Risotto with Shrimp and Asparagus

Ingredients

5 cups vegetable stock
12 oz fresh asparagus spears, cut into 2-inch lengths
2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
generous 1-5/8 cups risotto rice
1 lb raw jumbo shrimp, shelled and deveined
2 tbsp olive paste or tapenade
2 tbsp chopped fresh basil
salt and pepper

Garnish

fresh Parmesan cheese
fresh basil sprigs

Method

  1. Bring the stock to a boil in a large pan. Add the asparagus and cook for 3 minutes until just tender. Strain, reserving the stock, and refresh the asparagus under cold running water. Drain and set aside.
  2. Return the stock to the pan and keep simmering gently over low heat while you are cooking the risotto.
  3. Heat the olive oil in a large, heavy-bottom pan. Add the onion and cook over medium heat, stirring occasionally, for 5 minutes until softened.
  4. Add the garlic and cook for an additional 30 seconds.
  5. Reduce the heat, add the rice, and mix to coat in oil. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  6. 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, until all the liquid is absorbed and the rice is creamy.
  7. Add the shrimp and asparagus with the last ladleful of stock.
  8. Remove the pan from the heat, stir in the olive paste and basil, and season to taste with salt and pepper.
  9. Spoon the risotto onto warmed plates and serve at once, garnished with Parmesan cheese and basil sprigs.

Makes 4 servings.

Source: Risotto

Advertisements

Pan-fried Salmon with Thai Green Curry Sauce

Ingredients

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 red pepper, seeded and sliced
6 tablespoons Thai green curry paste
2 (14 fl oz) cans coconut milk
1-2/3 cups vegetable stock or water
3 kaffir lime leaves
6 oz small broccoli florets
3 oz snow peas
2 zucchini, sliced
2 tablespoons chopped fresh basil, plus extra to garnish
2 tablespoons chopped fresh coriander
freshly ground sea salt and freshly ground black pepper
1 lb salmon fillet, cut into medallions
cooked rice for serving

Method

  1. Heat 2 tablespoons of the oil in a large saute pan until smoking, then add the sliced onion and red pepper. Cook over a high heat until the onion is just beginning to catch and go brown around the edges.
  2. Stir in the curry paste, cook for 1 minute. Add the coconut milk, stock and lime leaves. Bring to a boil then turn down the heat and simmer gently for 10 minutes.
  3. Add the broccoli and simmer for 5 minutes.
  4. Add the snow peas and zucchini and simmer for a further 5 minutes or until the vegetables are tender and the sauce slightly thickened.
  5. Stir in the basil and coriander and season to taste.
  6. Heat 1 tbsp oil in a medium non-stick frying pan and add the salmon medallions. Cook for 1-2 minutes on one side. Once the raw side starts to change color, flip over the fish and cook for 30 to 40 seconds. Remove the pan from heat.
  7. Divide the curry among four warmed deep soup bowls, placing three or four medallions of salmon on top of each. Serve with cooked rice.

Makes 4 servings.

Source: Top 100 Salmon Recipes

Rice with Braised Beef Curry, Potatoes and Onions

Ingredients

2 pounds boneless beef short rib, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 large onions, cut into 1-inch dice
1 tablespoon minced ginger
2 tablespoons curry powder
2 large unpeeled russet potatoes, washed, cut into 1-inch dice
4 cups fresh chicken stock or low-sodium canned chicken broth
1 lemon, cut into wedges
4 cups cooked white or brown rice

Method

  1. Season the meat with salt and pepper.
  2. Heat a stockpot or other tall wide pot over high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the beef, in batches if necessary. Saute until brown on both sides, about 3 minutes. Remove and set aside.
  3. Reduce the heat to medium-high and add the remaining tablespoon of oil. Swirl, and when the oil is hot, add the onions, ginger and curry powder. Saute, stirring, until softened, about 2 minutes.
  4. Add the potatoes, the meat and the chicken stock and adjust the seasoning, if necessary. Bring to a simmer, cover, and cook until the meat is spoon-tender, about 1-3/4 hours.
  5. Place the rice on four individual plates. Top with the beef and vegetables, garnish with the lemon wedges, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Vegetarian Curry with Egg and Peas

Ingredients

4 large eggs
2 tbsp oil
1/3 cup chopped onion
1/4 tsp cumin seeds
2 tsp ginger and garlic paste
1/2 tsp chili powder
1/4 tsp turmeric
1/2 tsp ground coriander
salt to taste
1/4 tsp garam masala
1/3 cup chopped tomato
scant 1 cup fresh or frozen peas
1 green chili pepper, slit
2 tbsp cilantro leaves
cooked rice to serve

Method

  1. Hard-boll the eggs, remove their shells, then set aside.
  2. Heat the oil in a medium-sized heavy-bottomed saucepan and fry the onion and cumin seeds until the onion is light gold in color.
  3. Add the ginger and garlic paste, chili powder, turmeric, ground coriander, salt, and garam masala and fry this mixture well for a couple of minutes, adding, whenever needed, 1 tablespoon of water, to prevent burning or sticking.
  4. Add the whole eggs and tomato, stir gently and cook for a minute.
  5. Add 1-1/4 cups of water and let it come to a boil before adding the peas and green chili. Cook for another 5 minutes.
  6. Stir in the cilantro leaves and remove the pan from the heat.
  7. Serve curry with cooked rice.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Vegetarian Hot and Spicy Burger

Ingredients

2 Tbsp oil
2 cups onions, sliced
1 Tbsp fresh garlic, minced
1 vegan chicken-flavoured bouillon cube, crumbled
1 Tbsp lemon juice
1 tsp salt
1 Tbsp garlic salt or powder
1/2 tsp black pepper
2 cups cooked rice
1/2 cup whole wheat flour
1/2 cup oats
1/2 pack firm tofu, crumbled into small pieces
8-10 burger buns
1/2 cup celery, sliced
8-10 leaves lettuce
1 tomato, sliced
1/4 cup red onion, thinly sliced
your favourite Louisiana-style hot sauce, to taste

Method

  1. To make the patty, in a large pot, combine oil, onions, garlic, bouillon, lemon juice, salt, garlic salt/ powder, and black pepper and saute over medium heat for 20-30 minutes, until onion mixture is cooked and golden. Remove from heat.
  2. Mix in cooked rice, stirring well. Rice should be free of clumps and well combined.
  3. In a separate bowl, mix together flour, oats, and tofu. Mix all ingredients together. Remove 1 cup of mixture and process in a food processor until smooth.
  4. Return processed mixture to large batch and combine well. Shape mixture into patties.
  5. For more texture, patties can be coated in breading of your choice.
  6. Preheat oven to 390°F.
  7. Bake patties for 20 minutes. Flip them and bake for another 10-15 minutes.
  8. To assemble, grill or toast burger buns.
  9. Layer on sliced celery, lettuce, tomato, and red onion.
  10. Baste the patty in hot sauce. Add patty to bun.

Makes 8 to 10 burgers.

Source: ciao!