being an anatomy of a recipe, the grocery clerks are fascinated with the ingredients that go in, get swapped, moved around as I develop a new recipe in my head.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

*Sidenote: You know what grocery stores need? A recipe consultant in the produce section! Instead of, “Can I help you find something?” — it should be — “Can I help you create a recipe?” <– great idea, huh?

But what ends up at the end of the grocery journey is A LOT of food in my cart. While it’s a “business expense” for Steamy Kitchen, it’s still very costly and unfortunately one of the side effects of recipe testing is a lot of food waste.

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

I’m a “DON’T” — one of these days, I’ll find myself in the back of a magazine with the black bar over my eyes, pushing a grocery cart piled high with food! (Though, don’t fret, my friends, I’m working on being more efficient and conscious of my food waste.)

One of the flavors that I was compiling at the store recently was pairing cantaloupe with basil. The two ingredients are amazingly refreshing as a  sorbet and I wanted to try the combo in a savory dish.

Screen Shot 2013-07-05 at 2.24.36 PM

A cookbook called Fresh Food Nation came to the rescue with a Cantaloupe Lime Salsa. The sweetness of cantaloupe, bite of jalapeño and lingering herbal basil is a perfect harmony of summer flavors. Pair with grilled shrimp, chicken, fish or pork. I’ve even had this salsa on top of a bed of greens as a salad.

 

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Screen Shot 2013-07-05 at 2.26.02 PMFresh Food Nation cookbook by Martha Holmberg. Simple, seasonal recipes from America’s farmers. Cantaloupe Lime Salsa recipe from Lattin Farms in Fallon, Nevada. Owned by Rick Lattin and B. Ann Lattin. The Lattin’s CSA is the largest in northern Nevada. It is also home to one of the largest corn mazes in the United States.

Rick and B. Ann Lattin

Grilled Shrimp with Cantaloupe-Lime Salsa Recipe Video

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Grilled Shrimp with Cantaloupe-Lime Salsa Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 8 minutes
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Ingredients:

FOR THE CANTALOUPE LIME SALSA
1/2 small cantaloupe, diced
2 large tomatoes, diced
1/4 red onion, diced (or sweet onion)
1 teaspoon jalapeño pepper, seeded and minced (to taste)
1 lime, juiced
1 orange, zested and juiced
1/4 teaspoon kosher salt, to taste
freshly ground black pepper
handful fresh basil leaves, torn into small pieces
FOR THE GRILLED SHRIMP
1 pound shrimp, shelled (though you can leave the tail on if you wish)
1 tablespoon olive oil
salt and freshly ground black pepper

Directions:

FOR THE CANTALOUPE LIME SALSA

In a large bowl, combine all ingredients and toss to combine well. Taste and adjust seasoning, if needed.

FOR THE GRILLED SHRIMP

Pat the shrimp very dry. Toss the shrimp with the olive oil and then season with salt and pepper.

There are several ways you can prepare the shrimp:
-BBQ grill: Skewer and grill over high heat, 2-3 minutes per side.
-Broil: Lay on baking sheet, broil for 3-4 minutes per side on high, with rack set 6-8 inches under heat.
-Grill pan on stove: Heat a grill pan on high heat, grill shrimp 2-3 minutes per side
-Stir fry: Heat wok over high heat, swirl in a bit of cooking oil. When hot, add shrimp and spread out so that they are not overlapping (Give each shrimp some personal space!) Cook 2 minutes. Give it a good toss and spread out again. Cook the other side another 2 minutes.

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Chinese Daikon and Carrot Soup http://steamykitchen.com/26933-chinese-daikon-and-carrot-soup-recipe-video.html http://steamykitchen.com/26933-chinese-daikon-and-carrot-soup-recipe-video.html#comments Tue, 14 May 2013 15:38:21 +0000 http://www.steamykitchen.com/?p=26933 I’ve been making a lot of Chinese home-style soups lately – Nathan has been going through some health challenges lately and all he wants to eat is clear soup. My house smells like Mom’s house when I simmer a pot of soup. One most frequently asked questions I get is, “what’s your favorite recipe from your Mom?” It’s tough to ...

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Chinese Daikon and Carrot Soup Recipe

I’ve been making a lot of Chinese home-style soups lately – Nathan has been going through some health challenges lately and all he wants to eat is clear soup. My house smells like Mom’s house when I simmer a pot of soup.

One most frequently asked questions I get is, “what’s your favorite recipe from your Mom?” It’s tough to just pick ONE single recipe so I’ll pick my top 3 categories – Fried Rice, Crispy Spring Rolls and Soup – any Chinese soup.

Soup is easy to make, but tough to master. Simply boiling ingredients and adding enough salt will make anything from flavored water to somewhat decent soup. I’m talking about making a broth that’s rich and concentrated but also clear and clean.

What is clear and clean soup? Well the French technique to making clear soup, or consommé, is to stir in egg whites. The proteins of the egg whites will collect and trap all of the sediment and fat from the soup, which then gets discarded.

The Asian way is different:

  • Par-boil the meats and/or bones to get rid of the fats and other “muckity muck” that would otherwise cloud and taint your soup. (i.e. skin, blood, bone fragments, dirt – the stuff that makes for cloudy soup)
  • Use umami-boosting dried or preserved ingredients to create nutritional benefits, richness and savoryness – dried Chinese mushroom, dried shrimp, dried scallops, dried abalone, preserved turnip, dried dates, dried lily buds, dried figs….well, you get the picture. If it can be preserved/dried, it will….and the Chinese will use it for soup!

In this recipe for Chinese Diakon and Carrot soup – you can use one or both techniques. I bring a big pot full of water to a rapid boil, then add in my meat/bones. I let it boil like crazy. This violent boiling action “scrubs” the meat and bones, forcing the impurities to be released. Let this happen for 10 minutes and then discard the water and fill the pot with new, clean water to create the broth.

I know your next question….”Doesn’t the par-boiling take away a lot of the flavor?”

The answer is no. Unless you count that scuzzy stuff as flavor. You don’t want that crap in your soup anyways. The real flavor of soup comes from a long, slow, gentle simmer of the meat and bones. Unless you use a pressure cooker, which I sometimes do too. But that’s a different sort of cooking technique.

This recipe, like all of my recipes, is flexible. Don’t eat pork? Use chicken instead. No daikon? Try potato. No dried shrimp/scallops? It’s optional.


Chinese Daikon and Carrot Soup Recipe

Chinese Daikon and Carrot Soup Recipe Video

 

 

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Chinese Daikon and Carrot Soup

Servings: 8-10 Prep Time: 10 minutes Cook Time: 30 minutes
Chinese Daikon and Carrot Soup

Use whatever pork is on sale. If it comes with a bone - even better. In place of salt, you can use a few dashes of fish sauce. The dried scallops and shrimp can be found in an Asian market -- but if you can't find these ingredients, feel free to leave them out. The dried scallops/shrimp add incredible savory and ocean-salty flavor (you'll use less salt to season the soup).

Ingredients:

1 pound pork, cut into large chunks
6-8 dried shrimp
2-3 dried scallops
One 2-inch piece of ginger, cut into chunks
2 whole cloves garlic
1 large Daikon radish, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
2-3 tomatoes, cut into quarters
Salt to taste

Directions:

Bring a large soup pot filled with water to a rolling boil. Add pork and bones and let boil rapidly for 10 minutes. Remove pork and set aside. Drain and discard the water, clean the pot if needed. Fill the pot with new water to make the broth (approximately 4 quarts) and add in the pork, bones, shrimp, scallops, ginger, garlic. Bring to a simmer and then turn the heat to medium-low, or hot enough to just produce a gentle simmer for 30-40 minutes.

Occassionally, skim the soup of any fats or particles and discard. Add radish, carrots and tomatoes to the soup and simmer for another 15-20 minutes. Season with salt (or fish sauce) to taste.

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Coconut Curry Shrimp with Coconut Rice http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html http://steamykitchen.com/25694-coconut-curry-shrimp-with-coconut-rice-recipe-video.html#comments Tue, 26 Feb 2013 18:04:40 +0000 http://steamykitchen.com/?p=25694 There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too). I learned something new from ...

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Coconut Curry Shrimp with Coconut Rice Recipe

There isn’t a curry that I don’t like. Well, as long as the spice level is is not outrageously crazy! This is a seafood curry that I made recently on television, and it’s a Caribbean Creole curry from the cookbook, Flavors of Belize (I made Beef Satay with Habanero Peanut Sauce from the book too).

Coconut Curry Shrimp with Coconut Rice Recipe

I learned something new from cookbook author Tanya McNabb – Caribbean Creole is different from Louisiana Creole! Their cuisine features lots of seafood and use of coconut, so this recipe for Coconut Curry Shrimp with Coconut Rice is a perfect example of a Creolean speciality.

Coconut Curry Shrimp with Coconut Rice Recipe

Not only does the recipe take only 20 minutes to make (the rice takes 20 minutes, the curry really only takes 7 minutes), but the spice level is mild, perfect for kids too. The curry flavor comes from yellow curry powder and ground green cardamom, so it’s warming and comforting. Of course, you can add more chile sauce if you wish!

Coconut Curry Shrimp with Coconut Rice Recipe

The shrimp can be replaced with sea scallops or chunks of fish (grouper would be fantastic). The television crew loved it so much that we ate the entire dish minutes after filming!

Coconut Curry Shrimp with Coconut Rice Recipe Video

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Coconut Curry Shrimp with Coconut Rice

Servings: 4 Prep Time: 20 Cook Time: 30
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Ingredients:

For the Coconut Curry Shrimp
1 pound shrimp, peeled and deveined
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded, diced
2 tomatoes, deseeded, diced
2 cardamom pods, crushed
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce, to taste
2 cups seafood or chicken stock
2 cups coconut milk
2 tablespoons fresh cilantro, choppedFor the Coconut Rice
2 cups white rice
2 cups coconut milk
1 cup water
1 teaspoon salt

Directions:

To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.

To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.

Coconut Curry Shrimp with Coconut Rice Recipe

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Pressure Cooker White Bean Chili Frito Pie http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html http://steamykitchen.com/25426-white-bean-chili-frito-pie-pressure-cooker.html#comments Fri, 25 Jan 2013 15:49:36 +0000 http://steamykitchen.com/?p=25426 Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the ...

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White Bean Frito Pie Recipe

Prior to 6 months ago, my motto for beans was, “love to eat ’em, hate to cook ’em!” Cooking beans the regular old way requires forethought the night before to soak the beans. But the problem with that is that usually, the night before, I’m too full from dinner to even think about what I’d possibly want to eat the next day. It requires extreme planning and organization – which I just do not have.

White Bean Frito Pie Recipe

Then I learned that you can cook beans in a pressure cooker WITHOUT pre-soaking the beans the night before..

ezbeancookerThere’s a gadget that I want to introduce to you – not only is it genius, but the people behind the company are awesome. They wanted to pay me to create a recipe using the EZ Bean Cooker, but instead of paying me, I suggested that they donate $2,000 to my local Boys and Girls Club that Scott and I have adopted.

What a great trade! I get to enjoy beans, cooked in 60 minutes or less WITHOUT SOAKING and the DeSoto branch Boys & Girls Club made their fundraising goal. They happened to be short in fundraising and this made up the difference.

And the best part of this for you is that I’m giving another one of these EZ Bean Cookers away. Check out this giveaway post to enter!

Enjoy the recipe!

White Bean Chili Frito Pie Recipe Video

 

 

 

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Pressure Cooker White Bean Chili Frito Pie Recipe

Servings: 8-10 Prep Time: 5 minutes Cook Time: 50 minutes
White Bean Frito Pie Recipe

Directions are for either a regular pressure cooker or an EZ Bean Cooker.

Ingredients:

2 cups of cooked ham, cubed
1 red pepper, chopped
2 medium tomatoes, chopped
1 cup frozen corn kernels
1 onion, chopped
1 pound dry white beans, rinsed & drained (Great Northern Beans)
2 cans diced tomatoes with green chiles (look for Rotel brand)
1 envelope taco seasoning
2 cups water

Directions:

Sort beans by removing and discarding any foreign material or shriveled/discolored beans. Rinse beans with cold water. Add the sorted and rinsed beans to the inner cooking pot of the pressure cooker. Add the water and additional ingredients.

FOR EZ BEAN COOKER: Replace the lid on the EZ Bean Cooker and turn clockwise to lock the lid in place. Make sure that the pressure release valve is in the closed vent position. Select the "Great Northern Beans" button on the cooker, then push "Start". Once the cook cycle is complete, use caution to manually release the pressure.

FOR PRESSURE COOKER: Follow the directions included with your pressure cooker. Cook under pressure for 50 minutes.


 

 

 

 

 

 

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