Seafood is eaten often at our house if not fish than shrimp if not shrimp then crabs. But I never tried cooking King Crab which is by the way delicious. I wanted to add flavor without mixing with too many ingredients. I prefer to cook with ingredients that I know and are not from a can or packet.
- 2 lbs King Crab legs
- 1 lemon sliced
- 4 cloves garlic
- 4 sprigs of dill
- 1 tablespoon butter
- 2 tbsp Sea Salt
- 2 cups water
I started off with frozen King Crab that I picked up at a local Meat shop MN is too far from fresh crabs. Rinse under cold running water and set aside until needed.
Slice Lemon, and Garlic add to a large frying pan (that will hold at least 3 cups of water). Add dill, butter and salt saute until lemon has some color add water and bring to a boil. Lay Crab Legs into pan bending them a bit, but not breaking.
Cover with lid and let them simmer/steam for 6-7 minutes.
Serve with extra lemons and clarified butter
I served with herbed potatoes and a light cabbage salad
Another great way to use ground turkey is by making more meatballs. A lot of my recipes are kid friendly because feeding a four-year old is not that easy. So meatballs are alway a favorite way for her to get protein into her. I mask it with Teriyaki Sauce and viola.
- 1 lb ground turkey
- 1 egg
- 1/4 cub breadcrumbs
- 3 Tbsp finally chopped green onion
- 1 Tbsp melted butter
- white pepper
- 1 Tbsp grated fresh ginger
- 1 garlic clove
- Pre heat oven to 350
- Mix all meatball ingredients and form into one inch meatballs. lay them out onto baking sheet and bake 15-20 minutes or so there is no pink in center.
- 1/2 cup low sodium soy sauce
- 3/4 cup water, divided
- 3 Tbsp packed light-brown sugar
- 3 Tbsp honey
- 3 medium cloves garlic minced
- 2 1/2 tsp finely grated fresh ginger
- 1 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp cornstarch
- In a small saucepan whisk together soy sauce, 1/2 cup water, brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a simmer over medium heat. Whisk together cornstarch with remaining 1/4 cup water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes, pour over meatballs to coat.
Serve with Jasmine rice and Top with sesame seeds and more green onion.
This is one of my all time favorite soups because I like sour. Sorrel leaves are like spinach leaves except they are sour. I grow Sorrel in the summer time in my garden. it’s very easy to grow and easy to can. I have a very small crop growing so I usually go to my dads garden and get some from him. last year I was so busy that I did not can or grow any. So the only place I know where you can get some is at a Ukrainian Grocery store. This soup is so easy to make and it has all these very homey ingredients. it’s also great if you are trying to eat clean which is really easy to follow if you cook at home.
10 cups chicken stock or water
4 cups diced potatoes
8 oz chicken meat
1 16 oz Canned Sorrel or Fresh Sorrel (about 4 cups)
1 medium onion
1 bay leaf
3-4 hardboiled eggs
salt and pepper to taste
2 cloves garlic
4 oz pork belly (bacon)
Bring water or chicken stock to a boil and then turn it down to a simmer add bay leaf and cubed chicken turn it down to a simmer. while stock is simmering, dice onions and saute for five minutes. Add to chicken stock. Add diced potatoes to soup and keep simmering untill potatoes are almost tender.
While Soup is cooking saute pork belly and dice up hard-boiled eggs.
Season soup to taste adding salt and pepper. Add sorrel simmer another five minutes. turn off heat and add diced eggs, pressed garlic and bacon. You can add grease from bacon which will enhance flavor.
serve with lots of bread and sour cream.
With Thanksgiving week coming up I am trying to cook on a lighter side this week. This fish recipe is so easy to put together. Saffron can be substituted with Tumeric. Saffron is more for color but still has a bit of a taste. And is one great spice to use with fish.
6 SWAI or tilapia fish fillets large
2 tbsp coconut oil
1/2 small green pepper
1/4 red pepper
1/4 yellow pepper
1 small onion
3 garlic cloves
pinch of Saffron
1 bay leaf
sea salt to taste
pinch of sugar
Flat leaf parsley for Garnish
Chop up peppers into small pieces, chop onion, and shred carrot. Heat pan on medium high heat add coconut oil or any oil you like.
Add Peppers, carrots, onion, minced garlic, Saffron, pepper, bay leaf, just a small pinch of sugar, saute about 5-7 minutes. Taste and add salt to your liking. remove bay leaf and toss
Cut up fish into four pieces and very lightly salt it. I used 10 oz fish fillet.
Start by layering pepper mixture and fish cover and bake at 350 for 45 minutes. The last 10 minutes of baking remove foil and let it bake (to remove some of the moisture)
If you look through Google, you will find millions of recipes for Bang Bang chicken. But how my recipe is different? I used crispy fried chicken, I thought I was purchasing chicken nuggets for my daughter and by accident bought these little pieces of raw breaded chicken, so now I try to find recipes on how to use it up. You can use just regular boiled chicken breasts and you should have a very tasty meal.
3 Cups cut up chicken (I used breaded raw)
2 tablespoons peanut butter
3 tablespoons low sodium soy sauce
3 tablespoons sweet chili sauce
1 tablespoon rice vinegar
3 green onions
Will Need Deep Fryer ( I love it have the exact one)
Cuisinart Compact Deep Fryer (Google Affiliate Ad)
To make sauce, Mix peanut butter, soy sauce,sweet chili sauce, vinegar and onions set aside.
Heat deep fryer to 375 and deep fry chicken pieces for 6-7 minutes. put into mixing bowl and mix in sauce. Toss until coated and serve.
Kung Pao chicken, A nutty dish that is good to prepare for your self or for a large group. Serve over plain white rice.
1 Chicken breast
2 celery stocks
2 bell peppers
2 Garlic cloves
1 Thai Chili
2 tablespoon oil
1/2 cup raw peanuts
3 Tablespoons low sodium soy sauce
1 teaspoon rice vinegar
2 tablespoons hoisin sauce
1 tablespoon corn starch
1 teaspoon sugar
1/4 cup chicken stock or water
1/2 inch grated ginger
1/2 teaspoon chili oil
To make sauce;
Mix all sauce ingredients
Will need Wok
16″ Japanese Wok – Fry Pans (Google Affiliate Ad)
Cut up chicken into small chunks, Cut up celery and pepper into small 1/2 inch chunks. Heat wok. Add 2 tablespoons of oil into wok add peanuts and stir fry for 4 minutes or until golden brown. Add chicken and stir fry additional 4 minutes add vegetables, chili, and garlic and stir fry another 4-5 minutes or until vegetables are tender. Add sauce, Bring to a boil stir fry another 3-4 minutes. Serve over rice.
Makes 3-4 servings
The fall flavors of this dish are wonderful. It is a meatless dish but very filling. I came up with this recipe, wanting a sauce that was not tomato or cream.
30 Cheese Ravioli
1 large onion
8 large mushrooms
2 Garlic cloves
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon thyme
1 bay leaf
1 beef bullion cube
1 cup water
pinch of black pepper
Dice onion into small pieces. Heat skillet on medium heat, add 2 tablespoon butter add onions, thyme, salt,pepper, bay leaf, and sugar saute on medium low heat for 20 minutes, stirring often.
Slice mushrooms. Heat another skillet to high heat add mushrooms and garlic. Stir fry for 6-8 minutes.
add to onions. Add beef bullion, flour and water mixing very well bring to a boil.
Serve over ravioli.
Makes three servings
To Cook Ravioli
I used frozen filled with ricotta cheese and herbs
Bring salted water to a boil, Add ravioli bring to a boil. Boil for 4-5 Minutes or take one out and taste if done.
If you love lasagna, you will love the Eggplant bake. I baked my eggplant instead of frying it, Just to save on some fat. The results were the best, I served it by it self with a nice simple green salad. without the cheese you would have your self a vegan course.
2 Medium Eggplants
2 Cups seasoned breadcrumbs
1/2 Parmesan cheese
2 cups shredded mozzarella cheese
1 teaspoon olive oil
3 14 Oz Hunts Canned Diced tomatoes
2 Tablespoons Virgin Olive Oil
4 basil leaves
3 Cloves of Garlic
1 1/2 tablespoons sugar
Preheat oven to 380 F.
Slice Eggplants into 1/8 inch slices, sprinkle salt on both sides and set aside for 20 minutes
Whisk eggs well, in a dish. Combine breadcrumbs and Parmesan cheese in another bowl.
Dip Eggplant slice into egg mixture then into breadcrumbs and place onto a large baking dish. Repeat until all Eggplant pieces are coated.
Bake Eggplant for seven minutes per side.
In Food Processor combine, Tomatoes,Olive Oil, Basil leaves,garlic and sugar blend until well blended and smooth. Transfer into pan and bring to a simmer. Simmer 5-10 minutes.
To Make dish
In Ceramic baking dish, great with 1 teaspoon olive oil, 1/4 cup of tomato sauce and eggplant slices until bottom is covered.
second layer, sauce, eggplant 1/2 cup cheese and so on until you use up eggplants, sauce and cheese leave 1/2 cup cheese. After dish has baked, add 1/2 cup cheese to the top uncover and bake additional 5 minutes. Bake at 370 for 45 minutes covered with foil.
makes 6-8 servings.
This is one meal is combined together. The original Ukrainian recipe does not use soy sauce. But I think this gives it more flavor and just overall a good dish. Since it’s getting cooler outside this is a perfect dish to eat.
6 medium russet potatoes
1 large carrot grated
1/2 medium onion
8 oz cubed pork
2 tablespoons butter
2 tablespoons mayonnaise
1 heaping tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon fennel seeds
1/2 cup chicken stock
Will Need Clay Pots Schlemertopf Clay Baker, 6.25 qt, 6.25 qt. (Google Affiliate Ad)
Cut up potatoes into 1 inch cubes. Heat pan with 1 table spoon butter and saute for 3-4 minutes just as some color is starting. Remove and put into a mixing bowl. Add carrots and onions into the pan and saute 2/3 minutes or just until wilted and add to potatoes. Saute meat just until almost done 3/4 minutes and mix in with potato mixture.
Add mayonnaise, soy sauce, salt garlic, and fennel and mix well. and divide between three clay pots or just into one large deep baking dish. Divide chicken stock between three clay pots cover and bake at 365 for 45 minutes.