Creamy Roasted Tomato-Garlic Soup

I usually need grilled cheese as a bribe for my family to enjoy tomato soup for dinner. My daughter loved this soup even more than the grilled cheese! 🙂

This recipe was adapted from Food 52.com, contributed by Carolina Gelen. I modified the method and proportions. It was a quick dinner packed with flavor. Perfect with our grilled cheese sandwiches and giant green salad.

We swirled pesto into the soup just before serving. Additional cream or crème fraîche could also be added.

Yield: Serves 4 to 5

• extra-virgin olive oil
• 1300 grams grape or cherry tomatoes (about 4 cups)
• 2 yellow onions, roughly chopped
• 2 heads of garlic, halved crosswise
• 2 to 4 sprigs of basil
• 2 large sprigs of thyme
• 1 or 2 red chiles, optional (I omitted it)
• coarse salt and freshly ground black pepper
• 1 cup full-fat coconut milk or heavy cream (I used one 13.5 oz can of coconut milk), plus more for serving, as desired
• 1 cup vegetable or chicken stock, plus more as needed
• homemade or store-bought pesto, for serving, optional
• grilled cheese sandwiches or fresh bread, for serving, optional

1. Heat the oven to 450°F (230°C). (I set my oven to convection roast.)
2. Drizzle some oil into a deep baking dish. (I used a large enameled cast iron baking dish.)
3. Add in the tomatoes, onion, basil and thyme, and chile (if using). Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Mix to coat. Add the garlic cloves, cut side down, nestled into the other ingredients.
4. Roast for 25 to 40 minutes, until the tomatoes are slightly charred. (I roasted mine for 38 minutes.)
5. Remove from oven and let cool for 5 to 7 minutes. Remove and discard the thyme. Remove garlic cloves from the papery skin.
6. Add the rest of the ingredients to a blender, along with the coconut milk and stock. (I used a Vitamix on the hot soup setting.) Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth.
7. Taste and adjust the salt and pepper if needed. Adjust consistency with additional stock, as needed.
8. Serve drizzled with pesto and/or cream with a grilled cheese sandwich and green salad, as desired.

One-Pot Sticky Coconut Chicken & Rice

I have a couple more chicken and rice dishes to share. 🙂

This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!

The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.

Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
• 5 T neutral oil, such as safflower or canola, divided
• 3 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton kosher salt)
• 3/4 tsp freshly ground black pepper
• 2 T minced fresh ginger
• 7 large cloves garlic, minced
• 1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
• 1 3/4 cups chicken stock
• 1 (13.5-ounce) can full-fat coconut milk
• 1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
• 1/2 cup roasted cashews
• 4 scallions, green and white parts, thinly sliced
• 3 T coarsely chopped cilantro
• hot sauce, for serving, optional

1. Heat oven to 375 degrees. (I set my oven to true convection.)
2. Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
3. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
5. Add rinsed rice and stir until evenly coated in the oil.
6. Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
7. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
8. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
9. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.

Thai Roast Chicken Thighs with Cabbage & Coconut Rice

Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!

This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.

I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.

We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂

Yield: 4 to 6 servings

• zest and juice of 1 lime
• 1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
• 3 large garlic cloves, finely chopped
• 1/3 cup coconut palm sugar or (packed) light brown sugar
• 4 T fish sauce
• 1 13.5-oz. can unsweetened coconut milk, divided
• 2 T extra-virgin olive oil, plus more for brushing
• 2 tsp freshly ground black pepper, plus more
• 2 lbs boneless, skinless chicken thighs
• 1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
• 1 cup white jasmine or Basmati rice, rinsed until water runs clear
• cilantro leaves with tender stems and lime wedges, for serving

1. Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
2. Set 1/4 cup marinade aside for serving.
3. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
4. Preheat oven to 400°. (I set my oven to convection roast.)
5. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
6. Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
7. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
8. While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
9. Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)

Stuffed Peppers with Thai Curry Rice & Mushrooms

My friend who shared her bounty of homegrown eggplant also shared mini bell peppers from her garden. Loved it! Lucky me. 🙂 I searched for a special way to use them. These stuffed peppers were a complete success- everyone in my family enjoyed them.

This recipe was originally intended to be a vegetarian main dish using full-size red bell peppers. I used these mini peppers instead and served them as a side dish with sautéed kabocha squash and rotisserie chicken.

This dish was full-flavored and delicious. The recipe was adapted from Food and Wine, contributed by Emilee and Jere Gettle. Absolutely wonderful.

Yield: approximately 10 mini bell peppers or 4 full-size bell peppers

• 10 mini bell peppers or 4 large bell peppers (any color)
• 2 T unsalted butter or grapeseed oil 
• 2 medium shallots, minced 
• 6 garlic cloves, minced 
• coarse salt 
• 3/4 cup long-grain white rice (I used Basmati) 
• 1/2 cup unsweetened coconut milk 
• 1 tablespoon minced fresh ginger 
• 1 tablespoon Thai red curry paste 
• 1 large jalapeño, finely chopped with or without seeds, as desired (I ribbed and seeded the chile)
• 8 oz cremini or oyster mushrooms, cut into 1/2-inch pieces
• 4 cups chopped spinach (I used baby spinach)
• 1/4 cup chopped basil, preferably Thai, plus more for garnish (I used Italian basil)
• freshly squeezed juice from half of a large lemon

1. Bring a pot of water to a boil.
2. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
3. Boil the hollowed out peppers until just tender, about 3 minutes for mini peppers or 4 minutes for full size peppers. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
4. Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
5. Dice the jalapeno and pepper tops in the food processor. Set aside.
6. In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 2 to 3 minutes.
7. Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
8. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
9. Meanwhile, preheat the oven to 350°, preferably on convection.
10. In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Season with salt and pepper.
11. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
12. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
13. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
14. Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
15. Fill the peppers with the rice mixture and set them in a shallow glass, ceramic baking dish, or rimmed baking sheet. (I used a cookie scoop.)
16. Tent with foil and bake for about 22 to 25 minutes for mini peppers or up to 45 minutes for full size peppers, until the rice filling is steaming and heated through.
17. Garnish with basil leaves and serve.

Coconut Rice with Shrimp & Corn

This dish is a wonderful one-pot summer dinner. Creamy rice topped with fresh summer corn, backyard basil, and shrimp. Delicious.

The recipe was adapted from The New York Times, contributed by Samantha Seneviratne. I modified the cooking times. I loved the fresh lime juice squeezed over the top. I may consider adding garlic next time- although it really was perfect as-is!

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely chopped
• 2 tablespoons peeled and finely chopped fresh ginger
• 1 small jalapeño, seeded and finely chopped 
• 3/4 teaspoon kosher salt, plus more to taste
• 1 1/2 cups white rice, such as jasmine rice (I used Basmati rice)
• 1 (14-ounce) can full-fat coconut milk
• 1 pound peeled and deveined large shrimp (I used tail-on, 21-25 count per pound)
• fresh corn kernels from 2 cobs (about 1 1/2 cups kernels), can substitute frozen
• 1 lime, zested, then sliced into wedges for serving
• 1 cup fresh basil leaves, torn or chiffonade, plus more for garnish

1. In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
2. Add the onion, ginger and jalapeño and season with the 3/4 teaspoon salt. Cook, stirring, until the onion is soft and translucent, about 5 minutes.
3. Add the rice and sauté for another minute.
4. Then stir in the coconut milk and 1 1/4 cups water. Bring to a simmer, reduce the heat to medium-low, cover, and cook for 10 minutes, adjusting the heat as needed to maintain a gentle simmer but avoid scorching.
5. Stir in the corn kernels and an additional 1/4 cup of water, cover again, and cook, stirring occasionally, until the rice is tender, about 10 minutes. (Add more water by 1/4 to 1/2 cups throughout cooking as needed if the water has been absorbed, but the rice is still too firm.)
6. When the rice is tender, add the shrimp, stir and recover. Continue to cook over low heat for and additional 2 to 4 minutes, or until shrimp is pink and fully cooked.
7. Remove from the heat and stir in the lime zest and basil; season to taste with salt.
8. Serve immediately with lime wedges and topped with more basil.

Kuku Paka (Chicken & Coconut Curry)

I was happy that the weather cooled down a little bit so that I could sneak this dinner into our springtime menu. The sauce was beyond creamy and delicious. Typically, this dish is prepared with charcoal-grilled chicken; I loved that this recipe was adapted to make using the broiler instead- perfect in cooler weather.

This recipe was adapted from Let’s Eat by Zaynab Issa, via Bon Appétit. It is a wonderful version of this popular East African-Indian chicken curry. It gave my son, who is studying World History in high school, a moment to review the impact and influences of the Indian Ocean trade routes prior to 1450 with our family. 😉 In Swahili, the trade language formed across the Indian Ocean, Kuku means chicken and Paka means to smear, to spread, or to apply.

The original recipe recommends using boneless thighs but notes that any cut of chicken, or a mix of breasts, tenders, or drumsticks (with pieces of similar size), could be substituted. A mix of vegetables can also be used in lieu of chicken to create a vegetarian version. I served it over rice with steamed spinach. Fast and fabulous.

Yield: 4 to 6 Servings

• 3 to 6 garlic cloves
• 2 lemons, divided (one for marinade & one for serving)
• 1 1/4 tsp Morton kosher salt, divided, plus more (or 2 1/2 tsp Diamond Crystal kosher salt)
• 1/4 tsp smoked paprika or Kashmiri chile powder
• one pinch or dash of cayenne pepper (omit if using Kashmiri chile powder)
• 2–3 lbs skinless, boneless chicken thighs (about 8 to 10 large)
• 1 medium yellow onion
• 1 plum tomato
• 1 medium jalapeño or 1–2 green Thai chiles, seeded and ribbed
• 1/4 cup (packed) cilantro leaves with tender stems, plus more for serving
• 2 T extra-virgin olive oil
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/8 tsp ground turmeric
• 1 can (13.5 oz) unsweetened coconut milk
• 4 T (1/4 cup) heavy cream (can substitute nondairy milk or additional coconut milk)
• Basmati rice and/or crusty bread, for serving

1. Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
2. Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
3. Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
4. Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
5. Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
6. Coarsely chop the onion, tomato, chile(s) (depending on how spicy your chiles are and your heat tolerance), and cilantro. Transfer to a blender or food processor and blend or process until smooth. (I used a Vitamix.)
7. Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
8. Heat the extra-virgin olive oil in a high-sided skillet or large pot over medium. (I used a large, low, and wide enameled cast iron pan.)
9. Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
10. Pour in purée and add 3/4 tsp Morton kosher salt (or 1 1/2 tsp Diamond Crystal). Stir to combine and cook, stirring occasionally, until raw onion smell subsides and curry is paste-like in consistency, 15–20 minutes.
11. Arrange chicken on a foil-lined, rimmed baking sheet and broil until cooked through, charred in spots, and a thermometer inserted into the thickest parts registers 165°, 14 to 20 minutes. (I placed the chicken “skin side down” for 7 minutes, flipped each piece over and cooked an additional 7 minutes.)
12. While the chicken is cooking, shake the can unsweetened coconut milk to ensure coconut cream is incorporated, then add coconut milk to curry and stir well to combine. Curry should be pale yellow. Bring to a gentle simmer and cook until warm and slightly thickened, 5–10 minutes.
13. Once chicken is finished, add chicken and all of the pan juices to the curry and reduce heat to low; mix well to combine. Stirring constantly to prevent curry from breaking, dribble in the heavy cream.
14. Taste and season with more salt, if needed.
15. Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
16. Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.

One-Pot Coconut Chicken Rice

This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.

The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.

Yield: Serves 6

• 1 1/2 cups white basmati rice
• 2 T grapeseed or vegetable oil
• 2 medium or 1 large shallot, finely chopped
• 4 cloves garlic, finely chopped
• 2 lbs skinless, boneless chicken thighs (I used 9)
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 3 tsp kosher salt, divided
• 1 13.5-oz can unsweetened coconut milk
• 6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
• store-bought sliced pickled red chiles, for serving, optional
• lime wedges, for serving, optional

1. Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
2. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
3. Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
4. Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
5. Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
6. Using paper towels, pat the chicken dry.
7. Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
8. Pour in 3/4 cup water and bring to a simmer.
9. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
10. Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
11. Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
12. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
13. Remove from heat. Remove towel and lid. Remove towel from the lid.
14. Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
15. Top with chiles, if using. Serve with lime wedges.