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January 1, 2021 · 1:10 am

Tomato Coconut Curry with Cod

My sister and her boyfriend gave this recipe to me as a part of my birthday present. I must say, I’ve made it at least a dozen times since then. It’s super easy, and really yummy. You can find a collection of their discerning recipes on this website right here.

This photo comes from Epicurious also a great food website:)

Ingredients

  • 1/4 cup vegetable oil
  • 1 large shallot, thinly sliced into rings
  • 1 1/2 tsp. kosher salt, divided, plus more
  • 1 2″ piece ginger, peeled, finely grated
  • 1/4 cup mild red curry paste
  • 3 cups cherry tomatoes
  • 1 (5.4-oz.) can coconut cream
  • 4 (5-oz.) skinless, boneless cod fillets, patted dry
  • 1 cup basil leaves, torn
  • 1 Tbsp. fresh lime juice

Directions

  1. Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.
  2. Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.
  3. Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.
  4. Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.

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Dr. Jane Goodall asks for Lucy the Elephant to be sent to Tennessee elephant sanctuary

Lucy the elephant has lived her life through frigid winters, isolated at the Edmonton Valley Zoo. The amazing Dr, Jane Goodall taught us all that animals are intelligent, emotional, and social beings. Now, she’s asking Edmonton Mayor, Don Iveson and the Edmonton City Council to give Lucy the chance to retire to a sanctuary. Watch & share her message + tell your MP & Senators to support the Jane Goodall Act, which will create greater protections for animals in captivity, just like Lucy.

Write your letter to your MP here.  janegoodall.ca/lucy-the-elephant

Read press release here.

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Roasted Potatoes with Garlic, Lemon, and Oregano via Epicurious

This recipe by GLAIA KREMEZI is fantastic.

  • 3  pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
  • 1/2 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock
  • 1/3 cup freshly squeezed lemon juice
  • 2-3 tablespoons chopped fresh oregano

PREPARATION

  1. Preheat oven to 400°F.
  2. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
  3. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
  4. Sprinkle with the fresh oregano and serve at once.

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Poem of the Week: Gravity by Kim Addonizio via Poetry Mistress Alison McGhee

Gravity, by Kim Addonizio

Carrying my daughter to bed
I remember how light she once was,
no more than a husk in my arms.
There was a time I could not put her down,
so frantic was her crying if I tried
to pry her from me, so I held her
for hours at night, walking up and down the hall,
willing her to fall asleep. She’d grow quiet,
pressed against me, her small being alert
to each sound, the tension in my arms, she’d take
my nipple and gaze up at me,
blinking back fatigue she’d fight whatever terror
waited beyond my body in her dark crib. Now
that she’s so heavy I stagger beneath her,
she slips easily from me, down
into her own dreaming. I stand over her bed,
fixed there like a second, dimmer star,
though the stars are not fixed: someone
once carried the weight of my life.

For more information about Kim Addonizio, please click here.
A big thanks to Alison for the beautiful poems.
alisonmcghee.com
Words by Winter: my new podcast

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Skillet Enchiladadas with Black Beans and Butternut Squash

Yum, yum, yum, yum. This is super easy and ridiculously delicious. Thanks to Ambitious Kitchen for this one.

A healthy vegetarian Mexican-inspired dinner — butternut squash and black bean enchilada skillet. Ready in less than 30 minutes! 13g fiber & 16g protein per serving!

Ingredients

  • 2 teaspoons olive oil
  • 3 cups 1/2-inch-diced, peeled butternut squash (from about a 2-lb. squash)
  • salt and pepper, to season
  • 1 medium yellow onion, diced
  • 3 cloves of garlic minced
  • 1/2 jalapeno, seeded and diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 – 15 ounce can black beans, rinsed and drained
  • 8 yellow corn tortillas, cut into thick strips
  • 1-15 ounce can red enchilada sauce
  • 1 cup reduced-fat colby jack or mexican cheese (or whatever you prefer), divided
  • cilantro and low-fat sour cream, for serving

Instructions:

Heat olive oil over medium-high heat in large oven-proof skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed squash, cumin and chili powder and season with salt and pepper. Cook, stirring occasionally, until the squash is slightly tender, 10-13 minutes. You want the squash to be fork tender, but not so tender that it starts to fall apart and become mush.

Next add the black beans, corn tortilla pieces, and can of enchilada sauce and stir to combine. Reduce heat to medium-low and sprinkle in 1/2 cup of cheese. Stir again and simmer for a few minutes. Turn on your oven broiler to high. Sprinkle an additional 1/2 cup of cheese over the top of the enchilada mixture and place in oven under broiler for 3-5 minutes until cheese melts and tortilla edges become a tiny golden brown. Remove from heat and serve immediately. Feel free to add in cilantro. Serve with sour cream, guacamole, or hot sauce! Enjoy!

In full disclosure, I didn’t add the corn chips to the mixture. I add everything except the chips, grill it and then serve with wraps.

Check out Ambitious Kitchen for more delicious recipes!

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Poem of the Week: Ars Poetica, by Aracelis Girmay via Poetry Mistress Alison McGhee

Ars Poetica, by Aracelis Girmay

May the poems be
the little snail’s trail.
 
Everywhere I go,
every inch: quiet record
 
of the foot’s silver prayer.
I lived once.
Thank you.
It was here.

Thanks to Alison for finding and sharing these beautiful poems.

For more information on Aracelis Girmay, please click here.

alisonmcghee.com

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Poem of the Week: The Copper Beech, by Marie Howe via Alison McGhee Poetry Mistress

The Copper Beech, by Marie Howe

Immense, entirely itself,
it wore that yard like a dress,

with limbs low enough for me to enter it
and climb the crooked ladder to where

I could lean against the trunk and practice being alone.

One day, I heard the sound before I saw it, rain fell
darkening the sidewalk.

Sitting close to the center, not very high in the branches,
I heard it hitting the high leaves, and I was happy,

watching it happen without it happening to me.

 

A big thank you to Alison for finding and sharing these beautiful poems.

For more information about Marie Howe, please check out her website.

My website.

My podcast.

My Facebook page.

@alisonmcgheewriter

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Poem of the Week: Calling Him Back from Layoff, by Bob Hicok via Poetry Mistress Alison McGhee

Calling Him Back from Layoff, by Bob Hicok

I called a man today. After he said
hello and I said hello came a pause
during which it would have been

confusing to say hello again so I said
how are you doing and guess what, he said
fine and wondered aloud how I was

and it turns out I’m OK. He
was on the couch watching cars
painted with ads for Budweiser follow cars

painted with ads for Tide around an oval
that’s a metaphor for life because
most of us run out of gas and settle

for getting drunk in the stands
and shouting at someone in a t-shirt
we want kraut on our dog. I said

he could have his job back and during
the pause that followed his whiskers
scrubbed the mouthpiece clean

and his breath passed in and out
in the tidal fashion popular
with mammals until he broke through

with the words how soon thank you
ohmyGod which crossed his lips and drove
through the wires on the backs of ions

as one long word as one hard prayer
of relief meant to be heard
by the sky. When he began to cry I tried

with the shape of my silence to say
I understood but each confession
of fear and poverty was more awkward

than what you learn in the shower.
After he hung up I went outside and sat
with one hand in the bower of the other

and thought if I turn my head to the left
it changes the song of the oriole
and if I give a job to one stomach other

forks are naked and if tonight a steak
sizzles in his kitchen do the seven
other people staring at their phones

hear?

 

A big thanks to Alison for sharing these heartbreaking poems.

For more information on Bob Hicok, please click here.

To listen to Words by Winter, my new poem and storytelling podcast, click here.

My website.

My Facebook page.

Instagram: @alisonmcgheewriter

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Scallop Tom Kha Thai Soup

I tried this last night and loved it! Of course I changed the recipe and used prawns instead of scallops and added garlic and onion and served it with brown rice. But that was it!  It’s definitely a keeper. Wait a minute I also substituted chicken for veggie stock and I used only one can of coconut.

This was passed on from a friend who found it in Coastal Living magazine.

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How to Make It

Step 1

Combine stock, coconut milk, lemongrass, and ginger in a medium saucepan. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 10 minutes. Pour through a fine-mesh strainer, and discard solids.

Step 2

Return coconut milk mixture to pan; bring to a boil over high. Stir in mushrooms, sambal oelek, lime juice, fish sauce, and honey. Reduce heat to medium, and simmer until mushrooms are tender, 5 to 7 minutes. Remove from heat, and immediately stir in scallops, 2 tablespoons of the basil, and 2 tablespoons of the cilantro. Divide mixture evenly among 6 bowls, and top with remaining 2 tablespoons each basil and cilantro. Drizzle with chili oil, if desired, and serve immediately.

 

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