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