Pan roasted chicken and vegetables

Adapted from Natasha’s Kitchen and Taste of Home

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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).
  3. 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.
  4. 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.

~Jessica

Sopa de fideo

Recipe courtesy of my co-worker, Ms. Carchichabla and the blog Isabel Eats

Ingredients:

  • 2 plum tomatoes, diced
  • 2 garlic cloves, minced
  • small onion, chopped
  • 1 packet Goya Sazón Seasoning with Azafrán
  • 1/2 tsp. cumin
  • 6 cups chicken/vegetable broth
  • rosemary, thyme
  • vegetables (e.g. celery, carrots, cauliflower, potato, bell pepper)
  • 8 oz. fideo pasta
  • olive oil
  • black beans, cooked (we used canned)
  • garnish: lime and cilantro, Mexican Queso Fresco and diced avocado. (optional)

Directions:

  1. Cut up two plum tomatoes, 2 garlic cloves, little bit of onion and sautée until soup-like. We also added diced jalapeño pepper (I recommend removing the seeds as much as possible), but you can also add red pepper flakes.
  2. Add a packet of Goya Sazón con Azafrán.
  3. Add 3 – 4 cups of water (or broth) to boil.
  4. Then, put in the veggies — we used celery, carrots, potato, and turnip.
  5. To make the fideo, which is the (bow tie) pasta, you’re going to toast it in a pan in olive oil. Don’t toast it too much or it will burn, just toast it till gets to a tannish-yellow color.
  6. After putting the fideo in the soup along with the veggies, add the beans. (The beans should already have been cooked before!) Add some salt, rosemary, a pinch of thyme.
  7. Let it cook for 15-20 minutes or whenever you feel it’s ready. Taste. Add some salt if necessary. Garnish with cilantro, etc.

It’s a perfect meal for the fall/winter weather. Additional soup ingredients can include vegetables such as bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper. I quite liked my second attempt too, with canned tomatoes!

~Jessica

Punjene tikvice

Adapted from LMU München. Serves 4-6. Step by step photos and video here.

Ingredients:

  • 2 small onions, minced
  • 500 g ground bison (sub for beef)
  • 4 tablespoons oil
  • 3 garlic cloves
  • 70 – 80 g rice (uncooked)
  • Salt, pepper, “Vegeta” seasoning, paprika
  • 4 tomatoes
  • 4 zucchini, halved lengthwise
  • Potato slices for closing the zucchini (optional)
  • 150 mL white wine
  • 200 mL tomato puree
  • 2 tbsp. ketchup
  • 1 egg
  • 2 tbsp. sour cream
  • 150 g. Trappista cheese (or gouda)

Directions:

  1. Filling: Fry the 3/4 of the onion (minced carrot optional) in oil. Add the meat, then the wine, season with salt and pepper, and stir. Cook until the liquid evaporates. Add the tomato puree, ketchup, 2 dL of water, and simmer over medium heat for 20 minutes.
  2. Zucchini: While the filling cooks, cut in half and scrape out the seeds from the zucchinis with a small spoon until you have a boat. Save the insides for later. Blanche the zucchini in salted water for 3 minutes each. While this is blanching, take the reserved zucchini innards, chop them fine, then add half of it to the meat sauce. 
  3. Salsa: Peel the tomatoes, chop it fine. Sauté it in olive oil and 1/4 of the onion and garlic. Add spices to taste. This “salsa” is finished after cooking 15-20 minutes.
  4. Roux: In a separate bowl, whisk 1 egg and 2 tbsp. sour cream and some Vegeta seasoning.
  5. Layer the tomato sauce in the bottom of the baking pan. Then place the zucchini on top. Fill each zucchini half-full with the meat and cap off with a thin slice of potato (optional). Pour 2-3 tbsp. of roux over each. Sprinkle with the grated cheese.
  6. Bake at 200 deg. C (392 deg. F) for 20-30 minutes, until a golden color is achieved.

There were many suggestions from the PhD student who shared this recipe that varied from the original recipe, like adding raw rice to the meat (like arroz con pollo), which we did do, along with diced bacon, which we did not. Their roux also involved heating 50 ml of oil, then adding flour spoonful by spoonful until a pudding consistency is achieved (~ 15 seconds), as well as a half a teaspoon of paprika, while the faux roux we did was much easier. The zucchini in the other recipe was cooked in a pot of boiling water, so that the water didn’t touch the inside filling, but sort of steam cooked it? Which was confusing, so baking it seemed much more straightforward.

Serbian stuffed zucchini is not anything I’ve had the privilege to try before, but it looked like all ingredients I would be into. We used one big red onion instead of two small white onions because it was on sale, and is healthier, but then I forgot to reserve some for the tomato sauce. We used ground bison instead of beef, Roasted Chicken Base instead of Vegeta, vinho verde instead of white wine, did not have tomato puree, and used leftover cheddar and Monterrey Jack cheese instead of Trappista cheese. Phew! We barely finished it in time before 8pm Pub Trivia virtual, and I blame the line at Hannaford market. Not as much a hit as the chili and soup this week, but still excellent.

~Jessica

Jesse’s chili

Ingredients:

  • 1 large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 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.

Directions:

  1. Start a dutch oven on medium heat.
  2. Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
  3. Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
  4. Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
  5. 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.
  6. 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’.

~Jessica

Turkey kofte

Adapted from Jamie Oliver

Kofte Ingredients:

  • 1 large zucchini
  • 2 scallions
  • 1 fresh red chili
  • 50 g. pistachios
  • 3 sprigs cilantro
  • 3 sprigs parsley (omitted)
  • 3 sprigs mint
  • 1/4 tsp. cumin seeds
  • 1 large egg
  • 500 g. ground turkey
  • 1/2 tsp. dried oregano

Chili sauce ingredients: (I recommend halving this)

  • 4 ripe tomates
  • 2 small onions
  • 4 cloves garlic
  • 4 jalapeno chilies
  • olive oil
  • 1 tbsp. brown sugar
  • 2 tbsp. tomate paste
  • 1 tbsp. red wine vinegar

Tahini yogurt:

  • 250 g. Greek yogurt
  • 1 tbsp. tahini
  • 1 squeeze of lemon juice

Turkish pilav:

  • 1 onion
  • 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

Directions:

  1. 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.
  2. Toast the cumin seeds in a dry pan until smelling fantastic. Meanwhile, lightly beat the egg.
  3. Mix all the kofte ingredients together in a large bowl, keeping some pistachios back to garnish, then season well.
  4. 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.
  5. 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.
  1. To make the chilli sauce, halve the tomatoes and onions (there’s no need to peel), and bash the unpeeled garlic cloves.
  2. 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.
  3. 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.
  4. 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.
  1. For the tahini yoghurt, mix all the ingredients in a bowl and season with a pinch each of sea salt and black pepper.
  1. 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.
  2. 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.
  3. Meanwhile, in a separate pan, melt the butter and cook the vermicelli until the butter turns golden brown.
  4. 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.
  5. 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.

~Jessica

Frijoles charros

Adapted from Isabel Eats and Jessica Gavin

Ingredients:

  • 1 lb. dry pinto beans
  • 1.5 tbsp kosher salt
  • 8 cups cold water
  • 1/2 large onion
  • 4 cloves garlic
  • 1 dried bay leaf
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon dried oregano

Directions:

  1. 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.
  2. 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.
  3. Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the other seasonings).
  4. 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.)
  5. 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.

~Jessica

Purée of spring vegetable soup

Adapted from Lisa KleypasDevil’s Daughter

Ingredients:

  • 2 small zucchinis
  • 2 small summer squash
  • 2 carrots (I had not)
  • 1 red / yellow bell pepper (green was cheaper)
  • 2 tbsp. butter
  • 1 tsp. garlic, minced
  • 1 yellow onion, chopped
  • 4 cups (chicken) broth
  • 4 tbsp tomato paste
  • 14 oz. can of white beans, rinsed and drained
  • pinch (tsp.) of salt
  • pinch of ground black pepper
  • pinch of thyme
  • pinch of oregano
  • ½ cup of heavy cream (or half and half)

Directions:

  1. Chop vegetables into ½ inch pieces, to cook evenly.
  2. Melt the butter in large pot, on medium-high. Add the garlic, onions, then vegetables. Sauté 10-15 minutes.
  3. Add broth, tomato paste, beans, seasonings, and herbs. Bring to a boil, then simmer for 30 minutes until tender.
  4. Blend with a hand immersion blender (I have not, so I did it in batches).
  5. Add the cream. Season with salt and pepper to taste.
  6. Serve with buttered croutons, or a grilled cheese.

I had not carrots, but not a big enough pot anyhow. I had 3 on-the-vine tomatoes, so I used that instead of the tomato paste. I ran out of thyme! One of my favorite herbs! I think this is my favorite in the Ravenels series, but this recipe was extra sumptuous, and I had just collected the ingredients for ratatouille, thinking to make a pan satué version (baking is so hot in my apartment, and I haven’t a real baking dish in fact). I loved the description in the book where this dish was served. Can you imagine a 12 course meal? Now if I only had the makings for a grilled cheese…

~Jessie

Palak paneer (aka saag paneer)

Adapted from Spice Cravings and Kitchen of Debjani

Ingredients:

  • 1 tablespoon ghee (ghee / coconut oil blend)
  • 1 teaspoon cumin seed
  • 1/2 inch ginger, grated
  • 3 cloves garlic, chopped
  • 1 cup onion (1 medium onion, chopped)
  • 1 green chili (optional: Habanero)
  • 1 tomato, diced
  • 1 teaspoon salt
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala (thought I had it, but it was actually milder Madras curry powder)
  • 2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon kashmiri red chilli powder (I used paprika!)
  • 12 oz. baby spinach (2 boxes of organic)
  • 1 cup water
  • 100 ml. fresh cream
  • 10 oz. paneer, 1/2 inch cubes
  • 1 tsp. kasuri methi (I couldn’t find)

Directions:

  1. Heat a deep sauce pan on medium high heat.
  2. Add oil and cumin seeds (I used black mustard seeds instead). When the seeds begin to sizzle, add crushed ginger and garlic.  Add sliced onion and green chili, and sauté for a minute. Add the tomato.
  3. Add salt, spices and stir well. Then, add 3/4 cup water, stir, cover the pan and cook for about 5-7 minutes on medium heat.
  4. Open the lid and add 1/2 the baby spinach and stir to wilt, about 2 minutes. Add the remaining spinach and wilt for around 2 minutes. Sauté for another minute. Turn off the heat.
  5. Using a hand blender puree the spinach mix.  Add a little water if needed. Add 1/2 the cream.
  6. Turn the heat back on to medium, add paneer cubes and simmer for 1 min, till paneer cubes become soft. Turn off the heat. Stir in butter and the other 1/2 cream, this adds a silky smooth finish to the sauce, and gives it a gorgeous shine.
  7. Serve hot with cumin basmati rice or naan. Enjoy!

No Insta Pot here, I’m afraid. We made na’an to go with it! Baking adventures. It was an adventure finding a Pakistani store on the day before Puerto Rican Independence Day, to find frozen paneer. Also since we had less spinach, we added a couple of parboiled potatoes, so… palak aloo paneer! Coming up next: the na’an recipe.

~Jessica

Fish tacos with salsa verde

Adapted from My Latina Table and also salsa

Authentic Mexican Salsa Verde Ingredients:

  • 5 Tomatillos
  • 1/4 – 1/2 bunch fresh Cilantro finely chopped
  • 2 Cloves of Garlic
  • 1/4 Onion
  • Jalapenos, 1 (less spicy, could have handled more!)
  • Salt to taste
  • Olive Oil

Salsa Verde Directions:

  1. Slowly saute the tomatillos, the onion, and the jalapenos in a preheated frying pan with some olive oil for 5 minutes.
  2. After 5 minutes, add the garlic cloves and continue cooking until the tomatillos are slightly browned.
  3. Remove from the heat and blend the ingredients with the cilantro and salt in a blender.

Tacos Ingredients:

For the Fish Marinade:

  • 2 pounds of tilapia or other similar fish (we used 3/4 lbs. cod)
  • Juice from 1 lime (lemon)
  • 1 teaspoon of the following: garlic powder black pepper, salt, cumin, onion powder

For the purple cole slow:

  • 1/2 purple cabbage cut into thin slices (green)
  • Chopped Cilantro
  • 1/4 white onion chopped
  • 1/4 cup of olive oil
  • Juice from 1 lime
  • Salt and Pepper to taste

Tacos Directions:

  1. Marinate the tilapia fish with all of the marinade ingredients for at least 25 minutes.
  2. Once fully marinated, place in the center of a large pan, and fry a few minutes on each side, until the meat separates into chunks.
  3. For the Purple Cole Slaw, Combine all of the ingredients in a large bowl, and refrigerate for at least 10 minutes.
  4. For the guacamole, follow this recipe.
  5. 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.

~Jessica

Falafel with tzatziki sauce

Adapted from The Moosewood Cookbook and The Mediterranean Dish

Ingredients (falafel):

  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 12 cup onion, minced
  • 4 garlic cloves
  • 2 teaspoons cumin (can use a bit more if you like)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 3 dashes cayenne pepper
  • 14 cup fresh parsley, chopped and packed
  • 14 cup water
  • 1 tablespoon lemon juice
  • 13 cup flour
  • oil, for pan frying (we used canola oil)

Ingredients (tzatziki):

  • 3/4 English cucumber, partially peeled (striped) and sliced
  • 3/4 tsp kosher salt, divided
  • 4 – 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)
  • 1/2 tsp white vinegar
  • 1 tbsp Arlotta garlic infused Extra Virgin Olive Oil
  • 1 cup Greek yogurt (I used organic fat free Greek yogurt, but you can use 2% or whole milk Greek yogurt, if you like)
  • 1/4 tsp ground white pepper

Directions:

  1. Place all ingredients except flour in a large mixing bowl. Hulk smash.
  2. Thoroughly mix flour into the falafel batter with a spoon.
  3. Warm pita bread for serving. Sliced vegetables for serving.

Jesse got the idea for this based on the Moosewood recipe — imagine my surprise when I discovered it’s the same Moosewood as the restaurant in Ithaca, NY!

-Jessica