South African Bobotie

I know, you're thinking "But I already have my favorite South African Bobotie recipe, why should I try another one?".  I found this recipe for the slowcooker and had to try and it really was different and good. It calls for serving it over white rice but I used whole wheat pasta. Let me know if you try it.

South African Bobotie

Serves 6 to 8

2 TBS vegetable oil, divided

2 lbs lean ground beef

2 medium onions, finely chopped

4 cloves garlic, minced

2 TBS curry powder

1 tsp salt

½ tsp black pepper

½ cup dried apricots

1 cup bread crumbs

2 eggs, beaten

½ cup whipping cream

In a skillet, heat 1 TBS oil over medium-high heat. Add beef and cook, stirring often, until meat is no longer pink. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquid in pan.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook until soft. Add garlic, curry powder, salt and pepper and cook for 1 minute. Remove from heat.

Add apricots and bread crumbs, combine well and transfer mixture to slow cooker stoneware. Mix to integrate the meat mixture. Cover and cook on LOW for 6-8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

In a small bowl, combine eggs and cream. Mix well. Pour over meat mixture. Cover and cook on HIGH for 30 minutes until top is set.

Tips:   I chose to use buffalo meat because it’s lean and it worked well.

Spicy Meat and Cheese Stromboli

I love stromboli and this uses prepared pizza crust dough making it very easy. A friend asked recently for the recipe so I thought I'd post it today. I'm thinking I'll make it for the Super Bowl as I have for tailgating UCONN games in the past.

Spicy Meat and Cheese Stromboli

1 tube prepared pizza dough (I use Pillsbury)

2 TBS cornmeal

¼ lb sliced pepperoni

¼ lb capicola or other spicy ham

¼ lb genoa salami

¼ lb sharp provolone

2 TBS extra-virgin olive oil

2 TBS sesame seeds

2 TBS Italian seasoning

2 TBS grated parmesan or romano cheese

1 tsp crushed red pepper flakes

1 tsp garlic powder

Preheat oven to 400°.  Break open the tube of dough. Dust counter with cornmeal. Roll out the dough. Stretch or roll out in its rectangular shape until 1.5X bigger. Cover with pepperoni, capicola, salami and cheese leaving ½ inch uncovered dough on all sides. Roll the long way making a loaf about 18 inches long. Pinch the ends closed. Place on waxed paper and brush with olive oil.

Combine sesame seeds, pepper, cheese and seasonings. Sprinkle onto the loaf. Using the waxed paper, wrap the loaf tightly and press the topping into the dough. Bake on parchment paper until golden about 15-20 minutes.

Tips: 

-          You can make the loaf the day before and refrigerate and bake when needed.

-          I use Pillsbury brand pizza dough as it is slightly larger.

-          Heat spaghetti or marinara sauce for dipping.

-          For Italian seasoning, I use Mrs. Dash brand.

Baked Fish and Seafood

This is a new recipe that I tried for the first time last night. It was easy to make and made plenty. I cut the recipe in half and it was enough for four.

Baked Fish and Seafood

2 lbs fish fillets, cut into 2-inch pieces

1 lb large shrimp, about 16, shelled

2 TBS olive oil

½ Cup sliced red onions

8 cloves garlic, thinly sliced

2 TBS fresh oregano

¼ cup chopped fresh basil

16 pimento-stuffed green olives cut in half

½ Cup white wine

1/8 Cup sliced banana peppers

35-ounce can whole tomatoes, crushed by hand

Preheat oven to 350 degrees. Lay fish and shrimp in a single layer in a baking dish. Heat the olive oil in a saucepan over medium heat. When the oil is hot, add the onions and cook for 1 minute.

Stir in the garlic and oregano and cook for 1 minute. Add the basil, olives and white wine.

Bring to a simmer and reduce until almost dry. Stir in the banana peppers and tomatoes. Return to a simmer and cook for 15 minutes.

Pour tomato mixture over the fish and bake for 15-20 minutes. Serve over rice or with a good crusty bread and extra olive oil.

Serves 8-10

Tips:   -    I substituted a small can of green chili peppers (mild) for the banana peppers. It makes for a milder dish that doesn’t mask the seafood.

-          I used black olives instead of the green.

-          This recipe requires a firm fish. I used cod but haddock, salmon, shark or tuna would work.

-          Top each serving with a bit of grated Parmesan cheese if you have it.

White Chili (or not)

This is a good chili and easy to make. We brought it tailgating last fall to UCONN football, homecoming game.

White Chili

2 TBS vegetable oil

1 lb ground chicken or turkey

2 onions, finely chopped

6 cloves garlic, minced

1 TBS cumin seeds

1 TBS dried oregano leaves

1 to 2 jalapeño peppers

1 tsp each salt and black pepper

1 can (28 oz) tomatoes, including juice, chopped

2 cups chicken or vegetable stock

1 can (19 oz) white kidney beans, rinsed and drained or 1 cup dried white kidney beans, soaked, cooked and drained  

2 green bell peppers, thinly sliced lengthwise

1½ Cups shredded Monterey Jack cheese

1 can (4 ½ oz) diced mild green chilies, drained

Salsa

Sour cream

Cilantro

In a skillet, heat 1 TBS oil over medium-high heat. Add ground chicken or turkey and cook, breaking up meat with a wooden spoon, until it is no longer pink. Remove with a slotted spoon to slow cooker stoneware. Drain and discard liquid.

Reduce heat to medium. Add remaining oil to pan. Add onions and cook, stirring, until softened. Add garlic, cumin seeds, oregano, jalapeno peppers, salt and pepper and cook, stirring for 1 minute. Add tomatoes and broth and bring to a boil. Cook, stirring, until liquid is reduced by one third, about 5 minutes.

Add beans to stoneware and pour tomato mixture over them. Stir to combine. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until mixture is hot and bubbling.

Stir in green pepper, cheese and mile green chilies. Cover and cook on HIGH for 20 to 30 minutes until pepper is tender and cheese is melted. Ladle into bowls and top with sour cream, salsa and chopped cilantro.

Tips    - Instead of cumin seeds, you can substitute ½ TBS of ground cumin

- For a less spicy dish, substitute pablano peppers for jalapeno. If using pablanos, they are larger so you don’t need to add the bell peppers. Sometimes I add one yellow and one red bell for flavor and color.

- For a While Vegetarian Chili: omit the ground beef and add an extra can of beans. Use vegetable broth, rather than chicken.