Okra Shrimp Gumbo

My first shot at Creole cooking......The legendary cuisine of New Orleans.

Inspired by my dear friend Jim...a fantastic office-mate and an adventurous cook!

Recipe Source: From the book "Creole!" by Deirde Stanforth

Dish Category: Side Dish, Entree

Serves: 8 - 10

What I like about the recipe: Easy, lots of veggies, hearty and traditional

Possible Modifications: Will work great with any sea food like crabs, crawfish, oyster...so go crazy! :)

Ingredients:

1. 2 lbs Okra
2. 4 tbs any fat - bacon fat, I used butter
3. 2 tbsp all purpose flour
4. 1 onion, finely chopped
5. 2 green onions, finely chopped
6. 1 pod garlic, minced
7. 1 green bell pepper, finely chopped
8. 4 medium tomatoes, chopped
9. 2 lbs raw shrimp - peeled and deveined
10. 1 tsp salt or to taste
11. 1 tsp Cayenne pepper
12. 5 dashes Tabasco or choice of hot sauce
13. 1 green bay leaf
14. 1/4 tsp thyme

Steps:

1. Wash Okra and cut into 1/4-inch rounds
2. Put 2 lbs fat in a skillet and fry Okra, stirring often to prevent burning, until it is browned and dried, with all sliminess gone
3. In a deep cooking pot melt the remaining fat and blend in flour to make a roux, cooking and stirring until deep brown. Do this over very low heat because flour can burn
4. Add the chopped onion, garlic, green pepper and stir to cook
5. Add tomatoes and stir till cooked
6. Add the cooked Okra and mix
7. Add enough water to have atleast 2 inch standing water above the vegetable mix
8. Add the raw shrimp
9. Add all the seasoning and bring to a boil
10. Let simmer cook for ~ 30 mins till the shrimp is completely cooked

Serving Suggestions: Gumbo is always served in a soup bowl over a teacup-molded mound of hot rice.

Refrigerates and reheats very well

Paalak Paneer

Paalak Paneer_North Indian Signature Vegetarian Dish with Homemade Cottage Cheese

Dish Category: Side Dish, Entree

Accompaniment: Indian flat bread, Puri, Steam rice, Paratha, choices are endless

Possible Variations: Tofu, Chicken, Potato

What I like about this dish: Very traditional, favourite at all festivities, great use of greens

Ingredients:

1. Spinach - 1 lb baby spinach, blanched and pureed
2. Paneer/Cottage Cheese- 7 oz or 200 g
3. Oil – 3 tbsp
4. Onions – 2 medium, finely minced
5. Ginger – 1″ pc, minced
6. Garlic – 4 cloves, minced
7. Warm Water – 1/2 cup
8. Tomatoes – 2 large pureed
9. Garam Masala - 2 tsp
10. Cumin Powder – 1 tsp
11. Coriander Powder – 2 tsp
12. Red Chili Powder – to taste
13. Salt - to taste
14. Turmeric Powder – 1/4 tsp
15. Heavy Whipping Cream – 8 tbsp (optional)
16. Milk – to taste (optional)

Steps:

1. Heat 2 tbsp Oil in a medium non-stick pan on high heat
2. Once Oil is hot, add in the minced Onions, stir, cover and let it cook until onions are translucent
3. Add in the Ginger and Garlic and mix. Cook till aromatic
4. Add in the Tomates, cover and cook till the oil separates from the mixture
5. Keep stirring frequently as the Masala (Onion, Tomato, Ginger & Garlic mixture) tends to burn very fast. Add a little water if needed
6. While the Masala is cooking, cube the paneer to desired size…1/2″ cubes work well
7. In a non-stick frying pan, heat the remaining 1 tbsp Oil
8. Once Oil is hot, add in the paneer cubes and let them cook till they are golden brown on all sides
9. Remove from the pan into a plate with paper towel to soak the excess oil
10. In a couple of minutes, pour the Paneer into a bowl of cold water. Let it sit for 5 minutes
11. Meanwhile, once the Masala is prepared, add in the pureed Spinach
12. Mix and add the Garam Masala, Cumin Powder, Coriander Powder, Salt, Chili Powder & Turmeric Powder
13. Mix well and cook for 3-5 minutes to bring a slight boil
14. Add in the desired amount of Cream and /or Milk. Mix and cook for another few minutes
15. Gently squeeze the water out of the Paneer and put the Paneer in the Spinach
16. Mix gently and simmer for 3 - 5 mins.