Traditional Costa Rican style rice dish with pineapple, black beans, and salsa.
Total time: 90 minutes
- 2 cups white rice
- 4 cups chicken broth
- 1/2 cup orange juice
- 2 limes, juiced
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoon sugar
- 1/2 cup finely chopped fresh cilantro (plus more for garnish)
- 1kg tilapia fillets
- 4 cups jarred tomato salsa
- 2 440ml cans black beans, drained and rinsed
- 4 cups fresh pineapple, diced
- 4 limes, thinly sliced
- salt and ground black pepper to taste
- Preheat the oven to 400 degrees F.
- Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid (about 20 minutes). A rice cooker could also be used to prepare the rice.
- While the rice is cooking, prepare the marinade. In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, sugar, and 4 tablespoons of cilantro. Season with salt and pepper to taste.
- Place the tilapia fillets in a large flat pan and coat with marinade. Marinate in the refrigerator, turning fillets occasionally (about 20 minutes).
- In a large baking dish, mix together the cooked rice, salsa, beans, pineapple, and remaining 4 tablespoons of cilantro.
- Remove the tilapia from the marinade (reserve leftover marinade) and lay the fillets over the rice mixture.
- Pour the reserved marinade over the fish. Shingle lime slices over the fish.
- Bake in the oven until the fish flakes easily and is opaque (about 25-30 minutes).
- Garnish with chopped cilantro before serving.
- McM: 2/5, the tilipia was excellent but I found the salsa flavor overpowering in the rice and would recommended using half the salsa next time.
Original recipe: http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe.html
Shrimp Scampi Linguini
Greek-style pasta dish. Pictured above (on right) with spanakopita (on left).
Total time: 30 minutes
- 1kg linguini
- 1kg medium or large shrimp, peeled and de-veined with tails removed
- 2/3 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 3 teaspoons red pepper flakes
- 1 lemon, zested and juiced
- 3 sprigs oregano, finely chopped
- 1/2 cup pitted kalamata olives, chopped
- 1 cup white wine
- 1/2 cup chopped parsley
- 2 cup feta cheese, crumbled
- salt and pepper
- Season the shrimp with salt and pepper.
- Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
- Heat extra-virgin olive oil in a deep skillet and cook garlic on medium heat until browned (3 minutes).
- Add shrimp and cook on medium heat (3 minutes).
- Add red pepper flakes, lemon zest, oregano, olives, and wine and cook on medium heat (2 minutes).
- Add lemon juice and 1 cup of starchy pasta cooking water to skillet. Remove from heat.
- When pasta is cooked to al dente, drain water and add pasta to skillet.
- Toss with parsley and feta. Feta will melt onto pasta.
- Top with chopped olives and serve.
- McM: 3/5, very tasty though oregano creates a strong flavor
Original recipe: http://www.foodnetwork.com/recipes/rachael-ray/greek-style-shrimp-scampi-and-linguini-recipe.html
Traditional Greek savory pastry. Spanakopitas can be labor-intensive to prepare but they are well worth the effort!
Total time: 1 hour 20 minutes
Servings: 12-15 strudels
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, chopped
- 3 scallions, white and green parts, chopped
- 500g frozen* chopped spinach, defrosted* (see notes below)
- 4 large eggs, lightly beaten
- 3 tablespoons grated Parmesan cheese
- plain dry bread crumbs
- 1 teaspoon grated nutmeg
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 cups small-diced feta cheese
- 3 tablespoons pine nuts
- 24 sheets frozen phyllo dough, defrosted* (see notes below)
- 1/2 cup unsalted butter, melted
- Preheat the oven to 375 degrees F.
- Gently squeeze most of the water out of the spinach and place it in a large bowl.
- Heat the olive oil in a medium saucepan, add the onion, and cook over medium-low heat (5 minutes).
- Add the scallions to the pan and cook until the scallions are wilted but still green (2 minutes).
- Add the cooked onion and scallions to the spinach.
- Add eggs, Parmesan cheese, 3 tablespoons bread crumbs, nutmeg, salt, pepper, feta, and pine nuts to the spinach mixture.
- Place one sheet of phyllo dough flat on a table. Brush the dough lightly with melted butter and sprinkle it with a teaspoon of breadcrumbs. Place another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with breadcrumbs. Continue in this way until there are four sheets on top of each other. Use just enough breadcrumbs between layers so that the sheets don’t stick together.
- Cut the layered sheets of phyllo lengthwise: cut in thirds lengthwise for small strudels, cut in half lengthwise for large strudels.
- Place spinach filling on the end of the sheets: use 1/3 cup filling for small strudels, use 1/2 – 2/3 cup filling for large strudels.
- Roll the phyllo sheets diagonally to make a triangle. Then fold the triangle of phyllo back straight. Alternate diagonal and straight folds until you reach the end of the sheet. The filling should be totally enclosed.
- Continue assembling layered phyllo sheets and folding over filling until all of the filling has been used.
- Place strudels on a sheet pan with the seam sides down.
- Brush with melted butter, sprinkle with salt, and bake for 30-35 minutes until the phyllo is brown and crisp.
- Let stand for a few minutes before serving.
- Frozen chopped spinach and frozen phyllo pastry dough can be defrosted in the microwave (using the preset defrost function), however this may cause the phyllo to become brittle and difficult to fold. For best results, we recommend thawing the spinach and phyllo in the refrigerator for 24 hours prior to recipe preparation.
- Fresh spinach (steamed and chopped) can be substituted for frozen spinach.
- McM: 5/5, these are amazing fresh from the oven and also delicious served cold the next day!
Original recipe: http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html
South African Chicken Curry
Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.
Total time: 45 minutes
- 3 cups white rice
- 4 tablespoons vegetable oil1.2kg chicken breast, cubed
- 2 tablespoons butter
- 2 large apples, peeled and chopped
- 1 1/2 cups celery, chopped
- 1 large onion, chopped
- 4 tablespoons cornstarch
- 4 teaspoons curry powder
- 1 can (284ml) chicken broth
- 3 cups 1% milk
- 1 can (284ml) sliced mushrooms, drained
- raisins, sweetened shredded coconut, peanuts (for garnish)
- Cook rice according to package instructions. We find that a rice cooker is the easiest method.
- In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
- In a large saucepan, melt butter. Add celery and onion and cook on medium heat until soft (about 10 minutes). Then add apple and continue cooking until tender (another 5 minutes).
- Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
- Add milk to onion mixture.
- Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
- Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
- Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.
- McM: 5/5, my new favorite curry dish!
- Papa: 4/5
Original recipe: http://www.food.com/recipe/african-chicken-curry-50400