I love eating, cooking and especially reading about all different types of food. Every month I'll try recipes from some of my favorite culinary magazines and cook books, review restaurants and even share some of my own creations. I'll post pictures and let you know what works, how they taste and tips to make them better. I'll also enlist some friends around the country to tell you about some great food finds where they live.

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Sunday, May 23, 2010

A page from my "book" - Oven Fried Catfish, Spicy Curry Chickpeas w/ Brown Rice

Hey everyone.  It's been a few weeks, but I'm back.

This weekend I made a light lunch, but the portions could definitely be increased for a more substantial dinner.  Inspired by curry powder that fell out of my packed pantry, both recipes use the same kind of curry.  I use McCormick Gourmet Collection Curry Powder.  I also added some diced tomato and cucumber to the dish, in addition to some addictive Mango-Ginger Chutney I got from Trader Joe's.

These two recipes are straight out of my kitchen.  I hope you enjoy them.

Oven Fried Catfish
Servings: 2

2 Catfish fillets, cut into large pieces
1/2 cup milk
1/3 cup cornmeal
1/4 tsp onion powder
1/4 tsp black pepper
1/4 tsp paprika
1/4 tsp salt
1/2 tsp curry powder
Pinch cayenne
Pinch thyme

Preheat oven to 425 degrees.  Line a baking sheet with aluminum foil and spray with cooking spray.

Place milk in a shallow dish (pie plate works well).  Place catfish pieces in milk.  While the catfish is soaking in the milk, combine the cornmeal and remaining 7 spices in another shallow dish.  Mix well.

Dredge the catfish in the cornmeal mix.  Make sure the fish is evenly coated.  Place on the baking sheet.  Spray the top of each piece liberally with olive oil or cooking spray.

Bake in the oven for 12-15 minutes, or until the fish flakes easily with a fork.

Spicy Curry Chickpeas w/ Brown Rice
Servings: 2-3

1 tsp olive oil
1 garlic clove, minced
1/3 cup green pepper, finely diced
1/2 small yellow onion, finely diced
1/3 cup carrot, finely diced
1 tsp jalapeño pepper, minced, no seeds
1 cup corn kernels teaspoons 
1/2 tbsp curry powder
1/2 tsp ground cumin
1 (15 oz) can chickpeas (garbanzo beans), drained
1/2 cup chicken or vegetable broth
1/2 tbsp freshly grated ginger
2 tsp Salt 
Pepper to taste
1 small red potato, cut in half
Hot cooked brown rice
Finley diced cucumber 
Finley diced plum tomato
Mango chutney (optional)

Heat olive oil in a medium saucepan, on medium high heat.  Add garlic, sauté 2 minutes.  Add green peppers, onions, carrots, jalapeño pepper and corn, sauté until tender, about 5 minutes.  Add curry and cumin, stir into vegetables and cook for about 3-4 minutes.  Add the beans, broth, ginger, salt, pepper and potato.  Bring to a boil.  Turn the heat down to medium low, cover, simmer for 20 minutes.  Periodically check for heat and spice.  If it's too spicy, add an additional potato and broth.  Serve over the brown rice with cucumber, tomato and chutney.

Let me know what you think about these!  Hope you get a chance to try at your home!
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