Chicken Vindaloo

Chicken Vindaloo

Ingredients

1 tablespoon coriander seeds
12 whole cloves
1/2 tablespoon cayenne
3 cinnamon sticks
2 teaspoons fenugreek
2 teaspoons cumin seeds
2 teaspoons mustard powder
2 teaspoons turmeric powder
1 teaspoon cardamom seeds
1 teaspoon whole black peppercorns
1 tablespoon ginger, fresh, minced
2 teaspoons Kosher salt
3 large cloves garlic, minced
1/2 cup red wine vinegar + 1/2 cup water
2.25 lb boneless, skinless chicken thighs, cut into large chunks
1 tablespoon grapeseed or other neutral oil
1 large sweet onion, chopped
4 bay leaves
1 8-ounce can tomato sauce
1 cup water

Method

Place the ingredients from coriander seeds through to ginger in a small skillet. Gently roast on low for about 5 minutes until very fragrant. Pour mixture in a blender along with the salt, garlic vinegar and half cup of water and liquefy.

Pour the sauce into a non-metallic bowl and stir in the raw chicken to coat. Marinate overnight.

Heat the oil in a large deep skillet over medium heat. Saute the onions and bay leaves until soft. Remove and set aside. Pull the pieces of chicken out of the bowl of marinade and place in the hot pan to fry. Saute the chicken for a few minutes until nearly cooked. Add the remaining vindaloo sauce, sauteed onion and bay leaves, tomato sauce and 1 cup water.

Simmer, stirring occasionally, until the chicken is tender and the curry is thick. Add salt to taste.

Serve with fresh chopped cilantro, steamed rice, naan and crushed chile, as desired.

NOTES

Ah, chicken vindaloo, how you have eluded me. I have tried for a couple of years now to make a recipe I am happy with and this version is the absolute closest I have come. A 9 out of 10, as it were. I still feel that my favorite Indian restaurant makes it better and I can't put my finger on why yet, but this one will serve as my new and permanent foundation, likely tweaked here and there in the future.

As it is, though, this is the first recipe in which I created a marinade the day before from toasted dry spices. I had seen numerous recipes which called for that step (and for some rarer ingredients) and I always avoided them. My mistake. The first time I made this one it was immediately obvious that I had been omitting something terribly important. That first step is essential. It gave the vindaloo true character whereas all my previous attempts tasted fine, but jumbled, messy. Not this one, though. It was tart, sweet and fiery, everything a vindaloo should be. Success!

Chili Cornbread Skillet

With beans

And without beans

Chili Cornbread Skillet
with thanks to my dear Amy at Very Culinary

Ingredients

1 pound lean (90/10) ground beef
1 medium sweet onion, finely diced
1 red bell pepper, finely diced (I used half red, half green)
3 large cloves garlic, minced
1/2 tablespoon cumin
1/2 tablespoon oregano
1/2 tablespoon chile powder
1/2 tablespoon smoked paprika
1/2 tablespoon kosher salt
1 (10-ounce) can condensed tomato soup
1 15-ounce can pinto or kidney beans, rinsed and drained (optional)
1/4 cup hot salsa
2 tablespoons ketchup
1 package (8.5 ounce) Jiffy corn muffin mix
1 egg
1/3 cup milk

Method

Preheat oven to 400 degrees.

Heat a 10-inch ovenproof skillet over medium-high heat (I don't have a 10-inch deep enough so I have to use a 12-inch). Add the beef, onion, bell pepper, garlic, spices and salt to the pan. Cook, breaking up the chunks of beef with a wooden spoon, stirring occasionally, until the meat is no longer pink and the vegetables are softened, about 5 to 6 minutes. Add the beans, if using, along with the soup, salsa, and ketchup and stir until thoroughly combined. Remove from heat.

In a medium bowl, whisk together the corn muffin mix, egg, and milk. Let sit for 2 minutes. Spoon the corn muffin mix over the beef.

Bake, uncovered, for 15-20 minutes until golden brown.

NOTES

I really have no words for how happy this recipe made me. For one, it tastes FREAKING AMAZING. Deliciously sweet cornbread over spicy beef and vegetables. OOF. It's also incredibly simple AND totally adjustable - vegetables/no vegetables, seasonings/no seasonings, beans/no beans - anything you want to do with it up through the soup/salsa/ketchup addition is totally at your discretion.

I will be making this one for the rest of our lives. Guaranteed.

Potato Salad

Potato Salad
slightly adapted from The Saucy Southerner

Ingredients
1 1/2 pounds russet potatoes, peeled and cubed, cooked in salted water until just about to fall apart, drained well in a colander, added back to the hot pan to dry out (seriously, do all that)
5 eggs, hard-cooked, peeled and very finely chopped
3/4 cup celery, finely diced
1/2 cup red or sweet onion, minced
1/2 cup dill pickle relish
3 tablespoons yellow mustard
2 tablespoons dill pickle juice
1/2 cup + 2 tablespoons mayonnaise
salt and ground black pepper, to taste

Method

Place the potatoes, eggs, celery, onion and dill relish into a large bowl. Gradually add the mustard and mayonnaise, stirring between additions. Don't overmix; try to keep the potatoes unmashed. Add salt and pepper, adjusting to taste.

Refrigerate until ready to serve. Make it a day ahead for best results!

NOTES

I always, always say that the simplest foods can be the hardest to get right. Anyone can make a "good" burger or spaghetti and marinara or omelette... but a GREAT one, a truly spectacular, "this will be my recipe for LIFE" one, can be so difficult to nail down. That's what potato salad has been for me for years, until now. I really cannot thank my friend Paula enough because this one, this is THE ONE. Finally!

If you're like me and Steve and you like mustardy, creamy, eggy potato salad, then this is also YOUR ONE. I guarantee it.

Mexican Chicken and Rice Soup

Mexican Chicken and Rice Soup
inspired by Gimme Some Oven

Ingredients

1.25 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 small white onion, chopped
2 jalapenos, seeded and chopped
1 small chayote, diced
1 large red bell pepper, finely chopped
4 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon Mexican oregano
4 cups stock or water
1 28-ounce can crushed tomatoes
1 cup frozen corn
2 chipotles in adobo sauce, roughly chopped + 1 tablespoon adobo sauce
1 cup cooked white rice
1 cup salsa verde (I used a little can of Herdez)
2 tablespoons lime juice
1/4 cup chopped cilantro

Garnish: diced avocado, fresh cilantro, tortilla chips, shredded cheese, scallions, lime wedges

Method

Heat a large stockpot over medium-high heat. Add chicken, onion, jalapenos, chayote, bell pepper, garlic, salt, cumin and oregano. Saute for about 8 to 10 minutes until the vegetables are soft and the chicken nearly cooked through.

Add stock, tomatoes, corn, chipotles and adobo sauce and stir to combine. Heat until boiling, then reduce heat to medium and let it simmer at a hard bubble for about 20 minutes, stirring occasionally. Stir in the rice, salsa verde, lime juice and cilantro.

Serve warm with desired garnishes.

NOTES

This was nothing short of fabulous. I consider it a worthy successor to my old chicken tortilla soups - heartier, spicier, somehow a little more complex. Absolutely love. I foresee this being a permanent fixture.

Crock Pot Mongolian Beef

Crock Pot Mongolian Beef
adapted from Very Culinary

Ingredients

1 1/2 to 2 pounds flank steak, thinly sliced against the grain into 2-inch pieces
1/2 cup soy sauce
1/2 cup Shaoxing wine
1/2 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon molasses
1 teaspoon dried onion powder
1/4 teaspoon black pepper
1/2 teaspoon red chili flakes
3 tablespoons light brown sugar
1/2 tablespoon smooth peanut butter
1 tablespoon peeled, fresh ginger, minced
4 cloves garlic, minced
4 scallions, chopped

Method

Put all the liquids and dry spices into the crock pot. Add peanut butter and whisk well. Add ginger, garlic and scallions. Put meat on top, toss gingerly. Cover and cook on low for 4 hours. Serve over white rice.

Optional for serving: steamed or wok-fried broccoli (see note below), extra scallions, crushed chile flakes.

NOTES

My dearest Amy has been wanting me to make this one for over a year now and - yep, of course - I realize now what a fool I am for not doing it sooner. SO. FREAKING. GOOD. Not too sweet, either, not at all. We were blown away. Steve has already asked me to make it again ASAP.

Rare is it that we like a crock pot dish and rare is it also that Steve and I agree on a new Asian recipe. This is a major, major win.

A note about portion size: the original recipe called for 1.5 pounds of beef; I bought a package that was 1.88 and it still wasn't enough for two dinners and two lunches for me and Steve. Granted, we are highly active people and eat more than most, but if you want leftovers, I would recommend doubling the entire recipe. Otherwise, do as I did and make broccoli on the side to flesh out the meal. Even with that, it wasn't quite enough for our usual split, so I think next time I will use about 2.25 pounds of beef (multiplying the sauce accordingly) and still do broccoli on the side - it was just too darn good wok-fried with some of the finished crock pot liquid! Bonus: all mixed together, it reminded me of the best BEST takeout rice bowls near my old place in SoCal.

Deeeeeeee-licious.

Chicken, Cauliflower and Spinach Curry

Chicken, Cauliflower and Spinach Curry
adapted, with thanks, to Tree House Foodie

Ingredients

1 cup plain Greek yogurt
3 tablespoons cumin powder
2 tablespoons turmeric
1 tablespoon coriander powder
1 tablespoon cardamom powder
1 tablespoon garam masala powder
1 tablespoon Kosher salt
1/2 teaspoon cayenne powder
4 garlic cloves, minced
2-inch piece of fresh ginger, peeled and minced
1 1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large sweet onion, chopped or sliced thin
1 tablespoon grapeseed or other neutral oil
2 1/2 cups water
1/2 cup half and half
1 6-oz. can tomato paste
1 medium head of cauliflower, broken up into small florets
10 ounces spinach, chopped

Method

Add the yogurt, spices, salt, garlic and ginger to a medium bowl and mix well. Add chicken and combine until well coated. Cover bowl, place in the refrigerator and let marinate for at least 2 hours, preferably overnight.

Heat 1 tablespoon grapeseed oil over medium high heat in a very large skillet. Add onion and saute until soft and translucent, about 5 minutes. Add marinated chicken and saute, stirring occasionally, until chicken is cooked through, about 10 minutes.

Add water, half and half and tomato paste and stir well. Add cauliflower, cover and cook at a hard simmer until softened, about 10 minutes.

Turn off the heat, add the spinach, and mix well, until spinach is wilted and well combined.

Serve over rice or with naan.

NOTES

Finally! A third Indian dish! I've had my tikka masala and aloo matar nailed down for a long time, but nothing more in the Indian category (I'm still working on a good vindaloo!). So when a friend on Facebook posted this curry from her uncle and implored all of us curry lovers to add it to our menu, I jumped all over it. I am so glad I did.

This was intensely savory and filling and hearty and saucy and delicious and everything you want a curry to be. The great thing about this one, too, is that it's customizeable to whatever vegetables you want to put in it. The base marinade, chicken and sauce can stay the same, but next time I may use, say, cauliflower, diced potatoes, green beans, peas (reminiscent of a mixed vegetable dish from my favorite Indian place). It's just a very solid curry base that I will use again and again. Hooray!

Chicken, Corn and Potato Chowder

Chicken, Corn and Potato Chowder

Ingredients

6 thick slices applewood smoked bacon, chopped
1 1/4 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 large red bell pepper, diced (or combination of colors)
1 large sweet onion, diced
4 large cloves garlic, minced
1 chipotle pepper in adobo sauce, minced
1 7-ounce can of diced green chiles
1/2 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
2 large Russet potatoes, peeled and cut into small chunks
1 quart chicken stock
1 cup frozen corn, defrosted
1 15-oz can creamed corn
3 tablespoons of cornmeal
1/4 cup water
1 cup half and half
1 cup water

Method

Add bacon to large, heavy-bottomed pot over medium-high heat. Fry until most of the fat is rendered and the bacon is nearly crisp. Drain the bacon on paper towels and pour off most of the fat from the pot, leaving the bottom just coated. Add half the bacon back to the pot along with the chicken (reserve other half for serving). Saute the chicken for about 5 minutes until nearly cooked through.

Add the onion and bell pepper and continue to cook until the vegetables are soft, about 5 minutes. Add the garlic, chipotle chiles, diced green chiles, salt and pepper. Stir for about a minute until garlic is soft and everything is well combined. Add the potatoes and chicken stock (it should be enough to cover the potatoes - if not, add an extra cup of stock or water). Bring to a boil, reduce to a hard simmer until the potatoes are soft, about 10 minutes (test one with a fork). Add frozen whole-kernel corn and creamed corn, and stir well.

Combine cornmeal with the 1/4 cup of water. Stir to combine, then pour into the chowder, along with the half and half and 1 additional cup of water. Cover and cook for 15-20 minutes on low heat. If it needs more thickening, add another tablespoon of cornmeal mixed with water and cook for another 10 minutes.

Serve with grated cheddar cheese, more crumbled bacon, scallions and Tabasco, as desired.

NOTES

I've wanted to make a chicken, corn, bacon type chowder of my own for a good couple of years now, but kept forgetting to do it. Same could be said for making my own baked potato soup. Well, put them together, topped with scallions to underscore the baked potato effect, and this is what you get. Hellooooo delicious. Creamy, savory, spicy enough without being at all overpowering. I loved it; Steve was absolutely mad about it. This was a perfect bowl of wonderful for one last cold night of the year.

Texas Chili Con Carne

This is my humble version of the real deal Texas chili, which "should" have no beans and no tomatoes, though I cheated a bit with the tomato sauce. I couldn't resist adding in that cup of tart and sweet.

Step-by-step:

Texas Chile Con Carne

Ingredients

4 dried New Mexican chiles, stemmed and seeded
4 dried Ancho chiles, stemmed and seeded
2 dried chiles de Arbol, stemmed and seeded
1 canned chipotle in adobo
6 cups water, divided
1 (8-ounce) can tomato sauce
6 slices thick bacon, chopped into large pieces
2 pounds venison stew meat, beef chuck roast or boneless pork shoulder, cut into large cubes
Salt and pepper
1 large sweet onion, finely diced
4 cloves garlic, grated
2 tablespoons ground cumin
1 tablespoon Mexican oregano
1/2 tablespoon ground coriander
1/2 tablespoon smoked paprika
1/2 tablespoon Kosher salt
2 tablespoons ground cornmeal, if needed, for thickness

Side/garnish suggestions: rice, tortillas or tortilla chips, scallions, cilantro, chopped red onion, cheese, sour cream

Method

Combine all chilies in a medium saucepan with 3 cups water. Simmer over medium heat until chilies are completely tender, about 15 minutes. Transfer to a blender, add tomato sauce, and process until completely smooth.

Meanwhile, heat a heavy pot over medium high heat. Add the bacon and cook until crisp. Remove to paper towels to drain. Pour off all but 1-2 tablespoons of fat from the bottom of the pot (reserve the rest in case you need to add more for frying the meat.

Pat the venison dry with paper towels. Working in batches, sprinkle the meat generously with salt and pepper, then add to the pot and brown well on all sides. This is the only chance you get to brown the meat, so don’t rush through it. Remove the meat to a bowl as it finishes and set aside.

Reduce heat to medium and add onions to the pot. Cook, stirring frequently until translucent and softened, about 3 minutes. Add garlic, cumin, oregano, coriander and paprika and cook, stirring constantly until fragrant, about 1 minute. Add venison and cooked bacon back to the pot along with chile puree and the remaining 3 cups water, scraping all the cooked bits off the bottom of the pot. Stir to combine.

Bring to a boil over high heat, reduce to a simmer. Cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, about 2 hours.

Season liquid to taste with salt and pepper. If needed, whisk in masa in a slow steady stream until desired thickness is reached.

Serve with desired sides/garnishes.

NOTES

I was actually afraid this would be a little bit too much like my Chile Colorado but I was pretty blown away by how what seemed like minor changes on paper made for an entirely different dish in practice. The finished result was complex, delicious and addictive, like all the best long-simmered sauces and curries. I can't wait to make it again.

Chicken Enchiladas

Chicken Enchiladas

Ingredients

1 pound boneless, skinless chicken thighs
Seasoning: ground cumin, dried Mexican oregano, garlic powder, salt and pepper
1/2 tablespoon oil
1/2 large yellow onion, diced
2 large cloves garlic, minced
4 ounces shredded cheddar cheese, divided in half
1 7-ounce can diced green chiles
Red enchilada sauce, either one 28-ounce can, or half of my homemade recipe
10 flour tortillas (large taco size)
Chopped fresh cilantro (optional)

Method

Preheat oven to 350 degrees F. Place the chicken on a large baking sheet lined with foil. Season the chicken generously with cumin, oregano, garlic powder, salt and pepper. Bake at 350 for 30 minutes.

Meanwhile, heat 1/2 tablespoon oil over medium low in a small skillet. Add the onions and garlic and saute until just soft, about 5 minutes. Add the onion and garlic to a medium mixing bowl along with the diced green chiles.

Once the chicken has finished baking, remove to a cutting board, let cool slightly, then slice/chop the chicken into small bits and add to the mixing bowl. Make sure the mixture is cool enough to not melt the cheese, then add half the cheddar. Toss well to combine.

Pour the enchilada sauce in a skillet or pie plate. Grab one tortilla and lightly coat it with the sauce, by a combination of dipping it in the sauce, brushing it on with a pastry brush, rubbing it in with your fingers - seriously, don't be afraid to get dirty while doing this. Put the tortilla down in an empty 9x13 baking dish, spoon about one-tenth (doesn't need to be an exact science, but don't over-fill) of the chicken mixture onto the tortilla, then roll it up and place seam side down in the baking dish. Repeat with the other 9 tortillas. You will likely need to place the last one or two perpendicular to the rest.

Pour any remaining sauce over the top of the enchiladas.

Cover with foil (do not forget this or the sauce will dry out!) and bake in the 350-degree oven for 30 minutes. Remove the pan and discard the foil. Sprinkle the remaining cheddar on top of the enchiladas and return to the oven uncovered for another 10 minutes.

Sprinkle cilantro on top, if desired, and serve immediately with Spanish rice, beans, salsa, scallions, etc.

NOTES

I've been meaning to post about enchiladas for a very long time, but I wanted to wait until I had a truly delicious, repeatable recipe. This is it. I can't stop making these!

Please note that I do make my own sauce (linked above) and I cannot recommend it enough. It really makes the dish something special.

Italian Sausage, Kale and Cannellini Bean Soup

Italian Sausage, Kale and Cannellini Bean Soup

Ingredients

1 tablespoon olive oil
1 pound bulk Italian sausage
1 large yellow onion, chopped
3 medium carrots, chopped
2 large cloves garlic, minced
1 tablespoon dried oregano
2 dried bay leaves
1 teaspoon ground black pepper
1 teaspoon Kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
6 cups chicken stock
1 14.5-ounce can petite diced tomatoes
1 15-ounce can cannellini beans
1 bunch kale, tough ribs removed, chopped
Grated parmigiano-reggiano and more crushed red pepper flakes, for serving

Method

Heat the tablespoon of olive oil in a large pot over medium high. Add the sausage and cook until browned, breaking into chunks with a wooden spoon as it cooks. Using a slotted spoon, remove sausage to a bowl and set aside.

Add the onion and carrots to the pot and saute until tender, about 6 minutes. Add the garlic, oregano, bay leaves, pepper, salt and crushed red pepper flakes and saute 1 minute more.

Pour in the 1/2 cup white wine, scraping up all the bits from the bottom of the pot. Cook for about 2 minutes, until the wine is nearly absorbed. Add chicken stock, tomatoes, cannellini beans and reserved sausage. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes.

Turn the heat down to low. Discard the bay leaves. Add the kale and stir for a couple of minutes, until just wilted.

Serve immediately with grated cheese and crushed red pepper flakes, if desired.

NOTES

I recently made my zuppa toscana with cannellini beans instead of potatoes, just to test it out, and loved it. Then my friend Ashliegh posted a photo recently of a similar soup with no dairy and added carrots and tomato. Somewhere in there, between the two, I decided to make this concoction.

It turned out soooo so good. Delicious, easy, hearty and healthy. Doesn't get any better.