Tag: extra light olive oil
Shrimp and Sausage Gumbo
- 1 pound jumbo shrimp, cleaned
- 2 teaspoons bay seasoning
- Salt
- 1 pound andouille sausage, casing taken off
Sprinkle the bay seasoning and salt on the shrimp and keep in refrigerator for 2 to 3 hours.
- ¼ cup extra light olive oil
- ¼ cup all-purpose flour
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- ½ large green pepper, chopped
- 1 celery stalk, chopped
- 3 to 4 fresh thyme sprigs
- 1 bay leaf
- ½ cup white wine
- 2 cups tomato sauce
- 1½ cups chicken broth
- 2 cups fresh or frozen okra
- Salt
- ½ cup parsley, chopped
Heat the olive oil in a large saucepan. Add the flour and cook on medium heat to create a brownish red roux- it should take about 6 to 7 minutes. Add the onion, garlic, green pepper, celery, thyme and bay. Saute on medium heat for about 10 minutes. Add the white wine, tomato sauce and chicken broth. Add the okra and sausage. Break the sausage with the back of spatula. Bring to a boil and lower the heat. Place the cover and cook for 20 minutes. Take the lid off and cook for another ten minutes. Check for seasonings. Add the shrimp and cook for another 5 to 7 minutes. Garnish with parsley and serve with rice.
Beef, Mushrooms and Spinach Enchiladas
I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!
- 2 tablespoons extra light olive oil
- 2 garlic cloves, grated
- 2 medium shallots, chopped
- ½ pound ground beef
- 10 ounces Cremini mushrooms, cleaned and chopped
- 2 10 ounces baby spinach
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 teaspoon ground coriander
Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.
- 3 cups tomato sauce, either store bought or homemade
- 2 teaspoons chipotle in adobo sauce
- 1 teaspoons smoked paprika
- 2 teaspoons salt
- ½ cup cilantro, chopped
Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.
- 6 to 8 corn/flour tortillas
- Mexican blend grated cheese
- One 9X13 oven-proof dish
- Preheat oven to 350 degrees F
- 1/2 cup cilantro, chopped
- 2 scallions, chopped
Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.
Minted Mushy Peas
This is a great side dish with the fried fish.. I made it special with yummy mint, cilantro and green onions. Try this one- it is simply delicious…
- 2 tablespoons extra light olive oil
- 3 green onions, chopped
- ¼ cup fresh mint, chopped
- 1/3 cup fresh cilantro, chopped
- 1 pound frozen petite peas
- 2 teaspoons butter
- Salt
- Pepper
Heat a frying pan with olive oil. Add the green onions, mint and cilantro. Sauté for a minute. Add the peas, salt and pepper. Mix well and reduce the heat to low and cover with lid. Steam for about ten minutes or till the peas are cooked through. Mash with a potato masher and add butter. Taste for seasonings and serve.
Coconut Sweet Potato Cake
- 1 cup pureed sweet potatoes
- 2 eggs
- ½ cup extra light olive oil
- 1 cup turbinado sugar
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 teaspoon powdered cloves
- 1/3 teaspoon powdered cardamom
Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.
In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.
Toasted Coconut and Pecan Icing
- 1 cup confectioner’s sugar
- 1 teaspoon cinnamon
- 4 tablespoons milk
- ½ cup unsweetened shredded coconut, toasted
- ½ pecans, chopped and toasted
In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.
Cilantro Cauliflower and Potatoes (Aloo Gobi)
- 1 cauliflower head, cut into small florets
- 4 to 5 medium yellow potatoes, sliced in wedges
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
Preheat oven to high broil.
Place the cauliflower and potatoes onto a lined cookie sheet. Sprinkle the salt and olive oil. Broil for about 10 minutes, turning the vegetables half way to brown all sides.
- 4 to 5 green onions
- 4 garlic cloves
- 1 cup cilantro, coarsely chopped
- ¼ cup water
Blend the green onions, garlic, cilantro and water till smooth. Keep aside.
- 2 tablespoons extra olive oil
- 1 teaspoon cumin seeds
- Salt
Heat a medium saucepan with the olive oil. Add the cumin seeds and sauté for 10 to 15 seconds. Add the green onion mixture and sauté on a medium heat for 4 to 5 minutes. Add the roasted cauliflower and potatoes- mix well and cover with lid and cook for 10 to 15 minutes. Check for seasonings and serve hot.
Ground Meat with Cauliflower (Keema Gobi)
I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!
- 4 green onions, chopped rough
- 4 garlic cloves, smashed
- ½ cup cilantro, chopped
Process the aromatics in a food processor until they are chopped fine. Keep aside.
- 3 tablespoons extra light olive oil
- 1 teaspoon cumin seeds
- 2 cardamom pods, smashed
- 3 cloves, smashed
- ½ pound ground pork
- 1 tablespoon tomato paste
- 3 cups or a medium sized cauliflower, florets taken apart
- 1-2 teaspoons salt
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.
Shredded Cabbage with Cilantro Dill Sauce
It is meatless Monday and St. Patrick’s Day is tomorrow.. so I have a cabbage dish for you- with a twist. Make it with your favorite corned beef!!!
- 2 tablespoons extra light olive oil
- 1 inch fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 cup cilantro, chopped
- 1/2 cup dill, chopped
- 1/2 cup water
- 3 cups green cabbage, shredded
- 2 teaspoons ground coriander
- Salt
- ½ cup cilantro, chopped
Transfer the cilantro, dill and water to a blender and blend till a smooth sauce is formed. Heat a medium saucepan with the oil. Add the ginger and cumin seeds. Saute for a minute on medium heat. Add the cilantro dill sauce and sauté for 2 to 3 minutes on medium heat. Add the cabbage, ground coriander and salt and sauté on high heat for 3 to 4 minutes, stirring constantly. Reduce to a simmer, cover with lid and cook for about 10 minutes. Take the lid off and sauté on medium heat for another 10 minutes or till the extra moisture cooks off. Check for seasonings and garnish with cilantro.