Pork Vindaloo seasoned with Garam Masala & Mustard Seeds

Ingredients:

1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons garam masala
1 1/2 teaspoons ground cumin
2 teaspoons mustard seeds
1/2 teaspoon red pepper
1/2 teaspoon salt
2 pounds boneless pork lion roast, trimmed and cut in 1-inch pieces
2 cups chopped onions
6 minced garlic cloves
1/4 cup all-purpose flour
1/3 dry red wine
2 freshly chopped tomatoes - medium size
3 cups hot cooked basmati rice
2 tables chopped fresh cilantro

Steps:

1. Combine first 6 ingredients in a medium bowl; add Pork; toss to coat
2. Heat a large non-stick skillet over medium-high heat. Add pork. Cook about 5 minutes or until pork is lightly browned on all sides. Place pork in a 4-quart electric slow cooker.
3. Add onion and garlic to pan, reduce heat to medium, and sauté 5 minutes or until onion is tender.
4. Stir in flour to the pan. Add wine and tomato to onion mixture.
5. Spoon the onion and tomato mixture over pork. Cover and cook on Low for 7 hours.

Serve with rice. Sprinkle with cilantro.

Serve 6

This Indian-spiced pork lion was unforgettably mouthwatering from cooking to finally having it on my plate & enjoying it. The flavorful meat was so tender and simply melting in my mouth. My husband and my teenage son loved it too.

sausage risotto

Ingredients:

1 tablespoon Oliver oil
6 beef or turkey sausages (cooked)
1 onion chopped
1/4 cup fresh basil leaves
2 crushed garlic cloves
2 cups arborio rice
2 tablespoons tomato paste
2 2/3 cups tomato sauce
2 1/2 cups water
1/2 cup white wine
2 tablespoons surgar
2 ounces baby arugula leaves

Steps:
1. Preheat oven to 350 F
2. Heat olive oil in large sauce pan
3. Stir in onion, basil and garlic until onion softens
4. Add rice and paste, stir to coat rice in onion mixture; add wine to the boil
5. Stir in tomato sauce, the water and sugar, bring to boil; season with salt and black pepper
6. Move the whole thing to a casserole dish, cover with foil and bake 25 mins; stirring half-way through cooking
7. Uncover, stir in sausages; bake another 10 mins
8. Stir in arugula


Prep & Cook time: about 1 hour to serve 6

This turned out to be one of the dishes I cook often on weekend. The fresh arugula leaves  added a final touch to the plating and taste. It's also simple and pleasant to cook.

Mussel with Fennel, Tomato and Baby Carrot

Ingredients:

1/4 cup extra virgin olive oil

5 cloves of garlic

1 bulb fennel chopped

15 baby carrots thin sliced

15 cherry tomato crushed

2 teaspoons of tarragon leaves

1/4 cup white wine

salt and grounded black pepper

2 pounds mussels (from Costco)

Steps:

Put mussels in water for about 20 minutes, and pull the beards (this is the most time-consuming step)

Heat the olive oil in a big sauce pan over medium heat. add garlic and fennel, cook until soft about 4 minutes; add carrot, salt and pepper, and cook about 4 minutes; add tomato and tarragon and white wine. cover the pan and cook about 15 minutes until the vegetables are tender;

stir in 1/2 cup of water and mussels, raise the heat to high, cover and cook about 3-5 minutes until the mussels open.

sprinkle parsley on top of the finished dish

Ready in about 1 hour

Found this recipe again @ foodnetwork.com.

I cooked Shrimp Scampi the same night. Turned out to be a very good combination for one of the enjoyable weekend dinners.

Costco mussels were really fresh.

Used this recipe for clams later, equally delicious!

Shimp Scampi - easy and tasty

Ingredients

1 cup butter

                       

2 tablespoons prepared Dijon-style mustard

1 tablespoon fresh crushed lemon juice                                                                         

1 tablespoon chopped garlic                                                                           

1 tablespoon chopped fresh parsley                                                                        

2 pounds medium or jumbo raw shrimp, shelled, deveined, with tails attached (from Costco)

 

Steps:

 

Preheat oven to 450 degrees F (230 degrees C).

 

In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.

Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.

Bake in preheated oven for 15 minutes or until the shrimp are pink and opaque.

Sprinkle fresh parsley on top of the finished dish with cooked spaghetti.

Ready in about 40 minutes.

Found this recipe at AllRecipes.com. It was so easy to prepare and cook. My son loved this shrimp scampi. Definitely a keeper.

Crab Dip with Tomato, Basil and Pepper Jack

Ingredients:

non-stick spray

1 (8-ounce) cream cheese

4 ounces pepper jack cheese

1/2 cup mayonnaise

2 limes

1 pound lump crab meat (from Costco)

1 cup diced tomatoes 

2 chopped scallions

1/4 cup chopped fresh basil leaves

2 cloves of garlic, chopped

1/4 teaspoon salt

1/2 teaspoon crushed black pepper

corn chips or crackers for serving

Steps:

Preheat oven to 350 degrees. Spray the baking dish with non-stick spray

Mix together softened (microwaved) cream cheese, pepper jack, mayonnaise, lime juice until smooth in a large bowl.

Fold in the crabmeat, tomatoes, scallions, basil, garlic, salt and pepper.

Smooth the mixture into the baking dish, and bake about 40 minutes until golden and bubbly.

Ready in about 45 minutes

(Found this recipe on foodnetwork.com. Tried with a little alterations. Turned out to be a big success. Next time, can add a little bit more black pepper,)