Seafood Stew

It's crab season in this area and thanks to our friend Victor, we had 2 lovely crabs to eat.  With the weather being cool and rainy, a flavorful seafood stew was just the medicine!
Serves about 4.
Ingredients:
2 Tbsp olive oil
1/2 onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 14.5 oz canned, diced tomatoes (or 2-3 diced tomatoes)
3 cups water or broth
1 Tbsp tomato paste
1/2 tsp Italian seasoning mix
1/4 tsp paprika
1/4 tsp red pepper flakes (optional)
1/4 tsp salt (or more to taste)
1 12 oz beer
1/4 cup bread crumbs
1/2 bell pepper, any color, finely chopped
1/2 cup peas
1/2 lb seafood of your choice, cleaned and diced (crab, shrimp, fish, etc.)
pinch of saffron threads
juice from 1/2 lemon

Heat the oil over medium heat, saute the onion and celery for about 5 min to soften then add garlic for another minute.  Add the tomatoes, water or broth, tomato paste, Italian seasoning, paprika, red pepper flakes and salt and bring to a boil (covered) over med-high heat.  Reduce heat to med-low for about 45 min then cool.  After cooling at least 1 hr (this first part could be done 1 or 2 days ahead of time and kept in fridge), transfer to a blender and puree well (in batches if necessary, filling blender only halfway), then transfer back to soup pot. Mix beer and bread crumbs in blender and puree well, then add to soup pot mix along with bell pepper, peas, seafood, saffron and lemon. Bring to a simmer over med heat and simmer for about 10 min (uncovered) stirring frequently. Season with salt to taste and serve with some crusty bread.  Enjoy!

Indian Spiced Greens and Lentils (Dahl)

You won't be able to keep your spoon out of this flavorful and spicy lentil dish!  Any leafy green (chard, kale, spinach, etc.) or lentil (any color, or beans too!) can be used for this recipe. You can other veggies too such as carrot, peppers, potatoes, etc.
Serves 3-4
Ingredients:
3 Tbsp veggie oil
1 tsp mustard seeds
1/2 onion
3 garlic cloves
1 tsp ginger, peeled (about 1 inch piece) 
1/2 tsp each ground cumin, coriander, turmeric
1 tomato, diced or 1/2 cup canned diced tomato
3 cups water (more if needed)
1 cup lentils, rinsed
1 bunch greens (chard in this case, but can use kale, spinach, etc.), stems removed and finely chopped
1/2 tsp salt
2 Tbsp shredded coconut, unsweetened
1/2 tsp garam masala spice mix (optional, if available)

Finely chop or puree in food processor the onion, garlic and ginger.  Heat oil over med-high heat and add mustard seeds, allow to sputter while mostly covering the pan with a lid or splatter guard.  Once sputtering stops (about 1 min, before the seeds become burnt), reduce heat to medium and add the onion mix puree and saute about 3 min, stirring constantly. Add spices and saute 1 min to release aromas.  Add the tomato and saute about 4 min, then add the lentils, water, greens and salt.  Cover, bring to a boil then reduce heat to med-low to simmer, about 45 min-1 hr until lentils are soft. Add coconut and garam masala.  Simmer uncovered, adding water if necessary for desired consistency, for about 5 min. Season to taste. Serve with rice or bread.  Enjoy!

Spiced Winter Veggie Soup

This is a creamy and delicious soup that is vegetarian and is a great way to use winter veggies! The ginger and Indian style spices add a nice flavor, if you don't have everything available feel free to improvise. The soup is pureed after cooking so chopping the veggies is easier.
Serves 3-4
Ingredients:
2 Tbsp olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1 Tbsp fresh ginger, pealed and chopped
1/2 tsp each ground cumin, curry and coriander (if you have the seeds, feel free to toast and grind them fresh)
1/4 tsp turmeric
1/4 tsp red pepper flakes
1 Tbsp tomato paste
4 cups water or broth
4 cups chopped veggies, including potato for creaminess (in this case carrots, potato, leek, celery, but could also use squash, etc.)
1/4 tsp salt (more to taste)
1/4 tsp pepper

Heat oil over medium heat in soup pan.  Add onion and saute about 4 min, then add garlic and ginger for another 1 min. Add spices and saute another min to release aroma.  Stir in water, tomato paste, veggies, salt and pepper.  Cover, bring to a boil over med-high heat then reduce heat and simmer over med-low heat for about 30 min until the veggies are tender.  Remove from heat and cool for about 1 hour or more (this first part could be done 1 or 2 days ahead of time and kept in fridge). Puree the soup in a blender (in batches if necessary, only fill blender 1/2 full), reheat on the stove over medium heat and season to taste or add water if needed. Garnish with parsley or cilantro if desired.  Enjoy!

Spinach and Turkey Quiche

This quiche is very delicious and versatile! It can be put together fairly quickly too. Feel free to use other veggies and meat (or omit meat).
Serves 4
Ingredients:
1 bunch fresh spinach leaves or 1-1/2 cup frozen spinach
1 Tbsp olive oil
1/4 onion, diced
1/2 bell pepper, any color, diced
2 cloves garlic, minced
1/4 lb cooked turkey, diced
5 eggs
3/4 cup milk
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes (optional)
1/4 tsp Italian seasoning mix
1/2 cup shredded cheese, preferably Swiss or Parmesean
1 - 9" frozen pie crust, thawed (or make your own)

Preheat oven to 375F. Press pie crust to pie pan. Heat olive oil over medium heat, saute pepper and onion for about 4 min until softened then add garlic for 1 more minute.  Add the spinach to the onion mix, rotating stirring and covering until all leaves are wilted or heated through.  Layer the spinach, onions, pepper and garlic mix on the bottom of the pie crust.  Sprinkle the turkey on top, then the cheese.  Using a blender, mix the eggs, milk, salt, pepper and seasoning.  Pour the egg mixture over the other ingredients in the pie pan.  Bake for about 40-45 minutes until golden brown on top.  Cool about 5 min before cutting.  Enjoy!

Shrimp and Bok Choy Stir Fry with Fried Rice

We have been getting a lot of bok choy this fall from our produce delivery service and Asian style cooking is the best way to use it!  You can use other veggies and protein in place of the bok choy and shrimp as stir fries are very versatile. Fried rice is a delicious accompaniment and is a good way to use up leftover rice. 
Serves about 3-4.
Ingredients for Stir Fry:
1/2 lb shrimp, peeled and tail removed
1 Tbsp dry white wine (or rice wine if available)
2 Tbsp flour or cornstarch, divided
1/2 tsp salt, divided
2 Tbsp veggie oil, divided
1 inch piece of ginger, pealed and finely chopped
2 garlic gloves, finely chopped
1/2 tsp red pepper flakes (for some heat, optional)
1/2 tsp Chinese 5 Spice Mix (optional, if you have it on hand)
2 bunches of bok choy, chopped into 1 inch pieces
4 ounces of mushrooms, quartered
1 Tbsp soy sauce
1/4 water

Mix shrimp with wine, 1 Tbsp flour/cornstarch and 1/4 tsp salt and set aside to marinade briefly while preparing veggies.  Heat 1 Tbsp veggie oil over med/med-high heat and add shrimp, sauteing until cooked then remove from pan.  Heat the other 1 Tbsp of oil and add the ginger, garlic, red pepper flakes and Chinese 5 spice mix to the oil.  Stir for about 1-2 minute to soften but not burn. Add the bok choy and mushrooms and stir well.  Add the water and soy sauce and cover for about 5 minutes to soften veggies.  Remove cover and stir in remaining 1 Tbsp flour/cornstarch, stirring well, then add shrimp and remaining 1/4 tsp of salt.  Simmer for about 3 minutes to thicken and distribute flavors.

For Fried Rice:
2 cups cooked and cooled rice
1 Tbsp oil, sesame if available
1/4 onion, diced
1 clove garlic, minced
1/2 cup carrots, diced
1/2 cup peas
1 egg
1/4 tsp salt
1-2 Tbsp soy sauce

Cook the carrots and peas by simmering in water about 7 minutes, drain and set aside.  Heat the oil over medium heat and saute onion for about 3 minutes until softened.  Add the garlic clove for another minute.  Add the cooked carrots and peas for about 30 seconds then crack the egg into the mixture.  Stir quickly to scramble and distributed the cooked egg, stir in the salt.  Stir in the rice, then add the soy sauce and stir well. Continue stirring and resting for about 5 minutes to heat thoroughly and distribute flavors.

Enjoy!

Tilapia Fish Cakes with Cucumber Yogurt Sauce

These fish cakes are delicious and fresh tasting, with a light fish flavor from the tilapia, and plenty of veggies!  Serve with your favorite crab cake toppings, such as flavored mayo.  In this case we made a cucumber yogurt sauce - "cacik" in Turkish - to accompany the cakes.
Serves about 3.
Ingredients for Fish Cakes:
4 Tilapia fillets, medium sized
1 Tbsp olive oil, salt and pepper for fish
1 leek, white part only, finely chopped
1 celery stalk, finely chopped
1 bell pepper, finely chopped
1/3 cup bread crumbs
2 eggs
1/4 tsp salt
1/4 tsp black or cayenne pepper
zest from 1 lemon
juice from 1/2 lemon
2 Tbsp mayo
water for patty forming, if necessary
Veggie oil for frying, about 4 Tbsp

For Cacik topping:
1 cup plain yogurt
1/2 medium size cucumber pealed and chopped
1 clove garlic, minced
1/4 tsp salt

Heat the oven to 375F.  Drizzle tilapia with olive oil, season with salt and pepper. Bake on baking sheet about 10 minutes until cooked but not browning (you want the fish to stay moist or patty forming will be difficult).  Remove from oven and cool.  Mix the remaining ingredients well (except veggie oil) then crumble in the cooled tilapia and mix well.  Form into patties, if patties crumble add a little water to each patty.  Place patties in fridge for about 1 hour to firm up.  Meanwhile make the cacik (if using) and place in fridge for flavors to mingle. Heat the veggie oil over medium heat in pan or electric griddle. Cook each patty about 4 minutes on each side, until browning.  Add more oil to pan as needed.  Serve with cacik or favorite toppings and lemon wedge.  Enjoy!

Beef and Veggie Ragout

A ragout is a nice saucy dish that isn't quite a soup but is great for dipping bread into or serving with rice, potatoes, or pasta.  This is also a great way to use veggies that are about to go bad.
Serves about 4 people
Ingredients:
2 Tbsp olive oil
1/2 lb. cubed beef
1/2 onion, chopped
3 garlic cloves, chopped
1 medium tomato, diced
1 cup chopped veggies, carrots and mushrooms in this case (can also use peppers, peas, celery, greens, etc.)
2 Tbsp tomato paste
1/4 tsp each salt and pepper (more or less to taste)
1/4 tsp dried thyme or dried herb of your choice (oregano, rosemary, ect.)

3/4-1 cup water or broth
1 Tbsp flour

Heat the oil over medium heat.  Dry the meat cubes with towels and place in pan, browning each side (about 2-3 min per side).  Work in batches if necessary so the pan is not too crowded. Remove beef from pan and set aside.  Add onion to pan and saute until soft (about 4 min) then add the garlic for 1 more minute.  Add the tomato and simmer about 5 minutes then add the veggies, tomato paste, seasonings and stir well.  Add the beef back to the pan and add water/broth until the beef and veggies are almost covered.  Cover and bring to a simmer over med-high heat then reduce heat to med-low/low.  Cook for about 45 minutes until veggies and beef are tender.  Gently whisk in flour to sauce and stir to distribute.  Simmer uncovered about 5 more minutes or until desired thickness is reached.  Enjoy!

Potato Pancakes

These savory pancakes are so good, we could eat them every week! You can substitute zucchini squash for some of the potatoes. 

Serves about 4. 

Ingredients:

3 medium potatoes, pealed and shredded (shred by hand or used shredding attachment on food processor)

1 clove garlic, minced

1/4 medium onion, finely diced

1 egg

1/3 cup flour
2 Tbsp shredded cheese, such as Parmesan 
1/4 tsp salt (more or less to taste)
1/4 tsp black or cayenne pepper (depending on amount of heat you want)
4 Tbsp veggie oil, divided
Toppings of your choice, such as shredded cheese or sour cream

Mix together the potatoes, garlic, onion, egg, flour, cheese, salt, pepper and 1 Tbsp of oil.  Mixture will be liquidy.  Allow to sit for 30 minutes if you have the time.  Heat remaining oil in pan or griddle over medium heat.  A large electric griddle works well for this, otherwise if using a stove top pan, use about half the oil for each batch and add as needed to prevent sticking.  Mix well and scoop onto hot pan with soup ladle, collecting potatoes and liquid evenly, and even out pancake thickness.  Cook about 3-4 minutes on each side, until crispy and golden brown.  Serve with your favorite potato toppings.  Enjoy!