Greece (Part 2)

IMG_20160110_193135086 edit

Shrimp Scampi Linguini

Greek-style pasta dish. Pictured above (on right) with spanakopita (on left).

Total time: 30 minutes
Servings: 6-8

Ingredients

  • 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

Directions

  1. Season the shrimp with salt and pepper.
  2. Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  3. Heat extra-virgin olive oil in a deep skillet and cook garlic on medium heat until browned (3 minutes).
  4. Add shrimp and cook on medium heat (3 minutes).
  5. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook on medium heat (2 minutes).
  6. Add lemon juice and 1 cup of starchy pasta cooking water to skillet. Remove from heat.
  7. When pasta is cooked to al dente, drain water and add pasta to skillet.
  8. Toss with parsley and feta. Feta will melt onto pasta.
  9. Top with chopped olives and serve.

Family Ratings

  • 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

South Africa

IMG_20160131_182709856 edit

South African Chicken Curry

Simple chicken curry from South Africa. Apple, raisins, and coconut add sweetness to a savory dish.

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 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)

Directions

  1. Cook rice according to package instructions. We find that a rice cooker is the easiest method.
  2. In a large frying pan, cook chicken cubes in vegetable oil. Ensure chicken is cooked through, then set aside.
  3. 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).
  4. Combine cornstarch, curry powder, and chicken broth. Stir into onion mixture.
  5. Add milk to onion mixture.
  6. Cook on medium heat, stirring, until thick and bubbly (about 5-10 minutes).
  7. Reduce heat to low. Stir in cooked chicken and mushrooms. Heat through.
  8. Serve over rice. Add raisins, shredded coconut, and peanuts as garnish.

Family Ratings

  • McM: 5/5, my new favorite curry dish!
  • Papa: 4/5

Original recipe: http://www.food.com/recipe/african-chicken-curry-50400

IMG_20160131_181339237 edit

 

Lebanon

IMG_20151213_183458321 (1)

Lentil Rice Pilaf with Blackened Onions

Traditional vegetarian Lebanese dish.

Total time: 1 hour
Servings: 8

Ingredients

  • 8 tablespoons olive oil
  • 2 medium onions, chopped
  • 6 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 400ml vegetable broth
  • 1 1/2 cup canned lentils, drained
  • 1 1/2 cup long-grain white rice
  • 2 large onions, sliced
  • 6 medium tomatoes, quartered lengthwise
  • 2 cucumbers, peeled and sliced
  • plain yogurt for garnish
  • chopped fresh mint for garnish

Directions

  1. Heat 4 tablespoons oil in large saucepan over medium-high heat.
  2. Add chopped onion, minced garlic, cumin, and cinnamon. Sauté until onion softened (about 5 min).
  3. Add vegetable broth, lentils, and rice. Bring to boil.
  4. Reduce heat to medium-low. Cover and cook until liquid is absorbed and rice and lentils are tender (about 15 min).
  5. Heat 4 tablespoons oil in large skillet over medium-high heat.
  6. Add sliced onions. Sauté until soft and beginning to blacken (about 20 min).
  7. Season pilaf to taste with salt and pepper.
  8. Serve pilaf on plates.
  9. Top with blackened onions. Garnish with tomato and cucumber, yogurt, and mint.

Family Ratings

  • McM: 4.5/5, I really liked the yogurt as garnish!

Original recipe: http://www.food.com/recipe/lebanese-lentil-rice-pilaf-with-blackened-onions-78824