Friday Recipes

It's finally Friday. Here are six yummy recipes to help with the slide into the weekend, including Stir-Fried Kung Pao Chicken with Chili Peppers and Lemon-Spice Visiting Cake. Enjoy!

PERSIAN JEWELED RICE

This is from David Tanis in The New York Times cooking email. David wrote, “This dish is called jeweled rice because it is golden and glistening, laced with butter and spices and piled with nuts and gem-colored fruits. In Iran, it is typically served at weddings or other celebrations. Great platters of it appear at banquets. It also goes beautifully with a weeknight roast chicken.

“You will probably need to do a little shopping to make this traditional dish. But it is well worth it, and most good supermarkets can supply what you require.”

Yield: 6 servings; Time: About 1 hour 15 minutes.

This was featured in “Buried Beneath Jewels, an Aromatic Treasure” and can be viewed online here..

Ingredients

2 cups best-quality Basmati rice

Kosher salt

Unsalted butter, 6 tablespoons in total

1 large onion, diced small

1/4 teaspoon saffron threads, crumbled and soaked in 1/4 cup hot water

Large pinch ground cinnamon

Large pinch ground cardamom

Large pinch ground allspice

Large pinch ground black pepper

Large pinch ground cumin

1/3 cup chopped dried apricots

1/3 cup golden raisins or currants

1/3 cup dried imported barberries or goji berries, soaked in warm water for 5 minutes and drained (or use 1/3 cup dried cherries or dried cranberries)

1/3 cup blanched slivered almonds

1/3 cup roughly chopped pistachios

Preparation

Rinse the rice several times in cold water until the water runs clear. Drain. Bring 3 quarts water to a boil in a large pot with 2 tablespoons kosher salt. Add the rinsed rice and boil, stirring occasionally, for 5 minutes, then drain well in a colander.

Heat 1 tablespoon butter in a small skillet over medium heat. Add the onion, season lightly with salt and cook until softened and lightly colored, 4 to 5 minutes. Moisten with 1 tablespoon saffron water and stir in the cinnamon, cardamom, allspice, black pepper and cumin. Cook for 1 minute more. Stir in the apricots, raisins (or currants) and barberries (or cherries or cranberries).

Melt 4 tablespoons butter in a heavy-bottomed enamel or nonstick Dutch oven over medium heat. Spread half the par-cooked rice over the bottom of the pot. Spoon over the onion-fruit mixture, then the remaining rice. Leave the pot on the flame, uncovered, for 5 to 8 minutes to gently brown the rice. (Do not stir or move the rice — you will need to rely on your nose to tell if the rice has browned.)

Drizzle the remaining saffron water over the rice and put on the lid. Adjust the heat to very low and leave undisturbed for 30 minutes. Turn off the heat and let rest at least 10 minutes.

Heat the remaining 1 tablespoon butter in a small skillet over medium-low heat and gently toast the almonds and pistachios for a minute or so, taking care not to get them too brown. Set aside for garnish.

To serve, spoon the rice into a wide bowl or platter. With a spatula, carefully lift the bottom crust, placing the crisp side up. Sprinkle with the toasted nuts.

STUFFED PEPPERS WITH GROUND BEEF AND RICE

This is from Diana Rattray of The Spruce. Diana wrote, “Stuffed bell peppers make a delicious everyday meal with a tossed salad, or mashed or baked potatoes served alongside. The filling in this classic version includes ground beef and rice. Because the ground beef is not browned before it's added to the peppers, it should be quite lean. Replace the ground beef with ground turkey for a lighter option.

“This tried-and-true recipe is a family favorite, and many people consider the dish a comfort food. Make these easy stuffed peppers and find out why this dish is so popular!”

Prep Time: 25 minutes; Cook Time: 85 minutes; Total Time: 110 minutes; Yield: 6 servings.

To view this recipe online, click here.

Ingredients

6 green bell peppers (or a combination of red and green)

1 tablespoons butter

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1/2 cup chopped celery

1 (14.5-ounce) can diced tomatoes

1 (8-ounce) can tomato sauce

1 clove garlic (crushed)

1 teaspoon dried oregano

1/2 teaspoon dried basil

2 teaspoons salt (divided)

1/2 teaspoon ground black pepper (divided)

1 egg (lightly beaten)

1 1/2 teaspoons Worcestershire sauce

1 1/2 pounds lean ground beef

1 1/2 cups long-grain rice (cooked)

Optional: Shredded mild cheddar cheese (about 1/2 to 3/4 cup)

Directions

Cut the tops off of the bell peppers and rinse them under cold water; remove seeds and cut away the white ribs, which might be bitter. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain and set aside.

Heat the olive oil and butter in a large skillet over medium heat until the oil is hot and the butter is foamy. Sauté the chopped bell pepper (from the tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add the (undrained) canned diced tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Bring to a simmer and cook for about 10 minutes.

In a large mixing bowl, combine the egg with the remaining 1 teaspoon of salt, 1/4 teaspoon of pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato sauce mixture. Mix well.

Heat the oven to 350 F.

Stuff the peppers loosely with the ground beef mixture and place them in a 13-by-9-by-2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers.

Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. The meat should be cooked in that amount of time, but if you want to be sure, check the internal temperature with an instant-read thermometer. The minimum safe temperature is 160 F for ground beef, pork or lamb, or 165 F for ground turkey or chicken.

Tips and Variations

Top stuffed peppers with a small amount of shredded cheddar cheese just before they are done and then return them to the oven and bake just until the cheese has melted.

Use green bell peppers or red bell peppers, or any combination of colors.

Ground turkey or ground chicken may be used to replace all or part of the ground beef in the recipe. Or add some extra-lean ground pork to the ground beef.

The peppers may also be halved horizontally so you have two halves to fill. You won't have the extra chopped pepper from the tops, but you can chop an extra bell pepper.

TEXAS-STYLE CHILI

This is from Juila Moskin in The New York Times cooking email. Julia wrote, “Calling a dish ‘Texas Chili,’ especially if you’re not a native of that state, is clearly asking for trouble. But this recipe, refined over years of potlucks and Super Bowl parties, is too good to keep under wraps. Its depth of flavor, from different chile types, makes this recipe stand out. It also has whole spices, unsweetened chocolate and dark beer that meld seamlessly into a brick-red sauce that naps the succulent meat. The meat can be cut into large chunks, or, more traditionally, thin slices, especially if you are using a tougher cut than chuck. Sirloin also makes good chili. If you have masa harina, the corn flour used to make tortillas, that will make the gravy even thicker, but it is not necessary. Like many vigorously spiced dishes, this one tastes even better a day or two after it is made and will hold its flavor well for at least a week.”

Yield: 12 servings; Time: 2 hours.

This was featured in “Texas Chili Makes a Welcome Guest” and can be viewed online here.

Ingredients

1 tablespoon whole cumin seeds

1 1/2 teaspoons whole coriander seeds

4 pounds beef chuck roast or steak

1 teaspoon salt, more to taste

3 tablespoons vegetable oil, plus extra as needed

1 large yellow or white onion, chopped, plus extra chopped onion for serving

6 large garlic cloves, minced

4 to 7 large fresh green jalapeños (depending on how much heat you like), stemmed, seeded and chopped

3 tablespoons masa harina or 1 corn tortilla, torn into pieces (optional)

2 tablespoons ground pure chile powder, such as pasilla, Chimayo or ancho

1 tablespoon dried oregano

1 (12-ounce) bottle Negra Modelo beer

1 28-ounce can diced tomatoes, or 3 10-ounce cans Ro-Tel canned tomatoes with green chiles

1 ounce unsweetened chocolate

3 whole dried large red chiles, such as New Mexico or guajillo

Chopped fresh cilantro, for serving

Fritos or warmed flour tortillas, for serving

Preparation

In a small heavy skillet, toast cumin and coriander seeds until fragrant. In a mortar and pestle, or in a coffee grinder, grind to a powder and set aside.

Meanwhile, roughly cut beef into 2-inch cubes, or slice it against the grain into pieces about 1/4-inch thick by 1 1/2 inches square. Sprinkle with salt.

In a large, heavy pot over high heat, heat oil until shimmering. Working in batches to avoid crowding the pan, brown the meat, turning occasionally until crusty. Adjust heat to prevent scorching. As it is cooked, remove the meat to drain on paper towels. Add more oil as needed for browning, but do not clean out the pot.

To the empty but crusty pot, add onion, garlic, jalapeños, masa harina or tortilla (if using), chile powder, cumin-coriander powder and oregano. Cook, stirring, until onion has softened, 5 to 10 minutes. Add meat, beer, tomatoes, chocolate, whole dried chiles and 1 quart water. Bring to a gentle simmer and simmer about 1 1/2 hours, or until meat is fork-tender. Remove the dried chiles. Taste and add salt if necessary.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.

Reheat over low heat if necessary and serve in bowls, sprinkled with chopped onion and cilantro. Add Fritos for crunch, or dip tortillas into the spicy gravy.

STIR-FRIED KUNG PAO CHICKEN WITH CHILI PEPPERS

This is from Rhonda Parkinson on The Spruce. Ronda wrote, “In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.”

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes; Yield: 3 - 4 servings.

To view this online, click here.

Ingredients

2 chicken breasts (boneless, skinless, 7 to 8 ounces each)

8 small dried red chili peppers

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil (for stir-frying, or as needed)

Optional: 1 teaspoon Szechuan peppercorn

1/2 cup peanuts (or cashews)

Optional: few drops sesame oil

For the Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine (or dry sherry)

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

For the Sauce:

2 tablespoons dark soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1 teaspoon sugar

Directions

Cut the chicken into 1-inch cubes.

Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.

Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil.

When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).

Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil.

Add the chicken back into the pan. Stir in the peanuts and the green onion.

Remove from the heat and stir in the sesame oil. Serve hot.

SIMPLE, PERFECT CHILI

This comes from Ree Drummond, from The Food Network show, The Pioneer Woman.

Total: 1 hr 40 min; Active: 30 min; Yield: 6 to 8 servings; Level: Easy

To view this online, click here.

Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

Watch how to make this recipe.

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

LEMON-SPICE VISITING CAKE

This comes from Dorie Greenspan on The New York Times cooking emailing list. Dorie wrote, “Whether you pack this cake as a gift or have it ready when visitors come to you, the imperative to share is implicit in its name. The cake is built for comfort and durability – make it on Thursday or Friday and have it all weekend. And if it stales, toast it; the heat will intensify the lemon and spice deliciously. The cake is easy to make (no machines needed) and, like all spice cakes, better after a day’s rest. Giving it a swish of warmed marmalade when it comes out of the oven is optional. What shouldn't be passed up is what I call the ‘lemon trick’: Use your fingertips to rub the recipe’s lemon and sugar together until the sugar is moist and aromatic. This easy step transfers everything essential from the lemon to the cake. Think of it as aromatherapy for the cake and you.”

Yield: 10 servings; Time: 85 minutes.

This yumminess was featured in “A Cake You Can Take With You Anywhere” and can be viewed online here.

Ingredients

Butter and flour for the pan

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt

1 1/4 cups sugar

1 large (or 2 small) lemons

4 large eggs, at room temperature

1/2 cup heavy cream, at room temperature

1 1/2 teaspoons pure vanilla extract

5 1/2 tablespoons unsalted butter, melted and cooled

1/3 cup marmalade (for optional glaze)

1/2 teaspoon water (for optional glaze)

Preparation

Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.