Monday, February 27, 2017

Crab and Shrimp Seafood Gumbo

Yum

This year I made a Seafood Gumbo with shrimp and crab to celebrate Mardi Gras, also known as "Fat Tuesday".  

Gumbo is actually pretty easy to make, but it does take some patience to make the roux.  The roux is an important component of this dish and it will take about 30 minutes to cook low and slow until the oil and flour mixture turns from a pale tan to a dark caramel color.  The aroma also becomes nutty and give so much flavor to the dish.  This step is important and really should not be rushed.

I actually started my roux and prepped all my other ingredients for the dish as the roux cooked.  If you take your time and give an occasional whisk or stir to the roux to keep it moving along, you will be fine. 

I spiced up this gumbo by adding not only some red chili flakes (a lot of them), but also added some jalapeno alongside the bell pepper that is a part of the traditional "trinity" in Cajun cooking. 

The trinity that I mentioned above is the celery, onion and bell pepper that starts off a lot of traditional Cajun/Creole dishes.  I love the extra heat the jalapeno pepper gives.  


You can also take some extra time and make your own shrimp stock using the shrimp peel.  Now that's what I call using all your ingredients well. 

We ate the gumbo with a side of rice and it was a big thumbs up from my family.  I don't think I can wait until Mardi Gras next year to make this dish again... I will definitely be making it much sooner for sure. 



Crab and Shrimp Seafood Gumbo
Recipe by Ramona from Kitchen Simmer


Ingredients:

Roux:
1/2 cup canola or corn oil
1/2 cup flour


Gumbo:
2 medium onions diced 

2 medium bell peppers (red and green) chopped
4-5 stalks celery diced

2-3 cloves garlic grated or finely minced
2 jalapeno peppers finely chopped
1 Tbs paprika powder
1 1/2 tsp onion powder
1 tsp dried thyme
red chili flakes to taste
salt and black pepper to taste
4 cups chicken stock or shrimp stock
1 bay leaf
2lbs cleaned and deveined shrimp
1lb crab meat (lump or claw) fresh
1/2 lb (8oz) frozen sliced okra


Directions:


Step 1: Make the roux by placing a large pot on medium low heat and whisking the flour and oil together.  Whisk as needed (so not to burn) and cook for about 30 minutes until the color changes from light tan to a dark tan (color of caramel). 

Note: This step does take time and patience.  You can gather and prep your other ingredients while this is working on the stove- just make sure to whisk or stir the roux frequently.



To make the Gumbo:
Add the minced or grated garlic to the roux and saute for 15-20 seconds.  Then increase the heat to medium and add the peppers, celery and onion.   Saute with salt and black pepper for 2-3 minutes.

Next add the seasoning of paprika, red chili flakes, dried thyme, onion powder and more black pepper and salt.  
 
 


Then add the chicken stock or shrimp stock and bay leaf.  Stir well and make sure scrape the bottom of the pot.  Then place a lid on the pot  and cook covered for 50-60 minutes. Check back and stir occasionally.  

 Next add the frozen okra to the gumbo and stir well.  Cook covered for another 10 minutes.     

 Then add the crab meat and the raw shrimp.  Cook for 15-20 minutes or until the shrimp is cooked through. 

Taste for seasoning and serve hot with rice.  Enjoy.  






 
Directions for Shrimp Stock:

1. Take shrimp shells/tails and saute in 2 Tbs of canola oil with 1 onion, 2 cloves garlic, 1 stalk celery chopped and 1 carrot chopped. 


2.  Next add 1 tsp dried thyme, some salt and 8-10 cups of water.  Simmer on medium-high heat for 2 hours.  Strain and use as desired.











Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, February 20, 2017

Chickpea and Chicken Curry with Spinach

Yum


This is a satisfying curry made out of protein packed chickpeas, chicken and spinach.

My son and daughter love chickpea curry, but my son does have one complaint... where is the meat?  He is just like his father... they have to have some kind of meat in a meal to make it a complete meal for them.   My daughter and I can totally forgo the the "meat" part of the meal and eat this as a completely vegetarian meal, but I have to satisfy the men in my life so I added some chicken to the dish. 

My son was so happy when he saw the pieces of chicken in the curry.  He was prepared to eat this dish for every meal until it was all gone.  Which is what they did (no complaints from me since I didn't have to cook again until it was all gone). 

They loved it so much, I had to make this curry again within a week.  Good thing it comes together pretty easily and is very budget friendly.  



Chickpea and Chicken Curry with Spinach
Recipe by Ramona from Kitchen Simmer

Ingredients:
2lbs chicken breast cut into large bite-size pieces
2 cans chickpeas (15oz) drained
8oz fresh spinach (baby spinach) coarsely chopped
1 large onion chopped
2-3 green chilies (or jalapenos chopped)
1 can coconut milk
1 Tbs grated fresh ginger
1/2 Tbs grated fresh garlic
1 Tbs cumin powder
1 Tbs curry powder
1/2 Tbs garam masala powder
1 tsp turmeric powder
1 pint fresh tomatoes chopped 
1 tsp mustard seeds
2 tsp cumin seeds
1/2 tsp fenugreek seeds
small handful curry leaves (optional)
1 stick cinnamon 
salt and black pepper to taste
red chili powder to taste
1 can of water (use coconut milk can to measure this)
3 Tbs canola oil (or as needed)

Directions:
Heat oil in pan on high heat and add curry leaves, cinnamon stick and fenugreek seeds. Cook for 30 seconds.  Then add the chicken, season with some salt and black pepper then saute for 3-4 minutes.

Next add the ginger and garlic to pan and saute for 1 minute.  Then add the mustard seeds and cumin seeds and saute for another minute.

Next add the onion, tomato and green chili.  Saute for 2-3 minutes with a little more salt for seasoning.  Then season with the cumin powder, garam masala powder, turmeric powder, red chili powder and curry powder. 

Next add the drained cans of chickpeas.   Lower heat to medium and add the can of coconut milk and water (rinse coconut milk can and measure water using the can).

Taste and season again with salt. Simmer curry on medium heat for 15-20 minutes.   Next add the fresh spinach to pan and wilt.  Cook for another 2-3 minutes and serve over rice with with any indian flat bread.  Enjoy.


Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, February 13, 2017

Valentine's Day Punch

Yum

This fruity non-alcoholic punch is a perfect way for the whole family to toast Valentine's Day.  

These days, I don't just have one Valentine to celebrate with... I have have three.  My two kids are definitely into celebrating Valentine's Day so I made a non-alcoholic punch for the whole family to enjoy. 

This punch comes together in a few minutes and it's so festive and tasty.   Happy Valentine's Day... I hope you have a sweet time with your loved ones!



Valentine's Day Punch

Ingredients: 
2 liters of blood orange soda (can substitute regular orange soda)
64oz bottle cranberry juice cocktail 
2 liter bottle lemon lime soda
juice of one lemon
Garnish with slices of oranges  or blood oranges

Directions:
Chill all ingredients first before use.  Then mix all ingredients together in a punch bowl or large pitcher and garnish with orange slice.   Serve chilled.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Thursday, February 2, 2017

Beef and Bean Taquitos

Yum

Super Bowl Sunday is coming up and my kids asked for some fun taquitos to enjoy while watching the game.  These beef and bean taquitos are so easy to make and are so much tastier than the frozen kind found at the grocery store.  I really stuffed them with beans, beef and cheese and you aren't getting these out of any box. 

Grocery shopping with my kids can be trying sometimes.  They always see things at the grocery store that are just not on my shopping list.  This week it was boxes of frozen taquitos.  I told them that I could make taquitos at home really easily so they made me keep my promise.

These Beef and Bean Taquitos were a big hit with the whole family and they are on our Super Bowl menu this Sunday.  


Beef and Bean Taquitos
Recipe by Ramona from Kitchen Simmer

Ingredients:
Small Flour Tortillas (about 15-20)
2lbs lean ground beef (93-96% lean)
2 cans (15oz) fat-free refried beans
1 large onion finely chopped
1-2 jalapenos finely chopped (seeded for less heat)
1 cup salsa
2 Tbs chili powder (the kind you use for chili con carne)
1-2 Tbs taco seasoning
1 Tbs ground cumin
1 tsp garlic powder
salt and black pepper as needed
2 cups shredded cheddar cheese or cheese you like for tacos 


Directions:
First brown the beef, if it is very lean beef, you may need to add 2 Tbs of canola oil.  Then add chopped onion and jalapenos with some salt and black pepper to the beef.  Next add the chili powder, garlic powder, taco seasoning and cumin powder. Saute well.


Then add the 2 cans of refried beans and the salsa.  Mix well.  Taste for salt and seasoning.  Adjust as needed.  Allow mixture to cool down a bit before proceeding to roll the taquitos.

Heat tortillas to warm up slightly in the microwave by covering the stack with a damp paper towel.  Assemble taquito by adding about 2-3 heaping tablespoons for the beef and bean mixture across the tortilla and then top with some shredded cheese.

Roll the tortilla up and lay it seam side down on a oiled/buttered baking sheet.  I like to put some parchment on the baking sheet and oil the top of the parchment.  Then brush the top of each taquito with melted butter or oil. Bake in a 400 degree oven for 20-25 minutes until tortilla becomes crispy. Serve hot with salsa and/or guacamole.   Enjoy. 







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.