SANDRA'S CURRIED ALASKAN HALIBUT SKEWERS

A very quick and easy recipe to prepare that's 

very decadent and incredibly delicious!

(Note: The recipe makes 4 skewers-worth, 

even though only 2 are shown above)...

Servings: 4

Prep: 10 Mins.

Marinate: 1 Hr.

Broil: 4 to 5 Mins.

Equipment:

--4 (12") stainless-steel skewers

--Broiler pan

--High-heat cooking spray

INGREDIENTS

Fish:

1 lb. fresh, boneless-skinless halibut, cut into 1" cubes

Marinade:

2 tablespoons mayonnaise

1/4 teaspoon cayenne

1/4 teaspoon ground cardamom

1/4 teaspoon curry powder

1/4 teaspoon table salt

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1/2 teaspoon granulated garlic

Finishing:

--Ground paprika

METHOD

In a medium glass bowl, add the marinade ingredients; mix to combine. Add the cubed halibut, and gently toss until all pieces are completely coated. Cover bowl and marinate for 1 hour at room temperature.

Preheat oven to broil, ensuring rack is placed in highest position (about 4-5" from element).

Generously spray the broiler pan with high-heat cooking spray.

Skewer, un-touching, the halibut cubes and place onto prepared broiler pan. Sprinkle lightly with paprika.

Broil skewers, with oven door closed, for 4 to 5 minutes, turning pan half way through broiling to ensure even cooking. Be sure to use oven mitts, skewers will be very hot, when removing halibut pieces. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~

Tip:

If using bamboo skewers, be sure to soak in water a minimum of 30 minutes beforehand to prevent them from burning.

SANDRA'S SAVORY CURRIED PUMPKIN SOUP

OMGoodness!! My favorite soup creation to date!

A culmination of ingredients I had on hand today,

and usually do most days,

so I'll be able to remake this delectable delight quite often...

Prep: 15 Mins.

Cook: 30 Mins.

Servings: (4)

INGREDIENTS

1 slice center-cut bacon, cut crosswise into 1/2" pieces (or 1 TB olive oil)

1 medium yellow onion, diced

1 cup sliced celery

1 red bell pepper, diced

1 garlic clove, minced

1 (15-oz can) pure pumpkin puree (not pumpkin pie mix),,,(or 2 cups pureed squash, just puree 1st)

1 (14-oz can) fat-free low-sodium chicken broth (or veggie broth)

1 cup filtered water (or more to reach your desired soup consistency)...or 1 cup quality white wine)

2 teaspoons fireweed honey

1 teaspoon yellow curry powder

2 teaspoons Worcestershire

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

--2 cups baby spinach leaves, obvious stems removed, roughly chopped

--1 tablespoon cold, unsalted butter, cut into quarters

METHOD

In 3-quart saucepan, heat over medium-high heat, add the bacon and brown until crispy (do not drain drippings or remove bacon). Add onion, celery, and bell pepper and cook 5-7 minutes, stirring frequently, until onions are translucent. Add the garlic and cook 30 seconds, while sautéing.

Stir in all remaining ingredients, except fresh baby spinach and cold butter. Heat soup to boiling; reduce heat to low, cover, and simmer 12-15 minutes, stirring occasionally, until vegetables are crisp-tender. Add chopped spinach, stir to incorporate and cook, covered, for 3 minutes. ~ Remove saucepan from heat; fold in cold butter cubes, and gently stir just until incorporated. 

Serve with toasted, warm homemade bread slices. ~ Enjoy!

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA'S INCREDIBLE INDIAN CURRIED SHRIMP

This is an excellent curry sauce recipe
to use with many other types of
meat and poultry as well,
 just adjust cooking time accordingly...

Serves (4)

Prep: 10 mins. |
Cook: 20 mins.

INGREDIENTS:

3 tablespoons peanut oil

1 lb. shrimp/prawns

2 small onions, chopped
--(or 1 large)

3 roma tomatoes, chopped

2 green chilies, chopped (retaining ribs and seeds if preferred) – these are mild chilies

2 tablespoon garlic, grated

1 tablespoon ginger, grated

1 tablespoon garam masala--(an Indian spice blend)

2 teaspoons ground coriander

1 teaspoon ground cumin

2 cups coconut milk

3 tablespoon heavy cream

¼ cup cilantro, chopped

Kosher salt to taste

--Prepared steamed basmati rice

1 lime, cut into 4 wedges

METHOD:

Begin preparing steamed basmati rice.

Place the chopped onions, tomatoes, and green chilies into a blender, and pulse just until the mixture is a bit chunky. Heat the peanut oil in a large nonstick skillet to medium-high heat. Add the vegetable mixture from the blender and saute for a minute. Add the grated ginger and garlic, and saute for another minute. Add the spices and garam masala and wait just until the oil begins to separate from it. Reduce heat to medium, and add the coconut milk and bring to a simmer; let sauce reduce to your desired consistency. Taste for seasonings, adding salt if you prefer at this point. Add the shrimp and cook for another 3 to 4 minutes, or just until the shrimp has a ‘loose’ curl. Remove from heat and stir in the heavy cream, and fresh chopped cilantro.

Serve over or steamed rice, with wedges of lime to be squeezed over curried shrimp just before eating – Enjoy!