This recipe is inspired by a bengali fish curry. It doesn’t have any tomatoes or yogurt as a base for the gravy. It is mostly flavored with spices including mustard seeds and onion seeds- which is one of my favorite combinations. It is quite simple and quick to make…
- 2 pounds fish fillets, (any white fish will do)
- Juice of one lemon
- 1 teaspoon turmeric
- 2 teaspoons salt
Marinate the fish fillets with the lemon juice, turmeric and salt.
- 4 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 2 teaspoons kalonji (onion seeds)
- 2 tablespoons garlic, grated
- 2 tablespoons ginger, grated
- 2 medium yellow onions, chopped fine
- 2 teaspoons coriander powder
- 1 bay leaf
- 2 cups water, fish or chicken broth
Heat a non stick pan with the 2 tablespoons coconut oil. Saute the fish pieces briefly on high heat. Keep aside. Add the leftover oil from the non-stick pan to a saucepan and add the remaining coconut oil. Heat the pan and add the mustard and onion seeds on medium heat. Saute for a minute. Add the garlic and ginger and sauté for 2 to 3 minutes. Add the onions, coriander powder and bay leaf. Saute for 4 to 5 minutes. Add the liquid and salt and bring to a boil. Add the fish pieces and simmer for a few minutes till the fish is cooked through but not over done. Check for seasonings and serve with rice.
Here is another yummy, healthy chicken dish. This particular one has Latin flavors. I started with marinating the chicken- I do think it is the key to amazing flavor every time. I marinated the chicken in orange juice, lime juice, agave, smoked paprika and garlic. I later made a sauce out of the left over marinade- always a good idea! To thicken the sauce, I dredged the chicken pieces in a bit of flavor before cooking. The dish came together in no time at all and it was delicious.
I served the healthy chicken breasts with citrus broccoli and some sweet potato oven fries.
- 3 to 4 chicken breast filets, boneless, skinless and pounded thin (about ½ inch)
- 1 cup orange juice
- Juice of one lime
- 1 to 2 tablespoons agave
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3 garlic cloves, grated
Add the orange juice, lime juice, agave, salt, paprika and garlic in a small bowl and mix well. Add the marinade and chicken to a zip lock bag and marinate for 3 to 4 hours in the fridge.
- 2 tablespoons extra virgin olive oil
- 1 cup all purpose flour
- 1 teaspoon salt
Heat a large frying pan with the olive oil. Take the chicken filets out of the marinade and dredge in flour and salt (save the marinade for later). Brown the chicken on high heat for 2 to 3 minutes on each side. Take the filets out and add the marinade into the frying pan. Bring to a boil and reduce the heat. Add the chicken filets and cook on a medium flame until chicken is done (time will vary according the chicken thickness). Serve hot with pan sauce on top of the chicken.
Great healthy way to start off the new year!
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
Roast the cumin and coriander seeds in a cast iron skillet on a medium high heat for 3 to 4 minutes or till the seeds become aromatic. Take off the heat and grind smooth in a coffee grinder. Take out in a small bowl and add the turmeric and cayenne pepper. Keep aside.
- 2 tablespoons extra light olive oil
- 1 large yellow onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 tablespoon harissa
- 3 to 4 medium yellow potatoes, cut into 1 inch pieces
- 2 medium turnips, cut into 1 inch pieces
- 3 to 4 large carrots, peeled and cut into 1 inch pieces
- 1 can chickpeas, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 cup green olives, sliced
- ½ cup dried apricots, sliced
- ½ cup slivered almonds
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 2 tablespoons dried mint, crushed
Heat a heavy saucepan with the olive oil. Add the onions and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato paste, harissa and the spice mix. Saute for 2 to 3 minutes. Add the potatoes, turnips, carrots, chickpeas, chicken stock and salt. Bring to a boil and lower the heat to a simmer. Cover with lid and cook for 30 minutes. Take the lid off and check to see if the root vegetables are tender. Mash some potatoes with the back of a wooden spoon to slightly thicken the liquid. Add the olives and apricots. Turn the heat up to cook off some of the excess liquid to get the desired consistency- it should be like a thick soup. Add the almonds, cilantro, parsley and dried mint. Check for seasonings and serve with couscous.
- 1/2 cup pumpkin puree
- ½ cup evaporated cane juice (sugar)
- ½ vanilla bean, split in half
- ¼ teaspoon ground cloves
- ½ cinnamon stick
- 2 cups whole milk
- 2 tablespoons corn starch
- 2 tablespoons whole milk to mix in the cornstarch
Ice cream maker
In a medium saucepan, heat the milk, vanilla bean, ground cloves and cinnamon stick on medium heat. Once bubbles begin to form on the edges, add the cornstarch mixed in with 2 tablespoons milk. Cook till the mixture begins to thicken, about 2-3 minutes and forms a custard consistency. Add ½ cup pumpkin puree and mix well. Remove from the heat. Strain and refrigerate overnight or at least 2 hours.
Pour the chilled mixture into an ice cream maker and follow the manufacturers instructions. Freeze the gelato for at least an hour once it is done.
I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.
The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.
Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!
- ½ cup dried mission figs, cut into thin strips
- ½ cup dried apricots, cut into thin strips
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- ¼ teaspoon salt
In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.
- ¾ cup white whole-wheat flour
- 2/3 cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into ½ inch squares
Preheat oven to 350 degrees F. Butter an ovenproof dish that is approximately 13 X 9. Mix the seven ingredients in a medium bowl. Add the butter and rub in with fingers until moist clumps form. Keep aside.
- 2 pounds ripe yet firm pears, peeled, cored and sliced thin
- Juice of one lemon
- ¼ cup sugar
- 1 tablespoon all purpose flour
Toss the pears with the lemon juice, sugar and flour. Transfer the filling to the ovenproof dish. Sprinkle topping over. Bake the crumble until pears are tender and the topping is golden brown- about 40 minutes. Cool for a few minutes before serving with vanilla ice cream.
- 4 to 5 chicken thighs, with bone, skinless
- 2 teaspoons salt
- 2 teaspoons smoked paprika
Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.
- 2 to 3 tablespoons extra virgin olive oil
- ½ cup dried chorizo, chopped
- 1 medium yellow onion, chopped
- 1 medium red pepper, chopped
- 4 garlic cloves, chopped
- 1 bay leaf
- ½ teaspoon Spanish saffron
- ½ cup tomato puree
- 2 cups short grain rice
- 4 cups chicken broth
- 1 cup frozen peas
- ½ cup cilantro, chopped
- ½ cup parsley, chopped
- 1 small tomato, chopped
Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.