Fresh shrimp is best of course and I recommend a good pilsner for this recipe. Don't worry you won't be using the whole beer so you can drink the rest!
Delicious with fish or chicken or spooned over cooked veggies. Use a good quality mayo. I use Sir Kensington's, it's rich and creamy and full of flavor, without the acrid aftertaste cheaper mayos can have.
You don’t need yet another post on how great smoothies are. You wouldn’t be here otherwise would you? But there is always room for another recipe!
I prep my smoothies the night before and then add the banana in the morning, blend pour, into my jar and I am off to work with a halo of healthiness over my head.
1 cup plain all purpose flour
1/2 tsp salt
1 egg beaten
1 1/2 cups milk
1/4 tsp mustard powder mixed with a little water to make a paste
2 green onions finely chopped
1 cup sweetcorn
1/2 cup shredded cheese (cheddar or Jarlsberg work well)
2 tbsp butter
Winter has at last taken up residence in western North Carolina, but that doesn't mean we can't enjoy fresh, colorful and seasonal salads. This one will give you quite a pow in the taste buds and as always, takes minimal effort to prepare.
Right now radishes are really coming into their own. They are a good accompaniment to something like pasta or rice for their ability to help break down starch in the body. Plus, they come in some truly glamorous colors. I love watermelon radishes though they are pungent.
Full disclosure, you will need a food processor or mandolin to get nice, thin, palatable slices for this salad. Experiment with your roots here, the list below is by no means exhaustive. I usually stick to 3 different vegetables to allow them to shine. If you are using radishes, consider adding a little sugar to counterbalance the heat. I also find pairing them with sweet beets helps with this as well.
- 1 part rice vinegar
- 2 parts sesame oil
- Pinch of salt
- 1 tsp of sugar (optional, useful if your radishes are really strong)
A combination of three of the following thinly sliced in equal parts
- Beets (red or golden)
- Small turnips
- Fennel bulb
- Jerusalem artichoke (sunchoke)
After the culinary debauchery of Xmas, you're probably looking for something fast, easy, economical and healthy. It's time you got to know the humble lentil. Its versatility will make it a staple of your kitchen.
These humble legumes are packed with fiber, protein and iron. They are filling, comforting and fat free. They come in various forms from red to black to green to brown. I use the small red ones and larger brown ones the most though my favorites are probably the French puy lentils; they're considered the caviar of the family.
Soups and stews are an obvious choice for sure but they make great vegetarian burgers and roasts and are a good alternative to ground beef in cottage pie. I also love them as a salad. Many's the evening I have arrived home a little late and lentils have saved my bacon. After a flurry of initial prep that I often do after putting the baby somewhere and feeding the cat, I can sigh with relief as they bubble happily on the stove and I can get changed, play with the baby and watch some news. Dinner will be ready in about twenty minutes.
This curry is rich and satisfying. By all means add some of your favorite vegetables to bulk it up.
2 tablespoons of canola oil
14 oz 1 can of coconut milk
14 oz Dried Red lentil (basically fill the empty coconut milk can with the lentils)
14 oz of chicken or vegetable stock
1 onion finely chopped
1 inch of ginger minced
2 cloves of garlic minced
1 tablespoon of curry paste (I like Patak's mild)
1 teaspoon of turmeric
As tomorrow is Halloween I thought this would be an ideal time to discuss the humble rutabaga.
When I was growing up in the UK, we always made Jack 'O' Lanterns from rutabagas or swedes, as they are known over there. Pumpkins were pricey, particularly around Halloween time so my mum always bought swedes. They are harder to carve since the flesh is very dense and not at all hollow like a pumpkin. I prefer them to pumpkins in that they are far cruder looking and therefore infinitely more creepy. Pumpkins are a bit jolly (orange, smooth etc), rutabagas are sinister and so perfectly suited to Halloween.They are also quite pungent, even now the smell of them takes me back to that time. Autumn was so exciting to me. First there was Halloween, then Guy Fawkes' night then my birthday and the smell of raw or cooking rutabaga is permeated with that childlike excitement still.
Rutabagas don't seem to be very popular in the US, in fact every time I bring them to the check out at my local grocery store the cashier looks utterly confounded by the thing and usually asks me what it is (mind you they also do this with leeks, parsnips and various other produce too). I live in the South where the climate is rather kind and rutabagas thrive in wet, cold climes so perhaps if I went farther north I would find them everywhere. The taste is mustardy and they are a member of the cruciferous family of vegetables that also boasts broccoli, spinach, arugala, Brussel sprouts, kale and more as members.
Despite their rather modest look, I think they are too often overlooked in cooking. They can be steamed then mashed with lots of butter and then mixed with steamed, mashed carrots as a much healthier and tastier alternative to mashed potatoes. If you roast them they develop a stringent and sweet flavor. They are a popular addition to Cornish pasties, and many British soups and stews contain them because they are plentiful in the Autumn and therefore cheap.
The stew below has a heartiness due to the rutabaga and lentils/beans however the tomato and vinegar lift the flavors, preventing it from becoming too stodgy.
Fall Stew with Rutabaga and Greens
2 tablespoons of olive oil
1 large onion finely chopped
2 large cloves of garlic finely chopped
1 pound of kielbasa sausage finely chopped
1 heaped teaspoon of smoked paprika
1/4 cup of cider or red wine vinegar
1 rutabaga cut into 1/2 inch cubes
28oz can of crushed tomatoes
1 cup of dried lentils (i like to use a mix of different varieties) or a 12 oz can of white beans or black eyed peas
Two big handfuls of greens such as kale or mustard greens (stalks removed and roughly chopped)
I defy you to not want second helpings of this stir fry and it is so easy to make, you're going to want to cook this a lot. Probably everyday. Yes, it's that good and most of the ingredients you probably have in your kitchen already.
I had some gorgeous peppers that I got from a local grower and I also added some pungent kale. Strong flavors work well with this bold sauce. Onions would be great and/or mushrooms, Basically anything you like!
The sauce is rich and sweet and works well with beef, pork or tempeh. I reckon it would also make a great marinade and glaze for Asian style ribs or as a sauce for duck and pancakes. Go heavy on the five-spice powder, you will not be disappointed.
1/2 cup ketchup
2 tablespoons soy sauce
1/4 cup honey (best to use a darker, bolder honey)
1 heaped teaspoon five spice powder
2 cloves of garlic, minced
1lb sliced protein (see above)
While everyone gets excited about the bounty of summer, it's autumn fruit and vegetables that I love. Crisp apples, juicy pears and robust yet versatile turnips, rutabagas, celery root (AKA celeriac) and sunchokes (Jerusalem artichokes) etc.
Parsnips are sweet and delicious with a creamy texture when cooked. They are very popular in Britain where they hold their own as a side for the beloved Sunday roast. I love to roast them in the oven with a drizzle of honey or puree them. If you have a mandolin or food processor try making thin slices then deep frying in olive oil.
In the puree below the parsnips are cooked in milk which is then used in the puree, making it irresistibly rich.
Serves 2 as a side dish
2 large parsnips
1/2 tablespoon of butter
half a cup of whole milk
If you’re familiar with Jamaican food you’ll know that rice and peas is actually rice and beans. I love this dish, it’s easy and tasty and it’s packed full of good things like protein, whole grains and iron.
Make a big pot and eat as a side with marinated chicken and fried plantains or on its own as a quick lunch.
1 tablespoon of canola oil
One medium sized onion, finely chopped (ideally the onion should melt into the rice. A food processor does a good job)
Brown jasmine rice
1 can of coconut milk
1 can of red kidney beans
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