Brazilian Fish Stew (Moqueca)

An easy to make, flavorful soup, this is definitely on my permanent menu rotation schedule! If you’re one of those people who can’t eat cilantro, substitute flat leaf parsley. If you enjoy cilantro, you’re going to love this preparation.

Recipe

PEPPER SAUCE:

4 whole pickled sweet cherry peppers (or hot cherry peppers if you like heat)
1/2 onion, coarsely chopped
1/4 c. extra-virgin olive oil
1/8 tsp. sugar
salt

STEW:

1 lb. large shrimp (26-30 per pound), peeled, deveined, and tails removed
1 lb. skinless cod fillets (3/4 to 1-inch thick), cut into 1-1/2 inch pieces
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 onion, coarsely chopped
(1) 14.5-ounce can whole peeled tomatoes
3/4 c. cilantro, chopped
2 T. extra virgin olive oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
(1) 14-oz. can coconut milk
2 T. fresh lime juice

For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.

Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

– America’s Test Kitchen

Spring Vegetable Frittata

I make this year around, not just in the Spring. Slices are even delicious served cold for the next few days. The arugula adds such a nice flavor and texture, and it’s a great way to start your day with some healthy greens!

Recipe

8 eggs
2 T. heavy cream or half and half
2 dashes Tabasco
splash Worcestershire sauce
kosher salt and white pepper, to taste
2 T. olive oil
16 stalks asparagus, chopped
4 oz. Brie cheese, cut into cubes
4 oz. goat cheese, crumbled
2 c. arugula, stemmed
1/4 c. grated Parmesan
2 green onions, sliced into thin rounds
1 c. cherry tomatoes, halved
juice from half a lemon

Preheat oven to 350-degrees. In a large bowl, whisk the eggs, then add cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.

Heat a 10-12” cast iron skillet and add 1 T. olive oil. When it barely begins to smoke, add the chopped asparagus. Season with salt and pepper. Cook for a few minutes until some of the liquid starts to escape.

Stir in the green onions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.

Put the skillet in the oven and cook 15-20 minutes until firm around the edges but still a bit loose in the middle. Remove from oven and let it rest for a few minutes before serving.

Just before serving, toss the tomatoes with salt, pepper, 1 T. olive oil, and lemon juice, and sprinkle on top of the frittata. Cut into wedges.

– Alex Guarnaschelli, Food Network

Za'atar Salmon Baked in Tahini and Spinach

This is my new favorite preparation for salmon fillets. It takes just minutes to prepare and has such a beautiful flavor! A great recipe for one, served directly from the skillet.

Recipe

1 salmon fillet, skin on
salt and freshly ground black pepper
1-1/4 tsp za’atar (see below)
1/2 tsp. sumac
2 T. olive oil
3 c. baby spinach
4 T. tahini
2-1/2 T. lemon juice
1 garlic clove, peeled and crushed

Za’atar Spice
1/2 tsp. dried thyme, crushed
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. toasted sesame seeds
1/2 tsp. sumac
pinch of kosher salt
pinch of Aleppo pepper flakes

Heat the oven to 465-degrees. Pat the fish dry and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle all over the top of the salmon to create a crust.

Put a 7” ovenproof frying pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a small pinch each of salt and pepper, and cook until just wilted – about 90 seconds to two minutes. Lay the salmon skin side down on top of the spinach, drizzle the remaining tablespoon of oil over the flesh side and transfer the pan to the oven for five minutes.

While the fish is cooking, whisk the tahini with a 2 T. of lemon juice, the garlic, a good pinch of salt and 1/4 c. of water in a small bowl, until smooth and quite runny. Add a touch more water if too thick. When the fish’s time is up, remove it from the oven, pour the tahini mixture all around (but not over) the salmon, and return the pan to the oven for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining half-tablespoon of lemon juice and serve straight from the pan.

— Yotam Ottolenghi, “Recipes for One” in The Guardian

Tricolore Salad with Oranges

This beautiful, colorful salad is perfect for Fall and Winter (or any time of year). Pickling the shallots in apple cider vinegar really makes this salad special – don’t skip this step!

Recipe

1/2 c. shallots, peeled, thinly sliced in rings and separated (2 big shallots)
2 T. apple cider vinegar
1/2 head of radicchio, cored and shredded
2 small endive, halved lengthwise, cored and sliced crosswise 1/2” thick
2 handfuls baby arugula
1 navel orange, peeled and sliced in 1/4” thick half-rounds
1/3 c. pitted Kalamata olives, cut in half

Vinaigrette:
1/4 tsp. salt
freshly ground black pepper
1 T. lemon juice
1 T. wine vinegar
1 tsp. Dijon mustard
2/3 c. olive oil

Put the shallots in a shall shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.

In a large serving bowl, combine the salad ingredients. Remove the shallots from the vinegar with a slotted spoon and sprinkle on the salad. Discard the vinegar.

For the vinaigrette, put all the ingredients in a jar and shake for 30 seconds to blend. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with a bit more salt and pepper, if needed, and serve at room temperature.

– inspired by an Ina Garten recipe, Food Network

Pumpkin Espresso Bundt Cake

Ever since I got a KitchenAid it’s been a breeze to bake delicious concoctions, and this recipe is no exception. Full of pumpkin-y goodness with sweet swirl of espresso running through it – perfect with a hot cup of tea or coffee on a lazy Fall afternoon!

Recipe

1 can pumpkin purée
4 large eggs, at room temperature
2/3 c. olive oil
3/4 c. brown sugar
1/2 c. granulated sugar
1 tsp. vanilla extract
2 c. King Arthur Measure-For-Measure gluten free flour (or AP flour)
2 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 tsp. salt

Filling:
1/3 c. brown sugar
1 T. espresso powder
1/2 tsp. ground cinnamon

Preheat oven to 350-degrees. Grease and flour your 10-cup bundt pan.

With the paddle attachment, beat together the pumpkin, eggs, oil, sugars, and vanilla until well blended.

In another bowl, whisk together the dry ingredients – flour, baking powder, baking soda, spices, and salt. Add to the wet ingredients and mix/stir until smooth.

Spoon one-third of the batter into the bottom of the bundt pan; smooth with a spatula. Sprinkle half of the filling on top. Spoon another third of the batter on top, spreading smooth with a spatula; then sprinkle with the remaining filling. Spread the remaining batter on top, smoothing with a spatula.

Bake for 50 minutes. Remove from the oven and allow to cool in the pan for 15 minutes. Invert on a rack and cool completely. Before I inverted the pan, I leveled the cake by cutting it even with the bottom of the pan as it had risen a little bit above it – more delicious bits to munch on!

– inspired by a King Arthur Flour recipe

Lamb and Chickpea Curry

This is one of the best curries I’ve ever tasted! Ina Garten really comes through with this fabulous recipe. It has layers and layers of flavor. I used Ottolenghi Rose Harissa that I purchased on Amazon, and a wonderful curry from Penzy’s. If you love a good curry, try making this recipe, you won’t be sorry. I’ll definitely be making it again.

Recipe

2 lbs. boneless lamb shoulder, gristle and fat removed, cut into 1-inch pieces
1/4 c. curry powder
1 tsp. paprika
1 tsp. ground cumin
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1/2 tsp. ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 c. olive oil
1 c. yellow onion, chopped
1 T. fresh ginger, chopped
3 garlic cloves, minced
2 c. chicken stock
1 can coconut milk
1/2 c. dry white wine
6 oz. tomato paste
1/2 c. brown sugar (light or dark)
3 T. pure maple syrup
1-2 T. harissa (depending on how much heat you like)
4 carrots, peeled and cut in 1-inch pieces
4 stalks celery, cut in 1-inch pieces
1/2 c. golden raisins
3 cans chickpeas, drained
Basmati rice, for serving
Plain Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for garnish

Place the cubed lamb in a large bowl. In another bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to thoroughly coat, and set aside for 30 minutes.

Put the chicken stock in a small saucepan and keep warm on the stove.

Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the warm chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.

Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

— Ina Garten recipe, Food Network “Cook Like a Pro”