Recipe for Shrimp and Veggie Curry

Here's a recipe for a tasty, quick meal.  I always keep some frozen shrimp in the freezer.  They can be defrosted quickly in a bowl of room temperature water.  Of course, if you have access to freshly caught shrimp, use those. This quick to prepare curry is a little crunchy, a little creamy, with lots of intense flavor, but mild heat.  You can up the heat factor if you're a "hottie".  
Other than making the rice, if serving with the curry, this can be on the table in about 20 minutes. 


Yield: 4 servings
Time: 20 minutes (plus rice)
Ingredients:

• ½ cup diced red bell pepper
• ½ cup diced onion
• 1 cup diced fresh tomatoes (could use canned)
• 1 TBSP canola oil
• 2 TBSP mild curry paste (or 3-4 TBSP curry powder)
• 1 cup coconut milk
• 20 medium frozen shrimp, peeled, deveined, (defrosted in room temp water rinse or overnight in fridge)
• 1 cup frozen green peas
• 2 TBSP coarsely shredded basil plus handful finely diced for serving
• Juice from ½ a lime plus wedges for serving
• Salt and pepper if needed
• Naan or rice for serving

Method:

• Heat the oil over medium to medium high heat.
• Add diced pepper, onion, and curry paste (or powder).
• Cook until veggies are softening, about 5 minutes (turn heat down if browning too much).
• Add tomatoes, shredded basil, and coconut milk.  Turn heat down to simmer for 10 minutes.
• Turn heat up to medium.  Add shrimp and peas and cook just until shrimp turn from translucent to pink, 5 minutes or less.
• Stir in lime juice and taste.  Add salt/pepper if needed (I didn't but it depends on your curry paste/powder and your taste buds).
• Serve over rice or with naan, garnished with lime wedge and diced basil.

I served this with brown basmati rice that I made earlier in the day and kept warm in the rice cooker. Enjoy!

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Recipe for Crispy Pan Fried Mahi-Mahi

Including fish each week on our menus is pretty easy here in the middle of the Pacific Ocean.  And now with the increasing prevalence of high quality, sustainable, flash frozen fish in most grocery stores, anyone anywhere can too.  Fish that is processed and frozen right on the boat after being caught retains practically the same nutrient value and flavor as fresh fish (maybe more depending on how "fresh" that fish really is at your grocery store!)

The addition of pistachios to the panko made for a fun change of pace.  The flavor was subtle but worth the extra steps.


I pan fried this mahi-mahi but I think you could spritz it with olive or other oil and bake with good results.

Time:  15 minutes
Yield: 2 servings

Ingredients:

• 10 oz. mahi-mahi (or other firm white fish)
• 1/4 cup Italian panko breadcrumbs
• 1/4 cup shelled pistachios, chopped very finely in food processor (reserve a few unprocessed for serving)
• Olive oil
• Salt
• Juice from 1/2 a lemon
• Finely chopped Italian parsley for serving

Method:

• Cut out any blood line from fish and pat very dry.
• Sprinkle each piece of fish lightly with olive oil.
• Mix panko and chopped pistachios together and sprinkle each piece of fish heavily with mixture; press mixture firmly to adhere.
• Heat a thin layer of olive oil over medium-high heat in a non-stick pan.
• Cook fish 5-6 minutes per side, until just beginning to flake when pressed with spatula (don't overcook!).
• Remove from pan and blot off any excess oil.
• Sprinkle with lemon juice, salt and parsley.

Are you seeing more good quality fish in the freezer section of your local store?  If not, speak to the manager!

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Recipe for Sesame Salmon and Asparagus

I've made something similar to this before with capers, lemon, and dill over pasta which Mr. ELEB loves.  I didn't have capers, pasta, or dill but I did have some great sockeye salmon so I pulled out some alternatives and, voila', a great dinner was on the table in under 20 minutes.

I served this over couscous 'cause that's what I had, but it would certainly work over pasta or rice.

Serves: 4
Time: 15 minutes

Ingredients:

• 1 cup dry white wine (or broth)
• 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
• 1 large bunch thin spear asparagus
• 1 1/2 TBSP toasted sesame oil
• 1 tsp each white and black sesame seeds (and more for garnish)
• Juice of 1/2 large lemon
• Salt
• 1 box of couscous (or pasta/rice)

Method:

• Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
• While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
• Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
• Flake the salmon and add to the asparagus.
• Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp).  Throw in some of the poaching liquid if you like a "wetter" dish.
• Serve over couscous, garnished with more sesame seeds.

I always feel good when we get salmon on the menu at least once a week.  Use the "search" box in the top of the right column to see more salmon recipes here on the blog.  Hope you enjoy this-we sure did!

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Recipe for Quick and Easy Chicken Piccata-Secret Recipe Club

I was a little nervous when I got Barbara Bakes for my assignment for this month's Secret Recipe Club.  We'd just finished off the amazing Armenian Coffee Cake I made and really didn't want or need to have anything else tempting in the house for a while.  


I needn't have feared though.  Barbara has, in addition to all her mouth watering baked goods, a great selection of savory dishes.  Her chicken piccata recipe got my attention right away since it is a "quick and easy" recipe and one of our favorite chicken dishes to order at a restaurant. However, I'd never made it at home, which won't be an issue now I have her recipe in my files!


Barbara, like many of us, started her blog to share her favorite family recipes and her adventures in the kitchen. She also enjoys the Daring Bakers recipes as I do (where the Coffee Cake came from!).


The only significant change I made to the original recipe was throwing in some mushrooms which I know isn't traditional but they made a nice addition to the sauce and we eat them any time we can.


Time: 15 minutes
Yield: 2 servings


Ingredients:

• 2 large boneless, skinless chicken breasts
• Salt and freshly ground pepper, to taste
• AP flour
• 2 tablespoon olive oil
• 1/4 cup dry white wine 
• 1 teaspoon minced garlic
• 1/2 cup chicken broth
• 1 cup sliced mushrooms
• 2 tablespoon fresh lemon juice
• 1 tablespoon drained capers
• 2 tablespoon unsalted butter
• Fresh lemon slices
• Fresh parsley, chopped
• Plastic wrap or waxed paper

Method:

• Heat olive oil over med-high heat in a non-stick frying pan.
• Slice each chicken breast in half horizontally to make thinner pieces.
• Place the thin pieces between waxed paper or plastic wrap and pound to very thin (about 1/4 inch).
• Sprinkle the chicken pieces with salt and pepper and dredge in the flour on both sides, shaking off any excess flour.
• Brown and cook the chicken in the oil, about 2-3 minutes per side (depending on how thin you got them).
• Remove from pan and keep warm.
• Pour off any remaining oil and deglaze pan with wine, gently stirring for a minute to release the "brown bits" from the pan.
• Add garlic, broth and mushrooms and cook for 2 minutes.
• Add lemon juice and capers and cook an additional minute to warm through.
• Return chicken and any juices to pan and heat for 1-2 minutes.
• Plate chicken and then stir butter in to sauce.
• Top chicken with sauce, chopped parsley and lemon slices.

If you like a lot of sauce, I would double the liquids but otherwise this recipe is perfect!

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Some of the other Secret Recipe Club recipes I've made (Search for "Secret Recipe Club" in the search box on the right):


Moussaka

Stuffed Portabellas

Recipe for Gingered Salmon

I'm dying to do this recipe again.  It was very easy and very satisfying.  Bonus:  also good for you!  I saw a recipe on some website for a gingered salmon served with cucumber and radish salad but despite searching online, I can't find it again!!!!  So I did what all home cooks do-winged it.
Now, Mr. ELEB likes radishes; me, not so much so I didn't include them in the side salad but you could certainly do so.  The flavorful salmon worked well with simple steamed broccoli and cilantro brown rice.


Yield: 2 servings
Time: 10 minutes


Ingredients:

• 2 salmon fillets, about 5 oz each
• 4 TBSP freshly grated ginger
• Zest of 1 lemon
• 1 TBSP olive oil
• Salt and pepper
• Lemon wedges for serving

Method:

• Position broiler rack about 4 inches from broiler and preheat oven to "high broil".
• Wash and pat the fillets dry. Sprinkle with salt and pepper.
• Mix olive oil, zest, and ginger together and pat on top of fish; place fish on a foil lined baking sheet.
• Broil for about 6-7 minutes, watching carefully.
• Serve with lemon wedges.

For the cucumber salad, I think the original had a few more ingredients besides the radishes (?) but I just seeded a cucumber and mixed it with garlic, ginger, plain non-fat Greek yogurt and a squeeze of lemon.  Chill in fridge while fish is being prepared.

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Here are a couple of other favorite salmon recipes:

Sesame salmon with spinach and whole wheat spaghetti

Lemony salmon and dill toss

Recipe for Pork and Peanut Stir Fry

I've yet to make a Mark Bittman recipe that I didn't like.  This recipe was adapted from one of his in "The Food Matters Cookbook" which I have and love.  The recipe can also be found on line. 


The flavors in this dish are Asian fusion in my estimation.  Sort of a fried rice, pad Thai, stir fry cousin.  The recipe originally called for chicken but I used pork. The basic recipe can be customized to your preferences and ingredients.  I made the rice in a rice cooker the day before and kept it in the fridge until needed.



Time: 30 minutes (make the rice ahead of time and store in fridge)
Yield: 4 servings


Ingredients:

• 3 TBSP canola oil
• 1/2 cup sliced green onions
• 1 carrot, chopped
• 8 oz mushrooms, chopped
• 3 cups bean sprouts
• 8 oz pork chops, trimmed of fat and sliced thinly in bite sized pieces
• 1 TBSP minced garlic (2 large or 3 small cloves)
• 2 cups chilled, cooked brown rice
• 1 egg
• 1/2 cup coconut milk
• 2 TBSP fish sauce
• 1/3 cup peanut halves
• 1/2 cup chopped basil and more for garnish
• 1/2 jalapeno or other chile, seeded and chopped (more if you want it spicier)
• Juice from 1 lime
• Salt and pepper to taste

Method:

• Cook the onions, carrot, mushrooms and bean sprouts in 1 TBSP of the oil over high heat for about 4-5 minutes until softened and beginning to brown (watch for scorching and turn to med-high if necessary).
• Remove veggies and add 1 TBSP oil to pan.
• When oil is hot, add pork and stir fry until no longer pink, about 4 minutes then remove to bowl with veggies.
• Add remaining oil and when hot add garlic and rice, breaking up any clumps of the rice.
• Once rice is broken up and sizzling, add egg to center of pan and scramble, stirring into rice as it cooks.
• Add pork and veggies to pan.  Stir in coconut milk and cook for a minute or so.
• Stir in fish sauce, taste and season with salt and pepper as needed.
• Stir in peanuts, basil, lime juice, and chile.
• Serve garnished with basil.

This was a big hit at our house, hope you enjoy!

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Recipe for Whole Wheat Spaghetti with Sesame Salmon and Spinach

Here's a great recipe for when you want to get something on the table quickly but you want to stay on the healthier side of things.  In under thirty minutes you can put this dish together, serve it, and be ready to receive the accolades that will surely be sent your way!


We are doing pretty well with our goal of eating fish once or twice a week.  I've found some frozen sockeye salmon that is really good.  Flash frozen on the boat when it's caught, I can't imagine much fresher unless you catch it yourself.  I'm keeping a bag in the freezer so I have no excuse not to get those good-for-you omega fatty acids in our weekly diet.


Mr. ELEB and I both love spinach but if you don't you could substitute another green, leafy veg or even some asparagus, broccoli, or peas.  It's worth  paying for some good quality whole wheat or whole grain pasta.


Yield: 2 servings
Time: 25 minutes


Ingredients:

• 8 ounces salmon filet
• 1 cup white wine or chicken or vegetable broth
• 4 ounces whole wheat (or whole grain) thin spaghetti pasta
• 4 cups fresh baby spinach
• 1 large clove garlic, minced
• 1 TBSP soy sauce
• 3 TBSP sesame seeds, plus more for garnish
• 1 1/2 TBSP sesame oil
• Salt and pepper

Method:

• Cook pasta per box instructions for al dente.
• Heat wine or broth over med-high heat.  When simmering, add salmon and cover.  Cook for 5-7 minutes until still slightly translucent in center, just beginning to flake when pressed with spatula. When cooked, remove from wine/broth and flake into bite sized pieces.  Reserve liquid for serving if needed.
• While salmon and pasta cook, add sesame oil to skillet over med-high heat.  When hot, add garlic and sesame seeds and cook for 1 minute, being sure not to burn garlic. 
• Add soy sauce and spinach and wilt for 1-2 minutes, stirring frequently.
• Drain pasta and add back to pan.  Add spinach, salmon, a pinch of salt and a few grinds of pepper.  
• Stir and add some reserved wine/broth if needed.
• Serve sprinkled with additional sesame seeds.

This has lovely soft Asian flavors, which we both love.  Hope you do too!



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Adapted from this Mark Bittman recipe


Here are a few more of our favorite salmon recipes:

Lemony Salmon and Dill Toss

Poached Eggs with Spinach, Salmon and Roasted Red Peppers

Recipe for White Bean and Salmon Burgers

The photo didn't turn out very well (they really weren't burned) but this white bean and salmon appetizer did!   I made the bite sized ones for an appetizer to take to a dinner party and then Mr. ELEB and I had "regular" sized patties the following night for dinner.  Great both ways!

Yield: 16 appetizer pieces and 2 meal size patties
Time: 20 minutes


Ingredients:

• 1 large garlic clove
• 8 oz. salmon
• 1 can white beans
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh dill (plus more for sauce)
• 1/4 cup olive oil
• Salt
• Creme Fraiche, sour cream or non-fat Greek yogurt mixed with additional dill, and lemon slices for serving

Method:

• In a food processor, add 2 oz. of the salmon with 1/2 cup beans and the garlic.
• Pulse until well blended.
• Add remaining salmon, beans, scallions, dill and a sprinkle of salt and pulse until roughly chopped and beginning to come together (but not until mushy).
• Shape into appetizer or meal size patties and refrigerate for 10-15 minutes.
• To cook, heat enough olive oil to cover bottom of pan over med-high heat.
• Add patties and cook about 3 minutes per side for appetizer size, 5 minutes per side for meal sized ones.  Add additional oil if needed.
• Drain briefly on paper towels and serve with lemon slices, salt and dill sauce.

This is another Bittman recipe from The Food Matters Cookbook, page 378 (a similar recipe here).

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Recipe for Quick Broccoli Slaw

This is so quick, easy and tasty it should be in everyone's recipe file.  I have a wonderful recipe for a broccoli salad (I'll share next time I make it) but it is a bit labor intensive, not something you can throw together in a hurry.  Like when you have people coming over for dinner in an hour.   And you are driving home and realize you forgot to think about a side dish/salad when you were excitedly throwing the ingredients for slow cooker steak sammies into the crock that morning.  And you don't have anything resembling a vegetable in the fridge.  And you haven't showered yet... Okay, you get the picture.  When this happens to you, run to the nearest store and pick up these four ingredients to throw together a very satisfying Quick Broccoli Slaw.



Time: 5 minutes
Yield: 6 servings


Ingredients:

• 18 oz (1 ½ bags) broccoli cole slaw mix
• ¾ cup light ranch salad dressing
• 1 cup dried cranberries
• ½ cup diced cooked bacon (I bought the already cooked stuff)
• Salt and pepper to taste

Method:

• Combine all ingredients.
• Chill and serve.

What do you throw together when you are short on time?


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Recipe for Summertime Brown Rice Salad

A while ago, I blogged about how I was trying to be more organized and plan ahead by preparing some basics like beans, rice etc and keeping them in the fridge for meals during the week.  Here is a quick and easy (and adaptable to what you have on hand) salad using made ahead brown rice. It is light and delicious for summer as a side dish to pretty much anything. I served it along side my Ponzu Cardamom Marinated Tuna and it was perfect.

Time: 15 minutes
Yield: 6 servings (as side dish)


Ingredients:

• 2 cups cooked brown rice, cold
• ½ cup finely diced green bell pepper
• ½ cup finely diced cucumber
• ¼ cup finely diced red onion
• 1 cup finely chopped fresh pineapple
• Salt and pepper to taste

Method:

• Combine all ingredients.
• Serve slightly chilled.

The sweetness of the pineapple played nicely with the other veggies.  If you don't have fresh, I'd imagine canned would work fine or perhaps use some chopped apple or pear instead. And, I think quinoa would work well if you have that on hand instead of the brown rice.

Share your easy and quick summer side dishes with us in the comments.

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