Monday, October 1, 2012

Pumpkin Shrimp Curry

Pumpkin Shrimp Curry
From Troy Miller, L'Etoile restaurant
Servings: 4

2 Tbsp. olive oil
1 small yellow onion, sliced
1 Tbsp. minced ginger
1 Tbsp. minced garlic
1 plum tomato, chopped
1 (15 ounce) can pumpkin puree
2 c. vegetable broth
1 c. coconut milk
1 1/2 tsp. curry powder
1/8 tsp cayenne pepper
1 c. diced, roasted butternut squash
1 lb. peeled, deveined shrimp
1 1/2 tsp. fresh lime juice
Steamed rice
Cilantro and lime zest, for garnish

Heat olive oil in a large saucepan over medium heat. Add the onion and ginger and saute until soft, about 8 minutes. Add the garlic and cook for 1 minute. Stir in the tomato and pumpkin puree and cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add the vegetable broth, coconut milk, curry powder and cayenne. Simmer for 20 minutes.

Add the butternut squash, shrimp and lime juice. Simmer until the shrimp are cooked and the squash is warm.

Serve with rice, and top with cilantro and lime zest.

NOTES: We haven't tried this recipe yet.

Roasted Salmon with Walnut-Pepper Relish

Roasted Salmon with Walnut-Pepper Relish
Servings: 4

1/2 c. walnuts
Pinch of cayenne pepper
1 Tbsp. fresh lemon juice
1 tsp. honey
2 Tbsp. diced roasted red pepper
3 Tbsp. olive oil
1/4 c. chopped fresh parsley
Kosher salt and freshly ground black pepper
2 Tbsp. chopped fresh chives
1 tsp. grated lemon zest
4 salmon fillets

For the relish:
Preheat the oven to 350 degrees. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, 2 tablespoons olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)

For the salmon:
Raise the oven temperature to 425 degrees. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay s in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

NOTES: We haven't tried this recipe yet. When I do, I'm thinking it would go great with some roasted Brussels sprouts.

Tuna and White Bean Salad


Tuna and White Bean Salad
Adapted from Nigella Larson
Servings: 6

1 small red onion, finely chopped
Juice from 2 lemons
2 (14.5 ounce) cans white beans (like great northern or similar)
1 (8 ounce) can good quality tuna
2 tsp. olive oil
2 Tbsp. chopped parsley
Salt and pepper

Put the chopped onion into a bowl with the lemon juice and let it steep while you prepare the salad. Drain the beans and rinse them to get rid of any gloop, then put them in a serving bowl. Drain the tuna and flake it into the beans.

Add the olive oil to the onion and lemon juice and whisk it to make a dressing and pour this over the tuna and beans. Fork the salad through, seasoning with salt and pepper, and then scatter over the parsley.

NOTES: We serve this open-faced on sandwich thins, with a little fresh spinach. Excellent, and great as leftovers.

Roast Chicken and Sweet Potatoes

Roast Chicken and Sweet Potatoes
Adapted from Eating Well
Servings: 4

2 medium sweet potatoes, peeled and cut into 1-inch chunks
1 large red onion, cut into 1-inch wedges
2 Tbsp. olive oil
Salt and pepper
1/4 c. whole-grain mustard
2 Tbsp. Agave nectar
1 Tbsp. dried thyme
2 lbs. boneless, skinless chicken thighs

Position rack in lower third of oven and preheat to 450 degrees.

Spread sweet potatoes and onions in a 9x13 baking dish, and toss with 1 Tbsp of olive oil, salt and pepper. Place in oven while you prepare the chicken, about 5 minutes.

Combine mustard, agave, thyme, the remaining 1 Tbsp. olive oil, salt and pepper in a small bowl. Use half to coat chicken.

Remove pan with vegetables from oven. Place chicken thighs on top of vegetables, then spread the rest of the mustard mixture over the thighs. Return pan to oven and roast until vegetables are tender and beginning to brown and chicken is 165 degrees in the center, about 30 - 35 minutes.

NOTES: Easy. Hearty. Healthy. Comforting. Amazing.