Look at what's cookin

My adventure's in feeding my family

Shakshuka July 1, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Don’t let the strange name fool you, this vegetarian dish is delicious. I added a hot pepper because I had one at home and served it as a side dish but it works just as well as a main.

Ingredients:

  • 1 large onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 14 oz can tomatoes
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1 tsp cumin seeds
  • 2 garlic cloves
  • pinch of saffron strands
  • 4 large eggs
  • 3 tbsp olive oil
  • salt & pepper

photo 1

 

Directions:

Finely slice the bell peppers and turn the onion into half-rings.

Heat the oil. Preferably in an oven-proof skillet.

Add the cumin seeds and cook them for a minute or 3 while stirring now and then.

Add the onions and cook them, over low heat, for about 10 minutes. Until golden brown.

Time to add the sliced peppers.

Crush the garlic in there and cook everything, over low heat, for 20 to 25 minutes while stirring now and then. Until the peppers are all soft and sweet.

Gives you plenty time to chop the canned tomatoes. We’ll also be needing the juice.

As soon as the peppers are soft you crumble in the saffron strands and stir in the smoked paprika powder and chipotle chili powder.

Add the tomatoes and season with salt and pepper to taste. For me 1 tsp kosher salt was enough. Let it simmer for 10 minutes over low heat.

Break the eggs in a separate bowl. One of my eggs had a double yolk! Cannot be a coincidence after the pregnant pepper!

This turned out to be a pretty fruitful recipe. Consider yourself warned.

As soon as the sauce is done simmering on the stove, you level out the peppers a bit.

If your skillet isn’t oven-proof this is your cue to transfer everything to a casserole.

Make an opening in the sauce and pour the egg in there. Do this for all the eggs.

Season the eggs with salt and pepper.

Place the skillet in a preheated oven and bake them at 180Cº (350Fº) for 10 to 12 minutes, until the egg white is set but the yolk is still runny.

photo 2

 

Sri Lankan Beef Smore June 29, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

There is a whole lot going on in this recipe and all of it is good. Once the cooking starts it simple to just let go for a while so it’s nice for a busy evening of chores.

Ingredients:

  • One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket—any beef chunk suitable for braising)
  • Salt
  • Freshly ground black pepper
  • 4 teaspoons whole coriander seeds
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole fennel seeds
  • 1/4 teaspoon whole fenugreek seeds
  • 4 tablespoons olive or canola oil
  • One 2-inch cinnamon stick
  • 1 large onion, finely chopped
  • One 2-inch piece fresh ginger, peeled and finely grated
  • 4 cloves garlic, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 1/2 cups beef or chicken stock
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 cup coconut milk from a well shaken can

photo 1

 

Directions:

Pat the meat dry and sprinkle lightly with salt and lots of black pepper.

 

Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 30 seconds or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar.

 

Preheat oven to 325°F.

 

Pour the oil into an ovenproof casserole-type pan and set over medium high heat. When hot, put in the meat and brown on all sides. Remove to a plate. Add the cinnamon, onions, ginger, and garlic. Stir and cook 4 to 5 minutes.

 

Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2 to 2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving.

photo 2

 

Harissa Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette June 27, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good salad. I had harissa at the house thanks to the delicious sausage and eggs meal and knew I needed to make this recipe. I am not so sure how I felt about the pineapple but other than that it was awesome.

Ingredients:

Harissa Lime Chicken:
  • 2 skinless boneless chicken breasts
  • 3 tablespoons of Mina Harissa
  • ½ teaspoon of smoked paprika
  • ¼ teaspoon of ground cinnamon
  • ½ teaspoon of dry cilantro
  • juice of one lime
  • juice of one lemon
  • salt & pepper
Salad Ingredients:
  • 8 rings of pineapple, sliced ½” thick
  • 1 cup of julienned roasted red pepper
  • 4 tablespoons of crumbled feta cheese
  • 2 avocados, sliced
  • 12 oz. of fresh spring mix salad
Cilantro Lime Vinaigrette:
  • 1 garlic clove
  • ¾ cup fresh cilantro
  • 2 tablespoons of red wine vinegar
  • juice of one lime
  • ¼ teaspoon of red pepper flakes
  • ¼ teaspoon of smoked paprika
  • ¼ cup of plain greek yogurt
  • ⅓ cup of olive oil

photo 1

 

Directions:

In a bowl mix, harissa, smoked paprika, ground cinnamon, dry cilantro, lime juice, lemon juice, salt & pepper. Mix until just combined.

Add raw chicken breasts to bowl. Toss so that chicken breast is covered. Place in refrigerator for 10 minutes to let sauce soak to the chicken.

In the meantime, to a food processor add, garlic clove, red wine vinegar, lime juice, red pepper flakes, smoked paprika, greek yogurt, and olive oil. Blend until smooth. Set aside.

Heat grill to medium high heat, add marinaded chicken to grill along with fresh pineapple rings.

Grill chicken for 5-7 minute per side. (until there is no more pink in center) Grill pineapple for 2-3 minutes per side, so you get grill marks.

Assemble salad, add 3 oz. spring mix to 4 small bowls, top each with roasted red peppers, grilled pineapple, avocado slices, crumbled feta cheese, and sliced grilled harissa lime chicken. Serve with vinaigrette on the side.

 

photo 2

 

Grilled Moroccan-Spiced Rack of Lamb June 25, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I love lamb. The other day it was on sale and an additional markdown because it was two days away from the sell by date so I snatched some up. I had come across this recipe and knew I needed to make it. While it has a lot of ingredients, it is simple and oh so very tasty.

 

Ingredients:

For the Herb Mixture:

  • 1/3 cup finely chopped fresh cilantro
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup freshly squeezed lemon juice from about 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon freshly minced garlic, about 3 medium cloves

For the Spice Rub and Lamb:

  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 Frenched 7-10 rib racks of lamb, trimmed of all but a thin layer of fat, about 1 1/2-2 pounds each
  • 2 tablespoons Dijon mustard

photo 1

 

Directions:

For the Herb Mixture: Combine cilantro, parsley, lemon juice, olive oil, and garlic in a medium bowl. Set aside.

 

For the Spice Rub: Combine paprika, salt, cumin, coriander, black pepper, cinnamon, and cayenne in a small bowl. Season racks of lamb all over with spice mixture.

 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place racks of lamb over hot side of the grill, fat side down, and cook until well browned, 3-5 minutes. Transfer lamb to a cutting board.

 

Brush a thin layer of mustard over the fat side of each rack of lamb. Carefully press the herb and lemon mixture into the mustard on each rack, distributing it evenly.

 

Return the racks to the grill, fat side up, close to, but not directly over, the coals. Continue to cook until an instant read thermometer registers 130°F when inserted into the side of the rack, 15 to 25 minutes. Remove from the grill and let rest uncovered for 10 minutes. Slice between ribs into chops and serve immediately.
photo 2
 

Glazed Salmon With Broccoli Rice June 23, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

I changed up this recipe a bit. I made brown rice in a rice cooker and roasted the broccoli with the onions and salmon. I really enjoyed the flavors and it was easy to make with stuff I keep at home.

 

Ingredients:

  • 2 tablespoons low-sodium soy sauce
  • 1 cup long-grain white rice
  • 1 head broccoli, florets only, chopped (about 2 cups)
  • 4 pieces skinless salmon fillet (1 1/4 pounds total)
  • 1 large red onion, cut into 1/4-inch-thick wedges
  • 1 tablespoon olive oil
  • kosher salt and black pepper

photo 1

 

Directions:

Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.

Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.

Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.

Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.

Serve the salmon and onion with the rice and the remaining glaze.

photo 2

 

Orecchiette with Chorizo and Swiss Chard June 21, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

This is actually the first time I have ever cooked with swiss chard. I would recommend making sure you scrub it really well. Overall this was a simple recipe to make and despite my worries about pasta and beans together it worked really well.

 

Ingredients:

  • Kosher salt
  • 1 pound red Swiss chard
  • 1 pound orecchiette
  • 12 ounces fresh Mexican chorizo(casings removed if links)
  • 1 (15-ounce) can cannellini beans, rinsed and drained (or 1 1/4 cups cooked beans)
  • 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving
  • 1/2 cup coarsely chopped freshItalian parsley leaves and stems
  • 1 teaspoon finely grated lemon zest(from about 1 medium lemon)
  • 3 tablespoons freshly squeezedlemon juice (from about 2 medium lemons)
  • 2 tablespoons unsalted butter (1/4 stick)
  • 1 tablespoon extra-virgin olive oil

photo 1

 

Directions:

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop them into bite-sized pieces; set aside.

Once the water is boiling, add the pasta and cook 1 minute less than instructed by the package directions. Meanwhile, heat a 5-quart Dutch oven or pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 10 minutes.

When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta and set it aside.

Add the Swiss chard stems to the chorizo and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the leaves and cook, stirring occasionally, until wilted, about 3 minutes.

Add the beans, drained pasta, and 1/4 cup of the reserved pasta water and stir to combine. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the pasta is fully cooked, adding more pasta water as needed, about 2 minutes.

Remove from the heat and add the measured cheese, parsley, lemon zest and juice, butter, and oil. Stir until well combined and the butter has melted. Serve with extra Parmesan on the side.

 

photo 2

 

Moroccan Ragout with Poached Eggs June 19, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Even before we were half way through dinner, my husband told me we had to make this dish again. I will admit that I was surprised to find the right sausage up here but I managed to. It was super tasty and not hard to put together.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 1 large onion, small dice
  • 4 large garlic cloves, peeled and minced
  • 1 pound merguez sausage, sliced 1/2-inch thick
  • 1 tablespoon ras el hanout
  • 1 teaspoon Spanish sweet smoked paprika
  • 1 teaspoon kosher salt
  • 2 fifteen-ounce cans fire-roasted tomatoes
  • 8 extra-large eggs
  • 1/2 cup roughly chopped cilantro, stems included
  • 2 tablespoons harissa (optional)
  • Warm crusty bread, for serving

photo 1

 

Directions:

In a large (12-inch) pan, heat the oil over medium heat. Add the onion and cook, stirring occassionally, until golden, then add the garlic and cook for 2 minutes more. Add the merguez sausage slices and cook for a few more minutes, until almost cooked through.

 

Lower the heat to medium-low and add the paprika, ras el hanout, and salt. Cook until the spices marry and lightly toast, about 1 minute. Add the tomatoes and bring to a boil, then simmer for a few minutes until thickened.

 

Crack the eggs into the sauce and cover. Simmer gently until the whites are set and the yolk is still runny.

 

Spoon some sauce into shallow bowls and top with the eggs. Sprinkle with cilantro and, if desired, dollop with a little harissa. Serve with the bread.
photo 2
 

 
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