1/4 cup of neutral oil (coconut oil or ghee, my pref)
4 medium-sized brown onions, peeled and roughly chopped
10 cloves of garlic, peeled
2 cm piece of ginger, peeled and finely diced
1 to 2 green chillies (we used 1 Jalapeño chili pepper)
1 tablespoon of cumin seeds
2 bay leaves
1/2 cinnamon stick
4 to 5 cardamom pods
8 to 10 peppercorns
4 to 5 cloves
4 tomatoes, or 1/2 a cup of tomato paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons ground coriander
1 teaspoon ground garam masala
Salt, to taste
cilantro, to garnish
In a large glass bowl, marinate the chicken thighs in the ginger garlic paste, lime juice and salt. Cover and set aside for 30 minutes. Meanwhile, use a mortar and pestle (or food processor?) to grind the onions, garlic, ginger and green chillies to a paste and set aside.
Heat the oil in a heavy-bottomed pan and add the cumin seeds. Roughly pound all of the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to make popping sounds, add the onion paste. Heat over a low flame, stirring occasionally, until reduced to a golden-brown paste and the oil starts to separate.
Next, add the tomatoes, salt to taste, turmeric, red chili powder, and ground coriander. Cook until the tomatoes just start to form a paste. Add the chicken, garam masala and 1/2 cup of water. Bring the curry to a boil, then reduce the heat, cover with a lid and continue to cook over a medium heat.
After 20 to 25 minutes, uncover the pan and cook for another 15 to 20 minutes until the water evaporates and the curry starts to thicken. Once the curry is ready, switch the flame off.
Serve with your choice of naan or basmati rice and top with fresh cilantro leaves, if desired.
I read this in a NewsELA article, which I subscribed to as a science teacher. They offer loads of readable current news, including in science and health and social justice. Some changes from the original recipe: we used organic coconut oil, although I would have been equally happy with ghee. We speeded things up with using a garlic press and grater for the ginger for the marinade paste, and added a coconut oil to keep the chickens moist. I ran out of whole cloves, so I added some black mustard seed for appearances. And rather than the mortar and pestle method for the onion-garlic-ginger-chili mixture, we used a smoothie blender. We did use the mortar and pestle to grind the whole spices though! Make sure you turn on your ventilation — these are some powerful aromas when you start frying!
***Marinade reminder: we mixed ACID (lime) + SALT + OIL (ghee) + HERBS/SEASONINGS/SUGAR (ginger / garlic) + TIME (30 minutes).***
1 tsp cayenne pepper (optional — I will omit next time)
1/2 tsp salt
3 tbsp lemon juice (from 1 lemon)
5 chicken thigh fillets, bone in, skin on (~ 2 lbs / 1 kg)
1/2 tbsp olive oil
1 small onion , finely diced
2 garlic cloves , minced
1 1/2 cups long grain rice, uncooked (I used Jasmine)
1 1/2 cups chicken broth (or water)
2 cups water
3/4 – 1 tsp salt
1 1/2 tsp cardamon powder
2 cinnamon sticks (or 1/2 tsp cinnamon powder)
400g (14oz) can chickpeas , drained
Cilantro leaves, coarsely chopped
Preheat oven to 180C/350F.
Mix the spice rub ingredients together in a small bowl. Slather onto the chicken, covering both sides. Marinate for at least 1 hour (up to 24 hours).
During this time, we prepped the rest of the ingredients. Mince the garlic, dice the onion, fancy up the yogurt garnish with lemon + garlic + salt + pepper, etc.
Heat olive oil in a large skillet over medium high heat. Add the chicken, skin side down, and cook for 5 minutes on each side, or until light golden brown.
Add garlic and onion. Cook for 2 minutes until translucent.
Add rice and stir so the grains are coated in oil and become a bit translucent.
Add remaining ingredients. Place the chicken on top – it should be half submerged with the skin above the surface. Pour in the juices from the plate as well.
Bring to simmer, then place a lid on (or cover with foil) and transfer to oven.
Bake for 35 minutes, then remove the lid and bake for a further 10 minutes.
Remove from the oven. Let it rest for 5 minutes.
Remove chicken from the rice and mix the rice quickly (to distribute flavor).
Serve, garnished with cilantro and plain yoghurt.
This popped up because I was looking for a one skillet pan, to try my new Dutch oven my sister had recommended! I recommend omitting the cayenne / red pepper flakes unless you really really like spicy. The other spices already added so much variety and aroma.. Jesse really liked this one — so much that he went and made it for his family ASAP. Highly recommend!
2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
1 lb. of grass-fed ground beef (or bison)
1.5 tbsp chili powder
1.5 tsp smoked paprika
1 tsp cumin
1/2 tsp basil
1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
4 tomatoes on the vine, quartered
1 can of black or red beans, drained
3 oz. (1/2 small can) of tomato paste
enough beer (~1/2 can) or red wine (~1 cup) to cover
toppings: cilantro, sour cream, Mexican grated cheese, etc.
Start a dutch oven on medium heat.
Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.
A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.
Chili sauce ingredients: (I recommend halving this)
4 ripe tomates
2 small onions
4 cloves garlic
4 jalapeno chilies
1 tbsp. brown sugar
2 tbsp. tomate paste
1 tbsp. red wine vinegar
250 g. Greek yogurt
1 tbsp. tahini
1 squeeze of lemon juice
2 cloves. garlic
300 g. bulgur wheat
400 ml. hot chicken stock
1 knob of butter
80 g. broken rice vermicelli
100 g. can chickpeas
Finely grate the courgette, trim and finely chop the spring onions and green chilli, then chop the pistachios. Pick and finely chop all the fresh herbs.
Toast the cumin seeds in a dry pan until smelling fantastic. Meanwhile, lightly beat the egg.
Mix all the kofte ingredients together in a large bowl, keeping some pistachios back to garnish, then season well.
With wet hands, form 16 kofte, each the size and shape of a small egg. Leave in the fridge to firm up for at least 30 minutes, then thread onto metal skewers, two kofte on each.
Cook the kofte under a grill or over a flame charcoal grill, on high for 12 minutes, until juicy, golden brown and cooked through, turning regularly.
To make the chilli sauce, halve the tomatoes and onions (there’s no need to peel), and bash the unpeeled garlic cloves.
Place the red chillies, tomatoes, onions and garlic on a baking tray. Drizzle with oil and season, then roast for 25 minutes or until soft and slightly blackened.
Allow to cool slightly, then carefully remove and discard the stalks from the chillies, the cores from the tomatoes and the skins from the onions and garlic.
Add to a food processor, along with the sugar, tomato purée and vinegar. Blitz until smooth and add a lug of oil to make it glossy. Pulse again, then season.
For the tahini yoghurt, mix all the ingredients in a bowl and season with a pinch each of sea salt and black pepper.
To make the pilav, peel and finely chop the onion and garlic. Add a lug of oil to a non-stick pan over a medium-low heat, then sweat the onion and garlic for 10 minutes. Add the bulgur and stir to coat.
Pour in the stock, bring it to the boil, then turn down the heat to very low. Cover with a lid and steam the bulgur for 8 minutes.
Meanwhile, in a separate pan, melt the butter and cook the vermicelli until the butter turns golden brown.
After 8 minutes, add it to the bulgur along with the chickpeas – don’t stir at any point, just replace the cloth and lid and let it steam for another 8 minutes.
Turn off the heat and let it stand for 5 minutes – you should end up with a beautifully light and fluffy pilav.
OMG this utterly takes two hours. The flavors and textures combined together so amazingly, and we regret nothing once we FINALLY sat down, but if we had known it would take that long, in such a very humid NYC summer… At least you can eat all the leftovers cold, cold, cold. Optimism! The recipe makes way, way too much chile sauce — I would halve that recipe for sure. Everything else was in good proportions.
I used white sugar, and apple cider vinegar instead of the recommended ingredients. I didn’t buy parsley or broken rice vermicelli — although I do like rice vermicelli, but neither of us care for parsley over much. Next time! (Just kidding — or at least not in summer. Ever.) We tried “grilling” the kofte and “oven roasting” the vegetables in a cast iron pan, which took considerably more time than the original recipe called for, and made the kitchen (and my apartment) hot, hot, hot. We even tried making the bulgur pilav in the cast iron, but that was unnecessary, and transferred it back to my ceramic pan later on. The turkey is quite lean, so I would love to try this (or another turkey meatball recipe) with ground pork instead. Fatty pork ftw.
Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag. Toss any broken dried beans. Add them to a colander and rinse with cold water for 1 to 2 minutes.
Fully cover the beans with water (at least 3 inches over the top of the beans) and salt. Set on the counter to soak for 8 hours or overnight.
Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the other seasonings).
Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they’re not quite done.)
Remove from heat and use them in recipes like refried beans and charro beans, or let cool completely and store in an airtight container in the fridge.
So in the beginning, I wanted to use up these dry pinto bean my grandmother got from her senior center, but in the end, I just cooked this as charro (cowboy) beans. I also had a couple medium potatoes, so I threw those in too, diced. I did not have 2 cans of diced tomatoes — I just added 2 diced tomatoes on the vine. It’s hard to find recipes that don’t use an InstaPot. Thank goodness for ol’ stovetop classic standbys. I had gotten this 2 lb. bag of dry pinto beans a long time ago from my grandmother (from the senior center). I never thought I’d want to go through the effort of cooking with them. Surprise! Summer break! I didn’t have real chicken stock, so I did throw in a few bouillon cubes, which I’m trying to use up anyhow.
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.
Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.
We halved the sugar, so it never became sticky, per Jesse’s preference. H-Mart did not have ground turkey, so we went with the traditional ground pork. It was serendipitously delicious. I accidentally doubled the ginger in the sauce — we’d plenty left over. Because the pork had fat, it really didn’t need much vegetable oil at all to cook (chef’s recommendation: a very light coating of the pan), but the ground turkey definitely would have needed more. Delicious in a halved baguette, with other antipasti to grace the table!
To Form the Tacos, Cut the cooked fish into smaller pieces and add to the previously warmed tortillas, followed by the purple cole slaw, the guacamole, Goya black bean soup, sour cream, and the salsa verde.
Breakfast tacos were made for the morning after, but with scrambled eggs instead of fish! The green salsa verde was surprisingly easy and quick! If I were going to redo this recipe, I would (beer) batter the fish next time for some crispy.
1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1/2 onion, minced
3 cloves garlic, minced fine
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
In a large rice cooker, cook rice. Set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, onion to the stockpot and cook until golden, about 3-5 minutes.
Stir in red curry paste and garlic, ginger until fragrant, about 1 minute.
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in broccolini until just tender, about 3 minutes.
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice.
Kaeng phet literally means spicy curry, but it is known as “red curry” in the West (Wiki). This is a class Thai dish: red curry. The paste I picked up at the local grocery packs a real punch! Apparently Panang curry differs in that it’s sweeter rather than spicier, creamier, and contains peanuts. I would like to try to make Phanaeng curry (possibly refers to the Malaysian island state of Penang) next time. I used green bell pepper instead of the broccolini, subbed mushrooms for the chicken, and added diced turnip because I had it. Unfortunately did not have cilantro or lime on hand, of course, but did have scallions! Somehow missed the garlic, but did add garlic powder (not remotely the same, I know). Spicy, but I can eat it with more rice to balance that out.
2 cans 15.5 oz dark kidney beans, drained (I used Teasdale Chile verde beans and Goya Frijoles negros)
1 14 ounce (400 g) can of diced tomatoes
1 cup canned vegetable stock or turkey broth
1 large onion, chopped (about 1 1/2 cups)
1 stick of celery, chopped
5 cloves garlic, minced
1 bell pepper, chopped
1 tablespoon cider vinegar or lime juice
1 tablespoon unsweetened cocoa or cornmeal (I used corn starch)
1/3 cup chili powder (I used paprika instead — sweeter flavor)
cilantro, chopped, to taste
1 tablespoon ground cumin
1 teaspoon kosher salt
Place a large Dutch oven or saucepan over medium-high heat. Add the meat and cook until browned, about 5 minutes.
Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the celery.
Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in all of the spices (e.g. chili powder, cumin), cocoa (thickener), and tomatoes (and tomato paste).
Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, bell pepper, salt, and vinegar (or lime juice), stirring well.
Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Top with the chopped cilantro.
Garnish with cheddar, sour cream, and jalapeno, as you like it. Serve hot, with cornbread, if desired.
Turkey is good brain food, and Whole Foods has a Tequila lime turkey chili with beans that we would get, before I tried this recipe. I love the tomato paste that comes in metal tubes, like at Rewe or Kaufland or Edeka, because you wouldn’t have to worry about finishing the tin or storing the unused bit. I added ½ a carrot because I had it on hand and I didn’t think it would detract from the primary flavors. Wish I had some cheddar to grate on top!
1 to 3 dried red chiles (I used red pepper flakes)
Kosher salt and freshly ground black pepper
400mL can unsweetened coconut milk
1 cups chicken stock (I used soup greens cooked in water; included parsnip, turnip, dill, parsley, carrot, onion, celery, leek)
4 bone-in organic chicken thighs
handful of string beans
1 green bell pepper, sliced
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced (I subbed with 2 tbsp. of apple cider vinegar)
Heat the Ghee (butter) in a large heavy-bottomed pot over medium-low heat. Add the diced onions, grated ginger, and smashed garlic and cook slowly until the onions are very soft, about 15 minutes.
While waiting, I diced some red potato to add in. Add the curry powder and chili flakes and give it a good stir; season with salt and pepper.
Pour in the coconut milk and chicken stock (water) and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10-15 minutes. I added some slices of green bell pepper and a handful of string beans here (seemed more apropos then sugar snap peas).
Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
I halved this recipe. My puopuo (mother’s mother) gets canned goods at the local senior citizen community center in Jackson Heights, so what better way to make this. I like to take the canned beans she gives me and make rice and beans in the rice cooker. This time I just cooked plain jasmine rice, after 2 rinses. Next coconut curry I make, I’d like to try the Penang (Thai) red curry. I wanted to add peanuts, but couldn’t find any raw ones at Fine Fare, so I stirred in a bit of peanut butter (Thanks puopuo!) instead.