March 26th Workshop: MENU - Thai Snapper, Seven-Vegetable Cous Cous, Frittata, Cabbage Salad, Warm Apple Rice Flour Crepes

Tonight's star ingredient: I'm pretty sure is B - The Red Snapper.
(Picture from: Florida Museum of Natural History)

Charlie's Thai Snapper* (Serves 12)
(I don't know who this Charlie is but s/he sure makes a mean fish recipe!)

• 2 Tbsp. vegetable oil
  
• 12 garlic cloves, minced
  
• 3 Tbsp. grated fresh ginger
  
• 3 small onions, diced
  
• 1 Tbsp. red curry paste
  
• 2 Tbsp. curry powder
  
• 1½ lbs. fresh red snapper fillet, cut into large cubes
  
• 1½ cans coconut milk
  
• 6 stalks lemon grass, cut into 1-inch pieces
  
• 3 red bell peppers, seeded and finely diced
• salt
  

In a large frying pan, heat the oil over medium heat. Add the garlic and cook, stirring until golden. Add ginger, onion, curry paste and curry powder. Stir to combine. Place the fish in a single layer in the pan and cook for 2-3 minutes on each side. Add the coconut milk and lemon grass, bring to a boil. Pour the coconut milk over the fish in the pan. Add the peppers and simmer for 5 more minutes. Season to taste.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


Seven-Vegetable Cous Cous* (Serves 8)

• 1 lb. carrots, cut into 1-inch pieces
  
• 1 lb. parsnips, cut into 1-inch cubes
  
• 4 medium onions, peeled and cut into quarters
  
• 1 small green cabbage, cored and cut into eights
  
• 5 tomatoes, chopped
  
• 16 cups of water
  
• ½ tsp. turmeric
  
• 1 tsp. sweet paprika
  
• 1 tsp. ground cumin
  
• ½ tsp. cinnamon
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1 lb. zucchini, cut into 1-inch pieces
• ½ lb. sweet potatoes, peeled and cut into 1-inch strips
• 2 red peppers, seeded and cut into 1-inch strips
• salt, pepper, and cayenne pepper to tast
• 1 19 oz. can of chickpeas, drained and rinsed
• 4 cups cous cous
• 2 Tbsp. olive or vegetable oil
• 4 cups boiling water
• lemon wedges

In a large pot, combine the carrots, turnips, onions, cabbage, tomatoes, water, tumeric, sweet paprika, cumin, cinnamon, parsley, and cilantro. Bring to a boil, reduce to a simmer and cook for 10 minutes. Add the zucchini, sweet potatoes, red peppers, salt, pepper, cayenne, and chickpeas. Simmer until the vegetables are tender, 15-20 minutes.

While the vegetables are cooking, work the oil into the cous cous with your fingertips. Stir in the boiling water and cover tightly. Let stand until tender, 15-20 minutes.

Fluff up the cous cous and serve with the vegetable stew and lemon wedges.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


"Hakuna Frittata" (Mixed Vegetables and Feta Frittata)
On the 26th, the recipe was x3 to serve 12

• 2 tsp olive oil
  
• ½ cup diced red onions
• 1 tsp minced garlic
  
• ½ cup each diced red bell pepper, thinly sliced zucchini, and chopped mushrooms
  
• 1 Tbsp. minced fresh oregano leaves, or 1 tsp dried
  
• 1½ tsp minced fresh thyme, or ½ tsp dried
  
• 8 whole eggs, lightly beaten
  
• Salt and freshly ground black pepper to taste
• ½ cup crumbled light feta cheese (2 oz/57 g)
  

1) Heat olive oil over medium heat in a 10-inch, non-stick skillet. Add onions and garlic. Cook
and stir until onions begin to soften, about 2 minutes. Add red pepper, zucchini, and
mushrooms. Cook and stir until vegetables are tender, about 5 more minutes. Stir in oregano
and thyme. Cook for 30 more seconds.

2) Reduce heat to low. Pour eggs over vegetables, making sure that vegetables are evenly
distributed in skillet. Sprinkle with salt and pepper. Sprinkle feta cheese evenly over egg
mixture.

3) Cover skillet with a tight-fitting lid and let cook until eggs are completely set, about 12
minutes. Slice into 4 servings and serve hot.


Thai Red Cabbage Slaw (Serves 12)*

• 2 lbs. red cabbage, cored and finely shredded
  
• 1 cup coarsely chopped mint
  
• 1 cup coarsely chopped cilantro
  
• 8 greens onions, thinly sliced
  
• 4 cloves garlic
  
• 6 Tbsp. lemon juice
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp pepper
• ¼ cup fish sauce
• ½ cup vegetable oil
• 1 cup coarsely chopped peanuts
  
• ½ cup sesame seeds, toasted
  

Combined the cabbage, mint, cilantro and green onion. Stir the garlic, lemon juice, sugar, salt, pepper and fish sauce together. Slowly beat in the oil. Pour over the cabbage mixture and toss well. Toss in the peanuts and sesame seeds just before serving.

*Recipe from the Vancouver Community Kitchen Project's cookbook Many Hands: Community Kitchens Share Their Best.


Warm Apple Rice Flour Crepes (Serves 12)*

Apple filling:

• 10 braeburn apples, cored, peeled, and chopped
  
• Cinnamon

Warm apples with cinnamon in a sauce pan over medium heat with some water. Let boil and reduce heat to low and let simmer until apples are soft enough to mash.

Crepes:

• 2 cups milk
• 4 eggs
  
• 4 Tbsp melted butter
  
• 1 cup rice flour
  
• 2 Tbsp cane sugar
  
• pinch of salt
• Serve with vanilla yogurt or soyogurt
  

Mix dry ingredients together. In separate bowl, whisk eggs, milk and melted butter. Then, whisk into dry ingredients. Heat crepe pan over medium heat. Use 1/3 cup batter per crepe. Cook for 2 minutes per side. Remove from pan and set on a plate. Separate crepes with parchment or wax paper to prevent sticking. Crepes can be prepared up to this point and stored in the fridge for up to 3 days or the freezer for up to a month.

*This recipe is a variation of the one found at 5 to 10 a day - Recipes - Warm Apple Crepes