Pesto Shrimp Lasagna

Pesto Shrimp Lasagna (serves 10):

  • homemade pasta made with 3 1/3 cups flour and 6 eggs, cooked (see here)

Ricotta Pesto:

  • 2 cups basil
  • 1/2 cup olive oil
  • 4 tbsp pine nuts or almonds
  • 2 cloves garlic
  • salt to taste
  • 1/2 cup grated parmesan
  • 3 tbsp ricotta

Shrimp Sauce:

  • 1/2 lb shrimp
  • 1/4 cup olive oil
  • 2 cloves garlic, finely chopped
  • 1 1/2 tbsp tomato paste dissolved in 1/2 white wine
  • salt and black pepper to taste
  • 1/2 cup cream

Blend the basil, nuts, and garlic for the pesto. Mix in the salt, olive oil, parmesan, and ricotta.

Saute the shrimp briefly in oil with the garlic. Add the tomato paste mixture and let cook for a few minutes. Add cream, and blend mixture until some chunks of shrimp still remain.

Preheat the oven to 350*. Alternate noodles, pesto, noodles, shrimp sauce, and so on. Finish with a grating of parmesan. Cook for 10 minutes, or until warmed through.

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Pollo en Naranja, Calabacitas Guisadas

These recipes are all more or less from “The Essential Cuisines of Mexico”. I served these dishes with a side of frijoles de olla.

Calabacitas Guisadas (serves 4):

  • 2 tbsp oil
  • 2 lb zucchini, diced
  • 1/2 cup onion, finely chopped
  • 1/4 cup epazote, finely chopped
  • salt to taste
  • 1 lb tomatoes, broiled and chopped
  • 2 chiles serrano, broiled and chopped
  • 2 cloves garlic

Heat the oil and cook the zucchini, onion, epazote, and salt. Cook on medium heat until the zucchini is just tender, about 10 minutes. Blend the tomatoes, chiles, and garlic. Stir into the zucchini mixture.  Cook until the liquid is absorbed by the zucchini, about 15 minutes. Adjust the salt as needed, and serve.

Arroz Blanco (serves 6):

  • 1 1/2 cups uncooked long grain rice
  • 1/3 cup oil
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 1/2 cups chicken or vegetable broth
  • 1 carrot, diced
  • 1/4 cup peas

Heat the oil on high heat in a heavy pot. Fry the dry uncooked rice in the pot, stirring constantly until just starting to take color, then add the onion and garlic. When the onion is translucent, remove any excess oil.

On stove: Add the broth, carrots, peas, and salt to taste. Let boil, reduce heat to low, cover, and cook until liquid is absorbed, about 10-15 minutes. Keep covered an extra 5-10 minutes off heat.

Rice cooker (recommended): Add rice and remaining ingredients to the rice cooker. Use the white rice setting, cook until done.

Pollo en Naranja de China (serves 6):

  • 2 cloves garlic
  • 2 tbsp bitter orange juice or substitute
  • 1/2 tbsp black peppercorns
  • 2 cloves
  • 2 allspice
  • small piece cinnamon
  • 1/4 tsp cumin
  • 1/2 tbsp oregano, toasted, preferably Mexican
  • 1 chicken, cut up
  • 3 tbsp oil
  • 1 red bell pepper, diced
  • 12 oz tomatoes, sliced into semicircles
  • 2 tbsp raisins
  • 2 tbsp capers
  • 20 pitted green olives, halved
  • 1 white onion, quartered and charred
  • 2 Hatch or Anaheim chiles, charred, in strips
  • 1 head garlic, charred
  • 1 cup fresh orange juice
  • 1/2 cup water

Grind together the peppercorns, allspice, cloves, cinnamon, cumin, and oregano. Mash in the garlic and bitter orange juice, adding some salt. Rub the chicken with this mixture and let marinate for 2 hours to overnight.

Preheat the oven to 350* F. Heat a bit of oil in a skillet, fry the bell pepper until softened. Add the tomatoes and cook on high heat for about 3 minutes, until somewhat reduced. Add the raisins, capers, and olives. Cook for 3 more minutes. Spread half of this in a baking dish which will accommodate all the chicken in one layer. Add chicken, cover with the rest. Arrange on the top the onion and chiles. Cut the head of garlic in half and stick the halves cut side down in the dish. Pour over the juice and water, bake for 1/2 hour. Baste with the juices, then cook another 1/2 hour, or until done.

Posted in budget cooking, chicken, mexican, Uncategorized, vegetarian | Leave a comment

Ma Po Tofu

This is adapted from Land of Plenty.

Ma Po Tofu (4 servings):

  • 1 lb firm tofu
  • 2 leeks, thinly sliced, white and light green parts only
  • 1/4 cup oil
  • 1/2 cup TVP, rehydrated
  • 2 1/2 tbsp chile bean paste
  • 1 tbsp fermented black beans
  • 2 tsp chile powder
  • 1 cup chicken or vegetable stock
  • 1 tsp sugar
  • 2 tsp soy sauce
  • salt to taste
  • 2 tbsp cornstarch
  • 1/2 tsp ground Sichuan pepper

Cube the tofu. Heat the oil on high, then add the TVP. Cook until slightly browning, then add chili bean paste. Stir fry for 30 seconds, then add the black beans and chile powder. Stir fry for another 30 seconds. Add the stock, tofu, and leeks. Add the sugar, soy sauce, and salt. Gently stir and let cook for 5 minutes. Make a well, and add the cornstarch. Mix into the sauce and cook until thickened. Stir in Sichuan pepper and serve.

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Chicken Satay

Adapted from Cradle of Flavor. Although peanut sauce is a common accompaniment, I think this recipe is flavorful enough without a sauce.

Chicken Satay (4 servings):

  • 2 lb chicken boneless skinless thighs
  • 1 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 2 stalks lemongrass
  • 5 shallots
  • 3 cloves garlic
  • 1 inch galangal (optional)
  • 2 inches ginger
  • scant 1 tbsp ground tumeric
  • 4 tbsp palm sugar or dark brown sugar
  • 2 tbsp oil
  • 1/2 tbsp salt

Crush the coriander and fennel. Blend all ingredients except chicken in a food processor. Put chicken in the marinade and let sit for 1-2 hours. Skewer and cook either on a grill or under the broiler.

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Shrimp Curry with Pineapple

These are from Cradle of Flavor. Serve with the sambal below to balance out the sweetness of the dish.

Shrimp Curry with Pineapple (6 servings):

  • 2 stalks lemongrass
  • 3 shallots
  • 1 clove garlic
  • 8 fresh hot chiles
  • 2 inches fresh tumeric
  • 4 candlenuts
  • 3 tbsp oil
  • 2 cups fresh pineapple chunks
  • 2 cups water
  • 2 tbsp sugar
  • 3/4 tsp salt
  • 1 lb shrimp in the shell
  • 2 small tomatoes, chopped
  • 1 cup coconut milk

Combine lemongrass, shallots, garlic, chiles, tumeric, and candlenuts in a food processor. Heat the oil in a saucepan over medium-low heat. Gently fry the paste until fragrant and begins to separate from the oil. Add the pineapple and stir well. Add water, sugar, salt and raise the heat to medium. Bring to a gentle boil, then reduce the heat to medium-low. Simmer uncovered until the pineapple is becoming tender. Add the shrimp. When it is cooked through, add the tomatoes and simmer until just cooked. Stir in the coconut milk, and season as necessary. Let sit for 10 minutes before serving.

Nyonya Sambal (~1/2 cup):

  • 2 tsp shrimp paste
  • 15 fresh hot chiles
  • 1 shallot
  • 1 clove garlic
  • juice of 2 limes

Place shrimp paste in a packet made of aluminum foil and toast on both sides in a hot skillet. When a toasty shrimpy smell is released, remove from heat. Combine all ingredients in a food processor.

 

 

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Indonesian Fish Stew with Herbs

This is from Cradle of Flavor.

Indonesian Fish Stew with Herbs (4 servings):

  • 2 lb fish fillets, cut into pieces
  • 4 tbsp lime juice
  • 3 shallots
  • 1 clove garlic
  • 5 fresh hot chiles
  • 1 1/2 inch ginger
  • 1 inch galangal
  • 2 inches fresh tumeric
  • 3 tbsp peanut oil
  • 2 pandan leaves, cut into 3 pieces each
  • 3 stalks lemongrass, knotted
  • 8 kaffir lime leaves
  • 1 1/2 cups water
  • 1/2 tsp salt
  • 3 stems lemon basil or Thai basil

Marinate the fish in the lime juice for 30 minutes, turning once or twice. Combine the shallots, garlic, chiles, ginger, galangal, and tumeric in a food processor. Heat the oil in a saucepan on medium-low heat. Add the paste, pandan, lemongrass, and lime leaves. Saute until aromatic, about 5 minutes. Add the fish with its marinade, followed by the water. Bring the heat to medium and let simmer. Stir in salt and let cook until fish is done. Add basil off heat, and let sit for about 10 minutes.

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Tandoori Tacos

Finally we made tandoori tacos!

Tandoori Tacos:


Serve chicken, salsa verde, and beet slaw on the roti, as a taco.

Salsa Verde a la Pakistan:

  • 1 tbsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp ajwain
  • 1 inch fresh ginger
  • 3 cloves garlic
  • 3 boiled tomatillos
  • 2 chiles poblanos, roasted
  • 4 green onions
  • 3 cups cilantro
  • 1 tsp sugar
  • 1 tsp salt
  • juice of 2 limes

Blend all ingredients.

Beet Slaw:

  • 3 beets, grated
  • 1/2 lb carrots, grated
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 2 cloves garlic, minced
  • 2 tbsp epazote, minced
  • 1/4 cup olive oil
  • 2 tbsp white wine vinegar

Mix all ingredients.

Posted in chicken, pakistani and indian | Leave a comment