Tuscan Shrimp & Beans

This fabulous shrimp and bean dish from America’s Test Kitchen is one I’ll be making again and again … it’s that good! To watch them prepare this recipe, click here. Be sure to buy shrimp with the shell on as the sautéed shells really add flavor to the dish. Makes 4 healthy servings and is also excellent for leftovers, just reheat a bit and add a fresh squeeze of lemon juice. Serve with a nice loaf of crusty bread.

Recipe

1 lb. large shell-on shrimp (26-30 per pound), peeled, deveined, and tails removed, save the shells!
1/4 c. extra virgin olive oil
1 onion, chopped fine
4 garlic cloves, thinly sliced
2 anchovy fillets, rinsed, patted dry, and minced
1/4 tsp. red pepper flakes
1/4 tsp. Kosher salt
1/8 tsp. freshly ground pepper
(2) 15-ounce cans cannellini beans, 1 can drained and rinsed, 1 can left undrained
(1) 14.5-ounce can diced tomatoes
1/4 c. fresh basil, shredded
1 tsp. grated lemon zest + 1 T. lemon juice

Heat 1 T. oil in a 12-inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes. Remove skillet from heat and carefully add 1 cup water (it will bubble up). When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through a colander set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean with paper towels.

Heat 2 T. oil in the skillet over medium low heat. Add onion, garlic, anchovies, pepper flakes, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add the tomatoes, 1 can drained beans, 1 can beans and their liquid, and the shrimp stock and bring to simmer, stirring occasionally for 15 minutes.

Reduce heat to low, add shrimp, stir, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes.

Remove skillet from heat and stir in the basil, lemon zest, and lemon juice. Season with salt and pepper to taste. Transfer to serving dish, drizzle with remaining 1 T. oil, and serve. If you have any leftovers, add a drizzle of olive oil and some fresh basil before digging in.

– America’s Test Kitchen

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Recipes

Brazilian Fish Stew (Moqueca)

An easy to make, flavorful soup, this is definitely on my permanent menu rotation schedule! If you’re one of those people who can’t eat cilantro, substitute flat leaf parsley. If you enjoy cilantro, you’re going to love this preparation.

Recipe

PEPPER SAUCE:

4 whole pickled sweet cherry peppers (or hot cherry peppers if you like heat)
1/2 onion, coarsely chopped
1/4 c. extra-virgin olive oil
1/8 tsp. sugar
salt

STEW:

1 lb. large shrimp (26-30 per pound), peeled, deveined, and tails removed
1 lb. skinless cod fillets (3/4 to 1-inch thick), cut into 1-1/2 inch pieces
3 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 onion, coarsely chopped
(1) 14.5-ounce can whole peeled tomatoes
3/4 c. cilantro, chopped
2 T. extra virgin olive oil
1 red bell pepper, cut into 1/2-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
(1) 14-oz. can coconut milk
2 T. fresh lime juice

For the pepper sauce: Process all ingredients in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Season with salt to taste and transfer to separate bowl. Rinse out processor bowl.

For the stew: Toss shrimp and cod with garlic, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Set aside.

Process onion, tomatoes and their juice, and ¼ cup cilantro in food processor until finely chopped and mixture has texture of pureed salsa, about 30 seconds.

Heat oil in large Dutch oven over medium-high heat until shimmering. Add red and green bell peppers and ½ teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Add onion-tomato mixture and ½ teaspoon salt. Reduce heat to medium and cook, stirring frequently, until puree has reduced and thickened slightly, 3 to 5 minutes (pot should not be dry).

Increase heat to high, stir in coconut milk, and bring to boil (mixture should be bubbling across entire surface). Add seafood mixture and lime juice and stir to evenly distribute seafood, making sure all pieces are submerged in liquid. Cover pot and remove from heat. Let stand until shrimp and cod are opaque and just cooked through, 15 minutes.

Gently stir in 2 tablespoons pepper sauce and remaining ½ cup cilantro, being careful not to break up cod too much. Season with salt and pepper to taste. Serve, passing remaining pepper sauce separately.

– America’s Test Kitchen

Spring Vegetable Frittata

I make this year around, not just in the Spring. Slices are even delicious served cold for the next few days. The arugula adds such a nice flavor and texture, and it’s a great way to start your day with some healthy greens!

Recipe

8 eggs
2 T. heavy cream or half and half
2 dashes Tabasco
splash Worcestershire sauce
kosher salt and white pepper, to taste
2 T. olive oil
16 stalks asparagus, chopped
4 oz. Brie cheese, cut into cubes
4 oz. goat cheese, crumbled
2 c. arugula, stemmed
1/4 c. grated Parmesan
2 green onions, sliced into thin rounds
1 c. cherry tomatoes, halved
juice from half a lemon

Preheat oven to 350-degrees. In a large bowl, whisk the eggs, then add cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.

Heat a 10-12” cast iron skillet and add 1 T. olive oil. When it barely begins to smoke, add the chopped asparagus. Season with salt and pepper. Cook for a few minutes until some of the liquid starts to escape.

Stir in the green onions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.

Put the skillet in the oven and cook 15-20 minutes until firm around the edges but still a bit loose in the middle. Remove from oven and let it rest for a few minutes before serving.

Just before serving, toss the tomatoes with salt, pepper, 1 T. olive oil, and lemon juice, and sprinkle on top of the frittata. Cut into wedges.

– Alex Guarnaschelli, Food Network

Za'atar Salmon Baked in Tahini and Spinach

This is my new favorite preparation for salmon fillets. It takes just minutes to prepare and has such a beautiful flavor! A great recipe for one, served directly from the skillet.

Recipe

1 salmon fillet, skin on
salt and freshly ground black pepper
1-1/4 tsp za’atar (see below)
1/2 tsp. sumac
2 T. olive oil
3 c. baby spinach
4 T. tahini
2-1/2 T. lemon juice
1 garlic clove, peeled and crushed

Za’atar Spice
1/2 tsp. dried thyme, crushed
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. toasted sesame seeds
1/2 tsp. sumac
pinch of kosher salt
pinch of Aleppo pepper flakes

Heat the oven to 465-degrees. Pat the fish dry and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle all over the top of the salmon to create a crust.

Put a 7” ovenproof frying pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a small pinch each of salt and pepper, and cook until just wilted – about 90 seconds to two minutes. Lay the salmon skin side down on top of the spinach, drizzle the remaining tablespoon of oil over the flesh side and transfer the pan to the oven for five minutes.

While the fish is cooking, whisk the tahini with a 2 T. of lemon juice, the garlic, a good pinch of salt and 1/4 c. of water in a small bowl, until smooth and quite runny. Add a touch more water if too thick. When the fish’s time is up, remove it from the oven, pour the tahini mixture all around (but not over) the salmon, and return the pan to the oven for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining half-tablespoon of lemon juice and serve straight from the pan.

— Yotam Ottolenghi, “Recipes for One” in The Guardian

Lamb and Chickpea Curry

This is one of the best curries I’ve ever tasted! Ina Garten really comes through with this fabulous recipe. It has layers and layers of flavor. I used Ottolenghi Rose Harissa that I purchased on Amazon, and a wonderful curry from Penzy’s. If you love a good curry, try making this recipe, you won’t be sorry. I’ll definitely be making it again.

Recipe

2 lbs. boneless lamb shoulder, gristle and fat removed, cut into 1-inch pieces
1/4 c. curry powder
1 tsp. paprika
1 tsp. ground cumin
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme leaves
1/2 tsp. ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 c. olive oil
1 c. yellow onion, chopped
1 T. fresh ginger, chopped
3 garlic cloves, minced
2 c. chicken stock
1 can coconut milk
1/2 c. dry white wine
6 oz. tomato paste
1/2 c. brown sugar (light or dark)
3 T. pure maple syrup
1-2 T. harissa (depending on how much heat you like)
4 carrots, peeled and cut in 1-inch pieces
4 stalks celery, cut in 1-inch pieces
1/2 c. golden raisins
3 cans chickpeas, drained
Basmati rice, for serving
Plain Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for garnish

Place the cubed lamb in a large bowl. In another bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to thoroughly coat, and set aside for 30 minutes.

Put the chicken stock in a small saucepan and keep warm on the stove.

Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the warm chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.

Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

— Ina Garten recipe, Food Network “Cook Like a Pro”

Pork Posole

This Tex-Mex dish is somewhere between a soup and a stew. Flavored with peppers, oregano, garlic and salsa and thickened with white corn tortilla chips, it’s sure to be a winner in your house! It’s substantial enough to stand on its own for lunch or dinner, and once all is in the pot, it only takes 30 minutes to simmer.

Recipe

1-1/2 lbs. boneless pork loin, cut in 1/2-inch pieces
2 c. yellow onion, chopped (about 1 large onion)
1 poblano pepper, seeds removed, small dice (about 1/3-1/2 c. diced)
1 yellow and 1 orange bell pepper, seeded, 3/4-inch diced
1 T. minced garlic (about 3 cloves)
1 tsp. Aleppo pepper* (or chili powder)
1/2 tsp. dried oregano
6 c. chicken stock, simmering in a pot on the stove
12-oz. medium salsa verde
30-oz. white hominy, rinsed and drained
(1) 15-oz. can black beans, rinsed and drained
3 c. yellow corn tortilla chips, plus extra for serving
Kosher salt and freshly ground black pepper

Garnishes:
Lime wedges
Avocado, sliced
Green Onion, sliced
Radishes, sliced
Cheddar cheese, grated (I use Trader Joe’s Mexican Blend)
Sour cream

Heat 3 T. olive oil in a large pot or Dutch oven over medium-high heat. Add the pork and sauté for 5-10 minutes until lightly browned in all sides. Don’t crowd them or they’ll steam instead of brown, cook in two batches if you need to. Transfer the pork and any liquid to a bowl and set aside. Add 2 T. oil to the pot and add the onions and sauté over medium heat for 5 minutes, stirring occasionally. Add the poblano and bell peppers and cook for 5 minutes, stirring occasionally. Add the garlic, Aleppo pepper and oregano and cook for one minute. Return the pork and its juices to the pot.

Add the simmering chicken stock and salsa verde and bring back to a simmer. Lower heat to medium so that it continues to simmer. Stir in the hominy, black beans, corn chips, 1/2 T. salt, and 1 tsp. pepper. Simmer, partially covered, for 30 minutes, stirring occasionally.

Serve in large soup bowls garnished with a squeeze of lime and topped with avocado, green onion, radishes, cheddar cheese, sour cream, and tortilla chips.

*I get Aleppo pepper (Turkish) at Penzeys spices — it’s worth trying!

— Ina Garten, Food Network