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Fenugreek Fish and Clam Bisque

A light and delightful bisque of white fish, clams and fenugreek mjskitchen.com @MJsKitchen

 

She’s back! My sister Nadalyn is sharing another one of her mouth-watering recipes with us today – a Fish and Clam Bisque with Fenugreek.  To see all of Nadalyn’s recipes here in MJ’s Kitchen, check out the links at the end of this post.

Nadalyn

You may remember that MJ introduced us to the amazing spice shop, Season With Spice, last fall. One of the spices there that intrigued me was fenugreek. Not only had I never used it, I had never heard of it. It seems that fenugreek, besides in cooking, is used in folk medicine for a little bit of everything, including but not limited to stomach and digestive ailments both constipation and IBS, cardiac conditions of all kinds, lowering cholesterol, increasing the production of milk during breast-feeding and even ED. If you don’t know what ED is then you don’t watch TV ads. :)

MJ told me that she had dared to experiment with fenugreek, in cooking of course, so I decided to give it a go as well. This Indian inspired dish is a result of that daring do. If you like curry dishes, this should appeal to you.

Oh, and you may want to grab a loaf of French bread to sop up the yummy broth.
 
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Green Chile Pathiri with Pinon Nuts and Queso Fresco

Green chile stacked with crepes (Pathiri), pine nuts (pinon) and queso fresco. mjskitchen.com @MJsKitchen

 

This Green Chile Pathiri is a dish that I have had in my head and have been wanting to make for a very long time, so I was thrilled when I saw that April’s Daring Cook’s Challenge was to make a savory Pathiri.

What is Pathiri?  Pathiri is an Indian dish that is made by alternating crepes with a sweet or savory filling.  The crepes are normally made with rice flour and dipped in coconut milk or brushed with ghee during assembly.  This process is very similar to the one I use for stacked enchiladas, just different ingredients.  For enchiladas instead of rice flour crepes, corn tortillas are dipped in green or red chile sauce and alternated with a savory filling and cheese.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
 
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Chicken and Vegetables Smothered in Chile de Arbol Pecan Sauce

Chicken and vegetables smothered in a chile de arbol pecan sauce and served over rice. mjskitchen.com @MJsKitchen

 

As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce.  This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together.  Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend,  then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables.  It’s all good!

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Beans and Rice with Sausage – An Easy One Pot Meal

A quick and easy beans and rice dish. Prep to service - less than 45 minutes! mjskitchen.com

 

Beans and Rice is one of those meals that can be time-consuming and dirty up a lot of dishes, or it can be quick and easy.  This Beans and Rice recipe made with pinto beans and sausage is quick and easy to make, delicious and a quick cleanup.  You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.  Or you can hit on that one combination that you love and make it over and over again.  Either way – it makes a very easy and delicious meal when it’s one of those nights that you don’t want to spend a lot of time in the kitchen but you want something hearty to eat.  Start to service, this dish is less than 45 minutes!

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Green Chile Chicken Mushroom Soup

Green chile chicken soup with mushrooms and corn mjskitchen.com

 

A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken and Mushroom Soup.  She had just had a it at a local restaurant and loved it.  However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base.  Being a very healthy eater, she was a little disappointed.  Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day.  But getting back to my friend’s request, did I accept it?  You betcha! And last week everything came together to make it happen.

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Antipasto Style Hors d’oeuvres

An easy antipasto can be made using a lot of what you already have in the pantry and refrigerator. mjskitchen.com

 

The other day I was going through the first recipe book that I started back in the 80′s and found this recipe for an antipasto type hors d’oeuvre.  I remembered making it all of the time for dinner parties and summer backyard parties and it was always a big hit; therefore, I decided to bring it back.  These Antipasto Style Hors d’oeuvres can be served as an antipasto (the first course of a formal meal) or as hors d’oeuvres for a stand-up party.  It has a lot of delicious little bites that can be enjoyed by meat eaters, vegetarians and even vegans.  Just keep the meat and the cheese out of the marinated vegetables and off to the side or even on another plate. That way every one can enjoy them.

What makes this dish special is the dressing. It’s pack with herb deliciousness!  If you have tarragon vinegar, this is a great use for it.  At the house that we lived in during the 80′s I had an tarragon bed with plants 4 feet tall!  Needless to say, I made A LOT of herb vinegar. Hopefully, I’ll be able to make some this summer if my tarragon does well.  If you don’t have tarragon vinegar, white wine vinegar is a nice substitute.
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Chorizo, Mushroom and Posole (Hominy) Soup

A hearty soup with chorizo, hominy (posole), mushrooms and Swiss chard. mjskitchen.com

 

During December and January the Costco in my area sells 5 pound bags of fresh posole – corn soaking in slaked lime water.  Every year, I buy a bag, make a couple of posole dishes, then divide the rest into freezer bags and freeze.  One of this year’s dishes was this hearty bowl of soup made with Mexican chorizo, posole, mushrooms and Swiss chard. It’s a bit lighter than the traditional posole stew made in New Mexico which is mostly posole, pork and red or green chile.  With this soup, the posole is just one of several vegetables and the chorizo is used more to add flavor than to add bulk.

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Corn Chowder with Smoked Ham

A spicy corn chowder with smoked ham and chile powders mjskitchen.com

 

A friend of mine hosted a girlfriends’ potluck the other day for which she made a delicious vegetarian corn chowder.  I ate only one bowl, but could easily have eaten two. (It was a potluck – too many other good things to eat. :) ) Still thinking about the chowder a few days later I decided to make one using some smoked ham left over from New Year’s day. It turned out so good, that I made it twice in one week.

This Corn Chowder with Smoked Ham uses the standard ingredients of a corn chowder – potatoes, corn and some type of stock – but smoked ham is used in placed of bacon.  A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.  A small amount of cream is used as a thickener along with a touch of cornstarch.  One could always add cheese, but we didn’t see the need for it.  The chowder was creamy enough without it, but actually a lighter chowder in comparison.  Bobby’s response – “This is a keeper!”

Note:  My friend’s chowder was inspired by Ina Garden’s Cheddar Corn Chowder.

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