Page 32 – CWEB

Marmitako

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May 14, 2022

Marmitako is a simple fisherman’s dish, from the Basque provinces along the border of Northern Spain, made using Tuna or bonito. Serve with a crisp white wine, such as Portuguese vinho verde.

Ingredients

3 tablespoons Olive oil

1/2 medium Onion, sliced

2 Garlic cloves finely chopped

4 Plum tomatoes, seeded and chopped

1/4 cup Drained capers

4 All-purpose potatoes, peeled & cut into 1/2 inch slices

2 cups Chicken broth

1 pound Fresh tuna, cut into 4 pieces

Salt & black pepper

Preparation

1. Preheat the oven to 400*F

2. In a medium sized skillet, heat 2 TBSP of the oilover med. high heat. Add the onion and cook, stirring occasionally, for 3 – 4 minutesuntil soft. Add the garlic and tomatoes and cook, stirring occasionally, for about 10 minutes, until the tomatoes are soft. Stir in the capers.

3. Meanwhile, arrange the potatoe slices in the bottom of a 12 1/4 inch cazuela or other shallow heatproof dish, overlapping the slices.

4. Spread the tomato and onion mixture over the potatoes. Pour over the broth.

5. Place cazuela in the oven and bake for about 20 minutes, until the potatoes are almost cooked. Sprinkle the tuna slices lightly with the salt and pepper to taste. Place on top of the potatoesand bake for 5 – 8 minutes, until the tuna is opaque throughout. Adjust the seasoning if necessary.

6. Serve hot or at room temperature.

Credit: Foodista

Marinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes

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May 13, 2022

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Marinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes

I so love this spicy chicken marianted in oregano, ground coriander, dried chili flakes, lemon juice, Evoo & chicken stock. It sounds good, doesn’t it.

Ingredients

chicken fillets, about all together 250 a 300 gr, no skin, cleaned & cut into smaller pieces

For the marinade:

3 teaspoons of ground coriander

1 teaspoon of dried chili flakes

5 sprigs of fresh oregano, only the leaves, washed & pad dry on kitchen paper

80 ml of lemon juice

80 ml of a fruity EVOO ( Extra Virgin Olive Oil )

125 ml of chicken stock

sea salt, I use Maldon

grinds of fresh black pepper

For the rest:

1 bag of bok choy, well washed & cleaned, the bottom cut off & cut each leaf into 2, steamed, boiled potatoes, to serve

Preparation

1. First, make the marinade. Take a large non metallic bowl & place all the ingredients of the marinade in it. Mix well. Add some sea salt & a few grinds of black pepper according to taste. Mix well. Pour the marinade into a large Zip lock bag & add the chicken pieces. Mix wel to coat. Close the bag. Now, with your hands on the outside of the bag, massage the meat for a few minutes with your hands. This helps to penetrate the marinade into the meat. Place the bag into a fitting bowl in case of leakage. Place into thre fridge for at least 1 hour. I marinated the chicken for 3 hours! That makes the meat all tender & moist.

2. Minutes, before you are going to prepare dinner, take the bowl out of the fridge.

3. In the meantime, boil your potatoes. Drain well. Keep warm. Heat a large non stick baking pan on a medium high heat. Lift the chicken pieces out of the marinade, but KEEP the marinade!!!

4. Add a bit of EVOO to the hot pan, when hot & sizzling, add the marinated chicken pieces. Fry until golden & cooked through. This will take about 4 to 6 minutes on each side. Remove from the pan & keep warm. Place them in aluminium foil & wrap tightly. Let the meat rest for 5 minutes so that the meat will be juicy & tender! Add the marinade to the hot pan & cook until it has thickened a bit.

5. Serve the chicken pieces on a plate. Pour the sauce over it. Serve with boiled potatoes & steamed bok choy.

Credit: Foodista

Marinated Limoncello Chicken With Rice & Limoncello Courgettes

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May 12, 2022

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Marinated Limoncello Chicken With Rice & Limoncello Courgettes

I made this with home made limoncello. I have my Home made limoncello on Foodista!

Ingredients

2 chicken fillets, no skin, cleaned, cut into chunks

For the marinade:

3 fat cloves of garlic, peeled & finely cut up

inch zeste from 1 large lemon ( skin not treated with chemicals ) I buy mine my foodhealth shop

juice of that same 1 lemon

6 sprigs of fresh tyme, just the leaves ( no stalks )

125 ml of home made limoncello

for the rest:

baking margarine

EVOO ( Extra Virgin Olive Oil )

2 fat cloves of garlic, peeled & finely cut up

2 smalls yellow courgettes, washed & pad dry on kitchen paper, ends & pits removed, if th

2 mediums green courgettes, washed, pad dry on kitchen paper, ends

a few pinches of dried provencal herbs

15 to 20 ml of limoncello

white thai rice for 2 persons, cooked & drained ( keep warm )

2 preheated large plates

Preparation

1. Take a large Ziplog bag & place all the ingredients for the marinade in it. Add the chicken pieces & seal the bag. Massage with your hands the outside of the bag carefully. Place into a fitting bowl in case of leakage. Place in the fridge for at least 1 hour. I marinated it for 2 hours!

2. Meanwhile, you can rest.

3. When the marinating is over, take the bag out of the fridge. Take a large non stick pan & heat up on medium high. Pour 3 tablespoons of the EVOO in it & heat up. When hot, add the garlic pieces & the courgettes slices, maybe in 2 batches to the pan. Add a few pinches of dried Provencal herbs & stir from time to time. Fry until ready, but not too cooked trough. It still has to have a little bite! Place into a large serving dish with a fitting lid. Do the same with the rest of the courgettes, add a few pinches of dried Provencal herbs & a little splash of Limoncello.(15 to 20 ml ) when ready, add with the rest of the courgettes pieces. Keep warm.

4. Now, take the chicken pieces out of the marinade. Heat tha same large pan on high heat & put some baking margarine in it. When melted, add the chiciken pieces & fry until tender & cooked trough, for a few minutes. Because it has marinated, the chicken wil be moist on the inside & tastes absolutely lovely!

5. Meanwhile, pour the marinade into a little sauce pan & cook for 5 to 8 minutes until it has a bit cooked in. This will be your sauce. When everything is ready, plate up. The sauce still will be thin.

6. Take your preheated plates & place the rice in the middle of your plates. Spoon the courgettes mix on top & all around the rice. Lay your chicken pieces all around the rice mix & on top of the courgettes mix around the plate. Spoon the sauce over the top & enjoy!!!

Credit: Foodista

Marinated Flat Iron Steak

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May 11, 2022

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As all of you know we live in Phoenix. Our winters are great and our summers are hot. So what do we do in the summer time? Well… we barbeque. Yes! We do! After all it is not hot enough!!!

I have to admit there is something wonderful to see a beautiful piece of meat sizzle and cook on the grill. We can always add natural wood to the briquettes to give it a different flavor, or enhance it.

My dad loved to barbeque. To him it was a labor of love and I miss it. He taught me brush any meat with rosemary springs soaked on olive oil.

Last night we had a very lean Flat Iron Steak. Made a quick marinate, let it rest and tenderize for one hour. On the grill it went and voila dinner was served. Not exactly…. We also made roasted potatoes and a refreshing salad with a tarragon vinaigrette to go along.

I do love to read cooking magazines and I found this great suggestion: Cut the long piece of flat iron steak lengthwise to split it in two long strips. Doing so it will allow the marinate to penetrate better and shorten the amount of time to let it rest. Great suggestion that I will use from now on. The meat was tender, juicy and, most important, cooked evenly.

Ingredients

1 2 lb Flat Iron Steak

2 lemons juiced

Grated zest of 1 lemon

2 tablespoons Balsamic Vinegar

2 garlic cloves chopped

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

Salt and pepper

Grated Ginger

Fresh herbs: rosemary, sage, marjoram, thyme, chives ( anything in hand)

4 tablespoons olive oil

Preparation

1. Cut the flat iron steak lengthwise to form two equal strips.

2. Place all the above ingredients in a large baking pan, or Ziploc bag.

3. Add the meat to it and place in the refrigerator for an hour or more.

4. Start the BBQ . When temperature reaches high, add the steaks. Cover and cook for 3 minutes.

5. Turn the steaks and cook the other side for another 3 minutes, or to required doneness.

Credit: Foodista

Margarita Carnitas

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May 10, 2022

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Slow roasted pork Margarita Carnitas are “fall off the bone” tender, caramelized in a lime, orange, tequila, honey, brown sugar mixture!

Ingredients

1 teaspoon ground cumin

1 teaspoon oregano

1 tablespoon chili powder

1 tablespoon brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

¾ teaspoon ground black pepper

2 tablespoons vegetable oil

3-4 lb boneless pork shoulder, cut into 2” cubes

1 ½ cups orange juice

juice from 1 lime

1 tablespoon tequila

1 tablespoon honey

2 cups chicken broth

1 cup water

Corn tortillas

Desired Toppings: shredded jack cheese and taco sauce

Preparation

1. For the Carnitas:

2. Preheat oven to 300 °F.

3. In a large gallon Ziploc storage bag, toss together the cumin, oregano, chili powder, brown sugar, garlic powder, onion powder, salt and pepper until well mixed. Add in the pork cubes and toss until coated.

4. Heat oil in a large Dutch oven over medium high heat and brown the pork pieces on all sides, in 3 batches. Remove each batch and set aside until it’s all browned.

5. When complete, add all the pork back into the pot and pour in the orange juice, lime juice, tequila, honey, chicken broth and water. It should just barely cover the meat, or add a little more water. Bring the pot to barely a boil, cover and place in the oven for 2 ½ to 3 hours. Stir the meat half way through.

6. Remove the meat from the oven. Preheat oven to broil. Remove the pork from the pot and let it cool a few minutes until you can shred the pork chunks into pieces onto a baking sheet (lightly salt). Broil until crisp and crusted, about 3-4 minutes each side. Watch carefully. Serve immediately on warmed tortillas with Taco Slaw and any other desired toppings.

Credit: Foodista

Mardi Gras Gumbo

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May 9, 2022

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The gumbo was incredibly full flavored, rich and savory. The ingredients were both distinct and blended in a very satisfying way, but it was only 232 calories, with 11 grams of fat and 2 of fiber.

Ingredients

1/4 cup olive oil

3 boneless, skinless chicken breasts, cubed

1 teaspoon salt

1/2 teaspoon fresh ground pepper

1 pound turkey smoked sausage, sliced

1/2 cup all-purpose flour

1 tablespoon light butter

1 large onion, diced

8 cloves garlic, minced

1 green bell pepper, stem and seeds removed, diced

2 stalks celery, chopped

1/4 cup Worcestershire sauce

1/4 bunch flat leaf parsley, chopped

4 cups hot water

5 beef bouillon cubes

29 ounces canned stewed tomatoes

1 bunch green onions, white and green parts, sliced

1 pound shrimp (medium or small), peeled, deveined and cooked

Preparation

1. Sprinkle chicken with salt and pepper. Heat oil in medium to large dutch oven over medium-high heat. Brown chicken and remove. Brown sausage and remove. Slowly sprinkle flour while constantly whisking the oil to create a roux. Continue to stir until browned, remove, set aside to cool.

2. Heat butter in the dutch oven and add onion, celery, pepper and celery. Cook until near tender, 5 to 10 minutes. Add Worcestershire and parsley and cook, stirring frequently, until most of the liquid is cooked off.

3. Add water and bullion cubes. While constantly whisking, add roux until dissolved and the sauce is thickened. Add chicken and sausage. Bring to a boil and reduce heat to simmer. Simmer for about 1 hour. Add tomatoes and okra and simmer for an additional hour. Add green onions and shrimp and simmer until heated, another 5 to 10 minutes

Credit: Foodista

Maple-Glazed Back Ribs

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May 7, 2022

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This is another maple-glazed recipe! You can tell how much I love maple syrup. These sweet, salty, and spicy ribs are so easy to make. Optional: you can recycle the juice from the ribs for use on a vegetable side dish (see picture above). From my point of view, nothing should go to waste.

I usually make ribs that fall off the bone, but this time I wanted to make the meat a little more chewy for texture. It requires less oven time with a higher temperature. I really like that because it saves an hour of cooking time.

Ingredients

1/3 cup of brown sugar

1 tbs of garlic powder

1/2 tbs of onion powder

1 tsp of cayenne pepper (more if you like it spicy)

1 tsp of coarse black pepper

1 tsp of sea salt

1/4 cup of maple syrup

Preparation

1. Preheat oven to 375F degree. Poke holes through the ribs membrane with a small knife.

2. In a bowl, mix together brown sugar, garlic powder, onion powder, cayenne pepper, coarse black pepper, and sea salt. Season the ribs on both sides with the rub.

3. Cover and seal the ribs with tin foil (you might have to use 2 sheets of foils). Place the covered ribs on a roasting pan with the membrane facing up. Bake for 1 hour or until the meat starts to pull away from the bone.

4. Carefully uncover the foil and brush both sides of the ribs with maple syrup. Place the uncovered ribs back in the oven and bake for 5 minutes.

5. Remove the ribs from the oven. Brush the front side of ribs with maple syrup. Turn the broiler to high and broil the ribs on top rack for 3-4 minutes or until browned. An alternative to this is to use a flame torch to brown the ribs.

Credit: Foodista

Mango Chicken Stir-Fry with Snap Peas

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May 6, 2022

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Mango Chicken Stir-Fry with Snap Peas Image from chef Ming Tsai — a healthy, fast, delicious Asian easy weeknight dinner.

Ingredients

For the Spicy Mango Salsa:

3 small mangos, or 2 larger mangos peeled and diced into ¼-inch pieces (I used 3 ataulfo “honey” mangos)

1 medium red onion, diced into ¼-inch pieces

1 jalapeÃ±o, stemmed and minced (I left the seeds in for spice)

½ tablespoon fresh ginger, peeled and minced

1 tablespoon Samba Oelek (or other hot pepper sauce)

2 tablespoons fresh lime juice

salt and pepper to taste

For The Mango Chicken:

2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon Asian sesame oil

1 tablespoon cornstarch (use a brand like Argo or Bob’s Red Mill for gluten-free)

2 tablespoons soy sauce (or tamari for gluten-free)

1 pound snap peas, ends trimmed if needed

2 tablespoons grapeseed or canola oil

2 cups Spicy Mango Salsa

2 tablespoons honey

salt and pepper to taste

toasted sesame seeds for garnish

Preparation

1. For the Spicy Mango Salsa:

2. In a large, nonreactive bowl, combine the mangos, onions, jalapenos, ginger, sambal, and lime juice, and blend gently.

3. Season with salt and pepper to taste, then use or refrigerate.

4. For the Mango Chicken Stir-Fry:

5. In a large bowl, combine the chicken, sesame oil, cornstarch, and 1 tablespoon soy sauce and mix. Set aside for 10 minutes.

6. Fill a large bowl with cold water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they have brightened and lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.

7. Heat a wok or heavy saute pan over high heat. Add the oil and swirl to coat the pan. Add the chicken and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa, along with another tablespoon of soy sauce and the honey. Allow it to heat through.

8. Season with salt and pepper, and if desired serve over your favorite rice or rice noodle. Garnish with the remaining mango salsa and toasted sesame seeds.

Credit: Foodista

Mangalorean Style Chicken

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May 5, 2022

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Kori ghassior Mangalorean Chicken Curry is a typical Karnataka style of making chicken gravy. Chicken Pulimunchiis a delicious Indian recipe served with a Rice and Naan or Roti. It a Very Popular Non-veg Indian Dish made with Delicious and Flavour full Herbs and spices.

Ingredients

600 gms chicken curry cut

2 onions, finely chopped

1/4 cup fresh coconut, grated

1/2 tsp pepper powder

1/2 tsp fenugreek seeds

1 cup coconut milk

Oil

1tsp cumin seeds

1tbsp coriander seeds

4 cloves

1/2 inch cinnamon

1/2 tsp mustard seeds

1/2 asafoetida

1 tbsp tamarind pulp

7-10 curry leaves

1tsp turmeric powder

6 red dry chillies

1 tbsp ginger, garlic, green chilli paste

Salt as per taste

Preparation

1. Marinate the chicken with ginger, garlic and green chilli paste, tumeric powder and salt.

2. In a flat pan, heat oil and fry the whole masala with dry red chilli and half the onion for a minute.

3. Add the coconut and fry again for a minute. When it cools down, grind it into a paste.

4. In a pan, heat oil. Add mustard seeds, asafoetida and curry leaves. Add the remaining onions and fry for 2 minutes.

5. Now add the marinated chicken and cook. Add 1 cup water and cover the lid.

6. Put the ground paste, cover and cook for five more minutes.

7. Add the tamarind pulp mix, coconut milk and cook for a few minutes.

8. Garnish with fresh coriander leaves and serve with steamed rice, ghavan or chapaati.

Credit: Foodista

Make Olive Garden’s Delicious Pasta Fagioli At Home

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May 4, 2022

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Make Olive Garden’s Delicious Pasta Fagioli At Home

You’ll love, love, love this rich and hearty soup! It tastes very similar to the pasta e fagioli at Olive Garden. It’s one of the lowest-fat items on the Olive Garden menu, with 2.5 of fat per serving. Our recipe actually contains more calories than theirs does because we’ve added more beans and veggies. The skinny on 1 cup of soup is 156 calories, 2 grams fat and Weight Watchers POINTS PLUS 4. So flavorful, this recipe makes a TON of soup to stock your freezer with. It’s great as a first course or double the serving size to 2 cups and it becomes a very filling main course soup. You’ll want to add this satisfying dish to your soup repertoire. It’s a keeper for sure…

Ingredients

1 pound lean ground beef or ground turkey

1 teaspoon olive oil

3 cups onions, chopped

4 carrots, chopped

4 celery stalks, chopped

2 garlic cloves, minced

1 can (28 oz) tomatoes, diced

1 can (16 oz) red kidney beans, rinsed and drained

1 can (16 oz) white kidney beans, rinsed and drained

1 can (16 oz) great northern beans, rinsed and drained

3 cans (10 oz) reduced-sodium beef broth

1 jar (24 oz) spaghetti, marinara, or pasta sauce, we used Prego’s Heart Smart

1 zucchini, chopped

2 tablespoons Italian seasoning blend

2 teaspoons fresh ground pepper or to taste

6 ounces whole wheat penne pasta

Grated Parmesan cheese to top each bowl with, optional

Preparation

1. Brown beef in a large soup pot. Drain in a colander in sink.

2. In the same pot, heat the olive oil. Add the onions, carrots, celery, and garlic and cook for 2 minutes. Stir often.

3. Add the drained beef back to the pot. Stir in the canned tomatoes, beans, beef broth, spaghetti sauce, zucchini, water, Italian seasonings and pepper.

4. Bring soup up to a boil. Turn heat to a simmer, cover and let cook for 50 minutes.

5. Add pasta to the soup. Cover and cook for about 10 minutes longer until pasta is ready.

6. Ladle soup into a small bowl or cup. Top with grated Parmesan cheese, if desired

7. Makes 20 cups

Credit: Foodista

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Marmitako

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Marinated Spicy Chili Chicken Served With Steamed Bok Choy & Poatoes

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Marinated Limoncello Chicken With Rice & Limoncello Courgettes

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Marinated Flat Iron Steak

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Margarita Carnitas

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Mardi Gras Gumbo

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Maple-Glazed Back Ribs

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Mango Chicken Stir-Fry with Snap Peas

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Mangalorean Style Chicken

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Make Olive Garden’s Delicious Pasta Fagioli At Home

Ingredients

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