Monday, March 21, 2011

"My Brother Rocks!" Paella

For the sofrito: (first 8 ingredients)
2 Tbsp olive oil
1 c yellow onion, minced
1 red bell pepper, cored, seeded and cut into strips
1 (15-16 oz) can diced tomatoes
1 tsp each of dried thyme and basil, crumbled
1 tsp cumin seed (not powder)
1 bay leaf
1 Tbsp minced garlic
2 1/2-3 pound chicken, cut into 10 servings
salt and pepper
2 Tbsp olive oil
1/2 pound (about 3 links) Chorizo or Spanish sausage, sliced
4-4 1/2 c chicken broth
1/4 tsp ground saffron or tumeric
3 c long-grain rice
1 pound mussels, scrubbed well, beards removed and rinsed
1 pound shrimp
1 c frozen peas, thawed
minced fresh cilantro for garnish
lemon wedges for garnish
In skillet, heat 2 Tbsp olive oil. Add the onion and pepper, and cook til softened, about 2 minutes. Add tomatoes, thyme, basil, cumin seed, bay leaf and garlic. Season with salt and pepper. Cook the mixture for 5-7 minutes, or til almost all liquid has evaporated. Set aside.

Pat dry the chicken and season it with salt and pepper. In a large deep ovenproof skillet heat the oil over moderately high heat til hot. Add chicken to the skillet, cook it for 7-10 minutes on each side, or til it is browned and transfer to a plate. Add the sausage or chorizo to the skillet, cook it, tossing, til it is lightly browned, and transfer with slotted spoon to the plate.

To assemble the paella: Preheat oven to 400 degrees. In saucepan, bring broth to a simmer over moderately high heat, add the saffron or tumeric and let the mixture steep for 5 minutes. In a 14-inch paella pan or a large deep ovenproof skillet, arrange the rice, chicken, sausage or chorizo and sofrito. Add the prepared broth, bring the liquid to a simmer over high heat, stirring, and immediately remove the pan from the heat. Arrange the shellfish in the pan and bake the paella on the bottom shelf of the oven for 25 minutes. (Do not stir the paella during cooking. If the mixture becomes dry, add the additional broth). Add the peas and bake the paella for 10 minutes more, or til liquid is absorbed and the mussels have opened. Let the paella stand, covered with a dish towel, for 5 minutes before serving. Serve the paella in its pan garnished with cilantro and lemon wedges. ENJOY!

Sunday, March 13, 2011

Mock Mac and Cheese

1 c cashews
2 Tbsp lemon juice
4 Tbsp nutritional yeast
1 Tbsp soy sauce
1 tsp onion powder
1 tsp garlic powder
1/8 tsp tumeric (optional)
16-oz pasta (your favorite shape)
cilantro to garnish
fresh cracked pepper

Blend first 7 ingredients and then add to cooked pasta. If sauce is too thick, add more lemon juice, pasta water or soy milk til desired consistency.