What's for Iftar- Curried Channa Rice with Shrimp

Normally I don't do much home cooking on a Saturday, however with this being Ramadan things are different. My husband and I decided to not eat out for the month of Ramadan (not including Masjid and friends' Iftars). So my usual Saturday evening dinner out after a day of running around the city with my two favorite people (Hubs and little M) is on hiatus for now. All this to say YEAH more content for my blog and for you!

As you may already realize i love anything curried or with Channa (chick peas). Some time ago i started making Curried Channa rice, and i absolutely loved the recipe. On this particular occasion, i decided to kick it up a notch.... so i added Shrimp, and let me tell you it was YUMMERIFIC!! Give this recipe a try with or without the Shrimp or maybe chicken. It may become one of your favorites as it has surely become one of mine!!

Curried Channa Rice with Shrimp

• 1 C parboiled rice
• 1 can Goya Chick Peas (Channa)
• 2 cloves of garlic, finely minced
• 1 tsp of fresh ginger, minced
• 1 medium onion; chopped small
• 1 tsp thyme
• 1 tsp red pepper flakes
• 1tbsp CHIEF Curry powder; + 2 tbsp
• 1 tsp ground cumin
• 1 tbsp green seasoning
• 1 tsp pepper sauce *
• 1 chicken bouillon cube
• ½ tbsp Golden Ray Butter
• Olive Oil
• 2 C stock (chicken or vegetable) or water

½ lb Medium/Large Shrimp

Marinate with:

• ½ tbsp fresh lemon juice
• ½ tsp thyme
• ½ tbsp green seasoning
• ½ tsp pepper sauce
• 2 tsp CHIEF curry power
• 1 tbsp Organic no salt seasoning

1. In a dutch oven or cast iron pot, coat the bottom with Olive Oil. Add the butter, garlic, ginger, thyme, red pepper flakes, and 1tbsp of curry powder.
2. Turn the burner on medium high. When the garlic starts to “dance” (sizzle around the edges) add the chopped onions and rice to the pot. Allow the rice to toast in the pot for 1min (stirring constantly to prevent sticking).
3. Add the stock/water to the pot first then remaining ingredients (channa, green seasoning, pepper sauce, chicken bouillon, curry powder and cumin).
4. Turn the heat down to medium-low, then the stock/water start to simmer, taste the water to make sure there is enough flavor (adjust if necessary).
5. Set time for 20 minutes and cover the pot.
6. When the timer has 8 minutes left, add the marinated shrimp and stir in completely.
7. When the time goes off, turn off the heat and keep pot covered for the steam to finish cooking the rice.

Happy Eating..... Ramadan Mubarak!!

What's for Dinner- Curry Shrimp

This dish needs no introduction.. CURRY SHRIMP!! Usually the priciest item on the Roti shop menu, hehe. That's because it is just SO good and who doesn't love shrimp. Making curry shrimp is very easy and can be served with Roti or over some rice.

Curry Shrimp

1lb Large (31/35 or 26/30) Raw Shrimp (marinate with lemon, green seasonings, pepper sauce, Worcestershire sauce, Thyme and 2 tsp Chief Curry power)

• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ tsp red pepper flakes
• ½ tsp Thyme
• 2 tbsp Chief Curry powder + more
• 1 tbsp green seasoning
• 1 tsp pepper sauce
• 1 large onion; course chop
• 1 Yellow bell pepper; course chopped
• ½ Vegetable or chicken stock/broth
• 2 tbsp vegetable oil
• Salt/ Pepper

1. In a large sauté pan, add oil, garlic, ginger, red pepper flakes, thyme and curry power. Turn the heat on medium high.
2. When the garlic begins to dance (sizzle around the edges) add the green seasoning and pepper sauce, stirring constantly. Add the onions and sauté until they are translucent.
3. Add stock and bell peppers, stirring constantly. Allow the curry mixture to cook until the peppers are tender.
4. Add the marinated raw shrimp and cook, stirring constantly to coat with the curry mixture, until shrimp turns pink.
5. Remove from heat, do not over cook the shrimp.
6. Serve over rice or with Roti skins.

Happy Eating!!

What's for Dinner- Salmon Linguine

OK its been way too long!! So sorry people, starting a new j-o-b is not a game. I think i've finally got into the groove of my schedule, so back to my blogging.. YAY YAY YAY!! So what's for dinner tonight?? I created this recipe after learning how to poach fish in a flavorful broth. I though to myself if you cook rice in broth it takes on all those amazing flavors, so why not PASTA! I cooked the pasta in the fish poaching broth.. and let me tell you it was simply delicioso. Give this a try in your kitchen!

Salmon Linguine

3 Salmon Fillets (marinated with lemon, green seasoning, pepper sauce, thyme, salt and pepper)

• Olive Oil
• 2 garlic cloves; minced
• 1 tsp minced ginger
• 1 tsp red pepper flakes
• 1 tsp Thyme
• 1 onion, finely chopped
• 3 vine ripened tomatoes, chopped
• 1 tbsp green seasonings
• 1 tsp pepper sauce
• 2 C Vegetable Stock (or chicken)
• ½ lb Whole grain Linguine
• Salt/ Pepper
• Parmesan Cheese (for garnish)

1. In dutch oven or cast iron pot, coat the bottom of the pot with Olive Oil, add in the garlic, ginger, red pepper flakes and thyme. Turn heat on medium high.
2. When the garlic beings to dance (sizzle around the edges) add the chopped onion. Sauté the onions for about 5 mins or until they become translucent.
3. Add the chopped tomatoes and stock, green seasonings, pepper sauce, salt and pepper. Bring to a simmer and taste. (Adjust salt/seasonings to your liking)
4. Add the salmon fillets to the broth; cover the pot and poach them for 20 mins.
5. Take out the salmon fillets, set aside under foil tent.
6. Add the linguine to the poaching broth. Cook until tender or aldente (add additional water if the pasta starts to stick).
7. Flake the set aside salmon fillets and toss in with the pasta.
8. Plate and garnish with parmesan cheese.

Happy Eating!!

What's for Dinner- Baked Salmon Croquettes

Seafood cakes or croquettes are very popular in Trinidad, esp as appetizers. However you can always form your patties larger for a nice lunch or the meat for your dinner. Usually seafood cakes are shallow friend in vegetable oil, but tonight i decided to bake them. This "epiphany" did not stem from a desire to be healthier, rather just my disdain (at times) for the frying process. The health aspect i thought of later, haha. Try this recipe and may not ever fry another salmon or crab cake ever!!

Baked Salmon Croquettes

• 2 cans Kirkland Premium Atlantic Salmon
• Juice of ½ lemon
• 1 tsp lemon zest
• 1 tbsp green seasoning
• ½ tsp pepper sauce
• 1 tbsp Organic no salt seasoning
• Salt/ Pepper

In mixing bowl combine all ingredients and mix well, taste for salt and set aside.

• 2 garlic cloves; minced
• ½ tbsp ginger; minced
• 1 medium onion; fine chop
• ¼ green bell pepper; fine chop
• 1 celery stalk; fine chop
• 1 carrot; shredded
• 1 tsp Thyme
• 1 tsp red pepper flakes
• ½ tbsp Worcestershire Sauce
• Salt/ Pepper
• Olive Oil
• 1 tbsp butter

1. In a sauté pan, coat the bottom with Olive oil and add the garlic, ginger, thyme and red pepper flakes. Turn heat on to medium high.
2. When the garlic begins to “dance” add the onions and carrots. Salt the mixture and sauté for 3 min.
3. Add the rest of the vegetables, sauté until the veggies are tender. Deglaze the pan with the Worcestershire sauce and butter. Mix well and turn off the heat.
4. Allow to cool for 10 mins.

• ½ -1 C bread crumbs
• 2 eggs
• Paprika, for sprinkling

1. Add the sautéed vegetables to the salmon mixture in the mixing bowl, along with breadcrumbs (as much as is needed to reach the consistency you prefer) and eggs.
2. Form into patties and place on greased cookie sheet, sprinkle each side of the patties with paprika and spray them with PAM.
3. Bake at 400º F for 20 mins, flip patties at 10 mins to allow for each side to get golden brown.
4. Remove from oven and cool on baking sheet or wire rack.

Happy Eating!!!