Tag Archives: dinner

Wild Rice with Chicken and Mushrooms

While it’s fun to go out with friends, lately we’ve been gathering at someone’s home and cooking meals. It’s always fun to hang around the kitchen and with some friends that share the love for food around, we end up getting together for birthdays too. I prepared this Wild Rice recipe for a double birthday celebration, and Juancho (house owner and kitchen lender), made one of his favorite salads: Green Beans, Tomatoes and Feta.

He has a small but amazingly well stocked kitchen. We even joked around when we were cooking, that by the third time I asked if he had something, one of our friends answered for him: “Who do you think you’re cooking with?”, following by his answer and laughter from the intervention. And he has the coolest gadgets! Check out below his cool pepper mill! Imagine an electric pencil… but with pepper! He has the best stuff. It’s the perfect little kitchen that I would love to cook in! He is so awesome that we are had him as a Guest Foodie with his Green Beans, Tomatoes and Feta Salad a few days ago!

This was my first time preparing Wild Rice, and I have to say it was great! I browsed for recipes, and bumped into this one from MyRecipes. I made a mashup of a procedure we recently used to prepare Jambalaya… You’ll love it, as it brings in so much flavor to the rice: you first half cook the chicken on the pot, then remove it from there and sauté the vegetables, adding the chicken back at the end. Then, you add it to the big rice pot, along with all the juices… Believe me, it was well worth it!

 Kitty

Wild Rice with Chicken and Mushrooms

Continue reading

Summer Succotash with Chicken & Avocado

It’s not succotash if it doesn’t have lima beans and corn in it!  I get curious about food and about certain dishes’ history, so I browsed around and learned that succotash was first prepared by Native Americans and it is now a dish that is mostly popular in the South and New England.   For me, it turned out to be a convenient and delicious new way to prepare vegetables at home. Plus, I can’t remember the last time I had lima beans, and I love them!

Actually, it had been so long since I had lima beans, that I hadn’t actually cooked them myself. In Guatemala we don’t usually use frozen produce or fruit, so if you want lima beans, you cook them yourself. I learned the hard way that you have to peel them first, before cooking them.  That wasn’t so much fun.   I went online to find a procedure to cook lima beans and all websites said the same thing. It said to soak them overnight, then cook them for about 45 mintues.  So I did. Then, I realized…they didn’t look green. Wait, what about peeling them!? I opened one, and there it was… green mush inside. It was too late. Sufferin’ Succotash, indeed.

Cooking Lima Beans: Take 2.  Thankfully, Mariano was on his way home and was able to run to the store and get me some more.  Sandra, who comes over a couple of times a week to help me with the cleaning, was there that day.  She just laughed and told me you have to peel them before cooking them, and that once they are peeled, they take about 5 minutes to cook.  Grrrr!   So, here’s my note on cooking lima beans at home, for those of us who can’t find frozen ones:

First, peel them and then drop them into a pot of boiling water for about 5 minutes.  They will be soft, but still firm enough to keep their shape.

I do hope you try this recipe, it’s definitely worth it!

Helga

Summer Succotash with Chicken & Avocado

Continue reading

Four Bean Chili

My bulk Tuesdays are getting old. We’re kind of tired of lentils, red bean chili or chickpeas, so I needed (and still need) to find some new twists for my leguminous Tuesday lunches. I was happy to find this Four Bean Chili recipe, even though we’re still talking about beans… and chili… again, I find that mixing four different types of beans in an all-vegetarian meal would certainly bring a different twist.

I didn’t use any canned ingredients simply because I prefer to use fresh cooked beans.  You can certainly use cans to make this an even easier meal. I also incorporated zucchini to the mix, you can add any variety you like.

Helga

Four Bean Chili

Continue reading

Cornmeal Crusted Fish

Cookies, candy canes, chocolates and all sorts of sweets we indulged in during the holiday season are behind us (…literally). It’s time to get back in gear and feed our bodies nutritious and low fat food. This fish recipe is a perfect choice, instead of using breadcrumbs to coat the fish fillets, you use cornmeal which has antioxidants, fiber and it’s gluten free. Pair it with a fresh green salad, and you’re set.

Use a generous amount of salt to season your fish. I under seasoned mine by using a sprinkling of salt on my fish, and adding just a sprinkling to the cornmeal mixture.

As a rule, I found this great tip for seasoning foods and I want to share it with you so you don’t under season like I did:
Since you can’t taste meats and fish in their raw state, seasoning them is a bit tricky. Try 1/2 teaspoon salt per pound of seafood, and 1 teaspoon salt per pound of chicken, beef, pork, and lamb. This will give you a starting point, and next time you’ll be able to fine tune your seasoning.

Helga

Fish Crusted With Cornmeal05

Cornmeal Crusted Fish

Recipe adapted from Martha Stewart
Serves 4

Ingredients

1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil

Optional:
1/2 cup prepared tomato salsa

Procedure:

  1. In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones.
  3. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm.
  4. Wipe skillet with a paper towel. Repeat with remaining oil and fish.
  5. Serve with tomato salsa, if desired.

Fish Crusted With Cornmeal01

Fish Crusted With Cornmeal02

Fish Crusted With Cornmeal03

Fish Crusted With Cornmeal04