Using Saffron (7) Collection
Robin Cowdrey
Make-Ahead Paella
Moroccan Chicken Stew With Couscous
Provencal Fish Stew With Rouille
Provencal Saffron Chicken
Tomatoes, Mussels And Rice
Vegetarian Paella
A variety from favourite sources. I hope at least one is to your liking.
Bulgur Pilaf With Shrimp And Snow Peas
grains, shellfish
1 teaspoon vegetable oil
1 onion; chopped
1/4 teaspoon each turmeric and pepper
pinch cayenne pepper
1 1/2 cups bulgur or cracked wheat
3 1/2 cups hot vegetable stock
1/2 teaspoon saffron threads
1/2 pound snow peas; trimmed
1/2 pound cooked peeled large shrimp
1/2 cup chopped fresh parsley
2 medium tomatoes; chopped
salt
lemon wedges
Quick and easy to make, this pilaf is golden yellow like paella -a perfect
choice for a special Friday night supper. Serve with a tossed salad and
fresh bread.
In large nonstick skillet, heat oil over medium heat; cook onion, turmeric,
pepper and cayenne, stirring occasionally, for 5 minutes or until onion is
softened.
Add bulgur, vegetable stock and saffron; bring to boil. Reduce heat to low;
simmer, covered, for 15 minutes or until liquid is absorbed.
Meanwhile, in pot of boiling water, cook snow peas for 1 minute. Drain and
rinse under cold water; drain again.
To bulgur mixture, add snow peas, shrimp, parsley and tomatoes; cook over
medium heat, tossing gently, for about 3 minutes or until hot. Season with
salt to taste. Garnish each plate with lemon wedge.
Rice Pilaf with Shrimp and Snow Peas: If bulgur or cracked wheat is not
available, substitute 1 cup long grain rice and reduce stock to 2 cups; cook
for 20 minutes.
Contributor: Anne Lindsay's Light Kitchen
Yield: 4 servings
Make-Ahead Paella
12 littleneck or Manila clams; in shells
1 pound mussels; in shells
2 pounds chicken breasts; or
1 pound boneless
1 tablespoon vegetable oil or margarine
1/2 pound hot Spanish or Italian sausage
4 cloves garlic; minced
1 1/2 cups uncooked parboiled rice
3 cups water or clam cooking liquid
1 1/2 cups coarsely chopped tomato
1 sweet green pepper; cut in 1/2-inch pieces
1 bay bay leaf
1 teaspoon saffron threads
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground pepper
cayenne pepper
3/4 pound medium shrimp; cooked peeled and devein
1 cup peas
This is a great dish for entertaining - it looks spectacular, tastes
delicious and can be mostly prepared in advance. It's great any time of
year for a sit-down dinner or special buffet. There are many versions of
this Spanish specialty - do vary the seafood to your own tastes and to
what's available. Saffron adds a delicate flavor and a beautiful yellow
color but is terribly expensive and sometimes hard to find. If unavailable
add 1 tablespoon turmeric.
Scrub clams and mussels under cold running water; cut off any hairy beards
from mussels. Discard any clams or mussels that do not close when tapped.
Refrigerate mussels until needed. Steam clams over boiling water until
shells open (about 5 minutes); reserve cooking liquid, discard any that
don't open. Refrigerate until needed.
Remove skin from chicken breasts; cut into bite-size pieces. In large
nonstick skillet, heat oil over medium-high heat, brown chicken. Transfer
chicken to paella pan or large shallow casserole.
Add sausage to skillet and cook (time will vary depending on type of
sausage); remove from skillet and cut into 1/4-inch thick slices; add to
pan with chicken.
In same skillet, cook garlic for 1 minute; stir in rice. Add clam cooking
liquid or water, tomatoes, green pepper, bay leaf, saffron, turmeric,
pepper, and cayenne to taste; bring to boil. Reduce heat and simmer for 15
minutes; pour over chicken.
(Recipe can be prepared ahead to this point, covered and refrigerated for
up to 1 day. Return all ingredients to room temperature before continuing
with recipe.)
Add mussels and bake, covered, in 425 F oven for 20 minutes. Stir in
shrimps, clams and peas; bake for 15 minutes or until heated through and
mussels open (discard any mussels that don't open).
Cook shrimp in boiling water for 3 minutes. Drain and cool under cold
water; peel and devein.
Because some clams take much longer to cook than others cook them in
advance. Cook the mussels in the rice because they cook in a short time and
the liquid from the mussels will flavor the dish.
Contributor: The Lighthearted Cookbook - Anne Lindsay
Yield: 8 servings
Moroccan Chicken Stew With Couscous
1 1/4 lbs boneless skinless chicken; cubed
3 onions; thinly sliced
2 cups water
1 tablespoon minced ginger root
1 teaspoon turmeric
1 teaspoon cinnamon
1 teaspoon granulated sugar
1/2 teaspoon saffron; optional
1 sweet potato; peeled and cubed
4 carrots; cut in chunks
1 cup canned or cooked chick-peas
1/4 cup dried currants
1 tablespoon lemon juice
1 small zucchini (6 oz); cut in chunks
2 tablespoons chopped fresh parsley or cilantro
salt and pepper
1 1/2 cups couscous
Serve this when entertaining - as part of a buffet - because it tastes
terrific, can be prepared in advance, and is easily eaten with a fork, so
you don't need knives. Serve with couscous or, if it isn't available, brown
or white rice. Turnip can be used as well or instead of sweet potato.
In nonstick skillet or saucepan, brown chicken over high heat; remove
chicken to plate and set aside. Reduce heat to medium and add onions; cook,
stirring occasionally, for about 5 minutes or until softened.
Add water, ginger root, turmeric, cinnamon, sugar, and saffron (if using);
bring to a simmer. Add sweet potato and carrots; cover and simmer for 20
minutes.
Add chick-peas, currants and lemon juice. (Recipe can be prepared to this
point, cooled, covered, and refrigerated for up to 2 days. Bring to a
simmer before continuing.)
Add zucchini and chicken; cover and simmer for 10 minutes, or until chicken
is no longer pink inside and vegetables are tender. Add parsley; season
with salt and pepper to taste.
Cook couscous according to package directions. Serve with stew.
Contributor: Lighthearted Everyday Cooking - Anne Lindsay
Yield: 6 servings
Provencal Fish Stew With Rouille
3 pounds heads and tails of lean
white-flesh fish; chopped
8 cups water
1 tablespoon olive oil
2 onions; chopped
2 leeks or small onions; trimmed and chopped
1 bulb fennel; or
2 stalks celery; trimmed and chopped
pinch hot red pepper flakes
3 cloves garlic; chopped
1 tin(28-oz) plum tomatoes; with juices
pinch saffron; optional
1/2 teaspoon pepper
salt to taste
1 pound scallops
1 pound lean white-fleshed fish fillets
----ROUILLE----
2 cloves garlic; minced
1 sweet red pepper; roasted and peeled
1/2 teaspoon hot chili paste
1/2 teaspoon Dijon mustard
1/2 cup soft yogurt cheese or thick yogurt
1 tablespoon mayonnaise; optional
salt and pepper to taste
8 slices French bread; toasted
2 tablespoons chopped fresh parsley
You can serve this in small quantities as an appetizer, but it's good as a
main course with potatoes or rice added to each serving. (Add 1/4 cup
cooked rice or a diced small cooked potato to each bowl and then ladle the
stew on top.)
Use a lean white-fleshed fish such as striped bass, halibut or red snapper
in this dish.
Place fish heads and tails in large Dutch oven and cover with cold water.
Bring to boil, skim off froth and simmer gently for 25 minutes. Strain and
reserve stock.
Heat olive oil in Dutch oven. Add onions, leeks, fennel, hot pepper flakes
and chopped garlic. Cook for about 8 minutes, stirring.
Add tomatoes, saffron and 5 cups reserved stock. Bring to boil. Add pepper
and salt. Cook for 30 minutes.
If scallops are large, cut through their thickness and add to soup with
fish fillets. Cook for 10 minutes, or until fish is Just cooked. Taste and
adjust seasonings if necessary.
Meanwhile, to prepare rouille, puree garlic with roasted red
pepper, hot chili paste, mustard, yogurt cheese and mayonnaise. Taste and
add salt and pepper if necessary. Spread rouille on bread.
Serve soup in bowls with some fish and scallops. Place slice of bread with
rouille on top. Sprinkle with parsley.
Contributor: Simply HeartSmart Cooking - Bonnie Stern
Yield: 8 servings
Provencal Saffron Chicken
4 pounds skinless chicken parts or legs
1 teaspoon (each) paprika and turmeric
1/2 teaspoon (each) salt and pepper
2 tablespoons olive oil
1 teaspoon saffron threads
6 medium onions; thinly sliced (6 cups)
1 teaspoon granulated sugar
8 large cloves garlic; chopped
6 large tomatoes, peeled, coarsely chopped; 3-1/2 lbs, or
2 cans (19 oz each) tomatoes; chopped
2 tablespoons chopped ginger root
1 teaspoon coarsely grated lemon rind
2/3 cup pitted green olives
This a splendid entertaining dish, especially in the fall when tomatoes are
at their best. Omit the saffron and serve this with saffron rice.
Otherwise, serve with mashed potatoes and a green salad.
Arrange chicken in large shallow glass baking dish. in small bowl, mix
paprika, turmeric, salt and pepper; stir in 1 tablespoon of the oil; spread
over chicken. Cover and refrigerate for at least 4 hours or for up to 24
hours.
In small dish, pour 2 tablespoons hot water over saffron; let stand for
20 minutes.
In large nonstick skillet, heat remaining oil over medium-high heat;
brown chicken; transfer to plate. Add onions, sugar and any remaining
marinade to skillet; cook over medium heat, stirring occasionally, until
tender, about 10 minutes. Add garlic, tomatoes and ginger; cook for 10
minutes.
Return chicken to pan. Stir in lemon rind and saffron with liquid. Cover
and simmer for 20 to 25 minutes or until juices run clear when chicken is
pierced.
Add olives; cook just until warmed.
Make ahead: Through step 1 for up to 1 day. Through step 4, cover and
refrigerate for up to 1 day. Reheat.
Contributor: Anne Lindsay's New Light Cooking
Yield: 8 servings
Tomatoes, Mussels And Rice
1 tablespoon olive oil
3/4 cup tong-grain converted rice
2 cloves garlic; minced
1/4 teaspoon turmeric
pinch hot pepper flakes
1 bay leaf
1 teaspoon saffron threads; optional
1-1/2 cups chopped tomatoes
2/3 cup bottled clam juice or chicken stock
1/2 cup dry white wine
2 pounds mussels
1/4 cup chopped fresh parsley
When the mussels open, their liquid adds a delicate seafood flavor to the
rice in this paella-type dish.
In large skillet, heat oil over medium heat; cook rice, garlic, turmeric,
hot pepper flakes, bay leaf, and saffron (if using), stirring often, for 2
minutes. Stir in tomatoes, clam juice and wine; bring to boil. Reduce heat
to medium-low; cover and simmer for 15 minutes.
Meanwhile, wash mussels and remove any beards. Discard any mussels that
have broken or open shells that do not close when tapped. Nestle mussels
into rice mixture; cover and cook until mussels open and rice is tender, 5
to 8 minutes. Discard any mussels that do not open. Discard bay leaf.
Sprinkle with parsley.
Substitution Tip You can substitute 1 can (19 oz) tomatoes, drained and
chopped, for the fresh.
Contributor: Anne Lindsay's New Light Cooking
Yield: 3 servings
Vegetarian Paella
1 teaspoon saffron threads
2 tablespoons olive oil
5 cloves garlic; minced
2 carrots; peeled, thickly sliced
1 large onion; chopped
2 cups short-grain rice; or
long-grain converted rice
2 large tomatoes; coarsely chopped, or
1 can (19 oz) tomatoes; undrained and chopped
4 cups vegetable stock
1/2 cup dry white wine
10 dry-packed sun-dried tomato halves; coarsely chopped
2 bay leaves
1 can (19 oz) chick-peas; drained and rinsed
1 can (14 oz) artichokes; drained and quartered
1 sweet red pepper; roasted and sliced
1 cup (each) frozen peas and corn kernels
1/4 cup black olives; pitted and halved (optional)
1/2 cup coarsely chopped fresh cilantro; or
coarsely chopped fresh parsley
1/4 teaspoon (each) salt and pepper
This special dish is chock full of colorful vegetables and saffron. Paella
is typically made with short-grain rice, which has a creamy texture, but it
can be made with long-grain rice, which doesn't stick together. If making
ahead of rime, use long-grain rice. You might like to add asparagus and
green beans, too; just add along with the chick-peas.
Soak saffron threads in 2 tablespoons very hot water for at least 15
minutes or for up to 1 hour.
In large nonstick skillet, heat oil over medium heat; cook garlic,
carrots and onion, stirring occasionally, for 5 minutes or until softened.
Stir in rice.
Add tomatoes, stock, wine, sun-dried tomatoes, bay leaves and saffron;
bring to boil. Reduce heat to low; cover and cook for 15 minutes, stirring
occasionally
Add chick-peas, artichokes, red pepper, peas (if serving immediately),
corn, and olives (if using); cook, stirring, over low heat for 5 minutes or
until vegetables are heated through. Discard bay leaves.
Stir in coriander, salt and pepper. (If using long-grain rice, cover
loosely with foil and let stand for 20 minutes to absorb some of the
liquid.)
Make ahead: Through step 4, omitting peas, cover and refrigerate for up to
2 days. reheat gently adding peas.
Variation
Seafood Paella: Omit chick-peas and corn. Add 1 pound shelled and deveined
large shrimp (raw or cooked) and 1 pound scrubbed mussels in step 3; cover
and cook until shrimp are opaque and mussels open. Discard any mussels that
don't open.
Contributor: Anne Lindsay's New Light Cooking
Yield: 6 servings
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