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Mushy Peas- Served with the Fish and Chips!

Here is the fabulous mushy pea recipe..

  • 1 cup frozen peas
  • 1 garlic cloves
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh chives, chopped
  • Zest of one lemon
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1 tablespoon crème fraiche

Add the peas to a small saucepan with a cup of water. Add the garlic and bring to a boil. Cook for 4 to 5 minutes and drain saving the garlic clove. Add the cooked peas and garlic to a processor and add the mint, chives, lemon zest, lemon juice and salt. Process it till mushy but not completely smooth. Take out of the processor and check for seasonings. Add the crème fraiche. Serve with fish and the chips.

Chicken and Bean Stew

So my daughter just got a full set of braces- so she has to eat all soft stuff for a bit. I decided to make a play on pasta fagioli- I changed it by making it a stew instead of a soup. I also added chicken to it as I wanted more protein in the dish and I thought a one pot meal would be a lot easier to make. This is a great dish to make today- especially with all the snow coming…

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Sweet and Sour Shrimp

I saw a version of this recipe somewhere on tv.. I can’t remember where or exactly what it was.. I think it was a Filipino recipe. It looked fantastic with a fried egg served on top. I made a brown fried rice to serve with this delicious dish.. recipe coming up tomorrow!

Sauce

  • ¼ cup ketcup
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon tamari
  • 1 tablespoon mirin
  • 1 tablespoon sweet and hot garlic sauce
  • 2 to 3 tablespoons water or broth

Mix everything in a bowl and keep aside.

  • 1 pound medium shrimp, shelled and deveined
  • 2 to 3 tablespoons cornstarch
  • Salt
  • Pepper
  • ¼ cup peanut oil

Place the shrimp onto a flat platter. Sprinkle cornstarch, salt and pepper all over the shrimp. Heat a frying pan with the oil and brown the shrimp in batches on both sides on high heat briefly. Take out and keep aside.

  • 2 tablespoons peanut oil
  • 2 tablespoons fresh ginger, grated
  • 4 to 5 green onions, chopped
  • 1 red jalapeno pepper, deseeded and finely chopped
  • 1 large orange pepper, cut into 1-inch squares
  • ½ cilantro, chopped

Heat a wok like pan with the oil. Add the ginger, green onions and jalapeno. Saute on medium high heat for 2 to 3 minutes. Add the orange pepper and sauté for another 2 minutes. Add the shrimp, sauté for a minute and add the sweet and sour sauce. Mix well and bring to a boil and simmer until shrimp are cooked through but not over done. Garnish with cilantro and serve with rice. Add an egg if desired.

 

Keema (Ground Meat) with Brussels Sprouts

Keema is kind of the Indian version of chili.. well, a loose interpretation of it- there are no beans in keema.. usually some veggie. I decided to pair, my favorite, Brussels sprouts. Why not, I thought… and it was delicious…

  • 2 tablespoons ghee or butter
  • 2 tablespoons extra light olive oil
  • 1 large yellow onion, chopped
  • 2 inches fresh ginger, grated
  • 1 pound ground turkey or any meat desired
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • ½ cup full fat yogurt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 2 cups shredded Brussels sprouts
  • ½ cup cilantro, chopped
  • ¼ cup dill, chopped

Heat a heavy saucepan with ghee and oil. Add the onion and ginger and sauté on medium heat for 3 to 4 minutes. Add the ground meat and cook while separating with the back of a wooden spoon on medium heat. Saute for 6 to 7 minutes. Add the yogurt, coriander, cayenne pepper and salt. Saute for another 5 minutes. Add the sprouts, mix well and cook with lid on for 20 minutes. Take the lid off and cook for another 10 minutes, checking for seasonings. Garnish with cilantro and dill. Serve warm.

Taco Night- Mexican Rice

There has to be delicious rice for taco night- it would be better if the rice is healthy… so I made it out of brown rice.. no one was able to tell we were having brown rice. It was so yummy and flavorful that no one noticed.. I used the same ground coriander and ancho chili powder…

  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 cup brown rice, rinsed well
  • 3 cups chicken or vegetable broth

Heat a saucepan with butter, oil and salt. Add the brown rice and sauté on medium heat for 2 to 3 minutes. Add the broth and bring to a boil. Simmer partially covered for 20 minutes. Turn the heat down and with lid on. Cook for another 20 minutes. Keep aside once cooked.

  • 2 tablespoons extra virgin olive oil
  • ½ large red bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • ½ cup tomato sauce
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • 2 teaspoons salt
  • 1 cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the red pepper, onion and garlic and sauté for 2 to 3 minutes on medium heat. Add the tomato sauce, ground coriander, ancho powder and salt. Saute for 3 to 4 minutes. Turn the heat off and add the mixture to the cooked rice. Mix well and check for seasonings. Add the cilantro and mix well and serve with the tacos.

Taco Night- Roasted Salsa

You got to have excellent salsa if you are going to have an amazing taco night.. this is a yummy roasted salsa to enjoy either with tortilla chips or over your delicious tacos.. I have used similar spices in this sauce as the meat- ground coriander and ancho chili powder…

  • 2 cups cherry tomatoes
  • Drizzle of olive oil
  • Salt

Preheat oven to 400 degrees F.

Transfer the tomatoes to a lined cookie sheet. Add the olive oil and salt, mix well and roast for 30 minutes. Take out and put through a food mill. Keep aside. If you don’t have a food mill, process the tomatoes in a food processor.

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 2 teaspoons ancho chili powder
  • 1 to 2 teaspoons salt
  • ½ cup cilantro, chopped
  • Juice of half a lemon

Heat a frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the coriander, ancho chili powder and salt. Saute for another 2 to 3 minutes and add to the tomato sauce. Add lemon juice and cilantro. Check for seasonings and let cool. Serve with tacos.

Taco Night- Ground Beef

My daughter was asking for a taco night for a while- the kind with ground beef and where she can make her own. I usually make tacos but with soft tortillas and some kind of pulled meat or shrimp. I am usually not a big fan of hard shells but I decided to give it a try. So here is my take. I start with the ground beef.. so stay with me this week…

  • 1 tablespoon olive oil
  • 1 pound ground beef, grass fed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • Salt
  • ½ cup cilantro, chopped

Heat a wide frying pan with the olive oil. Add the ground beef and sauté over medium high heat while separating the meat with a wooden spoon. Saute for 3 to 4 minutes. Add the onion and garlic. Saute for 2 to 3 minutes. Add the ground coriander, ancho powder and salt. Saute for another 2 minutes and cover with lid and cook on low heat for 10 minutes. Take the lid off and check for seasonings. Add cilantro, mix well and keep aside.

 

Heat either soft or hard tacos. Add meat, rice, salsa and shredded cheese and serve.

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