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.
Adapted from The Kitchn, makes 2 pizzas. Serves 4.
1 lb. store-bought dough, at room temperature for at least 1 hour
1/2 cup (or 3 tbsp) of Rao’s Pizza Sauce, per pizza
4 cloves of garlic in 2 tbsp olive oil
1/2 red bell pepper, thinly sliced and sautéed
handful of mushrooms, sautéed
1 cup mozzarella di bufala, thinly sliced
handful of basil, torn
red pepper flakes (optional)
cornmeal or all-purpose flour
Set your oven to 450 – 500 degrees Fahrenheit. Defrost pizza dough on top of stove.
Sautee raw toppings.
Tear off a large piece of parchment paper roughly 12 inches long. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the parchment. Use your hands to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Brush a thin film of olive oil on a baking sheet.
Pre-bake the crust for 3-4 minutes before adding toppings.
Top the pizza. Spoon half of the sauce onto the center of the pizza and use the back of the spoon to spread it out to the edges. Pile on half of the toppings and half of the cheese.
Bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.
Repeat making a second pizza with the remaining dough, cheese, and toppings.
Tips I came across on multiple websites:
Let the refrigerated dough sit out at room temperature for 30 minutes or more before rolling.
Let the oven heat for at least half an hour before baking your pizzas. If you have a baking stone or steel, place it in the lower-middle part of your oven.
Set your oven to 450 – 500 degrees Fahrenheit, depending on your comfort. You can make good pizza at 450ºF/232ºC.
Flour a clean wood chopping board (if big enough) to use as a work surface.
Don’t roll out the dough — press out the edges to make a crust (don’t press the middle), then stretch with one hand and rotate with other hand, then toss from hand to hand. video
Cover the dough and give it a 10-minute break to relax the gluten, when needed.
Pizza size: no more than 10 inches/25 cm in diameter.
Use olive oil on the sheet, and on the edges before baking. Spread olive oil on both sides of the crust.
If you don’t have cornmeal, use Parchment paper. FYI: The paper catches on fire if it touches the heating element.
Pre-bake the crust for 3-4 minutes before adding toppings.
Add enough sauce so that when you spread it, you can still see the dough underneath: 2-3 tbsp of sauce per pizza. Less is more!
Preheat the oven; While you’re waiting, set up your toppings.
Pre-cook raw ingredients (mushrooms, onions, bell peppers, meat, etc.)
Keep the toppings to just a handful at most. If you load homemade pizza down with a ton of toppings, it may take too long for the crust to cook.
For the cheese, use a low-moisture, whole milk mozzarella. If you want to use fresh mozzarella, drain it and pat it dry.
If you plan to add some fresh arugula or herbs to your pizza, top the pizza with hand-torn basil after it’s out of the oven.
Next time I will try Brie, Sage, and Prosciutto toppings; or pesto in place of sauce and top with chicken, fresh tomato, and buffalo mozzarella. I would also try to make garlic knots (dough knotted together with garlic, parsley, and parmigiano-reggiano cheese). I forgot to defrost the dough ahead of time, so I followed this trick from Baking Kneads to wrap the oiled up put it in the oven at 100 degrees Fahrenheit (used the bread proofing setting) for one hour, then check if it is ready (risen to double its size). If it is not fully defrosted, back in the oven for 30 minutes. We used a baking sheet, not a pizza stone, and Parchment paper.
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.
Recipe courtesy of my co-worker, Ms. Carchichabla and the blog Isabel Eats
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
vegetables (e.g. celery, carrots, cauliflower, potato, bell pepper)
8 oz. fideo pasta
black beans, cooked (we used canned)
garnish: lime and cilantro, Mexican Queso Fresco and diced avocado. (optional)
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.
Add a packet of Goya Sazón con Azafrán.
Add 3 – 4 cups of water (or broth) to boil.
Then, put in the veggies — we used celery, carrots, potato, and turnip.
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.
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.
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!
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.
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.
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.
Roux: In a separate bowl, whisk 1 egg and 2 tbsp. sour cream and some Vegeta seasoning.
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.
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.
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!
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.