- 10-12 garlic cloves, unpeeled
- 1 cup olive oil
- 1/3 cup balsamic vinegar
- 1/3 cup water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Dijon mustard
In an unoiled small, heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10 to 15 minutes, until it is soft and covered with dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic from the skillet. When the cloves are cool enough to handle, peel the garlic.
In a blender or food processor, puree the garlic with the oil, vinegar, water, salt, pepper, and mustard until smooth. Covered and refrigerated, this dressing will keep for several weeks.
From Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day.
- 1 tablespoon peanut oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 green chili minced
- 1 tablespoon ginger grated or minced
- 1 teaspoon cumin
1 teaspoon 1/2 teaspoon cayenne (updated 10/31/2022)
- 1 teaspoon coriander
- ½ cup tomato paste
- 2 ½ cups vegetable stock
- 1 cup coconut milk
- ½ cup peanut butter
- 2 cups or a 15 ounce can chickpeas
- 2 cups or a 15 ounce can diced tomatoes
- 2 cups 1 large sweet potato, diced
- 1 bunch collard greens stems removed and coarsely chopped
- ¼ cup peanuts chopped
- ½ cup fresh cilantro chopped
- Sea salt
- Cooked brown rice optional, for serving
- Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt, and cook it for about 15 minutes, stirring frequently. It should be fragrant and golden.
- Add garlic, green chili, ginger, cumin, cayenne, coriander, and tomato paste to the pot and stir everything together. Cook for about 3 minutes, until the mixture is fragrant.
- While the vegetables are cooking, whisk together the vegetable stock, coconut milk and peanut butter. Add the mixture to the pot along with the chickpeas, tomatoes, sweet potato and collard greens. Turn the heat up to medium-high.
- Bring the stew up to a quick boil, then reduce the heat and let simmer for about 20 minutes. Give it a good stir every so often.
- The stew is done when the sweet potatoes are tender and the liquid has thickened.
- Serve over brown rice, if desired, and top with the chopped peanuts and cilantro.
Adapted from Dianne’s Vegan Kitchen.
Prep time: 10 minutes
Cook time: 45 minutes
Dry bean cooking time: 2 hours
Yield: 4-5 servings
- 2 (15-ounce) cans white beans, drained OR 1/2 pound dry white beans
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped, about 1 1/2 cups
- 1 clove garlic, minced, about 1 teaspoon
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 4-ounce cans chopped green chilies
- 1 1/2 teaspoons dried oregano
- 1 jalapeño or serrano pepper, finely chopped
- 2 pounds boneless, skinless chicken thighs or ground turkey
- 3 cups chicken stock
- 1 1/2 cups grated Monterey Jack cheese
If cooking dry beans:
- 1 1/2 teaspoons salt
- 1 clove garlic
- 1 bay leaf
- If using dry beans, cook them first: Place the soaked beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer. Cook for 2 to 3 hours or until the beans are cooked through and tender. Drain.
- Sauté onions with seasonings: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.
- Add chicken and stock, and simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.
- Add cooked beans: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.
Adapted from Simply Recipes.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 4
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1/4 cup brined capers
- 2 tablespoons fresh chopped parsley
- Prepare chicken cutlets, pound them thin. To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Dredge cutlets in seasoned flour with Parmesan. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
- Brown cutlets in butter and oil. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add stock or wine, lemon juice, capers, reduce by half, stir in butter. Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.
- Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
From Simply Recipes.
Prep time: 5 minutes
Cook time: 25 minutes
4 ounces bacon, diced (or guanciale or pancetta)
2 teaspoons olive oil
1/2 cup finely diced onion or shallot (about 2 small shallots)
2/3 cup Arborio rice
1/2 cup dry vermouth or white wine
3 – 3 1/2 cups chicken broth, kept hot in a separate saucepan over low heat
2 egg yolks
2 tablespoon heavy cream
A few handfuls of fresh baby spinach
Freshly ground black pepper, to taste
Finely grated Pecorino Romano, to taste, plus shavings for garnish
- Starting from a cold pan, heat the bacon in the olive oil until it has crisped up significantly and rendered down much of its fat, about 5 minutes. Remove with a slotted spoon and set aside for later.
- Pour out the fat, reserving 1 tablespoon in the pan. Sauté the onion in the bacon fat for 1 minute.
- Add the rice and saute for 1 minute.
- Splash in the wine and reduce completely.
- Slowly stir in the hot chicken broth, one ladleful at a time. Add more broth once the last addition has been fully absorbed by the rice. This should take about 16 minutes.
- When rice is al dente, remove from heat, cover, and let sit to finish cooking while you prepare the egg mixture.
- Fold in spinach to risotto.
- In a small bowl, whisk together egg yolk, cream, black pepper, and as much cheese as you want (you can add more later) into a pale-yellow emulsion, which should then be folded into the still-warm risotto, loosening it up a bit.
- Plate risotto. Top with the reserved crispy bacon, a few large shavings of Pecorino, and a very generous crack of black pepper.
Adapted from Food52.
- 1 (3- to 4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
- 6-quart slow cooker or larger
- Metal trivet or aluminum foil
- Create a base in the bottom of the slow cooker. Place a small metal rack, heatproof trivet, or three balls of aluminum foil (each about 3 inches wide) in the bowl of a 6-quart or larger slow cooker. This is the base that the chicken will sit on top of during cooking.
Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can’t find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.
- Pat the chicken dry. Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.
- Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
- Place the chicken, breast-side up, in the slow cooker. Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it’s not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.
- Cook the chicken. Cover the slow cooker and cook on the HIGH setting for 2 1/2 to 3 1/2 hours or on the LOW setting for 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
- Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
- Broil for crispy skin. For extra-crispy skin, carefully transfer the chicken to a rimmed baking sheet, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes — just until the skin reaches your desired level of crispiness.
- Rest the chicken for 15 minutes. Once the chicken has finished cooking, transfer it to a clean cutting board. Let it rest for about 15 minutes before carving.
If not used immediately, store the cooked chicken in a sealed container in the refrigerator for up to 3 to 4 days, or the freezer for up to 3 months.
5 ounces (1 cup) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk (or water)
8 ounces (by weight) sourdough starter
3 tablespoons butter or oil, melted
- In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
- In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.
- Cook in waffle iron according to manufacturer’s directions.
From Serious Eats.