Braised Chicken in Coconut Curry

Braised Chicken in Coconut Curry

Our family does not observe the lunar new year but that’s no reason not to feel happy for those who do. A new year on any calendar brings hope for a happy, healthy, safe and meaningful year to come.

Everyone can relate to that!

So, in honor of the Year of the Tiger, here’s a dish inspired by my travels to Singapore, Thailand and Malaysia.

BRAISED CHICKEN IN COCONUT CURRY

•  One chicken, cut into 8 pieces (or use 4 large chicken breast halves or 4 whole legs)

• 2 tablespoons vegetable oil

• 1 onion, chopped

• 2 cloves garlic, chopped

• 1 tablespoon chopped fresh ginger

• 2 teaspoons chopped fresh chili pepper

• 1-1/2 teaspoons chopped lemongrass

• 1 tablespoon tomato paste

• 1 teaspoon curry powder

• 1-1/2 cups coconut milk (13-15 ounce can)

• salt to taste

• chopped chives or parsley for garnish

Wash and dry the chicken pieces. Heat the vegetable oil in a sauté pan over medium heat. Cook the chicken a few pieces at a time, turning them occasionally, until lightly browned, about 8 minutes. Remove the chicken and set aside. Add the onion to the pan and cook for about 2 minutes. Add the garlic, ginger, chili pepper and lemongrass and cook, briefly, stirring constantly. Whisk the tomato paste, curry powder and coconut milk together until thoroughly blended. Pour the liquid into the pan. Sprinkle with salt to taste. Bring to a boil, cover the pan, lower the heat and simmer for 25-30 minutes or until the chicken is cooked through. Serve garnished with a sprinkle of fresh chopped chives or parsley.

Makes 4 servings

Portobello Mushroom Paprikash

Anyone who tells you that a vegetarian dinner isn’t as hearty, filling, nourishing or satisfying as a meat dinner, hasn’t tasted Portobello Mushroom Paprikash.

I’ve tasted Chicken Paprikash, a most delicious Hungarian dish, and I can say honestly — this is better. This version includes the real thing — thick, tangy, dairy sour cream for extra goodness.

That’s all I have to say.

Portobello Mushroom Paprikash

• 4 tablespoons olive oil

• 8 large Portobello mushroom caps

• 1 large onion, peeled and chopped

• 3 cloves garlic, chopped

• 4 teaspoons sweet and/or hot paprika

• 2 teaspoons all-purpose flour

• 3 medium tomatoes, chopped

• 1-1/2 cups vegetable stock

• salt and freshly ground black pepper to taste

• 1 cup dairy sour cream

• 12 ounces cooked egg noodles

• chopped fresh parsley for garnish

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the caps (you will have to do this in batches) and cook (topside down) for about 2 minutes, or until they are crispy. Remove the caps and set them aside. Heat the remaining 2 tablespoons olive oil in the pan and add the onion. Cook, stirring frequently, for about 2 minutes or until slightly softened. Add the garlic and cook briefly. Add the paprika and flour, stirring to blend them in thoroughly. Stir in the tomatoes and cook for 1-2 minutes. Pour in the stock. Season to taste with salt and pepper. Cook for about 25 minutes or until the sauce is thick. Stir in 1/2 cup of the sour cream and blend it in thoroughly. Place the cooked noodles in each of 4 plates. Top the noodles with 2 mushroom caps per plate. Spoon the sauce over the mushrooms. Place small dollops of the remaining sour cream on top. Garnish with chopped parsley.

Makes 4 servings

Turkey Chili

Turkey Chili

When the weather starts to get cold I make hot, filling food. Like chili. I have lots of recipes because the basics are the same but the the recipe is so versatile that I can change it depending on my mood and on what ingredients I have.

For example:

1. the beans: red kidney, white cannelini, black beans are all fine — or any other. Dried and reconstituted or canned.

2. I usually choose ground turkey but you can use any ground meat (or chopped meat); best are: beef, veal or poultry. But you can make it meatless: try firm tofu or just use more beans, maybe two kinds.

3. make it spicier with chopped fresh chili pepper or less spicy with a mild chili powder

4. serve it with chips or mashed avocado (or sour cream for meatless)

Have it your way. It’s all good. Also — it lasts, so you can make it 2-3 days ahead and keep it in the fridge.

Note: a version of this recipe was originally published in The Jewish Week Food & Wine.

Turkey Chili

• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 large cloves garlic, chopped

• 1 serrano (or other hot) pepper, deseeded and chopped, optional

• 16-20 ounces ground turkey

• 28 ounce can tomatoes, coarsely chopped, undrained

• 1/4 cup tomato paste

• 1/2 cup water or vegetable stock

• 2 teaspoons chili powder

• 2 teaspoons ground cumin

• 1/2 teaspoon dried oregano

• salt and freshly ground black pepper to taste

• 15-19 ounce can white beans, drained

Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and serrano pepper and cook briefly. Add the turkey and cook, stirring to break up the pieces, for 3-5 minutes, until the meat has turned color. Add the tomatoes with their juices, tomato paste, water, chili powder, cumin, oregano and salt and pepper to taste. Cover the pan and simmer for 1-1/2 hours. Stir in the beans. Cook uncovered for 30 minutes.

Makes 4 servings

Roasted Chicken Breast with Lemongrass and Ginger

Ever since Ed and I travelled to Vietnam and Cambodia several years ago, I have been trying to prepare some Vietnamese/Cambodian specialties.

I’ve cooked Pho many times (it’s one of my favorite soups) but mostly have made lots of recipes using lemongrass and fresh ginger, which are ubiquitous in Southeast Asian cuisine.

The combination of these two ingredients, (which are easy to find these days), is refreshing, vibrant, citrusy, and they give a real boost of flavor, especially to mild foods such as chicken. Just a few teaspoons of seasoning makes a plain old chicken dinner really easy and yet so interesting and definitely not plain old.

Roast Chicken Breast with Lemongrass and Ginger

• 2 whole chicken breasts (or use 4-6 whole legs)

• 1 tablespoon vegetable oil

• 2 large cloves garlic, finely chopped

• 2 teaspoons chopped fresh lemongrass

• 2 teaspoons chopped fresh ginger

• 2 teaspoons chopped fresh chives (or green scallion tops)

• salt and freshly ground black pepper to taste

• sprinkle of cayenne pepper

• 1/4 cup white wine

Preheat the oven to 450 degrees. Place the chicken breasts in a roasting pan. Brush the chicken with the vegetable oil. Scatter the garlic, lemongrass, ginger and chives over the chicken and sprinkle with salt, pepper and cayenne pepper. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 40-45 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees), basting once or twice with the white wine. Let rest for 15 minutes before carving.

Makes 4-6 servings

Chicken with Date Honey, Ginger and Orange

I know brisket is traditional for Rosh Hashanah but have you seen the price of brisket this year?

Yikes!

How about chicken instead?

Please don’t say “ho hum.” Chicken absolutely doesn’t have to be boring.

For example — this recipe for chicken with honey and a little spike of fresh ginger. Plus some refreshing orange.

I’ve made this dish with both bee honey and date honey (silan). Either way, it’s a perfect choice for Rosh Hashanah.

Chicken with Date Honey, Ginger and Orange

• one cut up chicken (or 6-8 pieces)

• 2 tablespoons vegetable oil

• 1/2 cup orange juice

• 1/4 cup date honey (or substitute regular honey)

• 1 large shallot, chopped

• 1 teaspoon finely chopped fresh ginger

• 1 teaspoon grated fresh orange peel

• 1 teaspoon chopped fresh chili pepper, optional (or use a pinch of cayenne pepper)

• 1 teaspoon chopped fresh rosemary

• salt to taste

Preheat the oven to 350 degrees. Heat the vegetable oil over medium-high heat in an ovenproof pan. Dry the chicken pieces and cook them a few at a time in the pan until they brown lightly, about 6-8 minutes. Mix the orange juice and date honey and pour over the chicken. Sprinkle the chicken with the shallot, ginger, orange peel, chili pepper, rosemary and salt to taste. Place the pan in the oven and cook for 35-40 minutes or until the chicken is cooked through, basting occasionally with the pan juices. Serve the chicken with the pan juices.

Makes 6 servings 

Roasted Fish with Tomatoes, Olives and Basil

“I loves you Porgy……” a lovely aria from Gershwin’s opera, Porgy and Bess of course.

But mostly I love porgy, the fish species, which should be coming to market soon, where I live.

Actually I love all fish. My husband — not so much. My cousin who is coming to stay with us over Memorial Day weekend - she loves fish too. Her husband — not so much.

But both men do like fish that’s covered and baked with lots of flavorful ingredients such as olives, tomatoes, onions and fresh herbs.

So this dish is on the menu. I’ll probably be making it with branzino, which is widely available, but it’s a perfect way to prepare lots of different kinds of fish (see the recipe).

Roasted Fish with Tomatoes, Olives and basil

• 4 fish filets such as porgy, branzino, hake, grouper, halibut, cod or sea bass about 5-6 ounces each, or 24 ounce large filet

• 1-1/2 tablespoons olive oil

• salt to taste

• Aleppo pepper (or use cayenne or crushed red pepper) or freshly ground black pepper

• 3 large plum tomatoes, chopped

• 1/3 cup chopped red onion

• 1/2 cup mixed pitted olives

• 2 tablespoons chopped fresh basil

• 2 tablespoons lemon juice

• 2 teaspoons grated fresh lemon peel

Preheat the oven to 400 degrees. Place the fish in a baking pan. Coat the surface with the olive oil and sprinkle with salt and (Aleppo) pepper. Scatter the tomatoes, onion, olives and basil over the fish. Sprinkle with lemon juice and lemon peel. Bake for 12-18 minutes, depending on the thickness of the fish, or until the fish is cooked through.

Makes 4 servings

Salmon and Farro Salad

We’re big on main course salads in our family. They’re usually easy, unfussy and filling. I also like that I can make them in advance.

I’ve made  numerous versions of this particular salad: I love farro but have also used barley, couscous and wheatberries. I change up the cheese, depending on what I have, and use red onions or shallots if I need my scallions for something else.

Of course I have also made this all-veggie or no-meat, replacing the salmon (or any other cooked fish) with cooked eggs, carrots, peas and zucchini.

This is such a versatile dish! Best served at room temperature.

Salmon and Farro Salad

• 12 ounces fresh salmon*

• olive oil or vegetable oil

• 1 cup farro

• 2-1/2 cups water

• 1 ripe avocado, cut into bite size pieces

• 3/4 cup crumbled feta, goat or blue cheese

• 2-3 scallions, chopped

• 1 teaspoon chopped fresh oregano

• 1 teaspoon chopped fresh mint

• 1/4 cup vegetable oil

• 2 tablespoons lemon juice

• 2 tablespoons white wine vinegar

• salt and freshly ground black pepper to taste

Preheat a grill, broiler or grill pan. Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked to desired consistency. Remove the fish from to a cutting board, cut into chunks and set aside to cool slightly. While the salmon is cooking, place the farro in a saucepan and cover with the water. Bring to a boil over high heat. Lower the heat, cover the pan and simmer for about 25 minutes or until the grain is cooked but still slightly chewy. Drain any remaining liquid. Place the cooked farro into a mixing bowl. Add the fish, avocado, cheese, scallions, oregano and mint. Toss gently to distribute the ingredients evenly. In a small bowl mix the vegetable oil, lemon juice and white wine vinegar. Pour over the ingredients and toss. Sprinkle with salt and pepper to taste. Let rest for 10-15 minutes before serving.

*you can use drained, canned salmon

 Makes 4 servings

Braised Short Ribs with Harissa

Yes, it’s March already! But it feels as if it’s been March for a year.

Doesn’t it?

Hasn’t it been?

Somehow this past year of endless March I’ve been less motivated and felt less creative. Or maybe it’s just that I feel safer, more comforted with the known, even when it comes to food.

So I’ve been less adventurous than usual with recipes.

And yet, the other day I went to prepare my tried-and-true recipe for short ribs and thought I’d do a little something different. Also, I had no tomato paste. I substituted ketchup and decided to jazz the dish up with some harissa.

What a difference! This dish is a wow! It might become the tried-and-true.

Braised Short Ribs with harissa

• 1/3 cup flour

• salt and freshly ground black pepper

• 1 teaspoon dried thyme (or a few sprigs of fresh thyme)

• 4 pounds bone-in short ribs

• 5-6 tablespoons olive oil

• 3 medium onions, cut into thick slices

• 4 carrots, cut into chunks

• 3 stalks celery, cut into chunks

• 2 cloves garlic, chopped

• 1/4 cup ketchup

• 2 teaspoons harissa paste

• 1-1/2 cups beef stock

• 1 cup red wine

• cooked noodles, rice or mashed potatoes, optional

Combine the flour, salt, pepper and thyme in a dish. Coat all surfaces of the short ribs with the flour mixture. Heat 3 tablespoons of the olive oil in a saute pan over medium heat. Add the meat and cook, turning the pieces occasionally, for 8-10 minutes or until lightly crispy on all sides. Remove the meat and place the pieces in an oven casserole. Add the remaining olive oil to the pan. Add the onions, carrots, celery and garlic and cook, stirring frequently, for 5-6 minutes or until lightly crispy. Add the ketchup and harissa paste and stir them into the vegetables. Pour in the stock and wine, Stir and bring the liquid to a boil. Turn off the heat and pour the vegetables and liquid over the meat. Cover the casserole. Place in the oven. Turn the heat to 275 degrees. Cook for 3-4 hours or until the meat is very tender. Serve the meat with the vegetables and sauce by itself or over noodles, etc.

Makes 4 servings

Chinese Chicken with Peanuts (Kung Pao Gai Ding)

It just so happens that Chinese new year and my husband’s birthday (February 12) fall on the same day this year. And that’s grand because there is nothing he would like better than to have Chinese food for his birthday dinner.

Kung Pao Gai Ding — Chicken with Peanuts — is one of his favorites, so that’s what he’ll be getting.

CHICKEN WITH PEANUTS

sauce:

• 1 tablespoon soy sauce

• 1 tablespoon rice wine

• 1/2 teaspoon white vinegar

• 1/2 teaspoon kosher salt

• 1 teaspoon sesame seed oil

• 2 teaspoons cornstarch

• 2 teaspoons water

the chicken:

• 4 skinless, boneless chicken breast halves

• 1-1/2 teaspoons cornstarch

• 3 tablespoons vegetable oil

• 4-6 dry red whole chili peppers

• 4 large scallions, chopped

• 1 teaspoon finely chopped fresh ginger

• 1/2 cup roasted peanuts

Mix the soy sauce, rice wine, vinegar, kosher salt and sesame seed oil in a small bowl and set it aside. Mix the 2 teaspoons cornstarch and 2 teaspoons water in a small bowl and set it aside.

Cut the chicken into bite size pieces and place them in a bowl. Add the 1-1/2 teaspoons cornstarch and mix thoroughly to coat all the chicken pieces. Set aside.

Heat 2 tablespoons of the vegetable oil in a wok or stirfry pan over medium-high heat. Add the chicken and stirfry for 2-3 minutes or until all the pieces are white. Dish out the chicken and set the pieces aside. Heat the remaining tablespoon vegetable oil in the wok. Add the chili peppers, scallion, ginger and stirfry briefly. Add the chicken and stirfry for about a minute, distributing the ingredients evenly. Stir the sauce and pour it into the pan. Stirfry for about a minute. Add the peanuts and mix them in evenly. Stir the cornstarch mixture and pour it into the pan. Stirfry until the sauce has thickened. Serve immediately.

Makes 4 servings

Braised Flanken, Just Like Grandma Used to Make

We got over a foot of snow this week. That’s flanken weather. And I’m in the mood for plain old. No frills, no riffs.

This recipe is tried (many times) and true. No fuss, no bother. Good old fashioned eats. For cold weather. For comfort.

If you don’t have flanken, you can make the same recipe using “English cut” short ribs, large chunks of chuck or really any “stew” type beef.

Braised Flanken

• all-purpose flour

• salt, freshly ground black pepper, garlic salt and paprika

• 6 pieces flanken

• 4 tablespoons vegetable oil

• 2 medium onions, sliced

• 3 cloves garlic, finely chopped

• 2 tablespoons tomato paste

• 4 large carrots, cut into chunks

• 2 large all-purpose potatoes, peeled and cut into chunks

• 2 cups red wine

• 2-3 fresh thyme sprigs

Mix the flour with some salt, black pepper, garlic powder and paprika. Coat the meat with the flour mixture. Heat 2 tablespoons of the vegetable oil in a saute pan over medium heat and cook on both sides for 5-6 minutes or until lightly browned. Remove the meat and set it aside on a plate. Pour the remaining 2 tablespoons vegetable oil into the pan. Add the onions and cook, stirring occasionally, for 3-4 minutes, or until softened. Add the garlic and cook for another minute. Mix the tomato paste into the ingredients. Return the meat to the pan. Add the carrots and potatoes. Pour in the wine. Place the thyme sprigs on top. Turn the heat to low. Cook for about 3 hours or until the meat is soft and tender.

Makes 4-6 servings