Tag Archives: Seafood

Easy Sardine Salad – The Whole Foods Kosher Kitchen (Giveaway!)

A while back, Skyhorse Publishing contacted me about a book to review. The publicist told me that a great majority of the recipes in the book were naturally gluten-free, but were also approachable to any guest at the dinner table. Her recommendation and the title of the book drew me in. The Whole Foods Kosher Kitchen – Glorious Meals Pure and Simple, by Levana Kirschenbaum. The majority of my cooking is 100% whole foods, so this sounded like a perfect addition to my cookbook collection (which currently has outgrown all available bookshelf space, and is now occupying some pantry shelf space, as well as space above my kitchen cabinets, and there are more without a home right now. I may have a problem…). I readily agreed to review the book, and asked for some additional copies to share with you all in a giveaway. Of course, they agreed!  

This book was just as was described to me. There are countless delicious, mouth-watering, healthy recipes made from real, whole food ingredients in this book. Homemade harissa? Curried apple kale soup? Moroccan turkey patties in lemon sauce? Just hearing those recipes makes me hungry. I currently have about a dozen recipes bookmarked in this book to make. But late one evening, when I was on my own for dinner, I decided to whip up a super-easy recipe for sardine salad.

Sardines, you ask? Aren’t those the gross little canned whole fishes? Okay, before you click away, hear me out. To many, sardines are a bit off-putting. I understand that. But they sure pack a nutritional punch. For people like me who can’t consume dairy, there aren’t many calcium-rich foods out there. But sardines are an exception. They pack nearly half of the daily requirement of calcium, thanks to those tiny edible bones. They’re also a great source of protein and omega-3s. For the price (a can of sardines costs about a dollar), they are one of those “must-have” budget foods in your pantry. If you’re skeptical about the taste, this salad is a great way to start. The tahini, lemon, and greens cut the “pungent” flavor of the fish, and when you’re mixing the ingredients together, you won’t see the skin and bones of the sardines. If you try it, you just might find these little fishes to be to your liking. While I’ve long adored sardines (particularly in another salad recipe I found over at City|Life|Eats), this recipe further established my love for them. It definitely was the perfect light meal.

Sardine Salad, from The Whole Foods Kosher Kitchen, reprinted with permission

2 cans sardines, skin and bones on, oil and all

1/4 c tahini (sesame paste)

4 scallions, sliced very thin

Juice of 2 lemons, or a little more to taste

Ground pepper to taste

Splash of bottled hot sauce

4 cups very finely chopped romaine, watercress, or sprouts, or a combination (I used spinach)

Mash the sardines with their oil and the tahini with a fork in a bowl. Add the scallions, lemon juice, pepper, and hot sauce and combine thoroughly. Fold in the greens and mix. Makes 8 servings. (of course, I ate more than 1 serving as a main meal…)

And now, the giveaway. I am giving away two copies of The Whole Foods Kosher Kitchen by Levana Kirschenbaum, courtesy of Skyhorse Publishing. To enter, leave me a comment.

To gain additional entries, post about this giveaway on Twitter or Facebook, and come back and leave me a comment telling me you did so.

The giveaway will end Sunday, July 31, 2011.

Good luck!

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Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Salads, Seafood

Daring Cooks: Ceviche and Papas Rellenas

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau, and Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I’ve enjoyed ceviche many times in Mexican restaurants, but never Peruvian ceviche, and never in my own kitchen. And as for papas rellenas? Nope – never tried them. I love ceviche – it’s cool, clean, and light. Which is a good thing when paired with papas rellenas, as they are definitely NOT light. Papas rellenas are stuffed potatoes that are then rolled in breadcrumbs and deep-fried. Potatoes and deep-fried are two words that rarely, if ever, appear in the same sentence when it comes to our kitchen.  This was definitely uncharted territory for me, but I was up for it!

I started with the ceviche. I found some large sea scallops that I decided would be perfect for it. (In the interest of full disclosure, they were flash frozen. Not optimal, but I’m land-locked and super-fresh scallops are just not that readily available.) As I went through the process of making it, I wondered why I’d never made it before. It was simple – just a quick whisk of garlic, chile, cilantro, and lime, toss in the seafood, top with onion, and a brief stay in the refrigerator to “cook”, and I had a lovely appetizer worthy of company. The ceviche was lovely – it was light, with just a touch of bite from the chiles, and a fresh lime flavor. If I closed my eyes, I could just about imagine being on a beach somewhere. This was definitely a recipe to keep in my back pocket when I need to entertain.

The papas rellenas weren’t as simple, but that’s not to say that they were difficult. They did take time, however – definitely not a weeknight recipe. I made the mistake of using large russet potatoes, which took a long while to boil. And then there’s the whole frying thing, which once the oil is heated, only takes a few minutes, but frying is still “special occasion” for me, because it uses so much oil and requires a good deal of clean-up. All in all, the filling was wonderful. I opted to use an all-natural beef breakfast sausage I’d purchased from a local rancher instead of the ground beef called for in the recipe, just to boost the flavor. The addition of chiles, olives, raisins, and garlic truly brought the flavors together. I could eat that filling by itself.

The finished papas rellenas were not my favorite – they seemed heavy to me. Of course, I’m not a huge potato fan, and we’d enjoyed a big lunch already that day, so I was really not in the mood for something so filling. Brittany, who was with us for dinner, enjoyed them a great deal. I served them with a jarred chipotle salsa (Is that cheating, when it comes to Daring Cooks? If so, whoops, and pretend you never read that!), which complimented the flavors well.

A big kudos to Kathlyn for this challenge, and for giving us a bit of insight into Peruvian cuisine. This was a good challenge!

Scallop Ceviche

2 lbs sea scallops, cut into 1/2 inch pieces (I cut mine into quarters)

Salt and pepper to taste

2 garlic cloves, minced

1 jalapeno pepper, minced

1 c freshly squeezed lime juice

1 T fresh cilantro, chopped

1 red onion, thinly sliced

Place the scallops in a large non-reactive bowl (glass is great for this). Season the scallops with salt and pepper. Whisk together the garlic, jalapeno, lime, and cilantro and pour over scallops. Toss well to evenly coat. Top with red onions. Refrigerate for 10 minutes up to 8 hours, or until desired “doneness” is reached. (I marinated for about 30 minutes) Remove from lime juice and place in dishes, topping with a few onions for garnish.

Serves 6 as an appetizer.

Gluten-Free Papas Rellenas

For the dough:

2¼ lb russet potatoes

1 large egg

For the filling:

2 T of a light flavored oil

½ lb ground (minced) beef (I used beef sausage)

6 black olives, pitted and chopped (use more if you love olives)

3 hard boiled large eggs, chopped

1 small onion, finely diced (about 1 cup)

½ cup raisins, soaked in 1 cup boiling water for 10 minutes, then minced

1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)

2 cloves garlic, minced or passed through a press (if you love garlic, add more)

1 t ground cumin (use more if you like cumin)

½ t sweet paprika

¼ c white wine, water or beef stock for deglazing

Salt and pepper to taste

For the final preparation:

1 large egg, beaten

1/3 cup soy flour, 1/3 cup tapioca starch, and 1/3 cup brown rice flour, whisked together

Dash cayenne pepper

Dash salt

1 cup dry gluten-free bread crumbs (I dried out some slices of gluten-free bread in the oven, then processed in the food processor)

Oil for frying (enough for 2” in a heavy pan like a medium sized dutch oven)

In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.

Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool. Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred). Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.

While the potatoes are cooling, gently brown onion and garlic in oil (about 5 minutes) in a large skillet. Add the chili pepper and sauté for a couple more minutes. Add ground beef and brown. Add raisins, cumin and paprika and cook briefly (a few seconds). Deglaze the pan with white wine. Add olives and cook for a few moments longer. Add hard boiled eggs and fold in off heat. Allow filling to cool before forming “papas.”

Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third. Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling. Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).

Heat 1 ½ – 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 – 190°C). Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs. Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides. Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.

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Filed under Appetizers, Dairy-Free, Gluten-Free, Main Dishes, Quick and Easy

Kids In The Kitchen: Seafood Gumbo

Brandan immediately decided he wanted to make squid for his turn in the kitchen. Squid? Okay, but I have little experience with squid. I suggested calamari, but he wasn’t interested. He wasn’t sure what he wanted to do, so we simply started to google “squid recipes”. I came across a gumbo recipe, and before I even read through it, he really wanted to make gumbo with squid. The decision was made. Only then did I thoroughly read through the recipe, and decided it was not a good recipe to follow. And then I started wondering whether squid was ever used in gumbo in the first place – I can’t think of a single Cajun or Creole dish that uses squid. I would have to improvise to make this work.

I have not made many gumbos in my life. There is one gumbo that is routinely made in our household – Emeril Lagasse’s Turkey Gumbo Ya-Ya. It’s awesome. And it’s not something I usually make – this is my husband’s signature dish, made only around the holidays. But I figured, if Emeril has come through for us in this dish, and others, such as my Shrimp Etouffee, why not here? I found a Seafood Gumbo recipe, and started from there, changing it up to accomodate a gluten-free diet, to include squid, and to simplify it somewhat, so that a 13-year-old boy could tackle it. (Gumbo is a long process!)

It was a success – even Brittany, who upon seeing the squid uttered “Eww, gross!”, loved her gumbo. While I wouldn’t necessarily recommend squid in a gumbo, as it doesn’t really add much to the dish (the flavor of squid is subtle, and was somewhat lost in the heat of the gumbo broth), it certainly didn’t detract from it either.  Adding it at the last minute rendered the squid tender, not rubbery – a fear I had when composing this dish. Brandan, of course, had two bowlfuls. We might consider keeping a version of this dish on the menu, sans the squid and expensive crab. I imagine a cheaper, but no less delicious, version could include some smoked sausage or andouille, plus double the shrimp. Regardless of the proteins included, this was a filling and warming dish.

Now, I promise you, the next post will not be a soup. I am beginning to feel like this blog should be re-named “Tasty Soups At Home.” Perhaps a bit of variety is needed, no?

 

Seafood Gumbo, adapted from Emeril Lagasse

1/2 c canola oil

¼ c sorghum flour

¼ c sweet rice flour

2 stalks celery, diced

1 medium onion, diced

1 green pepper, diced

2 garlic cloves, minced

1 c white wine

4 cups vegetable broth

1 8-oz bottle clam juice

1 bay leaf

¼ t dried thyme

½ -1 T salt

½ t cayenne pepper

2 t Worcestershire sauce

1 lb frozen shrimp

1 cup fresh crabmeat

1 lb squid, sliced thinly

¼ c fresh chopped parsley

¼ c chopped green onion tops

White rice, for serving

Place a large dutch oven or stock pot over medium heat, and add the oil. Allow to heat for about 5 minutes, and add in the flours. Stir for 20-25 minutes until the roux is the color of milk chocolate. Add the celery, onion, and bell pepper and stir to blend. Cook for 3 minutes, stirring, then add the garlic. Cool the garlic for 30 seconds before adding the wine, vegetable stock, and clam juice. Add the bay leaf, thyme, salt, cayenne, and Worcestershire sauce. Bring to a boil, and reduce to a simmer. Continue to simmer for 1 hour, stirring occasionally. If a good deal of oil or scum rises to the surface, skim it off.

Season the shrimp, crab, and squid with salt and pepper. Add the shrimp to the pot and cook for 2 minutes. Add the crab and squid to the pot and cook for an additional 2 minutes. Taste the gumbo and adjust seasonings as necessary.

Garnish with parsley and green onions and serve with rice.

Makes 4-6 servings.

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Filed under Gluten-Free, Main Dishes, Seafood, Soups

Salmon Cilantro Burgers

041So the other day, I’m flipping through my magazines and MyRecipes.com, looking for easy weeknight dinners. (This is a recurring theme on the weekend for me, just prior to the weekly grocery trip.) I came across this recipe. A recipe that for whatever reason, I would normally pass by without a second glance. What made me pause and consider it this time? It’s all about mindset, I suppose. I was in the mood to break out of my rut. (The rut that has, at times, caused my husband to tease me, saying “Chicken, again?”) This recipe looked intriguing to me when I read it, so I made it a point to add it to the following week’s menu. We don’t normally have a lot of seafood, aside from shrimp, so this was definitely a change of pace for us. And change is good, right?

I thought so, I thoroughly enjoyed these! The burgers were light, with flavorful punches of cilantro and just the slightest bit of heat from the jalapeños. And the dressing was cool and refreshing, a perfect compliment to the juicy salmon burger. John wasn’t so enthusiastic. (Then again, hamburgers, for him, mean beef, with cheese on top, maybe some chili, but a burger shouldn’t be made from salmon or have “weird” stuff on it.) Oh well, more for me! I ate leftovers the following night – and wasn’t disappointed in the least. They made a perfect summer meal.

These burgers work well cooked on a George Foreman grill, a grill pan, or in a frying pan with a touch of oil or cooking spray. They are delicate patties, however, so take care when turning. We enjoyed them with a simple side of steamed broccoli, but a side salad would also work really well here.

For the dressing:

1/4 c mayonnaise

1 T chopped fresh cilantro

1 T fresh lime juice

pinch salt

pinch ground black pepper

Combine ingredients for dressing in small bowl. Cover and chill.

For the patties:

1 lb salmon fillet, skinned and cut into 1-inch pieces

1/4 c dry breadcrumbs

2 T chopped fresh cilantro

2 T chopped green onions

1 T chopped seeded jalapeño pepper

2 T fresh lime juice

1/2 t salt

1/4 t ground black pepper

Place salmon in a food processor; pulse until coarsely chopped. Add breadcrumbs and remainder of ingredients and pulse 4 times or until well blended. Divide salmon mixture into 4 equal portions. Shape into patties, about 3/4 inch thick each. Refrigerate until pan is heated and ready.

Cooking spray

4 whole wheat hamburger buns

12 slices (1/4 in thick) cucumber

4 leaf lettuce leaves

Heat a grill pan to medium-high heat. Coat pan with cooking spray. Add patties to pan and cook 2 minutes. Carefully turn patties, cook 2 minutes or until done.

Spread about 1 T mayonnaise mixture on each bun, spreading it more thickly on the bottom half. Top each with salmon patty, 3 cucumber slices, 1 lettuce leaf, and then top of bun.

Serves 4.

Don’t forget! You only have until June 27, 2009 to enter your comments for your chance to win in my giveaway! Check it out!

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Filed under Dairy-Free, Healthy Meals, Main Dishes, Quick and Easy, Seafood