Asian flavors inspired shrimp stew

I'm a raving fan of Rebecca Katz and her cookbooks. In particular, I refer and cook from The Longevity Kitchen weekly. Her Southeast Asian Seafood Stew is a favorite of mine - but I've modified it to my taste - and what I usually have in my refrigerator. For example, I purchase frozen shrimp from Costco and have it on hand, but generally don't have other frozen seafood. Find and purchase fresh lemon grass to include if possible. It's key to taking the flavor over the top. I'm fortunate to find it at my farmers market - but I do live in California with a year round market.

Here's what you'll need:

• Soup pot/large stovetop pot
• 1 tablespoon coconut oil or extra-virgin olive oil
• Pinch of salt and ground black pepper
• 1 cup thinly sliced red onion or shallots
• 1 tablespoon peeled, finely chopped fresh ginger
• 3-4 garlic cloves peeled, finely chopped
• 1-2 prices of fresh lemongrass, cut off top 'woody' pieces and 1st layer, wash and slice thinly
• 4 cups vegetable stock (If you don't have homemade, I like Pacific Foods Organic)
• 1 teaspoon ground, Persian lime or grated fresh lime zest
• 1 teaspoon Thai red chili paste
• 1 (15 ounce) can coconut cream or coconut milk
• 1 cup peeled and diced orange sweet potatoes
• 1 cup peeled and diced carrots
• 10 shiitake mushrooms, stemmed and thinly sliced
• 1-2 pounds peeled and deveined shrimp (Tip: I put the frozen shrimp in a colander in the sink and clean and rinse them there)
• 2 tablespoons freshly squeezed lime juice

Garnish:

1/4 cup fresh cilantro leaves
2 tablespoons green onions, sliced thinly including white and green parts
2 tablespoons fresh basil. (If you can find fresh Thai basil, it's worth it. The flavor really complements this stew.)
2 tablespoons chopped fresh mint
1 small chili, seeded and thinly sliced. (Use one that meets your heat tolerance.)

In the soup pot over medium heat, add oil, shallot/onion, garlic, salt/pepper, and cook 3-4 minutes. Add ginger, lemongrass, and ground lime/zest. 

Add vegetable stock and simmer 15-20 minutes. Add remaining ingredients except the lime juice. Add the lime juice at the very end when the shrimp are cooked and pink/orange in color.

Serve in individual bowls and garnish.

Also, I don't add noodles. When I serve it, I'll either serve on top with rice or brown rice noodles.

I make a pot of this stew, refrigerate overnight in glass jars, and then freeze. And, I'm ready to take this to work to munch for lunch!

Bob appetite!

Italian inspired thighs

 

I have been a chicken breast eater in the past, but have started cooking with thighs. I use my great grandma's cast iron skillet in the oven for the benefit of added iron to my diet. I also love how evenly food cooks in the cast iron. The chicken thighs stay moist in the skillets and the results are delicious.

Here's what you'll need:

Chicken thighs rinsed and placed in a glass bowl that can go in the refrigerator.

Add enough buttermilk to cover the thighs, 1-2 tablespoons of oregano, 1 teaspoon garlic powder, salt, and ground pepper. Stir, cover, and place in your refrigerator for a minimum 1-2 hours.

Remove and pour off the marinade. Place skin side down in a cast iron skillet. 

Wash and slice 1-2 large heirloom tomatoes and place on top of the chicken. Cover with aluminum foil and bake at 354 degrees for 45-60 minutes until the meat is no longer pink.

I skinned and deboned before serving the thighs on mashed sweet potatoes and a bed of fresh spinach and arugula.

To make Trudi's mashed sweet potatoes, peel and wash 3-4 sweet potatoes. Place in a stove top pan, cover in cold water, add some salt and 2-3 peeled garlic cloves. Boil on medium heat until soft, approximately 20-30 minutes on medium high heat. Drain water and add 1 tablespoon of unsalted butter, 1-2 tablespoons of creme fraiche, salt/pepper, and mash together. It's OK to have a few small lumps.

Bon Appetite!