Soup like my mother used to make

Ahhh Asian Spinach, Pork, Shrimp and Tofu Soup! I have vivid memories growing up in Sydney of my mother making this hearty soup on cold, wet winter days. My brothers and I would come home from school and the pot would be simmering away on the stove top. We’d all rush to finish our homework so we could eat as early as possible, and fight over the tofu, shrimp and pork!

Asian Spinach, Pork, Shrimp and Tofu Soup: Serves Six for about $14

1 lb pork tenderloin, sliced

1 pkt spinach

1 pkt firm tofu, cut into 1″ cubes

1/2 lb shrimp, peeled,deveined and sliced in half lengthwise

3 thin slices of ginger

1/2 tsp sugar

1 tsp cornstarch

In a bowl combine the pork, sugar and cornstarch together. Heat 2 quarts of water with the ginger in a large pot, bring to the boil, then add the tofu and spinach. Return to the boil then add the pork and the shrimp, cook until the shrimp turns opaque and the pork white, (about 10 minutes). Season to taste and serve.

Spaghetti Squash-so good I made it twice!

I loved last week’s Spaghetti Squash recipe (find it under ” Oh my Gourd, it’s Spaghetti”!) so much that I decided to use this marvellous, versatile base once again, topped this time with a Spicy Seafood  Marinara. Whether you’re trying to go easy on the Carbs or not, you really have to try this!

Spaghetti Squash with Spicy Seafood Marinara: Serves Six for about $15

2 pkt frozen seafood medley from Trader Joe’s, defrosted and drained

1 can diced tomatoes in tomato juice

6 cloves garlic, minced

1/2 cup dry white wine

1 spaghetti squash, cook as per instructions on the label.

In a large fry pan heat 2 tablespoons of olive oil, add the garlic, cook until golden. Add the wine, reduce to half. Add the diced tomatoes with juice, reduce the liquid until it is syrupy; then add the seafood medley, cook only until the seafood is just cooked or else you will have tiny pieces of seafood and a big pot of soup! Serve the Seafood Marinara on a bed spaghetti squash.

Feisty Fusilli

I’m still de-toxing from all the heavy meals I had on my recent trip to New Mexico so today’s recipe is still light and summery, but it does have a New Mexico twist to it.

On Saturday we visited the Tesuque Flea Market north of Santa Fe and bought Green Chile Powder from Chef Abdel Assi’s “Spice Caravan” market stall http://thespicecaravan.com/. Buying from this highly colourful character is quite an experience if you happen to be in the area or you can order from him online. This staple ingredient in New Mexican cuisine turns out to be a remarkably versatile base for just about anything that needs a little bit of a kick. This evening’s Fusilli with Shrimp, Mushrooms and Snow Peas got the Green Chile Powder treatment and tastes just grand.

Fusilli with Shrimp, Mushrooms and Snow Peas: Serves 4-6 for about $10

1 lb shrimp, peeled and deveined, size 16-20

4 oz snow peas, cut into bite size pieces

4 oz mushrooms, thickly sliced

12 oz fusilli

2 tsp ground green New Mexico chiles, or any other ground chile, but you might not use as much

4 cloves garlic, minced

Heat a large pot of water, when this boils add the pasta. While that is cooking, heat a large fry pan with 2 tablespoons of olive oil, quickly sear the shrimp on both sides. Remove to a dish, add a little more oil, toss in the mushrooms and garlic, cook until they start to soften, add the snow peas, toss for 2 minutes, then return the  shrimp and the chile powder. Toss to combine, season with salt and pepper to taste. The pasta should be done ( al dente); add this to the shrimp mixture, toss again, (you might need to add some of the pasta water as it might be a bit dry), taste and adjust the seasoning if needed.

The ultimate Catalan Dipping Sauce

I wish I’d known about tonight’s recipe when I was last in Barcelona. There’s nothing more pleasurable to my mind than a sauce which just begs you to dip loads of delicious crusty bread into it and this Catalan Shrimp with Garlic and Paprika has to be one of the finest examples of more-ishness that I’ve come across. My husband was away in Pittsburgh last week when I cooked this and my daughter and I soaked up every last little bit of sauce from a delicious baguette without any help from him (we left him a couple of shrimps as a token)!

Catalan Shrimp with Garlic and Paprika: Serves Three for about $13

1 head of garlic, separated into cloves, 4 cloves minced and the rest left  unpeeled  and sliced down the middle

4 oz olive oil

8 oz fish stock or clam juice

1 bay leaf

1/2 tsp cayenne pepper

1 sprig parsley, finely chopped

5 oz pine nuts, lightly toasted

1 1/2″ slice of country bread, about 4″ in diameter

24 jumbo shrimp ( 16 – 20) peeled but tail intact

Picada ( Catalan roux)

Fry the bread in hot oil, until golden brown on both sides, drain on kitchen paper.  In a food processor add the 4 cloves of minced garlic, pine nuts, and the fried bread, process until very finely chopped. This should resemble a paste, if you have a mortar and pestle scrape the paste into the mortar and grind some more until the paste has no lumps. This ensures the sauce will be smooth.

Heat the 4 oz of olive oil in a fry pan, add the unpeeled garlic, cook until the garlic is brown, remove and discard. Add the fish stock, bay leaf and cayenne to the oil, season with salt and pepper to taste. Simmer for 10 minutes. Add 1 teaspoon of liquid to the Picada to moisten, then add it to the pan, stir to combine. Add the shrimp and simmer for about 5 minutes, or until done.

Innocently named; wickedly hot

Birds Eye Chili always sounds rather sweet and innocent to me but don’t let the name fool you, this Chili is a little devil- not quite Habanero hot, but pretty smokin’!

Piri piri is the name used in Mozambique to describe this little monster and it’s a staple in much of that nation’s cooking. Most of you will have come across Piri piri Chicken but tonight’s recipe uses Fresh Water Shrimp. Have plenty of beer on hand to douse the flames which hurt so good!

Shrimp Piri Piri: Serves Two for about $10

Piri Piri

8 birds eye chilies, seeded and ribs remove or if you can stand the heat, leave them, roughly chopped

1/2 fresh lemon juice

1 tbsp chopped cilantro

1 tbsp chopped parsley

2 cloves garlic

1/2 olive oil

Add all the ingredients except the oil in a blender, puree until smooth. With the blender running, add the oil in a slow steady stream, blend until well combined. Store in a airtight container in the fridge for 2 weeks.

12 jumbo shrimp, peeled and deveined ( I left the shell on)

1/2 cup piri piri

2 tbsp olive oil

1/2 tsp salt

1 lime, quartered

Toss the shrimp with the piri piri in a bowl, cover with plastic and refrigerate for 20 minutes.

Heat  the oil in a large skillet over medium heat. Add the shrimp, cook until the shrimp are done ( when they are opaque throughout). Transfer to a plate and sprinkle with salt and lime juice. Serve with a leaf salad.