Palak paneer

Palak paneer is perhaps the first Indian dish I ever tasted. I love creamed spinach, so pivoting to this dish was easy. After failing to find a good recipe for the past 10 years, I (finally!) stumbled across this gem. I've made it twice in the past two months, once for Easter (something for the vegetarians, you know) and again this week when I brought food over to new parents who also happen to be vegetarians. Now, don't let my seemingly one-sided use of this dish and lazy blog behavior dissuade you. It is awesome and easy to make! I might be going out on a limb here, but I even think that Jennifer's husband, who won't sit down at the dinner table unless there is some meaty thing for him to eat, might consider relaxing his dinnertime standards if this was on the menu.
Original recipe here: http://www.food.com/recipe/palak-paneer-indian-fresh-spinach-with-paneer-cheese-25348?oc=linkback

Ingredients

2 (5 ounce) bags baby spinach
1 large onion
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 teaspoon ground ginger
1/2 teaspoon chopped garlic
1/2 cup chopped tomato
3 tablespoons plain yogurt
1 tablespoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon paprika
1/2 teaspoon salt
8 ounces paneer cheese, cut into cubes (I substituted queso blanco, since I couldn't find firm paneer)
1/4 cup heavy cream (I used half and half and it tasted great)

Directions

1) Cut spinach into shreds and cook in 3 tablespoons water until tender; remove from heat and reserve water.
2) Saute onion, cinnamon, cardamom, and ginger in 1-2 tablespoons ghee or oil until onion is translucent. Add garlic and chopped tomatoes, and reduce heat. Cook briefly and slowly blend in yogurt a little at a time to prevent curdling.
3) Add coriander, garam masala, paprika, and salt, mixing well. Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30 minutes.
4) Remove from heat. Take half of spinach mixture and puree in food processor or blender,  return to mixture, and stir. Slowly stir in heavy cream, and heat through on low heat. Add paneer cubes and serve.

I promise to add pictures the next time I make this!

Fragrant chicken curry

I don't know why I choose Thai/coconut as the theme of my Mother's Day celebration with the in-laws last week, but I'm glad that I did. Justin didn't care what I made as long as  (1) the kitchen wasn't messy afterwards and (2) the menu didn't involve me staying in the kitchen for hours on end. I think he was a bit surprised that I actually found something that met both criteria!

Like most of my cookbooks, "The Cook's Encyclopedia of Thai Cooking" has sat on my shelf for years collecting dust. While I opened it occasionally to gaze at the beautiful pictures, I never got around to making any of the dishes. That was A MISTAKE. One thing I can say about Thai food is that it is delicious, very easy to make, and fast! Even my very picky father-in-law said that he couldn't imagine having a better meal at a restaurant in the area, which made my heart go pitter patter. The hardest thing about this recipe was locating some of the ingredients, although I'm always down for a trip to an international grocery store where I can relax my "Christy style" mode of shopping (i.e. getting in and out as fast as possible) and browse a bit. Anyways, enjoy! Serves four.

Ingredients 

3 tbsp oil
1 onion, coarsely chopped
2 garlic cloves, crushed
1 tbsp Thai red curry paste (I suggest doing this to taste. I used ~ 2 tbsp)
4 cups coconut milk
2 lemon grass stalks, coarsely chopped
6 kaffir lime leaves, chopped
2/3 cup Greek yogurt
2 tbsp apricot jam
1 cooked chicken
2 tbsp chopped fresh cilantro
Salt and ground black pepper, to taste
Kaffir lime leaves, shredded, toasted coconut, and fresh cilantro to garnish
Boiled rice
Directions
1. Heat the oil in a large pan. Add the onion and garlic and cook over a low heat for 5-10 minutes until soft. Stir in the red curry paste. Cook, stirring constantly, for 2-3 minutes. Stir in the coconut milk, then add the lemon grass, lime leaves, yogurt, and apricot jam. Stir well. Cover and simmer for 30 minutes.
2. Remove the pan from the heat and leave to cool slightly. Transfer the sauce to ta food processor or blender and process to a smooth puree, then strain it back into the rinsed-out pan, pressing as much of the pureed mixture as possible through the sieve with the back of a wooden spoon. Set aside while you prepare the chicken. (I simmered the sauce a bit longer with the top off (an additional ~20 minutes) to thicken it up a bit more.
3.  Remove the skin from the chicken, slice the meat off the bones, and cut it into bitesize pieces. Add to the sauce.
4. Bring the sauce back to simmering. Stir in the fresh cilantro and season with salt and pepper. Garnish and serve with rice.

Beer can chicken

 Jennifer showed me this recipe five or so years ago and it's been in heavy rotation since that time. Yes, the poor chicken looks a bit abused. However, you'll quickly forget the image of chickie sitting atop a beer can when you taste the result. Oh, and I highly suggest using a gas grill. Last year I made this for the in-laws and my FIL couldn't get the charcoal grill hotter than 200 F. Needless to say, we didn't eat until 10PM. Despite the late night, it was a hit, which says something. Also, it probably wouldn't hurt to buy the chicken a day ahead of time. I bought mine 10 minutes before I was ready to cook and the inside was frozen. Nice move, Harris Teeter! Makes 4 servings.

Ingredients

1 cup butter
2 Tbsp garlic salt
2 Tbsp paprika
Salt and pepper to taste
1 (12 fluid oz) can beer (retain the can)
1 (+4 lb) whole chicken, insides removed and rinsed

Directions

1. Preheat an outdoor grill for low heat
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tbsp garlic salt, 1 tbsp paprika, salt and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4. Place baking sheet with butter and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 F. Baste occasionally.
Original recipe: http://allrecipes.com/recipe/beer-butt-chicken/

Seafood gumbo

 If you're one of the two people that follow my blog, you'll notice that my activity has dropped off a bit in the last month or so. I blame travel and work. Well, more like the combination, i.e. traveling for work. I also blame work travel for gaining a few pounds. I'm not sure how many, since I'm afraid to step on the scale!

Anyways, last week I was in New Orleans. Our hotel was right on the edge of the French Quarter, which was perfect. Not too noisy, but close to all of the night life. And there is a lot of night life, as some of my more reserved coworkers discovered when walking down Bourbon Street at 10PM. Their reactions still put a smile on my face!

So, as a food tourist in New Orleans, I got to taste many delicious items, including oyster poboys, beignets, chicory coffee, different types of gumbo, and turtle soup. I still can't believe I ordered the turtle soup, but the subtle flavor of sherry (FYI: a southern coworker suggested I ask for more sherry, and the waiter came right over with a bottle, so it must be a common request. Um, yum!) took away a lot of the guilt I had about eating such a cute creature. I've offered to make some for friends, but have yet to find any takers. So, I'm considering tricking hubby into eating it, since turtle meat kind of looks like chicken. I'll report back if (and when) I do!

Oyster poboy at Johnny's Poboys

Anyways, I again digress. After my bowl of seafood gumbo, I immediately got out my computer and started looking for recipes. This recipe, taken from allrecipes.com, was ranked highly and immediately caught my eye. (http://allrecipes.com/recipe/good-new-orleans-creole-gumbo/?scale=10&ismetric=0) I can't say enough good things about it. The recipe was fun to make and immediately brought me back to the French Quarter. The only drawback was that the ingredients were pretty expensive. Be warned! (I could kind of tell this while assembling my grocery list, but felt that the splurge would be worth it. It was!!!)
Makes 8 servings

Ingredients

 1/2 cup flour
1/4 cup + 2 tbsp bacon drippings (12 ounces of bacon should do it)
1/2 cup coarsely chopped celery
1/2 large onion, coarsely chopped
1/2 large green bell pepper, coarsely chopped
1 clove garlic, minced
1/2 lb andouile sausage, sliced
6 cups water
3 cubes beef bouilon
1.5 tsp white sugar
Salt to taste
1 tbsp hot pepper sauce, or to taste
1/4 tsp Cajun seasoning blend
2 bay leaves
1/4 tsp dried thyme
1/2 14.5 ounce can stewed tomatoes
1/2 6 ounce can tomato sauce
1 tsp gumbo file powder
1 tbsp bacon drippings
1 10 ounce package frozen cut okra, thawed
1 tbsp distilled white vinegar
1/2 lb lump crabmeat
1.5 lbs uncooked medium shrimp, peeled and deveined
1 tbsp Worcestershire sauce
1 tsp gumbo file powder

Directions

1. Make a roux by whisking the flour and 1/4 cup + 2 tbsp bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 1 tsp of file gumbo powder at the 45-minute mark.
4. Meanwhile, melt 1 tbsp of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. (I didn't cook my okra enough. They should probably be a bit crispy. Mine were lightly cooked and turned to mush in the gumbo.) Mix in crab meat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 1 more tsp of file gumbo powder.

Beef assado

This is a story about early morning adventures and obsession. Um, obsession because I am obsessed with the recipes from Regional Indian Cooking, the cookbook of the week! And early morning risers because I was at the grocery store at 6:00 AM (!!!) buying ingredients for this recipe. Why so early you may ask? Well, this recipe required marinating and I couldn't leave work at 2:00 PM to get it started. Hence my early trip to the grocery store. Would it disgust you to learn that I arrived at the store in my pjs?

Where was hubby you might ask during all of this commotion? Hanging out in bed of course. I got him back with my liberal use of the food processor. Of course I had to turn up NPR extra-loud, so I'm sure he heard all about the morning's news. Haha.

I find it strange that one of my only beef recipes on this blog comes from an Indian cookbook. However, the recipe says that you can substitute lamb if you're so inclined. I know that I gush all about the recipes I publish. (Remember that this blog has the ultimate missing data problem; you only see the recipes that worked.) Don't worry, not everything I do is fabulous. However, this recipe is!

Ingredients, beef asado

4 fresh mild long green chilies (I used Anaheim peppers. I was worried at first that they would be too spicy, but they were quite mild.)
1 tbsp minced garlic
1 tsp grated fresh ginger
2 tsp ground tumeric
1/4 tsp cracked black pepper
2 tsp white vinegar
2 lb boneless stewing beef, such as chuck steak, cut into 1-inch pieces
3 tbsp vegetable oil
3 yellow onions, halved and thinly sliced
1 tsp salt
1 dried red chili
Plain yogurt, for garnish

Ingredients, carrot and roast peanut relish

10 oz carrots, peeled and grated
1/2 cup (4 oz) plain whole-milk yogurt, whisked until smooth
2 tbsp unsalted rosasted peanuts, finely chopped
1 fresh mild long green chili, finely chopped (again, I used Anaheim peppers)
1 tsp sugar
salt
1 tbsp vegetable oil
Pinch powdered asafetida (I substituded a pinch of garlic and onion powder.)
1 tsp cumin seeds
Chopped fresh cilantro for garnish

Directions - beef assado

1. In a food processor, combine fresh chilies, garlic, and ginger and process until chilies are finely chopped. Add tumeric, pepper, and vinegar and process until a paste forms. Transfer paste to a bowl, add meat, and toss well to coat mean evenly. Cover and set aside for 3 hours to marinate. (I left it for ~12 hours. The flavors were not overpowering.)
2. In a heavy-bottomed ovenproof saucepan, heat oil over medium-low heat. Add onions and salt and cook uncovered, stirring occasionally until onions are softened, 10-15 minutes. Preheat oven to 300 F (150 C).
3. Raise heat to high, add half of beef and cook, stirring until well browned, 2-3 minutes. Remove beef and onions from pan. Repeat with remaining beef. Return all beef to pan and add dried chili.
4. Cover, place in oven , and cook until beef is very tender, about 1.5 hours.
5. Taste and adjust seasoning with salt if necessary. Transfer to a serving dish and serve hot over lentils or rice.

Directions - carrot and roast peanut relish

1. In a bowl, combine carrots, yogurt, peanuts, chili, and sugar and stir to combine. Season to taste with salt. Transfer to a serving bowl.
2. In a small frying pan, heat oil over medium-high heat. Add asfetida and cumin and cook until seeds start to pop, 1-2 minutes. Remove from heat and pour oil mixture atop carrot mixture.
3. Top with cilantro and serve.
Note: this relish tastes best when made just before serving.

Chicken with cauliflower

So, I'm moving along well with my new year's resolution to share a delicious recipe from all of my cookbooks. And tonight it is chicken with cauliflower. Perhaps you can tell that I'm not terribly inspired today to write this post. Don't let my laziness fool you. This dish may be the best thing I've made in the last 6 months. It.Is.So.Delicious. You've been warned. Oh, and it is probably better when you follow the directions. I guess those two glasses of pinot noir distracted me a bit. To the cook goes the spoils, err, big glass(es) of wine!

Aren't you intrigued?

This fabulous recipe is from Regional Indian Cooking, by Ajoy Joshi and Allison Roberts. The pictures in this cookbook are great and the recipes even better. I can't wait to try another offering. (And I can't believe I've waited six years to try out these recipes!)

Ingredients

2 yellow onions, roughly chopped
2 tbsp minced garlic
1 tsp grated fresh ginger
4 tbsp vegetable oil
1 tsp Garam Masala
1 tsp ground tumeric
16 oz ground chicken (the recipe called for 8 oz, but I've got a hungry husband to feed, so I used 16 oz of chicken thighs)
2 tbsp unsalted roasted cashews
2 tbsp unsalted roasted peanuts
2-3 tbsp hot water
1 cauliflower, about 1 3/4 lb
4 ripe tomatoes, chopped
1 tsp salt
1 tsp chili powder (I used chipotle chili powder)
1 can coconut milk (I used the light version)

1 tbsp slivered blanched almonds, toasted (I was lazy and didn't toast them)
Chopped fresh cilantro

 Directions

1. In a spall food processor, combine onions, garlic, and ginger and process until finely chopped. In a heavy-bottomed saucepan, heat 2 tbsp oil over medium heat. Add half of onion mixture and cook stirring often, until golden brown, 3-4 minutes. Set the other 1/2 of the onion mixture aside in a bowl.
2. Add garam masala and 1/2 tsp tumeric to cooking onions, stirring, until fragrant 1-2 minutes.
3. Raise heat to high, add chicken, and cook until chicken changes color, 2-3 minutes. Remove pan from heat and set aside to cool slightly.
4. Transfer chicken mixture to food processor, add cashews and peanuts, and process until well combined. Add enough hot water to process to a fine paste.
5. Cut florets from cauliflower, keeping stalks short .In saucepan, heat remaining 2 tbsp oil over medium heat. Add remaining onion (that you set aside in step #1) mixture and cook, stirring, until golden brown, 2-3 minutes. Stir in tomatoes, salt, chili powder, and remaining 1/2 tsp tumeric and cook until tomoatoes break down, about 10 minutes.
6. Stir coconut milk and chicken mixture into pan. Place cauliflower in pan, heads down. Cover and cook over low heat, turning cauliflower florets once, until cauliflower is tender, 15-20 minutes.
7. Taste and adjust seasoning with salt as needed. Transfer to serving dish and top with almonts and cilantro. Serve hot, with rice or nan.

Cheesy chicken tamales

I've been a bit amiss with my blog, so I'm using the NFL playoffs as an excuse to make up for lost time. Today I've chosen to make tamales. A few weeks ago my friend Andriena treated Justin and me to her homemade tamales. They were delicious, but, man, her mouth must be made of asbestos! I usually fear no spicy food. For example, the last time we visited our local Indian spot, I ordered my entree medium-hot and thought it too mild. I would never say that about Andriena's tamales. Fortunately she had plenty of milk in her fridge. I drank 2 cups!

This recipe uses poblano peppers, which are quite mild.

So, I decided for a training wheels version of Andriena's tamales and found one in the Food & Wine Best of the Best (volume 8) cookbook. This is a great cookbook. It has a lot of variety and the pictures are inspiring. Although I bought it 4-5 years ago, I peaked on Amazon and it is still available.

Makes approximately 18 tamales, 4-6 servings
Start early - there are a lot of steps. Also, the husks must be soaked for 1.5 hours and the tamales steamed for 1.5 hours.

Ingredients

Kitchen string/twine
1 8-ounce package dried corn husks
2/3 cup quick-cooking or old-fashioned grits (just NOT the instant version)
1 1/4 cups chicken stock, plus more for tamale batter if required
3/4 cup masa harina (A very finely ground corn flour made from corn that has been dried, cooked, ground up and dried again. I found it at the local Mexican tienda.)
2 tsp ground cumin
1 cup lard or vegetable shortening (I used vegetable shortening)
1 tsp baking powder
1/2 tsp sal
1 1/2 cup cooked chicken (I used a rotisserie chicken)
1/2 lb Monterey Jack or mild cheddar, coarsely grated
4 poblano chiles, roasted, seeded, peeled and coarsely chopped

1. Combine the corn husks and enough water to cover in a medium saucepan and bring to a boil. Place a heavy plate or pan atop the husks to keep them submerged and boil for 10 minutes. Turn off the heat and soak until the husks are soft and pliable, 1-1.5 hours. Drain the husks, remove any corn silk, and pat dry.
2. Process the grits in a food processor for 1 minute. Bring the chicken stock to a low boil in a small saucepan. Transfer the grits to a large bowl and add the hot stock. Let stand, uncovered, for 10-12 minutes. Add the masa harina and cumin and mix until evenly combined. Cool to room temperature before processing.
3. In the bowl of an electric mixer fitted with a paddle attachment, whip the lard until smooth, light and creamy, about 2 minutes. (I don't have a paddle attachment and it worked just fine.) Stir in half of the masa mixture and whip until well blended. Add the remaining masa mixture, little by little, until the batter resembles thick cake batter, adding additional chicken stock if needed. Add the baking powder and salt and whip for 1-2 minutes, or until well incorporated and smooth.
4. Lay 1 corn husk on a work surface with the narrow end closest to you. Top with a second corn husk so that the fat ends overlap in the middle and the narrow ends point in opposite directions. Spoon 1/4 cup of the masa batter into the center of the husks and, with the back of a spoon, spread it into a 4-inch square. Place about 1 generous tbsp each of the chicken, grated cheese, and chopped poblanos in the center of the masa square.
5. Fold 1 side of the corn husk over the filling, fold the other side over the filling, and then the top and bottom ends. With a piece of kitchen string or thin strip of leftover corn husk, tie the tamale together loosely so that it resembles an oblong rectangular package. Repeat with remaining corn husks and filling.
6. Once the tamales are assembled, line a steamer basket with any remaining corn husks and layer the tamales inside the steamer basket, leaving enough room for the tamales to expand slightly while cooking. Cover the tamales with another corn husk, cover the steamer with a tight fitting lid and steam for 1 1/2 hours, or until the tamales are tender and pull away easily from the corn husks. Let stand 10-15 minutes before serving.

Note - I don't have a tamale steamer (no place to put it in my overcrowded kitchen.) Instead, I used a metal steamer insert in my Dutch oven and placed the tamales atop it. I added about one inch of water, brought it to a boil, and then turned it down to simmer and covered the pot.

Meatball sandwiches

Selecting the first cookbook for my new year's cooking resolution was easy: Better Homes and Gardens. Why this somewhat antiquated cookbook that belongs as a prop in Betty Draper's kitchen you may ask? Well, because this was the cookbook used by my grandma, my mom, and of course me when I was learning to cook.

Now, I'm not going to say that everyone should rush out and buy this. Other than the pie and pie crust recipes, there really aren't a ton of recipes that appeal to me. And of course I'm not going to make a pie, however delicious, right after Christmas. I, like you perhaps, indulged a bit too much during the holiday and do not need another reason to add another mile to my run.

So, I poured over this a bunch and found a recipe that would make hubby and me happy: meatballs! Now, this was a meatballs and pasta recipe, but I decided to switch it up a bit and make meatball sandwiches. Yes, I'm already shifting my resolution to make success easier. Oh well, the sandwiches were great. (You're warned that I made a ton of sauce because that's what I like. Decrease proportionally if you don't feel the same as I do.)

Makes ~ 8 sandwiches

Sauce

1 cup onion (notice that this is for the sauce. More onion required below for the meatballs.)
3 cloves garlic
2 tbsp olive oil
2 14.5 ounce cans tomatoes, cut up (or squeeze with hands like I did)
1 6-ounce can tomato paste
28 ounces tomato sauce
3 Tbsp parsley
3 teaspoons dried Italian seasoning
2 teaspoons sugar
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (this added a noticeable amount of heat. Adjust as desired.)

Meatballs

2 beaten eggs
1 1/2 cups bread crumbs (I used a mix of panko and Italian)
1/2 cup finely chopped onion 
3 Tbsp green onion, finely chopped
1/2 Tsp dried oregano
1/4 Tsp salt
1 lb meatloaf mix (combination of pork, veal, and beef)

Sandwich components

Arugula (soak in water beforehand to remove grit)
2 baguettes (I tried another type of bread the second day and was not as happy with it.)
Parmesan cheese

Directions

Preheat oven to 350 F.
1. For sauce, cook 1 cup onion and garlic in oil until tender. Stir in the tomatoes (paste, whole, and sauce), Italian seasoning, sugar, pepper, and cayenne pepper. Bring to a boil and reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
2. While sauce is simmering, combine eggs, bread crumbs, 1/2 cup onion, green pepper, and salt. Add meatball mixture and mix well. (I used my hands.) Arrange meatballs on a baking sheet and cook for 15-20 minutes until no pink remains. Set on paper toweling to absorb remaining fat.

Increase oven temperature to broil.

3. (This step isn't necessary, but makes the sandwiches better. An easier option would be to toast the bread beforehand.) Slice baguettes lengthwise 3/4 of the way through. Place 4-5 meatballs in baguette, cover with sauce, and top with shaved Parmesan cheese. Place on cookie sheet in oven for 4-5 minutes or until cheese is melted and bread is toasty. Keep an eye on the sandwiches; they can burn easily. Top with arugula and serve.

Vinegar glossed chicken

Tonight we returned from a 10-day Christmas vacation, which was joyful, restful, and a lot of fun. Although we had a great time with friends and family, it was nice to return to my home, hearth and most of all, kitchen!

So, I know a lot of people make resolutions this time of year. I've decided to make one about my blog. Well, more like a resolution about my cookbooks. A few years ago I was somewhat of a nomad, first living at my sister's house for a year and then house sitting for two years. So, the majority of my possessions lived in boxes. Opening those dusty and forgotten boxes three years later was like seeing old friends. As expected, the boxes included many a cookbook.  Unfortunately, I have yet to open a majority of these cookbooks, instead opting to find new recipes on the web. My new years resolution is therefore to revisit these long-forgotten resources and of course share their recipes with you!

Of course like all new year's resolutions, I'm not following my resolution exactly. Since it's not the new year yet, I've decided to start by using a cookbook I was given for my birthday last year by cook extraordinaire Keri. Did I tell you that she chose it because I could never make enough food for Justin's appetite? (Hence the name "Mad Hungry.") And yes, the recipes I've tried have satiated him. Success!

As for the chicken shown above, it was easy and incredibly flavorful. I was surprised how much flavor was infused into the chicken by the vinegar, garlic, and rosemary. Anyways, try it for yourself. You won't be disappointed!

Adapted from "Mad Hungry, Feeding Men and Boys"

Ingredients

1 cup best-quality red wine vinegar
2-3 minced garlic cloves (~2 tablespoons)
3 sprigs of fresh rosemary, chopped (~1 tablespoon)
5 1/2 lbs bone-in chicken pieces (1 used chicken thighs)
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

1 - At least 15 minutes but up to 2 hour before cooking, combine the vinegar, garlic, and rosemary to marinate.
 2 - Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don't crowd the chicken; leave space around each piece. Work in batches, if necessary. Make sure to take your time with this part. You should hear an immediate sizzle when the chicken hits the pan. Don't move them, as it takes a couple minutes (4-5) to sear the chicken so the skin will release from the pan. Brown all sides (~10 minutes per batch).
3 - Once finished, return chicken to skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 -20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8-10 minutes. Serve immediately or reheat with some extra chicken broth.

Roasted Chipotle Mayo Chicken

 
*GUEST-BLOGGER TIME*

When I cook - which admittedly I indulge in about as often as I do break-dancing - I like to look for recipes which both are filling and full-flavored, hopefully provide a little kick, and, ideally, are not too tough on the wallet. Also, if you're a bit of a novice, like myself, a minimal number of complex steps is a big bonus. (But most important: it should please the wife.)

So, I believe the following recipe, courtesy of the very good homesicktexan.blogspot.com, clears all of these requirements and more. I wholeheartedly recommend! 

Ingredients:
1/2 cup mayonnaise
1 teaspoon lime zest
2-4 canned chipotle chiles (depending on how spicy you like it)
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/4 teaspoon cayenne
Salt and black pepper to taste
4 chicken legs (thighs with drumsticks), skin on or off—your choice
Lime wedges for serving

Method:
Preheat the oven to 425 degrees and line a 9x13 pan with foil.

In a blender, mix together the mayonnaise, lime zest, chipotle chiles, cilantro, cumin, cayenne until smooth and slightly pink. Add salt and pepper to taste.

I'm a real 'pig' for mayonnaise!

Spread mayonnaise on each leg, place in the pan and cook uncovered for 50 minutes or until juices run clear and the chicken has an internal temperature of 165 degrees. Serve hot with lime wedges.

Yield: 2-4 servings

Election night bibimbap

This is the second U.S. presidential election where I plan a (hopefully) delightful dinner to fuel our 7-hour CNN marathon. This year I pulled from a cookbook ("Mad Hungry") given to me by my dear friend Keri. This was really delightful. I also now know that I am obsessed with kimchi, although it makes the house smell, like, well... not nice. (OK, a baby's dirty diaper, and not the kind that is easy to clean.) But the taste is worth it!

By the way, the cookbook writeup says that this is a Greek/Italian twist on bibimbap. I guess I'll have to hunt down an authentic recipe one day for comparisons. Enjoy!

Ingredients

3 tbsp extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1.5 lbs ground sirloin (I used 93/7 and it was plenty greasy)
1 tsp minced peeled fresh ginger
1 heaping tbsp grainy mustard
1.25 cups chicken broth
1/2 lb cremini or button mushrooms, sliced
1 tbsp fish sauce
1.5 tsp toasted sesame oil
Splash of rice vinegar (I used more like a few tbsp, but taste as you go)
4 cups cooked rice (jasmine or basmati)
1 lb bok choy or spinach, sliced 1 inch thick
7 oz firm tofu, cubed
6 large eggs
4-5 scallions (both white and green parts), sliced, for garnish
1 jar kimchi (I needed two, since it worked perfectly with this dish)
Sriracha, for serving

Directions

1 - Heat a large pot that has a tight-fitting lid over medium heat. Add the olive oil, onion, and garlic. After it begins cooking, add the meat, increase the heat, and cook for about 5 minutes, stirring occasionally until the meat is browned. Add the ginger and mustard, and continue cooking for 3-5 minutes to carmelize the meat in the bottom of the pan.
2 - Stir in the chicken broth. Add the mushrooms, fish sauce, soy sauce, and sesame oil. Splash in some vinegar.
3- Stir in the rice, bok choy, and tofu. Raise the heat to medium-high. Smoothly tamp the mixture into the pan. Start listening for the "sizzling sound" as the rice crisps up in the bottom of the pan.
4 - When the rice is heated through, make indentations in the top of the mixture for each egg and crack each one into a hole. Cover the pot and steam to cook the eggs. (The directions in the cookbook say 2-3 minutes, but it took me 5-8 minutes to cook the whites and leave the yolks runny).
5 - Sprinkle with scallions and serve with kimchi. Sriracha is also a nice addition.

Coq Au Vin

Last weekend Justin and I were planning a weeknight dinner with friends and they requested Coq Au Vin. Now, these are probably my most gracious and love-to-host friends (V&J), so of course Justin and I eagerly agreed. Well, he eagerly agreed to pick up beer and I did the rest. OK, he did wipe down all the kitchen surfaces during and afterwards, since I am apparently unable to do this in a manner up to his high standards. I think I just don't try since I know he'll do it anyways! :)
So, I adapted the recipe a bit from the original, adding a lot more bacon and thyme, since I've really never understood subtle flavors! (PS - this is probably the 6th or 8th time I've made this, so you know it's good. And easy!)

Adapted from Cooking Light

•  6 bacon slices, chopped 
• 4 (4-ounce) bone-in chicken thighs, skinned
• 4 (4-ounce) chicken drumsticks, skinned
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh flat-leaf parsley, divided
• 1 1/2 cups sliced cremini mushrooms
• 1 1/2 cups dry red wine
• 1 cup chopped carrot
• 3/4 cup chopped shallots
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon brandy
•  2 teaspoons minced fresh thyme
• 2 teaspoons tomato paste
• 1 garlic clove, minced
• Egg noodles (1 bag should do it)

Preparation

1. Cook bacon in a large Dutch oven over medium-high heat for 2 minutes. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 2 minutes. Stir in 3 tablespoons parsley, mushrooms, and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
2. Remove chicken with a slotted spoon; keep warm. Bring cooking liquid to a boil; cook until reduced to 3 cups, or more if you want a gravy-like sauce. While sauce is simmering, begin boiling water for the egg noodles.
3. Return chicken to pan; cook 1 minute or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
4. Serve atop egg noodles.

Borscht

The day Justin and I left for our honeymoon we ate a leisurely lunch at Neal's Deli (http://www.nealsdeli.com/), a local spot in Carrboro that is delicious, but only open for breakfast and lunch. So, I rarely get to go. That day at Neal's, I ordered the beet and bacon soup. It was just perfect and I've been trolling the internet trying to find a similar recipe since returning from Spain. I didn't remember much about the soup other than a chicken stock base and the beets and bacon of course! This was my first attempt: borscht. It is a very palatable soup, savory, mild, yet delicious. I was playing offense (i.e. Justin's appetite) and it made A LOT! Like 2 full Le Creusets A LOT ( a double recipe). Guess is who is going to have freezer leftovers?!? As Heidi would say "too big, too big!"

Ingredients:

1 lb medium beets, with ends removed
Salt & pepper
3 tbsp olive oil
6 slices bacon, finely chopped (I splurged on the expensive Whole Food bacon. The smokey flavor was well worth it.)
2 carrots, peels and cut into 1/4 inch dice
2 parsnips, peeled and cut into 1/4 inch dice
3 sprigs thyme (more is better here, i.e. don't choose the daintiest and shortest pieces)
7 cups chicken stock
1/2 head savoy cabbage, shredded (about 3 cups)
3 tbsp red wine vinegar
1 1/2 tbsp honey
1 tbsp caraway seeds
1 granny smith apple (peeled and grated)
1 tbsp fresh dill (chopped fresh dill plus more for garnish)
Sour cream

Directions:

1-Preheat the oven to 400º.
2-Scrub the beets and put them on a large sheet of aluminum foil; season with salt & pepper, and drizzle with 2 tablespoons of olive oil. Enclose the beets in foil, place them on a baking pan (to prevent dripping), and bake until the beets are tender, about 1 hour. Set aside. When the beets are cool enough to handle but are still warm, peel off their skins and cut them into 1/4-inch dice.

3-In a large heavy bottomed pot set over medium heat, add the bacon and cook until it begins to brown, about 3 minutes. Add the remaining tablespoon of olive oil, the onion, carrots, caraway seeds and parsnips, and cook until the vegetables are softened and just starting to color, about 10 minutes. Add the thyme, stock, cabbage, and beets and simmer until the vegetables are tender, about 20 minutes. Remove the thyme sprgs. Add the vinegar, honey, and apple. Season with salt & pepper.
4-To serve, mix the dill and sour cream. Serve the borscht, hot or cold in bowls, garnished with a dollop of dill and sour cream, and sprinkle with a little fresh dill.
5-The soup can be made ahead up to 2 days and kept covered in the refrigerator. Reheat over medium heat if serving warm. Garnish with the dill and sour cream right before serving.

Red Lentil Curry - Meatless Monday

Recipe adapted from allrecipes.com

Makes 6-8 main dish servings

So, between getting married, going on my honeymoon in Spain (delicious Spanish recipes to follow!), and submitting a grant, I've, well, neglected my blog. However, I got a ton of fabulous cooking swag for my wedding, so I was dying to try something new. This was the perfect dish!

I don't know if I mentioned it earlier, but I have inherited a ton of dry goods from foodie friends that have both (!!!) moved to California. My husband threatens to throw away some of the dustier items since he hates clutter, so my new challenge is to use at least two inherited dry goods per meal. Today I used three: rice, tomato paste, and red chili paste.

Now, this may look like a lot of ingredients, but it's really just measuring out a bunch of spices, so it doesn't take a ton of time. I promise.

Ingredients

2 cups lentils
1 large onion, diced
1 Tbsp vegetable oil
2 Tbsp red curry paste
1 Tbsp curry powder
1 Tsp ground tumeric
1 Tsp ground cumin
1 Tsp chili powder (NOT the kind for chili/stew, i.e. chili powder mixed with cumin etc. You want pure dried chili powder. I used chipotle chili pepper, but ancho or something similar should be nice)
1 Tsp salt
1 Tsp white sugar
1 Tsp minced fresh garlic
1 Tsp ginger root, minced (I doubled this to 2, but it depends on how much you like ginger)
1 14.25 ounce can tomato puree (I substituted 7 oz tomato paste, since that was all that I had)

1 - Wash the lentils in cold water until the water runs clear. Place the lentils in a pot with water to cover and simmer covered until lentils are tender. This won't take more than 10-15 minutes.

2- While the lentils are cooking, carmelize the onions in a Dutch oven. I suggest using a medium-medium low level of heat and stirring often. I prefer the onions to be a nice brown.

3 - While the onions are caramelizing, combine remaining ingredients EXCEPT tomatoes in a mixing bowl. Mix well and add to onions once they're finished carmelizing. Cook over high heat, stirring constantly, for 1 - 2 minutes.

4 - Stir in tomatoes and reduce heat. Add lentils and simmer until lentils are ready.

5 - When lentils are tender, drain and rinse them. Mix into the curry base and serve.

6 - I served this on a bed of rice (oh, how I wish I had a rice cooker!) and fried two eggs to place atop the curry. The great thing is that this is truly a 3-pot meal.

Corn and chicken soup with chile-mint salsa

Or, this should be more aptly titled "How to trick my mom into eating jalapenos." Last week I had the parents over and I always try to find a recipe that will surprise them. They don't eat things with a lot of heat. This was a perfect nudge toward the spicy dark side.

A friend at work is a great cook and sent me this recipe from Bon Appetit after I sent her a recipe for ice cubes (worth a read! -http://www.food.com/recipe/ice-cubes-420398/review). I don't have any pictures and made this a while ago, so you'll have to excuse the brevity. I can say that this is going into the rotation.

Ingredients

Chile-Mint Salsa

• 4 jalapeños
• 2 garlic cloves, coarsely chopped
• 1 teaspoon (or more) kosher salt
• 1 cup (loosely packed) fresh mint leaves, chopped
• 3 tablespoons olive oil

Soup

• 1 3–4-lb. whole chicken
• 3 quarts low-salt chicken broth
• 4 ears of corn, husked, kernels cut from cobs, cobs reserved
• 1 medium onion, halved lengthwise
• 1 head of garlic, halved crosswise
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 5 whole black peppercorns
• 3 bay leaves
• 2 teaspoons kosher salt plus more
• 1 small red onion, thinly sliced

Garnishes

• 1 large tomato, diced, lightly salted
• Tortilla chips
• 2 limes, cut into wedges
• Coarse sea salt (such as Maldon)

Preparation

Chile-Mint Salsa

• Char chiles over a gas flame or under a broiler, turning occasionally, until blackened all over (this adds a smoky flavor and makes the skins easy to remove). Let cool. Using a small knife, scrape skin from chiles; discard. Coarsely chop chiles (for a milder salsa, discard seeds).
• Make a paste by mincing garlic and 1 tsp. salt on a work surface, scraping with the side of knife occasionally. Add chiles and finely chop, then add mint and finely chop. Transfer to a bowl; stir in oil. Season with more salt, if desired. DO AHEAD: Salsa can be made 1 day ahead. Cover; chill. Return to room temperature before using.

Soup

• Place chicken and broth in a large heavy pot. Add water just to cover chicken. Bring to a simmer over high heat, skimming the surface occasionally (foam can add bitter flavors to soup; discard it as you skim). Reduce heat to medium-low; simmer, continuing to skim surface occasionally, for 5 minutes. Add corn cobs, halved onion, garlic, carrot, celery, peppercorns, bay leaves, and 2 tsp. salt. Reduce heat to low and simmer until breast meat is just cooked through, 15–20 minutes.
• Transfer chicken to a cutting board; let cool slightly. Cut off breast meat; set aside (cooking breast meat longer will make it tough). Return chicken to pot. Simmer over low heat until legs and thighs are cooked through, about 20 minutes longer.
• Remove pot from heat. Transfer chicken to a platter; let cool slightly. Strain broth through a fine-mesh sieve into another large pot; discard solids. Shred all chicken meat, discarding skin and bones.
• Bring strained broth to a simmer. Add corn kernels and cook until heated through, about 3 minutes. Add red onion; cook until crisp-tender, about 5 minutes. Add chicken; simmer, stirring occasionally, until heated through, about 5 minutes. Season with salt.

Garnishes

• Divide soup among warm bowls. Garnish with tomato and tortilla chips. Squeeze lime wedges over; add wedges to soup. Serve, passing chile-mint salsa and sea salt alongside.

Original post: http://www.bonappetit.com/recipes/2012/08/chicken-and-corn-soup-with-chile-mint-salsa#ixzz25SKOaXez

Tinned sardine salad

Last week I asked Justin to pick up lemons, i.e. two lemons. Instead, he picked up 10. Ten lemons? So, I've been trying to make recipes with, you've got it, lemons.

Today it is tinned sardine salad. A few years at a heart conference the speaker was musing about how much healthier Americans would be if each person ate at least two servings of fish a week. Gads, I live 1 block from a fish market and I still have difficulty. I know, I know, fish is expensive. So, I've started compromising; instead of only eating fresh, I figure that tinned is better than nothing! Although I must admit that I'm using tinned sardines because nowhere in a 20 mile  (probably 50) radius sells fresh sardines. I promise to update this post if I ever find a haul.

Ok, now for the recipe, which was inspired by the restaurant Sandwhich.

Sardine salad

Serves 2.

2 Lemons
Olive oil
Fresh black pepper
Kosher salt.
1 head bibb lettuce
Roasted red peppers
Manchego cheese
2 tins sardines (I prefer sardines in olive oil rather than sunflower oil)

Slice two lemons thinly. Place in a thin dish, sprinkle with pepper and salt and cover with olive oil. Leave on counter in cool location overnight. (I did this only for 10 hours, which I don't think was enough. The longer you leave it, the softer and more edible they become, although I would stick them in the fridge after 24 hours.) Don't be shy with the olive oil like I was.

Open red peppers and drain them. Retain sardine juices.Below are the sardines I got from Whole Foods.

 Wash each piece of lettuce individually. Divide equally between two plates. Cut up red peppers if they are too large. Place on lettuce. Add sardines, cover with lemon slices, and top with cheese. Drizzle remaining olive oil from lemons on each salad and maybe the oil in the sardine cans.

Voila!

Post bachelor party fare - tomatillo enchiladas

Today Justin returned from his bachelor party weekend at the beach.  I promised I would greet him and his hangover with something delicious. Sunday afternoon is the best time to cook and worst time to be hung over!

Anyways, I found a great chicken tomatillo enchilada recipe online (where else?) One of my best friends (Keri) has said she hated cooking with these sticky things, but I don't mind. They're so cute!

Be warned, this isn't the most delicious (i.e. calorie bomb) enchilada recipe you've ever tasted, but it's a good compromise. I would make it again, which is my criterion for taking the time to include this on my blog. My favorite easy side is a can of black refried beans. Add juice from half a lime and some sour cream.

Here are those cute little tomatillos. The selection at Harris Teeter was pretty poor, but I was able to find a few nice specimens.

And the payoff below, photo courtesey of Justin. Yes, he can do more than just eat and look cute!

And the recipe, courtesy of foodnetwork.com

Ingredients

Roasted Tomatillo Chile Salsa:

• 1 pound tomatillos, husked
• 1 white onion, peeled, sliced, quartered or whole
• 4 garlic
• 2 jalapenos
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 cup chopped cilantro leaves
• 1/2 lime, juiced

Enchiladas:

• Extra-virgin olive oil
• 1/2 medium onion, diced
• 3 garlic cloves, chopped
• 1 1/2 teaspoon ground cumin
• 1/4 cup flour
• 2 cups chicken stock
• Chopped cilantro leaves
• 1 deli roasted chicken (about 3 pounds), boned, meat shredded
• Salt
• Freshly ground black pepper
• 10 large flour tortillas
• 1/2 pound shredded Monterey Jack cheese
• 2 cups sour cream
• Chopped tomatoes and cilantro leaves, for garnish

Directions

Preheat oven to 400 degrees F.

For the salsa:

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:

Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with cilantro and tomato.