So much to do and so little time.Come Holidays and between endless run to the stores, buying gifts,returning some,exchanging the others, menu planning,groceries, etc etc…wouldn’t it be great if we had some help, so there would be one less thing to worry about?That’s exactly where Campbell’s Skillet Sauces come in handy and I’ve decided to use them for an easy dinner option so that my Entree dish is taken care of. [Read more…]
Thai Style Grilled Monkfish #SundaySupper #GGHoliday2013
Appetizers for me are the star of any party.They’re fun to cook ,bake or grill.The small bites are perfect for munching while you’re engaged in a conversation or enjoying your favorite drink.You could bring the flavors from around the world in your appetizers and get creative.As a result,I place special emphasis on my appetizers when I’m entertaining and they’re always a hit with my guests. I could easily skip the main course and just enjoy the appetizers and desserts any day.
I was really excited when Gourmet Garden asked me to create an Easy Holiday Entertaining recipe featuring their herbs and spices.My mind went straight to creating an amazing appetizer.As soon as I spotted the lemongrass,I knew I was going to make a Thai Style Appetizer using their ginger,garlic,lemongrass,basil and cilantro.The ease of the tubes was just what I needed and the marinade was ready in no time!
I chose Monkfish since it holds well under the grill and is quite meaty.I let it marinade for 5-6 hours in the fridge and grill on low for about 8 minutes on each side.The flavors are amazing and it is a great recipe for a crowd not to mention insanely delicious!I loved the flavors of the lemongrass coming through and the spices add their own magic.Its now one of my favorites and I cannot wait to try the same marinade with chicken or even Tofu!
Gourmet Garden sell a wide range of herbs and spices including Basil, Cilantro, Chili Pepper, Dill, Garlic, Ginger, Italian Herbs, Lemon Grass, Parsley and Oregano and can be found in the fresh produce section (next to the fresh herbs) of your local supermarket.They typically last for up to 3 months in the fridge.They are used like fresh herbs in a one-to-one ratio, but can be used in place of dried typically in a 2 to 1 ratio (2 tbsp GG Ginger equals 1 tbsp dried ginger).
I think they’re great for entertaining since the prep work is already done for you and they’re such a time saver.
Thai Style Grilled Monkfish #SundaySupper #GGHoliday2013
Ingredients
- Monkfish-8-10 pieces
Marinade
- Gourmet Garden Chunky Garlic-1 tbsp
- Gourmet Garden Ginger-1 tbsp
- Gourmet Garden Lemongrass-3 tbsp
- Gourmet Garden Basil-2 tbsp
- Gourmet Garden Cilantro-2 tbsp
- Ground Cumin-2 tsp
- Ground Coriander-2 tsp
- Oil
- Salt-to taste
Instructions
- Mix all the marinade ingredients in a mixing bowl or a ziplock bag.
- Add the monkfish.MIx well.
- Let it marinade in the fridge for about 6-7 hours.
- On a foil lined oiled baking sheet place the monkfish.
- Drizzle some oil all over and broil on low for about 8 minutes on each side or until cooked with golden grill marks.
- Serve hot.
For more ideas using Gourmet Garden herbs and spices check out these amazing recipes by our Sunday Supper group!
- Lemongrass Ginger Pancakes for a Holiday Brunch by Daily Dish Recipes
- Buttery Herb Pull-Apart Rolls by girlichef
- Garlic and Herb Crusted Lamb Lollipops by The Girl In The Little Red Kitchen
- Thai Style Grilled Monkfish Appetizer by Soni’s Food
- Green Goddess Dip by Juanita’s Cocina
- Garlic and Herb Pizza Puffs by Alida’s Kitchen
- Herbed Goat Cheese and Sun Dried Tomato on Crostini by Supper for a Steal
- Prosciutto, Gruyere and Basil Pinwheels by That Skinny Chick Can Bake
- Thai-style Mussels by kimchi MOM
- Crispy Prosciutto Garlic Potato Soup by Family Foodie
- Carnita Style Beef by The Foodie Army Wife
- Chicken Cakes with Cilantro Garlic Mayo by The Dinner-Mom
- Coconut Lemongrass Chicken Curry- Two Ways! by Hip Foodie Mom
- Creamy Pasta with Spinach, Chili, and Walnuts by Healthy. Delicious.
- Herb and Garlic Clam Linguini by Noshing With The Nolands
- Quick Winter Marinara by The Messy Baker
- Italian Mac & Cheese Stuffed Peppers by Foxes Love Lemons
- Herb Roasted Pork Tenderloin with Steamed Broccoli by Peanut Butter and Peppers
- Lemongrass Coconut Quick Bread by Magnolia Days
You can Pin these recipes from our Easy Holiday Entertaining Pinterest Board and sign-up to receive Gourmet Garden Newsletter and download a coupon on their website Gourmet Garden . Follow Gourmet Garden on Twitter, Facebook or Pinterest.
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Disclaimer-This post is sponsored by Gourmet Garden Herbs & Spices. All opinions are my own.
Thai Butternut Squash and Leek Curry
This dish originally started off as a casserole until I spotted the lemongrass and some coconut milk in my fridge and pantry and decided to go Thai.I have a weakness for lemongrass.I’m tempted to buy it every time I spot it.I love the earthy lemony flavor and its fragrance every time I cook with it.I use it in my soups,stews and curries like this.
I haven’t cooked a lot with Squash but I’d love to include it in our diet because its a healthy vegetable that’s also rich in fiber and beta carotene.I love its sweet taste and the fact that it can be used in both sweet and savory dishes.I particularly love its vibrant color and its just so beautiful!
I’ve also come to the conclusion that this is my most favorite Butternut Squash dish ever.The combination of Leeks and the Butternut Squash sautéed together with the lemongrass, the ginger,garlic and spices is amazing.The addition of some creamy coconut milk brings about a harmonious balance of flavors. This dish served on a bed of rice is the most comforting dinner on a cold evening.Enjoy!
Thai Butternut Squash and Leek Curry
Ingredients
- Butternut Squash-peeled and cubed-3 cups
- Leeks-2 cups
- Crushed Garlic-1 tbsp
- Crushed Ginger or Galangal -1 tbsp
- Lemongrass-2 stalks
- Ground Cumin-1 tsp
- Ground Coriander-1 tsp
- Full fat Coconut Milk-2 cups
- Oil -2-3 tbsp
- Salt-to taste
Instructions
- Cut the lemongrass and puree in a blender or food processor with a little water to make a paste.
- In a skillet or a wok heat oil or butter.
- Add the leeks and saute for about a minute.Add the ginger,garlic and lemongrass.
- Saute for another minute or two.
- Add the cumin and coriander.Saute until fragrant.
- Add the cubed butternut squash.Mix well.
- Add coconut milk and salt and bring to a boil.
- Reduce the heat, cover and cook until the squash has cooked but still holds it shape (about 10 minutes).
- Add a little water if too thick.
- Serve hot on a bed of rice.
- Enjoy.
Salmon in Mint and Coriander Sauce #fishrecipes
Mint is by far my favorite herb.It enhances the flavor of anything you add it into and transforms mundane dishes into something special.I’ve used mint in my favorite dishes over here and here.So good.I like to mix mint with cilantro in my savory dishes to get a subtle balance of flavors without overpowering either herb.I also love Salmon.It’s packed with protein and omega 3.It does have a strong taste and some of you might find it a bit overpowering, but I’ve grown up in India and the fresh water fish in India has a pretty strong flavor too, so I don’t mind it at all.
Coming to my recipe, it has the mint and cilantro along with some cumin and coriander. The best part is that the sauce comes together in a blender and the aroma is unbelievable as it cooks.You can smell the lovely herbs and once you add in the spices, you start to get hungry.The yoghurt is a small amount just enough to add the tang and a lovely consistency to the sauce.Serve it with some hot steaming rice and you have one amazing meal.Enjoy.
Salmon in Mint and Coriander Sauce
Ingredients
- Salmon fillets-4 6oz each
- Onion-1 small
- Ginger-1/2 inch
- Garlic-4 cloves
- Fresh Mint chopped-1/2 cup
- Fresh Coriander chopped-1/2 cup
- Yoghurt-2 tbsp
- Ground Cumin-1 tsp
- Ground Coriander- 1 1/2 tsp
- Turmeric-1/2 tsp
- Paprika or Red Chili-1/2 tsp
- 1 Small Tomato- chopped
- Tomato Paste-1 tbsp
- Water-1 1/2 cups
- Salt- to taste
- Oil-3 tbsp
Instructions
- Place the onion,ginger,garlic,mint and fresh coriander(cilantro) in a food processor along with a little water.Blend to make a paste.Keep aside.
- In a skillet or a wok heat oil.
- Transfer the mint paste into the oil and saute for about 5-6 minutes until the raw onion smell disappears.
- Add the spices and continue to cook until all aromatic about 3-4 minutes.
- Add the yoghurt and tomato paste and cook until you see oil separating from the sides.
- Add the water and salt.Bring to a boil.
- Add the Salmon, reduce the heat.Cover and cook until Salmon is fully cooked.(about 6-8 minutes)
- Check seasonings.
- Serve hot with some rice.Enjoy.
Aloo Gobi for #Diwali
This Sunday,Hindus,Jains and Sikhs all over the world will be celebrating Diwali the festival of lights.Its a celebration of the triumph of good over evil and is marked by lighting up our homes with lots of Diyas (earthen lamps),Lanterns,Candles and colorful lights.Back home,in the evening fireworks light up the skies and people cannot get enough of burning fire crackers in their yards! Families get together to celebrate and enjoy with sweet and savory delicacies.Its the biggest festival in the Hindu Calendar and preparations start days in advance.For us though, the celebration this year is subdued without my Dad, but I know he’s smiling down and giving us his blessings.Miss him.
In my family there’s always been a set menu for Diwali consisting of a few dishes that Mom makes every year.I try to cook some of them over here, just to connect with that fervor back home. Aloo Gobi is one such dish that’s a firm favorite around any festival in my house and also one of my most favorite vegetable dishes of all time.It has bold North Indian flavors going on and its a family recipe that you won’t find on the menu in any Indian restaurant.The taste is unbelievable.I love the flavor of Cauliflower and the Potatoes when they’re shallow fried in a little oil just to get those golden edges all around before adding them into the sauce.This process gives this dish a unique flavor and transforms it into something special.
The sauce consists of onions,garlic,ginger along with some spices that includes Black Cardamom (Badi Illaichi).
Black Cardamom is easily available at your Indian grocer and unlike Green Cardamom it cannot be used in desserts.It has this dense smoky flavor and a little goes a long way. You put the whole thing into your food processor along with the rest to make a paste.That becomes the base for your sauce.The mixture is then added into the wok and cooked with some spices before adding the cauliflower and potatoes.This is a dish meant for special occasions and comes out great every single time.Enjoy with some warm Naan bread ,Rotis or my Vegetable Pulao.
Here’s Wishing all my readers a Very Happy Diwali glowing with Peace,Joy and Prosperity!
Aloo Gobi
Ingredients
- Potatoes-2
- Cauliflower Florets-2 cups
- Bay Leaf-1
- Medium Onion-1
- Garlic Cloves-4-5
- Ginger-1 inch
- Cumin Seeds-1 tsp
- Black Cardamom-1
- Cinnamon-1/2 inch
- Tomato-1 medium chopped fine
- Ground Coriander-1 tbsp
- Ground Cumin-1 1/2 tsp
- Red Chili Powder or paprika-1 tsp
- Turmeric-1 tsp
- Salt- to taste
- Oil-5-6 tbsp
- Water-1 1/2 cups
Instructions
- Peel and cube the potatoes into about 2 inch cubes.
- In a food processor add the onions,garlic,ginger,cumin, cardamom and cinnamon.Add a little water to make a paste.Puree until smooth.Keep aside.
- In a wok or a skillet heat 2-3 tbsp of oil on high and add the potatoes and cauliflower.
- Add some salt and turmeric and saute until you see them turn slightly golden about 3-4 minutes on high.
- Empty on a plate.
- In the same wok add 3 tbsp of oil and add a bay leaf and the pureed onion mixture.
- Saute the mixture on medium until the raw onion smell disappears.
- Add the chili,coriander,cumin,turmeric and some salt and continue to saute until aromatic.
- Add the chopped tomatoes and cook until oil separates.Add the cauliflower and potatoes.
- Mix well and saute for about 2 minutes.
- Add the water, bring to a boil.Lower the heat,cover with a lid and cook until potatoes are tender and cauliflower is cooked.Make sure that the cauliflower is not over cooked and still has a bite to it.
- Check the seasonings.
- Serve hot with naan, rotis,puris or rice!