October 17, 2021

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Turkey Chili with Hominy & Crispy Tortillas

  • ¼ oz fresh cilantro
  • 6 (6-inch) corn tortillas
  • 10 oz pkg ground turkey
  • 1 TBL chili powder
  • 1 can hominy
  • garlic
  • 1 poblano pepper
  • 1 medium yellow onion
  • 1/2 cup jasmine rice
  • 1 TBL flour
  • 1 tsp sugar
  • salt and pepper
  • olive oil

1. Cook rice

Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Finely chop onion. Halve poblano pepper lengthwise, discard stem and seeds, then cut into ½-inch pieces. Finely chop 1 large garlic clove. Drain and rinse hominy. In a small bowl, combine 1 tablespoon each of chili powder and flour, 1 teaspoon each of sugar and salt, and ¼ teaspoon pepper.

3. Start pozole

Heat 2 tablespoons oil in a medium Dutch oven or pot over medium-high. Add onions and poblano peppers; cook, stirring occasionally, until lightly browned, 5–6 minutes. Add turkey and garlic; cook, breaking meat up into small pieces and stirring occasionally, until turkey is lightly browned in spots, about 5 minutes.

4. Finish pozole

Stir chili powder mixture into pot with turkey. Cook until fragrant, about 2 minutes. Add hominy and 2 cups water. Bring to a boil, scraping up any bits stuck to bottom of the pot. Simmer, partially covered, over medium heat, stirring occasionally, until pozole is thickened and flavorful, and turkey is cooked through, about 15 minutes. Season to taste with salt and pepper.

5. Bake tortillas

While pozole simmers, halve tortillas, then stack halves and cut into thin strips. Scatter on a sheet pan and spray with olive oil or coconut oil, sprinkle with salt and bake about 15 minutes until golden brown and crispy. 

6. Finish & serve

Coarsely chop cilantro leaves and stems. Fluff rice with a fork, then spoon into bowls. Top rice with pozole chili, tortilla strips, and cilantro. Enjoy!

September 29, 2021

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Chickpea & Carrot Falafel with Tzatziki & Spinach Salad

  • bag of baby spinach
  • 2 pitas
  • 3 1/2 tsp garam masala
  • 4 oz Greek yogurt
  • 1 lemon
  • 2 large carrots
  • 1 cucumber
  • 1 (15 oz) can chickpeas
  • 1 medium red onion
  • 1 egg
  • 1/4 cup flour
  • olive oil 
  • salt and pepper

1. Prep ingredients

Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges.

2. Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to taste with salt and pepper. Set tzatziki and dressing aside until ready to serve.

3. Cook onions

Heat 2 tablespoons oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until lightly browned and tender, about 3 minutes. Stir in 3½ teaspoons garam masala; cook until fragrant, about 1 minute. Transfer to a medium bowl

4. Form falafel

Add chickpeas to bowl with cooked onions. Use a potato masher or fork to mash chickpeas until it forms a coarse paste. Stir in grated carrots, lemon zest, 1 large egg, ¼ cup flour, ½ teaspoon salt, and a few grinds of pepper. Use moist hands to form mixture into 3-inch wide patties.

6. Bake falafel & serve

Bake patties 10-12 minutes, flip and bake another 10 minutes or until falafel are golden and cooked through, Sprinkle with salt. Toss spinach with dressing. Serve pitas topped with spinach salad, falafel, and tzatziki, with any lemon wedges on the side for squeezing over. Enjoy!
September 29, 2021

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Curry Chicken with Cauliflower Rice

  • 12 oz cauliflower rice
  • 4 oz mascarpone
  • 6 oz tomato paste
  • 3 1/2 tsp curry powder
  • ½ lb pkg chicken breast strips
  • ¼ oz fresh cilantro
  • 1 oz fresh ginger
  • 1 medium yellow onion
  • neutral oil
  • salt & pepper

1. Prep ingredients

Finely chop onion. Peel and finely chop ginger. Pick cilantro leaves from stems; finely chop stems, keeping leaves whole. Pat chicken dry. Season all over with salt and pepper.

2. Roast Cauliflower Rice

Heat oven to 400, add cauliflower rice to sheet pan, sprinkle with salt and pepper, roast for about 20 min until slightly golden and nutty flavored.

3. Brown chicken

Heat 1 TBL oil in a medium Dutch oven or pot over medium-high heat. Add chicken and cook, stirring once, until golden but not cooked through, about 2 minutes. Transfer chicken to a plate.

4. Sauté aromatics

Heat 2 TBL oil in same pot. Add onions and cook, stirring, over medium-high heat until golden, 5–6 minutes. Stir in chopped ginger, cilantro stems, and 3½ teaspoons curry powder; cook until fragrant, about 1 minute. Stir in 2 tablespoons tomato paste and cook until paste is brick-red, 1–2 minutes. 

5. Simmer sauce

Add ¾ cup water and a pinch each of salt and pepper; bring to a boil. Simmer over medium heat until sauce is slightly reduced, 5–6 minutes. Stir in mascarpone until incorporated. Add chicken and any resting juices and simmer, stirring occasionally, until sauce is thickened and chicken is cooked through, about 5 minutes. 

6. Finish & serve

Spoon cauliflower rice into bowls, then top with curry chicken and sauce. Garnish with whole cilantro leaves. Enjoy!

 

 

 

 

 

September 17, 2021

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Harissa-Honey Roasted Eggplant with Corn, Farro & Yogurt

  • 1/2 cup greek yogurt
  • 3 TBL fresh mint
  • 1 Fresno chile
  • 1 1/2 tsp harissa powder
  • 2 TBL honey
  • 1 ear of corn
  • 2-3 eggplant
  • 1/2 cup quick-cooking farro
  • salt & pepper
  • olive oil
  • red wine vinegar

1. Cook farro

Preheat broiler with rack in top position. Bring a small saucepan of salted water to a boil. Add farro and cook (like pasta) until tender, 12–15 minutes. Drain farro well.

2. Broil eggplant

Trim stem end from eggplant, then halve lengthwise and cut crosswise into ½-inch thick half-moons. On a rimmed baking sheet, toss eggplant with 2 tablespoons oil and ½ teaspoon salt. Broil on top oven rack until lightly browned and tender, flipping once, about 5 minutes (watch closely as broilers vary).

3. Glaze eggplant

Use a sharp knife to cut corn kernels from cob. In a small bowl, stir to combine honey, 1 tablespoon water, and 1½ teaspoons harissa. Brush broiled eggplant with harissa-honey glaze. Sprinkle corn around eggplant on the baking sheet. Broil on top oven rack until eggplant is caramelized and corn is lightly charred, 3–5 minutes.

4. Make dressing

Meanwhile, thinly slice Fresno chile. Pick mint leaves from stems, discarding stems; coarsely chop leaves. In a medium bowl, whisk ¼ cup oil with 2 tablespoons vinegar. Season to taste with salt and pepper.

5. Season yogurt

In a small bowl, stir together yogurt and 1 tablespoon oil. Season to taste with salt and pepper.

6. Finish & serve

Add cooked farro to medium bowl with dressing; stir to coat. Season with salt and pepper. Toss eggplant and corn on the baking sheet with most of the mint. Spoon farro into bowls, then top with eggplant and corn. Serve topped with a dollop of seasoned yogurt, some of the sliced chiles (depending on heat preference), and remaining mint. Enjoy!

September 14, 2021

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Summer Squash Mini Pizza with Cilantro Pesto

  • ¾ oz manchego
  • 2 cauliflower crusts (I used Trader Joes)
  • 1 oz toasted almonds
  • 2 yellow squash
  • 1 Fresno chile
  • handful fresh cilantro
  • garlic
  • olive oil
  • salt & pepper

1. Prep ingredients

Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice.

2. Assemble pesto

Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin.

3. Assemble pizzas

Heat 1 tablespoon oil in a medium skillet over medium-high. Add squash, sliced chile (half or all depending on heat preference), and remaining chopped garlic. Season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and tender, 4–5 minutes. Remove skillet from heat.

4. Toast crusts

Place crusts on a rimmed baking sheet. Broil until lightly browned on one side, 1–2 minutes (watch closely, as broilers vary). Remove from oven, then flip crusts over. Return to oven and broil 30 seconds more. 

5. Assemble pizzas

Grate 1/2 cheese onto crusts. Top with squash and chiles. Grate rest of cheese over top. Season with a pinch each of salt and pepper. Broil on top oven rack until cheese is melted and browned in spots, 3–4 minutes (watch closely, as broilers vary).

6. Finish & serve

Spoon almond pesto over pizzas, then cut into wedges. Garnish pizzas with remaining whole cilantro leaves. Enjoy!

September 12, 2021

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Roasted Chickpea Grain Bowl

  • 5 oz baby spinach (small bag)
  • 1/3 cup Greek yogurt
  • 1 lime
  • 3 TBL fresh dill
  • 3 red radishes
  • 1/2 cup quick-cooking bulgur
  • garlic
  • 2 tsp cumin
  • 15 oz can chickpeas
  • 4 TBL Olive oil
  • S&P
  • 1 TBL white wine vingar
  • 1/2 tsp sugar

1. Roast chickpeas

Preheat oven to 425ºF with a rack in the lower third. Rinse and drain chickpeas; wrap in a clean kitchen towel to remove excess water. On a rimmed baking sheet, toss chickpeas with 1 tablespoon oil, 2 teaspoons cumin, and season with salt and pepper. Roast on lower oven rack, shaking baking sheet a few times, until chickpeas are golden and crisp, 20–25 minutes (watch closely).

2. Cook grains

Finely chop 1 teaspoon garlic. Heat 2 teaspoons oil in a small saucepan over medium-high. Add grains and ½ teaspoon of the chopped garlic. Cook until fragrant and grains are lightly toasted, 1–2 minutes. Add 1¼ cups water and ¼ teaspoon salt; bring to a boil. Reduce heat to low, cover, and cook until grains are tender and water is absorbed, 10–12 minutes.

3. Pickle radishes

Meanwhile, trim ends from radishes, then thinly slice. In a large bowl, combine 1 tablespoon vinegar and a pinch each of sugar and salt. Add radishes and toss to combine. Let pickle until step 6. Once grains are cooked, fluff with a fork and spread out on a second rimmed baking sheet to cool until step 6. 

4. Make dressing

Finely chop dill fronds and stems. Into a medium bowl, finely grate 1 teaspoon lime zest and squeeze 1½ teaspoons juice. Whisk in remaining garlic, ⅓ cup Greek yogurt, 1 tablespoon each of oil and water, 2 teaspoons of the chopped dill, and a pinch of sugar. Season to taste with salt and pepper.

5. Finish salad

To the large bowl with radishes, add spinach and 1 tablespoon oil, and toss to combine.

6. Assemble & serve

Spoon grains, roasted chickpeas, and spinach salad into bowls. Drizzle dressing and sprinkle remaining dill on top. Enjoy!

August 28, 2021

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Chicken Khao Soi with Crispy Rice Noodles & Bok Choy

  • 1 lime
  • ½ lb pkg chicken breast strips
  • ½ oz fish sauce
  • 1/2 cup coconut milk
  • 2 cups chicken broth
  • 2 TBL Thai red curry paste
  • 1 pkg rice noodles
  • ¼ oz fresh cilantro
  • 1 medium red onion
  • small bunch curly kale
  • 2 tsp sugar
  • salt

1. Prep ingredients

Bring a medium saucepan of salted water to a boil. Halve and thinly slice ⅓ of the onion (save rest). remove kale leaves from stem and coarsely chop. Pick cilantro leaves and stems; finely chop stems, keeping leaves whole. Break 10 of the rice noodles into 2-inch pieces; keep remaining whole. Line a plate with paper towel.

2. Fry noodles

Heat 2 tablespoons oil in a small pot over medium-high until shimmering. Add noodle pieces and fry, stirring frequently, until noodles are puffed, doubled in size, and golden brown, 1–2 minutes. Use a slotted spoon to transfer fried noodles to prepared plate and sprinkle with salt. Set crispy noodles aside until ready to serve.

3. Start soup

To same pot, add half of the sliced onions; reduce heat to medium. Cook, stirring frequently, until golden brown, 2–4 minutes. Immediately add all of the red curry paste and cilantro stems. Cook, stirring constantly, until curry paste is very fragrant, about 1 minute.

4. Simmer soup

To pot with curry paste, add all of the chicken broth  and coconut milk, fish sauce,, and 2 teaspoons sugar; whisk to combine. Add chicken, then bring soup to a boil. Simmer, covered, over medium-low heat, until chicken is cooked through, about 5 minutes. Season with ½ teaspoon salt.

5. Cook remaining noodles

While soup is simmers, add remaining uncooked noodles to boiling water. Cook, stirring to prevent sticking, until al dente, 6–8 minutes. Drain noodles and spoon into serving bowls.

6. Finish & serve

Add kale to soup; simmer, covered, until kale is crisp-tender, 1–2 minutes. Cut lime into wedges. Ladle soup into bowls with noodles and top with crispy noodles, remaining sliced onions, and whole cilantro leaves. Serve soup with lime wedges on the side for squeezing over. Enjoy!

 

August 22, 2021

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Turkish Pilau with Ground Turkey, Apricots & Tzatziki

 

  • 4 oz tzatziki sauce (yogurt & shredded cucumber, s&p)
  • ¼ oz fresh mint
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 2 cups chicken broth
  • 1 cup  basmati rice
  • 10 oz pkg ground turkey
  • 3 TBL pistachio
  • 1/2 cup dried apricots
  • 1 medium onion
  • ½ lb green beans
  • olive oil
  • salt and pepper

1. Prep ingredients

Preheat oven to 400°F with a rack in the center. Trim green beans, then cut or snap into 1-inch pieces. Coarsely chop onion, apricots, and pistachios, keeping them separate.

2. Sauté onions

Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until slightly softened and lightly browned, 2–3 minutes.

3. Brown turkey

Push onions to outer edges of skillet, then add turkey and season with salt and pepper. Break meat up into large pieces, then cook, undisturbed, until turkey is deeply browned underneath, 4–5 minutes.

4. Add rice & green beans

Stir rice, green beans, cinnamon and cumin into skillet with onions and turkey, scraping up any browned bits from bottom. Stir in chicken broth, apricots,  and ¾ teaspoon salt. Bring to a boil over high heat.

5. Bake pilau

Cover skillet, then transfer to center oven rack. Bake until liquid is absorbed, rice is tender, and turkey is cooked through, about 17 minutes. Fluff rice with a fork. Season to taste with salt and pepper.

6. Finish & serve

Coarsely chop mint leaves; discard stems. Stir mint into rice and season to taste with salt and pepper. Slightly thin tzatziki by stirring in 1 teaspoon water at a time, if necessary, then drizzle over pilau and sprinkle pistachios on top. Enjoy!

August 16, 2021

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Cashew Chicken with Snow Peas & Jasmine Rice

  • 1 TBL toasted sesame oil
  • ½ lb pkg chicken breast strips
  • 3 TBL salted cashews
  • 1 oz fresh ginger
  • garlic
  • 4 oz snow peas
  • 1 oz scallions
  • 5 oz jasmine rice
  • salt & pepper
  • neutral oil
  • white wine vinegar
  • 1 tsp sugar

1. Cook rice

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Meanwhile, trim scallions, then cut into 1-inch pieces. Halve snow peas crosswise. Finely chop 2 teaspoons each of garlic and peeled ginger. Coarsely chop 1 tablespoon cashews and reserve for step 6; leave remaining cashews whole. Pat chicken dry and season all over with salt and pepper.

3. Stir-fry chicken

Heat 1 tablespoon neutral oil in a medium nonstick skillet over medium-high. Add chicken in a single layer and cook until just browned, about 3 minutes (chicken will not be cooked through).

4. Stir-fry veggies

To skillet with chicken, add snow peas and scallions. Cook, stirring occasionally, until veggies are just tender and blistered, and chicken is cooked through, 2–3 minutes.

5. Finish stir-fry

Reduce skillet heat to medium. Add chopped ginger and garlic and remaining whole cashews; cook, stirring, until fragrant, 1–2 minutes. Stir in Hoisin sauce, sesame oil, ¼ cup water, 1 teaspoon vinegar, and sugar. Bring to a simmer and cook until sauce is thickened and coats chicken and veggies. Season to taste with salt and pepper.

6. Finish & serve

Fluff rice with a fork. Serve rice topped with cashew chicken. Garnish with reserved chopped cashews. Enjoy!

August 13, 2021

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Quinoa Fried Rice with Roasted Mushrooms and Kale

  • Sriracha
  • 3 TBL tamari soy sauce
  • 2 TBL toasted sesame oil
  • garlic
  • 1 oz fresh ginger
  • 1 bunch curly kale
  • ½ lb button mushrooms
  • 1 oz scallions
  • ¼ oz fresh basil
  • 1/2 cup quinoa
  • 2 large eggs
  • 1 tsp sugar
  • neutral oil
  • salt and pepper

1. Cook quinoa & mushrooms

Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes. 

2. Prep mushrooms & kale

Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.

3. Roast veggies

Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.

4. Make marinade

Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½  of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.

5. Stir-fry ingredients

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.

6. Cook eggs & serve

Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!

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