I love Indian food, but sometimes those curries can be heavy. This dish, on the other hand, is more brothy than saucy, and still has that flavor I love. It has tomatoes, spinach and chicken breast, but it would be good with garbanzo beans instead, if you wanted to make it vegetarian.
I saw this in Sunset Magazine, which has been full of good recipes lately (See: Ginger Pear Crisp). My mom and I loved how light it felt while still filling us up.
Of course we changed it up a bit. Instead of serving with plain yogurt on top and cucumber salad on the side, I combined the two in a raita. I liked the cool crunch of cucumbers mixed in with the cooked vegetables. It’s all about layering flavors, textures and temperatures.
Continue reading “North Indian Style Spinach Chicken”
A “He Cooks” post from my friend Mike, who goes a little more traditional after sharing his Fried Beer-Battered Pickles and Five Spice Squash Soup recipes.
This is one of my absolute favorite winter meals. The hot chicken and root-vegetable filling is hearty and warming on a snowy day. There are two ways to make this pot pie: from scratch, or with store bought stock, pie crust, and a rotisserie chicken. The latter is certainly faster and easier, but the former tastes better, and leaves you with a few quarts of homemade chicken stock for the freezer.
I made this one from scratch, and it has been a hit every time I’ve served it. Everyone is always amazed that there aren’t any herbs or spices besides the salt and pepper. I think that’s the homemade stock, chicken fat, and rich root vegetables coming through.
If you want to make this from scratch I would recommend either starting early in the day or preparing the filling a day or two ahead and keeping it in the fridge until ready to bake.
Continue reading “All-From-Scratch Chicken Pot Pie”
Tonight, with my parents out for the evening and my little brother satisfied after a bowl of Cap’n Crunch, I set out to make dinner for my sister and I. My mom had suggested we make some BLTs, and though that sounded more like lunch than dinner, the idea stuck.
When I saw some orzo pasta in the cupboard, I decided it would be perfect for a warm and hearty reinvention of a bacon, lettuce and tomato sandwich.
I crisped the bacon, then cooked tomatoes and garlic and wilted some arugula in the sauce just before tossing it with the pasta and serving with a little parmesan. To me, it was exactly what I wanted from a dinner adaptation of the lunch classic.
Continue reading “BLT Orzo”
This dish started because I wanted to do something with polenta. I turned to Plate Online, which has recipes from many well-known chefs and restaurants. I saw a recipe for goat cheese polenta fries and another for soft polenta with jalapeños and bleu cheese. I had goat cheese in the fridge, and I don't care for bleu cheese unless it is with something really sweet, so I combined the two ideas.
Then I remembered I had black beans soaking in water already (As my friend Kat noted, of course that would be something I would do, start soaking dried beans one night for no particular reason).
I googled polenta and black beans and saw an idea to put a black bean salad on top of creamy polenta. So that was it, I bought a bell pepper and lime, then made do with everything else I already had.
The result was very satisfying. I loved the flavor of the polenta. The beans and bell pepper offered contrasting texture, and the guacamole was a cool balance to the spice of the jalapeños. I would have liked some fresh cilantro but the store didn't have it. I used a good amount of ground coriander in the salad, though.
All in all, a tasty dish, and a nice alternative to rice and beans.
Continue reading “Goat Cheese and Jalapeño Polenta with Black Bean Salad”
Cilantro, lime, garlic, ginger, jalapenos, cinnamon and cloves…
If that ingredient list doesn't get you excited, then I don't know what you're doing here. Now, imagine all those cooking together on a chicken. Smelling that in the oven for an hour and 20 minutes was the best and worst thing ever — tortuously incredible. It was worth the wait though. This Goan-style chicken came from a recipe from chef Floyd Cardoz of Tabla in New York. I had to make it when I read that ingredient list.
Normally I would resent spending $1.50 on 40 grams of cilantro, but a 5-pound chicken only cost US$3, so I can't possibly complain. I recently calculated that I have spent $200 on two months' worth of groceries in Buenos Aires. That includes several items that will last me the rest of my time here. When I don't cook at home, I mostly get street food, which will fill me up for $3 or $4. I love it here.
But back to the chicken, it was incredibly tasty. I ate it with gingered split peas and chapati, an Indian flatbread. A very satisfying dinner with plenty of leftovers.
Continue reading “Goan-Style Roast Chicken and Gingered Split Peas”
This game won't be as fun if you're from Argentina or somewhere else where these grow, but I'd never seen them before coming to Buenos Aires. So, what are those and why did I buy them? Continue reading “What is that and why is it in your fridge?”