Tag: Turmeric

Quinoa Con Pollo

Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.

There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?

My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!

If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.

So let me show off that lager!

Ingredients:

  • 2 tablespoons unsalted butter (or olive oil to make dairy free)
  • 6 boneless skinless chicken thighs (about 2 lbs)
  •  1 medium onion, chopped
  • 6 garlic cloves, minced
  • 2 bell peppers, sliced
  •  2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 1/2 cups chicken broth
  • 1 (12 oz) can lager (I used Flying Fish Onshore Lager)
  • 3 tablespoons Worcestershire sauce (omit to make gluten free)
  • 2 cups dried quinoa
  • 1 cup frozen peas
  • 10 oz frozen cut green beans
  • 1 cup ketchup
  • Black olives, to taste

Continue reading Quinoa Con Pollo

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)

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

Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Note: I was sent a copy of Instant Indian: Classic foods from every region of India made easy in the Instant Pot for review. All opinions are mine alone.

I really enjoy Indian recipes. I’ve dabbled a bit in Indian cooking on my blog so far, although most of my recipes aren’t terribly authentic. I’ve even taken a class with Haneeda’s Kitchen to learn more about the cuisine. But a lot of the recipes can be pretty involved, and take quite a bit of time to make, so knowing ways to speed up the cooking process without sacrificing flavor are always welcome!

Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic Indian recipes all made in a multi-cooker, cutting down the time to make these recipes without sacrificing flavor. Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot showcases the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Rinku Bhattacharya provides techniques and recipes that showcase the rich culinary diversity of Indian food.  Her recipes are culled from the culinary regions of North India, Western India, Eastern India and South India.

The cookbook features recipes covering everything from spice blends to meat dishes to desserts. Nearly all the recipes are gluten free, and there are plenty of vegetarian and vegan options throughout the cookbook too!

Khichuri (or khichdi) is a classic rice and lentil mixture that can be found throughout India, with different regions having their own spin on it. This version is from Bengal and uses sautéed red onions, red lentils, cauliflower, potatoes and peas. The version below for Pressure Cooker Khichuri is gluten-free, vegetarian, and vegan.

Note: I used my COSORI 6 Qt Electrical Pressure Cooker to make this recipe, so the directions are written with that in mind.

Ingredients: (serves 6)

Adapted  from Instant Indian by Rinku Bhattacharya/Hippocrene Books/October

Khichuri:

  • 4 tablespoons vegetable oil
  • 1 medium red onion, thinly sliced
  • 3/4 cup red lentils
  • 1/2 cup basmati rice
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon turmeric
  • 2 cups cauliflower florets
  • 1 medium Yukon gold potato, peeled and cut into bite-sized cubes
  • 1/2 cup frozen peas

Toppings:

  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons cumin seeds
  • 2 whole dried red chilies
  • the juice of 1 lime

Continue reading Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

Coconut and Turmeric Chicken Curry

I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)

Recently, I just gave up and decided to make it with some substitutions.

This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!

Ingredients:

  • 1 medium white onion, roughly chopped
  • ~1 1/2 inch piece ginger
  • 3 garlic cloves, crushed
  • 1 small jalapeno, seeds and membranes removed
  • 8 boneless skinless chicken thighs
  • 4 tablespoons coconut oil, divided
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 3 cardamom pods, smashed
  • 1 piece of cinnamon
  • 2 whole cloves
  • 3 bay leaves
  • 1 (13.5 oz) can coconut milk, well shaken
  • 1 cup chicken stock
  • 2 tablespoons cashews, finely chopped, plus extra to serve
  • the zest and juice of 1 lime
  • Coconut flakes, and sliced scallions, to serve

Continue reading Coconut and Turmeric Chicken Curry

Spiced Lamb with Saffron Couscous

Because I usually have a recipe in mind when I go food shopping, it’s pretty rare that I come home with a rogue ingredient. But recently, while picking up ground beef and sausage for my Meatballs and Tomato Sauce at Primal Supply, I noticed that they had ground lamb, and felt compelled to buy it.

I didn’t exactly have a goal for the ground lamb, but decided to work with ingredients that I know work well with the flavors of lamb: cumin, saffron, mint, and cinnamon.

The result was Spiced Lamb with Saffron Couscous: saffron couscous, topped with flavorful ground lamb, pistachios, feta, dried apricots, and fresh mint!

Ingredients:

Couscous:

  • 1 1/4 cups chicken broth
  • 1/4 teaspoon saffron threads, crushed between your fingers
  • 1/2 teaspoon ground turmeric
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter

Spiced Lamb:

  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped shallots
  • 2 lbs ground lamb

For topping:

  • 1/4 cup chopped pistachios
  • 2 ounces crumbled feta cheese
  • 1/4 cup dried apricots
  • 1/4 cup chopped fresh mint
  • fresh lemon juice

Continue reading Spiced Lamb with Saffron Couscous

Mango Rum Kefir Lassi

I think I’m pretty sure I’m late to the Kefir game here, but at least I’ve finally arrived! Kefir is a culture milk drink that is high in nutrients and probiotics which helps aid in digestion. A 6 ounce serving of Kefir has 6 grams of protein and 20% of your recommended daily calcium, and is actually a more potent source of probiotics than yogurt.

Its tangy flavor works really well in smoothies. So when I saw Cooking Light’s recipe for a Mango Rum Kefir Lassi, I knew I had to try it out. (You can omit the rum to have a really awesome lassi for breakfast as well. But hey, who doesn’t love a cocktail that has some health benefits to it?) A lassi is typically yogurt-based, so Kefir is a really simple substitute.

This Cooking Light recipe is most certainly not a traditional lassi, but it’s really tasty and is packed with good-for-you ingredients: kefir, coconut water, honey, turmeric, cinnamon, mango, and bananas. Yum!

Ingredients (makes 3 servings):

  • 1 cup plain low-fat kefir
  • 1/2 cup coconut water
  • 1/4 cup spiced rum (I used a coconut-spiced rum), if desired
  • 3 tablespoons honey
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 (12 oz) bag frozen chopped mango
  • 1 ripe banana
  • ancho chile powder, for garnish

Continue reading Mango Rum Kefir Lassi

One Pot Moroccan Chicken with Couscous

Note: I was sent a copy of Eating With Peter for review. Opinions are mine alone.

It comes as no surprise that I gravitate toward books that use food to tell a story. Eating with Peter: A Gastronomic Journey written by Susan Buckley tells the story of her adventures travelling the world with her husband Peter— a well known writer, food critic, and gourmand—exploring foreign cuisine and cultures, from the Michelin-starred restaurants to the sprawling souks of Morocco. Eating with Peter chronicles a life-changing journey of gastronomy and love across Europe, North Africa, and various less-known culinary corners. The book also features 28 recipes that will appeal to lovers of North African, Caribbean, and French cuisines.

Susan’s life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter’s adventures with Hemingway to sampling delectable treasures in an Alpine meadow. When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley’s kitchen and table with family and friends, and many of their New York food secrets.

Inspired by the chapter about their travels through Morocco, I adapted the recipe provided within the book to make this One Pot Moroccan Chicken with Couscous.

It’s a fairly simple recipe made with ras el hanout, a North African spice blend that makes this such a tasty dish. The name, which means “head of the shop” (which is similar to the English expression “top-shelf” is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. For those near Philadelphia, I picked mine up from The Head Nut in Reading Terminal, but it can be found in many supermarkets as well.

Ingredients:

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 chicken thighs, 2 drumsticks, and 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon plus 1 teaspoon ras el hanout, divided
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 pinch saffron
  • 1/4 tsp powdered ginger
  • 1/4 tsp turmeric
  • 1/3 cup sliced almonds
  • 1 ½ cups chicken broth
  • 1 cup couscous
  • ½ cup raisins
  • 1 lemon, cut into wedges for serving

Continue reading One Pot Moroccan Chicken with Couscous

Turmeric Chicken and Chickpea Soup

As the weather turns cooler, it seems like everyone around me is fighting a cold. My husband is currently feeling a bit under the weather, so I wanted to make him a nice comforting soup. Cooking Light had this recipe for Turmeric Chicken and Chickpea Soup in their November magazine and their timing is impeccable!

This soup is packed with antioxidant-rich ingredients including turmeric, ginger, and garlic. It also substitutes in chickpeas for noodles for added texture and fiber.

The chicken broth in the recipe is further enhanced with the addition of coconut milk at the end.

Even better, this soup comes together really quickly, and has a bunch of ingredients that you may already have on hand in your fridge and pantry.

Ingredients: (serves 6)

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large red bell pepper, seed and membranes removed, chopped
  • 1 medium onion, chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 (15 oz) can unsalted chickpeas, rinsed and drained
  • 1 cup canned light coconut milk
  • 1/2 cup torn fresh basil
  • the juice of one 1 lime

Continue reading Turmeric Chicken and Chickpea Soup

Cape Malay Curry

My husband and I (obviously) love trying new and different recipes. Living in Philadelphia, we are lucky enough to have a pretty solid restaurant scene, covering quite a range of cuisines. So my interest is always peaked by a recipe I haven’t tried before that comes from a different part of the world and I can make at home, like this recipe for Cape Malay Curry.

Cape Malay Curry comes from Cape Town, South Africa. Beginning in the 17th century, slaves from Indonesia and Southeast Asia were brought to work the farms of Cape Town, South Africa. Known as Cape Malays, the name “Cape” is derived from the Cape of Good Hope and “Malay” refers to the community’s Indonesian, Malaysian and Singaporean ancestry.

The Cape Malay community has had a lot of influence on South African foods, particularly with the introduction of certain spices, hot sauces, and curries. This chunky beef stew is a sweet and savory curry dish, which reminds me a bit of my husband’s favorite meal, Slow Cooker Chicken and Chickpea Tagine, so I had a feeling we’d like this recipe.

This is definitely a weekend meal; it simmers on the stove for 2 hours. However, it could easily be multiplied to make a large batch and frozen for future meals.

 

Ingredients:

  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons canola oil
  • 2 cups chopped onion
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 pound beef stew meat, cut into bite-sized pieces
  • 2 1/4 cups less-sodium beef broth
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1/3 cup chopped dried apricots
  • 1/3 cup apricot spread
  • 2 teaspoons red wine vinegar
  • 1/4 cup low-fat buttermilk (or coconut milk to make dairy-free)
  • 1 cup cooked rice

Continue reading Cape Malay Curry

Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!

This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.

Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.

And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!

This recipe is from Simply Recipes.

Ingredients:

Chicken Stew:

  • 2 medium yellow onions, chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons olive oil
  • 5 tablespoons pomegranate molasses (recipe below)
  • 1/2 pound walnut halves (about 2 cups)
  • 2 lbs boneless skinless chicken breasts, cut into bite size pieces,
  • 2 cups chicken stock
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate seeds, for garnish
  • chopped fresh parsley, for garnish

Pomegranate Molasses:

  • 2 cups pomegranate juice
  • 1/4 cup sugar
  • 2 tablespoons lemon juice

Continue reading Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce

Crispy Trout with Warm Parsley-Caper Vinaigrette

I’m in another busy period of work, so expect a lot of quick weeknight dinner meals! Seafood is always a favorite quick meal of mine, and this recipe from Cooking Light’s latest issue is ready in no time! I paired it with an adaptation of a Bon Appetit Couscous recipe.

 

 

The trout is pan seared and then topped with a chunky warm parsley-caper vinaigrette. I’d suggest doubling the recipe so you have some to toss into the couscous!

 

Ingredients:

Couscous:

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1 2/3 cups water
  • the zest of one lemon
  • 1/2 teaspoon coarse kosher salt
  • 1 1/2 cups plain couscous
  • 2 tablespoons fresh lemon juice

Trout:

  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil, divided
  • the zest of one lemon
  • the juice of one lemon
  • 1 tablespoon capers, drained
  • 4 (6-ounce) trout fillets
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 lemon wedges (optional)

Continue reading Crispy Trout with Warm Parsley-Caper Vinaigrette

Chicken Satay

I have been meaning to make this recipe forever; seriously, years. I don’t know why it took me this long because it’s a pretty easy recipe, but for some reason I kept putting it off. And boy do I regret that. It’s so tasty! Honestly, what isn’t better with some peanut butter?

 

Chicken Satay is skewered chicken marinated in a peanut sauce that is typically eaten as an appetizer or street food. By adding a side of brown rice, this turns into an easy dinner!

 

This recipe actually has you ground your own peanuts with some other ingredients to make a sauce rather than starting with peanut butter. The result is really tasty!

 

Ingredients:

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice (~2 limes)
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 4 skinless, boneless chicken breasts, cut into bite sized pieces
  • 1/2 teaspoon salt

 

Continue reading Chicken Satay

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