Wednesday, August 23, 2017

Chicken Tomasi

This chicken reminds me of a Hungarian paprikash. The sauce is quite good so be sure you have rice or pasta.

4 bone in chicken thighs
butter
salt and pepper
1 onion, chopped
1 clove garlic minced
1 cup beef bouillon
4 tsp smoked paprika
1/4 tsp cayenne pepper
1/4 cup milk
1 cup plain yogurt

Salt and pepper the chicken. Brown the chicken on both sides in some butter. Remove to plate. In same pan, brown the onions and garlic. Put chicken back in and pour on bouillon, paprika and cayenne. Simmer with lid on pan for 30 minutes. Remove chicken again and take pan off the heat--allow to cool a bit and then stir in milk and milk and yogurt. Whisk to make sauce well combined and smooth. Serve chicken over rice or pasta.


Sunday, July 2, 2017

Easy Sunday Brunch

You can't go wrong with an Everything Bagel with cream cheese, thinly sliced tomato, sweet onion and lox from Whole Foods! Hot coffee and the New York Times. Yes, please.

Saturday, July 1, 2017

Twice-Cooked Cabbage

The makes a really large casserole but it also reheats well so that's good!

Ingredients:
4 slices thick-sliced bacon, cut into thin strips
1/4 yellow onion, finely minced
1large head of cabbage (2 pounds) core cut out and cut into thin strips
1/2 tsp. smoked paprika
salt and fresh-ground black pepper to taste
1 cup sour cream 
3/4 cup grated Mozzarella cheese 

Instructions:

Preheat oven to 375. Slice the bacon. Cut the core out of the cabbage and cut it into thin strips. Mince the onion.

In the largest frying pan you have cook up the bacon strips. Drain them on paper towel and discard all but a T  of the bacon fat. Add the minced onion, and cook over medium-high heat until it's barely starting to brown. Add the sliced cabbage, season with paprika, salt, and pepper, and cook just until it has softened partly. Then add the crisp bacon pieces, stir to combine with the cabbage, and cook 1-2 minutes more to combine flavors.

Spray a glass baking dish with olive oil or non-stick spray. (The oval glass dish I used was 13" x 10" at the widest parts.) Put the sautéed cabbage in the casserole dish and spread the sour cream over, then sprinkle with the grated Mozzarella.

Bake about 30 minutes, or until it's bubbling hot and the top is nicely browned. Serve hot.


Friday, June 30, 2017

Spanish Cod

I recently received a gift of saffron and decided to jazz up my frozen fish from Costco! Delish!

Ingredients

  • 2½ pound cod fillet, cut into 6 pieces
  • 2 teaspoons ground cumin
  • Juice of 1 lemon, divided
  • Pinch of saffron threads 
  • 2 tablespoons olive oil
  • 1 teaspoon cumin 
  • 3 cloves garlic, smashed and sliced
  • 3 ounce piece of chorizo, diced 
  • 1 large Spanish onion, halved and thinly sliced
  • 3 red peppers, deseeded and thinly sliced
  • 2 bay leaves 
  • 1 (14-ounce) can diced tomatoes
  • 1 (14 ounce) can chickpeas, rinsed and drained

1. Pat fish dry and rub with ground cumin. Place in a large bowl with ½ of the lemon juice. Mix well and marinate for 30 minutes.
2. Dissolve the saffron threads in ¼ cup boiling water, set aside
3. Heat the oil in a large sauté pan over medium heat and add the garlic and cook until it starts to color. Add the chorizo, onions, peppers and bay leaves. Sauté until they start to soften. Sprinkle with salt, cover and lower the heat to medium-low.  Sweat for 10 minutes until the vegetables are soft, and the onions are a pale gold.
4. Turn up the heat to medium-high. Add the tomatoes and diluted saffron.  Cook until the tomatoes have lost most of their liquid. Add the chickpeas and cook until heated through, about 5-8 minutes.
5. Lay the fish on top of the vegetables. Cover. Bring to a boil then cook at a simmer for 5 minutes.
6. Add the remaining lemon juice. Cook 2 minutes more, turn off the heat and leave fish to steam for 5-10 minutes. Serve immediately.

Wednesday, June 28, 2017

Feasting at Home

There are a few blogs that I follow and one is Feasting at Home http://www.feastingathome.com/
A week or so ago I saw this eggplant dish and I was smitten. I have had some zataar among my spices and was anxious to use again. This dish turned out great.  I served it with meatballs, yogurt tahini sauce, fresh yellow pepper and cucmber and pita bread. Delicious!

ingredients

  • 1 globe eggplant ( about 1- 1 ⅛  lb)
  • 1 ½ tablespoons olive oil
  • 1 tablespoon zataar spice mix-or see notes
  • ¼ teaspoon salt, more to taste
  • 1 fat garlic clove
Served with:
  • 2 cups cooked rice or grains ( freekeh, farro, quinoa)
  • 1-2 cups fresh chopped veggies- tomato, cucumber, radish, grated carrot or beets
  • your choice of tahini sauce, plain yogurt, or tzatziki
  • other options- Italian parsley, kalamata olives, aleppo chili flakes, feta or goat cheese crumbles

instructions

Preheat oven to 400F
Slice Eggplant in half, then slice deeply at a diagonal at one inch intervals -“crosshatching” careful not to cut through skin.
Season each side with ⅛ teaspoon kosher salt, sprinkling it into the slices if possible.
Mix oil, spices, garlic together in a bowl to make a paste. Brush or spoon the entire contents over the eggplant and place on a sheet pan in the oven and bake for 1 hour rotating halfway through. After an hour, pierce with a fork and if they are very tender and juicy, they are are done. Bigger eggplants may take longer.
When the eggplant is done, assemble the plates, topping the warm rice or grain with the roasted eggplant, then surround with fresh veggies and drizzle with tahini sauce, yogurt or tzatziki- or you could simply season the fresh veggies and rice with salt, lemon and olive oil. Add olives or cheese if you wish. Sprinkle with fresh Italian parsley. Enjoy!

notes

Notes- If you don’t have Zaatar- then use a substitution of:  ½  teaspoon cumin, ½ teaspoon coriander,  1 teaspoon sumac  (and if you don’t have sumac, sub 1 teaspoon lemon zest -or finely chopped preserved lemon),  ½ teaspoon dried oregano or thyme , ½ teaspoon sesame seeds and a pinch salt.
If using smaller eggplant, cross hatching may not be necessary, and roasting time will shorten significantly – check after 30 minutes, and cook until very fork tender. If using extra large globe eggplant, cooking time may increase.