Category Archives: Recipes

White Chili

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Prep time: 10 minutes
Cook time: 45 minutes
Dry bean cooking time: 2 hours
Yield: 5 servings (1 pint/serving)

Ingredients

  • 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
  • 2 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Eggplant Parmesan

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Serves 8

Ingredients

  • 2 1/4 lbs (about 2 large) eggplants
  • 1 teaspoon kosher salt
  • 1 Tbsp extra virgin olive oil
  • 1 clove minced garlic (about 1 teaspoon)
  • 1 28-oz can whole peeled tomatoes (preferably San Marzano), tomatoes diced, reserve juices
  • 1/2 cup finely chopped fresh basil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups breadcrumbs
  • 1 1/4 cups grated Parmesan cheese, divided
  • 3/4 cup flour
  • 4 eggs, beaten (more if needed)
  • 1/4 cup extra virgin olive oil (plus more to oil the sheet pans)
  • 1 1/2 pounds fresh mozzarella, sliced into 1/4-inch slices

Instructions

  1. Slice and salt eggplant, let drain: Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Lay the eggplant slices out on a rack over a rimmed sheet pan (or on several layers of paper towels). Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
  2. Sauté garlic, add tomatoes, simmer, add salt, pepper, basil: Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant. Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
  3. Make breadcrumb Parmesan mixture, set up bowls for dredging with flour, egg, breadcrumbs: Combine 1 1/2 cups of breadcrumbs with 1/4 cup grated Parmesan cheese, and place in a shallow bowl or rimmed dish. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order.
  4. Dredge eggplant rounds in flour, egg, breadcrumbs, top with olive oil: Preheat the oven to 425°F. Spread a tablespoon of olive oil each over the bottom of two rimmed baking sheet pans. Pat dry the eggplant slices with paper towels. Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. Place on oiled sheet pan. Drizzle a little oil over the top of each breaded eggplant round.
  5. Bake eggplant rounds: Place breaded prepared eggplant slices in the oven. Cook for 18 to 20 minutes at 425°F, turning the slices over at the half-way point, until they are nicely browned. Remove from oven, and let cool to touch.
  6. Layer sauce, eggplant rounds, cheeses in casserole dish: Spread 1/2 cup of the tomato sauce over the bottom of a 9×13-inch casserole dish. Place a third of the eggplant rounds in a single layer covering the sauce on the bottom of the pan. Layer half of the sliced mozzarella on top of the eggplant rounds. Sprinkle 1/3 cup of grated Parmesan cheese. Place another third of the eggplant rounds over the cheese. Spread 1 cup of the sauce over the eggplant rounds. Layer the rest of the sliced mozzarella over the sauce. Sprinkle with 1/3 cup of grated Parm. Add the remaining eggplant in a single layer on top of the cheese. Top with the remaining sauce and the remaining Parmesan.
  7. Bake: Bake uncovered at 350°F for 35 minutes. Remove from oven and let sit for 10 minutes before cutting into to serve.

From Simply Recipes.

Chicken Piccata

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Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 4

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

From Simply Recipes.

Risotto alla Carbonara

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Prep time: 5 minutes
Cook time: 25 minutes
Serves: 2

Ingredients

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

Directions

  1. 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.
  2. Pour out the fat, reserving 1 tablespoon in the pan. Sauté the onion in the bacon fat for 1 minute.
  3. Add the rice and saute for 1 minute.
  4. Splash in the wine and reduce completely.
  5. 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.
  6. When rice is al dente, remove from heat, cover, and let sit to finish cooking while you prepare the egg mixture.
  7. Fold in spinach to risotto.
  8. 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.
  9. 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.

Slow Cooker Whole Chicken

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Ingredients

  • 1 (3- to 4-pound) whole chicken
    1 teaspoon salt
    1/2 teaspoon fresh ground black pepper

Equipment

  • 6-quart slow cooker or larger
  • Metal trivet or aluminum foil

Instructions

  1. 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.
  2. 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.
  3. Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Recipe Notes

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.

From Kitchn.

Sourdough Waffles

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Ingredients

5 ounces (1 cup) all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1/2 cup milk (or water)
8 ounces (by weight) sourdough starter
3 tablespoons butter or oil, melted

Directions

  1. In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.
  2. 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.
  3. Cook in waffle iron according to manufacturer’s directions.

 

From Serious Eats.

Goldie Falafel

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Ingredients
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 pound dried chickpeas, soaked in water overnight and drained
  • Big handful fresh parsley
  • Big handful fresh cilantro
  • 1 medium carrot, peeled and chopped
  • 1 small onion, chopped
  • 4 garlic cloves
  • 2 tablespoons cold water, plus more as needed
  • Oil, for frying
Preparation
  1. Mix together the baking powder, salt, cumin and turmeric in a small bowl.
  2. Layer half the ingredients in a food processor in this order: chickpeas, fresh herbs, vegetables, garlic, and the mixed dry seasonings. Repeat with the remaining ingredients in the same order. Add the water and pulse until very finely chopped and the mixture holds together when pinched between two fingers. If necessary, add a bit more water and pulse again to get the right consistency.
  3. Scoop the batter into a colander set over a large bowl to drain while you make the balls. Squeeze out the liquid from the batter with your hands until the dough stays together, then shape into 1-inch balls. Set the balls aside on a plate.
  4. Heat a couple of inches of oil to 350˚F in a large pot. Lower the balls into the hot oil with a long-handled slotted spoon and raise the heat to high to maintain the temperature of the oil. Fry in batches for 3 to 4 minutes, or until the falafel balls are brown and crispy (but not burnt!).
  5. Immediately transfer the falafel with a slotted spoon to a paper towel–lined plate to drain. Serve hot.

From Rachel Ray.

Zahav’s Hummus Tehina

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Ingredients
  • 1 cup dried chickpeas
  • 2 teaspoons baking soda, divided
  • 4 garlic cloves, unpeeled
  • 1/3 cup (or more) fresh lemon juice
  • 1 teaspoon kosher salt, plus more
  • 2/3 cup excellent quality tahini (a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
  • 1/4 teaspoon (or more) ground cumin
  • 1 splash Olive oil, for serving
  • 1 handful Chopped parsley and paprika, for serving (optional)
Directions
  1. Place the chickpeas in a large bowl with 1 teaspoon of the baking soda and cover with plenty of water. (The chickpeas will double in volume, so use more water than you think you need.) Soak the chickpeas overnight at room temperature. The next day, drain the chickpeas and rinse under cold water.
  2. Place the chickpeas in a large pot with the remaining 1 teaspoon baking soda and add cold water to cover by at least 4 inches. Bring the chickpeas to a boil over high heat, skimming off any scum that rises to the surface. Lower the heat to medium, cover the pot, and continue to simmer for about 1 hour, until the chickpeas are completely tender. Then simmer them a little more. (The secret to creamy hummus is overcooked chickpeas; don’t worry if they are mushy and falling apart a little.) Drain.
  3. Meanwhile, process garlic, lemon juice, and 1 teaspoon salt in a food processor until coarsely puréed; let sit 10 minutes to allow garlic to mellow.
  4. Strain garlic mixture through a fine-mesh sieve into a small bowl, pressing on solids to release as much liquid as possible. Return liquid to food processor; discard solids. Add tahini and pulse to combine. With motor running, add 1/4 cup ice water by the tablespoonful and process (it may seize up at first) until mixture is very smooth, pale, and thick. Add chickpeas and cumin and puree for several minutes, until the hummus is smooth and uber-creamy. Then purée it some more! Taste and adjust the seasoning with salt, lemon juice, and cumin if you like.
  5. To serve, spread the hummus in a shallow bowl, dust with paprika, top with parsley and more tehina sauce if you have any left, and drizzle generously with oil.

From Food52

Scrambled Tofu

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Ingredients

1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)

Spice Blend

2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

Directions

Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.

Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

From the PPK / Isa Chandra

Sheet Pan Chicken Fajitas

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Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
  • 2 tablespoons divided southwest seasoning mix (see below)
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 1 teaspoon garlic, minced
  • 2 tablespoons olive oil
  • 2 poblano peppers, cut into strips
  • 1 onion, sliced
  • Fresh cilantro

Southwest Seasoning Mix

  • 1 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Instructions:

  1. Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
  2. Make southwest seasoning mix.
  3. Cut chicken into strips against the grain.
  4. Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
  5. Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
  6. Spread veggies evenly on the baking sheet. Bake for 10 minutes.
  7. Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
  8. Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
  9. Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.

Adapted from Baking with Josh and Ange.