Entree

One Pot Bean Dinner

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This one pot bean dinner is like chili without the chili, meat and beans are the main ingredients with a few other things added for a rich smoky flavor. Maybe you could call it BBQ beans, but it’s not so dark and vinegary, it’s smoky and sweet, with only a touch of vinegar and three types of beans.

For the general public I call this dish one pot bean dinner, among old boat friends it’s vinegar bean stew but at home it’s known as Oma bean dinner because the recipe originates from my Oma. I don’t know where she got the recipe, but it has the feel of something you’d find on the back of the box. When I was first cooking on boats I made a lot of things from my childhood even if I didn’t have the recipes, when I made this I winged it and it ended up a bit sharper than I intended and a bit BBQy so it was dubbed vinegar bean stew. So even though this is a family recipe and I love the way it is written I’ve tweaked it to more of my style but still holding to the real feel of the original. This recipe doubles really easily and makes for great leftovers, so make a big batch of this and dive into your pantry staples.

 





One Pot Bean Dinner


Ingredients

  • 1/4 lb bacon, chopped
  • 1 lb ground turkey or beef
  • 1 large onion, chopped
  • 28 oz pork and beans with juices
  • 15 oz can kidney beans, drained
  • 15 oz can white beans, drained
  • ¾ c ketchup
  • 6 tbsp. apple cider vinegar
  • 2 c water
  • 1 ½ tsp. liquid smoke
  • 1 ½ tsp. salt

Directions

  1. In a large pot add the chopped bacon and cook until crispy, remove from the pot with a slotted spoon and drain on a paper towel.
  2. Remove most of the bacon grease and save for later, if you are using ground turkey leave a a few extra tablespoons. Brown the ground meat and remove from the pot.
  3. Add 2 tablespoons of bacon grease back to the pot and caramelize the onions.
  4. When the onions are cooked to your satisfaction add the cooked ground meat and bacon back to the pot along with the remaining ingredients.
  5. Simmer the pot of beans for 1 hours stirring occasionally to prevent the beans from sticking to the bottom.
  6. Serve while hot with steamed brown bread.

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Spätzle

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I was really proud of myself when I first officially cooked on Bounty, not just cooking one meal, not filling in for a few days, but really cooking for a length of time. We were in Maine and I was really glad to move into the galley instead of scrap barnacles off the hull of the ship with the rest of the crew. I went to a local book store and bought myself a cook book as a little treat, I bought a book all about pasta, it was something that I didn’t know much about at the time. With my new found confidence I felt I could tackle a challenge and make ravioli for everyone, oh boy, even me now knows how bad of an idea that is. There were only about 15 of us, but there was only one of me who didn’t know a whole lot and it took forever just to make a few for everyone.

Even though I was discouraged I was still feeling this pasta kick so I looked for something easier and came across spatzle, a fresh egg noodle that requires no kneading, rolling or forming into fancy shapes. A thick gooey batter is poured onto a cutting board and with a wet knife you slice thin ribbons of the noodle batter into boiling water. With this method you end up with thick chewy noodle strands, they are good but using a proper spatzle maker does the trick, you get cute noodles as my friend’s kid says. A little box sits on top of a grate, like a cheese grater and you push the box back and forth pressing the batter into boiling water creating small droplets of noodles.

The only trick to this recipe is finding the correct consistency for your cooking method. If you slice them off a cutting board then you’ll want your mixture thicker so it’s not running away without you. For the spatzle maker it can be a bit looser, but if it’s too loose then I find the noodles end up as long teardrops instead of little blobs. I like my batter to fall off my mixing utensil smoothly, but slowly, no thick blobs blopping off and not running like pancake batter. It’s easier enough to adjust as you go and experiment to see where you like the batter.

Last but not least the one unique thing I like to add to my batter is a heavy pinch of turmeric, I like the color that it lends to the finished product. I’ve also played around with the idea of adding pureed spinach or peas for a bright green color could be fun and peas would add a lovely sweetness to the noodles. Have fun experimenting!

 









Spätzle


Ingredients

  • 1 ½ c flour
  • 4 eggs
  • 1 tsp. salt
  • 2 -4 Tbsp. water
  • ½ tsp. turmeric (optional)
  • butter, caramelized onions, herbs or cheese for serving

Directions

  1. Put a large pot of salted water on to boil.
  2. Mix all of the ingredients together in a large bowl, add more water as needed depending on the consistency you are going for and the size of your eggs
  3. When the water has come to a boil place your spatzle maker over the pot, pour some batter into the dispenser cup, push the cup back and forth across the holes until there is nothing left and stir the noodles.
  4. When all the the noodles have floated to the surface cook for one minute. Use a spider or small strainer to remove the pasta from the water and continue with small batches until the batter is all cooked.
  5. Serve the spatzle with butter, caramelized onions, herbs or cheese, you can even fry it crispy.

For more click to continue on to http://www.seasonedatsea.com

Cauliflower Risotto

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Winter has arrived once more and its time to dial back my elaborate boat cooking and focus on healthier dishes for myself and the husband. We have a lot of go to things we make that are flexible on their flavors so we don’t get board, roasted vegetables with poached eggs, vegetable noodles and cauliflower rice with anything, but now and again you need to break the mold and have a cheat day. I find that I don’t crave a full on cheat day the way I use to, maybe because I’ve managed to squeeze in a few more half cheat meals. This cauliflower risotto is the perfect example of a half cheat, you have the cauliflower replacing the Arborio rice, so that’s the good part and the half bad is the little bit of everything else that makes risotto risotto.

Unlike other recipes out there I’ve crafted this recipe to be as risotto like as possible, it contains the same ingredients as regular risotto with the addition of a little flour and obviously the cauliflower replacement. The cauliflower on its own would never thicken the way Arborio rice does with all its natural starches so you have to make a little bit of a roux, just like when you make mac and cheese. This recipe is basic, it’s a jumping off point for the cauliflower risotto of your dreams, add some peas, sautéed mushrooms or more cheese and herbs.







Cauliflower Risotto


Ingredients

  • 1 tbsp. olive oil
  • ½ a small onion, diced
  • 2 tbsp. butter
  • 4 tbsp. flour
  • ½ c white wine
  • ¾ – 1 c stock, chicken or vegetable
  • ½ of a large head of cauliflower, grated by hand
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1/3 c grated parmesan

Directions

  1. In a large saucepan on medium high heat add the oil and diced onion, sauté for 5-7 minutes until the onions have softened.
  2. Add the butter, let it melt then add the flour, stir everything together and allow the flour to cook for about 3 minutes until it smells fragrant and darkens in color.
  3. Add in the white wine and stock, simmer for about 5 minutes until the mixture has thickened and coats the back of a spoon.
  4. Fold in the grated cauliflower carefully and turn down the heat to medium, cook for about 10 minutes stirring occasionally until the cauliflower is tender but not mushy.
  5. Finish the risotto with salt, pepper and grated parmesan.

For more click to continue on to http://www.seasonedatsea.com

Harissa Salmon

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Over the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon off my catering menu. The first year I ate salmon with enthusiasm, after that I only ate some here or there and now I hardly even try it even though I’ve made it. Don’t’ get me wrong salmon is great, but it’s also a strongly flavored fish, unlike white fish salmon will always be the star rather than whatever you put on top of it. So after having made salmon at least 50 times for about 60 people ever time I have found a handful of recipes that I really love and don’t mind repeating.

This quick harissa is great on its own, roasted red peppers and some freshly toasted spice make a powerful sauce, but it’s more of an ingredient at that stage. Add some mayo and then it’s really a sauce all on it’s own ready to smother a couple salmon fillets and roasted under the broiler.








Harissa Salmon


Ingredients

  • 3/4 tsp. cumin seeds
  • 3/4 tsp. coriander seeds
  • 1/2 tsp. caraway seeds
  • 1 ½ tsp. paprika
  • 1/4 tsp. cayenne
  • 1/2 c roasted red peppers
  • 1 garlic cloves
  • 2 tbsp. tomato paste
  • 1 ½ tsp. lemon juice
  • ¾ tsp. salt
  • 1/4 c mayo
  • 3 -4 salmon fillets

Directions

Harissa sauce

  1. In a small pan toast the cumin, coriander and caraway seeds for a few minutes until they are fragrant, grind in a spice mill or mortar and pestle until powdery.
  2. Add the ground spices and remaining ingredients into a food processor, blend till smooth.

Salmon

  1. Preheat the broiler on high and move a rack to the uppermost position.
  2. Line a baking sheet with parchment paper for easy clean up and place the salmon fillets on it, spoon about a ¼ cup of harissa sauce sauce over each fillet.
  3. Broil for 5 to 10 minutes depending on the thickness of the fillet, turn the tray every few minutes to ensure even coloring. Cook until the internal temperature of the fish reaches 140F.

For more click to continue on to http://www.seasonedatsea.com

Buffalo Chicken Mac and Cheese

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Part of my endless quest for exciting flavors extends to mac and cheese, as I’ve said before it’s a great canvas for experimenting. Early on in my cooking career I came upon this mash up and quickly made it my own, hot wings meet mac and cheese. A base of cheddar mac and cheese is enriched with pieces of chicken tossed in Frank’s hot sauce and topped with chunks blue cheese. If you really want to take this dish all the way serve it along side a carrot and celery coleslaw.

 








Buffalo Chicken Mac and Cheese


Ingredients

Chicken

  • ¾ lb chicken breast or tenders
  • salt and pepper to taste
  • 2 tbsp. Frank’s RedHot Sauce

Cheese sauce

  • ¼ c butter
  • ¼ c + 1 Tbsp. flour
  • 3 c milk
  • 8 oz cheddar cheese, shredded
  • 4 oz white cheddar cheese, shredded
  • 1/4 c grated parmesan
  • 2 tbsp. Frank’s RedHot Sauce
  • ½ tsp. salt

Assembly

  • 1 lb elbow macaroni pasta, cooked and drained
  • Chicken
  • Frank’s RedHot Sauce
  • Blue cheese crumbles

Directions

  1. Preheat the oven to 375F.
  2. Bring a large pot of salted water to a boil, in the meantime cook the chicken and make the cheese sauce.

Chicken

  1. Cut the chicken into small bite size pieces and add to a preheated pan along with salt and pepper, cook for about 5 minutes stirring occasionally. Add the hot sauce and cook until most of the liquid has cooked off, set aside until the rest of the recipe is prepped.

Cheese sauce

  1. In a saucepan melt the butter and then add the flour whisking to combine into a smooth paste. Cook for a few minutes until the flour starts to brown and smells toasty.
  2. Add the milk whisking constantly, cook for a several minutes until the the milk starts to thicken, turn down the heat and gradually add the cheese.
  3. Add the remaining ingredients for the cheese sauce, taste and adjust seasoning.

Assembly

  1. By now the water should be boiling, cook the pasta until it is al dente, if you happen to over cook the pasta drain it quickly and rinse under cold water.
  2. Fold the pasta into the sauce, add the chicken and pour the whole lot into a casserole dish smoothing out the top.
  3. Garnish the top of the casserole with drizzles of additional hot sauce and a sprinkle of blue cheese crumbles.
  4. Bake at 375F for 30-45 minutes or until the edges have gained a little color and the sauce is bubbling.

For more click to continue on to http://www.seasonedatsea.com

Pork and Mango Empanadas

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Every country has some type of filled food, dumpling, tamale, calzone, pasty or hand pie. No matter what you call them, what they are filled with or how they are shaped this is one of my favorite ways to explore food around the world. I like empanadas, the Latin version of a hand pie, they can be baked or fried, filled with meat, veggies, beans or tiny little shrimps like the ones I had from a road side stall in Puerto Rico. When making empanadas for a crowd I never consider frying them, hot oil schlopping around in a pan while the boat is rolling back and forth is a disaster waiting to happen, so my empanadas are always baked. The crust could go two ways, light and crisp with multiple layers from puff pastry or what I prefer is an altered pie dough, the end result is flakey but sturdy so it can be picked up and eaten by hand.

These empanadas are filled with a chili infused barbequed pulled pork, roasted poblano strips and a thick slice of mango. The warmth the pork provides plays well with the creamy sweetness of the mango while the poblano is a supporting role with it’s subtle smoky heat. Encasing the filling is a pie dough fortified with eggs, they help to add a bit more structure so the crust won’t fall apart, it also allows more flexibility when folding the dough over to seal in the flavors. Finally, all the half moon shaped pies get brushed with a beaten egg, this gives them an attractive golden color and crisps up the outer layer.

 














Pork and Mango Empanadas


Ingredients

Filling

  • 6 lb pork shoulder, cut into large chunks
  • 1 c BBQ sauce
  • 1 can ginger ale
  • 2 tbsp. chili powder
  • 6 garlic cloves, crushed
  • 4 tsp. salt

Dough

  • 15 c flour
  • 2 tbsp. salt
  • 2 tbsp. sugar
  • 6 c butter
  • 6 eggs
  • 3 -4 c water

Assembly

  • 2 -3 eggs
  • 3 lb jarred mangos, cut into strips
  • 10 roasted poblanos, cut into strips

Cilantro crème

  • 3 c sour cream
  • 2 c cilantro, finely chopped
  • 4 green onions, finely sliced
  • ½ c pique (Puerto Rican hot sauce)
  • zest of 2 limes
  • 1 tbsp. salt

Directions

Filling

  1. Preheat the oven to 325F.
  2. In a large baking dish mix together all the ingredients for the filling, cover with aluminum foil.
  3. Bake at 325F for 3 to 4 hours or until the meat is tender and easily twists when a fork is inserted in the middle.
  4. Remove the chunks of meat from the sauce and let them cool.
  5. Pour the sauce into a pot, bring to a boil over high heat and reduce by half stirring occasionally.
  6. When you can handle the meat shred it into small pieces and combine with the reduced sauce, taste and adjust for seasoning.

Dough

  1. Mix the dry ingredients together, cut the butter in using a pasty knife or do small batches in a food processor.
  2. When all of the butter has been cut into small pea sized pieces with the flour add the two eggs and half the the water. Mix together, slowly add more water as needed until the dough just comes together.
  3. Divide the dough into quarters, press into discs and wrap in cling film and refrigerate for at least an hour.

Assembly

  1. Preheat the oven to 425F.
  2. Beat the eggs together in a small bowl and set aside.
  3. Roll out the chilled dough, use plenty of flour to prevent it from sticking to the counter and rotate it often so you end up with an even thickness.
  4. Use a bowl and cut out circles from your sheet of dough, brush the edges with the egg wash.
  5. On the bottom half of each circle of dough lay a ¼ of a roasted poblano, a slice of jarred mango and some of the pulled pork filling. Fold over the top lining up the edges and press them together with your fingertips or crimp with the tines of a fork.
  6. Transfer the empanadas onto a sheet tray lined with parchment paper for easy clean up and chill for 15 minutes.
  7. After they have chilled brush with more egg wash.
  8. Bake at 425F for 30 minutes or until golden brown all over, rotate trays half way through baking.

Cilantro crème

  1. Mix together everything for the crème in a medium bowl and serve with the warm empanadas.

For more click to continue on to http://www.seasonedatsea.com

Herby Vegetable Pita

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More and more people are incorporating vegetarian meals into their diets and some cuisines naturally lean in that direction, Mediterranean is one of them. I want to cook more vegetarian meals for the public but I know how some people feel about their meat, it can be the center of a dish and some people can feel lost without it. When I cook vegetarian I keep that in mind and try to find a focus for the meal, something more composed or hearty so you don’t feel like you’re eating just side dishes. That’s the key, have one item of the meal put together so it becomes the focus, I find that when you offer less options, simplify choices the meal ends up feeling balanced on your plate.

The main focus for my Mediterranean meal is a roasted vegetable pita; a warm pita spread with hummus, topped with an assortment of roasted vegetables tossed in a herbaceous dressing and finished with a sprinkle of feta. The great thing about this recipe is that it can come together fairly quickly, a little chopping, blending and roasting and you’re done. Feel free to use store bought hummus, but if you are looking for something with a little more pizazz try out my roasted hummus.

 





Herby Vegetable Pita


Ingredients

Roasted vegetables

  • 3 zucchini or crookneck squash
  • half a head of broccoli or cauliflower
  • 1 large sweet potatoes
  • 1 onion
  • 1 poblano or bell peppers
  • 2 tbsp. oil
  • 1 tsp. salt

Herb dressing

  • 1 c packed cilantro
  • 5 green onions
  • ¼ c mint
  • 1 jalapenos
  • 1 lemon, juiced
  • ½ tsp. cumin
  • 2 large garlic cloves
  • 1 tsp. salt

To serve

  • Pitas
  • Hummus
  • Crumbled feta

Directions

Roasted vegetables

  1. Preheat an oven to 400F.
  2. Chop or cube all of the vegetables into ½ inch cubes, small bite sized pieces, toss with the oil and salt and spread out on a large baking sheet.
  3. Roast the vegetables at 400F for 30-45 minutes until the sweet potatoes are tender.

Herb dressing

  1. Add all of the herb dressing ingredients into a food processor, mix until there are no large chunks occasionally scraping down the sides of the bowl. The sauce does not have to be perfectly smooth and with the lack of liquid it won’t end up silky smooth.
  2. Pour the herb dressing over the roasted vegetables, mix, taste and adjust the seasoning.

To serve

  1. Warm the pits in the oven, spread a layer of hummus on the pita, top with a generous amount of vegetables and a sprinkle of feta.

For more click to continue on to http://www.seasonedatsea.com

Italian Ricotta Mac and Cheese

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I grew up on both homemade mac and cheese and the box stuff. When it came to the box stuff my brother and I would eat it out of the pot together sitting on the floor; when we had the fancy cartoon shaped pasta we’d share it as evenly as possible. You take three noodles, I take three noodles, we’d share like that back and forth until the end of the pot and lick it clean with our fingers. But my mom’s homemade mac and cheese was way better, creamy, thick and with lots of sauce to envelope the wagon wheel pasta she preferred to use.

Classic mac and cheese with sharp orange cheddar cheese has its place, all mac and cheese is great but it is also a convenient canvas to try out new flavors and additions. Sometimes it’s a matter of what cheese I have on hand and it’ll end up being a 6 cheese wonder or I’ll craft the dish based around another dish like hot wings. This time around I’m taking inspiration from a favorite pizza that focuses on the cheese and no additional vegetables or meat. The pizza starts with a tomato base sprinkled with parmesan, torn pieces of fresh mozzarella, dotted with spoonful of ricotta and dusted with Italian seasonings. It’s a simple thing but I think of it as a classy cheese pizza and that dusting of Italian seasoning really makes it spark.

This cheese sauce is creamy, lightly perfumed with Italian seasoning, bites of chili flakes and the occasional floral hint from the crushed fennel seeds. The casserole is topped with crisp panko bread crumbs tossed in butter and lemon zest, you could also add herbs to the topping or some pesto for color.

 










Italian Ricotta Mac and Cheese


Ingredients

Mac and Cheese

  • ¼ c butter
  • 1 garlic clove, chopped
  • 5 tbsp. flour
  • 3 c milk
  • 1 c grated parmesan
  • 1 c shredded mozzarella
  • 1 c ricotta
  • 1 ½ tsp. Italian seasoning
  • 1 tsp. salt
  • ½ tsp. ground pepper
  • ½ tsp. chili flakes, crushed
  • ½ tsp. fennel seeds, crushed
  • juice of half a lemon
  • 1 lb elbow macaroni pasta

Bread crumb topping

  • 2 tbsp. butter, melted
  • zest of half a lemon
  • ½ tsp. salt
  • ½ tsp. Italian seasoning
  • 1 c panko bread crumbs

Directions

Mac and cheese

  1. Preheat an oven to 375F.
  2. Bring a large pot of salted water to a boil, in the meantime make the cheese sauce.
  3. In a saucepan melt the butter, add the chopped garlic and then the flour, whisk everything together. Cook for a few minutes until the flour starts to change color become a pale golden brown.
  4. Add the milk slowly whisking constantly, cook the milk mixture until it thickens and is streaming, stir occasionally to prevent the bottom from scorching.
  5. Add in the cheese, seasoning, spices, everything except the pasta.
  6. Cook the pasta until it is al dente, you want there to be enough of a bite that the pasta won’t turn to mush after you’ve baked the casserole. Drain the pasta and run cold water over it to stop the cooking process.
  7. Mix the pasta and the cheese sauce together, taste and adjust the seasoning. It may look like a lot of sauce, but the pasta will absorb some of the liquid as it bakes.
  8. Pour the pasta and cheese mixture into a 9×13” baking dish.

Bread crumb topping

  1. Combine all of the ingredients for the topping and sprinkle evenly over the top of the pasta, make sure to spread it out to the edges of the pan.
  2. Bake at 375F for 30-45 minutes until the bread crumbs are golden brown and there is bubbling around the edges.

For more click to continue on to http://www.seasonedatsea.com

Roast Pork with Peanut Chimichurri

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I’ve tried for awhile to come up with some kind of cute story or something real to say about this pork dish other than “Eat this now!”, but really that’s all I want to say.

Eat this! Make this dish! Put it in your mouth!

It’s really just that good. The marinade for the pork is a simple collection of easy to find Asian ingredients: ginger, garlic, soy sauce and fish sauce, if you don’t have fish sauce in your pantry already than you really should. Now the sauce on the other hand is where all your flavor is packed and boy does it pack a punch. Tons of cilantro, lots of lime, some chili paste and roasted peanuts, the only odd ingredient is xantham gum. It’s like cornstarch, it thickens things, but unlike cornstarch it doesn’t have to be heated to start it’s thickening action, it can be done while cold. Xantham gum is a super useful ingredient, great for thickening a loose sauce that you don’t want to heat up like a salsa, salad dressing or chimichurri. It has the tendency to get a little clumpy if you incorporate it all at once, if you mix it with another dry ingredient, like in the case of this recipe sugar you won’t have any clumping issues.

I served my pork and peanut chimichurri with sesame dressed rice noodles and a coleslaw with mango. This recipe could be utilized in so many other ways, pair the sauce with shrimp or tofu, serve it with rice or put leftover thin slices of the meat into fresh summer rolls.

 









 

Roast Pork with Peanut Chimichurri


Ingredients

Roast Pork

  • 3 inches’ ginger
  • 10 large garlic cloves
  • 2 tbsp. soy sauce
  • 1 tbsp. chili paste
  • 3 tbsp. brown sugar
  • 1/4 c fish sauce
  • 9 lb pork loin

Peanut Chimichurri

  • 3 tbsp. sugar
  • 1 tsp. xantham gum
  • 1 ¼ c water
  • ¼ c fish sauce
  • ½ c rice wine vinegar
  • zest and juice of 3 limes
  • 3 tbsp. chili paste
  • 2 bunches cilantro, chopped
  • 1 c roasted peanuts, chopped

Directions

Roast Pork

  1. Grind the ginger and garlic into a paste in a food processor, add the soy sauce, chili, sugar and fish sauce. Taste the marinade and adjust the seasoning before adding the pork loins.
  2. Marinate the pork for 2-8 hours, meanwhile make the peanut chimichurri.
  3. Preheat the oven to 400F.
  4. Remove the pork from the marinate and transfer to a roasting pan, bake at 400F for about 30 minutes depending on the size. A thermometer inserted in the center should read 145F.
  5. Rest the pork for 10 minutes, slice and then serve with the peanut chimichurri.

Peanut Chimichurri

  1. Mix together the sugar and xantham gum, whisk in the water until the sugar is dissolved and add the remaining ingredients, refrigerate till needed.
  2. Slice the roasted pork and serve with the peanut chimichurri, I like to serve this with lightly seasoned rice noodles or lots of rice.

For more click to continue on to http://www.seasonedatsea.com

Paneer Stir Fry

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During the summer I cook elaborate meals, well thought out themes with multiple dishes and lots of dessert. Then the ship docks for the season and I return to a life that I view as more normal, living on land and waiting out the days till Zodiac set’s her sails again. This winter in particular I decided to change the way I eat, focusing on more vegetables and less of everything else. It’s been a struggle to find ideas that entice me the same way my menus do during the summer, sometimes it just takes a little more thinking outside the box.

This stir fry came around because I made a big block of paneer, an unaged Indian cheese, but I wanted to use it in a smart way, small amounts here and there. To make those high calorie ingredients stretch they must be incorporated with vegetables; so I came up with this, an Indian inspired stir fry. Lots of vegetables, a little curry powder and some fried paneer served with cauliflower rice and raita, a cilantro cucumber yoghurt sauce. This recipe is flexible, use some leeks, broccoli or throw in some jalapenos slices if you like the heat, exchange the coriander seeds for cumin or brown mustard seeds, make it your own.

 








Paneer Stir Fry


Ingredients

  • 1 tbsp. coconut oil or oil with a high smoke point
  • 8 -10 oz paneer, cubed
  • 1 tsp. crushed coriander seeds
  • ½ tsp. salt
  • 1 large onion, sliced
  • 2 garlic cloves
  • 1 -2 tsp. grated fresh ginger
  • 1 carrot, sliced on the bias
  • 1 green bell pepper, cut in this strips
  • 3 small zucchinis,
  • ½ tsp. salt
  • 2 tsp. curry powder
  • ¼ tsp. cayenne
  • 1 large tomato, cut into
  • 1 tbsp. lemon juice or apple cider vinegar

Serve with

  • cauliflower rice
  • raita, Indian yoghurt sauce

Directions

  1. Heat a large pan on medium high heat, add 1 tablespoon of coconut oil until hot, add the paneer cubes along with the crushed coriander seeds and salt.
  2. Toss the paneer cubes around until they are dark golden brown, this will take about 7 minutes, remove from the pan leaving any remaining oil behind.
  3. To the same hot pan add the onion slices and cook until wilted, add in the garlic, ginger and carrots. Toss everything together and cook until the carrots are about halfway done.
  4. Add in the bell peppers, zucchini, salt, curry powder and cayenne, cook until everything is tender. If things start to stick add a tablespoon of water.
  5. Finish the dish by adding in the tomatoes, lemon juice and the fried paneer.
  6. Serve with califlwer rice and raita.

For more click to continue on to http://www.seasonedatsea.com

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