Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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Peruvian Roasted Chicken with Spicy Cilantro Sauce

I have a lot of kitchen gadgets- a LOT- but until recently, I didn’t have a good pair of kitchen shears. I was thrilled to be able to halve this chicken with my new shears. Just like all of the chefs on television. 😉

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used ancho chile powder instead of pasilla chile powder, used dried aji amarillo powder instead of paste, increased the amount of garlic in the marinade, and lowered the roasting temperature.

I incorporated my CSA cilantro into the incredible creamy green sauce. I served the chicken on a bed of sautéed CSA leeks and greens (collard and turnip) with roasted CSA potatoes on the side. It was a celebration of my vegetable share. 🙂 Spectacular.

Yield: 4 servings

For the Chicken:

  • 10 garlic cloves, finely grated or minced
  • 3 tablespoons light soy sauce
  • 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
  • 1 tablespoon lime juice (from 1/2 of a lime)
  • 1 teaspoon aji panca paste or 1 teaspoon pasilla or ancho chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt
  • 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
  • extra-virgin olive oil, as needed

For the Sauce:

  • 1 cup cilantro leaves and tender stems
  • 3 to 4 jalapeños, seeded and diced
  • ¼ cup/1 ounce crumbled feta cheese (I used sheep’s milk feta)
  • 1 garlic clove, chopped
  • 1 ½ tablespoons lime juice, more to taste
  • 2 teaspoons chopped fresh oregano or basil
  • ¾ teaspoon fine sea salt, more to taste
  • ½ teaspoon Dijon mustard
  • ½ tablespoon aji amarillo or other chile paste (I used aji amarillo powder)
  • ½ teaspoon honey
  • ½ teaspoon ground cumin
  • ½ cup extra-virgin olive oil
  • lime wedges, for garnish
  1. For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
  2. Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours. (I marinated the chicken for 10 hours.)
  3. Heat the oven to 425 degrees, preferably on convection roast. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a parchment paper-lined rimmed baking sheet and drizzle with oil.
  4. Roast until skin is golden and chicken is cooked through, tenting with foil after 30 minutes, for 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes), or until the internal temperature is 145 degrees. Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
  5. While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
  6. Carve the chicken and serve with the sauce and lime wedges on the side.

Note: To cut a chicken in half, use a sturdy pair of poultry shears to cut lengthwise through the breastbone. Turn over and cut again, along the backbone. If desired, cut along the other side of the backbone and remove it.

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Spaghetti Pie with Wild Mushrooms & Spinach

This is a cheesy and delicious vegetarian comfort food dish. The pie was inspired by roadside diner spaghetti sandwiches in New Zealand! 🙂

This recipe was adapted from Food and Wine, contributed by Gail Simmons. I increased the amount of garlic and spinach and modified the baking time for a convection oven. I used a combination of cremini and shiitake mushrooms. Wonderful.

Yield: serves 8 to 10

  1. Preheat the oven to 425°, preferably on convection. Tightly wrap the outside of 
a 9-inch springform pan with foil and brush the inside with butter or spray with cooking oil.
  2. In a pot of salted boiling water, cook the spaghetti 
until barely al dente; drain.
  3. In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute.
  4. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
  5. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Incorporate all of the brown bits from the bottom of the pan.
  6. Scrape spinach into the mushrooms and let cool slightly.
  7. In a large bowl, beat the eggs with the milk.
  8. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well.
  9. Scrape into the prepared pan and smooth the top.
  10. Set the pan on a baking sheet and bake for about 30 minutes in a convection oven or 35 minutes in a standard oven, until bubbling and the top 
is golden.
  11. Let stand for 15 minutes. Remove the ring, cut 
the pie into wedges and serve.

I’m sharing my pie at Angie’s Fiesta Friday #196, co-hosted by Jhuls @The Not So Creative Cook and Antonia @ Zoale.com. Enjoy!

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Pumpkin-Orange Bread

I have to make some sort of pumpkin bread in the fall. This orange variation sounded lovely and resulted in a moist and tender loaf. My family didn’t appreciate the pepita garnish on the top of the loaf, but I thought that it added a nice crunch and contrasting texture. 🙂

This recipe was adapted from Martha Stewart Living. I incorporated whole wheat flour and baked the loaf in my favorite Pullman loaf pan. Nice.

  • 1 stick unsalted butter, melted, plus more for pan
  • 1 cup unbleached all-purpose flour, plus more for pan
  • 1 cup white whole wheat flour
  • 1 cup granulated sugar
  • 1 teaspoon coarse salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/4 cups pure pumpkin puree (from a 15-ounce can)
  • 3 large eggs, room temperature
  • grated orange zest from 1 large orange (about 2 tsp)
  • 1/4 cup fresh orange juice (from 1/2 large orange)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup pepitas
  1. Preheat oven to 375 degrees. Brush a standard 9-by-5-inch loaf pan or Pullman loaf pan with butter and dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, allspice, and nutmeg, 30 seconds.
  3. In another bowl, whisk together butter, pumpkin, eggs, orange zest and juice, and vanilla until smooth.
  4. Make a well in flour mixture and pour pumpkin mixture into it.
  5. Stir together just until combined and no dry flour remains (do not overmix).
  6. Transfer to prepared pan and sprinkle top evenly with pepitas, pressing lightly to adhere.
  7. Bake until a tester inserted into center comes out clean, 1 hour to 1 hour, 10 minutes for a standard loaf or about 35 minutes for a Pullman loaf.
  8. Let cool in pan 10 minutes, then transfer loaf to a wire rack and let cool completely. Bread can be stored at room temperature in an airtight container or wrapped in parchment-lined foil, up to 3 days.
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Rigatoni with Sausage & Greens

This dish has a wonderful combination of flavors and textures. It’s creamy from the creme fraiche, meaty from the sausage, and earthy from the kale. I loved that the entire dish was prepared in a single pot- such a bonus. It was a great weeknight meal.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. The original recipe called for mustard greens; I used an abundant amount of Toscano kale from my CSA share instead. I also increased the amount of pasta, garlic, and creme fraiche. My family will gobble up any amount of kale if it’s creamy and prepared with pasta and sausage. Genius. 🙂

Yield: Serves 6
  1. In a large pot of salted boiling water, cook the pasta until 
al dente. Reserve 1 cup of the pasta water, then drain.
  2. In the same pot, heat the olive oil until shimmering.
  3. Add the sausage and cook over moderately high heat, stirring occasionally, until just cooked through, about 8 minutes. Using a slotted spoon, transfer to a bowl.
  4. Add the leeks, garlic and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until the leeks are softened, 
about 5 minutes.
  5. Return the sausage to the pot.
  6. Add the mustard greens and tomatoes and cook over moderately high heat, stirring, until the greens are just wilted and the tomatoes start to burst, 5 to 7 minutes.
  7. Add the pasta, crème fraîche and reserved pasta water and cook, tossing, until the pasta is hot and coated in a light sauce, about 2 minutes.
  8. Season the pasta with salt and pepper and serve right away.

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Chocolate Chip Streusel Brownies

My indecisiveness can be crippling- that’s why I really love recipes like this one. It’s perfect for those of us who can’t decide if we should make cookies or brownies. 😉 I am slightly more partial to brownies… and this brownie base was made even more delicious by incorporating dark chocolate.

This recipe is from Martha Stewart Living. Rich and amazing.

Yield: Serves 16+

For the Cookie Dough:

  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)

For the Brownie Batter:

  • 1 stick unsalted butter, cut into large pieces
  • 6 ounces bittersweet chocolate, chopped (I used 72% cacao dark chocolate)
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons unbleached all-purpose flour
  1. For the Cookie Dough: Preheat oven to 350 degrees.
  2. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides.
  3. Whisk together flour, baking soda, baking powder, and salt.
  4. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes.
  5. Reduce speed to medium-low and beat in egg. Beat in vanilla.
  6. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate.
  7. For the Brownie Batter: Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth.
  8. Remove from heat; whisk in granulated sugar.
  9. Whisk in eggs, one at a time, until combined.
  10. Whisk in cocoa and salt.
  11. Fold in flour until combined.
  12. Pour brownie batter into prepared pan, smoothing top with an offset spatula.
  13. Crumble cookie dough evenly over batter.
  14. Cover with parchment-lined foil; bake until just set, 20 minutes.
  15. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more.
  16. Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

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Sheet-Pan Chicken with Sourdough & Bacon

This Food and Wine cover recipe was basically my husband’s dream dinner. He LOVED it. What’s not to like… potatoes, crispy sourdough croutons, caramelized red onions, and bacon? The chicken was just a side note. 😉 Delicious.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I used boneless, skinless chicken thighs instead of whole chicken legs. We ate it with roasted CSA broccoli and Romanesco broccoli-cauliflower. Perfect!

I’m bringing my tasty sheet pan dinner to share at Angie’s Fiesta Friday #194 this week, co-hosted by Petra @Food Eat Love and Vanitha @Curry and Vanilla. Enjoy!

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