Cod and Shrimp Vegetable Stew (4 servings)

* Cod & Shrimp Vegetable Stew *
      ~ 💖 Grandma Ebba's Favorite Stew 💖~ 

- Ingredients –

* 12 oz cod fillets (frozen cod - 1 pound)

* 12 oz raw shrimp with heads

 (jumbo, large, medium-sized, you can use headless or frozen shrimps too.)

* 8 oz tofu

* 1.2 oz garlic (7–8 cloves)

* 6 oz onion (1 medium)
* 2.5 oz green onion (3~4 stalks)

* 5 oz bell pepper 

* 3 oz carrot (1 small)

* 5 oz King oyster mushroom

* 5 oz zucchini

* 5 oz cauliflower 

* 5 oz tomato (1 medium)

 

* 5 Tbsp olive oil

* salt

* 2 Tbsp beef dasida (optional)

* 1 and 1/2 cups water

 

- Ingredients Preparation -

A. Vegetables and Tofu

1. Garlic: Chop coarsely.

 
2. Onion: Peel, cut in half lengthwise, then slice into 0.4-inch pieces.

 

3. Green onions: Rinse, slice in half lengthwise, then cut into 3-inch pieces.

 

4. Bell pepper: Rinse, cut in half, remove seeds and stems, then cut into 0.4-inch pieces.

 

5. Zucchini: Rinse and cut into cuboids 3 x 0.4 x 0.4 inches.

 

6. Cauliflower: Rinse and cut into bite-sized.

 

7. Carrot: Peel and cut into cuboids 3 x 0.25 x 0.25 inches.

 

8. King oyster mushrooms: Peel very thinly using a peeler. rinse the caps. Slice into 0.4-inch lengths, then cut into 0.4-inch cuboids.

 

9. Tomatoes: Cut in half, remove stems, and slice into 0.6-inch pieces.

 

10. Tofu: Cut into 0.6 x 0.6 x 0.6-inch cubes. Pat dry with paper towels.

 

B. Cods and Shrimps

 

1. Cod: Drain thoroughly and cut into 1.5 x 1.5-inch pieces.

2. Wash the shrimp cold running water. 

 

3. Trim off under the eyes and remove the legs from the head.

 

4. Cut off the heads. (Don't throw it away!! ^^)

 

5. Peel the shells from the body and remove the intestinal vein (devein).

 

6. Rinse again.

(Use heads and bodies.)

 

-- Cooking Directions –

1. 5 Tbsp olive oil in large skillet (I used 12 x 12 x 2.5 inches) over medium high heat.

 

2. Add the chopped garlic, sliced onions and stir well 1 minute.

(Adjust the cooking temperature from high to medium-high while cooking.)

 

3. Add the carrot, king oyster mushrooms, 1/8 tsp salt and stir well 2 minutes.

4. Add the cauliflower, bell pepper, zucchini, tomato, 1/4 tsp salt and stir well 3 minutes.

 

5.  Open the center of the pot.

6. Add the cod, shrimp and 1/4 tsp salt. Cook the seafood slowly, turning it over. Press the shrimp heads with a spatula to release the juice. Gently stir well until the seafood is cooked.

 

7. Add the tofu, green onion and 1/4 tsp salt. Gently stir well 2minutes. 

8. Add the 1 and 1/2cups water, 2 Tbsp beef dasida. And gently stir well and boil it 3minutes.

 

9. Finally, season with salt so that it is not too salty. 

 

 

Grandma Ebba's Seafood & Vegetable Stew

* Use seafood according to your taste.

** Use vegetables according to your taste too.

*** Put rice in a bowl and stew in another bowl, serve it like curry.

* I hope this stew warms everyone’s body and soul~ ^v^ *

 

Banana Bread (made with cake mix)

    *** Mom's Banana Bread ***

  ~ banana bread made with yellow cake mix (^^) ~

- Ingredients –

* 3 medium-sized bananas

* 1 cup walnuts and pecans (various nuts)

* 4/5 cup raisins 

* 1 box yellow cake mix (13.25 oz - any brand)

* 1 cup almond flour

* 4 eggs
* 1/2  tsp  ground cinnamon
* 1/3  tsp  ground nutmeg

* 1/8 tsp salt

* 4/5 cup water 

 

* cooking oil (for spreading on the pans)

 - Ingredients Preparation -

1. Chop the walnuts and pecans.
2. Peel the bananas and cut them into small cubes.

- Cooking Direction –

1. Prepare a large mixing bowl.
2. Add cake mix, 1 cup of almond powder, 4 eggs, 1/2 tsp cinnamon powder, 1/3 tsp nutmeg, 1/8 tsp salt and 4/5 cup of water.

3. Mix with an electric mixer for 2 ~ 3 minutes.

 4. Add the raisins, small cubed bananas and mix well.

5. Prepare 2 (8x4x2.5) pans. (various pans)

6. Grease the 2 pans with cooking oil and line them with parchment paper. 

7. Preheat the oven to 370~375F.
8. Pour the batter into two pans.
9. Sprinkle the chopped nuts evenly over the batter.
10. Bake for 40 ~ 50 minutes. 
(It is fully baked when a chopstick inserted comes out clean.)

11. Take out a rack.
12. Turn over on a plate while hot and remove the parchment paper.

13. Cut into pieces. 

 

~ Enjoy!! 😊

French Onion Soup

*** French Onion Soup ***
  ~ Grandma Ebba's French Onion Soup ~ 

- Ingredients –

* 5 cups low sodium beef broth (chicken or vegetable broth / water etc.)

* 2 and 1/2 pound onions, peeled and sliced
* 3 Tbsp of minced garlic
* 1/2 cup chopped green onion

 

* 2 Tbsp Butter

* 2 Tbsp olive oil  

* 1/4 cup white wine

* 1 Tbsp flour

* 2 bay leaves

* 1 and 1/2 tsp dried thyme

* dried parsley 

* salt, black pepper

* Olive oil

* beget bread

* Gruyere cheese (any favorite cheese : mozzarella, swiss.... )

  

 -- Ingredients Preparation --

1. Prepare 5 cups of low sodium broth.

    (I used chicken broth.)

2. Peel the onions, cut them in half and slice thinly.

3. Chop the garlic and green onions. 

4. Cut the beget bread. (covered with wrap)

4. Shredded or sliced Gruyere cheese. (covered with wrap)

-- Cooking Directions –

1. Melt 2 Tbsp butter with 2 Tbsp olive oil in large stock pot over medium high heat.

 

2. Add sliced onions, minced garlic, chopped green onions, 1/3 tsp salt and stir well.

 

3. Turn down to medium heat and cover with the lid.

4. After 3~5 minutes, open the lid and stir well and cover the lid. Repeat until the onions are more than half cooked.

5. Open the lid, and stir the bottom with a spatula to remove any moisture until the onions turn brown.

6. When the onion turns brown, lower the heat and add the 1 Tbsp flour and stir well for 1 minute.

7. Add the 1/4 cup white wine, and increase the medium heat and stir well 2minutes.

8. Add the 5 cups beef broth, 2 bay leaves, 1 and 1/2tsp thyme. Cover the lid and boil it 20 minutes at medium to medium high heat.
(season to taste with salt and black pepper)
(it should not be too salty)

9. While the soup is boiling, put the bread coated with olive oil in the oven and bake until golden brown. (few minutes - 400F)

 

 -- French Onion Soup --

1. Put 2/3 of the hot soup in an oven-safe soup bowl, top with baked beget bread and top with cheese.

2. Broiling in an oven for 5 to 8 minutes until the cheese melts.

3. Remove from the oven, sprinkle with dried parsley and black pepper.  

 ( Eat Yam Yam~ !! *^v^* )

## Various ways to eat ##

A. oven safety bowl - soup - baked beget - cheese - oven broil - sprinkle parsley and black pepper

 

B. 1. baking pan - sliced beget - cheese - oven bake

     2. bowl - hot soup - oven baked hot cheesy beget -  sprinkle parsley and black pepper

     

C. microwave safe bowl - soup - beget - cheese - cover - turn microwave - sprinkle parsley and black pepper