https://omnivorescookbook.com/chinese-gravy-noodles/

 

Aloo Palak

New: November 2020

INGREDIENTS

1 pound (16-oz package) of prewashed organic baby spinach OR 2 small organic bunches of spinach (500 grams), washed, rinsed, and stems removed fresh or frozen

2 large russet potatoes (300 grams) peeled and cubed

1/4 cup neutral oil such as grapeseed or avocado

1 tbsp ghee (or sub butter) optional

2.5 tsp cumin seeds

1 medium onion finely chopped

2 green chili peppers slit in half

4 cloves garlic crushed

1/2 inch piece ginger crushed

2 medium to large tomato finely chopped (about 170 grams)

2 tsp coriander powder

1 tsp cumin powder

1 tsp turmeric powder

1/4 tsp red chili powder

¾-1 tsp salt or to taste

1 tsp garam masala optional

1 tsp freshly squeezed lime or lemon juice

INSTRUCTIONS

 

Finely chop the spinach leaves using the pulse function of a food processor*. You can do this in advance and store it, covered, in the refrigerator. Set aside.

Boil** the cubed potato with 1 tsp salt until tender. Drain and set aside.

Meanwhile, heat oil and ghee in a large pan over medium-high heat and add the cumin seeds. Give them a few seconds to sizzle. Add the onion and cook, stirring often, until slightly golden, about 5-7 minutes. Add the slit green chili pepper, garlic, and ginger and cook until the raw smell disappears, about 20 seconds. Add the chopped tomato, spice powders (except garam masala), and salt. Cook until the tomato becomes soft and the oil starts to leave the sides, about 3 minutes.

Raise the heat to high and add the spinach. Stir-fry it until it loses its moisture, about 10 minutes. Add water as needed to prevent the spinach from sticking to the bottom. If you feel that it still isn't cooked, add 1/4 cup of water, cover, and cook on low-medium heat for an additional 5 minutes. When the spinach is cooked, add the boiled potatoes and stir to coat the potatoes with the spinach. Add garam masala and more salt, if needed. Turn off the heat and sprinkle lime or lemon juice.

Serve hot with roti, naan, ricerice or bread. You can also serve yogurt and chopped red onions on the side, if desired.

*I use the pulse function to chop the onion and tomato as well.

**To boil the potatoes: place the potatoes in a saucepan and cover with a couple inches of water. Stir in salt. Bring to a boil, then reduce to a simmer. Check the potatoes for doneness in about 10 minutes. When they are tender enough so that a fork can slide easily through the center, they’re done. Drain and set aside. 

From: https://www.teaforturmeric.com/easy-spinach-potato-curry-aloo-palak/

 

Chicken Korma

New: Nov 2020

THis is a 1.5x recipe

INGREDIENTS

1/2 cup neutral oil

3 tbsp ghee or sub more oil

3 large onions (~500 g) sliced*

3 lbs bone-in, cut up, skinless chicken cleaned and excess skin removed

3 bay leaves

1.5 tsp cumin seeds

1/2 tsp whole black peppercorns

5 green cardamom pods

7 whole cloves

2 1-inch cinnamon stick

12-15 cloves garlic crushed

2 inch piece ginger crushed

6 tomatoes* quartered 

2-3 cups plain whole milk yogurt

3 tsp coriander powder

2 tsp cumin powder

2 tsp red chili powder or to taste

1 tsp turmeric powder

1 tsp paprika powder optional – for color

3 tsp salt or to taste depending on amount of chicken

4-5 green chili peppers chopped

Finishing:

1.5 black cardamom (badi elaichi) optional

1.5 piece whole mace javetri (or sub pinch ground mace or cinnamon)

2 tsp garam masala

pinch nutmeg powder

1 tsp diluted kewra essence or sub rose water

1/2 cup cilantro leaves chopped for garnish

15-18 blanched almonds for garnish

INSTRUCTIONS

 

Heat a large, heavy-bottomed pan over high heat. Once hot, add the oil and onions and sauté the onions until they are golden brown (~20-25 minutes depending on quantity). Remove the onions from the pan and transfer them to a food processor. Add tomatoes and yogurt to the food processor and process until mostly smooth. (with the 1.5x recipe you have to do more than one load in the food processor)

In the same pan used to brown onions, heat ghee (or oil) and add the whole spices, garlic, and ginger. Sauté for 30 seconds or until the garlic and ginger begin to darken. Add the chicken and fry it until it changes color (~5 minutes).

Add the yogurt mixture to chicken along with the ground spices, salt, and green chili peppers and sauté until the mixture comes to a light simmer (~2-3 minutes).

Lower the heat to medium-low, cover, and allow it to cook for 15 minutes. Uncover and stir in the black cardamom, mace, garam masala, and nutmeg powder. Cover and cook again for 10 minutes.

Raise the heat to high. Add 1/2 to 3/4 cup of water (depending on how thin you'd like the curry) and bring to a boil. Lower the heat and allow chicken to simmer for another 2-3 minutes. The oil will have risen to the top. Sprinkle the kewra essence and stir. Turn off the heat and garnish with cilantro and blanched almonds.

originally from:

https://www.teaforturmeric.com/authentic-chicken-korma/

 

New: October 2022

Package ravioli ,cook kale in olive oil

1 tablespoon paprika

2 ½ teaspoons kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cayenne

½ teaspoon dried thyme

½ teaspoon dried oregano

1 ½ cups unsalted butter, melted

6 skinless redfish, pompano or tilefish fillets, or other firm-fleshed fish, each 8 to 10 ounces and about 1/2 inch thick 

In a small bowl, combine the paprika, salt, onion powder, garlic powder, cayenne, thyme and oregano. Mix well. Set aside.

Place a large cast-iron skillet over high heat until very hot, about 10 minutes. It will get smoky, so turn on the exhaust fan and turn off the smoke detector.

Meanwhile, pour 2 tablespoons of melted butter in each of 6 small ramekins; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip each fillet in the butter so that both sides are well coated. Sprinkle the spice mix generously and evenly on both sides of the fish, patting it on by hand.

When the skillet is heated, place the fillets inside without crowding and top each with 1 teaspoon of melted butter. Cook, uncovered, until the underside looks charred, about 2 minutes. Turn the fillets over and again pour 1 teaspoon of butter on top; cook until done, about 2 minutes more. Transfer to warmed plates and repeat with the remaining fish. Serve immediately, with a ramekin of butter on each plate.

 

https://www.allrecipes.com/recipe/105044/lamb-tagine

this was ok. made a double recipe. needs significant improvement for next time

1 tablespoon olive oil

1 teaspoon garlic, minced

1 yellow onion, chopped

1 pound lean ground/minced lamb (see notes)

1 tsp cumin

1 tsp cinnamon

1 tsp turmeric

½ tsp coriander

¼ tsp cayenne, more or less to taste

1 cup broth/stock

½ teaspoon salt

1 can chick peas, rinsed and drained

5 ounces fresh spinach, large stems removed and coarsely chopped

1 cup dried couscous, (see tips!)

sea salt and fresh ground pepper to taste

fresh mint or cilantro, chopped pistachios or toasted almonds, lemon wedges, to garnish

1. Sauté the aromatics - Sauté onion and garlic with olive oil in a large cast iron skillet or saute pan (use one with a cover that fits) over medium heat until fragrant and beginning to soften - only 30-60 seconds. Don't burn the garlic!

2.Cook the lamb and add the spices - Add minced lamb. Break it up. Add the cumin, cinnamon, turmeric, coriander, and cayenne. Continue cooking until the lamb no longer shows any pink, and the pan has very little or no liquid. DRAIN ALL THE FAT and put the lamb on a paper towel

3. Heat the broth/stock - Add the broth/stock, chick peas. Bring liquid to a boil, add lamb and onion back. Add the spinach to the pan, and stir it in a bit to encourage wilting. 

Cook the couscous - Add the couscous, cover the pan, and remove from the heat. Allow the dish to remain covered at least 5 minutes. Fluff with a fork. Serve with desired garnishes.

 

https://beyondmeresustenance.com/easy-one-pot-ground-lamb-couscous/

this is really good but NEED to drain the oil from the lamb next time

 .75-.8 lbs ground beef.

Modified from Kenji Lopez

Heat cast iron pan to medium high

Keep beef in fridge until ready to use.

Shape into patties, touching as little as possible.

Make small indent in center because burgers will swell.

Generously salt both sides RIGHT before placing on skillet

Cook 2 to 2.5 min per side, flipping once.

Use buns from sea wolf.

Garnish with parsley or additional thyme and serve with rice, potatoes or noodles. 

 

1 tbsp harissa paste (we used Belazu Rose Harissa)

4 skinless chicken breasts

1 tbsp vegetable oil or sunflower oil

1 onion , halved and sliced

2 tbsp pine nut

handful ready-to-eat apricot

300g bulgur wheat

600ml hot chicken stock (from a cube)

handful coriander , leaves only, chopped

Method

STEP 1

Rub 1 tbsp harissa paste over the chicken. Heat the oil in a deep non-stick pan, then fry the chicken for about 3 mins on each side, until just golden (it won’t be cooked through at this stage). Remove and set aside.

STEP 2

Add the onions, then gently fry for 5 mins until soft. Tip in the pine nuts and continue cooking for another few mins until toasted. Tip in the apricots, bulgur and stock, then season and cover. Cook for about 10 mins until the stock is almost absorbed.

STEP 3

Return the chicken to the pan, re-cover and cook for 5 mins on a low heat until the liquid has been absorbed and the chicken is cooked through. Fluff up the bulgur with a fork and scatter with the coriander to serve.

This is the doubled recipe, tripled below.

Ingredients:

2 medium onion
2 lb of cubed lamb
1/4 tsp of turmeric
~1.5 c chicken broth
2 bunch of parsley ~ 2 cups
2 bunch of mint ~ 2 cups (I used it from the garden and it was fine)
5 cups of unripe plums
salt & pepper


tripled:
3 medium onion
3 lb of cubed lamb
1 tsp of turmeric
~2 c chicken broth
3 bunch of parsley ~ 2 cups
3 bunch of mint ~ 2 cups
8 cups of unripe plums
salt & pepper

1. Toss lamb with turmeric salt and pepper, set aside
2. Heat dutch oven with oil or ghee and medium heat
3. Slice onion, add to dutch oven and sauté until translucent (~10 min)
4. Remove onions from pot
5. Turn heat to medium high
6. Add lamb in batches and sear all edges until golden brown
7. Add back in onions
8. Add chicken broth and extra water to JUST cover the meat/onions
9. Simmer for 45 min
10. Add plums, chopped mint, and parsley (in that order don't need to mix)
11. Cover and simmer for at least an hour
12. Uncover, stir and let simmer until ready to eat

Original recipe from: http://www.mypersiankitchen.com/khoresht-gojeh-sabz-unripe-plums-stew/

Persian Pomegranate Chicken (Fesenjoon) Recipe

New: May 2020

Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.

INGREDIENTS
4 large yellow onions, chopped, (3 cups)
4 tablespoons unsalted butter
6 tablespoons extra virgin olive oil
8 tablespoons pomegranate molasses
1/2 cup pomegranate juice
1 pound walnut halves (about 2 cups)
4 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
3 cups chicken stock
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
Salt
1 cup fresh pomegranate arils for garnish (optional)

1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.
In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

2 Toss the chicken with turmeric, cinnamon, nutmeg and black pepper. Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.

Place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.

3 Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

5 Add pomegranate molasses and juice to food processor with ground walnuts, and blend to a really fine texture. Add to the chicken/stock, cover and cook on very low heat for 2 hours, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Make sure you wait long enough in the final step-- the color will change from light brown to dark brown.

from: https://www.simplyrecipes.com/recipes/fesenjan_persian_chicken_stew_with_walnut_and_pomegranate_sauce/
and nyt:
Fesenjoon hails from the verdant northern Iranian hills and coast, where pomegranate and walnut trees grow. Taking its flavor cues from the land, this stew braises bone-in chicken thighs in a blend of toasted walnuts, pomegranate juice and pomegranate molasses. As the sauce cooks, it thickens and deepens to a shade of dark brown similar to that of mole poblano. You’ll need to thin it out with water to prevent it from becoming overly sticky and syrupy. The sweet and sour flavors of the pomegranate, along with the silky texture the walnuts bring to the stew, make it one of the most elegant dishes in Persian cuisine.

INGREDIENTS

• 1 pound walnut pieces (about 4 cups)
• 6 to 8 bone-in chicken thighs (about 2 1/4 pounds)
• 1 teaspoon ground turmeric
•  Fine sea salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 4 cups cold-pressed pomegranate juice
• ¼ cup good-quality pomegranate molasses, plus more as needed
• ¼ teaspoon crumbled saffron threads
• 1 to 2 teaspoons granulated sugar (optional)
•  Pomegranate seeds, for garnish
•  Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
•  Mast-o Khiar or plain yogurt, for serving
•  Salad-e Shirazi, for serving

PREPARATION

1. Heat oven to 350 degrees. Spread walnuts out on a baking sheet and toast until golden brown inside, about 12 minutes. Set aside to cool to room temperature.
2. Remove chicken skin and discard or save for another use. In a large bowl, season the chicken with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
3. Set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add oil and carefully lay chicken thighs into the pot in a single layer. It is crucial to leave space between the pieces to allow steam to escape, so brown chicken in batches if necessary. Cook until browned on both sides, flipping halfway through, 3 to 4 minutes per side. Remove chicken from pot and set aside. Add onion to pot with a pinch of salt and cook, stirring regularly, until soft and golden brown, 16 to 18 minutes.
4. In a food processor, grind the cooled walnuts as finely as possible without turning them into a paste. (Alternatively, you can chop the walnuts as finely as possible by hand.) Add 2 cups pomegranate juice and 1/4 cup molasses to the walnuts and continue blending until you have a very smooth paste.
5. Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Cook over low heat, stirring frequently, for about 2 hours. If the sauce begins to stick, stir in 1/4 cup water. The sauce will thicken and change color as it cooks, turning a deep, dark brown, similar to mole poblano.
6. Add the saffron, and taste the sauce. Adjust seasoning with salt, pepper and pomegranate molasses as needed. The sauce should be delightfully sweet and sour, so add up to 2 teaspoons sugar, if needed, if it’s too tart.
7. Add the chicken to the sauce and simmer, uncovered, for 45 minutes, or until chicken is falling off the bone. Keep stirring regularly — the sauce should be thick, but not so thick that it sticks to the bottom of the pot, so add a splash of water as needed to prevent burning. Use a large spoon to skim away any walnut oil that has pooled on top of the stew. Taste and adjust seasoning, transfer to a serving dish and garnish with a sprinkling of fresh pomegranate seeds. Serve hot, with Persian rice, mast-o khiar and salad-e Shirazi if you like.

Ghormeh Sabzi (Persian Herb Stew)
New: May 2020

Ingredients
8 cups parsley fresh
6 cups cilantro fresh
2 cup green onions fresh
1.5 cup fenugreek leaves fresh or 3 tbsp dried fenugreek leaves
10 tbsp olive oil
2 onions yellow, large, sliced thinly
3 lb lamb with bone or 1¼ lbs boneless cut in 2 inch pieces
2 tsp turmeric
1 tsp ground black pepper ground
salt to taste
1 cup dried kidney beans dried (soaked overnight)
6-8 dried limes dried, whole
4 tbsp lime juice (as per taste) used 1/2 lime


Instructions
1. Mix lamb with turmeric black pepper and some salt and set aside.

2. Rinse the herbs and drain well. Chop herbs very finely. (Spin herbs in a salad spinner or pat dry.)

3. Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown. Remove onions

3. Add meat brown  on all sides. Add some salt and 2 cups water (probably way less, just to cover) and bring it to a boil.

4. Lower the heat, add the drained beans and simmer for 60 mins.

5. Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between. Make sure to do it for long enough.

6. Then add sautéed herbs and simmer the stew for 30 minutes.

7. Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.

Tip: Add lime juice in the last half hour adjusting as per your taste.

The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.

Serve Ghormeh Sabzi hot with steamed rice.

Notes
Two things that can add bitterness to the stew if you are not careful are fenugreek and dried limes. Don't add more fenugreek than needed, especially the dried herbs. Add dried limes, powder or juice in later half of cooking.
Ghormeh sabzi should be thick and not watery. When herbs simmer, they disintegrate into a thick stew, sort of like tomatoes. If stew is watery but beans and meat are well done, then separate them out and evaporate sauce at a higher temperature, stirring frequently. Then add the beans and meat back.
Canned or cooked kidney beans can be used. Add them in last half hour.
Lamb leg or shoulder with some bone works great for ghormeh sabzi.
Frozen or dried fenugreek leaves can be found in Indian and Middle Eastern stores. Dried fenugreek leaves are available online also.
It is best to use fresh herbs but may substitute with dried herbs. Ready made "Ghormeh Sabzi" dried herbs are available online.
Ghormeh sabzi tastes even better the next day.

originally from: https://www.thedeliciouscrescent.com/persian-fresh-herb-stew-with-meat-and-kidney-beans/

One-Pan Shrimp and Pearl Couscous With Harissa

INGREDIENTS
1 pound large shrimp, peeled and deveined
 Kosher salt and freshly ground black pepper
3 to 4 tablespoons harissa paste, plus more to taste
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely diced
1 cup pearl couscous or orzo
3 to 4 garlic cloves, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ cup dry white wine
1 pint grape or cherry tomatoes, halved crosswise
½ cup fresh Italian parsley leaves, packed, coarsely chopped or left whole


PREPARATION
1. In a medium bowl, toss shrimp with 1/4 teaspoon salt, a few grinds of black pepper and 1 tablespoon harissa. Set aside.

2. In a large, lidded skillet, heat olive oil and butter over medium. Add onion and 1/2 teaspoon salt, and cook, stirring, until translucent, 3 to 4 minutes.

3. Add couscous, garlic, coriander and cumin. Cook 3 to 4 minutes, stirring occasionally, until couscous is toasted.

4. Add wine and cook until evaporated, 1 to 2 minutes, scraping the bottom of the pan. Add 2 to 3 tablespoons of harissa and 2 cups water (or less), and bring to a boil. Reduce heat to a simmer, cover and cook for 10 minutes, until couscous is al dente. (There will still be plenty of liquid.)

5. Nestle the shrimp into the couscous, pushing them under the surface a bit. Add the tomatoes and increase the heat until simmering again. Reduce heat to medium-low, cover, and cook 3 to 4 minutes, rearranging shrimp using tongs once, until they are pink and cooked through. Adjust seasoning, if needed, adding more harissa, salt and pepper if desired. Garnish with parsley and serve in shallow bowls.

Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew)
New: May 2020


2 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
3 heaping teaspoon ground turmeric
 Fine sea salt and freshly ground black pepper
12-16 Japanese eggplants (about 4 pounds) Indian or chinese egg plants ok too
10 tablespoons plus 1/2 cup olive oil
2 large yellow onion, thinly sliced
8 small or 4 medium tomatoes (about 2 pounds)
6 tablespoons tomato paste
½ teaspoon crumbled saffron threads
½ teaspoon cinnamon
½ -1 cup freshly squeezed lime juice (from 2 to 4 limes)
2/3 cup fresh or frozen unripe grapes (ghooreh)

PREPARATION
1. In a large bowl, season lamb with turmeric, 1.5 teaspoon salt and 1 teaspoon pepper. Set aside.

2. Peel the eggplants. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.

3. Preheat oven to 450 (for vegetables)

4. In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 6 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.

5. Add the meat to dutch oven and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 2 cups water, just to cover and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.

6. In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Toss in vegetable or grapeseed oil arrange on roasting sheet. Put in top rack of oven for 20-25 min. Then set to broil and brown for 2 min.

7. Slice tomatoes in half lengthwise, oil a baking sheet, set them cut side down and add to oven with the eggplants. Cook for 20-25 min

8. Once the meat has cooked for 1 hour, stir in the tomato paste, saffron, cinnamon and 1/2 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.






Doubled the recipe, originally from:
https://cooking.nytimes.com/recipes/1020210-khoresh-e-bademjoon-persian-lamb-eggplant-and-tomato-stew

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
 Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
¼ teaspoon crumbled saffron threads
¼ to ½ cup freshly squeezed lime juice (from 2 to 4 limes)
⅓ cup fresh or frozen unripe grapes (ghooreh)


PREPARATION
In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It’s crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

Vietnamese Garlic Noodles

INGREDIENTS
5 lbs cooked egg noodles
2 tablespoons fish sauce
2 tablespoons oyster sauce
2 tablespoons maggi seasoning
2 tablespoons granulated white sugar
1 stick unsalted butter (8 tablespoons)
2 bulbs fresh garlic (chop finely)

INSTRUCTIONS
In a small bowl, mix together fish sauce, oyster sauce, maggi seasoning and sugar. Set aside.
In a large wok, add butter and heat on medium high. When butter is completely melted, add garlic and saute until fragrant (not brown).
Add cooked egg noodles and sauce mixture. Toss until combined.
Add parmesan cheese. Toss gently until combined then serve immediately.


From: https://www.vickypham.com/blog/restaurant-garlic-noodles-mi-xao-toi

Lazy Holubtsi Stir Fry
because who's got time to roll cabbage?

New: Apr 2020

Cabbage, thinly sliced
Carrot

Onion
.6 lb ground beef
Salt
Pepper
Bay Leaves

Butter
Tomato

1. Stir fry carrots and cabbage in some butter, once cooked remove
2. Stir fry onions in olive oil with bay leaves, once translucent add ground beef and cook until just done
3. Add the carrot/cabbage mix, salt and pepper to taste

Marta's Varenyky
New: Apr 2020

Ingredients (yields between 30-40)
Dough
1 egg
1 tbsp sour cream
1/4 cup lukewarm water
1/2 cup milk
0.5 tsp salt


Filling
2 pounds of Yukon gold potatoes, peeled and cut into chunks
2 large sweet or yellow onions, diced

plenty of sunflower oil
plenty of unsalted butter
ground pepper
sour cream for serving


Filling
1. Put potatoes into salted water and boil
2. Sautee onions in oil at medium low heat, add pepper and salt as needed
3. When potatoes are done, mash well, add half the caramelized onions, set aside to cool

Dough
1.Whisk eggs together with sour cream, lukewarm water and milk until you get an even texture.
2. To the liquid ingredients, add in flour, and salt. Knead the dough by hand or a stand-up mixer until it's no longer sticky.
3. Let rest in fridge breifly

Varenyky
1. Bring large pot of salted water to a relaxed boil
2. Roll dough about twice as thick as ravioli and cut out with a cup
3. Form varenyky
4. Add 5-7 to boiling water, once they float to the top, wait 20 s and scoop out
5. Put in a buttered bowl or a buttered frying pan to fry




Original:
ingredients (yields between 30-40)
2 - 2.5 cups of all purpose flower
2 large sweet or yellow onions
1.5 - 2 pounds of Yukon gold potatoes
plenty of sunflower oil
plenty of unsalted butter
1 egg
a cup of warm water
salt
ground pepper
sour cream for serving

a 2.5 inch diameter mug/cup
rolling pin
a fork
a teaspoon
one medium pot for mashed potatoes
one large pot for boiling pierogies
one large pan for caramelizing onions

1. start by peeling potatoes and then cut into big chunks. have a pot of salted water ready to put potatoes in as you go so they don't turn brown. then boil!
2. dice onions and add into a pan of a generous amount of sunflower oil with 2-3 pinches of salt on medium-low heat. amount of oil is per your discretion but it should definitely coat the entire bottom of the pan.

now it's time for dough! it's like pasta dough so you'll be very familiar with it!

3. make a flour volcano and then put a hole in the middle.
4. add some of the warm water and then stir with your fork until flour clumps together. do that 1-2 more times and add pinches of salt, not too much salt though.
4a. stir the onions!
5. then once 1/2 of the flour is mushed up, add the egg and fork it around a bit.
6. then you know the drill! finish that dough by rolling it into a cute ball, baby!

now it's time to wrap the dough in plastic or whatever to chill in the fridge for 5 minutes while you make the mash. AND time to add a big pot of salted water (about 1/3-1/2 of the pot should be water) on medium heat for boiling. should NOT be come to rolling boil. a relaxed boil...

7. strain potatoes and mash with a tablespoon or two of butter.
8. onions should be a nice golden brown by now, and if they are, turn the burner off and add half of them to the pot of potatoes and mix. add some salt if you need to. definitely add ground pepper.

now it's time to take some bites out of the yummy filling. you may have a lot, which is good, you can eat it as a side the next day. that's what we do. oh, and, the other half of the onions are for serving along with sour cream.

get your rolling station ready with extra flour so that the dough doesn't stick to whatever surface you're using. i like to use a third of the dough at a time because it's easier to roll out.

9. roll out dough should be about twice the thickness of ravioli dough. no more.
10. cut out circles with the rim of whatever mug you're using.
11. use a teaspoon of filling at your discretion and then press sides together!
12. add your first batch (5-7) to the pot of boiling water.
13. they float to the top and once they do, wait 20 seconds before taking them out.
14. place them in a buttered bowl.
15. stir them around so they don't stick together.

you'll be able to tell if your dough is too thick after you cook your first batch in boiling water. or if you're confident, fuck it and keep going and finish with everything!

serve with sour cream, caramelized onions, butter, salt and pepper! 

Trinidad Pelau

New:

3 pounds bone-in, skin-on chicken pieces
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons mixed green seasoning, available at Hispanic grocery stores (or substitute a combination of minced fresh chives, parsley, thyme and cilantro)
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon ketchup
2 tablespoons vegetable oil
2 to 3 tablespoons packed brown sugar
½ cup chopped onion
½ cup chopped sweet red peppers, plus some slices for garnish
1 ½ cups canned (drained) pigeon peas
1 tablespoon salt
1 whole hot pepper with the stem, such as Scotch bonnet
2 cups coconut milk
About 1 ½ cups chicken broth or water
2 cups parboiled rice, such as Uncle Ben’s

Preparation:
Season chicken with salt, pepper, green seasoning, minced garlic, Worcestershire sauce, soy sauce and ketchup. Let sit 20 to 30 minutes.

In a large heavy pot or skillet, over medium-high heat, heat oil. Add brown sugar and allow to dissolve and turn dark brown, keeping a watch so it doesn’t burn. Add seasoned chicken and stir until pieces are well coated with browned sugar. Brown 5 minutes.

Add onion, sweet peppers and pigeon peas and cook a few minutes, stirring a few times.

Add salt, hot pepper, coconut milk and broth. Bring to a boil, lower heat and simmer, covered, about 20 minutes.

Add rice, stirring briefly, and cook, covered, about 20 to 25 more minutes or until rice is cooked and all liquid is evaporated. Add more liquid if rice is still hard and continue to cook a few more minutes.

To serve, remove Scotch bonnet pepper and garnish with red pepper slices.

Trinidad Style Curried Chicken

New: Apr 2020

3 lbs chicken (suggest: boneless skinless chicken breasts cut into chicken finger sized strips)

1 teaspoon minced garlic
2 tablespoons minced green seasoning (found in most West Indian grocery stores. If unable to find minced thyme and green onion should work (also added cilantro))
1/2 lime
1 teaspoon salt, to taste
1 teaspoon hot pepper

2 tablespoons vegetable oil
3 -4 tablespoons curry powder
1⁄2 cup chopped tomato
1⁄2 cup chopped onion
1⁄2 cup hot water


1. Cut chicken into small pieces and season with garlic, green seasoning, lime juice, salt and hot pepper.
2. Marinate for 30 minutes or more.
3. Heat oil in an iron pot or skillet.
4. Mix curry powder with 1/4 cup of water until smooth; add to hot oil and cook 2 minutes.
5. Add chicken and stir to coat in curry; cook until all water dries out; stir well (about 10 mins).
6. Add tomatoes and onion; cook for a minute; stir in 1/2 cup water (or less water).
7.Lower heat to medium; cover and cook until meat is tender; add more water if more sauce is necessary.
8.Adjust salt and hot pepper.


from:
https://www.food.com/recipe/curried-chicken-trinidad-style-276993

Trinidad Chickpea Curry

New: April 2020

Note: use a big pot, NOT the small le creuset

Ingredients
SPICES:
2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder
1 1/2 tsp paprika
2 tsp dried thyme leaves (or 3 tsp fresh)
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper

CURRY
3 tbsp cooking oil
2 large garlic cloves , minced
1 large onion , diced
2 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes (I used 3 russets)
1.5 c dried chickpeas OR canned chickpeas (2 x 14oz/400g cans)
14 oz canned crushed tomatoes
2 cups chicken broth/stock
2 scallion/shallot stems , sliced (green & white part)
2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
Salt to taste


Instructions
Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice

from:
https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/#wprm-recipe-container-21455

https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/
https://www.food.com/recipe/curried-chicken-trinidad-style-276993

https://www.bbcgoodfood.com/recipes/harissa-spiced-chicken-bulgur-wheat


https://www.feastingathome.com/birria-recipe/
https://www.simplyrecipes.com/recipes/cochinita_pibil/

https://www.simplyrecipes.com/recipes/cilantro_lime_rice/

https://www.simplyrecipes.com/recipes/posole_rojo/

https://www.simplyrecipes.com/recipes/tomatillo_chicken_stew/

Biryani

New: April 2020

Ingredients
3 lb chicken (used bone in breast, not sure if it's the best, need to cut smaller)

MARINADE:
1.33 cup yoghurt , plain
1 cup water
1/4 c tbsp vegetable oil
12 garlic cloves , minced
4 tsp finely grated fresh ginger
1/4 tsp ground turmeric
1/2 tsp cinnamon
1 tsp cayenne (adjust spiciness to taste)
1 tsp ground cardamom
4 tsp garam marsala (Note 2)
4 tsp coriander
2 tbsp cumin
4 tbsp paprika , sweet / ordinary (not smoked)
2 tsp salt


PAR BOILED RICE:
2 tbsp salt
20 cloves
10 dried bay leaves
12 green cardamon pods
5 cups / 450g basmati rice, uncooked (Note 3)


CRISPY ONIONS (NOTE 4):
4 medium onions (yellow, brown) , halved and finely sliced
2 cup / 250 ml oil , for frying

SAFFRON:
2 tsp saffron threads (loosely packed) (Note 5)
4 tbsp warm water

BIRYANI:
2 cup coriander / cilantro , chopped
1/2 cup ghee or unsalted butter , melted (Note 6)

GARNISH:
Crispy onions (above)
Chopped coriander / cilantro
Yoghurt (Note 7)

Instructions
Mix Marinade in a dutch oven. Add chicken and coat well. Marinade 20 minutes to overnight.

PAR BOILED RICE:
Bring 6 quarts water to the boil, add salt and spices.

Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
Drain immediately. Set aside. (Note 10 re: leaving whole spices in)

CRISPY ONIONS:
Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
Remove onto paper towel lined plate. Repeat with remaining onion.

SAFFRON:
Place in a bowl, leave for 10 minutes+.

BIRYANI:
Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
Remove lid. Cook for 5 minutes, turning chicken twice.
Remove from heat.
Turn chicken so skin side is down - it should cover most of the base of the pot.
Scatter over half the onion then half the coriander.
Top with all the rice. Gently pat down and flatten surface.
Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
Place lid on. Return to stove over medium heat.
As soon as you see steam, turn down to low then cook for 25 minutes.
Remove from stove, rest with lid on for 10 minutes.

TO SERVE:
Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
Turn out into bowl - or onto platter. Garnish with remaining onion and coriander with yoghurt on the side (see Note 7 for Minted Yoghurt)


from: https://www.recipetineats.com/biryani/

Rogan Josh

New: April 2020

Ingredients
7 tbsp ghee
2 cinnamon stick
12 green cardamom pods , lightly bruised
8 cloves
2 large onion , finely chopped
6 cloves garlic , finely minced
2 tbsp ginger , finely grated
10 tbsp tomato passata (US: tomato puree/sauce (HEAPING half cup_
2 tsp salt
3lb boneless lamb shoulder , cut into 3cm/1.2" cubes
3 cups  chicken stock

SPICES:
4 tbsp paprika , normal or sweet
1.5 tsp chilli powder
8 tsp ground coriander
8 tsp ground cumin
4 tsp turmeric powder
0.5 tsp nutmeg
2 tsp garam marsala

FINISHES
1 tsp extra garam masala

SERVING/GARNISH
1 cup  plain yoghurt (Greek yogurt fine)
Chopped coriander leaves, finely shredded ginger, yogurt

Basmati rice

Instructions
Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
Add the garlic and ginger, cook for another minute.
Stir in the Spices, cook for 30 seconds.
Mix in the tomato puree and salt, then add stock and mix.
Add lamb, stir, bring to simmer.
Place lid on and adjust heat to low or medium low so it's simmering gently.
Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 6) and Easy naan - No Yeast Flatbread


Originally from: https://www.recipetineats.com/rogan-josh/

INGREDIENTS
¼ cup olive oil
6 large shallots, very thinly sliced
5 garlic cloves, 4 thinly sliced, 1 finely chopped
 Kosher salt and freshly ground black pepper
1 teaspoon red-pepper flakes, plus more to taste
1 (2-ounce) can anchovy fillets (about 12), drained
1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup)
10 ounces pasta
1 cup parsley, leaves and tender stems, finely chopped
 Flaky sea salt


PREPARATION
1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.

2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.

3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)

4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.

5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

From NYT

Lebanese Tabbouleh

New: April 2020

INGREDIENTS
1 cup fine bulgur wheat, 1 cup boiling water
1 small garlic clove, minced
 Juice of 2 large lemons,
3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
¼ cup chopped fresh mint
½ pound ripe tomatoes, very finely chopped (2 on the vine tomatoes)
1 bunch scallions, finely chopped
 Salt, preferably kosher salt, to taste
¼ cup extra virgin olive oil


PREPARATION
Put 1 cup boiling water over 1 cup bulgar wheat, let absorb for 1 hour.
Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
Add the olive oil, toss together, taste and adjust seasonings.

From NYT

Overnight White Bread
New: March 2020

Ingredients
500 g Bread Flour
390 g Water Lukewarm (90-95F)
11 g Fine Sea Salt
1/8 tsp Yeast

Instructions
Combine the flour and the water in a big tub and mix to incorporate. Let it sit for about 20-30 minutes.

Sprinkle the salt and the yeast over the top (but don’t let the yeast and the salt touch directly). Mix it all together with some folds initially, then with the pincer method.

Let it rest for 20 min, then fold.
Rest 20 min, fold.
Rest 20 min, fold.

Cover and let proof overnight 11-13 hours more (12-14 total). Dough should be at least 2x and up to 3x as large.

Tip the dough out onto a floured surface.  Form into a nice ball.
Dust and/or oil a proofing basket or bowl. Place dough ball in each basket.
Cover the bowl with a towel and proof the loave for another 1 hr 15 minutes.

20 minutes before the loaves are done proofing, preheat an oven to 475 degrees, with a dutch oven inside.
When proofing is done, carefully remove the hot dutch ovens, place a loaf in each, cover, and put them back in the oven. Let cook for 35 minutes covered.
After 35 minutes, remove the top and cook uncovered for another 15 minutes. Very, very, very, carefully tip the loaf out of the dutch oven and let cool for at least 20 minutes.


Originally:
https://bakedandchurned.com/overnight-white/
http://www.hintofvanillablog.com/home/2014/01/overnight-white-bread.html
http://210degrees.blogspot.com/2013/10/overnight-white-bread-flour-water-salt.html
https://www.youtube.com/watch?v=MPdedk9gJLQ

https://www.koreanbapsang.com/jjapaguri-with-steak/

Homemade Chinese Chili Oil

New: Mar 2020
(Half recipe from original.)

Ingredients
3/4 cups oil (ideally a vegetable, peanut, or grapeseed oil)
2 star anise (I used none.)
1 cinnamon stick (preferably cassia cinnamon)
2 bay leaves
1.5 tablespoons Sichuan peppercorns
6 Tablespoons crushed red pepper flakes (Sichuan chili flakes are the best)
1 teaspoons salt (to taste)

Instructions
Heat the oil, star anise, cinnamon stick, bay leaves, and Sichuan peppercorns in a small saucepan over medium high heat. When the oil starts to bubble slightly, turn the heat down to medium or low heat. The ideal heat should be about 225 to 250 degrees F so as not to burn the oil and spices. Caution that the oil and spices can burn really easily, so it's best to get a candy thermometer to monitor the oil temperature.
Let the oil cook for 30 minutes like this. If you start to see that slight bubbling die down, periodically turn the heat back up to medium-high, then back down to low if it gets too hot.
When the oil is done cooking, the seeds and pods should be darker in color, but not blackened (that means they burned, which results in subpar chili oil). Let the oil cool for 5 minutes if it is too hot - the temperature should still be 225 to 250 degrees F. In a separate heat-proof bowl, measure out the crushed red pepper flakes and salt.
Remove the aromatics from the oil using a slotted spoon or fine mesh strainer. Slowly pour the oil over the chili flakes, and stir well. When completely cooled, transfer to a jar, and store in the refrigerator. The oil will keep for up to 6 months when stored this way (always remember to use a clean spoon to dip into the jar!)

Makes ~ 1.125 cups

Original recipe:
https://thewoksoflife.com/how-to-make-chili-oil/

https://thewoksoflife.com/moo-goo-gai-pan/