1½ lb. beef chuck, trimmed and cut into ½-inch cubes
Kosher salt and freshly ground black pepper
¼ cup sweet paprika
2 tsp. dried marjoram (we used fresh!)
2 tsp. caraway seeds
1 tsp. ground cumin
2 dried bay leaves
2 cloves garlic, finely chopped
1 can beans (pinto beans work, we used navy beans)
2 medium carrots, cut into ½-inch cubes
2 medium parsnips, cut into ½-inch cubes
5 cups of bouillon stock
1½ lb. medium new potatoes, peeled and cut into ½-inch cubes
1 tomato, cored and chopped (sub: 1/2 tbsp. tomato paste)
1 Italian frying pepper, chopped
Rye bread, for serving (optional; egg noodles instead!)
Heat the oil in a 5-quart Dutch oven over medium. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
Increase the heat to high. Add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Searing it adds extra flavor!
Stir in the paprika, marjoram, other spices, and garlic, and cook until fragrant, about 2 minutes.
Add 5 cups water (with bouillon). Bring to a boil, then reduce heat to medium and simmer, covered, until the beef is nearly tender, about 45 minutes.
Add the carrots, parsnips, potatoes, and beans. Cook, uncovered, 45 minutes.
Stir in the tomatoes and peppers; cook for 10 minutes.
Season with salt and pepper. Serve, with rye bread if desired. Also, sour cream and dill on the side, if desired.
Jesse really really really likes paprika — and I could think of no dish that is more paprika than this one (which I’ve never tried before, on account of the beef). I found this article that was so interesting, I actually read through the whole thing! I don’t often read through back story because every blogger writes a novel for their recipe (hence, why I avoid doing so), but I do recommend reading the Saveur article, for the historical context of food (IT’S FOOD!!!) and culinary depth in Hungarian culture.
I modified the directions for next time we make this recipe, based on how we would reallocate the timing — more time for the beef chuck to break down, less time for the vegetables so they don’t turn into mush. Following tips from The Kitchn, we decided to cook it for the 2 full hours, to really let the stew beef break down and tenderize. Veggies survived the simmer.
We picked up most of the ingredients at the local farmer’s market. If you don’t have marjoram, fresh oregano is a good (tho strong) substitute for fresh marjoram. If you don’t have caraway seeds, 1) anise, 2) fennel, or star anise could be a substitute (one website even suggested cumin seeds — maybe appearance, but not the same flavor in my opinion). Jesse may have dashed in a splash of good red wine (if you have, not required). I prefer egg noodles to rye bread any day, so I used the leftover German spätzle from this recipe.
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 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.
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’.
pinch of salt, cracked pepper, paprika, thyme, oregano, cumin
½ cup of heavy cream
In a large pot, warm the butter (or olive oil) over medium heat. Gently saute the garlic for a couple of minutes, then throw in the leeks (or onions if you have) and cook for about 5-7 minutes, or until fragrant and soft, stirring constantly.
Add zucchini and peppers to skillet and saute for about ten minutes, or until they just begin to brown.
Pour the rest of the ingredients (except the dairy) into the soup pot, including the vegetable broth, and heat just to boiling. Reduce heat to a simmer, cover, and allow to cook for about twenty minutes, stirring occasionally.
Let cool a bit (to avoid heat splashing in the blender). Remove the soup, in batches if necessary, into a blender or large food processor and puree to desired thickness (I usually prefer smooth soups). Return the pureed soup to the pot. Taste. Stir in salt and pepper as desired.
Make sure the soup is well mixed and heated throughout, then ladle out into serving bowls. Sprinkle some scallions or leeks greens on the top, add the cream (milk), and finish with a light dash of paprika. Serve immediately.
I used whole milk instead of heavy cream, but it was delicious before that. I also threw in a handful of pistachios and pancetta to clean out my cupboard (road trip coming up!), but this recipe would have been just as superb without them. I have perfected this soup, and the grilled cheese that complements it. Hooray!
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)
Heat a deep sauce pan on medium high heat.
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.
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.
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.
Using a hand blender puree the spinach mix. Add a little water if needed. Add 1/2 the cream.
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.
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.
1 (14-ounce) can diced tomatoes (we used tomatoes on the vine)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup yogurt (original: full-fat coconut milk)
¼ to ½ cup chopped fresh cilantro
In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator. We marinated overnight.
Heat the ghee (we used butter) in a heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes — don’t allow the onions to brown! Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides.
Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream (we used whole plain yogurt) and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves (we didn’t have! Darn COVID-19 pandemic). Serve over basmati rice or with naan.
(Hindi: मुर्ग़ मक्खनी) according to Wiki. “The subtle difference between Paneer Butter Masala and Shahi paneer is that more of whole spices are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.” (Wiki) Pitre’s recipe was even featured in The New Yorker! Jesse cooked this really well, and even set timers and things. We did not have an Instant Pot.
3/4 cup pico de gallo or fresh salsa (I chopped a Roma tomato and Vidalia onion to make one quick)
1 14-ounce can pinto beans, drained and rinsed
6-7 chicken thighs, seasoned, baked, shredded
1/4 cup roughly chopped fresh cilantro
4 burrito-size flour tortillas
1 1/3 cups cooked white rice, warmed
1 1/3 cups shredded Monterrey jack cheese (I used mozzarella and cheddar)
Guacamole, for serving (whenever possible)
For the Guajillo Salsa:
1/4 Onion (white)
2 cloves garlic (large)
1/4 cup Heavy Whipping Cream
1/4 cup Chicken Stock
Salt (to taste)
Pepper (to taste)
1/2 tsp Cumin
1/2 tsp Paprika
For the baked Mexican chicken:
2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon dried oregano
1/8 teaspoon paprika
1/2 teaspoon garlic powder
1 juice of 1 lime (about 3 tablespoon)
2 tablespoon olive oil
1/2 teaspoon coarse sea salt
2 tablespoon apple cider vinegar
3 tablespoon chopped cilantro
1 white onion, sliced (substituted from jalapeno — baby can’t handle too spicy)
6-7 chicken thighs
1 tablespoon coconut oil (I used peanut oil)
Salt and pepper, to taste
Heat the vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo and peppers if you have on hand (we didn’t); cook until the mixture starts to sizzle, about 2 minutes. Add the beans and 3/4 cup water; bring to a low boil, then stir in the chicken and cook until the mixture is slightly thickened, about 2 minutes. Stir in the cilantro and season with salt.
Heat the tortillas as the label directs. Arrange the rice horizontally in the lower half of each tortilla, leaving a 1 1/2-inch border on all sides. Top evenly with the cheese, chicken mixture, sour cream and the remaining pico de gallo.
Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. Cut the burritos in half and serve with guacamole.
For the Guajillo Salsa:
Roast the tomatoes, onions, and garlic together on a frying pan until slightly browned.
Put the tomatoes, onions, and garlic into a blender with the spices, the chicken stock, and the whipping cream and blend until smooth. (No blender, hence the orange sauce with tomato and onion you see in the photo — great topping for leftovers!)
For the baked Mexican chicken:
In a small bowl, mix together chili powder, ground cumin, onion powder, dried oregano, paprika, garlic powder, lime juice, olive oil, sea salt, apple cider vinegar, cilantro and sliced onions.
Place chicken thighs in the bowl and toss marinade over thighs. Mix well together. Let the chicken marinade in the refrigerator for 20 minutes or overnight. (We did it promptly.)
When ready to cook, preheat oven to 400 degrees F.
Heat coconut oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and cook until skin begins to get crispy and slightly light brown, about 10-15 minutes.
Flip thighs over, transfer skillet to oven and bake for 10 minutes. Season with more salt and pepper to taste and garnish with more cilantro and onion slices if desired.
My sister Jennifer likes easy to make meals, as a mother of two. She had some chicken thighs defrosting in the fridge, ready to go, so I tried to go extra authentic Mexican on this Tex-Mex favorite. I used the spice mixture from Isabel Eats to bake the chicken 35 minutes. Next time I’ll make the arroz rojo properly. To make the Goya black beans, I followed the back of the can recipe. So really this was three separate recipes: the baked Mexican chicken, the Guajillo salsa, and the black beans. Not bad for Spring Break full on meal.