pickyfrench

Used 1.2 kg of wings and 4 t of baking powder.

Next time 2 lbs of chicken probably enough.

https://www.recipetineats.com/crispy-oven-baked-chicken-wings-honey-garlic-sauce/#wprm-recipe-container-20701

Rhubarb Galette 

Julia Child? Can't remember recipe, but it used almond flour

1 lb Chinese or Korean Rice Cake - 450 gr

2 Tbsp cooking oil - divided

3 cloves garlic - finely chopped or grated

1 lb  baby bok choy - 450 gr (suggest 600 g)

1/4 cup chicken broth (or shiitak water)

Added: ginger, shiitakes, one yellow onion

Seasonings:

2 Tbsp soy sauce dark

2 Tbsp oyster sauce

1 Tbsp shaoxing wine

1 tsp black vinegar

1/2 tsp sugar

white pepper

Can add less salt, leave out sugar

If you get the refrigerated rice cakes or dried rice cakes, soak them in the water for at least 2 hours (overnight for dried rice cakes). If you use frozen ones, thaw in the refrigerator and then soak

Drain off the soaking water and the rice cakes are ready to be used

1. Preheat a large skillet or wok over high heat. Add 1 Tbsp cooking oil and swirl to cover the base of the skillet or wok. Add chicken and stir fry until the chicken pieces turn opaque and cook through. Dish out the cooked chicken

OR

Add tofu/soaked shiitake mushrooms

2. Wipe the wok clean if necessary. Bring the skillet/wok back to high heat. Add another 1 Tbsp of cooking oil. Add garlic and stir fry for about 20 seconds. Add the bok choy and stir fry another minute

3. Add rice cakes, seasonings, and broth. Give them a quick stir. Cover with a lid and cook for about 3 minutes or until the rice cakes soften

4.Uncover the lid and give it a good stir to mix everything. Add the chicken/mushrooms/tofu back into the skillet/wok and give it a stir. 

Garnish with chopped green onion and serve warm

https://drivemehungry.com/stir-fried-shanghai-rice-cakes-chao-nian-gao/

https://whattocooktoday.com/stir-fried-nian-gao-rice-cakes.html

Sheet Pan Tandori Chicken

INGREDIENTS

5 tablespoons organic canola oil

4 cloves garlic, minced

2 tablespoons grated fresh ginger

1 tablespoon chili powder

1 tablespoon garam masala

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon ground turmeric

1 cup plain whole-milk yogurt

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped

Kosher salt

Freshly ground black pepper

2 pounds bone-in, skin-on chicken parts (a mix of breasts, split and cut in half, thighs, and legs)

3/4 pound Yukon Gold potatoes, cut into 1-inch pieces

4 cups 1-inch cauliflower florets

4 cups 1-inch broccoli florets

8 small cremini mushrooms, stems trimmed

1/2 teaspoon fenugreek seeds or cumin seeds

1/2 cup red onion, halved lengthwise, then sliced into thin half-moons

Mango Chutney (homemade or your favorite store-bought chutney)

PREPARATION

In a small skillet over medium heat, heat 2 tablespoons of the canola oil. Add the garlic and ginger and cook, stirring continuously, until light brown and fragrant, about 1 minute. Add the chili powder, garam masala, 1 teaspoon of the cumin, the paprika, and turmeric and cook, stirring continuously, for an additional minute. Set aside to cool.

In a large bowl, combine the yogurt, lime juice, jalapeño pepper, 2 teaspoons salt, 1/8 teaspoon black pepper, and the spice mixture and stir to combine.

Using a sharp knife, score the skin of each piece of chicken, making two or three shallow cuts about 1 inch apart. Add the chicken and potatoes to the bowl with the spiced yogurt and massage the yogurt into the chicken until all the pieces are well coated. Transfer the chicken, potatoes, and spiced yogurt to a large zip-top freezer bag and set aside for 30 minutes at room temperature or refrigerate for up to 8 hours.

Set a rack in the upper-third of the oven and preheat the oven to 425°F.

Place the cauliflower, broccoli, and mushrooms in a large bowl. Add the remaining 3 tablespoons canola oil, remaining 1 teaspoon cumin, the fenugreek seeds, 1/2 teaspoon salt, and 1/8 teaspoon black pepper and mix well.

Remove the marinated chicken from the bag, letting any excess marinade drip off, and arrange the pieces skin-side up on a rimmed baking sheet. Scatter the potatoes in and around the chicken. Roast for 20 minutes, then remove the pan from the oven and place the vegetables in a single layer in any spaces around the chicken. Return the pan to the oven and roast for an additional 20 minutes. Remove from the oven and switch the oven to broil.

Sprinkle the red onion over the chicken and vegetables, return the baking sheet to the oven, and broil until the chicken is lightly charred and crispy, 2 to 3 minutes. Remove from the oven and serve with mango chutney, if desired. 

from: https://www.epicurious.com/recipes/food/views/tandoori-chicken-and-vegetable-sheet-pan-supper

New Joe's

Joe's Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)

PREP TIME 10 mins

COOK TIME 30 mins

TOTAL TIME 40 mins

SERVINGS 4 to 6 servings

Ingredients

2 tablespoons unsalted butter

8 ounces crimini mushrooms, sliced

1 medium yellow onion, diced

4 cloves garlic, chopped

1 teaspoon salt, divided

6-ounce bag (8 cups) baby spinach

1 pound (85 to 95%) lean ground beef (use turkey instead of beef)

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

6 large eggs

1 teaspoon Tabasco sauce, optional

Sliced sourdough bread or rolls, to serve

Method

Cook the mushrooms, if using:

Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes.

Cook the onions:

Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes.

Wilt the spinach:

Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume.

When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.

Cook the ground beef:

Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles.

Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes.

Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.)

Scramble the eggs:

Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined.

Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes.

Mix everything together and serve:

Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined.

Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.

originally from: https://www.simplyrecipes.com/recipes/joes_special_scrambled_eggs_with_spinach_beef_and_mushrooms/

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.

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.

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.