Curried Rice Salad with Shrimp

 

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Curried Rice Salad with Shrimp

  • Servings: 4-6
  • Difficulty: Easy
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This is one of those super easy recipes to make that can be a side or main dish and as an added bonus it can be made ahead and left in the refrigerator for a couple of days and all you would need to do when you wished to have it is add the shrimp.

Here’s how we do this one.

Shopping list:

  • 1 bag medium shelled and deveined Shrimp
  • 1 medium White Onion – diced
  • 3 tablespoons Canola oil
  • 1 13 ounce can Coconut milk
  • 3 tablespoons Curry powder
  • 1 8 ounce can of Peas
  • 1 medium Red pepper – diced
  • 2 1/2 cups Chicken Broth
  • 1 cup Long Grain Rice

Putting it all together:

  1. Preheat your oven to 350°
  2. In a large dutch oven heat the canola oil and cook the the onions until just translucent… about 3 minutes.
  3. Add the rice and stir until well coated. Pour in the chicken broth. stir and bring to a boil with the lid on. Turn off the heat and put in the oven for 35 minutes.
  4. In a large sauce pan heat the coconut milk and curry powder stirring continually until sauce starts to thicken. Mix in the red pepper and peas and continue cooking for about another five minutes.
  5. Add the curry sauce and vegetables to the rice, mix well and set aside to cool.
  6. While the rice mixture is cooling saute the shrimp until just pink.
  7. When the shrimp has cooled, plate the rice mix and top with the shrimp.
  8. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time……

                         Bon Appetit

Chicken and Tomato casserole

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Chicken and Tomato casserole

  • Servings: 6-8
  • Difficulty: easy
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This recipe comes from my Diabetes cookbook and with some embellishments from me (because I can’t help myself) it turned out to be one of the best, and healthiest,  casseroles I think I have ever made. I will most certainly be making this one again.

Here’s how we do this one.

Shopping list:

  • Eight bone in, skin on chicken thighs
  • One 10 ounce tin black beans
  • One 16 ounce tin diced tomatoes
  • Three tablespoons dried Oregano
  • Three tablespoons granulated Garlic
  • 1/2 cup sliced pimento stuffed olives
  • Two cups Long Grain Rice
  • Four tablespoons Canola oil
  • Chicken dry rub (see Dry Rubs and Marinades)
  • Parsley for garnish (optional)

Putting it all together:

  1. Pre heat your oven to 375 degrees
  2. Lightly season the chicken thighs with the dry rub
  3. In a large non reactive bowl mix together all the other ingredients and pour into a large casserole dish
  4. Heat the oil in a large saute pan and brown the chicken on both sides
  5. Place the chicken on top of the tomato mixture and put in the oven for approximately 35 minutes or until the chicken hits 165 degrees internal.
  6. Garnish with Parsley and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond”

Until next time……………..

                       Bon Appetit

 

 

Parmesan Risotto

  • Servings: ”4-6″
  • Difficulty: ”easy”
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When it comes to “simple but tasty recipes for the grilling season and beyond” this particular one fits the bill to a “T” and it is so versatile it can be served with almost anything…….. I served mine with oven baked pork chops. I will also add that any leftover Risotto (yeah like that’s going to happen) can be used to make Arancini which are stuffed and deep fried rice balls.

Now before we progress to much further I have to say that this is not an original recipe nor is it one handed down through the ages rather I happened to stumble upon it at the site for The Barefoot Contessa, Ina Gartner so hat’s off to her for this tremendous dish.

Here’s how we do it.

Shopping list:

  • 1 1/2 cups Arborio rice
  • 5 cups simmering chicken stock, divided
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup dry white wine
  • 3 tablespoons diced butter
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 cup frozen peas— I used frozen peas and carrots

Putting it all together:

  1. Preheat the oven to 350 degrees
  2. Place the rice and 4 cups of the chicken stock in a Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed.
  3. Remove from the oven, add the remaining cup of chicken stock, Parmesan cheese, wine, butter, salt and pepper and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy.
  4. Add the peas/peas and carrots and stir until heated.
  5. Serve with your favourite protein

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time……..

                    Bon Appetit

Bangers and mash

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The United Kingdom has given the world many wondrous things such as Stonehenge, The Highland games ,Knights, Castles, Damsels in distress and people such as Monty Python and the Late Benny Hill but they have also given us something else that is oft times thought of as bland, tasteless and just plain boring—— FOOD.

They have given us such things as English Fish and Chips, Yorkshire Pudding, Spotted Dick (that’s a pudding not some strange male disease) Steak and Kidney pie and one that I really like for its taste and simplicity… Bangers and Mash.

Now bangers and mash is very simply Sausage and Mashed potatoes with a vegetable, usually peas, and a beef gravy. This dish gets its name from the original type of English sausage that was used because when it cooked it would literally “bang” and pop in the pan.

The other great thing about this dish besides its simplicity is it is relatively inexpensive to make. The ingredients at the market I use would run about $15.00 and depending on the number of sausage in the package, usually 6, I could feed a family of 3 and they would be rather well fed.

Ingredients:

–         One package sausage— English bangers if you can find them or if not mild Italian will do

–         5 or 6 Medium Yukon Gold potatoes

–         4 Tablespoons butter

–         ¼ Cup Milk

–         2 Tins of No Name peas

–         2 Tins of beef gravy

Method:

–         Pre heat your grill to 350 degrees. If you don’t have a grill then pan fry on medium heat until done

–         While the sausage is cooking boil your potatoes on medium high until fork tender

–         Mash the potatoes and add the butter and milk and incorporate well

–         Heat the peas and the gravy in separate pots

–         When the sausage is cooked put some mashed potatoes on part of your plate and top with the sausage and gravy

–         Add the peas and enjoy

If you feel ambitious and the budget can handle it you may also wish to add some mushrooms to the gravy or sauté some onions.

In any event this is a “simple but tasty” recipe that also happens to be inexpensive.

Until next time…………

            Bon Appetit