Full of Seafood Chowder

 found this recipe in a Northwest Cookbook I bought years ago. They used bay scallops instead of cod and only canned shrimp.  This is my adaptation with a few minor changes this year. Originally published in winter 2017.  

 

Ingredients:

3 cups potatoes, peeled and cubed.
1/4 cup butter
1/2 cup onion, chopped
2 cloves garlic, minced
1 – 6.5 oz.  can minced clams, drained with liquid reserved
1 – jar clam juice.
1/3 cup dry white wine or chicken broth
1 tsp. dry chicken broth granules
1 tsp.salt
Pepper, to taste
5 Tbs. Flour
1/3 cup cold water
1 pound cod fillets, cubed
6 oz. raw shrimp
1/2 pint whipping cream
1 bay leaf
1/2 tsp. dry thyme leaves, crushed
1/2 tsp. dry nutmeg
 

Instructions:

1.  Cook potatoes in boiling salted water until tender.  Drain and set aside.  In a large saucepan, melt butter and saute onion and garlic for 5 minutes.
2.  Drain canned clams saving liquids in a 4 cup measuring cup. Add 1/2 cup clam juice and  enough water to the liquids to measure 3 cups.  Pour liquids into saucepan with onion mixture.  Set clam aside to add later.
3.  Add wine (or chicken broth), chicken stock, salt, thyme, nutmeg, pepper and bay leaf.  Cover and simmer for 15 minutes.
4.  Cut cod into bite size pieces.  Cut shrimp into thirds.  Add 1 Tablespoon butter to a skillet.  Place cod and shrimp in the skillet and cook until done.
5.    Mix flour and cold water to a smooth paste.  Add to liquid, stirring constantly.  Cook until thickened.
6.  Remove bay leaf.  Add potatoes, whipping cream, clams, shrimp, parsley.  Heat through.
7.  Serve with crusty French bread and a glass of white wine.

Shrimp Bowl

Shrimp Bowl

 

 

 

 

 

I received a mailer from a local grocery store that included this recipe.  It called for rice vermicelli,  sriracha, mint leaves, peanut butter, and unsalted peanuts (Instead I used spaghetti squash, chili powder, and left out the peanut butter and peanuts).  This is what I came up with.

 

Instead of rice vermicelli I used spaghetti squash.  To cook the squash, first wash it and then cut it into half and remove the seeds.  Brush 1 Tablespoon of butter on the squash halves and sprinkle with salt and black pepper.  Put the cut sides face down on a baking sheet covered with parchment paper or foil.  Bake in a 400 degree oven for 25 to 30 minutes.

 

Remove the pan from the oven and let the squash cool.  Remove the strands of squash with a fork.  You will have enough squash for at least two meals.

 

 

 

 

While the squash is baking prepare the other ingredients.  If there are tails on the shrimp remove them and rinse the shrimp. Wash the asparagus, carrots and red pepper.  Cut the tops and 2-inches below the tops of the asparagus and prepare.  Cut the carrots and red peppers into matchstick size or smaller pieces. Drain and rinse the black beans and finely chop the cilantro.

 

Assemble the ingredients into a bowl. Place squash in the bottom of the bowl.  Add the asparagus, carrots, red peppers, and cilantro.  Sprinkle 1 quarter of the dressing onto the ingredients.  Add the shrimp.  Serve with a glass of white wine (I used a Chateau St. Michele Riesling) and multi-grain bread.

 

Variations:
Use chicken or turkey instead of shrimp.

 

 

 

Print Recipe
Shrimp Bowl
This is a simple shrimp bowl loaded with vegetables and shrimp.
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Instructions
  1. Wash spaghetti squash and cut into half. Remove the seeds. Brush squash with 1 Tablespoon butter. Salt and pepper each half. Place cut halves onto a baking sheet covered with parchment or foil. Bake in a 400 degree oven for 25-30 minutes. Remove from the oven and turn halves over. Let cool and then remove squash.
  2. In the mean time prepare the other vegetables. Wash carrots, peppers and asparagus. Cut the carrots and red peppers into matchstick size pieces. Cut the asparagus into 2 inch pieces.
  3. Boil water in a medium saucepan. Add the asparagus and boil for 2 minutes. Place asparagus in a strainer and set in an ice cube bath to slow down the cooking and to preserve texture. Drain again and pat dry.
  4. Drain and rinse the black beans.
  5. Finely chop the cilantro.
  6. Remove the tail from the shrimp, if desired.
  7. In a small bowl, whisk vinegar, fish sauce, sugar, and chili powder. Set aside.
  8. To assemble: Place 1 cup of the spaghetti squash in a bowl. Top with red pepper, asparagus, carrots and cilantro. Sprinkle dressing onto the vegetables. Add shrimp to the bowl.
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Food 52 – a New Way to Dinner

Food 52 – a New Way to Dinner

Another new cookbook that came into the library this week was “>Food 52: a new way to dinner by Amanda Hesser.  It is a cookbook filled with recipes and strategies to make a meal plan for the week ahead. Complete with a grocery list and a plan to make and prepare dishes over the weekend for the week ahead. Recipes include a large photo, ingredients and directions including directions to extend the meal for a lunch the next day.  This book is definitely for the organized cook. One drawback is that some photos of the finished item does not appear on the same page as the recipe.  For instance, the photo of Tad’s roasted potatoes appears on page 44, six pages before the recipe. Though the recipe for Fish Tacos and the photo do appear side by side.

For dinner tonight I made the Beef Short Ribs in Red Wine.  The photo for this recipe was featured right next to the recipe.  Instead of adding the total amount of wine called for I used half wine and half beef stock. I was also concerned with the flavor of the recipe because it did not ask for many spices.  As it turned out I need not be as the recipe is delicious without adding anything extra.  The ribs were tender.  I added boiled red potatoes and it made for a delicious Sunday meal. There was enough left over for another meal this week.  

Pan Roasted Chicken

Ingredients:
4 chicken thighs or breasts
Salt and pepper
1 Tablespoon vegetable
1 pound small red potatoes, unpeeled, quartered
2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
4 medium carrots, peeled, halved lengthwise, and cut into 1-inch pieces
4 shallots, peeled and quartered
1/4 teaspoon dried thyme, oregano and rosemary

Directions:
1.  Move the oven rack to the middle position of the oven. Preheat the oven to 450 degrees. Place foil on a              baking sheet.

 2.  Wash chicken pieces and dry with paper towels.  Season with salt and pepper.

3.  Heat a 12 inch skillet on the stove over medium heat.  Add oil.
4.  Place the chicken skin side down and cook until well browned,
5 to 7 minutes. Turn over and cook until lightly browned, 15 minutes more.

 

 

5.  Cut potatoes, carrots, parsnips, and shallots into 1-inch pieces.


6. Add vegetables to the skillet. Sprinkle rosemary, oregano and thyme on browned chicken. Toss to coat.  

Place vegetables on foil lined baking pan.

7.  Place chicken on top of the vegetables. Bake for 25-30  minutes, until chicken reaches a temperature of 160      degrees.
8.  Remove the baking pan from the oven. Transfer the chicken to a plate and cover with foil and let rest.
9.  Stir the vegetables and return to the oven until tender, about 15 minutes.

Servings:  4
Preparation: 1 hour, 30 minutes