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Chicken Stewed with Tomatoes, Cinnamon, and Preserved Lemon August 16, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Ugh I took the ingredients photo with my husband’s phone and now I can’t find it in all his photos. Booooooooo. Anyways, I decided to make this recipe because I had a whole chicken in the freezer and some leftover preserved lemons from other recipes. I came across this recipe and decided to try it out. It was very yummy and the lemon was very understated.

Ingredients:

  • Chicken thighs and drumsticks, about 8 pieces
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp. coriander seeds
  • 2 tsp. paprika
  • 2 tsp. oregano
  • 1 tbsp. tomato paste
  • 1 14-oz. can chopped tomatoes
  • 2 preserved lemons, rinsed and chopped (pulp discarded)
  • 1 stick cinnamon
  • 1 cup water
  • 2 tbsp. chopped parsley
  • 2 tbsp. olive oil
  • Salt & pepper to taste

Directions:

In a deep skillet or a French oven, saute the onion in the olive oil until soft. Add garlic, coriander seeds, paprika, and oregano. Saute for another minute.

Add the tomato paste, tomatoes, water, cinnamon, and preserved lemon. Mix well. Add the chicken. Cover the pan and simmer for 30 minutes.

photo 1

Add the parsley. Taste first to see if it needs salt – it shouldn’t, because of all the salt in the preserved lemons, but taste to be sure. If needed, add salt and pepper to taste. Cook another 5 minutes without the lid.

Serve with rice or couscous.

photo 2

 

Chorizo Crusted Halibut and Beans with Arugula Pesto August 14, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

There is nothing about this recipe that I don’t like. I tend to keep sausage in the freezer because they come in packs of four and I only ever use one at a time. Beans are always in the cupboard and of course we always have fish (this recipe called for cod but Halibut is abundant up here). The only thing I needed to buy was the arugula so it is pretty much a pantry recipe for me.

Ingredients:

  • 1 clove garlic
  • 1 cup arugula
  • 1 cup basil
  • 1/4 cup coarsely grated Pecorino Romano
  • 1/4 cup olive oil, plus 2 teaspoons
  • Kosher salt and freshly ground black pepper
  • 2 (6-ounce) pieces of halibut
  • 1 (2-ounce) piece of Spanish chorizo, thinly sliced
  • 1 (14.5-ounce) can of cannellini beans, drained and rinsed

photo 1

 

Directions:

Place the oven rack in the lower middle position. Preheat the oven to 400°F. Put the garlic, arugula, Pecorino, and 1/4 cup olive oil in a food processor and process until a rough paste is formed. Season to taste with salt and pepper.

 

Season the cod with salt and pepper. Layer the thin slices of chorizo on the top of each fillet like the scales on a fish.
photo 2
Heat remaining 2 teaspoons of oil to a small nonstick skillet over medium-high heat until shimmering. Carefully place the fish (with its chorizo scales facing up) in the skillet. Cook for 2 minutes on the stovetop, then transfer to the oven until the fish is cooked through, 10 to 12 minutes.

 

Remove fish from skillet and set aside. Add beans and 1 tablespoon of water to the skillet and heat over medium high heat until the water is evaporated and beans are warm. Stir in pesto. To plate, make a bed of the pesto beans, and top with the chorizo fish.
photo 3
 

Spicy Potato, Bok Choy, and Shallot Hash August 12, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This is a vegetarian breakfast hash. I couldn’t find any baby bok choy so I used the fully grown stuff. I would recommend really searching for the baby stuff. The original has the texture of onions when cooked in this recipe and the hubs doesn’t like onions so it was a bit challenge. Other than that, this meal was a tasty hit!

Ingredients:

  • 1/2 pound (about 2 medium) russet potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 large shallot, thinly sliced (about 1/2 cup)
  • 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces(see note above)
  • 1 finely sliced serrano or Thai bird chili
  • 1 teaspoon hot sauce (such as Frank’s RedHot), or more to taste
  • Kosher salt and freshly ground black pepper
  • 2 eggs
  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.

photo 1

 

Directions:

Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.

 

Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

 

Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili, hot sauce and Sambal Oelek. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm.
Crack eggs over the top and bake at 350 until set.
photo 2
 

Two Tomato Pasta with Mozzarella, Basil & Pine Nuts August 10, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love me a good pasta side. You could also make this recipe as an entree but we really enjoyed it with some salmon and a side salad fresh from the garden. I roasted both sets of tomatoes so that the hubs would eat the meal but I am sure it would be just as tasty following the original directions.

Ingredients:

  • 10 ounces of grape tomatoes
  • 2 large garlic cloves, minced or grated
  • 6 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 1/3 cup pine nuts
  • 10 ounces spaghetti
  • 14 ounces very small tomatoes (about 8 to 10), cut into chunks
  • 4 ounces mozzarella, cubed
  • about 10 basil leaves, julienned

photo 1

 

 

Directions:

For the slow roasted tomatoes:  Preheat oven to 300 degrees F. Line a baking sheet with foil.  Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil.  Season with some salt and pepper.  Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.

Toast the pine nuts: Place pine nuts in a small skillet.  Cook over medium high heat just for a few minutes, until lightly toasted.

Bring a large pot of well salted water to a boil.  Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don’t drain- you want a little pasta water still on the pasta so it doesn’t stick). Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes (if using), the mozzarella, 4 tablespoons olive oil and the basil leaves.  Season generously with salt and pepper and toss well.

photo 2

 

Steak with Caramelized Onion-Jalapeño Sauce August 8, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Ok, I will admit it, I am bad at caramelizing onions. I just don’t have the patience for it. I knew that in order to get my husband to eat this I would have to do my best to let them cook low and slow. I managed to accomplish it. I only added one jalapeno because I left the seeds and veins in. Another tasty sandwich (I ate it with cheesy tomato soup).

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds hanger steak, trimmed
  • Salt and pepper
  • 2 tablespoons unsalted butter
  • 2 medium yellow onions, thinly sliced (about 5 cups)
  • 2 fresh jalapeño peppers, thinly sliced (see Notes)
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons sugar
  • 1/2 cup heavy cream
  • 2 teaspoons apple cider vinegar
  • 4 sturdy rolls, such as ciabatta, halved lengthwise (see Notes)
  • 4 cups loosely packed salad greens (optional)

photo 1

 

Directions:

 

Heat oil in large skillet over medium-high heat until just smoking. Pat steak dry with paper towels and season with salt and pepper. Cook steak until well browned, 5 to 7 minutes per side. Transfer to cutting board and tent with foil.

Reduce heat to medium. Melt butter in now empty skillet. Add onions, jalapeños, garlic, Worcestershire sauce, and sugar and season with salt and pepper. Cook, covered and stirring occasionally, until vegetables are soft and deep golden, 15 to 20 minutes.

Stir in cream and any accumulated beef juices and cook just to heat through, about 2 minutes. Adjust seasoning and stir in vinegar.

To assemble, slice steak thinly on the bias. Top one side of each roll with optional greens and arrange slices on top. Spoon sauce over steak. Serve warm.

photo 2

 

Slow-Cooked Korean Short Ribs With Green Onion and Pear August 6, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I seriously love short ribs. They are super meaty (and yes sometimes fatty) and when cooked correctly they are super tender. This recipe calls for a kalbi style sauce which I am in love with. Korean beef is one of my all time favorite flavors but I normally only find it with a thin cut of meat. I really enjoyed the flavors with this hardy cut of beef.

Ingredients:

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 1/2 pounds boneless beef short ribs
  • Freshly ground black pepper
  • 3 medium cloves garlic, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 1/2 cup mirin or sweet sherry, or more as needed
  • 1/4 cup ponzu sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup apple juice
  • 1 tablespoon toasted sesame oil
  • 1/2 cup plus 2 tablespoons water, plus more as needed
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons Chinese black vinegar or unseasoned rice vinegar
  • 2 tablespoons cornstarch
  • Cooked white rice, for serving
  • 2 green onions, thinly sliced, including green parts
  • 1 Asian pear or other just-ripe pear, cored and cut into matchsticks

photo 1

 

Directions:

Adjust oven rack to lower-middle position and preheat oven to 325°F. Heat oil in an oven-safe Dutch oven over high heat until shimmering. Season meat generously with pepper, then sear until browned on all sides, about 4 minutes per side.

Reduce heat to medium. Add garlic and ginger and cook, stirring constantly, until browned, about 2 minutes. Add mirin and scrape up any browned bits from bottom of Dutch oven. Add ponzu sauce, soy sauce, apple juice, sesame oil, 1/2 cup water, brown sugar, and vinegar and stir to combine.

Bring to a simmer, cover, and transfer to oven. Braise, turning beef once and adding water if necessary to keep it halfway submerged throughout cooking, until beef is fork-tender, about 3 1/2 hours.

 

photo 2

Transfer beef to a platter and skim fat from cooking juices in Dutch oven. Taste cooking juices: If too concentrated, dilute to taste with water and/or mirin. Combine cornstarch with remaining 2 tablespoons water, whisking thoroughly to remove any lumps. Whisk cornstarch slurry into cooking juices, bring to a boil over high heat, and cook until gravy is thickened, about 2 minutes.

 

Serve short ribs over rice, drizzled with gravy and garnished with green onion and pear.
photo 3
 

Salmon Banh Mi August 4, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This was a recipe I had never come across before. I love a good sandwich and had recently started eating Bahn Mis but had not thought of doing a salmon one. It was REALLY tasty. The salmon has enough flavor to it that it isn’t washed out by the herbs and pickled vegetables. There are a lot of ingredients but the meal is actually quite simple to put together.

Ingredients:

Pickled Vegetables

  • 2 medium carrots
  • 2 watermelon radishes (about 4 ounces total), or substitute daikon radish
  • 1/3 English cucumber
  • 1/2 cup distilled white vinegar
  • 1/4 cup natural cane sugar
  • 1/2 teaspoon fine sea salt

Aïoli

  • 1/2 cup mayonnaise
  • 1 small clove garlic, finely minced
  • Zest of 1/2 lemon

Banh Mi

  • 1/4 cup boiling water
  • 1/4 cup lightly packed brown sugar
  • 1 tablespoon Sriracha chili sauce
  • 1/4 cup fish sauce
  • 1 teaspoon low-sodium tamari
  • 3 cloves garlic, finely minced
  • 16 ounces skinless wild salmon fillet (preferably thin), pinbones removed, cut into four equal pieces
  • 1 French, Vietnamese, or gluten-free baguette, sliced crosswise into four equal pieces (about 5 to 6 inches long)
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1/4 cup loosely packed fresh Thai basil leaves
  • 1 small jalapeño, very thinly sliced (optional)

photo 1

 

 

Directions:

To make the pickled vegetables, using a julienne slicer or a sharp knife, cut the carrots into long matchsticks. With a mandoline or the same sharp knife, slice the radishes as thinly as possible. Cut the cucumber diagonally into slices about 1/8-inch thick.

Combine the white vinegar, sugar, and salt in a medium bowl, whisking vigorously until the sugar is dissolved, or nearly so. Add the carrots, radishes, and cucumbers. Stir and toss to evenly coat the vegetables. Set aside to pickle for 30 to 60 minutes. Once pickled, drain the vegetables and place them in an airtight container in the refrigerator until you are ready to serve. (You may have pickles left over; they will keep for up to 3 days.)

 

photo 3

To make the aïoli, combine the mayonnaise, garlic, and lemon zest in a small bowl. Cover and refrigerate for at least 20 minutes and up to 1 day to allow the flavors to meld.

To prepare the salmon, in a bowl, whisk together the boiling water and the brown sugar, stirring until the sugar dissolves. Add the fish sauce, Sriracha, tamari, and garlic and stir to combine. Set aside about 3 tablespoons of the marinade to drizzle over the sandwiches. Transfer the rest of the marinade to a shallow baking dish and let cool to room temperature. Place the salmon slices in the marinade, turning to coat both sides. Cover and refrigerate for about 1 hour, turning the salmon halfway through.

photo 2

Preheat the broiler. Remove the salmon from the marinade and place in a shallow dish. Broil 6 inches from the heat source for 6 to 8 minutes, until the salmon is golden brown and crisped at the edges. (Cooking time may be shorter with a thinner fillet.)

To assemble the sandwiches, split a baguette piece and hollow out some of the bread. Spread both cut sides of the inside of the baguette with some of the aioli. Layer the bottom half of the sandwich with a generous quantity of the pickled vegetables, 1 tablespoon of the cilantro, and 1 tablespoon of the basil. Top with one piece of the salmon, breaking it into chunky pieces, and some of the jalapeño slices. Drizzle the salmon with some of the reserved marinade. Top with the baguette top. Repeat with the remaining ingredients to make three more sandwiches and serve immediately.

photo 4

 

 
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