Part 2 of my spring pasta series! Turing a favorite appetizer into a dinner entree.
Get recipe here.
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Tag: Recipes
Bucatini with Peas, Wild Mushrooms, and Creamy Tarragon Sauce
Chicken Scarpariello
Spiced Cauliflower with Potatoes and Peas, my 400th Post
Vegetable side dish with some heat! Part 2 of my recipes by Laura Calder and my 400th post.
Spiced Cauliflower with Potatoes and Peas
Ingredients
- 3 tablespoons grapeseed oil
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 2 teaspoons cumin seeds
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 4 teaspoons salt
- 1 medium cauliflower, about 2 pounds, cut into large florets
- 2 pounds large waxy yellow potatoes, peeled and cut into chunks
- 1 can {14 ounces} diced tomatoes
- 2 cups fresh or frozen peas
Directions
- Heat oil in a large pot. Stir in the coriander, cumin, cumin seeds, turmeric, and cayenne. Heat until fragrant, for a few minutes. Stir in the salt.
- Add the cauliflower and potatoes. Pour over the tomatoes and 3 cups of water. Bring to a boil, reduce heat, cover and simmer until the vegetables are tender. About 15 minutes.
- Five minutes before done stir in the peas. [/recipe-direction]
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Salmon Marinated in Whiskey and Soy
Salmon Marinated in Whiskey and Soy
Ingredients
- 8 skin-on salmon fillets {about 6 ounces each}
- 5 garlic, cloves, minced
- a 2-inch piece of fresh ginger, peeled and minced
- 1 cup soy sauce
- 1 cup rye whiskey
- 1 cup brown sugar
- 1/2 cup maple syrup
- freshly ground pepper
Directions
- Lay the fillets skin down and pour over the marinate. Refrigerate overnight.
- The next morning flip the fillets over and return them to the fridge until you’re ready to grill them.
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Swedish Meatballs
Creamy Cod and Leek Chowder
Individual Bacon & Cabbage Pies
Carne de Res con Tomatillos
Comfort food Mexican style! Adapted from Mexican Cooking from Roger Hicks.
Ingredients
- 2 1/2 pounds round steak
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cloves garlic, finely chopped
- 12 ounces chorizo
- 1 or 2 fresh serrano chili, or canned, sliced
- 1 handful fresh coriander or use parsley as a substitute, chopped
- 10 ounces of fresh tomatillos
- salt and pepper
- 12 new potatoes
- 1 cup beef stock, add water if needed
Directions
- In a heavy stock pot, heat up the oil and brown the meat on all sides. Set aside. In the same pan cook the onions and garlic, until translucent. Add the chorizo and cook for a few mintues more. Add the beef back into pot. Add the rest of the ingredients, except the potatoes. Cover and simmer for about 2hours, until the beef is tender.
- Meanwhile, boil the potatoes in a salted water. Add to the beef and cook for another 5 to 10 minutes.
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Okra with Plantain (Quimbombo’)
Quimbombo, a dish I remember seeing at the kitchen table many times. My mother assisted me by making the plantain balls. She recalled that it was a stew that was made with whatever was on hand. Here I used the recipe below as a reference, but the rest is from my family to yours.
Adapted from Cuba, The Cookbook by Madelaine Vazquez Galvez and Imogene Tondre
Okra with Plantain
Ingredients
- 2 large half-ripe plantains
- salt
- 2 tablespoons vegetable oil
- 2 cubanelles peppers, finely chopped
- 3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 2 chorizo links, sliced into 1/8 inch rounds
- 1 cup ham, cubed
- 2 cups sliced okra
- 1 tablespoon lime juice
- 1 to 2 cups chicken stock
- 1/4 cup dry white wine
Directions
- Peel and cut the plantain into pieces. Set in a pot with lightly salted boiling water. Boil till soften, about 12 minutes. drain and when cool enough to handle, mash it up, add 1/2 teaspoon of salt, and roll into balls about 1 1/4 inch in diameter. Set the dumplings aside.
- In a large frying pan, heat the oil over medium-high heat. Add the peppers, garlic, and onion. Cook till fragrant, about 2 minutes. Add the tomatoes, and cook stirring regularly for about another 2 minutes. Stir in the chorizo, ham and okra. Add the lime juiced stir over medium heat for about 5 minutes. Add the chicken stock and wine, lower the heat and cover. Cook for about 25 to 30 minutes. Add the dumplings gently stirring for a few minutes till heated through.
