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Healthy eating be damned, I love making this killer seafood paella:

2 links Mexican chorizo* sausage, skins removed
½ medium white onion, finely chopped
½ red bell pepper, finely chopped
2 Tbs. olive oil
1 10 oz. package yellow saffron rice mix
3 1/4 cups water
1/3 cup cooking sherry
1 6.5 oz tin minced clams, drained
30-40 shrimp, uncooked, tail removed
30-40 squid rings

Heat olive oil in a wok or pot on medium high heat. Add chorizo, onions, peppers, and sherry. Mix well and cook for about three minutes. Add rice mix and water. Bring to a boil, then cover and reduce heat to low. Stir about every five minutes until rice plumps and just a little liquid remains. Thoroughly stir in squid, shrimp, and clams. Keep covered and continue to cook on low for another five minutes.


* This recipe require real Mexican chorizo, available at most international markets or high end groceries. Using any other type of sausage will not have good results.

I've fallen in love with a really simple, delicious lentil soup.

1 leek
a few cloves of garlic
1 carrot diced
1/2 lb lentils
4 cups water or veg stock
1 T. red curry paste
sour cream or fat free plain yogurt

sweat leek, garlic, and carrot, add water and lentils boil for 40 min. Puree and add curry paste, as spicy as you like, season w/ salt and pepper. Top with sour cream and enjoy.

Drop the yogurt and put in coconut milk. I think you will enjoy the new thai influence.

Not a coconut fan. The Indian interpretation of curry may not be as pretty but damn is it good.

stole mine from foodnetwork since its beyond healthy on soo many levels

http://www.foodnetwork.com/recipes/ina-garten/seared-tuna-with-mango-salsa-recipe/index.html

sarmorgh saidNot a coconut fan. The Indian interpretation of curry may not be as pretty but damn is it good.

Depends on what kind of Indian you're talking about. If it were Konkani or Keralite it would use coconut milk in lieu of yogurt.

(Apologies for not making my own contribution just yet. I need time to think about what my favorite is...)

1. Open the can of tune
2. Dump it on a plate.
3. Fight with the cat who's trying to steal the tuna.
4. Eat.

Great topic! I'm happy to share, since I love to cook. I get a lot of requests from friends about how to make certain things that are part of my standard repertoire, so in the past few months, I've taken pictures of them and the process of making them and posted them on Flickr. It runs the range from biscotti, panettone and tiramisu, in the dessert category, to a few different kinds of soups and main dishes. Even includes the way to make your own homemade limoncello, from fresh lemons. I wanted to illustrate the process for some of these dishes because most are not too hard to make, if someone shows you how. So, through the wonder of the electronic media....

Let me know what you think:

www.flickr.com/photos/22781196@N05/collections/72157612244537387/

I'm trying to get more into cooking. I'm comfortable with baking chicken, grilling, and steaming things.

Today I made some chicken using low sodium organic chicken broth, organic chicken drumsticks with the skin taken off, potatoes, mushrooms, and bell peppers. Put it in a baking dish shake in some salt, pepper, and garlic pepper. That's my version of cooking that doesn't involve a microwave. Works for me!

Not the most healthy of things to cook, but DAMN it is good! - If you like blue cheese that is


Herbed Balsamic Chicken with Blue Cheese
6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3-to 4-ounce wedge blue cheese, cut into 6 slices

Place chicken in large resealable plastic
bag. Whisk vinegar, 3 tablespoons oil,
1 1/2 teaspoons coarse salt, and 1 teaspoon
pepper in small bowl. Add to chicken; seal
bag. Chill 2 hours, turning bag occasionally.

Prepare barbecue (medium-high heat).
Brush grill rack generously with oil. Arrange
chicken on grill. Sprinkle with herbes de
Provence, 1/2 teaspoon coarse salt, and 1/2
teaspoon pepper. Grill chicken until cooked
through, about 6 minutes per side. Transfer
to plates; top each with slice of cheese.

I cooked yesterday shrimp stir fry with pasta...Here is what the end result looked like.


here is my recipe
broccoli
string beans
2 sliced carrots
2 chopped Caribbean green pepper
1 lb. uncooked shrimp, peeled
1 tsp. White wine
tsp. cornstarch
noodles/spaghetti--half of the box..i don't know the measurements
2 tbsp. sesame oil
3 tbsp. soy sauce
1/2 c. chicken broth---not too much
1 bunch green onions, trimmed not thinly sliced
2 tbsp.fresh ginger
A sprinkle of all purpose salt
Seafood seasoning
and to give it lil flavor1 tsp of bbq sauce

put the shrimp in a mixing pan then run some cold water over it to wash. Make sure you add lime juice while doing this to kill any bacteria.
-drain off the water then add the white wine, cornstarch, soy sauce, the all purpose salt, seafood seasoning

(pasta should be boiled before placed in skillet)

Heat the frying pan or skillet--(whatever your using) make sure it is a non stick skillet. If you do not have one you can always use PAM cooking spray.
place the 2 tsp of sesame oil in the skillet along with the chicken broth
-placed the chopped onions,string beans, broccoli and ginger into the skillet. Make sure the skillet is not too hot so monitor the control of the flame. Stir ingredients until you can smell the ginger. Add the pasta and the seasoned shrimp to the skillet and cover for 5- 10 minutes. After the 10 minutes...stir to make sure the pasta does not burn nor the shrimp...Stir occasionally for about 20 minutes until everything is cooked. While everything is being cooked ass the bbq sauce. To determine if you have enough do a taste test. hope you guys like it as i sure did.

That stir fry looks awesome. I have to try that.

And the next time I make my paella, I'll take a picture and post it. It looks as good as it tastes.

I love these..... and they are borderline healthy with bran added

Bran muffins

100 gms brown sugar
125 gms margarine
2 eggs
12.5 ml baking soda
500 ml buttermilk
550 gms flour
875 gms bran
5 ml salt
350 gms dried fruit (raisins, sultanas, currants, apricots, cranberries etc)

Cream sugar, margarine and eggs. Dissolve the baking soda in the buttermilk and add to the margarine mix, mix with the flour, bran and salt. Mix well and add the fruit. Bake at 180C for about 25-30 mins and pierce to check they are cooked.

If you can't get buttermilk you can make your own by souring the milk with lemon/lime juice or vinegar!!!!

Great topic. I love curry and chilis and all that jazz. i will have to write my recipe up in a bit.

Sorry had to add one more..........

Honey glazed chicken breasts with goats cheese and parma ham

4 chicken breasts
150 gms goats cheese (use less, the more mature the cheese is)
250 gms parma ham (you can also use serrano or even bacon)

Marinade

pinch of salt
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon worcester sauce
1 tablespoon mixed herbs
2 tablespoons sweet chili sauce
50 mls honey


Add all the marinade to a bowl and mix. Butterfly the chicken breasts and add to the marinade for at least 30 mins (the longer the better). Remove the chicken from the marinade and keep the rest. Lay out parma ham on a chopping board (as you are going to roll the breasts). Slice the goats cheese, place pieces into the chicken breast and roll the whole breast in the parma ham - if necessary, secure the breasts with cocktails sticks - you should cover the whole breast with the ham.

Shallow fry, grill or BBQ (depending on preference) and use the remaining marinade to baste the breasts while cooking... to ensure that they do not dry out. You need to cook this slowly if you use parma/serrano as you also do not want it to dry out.

Yummy!

tereseus1 saidI cooked yesterday shrimp stir fry with pasta

Try shirataki noodles.

Here are my recipes for two of my favorite Indian desserts, gajar ka halwa (carrot halwa) and kaju katli (basically a cardamom-infused cashew marzipan). Sorry for the different formats - this is how they were saved on my computer.


GAJAR KA HALWA

MATERIALS

4 lbs grated (and microwaved for 15 minutes, stirring occasionally) carrots

1/2 cup blanched nuts (cashews, pistachios and almonds)

1/2 can condensed milk

2 cups milk

1 pouch Carnation milk powder

(NOTE: Condensed and powdered milk can be eliminated and 1 gallon of milk total can be used if you would prefer to go the traditional route)

1 tsp crushed cardamom seeds

1 stick worth of butter, clarified

1/2 to 1 cup cane sugar (adjust this according to personal taste)

METHOD


— Melt clarified butter in a large pot; add grated carrots and saute until carrots have absorbed butter.

— Add condensed milk, milk and nuts to the carrots and cook on low to medium heat until most of the liquid has evaporated.

— Add the powdered milk and crushed cardamom seeds to the carrots, mix it well and cook until all the liquid is gone and the mass does not stick to the sides. Add sugar according to your desired sweetness level.

— Pour in a serving dish, garnish with slivered almonds, and serve warm or cold.


KAJU KATLI

Note: Cashews to sugar ratio = approximately 3 to 1.

1. Place about 2 cups of cashews in hot water for at least 2 hours or until tender and malleable.
2. Blend small batches of cashews in small cannister using very small amounts of milk (about 1-2 tsp per batch) as lubricant until it forms a nice smooth paste
3. Dump batches into a pot, once all blended and in pot heat on low, stirring constantly.
4. Add ~1/2 stick melted butter and keep stirring until well blended
5. Add finely ground cardamom (to taste) and mix in, then add sugar. Keep stirring (and of course keep tasting to make sure sugar and cardamon levels are correct)
6. Once mixture starts pulling away from sides as you stir, pay close attention and as soon as it starts to pull away a lot and almost ball up, turn off heat. If it becomes too tight of a ball it may be slightly too dry, but not bad.
7. (Do this in batches if space limited) Dump ball out onto wax paper. Flatten. Put another sheet of wax paper over the top. Smooth out into a nice thin layer. Cut into diamond shapes. Allow to cool, then lift off pieces.