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Pan Fried Halibut

Halibut with Green Chilies

Pan Fried Halibut – a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Halibut with Green Chilies and Cilantro (Pothal Curry)

Pan Fried Halibut

½ teaspoon turmeric

¼ teaspoon salt

A pinch chili powder

4 boneless halibut filets ( about 3 ¼ ounces) skinned

2 tablespoons tamarind pulp

A handful cilantro leaves

2 inch piece gingerroot peeled and chopped

4 garlic cloves

2 green chilies, chopped

1 teaspoon ground cumin

2 tablespoons peanut oil

Scatter the salt, turmeric, and chili powder above the halibut and put aside

Put

the pulp of the tamarind in a small bowl, cover with boiling water, allow to stand 10 minutes. Use a wooden spoon to smooth the pulp and disburse the seeds and fibers, then drain using a nylon strainer into a bowl, smoothing with the back of the spoon to remove as much juice as possible. Remove the pulp, stir ¼ cup water into the juice, and put aside.Put aside a few cilantro leaves. Chop leftover ones and put them in a blender with the ginger, chilies, cumin, garlic and ½ cup water.  Blend until the mixture forms a coarse, watery paste.

Heat

the oil in a large skillet over medium heat. Include the fish, fry 3 to 4 minutes, turn once, until lightly browned, take out of the pan and put aside.

Add

the cilantro paste to the oil remaining in the pan and simmer about 3 minutes, stir occasionally, droplets of oil will appear on the surface.

Transfer

the tamarind juice into the pan. Simmer 1 more minute. Pack warm in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Shrimp with Hot and Sour Curry

Shrimp Hot Curry

Shrimp with Hot and Sour Curryhot lunch recipe wagon presents a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Shrimp with Hot and Sour Curry (Kloambiche Kaalvan)

HOT LUNCH RECIPE WAGON:Shrimp with Hot and Sour Curry

A kaalvan is a thin gravy-based dish made with meat, poultry, or seafood. A traditional recipe from the western state of Maharashtra, it can also be made with fish, such as pomfret or cod.

2 table ramarind pulp

1 teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon turmeric

1 teaspoon rice flour

¼ teaspoon salt

14 ounces raw jumbo shrimp, shelled and black veins removed

2 tablespoons peanut oil

4 garlic cloves, slightly crushed

A few cilantro leaves

Put

the tamarind pulp in a small heatproof bowl pour enough boiling water to cover over, and let stand 10 minutes.  Use a wooden spoon, to press a pulp and release the seeds and fibers, then drain. Press with the back of the spoon to take out as much juice as possible.  Discard the pulp.

Add

the cumin, ground, ,turmeric, rice, chili powder, flour, and coriander to the tamarind juice and stir to make a lumpy paste.

Bring

1 ¼ cups water to a boil.  Sprinkle the salt over the shrimp.  Heat the oil in a large wok or skillet over medium heat.  Add the shrimp and garlic and fry, stirring constantly, 1 minute, stir in the tamarind paste and continue frying, stirring, 1 minute longer

Pour

the boiling water over and simmer 3 minutes longer, stirring occasionally, or just until the shrimp turns opaque and curl.  Sprinkle with cilantro leaves. Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Food to Pack On The Go: Herbed Baked Whole Fish

Herb Fish

Herbed Baked Whole Fish– Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach.  Our recipes are quick, easy and less than 30 minutes to make.  Make our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Herbed Baked Whole Fish

SUMMER RECIPE WAGON: Herbed Baked Whole Fish

Serve this fish with boiled new potatoes- the herbed sour-cream sauce goes deliciously with both.

1/3 cup fresh basil ( do not use dried)

1 clove garlic

1/3 cup parsley, lightly packed (do not use dried)

½ cup sour cream

1/3 cup olive oil

1 teaspoon dried rosemary, crumbled

2 whole red snappers or sea bass (about ½ pounds each) dressed

Lime slices (optional)

Additional fresh herbs (optional)

Preheat

the oven to 350 F. With heavy-duty aluminum foil, line a baking pan large enough to hold the fish.

Using

a food processor or electric blender, puree basil parsley, and garlic with olive oil. Season the mixture with salt and pepper. Stir 2 tablespoons of the herb mixture into sour cream; cover and refrigerate the sauce until the fish is ready to serve.  Add rosemary to the remaining herb mixture and continue to puree for 1 minute.

Using

a sharp knife, make three shallow diagonal slashes on each side of both fish.  Using your fingers, work the herb mixture into the slashes and cavity of each fish.  Carefully place the fish on the prepared baking pan.

Bake

the fish, uncovered, until it flakes easily when tested with a fork, about 20 minutes.  Using the foil to lift it, transfer the fish to a serving platter.  Cut away the foil and discard. Garnish the fish with lime slices and additional herbs, if desired, and pack in a heated meal tote for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box
HEATED MEAL TOTE

Have a Safe, Happy Summer!!

SUMMER CHEF

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Best Comfort Food to Pack On The Go: Brochettes of Swordfish

Swordfish

Brochettes of Swordfish– Our summer lunch recipe wagon presents a summer meal  you can take to work or camp, or the beach.  Our recipes are quick, easy and less than 30 minutes to make.  Make our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Brochettes of Swordfish

Serve these skewers of vegetables and swordfish on a bed of white rice.  In the summer, try barbequing them

1 ½ pounds thickly sliced swordfish steaks

3 tablespoons olive oil

1 tablespoon red-wine vinegar

2 cloves garlic, finely chopped

1 teaspoon paprika

½ teaspoon salt

¼ teaspoon ground black pepper

1large green bell pepper

½ teaspoon dried thyme leaves, crumbled

1 large red onion

Skin

and bone swordfish if necessary.  Cut the swordfish into 1 – to 1 ¼ -inch cubes. In a bowl, combine oil, garlic, vinegar, paprika salt , thyme and pepper. Add the fish cubes and toss until they are well coated.  Let stand 10 minutes to marinate.

Meanwhile

core and seed bell pepper.  Cut the pepper into 1 ¼ inch squares.  Cut onion in half, and cut each half into sixths, separate the onion layers.  Toss the pepper and onion pieces in the marinade with the fish cubes to coat.

Preheat

the broiler. On four long metal skewers, thread alternate ieces of the fish, onion, and pepper until all of the pieces are used. Arrange the brochettes on the rack over a broiler pan and brush them with the remaining marinade.

Broil

the brochettes 4 inches from the heat for 3 minutes.  Turn the brochettes and continue broiling until the fish is just tender but still firm, about 3 more minutes.  Pack in a heated lunch tote for a BBQ lunch to go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

Have a Safe, Happy Summer!!

SUMMER CHEF

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Best Comfort Food to Pack On The Go: Salmon Stuffed Flounder

Stuffed Flounder

Salmon Stuffed Flounder hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today isSalmon Stuffed Flounder

SUMMER HOT RECIPE WAGON: Salmon Stuffed Flounder

This light summertime dish pairs well with fresh steamed asparagus topped with a dollop of extra mayonnaise, or brown rice mixed with sautéed slivered almonds.

3 tablespoon mayonnaise

1 heaping tablespoon minced yellow onion

2 teaspoons Dijon mustard
1 teaspoon dried tarragon crumbled

¼ teaspoon ground black pepper

½ cup watercress leaves

8 ounces red salmon steak or thick fillet, skinned and boned

4 flounder fillets

2 teaspoons butter or margarine, cut into small pieces

Pinch paprika

Preheat

the oven to 375 F. Grease a 10 by 6-inch baking dish. In a small bowl, combine mayonnaise, mustard, onion pepper and tarragon.  Rinse watercress leaves and pat them dry on paper towels.  Cut salmon into four thick strips.

Spread

some of the mayonnaise mixture on the dark side of each flounder fillet.  Cover each fillet with an even layer of watercress leaves. Place a strip of salmon acrss one end of each flounder fillet and roll each one up.

Place

the stuffed fillets, seams down in the prepared baking dish.  Dot the fillets, seams sides down, in the prepared baking dish.  Dot the fillets with paprika.  Cover the dish with aluminum foil and bake just until the fish flakes easily when tested with a fork, 20 to 25 minutes.  Pack your meal in a heated lunch tote for a hot lunch to go.

Keep Lunch Warm Legend Heated Lunch box

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF