Szechuan Eggplant & Aromatic White Rice - Happy Lunar New Year!

This simple, but very tasty, Asian-style dish can be prepared and cooked in just 15 minutes.

Pan-fried Basa with Tomato & Mango Sauce

I love cooking with fruit, especially mango, and Basa cooked like this is fantastic. I am thinking about Caribbean Islands. Where would you like to go on your next vacation? Hopefully, this recipe will bring a little sunshine to your table -)

Spicy, Peppery Shrimp with Lemon-Soy Garlic Dip

While it may sensible to plan your main course first, especially when entertaining, it is still important to give plenty of thought to the appetizer. Divinely crisp and naughty, those spicy and peppery shrimp are great on their own or served with a lemon-soy garlic dip on the side.


Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.



Ingredients:

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 1 yellow onion, peeled and chopped
• 1/2 green sweet bell pepper, seeded and chopped
• 3 ribs celery, chopped
• 3 cloves garlic, peeled and crushed
• 3 Tbsp. tomato paste
• 1 1/4 cup chicken or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 Tbsp. whole basil leaves
• 1 Tbsp. whole thyme leaves
• 1 Tbsp. plus 1/2 tsp Tabasco
• 1/4 tsp freshly ground black pepper
• 1 tsp salt
• 4 green onions, chopped
• 1 1/2 pounds shrimp, peeled and uncooked
• cooked rice for serving

Directions:

Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.

Roasted Marinated Chicken with Mango Salsa

A roosted chicken, hot or cold, is a most delicious meal. Stuff it or not, and serve it with tiny roast potatoes and broccoli with drawn butter. In summer, when green corn is plentiful, a cold roast chicken and corn on the cob make a delightful meal. This, with a good green salad and some chilled fruit, is a dinner that will serve both family and guests.

If you are to serve cold chickens, cook your birds in the morning or early afternoon and let them cool rather than chill. A bird cooled without refrigeration is much more crisp on the outside, and the meat is juicier and more flavorful. A faint touch of the oven heat should remain.

Ingredients:

For the marinated chicken:

• 6 whole chicken legs, skinned
• 2 Tbsp Asian fish sauce
• 2 Tbsp peanut oil
• 2 Tbsp soy sauce
• 1/4 cup chopped cilantro
• 1 garlic clove, minced
• 1 tsp minced fresh ginger
• 1 tsp honey
• 1 Tbsp sesame seeds

For the mango salsa:

• 2 ripe, firm mangos, 1/2" dice
• 3 Tbsp cilantro, finely chopped
• 1 small red onion, finely chopped
• 1 tsp dried fire-roasted tomatoes
• 2 tsp fresh lime juice
• pinch of sea salt

Directions:
To make the salsa combine all ingredients together and gently mix. Adjust individual ingredients to taste. Store covered in fridge until ready to use.



To marinate the chicken in the small bowl combine fish sauce, peanut oil, soy sauce, cilantro, garlic, ginger, honey and sesame seeds. Coat the chicken with the marinade. Let stand at room temperature for 20-30 minutes.

Preheat the oven to 400F. Transfer the chicken to a baking sheet and roast for 45-50 minutes, until cooked. Serve with mango salsa, cilantro and lime.

Curried Turkey Stew with Mushrooms and Carrots and Green Bean Salad

Ingredients for turkey stew:

• 6 cups homemade turkey broth
• 2 turkey legs, deboned, skinned and diced (about 4 cups meat)
• 1 Tbs. peanut oil
• 1 large yellow onion, finely chopped
• 3/4 lb. fresh cremini mushrooms, halved if large
• 2 cups carrots, peeled and cut into 1/2-inch cubes
• 3 garlic cloves, minced
• 1 1/2 Tbs. curry powder
• 3 tsp. minced fresh dill  
• Coarse kosher salt and freshly ground pepper, to taste

Directions for turkey stew:
In a large, heavy saucepan over medium-high heat, warm the peanut oil. Add the onion and carrots and sauté until almost tender, about 5 minutes. Add minced garlic and curry powder and cook, stirring, until the onion is brown, about 4 minutes. Add the broth and turkey. Cover, increase the heat to high and bring to a boil. Uncover, reduce the heat to medium-low and simmer, stirring occasionally, until the turkey are almost tender, about 30 minutes.
Add the mushrooms to the pan and simmer more, about 12 minutes. Season the stew with salt and pepper. Stir in the minced fresh dill. Ladle the stew into warmed bowls and serve immediately.

Ingredients for green bean salad: 

• 1 lb. slender green beans, trimmed
• 3 tbsp. hemp seeds
• 2 Tbs. chopped fresh dill
• 2 Tbs. avocado oil
• 1 Tbs. lemon juice
• 1 Tbs. lemon zest 
• coarse kosher salt and freshly ground pepper, to taste

Directions for green bean salad:
Bring a large pot three-fourths full of water to a boil. Add the green beans to the boiling water and cook until tender, 5 to 7 minutes; the timing will depend on their size. Drain.
In a large serving bowl, combine the hot beans, dill, avocado oil and salt and toss to mix. Set aside to cool to room temperature, about 20 minutes.
Use a peeler and make long broad strokes from pole to pole of the lemon. Avoid digging into the pith. Chop the zest into thin strips .
Just before serving, add the hemp seeds, lemon strips, lemon juice and a grind of pepper to the bean mixture and toss to mix. Serve the salad at room temperature. Serves 4.