- ⅓ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
- 3 T olive oil
- 1 t cumin seeds
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 T tomato paste
- 1 t ground cumin
- 1 t ground coriander
- 1/4 t kosher salt, more to taste
- 1/4 t ground black pepper
- pinch of chili powder
- 1 quart chicken or vegetable broth
- 1 cup red lentils
- 1-2 large carrots, peeled and diced
- juice of 1/2 lemon, more to taste (optional)
- 3 T chopped fresh cilantro
Heat oil in large pot. Saute cumin seeds for 3 minutes. Add onion, saute until translucent, about 3 minutes. Add garlic, saute 1 minute.
Stir in tomato paste, cumin, coriander, salt, pepper, and chile powder, saute 2 minutes more.
Add broth, water, lentils and carrot. Bring to a boil, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Add salt to taste.
Using an immersion blender or regular blender (after cooling), puree half the soup then add it back to the pot.
Stir in lemon juice.
- 2 (14-ounce) cans fire-roasted tomatoes, drained if you like a thicker salsa
- 3 cloves garlic, peeled
- 1 (4-ounce) can diced green chiles
- 1 bunch (about 2 cups loosely-packed) fresh cilantro leaves
- 1 cup diced white onion
- 1 jalapeno, stem removed (and seeded, if you want less heat)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon sugar (optional, I didn’t use)
- 1/4 teaspoon black pepper
Pulse all ingredients together in a food processor or blender until smooth, or your desired consistency is reached. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of your choice, rinsed and drained (I used Great Northern beans)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips
Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
Bring to a simmer. Cook on high heat until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer.
Serve. Serve immediately, garnished with your favorite toppings including tortilla strips, avocado and grated cheese.
- 1/2 cup butter melted
- 1 16 ounce package cottage cheese
- 2 cups Monterey Jack cheese
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 4 ounce can diced green chiles
- 1/2 teaspoon salt
- 10 large eggs lightly beaten
Preheat oven to 400°F. Spray a 9×13” pan with nonstick cooking spray.
Stir together butter, cottage cheese, jack cheese, flour, baking powder, chiles, and salt. Whisk in eggs and whisk until combined (mixture will be lumpy).
Pour into prepared pan and bake for 30-40 minutes or until browned and set in the middle. Cool 5-10 minutes before slicing and serving.
- 1/2 an onion, diced
- 1/2 pound beef
- 2 cloves garlic, minced
- 1 can petite diced tomatoes
- 1 cup red wine
- 1 jar marinara sauce
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Saute onion, beef and garlic until beef is cooked. Add tomatoes, red wine, marinara sauce and herbs. Serve with pasta.
- 3 fresh marjoram sprigs
- 2 medium garlic cloves, peeled and smashed
- 1 tablespoon coriander seeds
- 1 bay leaf
- 1 medium white onion, peeled and quartered
- 2 teaspoons kosher salt
- 3 pounds boneless pork shoulder, cut into 2 inch cubes – do not trim the fat
- Corn taco tortillas
Place the marjoram, garlic, coriander seeds and bay leaf in a small piece of cheese cloth and tie it tightly with butchers twine. Place the bundle in a dutch oven along with the onion and salt. Arrange the onion in a single layer and add just enough water to cover the meat. Bring to a simmer over medium high heat. Skim and discard any foam that floats to the surface using a large spoon. Simmer, skimming the surface and turning the pork pieces occasionally until the meat is tender and just beginning to shred apart, about 2 1/2 hours.
Remove and discard the herb packet and onions. Increase the heat to medium high until the remaining fat evaporates and the rendered fat coats the bottom of the pan. Reduce the heat to low and let the meat fry in the fat , turning occasionally, until browned on all sides, about 20 minutes. (Next time, try browning a bit less). Remove and discard any large pieces of rendered fat and serve the carnitas in warmed taco shells with toppings.
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, diced
- 5 cloves garlic, peeled and minced
- 6 cups vegetable stock (or chicken stock)
- 1 1/2 cups red lentils, rinsed and picked over
- 2/3 cup whole-kernel corn
- 2 teaspoons ground cumin
- 1 teaspoon curry powder (next time try skipping this)
- (optional) pinch each of saffron and cayenne
- zest and juice of 1 small lemon
- fine sea salt and freshly-cracked black pepper
Sauté the veggies. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Continue cooking until the soup reaches a simmer. Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.
Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency. (If using a traditional blender, please see notes below.)
Season. Stir in the lemon zest and juice until combined. Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.
Serve. Serve warm, garnished with an extra fresh lemon slice if desired.
- 4 cups water
- 1 pound very small, firm green beans, cleaned
- 3 tablespoons butter
- 3 tablespoons peeled and chopped shallots
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon lemon juice
Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.