Monday, September 26, 2011
I hear this dish comes from fisherman on the docks in Italy. A working man's food. It makes sense to me, in the old village ports of Italy, that one might take what was left in the bottom of the boat at the end of the day, carry it home to his wife who would brilliantly, yet effortlessly make this incredible stew from scraps.
Whatever its origins, cioppino is a dish that is not often seen on menus in the American Southwest. Back east more perhaps, but not really here. It seems like a dish that could intimidate, taking hours to stew on the stove. But no, not this time. I created this for a weeknight meal. Pick up some fish this weekend and put on a pot.
This stew has a rich and thick tomato-y broth, that is earthy with that mild sweetness that comes from tomato, and a hint of warmth from the red pepper. The vegetables and the thick, flaky chunks of fish really leave you satisfied.
• 2 tablespoons olive oil
• 1 large onion, thinly sliced or diced
• 1 small eggplant cut into small dice (about 2 cups)
• Fresh or frozen green beans or peas (about 1.5 cups)
• Salt and pepper to taste
• 2 tbs. garlic, finely chopped
• 1 teaspoon dried crushed red pepper flakes (for medium, use less for less heat)
• 1 small can tomato paste
• 1 (15-ounce) can diced tomatoes in juice
• 4 cups stock or broth
• 3/4 pound fresh (or from frozen) salmon fillet cut into 1-inch cubes
• 1 pound fresh (or from frozen) wahoo or cod fillet cut into 1-inch cubes (or any firm white fish, like halibut)
Heat the oil in a large, deep pot over medium high heat. Add the onion, and eggplant and sauté until the onion is translucent, about 10 minutes. Season with salt and pepper. Add the garlic and 3/4 teaspoon of red pepper flakes, and sauté 2 more minutes. Stir in the tomato paste. Add tomatoes with their juices and the stock. Cover, reduce heat to medium-low and simmer for about 5 minutes.
Add the chunks of fish to the pot and cover and cook until the fish is cooked through, about another 5-7 minutes. Add the green beans or peas. Simmer for another minute Season generously with salt and pepper to taste..
Ladle the soup into bowls and serve with GF crackers or toasted GF bread. I garnished with diced celery, a dollop of sour cream and cilantro.
Wednesday, September 21, 2011
This muffin is my latest invention, and it's delicious! I pair it with a homemade yogurt and a piece of fruit and I have a morning breakfast that is about 400 calories (just right) full of nutritional goodies and goodness and--I dont even think about food till well into the lunch time hour (it keeps you satisfied for a long time.)
It gives you good fat, potassium, fiber, and protein! And about 192 calories per muffin.
- ¾ cup oat bran
- ¼ cup ground flax meal
- 2 tsp. baking powder
- 1.5 tsp. cinnamon
- ½ tsp. salt
- 1 cup of buttermilk
- 2 small eggs
- 2 tbs olive or vegetable oil
- 2 large bananas, mashed
- 1 cup chopped almonds
- 1 cup GF flour blend
- ¾ cup coconut (not sweetened)
- ¼ cup molasses
- ¼ cup brown sugar
- 1 cup dark chocolate chips (at least 60%, more is better for more you) (or use raisins if you dont want to use chocolate)
Preheat oven to 425F. Line 18 muffin cups with paper liners. Place all ingredients in a large mixing bowl with a whisk attachment. Blend together until well mixed. Spoon mixture into muffin cups filling almost full. Bake 15-17 minutes.
Sunday, September 4, 2011
Don't be daunted by the ingredients list, its mostly items you have, and just a few you will need to add to your grocery list for the week to pick up so you can make this next Monday night.
We use shrimp in this, because it lends itself perfectly to the flavors. Since we only buy domestic, wild shrimp (when it is on sale), we don't get this treat often, so when we do—we want to do something really great with it. Tomatoes are an unexpected ingredient in this stir fry dish, but they add a delicious tangy-sweet component to the dish. The cool and crunchy, raw cucumber is a wonderful cooling contrast to the slightly sweet, and earthy-rich mushroom sauce.
- 1 lb. raw (or frozen) shrimp
- 1 oz. package dried shitake mushrooms (check your Asian food isle)
- 2 cups (or so) grape or cherry tomatoes
- 1 red bell pepper, cut into thin strips
- 1/4 to 1/2 cup edamame beans (not in the shell)
- 1 cup cucumber, chopped into large pieces
- 1/3 cup fresh, chopped cilantro
- About 4 oz of GF rice noodle (like Thai Kitchen brand)
- Salt and pepper
- Olive oil
- 1/4 GF Tamari (GF soy) sauce
- 1/4 cup GF Worcestershire sauce
- 1/4 brown sugar
- 2 tbs corn starch
- 1 tbs vinegar (any kind)