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).***
Adapted from Lidia and Recipe Tin Eats Yield: 6 servings, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 large red onion, coarsely chopped
1 lb ground beef
1 lb ground pork
2 large eggs, beaten
2 teaspoon dried oregano (omitted)
1/2 cup fresh parsley, chopped (basil sub!)
2 cups bread crumbs
1 tablespoon kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
2.5 tbsp olive oil
1/2 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1 teaspoons kosher salt, plus more as needed
1 fresh bay leaves, or 2 small dried bay leaves
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1/2 teaspoon peperoncino flakes
24 oz / 700 g tomato passata, preferably San Marzano
1 cup grated Grana Padano or Parmigiano-Reggiano, optional to serve
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
Add all the remaining Meatball ingredients. Use hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan.
Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere. Let simmer for 2 hours.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
I wanted to cook Lidia’s recipe authentically, but it was so much quantity! And I’m not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. We didn’t incorporate the carrot and celery (considering the 2 lbs. or meat vs. 3 lbs from Lidia), but we did use the red onion, eggs, and basil instead of parsley (Jesse’s family doesn’t like oregano for some reason). I would throw in a bay leaf into the sauce next time (we forgot). We used gluten-free bread crumbs, and crumbled Grana Padano into the meatball and on top to serve. Grana Padano was not incorporated into the sauce. Ground meat came from the Ossining Farmer’s Market, Sunset View Farm. I also made some garlic bread with EVOO and rubbed garlic to clean up the sauce after, demi baguette from Farmer’s Market too.
1 small can of tomato paste (~6-7 tbsp; we used 1-2 tbsp)
1/4 tsp of salt
pinch of black pepper
1/4 cup of dry sherry (we used a dry red wine)
Garnish: sour cream, herbs (optional)
Chop 1/2 pound of mushrooms very fine.
In a large saucepan, melt 4 tablespoons of butter.
Add 1 tablespoon of chopped onion, 2 cups of finely chopped carrots, 2 cups of finely chopped celery, and 1 clove of garlic, minced. If you have wine, you can use it now to deglaze the pot. Stir, scraping the bottom bits.
Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of finely chopped mushrooms, and sauté for 5 minutes. Add to the soup.
Stir in 2 1/2 cups of broth, 3 1/2 cups of water, 1 small can of tomato paste, 1/4 teaspoon of salt, and 1/16 teaspoon of pepper.
Bring to a boil. Cover and reduce heat. Simmer 1 hour (30 minutes minimum).
Purée the soup with an immersion blender. Season and taste.
Melt 2 tablespoons of butter in a skillet, add the 1/2 pound of reserved sliced mushrooms, and sauté for 5 minutes. Add to the soup.
Add 1/4 cup of dry sherry. Heat thoroughly and serve.
Garnish with sour cream or herbs.
Titled “Mushroom Soup from the Inn at Bree”, there is only one main inn in Bree, however: the Inn of the Prancing Pony. We didn’t have a bundle of celery, so we subbed with a leek instead. Next time I would use 2 leeks! I would also had herbs like thyme. Instead of beef broth, we used Better Than Bouillon chicken base. Feel free to use more tomato paste if you prefer a more reddish product, but this was grand — I would also like to try a medley of mushrooms in season. Instead of dry sherry, we used a red wine, but I would also try a white wine next time.
12 ounces shredded Emmentaler or Jarlsberg (something mild, basically — I liked adding Gruyère for extra flavor!)
parsley and/or chives, finely chopped
Cooke the spätzle if you haven’t already (16 min. in salted water according to the package)
Caramelize the onions. Don’t let them burn (this can take up to 30 min. to brown slowly).
Preheat the oven to 400 degrees F.
Caramelize the onions in a pan (I used a little olive oil and butter for this).
Butter a 9×13 (or a little smaller) casserole dish. Once the butter starts to melt, add some flour, stock cube, and Dijon mustard. Add a bit of milk if you have some, season with salt and pepper, and mix the paste well.
Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
So many times I ate this in southern Germany. I lived in the state of Baden-Württemberg, so there was loads of Swabian influence. Schwäbisch! This was a lot of work — I see why Kraft Macaroni and Cheese exists as a product. I forgot to get the chives! Facepalm. 1 organic yellow onion $0.74, 0.42 lbs. Emmental $6.30, 0.26 lbs. Gruyere $5.72, and 6 oz. Jarlsberg $5.99 from Whole Foods.
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!
Heat the oil in a medium pot over medium heat. Stir in the onion and cook, stirring occasionally, until fragrant (about 3 minutes). Add the garlic and cook until fragrant, 1-2 minutes.
Add the carrot and celery and cook, stirring occasionally, until golden (about 10 minutes).
Add the tomatoes and bay leaves. Rinse the tomato cans with 2 cups of water and add that as well. Bring everything to a boil. Add the basil.
Season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer, and cook, stirring occasionally, until thickened, about 45 minutes.
Remove the bay leaves. Taste, and season with more salt and red pepper to taste. Serve!
We were renting an AirBnB and I wanted something delicious but easy peasy and super tasty. For some protein, we picked up the Spicy Jalapeño Chicken Sausage. I recommend coating the pasta in the sauce, rather than just topping with it. Don’t be afraid to garnish with parmesan cheese and more fresh basil as the mood strikes! The photo shows a leftover overloaded potato skin which reheated well in the oven.
Preheat oven. I left it at the same temperature as the chicken stew.
Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
Smear garlic butter over cut side of bread.
Bake for 15 minutes until the crust is crispy (check through foil).
I wanted a Dutch oven for a long time, and my sister Jennifer recommended the affordable Lodge cast iron 6 quart. She also recommended this chef’s blog! This came out super tasty — and every reheated leftover tasted better and better. HIGHLY recommend. Perfect for cold winter’s days to heat up your whole apartment.
2-3 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 large onion, coarsely chopped
2 carrots, sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
1 teaspoon dried rosemary, crushed, divided
1/2 teaspoon paprika
2 tbsp. Canola or olive oil
4 skin-on chicken thighs
Preheat oven to 425° F. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over potatoes and carrots. Transfer to a Dutch oven or baking pan coated with olive oil, roast uncovered at 450˚F for 10 minutes. The chicken will roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35-40 minutes total).
Combine the zucchini, bell peppers, and 1/2 the garlic. Season with salt and pepper to taste. Remove roasting pans from the oven and quickly place the rest of the vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and carrots are tender and easily pierced with a fork.
Remove chicken to a serving platter; keep warm. Roast until vegetables are tender, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
I had the vegetables I wanted for my classic vegetable soup dish, but no pot or Dutch oven big enough to hand blend it. So I thought to try out the glass Pyrex baking pan I just acquired and bake some this cold weekend for dinner. The vegetables (especially the potatoes) took a decent extra time to cook through, but the Staub Enameled Cast Iron Fry Pan cooked considerably more than the Pyrex Glass Baking Dish. THIS TASTES SO GOOD.. I never got tired of reheating leftovers. In fact, it tasted better each time.