Category: Recipes

Posted on » by Michael » Theme:

Vegetable Couscous Paella

Yield: Serves 6
BON APPÉTIT | OCTOBER 1997
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Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 1 tablespoon chopped garlic
  • 1 1/2 teaspoons paprika
  • 2 cups canned vegetable broth
  • 3 large plum tomatoes (about 10 ounces), seeded, coarsely chopped
  • 1 cup frozen peas
  • 1 cup drained canned garbanzo beans (chickpeas)
  • 1/2 cup chopped peeled carrot
  • 1/4 teaspoon crushed saffron threads
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups (about 9 1/2 ounces) couscous
  • 6 canned artichoke hearts, quartered
  • Sliced red bell pepper rings
  • 1 lemon, cut into 8 wedges
  • Chopped fresh parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add onion and chopped bell peppers; sauté until vegetables begin to soften, about 5 minutes. Add garlic and paprika and sauté 1 minute. Stir in broth and next 6 ingredients. Bring to simmer. Reduce heat to medium-low. Cover and cook 5 minutes to blend flavors. Season to taste with salt and pepper.

Mix couscous into vegetable mixture. Cover and simmer 1 minute. Remove pot from heat. Let stand covered 5 minutes. Fluff couscous with fork. Let paella stand covered 5 minutes longer; fluff with fork again. Season to taste with salt and pepper. Transfer to serving bowl. Arrange artichoke hearts, red bell pepper rings and lemon wedges atop paella. Sprinkle parsley over and serve.

We scooped out a few onions and baked them then stuffed them with the couscous

Posted on » by Michael » Theme:

Asian Turkey Meatballs

https://cookingismysport.wordpress.com/
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For the Meatballs:

  • 2 tablespoons vegetable oil
  • 3 cups thinly sliced green cabbage (about 1/4 head)
  • Kosher salt
  • 8 ounces shitake mushrooms, stems removed, caps thinly sliced
  • Freshly ground white pepper
  • 2 large eggs plus 1 egg white
  • 1 1/2 pounds ground turkey
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

For the sauce:

  • 1/2 cup hoisin sauce
  • 2 teaspoons Sriracha chile sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons sesame seeds
  • 1 head Boston lettuce, leaves separated (I skipped this)

Directions

  1. Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool.
  2. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
  3. Lightly beat the eggs and egg white in a large bowl. Add the turkey, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
  4. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce. (I ended up needing most of it for the meatballs)

Recipe Adapted from Food Network Magazine

Posted on » by Dana & Nancy » Theme:

Fish Cakes with Herbs and Chiles

**Please note, Dana made the chipotle mayo, which I didn’t include the recipe for.

Fish Cakes with Herbs and Chiles
Recipe from The New York Times

Serves 6-8

Ingredients:
2 tablespoons olive oil, more for frying
2 garlic cloves, smashed and peeled
1 pound firm white fish fillets, such as hake, black sea bass or flounder
1 ½ teaspoons kosher salt, more as needed
¼ teaspoon black pepper
2 tablespoons dry vermouth
1 pound russet potatoes, peeled and thinly sliced (2 cups)
2 eggs
3 tablespoons roughly chopped cilantro
3 tablespoons roughly chopped basil
1 scallion, white and green parts, finely chopped
1 serrano chile, seeded and minced
Pinch cayenne
Finely grated zest of 1 small lime
⅓ cup panko bread crumbs
½ cup all-purpose flour

Directions:
1.  In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.

2.  Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.

3.    In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.

4.   Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.

5.   Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.

6.  In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.

7.  Serve fish cakes warm with sauce.