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Scorpionfish with chickpeas and wine polenta

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December 24, 2022

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Scorpionfish with chickpeas and wine polenta

White fish with succulent sauce and flavorful polenta.

Ingredients

4 small scorpionfish, well cleaned, without heads

1 tbs olive oil

1 onion, chopped

2 cloves garlic, chopped

240 g canned whole (peeled) tomatoes

1 tbs Vegeta or similar seasoning

1 tsp dry oregano

1/3 cup red wine

240 g canned chickpeas, drained and washed

Polenta with wine and chives:

1 ½ cups water

Pinch of salt

1 cup instant polenta

½ cup white wine

Chives, chopped

Preparation

1. SautÃ© briefly onions and garlic in oil, over medium heat.

2. Add tomatoes, Vegeta and oregano, stir and with a wooden spoon roughly chop the tomatoes. Gently simmer for 2-3 minutes.

3. Gradually add wine, stir, briefly simmer over medium heat for flavors to blend.

4. Spread few tablespoons of sauce on the bottom of an ovenproof casserole, place the scorpionfish on the sauce, cover with the rest of the sauce.

5. Top with chickpeas, cover.

6. Cook the fish for 20 minutes in the oven at 200ËšC, then remove the lid and bake another 10 – 15 minutes.

7. In the meantime, prepare the polenta with wine and chives: gradually and stirring constantly, add instant polenta in to the salted, boiling water. Stir in the wine to make polenta less thick. Add chives, stir. Pour the polenta into a square pan, allow to cool slightly and harden, cut it with the round cookie cutter. Serve with the fish and sauce.

Credit: Foodista

Schezwan Kadai Cholle

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December 23, 2022

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Schezwan Kadai Cholle is the combination of Indian food with Chinese schezwan, this dish is famous in India, Indian eats Schezwan Kadai Cholle as snacks or side dish and it can even serve as a main dish, it is getting popular in sub-continent of Asia, the recipe is awesome and majestic, easy to make. When the taste of spices and herbs come in one plate and the aroma makes you feel like to eat entire plate.

Ingredients

6 tsp Ching’s Secret Schezwan Chutney

3 Cups Kabuli Channa boiled

1 tsp Cumin Seeds

1/2 tsp Ajwaine

1 inch Ginger (juliennes)

4-5 Slit Green Chillies

1 tsp Garlic (chopped)

Salt

2 tbsp Oil

Preparation

1. Step 1:

2. Heat oil in a pan. Add cumin seeds, ajwain and fry.

3. Step 2:

4. Add ginger, slit green chillies, and chopped garlic. Fry for 2-3 mins.

5. Step 3:

6. Add Schezwan Chutney and cook for about 2-3 mins. Then add boiled channa and mix well.

7. Step 4:

8. Add water and cook the channa for 6-7 mins. Add Salt.

9. Step 5:

10. Add chopped coriander leaves and mix well.

11. Step 6:

12. Remove it in a serving bowl and serve hot.

Credit: Foodista

Scaloppine with Balsamic Vinegar

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December 21, 2022

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It’s a quick and easy recipe and comes out tasty every time. We add balsamic vinegar , a very traditional Italian product .
It’s appreciated during our Cooking classes
Day of poultry and then Scaloppine with Balsamic Vinegar. A simple, delicious and unexpected flavor!

Ingredients

– 8 slices of turkey breast

– 60g butter

– 2 tablespoons of flour

– 4 tablespoons balsamic vinegar

– A few drops of Traditional Balsamic Vinegar

– Salt and pepper

Preparation

1. Lightly flour the turkey breast.

2. Gently melt the butter in a pan, add the turkey and lightly brown on both sides.

3. Season with salt and pepper.

4. Add the balsamic vinegar and finish cooking them.

5. Serve with a few drops of Traditional Balsamic Vinegar.

6. Tips: Instead of balsamic vinegar you can use lemon or Marsala wine.

7. You can use beef or chicken instead of turkey

Credit: Foodista

Scallops With Cheese Grits

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December 20, 2022

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Pan seared scallops with cheese grits: a favorite quick meal.

Ingredients

For the Scallops:

2 pounds sea scallops

2 tablespoons extra Virgin olive oil

2 tablespoons unsalted butter

salt and pepper

1 bunch fresh chives, finely chopped

micro arugula (or similar) for garnish (optional)

For the Cheese Grits:

2 cups milk

2 cups water

1 1/2 teaspoon salt

1 cup coarse ground cornmeal

1 garlic clove, grated

3 tablespoons unsalted butter

1/2 cup mild cheddar cheese, shredded

Preparation

1. For the scallops: Rinse the scallops and pat dry with paper towel. Season with salt and pepper.

2. Place the olive oil and butter in a medium cast iron skillet and place over high heat. When hot, but not smoking, add the scallops and sear for about 90 seconds until you see a nice brown crust form. Gently flip the scallops and cook about 90 seconds more. Remove from the heat, place on a plate and reserve.

3. For the Cheese Grits: In a medium saucepan add the milk, water and salt, place over medium-high heat and bring to a boil. Add the cornmeal and garlic and mix to incorporate. Reduce the heat to a simmer and cook, while stirring regularly until creamy and almost all the liquid as been absorbed, about 25 minutes. Remove from the heat and mix in the cheese.

4. To serve, spoon a generous amount of cheese grits in desired serving bowls. Top with the seared scallops, garnish with chopped chives and micro arugula.

Credit: Foodista

Savory Chicken Meatballs with Penne Pasta

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December 19, 2022

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Savory Chicken Meatballs with Penne Pasta

This quick pasta meal uses store purchased chicken meatballs to get dinner on the table quickly.

Ingredients

2 cups whole wheat Penne pasta, cooked and drained

2 tablespoons olive oil

1 medium Onions, chopped

½ tablespoon sugar

1 cup red wine

1 tablespoon horseradish

4 cups mushroom, sliced

2 cloves garlic, minced

2 tablespoons balsamic vinegar

4 large Roma tomato, chopped

16 medium Coleman’s Natural Chicken Meatballs with Spinach and Fontina Cheese

½ cup basil, chopped

Preparation

1. Cook pasta according to package directions.

2. Heat oil in a large skillet over medium heat and add sugar and onions. Cook for 5 — 6 minutes until they start to caramelize.

3. Add red wine, mushrooms, tomatoes, horseradish, garlic, balsamic vinegar and simmer for 15 minutes until vegetables soften.

4. Add meatballs and heat through. Then add basil and top with Parmesan cheese if desired.

Credit: Foodista

Sauteed Trout with Pecans

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December 17, 2022

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Sauteed Trout with Pecans is a recipe from Gourmet Magazine and combines the wonderful taste of trout covered with butter, lemon and pecans. This dish has a great presence at the table!

Ingredients

4 trout fillets with skin (I used one whole piece of trout)

1/4 teaspoon cayenne

1/2 cup all-purpose flour

1 1/4 sticks unsalted butter, divided

3/4 cup pecans, chopped

2 tablespoons fresh lemon juice

1/3 cup chopped parsley

Preparation

1. Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

2. Heat 1/2 stick butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

3. Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice and parsley and spoon over trout

Credit: Foodista

Sauteed Chicken With Mushrooms and Cream

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December 16, 2022

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Sauteed Chicken With Mushrooms and Cream

This recipe is adapted from one found in Julia Child’s book “The Way To Cook.” It is excellent with fresh lemon squeezed over the top and with a bit of lemon zest. You can adjust the wine and cream amounts to suit your tastes or to increase the volume of the sauce.

Ingredients

2 1/2 pounds frying chicken parts

2 cups mushrooms, cleaned and sliced

3 tablespoons butter

1 tablespoon olive oil

Salt to taste

Fresh ground black pepper

1/2 cup dry white wine

1/4 cup heavy cream

Preparation

1. Rinse the chicken in cool water, then pat dry with clean paper towels

2. Set a heavy-bottomed frying pan over moderately-high heat

3. Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan

4. When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper

5. Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.

6. Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.

7. While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning

8. When chicken is finished cooking, remove to a warm plate

9. Rapidly spoon all but a tablespoon of fat out of the pan.

10. Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off

11. Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken

12. Add the chicken and baste with the sauce and mushrooms.

13. Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature

14. Season again if necessary with salt and pepper

Credit: Foodista

Satisfying Slow Cooker Italian Stew With Cannellini Beans and Kale

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December 15, 2022

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Satisfying Slow Cooker Italian Stew With Cannellini Beans and Kale

A light Italian stew with wonderful flavor. Ground turkey and cannellini beans add filling fiber, and basil adds a savory taste.

Ingredients

64 ounces low sodium tomato juice

1 cup chicken broth

20 ounces Italian seasoned ground turkey

2 cans cannellini beans, drained and rinsed

4 cups kale, cut into bite sized pieces

1 can diced tomatoes

2 cloves garlic, minced

2 tablespoons basil, dried

1/2 large lemon, juiced

1/2 large onion, diced

pinch red pepper flakes

salt and pepper to taste

8 tablespoons parmesan cheese , shredded

Preparation

1. Brown ground turkey in skillet over medium heat until cooked through, approximately 15 minutes.

2. Add remaining ingredients to slow cooker and cook over low heat for 8 hours.

3. Serve sprinkled with Parmesan cheese.

Credit: Foodista

Salmon with red wine sauce

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December 14, 2022

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Easy salmon with aromatic sauce (for fish or meat).

Ingredients

Red wine sauce:

2 shallots or spring onions, sliced

1 tsp olive oil

½ cup chicken or vegetable stock from ¼cube

½ cup red wine (dry)

1 tbsp balsamic vinegar

1 tsp Dijon mustard

3 tbs butter

1 sprig thyme leaves, finely chopped

500g salmon, fillet or steak

½ tbs ground black pepper

¼ tsp sea salt

1 tbs olive oil

Preparation

2. Add stock and red wine; allow the mixture to reach a strong boil.

3. Reduce the sauce down by about half by allowing it to boil awhile.

4. Bring the heat down to medium or medium low. Pour in balsamic vinegar and add Dijon mustard. Continue cooking until the sauce has reached the level of thickness you prefer.

5. Turn off the heat and add butter and thyme leaves.

6. Season the salmon steaks with pepper and salt and fry them in olive oil in a non-stick pan for 2 minutes on each side or until cooked through.

7. Serve immediately with the sauce and a side dish of your choice (couscous, fried cherry tomatoes etc.).

Credit: Foodista

SALMON WITH PARSNIP MASH AND SAUTEED LEEKS

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December 12, 2022

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Enjoy this delicious spring time dinner of salmon, parsnip mash, sauteed leeks and asparagus!

Ingredients

2 Salmon Fillet s(5-6 oz)

1 Parsnip

1 Leek

8-12 asparagus spears

1.5 tsp vegetable or chicken bouillon

1 Lemon (sliced)

Olive oil

Salt

Pepper

Optional: Cilantro

Preparation

1. Pre-heat your oven to 400 degrees farenheit.

2. Roughly slice the parsnip and boil in 2 cups of water for 15-20 minutes. Salt the water well and add 1.5tsp of bouillon.

3. Get a baking tray and line with foil. Place asparagus on the tray (cut about 1 inch from the ends) and drizzle with oil and season with salt and pepper.

4. Slice the lemon into thin strips.

5. Place the salmon on the baking tray as well, drizzling with oil, seasoning with salt and pepper, and finally placing the lemon strips on top of the salmon.

6. Place the salmon and asparagus in the oven for 20-25 minutes (check after 15 minutes because depending on the size of your asparagus, it may be finished sooner than the salmon).

7. In the meantime, cut the leek in half, length-wise, and then cut into half-moon slices

8. About 10 minutes before the salmon is done, start sauteeing the leeks by placing them in a pan with olive oil for 5-7 minutes on medium-high heat.

9. The parsnips should be boiled. Put in food processor with 1tsp of the water and whizz until smooth (30 seconds to 1 minute).

10. When everything is cooked, arrange on plate and eat!

Credit: Foodista

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Scorpionfish with chickpeas and wine polenta

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Schezwan Kadai Cholle

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Scaloppine with Balsamic Vinegar

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Scallops With Cheese Grits

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Savory Chicken Meatballs with Penne Pasta

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Sauteed Trout with Pecans

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Sauteed Chicken With Mushrooms and Cream

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Satisfying Slow Cooker Italian Stew With Cannellini Beans and Kale

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Salmon with red wine sauce

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SALMON WITH PARSNIP MASH AND SAUTEED LEEKS

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