We're half-way through the week, otherwise known as Hump Day. Today's offerings include Oklahoma Onion Burgers and Slow-Cooker Whole Orange Chicken. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
SLOW-COOKER WHOLE ORANGE CHICKEN
This is from Betty Crocker, and begins, "Bird is the word! This easy spin on classic orange chicken is so beautiful, no one will believe it came from your slow cooker."
Prep Time: 30 minutes; Total Time: 4 hours 30 minutes; Makes 4 servings
To view this online, click here.
Ingredients
1 jar (12 oz) sweet orange marmalade
1/2 cup packed brown sugar
1/4 cup soy sauce
2 tablespoons chili garlic sauce
1 teaspoon salt
1 whole chicken (3-1/2 to 4-1/2 lb)
1-inch piece fresh gingerroot, peeled
1/4 cup cornstarch
1/4 cup orange juice
6 thin slices of orange, halved
2 tablespoons chopped fresh cilantro leaves
Cooked white rice, if desired
Directions
Spray 5-quart oval slow cooker with cooking spray. In small bowl, mix marmalade, brown sugar, soy sauce, chili garlic sauce and salt. Add chicken and marmalade mixture to slow cooker, spreading marmalade mixture over chicken, inside and out. Place chicken breast side down; add gingerroot.
Cover; cook on Low heat setting 4 to 5 hours, until instant-read thermometer inserted in thickest part of chicken thigh muscle and not touching bone reads at least 165°F (legs should move easily when lifted or twisted). Do not uncover slow cooker before 4 hours.
Remove gingerroot, and discard. Transfer chicken to cutting board; let stand about 5 minutes or until cool enough to handle. Cut into 8 pieces.
Meanwhile, in small bowl, mix cornstarch and orange juice; stir into liquid mixture in slow cooker. Cover; cook on High heat setting 10 to 15 minutes or until sauce thickens.
Position oven rack 4 inches from broiling element. Set oven control to broil. Line large rimmed baking pan with foil; carefully transfer chicken, skin side up, to pan. Place orange slices around chicken; brush oranges and chicken with sauce. Broil 3 to 5 minutes or until skin is golden brown and crisp; sprinkle with cilantro, and serve with more of the sauce over rice.
Tips from the Betty Crocker Kitchens
tip 1
Trouble getting every last bit of marmalade out of the jar? Submerge sealed jar in a bowl of very hot water for about 5 minutes.
tip 2
One large navel orange will provide enough orange slices and juice for this recipe. Cut the thin slices from the center, then squeeze 1/4 cup of fresh orange juice from the remaining ends.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
OKLAHOMA ONION BURGERS
This is from J. Kenji López-Alt in The New York Times cooking enewsletter. This recipe begins, "Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique — cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns — and restaurant remain popular to this day is a testament to the burgers’ deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip)."
Time: 15 to 30 minutes; Yield: 4 servings
This was featured in "The Burger J. Kenji López-Alt Can’t Improve (Only Tweak)", and can be viewed online at https://cooking.nytimes.com/recipes/1023331-oklahoma-onion-burgers.
Ingredients
1 pound ground beef, preferably 20 to 30 percent fat
Kosher salt and freshly ground black pepper
2 medium or 1 large yellow or white onion, sliced as thinly as possible, and on a mandoline for best results (8 to 10 ounces of sliced onion)
4 slices American cheese
4 soft, sturdy hamburger buns, such as King’s Hawaiian rolls
Dill pickle chips and condiments, as desired
Preparation
Step 1:
Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
Step 2:
Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions — as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
Step 3:
Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don’t have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
Step 4:
Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4-1/2- to 5-inches wide. As you smash, focus on the patty’s edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
Step 5:
Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don’t leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
Step 6:
Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
Step 7:
To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don’t typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.
Tips
To add some chargrilled flavor, heat your entire gas or charcoal grill to high heat. (A full chimney of coals spread out under the cooking surface for a standard kettle grill, or all the burners on high for a gas grill.) Next, smash the onion-topped patties on top of a parchment-lined sheet tray in Step 2.
When ready to cook, heat a skillet or griddle directly over one side of the grill until very hot (5 minutes with the lid off, if cooking with coal, or 15 minutes with the lid on, if cooking with gas). When the skillet is hot, brush both the grates over the empty half of the grill and the skillet or griddle with a little neutral cooking oil. Add the onion-topped patties to the grates with a spatula, season with salt and pepper, and let them cook without moving until well charred on the bottom, 1 to 2 minutes. When ready to flip, flip them straight into the skillet, onion-side down, and continue cooking exactly as directed in Step 6.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
This comes from Kay Chun in The New York Times cooking enewsletter. Kay wrote, "In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice."
Yield: 4 servings; Time: 45 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs.
Ingredients
2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving
Preparation
Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Tips
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
If gluten is a concern, substitute the soy sauce with low-sodium tamari.
BASIC BAKED SPAGHETTI
This is from Wendy at AllRecipes. It begins, "Easy baked spaghetti made quickly in the oven. Use different cheeses to create your signature dish."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13-inch dish
To view this online, go to https://www.allrecipes.com/recipe/18440/basic-baked-spaghetti/.
Ingredients
3/4 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1 pound spaghetti
1 cup shredded mild Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Cook beef in a large skillet over medium-high heat until crumbly and brown, 8 to 10 minutes. Stir spaghetti sauce into beef. Reduce heat and simmer.
Meanwhile, bring a large pot of lightly salted water to a boil. Stir in spaghetti; cook until al dente, 8 to 10 minutes. Drain.
Add spaghetti to meat mixture; mix well. Transfer to a 9x13-inch dish. Top with Cheddar cheese.
Bake in the preheated oven until heated through and cheese is bubbly, about 30 minutes.
Showing posts with label Carrot Risotto With Chile Crisp. Show all posts
Showing posts with label Carrot Risotto With Chile Crisp. Show all posts
Wednesday, October 18, 2023
Tuesday, September 19, 2023
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's offerings include Hawaiian Sheet Pan Chicken and Apricot Kolache. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
Friday, September 8, 2023
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Hawaiian Sheet Pan Chicken and Cowboy Caviar Pasta Salad. Enjoy!
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
CARROT RISOTTO WITH CHILE CRISP
This is from Alexa Weibel in The New York Times cooking enewsletter. For this recipe, Alexa wrote, "Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract."
Time: 30 minutes; Yield: 4 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024086-carrot-risotto-with-chile-crisp. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, you should.
Ingredients
2-1/4 pounds carrots, peeled
2 tablespoons store-bought or homemade chile crisp, plus more for serving
Kosher salt (such as Diamond Crystal) and black pepper
5 cups chicken or vegetable stock
4 tablespoons unsalted butter
1 large shallot, minced
3 garlic cloves, finely chopped
1/2 teaspoon ground coriander
1/2 cup dry white wine
1-1/2 cups/10 ounces arborio rice
2-1/2 ounces finely grated Parmesan (about 1-1/4 cups, packed), plus more for serving (optional)
Preparation
Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop 3/4 pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than 1/4-inch big ((you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1-1/2 pounds carrots on a sharp diagonal about 1/4-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.
Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.
In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.
Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.
Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.
Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.
Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.
CHORIZO TAQUITOS
This is from Bryan Washington in The New York Times cooking enewsletter. For this recipe, Bryan wrote, "Chorizo taquitos are quick, filling and endlessly customizable. While a taquito’s more traditional iterations involve frying the filled and rolled tortilla until crisp, this recipe is styled after a fast-casual version from the Whataburger restaurant chain. It’s made with flour tortillas (rather than corn tortillas) and skips the frying process. The chorizo filling is cooked with aromatics and seasonings, then mixed with scrambled eggs, ladled across tortillas with cheese, rolled and garnished with salsa. The dish retains its Mexican origins while adapting to the flavor profiles and preferences of its many locales. The taquito is as straightforward or complex as you’d like it to be — which is another joy of this delicious dish."
Time: 30 minutes; Yield: 4 to 6 taquitos
This yumminess was featured in "These Taquitos Are an All-Night Breakfast of Champions," and can be viewed online at https://cooking.nytimes.com/recipes/1024249-chorizo-taquitos.
Note:First off, while you're checking this out at the The New York Times cooking site, sign up for their newsletter, if you haven't done so already. If you enjoy it as much as I do, it's well worth signing up for.
Secondly, read the article that this recipe is featured in ("These Taquitos Are an All-Night Breakfast of Champions"). Really nice article, good reading (to go with the good eating). Very nice, Bryan!
Ingredients
1 tablespoon neutral oil, such as canola
1 small onion, diced
2 garlic cloves, minced
1 jalapeño, diced
1/2 pound raw chorizo (casings removed, if necessary)
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
2 large eggs, beaten
4 to 6 (6-inch) flour tortillas
1/2 to 1 cup shredded pepper Jack cheese
Salsa roja or salsa verde (optional), for serving
Preparation
Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it’s shut. Repeat until you’ve used the remaining filling and tortillas. Serve with salsa, if you like.
HAWAIIAN SHEET PAN CHICKEN
This is from WW (formerly Weight Watchers), and begins, "This easy, all-in-one meal hits all the right sweet and savory notes. A little convenient-and-delicious jarred teriyaki sauce pulls together the pineapple, red bell pepper, and onion, and turns them into a family-friendly veggie side plus a saucy accompaniment for the chicken. Leftovers make a great lunch on top of some brown rice."
Prep Time: 10 minutes Cook Time: 30 minutes; Total Time: 40 minutes; Serves: 4; Difficulty: Easy; 1 point
To view this online, click here.
Ingredients
4 sprays Cooking spray
22-1/2 oz. uncooked boneless skinless chicken breasts (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
1 tsp table salt, plus more to taste
1/2 tsp black pepper, plus more to taste
1-1/2 cups pineapple, fresh chunks
1 large red bell pepper, cut into 1-inch chunks
1 medium red onion, cut into thin wedges
1/3 cup reduced sodium teriyaki sauce
2 Tbsp Cilantro, chopped (or to taste)
Directions
Preheat oven to 375°F. Spray a large rimmed baking sheet with cooking spray. Sprinkle the chicken with salt and pepper; place on one side of prepared baking sheet.
Combine the pineapple chunks, bell pepper, and onion on the other side and toss with teriyaki sauce. Sprinkle with black pepper. Roast until chicken is cooked through and vegetables are tender and browned, about 30 minutes. Sprinkle with chopped fresh cilantro and more salt, if desired.
Serving size: 1 chicken breast (skin discarded) and 1/2 cup pineapple and vegetables
APRICOT KOLACHE
This was from Fr. Dominic Garramone (aka The Bread Monk). I first ran across his show, Breaking Bread with Fr. Dominic, years ago on PBS. The show has since left television (at least, as far as I can tell), but you can still check out his recipes and books on his website (above).
Yield: 24 kolaches
Ingredients
4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoons salt
1/2 cup water
1 cup sour cream
1/2 cup butter or margarine
2 eggs, large
Apricot Filling (recipe follows)
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast and salt. Heat water, sour cream and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator. Divide into 24 equal pieces; shape each into a ball. Cover; let rest 15 minutes. Place balls on greased baking sheets 2 inches apart. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with 1-1/2 tablespoons Apricot Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 350 degrees for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks.
Apricot Filling:
In a small bowl, combine 1-1/2 cups apricot preserves, 1-1/2 cups flaked, sweetened coconut and 1-1/2 cups chopped walnuts. Stir to blend.
COWBOY CAVIAR PASTA SALAD
This is from Betty Crocker, and begins, "The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that’s much better than anything you’d find in the grocer’s deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables—although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it’s easily made ahead. So next time you’re in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight’s—or tomorrow’s—dinner!"
Prep Time: 25 minutes; Total Times: 25 minutes; Makes 6 servings
To view this online, click here.
Ingredients
1 box Betty Crocker™ Suddenly Salad™ classic pasta salad mix
3 tablespoons cold water
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup chopped cooked chicken
1/2 cup chopped cooked bacon (5 slices)
1/2 cup Progresso™ canned black beans or black-eyed peas, drained, rinsed
1/2 cup frozen corn, cooked as directed on bag, cooled
1/2 cup chopped red bell pepper
1/2 cup diced fresh tomato
1/4 cup chopped fresh cilantro
2 tablespoons chopped red onion
Directions
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Tips from the Betty Crocker Kitchens
tip 1
For food safety purposes, frozen corn must be cooked before adding to pasta salad. If you want to skip this step, use canned, cooked or fresh sweet corn.
tip 2
Prep ingredients ahead of time, and refrigerate so everything is ready to throw together when it’s time to eat. If you’ve made your pasta salad ahead, you might need to stir in a few teaspoons of olive oil to moisten the salad before serving.
tip 3
This salad is delicious with either black-eyed peas or black beans—or both.
Tip 4
Turn your leftover rotisserie chicken or other leftover cooked chicken into a new meal with this recipe.
tip 5
No time to cook bacon? Precooked bacon is convenient to use and sold in the meat section of the grocery store.
tip 6
Add chopped jalapeño or serrano pepper for more heat.
Tip 7
In place of diced tomatoes, feel free to substitute halved grape or cherry tomatoes.
BUTTER CHICKEN
This is from Amandeep Sharma and adapted by Sam Sifton in The New York Times cooking enewsletter. For this recipe, Sam wrote, "Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot."
Time: 1 hour 15 minutes; Yield: 6 servings
This was featured in "Indian Butter Chicken, by Way of Australia." It can be viewed online at https://cooking.nytimes.com/recipes/1016754-butter-chicken.
Ingredients
1-1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1-1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1-1/2 cups cream
1-1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed
Preparation
Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
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