May 1st, 2011
Chilly and rainy, don’t you think? I had seen this recipe in a Cooking Light Magazine but I changed it all around. Different chiles and chicken broth used instead of water. It is also “wet” instead of the traditional dryer version.
A Paella is a Spanish dish from the city of Valencia. It is served as a main course. There are 3 types: The Valencia Paella, the seafood paella and the mixed paella. But, there are many other variations, as well. The key ingredient? Olive oil and saffron.
I hope you like this one; perfect for tonight’s weather.
“Wet” Paella with Green Chiles, Corn and Clams
3 tablespoons olive oil
2 cups yellow onion, chopped
3 garlic cloves, minced
1 can of whole green chiles, chopped (usually 2 or 3 per can)
1/2 tsp. salt (optional)
1/2 teaspoon, black pepper, divided
3/4 cup short-grain brown rice.
1/2 teaspoon, saffron threads, crushed
2 1/2 cups low sodium broth (If you want the regular, well you know what to do.)
1/8 teaspoon ground red pepper
1 1/2 cups corn (fresh, frozen or canned)
1 cup cherry tomatoes, halved
2 lbs. littleneck clams
A sprinkle of parsley for garnish.
Lemons wedges on the side
Pre-heat oven to 350 degrees.
Heat oil in an ovenproof skillet over medium-high heat. Add onion, garlic, green chiles, 1/2 teaspoon salt (optional), and 1/4 teaspoon black pepper. Saute for around 3 minutes.
Add rice and saffron. Cook for about 2 minutes, stirring constantly. Then, add two cups of the chicken broth, 1/4 teaspoon black pepper, and red pepper. Bring to a boil. Cover.
Bake at 450 degrees for 50 minutes or until rice is done.
Stir in the corn and tomatoes and 1/2 cup of chicken broth. Then, nestle the clams into the rice mixture.
Keep baking at that same 450 degrees for another 12 minutes or until the shells open. Then, take the ovenproof skillet out of the oven and discard any unopened clams.
Place skillet on top of the stove. Cook without stirring on medium-high heat for about 10 minutes or so, covered.
You can top it with parsley and serve it with a wedge of lemon.
It will serve 4.
Please note that this dish is gluten free.
As usual, the best way is to make it your own, just like I did. This dish hit the spot tonight.
February 23rd, 2011
Phad Thai is one of Thailand’s national dishes. It consists of stir-fried rice noodles with eggs and fish sauce; other combinations can be added like bean sprouts, beef, shrimp, chicken or tofu. Crushed peanuts is the garnish that finishes the dish.
Last night I was in one of those moods. A simple recipe that would not take long and pretty much a one dish meal. Most of Thai food is gluten free, so this was a no brainer. I added tofu, but it is not necessary.
Phad Thai with Tofu
1 package (13.2 ounces) of rice sticks. I bought Sun Luck
4 tablespoons vegetable oil
1 garlic clove, minced
4 eggs
5 tablespoons of fish sauce (or, to taste)
3 bunches of green onions cut into 1/2 inch lengths
1/4 cup or a bit more of chicken broth (low sodium)
2 tablespoons of sugar
1 1/2 teaspoons of paprika
1 cup of bean sprouts
1/4 cup ground peanuts
1 cup of extra firm tofu cut in pieces (optional)
In a large bowl soak rice sticks for about 45 minutes, until tender, but firm.
In a skillet put 1 tablespoon of oil and fry the tofu pieces until they brown but do not burn. Take them out and put them aside.
In a large frying pan, large enough that the noodles will fit when added, put the 3 tablespoons of oil in a medium high heat. Add the garlic and then the green onions; stir fry for a few minutes.
Add the eggs and scramble them until done.
Drain the rice sticks well and add to the egg mixture. Even though it looks like a lot in the pan, they will cook down. Keep stir frying until the rice stick become translucent, at the same time adding chicken broth to the frying pan. Stir fry away. You might not need all the chicken broth. I usually do use that amount of broth, though.
When the rice sticks begin to stick together then add the fish sauce, sugar and paprika and bean sprouts. Then, add the tofu if desired or shrimp, beef, chicken, or nothing at all.
Continue to cook until dry; add crushed peanuts and serve. This particular dish is not spicy. If you would like to add a little kick to it, just add a chili pepper or your favorite “heat”.
Please note that this recipe will serve 4 hungry people. Otherwise, leftovers will be great the next day.
Please enjoy this recipe and make it your own…
Have a great day!!!……talk to you soon….
December 29th, 2010
Still with no oven, probably for a couple more days; I am turning to soups. I love them all. No barbecuing in the past few days. No way; it has been bitter cold.
Soups are simply satisfying one dish meals. In the summer I make gazpacho, vichyssoise, or a fruit soup. But during the winter the chowders, bean soups, onion soups are the ones that warm you up in a very special way.
I have made a different type of tortilla soup before; tonight’s tortilla soup is just that; Tortilla Soup. I hope you try it because I think you will find that it is so easy to prepare; probably the ingredients are in your kitchen already.
Tortilla Soup
8 1/2 cups of chicken broth (I used organic low sodium)
1 (14 1/2-ounce) can Cajun-style stewed tomatoes. I could not find any so I used the Italian style ones.
4 or 5 tablespoons of fresh lemon juice
2 garlic cloves, pressed
2 teaspoons chili powder (more if you want to)
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
2 cups chopped cooked chicken ( I bought chicken tenders and sauteed them in a frying pan)
1 can of corn, drained
2 cans of black beans, drained
1 small can of chopped green chiles
4 tablespoons half and half
2 cups shredded Chipotle Cheddar Cheese (I bought the Cabot brand and shredded it myself)
Tortilla Chips (I bought blue corn tortilla chips)
It might look like a long list but you will see how easily it is all assembled.
The first thing to do is to get a large soup pot and bring the first 7 ingredients to a boiling point.
Reduce heat.
If you have not yet cooked the chicken then quickly sautee in a frying pan with a little bit of oil and a pat of butter, and cut to bite size pieces.
If you had your chicken already cooked then add it with the rest of the ingredients, using just 1 cup of the cheese (the other cup for garnish), and hold the tortilla chips for garnish, as well.
Make sure the soup is nice and hot; serve it garnished with crumbled tortilla chips and cheese.
Serves about 6 people.
Hope you like it. Remember to make it your own by adding a little more of this or a little less of that.
Talk to you later….
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