Juicy And Spicy Ceviche

Juicy And Spicy Ceviche

Ingredients

  • 1 avocado – peeled, pitted and diced
  • 1 bunch cilantro, chopped
  • 1 tsp. salt
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1 1/2 tsps. cayenne pepper
  • 2 tbsps. tomato paste
  • 1 tbsp. hot pepper sauce
  • 2 tbsps. Worcestershire sauce
  • 1 small red onion, diced
  • 2 roma (plum) tomatoes, diced
  • 1 cup lime juice
  • 1 1/2 pounds cooked seafood mix (like shrimp, octopus, squid, and surimi)

Directions

  • Stir the lime juice and seafood mixture together in a large-size, non-metallic bowl; allow it to stay still within about ten minutes. Fold in the diced onion and tomatoes; cover, and put the mix into the fridge within half an hour. Whisk together the chili powder, cumin, cayenne pepper, tomato paste, hot pepper sauce, Worcestershire sauce, and salt into a small-size bowl. Cover, and put the mix into the fridge within half an hour.
  • After half an hour, gently stir the seafood mixture to blend with ½ of the tomato paste mixture. Cover the seafood mixture and the rest of the tomato paste mixture. Keep both in the fridge within half an hour.
  • After another half an hour, gently stir the ceviche into rest tomato paste mix, cover, and put it into the fridge within half hour more.
  • Before serving the dish, gently stir the diced avocado and cilantro into the ceviche.

 

Flavorful Cauliflower Fried Rice With Prawns Recipe

Flavorful Cauliflower Fried Rice With Prawns Recipe

Ingredients

  • 1 large cauliflower, separated into florets
  • 2 tablespoons coconut oil
  • 4 rashers of bacon or slices of ham, diced
  • 1/2 pound peeled and deveined wild caught raw prawns or shrimp
  • 4 free-range eggs
  • 2 splashes of fish sauce
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/2 red capsicum, diced (optional)
  • 1 inch piece of ginger, finely grated
  • 3 tablespoons tamari
  • Himalayan salt
  • Freshly ground white pepper
  • 2 spring onions, thinly sliced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 1 handful of bean sprouts, trimmed
  • Lime wedges, to serve

Procedure

  1. Pulse the cauliflower in a food processor until it resembles rice.
  2. Melt a little coconut oil in a large wok or frying pan over high heat. Add the bacon or ham and fry until crispy. Remove and set aside.
  3. Wipe the pan clean, add a little more coconut oil and sauté the prawns or shrimp over high heat for two minutes, or until lightly golden and almost cooked through. Remove from the pan and set aside.
  4. Wipe the pan clean again, add a little more coconut oil and heat over medium-high heat. Whisk the eggs with a splash of fish sauce and pour into the pan. Tilt the pan to evenly distribute the eggs and cook for a couple of minutes to make a silky omelette. Remove, slice into thin strips and set aside.
  5. Heat the remaining oil in the pan over high heat. Add the onion and garlic and cook for three minutes or until softened. Stir in the capsicum if using and ginger and cook three to five minutes. Add the cauliflower and cook for a few minutes until tender.
  6. Add the tamari, salt and pepper, spring onion, herbs, bean sprouts, bacon or ham, prawns or shrimp and omelette strips and stir fry for one minute until well combined and heated through.
  7. Serve with a splash of fish sauce and lime wedges.
Supergreen broccoli pasta bowl

Supergreen broccoli pasta bowl

 

Ingredients

  • linguine 150g
  • broccoli 1 head, floret ends cut off (save the stalk for soup or stock)
  • olive oil
  • garlic 1 clove, sliced
  • pine nuts 2 tbsp

Method

  • STEP 1

    Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop.

  • STEP 2

    Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and heat through. Add the drained pasta, a splash of the cooking water and toss. Drizzle with olive oil to serve.

Lemongrass Fish Noodle Soup

Lemongrass Fish Noodle Soup

INGREDIENTS

THE BROTH:

  • 1 whole Fish
  • 200 grams Shrimp heads
  • 200 grams Chicken bone
  • 4 cloves Garlic
  • 2 centimeters Ginger
  • 4 sticks Lemongrass
  • 2 centimeters Galangal
  • 1 litre Water
  • 2 tablespoons Fish Sauce
  • 1 tablespoon crushed Black Peppercorn

THE BROTH:

  • 1 whole Fish
  • 200 grams Shrimp heads
  • 200 grams Chicken bone
  • 4 cloves Garlic
  • 2 centimeters Ginger
  • 4 sticks Lemongrass
  • 2 centimeters Galangal
  • 1 litre Water
  • 2 tablespoons Fish Sauce
  • 1 tablespoon crushed Black Peppercorn

THE NOODLE & GARNISH:

  • Fish Fillet (from the whole fish)
  • 1 cup Bean sprouts
  • 4-6 servings boiled Rice Vermicelli noodle (or any Rice Noodle)
  • 4 cloves minced Garlic
  • 6 tablespoons Vegetable Oil
  • 1 teaspoon Paprika Powder/Annatto Powder
  • 1 teaspoon Salt
  • 2 Lime
  • 1 Red Chilli
  • Fresh Herbs

METHOD

  1. THE BROTH:
  2. Fillet the fish, debone and chop the head off. In a pot, put in fish head & bone, chicken bones and shrimp heads. Add in galangal, garlic, ginger and bashed lemongrass
  3. Pour in water and boil on medium heat with lid on for 15 minutes. Add in crushed peppercorn and fish sauce. Continue to boil for 45 minutes to 1 hour on low heat.
  4. Once soup is ready, scoop out the ingredients from the pot
  5. When ready for serving, turn the stove on high heat and make sure the soup is boiling hot
  1. THE NOODLE & GARNISH:
  2. Slice the fish fillet into thin slices. Cut lime in wedges and slice up red Chilli
  3. In a frying pan, add vegetable oil, minced garlic and paprika powder. Stir-fry it until garlic turns translucent and oil turns bright red. Sprinkle on salt to taste. Pour oil red oil and set aside
  4. Place rice vermicelli noodle in a serving bowl. Place sliced fish slices on top. Add in bean sport around the bowl. Pour the soup on the fish slices, the soup must be boiling hot
  5. Garnish with fresh herbs, lime wedges and sliced red Chilli. Drizzle on red oil
  • Fish Fillet (from the whole fish)
  • 1 cup Bean sprouts
  • 4-6 servings boiled Rice Vermicelli noodle (or any Rice Noodle)
  • 4 cloves minced Garlic
  • 6 tablespoons Vegetable Oil
  • 1 teaspoon Paprika Powder/Annatto Powder
  • 1 teaspoon Salt
  • 2 Lime
  • 1 Red Chilli
  • Fresh Herbs
METHOD
  1. THE BROTH:
  2. Fillet the fish, debone and chop the head off. In a pot, put in fish head & bone, chicken bones and shrimp heads. Add in galangal, garlic, ginger and bashed lemongrass
  3. Pour in water and boil on medium heat with lid on for 15 minutes. Add in crushed peppercorn and fish sauce. Continue to boil for 45 minutes to 1 hour on low heat.
  4. Once soup is ready, scoop out the ingredients from the pot
  5. When ready for serving, turn the stove on high heat and make sure the soup is boiling hot
  1. THE NOODLE & GARNISH:
  2. Slice the fish fillet into thin slices. Cut lime in wedges and slice up red Chilli
  3. In a frying pan, add vegetable oil, minced garlic and paprika powder. Stir-fry it until garlic turns translucent and oil turns bright red. Sprinkle on salt to taste. Pour oil red oil and set aside
  4. Place rice vermicelli noodle in a serving bowl. Place sliced fish slices on top. Add in bean sport around the bowl. Pour the soup on the fish slices, the soup must be boiling hot
  5. Garnish with fresh herbs, lime wedges and sliced red Chilli. Drizzle on red oil

 

THE MAGICAL VEGETABLE PIE

THE MAGICAL VEGETABLE PIE

Ingredients

  • 2 cups chopped broccoli florets
  • 1/3 cup finely diced onion (I use frozen diced onion, thawed)
  • ½ cup diced red bell pepper
  • 1 small zucchini, thinly sliced
  • 1 cup (4 ounces) shredded cheddar cheese
  • ½ cup Bisquick mix (or other similar all-purpose baking mix)
  • 1 cup milk (I used 2%)
  • ½ teaspoon salt
  • 2 eggs

Instructions

  1. Heat oven to 400 degrees F. Spay a deep 9-inch pie plate with cooking spray and set aside.
  2. Place broccoli florets in a microwave-safe dish. Add a splash of water, cover, and microwave for about 2 ½ – 3 minutes, or just until crisp-tender.
  3. In a large bowl, stir together steamed broccoli, onion, red bell pepper, zucchini, and cheese. Transfer vegetable mixture to prepared pie plate.
  4. In a separate bowl, whisk together Bisquick, milk, salt, and eggs until completely combined (the batter will still be lumpy, which is fine).
  5. Pour batter over vegetables in pie plate.
  6. Bake for 35-45 minutes, or until golden brown and a knife inserted in center comes out clean. Allow to cool for at least 5 minutes before slicing and serving.
  7. Serve warm, or at room temperature.
Warm Squid Salad

Warm Squid Salad

 

Ingredients

  • freshly ground black pepper and salt to taste
  • 3 tbsps. fresh lemon juice, plus more for drizzling
  • 1/3 cup olive oil, plus more for drizzling
  • 1 (15 ounces) can cooked white beans, rinsed and drained
  • 4 cups baby arugula, lightly packed
  • 1 tsp. kosher salt
  • 1 jalapeno chile pepper, seeded and sliced
  • 1 tsp. packed light brown sugar
  • 1 pinch cayenne pepper
  • 1/2 tsp. chipotle chile powder
  • 1/2 tsp. red pepper flakes, plus a pinch for garnish
  • 1 tbsp. vegetable oil
  • 1 pound cleaned squid (tentacles and tubes)

Directions

  • Cut in half larger tentacle pieces. Cut squid tubes into a quarter-inch rings. Put squid within a bowl. Add salt, jalapeno slices, brown sugar, cayenne pepper, chipotle powder, red pepper flakes, and oil. Mix thoroughly all ingredients together.
  • Put beans and arugula in another bowl. Toss with pepper, salt, lemon juice, and olive oil. Separate among four servings bowls.
  • Over high heat, heat cast iron skillet till smoking. Place squid to a skillet; cook and stir within two minutes or till the squid could lose its translucency. Remove right away from heat.
  • Spoon squid over beans and arugula. Drizzle with lemon juice and olive oil. Use one pinch of pepper flakes to season for taste.
Seashells with Basil, Tomatoes, and Garlic

Seashells with Basil, Tomatoes, and Garlic

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • About 3/4 tsp. kosher salt
  • 1 1/4 pounds (1 qt.) small cherry and teardrop tomatoes
  • 3/4 pound medium seashell pasta
  • 1/2 cup shaved parmesan cheese
  • 1/2 cup thinly sliced fresh basil leaves

How to Make It

Step 1

Combine oil, garlic, and 3/4 tsp. salt in a large bowl. Chop 1 cup of the tomatoes and add to bowl. Cut remaining tomatoes in half and stir into mixture; let stand about 30 minutes, stirring occasionally.

Step 2

Meanwhile, cook pasta as package directs in a large pot of salted boiling water.

Step 3

Drain pasta, saving 1 cup water. Toss pasta with tomato mixture, then with cheese and all but 1 tbsp. basil. Mix in a little pasta water if needed for a looser texture. Sprinkle remaining basil on top and season with salt.

Cashew Salmon with Apricot Couscous

Cashew Salmon with Apricot Couscous

 

Ingredients

  • 1/2 cup nonfat plain yogurt
  • scallions, sliced, greens and whites separated
  • tablespoons lemon juice
  • tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • tablespoon extra-virgin olive oil
  • 1/2 cup chopped dried apricots
  • tablespoon minced fresh ginger
  • 1 1/4 cups water
  • cup whole-wheat couscous
  • pound salmon fillet, preferably wild Pacific, skinned and cut into 4 portions
  • 1/4 cup chopped toasted cashews

Directions

  1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
  2. Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
  3. Heat oil in a large saucepan over medium heat. Add apricots, ginger, scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
  4. Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If broiling, coat a broiler pan with cooking spray. If grilling, oil the grill rack (see Tip). Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.
  5. Tips: To toast chopped cashews, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  6. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 571 cal., 21 g total fat (4 g sat. fat), 68 mg chol., 526 mg sodium, 65 g carb. (10 g fiber), 34 g pro.

CRAB RANGOON

CRAB RANGOON

INGREDIENTS:

  • 2 cups vegetable oil
  • 5 ounces drained crab meat
  • 4 ounces cream cheese, at room temperature
  • 1 clove garlic, minced
  • 1 green onion, thinly sliced
  • 1 1/2 teaspoons sesame oil
  • 1 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 24 2-inch won ton wrappers

DIRECTIONS:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a large bowl, combine crab meat, cream cheese, garlic, green onion, sesame oil, Worcestershire, salt and pepper, to taste.
  3. To assemble the wontons, place wrappers on a work surface. Spoon 1 1/2 teaspoons of the mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the wrapper over the filling to create a triangle, pinching the edges to seal.
  4. Working in batches, add wontons to the Dutch oven and fry until evenly golden brown and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with dipping sauce, if desired.
CRAB FRIED RICE

CRAB FRIED RICE

Ingredients:

  • 3-4 tablespoons oil
  • 2 tablespoons minced ginger
  • 2 large cloves minced garlic
  • 4 cups cooked white rice
  • 1/4 teaspoon white pepper
  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine, optional
  • salt, to taste
  • 2 eggs, beaten
  • 1 cup cooked lump crab meat (half of a 16 oz. can)
  • 2 scallions, chopped
  • 1/4 cup cilantro, chopped
  • Lime wedges

Instructions

  1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
  2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
  3. Now for the flavorings: add the white pepper, fish sauce, soy sauce, and shaoxing wine to the rice. If it’s not quite salty enough for you or if you know you won’t be eating it with added hot sauce, now is the time to add salt to taste. Stir-fry to combine.
  4. Using your spatula, spread the rice out into an even layer along the surface of the wok. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
  5. Before adding the crab, use your spatula to once more spread the rice evenly in the wok. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil!