Archive for Main Dishes

Fish (Swai, Tilapia)

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BASIC BREADED FRIED FISH

Basically, 2/3 lb of Swai feeds 7 people. Bread then fry 3-min per side until flakey. Eat on a sandwich with mayo, pickles, tomato, lettuce, etc., or with rice and mango chutney or fruit salad and veggies.

Breading: 1:1 cornmeal and flour plus salt, pepper, garlic powder.

Fry fish over medium heat (ideally 375) for 2-3 minutes per side for thin fillets and 5-7 for thicker. Can use same coating for fried zucchini sticks.

MOJARRA FRITA

1 fish (e.g. tilapia or surfperch)
1/2 t each of garlic salt, salt, pepper
flour (and cornmeal)
4 cloves garlic, sliced
lemon peel

Clean and scale the fish. Rinse and dry. Make 4 diagonal cuts on each site to aid integration of flavors and cooking.

Mix salt, pepper, garlic salt, rub it on the fish, dip in it in the flour or 1:1 flour:cornmeal.

Heat ½ to 1 inch oil over medium heat (not smoking). When hot (drop in a fresh bread crumb and see if it sizzles), add the sliced garlic cloves and lemon peels and fish to the frying oil. Cook for up to 4-5 minutes per side until golden brown.

Remove fish, remove excess oil with paper towels, serve immediately tops with the garlic slices.

SALAD FOR MOJARRA FRITA

Juice of large lemon or 3 limes
1 t white sugar
4 T white vinegar
salt and pepper
pinch of cumin
1/2 head green cabbage, shredded
1 carrot, grated
2-3 medium tomatos, diced
1/4 c chopped cilantro

mix the first 4 ingredients first then mix with vegetables. Refrigerate 30 min before serving.

GARLIC LIME FILET

1 1/2 swai, tilapia or other fish filets
2 T cornmeal (optional)
2 T flour (optional)
salt and pepper to taste
1/8 c oil +1/8 c butter
6 cloves garlic, thinly sliced
1 lime, cut in wedges

Combine cornmeal, flour, salt, and pepper. Pat the filets dry with paper towel, then dip in the cornmeal mix.

Heat oil and butter over medium heat. Once hot, fry the garlic slices until they are just golden (a few seconds), then remove them and set aside.

Place the fish in the hot garlic oil and fry over medium heat (ideally 375) for 2-3 minutes per side for thin fillets (1/3 inch thick) and 5-7 for thicker, until flaky. Do not turn the fish until the first side is golden and cooked. Remove and top with the garlic slices.

Serve with lime wedges, rice, and salad or steamed vegetables.

Posted in Fish, Main Dishes

Arepas

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Harina de Maiz
Water
Salt

Mix the first 2 ingredients in approximately 1:1 proportions and adjust to the consistency of play dough. Add salt to taste. Mold into the thickness of a pancake and fry in oil until each side is firm. Fry covered over low heat for better consistency. Split open one side and fill with sweet or savory fillings.

If cooking several, just brown the outsides in frying pan then bake in oven for 15-18 min at 350 to cook the insides. Remove or open oven and wait 5-10 minutes before eating so the inside is done.

Posted in Ethnic, Main Dishes

Basic Fried Rice

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2 stalks celery, diced
2 medium carrots, diced
1/2 large onion, diced
1 c cooked chicken, diced
3 eggs
2 c cooked rice
1/2 t sesame oil
3 T vegetable oil
2 T soy sauce

Blend eggs and fry in a thin layer in oil. When done, chop with a spatula and set aside. Add remainder of oil and fry celery and onion for 3 minutes then add carrots and stir occasionally until they begin to soften. Add chicken, sesame oil, and soy sauce and fry for a few more minutes until vegetables are as tender as desired. Add rice and eggs and continue frying until all is hot. (May need to adjust ingredients to taste.)

Posted in Main Dishes, Meats

Cabbage Pie

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Ingredients:

Pie crust dough
1/2 head med cabbage, finely sliced
cooking fat
2 small onions, finely sliced
salt
3 hard boiled eggs
chicken, cooked and diced (optional)

Saute onions in fat until start to brown, set aside. Saute cabbage in fat or steam until begins to soften. Set aside. Boil 3 eggs and slice. Layer bottom crust, cabbage/onion, eggs, chicken (unless you think the chicken should come before the egg), cabbage/onion, top crust. Bake for 15 min at 425 then reduce heat to 350 and bake about 30 min more until crust is browned.

Adapted from https://byopiapress.wordpress.com/2016/03/13/diy-cabbage-pie/

Posted in Main Dishes

Amy’s Dal

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1 ½ c Indian red lentils (masoor dal)
¾ t garam masala
¾ t hing (asafetida)
1 T turmeric
1 t ground coriander
8 c water (may use chicken broth or add chicken or vegetable bullion)

2 T oil
2 T butter
4-6 cloves garlic, finely chopped
1 inch fresh ginger, finely chopped
1 small or ½ large onion, finely chopped
1 stalk celery, finely chopped
1 tomato, finely chopped

2 T lemon juice
salt to taste

¼ c cream

3 T oil
1 chile japone, with seeds discarded, cut in small ribbons
1 t black mustard seeds
1/2 t whole cumin seeds

chopped cilantro

Combine first 6 ingredients in a pot and boil until lentils are soft.

Meanwhile, add next 7 ingredients to hot skillet and stir occasionally until celery is soft. Combine with previous mixture.

Add lemon juice and simmer 10-15 min. Salt to taste.

Remove from heat and add 1/4 c cream.

Heat the 3 T oil until shimmering and have a splatter screen handy. Add the chile japone, then the cumin seeds and finally the black mustard seeds. Cover immediately and temper the spices for 15-20 seconds, then remove from heat. Once it cools for a minute or two, scrape oil, chile and seeds into a small dish for serving.

Each person can garnish their own bowls of dal with the oil-tempered spices and cilantro. Serve with naan or rice.

Posted in Ethnic, Ethnic_Indian, Main Dishes, Soups tagged with , ,

Salmon Burgers

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Burger:
1 can salmon
1/2 c bread crumbs
2 eggs
1/2 medium finely chopped onion
3/4 t lemon pepper
1 t dried onion flakes
2 T chopped capers

Sauce:
3/4 c Greek yogurt
1 T chopped capers
1 T mayonnaise
1 t lemon pepper
2 t lemon juice
1 t dill
1 shake garlic powder
1/4 t paprika

Mix burger ingredients (if too dry to mold into paddies, add 1-2 T milk) and fry. Mix sauce ingredients. Eat burgers on buns with lettuce, tomato, and sauce, or along with basmati rice, summer squash, and cruciferous salad.

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Spaghetti Sauce

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1 bell pepper, diced
1 onion, diced
1 15 oz can of diced tomatoes
1 30 oz can of pasta sauce
1/4 lb ground turkey
1 Italian sausage, skinned
1 t basil
dash of oregano
pepper
dash of garlic powder
oil

Fry the diced onion and bell pepper in oil until soft. Add meat and fry until browned. Add remaining ingredients and simmer 15 minutes. Eat over whole grain spaghetti with Parmesan cheese or sour cream and sides of green salad and steamed zucchini.

Posted in Ethnic, Main Dishes, Meats tagged with ,

Papri/Papdi Chaat (Indian)

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Chaat refers to the dish, which is more of a snack in India. Namak para and papri/papdi are two different bases. AI says this “Namak para and papdi are both savory Indian snacks, but they differ in their flavor and texture. Namak para is a crispy, flaky snack [easier to eat with a fork] with a savory, slightly salty taste, often made with flour and spices. Papdi, on the other hand, is a crispy flatbread-like snack [a round, flat, dense cracker, easier to eat with hands], typically made from gram flour (besan) and used in various street food dishes.”

RECIPE (basic ingredients in blue)

Base of NAMAK PARA (also known as nimki/namkin or nimkin or namakpare; recipe here or check youtube). We will use “namak para” from New India Sweets and Spices.* One pound could serve as few as 4 hungry men or as many as 9 skeptical church women.

Top with the following.

CILANTRO MINT CHUTNEY (Green Chutney)
2 c (lightly packed) cilantro leaves (small stems ok)
1 c (lightly packed) mint leaves (leave out for Cilantro Sauce)
1 jalapeno
1 clove garlic
1 T lime or lemon juice
1/2 t salt
1/3 c yogurt (or up to 1/3 c water)
1 inch (1 T peeled, grated or diced) ginger (optional)
1 t roasted cumin seeds or 1 t (roasted**) powder
1 t sugar

Blend all of the above. Blend at high speed until smooth, adding water as needed. Makes about 2 cups. Refrigerates up to 4 days.

TAMARIND CHUTNEY (IMLI CHUTNEY)
3 T tamarind paste
2 c water
1/2 t cumin powder
1/4 t cayenne (or 1/2 t chili powder)
3/4 c brown sugar
1/2 t salt
1/2 t ground ginger (optional)***

Mix water and tamarind paste to dissolve lumps, strain. Combine with remaining ingredients and cook 20–25 minutes, stirring occasionally, until the chutney has slightly thickened. Cool and serve. Store in fridge for up to one week or freeze.

YOGURT SAUCE

EASIEST: mix 1 t chaat masala into 2 c yogurt

MORE COMPLEX:
2 c yogurt
1/2 t chili powder
1/2 t (roasted) cumin
1/4 t coriander powder (optional)

CHICKPEAS (see recipe on this site)

Cubed STEAMED CAULIFLOWER or BOILED POTATOS

Enjoy!

OPTIONAL INGREDIENTS:
Diced tomatoes 
Diced onions
Diced green onions 
Diced radishes
Cilantro leaves
Diced fried chicken 
Chaat masala

*The other ingredients are also available made fresh. Order “Papri Chaat” one day ahead by the person; will be about $4.50 per person (as of about 2018); They will give all ingredients: Nimki, yogurt, mint sauce, tamarind sauce, potato/chickpea mix.
** https://pipingpotcurry.com/how-to-make-cumin-powder/
***Some recipes include ~1/2 t chaat masala, but since this is in the yogurt sauce already and is not a primary ingredient, leave it out.

Posted in Ethnic, Ethnic_Indian, Main Dishes tagged with

Beans or Bean Soup

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BEANS (AS AN INGREDIENT OR FOR BURRITOS)

For 1 c beans (3 c cooked), use 2/3 t salt, 1 T oil or butter, 3+3 c water

For 1.5 c beans (4.5 c cooked), use 1 t salt, 1.5 T oil or butter, 5 + 5 c water

Soak beans in water 7 hrs or boil then soak 1 hr. Drain and add water, salt, and oil, then cover and simmer about 1 hr until tender.

BEAN SOUP

1 c beans
water
1/2 small onion
1 bell pepper (or 1/2 bell and 1 Anaheim)
1 T butter
2/3 t salt
1/8 t pepper
1/4 c salsa (optional)

Soak beans overnight (or bring to boil, turn off, soak 2 hrs), then rinse, add remaining ingredients (first suate onion and bell pepper). Add water to 1 inch above beans. Simmer 1 hr or until tender.

Eat over homemade bread and butter or use in other recipes.

Serves 4-6

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Texas Caviar

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3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes

1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder

1 c chopped cilantro
1 avocado, chopped

Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.

Posted in Dips, Ethnic_Latin American, Main Dishes tagged with , , ,

Stan’s Simple Stir Fry

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1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper

Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.

Eat with rice.

Posted in Ethnic, Main Dishes, Meats, Vegetables tagged with ,

Thai Jumbles

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2
2
1
2 tsp
1 tsp
1 tsp
1/4 tsp
2 Tbsp
2 Tbsp
1/2 tsp
1/2
1/2
1/4 c		 large chicken breasts
chicken thighs
14 oz can coconut milk (not light)
curry powder
red or green Thai curry paste
honey
red pepper flakes
peanut butter
soy sauce or tamari
basil
red bell pepper, diced
large onion, diced
fresh cilantro, chopped
For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.

Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes.
Posted in Ethnic, Main Dishes, Meats

Italian Inn Fried Chicken Livers and Onions

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1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce

Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.

Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.

Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed

Posted in Main Dishes, Meats tagged with , ,

Simple Salmon

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1 lb Salmon, thawed
1 T Butter
Salt

Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.

Serve with rice, mango chutney, and roasted vegetables

Posted in Main Dishes, Meats tagged with ,
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