Tag: Onions

One Pot Jamaican Curry Chicken and Potatoes

Note: I was sent an 11-Inch NanoBond Skillet from Hestan Culinary in order to write this post. Opinions are mine alone.

Before I get to this awesome recipe for One Pot Jamaican Curry Chicken and Potatoes, I wanted to share with you a new addition to my kitchen that I’m madly in love with. One of the most important tools in any cook’s kitchen is a skillet. I use my skillets more than any other pot/pan in my house (although my Dutch oven gets a pretty good workout too). So having a good, sturdy, evenly cooking skillet is super important. I’m not exactly kind to my pots and pans… they get frequent use, and my husband isn’t the best at remembering not to use metal utensils on my non-stick cookware (sigh)… so having a skillet that can put up with some abuse is really important to me.

Which is why I’m so excited to share the 11-Inch NanoBond Skillet from Hestan Culinary, handcrafted in Italy. Not only is it beautiful, the NanoBond technology makes this skillet darn near indestructible.

Here are some of the features:

  • Molecular titanium bonds thousands of nanolayers for a lifetime of beauty
  • 400% stronger than stainless steel
  • 35% better heat conduction than aluminum-clad cookware

Additionally, the skillet is high-heat tolerant to 1050°F! So it’s perfect for searing meats or even cooking right on the grill.

To test out my new skillet, I wanted to make something I’ve been craving for a while now: Jamaican Curry Chicken and Potatoes.

This one pot (or skillet) wonder simmers chicken and potatoes in a seasoned curry sauce until the chicken is fall-off-the-bone tender.

Ingredients:

  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 2 pounds bone-in, skinless chicken thighs and drumsticks
  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 1/2 tablespoons Jamaican mild curry powder (I used Jamaican Choice)
  • 1 habanero pepper
  • 2 medium Yukon Gold Potatoes, washed and cut into bite sized pieces
  • 2 cups chicken broth
  • 1 bay leaf
  • 2 fresh thyme sprigs, plus more for garnish
  • 1/4 cup cornstarch
  • cooked rice, for serving

Continue reading One Pot Jamaican Curry Chicken and Potatoes

Soup Joumou (Haitian Beef and Squash Soup)

Happy New Year! There are a bunch of traditional dishes around the world to help usher in a new year. In past years, I’ve shared a Black Eyed Peas Hash, Black Eyed Peas with Collard Greens, and a bunch of recipe for what to do with the leftover champagne (assuming you have any), like this Champagne Risotto Primavera and these Honey Citrus Champagne Cupcakes.

Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.

I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.

 

Ingredients:

Marinade:

  • 1/2 small onion, coarsely chopped
  • 1 bell pepper (any color), coarsely chopped
  • 1 scallion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup parsley leaves
  • 1 basil leaf
  • the juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground red pepper

Remaining Ingredients:

  • 1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
  • 1 pound stew beef cubes
  • 7 cups chicken or beef broth, divided
  • 2 beef bones
  • 1 pound butternut squash, cut into cubes
  • 2 medium russet potatoes (about 1 pound), finely chopped
  • 1 large carrot, sliced
  • 1/4 small green cabbage (about 1/2 pound), very thinly sliced
  • 1/2 small onion, sliced
  • 1 celery stalk, coarsely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 small turnip, finely chopped
  • 1 teaspoon habanero chile hot sauce, or to taste
  • 1 cup uncooked rigatoni
  • 3 whole cloves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 parsley sprig (optional)
  • 1 thyme sprig (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (omit to make dairy free)

Continue reading Soup Joumou (Haitian Beef and Squash Soup)

Slow Cooker Lamb in Zesty Lemon Sauce

 Note: I was sent a copy of The Greek Slow Cooker for review. Opinions are mine alone.

It’s been quite a while since I posted. Since sheltering-in-place became our new normal in Philadelphia, I’ve been cooking a lot of my old recipes, but haven’t had the creativity (or honestly, the energy) to make many new recipes. In the hopes of having some inspiration, I started paging through some of the many cookbooks I have, and came across this recipe for Arnaki Lemonato – Slow Cooker Lamb in a Zesty Lemon Sauce.

This recipe is from The Greek Slow Cooker: Easy, Delicious Recipes from the Heart of the Mediterranean.

Written by Eleni Vonissakou, the cookbook is a great source of Greek dishes adapted for slow cookers and includes 75 different Greek recipes. I adapted the recipe below a bit for what I was able to get through my local grocery delivery options.

Ingredients:

  • 2 lbs baby potatoes (cut the larger ones up so that the sizes of all the potatoes are similar)
  • 2 large carrots, sliced (about 1 cup)
  • the juice and zest of 2 lemons, divided
  • 3 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 3 garlic cloves, pressed in a garlic press, or very finely minced
  • 2 teaspoons dried rosemary
  • 1/2 teaspoon dried sumac (can omit if you cannot find this spice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 lbs lamb shoulder (I used lamb shoulder chops)
  • 2 medium onions, quartered

Kitchen Tools Used:

Continue reading Slow Cooker Lamb in Zesty Lemon Sauce

Creamy Chicken Paprikash Over Buttered Egg Noodles

Comfort food can take on many forms, but generally, comfort food seems to always have a bit of nostalgia attached to it. Foods from my childhood have become some of my favorite adult comfort foods, like Creamy Chicken Paprikash Over Buttered Egg Noodles. Chicken Paprikash is a Hungarian dish of chicken, cooked in a creamy paprika-flavored sauce. My mom used to make this Creamy Chicken Paprikash for us on cold winter nights, and always spooned it over egg noodles to make the most of the yummy sauce.

Now that it’s February, I think it’s the perfect time to share this childhood favorite recipe! Cold winter months are the perfect time to enjoy old comfort food favorites or to try new ones, like my take on Creamy Chicken Paprikash.

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons paprika, sweet or hot (I’d suggest using a combo, maybe 1/2 of each for a subtle spice)
  • 3 tablespoons flour
  • 1 tablespoon tomato paste
  • 1 (15 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 1 (12 oz) bag Egg Noodles
  • 1 cup sour cream
  • fresh parsley, chopped, for garnish

Continue reading Creamy Chicken Paprikash Over Buttered Egg Noodles

Pressure Cooker Mushroom Bourguignon

Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.

I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!

So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.

Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.

I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or margarine to make dairy free)
  • 1 (8 oz) container sliced mushrooms
  • 1 (8 oz) container whole mushrooms, cut in half
  • 1 (4 oz) container gourmet mushroom blend
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and sliced into rounds
  • 1 celery rib, chopped (or kept in larger pieces if you intend to remove)
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, grated
  • 1 tablespoon balsamic vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 3/4 cup beef or vegetable stock, divided
  • 1 oz dried mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • cooked egg noodles (optional, substitute mashed potatoes for gluten free)
  • fresh parsley, chopped, for garnish

Continue reading Pressure Cooker Mushroom Bourguignon

Cioppino (Seafood Stew)

Note: I was sent a ZOS wine saver for review. All opinions are mine alone.

Using wine in recipes both adds and enhances flavor. I love cooking with both red and white wine, but I really only drink red wine. Which means I keep a re-corked bottled of white wine in my fridge, which over time, begins to oxidize and change taste (and not for the better!)

 

So when I was contacted to try ZOS wine saver, I was intrigued. The ZOS wine saver is a solution that eliminates 100% of the oxygen from an opened bottle of wine, which can preserve the bottle for weeks or months. The ZOS wine stopper has an oxygen-absorbing cartridge that allows you to use a small amount of wine and still maintain its flavor for future use.

Source: zos.wine

The ZOS wine saver is made of an oxygen barrier stopper attached to a replaceable cartridge. You just insert the ZOS stopper into an open bottle of wine and the cartridge absorbs all of the oxygen in the bottle. Each cartridge lasts 5 to 15 bottles and is easily replaceable. The ZOS wine saver (paid link) can be purchased on Amazon.

With the weather warming up, I wanted to make a yummy seafood recipe that’s hearty but light. Cioppino is a fish stew originally from San Francisco, utilizing whatever was caught that day at sea. This recipe for Cioppino (Seafood Stew) includes making a broth and then making the actual soup. The broth can be made a couple of days ahead of time. Both parts of the recipe use white wine, so this recipe is the perfect test for the ZOS wine saver.

Ingredients:

Broth:

  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 28-oz. can whole peeled tomatoes
  • 2 8-oz. bottles clam juice
  • 4 sprigs parsley
  • 2 dried bay leaves
  • salt and pepper, to taste

Soup:

  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic cloves, thinly sliced
  • 2 lbs mussels, scrubbed and debearded
  • 1 lb clams, scrubbed
  • ¼ cup dry white wine
  • 1 lb sea bass, skin removed and cut into 1” pieces
  • 1 lb shrimp, peeled, deveined, tails on
  • ¼ cup (½ stick) unsalted butter, cut into cubes (or margarine for dairy free)
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • day old bread, for serving (omit for gluten free)

Continue reading Cioppino (Seafood Stew)

Mandu (Korean Dumplings)

A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.

I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!

This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.

Ingredients:

  • 1.5 cups finely chopped green cabbage
  • 1 medium sized zucchini, finely chopped
  • 1 (4 oz) package sliced shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, white and light green pieces finely chopped, dark green pieces sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1/2 lb ground pork
  • 1/4 lb ground beef
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper, to taste
  • 2 packages dumpling skins (I found these in my local Asian grocery store)

Continue reading Mandu (Korean Dumplings)

Eggplant Meatballs

The end of April can mean only one thing, Flavors on the Avenue is almost here! Held the last Sunday of every April, Flavors on the Avenue is one of my favorite annual events. The food festival is held on E Passyunk Ave from Broad St to Dickinson St this Sunday, April 28 from 11am to 5pm.

Over two dozen of the region’s best restaurants will fire up street food, small plates, and signature dishes along the Avenue, ranging on average from $3.00 to $6.00 and will be pay-as-you-go. Craft beef, wine, and seasonal sips will also be available, sold by select restaurants, plus a Founders Brewing Co. Tasting Tent. Restaurants participating include:

  • Barcelona Wine Bar
  • Bing Bing Dim Sum
  • Brigantessa
  • Cantina Los Caballitos
  • Chhaya Cafe
  • El Sarape Restaurant
  • Essen Bakery
  • Fond
  • Fuel
  • ITV Philly
  • Izumi
  • Le Virtù
  • Mamma Maria Ristorante
  • Manatawny Still Works
  • Noir Philadelphia
  • Paradiso Restaurant
  • Pistola’s Del Sur
  • Plenty Café
  • P’unk Burger
  • Redcrest Fried Chicken
  • Saté Kampar
  • Stogie Joe’s Tavern
  • The Bottle Shop
  • Teas n’ Mi
  • Tre Scalini
  • Vanilya Bakery

In addition to all of the yummy food options, look for live music and entertainment throughout the festival, plus bring the kids for free family fun activities in kid zones up and down the avenue.

Source: EPABID

Retail, family, and fashion shops along the avenue will also be participating; look for shopping, sidewalk sales, special events, workshops, and much more!

Source: EPABID

This is an event that I’ve been attending since it first began as Flavors of the Avenue, under a tent. In 2017, the event moved along the avenue itself and has become the largest event on E Passyunk.

Source: EPABID

To read some of my past posts highlighting this event, check out:

This year, I wanted to highlight one of the many vegetarian options that will be offered on Sunday: Eggplant Meatballs from Brigantessa! I attended a media event for Flavors this year and was struck with how many delicious meatless options will be offered this year.

Every Sunday is pasta night in my house, so we went for a meatless Sunday, substituting in these yummy Eggplant Meatballs for our usual Meatballs in Tomato Sauce.

Ingredients:

  • 1 large eggplant
  • 1/4 cup olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 6 garlic cloves, minced (or use a garlic press)
  • 2 (28 oz) cans tomato puree
  • 1 bay leaf
  • 4 tablespoons chopped basil, divided, plus more for serving
  • salt and pepper, to taste
  • 2.5 cups bread crumbs (I used Italian bread crumbs)
  • 2 large eggs
  • 1/4 cup grated Pecorino Romano cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup flour
  • 1 tablespoon cornstarch
  • crusty bread or pasta, for serving

Continue reading Eggplant Meatballs

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

Continue reading Pressure Cooker Carnitas

Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

I’m on a pretty good streak of making a bunch of meals on weekends so that we have quick and easy meals on weeknights. Last weekend, I came across this recipe for Indian Spiced Chicken with Tomato and Cream and knew it would reheat nicely. It takes some time to make, so it’s best for cooking on a weekend. But it’s a one pot meal!

This adapted version is awesome over cooked rice. If you like a thicker sauce, you may want to add some water mixed with cornstarch at the end to thicken.

Ingredients:

  • 3 tablespoons butter
  • 8 drumsticks
  • salt and pepper
  • 1 medium onion, chopped
  • 4 garlic cloves, grated
  • 2 tablespoons grated peeled ginger
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 2 teaspoons ground turmeric
  • 3/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground allspice
  • 8 cups low-sodium chicken broth
  • 1 (14 oz) can tomato puree
  • 3/4 cup heavy cream
  • 1 pound Yukon Gold potatoes, thinly sliced
  • Plain Greek yogurt, for serving
  • Fresh mint, chopped, for serving
  • Naan, for serving (omit for gluten free)
  • Cooked rice, for serving

Continue reading Indian Spiced Chicken and Potatoes in Tomato Cream Sauce

Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Harira is a wonderfully filling and hearty soup originally from Morocco. It can be made with many different ingredients (and can be made vegetarian), but it’s typically made with lamb, chicken, or beef, lentils, and chickpeas in a lightly spicy tomato broth.

This dish is a staple during Ramadan to break the daily fast, and also makes for an awesome dinner on chilly nights!

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 lb lamb chunks
  • 1 large onion, diced
  • 3 stalks celery, diced (or if you’re like me and don’t like the texture of celery, keep large so you can remove later)
  • 3 carrots, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground cinnamon
  • ½ to 1 teaspoon harissa paste, depending on your heat tolerance
  • 1 (28oz can) crushed tomatoes
  • ½ cup parsley, chopped, plus more for garnish
  • ¼ cup cilantro, chopped, plus more for garnish
  • 1 cup brown lentils, rinsed
  • 1 cup red lentils, rinsed
  • 1 (15 oz can) chickpeas, drained
  • 6 cups chicken broth
  • 4 oz vermicelli, broken into smaller, 1-inch pieces
  • 2 tablespoons all-purpose flour (or 1/2 tablespoon cornstarch to make gluten free)
  • 1 large egg
  • The juice and zest of 2 lemons

Continue reading Harira (Moroccan Lamb, Tomato, Chickpea, and Lentil Soup)

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

Source: Society Hill Films

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Source: Society Hill Films

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu,  including Indian Mango Chicken (shown above)- a dish made of  “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

 

Ingredients:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz frozen mango chunks
  • 1 (14 oz) can light coconut milk, thoroughly shaken
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon chopped ginger
  • 0-2 dried red chili peppers, depending on your spice tolerance
  • 1 teaspoon fennel seeds
  • 2 tablespoons oil (to make dairy free) or ghee
  • 6 cardamom pods, smashed
  • 2 cinnamon sticks
  • 4 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 2 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • fresh mango slices, for garnish

Continue reading Pressure Cooker Mango Chicken

African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

  • 1 tablespoon peanut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 4 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
  • 4 cups vegetable broth
  • 1 (13.5 oz can) light coconut milk
  • 1 teaspoon hot sauce, or to taste (I used sriracha)
  • 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
  • salt and pepper, to taste
  • 3 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • roasted peanuts, chopped, for garnish

Continue reading African Peanut Stew

Black Eyed Peas Hash with Chorizo and Eggs

NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.

Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.

This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.

To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.

Source: Deiss Kitchenware

I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.

Source: Diess Kitchenware

Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

Continue reading Black Eyed Peas Hash with Chorizo and Eggs

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