Saturday, March 22, 2008

Spicy Fishies

2-4 orange roughy or tilapia filets
1 14 1/2 oz can diced tomatoes with green chiles (Muir Glen has a good one)
2 T capers (or kalamat olives...different flavor with these)
salt and pepper
2 T dried basil
2 shallots or 1/4 larger onion, diced
3 cloves garlic chopped fine
2 T olive oil

Put olive oil in large nonstick pan over medium heat. Add onions or shallots and garlic and cook till tender. Add basil, capers, and tomatoes with green chiles and cook about 3 more minutes till hot. Move stuff to the side of the pan and add the fish. Cook about 3 minutes on first side, then 2-3 on the second till done (white through and no longer translucent). Yummy and even really healthy piled up on greens like spinach or chard. If you use the Muir Glen tomatoes, it has a kick. Great with rice or other grains on the side.



Saturday, March 15, 2008

Ann's Hawaiian Chicken Stir Fry

2 boneless skinless chicken breasts, cut into cubes
2-3 colorful red or yellow bell peppers
1/3 big sweet onion, cut into bite sized pieces
1 large carrot peeled and cut on diagonal into slices
handful of pea pods cut into pieces
3 cloves garlic minced
either 1 " fresh ginger minced, or 2 T dried ginger
1 fresh pinepple, peeled, cored, and cut into chunks
bottle of tamari or teriaki sauce; I do not measure
salt and pepper
any cooking oil

Coat bottom of large pan with oil. Heat at medium high. Add chicken, and stir fry till done (remove from heat for now). Add carrots, onions, garlic, ginger, and stir fry. After a few minutes add peppers, onions, and pea pods. Keep stir frying till crisp tender. Add pineapple and toss to lightly brown. Add chicken back in to warm; toss in enough tamari or soy sauce to coat it all. Great with rice; really good the second day after the pineapple tenderizes the chickn all by itself!



Friday, March 14, 2008

Vegetarian Curry

This was a hit with friends of mine! It takes time but is worth the effort and lasts well in the fridge.

2-3 14 1/2 oz cans of vegetable broth
1 large or 2 small sweet potatoes or yams, peeled and cut in bite sized pieces
2 carrots peeled and cut in bite sized pieces.
1 medium sweet vidalia or other sweet onion, cut in bite sized pieces
1 small bag spinach
2 small or 1 large green bell pepper, cut in bite sized pieces
1/2 T coriander
1/2 T cumin
1/2 T tumeric
1 T curry powder
2 T olive oil
1 14 1/2 oz can chick peas (garbanzo beans)
1 14 1/2 oz can baby corn
1 brick of golden curry paste (1 package) found in the oriental section
1 can coconut milk

Either put sweet potato in boiling water for 12-15 minutes to soften up or zap in a microwave safe dish with a little water, covered by saran for 4 minutes. While they're cooking, cut up everything else and get the next step started.

Heat olive oil in large soup pot over medium heat with coriander, cumin, tumeric, and curry powder. When hot add carrots, onions, and bell pepper. Saute these veggies till tender, about 4-5 minutes.

Dump in sweet potatoes and spinach and then add curry paste brick, coconut milk, chick peas, and enough broth to just cover + a little more. Bring to a boil, then turn down to very low and simmer about 20 minutes to merge flavors. YUM. Great over rice.

You can also add cooked chicken or other veggies if you like.