Seafood Vindaloo

July 31, 2014 Leave a Comment

 

Seafood Vindaloo

Seafood Vindaloo

This recipe, Seafood Vindaloo, came from “My Daily Moment”, that was on my PC.  It suggests using shrimp as the main ingredient, but you can use any type of seafood.  Remember, this dish isn’t for the faint of “HEAT.”  Proceed with caution if you aren’t accustomed to spicy cuisine.

 

Seafood Vindaloo Recipe

Seafood Vindaloo

1 Tbsp. olive oil

2 onions, chopped

1 Tbsp. fresh lemon juice

2 tsp. Madras curry powder

1 tsp. cumin seeds

1/8 tsp. cayenne

1 ½ plum tomatoes, chopped

2 Tbsp. sugar

2 Tbsp. minced peeled fresh ginger

2 garlic cloves, minced

1 ½ lb. medium shrimp, peeled and deveined

¾ tsp. salt

 

Heat oil in large nonstick skillet over medium-high heat.  Add onions, lemon juice, curry powder, cumin seeds and cayenne; cook, stirring occasionally, until onion soften, 4 to 5 minutes.

Stir in tomatoes, sugar, ginger and garlic; cook until tomatoes soften 5 to 6 minutes.

Add shrimp and cook until opaque, 4 to 5 minutes.  Stir in salt; and serve at once.   From start to finish, it should only take 30 minutes.            4 servings

You can serve rice with this dish.

 

(Recipe for the Seafood Vindaloo, was on “My Daily Moment”, July 20, 2014)

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Beginner’s Indian Curry

April 14, 2014 Leave a Comment
Beginner's Indian Curry

Beginner’s Indian Curry

 

This recipe, Beginner’s Indian Curry is from Diabetic Connect.  This spicy and creamy curry is as tasty as it is easy.

Beginner’s Indian Curry Recipe

Beginner’s Indian Curry

½ tsp. mustard seeds, crushed

¼ tsp. cumin seeds, crushed

1 cup canned diced tomato, drained

1 Tbsp. vegetable oil

¼ tsp. ground turmeric

1/4 tsp. ground red chili

¼ tsp. salt

1 lb. (about 1 ¾ cups) cubed cooked chicken breast

¾ cup light coconut milk

 

Heat a large skillet over medium heat.  Add the mustard and cumin seeds.  Cook 2 minutes or until seeds are fragrant, stirring frequently.  Combine the tomato and oil in a small bowl.  Add to the seeds.  Cook 1 minute, stirring constantly.

Stir in the turmeric, red chili and salt.  Cook, stirring for another minute.

Add chicken and cook for 1 minute.  Stir in coconut milk; cover.  Simmer over low heat 10 minutes or until chicken is cooked through.

Serve hot, spooned over warm basmati rice.

 

(Recipe for Beginner’s Indian Curry came from Diabetic Connect, 2014)

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Southwestern Rubbed Turkey

November 24, 2013 Leave a Comment
Southwestern Rubbed Turkey

Southwestern Rubbed Turkey

 

This recipe is from Diabetic Connect, and it’s just in time for Thanksgiving.  Smoked paprika is the key to the turkey rub in this recipe.  It can be purchased in gourmet markets and online at www.tienda.com .  Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist.

Southwestern Rubbed Turkey Recipe

 

Southwestern Rubbed Turkey

2 Tbsp. smoked paprika

1 Tbsp. cumin seeds, toasted and ground

1 tsp. ground cinnamon

1 tsp. salt

1 tsp. freshly ground pepper

2 Tbsp. plus 2 cups water, divided

1    12 lb. turkey, giblets removed

               Total Time:  4 hours                                           12 servings, plus plenty of leftovers

Position rack in lower third of oven; preheat oven to 350 F.

Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste.  Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.

Place the turkey breast-side down on a roasting rack in a large roasting pan.  Add 2 cups water to the pan.  Roast for 1 ½ hours.

Remove the turkey from the oven and turn it over—either use silicon gloves or cover the bird with foil and use cloth oven mitts to turn it over.  Continue roasting, basting occasionally with pan juices, until an  instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 F, about 1 ½ to 2 hours more.  If the bird is browning too deeply, tent with foil while it continues to bake.  If the pan runs out of juices, add about ½ cup water, scrape up any browned bits, and use this liquid for basting.  Let rest at room temperature for 30 minutes before carving.

 

(Recipe for Southwestern Rubbed Turkey came from Diabetic Connect, 2013)

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Chipotle-Marinated Flank Steak

July 7, 2013 Leave a Comment
Chipotle-Marinated Flank Steak

Chipotle-Marinated Flank Steak

Every time I see marinated flank steak, I always think of my late brother-in-law, Tony.  In the summertime, he always made marinated flank steak on the BBQ.  I’m not sure if he would like this Chipotle-Marinated Flank Steak…but it sure does sound gooood.  This one is for you, Tony!

 

Chipotle-Marinated Flank Steak Recipe

Chipotle-Marinated Flank Steak

1 Tbsp. minced canned chili in adobo sauce

1 Tbsp. red wine vinegar

2 tsp. brown sugar

1 tsp. dried thyme

½ tsp. salt

½ tsp. cumin seeds

¼ tsp. coarsely ground black pepper

Pinch ground cloves

1 ¼ lb. flank steak

Combine chili, vinegar, brown sugar, thyme, garlic salt, cumin, black pepper and clove in a large bowl or baking dish; add steak and turn once to coat both sides in mixture.  Cover the plastic wrap and refrigerate up to 24 hours.  Remove from bowl; discard marinade.

Prepare grill for direct-heat cooking over medium high.  Add steak and cook 5 to 6 minutes on each side for medium-rare or to desired degree of doneness.    Cool 5 minutes before cutting across diagonally into very thin slices.           4 servings

(Recipe for Chipotle-Marinated Flank Steak was in Newsday, Thursday, May 23, 2013)

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Nana’s Awesome Black Bean and Corn Salsa

June 11, 2013 Leave a Comment
Nana's Awesome Black Bean and Corn Salsa

Nana’s Awesome Black Bean and Corn Salsa

According to Joan, “This is a favorite of my grandchildren.  Even the non-vegetable eating boys like this.  Little do they know how nutritious it is.  Great for a summer picnic.”

Joan Satterfield                                                                                Canton, Georgia

Nana’s Awesome Black Bean and Corn Salsa Recipe

Nana’s Awesome Black Bean and Corn Salsa

1 ½ tsp. WHOLE CUMIN SEEDS

2 cans (15 oz. each) black beans, rinsed and drained

1 can (15 oz.) whole kernel corn, drained

1 red pepper, minced

1 small onion, minced (1/2 cup)

¼-1/2 cup chopped fresh cilantro

½-1/2 cup chopped fresh parsley

1/3 cup lime juice (juice of 2 limes)

1 tsp. grated lime zest (zest from 1 lime)

¼ cup olive oil

2 cloves garlic, crushed

½ tsp. KPSHER-STYLE FLAKE SALT

1 tsp. CRUSHED RED PEPPER FLAKES

½ tsp. PENZEYS FRESHLY GROUND BLACK PEPPER

(HIGHLIGHTED – are found in PENZEYS SPICES)

Toast the CUMIN SEEDS in a skillet over medium heat for 1-2 minutes or until brown and fragrant, shaking/stirring often.  Crush slightly (ground cumin may be toasted and used as well, but it burns easily so toast over lower heat and stir more).  Combine the CUMIN, black beans and remaining ingredients; toss well.  Cover and chill in the refrigerator.  Use as a side or with tortilla chips as a dip.      Serves 14-16

 

(Recipe for Nana’s Awesome Black Bean and Corn

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