Risotto with Clams, Mussels, Shrimp and Squid

Ingredients

8 oz raw shrimp
2 garlic cloves, halved
1 lemon, sliced
8 oz live mussels, scrubbed and debearded
8 oz live clams, scrubbed
2-1/2 cups water
4 oz butter
1 tbsp olive oil
1 onion, finely chopped
2 tbsp chopped fresh flat-leaf parsley
generous 1-5/8 cups risotto rice
1/2 cup dry white wine
8 oz cleaned raw squid, cut into small pieces, or squid rings
4 tbsp Marsala
salt and pepper

Method

  1. Shell the shrimp, reserving the head and shells. Cut a slit along the back of each and remove the dark vein. Wrap the heads and shells in a square of cheesecloth and pound with a pestle or a rolling pin, reserving any liquid they yield.
  2. Place the garlic, lemon, mussels, and clams in a pan and add the wrapped shells and any reserved liquid. Pour in the water, cover tightly, and bring to a boil over high heat. Cook, shaking the pan frequently, for 5 minutes until the shellfish have opened. Discard any that stay closed.
  3. When cool enough to handle, remove the clams and mussels from their shells and put in a bowl.
  4. Strain the cooking liquid through a cheesecloth-lined strainer into a measuring cup. Make up the amount of liquid to 5 cups with water.
  5. Pour this liquid into a pan. Bring to a boil, then reduce the heat and keep simmering gently over low heat while you make the risotto.
  6. Melt 2 tablespoons of the butter with the olive oil in a deep pan. Add the onion and half the parsley and cook over medium heat, stirring occasionally, for 5 minutes, or until softened.
  7. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  8. Add the wine and cook, stirring constantly, for 1 minute until reduced.
  9. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  10. About 5 minutes before the rice is ready, melt 2 oz of the remaining butter in a heavy-bottom pan. Add the squid and cook, stirring frequently, for 3 minutes, then add the reserved shrimp and cook for an additional 2-3 minutes, until the squid is opaque and the shrimp have changed color. Stir in the Marsala, bring to a boil, and cook until all the liquid has evaporated.
  11. Stir the squid, shrimp, mussels, and clams into the rice. Add the remaining butter and parsley, and season to taste with salt and pepper. Heat through briefly and serve at once.

Makes 4 servings.

Source: Risotto

Indian-style Spicy Lamb with Gentle Sweet and Sour Flavour

Ingredients

1 cup plain yogurt
1 teaspoon salt, or to taste
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper, or to taste
4 tablespoons finely chopped fresh coriander
5 tablespoons olive oil
2-inch piece of cinnamon stick
1 bay leaf
6 cardamom pods
2 lb boneless lamb from the shoulder, cut into 1- to 1-1/2-inch cubes
1 onion, finely chopped
4 tablespoons sultanas
2 tablespoons sour cream
1/4 teaspoon ground cardamom
freshly ground black pepper

Method

  1. Put the yogurt into a bowl and beat lightly until smooth. Add the salt, cumin, ground coriander, cayenne, lots of black pepper and the fresh coriander. Mix well and set aside.
  2. Put the oil into a wide non-stick pan, and set it over a medium-high heat.
  3. When it is hot, add the cinnamon stick, bay leaf and cardamom pods. Quickly put in the lamb pieces – only as many as the pan will hold easily in a single layer – and brown them on all sides. Remove with a slotted spoon and put in a bowl. Brown all the meat in the same way.
  4. Put the onion into the oil left in the pan. Cook, stirring, until it turns brown at the edges.
  5. Return the meat to the pan, along with any whole spices that are still clinging to it, plus the yogurt mixture and the sultanas. Stir well and bring to a simmer.
  6. Cover the pan, turn the heat to low and simmer gently for 1 hour or until the meat is very tender.
  7. Uncover the pan and turn up the heat. Cook over a high heat, stirring, until the sauce is thick and clings to the meat pieces.
  8. Stir in the sour cream, sprinkle the ground cardamom over the top and serve.

Makes 4 to 6 servings.

Source: Foolproof Indian Cooking

Pancakes Incorporated with Spinach and Banana

Ingredients

1 cup oat flour
1/2 cup almond flour
1/2 tsp cinnamon
1 tsp baking powder
salt, to taste
3/4 cup milk or buttermilk
1/2 cup plain Greek yogurt
1 large organic egg
1 medium ripe banana
2 cups spinach
zest of 1 lemon
1/4 cup chopped walnuts (optional)

Method

  1. In large bowl, stir together flours, cinnamon, baking powder, baking soda, and a couple pinches of salt.
  2. Place milk, yogurt, egg, banana, spinach, and lemon zest in blender and blend until smooth.
  3. Add spinach mixture to flour mixture and mix together. Fold in walnuts, if using. Let batter rest for 15 minutes to allow flour to soak up some of the liquid.
  4. Heat greased skillet over medium heat. Pour 1/4 cup batter for each pancake into pan and cook for 2 minutes, or until darkened around the edges and bubbles form on the surface. Flip and cook for 2 minutes more.
  5. Place prepared pancakes on metal rack and keep warm in 200ºF (100ºC) oven while you cook the remaining batter.

Makes 4 servings.

Source: Alive magazine

Quick Meal with Canned Tuna, Cheese and Tomato

Ingredients

4 cups packed, pre-washed baby spinach
4 large field tomatoes, halved crosswise, seeds scooped out to create bowls
2 (6 oz) cans wild tuna packed in water, drained
2 Tbsp mayonnaise
1 Tbsp plain yogurt (Greek or regular)
1 Tbsp lemon juice
1 Tbsp capers, finely chopped, or 1 dill pickle, finely chopped
1/4 tsp ground black pepper
1/2 cup grated Asiago cheese or grated aged cheddar
2 Tbsp minced fresh chives

Method

  1. Preheat oven to 400ºF (200ºC).
  2. On large baking sheet lined with parchment paper, make 8 rough piles of spinach; top each pile with a tomato half, flesh side up.
  3. In medium bowl, flake tuna into small pieces. Add mayonnaise, yogurt, lemon juice, capers or pickle, and pepper.
  4. Top each tomato half with tuna mixture, slightly compacting. Sprinkle cheese over tuna mixture.
  5. Bake for 15 to 20 minutes, until cheese is melted, tuna and tomatoes are hot, and spinach is wilted.
  6. Sprinkle with chives and serve warm with toasted bread to soak up juices.

Makes 4 servings.

Source: Alive magazine

A Wheat-filled Sweet Treat with Dried Fruits

Ingredients

1/3 cup bulgur wheat
1/3 cup water
3/4 cup buckwheat flour
3/4 cup all-purpose (plain) flour
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
3/4 cup low-fat buttermilk
1/3 cup honey
1 egg
1/4 cup dried prune, seeded and pureed
1/2 cup chopped dried apricots
1 tablespoon grated lemon zest

Method

  1. In a large bowl, stir together the bulgur wheat and water. Let stand for 15 minutes.
  2. Preheat an oven to 375°F (190°C). Coat a 9-inch round cake pan with nonstick cooking spray.
  3. Into a medium bowl, sift together the buckwheat flour, all-purpose flour, baking powder, baking soda, cloves, and cinnamon.
  4. To the bulgur mixture, add the buttermilk, honey, egg, prune puree, and apricots and beat until blended.
  5. Stir in the combined dry ingredients. Spread in the prepared pan.
  6. Bake until a skewer inserted in the center comes out clean, about 35 minutes.
  7. Cool in the pan for 10 minutes before serving. Top with the lemon zest.

Makes 8 servings.

Source: Mayo Clinic