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W e d n e s d ay, O c t o b e r 8, 2025
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Saffron Rice with Shrimp and Onions STAFF PHOTO BY SOPHIA GERMER
For an al fresco fall dinner, try a composed salad, saffron shrimp rice and orange cake The weather is finally starting to break. It isn’t quite cool, but it is getting cooler. It is that time of year when we can have a pleasant time eating outside. It is fun to have a proper meal outside on the patio without having to lug baskets and ice chests off to the park. Think about what to anticipate — will you need candles or should you eat early enough to enjoy the fading light during dessert? Are mosquitoes still lingering in your yard in the evening? Just prepare for them with a bit of repellent. Use a tablecloth and cloth napkins, and you can have a lovely meal outdoors.
Liz Williams TIP OF THE TONGUE
The basis of the composed salad is shaved fennel and oranges. But if you find some lovely avocados or mangos at the store, they could easily be added. The salad is composed, so you can just dress the components separately and add them all to a bigger platter. It makes an interesting starter
that perks up your taste buds for the rest of the meal. As much as I love paella, it is a big deal to fix it. No wonder it is usually made in very large pans. If you add the chicken, shrimp, scallops, sausage, onions, garlic, peas, roasted peppers and all the other ingredients, it makes for an expensive and timeconsuming meal. But if you slowly saute onions, add shrimp and flavor your rice with saffron, you have something very flavorful without much hassle or expense. This recipe is high in flavor. You can serve
ä See AL FRESCO, page 2G
Saffron Rice with Shrimp and Onions 4 to 6 servings. 1 teaspoon saffron threads 1 pound peeled shrimp, peels reserved 1 tablespoon unsalted Creole seasoning ½ cup diced onion (about half an onion) 1 cup Louisiana rice, uncooked 1 cup frozen baby green peas, defrosted and drained 1 teaspoon salt ½ cup chopped parsley for garnish 1. Place the saffron threads in a small cup with ¼ cup warm water. Set aside. 2. Bring 3 cups of water to a boil. Add the shrimp peels. Add the Creole seasoning. Cook at a simmer for 30 minutes. (If using frozen peeled shrimp, allow to defrost and reserve any liquid.) If you
wish to omit the step of making a shrimp stock with the shells, you may use chicken broth instead. 3. Strain the shrimp shells and keep the water. Measure 1¾ cups of water and replace in the pot with the reserved saffron water. There is no need to strain out the saffron threads. Bring to a boil and add the diced onions and rice. Reduce to a simmer. Cook for 12 minutes, covered. At this point, uncover the pot and add the peas and the shrimp. Stir. Replace the lid and cook another 10 minutes. 4. Remove from the stove and place into a serving bowl. Using 2 forks, fluff the rice and the other ingredients. Sprinkle with the parsley and serve.
a versatile Turn up the heat Here’s eggplant recipe Tuna Chili Tuna twist adds 2 servings. Recipe is by tenderness to that Yields Linda Gassenheimer. first pot of fall chili 1 tablespoon olive oil
you’ll love. Trust us
BY LINDA GASSENHEIMER
The Minnesota Star Tribune (TNS)
Tribune News Service (TNS)
Thinking about the start of autumn, how about kicking off the season with a hearty and warmly spiced pot of chili, featuring fresh, succulent tuna? This twist on a classic comfort dish combines the rich flavors of spices with the tender texture of fresh tuna. It not only provides a burst of flavor but also offers a nutritious and wholesome option to enjoy. HELPFUL HINTS: n To save preparation time, buy diced onion and green bell pepper found in the market produce section. n Any type of kidney beans can be used.
1 cup chopped green bell pepper 1 cup diced onion 1 tablespoon chili powder 1 teaspoon ground cumin 10 ounces fresh tuna, cut into ½-inch pieces 1 cup reduced-sodium canned red kidney beans, drained 2 cups reduced-sodium canned diced tomatoes 1 cup reduced-sodium tomato sauce Several drops hot pepper sauce 2 tablespoons chopped cilantro leaves 4 cups washed, ready-to-eat green salad 2 tablespoons reduced-fat salad dressing 1. Heat oil in a large skillet over medium-high heat. Add the green bell pepper, onion, chili powder and ground cumin. Cook 3 to 5 minutes until the onion starts to soften. 2, Add the tuna, red kidney beans, canned diced tomatoes and tomato
BY BETH DOOLEY
TNS PHOTO BY LINDA GASSENHEIMER
Tuna Chili
sauce. Stir to combine ingredients. 3. Reduce heat to medium and cover with a lid. Simmer 5 minutes. Stir in hot pepper sauce. 4. Divide in half and serve on two dinner plates. Sprinkle cilantro on top of the chili. 5. Add 2 cups salad to each plate and drizzle dressing on top. NUTRITION INFO PER SERVING: 538 calories (21 percent from fat), 12.6 g fat (1.9 g saturated, 4.3 g monounsaturated), 66 mg cholesterol, 50.5 g protein, 61.1 g carbohydrates, 19.6g fiber, 277 mg sodium.
It’s hard to imagine my late summer kitchen without eggplant. Strolling the farmers markets, I can’t hold back and pile my basket with eggplant in all shapes and sizes — black, thin and footlong; bright fuchsia; magenta with white striations; pale violet; light green; egg-shaped ivory. Given its mild flavor and dense texture, there’s a lot eggplant can do. It often stands in for meat when sauteed or in casseroles or on the grill. At the farmers market, look for firm, shiny eggplants that are heavy for their size. A botanical cousin to the tomato,
pepper and potato, eggplant doesn’t like the cold so do not refrigerate it. I like to display a variety of them in a big basket on the counter Recipe kitchen to use throughEggplant out the week. Caponata Despite their dif2 ferent colors and shapes, all eggplants taste similar and can be used interchangeably in most recipes. Our local eggplant is so fresh that there’s no need to salt before using; that’s a trick to use with eggplants that may have passed their peak. Peel them if you must, but I seldom bother. As eggplant season winds
ä See EGGPLANT, page 2G