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!

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Tip:

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

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 MOROCCAN CHICKEN with SAFFRON and PITA TRIANGLES

A ethnic dish that has a complexity
of flavors, spices, and textures that compliment each other,
which you are simply going to love...

Servings: (2 to 4)
Prep: Marinade 2 hrs. |
Cook: 1 Hr. - 15 Mins.

Posted by Sandra

INGREDIENTS

4 bone-in, skinless chicken breasts

***Marinade
½ teaspoon ground pepper
½ teaspoon cinnamon
2 garlic cloves, quartered
1 teaspoon kosher salt
1 tablespoon fresh lemon juice
2 tablespoons olive oil

***Sauce
1 tablespoon butter
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
½ teaspoon cinnamon
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
½ teaspoon ground pepper
1 (15 oz. can) diced fire-roasted tomatoes, drained
¼ cup calamata olives, quartered lengthwise
1 cup low-sodium chicken broth
Pinch saffron threads (soaked in ¼ cup hot tap water)
2 tablespoons honey (for recipe, click here: Sandra's Homemade Alaska Fireweed Honey)
1 tablespoon fresh lemon juice

***Garnish & Serving Options:
2 tablespoons slivered almonds, toasted (for garnish)
2 tablespoons fresh cilantro, chopped (for garnish)
2 to 4 slices of pita bread, each cut into quarters, forming triangles for serving

METHOD

Combine the chicken with the marinade ingredients in a shallow non-reactive baking dish, covered, and leave in refrigerator to marinate for two hours.

Drain the chicken, and pat dry with paper towels, and remove all the garlic pieces (or else they will burn during the following searing process.) Melt the butter and olive oil in a dutch oven over medium-high heat, and add the chicken and sauté, until golden brown on all sides, about 5 to 7 minutes. Remove the chicken to a plate and cover with foil, and set aside.

Meanwhile, place the saffron threads into 1/4 cup of hot tap water, and set aside to let soak for 20 minutes (reserving both liquid and threads).  In a small dry and nonstick skillet, toast the pine nuts over low heat, just until fragrant, and set aside to cool.

After chicken is seared, reduce the heat under dutch oven to low, and add the onion to caramelize by slowly cooking, stirring often, until onions are golden brown, about 20 minutes. Add the garlic, cinnamon, ginger, kosher salt, and pepper and cook 1 minute. Add the tomatoes, and cook for 5 minutes. Add the black olives, chicken broth, saffron with soaking water, honey, lemon juice, and the reserved chicken (including any juices the chicken has given off on the plate), and bring to a boil, then reduce heat to a simmer and cover the dutch oven for 20 minutes. Remove the cover and continue simmering to reduce the sauce for another 15 minutes. Taste sauce for seasonings, adding kosher salt and ground pepper, if need be.

Serve the Moroccan Chicken on a rimmed platter, and garnish with toasted almonds and cilantro, including placing pita triangles along the perimeter for sopping up the sauce (BTW: This dish is meant to be eaten with clean fingers and pita bread as your utensils. – Enjoy!


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Tips: For an even heartier meal, you might also wish to serve this dish with couscous, orzo, or steamed rice.


Also, most moroccan recipes call for raisins to be added at the end of the cooking process, although I do not particularly care for them, but feel free if you choose to do so ;-)

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.

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!