A space for recipes

What a pleasant entree when yourre lucky enough to have beautiful shellfish such as this...

Servings: (2)
Prep: 5 Mins. |
Cook: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

1/4 lb. angel hair pasta (1/4 of a box)
2 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
1 lb. shrimp/prawns – peeled and de-veined
Kosher salt and fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped (divided)
1/4 cup parmesan cheese

--Prepared garlic/cheese bread

METHOD

If you are baking store-bought garlic/cheese bread, you may want to start baking it so it is done at the same time as your Superb Shrimp and Angel Hair Pasta dish.


Cook angel hair pasta according to package directions; boil for about 5 minutes. Drain in colander, and set aside; while reserve 1/2 ladle of pasta water.

Meanwhile, while pasta is cooking, heat the butter and olive oil over medium-heat in a large non-stick skillet, and add garlic, shrimp, kosher salt and ground pepper to taste, and 1 tablespoon fresh parsley. Saute for about 2 minutes per side for shrimp, just until pink when they have a “loose curl” – (please do not overcook to a tight curl stage or they will be too tough). Toss in the drained angel hair pasta, parmesan cheese, and 1/2 ladle of pasta water; tossing to combine. Pour immediately onto a serving platter and top with the remaining tablespoon of fresh parsley, and serve with the garlic/cheese bread placed along side. ~ Enjoy!


~~~~~~~~~~~~


Tip: If using large Alaska prawns as I have in the above-photograph, please increase the sautéing time to 3 minutes per side - And, if your shrimp are different sizes, cook the larger ones first for a minute or so before adding the smaller ones.

According to Morgunblaðið, skyr is now available in Whole Foods Markets in the New York and Boston areas.

 Yep, there was indeed an unwrapped tampon in my purse. Not because I would have used it in this capacity, but again, in the hopes of being prepared, I once put a wrapped tampon in my purse. When I [obviously] didnt use it, it wiggled itself out of its wrapper and took up residence as that weird, awkward thing I shouldnt have probably shown to anyone. But that doesnt embarrass me half as much as the scrunchie. OMG, I promise its only for tying my hair back in a low bun at night to sleep. It was the advice my hair colorist gave me...I swear!!!
Okay, so I think most ladies carry around some kind of lotion during the winter months, so this is okay, right?? Nothing fancy--just a rich, thick lotion to prevent my hands from turning into that of an 80-year-old. Those earrings in the corner are the ones I wore for Halloween this past year (yes, thats how long its been since Ive cleaned out my bag...longer, really). That thing stuck to the back of the one? An eyeball eraser. It was part of the decor at the Halloween party I went to, and when I lost the back of the earring, I remembered the ol high school trick of using an eraser to replace the back of your earring. Works like a charm!

So anyway, thats the crap in my purse. Or should I say, the crap that WAS in my purse. Because now, its free of trash, eyeball erasers, and unwrapped tampons. But check back with me in a few weeks. Who knows what kind of weird shit Ill have in there by then.

What weird crap is in your purse??

Turkey
13 c. water
1 4 -lb. whole boneless turkey breast with skin, halved lengthwise
1 lg. white onion, peeled, quartered
1 head of garlic, outer skin removed, cut crosswise in half
1 1/2 tsp. fine sea salt
Chiles
1 c. oil
8 dried mulato chiles, stemmed, seeds and membranes removed (1)
6 dried pasilla chiles, stemmed, seeds and membranes removed (2)
5 dried ancho chile, stemmed, seeds and membranes removed (3)
Nuts and Seeds
1 T. oil
1/2 c. whole almonds
1/4 c. pecans
1 T. unsalted roasted peanuts
1/4 c. shelled pepitas (4)
3 T. sesame seeds
Fruits
1/4 c. oil
1 lg. ripe dark-skinned plantain, peeled,; thickly sliced
1 lb. tomatillos, husked, rinsed, coarsel; y chopped
1 lb. plum tomatoes, coarsely chopped
2/3 c. raisins
Flavorings
1 lg. white onion, peeled, cut into 8 wedges
12 lg. garlic cloves, unpeeled
5 whole cloves
1 tsp. whole black peppercorns
5 whole allspice berries
1 tsp. cumin seeds
1/2 tsp. aniseed
1 1 cinnamon stick (5)
1 tsp. dried mexican oregano
1/2 tsp. dried thyme
1 tsp. fine sea salt
Thickeners
3 T. oil
1 3 x2x1 bread slice from firm french roll
3 5 to 6 diameter corn tortillas, coar; sely chopped
6 oz. mexican chocolate, chopped (6)
1/2 c. chopped piloncillo (7)
2 c. (about) low-salt chicken broth (if necessary)

Mole PoblanoMole is very time-consuming to make, but you can begin up to three daysahead. The results are well worth the effort. In Mexico, this is served with rice or unfilled tamales. For turkey:Combine all ingredients in large pot. Bring to boil. Reduce heat, cover, andsimmer until turkey is just cooked through, skimming foam,
about 35 minutes.Transfer turkey to bowl; cover and chill. Strain and reserve broth in pot.For chiles:Heat 1/2 C. oil in large skillet over medium-high heat. Working in batches,fry all chiles until beginning to blister and change color, about 15 secondsper side (do not burn). Using tongs and shaking off excess oil, transferchiles to another large pot. Add 4 C. reserved turkey broth; bring to boil.Reduce heat; simmer uncovered until chiles are very soft, about 35 minutes.Strain liquid into 4-cup measuring cup; add enough reserved turkey broth tomeasure 4 C. Chop chiles.
Working in batches, puree chiles and 4 C. chilebroth in blender until smooth.Heat remaining 1/2 C. oil in same pot over medium heat until almostsmoking. Press chile puree through large mesh strainer into pot (mixturewill sputter and bubble vigorously). Stir until puree thickens enough toform path on bottom of pot when wooden spoon is drawn across,about 15minutes. Remove chile puree from heat.For nuts and seeds:Heat 1 T. oil in large nonstick skillet over medium-high heat. Add almondsand stir until color deepens, about 1 minute. Add pecans and peanuts; stir 1minute. Add pepitas; stir 30 seconds. Transfer to blender. Add sesame seedsto skillet; stir 1 minute. Transfer 2 T. sesame seeds to small bowl andreserve for garnish. Place remaining 1 T. sesame seeds in blender with nuts.Add 1/2 C. reserved turkey broth and blend until thick puree forms. Addnut-and-seed puree to pot with chile puree. Cook over very low heat,stirring often, while preparing fruits.For fruits:Heat 1/4 C. oil in same skillet over high heat. Add plantain and sauté untilgolden, about 3 minutes. Using slotted spoon, transfer to paper towels. Addtomatillos and tomatoes to skillet; sauté until slightly softened, mashingwith fork. Reduce heat to medium-low; simmer until thickened, stirringoften, about 25
minutes. Add raisins and plantain; simmer 10 minutes,stirring often. Cool slightly.Working in batches, puree tomatillo mixture in blender with 2 C. reservedturkey broth. Strain mixture through sieve into chile-nut puree,
pressing onsolids to extract as much mixture as possible; discard solids in
sieve.Continue cooking puree over very low heat while preparing flavorings,stirring often.For flavorings:Cook onion and garlic cloves in dry heavy medium skillet over medium heatuntil beginning to brown and soften, turning often, about 15 minutes. Coolslightly. Coarsely chop onion; peel garlic. Place in blender.Stir cloves in same skillet over medium-high heat until fragrant, about 20seconds. Transfer cloves to spice mill or coffee grinder; add peppercornsand next 7 ingredients. Grind finely. Add to blender. Add 1 C. reservedturkey broth; blend until smooth. Stir spice mixture into chile-nut puree.Simmer mole over very low heat 30 minutes to blend flavors while preparingthickeners, stirring often (mole will bubble thickly).For thickeners:Heat 1 1/2 T. oil in medium skillet over medium-high heat. Add bread slice;fry until golden, about 1 1/2 minutes per side. Transfer to blender. Add 11/2 T. oil and tortillas to skillet; sauté 2 minutes. Transfer to blenderwith bread. Add 2 C. reserved turkey broth; blend until smooth. Add to mole;simmer 10 minutes.Add chocolate and piloncillo to mole; simmer over low heat 20 minutes,stirring often, scraping bottom of pot and adding more turkey broth (orchicken broth if necessary) by 1/2 cupfuls if mole is too thick (up to 2 C.more broth may be needed). Season with salt. Continue simmering over lowheat until streaks of oil form on mole surface, about 10 minutes longer.(Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, thencover and keep
refrigerated. Rewarm over low heat, stirring and adding morebroth if desired, before continuing.)Cut turkey into 1/3 thick slices. Add to hot mole; simmer until turkey isheated through, about 10 minutes. Arrange turkey slices on platter. Spoonmole over; sprinkle with sesame seeds.Notes (1) mulato chile [moo-LAH-toh]This long (4- to 5-inch) dark brown chile is a type of dried POBLANO. It hasa light fruity nuance and a much more pronounced smoky character than itsrelative, the ANCHO. Themulato is
essential for making MOLE (2) pasilla chile [pah-SEE-yah]In its fresh form this CHILE is called a CHILACA. Its generally 6 to 8inches long and 1 to 1 1/2 inches in diameter. The rich-flavored, medium-hotpasilla is a blackish-brown color,which is why its also called chile negro. This chile is sold whole, and powdered. Its particularly good for use insauces. (3) ancho chile [AHN-choh]This broad, dried CHILE is 3 to 4 inches long and a deep reddish brown; itranges in flavor from mild to pungent. The rich, slightly fruit-flavoredancho is the sweetest of the dried chiles. In its fresh, green state, theancho is referred to as a poblano chile. (4) pepitas [puh-PEE-tahs]These edible pumpkin seeds are a popular ingredient in Mexican cooking.With their white hull removed, they are a medium-dark green and have adeliciously delicate flavor, which is even better when the seeds are roastedand salted. Pepitas are sold salted, roasted and raw, and with or withouthulls. Theyre available in health-food stores, Mexican markets and manysupermarkets. (5) Mexican cinnamon sticks with a delicate, floral flavor. (6) Mexican chocolate Flavored with cinnamon, almonds and vanilla, this sweet chocolate isavailable in Mexican markets and some supermarkets. Mexican chocolate has amuch grainier texture than other chocolates. Its used in the preparation ofa Mexican hot chocolate drink and certain Mexican specialties such as molepoblano sauce usually served with fowl. One ounce
semisweet chocolate, 1/2teaspoon ground cinnamon and 1 drop almond extract can be substituted for 1ounce Mexican chocolate. (7) Mexican raw sugar shaped into hard cones. Smaller chunks are sometimeslabeled panocha. If neither is available, substitute an equal weight ofpacked dark brown sugar

Whenever I see a dessert recipe whose ingredient list does not feature sugar and a gazillion calories worth of butter, I almost try it out on the same day...firstly too see if it would still taste good and secondly, it is quite difficult to resist such a recipe. When I chanced upon a steamed rava (semolina) - banana cake, it seemed too good to be true. When my newly married cousin in Bangalore tried it out and gave me a really bright green signal, I had to try this out. Shilpa of Aayis Recipes has something similar on her blog, an authentic Goan recipe sent to her by a reader, but her recipe uses sugar instead of jaggery.
Ive made slight modifications to the original recipe, in terms of microwaving the batter instead of steaming, and I did it on a trial and error basis, because my kitchen doesnt have a big enough steamer to take the whole batter in one go.

Using the microwave for this recipe did seem to have its advantages:
1. Lesser cooking time (7 minutes as against 25 minutes of steaming)
2. Lesser cleaning up - just one microwave safe dish other than the wok used to mix ingredients
3. Even your kids can handle the recipe from the assembled-ingredients stage

Semolina-Banana-Coconut Cake (No bake)
Time taken - Under 15 minutes
Serves 6-8 people or more
Category - Healthy dessert, Festival food, Neivedyam

---

Ingredients
1-2 tbsp ghee (clarified butter, see notes) If you dont have this, use unsalted butter
1 1/4 cup semolina (buy the finer of the varieties)
3/4 cup jaggery (see notes)
3 bananas - medium sized
1 pack thick coconut milk (I used Daburs 200 ml pack)
1/2 cup water
1/4 tsp salt
1/2 tsp baking powder

Directions
1. Grease a 9" or so microwave safe flatware with some ghee on your fingertips. Keep aside.

2. In a blender / mixer, place the 3 peeled bananas with the jaggery, make a smooth paste and keep aside.

3. Heat the remaining ghee in a heavy bottomed wok, put in the semolina. On medium to low flame, constantly stir it around until it turns lightly golden. This part requires your full attention for 5-7 minutes and the slightest burnt semolina will spoil the taste of the cake.

4. Once the semolina turns golden, turn flame to lowest possible, pour in the banana-jaggery paste, stir till it is nearly absorbed by the semolina. This will take 30 seconds to a minute. Take the wok off the flame.

5. In a jug, whisk well the coconut milk, water, salt, baking powder, cardamom powder and pour it into the semolina mix in the wok. Stir well till ingredients are blended through.

6. Pour this mix into the greased microwave safe dish. Garnish with any nuts /dried fruits or candied fruit to make it more appealing to kids.

7.Microwave at 100% for 5 minutes. Check the degree to which the cake is cooked and then depending on that microwave at 80% for 2 minutes or so. Remove, cool and cut into squares /diamonds.

8. Serve warm.

Health tip:

This cake needs to be refrigerated because of its coconut milk content which may go rancid if left out for longer time. You can warm it by nuking it for 20 seconds or so. It makes an excellent dessert idea for the tiffin box for your kid or your spouse.
Jaggery is known to be rich in iron because of the huge iron vessels in which it is processed, hence better that sugar which is just empty calories. Diabetics, please be informed that eating jaggery does nothing better than sugar for your blood sugar levels as they both have the same glycemic index - calorie-wise and carbohydrate-wise, both are nearly the same. If you have to choose between the two, jaggery is just a slightly better choice because its more natural and nutritive than plain sugar.

Notes:
1. You will find jaggery, rava and ghee in any store selling Indian groceries.
You can also make ghee at home from unsalted butter - instructive posts here, here & here.
2. In case you do not have a microwave, you can surely steam this cake as per original recipes instructions.
3. A lighter coloured jaggery will yield a paler cake and a dark brown jaggery will give you the rich brownier one. If you do not find jaggery, by all means use brown sugar or even white sugar.
4. My cousin tried this with whole wheat flour instead of semolina and said the results were as good. Just increase the baking powder a tad bit.
5. Try it out with spices of your choice. I love the taste of cardamom and hence it found its place in this recipe. You could try out cinnamon or clove powder or even all spice powder.
6. This quick recipe can also fit into the Neivedyam category, which is the offering to Gods made in most Indian homes for festivals and auspicious days as it has no eggs. And from what I hear, most Indian Gods and Goddesses love jaggery as well as bananas :) , and we love them for that.

(This was written for the Family-Lifestyle blog Daily Tiffin)

And she was right.


Ingredients:

4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds)
A squeeze of fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 red or sweet yellow onions, cut into pieces
4 cups baby spinach leaves- or chopped spinach
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of red pepper flakes, to taste
Extra virgin olive oil, as needed

There are some vegetables that never make it to our favourites list. Most gourds, especially the bitter gourd for obvious reasons, and also the bottle gourd for being so tasteless. DH is absolutely a non-fussy eater but gourds deter him too. When I tried out an experiment with the bottle gourd for my lunch, inspired by what our friend in Bangalore had made for us, it turned out so good, that it was entirely report-worthy and repeat-worthy. I made an effort to spare some for dinner, and when I gingerly served some to DH, he said - "Is there more of that??". That moment, the poor dudhi had recorded its place in the annals of our household.

I must give due credit to an Andhra recipe which our friend had shared with me verbally. Since I couldnt recollect much of it, what went into this recipe, were ingredients thrown in by intuition, in my own approximations. The idea of dudhi in a thick gravy is her traditional recipe though.

Before I share this zero-oil, tasteful wonder with you, I must announce that a good friend Manasvi has started his own food blog called - From the Bachelors Kitchen. As good ladies we must encourage a mans efforts in the kitchen, shouldnt we ;)


DUDHI / LAUKI KI SABZI
Bottle gourd in gravy - a zero oil recipe

Category: Vegetable, low-carb, zero-oil, diabetic recipe
Time taken: Under 15 minutes
Serves: 2
Source: Adapted from a friends recipe

Ingredients
1 small dudhi -peeled cut into cubes (to make 2 cups of cubes)
pinch of turmeric powder and asafoetida each, 1 tsp salt
1/2 cup water

For masala
2 red chillies - broken into small pieces
1 heaped tablespoon sesame seeds (white ellu)
1 tbsp tur dal
1 tsp coriander seeds
1 tsp saunf or fennel seeds (substitute with jeera if you dont have this, but good to use fennel)
2 peeled garlic pods (optional)
PLUS
1/4 Cup roasted peanuts

Coriander leaves for garnish

To prepare masala
Dry roast the ingredients - red chillies through garlic.
Once the tur dal turns golden, remove, cool and dry grind in small mixer with handful of roasted peanuts. If you dont have roasted peanuts, then first roast peanuts separately as it takes longer than other ingredients. Grind to a coarse powder, keep aside.

Directions
Heat 3/4 cup water in a heavy pan. Bring to a boil with turmeric, salt and hing. Add the dudhi cubes and boil for 5-7 minutes until the pieces are soft but retain shape. They may be some water left over, but do not drain it.
OR
Microwave for 3 min on high

Add masala powder to the cooked gourd pieces in the same pan. On a low flame, mix the cooked gourd with the masala. The excess water will be absorbed by the powder. Add a little more water if necessary.

Check for salt and garnish with coriander. This dish with pair fantastically with chapatis or even dosai, may be even bread.


Note
You wont miss the oil at all here, for the natural oils in sesame seeds and peanuts give it a rich taste
You can try this with any other squash or gourd, for eg. Zucchini
Bottle gourd is low-carb as are many others from this family, this makes an excellent diabetic recipe as well as a low-carbers recipe.
You can use the saved bottle gourd peels to make a chutney by sauteeing it with spices and dried lentils, and pulsing it in the blender.

Tags: Indian, vegetable, vegetarian, lowcarb vegetarian, zero-oil, bottlegourd, dudhi, lauki, squash, Indian curry, Saffron Trail, Recipe, Food, Indian food blog, Healthy eating, Healthy living, Mumbai, India