This Week’s Recipes: March 27, 2009

Standard

Sunday snack: Seasoned potato crisps

2 medium russet potatoes

Rosemary

Oregano

Salt

Butter spray

Cut the potatoes into 1 cm. thick slices or wedges. Place flat on a buttered baking sheet and spray the tops evenly with butter. Sprinkle lightly but evenly with rosemary, oregano and salt. Bake at 400 degrees for 15 to 20 minutes or until outsides are browned.

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Tuesday lunch: Citrus-ginger stir-fry

1/4 of a mandarin orange

1 medium onion, sliced

1 bell or similar pepper, chopped

1 clove of garlic, minced

1/2 c. uncooked rice

1 c. water

1/2 tsp. ground ginger

1 tbsp. butter

Cracked black pepper

Salt

Bring the water to a boil, add the rice and then simmer until cooked. Meanwhile, sauté the garlic for a few minutes, then add the onion, the bell pepper, the juice from the mandarin half and the ground ginger. Simmer that covered until the rice is cooked, then add it into the onion mixture. Simmer a while longer, then finish with cracked pepper and salt to taste. Garnish with sliced or grated orange peel.

———–

Wednesday dinner: Channa dal over rice

1/2 c. uncooked rice

1 c. channa dal (yellow lentils)

3.5 c. water

1 large onion, sliced

2 cloves of garlic, minced

1 tbsp. butter

1 tsp. coriander powder

1 tsp. cilantro leaves

1 tsp. turmeric

1/2 tsp. ground ginger

1/2 tsp. paprika

Ground black pepper

Start off by rinsing your lentils, then boil them in a saucepan with 2.5 cups of water, 1 clove of garlic, 1/2 of the onion, coriander, cilantro, turmeric, ginger and a few twists of black pepper. Let that mixture simmer covered until the lentils are soft. Cook the rice in the remaining cup of water. Meanwhile, sauté the rest of the onions and garlic in the butter until they’re brown, then set aside.

Add the onion and garlic to the lentil mixture and then puree it in a blender. Let it simmer a little longer afterward. Spoon the dal over the rice and garnish with paprika.

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Thursday dinner: Shrimp and sausage gumbo

5 inches of andouille sausage

10 large peeled shrimp

14.5 oz. can of diced tomatoes

1 c. of chicken or vegetable broth

1 medium onion, diced

2 cloves of garlic, minced

1 bell or other pepper, chopped

1 tbsp. vegetable oil

1/4 c. flour

1 bay leaf

1 tbsp. Creole seasoning*

Brown the flour in a 2-quart saucepan, then pour it into a bowl and set aside. Sauté the onions, peppers, bay leaf and garlic with the oil in the same saucepan. When the veggies are soft add the sausage and cook until it’s browned. Add the flour, thoroughly battering the veggies and sausage. Next add the can of tomatoes (with juice), the broth and the seasoning. Bring the gumbo to a boil and let it simmer for 15 to 20 minutes. Add the shrimp at the end and cook for a few more minutes. Also, don’t eat the bay leaf.

*For the Creole seasoning, I keep on hand Emeril Lagasse’s version.

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