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…]
Masala Shrimp
Cooler air this week has got me thinking, are we braced for an early winter this year?I have to admit that I’m not a winter person.I mean I don’t mind the occasional snow that accumulates just enough for the kids to make their own snowman and snow angels and melt off the next day, while its still pristine white.I dislike the snow that lasts for days turning into ice ready to break people’s backs.Its just not fun.Not to mention the mess it makes.
But hang on,why am I talking about winter yet?We haven’t even witnessed ‘Fall’ and don’t know what that has in store for us.Last year ‘Sandy’ just destroyed it all and I sincerely hope and pray that major hurricanes steer clear of our shores!Inspite of all this I still love ‘Fall’.I just love the warm colors of the leaves,the cool breeze,the pumpkins,the excitement of my kids to dress up for Halloween,the apples,the stews,warm comforting dishes hot from the oven and talking about hot my Masala Shrimp just fits the bill perfectly.
Spicy and full of flavor this dish is my perfect companion for these cool days and since we’re using Shrimp here they don’t take too long to cook!The heat comes from the green chilies,the red chili powder and the garam masala.The spices give it tons of flavor and you can serve it with rice or naan bread to scoop up all those lovely juices!Its one of those special dishes you make when you’re craving something really spicy.
Ingredients
- Jumbo Shrimp-1 lb cleaned and deveined
- Onion-1 large onion chopped into small pieces or grated
- Ginger-1 inch crushed
- Garlic- 3 cloves crushed
- Tomato-2 pureed
- Ground Cumin-2 tsp
- Ground Coriander-2 tsp
- Turmeric-1/2 tsp
- Garam Masala-1 tsp
- Red Chili powder or paprika-1 tsp
- Green Chili-2 seeded and chopped
- Salt- to taste
- Water-1 cup
- Fresh Coriander-to garnish
- Oil-3-4 tbsp
Instructions
- In a skillet heat the oil.
- Add the chopped onion and saute on medium heat until golden.
- Add the ginger and garlic.
- Add the pureed tomato along with all the spices and the green chili
- Continue to cook until you see oil separating from the sides.
- Add water and bring to a boil.Add salt and check the seasonings.
- Reduce the heat and add the Shrimp.
- Cook for about 5-6 minutes until Shrimp is cooked.
- Mix well and garnish with fresh coriander.
- Serve hot with Rice or Naan!
Indian Shrimp Pulao for Valentine’s Day#SundaySupper
There are certain days in the year when you’re looking forward to spending more time outside the kitchen than inside.And for days like those, easy one pot meals are the perfect solution.Throw in some exotic spices and you have one special meal that stands out and yet looks like you’ve slogged all day!My Shrimp Pulao is one such dish that’s versatile enough to be served as your cozy meal at home or as a stunning centerpiece at a party!Its perfect for day’s like the Valentine’s Day when your looking to cook something special for your loved ones and still get to enjoy your time!
We love seafood in our family and Shrimp has been a favorite for quite sometime!I always have a pack of Frozen Cooked Shrimp sold at Trader Joe’s in my freezer and it comes in handy especially in the weeknights.I use it in my soups, pastas, quick curry or my Shrimp Pulao!Of course,fresh Shrimp would taste even better!Whether you have unexpected guests or you’ve been asked to bring a main dish for a potluck, this Pulao never fails!
The addition of whole spices add the exotic Indian touch to this dish and the Coriander and Mint flavor it beautifully.Serve with a Raita and a simple salad for a special one pot meal this Valentine’s Day!
Ingredients
- White Basmati Rice-1 1/2 cups
- Water-3 Cups
- Shrimp-1 lb (fresh or frozen)
- Ghee or Butter-1 tsp
- Vegetable Oil-2 tbsp
- Green Cardamom-3 pods
- Cloves-3
- Cinnamon-1/2 inch
- Onion- 1 medium sliced
- Ginger-1/2 inch crushed
- Garlic-3 cloves crushed
- Tomato Puree-1 cup
- Ground Cumin-1 1/2 tsp
- Ground Coriander-1 1/2 tsp
- Red Chili Powder-1 tsp
- Fresh Coriander-1/2 cup chopped
- Fresh Mint-1/2 cup chopped
- Salt- to taste
Instructions
- Soak the rice in water for 30 mins.If using frozen Shrimp,defrost and rinse.Keep aside.
- In a deep pot heat the Ghee and Oil.
- Add the Cardamom, Cloves and Cinnamon.Let it flavor the oil for about a minute.
- Add sliced onions.Saute until slightly golden.
- Add the crushed ginger and garlic.Saute for a minute.
- Add the ground cumin, ground coriander,red chili and stir on low heat until fragrant.
- Add the tomato puree and the chopped coriander and mint and cook for about 3-4 minutes.
- Add the drained rice, water and salt.Check for seasonings.Bring to a boil.Reduce the heat on low.
- Cover and cook for about 10 minutes.
- After 10 mins,arrange the Shrimp on top of the rice.Close the lid back and cook for another 5 minutes or until all the water is absorbed and the rice is cooked.
- Fluff the rice with a fork and serve hot with Raita and Salad!Enjoy!
Our friend Jen from Juanita’s Cocina is hosting our special #SundaySupper!Check out what the rest of the #SundaySupper crew is serving up this Valentine’s Day!
#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:
- Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
- Bacon Double Cheese Burger Bites from In the Kitchen with KP
- Cheese Stuffed Cannelloni from Curious Cuisiniere
- Garlic Shrimp Bruschetta from MarocMama
- Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
- Indian Shrimp Pulao from Soni’s Food
- Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
- Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
- Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
- Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
- Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb
#SundaySupper Valentine’s Day Sweet Eats:
- Banana Bourbon Blondies from The Messy Baker
- Banana Cream Napoleon from Food Lust People Love
- Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
- Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
- Chocolate Baumkuchen from Webicurean
- Chocolate Bread Pudding from La Cocina de Leslie
- Chocolate Chip Banana Cake with Banana Cream from The Lovely Pantry
- Chocolate Covered Bacon from I Run For Wine
- Chocolate Covered Stuffed Strawberries from Country Girl in the Village
- Chocolate Mousse from Mom, What’s For Dinner?
- Chocolate Roll filled with Nutella Cream from Basic N Delicious
- Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
- Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
- Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
- Coeur a la Creme from That Skinny Chick Can Bake
- Cream Cheese Mints from Simply Gourmet
- Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
- Dark Chocolate Raspberry Torte from Kelly Bakes
- #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
- Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
- Homemade Cherry Mash Candies from Juanita’s Cocina
- Maple-Date Bars from Diabetic Foodie
- Meyer Lemon Marmalade from Shockingly Delicious
- Mini Samoa Bundt Cakes from Ruffles & Truffles
- Molten Chocolate Lava Cake from Gotta Get Baked
- Peanut Butter and Jelly Cupcakes from The Meltaways
- Pistachio and Chocolate Souffle from Small Wallet Big Appetite
- Raspberry Custard Tart from Kudos Kitchen
- Raw Fudge Love from Mama’s Blissful Bites
- Red Velvet Cheesecake Brownies from Hezzi-D’s Books and Cooks
- Red Velvet French Macarons with White Chocolate Cream Cheese Filling from The Girl in the Little Red Kitchen
- Red Velvet Ice Cream Sandwiches from Cravings of a Lunatic
- Red Velvet Sandwich Cookies from Magnolia Days
- Red Velvet Sugar Cookie Bars from Chocolate Moosey
- Red Wine Cupcakes with Mascarpone Frosting from The Urban Mrs.
- Strawberry Shortcake! from The Foodie Army Wife
- Strawberry Valentine Cake Hearts from Ninja Baking
- Tres Leches Tea Cakes with Honey Riesling Soaked Fruit from Neighborfood
- Valentine’s Bakewell Tarts from Happy Baking Days
- Valentines Chocolate Apples from Big Bear’s Wife
#SundaySupper Valentine’s Day Drinks:
- Blood Orange Vodka Martinis from The Catholic Foodie
- Bloody Raspberry Cocktail from My Cute Bride
- Strawberry Gin Fizz from girlichef
#SundaySupper Valentine’s Day Tablescape: A Romantic Table For Two Please from An Appealing Plan
Join the #SundaySupper conversation on Twitter today to talk all about Valentine’s eats and treats! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos!
Pizza with Spicy Shrimp and Fennel Onion Chutney #CookedinTranslation
Who doesn’t love a Pizza!I could have it every day of the week.Its one dish that can take so many different forms and every way its made, its tastes delicious!Experiment with your toppings and you will have one amazing Pizza every single time.I’m so excited that our host Pola from An Italian Cooking in the Midwest chose Pizza as the theme for our ‘Cooked in Translation’ series.
My pizza dish is inspired by two things, my love for Indian chutneys and Seafood!I’m making my own fennel onion chutney and adding sautéed shrimp to go underneath some fresh mozzarella!I’ve made this pizza using Middle Eastern Flat Bread (sold at Trader Joe’s ) since I find it extremely easy to use and the perfect size for one person.Its also a time saver since its already cooked and 5 minutes is all it needs under the grill.
My fennel onion chutney is the star of this pizza!Its perfectly caramelized, sweet, salty, acidic all in one.I’ve used cooked Shrimp here and mix it with some spices that contrasts beautifully with the sweet chutney.I’ve sprinkled a little amount of mozzarella since, I did not want the flavors in the onions and the shrimp to be overpowered with the cheese.The result is a healthy, elegant pizza that is so different and so delicious!
Ingredients
- Middle Eastern Flat Bread-2
- Shredded Mozzarella Cheese- 1 cup
- Yellow Onion-1 large sliced thinly
- Fennel Bulb-1 medium sliced thinly
- Extra Virgin Olive Oil-1 tbsp
- Ginger powder-1 tsp
- Garlic powder-1 tsp
- White Vinegar-1 tbsp
- Orange juice- 1/3 cup
- Brown Sugar-2 tbsp
- Pepper-1 tsp
- Salt-to taste
- Shrimp (cooked)-2 cups
- Garlic Powder-2 tsp
- Ground Coriander-1 tsp
- Garam Masala-1 tsp
- Red chilli powder (cayenne)-1 tsp
- Salt- to taste
Instructions
- Heat oil in a pan and add all the chutney ingredients.Let it come to a boil.Reduce the heat, cover and cook for about 20-25 minutes until the onions and fennel are soft and caramelised.Check the seasonings.Your chutney is ready.
- Mix the spices with the Shrimp and saute or grill on medium high until golden.Take out and keep aside.
- Take a flat bread and spread the fennel onion chutney all over.Top with the shrimp and the mozzarella cheese.Broil on high for about 5 minutes or until you see the cheese all melted and golden.Garnish with fennel fronds and serve!
Seafood and Chorizo Paella
My love affair with Paella began when I first had it about six years ago in this cute little restaurant that we frequented.They served the most delectable Seafood Paella steaming hot with lobsters,shrimp, mussels and clams all decoratively arranged on a huge platter that was so visually appealing that we couldn’t wait to dig in.
In my pursuit to find the one perfect recipe I tried hard probing the net.I even found a recipe and tried it, but the first time I made it I wasn’t much impressed with the sticky consistency of the rice.I had used Long grain Basmati rice and didn’t quite get the rice to liquid ratio resulting in a rather sticky Paella.
Determined to try again I set on my quest once more to find the perfect Paella recipe and that led me to a blog that I absolutely love called Adora’s Box with tons of lovely recipes.
The few changes I made were:
I used Arborio Rice.
Added some Chorizo Sausages.
Cooked on the stove-top.
Didn’t use red bell peppers or squid because I didn’t have any!
This time the Paella came out beautiful!!Exactly as I’d imagined it to be.The Arborio rice was nice and fluffy, not at all sticky and the flavors blended beautifully.
Ingredients
- Arborio Rice-2 cups
- Onion (medium)-1 chopped
- Garlic- 4-5 Cloves Crushed
- Saffron-1 tsp
- Tomato paste-1 tbsp
- 15 oz can of crushed tomato
- Shrimp-12 pieces peeled and deveined
- Chorizo Sausages-2 cut into rounds
- Mussels-about 12
- Fish Stock-3 cups
- Frozen Peas-1 cup
- Olive Oil-2 tbsps
- Salt- to taste
Instructions
- Heat some of the stock in a pot and add the mussels.
- Parboil them just until they open up.Strain them and mix the liquid back into the fish stock.
- In a paella pan or deep skillet heat olive oil and add the Shrimp.Cook until pink on both sides.
- Keep aside. In the same oil add the Chorizo sausage and brown them on both sides.
- Keep aside.Add the onions and garlic into the skillet along with tomato paste and can of tomatoes.
- Fry for about 2 minutes and add the rice and saffron.Add the fish stock and bring it to a boil.
- Once it starts boiling reduce the heat, cover the skillet with a tight fitting lid and cook for 15 minutes or until all the stock is absorbed.
- Open the lid and arrange the Shrimp, sausage, mussels and peas and put the lid back on.
- Let it cook for 5 more minutes.
- You can serve the Paella as it is or transfer in a tray.Garnish with fresh parsley!