Blackened Chicken and Creole Lentils

Ingredients

8 skinless chicken breasts or thighs
1/4 cup Cajun spice mix
2 Tbsp canola oil
2 Tbsp canola oil
1 cup thinly sliced onion
2 cups thinly sliced mushrooms
1 Tbsp tomato paste
2 tsp Cajun spice mix
1 cups chicken stock
2 cups cooked or canned green lentils, drained and rinsed
1 Tbsp unsalted butter
1 Tbsp lemon juice
3 Tbsp chopped parsley
salt and ground black pepper, to taste

Cajun Spice Mix

4 tsp dried oregano
4 tsp dried thyme
4 tsp garlic powder
2 tsp onion powder
2 tsp ground black pepper
2 tsp ground white pepper
2 tsp ground paprika
1 tsp kosher or coarse salt
1/2 tsp ground cayenne pepper

Method

  1. Preheat oven to 350 ⁰F (180 ⁰C).
  2. Sprinkle chicken evenly on both sides with Cajun spice mix.
  3. Add canola oil in a large ovenproof sauté pan, over medium high heat and sear chicken on each side until spices turn dark but are not burnt.
  4. Finish chicken in the oven. Cook until chicken reaches an internal temperature of 165 ⁰F (74 ⁰C).
  5. Prepare the lentils. In a large saucepan, heat canola oil. Sauté onions until golden. Add mushrooms and cook until golden as well, then add tomato paste with spice mix. Cook for 3 minutes.
  6. Mix in stock, being sure to scrape the tasty bits off the pan with your wooden spoon. Add lentils and simmer for 5-10 minutes or until excess liquid is absorbed.
  7. Add butter, lemon juice, and parsley. Season with salt and pepper. Serve immediately with blackened chicken.

Makes 8 servings.

Source: Dietitians of Canada


Today’s Comic

Mexican-style Drunken Fish

Ingredients

4 fresh or frozen halibut or salmon steaks, 1 inch thick (about 1-1/4 pounds)
3 dried ancho or mulato peppers or 2 to 3 tablespoons chili powder
1/4 cup tequila or dry red wine
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2 cups chopped tomatoes (2 large) or one 1 (4-1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime slices
fresh oregano sprigs
3 cups hot cooked rice

Method

  1. Thaw fish, if frozen. Rinse fish and pat dry. Set aside.
  2. Make the sauce. If using dried peppers, cut open peppers. Discard stems and seeds. Place in a small bowl and cover with boiling water. Let stand 30 minutes to soften. Drain well. Cut the peppers into small pieces.
  3. In a blender or food processor, combine tequila and pepper pieces. Cover and blend or process until nearly smooth.
  4. In a medium saucepan, cook onion and garlic in hot oil until tender.
  5. Stir in tomatoes, oregano, salt, and cumin. Add blended tequila mixture and chili powder, if using. Bring to a boil, then reduce heat. Simmer, covered, for 10 minutes.
  6. Preheat oven to 350°F.
  7. Place fish in a greased 2-quart rectangular baking dish. Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm). Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
  8. Season fish to taste with salt and ground black pepper.
  9. Garnish with lime slices and oregano sprigs and serve with rice. Pass remaining sauce.

Makes 4 servings.

Source: Mexican – 94 Authentic Dishes


Today’s Comic

Ice Cream Sandwiches with Pomegranate

Ingredients

1 cup regular vanilla ice cream
1/2 cup nonfat plain Greek yogurt
3 tablespoons pomegranate seeds
6 graham cracker sheets
3/4 ounce dark chocolate (60% to 70% cocoa)

Method

  1. Remove the ice cream from the freezer and allow it to sit at room temperature until it softens, about 10 minutes.
  2. In a medium bowl, stir together the softened ice cream, yogurt, and pomegranate seeds. Place the mixture in a flat square dish or rimmed baking sheet, smoothing the top. Place in the freezer to harden, about 1 hour.
  3. Break the graham cracker sheets in half, forming 12 squares.
  4. Grate the dark chocolate into a shallow bowl.
  5. Cut the ice cream into 6 equal squares.
  6. To assemble, sandwich each ice cream square between 2 graham cracker squares. Dip all sides of each sandwich into the grated chocolate, covering the ice cream. Serve immediately or put in an airtight container and freeze for later.

Makes 6 servings.

Source: The Greek Yogurt Kitchen


Today’s Comic

Shrimp in Butter Tomato Sauce

Ingredients

2 tablespoons olive or groundnut oil
2 tablespoons unsalted butter
1 teaspoon cumin seeds
2 tablespoons finely chopped shallots
3 garlic cloves, finely chopped
1-1/4 lb medium-sized raw shrimp, peeled, de-veined, then rinsed and patted dry
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt

Sauce

1 tablespoon tomato puree
1/2 teaspoon salt
1/4 teaspoon sugar
1 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 tablespoon lemon juice
2/3 cup 18% cream
4 tablespoons water

Method

  1. Combine all the ingredients for the sauce in a bowl and whisk until smooth. Cover and chill until needed.
  2. Put the oil and butter in a large frying pan and set over a high heat. When hot, add the cumin seeds and let them sizzle for 10 seconds. Put in the shallots and garlic and cook, stirring, until very lightly browned.
  3. Add the shrimp, turmeric, coriander, cayenne and salt. Stir-fry until the shrimp have just turned opaque.
  4. Pour in the sauce and heat it through, stirring as you go. Serve hot.

Makes 4 to 5 servings.

Source: Foolproof Indian Cooking


Today’s Comic

Abalone, Chicken and Duck Wrapped in Lettuce

Ingredients

40 g abalone
40 g chicken fillet
40 g roast duck
40 g fresh chicken liver
30 g bamboo shoot
30 g water-chestnuts
2 mushrooms
10 g rice noodles
40 g olive kernels or roast almond
20 g chopped, cooked ham
1 teaspoon chopped garlic
1 teaspoon chopped ginger
2 stalks cilantro
10 lettuce leaves

Seasonong

1 teaspoon oyster sauce
1 teaspoon chicken broth mix
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
4 tablespoons of chicken stock

Method

  1. Dice the abalone, chicken, duck, chicken liver, bamboo shoots, water-chestnuts and mushrooms.
  2. Heat a wok until very hot. Pour 2 cups of peanut oil into it. Fry the chicken, chicken liver and olive kernels for 15 seconds. Remove from the pan, leaving the oil in it.
  3. Fry the rice noodles in the same pan to make them crispy. Drain the oil and place noodles on a plate.
  4. Heat the wok until it is very hot. Add 2 tablespoons of peanut oil. Saute onions, garlic and ginger. Add the bamboo shoots, water-chestnuts and mushrooms. Stir-fry for 1 minute.
  5. Add the abalone, chicken meat, duck meat, chicken liver, kernel and seasoning. Cook for another minute.
  6. Remove and arrange on top of the rice noodles. Garnish with chopped ham and parsley.
  7. Wrap with the lettuce and serve with ginger, vinegar and Hoi-sin sauce.

Source: Cooking with Hong Kong Top Chefs


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