Shrimp Korma, Saag Aloo

I looked at the calendar this morning and noticed that Spring will officially start on Saturday! At long, very long, terribly long, last!!! :) We went to the lake house for a few days to deal with cleaning up storm damage there, and when we returned to the farm the change was incredible. After a week of warm temperatures and sun, and 2 days of rain, there is no snow. None. Well, a few pockets of the white stuff which remain at the northeast part of the house, closest to the porch, but other than that… wow. The night before we left I needed to grill chicken to take with us for use in a few recipes and I had to stand at the side of the grill because there was still too much snow piled around the front and other side. Amazing. Welcome, oh yes, and amazing. One month ago, there was over 2’ of snow everywhere, I had to strap on my snowshoes to make my way down to the mailbox, and it seemed as though winter would never end. I’m not kidding myself. We do get snow into April, but it will not last long. The warm, fuzzy, gentle light of spring is absolutely, most definitely at the end of the tunnel now!

Last week, I came across a great deal on shrimp while grocery shopping. I buy wild, gulf shrimp and often cannot seem to find them already peeled and deveined. Really, it’s one of my few indulgences since I do not like preparing shrimp but I do love to eat them. bought a couple of bags and for dinner I made Shrimp Korma from the book Curry, Fire and Spice by Mridula Baljekar.

I have made this recipe once before and my notes indicated that while it was very good, something was missing. The shrimp, even after being cooked in the sauce, needed some flavor. I remedied this by sprinkling the raw shrimp with cumin and allowing them to stand for a few minutes to allow the flavor to absorb. Also, a sprinkling of chopped, roasted cashews added a satisfying crunch. These two simple adjustments to the recipe worked for us, and served with saag aloo (spinach and potatoes) it was a very flavorful, warming meal. I suppose I could have added another vegetable (I don’t often serve rice and potatoes in the same meal), but it worked.

* Exported from MasterCook *

Shrimp Korma

Recipe adapted from Curry, Fire & Spice

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces large shrimp -- peeled and deveined

1/2 teaspoon ground cumin

3 tablespoons plain lowfat yogurt

2 tablespoons light coconut milk

2 tablespoons skim milk

1 tablespoon tomato paste

1 teaspoon ground red chili pepper -- not chili powder (which is a mix of different peppers); if unavailable, 1/4 to 1/2 teaspoon of cayenne pepper will be a decent substitute

1 teaspoon paprika

1 teaspoon garam masala

1/4 teaspoon coconut extract

2/3 cup water

2 teaspoons canola oil

1 teaspoon crushed garlic

1 teaspoon grated ginger root

1 piece cinnamon stick -- about 1"

2 whole green cardamom pods

1 tablespoon chopped fresh cilantro

2 tablespoons cashews -- chopped

hot, cooked basmati rice

Drain shrimp on paper towels to remove excess water.

Place yogurt through water in a medium bowl and mix thoroughly. Set aside

Sprinkle ground cumin evenly over the shrimp and toss lightly. Set aside.

Heat oil in a wok over medium heat and add garlic, ginger, cinnamon, and cardamom pods. Turn heat to low and fry for 1-2 minutes. Pour in the yogurt mixture and raise the heat to bring to a boil, stirring often.

Add shrimp and cook, stirring, constantly until sauce thickens a little more and shrimp turn pink.

Portion rice onto serving plates, divide shrimp on top of rice, pour extra sauce over, garnish with cilantro and chopped cashews.

- - - - - - - - - - - - - - - - - - -

Nutritional information does not include rice

Per serving: 296 Calories (kcal); 13g Total Fat (2g Saturated); (37% calories from fat); 33g Protein; 14g Carbohydrate; 217mg Cholesterol; 309mg Sodium

Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : The coconut extract is essential. If not available, increase coconut milk to 4 tablespoons and omit the skim milk.

* Exported from MasterCook *

Saag Aloo (Spinach with Potatoes)

Recipe By: Vicci

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces fresh spinach

2 teaspoons canola oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1 medium onion -- halved lengthwise, then thinly sliced

1 large garlic clove -- crushed

1 teaspoon minced ginger

6 ounces white potato -- cut into 1" pieces

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/2 cup water

Steam the spinach for 3-4 minutes, then remove from the pan and set aside.

Heat oil in a nonstick skillet over medium heat and fry the mustard and cumin seeds until they begin to sputter (do not burn them!). Add the onion, garlic, and ginger and fry for about 5 minutes, stirring frequently.

Stir in the potatoes, cayenne, salt, and water. Cover and cook until the potatoes are tender, about 8 minutes, stirring often and adding more water if necessary to prevent sticking.

- - - - - - - - - - - - - - - - - - -

Per serving: 128 Calories (kcal); 5g Total Fat (trace Saturated); (32% calories from fat); 4g Protein; 19g Carbohydrate; 0mg Cholesterol; 319mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Indian-Spiced Roast Salmon, Mashed Winter Squash with Indian Spices

The gloom of January is upon us here in the northwestern United States. Long cold days, even longer dark and frigid nights. The shortest day of the year was 3 weeks ago, but I haven’t noticed a lengthening in daylight hours yet.

We still have the Christmas tree up, and it may stay that way for a while. I enjoy its bright colored lights in the evening, and once the ornaments are removed and packed away, I see no reason to disassemble the rest. We need something bright and sparkling, now!

And under the heading of “bright” comes last night’s dinner. Not bright as in a bright idea I had of what to prepare, but bright as in orange. Salmon and winter squash, both spiced with Indian flavors, gleamed on our plate.

The salmon recipe comes from an old Cooking Light issue. Extremely simple to prepare, you rub spices into salmon fillets, pan-brown on one side, flip, and finish cooking in the oven. I have made this entirely on the stovetop, but since I needed to turn on the oven to roast the squash for the side dish, I prepared it entirely as directed (yes, no substitutions at all! Surprised???). It is quite good, the top is crusty with spices, the inside moist and rich. Salmon is such a good fish to roast, and it’s substantial flavor stands up nicely to the spices.

Indian-Spiced Roast Salmon


4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
2/3 cup plain fat-free yogurt
2 tablespoons chopped fresh cilantro

Preheat oven to 425°

Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.

Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.

Yield: 4 servings (serving size: 1 salmon fillet and about 3 tablespoons yogurt mixture)

CALORIES 300 (40% from fat); FAT 13.2g (sat 3.1g,mono 5.7g,poly 3.2g); IRON 0.8mg; CHOLESTEROL 88mg; CALCIUM 107mg; CARBOHYDRATE 4.3g; SODIUM 403mg; PROTEIN 38.7g; FIBER 0.3g

Cooking Light, JUNE 2004

The squash recipe comes from Food & Wine, November 2006. I harvested a lot of butternut and buttercup squash this past fall and I think that while it is stored in the basement, the squash are multiplying while I am not looking. It seems as though the more I use, the more remain! So I decided to use a buttercup squash for dinner. This, also, was very simple to prepare. The squash did not need to be peeled since it is roasted, simply splitting it in half and removing the seeds was called for. I decreased the oil in the recipe a bit and added more water (I think that buttercup is a squash which is dryer in texture than butternut). After roasting, simply scoop the flesh from the squash, add it to a pan of already-sautéed onion, garlic, and spices, and stir a bit to mash it up. This was very delicious, and I will make it again soon (perhaps to serve with chicken).

* Exported from MasterCook *

Mashed Winter Squash with Indian Spices

Recipe Adapted From Food & Wine

Servings: 2

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds butternut squash

1 tablespoon canola oil -- divided

1 1/2 teaspoons black mustard seeds

1 large garlic clove -- minced

1/4 cup chopped onion

1/4 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/8 Teaspoon crushed hot pepper flakes

2 tablespoons water

Preheat oven to 400F. Place foil on a large baking sheet. Split squash in half lengthwise and remove seeds. Spray the cut side liberally with cooking spray and place, cut side down, on foil. Roast for 35-45 minutes, or until tender. Cool slightly while you prepare the rest of the recipe.

In a saucepan, heat 2 teaspoons oil. Add the mustard seeds and cook over moderately high heat, shaking the pan, until they pop (about one minute). Scrape into a small bowl.

Add the remaining 1 teaspoon of oil to any oil remaining in the pan and then sauté the onion and garlic over medium heat until they soften, stirring occasionally, about 5 minutes. Add the coriander, turmeric, and crushed red pepper and stir for about one minute, until fragrant. Remove pan from heat.

Using a large spoon, scrape the squash flesh from the skin into the pot. Add the water and cook over medium heat, stirring to mash the squash pieces. Once the squash is heated through, season with salt and pepper as desired. Stir in the toasted mustard seeds and serve.

Source:

"Adapted from Food and Wine, November 2006"

- - - - - - - - - - - - - - - - - - -

Per serving: 265 Calories (kcal); 7g Total Fat (1g Saturated); (22% calories from fat); 5g Protein; 53g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 3 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Since the oven was hot, I also warmed a couple of Trader Joe’s naan. Perfect. :)

Grilled Curried Salmon; Curried Asparagus with Cashews

I had picked enough asparagus from the garden the other night to make a side dish, and thought of a recipe I had copied from the Taste of Thai website for Curried Asparagus with Cashews. A few tweaks would be necessary to lower the fat content and adjust the heat, but suddenly I had a craving for the taste of curry. I immediately thought of grilling chicken to go with this asparagus, but we had chicken the previous evening. Then I had an idea. Salmon is a hearty fish that goes nicely with strongly-flavored spices, so I would put together a curry-inspired rub. A step further, since Jack would like this over rice I should make an appropriate sauce to serve with it. Thai flavors… the thinking cap went on and very soon we sat down to an incredible meal.

The salmon was fantastic. The rub provided a flavorful crust, and I had concocted a quick sauce which was incredibly delicious. Served with the wonderful asparagus, this meal will have to be repeated often during the summer. If you enjoy Thai or Indian food, these recipes are for you!

A note, I rarely use coconut milk because I think that using lowfat half and half and coconut extract imparts a very similar flavor and creaminess without the saturated fat which the coconut milk has. In this recipe, as in all of mine, the lowfat half and half can be subbed with coconut milk and then the coconut extract can be eliminated.

* Exported from MasterCook *


Grilled Curried Salmon

Recipe By: Vicci
Servings: 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces salmon fillet
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/3 cup low-sodium vegetable stock
2 teaspoons peanut butter
1 teaspoon soy sauce
1 teaspoon cornstarch
3/4 teaspoon fish sauce
3/4 teaspoon lime juice
3/4 teaspoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon lowfat half & half -- (or regular half and half)
1/8 teaspoon coconut extract
1/2 small lime -- cut into 2 wedges
1 1/2 cups hot cooked rice
2 teaspoons chopped fresh cilantro

Mix the curry powder though black pepper and rub into the salmon. Set aside for 10 minutes while the grill preheats and you make the sauce.

In a 2-cup glass measuring cup (or microwave safe bowl), combine the vegetable broth through red pepper flakes. Heat in the microwave until JUST boiling and thickened (whisk halfway through the cooking time to smooth it out). Remove and whisk in lowfat half & half and coconut extract. Set aside.

Grill salmon until done. Serve over rice with sauce and garnish with chopped cilantro.


- - - - - - - - - - - - - - - - - - -

Per serving: 405 Calories (kcal); 9g Total Fat (2g Saturated); (19% calories from fat); 34g Protein; 46g Carbohydrate; 74mg Cholesterol; 541mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

NOTES : One tablespoon of light or regular coconut milk can be subbed for the lowfat half & half and coconut extract.



* Exported from MasterCook *

Curried Asparagus with Cashews


Servings: 4
Preparation Time :0:10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon butter
2 teaspoons canola oil
3/4 teaspoon red curry paste
3/4 pound asparagus -- tough ends snapped off, cut diagonally into 1" pieces
2 tablespoons cashews
1/2 teaspoon fish sauce
1/2 tablespoon lime juice

Melt butter and oil in a nonstick skillet over medium heat. Add the curry paste and stir fry until fragrant.

Add asparagus, cashews, and fish sauce and stir fry until the asparagus is tender-crisp (about 4-6 minutes, depending on
the the thickness of the stalks).

Remove from heat, sprinkle with lime juice, toss to combine and serve immediately.

Source:
"adapted from ATasteOfThai.com"
Start to Finish Time:
"0:20"

- - - - - - - - - - - - - - - - - - -

Per serving: 64 Calories (kcal); 5g Total Fat (1g Saturated); (69% calories from fat); 2g Protein; 4g Carbohydrate; 3mg Cholesterol; 11mg Sodium



A few years ago I was talking with a new acquaintance, trying to decide on a place to meet for lunch, and I mentioned that I loved a certain Indian restaurant not too far from where she works. "I don't think so", she replied. "I don't like that kind of food and I'm not a curry girl."

Not too surprisingly, we never did meet for lunch and I don't think that we've even been in touch for a couple of years now!


I AM a curry girl!!!! :D

Salmon with Spiced Tomato Sauce; Indian Cauliflower with Onions and Tomatoes

One of our "favorite" fish is salmon, but I sometimes come to a road-block finding new, creative ways to prepare it. To be honest, plain ol' outdoor grilling is my favorite in the summer (with lots of fresh lemon and a dollop of sour cream-cucumber topping) but winter poses a challenge. With great interest, I found a recipe for salmon that was Indian and gave it a try. Absolutely delicious. The spiced tomato sauce is full of flavor but, since salmon itself is a strongly-flavored fish, they complimented each other beautifully. And I prepared cauliflower cooked with Indian spices as a side which was a winner as well. In fact, I was surprised when Jack declared that he loved the fish, but the cauliflower was incredible. :)


The salmon is easy and quick to put together, the cauliflower a little less so because of the onion puree and additional steps (rather than tossing the flowerets into a veggie steamer...).


Both recipes call for canned tomatoes, so I used a 14-ounce can of diced tomatoes. Half I whirled in the food processor for a couple of seconds to "crush them" for the salmon sauce, the other half was used in the cauliflower recipe.

Hmm, looks a little... pink... :)

* Exported from MasterCook *

Salmon with Spiced Tomato Sauce


Recipe Adapted from Madhur Jaffrey's World Vegetarian
Serving Size : 2


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

10 ounces salmon fillets
1/4 teaspoon ground turmeric
1/4 teaspoon kosher salt
1/8 teaspoon cayenne
1/8 teaspoon ground black pepper
8 ounces canned crushed tomatoes
1/4 cup lowfat half & half
1/2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/8 Teaspoon ground cinnamon
1/8 teaspoon ground nutmeg


Mix the turmeric, salt, cayenne, and black pepper in a small cup. Dust the salmon fillets with this mixture and set in the refrigerator for 20 minutes


In a small bowl, combine the crushed tomatoes and the next 7 ingredients (through nutmeg).


In a nonstick skillet, heat 1 tablespoon of canola oil. Add the salmon and cook over medium-high heat until lightly browned, about 3 minutes per side. Turn off the heat for a minute, then add the tomato mixture (it may spatter). Turn on the heat to low and bring to a simmer, stirring often. Reduce the heat to very low and cook, carefully turning the salmon halfway through, and cook
for 6-8 minutes.

Transfer salmon to plates, top with additional sauce, and add chopped fresh cilantro, if desired.


- - - - - - - - - - - - - - - - - - -

Per serving: 208 Calories (kcal); 6g Total Fat (1g Saturated); (23% calories from fat); 30g Protein; 10g Carbohydrate; 74mg Cholesterol; 481mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates



* Exported from MasterCook *


Indian Cauliflower with Onion and Tomatoes


Recipe Adapted from Madhur Jaffrey's Indian Cooking
Servings: 6


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 medium onion -- peeled and coarsely chopped
1 teaspoon grated ginger root
4 tablespoons water
1 tablespoon canola oil
16 ounces cauliflower flowerets
1 tablespoon minced garlic
1 cup canned diced tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 small fresh hot chili -- minced
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/4 teaspoon garam masala


Put the onion, ginger, and water into a small food processor or electric coffee grinder and blend to a paste


Heat the oil in a large saute pan over medium-high heat. Add the cauliflower and garlic and cook, stirring, for 2 minutes or until a few brown spots start to develop. Remove the cauliflower to a bowl and return the pan to the heat.


Put the onion-ginger mixture into the pan and stir for a minute. Add the tomatoes, cumin, and coriander and stir until it starts to turn brown (about 3-4 minutes). Add the turmeric, cayenne, fresh chili, lemon juice, and salt. Give a few stirs then turn the heat to low. Add the cauliflower and any liquid which may be in the bowl with it. Add 3 tablespoons water, stir gently to mix, and bring to a simmer. Cover and cook until cauliflower is tender (about 5-8 minutes). Remove lid, sprinkle with garam masala, and stir. Serve.


- - - - - - - - - - - - - - - - - - -

Per serving: 63 Calories (kcal); 3g Total Fat (trace Saturated); (33% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 611mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates