Seafood Risotto

Creamy, cheesy seafood. What more could you ask for? This one is fairly easy to make and is perfect on a cold winter day.

Prep. Time: 10 mins.

Cooking Time: 40 mins.

Servings: 6-8

Ingredients:

1 Onion chopped

1 Shallot chopped

2 Cloves Garlic minced

5 ½ cups Fish Stock

½ cup Dry White Wine

½ cup Parmesan Cheese

¼ Cup Cream

2 Cups Arborio Rice

8 oz. Crab

8 oz. Shrimp

8 oz. Cod

8 oz. Scallops

1 bunch Italian Parsley

¼ tsp black peper

½ tsp salt

1 Tbsp Lemon Juice

1 Tbsp Butter

1 Tbsp Olive Oil

Directions:

In a large pot, saute the onions, shallot and garlic for 5-10 mins. In the olive oil until the onions become translucent.

Add in the Fish Stock, White Wine, Salt, Pepper and bring to a boil.

Add the rice and simmer for 10 mins. stirring constantly.

While the rice is simmering, saute the shrimp, cod and scallops in the butter.

Add the crab meat to the rice and fish stock and cook for 5 mins. longer.

Add the shrimp, cod, scallops, Italian parsley and lemon juice to the rice and fish stock and cook for 5 mins. longer.

Add the cream and Parmesan cheese and stir until mixed completely.

Kushari

Kushari (or Koshari) is a popular Egyptian dish made from layers of Rice, Lentils, Macaroni, Chickpeas, Onions and Tomato Sauce. It has several different unique textures and flavors from each of the separate layers.

Prep. Time: 20 mins.
Cooking Time: 30 mins.
Servings: 3-4


Ingredients:

1 Onion
2 Tbsp Olive Oil
2 Cloves Minced Garlic
3/4 cup Rice
1/4 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Coriander
14.5 oz Tomato Puree
3/4 cup Brown Lentils
4 cups vegetable broth
1 cup Elbow Macaroni
2 Tbsp White Wine Vinegar
1 cup or 14.5 oz Can Boiled Chickpeas


Directions:

In a medium size pot, bring 2 cups of vegetable broth to a boil.

Add in the lentils and simmer for 25 mins.

While the lentils are cooking, saute the minced garlic in 1 Tbsp of the Olive Oil for approximately 5 mins. in a second smaller pot.

Add in the Vinegar, Tomato Paste, Cumin and Coriander to the garlic and simmer.

Once the tomato paste and lentils are simmering, bring a larger, third pot of water to a boil and add begin cooking the macaroni.

Once the macaroni and tomato puree are going, you should be close to the 25 min. point on the lentils. At this point, add in the rice and the remaining two cups of vegetable broth.

Bring the lentils and rice to a boil, then reduce them to a simmer and cook for 20 mins. or until the vegetable broth has been absorbed.

While the lentils and rice are cooking, saute the onions in 1 Tbsp of Olive Oil in a separate frying pan for approximately 15 mins., or until the onions become caramelized.

Remove everything from the heat and layer in each bowl as follows:

1) Rice and Lentils
2) Macaroni
3) Tomato Sauce
4) Chickpeas
5) Caramelized Onions

Minestrone

A hearty vegetable soup for when it starts to get cold outside. You can make it completely vegan, or add in a little Parmesian or Pancetta, depending on your preferences.

Prep. Time: 30 mins.
Cooking Time: 45 mins.


Ingredients:

1 Onion, Diced
2 Cloves Garlic, Minced
1 Tbsp Olive Oil
4 Large Carrots, Chopped
28 oz. Tomatoes
8 cups Vegetable or Chicken Broth
15 oz. Kidney Beans
1 1/2 Cups Celery, Chopped
1 Cup Cabbage, Chopped
1 tsp Oregano
1 tsp Red Pepper Flakes
1/2 tsp Basil
1/2 tsp Basil
1/4 tsp Thyme
1/2 lb Pancetta (optional)
1 lb. Elbow Macaroni


Directions:

Saute the onions and garlic in the olive oil and red pepper flakes for 5-10 mins., until the onions become translucent.

Add in the chopped vegetables, stock, tomatoes, kidney beans and remaining spices.

Bring to a boil, reduce heat and simmer for 45 mins.

Serve over elbow macaroni with shredded parmesian and pancetta (optional).

Thai Red Curry

This is fairly similar to the yellow curry recipe, only less sweet and a lot hotter. Like the previous recipes, the hardest part may be finding a good curry paste. If you can find one, it definitely makes things easier.

Prep. Time: 10 mins.

Cooking Time: 20 mins.

Ingredients:

1 Tbsp Fresh chopped Ginger

1 Tbsp Fresh chopped Lemon Grass

1 Tbsp Vegetable Oil

15 oz can of coconut cream

15 oz can of coconut milk

4 cups of chicken or vegetable stock

2 tsp fish sauce

5 Tbsp red curry paste

2 tsp brown sugar

2 tsp Paprika

1 Chopped Red Bell Pepper

1 Chopped Green Bell Pepper

4 large Carrots

2 Tbsp Lime Juice

2-3 Chicken Breasts (optional)

Directions:

Bring water to a boil in a vegetable steamer.

Dice carrots in 1/2" pieces and chop the bell peppers.

Steam the carrots and bell peppers for 5 mins. and set aside.

Saute the Ginger and Lemongrass for 3-5 mins. in the vegetable oil.

Put the coconut cream in the pot and fry for 3-5 mins. stirring continuously, until the oil begins to separate out.

Add the stock, red curry paste, fish sauce and paprika and stir fry for another 1-2 mins.

Add the peppers, carrots and coconut milk and bring to a boil.

Add the sugar and lime juice and simmer for about 5 mins.

Serve over rice.

Cooking the Chicken:

If you're adding chicken, simply cut the chicken breasts into thin slices and cook in a frying pan with a little olive oil. The chicken can then be added in to the curry with the individual servings.

Cannelloni

We basically split the sauce between two different dishes for this one. Half went to a more traditional cannelloni with a pork filling. The other half went to one with a ricotta cheese filling. Both were really good though...

Prep. Time: 1 hr.
Cooking Time: 1 hr. 30 mins.
Servings: 8-10


Ingredients:

Tomato Sauce
2 x 28 oz. Cans of Tomatoes
1 Onion - Chopped
2 Cloves Garlic - Minced
1 Tbsp Olive Oil
1/2 tsp Oregano
1/4 tsp Basil
1/4 tsp Thyme
1/4 tsp Red Pepper Flakes

Meat Filling
1 Tbsp Butter
1 lb Ground Pork
1/2 cup Parmesan
1 Tbsp Flour
1 Cup Milk
1 Egg
1/4 tsp Sage
1/4 tsp Rosemary
1/4 tsp Nutmeg

Cheese Filling
3 cups Mozzerella
2 cups Ricotta
1/2 cup Parmesan
2 Tbsp Basil
1 Egg

Besciamella
2 Tbsp Butter
1 1/2 Tbsp Flour
1 Cup Milk
1 tsp Salt
1/4 tsp Nutmeg

24 oz. Cannelloni Noodles
1/2 cup additional Parmesan


Directions:

Tomato Sauce
Saute the onions, garlic and red pepper flakes in the olive oil until the onion becomes translucent (approximately 10 mins.)

Add the tomatoes, oregano, basil and thyme and bring to a boil.

Simmer on low heat for 60 mins.

Pork Filling
While the tomato sauce is simmering, saute the ground pork in the butter until browned.

Add the Parmesan, flour and milk and cook for 10 mins. on low heat, just under a boil, stirring frequently.

Add the egg, sage, rosemary and nutmeg.

Mix well and set aside.

Cheese Filling
In a large mixing bowl, mix the Mozzarella, Ricotta, Parmesan, Basil and Egg and set aside.

Besciamella
Melt the butter in a large sauce pan.

Add the flour until smooth.

Continue cooking for 6 to 7 mins. until light brown.

Add the milk to butter mixture.

Cook on low heat, stirring continuously, for 10 mins.

Add the nutmeg and milk and set aside.

Cannelloni
Cook the cannelloni noodles for 10 to 12 mins. in boiling water.

Remove from heat and rinse thoroughly with cold water.

Preheat the oven to 350 °F.

Spread approximately 1/2 of the pasta sauces across the bottom of two rectangular baking pans (1/4 to each pan) one will be used for the meat filled noodles and the other for the cheese.

Individually slice each of the cannelloni noodles open length-wise and fill with either meat filling or cheese filling. After stuffing each noodle, place in either the meat or the cheese baking pan, seam side down.

Divide the remaining tomato sauce evenly between the two dishes.

Divide the besciamella sauce evenly, pouring half over each of the dishes.

Sprinkle 1/4 cup Parmesan on each dish.

Bake for 20 to 25 mins. and serve immediately.

Ma Po Tofu

Ma Po tofu is a spicy, Chinese dish from Sichuan. It's a combination of tofu set in a spicy chili and bean curd sauce. Pork is commonly added in, but can be left out, based on personal preferences.

Prep. Time: 15 mins.
Cooking Time: 15 mins.
Servings: 3-4
Wine Recommendation: Gerwurtztraminer


Ingredients:

1 lb. Tofu
1 Tbsp chopped Ginger
1 clove chopped garlic
Green Onions, chopped
2 Tbsp Hot Red Bean Paste
1/4 tsp Red Chili Powder
4 Tbsp Soy Sauce
1 tsp Sugar
2 cups Vegetable Broth
4 tsp Cornstarch
1 Tbsp Vegetable Oil
1 tsp Sesame Oil
1/2 tsp black pepper
1 lb Ground Pork (Optional)

Directions:

Cut the Tofu into bite size pieces.

Stir fry the garlic, hot bean paste, chili powder, black pepper and ginger in the vegetable oil for 2-5 mins.

Add in the sugar, soy sauce, stock and tofu and cook for 5 mins.

Thicken with the cornstarch, green onions and sesame oil and cook for 1-2 mins. longer.

Serve over rice.

Cooking the Pork:
If you're adding in pork, that can be cooked in a separate frying pan until browned and added into each dish individually.

Lentil and Tomato Soup

Prep. Time: 15 mins.
Cooking Time: 1 hr.
Servings: 6-8
Wine Recommendation: Rioja


Ingredients:

1 cup lentils
8 cups Vegetable or Chicken Broth
1 Tbsp Olive Oil
1 chopped Onion
2 cloves Garlic
28 oz. can Tomatoes
1/2 tsp Salt
1 tsp Cumin
1 tsp Coriander
1/2 tsp Black Pepper
1/2 tsp Turmeric
1/4 tsp Cayenne
4 Tbsp Lemon Juice
1 lb cubed Lamb (optional)


Directions:

Saute the onions and garlic in the olive oil for 5-10 mins. until the onions become transparent.

Add the tomatoes, broth, lentils, salt, cumin, coriander, black pepper, tumeric and cayenne and cook for 45 mins.

Remove from heat, add lemon juice and serve over rice.


Cooking the Lamb:
Saute the lamb in olive oil with 1/4 tsp each of turmeric, salt and black pepper.
Add to individual servings of the stew as needed.

Seafood Etouffee

Prep. Time: 20 mins.
Cooking Time: 1 hr. 15 mins.
Servings: 6-8
Wine Recommendation: Pinot Grigio


Ingredients:

3/4 cup Peanut Oil
1 cup Flour
1 large chopped Onion
1 chopped Green Pepper
2 cups chopped celery
2 cloves Garlic
14.5 oz. can Tomatoes
4 cups Fish or Shrimp Stock
2 Bay Leaves
1 tsp salt
1/2 tsp cayenne
1/2 tsp Tabasco
1 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Thyme
1 lb Shrimp
1 lb Crawfish
1 lb Lump Crap Meat
1 bunch chopped Italian Parsley
1 Bunch Green Onions


Directions:

Mix the peanut oil and flour in a large pot.

Stir continuously over medium heat until the roux turns the color of peanut butter (approximately 10 mins.).

Add the onions, green peppers, celery and garlic and cook for 10 mins. longer while stirring.

Add the tomatoes, stock and spices.

Bring to a boil and simmer for 45 mins.

Add the shrimp, Crawfish, Crab, Italian Parsley and Green Onions and cook 10 mins. longer.

Serve over rice.

Spinach and Potato Curry

We usually add cauliflower to this one, but left it out this time. You can adjust the spice to your liking. It goes well with a good raita and if you'd like a meat to go with it, the Spicy Indian Chicken recipe from September makes a tasty addition.

Prep. Time: 15 mins.
Cooking Time: 45 mins.
Servings: 4-6
Wine Recommendation: Riesling


Ingredients:

1 lb. Potatoes
1 lb. chopped Spinach
14 oz. Can Garbanzo Beans
1 Head Cauliflower (optional)
4 Tbsp Butter
1 chopped Onion
3 cloves minced Garlic
8 oz. Green Chillies (Medium or Hot depending on preference)
2 tsp Turmeric
1 Tbsp Cumin
1/2 tsp Paprika
1/2 tsp Black Pepper
1/4 tsp Cayenne
1/4 tsp Cinnamon
1 tsp Salt
1 1/2 Tbsp Fresh Ginger (or 3/4 Tbsp dried)
2 Tbsp Lemon Juice
1 cup Water


Directions:

Cut the potatoes in quarters, and then into 1/9ths.

In a large pot, add the salt to the onions, garlic and ginger and saute in the butter for 5-10 mins.

While the onions and garlic are cooking, boil the potatoes in a separate pot for 5 mins. (save this pot for rice later).

Once the onions are translucent, remove from heat.

Mix the potatoes, cauliflower, onion, garlic, ginger, turmeric, cumin, paprika, black pepper, cayenne, and cinnamon and cook for 5 mins. longer.

Add the spinach, garbanzo beans and water and simmer for 30 mins.

Remove from heat, add lemon juice and serve over rice.

Lasagna

This one takes a long time to make, but it's really good once its done...

Prep. Time: 30 mins.
Cooking Time: 2 hrs.
Servings: 6-8
Wine Recommendation: Chianti


Ingredients:

2 x 32 oz. cans Tomatoes
6 oz. can Tomato Paste
1/2 cup Red Wine

4 cloves Garlic
1 Onion
1 Bunch Italian Parsley
2 Eggs
32 oz. Ricotta
2 lbs Mozzarella
1/2 Cup Parmesan Cheese
1 tsp Oregano
1 tsp Basil
1/2 tsp Fennel Seeds
1/2 tsp Red Pepper Flakes
1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp White Pepper


Directions:

Saute the onions and garlic with the salt and red pepper for 5-10 mins.

Stir in the tomatoes, tomato paste, oregano, basil, red wine, black pepper, white pepper and fennel seeds.

Simmer for 60 mins.

While the sauce is simmering, cook the lasagna noodles and preheat the oven to 350 °F.

Mix the ricotta, Parmesan, egg and chopped Italian parsley.

When the sauce is done, put a thin layer on the bottom of a 13" x 9" pan.

Add a layer of noodles.

Spread 1 cup of the cheese mixture over the noodles, then add 1 cup of the tomato sauce.

Cover with approximately 2/3 cup of Mozarella.

Repeat again starting with another layer of noodles until all ingredients have been used, finishing with remaining Mozzarella.

Bake covered for 30 mins.

Uncover and cook for 45 mins. longer to brown top layer.

Salmon Croquettes

Salmon croquettes are simple, easy to make and delicious. They probably fall under the category of soul food and are a great idea when you don't have that much time to put something together. We made them with dirty rice as a side.

Prep. Time: 15 mins.
Cooking Time: 25-30 mins.
Servings: 6-8


Ingredients:

2 x 12 oz. Cans of Pink Salmon
4 Whole Eggs
1 Onion Chopped
1/2 cup Flour
4 Tbsp Yellow Corn Meal
1/2 tsp Salt
1 tsp Black Pepper
1/2 cup Butter
1 1/2 Tbsp Tabasco
2 Tbsp Lemon Juice


Directions:

Pour all of the ingredients into a large bowl and mix well (a large potato masher helps).

Mold the resulting dough like mixture into approximately 20 patties.

Place on a greased baking sheet and bake at 400 °F for 25-30 mins.

Bread Pudding

This was our first attempt at bread pudding and it turned out really well. The only I might change is increasing the bread crumbs a little, but all in all it was really delicious.

Prep. Time: 20 mins.
Baking Time: 45 mins.
Servings: 6


Ingredients:

4 cups Bread Crumbs (preferably from day old French Bread)
2 Tbsp Butter (melted)
4 Eggs
2 cups Milk
3/4 cup White Sugar
1/4 cup Brown Sugar
1 tsp Cinnamon
1 tsp Vanilla


Directions:

Preheat oven to 350 F.

Break bread into small pieces.

Mix eggs, milk, sugars, cinammon, butter and vanilla in a large bowl.

Soak bread for five minutes in the milk-egg mixture.

Grease an 8" x 8" pan and add the bread crumbs.

Drizzle the remaining liquid over the bread crumbs.

Bake for 45 mins.

Caramel Chocolate Chip Cheesecake

The name says it all...

Prep. Time: 30 mins.
Baking Time: 2 hrs.
(Also allow approximately 3 hours to cool)


Ingredients:

1 1/2 cups Graham cracker crumbs
1/3 cup Sugar
1/3 cup Cocoa Powder
1/3 Cup Butter Melted
24 oz. Cream Cheese
14 oz. Sweetened Condensed Milk
3 Eggs
2 tsp Vanilla Extract
1 cup Chocolate Chips
4-6 Tbsp Caramel
1 tsp Flour


Directions:

Preheat oven to 300 °F.

Mix graham cracker crumbs, sugar, cocoa and butter in a medium sized bowl.

Press the graham cracker mixture onto the sides and bottom of a 9 in. pie or cake dish and set aside.

Beat the cream cheese until smooth.

Add the condensed milk and beat again.

Add the vanilla and eggs and beat until smooth.

Toss 1/3 cup of the chocolate chips in the flour and add into the cheese mixture.

Pour the cheese mixture into the prepared crust.

Sprinkle the remaining 2/3 cup of chocolate chips on the top of the cake mixture.

Bake at 300 °F for 1 hr.

Turn off the oven and leave the cake in for 1 hr. longer.

Remove from the oven and drizzle top with melted caramel.

Refrigerate until thoroughly cooled before serving.

Cioppino

Cioppino is a fish stew derived from various Italian fish soups. There are many different variations of this dish, but the version below is one of my favorites seafood recipes.

Prep. Time: 15 mins.
Cooking Time: 60 mins.
Serves: 6-8


Ingredients:

3 Tbsp Olive Oil
1 Large Fennel Bulb thinly sliced
1 Onion chopped
3 Large Shallots chopped
3 Garlic Cloves
3/4 tsp Red Pepper Flakes
2 oz. Tomato Paste
28 oz. Diced Tomatoes
1 1/2 cups Dry White Wine
4 cups Fish Stock
1 Bay Leaf
1 Tbsp Basil
1/2 tsp Thyme
1/2 tsp Oregano
1 lb. Clams
1 lb. Mussels
1 lb. Shrimp, peeled and deveined
1 lb. Cod cut into bite size pieces
1/2 lb. Lump Crab Meat


Directions:

Saute the onions, shallots, fennel, garlic and red pepper flakes in the olive oil for 5-10 mins. until the onions become translucent.

Add in the tomatoes, tomato paste, wine, fish stock, bay leaf, basil, thyme and oregano and bring to a boil.

Reduce heat and simmer about 30 mins.

Add the clams and mussels and  cook for 5 mins.

Add the shrimp, cod and crab and cook for 5-10 mins. longer until the shrimp turn pink.

Discard any clams or mussels that don't open and serve.

Thai Drunken Noodles

This is a spicy Thai dish that's served over Banh Pho or Rice Noodles. You can mix and match a wide variety of vegetables, as well as adding in chicken or shrimp if you're a meat eater. The combination of basil, jalapeno and soy sauce gives it a delicious flavor. Usually I triple the recipe below so the sauce lasts a few days.

Prep. Time: 15 mins.
Cooking Time: 15 mins.
Serves: 2-3
Wine Recommendation: Sauvignon Blanc

Ingredients:

2 Tbsp Vegetable Oil
1/2 lb Banh Pho
3 Ears Baby Corn cut lengthwise, then in half
1 Package Fresh Basil
1/2 lb Shrimp or Chicken (optional)
1/2 tsp White Pepper
2 Cloves Garlic minced
1/3-1/2 of a Large Jalapeno Pepper Sliced
2 Tbsp Oyster Sauce
1 1/2 tsp Soy Sauce
1 Tbsp Fish Sauce (or additional soy sauce if fish sauce is unavailable)
2 tsp Sugar
4 Tbsp Water
1/4 tsp Vinegar
6 Shitake Mushrooms cut into thick slices.
1 Medium Carrot cut Julienne.


Directions:

(Note: If cooking with chicken, you can serve on the side, or saute separately in vegetable oil and soy sauce.)

Heat the vegetable oil in a large frying pan or wok.

Add the garlic and jalapeno slices and saute on medium heat until the garlic is browned.

Add the shrimp, carrots, mushrooms, baby corn, white pepper and water and cook about 10 mins. until the mushrooms become soft and the shrimp starts to turn pink.

Add the oyster sauce, fish sauce, soy sauce and sugar and cook for 2-3 minutes longer.

Add the basil and vinegar and cook until basil wilts.

Serve over banh pho.

Greek Spinach Soup with Orzo

This recipe is a variation on traditional avgolemono, or Greek egg lemon soup. It's fairly simple, the only tricky part is to temper the eggs so they don't curdle when added to the broth. Chicken may be cut up and added in directly to the soup, or sauteed and added in separately.

Prep. Time: 10 mins.
Cooking Time: 35 mins.
Serves: 3-4


Ingredients:

Soup
1 Onion Chopped
2 Garlic Cloves Minced
2 Tbsp Olive Oil
16 oz. Baby Spinach
1 Tbsp fresh Dill minced
1/4 tsp Salt
1/4 tsp Black Pepper
4 cups Chicken or Vegetable Stock
2 Eggs
1/4-1/3 cup Lemon Juice
1 cup Orzo
1 Bunch Italian Parsley Chopped

Chicken
2 Large Chicken Breasts
1 Tbsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
1 Lemon


Directions:

Soup
In a large pot, saute the onions and garlic for 5-10 mins. in the olive oil on med. heat until the onions become translucent.

Add the baby spinach and cook until the spinach releases its water and is wilted.

Add the stock, parsley, dill, salt and pepper and bring to a boil.

Reduce heat and simmer for 5-10 mins.

While the soup is simmering, whisk the eggs and lemon juice in a separate bowl.

Remove approximately 1 cup of the hot broth from the soup and gradually whisk it into the egg-lemon mixture.

Remove heat from the soup.

While rapidly stirring the soup, slowly pour in the egg-lemon mixture.

Gradually reheat the soup while stirring, making sure that it doesn't boil, and cook for 5 mins. further.

Soup may be served hot over the cooked orzo.

Chicken
Cut the raw chicken into bite size pieces.

Saute the chicken in the oil, slat, pepper and juice from one lemon.

Cooked chicken pieces can be added in to soup servings individually. If making "non-vegetarian" soup, the chicken pieces can be added in directly with the broth.