Seafood potpie

 Pot Pies are always popular around my household. They look exotic . 
This time I made the potpie with mixed seag=food but did not add the crust on top. It just has the crust at the bottom.

And also I used shortcuts...I used store bought pie crust.

Seafood potpie 

Seafood pot pie

Ingredients:

1. 2 cans chopped clams in clam juice
2. 1 can oysters (chopped into 4 pieces each)
3. 1 can crab meat
4. 2 cups frozen tiny shrimp thawed
5. 3 cups whole milk
6. 2 cups chicken broth or clam juice
7. 2 tablespoons cream cheese
8. 1/2 cup while onions chopped
9. 1 cup chopped packed spinach (optional)
10. 2 big garlic cloves minced
11. 1/2-1 teaspoon salt (depending on how salty the chicken broth or clam jucei are)
12. 3/4 teaspoon each of fresh ground cumin, paprika
13. 1/2 tablespoon dried dill or 2 tablespoons fresh dill
14. 1 tablespoons butter +1/2 tablespoon olive oil (or use 1.5 tablespoons butter)
15. 1/2 cup all purpose flour +2 tablespoons if needed
16. 2 frozen pie crust thawed
17. 4 pot pie bowls

open all the cans and drain oysters and crab.

Pre heat the oven to 350 degrees

divide the pie crust into 4 and lay at the bottom of the pie bowls.

Bake for 7-8 minutes. Take out of the oven and set aside

In a pan heat the oil+butter and add the onions and fry until they become translucent. Add the garlic and fry for 30 seconds. Add the flour and stir and cook on medium low flame for 5 minutes. Heat the chicken broth or clam juice and milk in the microwave for 1 minute.
Add the cream cheese to the pan and stir to melt. Add the liquids and stir until the flour and cream cheese mix well in the liquids. Add all the rest of the ingredients and bring to a boil and simmer for 10 minutes. 
Ladle into the potpie bowls and top it with any pie crust if you want and bake for 20 minutes.

Cool for 5 minutes and enjoy

Mediterranean fish cakes

Fish cake are always a fav at my house. I have made fish cakes with many different ingredients but this one takes the cake...pun intended. These fish cakes have good amount of protein in them and I served it with a Tahini yogurt sauce and to make it a meal, I searched it on top of a salad and with toasted pita bread.

Original Fish Cakes

Mediterranean fish cakes (Fish cakes with canned tuna and chickpeas)

Mediterranean Fish Cakes

Ingredients:

1. 2 cans of Tuna in water, drained
2. 1 can chickpeas, drained, washed and drained
3. 1 egg
4. 1/2 cup finely chopped onions
5. 1-2 cloves to garlic chopped fine
6. 1 tablespoon fresh squeezed lemon juice
7. 1 teaspoon each of salt, pepper, ground cumin
8. handful of mint, cilantro parsley chopped
9. oil for shallow frying

Grind the chick peas...not to a fine paste. Leave it a bit more rustic.

Mix all the ingredients together until well blended.

Divide into 12 parts and make it into cakes about 3 inches wide. Make sure you press the cakes a bit so they stay together. Leave it in the fridge for 15-20 minutes.

Heat a griddle and add a tablespoon of oil and swirl it around. Fry the cakes 3 minutes on each side and enjoy

Tahini Yogurt sauce

1. 1 tablespoon tahini or white sesame ground to a powder
2. 3/4 cup plain yogurt
3. 1/3 teaspoon each of salt, pepper
4. 1 tablespoon fresh squeezed lemon juice
5. a few mint leaves or dill chopped
6. 1 garlic clove chopped

Mix all the ingredients together and enjoy with the fish cake