Hungarian-style Stew of Shrimp with Cauliflower and Beans

Ingredients

1 onion
2 tablespoons olive oil
1 clove garlic, crushed
1 head cauliflower, about 3/4 pound
1 tablespoon paprika
1 teaspoon caraway seeds
2 bay leaves
1 can (14-1/2 ounces) chopped tomatoes
1-1/2 cups frozen green beans
2/3 pound cooked large shrimp
3/4 cup plain yogurt

Method

  1. Finely chop the onion. Put the oil, onion, and garlic in a large saucepan over medium-high heat. Cook for 5 minutes, or until the onion is beginning to soften.
  2. Break the cauliflower into bite-sized florets and add them to the pan. Stir in the paprika, caraway seeds, and bay leaves. Cover and cook for 2 minutes.
  3. Stir in the chopped tomatoes and 4 tablespoons of boiling water. Return to a boil, reduce the heat slightly, cover, and simmer for 3 minutes, or until the cauliflower is just tender.
  4. Stir in the frozen green beans. Return to a boil, cover, and cook for 2 minutes. Finally, add the shrimp and gently heat through for a minute. Serve topped with a large spoonful of yogurt.

Makes 4 servings.

Cook’s Tip

Tender young cauliflower leaves and stalks are mild and sweet, and are just as nutritious as the florets. Although not used in this recipe, reserve leftover leaves and stalks for another use.

Source: Super Foods Cookbook

Indonesian-style Rice with Spicy Squid

Ingredients

1-1/2 pounds squid
3 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 beefsteak tomato, peeled and chopped
1 tablespoon dark soy sauce
1/2 teaspoon grated nutmeg
6 cloves
2/3 cup water
juice of 1/2 lemon or lime
salt and ground black pepper
fresh cilantro leaves and shredded green onion, to garnish
boiled rice, to serve

Method

  1. Rinse and drain the squid, then slice lengthwise along one side and open it out flat. Score the inside of the squid in a lattice pattern, using the blunt side of a sharp knife, then cut it crosswise into long thin strips.
  2. Heat a wok and add 1 tablespoon of the oil. When hot, toss in the squid strips and stir-fry for 2-3 minutes, by which time the squid will have curled into attractive shapes or into firm rings Lift out and set aside.
  3. Wipe clean the wok, add the remaining oil and heat it. Stir-fry the onion and garlic until soft and beginning to brown.
  4. Stir in the tomato, soy sauce, nutmeg, cloves, water and lemon or lime juice. Bring to a boil, lower the heat and add the squid with seasoning to taste.
  5. Cook the mixture gently for a further 3-5 minutes stirring from time to time to prevent sticking. Take care not to overcook the squid.
  6. Divide boiled rice among 3-4 serving plates and spoon the spicy squid on top. Garnish with cilantro leaves and shredded green onion and serve.

Makes 3 to 4 servings.

Source: Asian Cooking

Chinese-style Steamed Sea Cucumber with Tofu

Ingredients

1 pre-soaked sea cucumber about 6 oz
1 pack (10 oz) tofu
1 eggplant
1 tsp minced ginger
1 tsp minced garlic
1 tsp minced shallot
1 stalk green onion, chopped

Seasonings

1-1/2 tbsp light soy sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch
dash of chili oil and sesame oil

Method

  1. Rinse tofu and then put on a heat-proof dish.
  2. Cut eggplant into sections and then thick strips. Arrange on the sides of tofu. Steam until done. Pour away water and keep warm.
  3. Blanch sea cucumber in boiling water and then rinse. Cut into slices.
  4. Heat 1 tbsp oil in a wok. Saute ginger, garlic and shallot until fragrant. Add sea cucumber and seasonings. Bring to a boil and cook until sea cucumber is tender. Thicken sauce with some cornstarch solution. Sprinkle with green onion. Pour over steamed tofu and eggplant. Serve hot.

Source: Lisa Yam’s Low Cholesterol Recipes

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

Shrimp with Quinoa, Edamame and Ginger

Ingredients

2 cups cooked whole shrimp
1 cup quinoa
2 cups water
2 Tbsp vegetable oil
2 Tbsp water
2 cups broccoli florets
1 cup chopped red bell pepper (about 1 pepper)
1/2 tsp minced fresh garlic
1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
1 cup cooked black beans
1 cup edamame beans, shelled and steamed
3 Tbsp soy sauce or gluten-free tamari

Method

  1. Bring the quinoa and the 2 cups of water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes.
  2. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
  3. Heat a large wok or saucepan on medium heat. Add the oil, the 2 Tbsp of water and the broccoli. Cover and cook the mixture for 4 minutes.
  4. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the broccoli and peppers are tender yet crisp.
  5. Add the shrimp, black beans, edamame and soy sauce. Stir in the quinoa and continue to heat until it is heated throughout. Serve immediately.

Makes 4 to 6 servings.

Source: Quinoa 360