Easy Shrimp Curry

I have made few alterations to some common Indian versions of curry out there and come up with this. It still tastes true to the original with its aromatic, flavorful and spicy features. The list of ingredients may look overwhelming but the preparation is fairly easy and the outcome is delicious so try it if you're in the mood for Indian. ;-)

Recipe

Serves 4

Ingredients:

2 lbs medium shrimp, peeled and deveined (wild type preferred)
1/4 cup peanut oil
1 large onion, chopped
1 tbsp ginger garlic paste (minced fresh ginger and garlic mixed into paste)
1 tsp ground coriander
1 tsp curry powder
1 tsp garam masala (found in International isle of supermarket or Indian market)
1/2 tsp ground turmeric
1 tomato, finely chopped
1 tsp ground red chili powder (add less if you don't like it spicy)
1/4 cup coconut milk
1/4 cup water
 salt, to tatse
freshly ground black pepper, to taste
Cilantro leaves, chopped (for garnish)

Method: 

Heat peanut oil in a large saucepan over medium high heat. Add the onions; cook and stir until brown for about 20 min. Mix in ginger garlic paste, coriander and salt. Cook and stir for 1 minute. Add curry, turmeric, garam masala, chili powder, tomatoes and water. Cook for 8 minutes until sauce thickens. Season shrimp with salt and black pepper then add to curry sauce and cook for 2-4 min or until they just turn pink. Mix in coconut milk and taste to adjust seasoning. Garnish with fresh cilantro and serve with fragrant basmati rice or Naan bread. 

Tip: No shrimp? Substitute with chicken breast or vegetables (peas, carrots, potatoes etc). 

Tilapia Burger

I usually like whole fish fillets in my fish burger but this time i was looking for a more flavorful version. I bought these beautiful and fresh tilapia fillets and decided to grind them and mix in some vibrant accents. They turned out delicious for a change, specially if u pick a buttery bun like brioche or Vienna roll. ;-)

Recipe


Serves 4

Ingredients:

3 tilapia fillets
2 cloves of garlic
1 cup fresh cilantro leaves
1 lemon, zest of
1 tbsp minced ginger
1/4 cup light mayonnaise
salt (to taste)
Freshly ground black pepper (to taste)
4 brioche buns or Vienna rolls

For Dressing:
1 cup of light mayonnaise
1 tbsp dijon mustard
salt and pepper (to taste)

Method:

In a food processor, combine garlic, cilantro, lemon and ginger and pulse until texture is fine. Season tilapia fillets and add them to food processor. Pulse until coarse (10 times max). Use clean hands to form 1 inch thick patties. Fry in a hot oiled skillet for 3 min per side.
For Dressing: Mix all ingredients in a bowl.

Heat both sides of the buns in a lightly oiled skillet for 1 min per side. Dress them with mayo-dijon mixture, butter lettuce and tilapia patties and there you have it.

Nutrition Facts: A common misconception is that a burger is usually if not always regarded as an unhealthy calorie-rich choice.  In fact, you can still enjoy this comfort food without feeling guilty specially when your meat is healthy like fish, packed with "good for you" fats. All the other ingredients in the recipe are also very nutritious and bring a lot of flavor to a simple and light fish like tilapia. The light mayo and buttery bun are there to complement the flavors. Try the same with chicken if you like.

Ravioli with Mushrooms and Spinach

I am a huge pasta lover and cannot imagine a more comforting dish than spaghetti, lasagna or ravioli in this case. I found those freshly made cheese stuffed ravioli at Whole Foods and couldn't wait to taste them. I promise to try and make them from scratch one of these days but let's skip the hard labor for now. Carbs are somewhat perceived as unhealthy but in fact it all depends on what kind they are and how you eat them. Boost your pasta with simple and fresh ingredients like mushroom and spinach in a low fat cream sauce and there you have it: a fully satisfying meal that is hearty, healthy and yummy.
Buon Appetito! :-)

Recipe

Serves 2

Ingredients:

8 fresh cheese-stuffed ravioli
6-8 mushrooms thinly sliced
1 bag fresh spinach leaves
1 clove garlic, minced
1 cup half and half
a pinch of nutmeg
salt and freshly ground black pepper, to your taste
freshly grated parmigiano reggiano, to your taste
extra virgin olive oil, to your taste

Method:

Boil water in a deep pot. Add a handful of salt then cook ravioli for 10 min. Meanwhile, in lightly oiled heated skillet, cook garlic for 30 sec, add mushrooms and saute for 5 min. Then mix in spinach leaves, cover skillet and let it cook for 5-7 min. Uncover and lower heat. Stir in half and half and season with nutmeg, salt and black pepper. Let it simmer for 2 min. Remove ravioli from water and mix in sauce gently. Serve hot with grated parmigiano reggiano and drizzle some olive oil.

Nutrition Facts: If you like carbs and you're weight-conscious, you don't have to kick them out of your life. All you need is portion control and  nutritious ingredients; you can still enjoy them without feeling too guilty.

Cream of Aspargus Soup

I must admit i've been away from my blog for quite some time now. Sadly, i lost my dearest grandfather earlier this month. Hopefully he's in a better place and in peace. It's comforting to remind myself what a full and long life he lived and most importantly the immense love of food he had.
In his memory, I'm making one of his favorite soups of all times: Asparagus soup.  I use fresh asparagus as well as canned ones in this recipe but i still find the canned ones alone as delicious.

Recipe

Serves 4

Ingredients:

1 can Asparagus spears, reserve 4 stems on the side
6-8 fresh Asparagus, cut in half (cut lower stems off)
1 leek, chopped
4 cups water(more or less depending on desired thickness)
freshly ground black pepper and salt
1/4 cup half and half (or light cream)
1 chicken bouillon (cube)
1 tsp extra virgin olive oil

Method:

Heat oil in a deep saucepan and sautee leeks for 5 min. Add fresh asparagus and toss for a couple of min. Add canned asparagus and water. Let it cook for 30 min or until asparagus holds no resistance to fork. Turn the heat off. Add bouillon. Blend using a hand mixer until soup has a smooth texture. Add light cream and stir. Cut reserved asparagus stems into 3 and mix into soup.
Bon appetit!

Nutrition Facts: Asparagus is loaded with nutrients, contains no fat, no cholesterol and very low amounts of sodium. Pair it boiled, roasted or grilled with your meal and enjoy.

Spanish Tortilla (tortilla de patatas or tortilla española)

A lot of people confuse this with Mexican tortilla bread but it's far from it. Spanish tortilla is Spain's staple omelet with potatoes. It may include other ingredients depending on the region. I was watching America's Test Kitchen the other day and couldn't resist trying the dish. I have heard so much about it but never brought myself to make it instead of the more traditional omelets. Eggs, onions, potatoes make a creamy, delicious and hearty combo that will surely satisfy you. It may not be the most straightforward omelet you've made but it's worth the effort. ;-)
Buen Provecho!


Recipe

Serves 4-6

Ingredients:

8 eggs
3 large golden potatoes, cut into quarters then sliced into 1/8 inch pieces
1 onion, thinly sliced
1/2 red bell pepper, diced
1 green chili pepper, sliced
 6-7 tbsps extra virgin olive oil
salt and freshly ground black pepper

Method:

Toss 4 tablespoons oil, potatoes, onion, red pepper, green chili, salt, and pepper in large bowl until coated. Heat 2 tablespoons oil in nonstick skillet then add potato mixture to skillet.  Cover and cook over medium low heat for 25 min, stirring gently every 5 minutes, until potatoes are cooked.
Beat eggs salt and pepper in a bowl.  Add hot potato mixture, red peppers, and peas to eggs until combined. Using same skillet, add very little oil and heat.  Add egg and potato mixture, fold mixture for a few seconds then smooth surface. Cover and cook over medium for 2 minutes or so. Then slide tortilla from pan onto a large plate. Using a second plate, flip tortilla to other side and bring back to skillet. Tuck edges if flat and cook for 2 more minutes.
Let it stand for 15 min before serving in the form of cubes or wedges.

Nutrition Facts:

 While this dish is dense in every sense of the word, you have a reason to skip the bread in this case and opt for a side of green salad.

Saffron Rice Pilaf

This may resemble Spanish/Mexican rice in color, paella in taste but it lies somewhere in the middle.  It contains key ingredients of a Paella, is beautifully fragrant and can be an accompaniment to your own choice of protein. I personally like to pair it with juicy jumbo shrimps. You can cook them in or serve as a side dish. Don't get deterred by the list of ingredients...you're cooking them in one skillet after all.
Buen Provecho!

Serves 4

Ingredients:

1 medium white onion, finely chopped

1/2 red bell pepper, finely chopped

2 plum tomatoes, seeded and finely chopped

1 celery stalk, finely chopped

1 medium carrot, finely chopped

1 green chili pepper, thinly sliced

Pinch of saffron threads

1 garlic clove, minced

1 cup long-grain rice

1 3/4 cups homemade or store-bought low-sodium chicken stock or chicken bouillon

1 tbsp vegetable oil

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1 tbsp Fresh flat-leaf parsley, chopped

Method:

Heat oil in a large saucepan. Add onions, bell peppers, chili peppers and cook until tender. Add garlic and stir for 30 sec. Add carrots and celery and cook for 5 min. Stir in tomatoes and cook for 1 min. Add rice stirring constantly for 1 min.

Add chicken stock, saffron, salt and black pepper ,then bring to a boil. Reduce heat to low, cover and cook until all water is absorbed (15-20 min).

Sprinkle chopped parsley on top and serve.

Vegetable Puree Soup

I found a bunch of vegetables in the fridge just lying there this morning. What better way to combine them than into a soup, specially on a winter day? I just love soups...they're nutritious, comforting, versatile and above all they give me an excuse to indulge in some extra bread...fresh and rustic.

Serves 4

Ingredients:

1 large potato, roughly chopped
1 large celery stalk, roughly chopped
2 zucchini, roughly chopped
2  carrots, roughly chopped
1 leek, roughly chopped
3 cups chicken stock
1 chicken bouillon cube
1/4 cup light cream (or half and half)
Salt and freshly ground black pepper, to taste

Method:

In a heavy-bottomed soup pot, combine all chopped vegetables (potato, celery, zucchini, carrots and leek), chicken stock and bouillon. Bring to a boil, cover and cook for 35 min.
Use a hand blender to puree vegetables. Stir in light cream. Season with salt and pepper and serve hot with a slice of crusty bread.

Nutrition Facts: This soup is loaded with vitamins and fiber and mainly low in calories. Soups are a perfect option for those watching their diet. You make the choice of adding little cream, more butter or no fat at all.
Enjoy and stay warm!