Red Bean Indian Curry with Gluten-Free Grains Pilaf

Red Bean Indian Curry with Gluten-Free Grains Pilaf: Inspired by Rajma Dal, an Indian kidney bean and tomato curry dish. Sometimes it is traditionally served over basmati rice. However, we switched it up by serving this nutritious curry over a hearty, garlicky pilaf made from gluten-free grains, that includes wild rice and quinoa. Add a dollop of creamy cucumber raita on top brings the dish together.

Red Bean Indian Curry 1

History of Curry:

The word curry has a different meaning in the western world than it does in India. In India, the word curry refers to a gravy or stew dish. Typically these dishes contain garam masala along with ginger, chili, cumin, coriander, turmeric, and sometimes onion and garlic, but it can be made up of many things.

In the western world, the word “curry” mostly refers to a powder spice. It’s easy to trace the spread of curry. The Portuguese first came to India’s tropical southern shores in 1498, in search of cardamom, cloves, and black pepper. These were considered among the world’s most valuable commodities. Lacking a word to describe the spicy, coconut-thickened stews they found there, they went ahead and made one up. Carel, taken from the Tamil word kari.

[embedyt] https://www.youtube.com/watch?v=8c_B_ywHajE[/embedyt]

The British East India Company was founded in the 1600s, and within a century, it had wrested mercantile dominance from the Portuguese. It also took the portuguese word “carel” and turned it into “curry.” They used it to describe the wide range of spiced stews prepared by the native cooks, who politely adjusted their complex cuisine for the weaker palates of their british invaders.

While you might not think that the British would like the exotic spices of curry, you would be wrong. Curry’s spread to England is attributed to the governmental rule of the British Raj (1858-1947) whose personnel acquired a taste for the spicy foods when stationed there. These dishes and recipes were brought back home and the British made them to suit their own tastes.

Red Bean Indian Curry 8

British bureaucrats often showed off their “colonial credentials” by serving “Indian” curries at their tables. By the mid-19th century, you couldn’t find a British cookbook without a curry recipe, or a shop that didn’t carry curry powder.

Red Bean Indian Curry 3

Since then, curry has become a major component of British cuisine.

Recipes header
Red Bean Indian Curry

Red Bean Indian Curry with Gluten-Free Grains Pilaf.

Inspired by Rajma Dal, an Indian kidney bean and tomato curry dish. Sometimes it is traditionally served over basmati rice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

  • 1 medium yellow onion
  • garlic use 1 large clove
  • 3 medium plum tomatoes
  • 4 oz gluten-free grains blend
  • ¼ oz curry powder
  • 1 can kidney beans
  • ¼ oz fresh cilantro
  • 1 cucumber
  • 5.3 oz Greek yogurt
  • olive oil
  • coarse kosher salt
  • freshly ground pepper

Instructions
 

  • Prep ingredients: Peel onion, then finely chop (about 1½ cups). Peel 1 large garlic clove, then finely chop (about 1 tablespoon). Core tomatoes, quarter lengthwise, and cut into ½-inch pieces.
  • Cook grains: Heat 1 tablespoon oil in a small saucepan over medium-high. Add gluten-free grains and garlic. Cook, stirring, until grains are toasted and garlic is fragrant, 1–2 minutes. Add 1 cup water and ¾ teaspoon salt. Bring to a boil. Cover and cook over low heat until water is absorbed and grains are tender, about 20 minutes. Remove from heat, cover to keep warm.
  • Sauté aromatics: While grains cook, heat 2 tablespoons oil in a medium saucepan over medium-high. Transfer onions to saucepan, then cook until beginning to brown, 6–8 minutes. Add curry powder and 1 tablespoon oil, then cook until fragrant, about 30 seconds.
  • Build curry: Add tomatoes, kidney beans and their liquid, and 1 teaspoon salt. Cover and bring to a brisk simmer over medium-high. Continue cooking, partially covered and stirring occasionally, until the tomatoes are soft and the curry has thickened slightly (about 3 cups), 9–11 minutes.
  • Make raita: Meanwhile, finely chop most of the cilantro leaves and stems, reserving a few whole leaves for garnish. Trim ends from cucumber, then coarsely grate into a medium bowl using the large holes of a box grater. Stir Greek yogurt and a pinch each salt and pepper into cucumber.
  • Finish & serve: Stir chopped cilantro into curry, then season to taste with salt and pepper. Stir in water, 1 tablespoon at a time, if curry seems thick. Serve curry over grains pilaf with a dollop of raita and garnish with whole cilantro leaves. Enjoy!

Video

Sweet & Sour Swedish Meatballs 9

Sweet & Sour Swedish Meatballs with Garlic Mash

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes: Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.

 Sweet & Sour Swedish Meatballs

It’s draped over the top of the meatballs and a bed of garlic mashed potatoes, making this a pretty perfect plate.

Swedish meatballs are actually not a Swedish recipe. Sweden has admitted its iconic meatballs actually originate from Turkey.

 Sweet & Sour Swedish Meatballs 1

The country’s official Twitter account tweeted.“Swedish meatballs are actually based on a recipe King Charles XII brought home from Turkey in the early 18th century. Let’s stick to the facts!”

 Sweet & Sour Swedish Meatballs 3

In turkey the dish is known as”köfte” minced meat pressed into a ball. Topped with gravy, is a popular dish around the world. 

King Charles XII used food as a way to help boost the relationships between the two countries. Please follow me on Instagram and Pinterest. 


Recipes header
Sweet & Sour Swedish Meatballs 9

Sweet & Sour Swedish Meatballs with Garlic Mashed Potatoes

Swedish-style meatballs made with grass-fed ground beef. The sweet and sour brown sauce includes tart cherry preserves as well as beef broth for a savory flavor.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2

Ingredients
  

Ingredients:

  • garlic use 3 large cloves
  • 6 Yukon gold potatoes
  • ½ cup of panko
  • 12 oz grass-fed ground beef
  • ¼ cup beef broth concentrate
  • 4 table spoons cherry preserves
  • ¼ cup sherry vinegar
  • 1 Tbsp cornstarch
  • 1 can of peas
  • 2 pats salted butter
  • coarse kosher salt
  • 1 large egg
  • freshly ground pepper
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Prep ingredients: finely chop 3 large garlic cloves. Peel potatoes and cut into 1-inch pieces. Bring a medium saucepan of salted water to a boil. Cover and keep warm on low heat.
    Sweet & Sour Swedish Meatballs 1
  • Prep meatballs: In a medium bowl, combine panko, ⅓ of chopped garlic, 1 large egg, ½ teaspoon salt, and ¼ teaspoon pepper. Let sit 5 minutes for panko to absorb the egg. Add beef and knead or stir to combine. form mixture into 10 equal-sized meatballs.
    Sweet & Sour Swedish Meatballs 3
  • Make sauce: In a small bowl, add 1½ cups water, beef broth concentrate, cherry preserves, 2 tablespoons of the vinegar, 1½ teaspoons of the cornstarch , 1½ teaspoons sugar and mix.
    Sweet & Sour Swedish Meatballs 88
  • Make potatoes & peas: Return saucepan of water to a boil. Add potatoes and another ⅓ of the garlic and cook until tender, about 8 minutes. Add peas and cook for one more minute. Reserve 3 tablespoons cooking water, then drain and return potatoes, peas, and garlic to saucepan. Add butter and coarsely mash, adding reserved cooking water to loosen. Season with salt, cover to keep warm.
    Sweet & Sour Swedish Meatballs 6
  • Brown meatballs: In a medium nonstick skillet, heat 1 tablespoon oil over medium-high Add meatballs and cook turning once or twice, until browned but not cooked through, 6–8 minutes. Remove from heat.
    Sweet & Sour Swedish Meatballs 7
  • Finish & serve: Stir remaining chopped garlic into skillet and cook over medium-high heat, 1 minute. Add sauce and season lightly with salt and pepper. Simmer, turning the meatballs in the sauce until sauce is glossy and meatballs are cooked through, 6–7 minutes. Spoon meatballs and gravy over mashed potatoes (reheat if necessary) and serve.
    Sweet & Sour Swedish Meatballs 8
Korean Steak Lettuce Cups

Korean Steak Lettuce Cups recipe and a wine pairing

Korean Steak recipe inspired by bulgogi, literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler.

The closest we could get to an open fire!) for concentrated flavor and char. Jasmine rice sauteed in ginger and sesame oil for a lightly fragrant base. Add crisp lettuce acts as a cooling vehicle for a fiery dish. 

How to make Korean Steak Lettuce Cups

Cook rice

It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don’t forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes. 

Korean Steak Lettuce Cups

Time To Marinate Steak

Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don’t forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.

Time to sizzle up some steaks

Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.

Finish your rice 

Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.

There is nothing better than a good sauce

Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.

Assemble & serve

Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.

3 high protein diets that go with this dish

Atkins Diet

Atkins Diet allows all types of fat and protein, including meat, fish, poultry, eggs, cheese, butter and oil. The Atkins Diet restricts carbohydrates like bread, pasta, fruit, milk, alcohol and starchy vegetables like potatoes, peas and corn.

Cold smoked meat plate assorted snacks set

Atkins Diet is broken up into about 27 percent protein, 5 percent carbohydrates and 68 percent fat. Federal dietary guidelines recommend a diet that is 10 to 15 percent protein. 40 to 60 percent carbohydrates and 20 to 35 percent fat. 

Korean Steak Lettuce Cups

South Beach Diet

The South Beach Diet created by Dr. Arthur Agatston in 2003. It is based on something called the glycemic index. The glycemic index is a system that ranks foods according to how fast it takes their  sugars to break down and enter the blood.

Chef at the pan with roasted meat and vetables

University of Colorado notes that the South Beach Diet allows 20 to 90 g of carbohydrate per meal. Healthier than other high-protein diets because it encourages consumption of whole grains, beans and legumes, vegetables, low-fat dairy products and healthy. Unsaturated fats like olive oil and fat from fish and nuts. The dark side of this diet is it restricts healthy foods like fruits and carrots because they are high on the glycemic index.

Zone Diet

Zone Diet was created by Dr. Barry Sears in the mid 1990s. Dieters are in the “zone” when diet is 40 percent carbohydrates, 30 percent protein and 30 percent fat.

chicken meat with grilled vegetables

Foods are allowed on the Zone Diet as long as proportion of the diet are met. The diet limits bread, pasta and certain fruits. One benefit of the Zone Diet is it encourages regular, low-calorie meals for weight loss.


Tips for cooking steak

MAKE SURE THE STEAK IS AT ROOM TEMPERATURE: Cooking the Perfect Steak: Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

Wine Pairing for Korean Steak Lettuce Cups

A nice Cabernet goes great with this dish. Who doesn’t love the occasional filet or in this case steak lettuce wraps? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. The fatty beef  combines with the tannins creates a rich and delicious sensation in your mouth.

Recipes header
Korean Steak Lettuce Cups

Korean Steak Lettuce Cups with Jasmine Rice

This Korean Steak recipe is inspired by bulgogi, which literally translates to “fire meat.” Marinated steak gets cooked close to a hot broiler (the closest we could get to an open fire!) for concentrated flavor and char.
Prep Time 20 mins
Cook Time 15 mins
Course Main Course
Cuisine Japanese
Servings 2
Calories 810 kcal

Equipment

  • fine-mesh sieve
  • small saucepan
  • rimmed baking sheet
  • large nonstick skillet
  • microplane or grater

Ingredients
  

  • 5 oz jasmine rice
  • 1 oz fresh ginger use half
  • 5 oz Boston lettuce
  • 1 lime
  • 2 oz tamari
  • 1 oz mirin
  • 2 pkts chili garlic sauce
  • ½ oz toasted sesame oil (use
  • 2 sirloin steaks
  • coarse kosher salt
  • sugar
  • neutral oil such as vegetable

Instructions
 

  • Cook Rice: It is always important to rinse rice, take a fine-mesh sieve and rinse the rice until water runs clear. Add to a small saucepan along with 1¼ cups of water. Don’t forget to add a pinch of salt and bring to a boil. Cover and cook on low heat until tender and water is absorbed it should take about 17 minutes.
  • Time To Marinate Steak: Peel and finely grate half of your ginger. Next trim the ends from your lettuce, then separate leaves. Take your lime and cut into wedges. In a large bowl, add tamari, mirin, chili garlic sauce, ¾ of the ginger, 1½ teaspoons of sesame oil, and don’t forget to add 1 tablespoon sugar. Add to marinade, and toss to coat. Set aside to marinate, about 15 minutes.
  • Time to sizzle up some steaks: Take a large skillet. I like to use an iron skillet and add one teaspoon of oil. Cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes. Resting is a very key step so don’t forget to do it.
  • Finish your rice: Heat 1 tablespoon of oil and ½ teaspoon of the sesame oil in a large nonstick skillet over medium-high. Add remaining grated ginger and cook until fragrant. Should take about 1 minute. Add rice and stir-fry to combine, should take 2 more minutes.
  • There is nothing better than a good sauce: Pour reserved marinade and any cooking juices from the skillet sheet into the reserved saucepan and bring to a boil. Cook until reduced to a thin syrup, 3–5 minutes.
  • Assemble & serve: Slice steak into strips. Set lettuce leaves on a platter and fill with rice and steak. Drizzle with sauce and serve with lime wedges for squeezing over.

Video

Notes

Allergens
Soy May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 810 kcal, Fat 20.0g, Proteins
52.0g, Carbs 79.0g
Keyword pan seared sirloin steak, steak, wraps
salmon

Everything Bagel Salmon cooked to perfection

Everything Bagel Salmon: My favorite fish is salmon and I bet it’s most people too. Today we are going to add a nice little twist to your typical salmon meal. We are going to add flavorful garlicky-sesame coating to our roasted salmon fillets. Combine it with creamy chive potatoes and crispy green beans.

Raw Organic Everything Bagel Seasoning

If you want a little challenge you can make your own Everything bagel spice. It is a mixture of common ingredients you probably have in your pantry right now. It includes poppy seeds, toasted sesame seeds, dried garlic, dried onion, and salt. But if you’re like most people you can go to a trader joe’s and get the seasoning pre-made.

Like i said before salmon is my favorite fish here are some questions that most people have when dealing with this tasty fish.

How can you tell when my Everything Bagel Salmon is cooked to perfection?

Salmon will change from translucent red or raw color to an opaque pinkish color as it cooks. For the average piece of salmon it should take 6-8 minutes of cooking. Take a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done cooking.

Fresh raw salmon

When I’m cooking my salmon white stuff comes out. What is it?

The white stuff is totally harmless, it’s coagulated protein also known as albumin. It is also the same thing as egg whites.

Everything-Bagel Salmon

Salmon skin can I eat it?

Salmon skin is traditionally considered safe to eat. The skin has most of the same minerals and nutrients contained in salmon flesh, which may be an excellent addition to your diet. There are some things to consider when choosing whether to eat the salmon skin, such as the source and quality of the fish.

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salmon

Everything-Bagel Salmon with Creamy Chive Potatoes & Green Beans

My favorite fish is salmon and I bet it’s most people too. Today we are going to add a nice little twist to your typical salmon meal. 
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 2
Calories 780 kcal

Equipment

  • colander
  • medium nonstick skillet
  • small saucepan

Ingredients
  

  • everything bagel seasoning use 2 tsp
  • 10 oz pkg salmon fillets
  • 1 pkt sour cream 2
  • 12 oz red potatoes
  • ¼ oz fresh chives
  • ½ lb green beans
  • 1 shallot
  • butter
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar (or apple
  • cider vinegar)

Instructions
 

  • Prep ingredients: Peel shallot, then finely chop 2 tablespoons (save remaining for own use). Trim ends from green beans. Thinly slice chives. Scrub potatoes, then cut into ½-inch pieces.
  • Cook & season potatoes: In a small saucepan, cover potatoes with 1 inch of water and season with 2 teaspoons salt. Cover and bring to a boil, then uncover and cook until easily pierced with a fork, about 5 minutes. Drain potatoes and return to saucepan. Gently stir in sour cream, chives, and 1 tablespoon butter. Season to taste with salt and pepper. Cover to keep warm.
  • Make vinaigrette: In a medium bowl, combine chopped shallots and 1½ teaspoons vinegar. Whisk in 2 tablespoons oil, then season to taste with salt and pepper.
  • Cook & dress green beans: Heat 1 tablespoon oil in a medium nonstick skillet over medium-high. Add green beans to skillet, then season with salt and pepper. Cook until tender and browned in spots, 4–5 minutes. Transfer to bowl with vinaigrette and stir to coat. Wipe out skillet and return to stovetop.
  • Season salmon: Pat salmon very dry, then season both sides with salt and pepper. Sprinkle 2 teaspoons of the everything bagel seasoning over top, pressing gently to help seasoning adhere. Heat 1 tablespoon oil in same skillet over medium-high until shimmering.
  • Cook salmon & serve: Reduce heat to medium. Add salmon, skin side down (salmon should sizzle). Press each fillet firmly with a spatula for 10 seconds. Cook, occasionally pressing gently on fillets, until skin is well browned and crisp, and salmon is almost cooked through, 5–7 minutes. Flip salmon and cook until just medium, 1–2 minutes more. Serve with potatoes and green beans alongside.

Notes

Sesame, Fish and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword fish, GLUTEN FREE, healthy, kid friendly, low carb

 

Pull pork tacos

Pulled Pork Carnita Soft Tacos and wine pairing

Free Ebook

Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas. We add a few dollops of guacamole, tasty cabbage slaw, and finely sliced radishes make the perfect bite. And you can achieve all this in less than 30 minutes.

Before you start the meal let’s talk about the ingredients. The best thing about this meal is that it’s simple. The most typical cut for making pulled pork is the pork shoulder.

The pork shoulder is the entire front leg and shoulder of a Pig. When shopping I would buy the Jack Daniel’s Pulled Pork with Jack Daniel’s BBQ Sauce, 16 oz. You can get a nice amount at $8 a pound.

Red cabbage

Next is the shredded Cabbage Blend, if you are not to picky anyone of the premade versions at your local supermarket will do. But if you feel like getting a little fancy with it I would buy a head of Red Cabbage. What makes Red Cabbage special is how healthy it is for you. It is brimming with antioxidants and health-promoting properties. One cup (89 grams) of raw red cabbage contains 2 grams of fiber as well as 85% of the daily vitamin C requirement.


Wine Pairing

Grenache

Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork. 


Tips for cooking pork

Lightly coat pork with vegetable oil to keep it from drying out during cooking.

Before roasting pork, sear all sides to create a flavorful crust on the surface of the meat.

Do not overcrowd pork cuts when cooking. Leaving space between them will allow them to brown and cook more evenly.


Recipes header
Pull pork tacos

Pulled Pork Carnita Soft Tacos with Guacamole & Cabbage-Scallion Slaw

Taco Tuesday is a thing, but why wait until Tuesdays when you can have tacos TODAY! This recipe is all about that super tender pulled pork piled high over soft flour tortillas.
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 910 kcal

Equipment

  • medium ovenproof skillet

Ingredients
  

  • 2 oz pkt guacamole
  • taco seasoning use 1 Tbsp
  • 6 6-inch flour tortillas
  • shredded cabbage blend use 4 cups
  • 1 oz mayonnaise
  • ½ lb pkg pulled pork
  • 2 oz radishes
  • 1 oz scallions
  • garlic use 1 large clove
  • kosher salt & pepper
  • neutral oil
  • apple cider vinegar or whitewine vineger
  • sugar

Instructions
 

  • Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Peel and finely chop 1 teaspoon garlic. Trim scallions, then thinly slice. Scrub radishes, then thinly slice into half-moons. Transfer pulled pork to a medium bowl, then use your fingers or two forks to break it into large pieces.
  • Pickle radishes: In a small bowl, combine 2 teaspoons vinegar, ⅛ teaspoon sugar, and a pinch of salt, whisking until sugar dissolves. Add radishes to bowl and toss to coat. Let stand, stirring occasionally, until ready to serve.
  • Make slaw: In a large bowl, stir to combine mayonnaise, scallions, half of the chopped garlic, 1½ teaspoons vinegar, 1 tablespoon oil, and a pinch of sugar. Add 4 cups shredded cabbage and toss to combine. Season to taste with salt and pepper.
  • Char tortillas: Toast tortillas over a gas flame until lightly charred in spots, 5–10 seconds per side. (Alternatively, broil on top oven rack until lightly charred, about 10 seconds. Watch closely as broilers vary). Wrap tortillas in foil as you go to keep warm.
  • Season pork: Heat 1 tablespoon oil in a medium ovenproof skillet over medium. Add remaining chopped garlic and 1 tablespoon of the taco seasoning, and cook, stirring, until fragrant, about 30 seconds. Stir in ¼ cup water and bring to a boil. Remove from heat, then stir in pork.
  • Broil pork & serve: Lightly drizzle pork with oil. Broil on top oven rack until pork is crispy and browned in spots, about 6 minutes (watch closely). Build your own tacos at the table with pulled pork, warm tortillas, cabbage-scallion slaw, pickled radishes, and guacamole.

Video

Notes

Wheat, Egg and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, healthy, kid friendly, meat, one pot meal

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Fried Fish Tacos

Fried Fish Tacos with Tangy Slaw & Sweet Potato Fries

Free Ebook

Fish tacos remind me of sitting on the beach, basking in the sun’s rays, and sipping a lovely margarita. That thought alone conjure up a warm and fuzzy feeling for this dish!

Fried Fish Tacos 1

After a shake-up in panko breadcrumbs, pollock fillets get pan-fried and crispy, then layered in corn tortillas with citrus cabbage slaw, and served alongside meaty sweet potato fries. Yum

3 Tequilas under $30 that go great with your Fish Tacos

Beach

Olmeca Altos Plata Tequila

Olmeca Altos Plata Tequila

This brand started in the UK, and eventually made its way to the USA. Created by a pair of well-known bartenders, it was designed for use in cocktails, and it also tastes great straight, all while not breaking the bank. Just an FYI Tequila is more expensive in Europe than it is in the USA. During the 2014 Tequila Challenge mager blind tasting events, Olmeca Altos Plata received the overall highest scores in San Francisco. In Seattle, Olmeca Altos Reposado was the second highest scoring tequila out of six, and every other tequila in consideration was at least double the price. You can’t beat those results. You can find Olmeca Altos Plata and Reposado for around $25 for a 750ml bottle.

Milagro Silver Blanco Tequila (Blanco)

Milagro Blanco tequila is a solid, affordable and tasty, 100% agave tequila that does well both in tequila cocktails and on the rocks. It’s complex for an un-aged spirit, that has grassy, herbal notes and a smooth, clean finish. It cost roughly $27 a bottle,its flavor punches above its weight and can stand alongside much more expensive products. 

El Jimador Blanco: Blanco Tequila (Blanco)

el-jimador-blanco-tequila-2

This tequila is not fancy, but El Jimador Blanco is an inexpensive, 100% agave tequila that outshines any of its more expensive competitors at a higher price point. This is a good go-to house bottle for mixing that doesn’t require you to settle for something mediocre. It’s smooth, straightforward, and at just $15 a bottle you’re not going to feel bad about that price point.

Recipes header
Fried Fish Tacos

Fried Fish Tacos with Tangy Slaw & Sweet Potato Fries

Fish tacos make it easy to imagine that we are by the beach, basking in the sun's rays, and sipping a cold one. So, December seems like as good a time as ever to conjure up warm and fuzzy beach feels with this dish! After a shake-up in panko breadcrumbs, pollock fillets get pan-fried and crispy, then layered in corn tortillas with citrus cabbage slaw, and served alongside meaty sweet potato fries.
Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 2
Calories 800 kcal

Equipment

  • rimmed baking sheet
  • large heavy skillet

Ingredients
  

  • 10 oz sweet potato
  • 1 lime
  • 4 oz shredded cabbage
  • blend
  • 2 packets sour cream
  • 2 packets hot sauce
  • 12 oz pollock fillets
  • 2 oz panko breadcrumbs
  • 6 (6-incwhite corn tortillas
  • 1⁄4 oz fresh cilantro
  • What you need
  • neutral oil such as vegetable or safflower
  • coarse kosher salt
  • freshly ground pepper
  • all-purpose flour
  • 1 large egg
  • sugar

Instructions
 

  • Roast sweet potato: Preheat the oven to 450°Cut sweet potato into 1⁄2-inch wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each salt and pepper. Roast until browned in spots and tender, about 25 minutes.
  • Make slaw & crema: Juice half of the lime, cut remaining half into wedges. In a medium bowl, combine cabbage blend with 1 packet sour cream, lime juice, 1 teaspoon sugar, and a pinch each salt and pepper. Use your hands to squeeze several times to soften; then let sit until step Combine remaining sour cream with 1 packet hot sauce, save remaining hot sauce for step 6.
  • Prep fish: Press out excess water and pat fish dry. Cut into 3⁄4-inch by 2-inch strips. Place 1⁄4 cup flour into a sealable bag and season with salt and pepper. Beat egg with 2 tablespoons water in a shallow bowl. Put panko in another large sealable bag and season with salt and pepper.
  • Bread fish: Place fish in bag with flour, seal and shake to coat. Add to beaten egg and turn to coat. Lift each piece out, allowing excess egg to drip off and transfer to bag with panko. Seal and shake to coat. Transfer fish to a plate, pressing to help panko adhere.
  • Fry fish: Heat 1⁄4-inch oil in a large heavy skillet over medium-high. Add fish in a single layer and cook, turning occasionally, until golden, 3–5 minutes. Drain on a paper towel-lined plate. (If you don’t have a gas oven, pour off oil and wipe out skillet to use in next step.)
  • Assemble tacos: Meanwhile, toast tortillas over a gas flame or in same skillet over medium-high heat until lightly charred, 10 seconds per side, wrap in foil and heat in oven for 2-3 minutes. Unwrap, fill with fish, slaw, cilantro, and drizzle with crema. Serve lime wedges, sweet potato fries, extra crema, and hot sauce alongside. Enjoy!

Notes

Allergens
Fish (1), Wheat (2), Milk (3), Soy (4). May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Nutrition per serving
Calories 800kcal, Fat 33.0g, Proteins 35.0g, Carbs 89.0g
Keyword fish tacos, tacos
pan seared sirloin steak

Pan Seared Sirloin Steak and nice Cabernet

Pan Seared Sirloin Steak with green beans and scalloped potatoes: Scalloped potatoes are an attention grabber. Sliced thinly potatoes, and chopped shallots covered in a tangy cream cheese sauce, with Parmesan sprinkled for added flavor, then baked until bubbling, golden-brown perfection. It’s a winner. Served alongside a pan seared sirloin steak and green beans this is the ultimate meat and potato dinner. But before you get started take a look at these tips for cooking the perfect steak.

Tips for cooking the perfect steak

Make sure the steak is at room temperature:

Before you start cooking the perfect steak, get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

Salt steak before cooking:

Add salt to steak for 30 minutes before cooking. This is the best option for those nights when you’re cooking steak on a whim. Salting relatively close to cooking seasons the steak and helps create a dry surface for searing.Also salt steak for 24 hours:

Salting your steak overnight also creates a dry surface for searing, but with the added bonus of a bit more concentrated flavor in the interior tissue.

Use the right cooking fat:

To cook your steak, use an organic butter. Don’t use extra virgin olive oil. Extra virgin olive oil, is delicious, but should not be used to sear steaks. It is too delicate and the smoke point is too low. Unless you’re trying to fumigate your kitchen or send smoke signals, use something more stable. I recommend cooking with organic butter which tastes better and has a higher smoke point.

Cooking times for the perfect steak:

  • Rare steak, remove the steak from the heat at 125°F, about six minutes total cooking.
  • Medium-rare steak, aim to remove the steak from the heat at about 130°F, about eight minutes total cooking.
  • For a medium steak, 140°F is the sweet spot at a total of nine to 10 minutes cooking.
  • A well-done steak will take about 12 minutes.

Wine pairing a nice Cabernet

IfWho doesn’t love the occasional filet? Fatty meats like filet, skirt steak, and a New York strip, should be paired with a bold red wine. A Cabernet for example has a high tannins, and works as a palate cleanser when eating beef. Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. The fatty beef  combines with the tannins creates a rich and delicious sensation in your mouth.


Recipes header
pan seared sirloin steak

Pan seared sirloin steak with green beans and scalloped potatoes

Scalloped potatoes are an attention grabber. Sliced thinly potatoes, and chopped shallots covered in a tangy cream cheese sauce, with Parmesan sprinkled for added flavor, then baked until bubbling, golden-brown perfection. It’s a winner. Served alongside a pan seared sirloin steak and green beans this is the ultimate meat and potato dinner. But before you get started take a look at these tips for cooking the perfect steak.
Prep Time 20 hrs
Cook Time 20 hrs
Course Main Course
Cuisine American
Servings 2
Calories 600 kcal

Ingredients
  

  • 1 russet potato
  • 3 oz shallot
  • 3 ⁄4 oz Parmesan 1
  • 2 oz cream cheese 1
  • 1 ⁄2 lb green beans
  • 2 sirloin steaks
  • kosher salt & ground pepper
  • olive oil
  • white wine vinegar or red wine vinegar
  • 1 Tbsp butter

Instructions
 

  • Prep ingredients: Preheat oven to 450°F with rack in the upper third. Peel potato, slice into 1⁄4-inch rounds. Halve shallot, peel and thinly slice. Finely chop 2 tablespoons shallot. Grate Parmesan. Combine cream cheese and 1 cup water in a medium skillet over medium-high. Whisk until cream cheese is melted, 1-2 minutes. Season with 1⁄4 teaspoon salt and a few grinds pepper.
  • Bake scalloped potatoes: Add potatoes and sliced shallots to the skillet, shaking to distribute into an even layer (potatoes won’t be completely submerged), and bring to a boil. Reduce heat to medium, cover, and cook until slightly thickened, about 5 minutes. Top with Parmesan. Roast scalloped potatoes in upper third of oven until tender and browned on top, about 20 minutes.
  • Prep green beans & steaks: Trim stem ends from green beans. Pat steaks dry and, using a mallet or heavy skillet, pound to an even 3⁄4-inch thickness, if necessary. Season all over with salt and pepper. Heat 2 teaspoons oil in a medium skillet, preferably cast-iron, over medium-high until very hot.
  • Cook green beans: Add green beans, 1⁄4 teaspoon salt, and a few grinds pepper to hot skillet, and toss to coat. Add 2 tablespoons water, cover, and cook until crisp-tender, about 2 minutes. Uncover and continue to cook, stirring, until tender and charred in spots, about 3 minutes. Transfer to a bowl and cover to keep warm.
  • Cook steaks: Add 1 teaspoon oil and steaks to same skillet, and cook, turning once, until lightly charred, 3–4 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest 5 minutes. Return skillet to medium heat, add 1 teaspoon oil and chopped shallots. Sauté until golden, about 30 seconds.
  • Cook sauce & serve: To shallots in skillet, add 2 tablespoons vinegar and 1⁄4 cup water; simmer over medium-high until thickened and glossy, about 2 minutes. Off heat, stir in 1 tablespoon butter and steak juices; season with salt and pepper. Thinly slice steaks across the grain. Serve steak with green beans and scalloped potatoes. Drizzle pan sauce over top.

Video

Keyword pan seared sirloin steak, pan seared steak, pan seared steak alton brown, pan seared steak tips, pan seared steak without cast iron, steak, steak and butter

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Turkey Meatballs with Spinach Salad

Healthy turkey meatball recipe: If you are looking for something quick clean and healthy you must try this healthy turkey meatball recipe

The meatballs are made with ground turkey and chopped spinach with a cube of cheese inside. Turkey makes a great lean protein and when you add bit of additional TLC in the form of cheese—fontina to be exact it takes it to the next level.

The sauce is a kicked-up version of a tomato sauce, I added a little chili powder. Than we put it on top of a refreshing spinach salad with homemade croutons.

turkey meatballs

This recipes quote comes from one of Hollywood most famous people

“I’m someone who is open-minded to new experiences because they teach you knew things.” Marilyn Manson

It’s so simple but so very true. When I first saw this recipe, I was not to enthusiastic about making it. The idea of non-beef meatballs on top of salad just didn’t compute in my head.

But and Marilyn says be “open-minded to new experiences because they teach you knew things”, and this meal taught me something very important, the healthy option can also be the best option.

Normally I would have made meatball and sauce over a bed of pasta with a little garlic bread. And it would have been good. But there is always a price to pay when you eat such a carb loaded meal. But putting it over a bead of spinach was a master stroke. It filled me up, tasted good and I didn’t feel stuffed.

A little history on Meatballs:

In the earliest known Arabic cookbooks, featured was seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. Many regional variations exist, notable among them the unusually large kufteh Tabriz meatballs, having an average diameter of 20 centimetres (7.9 in).

The most likely candidate for the original meatball seems to be kofta, a South Caucasian/Middle Eastern/Central Asia dish of minced or ground beef, chicken, pork, or lamb, mixed with rice, bulgur, or mashed lentils. Kofta seems to have originated with the Persians, who passed it onto the Arabs.

So, relax and enjoy this healthy turkey meatball recipe!

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Recipes header

Cheesy Turkey Meatballs with Spinach Salad & Peppery Croutons

If you are looking for something quick clean and healthy you must try this healthy turkey meatball recipe
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 738 kcal

Instructions
 

  • Prep ingredients: Preheat the oven to 425°F with a rack in the center. Peel and finely chop 2 large cloves garlic. Halve fontina horizontally, then cut into 8 pieces total. Chop tomatoes in their can with kitchen shears. Cut roll into 1-inch pieces. On a sheet of foil, toss bread cubes with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
  • Sauté spinach: Heat 1 teaspoon oil in a medium ovenproof skillet, preferably nonstick, over medium-high. Add ½ of the spinach, ⅓ of the garlic, and 1 tablespoon water, and cook until wilted, 1–2 minutes. Transfer to a fine-mesh sieve and press out excess liquid. Coarsely chop wilted spinach on a cutting board, then transfer to a medium bowl.
  • Make meatballs: To bowl with spinach, add turkey, panko, 1 large egg, 1 tablespoon oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Using lightly moistened hands, form into 8 meatballs. Press a piece of cheese into the center of each meatball and patch the hole, reforming into a ball.
  • Brown meatballs: Heat 2 tablespoons oil in the same skillet over medium-high. Add meatballs and cook, turning occasionally, until browned but not cooked through, about 6 minutes. Transfer to a plate leaving oil in the pan.
  • Braise meatballs: Add remaining garlic and 1 teaspoon chili powder to same skillet and cook 10 seconds. Add tomatoes with their juice, ⅓ cup water, ½ teaspoon salt, several grinds pepper, and ½ teaspoon sugar. Boil for 2 minutes. Add meatballs, turning to coat and place skillet in oven. Cook, turning meatballs once, until cooked through and sauce is thickened, 15-20 minutes.
  • Make salad & serve:While meatballs are cooking, transfer croutons to oven and toast directly on rack next to meatballs until toasted, 10–15 minutes (watch closely as ovens vary). In a medium bowl, toss remaining spinach, vinegar, 1 tablespoon oil, and croutons. Season with salt and pepper and serve alongside meatballs and sauce

Notes

Allergens: Wheat, Milk and Soy. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword healthymeal, meatballs

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