Showing posts with label Onion. Show all posts

Wednesday, February 13, 2013

Green Mussels in Tomato Paste

Cooked mussels (Photo credit: Wikipedia)

13-Feb-2013

This green mussel in tomato paste recipe has passed hands, so I decided to post it, so others who are very fond of eating green mussels, if they don’t have this dish already, may try it. Now this isn’t entirely mine – this was passed on by a fellow engineer while we are on training in Ireland, when we are on our own, away from our spouses. Some good things can come out in such situations, you see.

Now don’t think that this is a very complicated recipe, hard to prepare, and even harder to cook. It is all the contrary. So go ahead and try it. I’m sure you will enjoy it. Bon appétit!

Green Mussels in Tomato Paste

Ingredients:

Onion – 1 whole is small, half if big
Garlic – 5-6 cloves
Ginger – about the size of the onion used
Tomato – ripe, very ripe preferred for easier cooking into paste
-    1 big piece for each kilo of green mussels (min 2)
Mussels – small to medium easier to cook, and tastier, too
-    Empty shells easier to manage during disposal also…

Method:

Preparation:
1.    Buy green mussels in the morning when you are going to eat for lunch.
2.    Put in the ref, not in the freezer, if not cooking immediately.
3.    Do not wash. Wash only just before adding in the wok.
4.    Mince the onion and garlic.
5.    If desired, the onion can be sliced sideways to keep it visible.
6.    Wash, then cut the tomatoes into small pieces.
7.    Wash the ginger. If not removing skin, wash very well.
8.    Slice like a thick potato chips (quarter of an inch or so).

Cooking:
1.    Heat up wok in medium fire.
2.    Add in enough oil, not too much.
3.    Drop in onion, stir until semi-transparent, then add in garlic.
4.    Stir until garlic turns medium brown, then put in tomatoes.
5.    Stir, then cover. Leave for a minute or two.
6.    Repeat step 5 until tomatoes get pasty (halfway into becoming paste).
7.    Drop in ginger.
8.    Do step 5 until tomatoes are fully cooked and pasted. Cover.
9.    Clear everything away as you have to do this quick:

Wash under running water the mussels.
Drain away in a container.
Wash again, and drain away.
Make sure no mud or dirt stays on the shells.
However, never submerge the shells in the water so the mussels don’t lose their juice.

10.    Open wok and put in the mussels, stirring vigorously, making sure paste covers as much mussels as possible.
11.    Do this carefully so nothing spills out of the wok.
12.    Cover. Leave for 2 mins. Stir. Repeat.
13.    When boiling starts, add in some salt (and MSG, if you please). Just enough.
14.    Let it boil for another 5-10mins.
15.    Best served right after cooking.
16.    Enjoy!

Thursday, July 28, 2011

Frittata to the rescue!

Image via WikipediaYou could be wondering, to the rescue of what?
I will name two here: health, primarily, and budget.

Most thankful to the author of this article, and the recipe.

Read on!
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07/17/2011

Colorful, Cheap and Healthy – Name This Dish

By Dana Jacobi
for the American Institute for Cancer Research

What can be served as an antipasto, a main dish, or a snack; can be made using vegetables, from asparagus to zucchini, or nearly any other savory ingredient on hand, including spaghetti or smoked salmon; and is equally good served freshly made and hot or leftover at room temperature? A clue: This Mediterranean dish is made with eggs.

Frittata is the answer.

A frittata is one of the most budget-friendly and healthful dishes around. Even with today's ever-increasing food prices, six eggs plus some cheese provide four servings of good protein at reasonable cost. Loading a frittata up with vegetables and herbs from your garden or the market makes it a smart one-dish meal, too.

I find people often have two issues about making a frittata. First, they fear flipping it. Sliding it under the broiler will cook any soft egg left in the center and brown the frittata's top, but you need a pan that fits and has a handle that can stand the heat. And in summer, the oven sure heats up the kitchen. I prefer the slide, cover and flip method described below. If the frittata should stick or break, it will taste great even if it comes to the table looking more like super scrambled eggs.

Watery frittata is the other fear, especially when using spinach, chard or squash, which all contain lots of water. The solution is cooking the vegetables well to drive out most of their moisture. Here, the squash, zucchini, is even browned, which also increases its flavor in the frittata. Mixing cheese into the eggs rather than sprinkling it over the frittata's top, also reduces wetness.

When fresh basil is not readily available, chopped scallions make a good alternative.

Zucchini and Onion Frittata

Cooking spray, preferably olive oil
1/2 cup finely chopped onion
1 tsp. finely chopped garlic
8 oz. zucchini, cut into 1/8-inch rounds
4 large eggs
2 large egg whites
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
Ground black pepper
1/4 cup fresh basil, cut cross-wise into thin slices
1 Tbsp. extra virgin olive oil

Coat pan heavily with cooking spray and set over medium-high heat. Sauté onion until golden, 3-4 minutes. Mix in garlic and cook 1-2 minutes, until onion is lightly browned. Transfer contents of pan to plate to cool..
Coat pan again with cooking spray and return to heat. Add zucchini and cook until slices look moist and translucent. Using tongs, keep spreading and turning zucchini to brown slices on both sides, 8-10 minutes, adding to onion mixture as zucchini slices brown. Wipe out the pan.
In mixing bowl, whisk eggs and whites until well combined. Mix in cheese, salt and pepper. Add vegetables and basil, and mix with fork to combine with eggs.
Add oil to pan and tilt pan to swirl oil around sides. Set pan over medium-high heat. Pour in egg mixture, spreading zucchini and onion in an even layer. As eggs start to set, use wide spatula to lift frittata around edges while tilting pan slightly so liquid egg flows out and under the edges. Cook until frittata is browned on bottom and set except in center, about 8 minutes. Off heat, invert large plate over pan. Pressing it firmly in place against the pan, invert the two so frittata falls from pan onto plate. Slide frittata back into pan and cook to lightly brown bottom, 1-2 minutes longer. Slide frittata onto serving plate. Serve immediately, or cool frittata to room temperature before serving. This frittata also can be covered and refrigerated overnight. Cut into 4 wedges, and serve.

Makes 4 servings.

Per serving: 138 calories, 9 g fat (2 g sat fat), 5 g carbohydrate, 9 g protein,
1 g fiber, 419 mg sodium.

Something Different is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

***

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $95 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.

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Taken from FoodConsumer.org; source article is below:
Healthy Recipes: Zucchini and Onion Frittata

Tuesday, April 20, 2010

Red beans with andouille sausage

Fourth and the last of the series, the final inexpensive recipe from our chefs and food magazine editors.

Hooray!

Red beans with andouille sausage

Start to finish: 1 hour 20 minutes (20 minutes active)

Servings: 4

Ingredients:

1 teaspoon vegetable or canola oil
1 medium yellow onion, finely diced
2 cloves garlic, finely chopped
1-pound bag dried, small red beans, soaked overnight and drained
4 1/2 cups water
1 pound andouille sausage
Coarse salt and ground pepper

Direction:

In a large saucepan over medium, heat the oil. Add the onion and garlic to the pan. Saute until softened, 3 to 5 minutes. Add the beans and water, then bring to a boil. Reduce to a simmer, partially cover, and cook until the beans are tender, 1 to 1 1/2 hours, adding more water if necessary.
When the beans are nearly done, heat a grill or grill pan to medium. Cook the sausage until they have prominent grill marks and are heated through, about 4 minutes per side.
Season the beans with salt and pepper, then spoon them into 4 serving bowls. Top each serving with a sausage.

Nutrition information per serving (values are rounded to the nearest whole number): 666 calories; 192 calories from fat; 21 g fat (9 g saturated; 0 g trans fats); 63 mg cholesterol; 72 g carbohydrate; 46 g protein; 29 g fiber; 1,146 mg sodium.

(Recipe adapted from the November 2009 issue of Everyday Food magazine)

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

Tortilla Espanola

Image via Wikipedia

I think I've seen this Tortilla Espanola before, but my mother's very own recipe at that.

Here's the chefs and magazine editor's version. It should be as equally delectable!

Tortilla Española

Start to finish: 30 minutes

Servings: 4

Ingredients:

2 potatoes, peeled and finely diced
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced yellow onion
1 clove garlic, minced
4 eggs
Salt and ground black pepper, to taste

Direction:

Bring a large saucepan of water to a boil. Add the potatoes and blanch for 5 minutes. Drain and set aside.
In a large non-stick skillet over medium, heat 1 1/2 tablespoons of the oil. Add the onion and garlic and saute until soft, about 4 minutes. Set aside.
In a medium bowl, lightly beat the eggs. Fold the onion mixture and potatoes into the eggs, then season with salt and pepper.
Heat the oven to broil.
Return the skillet to medium heat. Add the remaining 1/2 tablespoon of oil. Pour the egg mixture into the skillet and cook for 4 minutes. Transfer the skillet to the oven about 10 inches from the broiler. Broil for about 10 minutes, or until lightly browned on the top and the egg is set.

Nutrition information per serving (values are rounded to the nearest whole number): 197 calories; 99 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 180 mg cholesterol; 17 g carbohydrate; 9 g protein; 2 g fiber; 216 mg sodium.

(Recipe adapted from Jose Garces of Amada restaurant in Philadelphia)

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

Kitchen Sink Stew

Image via Wikipedia

Second of the four inexpensive recipes, I wouldn't talk much now, but let the cooking do the talking, and the eating later.

Enjoy both the cooking and the food!

Kitchen Sink Stew

Start to finish: 1 hour 10 minutes (25 minutes active)

Servings: 6

Ingredients:

8 skinless chicken drumsticks
Coarse salt and ground black pepper
2 tablespoons vegetable or canola oil
1 large yellow onion, large dice
1 large carrot, large dice
1 large celery stalk, large dice
3 garlic cloves, smashed and peeled
1 large russet potato, large dice
1 pound collard greens, stems removed, leaves torn
46-ounce bottle vegetable juice
2 teaspoons Worcestershire sauce
2 teaspoons white vinegar

Direction:

Season the chicken generously with salt and pepper.
In a 6-quart Dutch oven or heavy pot, heat the oil over medium-high. Add the chicken and brown on all sides, 10 to 12 minutes. Transfer the chicken to a plate.
Add the onion, carrot, celery and garlic to pot. Saute until the onion softens, about 3 minutes. Add the potato and collard greens, then cook until the greens begin to wilt, another 3 minutes.
Return the chicken to the pot. Add the vegetable juice and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, partially covered, until the chicken begins separating from the bone and the vegetables are tender, about 45 minutes.
Season with salt and pepper and stir in the vinegar just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 245 calories; 81 calories from fat; 9 g fat (2 g saturated; 0 g trans fats); 54 mg cholesterol; 23 g carbohydrate; 22 g protein; 4 g fiber; 949 mg sodium.

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Related news

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(Recipe adapted from the December 2009 issue of Everyday Food magazine)

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

Vegetarian Chilli

Green, yellow and red bell peppers from the ca...

Image via Wikipedia

A series of inexpensive recipes, created by chefs and food magazine editors. Would you say that this is timely, or that there has been inexpensive recipes ever since cooking became part of our way of life?

I'm looking at the list of ingredients, and it don't seem to be an inexpensive dish... ok, ok, these aren't inexpensive ingredients.

Nonetheless, then or now, inexpensive recipes are always welcome!

Vegetarian chili

Start to finish: 45 minutes (20 minutes active)

Servings: 6

Ingredients:

1/4 cup vegetable or canola oil
1 medium yellow onion, diced
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
Salt
1 jalapeno pepper, seeds removed, minced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
5 tablespoons (half of a 6-ounce can) tomato paste
1 3/4 cups water
28-ounce can diced tomatoes
Three 15-ounce cans black or kidneys beans, drained of about half their liquid (also can use chickpeas)
Ground black pepper, to taste

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Related Side News:

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Direction:

In a large saucepan over medium, heat the oil. Add the onion, both bell peppers, the jalapeno pepper, the garlic and a pinch of salt. Cover and cook, stirring occasionally, for 10 minutes.
Add the chili powder, cumin and oregano. Stir well and cook for 1 minute. Add the tomato paste, diced tomatoes and water. Bring to a simmer and cook, uncovered, for 20 minutes.
Add the beans and cook for another 5 to 7 minutes. Adjust seasonings with salt and pepper.

Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 104 calories from fat; 12 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 16 g protein; 15 g fiber; 983 mg sodium.

(Recipe adapted from Bill Telepan of Telepan restaurant in New York)

Taken from News-leader.com; find the source article below:
Chefs, food magazine editor create inexpensive recipes

Artichoke Risotto

Talk about health foods, and this recipe comes up. I saw it in the news when I was looking at the recent volcanic eruption and how thousands of air passengers got stranded, and this is part of the news.

Presto! I have another recipe to add in my cooking site.

Here goes!

Artichoke Risotto, a.k.a. Risotto Ai Carciofi
(Serves six)
Ingredients:

4 cups organic vegetable stock
2 tablespoons vegetable oil
¼ cup minced shallots
½ cup finely diced yellow onion
2 minced garlic cloves
1 cup Arborio rice
½ artichoke heart, quartered
1 tablespoon finely chopped fresh sage
½ cup white wine
½ teaspoon salt
pinch of ground black pepper
¼ cup shredded parmigiano-reggiano cheese

Directions:

The Roasted Vegetable: How to Roast Everything from Artichokes to Zucchini for Big, Bold Flavors in Pasta, Pizza, Risotto, Side Dishes, Couscous, Salsas, Dips, Sandwiches, and Salads

On low heat, warm the vegetable stock and set it aside.
Heat the olive oil in a medium saucepan over medium-low heat and add the garlic, shallots, and onion. Cook until the shallots and onions are translucent. It should take about three minutes.
Then add the rice and stir well before cooking for a minute.
Add the sage, white wine, artichoke heart, salt, and pepper, and cook until the wine is absorbed by the rice.
Add the stock one cup at a time while stirring.
Stir until the rice absorbs all of the liquid, which should take 15 minutes per cup of stock. As the stock is added, the rice should begin to look creamier.
Remove the rice from the heat when all of the stock has been absorbed. Add in cheese and serve.

Most importantly, enjoy!

Cucina Viva Risotto with Artichoke, 8.8-Ounce Bags (Pack of 8)

Taken from all over the web, but particularly The Tartan site here.
Jamie Oliver's version is here.

Thursday, April 2, 2009

Been cooking lately, but not been posting

As already said, this is my first post. I have been busy cooking at home, even right after coming from my day work. With my wife pregnant, and progressively in the process of childbearing, she has a lot of physiological changes, not to mention emotional and mental, my home cooking is even more needed.

Well, she has developed a distaste of many things in the kitchen. She dislikes the smell of frying onion and garlic, and with most foods fried first with those two ingredients, that leaves most of the cooking to me!

Not a problem for me, since I also enjoy cooking. Ever since I was a child, being the last to grow up, I was with my mother. And with my mother spending most of her time in the kitchen (compared to my father, that is), then I got to learn a few things from the start, and try my own hands doing this and that while growing up. Needless to say, I had a hand in the kitchen. So that is why I don't have any problem being the man of the house, and the hand in the kitchen.

But, don't expect too much from me. Having grown in the provinces, all I know are very simple dishes. And quick ones to cook at that. At the least, these are very fresh foods. I've grown by the waters of the sea, the river and the fishpond. I've eaten "live seafoods", just fresh from the catch, and fresh fishes, just brought in from the fishpond. And, as in the days of old, we had our own backyard to pick fruits and vegetables from, or to pluck some shoots - all fresh from the tree or vine.

Lately, I've come to know a few (only a few) of those meat-based dishes, but I know that what I know will grow. As in all things, "doing is learning, and learning is doing."

Especially when you grow older, one of the pasttime you should have or revert to, is sports - but not watching; it should be doing.

And with cooking, doing is very important. It is the experience that counts.

May you not have boiling oil or piping hot soup spill or splatter on you.

Happy cooking!
(and eating)...

Cooking at Home

Wednesday, February 13, 2013

Green Mussels in Tomato Paste

Thursday, July 28, 2011

Frittata to the rescue!

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

Tuesday, April 20, 2010

Red beans with andouille sausage

Tortilla Espanola

Kitchen Sink Stew

Vegetarian Chilli

Vegetarian chili

Artichoke Risotto

Thursday, April 2, 2009

Been cooking lately, but not been posting

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Wednesday, February 13, 2013

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Thursday, July 28, 2011

Colorful, Cheap and Healthy – Name This Dish

Zucchini and Onion Frittata

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Tuesday, April 20, 2010

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Thursday, April 2, 2009