Fair Trade Gift and entertaining on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I presented some easy to prepare dishes that are also cruelty-free.  Now that the holidays are approaching, people love to serve shrimp.  If you buy certain wild caught shrimp from Argentina, Mexico, Texas, New Brunswick and Alaska, for example, you can be certain that slavery ships were not used to get the shrimp to your table.  The chocolate as well, is certified Fair Trade, which also means, for example, that child labour was not used to produce the chocolate.  Fair Trade Chocolate and other Fair Trade ingredients can be purchased at Ten Thousand Villages and through Fair Trade Manitoba.

Shrimp and other seafood are available at Gimli Fish.

Shrimp with dips (Korean)

1 bag wild caught peeled shrimp (now available at Gimli Fish) (or buy pre-cooked)

Blanch shrimp in boiling water until fully cooked and then cool immediately in an ice bath. Drain completely.

OR

Saut� shrimp in a drizzle of sesame oil until pink. Season with salt and white pepper. Chill until ready to serve. Serve with the following dipping sauces:

Korean dipping sauce
1 tablespoon kochu jiang (Korean hot pepper paste)
1 tbs white vinegar
drizzle sesame oil
1 tsp brown sugar
1/4 cup cold water
1/4 cup orange juice
1/2 scallion, finely chopped

Combine all ingredients until smooth. Enjoy with fried tofu, on salads, seafood, etc.

Wasabi Sour Cream Dipping Sauce
Sour cream
wasabi paste, to taste
pinch sugar

Mix all ingredients and increase wasabi for desired results. 
Fantastic with shrimp and other seafood but also wonderful with roast beef.

Ooey Gooey Brownies
1/2 cup butter
3 oz dark Fair trade Chocolate*
1 cup lightly packed brown sugar
1/2 tsp pure vanilla extract
2 large eggs
1/2 cup unbleached white flour

*Callebaut Chocolate available at DeLuca's Grocery Store in Winnipeg or look for the Fair Trade label.  www.fairtrademanitoba.ca  Camino Chocolate can be found at Ten Thousand Villages.

Preheat oven to 350�F
Butter an 8-9 inch square baking pan or bread pan.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. Prepare remaining ingredients separately. Beat eggs in a separate bowl. When the butter and chocolate have melted, remove from heat. Add the brown sugar and vanilla and stir until well incorporated. Add the beaten eggs and stir quickly to prevent the eggs from cooking. Stir in flour and mix until smooth.

Pour into pan and bake for up to 20 minutes. Enjoy hot or cold. Optional to add up to 1/4 cup of your favourite chopped nuts.

Wild Caught Shrimp two ways on CBC's Weekend Morning Show

This morning I had the pleasure of presenting the following shrimp dishes for CBC's Weekend Morning Show with host Terry MacLeod.  The wild caught Argentinian shrimp is available at Gimli Fish and works perfectly for these two dishes. Turkish Baharat is available at Pollock's Hardware Co-op.   Hot smoked paprika is available at Millad's on Notre Dame in Winnipeg.

(From Left, Spanish Smoked Paprika Shrimp, Porcini Basmati rice, Turkish Baharat Shrimp)




1. Spanish Smoked Paprika Shrimp

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink.

2. Turkish Grilled Shrimp

1/2 lb shrimp, cleaned, tail off
1-2 tbs Turkish Baharat*
3-4 shallots, grated or one small onion grated
2 tbs lime juice
1/4 cup good olive oil
1/4 tsp paprika (can used smoked)
pinch salt and pepper

Combine Turkish Baharat, grated shallots, lime juice, olive oil, paprika and salt and pepper in a bowl. Place shrimp in the bowl and cover completely with the marinade. Place in fridge and let marinate for 6 hours. Grill 2-4 minutes a side on a very hot BBQ grill.

To enjoy in a Pide ,grill Naan or Pide** on BBQ and spread on a bit of yoghurt tahini sauce (recipe follows).

Yoghurt tahini sauce

1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
pinch salt

Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudit� dip.

Shrimp BLTs with Basil Mayo

BLTs are pretty much the best sandwiches ever. Raise your hand if you agree. 

Obviously bacon is amazing, but when you combine it with crispy fresh lettuce, juicy tomatoes, and creamy cool mayonnaise� I seriously think it's bacon's best use. Well, aside from just chowing down slice after slice. When in doubt, I order BLTs. Unlike other sandwiches, they're just kind hard to screw up. I mean, there's for sure the perfect BLT, and you can probably make a sub-par BLT, but really...if you give me bread or toast, bacon, toms, and lettuce, I'm sure I'll manage.

This here BLT, loaded with grilled shrimp and garlicky basil mayo (SBLTBM?), is SO GOOD. I'm not going to say it's better than the original, because how can you improve upon something so classic and perfect? But, I will say that it's delicious and awesome in it's own right. It's perfect for dinner, since it's a little heartier than the classic, but really, I could eat it for every meal. Breakfast, second breakfast, lunch, mid-day snack, dinner�dessert? 

I also love the simplicity of a BLT, even this fancy one. Fry up the bacon, slicey slice the toms, give the shrimp a quick toss in some EVOO, salt, pepper, and red pepper flakes, then throw those suckers on the grill, and blend together your mayo, basil, and garlic. 

Sidenote: avocado would not be a terrible idea here. SBLTBMA? 

Shrimp BLTs with Basil Mayo

Makes 2 large sandwiches

8 thick slices bacon

1/2 cup mayonaise

8 large basil leaves

1 small clove garlic

12 large shrimp/prawns, peeled and deveined 

1/2 tablespoon olive oil

Pinch red pepper flakes

Salt & pepper

1 tomato, sliced

Lettuce (I like a crunchy but leafy lettuce like Romaine for BLTs)

4 thick slices bread (I used a sour white from a local bakery)-toast if desired

Cook the bacon: Per your usual method, draining on paper towels when done. 

Make the mayo: In a blender or food processor, add mayo, basil leaves, and garlic. Blend until smooth, stopping and scraping down sides as necessary. Add a pinch of salt and pepper, to taste.

Grill the shrimp: Toss shrimp with olive oil, a pinch of red pepper flakes, and a pinch of salt and fresh ground black pepper. To grill outside, I like to put them on a double skewer so they don't fall through (for wooden skewers, be sure to soak in water prior to grilling so they don't burn). For indoor grilling on a grill pan, you can leave them loose. Cook shrimp for about 2 minutes per side, or until opaque.

Assemble the sandwiches: Slather 1 piece of bread with the mayo, top with tomato, bacon, shrimp, and lettuce, and top with bread slice. Repeat for second sandwich. 

Tantalizingly Tasty Tapas for the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following Tapas recipes for the Assiniboine Park Conservancy with the MLCC.  Bonnie Tulloch, Education Coordinator for the APC, discussed the plants featured from the region and Scott Strizic, Product Consultant for the MLCC, prepared a wonderful welcome beverage and pairings for each dish.

Welcome Beverage:  Agua de Valencia, made with Cava

200ml Orange Juice

50ml gin

50ml Vodca

700 ml Cava

pinch sugar

In a pitcher, add bottle of semi-dry Cava (or Champagne if you do not have Cava).  Add a shot and a half of both vodka and gin.  Add sugar to taste.  Chill and enjoy!

1. Saut�ed garlic mushrooms

Paired with Flor de Vetus (Spain), $16.26

1 lb white mushrooms
5 tbs olive oil
2 garlic cloves, finely chopped
squeeze of lemon juice
salt and pepper
4 tbs flat leaf parsley, chopped
crusty bread

Trim off stems of mushrooms. Heat the olive oil in a heavy skillet, add the garlic and cook for 30 seconds- 1 minute, or until lightly browned. Add the mushrooms and saut� over high heat, stirring until the mushrooms have absorbed the oil in the skillet

Reduce the heat to low. When the juices have come out of the mushrooms, increase the heat again and saut� for 4-5 minutes until the juices have almost evaporated. Add lemon juice and season. Stir in parsley and cook for an additional minute.

Serve hot or warm with crusty bread.

2. Spanish Smoked Paprika Shrimp
Paired with Mas Amor - Rose, $16.26

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 

3. Calamares with no-fail A�oli
Paired with Martin Codax - Albarino, $21.60

1 lb prepared squid (calamari rings, etc)
all-purpose flour for coating
corn, peanut or canola oil for deep-frying
salt
lemon wedges, to garnish
a�oli, to serve

Dry squid and dust with flour. Do not season as the salt will toughen the calamares. Heat oil to 350 � 375�. Carefully add the rings in batches and deep fry for 2-3 minutes, until golden brown. Remove from oil and place on paper towels. Enjoy with a�oli.

A�oli
1 large egg yolk, at room temperature
1 tbs white wine vinegar or lemon juice
2 large garlic cloves, peeled
salt and pepper
5 tbs extra virgin olive oil
5 tbs canola oil

Put the egg yolk, vinegar, garlic and salt and pepper in a food processor and blend well together. Slowly add the olive oil with the blade turning. When it starts to thicken, add more oil and blend until it is thick and smooth.

4. Potato wedges with roasted garlic dip

Paired with Fortius Grand Reserva 2001, $27.12 (YUM!)

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350�F until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.

Enjoy!

Around the World in 4 Dishes with the Assiniboine Park Conservancy and the MLCC

Last night I had the pleasure of presenting the following dishes for the Assinboine Park Conservancy Foodie Night with the MLLL (formerly MLCC) under the theme, Around the world in Four Dishes.  APC Education Coordinator, Bonnie Tulloch presented on the plants from the different regions represented and MLLL Product Consultant, Kelly Burton prepared the beverage pairings.

The Lamb Tajine is an adaptation from Paula Wolfert's, The Food of Morocco.

We started with a lovely Summer Sangria:

1 bottle Red Wine

200ml pomegranate Brandy (Wonderful variety from Ontario under the label Persian)

200ml Brandy

orange and lemon slices, lime juice, strawberries

1/2 cup simple syrup (1 cup sugar, 1 cup water warmed on the stove until the sugar dissolves)

cinnamon

1 can Ginger Ale

 Chill and serve 

1. Guacamole and Grilled Pineapple salsa  with corn tortillas

Simple Guacamole
Paired with Gazella Vinho Verde, #3416, $9.99

1-2 ripe Avocados
Lime or lemon juice
Salt
Options:
Chilies
Garlic
Green onions
Chopped Tomatoes

Cut Avocado in half and with a heavy knife, cut into the seed and remove from fruit. Scoop out avocado from peel into a bowl and mash with lime or lemon juice, a few pinches of salt. Add any or all of the options and serve with tortillas.

Grilled Pineapple Salsa

1 pineapple, cored then grilled, then chopped
2 jalapeno peppers, roasted whole over grill then chopped
1 ear corn, roasted or 1 cup pan fried
1/2 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp ground chipotle peppers
1/2 cup chopped or pureed tomatoes
salt, to taste
2 tbs brown sugar
2-4 tbs vinegar
drizzle olive oil
3 tbs fresh chopped mint

Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Kerala Shrimp

Paired with Patisserie Chardonnay/Muscat, #15997, $13.99

 

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and saut� onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

3. Patli�an yog�rtl� (Turkish eggplant dish)

Paired with Sibling Rivalry White VQA, #126144, $13.95

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

4. Lamb Tajine

Paired with Sister's Run Cows Corner, #15966, $16.99 (surprisingly wonderful white pepper notes!)

 

1 lb lamb shoulder, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Cajun Fare with the Assiniboine Park Conservancy and the MLCC

Last night I presented the following dishes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Bran Adams, Education Coordinator for the APC, presented on culture and plants of the American South Cajun experience and Scott Strizic, Product Consultant for the MLCC, presented wonderful beverage pairings.  

 

Jambalaya, photo by Karen Peters

Welcome beverage:  The Hurricane  

 

1. Sweet Potato and Apple salad

Paired with Santa Margherita Prosecco, $16.99 on sale now, regular, $17.99

  

• 4 cups peeled and grated sweet potatoes 
• 2 tart green apples, peeled, cored and chopped
• 1/2 cup dried red currants
• 1/2 cup pecan pieces, toasted
• Juice of 1 orange
• Juice of 1 lime
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, finely minced
• Salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

YIELD: 6-8 servings.

2. Ultimate Shrimp and Grits (By Tyler Florence)
Paired with Cave Springs Riesling, $16.99
  
For the grits:
3 cups milk
3 cups heavy cream
1 cup stone-ground white cornmeal
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

For the shrimp:
2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound andouille or spicy Italian spicy sausage, cut in chunks
1/4 cup all-purpose flour
2 cups chicken stock
2 to 3 bay leaves
2 pounds large shrimp, peeled and deveined, tails on
Pinch cayenne pepper, adjust to personal preference
1/2 lemon, juiced
Kosher salt
Freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
4 green onions, sliced
Directions
For the grits:
Place a 3-quart pot over medium-high heat. Add the milk and cream. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the butter, thin it out with a little extra cream. Season with salt and pepper.

For the shrimp:
Place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saut� for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaves. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Add the cayenne pepper, Tabasco and lemon juice. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

3. Chicken, Sausage and Tasso JAMBALAYA
Paired with Purple Cowboy Tenacious Red, $16.03

by Marc Savoy of Eunice, LA

• 1 whole chicken cut up
• 1 pound smoked sausage, sliced
• 1/2 pound tasso, cut into chunks
• 2 onions, chopped
• 1 bell pepper
• 4 cloves garlic
• 5 cups rice
• 1 tablespoon seasoning mixture (4 parts cayenne, 2 parts black pepper, 2 parts garlic powder, 1 part onion powder, 1 part salt)*

Brown the chicken. Add the sausage and tasso and cook for about fifteen minutes. Pour off the fat but keep the drippings in the pot. Add the vegetables and cook until soft. Add 10 cups of water and two teaspoons of salt. Bring to a boil and add rice. Cover and cook over low heat until rice is cooked.

YIELD: 8-10 servings.
* I admit to a bias against garlic and onion powders but I'm so impressed with this blend and outcome!

4. SWEET POTATO PONE
Paired with Malmado Malbec, served cold, $23.99

• 2-1/2 pounds sweet potatoes
• 1/4 cup melted butter
• 2 eggs
• 1/4 cup dark brown sugar, firmly packed
• 1/2 cup milk
• 1-1/2 tablespoons vanilla extract
• 1/4 cup light molasses
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1 teaspoon grated orange zest 

Preheat oven to 375�F.

Cook the potatoes unpeeled until tender throughout. Let cool. Peel and mash the potatoes, then stir in melted butter.

In a bowl, beat the eggs, add sugar and beat thoroughly. Add milk, vanilla, molasses, salt, cinnamon, nutmeg, cloves and orange zest. Beat until well blended. Stir into mashed sweet potatoes, then mix until well blended.

Place the mixture into a buttered 1-1/2 quart baking dish. Optionally, you may sprinkle the top of the pone with additional brown sugar. Cover with foil and bake for 50 minutes; uncover, then bake for 10 minutes. Allow the pone to cool completely before serving.

YIELD: 6-8 servings.

Spanish Fare for the Assiniboine Park Conservancy

Yesterday I presented the following recipes for the Assiniboine Park Conservancy on the theme of Spanish Fare.  I chose these because they are so versatile and easy to make.

Bonnie Tulloch, Education Coordinator for the Assiniboine Park Conservancy, presented on various plants indigenous to Spain, used in the cuisine.  Kelly Burton, of the MLCC, presented lovely beverage pairings with each course.

Moorish Almond Cookies.  Photo by Karen Peters


Reception Beverage:  Villa Conchi Cava, Spain, $13.99

1. Black olive Tapenade
Paired with Corazon Loco Tino, Spain, $12.88  (Really wonderful and paired each dish as well!)

1 cup black olives, pitted
� cup softened sun dried tomatoes, chopped
2 cloves garlic, minced
� (+) cup Olive oil
Pepper, to taste

Blend all ingredients to a paste in a processor. Adjust seasoning to taste. Use on crackers, baguettes, stuffed in meats, etc.

Enjoy!

2. Spanish Smoked Paprika Shrimp
Paired with Juan Gil Moscatel, Spain, $13.99, perfect with the Shrimp!

1 lb peeled, wild caught shrimp
1 tbs butter
Drizzle olive oil
1 clove garlic, minced
1/2 tsp hot smoked paprika
Pinch sea salt

Heat butter and oil in saut� pan. Add shrimp and toss well. Add garlic and then paprika. Serve with bread when shrimp is firm and pink. 

3. Spinach and Parmesan Frittata
Paired with El Petit Bonhomme Blanco, Spain, $13.99

3 Tbsp. olive oil
6 eggs
3 thinly sliced potatoes
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
pinch grated nutmeg
salt and pepper to taste

Preheat oven to 350�. In a large bowl mix all ingredients except oil.Heat oil in a 10-inch ovenproof skillet on the stove.  Pour egg and potato mixture in skillet and cook over medium heat for 5-7  minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!

4. Almond Cookies (Moorish)
Paired with Malamado Malbec Mendoza, Argentina, $23.99 (Really a gorgeous fortified wine)

1 cup butter

� cup icing sugar

1 tsp vanilla

2 cups presifted flour

� tsp salt

1 cup finely chopped walnuts (can use pecans or almonds)

*Note, if mixture dry and crumbly, add egg and/or a bit more butter.  Depends on humidity.

Cream butter, add sugar gradually and beat until fluffy.  Add vanilla, flour and salt.  Mix well.  Add in nuts.  Use 1 tsp � 1 tbs, depending on the size of crescent or cookie that you prefer, to shape in hands to make the crescents.  Bake on ungreased sheet at 325�F for 30 minutes.  Roll in icing sugar while warm. 

These cookies take time to make but look and taste good.  They freeze well but do not pack well.

Tastes of around India for the Assiniboine Park Conservancy and the MLCC

 Last night I had the distinct pleasure of presenting the following recipes for the Assiniboine Park Conservancy at the Madison Square MLCC.  Education Coordinator, Bonnie Tulloch, presented on plants from the regions while Scott Strizic of the MLCC presented beverage pairings and the following welcoming beverage.

The Kerala Shrimp and the Aloo Gobi were served on Red Rice that had been parboiled.  It has a lovely nutty bulgur flavour and is available at Dino's Grocery Mart on Notre Dame in Winnipeg.  

The remaining pairings are coming asap.

Indian Spice Milk Punch

4l 2% milk

1 can coconut milk

1 can cream of coconut

1 lemon rind strip

1 star anise, whole

1 tsp whole cloves

1/4 tsp ground ginger

1/8 tsp ground cardamom

Amaretto Liqueur, optional

Bring first 8 ingredients to a gentle simmer over medium heat, stirring often.  Strain into heatproof pitcher.  Add Amaretto liqueur, 2 tbs per one cup just prior to serving.

Enjoy!

1. Kerala Shrimp

1/4 kg small shrimp
1 tsp ground chilies
1/4 tsp turmeric powder
1/2 tsp vinegar

1 tbs cooking oil (grapeseed oil or canola so as to not add flavour)
1 large onion, chopped
a few curry leaves
1/4 tsp. paprika or chili powder (depending on how spicy you like the food)
1 tsp coconut oil (optional)

Clean and marinate shrimp in chilies, turmeric and vinegar at least 1/2 hour before cooking.

Heat oil in pan and saut� onion until golden brown. Remove from oil and set aside. Fry the shrimp in the same oil until crispy. Then add the fried onion, curry leaves and optional paprika or chili powder on low heat. Add the coconut oil for good Keralan flavour. Test for salt and serve with rice, roti or chappati, etc.

2. Bengali Squash
4-5 small zucchini or yellow squash (I am also using winter squashes, peeled)
2 tbs mustard oil
2 tbs vegetable oil
1/4 tsp turmeric
1/4 tsp black mustard seeds, crushed
1/4 tsp cayenne
1 tsp sugar
pinch salt

Slice zucchini or squash lengthwise into 1/2-inch-thick slices.

Heat the oils in a large wok or a heavy skillet over medium high heat. Add the turmeric, mustard, cayenne and sugar and fry for about 10 seconds. Add the zucchini and cook, turning and moving the slices for about 3-5 minutes until softened through but not mushy.

Remove the slices and drain of oil. Sprinkle with salt and toss. Serve hot. If any oil is remaining, reserve for reuse.

Enjoy!

3, Aloo gobi

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed
• � cup raisins
• � cup chopped cashews

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

Variations:

Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Tips:

Making a paste with the spices will prevent the spices from burning.

4. Squash Halwa- Easy Diwali Sweet Recipe

• Acorn Squash- 1
• Milk- � cup
• Condensed milk- � can or 150 ml
• Saffron, strands (optional)- � tsp strands soaked in 1 tbsp milk
• Ghee- 4 tbsp
• Roasted Almonds, whole or chopped- � cup (roasted in � tbsp ghee)

1. Peel the skin off the squash and dice it into medium size.
2. In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
3. Drain the water from the cooked squash and put it back into the pan.
4. Using a wooden spoon, mash the cooked squash without any lumps.
5. Switch on the stove to medium heat and place the pan with the mashed squash over it.
6. Add milk and combine well stirring constantly breaking any lumps present in it.
7. Add the condensed milk to it and combine well stirring constantly.
8. Pour 2 tbsp of ghee at this point and keep stirring.
9. If you are adding saffron, add the soaked saffron to the mixture.
10. Let it thicken and don�t forget to stir it.
11. When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
12. Keep stirring for a minute and remove from the heat.
13. In a small pan, roast whole or chopped almonds in � tbsp ghee till it turns golden in color.
14. Grease a platter with little ghee and spread the squash halwa onto the plate.
15. Even out the halwa level using a flat spatula.
16. Garnish the squash halwa with roasted almonds.
17. Chill the halwa for an hour and serve.

Notes

You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

Pesto Shrimp Quesadillas

So, you know that no-fish-and-cheese rule? The one that says not to mix fish and cheese? Well, it�s a thing. And sometimes I agree with it. I mean, fish is so fresh and light and�fishy. And from the sea. Well, from water. And cheese is heavy and creamy and rich, and from the land. From a cow. There are plenty of times where I would say absolutely no seafood and cheese together.

But I mean, rules are made to be broken. Right? Right. Case in point: smoked salmon and cream cheese. Classic combo. And how about clams on pizza? I�ve had that plenty of times, and ps. it�s awesome. Also, the good old fashioned tuna melt�ammiright!? These reasons, and many more, are why I�m perfectly comfortable sharing shrimp quesadillas with you.

Pesto shrimp quesadillas. Yep. Sweet little shrimpies, super herby homemade pesto, melty mozzarella, and salty crumbled cotija. Inside a crispy tortilla. If you ever doubted the shrimp + cheese combo, this will change your mind.

Also, did you know that you can throw pretty much anything in pesto? It�s not just basil and pine nuts anymore, my friends.  Parsley? Yes, please. Pumpkin Seeds? Do it. Garlic scapes? Yessiree. Carrot tops? Yep, throw those green carrot tops in there! Chocolate cake? Ok, now maybe we�ve gone too far. But maybe� ok, maybe not.

Pesto Shrimp Quesadillas

Tortillas

Peeled and deveined shrimp, cooked

Fresh mozzarella, grated

Fresh cotija, crumbled

Parsley & carrot top pesto (recipe below)

Oil for cooking

Heat a skillet over medium heat. Add a drizzle of oil, and place the tortilla in the skillet. Flip a few times until the tortilla is warm (but not crispy) on both sides. Spread a thick layer of pesto all over the inside of the tortilla, sprinkle mozzarella on one side, top with shrimp, and top with cotija. Fold tortilla over, and cook on both sides until tortilla is crispy and cheese is melty.

Parsley & Carrot Top Pesto

Adapted loosely from this recipe

A little variety gives the pesto a fresh, less over-bearing flavor. And using garlic scapes definitely mellows out the garlic taste. If you can�t get your hands on scapes, I would recommend just starting out with one clove of garlic, see how you like it. Then add more if you really have some vampires to scare off.

3/4 cup pepitas (pumpkin seeds, shelled and lightly toasted)

2 cups fresh flat-leaf parsley (about 1 bunch)

2 cups carrot tops (from one large bunch of carrots)

4-5 large basil leaves

4-5 garlic scapes, chopped

3/4 cup extra virgin olive oil, plus more to thin if necessary

1/4 cup grated Parmesan

Juice from 1 lemon

1/4 teaspoon salt

Additional salt and pepper, to taste

Blend pepitas in a food processor until smooth. Add remaining ingredients and pulse until smooth. Add more olive oil, salt, and pepper, as needed.