Tuesday, 30 November 1999 00:00

Chicken Curry with Cashews

Chicken Curry with Cashews


This is one of my favorite chicken recipes that a friend gave me years ago and one that I make over and over. It calls for adding the chicken to the dish raw and cooking it, but I always have whole chickens to deal with and since I can't be bothered cutting them up before cooking, I used cooked meat. Usually I roast the whole bird on the day prior, eat one meal from the bird, and the following day I throw the rest into this dish. Honestly this dish is so good it's like dessert. You can't stop eating it.

1/4 c butter
2 medium onions, finely chopped
2 large garlic cloves, finely chopped
1 TB finely chopped peeled fresh ginger
3 TB curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne

1 chicken, cut into pieces
14-16 oz diced tomatoes
1/4 c chopped fresh cilantro (this is nice but not essential)
3/4 c cashews (this I suppose is not essential but is what makes the dish dessert like)
3/4 c. whole milk plain yogurt

Heat butter over moderately low heat until foam subsided, then cook onions, garlic, and ginger, stirring until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 mins. Add chicken and cook stirring to coat, 3 minutes. Add tomatoes and their juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally until chicken is cooked through, about 40 minutes.

*If making with cooked chicken, add the tomatoes and cilantro after cooking the spices for 2 mins, and let simmer for a few minutes to allow the flavors to come together. Then add the cooked chicken and heat through. Then move to the steps below.

Just before serving (or heating up- the above can be cooked well in advance):
pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Serve with basmati rice.


Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Thai Butternut Squash Soup

Thai Butternut Squash Soup


Share member Melissa Pasanen sent this recipe along a couple weeks ago after receiving the last round of pumpkin puree in the share. The puree makes soups like this a breeze! Assuming you want keep your precious mesclun for salad, you can skip the greens if you don't have anything appropriate in your fridge. But if you don't think you will make salad this week, you could add a few handfuls of your spinach/claytonia mix. This one has been adapted from Simple Suppers from Moosewood.

1 cup coconut milk (or 1 whole can)
1/2 teaspoon Thai red curry paste, or to taste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces cooked winter squash (the whole 32 oz bag will be fine!)
1 lime
2 cups fresh baby spinach or bok choy leaves, thinly slivered
chopped fresh cilantro

Whisk coconut milk, curry paste, sugar, salt, broth, squash together in a large pot. Cover and bring to simmer and cook 10 minutes or so until heated through. Lightly grate lime and add 1 teaspoon zest and juice of lime. Add spinach or bok choy and cook just until wilted. Adjust seasoning to taste. Serve with cilantro as desired. Serves 4.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Mama's Potato Soup

Mama's Potato Soup


I made a pot of this soup last night and savored every bite, again. I have been making this soup for 12 years or more and it never lets me down. It's a simple Mexican style soup that uses a pretty basic assortment of vegetables, but they come together beautifully and it's delicious. And spicy! The recipe comes from the Garlic Lovers Cookbook put out by Gilroy Garlic Festival Association. (Gilroy, CA is the self proclaimed garlic capitol of the world). Makes 4-6 servings.

2 TB sunflower oil
4 cloves garlic
1 cup finely chopped onion
3 medium sized tomatoes (perfect place to use your frozen tomatoes - I used 2 cups of tomatoes I had canned)
1/2 cup green chilies (or just 2 jalapenos or chili peppers or what have you - see below!)
1 TB flour
2 Quarts chicken broth (I used turkey this time and veggie broth is great too)
2.5 cups peeled raw potatoes, cut into small cubes
2 tsp salt (or to taste)
1 tsp black pepper
2 medium-sized carrorts, peeled and thinly sliced
1 medium zucchini (or half a bag frozen)

Garnish with handful of grated cheddar for each bowl of soup.
*Optional - a dollop of sour cream in the bowls
*Optional - Cilantro - if you have fresh or frozen cilantro, toss it in!

*Hot peppers - I once actually put the amount of peppers specified in the recipe, using jalapenos and served it at a party. Holy Moly. I would come across people who'd been sitting for half an hour or more at the table, teary eyed and sweating, trying to get through a bowl of soup, having downed a couple beers in the process just to cool it down. I find that just a couple peppers is plenty spice. In the summer I can hot peppers so I have them around to use in winter. I used 2 canned green chile peppers in my most recent batch.

Heat oil in a 3-Quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 mins. Stir in flour and cook for 2 more. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Top dress with a handful of grated cheddar and add a dollop of sour cream if it suits you.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Moroccan Style Chicken and Root Vegetable Stew

Moroccan Style Chicken and Root Vegetable Stew


This recipe from epicurious comes with many solid reviews. I offer it here as a theme, and there is lots of room for improvisation. If you are vegetarian, you can substitute chick peas for the chicken and veggie broth for the chicken broth. You can dig through your fridge and use different root vegetables. Potatoes, winter squash, carrots, parsnips, turnips, celeriac, even some cabbage, all would work great in this stew. Serve it up with couscous and some salad for a fine meal. Adapted from Bon Appetit January 1998, the recipe serves 6.

1 tablespoon olive oil
12 ounces boneless chicken breasts, cut into 1-inch pieces (or chicken thighs or some leftover cooked chicken would work great!)

1 1/2 cups chopped onion
2 garlic cloves, minced
1 tablespoon curry powder
1 tablespoon ground cumin
1 cinnamon stick (or 1/2 tsp cinnamon)
2 cups 1/2-inch pieces peeled carrots
2 cups 1/2-inch pieces peeled parsnips (or more turnips, carrots, potatoes)
2 cups 1/2-inch pieces peeled turnips
1 cup 1/2-inch pieces peeled rutabaga (or potatoes)
2 cups canned chicken (or veggie) broth
1/4 cup dried currants or raisins
1 cup drained diced tomatoes
Chopped fresh cilantro (or dried or frozen)

Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl. (Skip this step if you are using leftover roast chicken from a previous meal.)

Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

South American Butternut Bisque

South American Butternut Bisque



3 tablespoons butter
1 onion, chopped
1 tomato, peeled, seeded, chopped
2 cloves garlic, minced
1 red chili, seeded, chopped
2 pounds winter squash peeled, cut into 1/2 cubes such as butternut or acorn
4 cups vegetable stock
salt to taste
freshly ground black pepper to taste
1/4 teaspoon sugar
1 bunch parsley or cilantro, washed and finely chopped

Saute onions, tomato, garlic, and hot peppers in the butter in a large saucepan over medium heat until the onion is softened and the mixture is thick, about 15 minutes. Stir in the squash and the stock and simmer. Reduce heat, stir in salt and sugar, then simmer, covered, for 10 minutes. Turn of heat and stir in cilantro or parsley. Garnish with dollop of sour cream or yogurt.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

Asian Coleslaw Dressing

Asian Coleslaw Dressing


1 bag Pete's slaw mix
1/2 head Napa cabbage, sliced thinly
1 onion or 2-3 scallions, thinly sliced

1/2 bunch cilantro, roughly chopped
1/4 cup tamari
1/4 cup lemon juice
1/4 cup vegetable oil
3 tbsp. grated fresh ginger
3 tbsp. white vinegar
2 tbsp. dark brown sugar
2 tsp. sesame oil
3 tbsp. sesame seeds, optional

Place all ingredients in large bowl and whisk until well incorporated. Add slaw mix, onion and Napa cabbage and toss until well coated. Adjust seasoning with salt and pepper. This slaw is best served within 15 minutes of making.

Tuesday, 30 November 1999 00:00

Vegetarian Thai Lettuce Wraps

Vegetarian Thai Lettuce Wraps


1 bulb kohlrabi, sliced into thin matchsticks
1/2 cup carrots, shredded
1/2 cup mint, finely chopped
1/2 cup cilantro, finely chopped, with some stem
1/2 cup red onion, finely chopped
1 tsp. crushed red pepper
3 tbsp. fresh lime juice
2 tbsp. fish sauce
1 head Savoy, leaves separated
Lime wedges

Set up a blanching station. In a medium pot boil salted water. Add the leaves to the water and cook for 15 seconds. Do this in batches. Remove leaves to an ice bath to “shock. Remove to paper towels and let dry somewhat.

Mix mint, cilantro, carrots, kohlrabi, onion, red pepper, lime juice and fish sauce in la bowl. Place a small amount of mixture into each leave and roll, tucking the sides in as you get toward the end.

Serve with lime wedges.


Published in Lunch
Tuesday, 30 November 1999 00:00

Savory Squash & Chard Pie

Savory Squash & Chard Pie



1 pkg. Frozen filo dough
2 lbs. squash puree, completely defrosted, drained through sieve
2 onions, thinly sliced
2 teaspoons kosher salt
5 tbsp. olive oil, plus extra for brushing the filo
1 tbsp. finely chopped ginger
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 cup fresh cilantro, rough chop
1/4 tsp. black pepper
1/3 cup raisins
1/4 cup walnut pieces
2 garlic cloves, chopped
1 bunch chard, large stems removed

Preheat the oven to 425°F. Defrost filo for about one hour prior to start.

Once the puree is completely defrosted and drained, heat oil in a large sauté pan and add onions and cook until translucent. Add puree and cook down until well incorporated and excess liquid is evaporated. Add salt, ginger, cumin, cinnamon, cilantro, pepper, raisins and walnuts and set aside. In another pan, heat some oil and add garlic. just barely cooking. Add chard and wilt. Place chard and garlic mixture in a colander and push excess liquid out.

Brush a 9 x13-inch baking dish with olive oil. Unroll the pastry sheets so that they lie flat. Lay one sheet of filo in the dish crosswise so that it covers about half of the bottom, and half of the sheet hangs over the side facing you. Brush the part that covers the bottom with olive oil. Now lay a second sheet along the right-hand side of the dish, overlapping the first sheet in the middle of the dish and overhanging the side facing you. Brush with olive oil. Repeat with 2 more sheets but this time arranges them in the dish so that they overhang the other long side of the dish (at the top). Continue in the same way until you've used 14 sheets of filo.

Line the bottom of the dish with about half of the chard, using your hands to open up the leaves and spread them out. Spoon the squash mixture on top and gently flatten with the spoon. Cover with the rest of the chard. Fold one of the filo sheets over the filling and brush with oil. Fold the sheet next to it over and brush with oil. Do the same for 2 sheets on the opposing side of the dish. Continue in this way until all of the filo is folded over the filling. Then cover with 2 more sheets of filo, brushing each one.

Put the baking dish in the oven and bake until the pastry is golden brown, 30 to 35 minutes. Let stand 15 minutes before serving, or let cool to room temperature.

Published in Dinner
Tuesday, 30 November 1999 00:00

Napa Cabbage Picnic Salad Recipe

Napa Cabbage Picnic Salad Recipe


From www.elise.com. This salad is sooo tasty! I have made it a lot lately because it's just really good, flavorful with a good amount of spice. The recipe below is great, but there's lots of room for improvisation (vary up the veggies, reduce the amount of mayo in dressing, etc). You can also prepare a lot of this salad ahead and then just throw it together in minutes when you are read to serve it. I have been washing, salad spinning dry, and then chopping a whole head of Napa and then storing it in a bag in my fridge. It easily stays fresh 5 days or more. I make the dressing ahead and keep it in the fridge. Then when I want the salad I put some Napa in a bowl, toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whataver I have on hand. It's all good. The almond are really good in this and the cilantro is totally optional.

1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)

Dressing
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise

1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.

Published in Salads
Tuesday, 30 November 1999 00:00

Charmoula Lamb Burgers

Charmoula Lamb Burgers


Charmoula is a North African spice mixture, but there are many variations. Usually the first two ingredients are garlic and coriander, but cumin is featured in many, as is lemon juice and herbs. Don't worry if you don't have all of these spices and things in your pantry. Use this recipe as and inspiration and guide. From August 2007 issue of Gourmet.

3 garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika (not hot)
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/3 cup finely chopped cilantro
1 1/2 pound ground lamb (not lean)
4 (6- to 7-inch) pita pockets
1/4 cup tapenade (black-olive paste)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
4 thick tomato slices

Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).

Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.

Spread patties with tapenade mixture and slide into pita pockets with tomato slices.

Published in Dinner
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