Dominican Republic- Traditional colorful Rice

To you from Amy: It is from www.dominicancooking.com with my own adaptations.

Ingredients:

• 3 cups of rice
• 2 cups of boiled green pigeon peas or 3 cans
  
• 2 cups of coconut milk
• 4 cups water
• 5 tablespoons of oil
• 4 teaspoons of tomato paste
• 1/4 cup of chopped green bell peppers
• 1 chopped jalepeno
  
• 1 pinch of oregano
• 1/2 teaspoon mashed garlic
• 1/8 cup of capers
• 1/4 cup of chopped celery
• 1 teaspoon of finely chopped parsley
• 1 teaspoon of finely chopped coriander/cilantro
• 1/2 teaspoon of thyme leaves
• 1 cube of chicken bouillon
• 1 teaspoon of salt
• 1/2 cup of pitted green olives cut into halves
• 1/2 tsp celery salt
  

Preparation:

1. Heat 3 spoons of oil in an iron pot and add the herbs, olives, peppers, celery, garlic, spices and the salt. Stir while adding the tomato paste. Add the peas, also while stirring, then add the chicken stock. Once well heated, add the remaining water and coconut milk and bring to a boil. Add the rice uncooked rice and stir regularly to avoid excessive sticking.
2. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat. Don't stir too much, or it will become all mushy. Season to taste.

Vegetarian Green Curry

This recipe came from Elisa's cookbook, so when she posts her recipe, I'll repost with the credits of creation! And thanks again to Elisa for supplying the green curry paste. You're incredible, girl. Oh, but just for the record - I saw green curry paste at the Asian market, so you don't have to make it from scratch :)

Vegetarian Green Curry

5 oz. (150g) firm tofu, drained then cut into ¾ inch cubes

1 cup vegetable oil

2 cups coconut milk

1-2 tablespoons vegetable oil (optional)

¼ cup green curry paste

½ cup chopped eggplant

½ cup pea eggplants (optional)

1 cup coarsely chopped fresh or canned bamboo shoots, rinsed and drained

6 ears fresh or canned baby corn, rinsed and drained, cut into bite-sized pieces

2 tablespoons palm sugar

2 kaffir lime leaves, stemmed

1 cup loosely packed fresh sweet Thai basil leaves

2 tablespoons soy sauce

1 fresh long green chili, cut into large pieces

1 fresh long red chili, cut into large pieces

Pat tofu dry with a paper towel. Heat oil in a large frying pan and working in batches, fry tofu cubes until golden. Remove using a slotted spoon and drain on paper towels; set aside. Let coconut milk stand, allowing the thick coconut milk to rise to the top. Spoon thick coconut milk into a small bowl, reserving 2 tablespoons for garnish.

In a wok or large, heavy frying pan, heat thick coconut milk over medium-high heat for 3-5 minutes, stirring constantly, until it separates. If it does not separate, add optional oil. Add green curry paste and fry, stirring constantly, until fragrant, 1-2 minutes. Add vegetables and fried tofu and stir until well coated. Add remaining thin coconut milk and bring to a boil. Reduce heat and simmer until vegetables are slightly soft, about 4 minutes.

Add palm sugar – if using a wok, add it along the edge of the wok so that it melts before stirring into curry; if using a standard frying pan, add directly to the curry. Tear kaffir lime leaves and basil into pieces. Stir in soy sauce, kaffir lime leaves, and half the basil.

Remove from heat and transfer to a serving bowl. Drizzle over reserved 2 tablespoons thick coconut milk. Garnish with green and red chilies, and remaining basil leaves and serve.

Pineapple Fried Rice

As usual I had so much fun with you all! The food was amazing, I loved it all! Here is my recipe I found online.

You may have noticed my recipe made more than 4 servings, it was because I used 4 cups of uncooked rice, when cooked and and used all of it....way too much rice! But you will did a great job of eating it, we only had a few leftovers!

First the ingredients:

1 tablespoon minced garlic
1/3 cup peanut oil
1 lb. black tiger shrimp(peeled and deveined) ( just used normal shrimp-whatever was on sale)
1/3 cup diced carrot
1/3 cup diced onion ( I used a yellow onion)
1 egg (beaten) ( I used 2 eggs because I had so much rice)
4 cups cooked jasmine rice ( you noticed I had a lot more than that!)
1 tablespoon butter (I used 2 T)
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon white pepper
1/3 cup sweet peas
1/3 cup raisin
4 tablespoons soy sauce
1 fresh pineapple (cut in half,remove fruit, cut into chunks) ( FYI I read online how to make a pineapple boat)
1/3 cup roasted cashews ( didn't use because Scottie is allergic)

Directions:

1. In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the shrimp and cook for 3 more minutes, stirring occasionally. Follow with carrot and onion, stirring for 2 minutes
2. Add the beaten egg and stir constantly for 30 seconds. Add rice, butter, salt, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes.
3. Remove from heat, place in hollowed-out pineapple halves and top with cashews before serving.
Yield: 4 servings

Recipe taken from "Crying Tiger: Thai Recipes from the Heart" by Supatra Johnson.

Moroccan Chicken with Tomatoes and Potatoes

1 pkg chicken (3 or 4 boneless breasts or a selection of bone-in breasts and/or thighs)
3-4 baking potatoes, peeled and cubed (I didn't peel)
1 can diced tomatoes (or 2-3 large fresh tomatoes)
3-5 carrots diced
1 large onion quartered
1-2 cloves garlic diced
1/2-1 red bell pepper diced (I used green)
1 cup peas
1/4 cup olive oil
parsley (1/4 cup fresh or 2 tbs. dried)
1 1/2 tsp. paprikaa
few pinches of saffron, if you've got it
salt and pepper to taste

In a large pot, heat oil and sauté onion and garlic. Add chicken, tomatoes, red pepper, parsley, paprika, saffron, and 1/2 cup water. Cover and cook about an hour (until chicken is thoroughly cooked and just beginning to shred when handled much), stirring occasionally.

Add water as necessary to keep mixture wet and saucy (maybe 2 cups total by the end of the process). Add potatoes, carrots/parsnips, and peas and cook for another 20-30 minutes, or until potatoes and carrots are completely cooked. Salt and pepper as you like.


Now, if you want to eat in authentic Moroccan style, dish onto a large plate and serve with lots of bread (something crusty like French works well).
Using the bread as the only untensil, everyone eats out of their section of the plate (using the right hand only). Wow, a culture where playing in your food is the norm!

Ok there is all is....hope you enjoy. Looking forward to next months challenge!!!
Angie

Morocco: Side Dish: 7 Veggie Couscous with Harissa paste

For the couscous:

• 1/4 cup plus 1 tablespoon olive oil
• 2 large leeks (white and pale green parts only), minced
• 4 large garlic cloves, chopped
• 2 1/4 cups chicken stock or canned broth
• 1 cup raisins
• 1 cup 1/2-inch cubes peeled butternut squash
• 1 large yellow crookneck squash, cut into 1/2-inch cubes
• 1 large zucchini, cut into 1/2-inch cubes
• 3/4 cup frozen baby lima beans, thawed
• 1 teaspoon turmeric
• 1/2 teaspoon ground ginger
• Pinch (generous) of cayenne pepper
• 1 cup diced seeded plum tomatoes
• 3/4 cup frozen peas, thawed
• 1/2 cup coarsely chopped fresh cilantro
• 1 1/2 cups (about 10 ounces) couscous
• optional lemon wedges for garnish
  

For the harissa paste:

• 1/4 cup tomato paste
• 1 tablespoon plus 1 teaspoon dried crushed red pepper
• 3/4 teaspoon cayenne pepper
• 1 cup olive oil
• 1/2 cup red wine vinegar
• 6 green onions, chopped
• 1 small red onion, chopped
• 2 large garlic cloves, minced

Preparation

To make the couscous:
Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic. Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes. Add stock and next 8 ingredients. Season with salt and pepper. Increase heat and bring mixture to boil. Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes. Mix in tomatoes, peas, cilantro, then couscous. Remove from heat. Cover and let stand 10 minutes.

Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

To make the harissa
Combine tomato paste, crushed red pepper and cayenne pepper in bowl. Gradually whisk in oil. Whisk in vinegar. Mix in onions and garlic. Season generously with salt and pepper. (Can be prepared 8 hours ahead. Let stand at room temperature. Stir harissa well before using.)