This is another dish with a crispy and delicious parmesan topping. Cheese makes everything better. 🙂 I loved that the base of the dish was an arugula salad. The crunchy roasted almond topping provided a nice contrasting texture too.
I cut the head of cauliflower through the center into two steaks and roasted the additional florets in a formation as close to a plank as well, for presentation purposes. Next time, I may change the orientation of the cauliflower to keep the florets attached to the core.
This recipe was adapted from Martha Stewart Living. I used French green lentils, added red pepper flakes, and modified the cooking and serving methods. It was a lovely, fresh and healthy light meal. We ate it for dinner, but it would also be wonderful served for a special lunch, of course. 🙂
Yield: Serves 4
- 3 cups of cored and chopped tomatoes, about 3 beefsteak tomatoes (I used 2 beefsteak and 3 romas)
- 2 to 4 cloves garlic, thinly sliced, plus 1 clove for cooking the lentils, if desired
- 2 tablespoons capers, drained
- 1/2 cup (8 T) extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- pinch of red pepper flakes, or more, to taste
- 1 head cauliflower (about 2 pounds), trimmed and cut through the core into 1-inch planks
- 1 1/2 cups cooked lentils (I used French green lentils)
- 2 ounces Parmigiano-Reggiano, grated (3/4 cup)
- 1 bunch arugula, trimmed (I used about 4 oz wild baby arugula)
- 1 tablespoon red-wine vinegar
- toasted almonds, chopped, for serving (I used sliced almonds)
- Cook the lentils: Place 3/4 to 1 cup of dried lentils with a large smashed (but intact) garlic clove, optional, in a pot covered by 2 inches of water. Bring to a boil and season with salt. Reduce heat to a simmer and cook 25 to 30 minutes, or until tender. (You will have leftover cooked lentils.)
- Toast the almonds: Preheat oven to 400 degrees. Spread almonds in an even layer on a rimmed quarter sheet pan. Toast the almonds, stirring once or twice, about 4 to 5 minutes, or until golden brown and fragrant. Remove and set aside.
- Increase the oven temperature to 475°F, with a rack placed in the center and another rack in top position. (I set my oven to convection roast.)
- In a bowl, toss together tomatoes, garlic, capers, large pinch of red pepper flakes, if using, and 2 tablespoons oil; season with salt and pepper.
- Place cauliflower planks on a rimmed baking sheet.
- Brush cauliflower evenly with 3 tablespoons oil and season with salt and pepper.
- Roast until undersides are golden, 12 to 13 minutes. Remove pan from the oven, flip the cauliflower and push to one side.
- Add tomato mixture to other side of the pan.
- Reduce the oven temperature to 450 degrees; roast 12 minutes more.
- Stir 1 1/2 cups drained lentils into tomato mixture. Drizzle with 2 tablespoons oil; season with salt and pepper.
- Sprinkle everything with cheese.
- Switch oven setting to broil, and broil on top rack until cheese has melted, 1 to 2 minutes.
- Toss arugula with remaining 1 tablespoon oil and vinegar; season with salt and pepper.
- Serve the roasted cauliflower planks over lentils and arugula salad, sprinkled with toasted almonds.
Posted in Greens, Quick, Recipes, Salads & Dressings, Vegetarian
Tags: almonds, arugula, brunch, capers, cauliflower, dinner, French lentils, green lentils, healthy, lentils, lunch, parmesan, Parmigiano Reggiano, red wine vinegar, roasted, salad, sheet pan, tomatoes, vegetarian, warm
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I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
- 1 rotisserie chicken, skin and bones removed, meat shredded
- 4 cups chicken stock, divided
- 1 cup white rice (I used Aahu Barah Basmati rice)
For the Topping:
- 2 tsp olive oil
- 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
- 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
- 2 large garlic cloves, crushed with a garlic press
- 3/4 tsp coarse salt
- freshly squeezed lemon juice from 1/2 lemon, or more, to taste
- 1/4 cup pine nuts or almond slivers, toasted
- 3 to 4 T chopped parsley and/or mint
- olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
- Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
Posted in Chicken (Poultry), Quick, Recipes, Vegetarian
Tags: almonds, Basmati, chicken, chickpeas, dinner, eggplant, fatteh, Greek yogurt, Middle Eastern, pine nuts, pita chips, rice, rotisserie chicken, sauce, vegetarian, yogurt
For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.
This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.
The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!
- In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
- Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
- Preheat the broiler and position a rack about 8 inches from the heat.
- Remove the chicken from the marinade; scrape off as much of the marinade as possible.
- Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
- Transfer to a cutting board and cut it into 2-inch pieces.
- Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
- Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
- In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
- Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
- Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
- Add the tomatoes with their juices and the sugar and season with salt and pepper.
- Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
- Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
- Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.
Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
Posted in Chicken (Poultry), Recipes, Shrimp, Vegetarian
Tags: almonds, boneless skinless chicken thighs, cayenne, chicken, chicken thighs, cream, dinner, garam masala, ginger, Indian, lamb, masala, San Marzano, shrimp, tomatoes, vegetarian
More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
- 2/3 cup brown Basmati rice
- 1/3 cup wild rice
- 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
- 1 cup broccoli pesto (recipe below)
- 3 T extra-virgin olive oil
- 10 ounces sliced wild mushrooms (I used cremini mushrooms)
- Kosher salt and freshly ground black pepper, to taste
- finely grated Parmigiano-Reggiano, for garnish
- Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat.
- Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
- Add the broccoli pesto and cook stirring for 1 minute.
- Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
- Add the remaining 1/4 cup broth and salt and pepper, to taste.
- To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
- 1/2 cup slivered blanched almonds or chopped walnuts
- 6 ounces broccoli, trimmed if necessary and coarsely chopped
- 1/4 cup chopped scallions
- 2 ounces Parmigiano-Reggiano, finely grated
- 3 T extra virgin olive oil
- 3 large garlic cloves, minced
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 350 F, preferably on convection.
- Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
- Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
- Pulse until the mixture is finely chopped but not pureed.
- Transfer the pesto to a bowl and stir in salt and pepper to taste.
- Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
Posted in Quick, Recipes, Vegetarian
Tags: almonds, Basmati, broccoli, brown Basmati rice, brown rice, cremini mushrooms, Parmigiano Reggiano, pesto, rice bowl, vegetarian, walnuts, wild mushrooms, wild rice
I made this full-flavored Moroccan dish when we were dreaming of a family trip to Morocco. (Currently still a dream trip!) It was amazing to be able to create a tagine-like dish using a slow cooker. My husband actually often asks me if I “need” a tagine. 🙂
This recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I increased the amount of garlic and served the chicken over Israeli couscous with sautéed kale on the side. The chicken was falling-off-of-the-bone tender. Wonderful!
Yield: Serves 6 to 8
Time: 4 1/2 to 6 1/2 hours
- 1 medium (2 to 2 1/2 pound) butternut squash, peeled, halved lengthwise, seeded and cut into 3-inch-by-1-inch wedges
- 8 pitted dates, such as Medjool, halved
- Kosher salt and freshly ground black pepper
- 1 (3-inch) cinnamon stick
- 2 teaspoons sweet paprika
- 1 ½ teaspoons turmeric
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 T canola oil
- 3 ½ to 4 pounds bone-in, skin-on chicken thighs, trimmed (I used 8 thighs)
- 1 large red onion, finely chopped
- ¼ cup minced ginger (from about a 4-inch piece peeled ginger)
- 6 to 8 large garlic cloves, minced
- ¼ cup lemon juice (from about 1 large lemon), plus more to taste
- leaves of 1 small bunch flat-leaf parsley, chopped
- 4 scallions, thinly sliced
- cooked couscous or pita for serving, optional (I used Israeli couscous)
- plain yogurt, for topping, optional (I used 2% Greek yogurt)
- toasted slivered almonds, for topping, optional
- Finely chop the onion in a food processor; set aside. Mince the ginger and garlic in a food processor; set aside.
- Put the squash wedges and pitted dates into a 6- to 8-quart slow cooker. Season generously with salt and pepper.
- In a small bowl, combine the cinnamon stick, sweet paprika, turmeric, cumin, hot smoked paprika, ground ginger, cloves and cayenne and set aside.
- Warm the oil in a large skillet over medium-high heat.
- Pat the chicken dry and season it generously with salt.
- Working in two batches, put the chicken in the skillet skin side down and cook without moving it until the skin is deeply golden, crisp, and releases fairly easily from the bottom of the pan, about 5 to 8 minutes per batch. (You need to brown only the skin side.) Transfer the chicken to the slow cooker, nestling the thighs skin side up and in one crowded layer on top of the squash.
- Decrease the stovetop heat to medium. If there is a lot of rendered fat in the pan, pour off all but a thin layer to cover the entire bottom of the skillet. Add the onion, season with salt, and cook, stirring to scrape up the browned bits on the bottom of the pan, until the onion is softened, about 5 minutes.
- Add the ginger and garlic, and cook, stirring, until fragrant, about 1 minute.
- Add the reserved spices and stir well for about 30 seconds, until the mixture is a uniform brick red.
- Add the lemon juice, stir well to incorporate the browned bits, then scrape the mixture over the top of the chicken, making sure to include any spice-stained oil that remains.
- Cook on low until the squash and chicken are very tender and the flavors are mellow, at least 4 hours and up to 6 hours. If it’s more convenient, you can let the slow cooker switch to warm after 6 hours. The dish will hold on warm for another 2 hours before the chicken starts to dry out.
- Remove and discard the cinnamon stick. Add additional lemon juice and salt, to taste, and fold in the chopped parsley and scallions.
- Serve with couscous or pita, topped with yogurt and toasted almonds, as desired.
Posted in Chicken (Poultry), Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: almonds, butternut squash, chicken, chicken thighs, dates, dinner, ginger, hot paprika, israeli couscous, Medjool dates, moroccan, red onion, slow cooker, smoked paprika, squash, tagine, turmeric
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I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂
This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.
The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.
Yield: Serves 6 to 8
½ tsp granulated sugar
1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
3 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 red onion
1 4″ piece fresh ginger, peeled, thinly sliced
4 garlic cloves, smashed, peeled
¾ tsp ground cinnamon
½ tsp ground cardamon
10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
2 dried bay leaves
¾ cup kosher salt
2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
1 red onion, thinly sliced
¾ cup melted ghee
½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
1 T granulated sugar
¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)
To Make the Onion Raita:
- Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
- Squeeze in juice from one half of the lemon.
- Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
- Finely chop one-quarter of the onion and stir into raita.
- Let sit at room temperature at least 1 hour or chill up to overnight.
To Marinate the Chicken:
- Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
- If using bone-in chicken thighs, pull skin off chicken thighs and discard.
- Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
- Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.
To Make the Rice and Assemble the Dish:
- Place a rack in lower third of oven; preheat to 350°, preferably on convection.
- Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
- Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
- Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
- Drain rice and rinse with water until cool. Set aside.
- Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
- Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
- Transfer half of ghee in pot to a small bowl; set aside.
- Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
- Add chicken, scraping in marinade, and bring to a simmer.
- Remove from heat and arrange chicken and marinade in an even layer.
- Sprinkle with dried fruit and one-third of fried onions.
- Top with rice.
- Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
- Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
- Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
- Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
- Serve alongside onion raita while ghee is still hot and rice is steamy.
Posted in Casserole, Chicken (Poultry), Recipes
Tags: almonds, biryani, boneless skinless chicken thighs, cardamon, casserole, chicken and rice, chicken things, cinnamon, cranberries, dinner, dried fruit, ghee, ginger, Greek yogurt, Indian, mango, pistachios, raita, red onion, walnuts
This raw zucchini salad was lovely. I loved the contrasting texture from the crunchy almond topping. The dressing was also wonderfully bright and flavorful.
This recipe was adapted from The New York Times, contributed by Alexa Weibel. I used a mini food processor to quickly prepare the dressing. We ate this as a side with grilled chicken but it would also be perfect to serve as a light lunch.
Yield: 4 to 6 servings
- 3 T extra-virgin olive oil
- 1 small to medium shallot
- 2 T capers, chopped, plus 2 teaspoons caper brine
- zest of one lemon (about 1 tsp)
- 1 T freshly squeezed lemon juice
- 1 garlic clove
- Kosher salt and freshly ground black pepper
- 3 medium zucchini or summer squash (6 to 7 ounces each), or a combination
- 1/3 cup shaved Pecorino-Romano cheese
- 1/4 cup torn fresh basil, plus more for garnish, if desired
- 1/4 cup chopped flat-leaf parsley, plus more for garnish, if desired
- 1/3 cup roasted salted almonds, chopped
- In the bowl of a mini food processor, mince the shallot and garlic.
- Add the oil, capers, caper brine, lemon zest, and lemon juice. Pulse to combine.
- Season with salt and pepper, pulse again. Set aside. (Alternatively, the dressing can be made in a small bowl.)
- Trim the ends of the zucchini and cut each squash into 2-inch segments. Slice the segments lengthwise into 1/4-inch-thick slabs, then slice those slabs lengthwise into 1/4-inch-thick batons. Add to a large bowl.
- Just before serving, season the zucchini with salt and pepper and toss to coat.
- Stir in the cheese, herbs and dressing and season to taste with salt and pepper.
- Sprinkle with the almonds. Garnish with additional herbs, if desired. Serve immediately.
Posted in Quick, Recipes, Salads & Dressings, Sides, Vegetarian
Tags: almonds, basil, brunch, capers, lemon, lunch, parsley, pecorino romano, raw, salad, shallots, side dish, squash, summer, summer squash, vegetarian, zucchini
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