Ginger-Curry Grilled Chicken Kebabs

This recipe was included in the “Tuesday Nights” column of Milk Street magazine. Kebabs are a big procedure on a Tuesday night! ūüėČ Although the time commitment was misleading, the finished dish was absolutely worth all of the work.

We ate the kebabs with brown Basmati rice, warm naan, and Greek Tzatziki. They could alternatively be served with a drizzle of plain yogurt. The kebabs are an adaptation of mishkaki, grilled skewers of marinated meat from the islands of Zanzibar. According to the article, the islands’ cuisine is a fusion of Persian, Portuguese, and Arabic from the people that once colonized or settled in the area.

This recipe was adapted from ‚ÄúFeast: Food of the Islamic World‚ÄĚ by Anissa Helou, via Christopher Kimball’s Milk Street magazine, contributed by Courtney Hill. Fabulous.

Yield: Serves 4 to 6

  • 2 T grapeseed or other neutral oil (I used canola)
  • 2 T tomato paste
  • 2 T freshly squeezed lemon juice, plus lemon wedges to serve
  • 1 T finely grated fresh ginger
  • 5 medium garlic cloves, finely grated or pushed through a garlic press
  • 1 T curry powder
  • 1 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • coarse salt and freshly ground black pepper
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (or breasts), trimmed and cut into 1 1/2-inch chunks (see Note)
  • 1 medium red, orange or yellow bell pepper, stemmed, seeded and cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  1. Trim the chicken and cut into 1 1/2-inch chunks.
  2. In a large bowl, stir together the oil, tomato paste, lemon juice, ginger, garlic, curry powder, turmeric, cayenne, 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper.
  3. Add the chicken and mix, rubbing the seasonings into the meat, until evenly coated.
  4. Marinate at room temperature for about 30 minutes while you prepare the grill or cover and refrigerate for up to 4 hours. (I marinated it for about 3 hours.)
  5. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over the grill bed; open the bottom grill vents. For a gas grill, turn all burners to high. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate.
  6. While the grill heats, thread the chicken, alternating with the pepper and onion pieces, onto 6 to 9 metal skewers.
  7. Place the skewers on the pre-heated grill. Cook without disturbing until lightly charred on the bottom and the meat releases easily from the grill, 3 to 4 minutes.
  8. Flip the skewers and cook, turning every few minutes, until charred all over and the chicken is no longer pink when cut into, another 8 to 9 minutes.
  9. Transfer to a platter and serve with lemon wedges, as desired.

Note: Don‚Äôt worry if the cut pieces of chicken are irregularly shaped. As long as they‚Äôre similarly sized, shape isn‚Äôt important. Don‚Äôt crowd the skewers on the grill grate. Allow some space between them so heat circulates and the chicken cooks quickly and without steaming.

Creamy Ricotta & Herb Pasta

This quick summer dish gobbled up the cilantro from my CSA share. The sauce was silky and fresh.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I reduced the oil and modified the method. Next time I may add some lemon zest and/or toasted pine nuts. Easy and delicious!

  • salt
  • 1¬†pound short pasta, such as shells, cavatappi, chiocciole, farfalle, ditali or wagon wheels (I used cascatelli)
  • about 12¬†ounces fresh, whole-milk ricotta (about 1 1/2 cups)
  • 3/4 to 1¬†cup freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  • 4 T (1/4¬†cup) extra-virgin olive oil, plus more for serving
  • 1/2 to 1¬†tablespoon freshly ground black pepper, plus more for serving
  • 2 1/2¬†cups soft herbs, packed, such as cilantro, basil, chives, fennel fronds, parsley, mint, tarragon, chervil or dill (try for a combination of at least 3 kinds), coarsely chopped (I used a food processor)
  • lemon zest, optional
  • handful of toasted pine nuts, optional
  1. Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook until al dente, according to package instructions. Reserve 2 cups pasta cooking water, then drain the pasta.
  2. In the same pot, make the sauce: Add ricotta, Parmesan, olive oil, pepper and a large pinch or two of coarse salt, and stir until well combined.
  3. Add 1 cup pasta water to the sauce and stir until smooth.
  4. Coarsely chop the herbs with a food processor, if desired. (I used 1 cup dill, 1 cup cilantro, 1/4 cup parsley, and 1/4 cup basil.)
  5. Add the cooked pasta and herbs, and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth, soupy sauce. Taste and add more salt if needed.
  6. Incorporate lemon zest and/or pine nuts, if using.
  7. To serve, spoon the pasta into a serving bowl or individual bowls and finish with more Parmesan, drizzle of olive oil and more pepper, as desired.

Vietnamese-American Garlic Noodles

I’m a garlic girl but even I was worried that this dish was going to be so garlicky it may be overpowering. Nope. Twenty cloves!

This recipe was adapted from the cookbook “The Wok” by J. Kenji L√≥pez-Alt, based on the noodle dish originally created and served by Helene An at San Francisco‚Äôs¬†Thanh Long restaurant, via The New York Times.

Lopez-Alt uses the genius technique of cooking the pasta in a minimal amount of liquid which expedites the cooking process. The starch-concentrated pasta water is then used in the sauce. This dish was crazy quick to prepare and was absolutely packed with flavor. We ate it with roasted asparagus on the side.

Yield: Serves 4

  • 4 tablespoons unsalted butter
  • 20 medium garlic cloves, minced or smashed in a mortar and pestle
  • 4 teaspoons oyster sauce
  • 2 teaspoons light soy sauce or shoyu
  • 2 teaspoons fish sauce
  • 1 pound dry spaghetti or linguine fini
  • 1 ounce grated Parmesan or Pecorino Romano (heaping 1/4 cup)(I used Parmigiano-Reggiano)
  •  small handful of thinly sliced scallions (I used 4 scallions)
  1. Use a food processor to mince the garlic cloves, if desired. (I used a mini food processor.)
  2. Melt the butter in a wok or saucepan over medium heat. (I used a stainless all-in-one pan.)
  3. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes.
  4. Add the oyster sauce, soy sauce and fish sauce, and stir to combine. Remove from the heat.
  5. Meanwhile, bring 1 1/2 inches of water to a boil in a 12-‚Äčinch skillet or saut√© pan over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.)
  6. Add the pasta, stir a few times to make sure it’s not clumping, and cook, stirring occasionally, until just shy of al dente (about 2 minutes short of the recommended cook time on the package). (I used linguine fini and cooked it for a total of 4 minutes.)
  7. Using tongs, transfer the cooked pasta to the garlic sauce, along with whatever water clings to it. Reserve the pasta water in the skillet; set aside.
  8. Increase the heat to high, add the cheese to the pasta and sauce, and stir with a wooden spatula or spoon, tossing vigorously until the sauce is creamy and emulsified, about 30 seconds. If the sauce looks too watery, let it keep reducing. If it looks greasy, splash some more pasta cooking water and let it re-‚Äčemulsify.
  9. Stir in the scallions and serve immediately.

Weeknight Fancy Ravioli

I have a couple delicious weeknight pasta recipes to share.

The original recipe for this dish described it as “weeknight fancy”- loved it. The spicy brown-butter coated walnut topping was an essential element to earn this description.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I served the flavorful sauce over arugula-parmesan ravioli and incorporated garlic and asparagus. I also modified the method. Any variety of store-bought ravioli would work with this dish.

Yield: Serves 4

  • Kosher salt and freshly ground black pepper
  • 1 10 oz package frozen peas (about 2 cups)
  • 1 cup (lightly packed) basil leaves, plus more for garnish
  • 1 large garlic clove
  • 1/2 cup finely grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
  • 4 T unsalted butter, divided
  • 16‚Äď20 oz fresh or frozen ravioli (I used Trader Joe’s fresh Arugula & Parmesan Ravioli)
  • 4 T (1/4 cup) coarsely chopped raw walnuts or pistachios
  • 1 tsp Aleppo-style pepper
  • zest of 1/2 lemon
  • 1 pound asparagus, trimmed and cut into 2-inch pieces, optional
  1. Place the frozen peas in a fine-mesh sieve and place in a large pot of boiling salted water; cook until peas are tender, about 4 minutes.
  2. Lift sieve from water to drain peas and basil and transfer to a blender. (I used a Vitamix.)(Alternatively, you can skip the sieve and use a spider or slotted spoon to fish out the peas and basil.)
  3. Reduce heat to medium-low and keep cooking liquid warm. (You will use it for the sauce, ravioli and the asparagus, if using.)
  4. Add the basil, garlic, grated Parmesan, 2 tablespoons butter (cut into 4 pieces) and 1/2 cup cooking liquid to the blender with the peas.
  5. Blend, gradually increasing speed to high and adding up to 1/4 cup additional cooking liquid as needed, until you have a mostly smooth, fairly loose sauce; season with¬†kosher salt and freshly ground black pepper to taste. (I didn’t add any additional liquid.)
  6. Return cooking liquid to a boil over medium-high heat. Add ravioli -and asparagus, if using. Cook, stirring gently to unstick, until tender, about 3 minutes or according to package directions. Drain reserving 1/2 cup of pasta liquid. Reserve pot.
  7. Meanwhile, melt remaining 2 tablespoons unsalted butter in a medium skillet over medium-low heat.
  8. Add the chopped nuts and cook, stirring often, until butter begins to smell toasty and turn brown, about 5 minutes. Transfer to a small bowl.
  9. Add Aleppo-style pepper, finely grate in lemon zest, and season lightly with salt; mix well.
  10. Slice lemon into wedges.
  11. Return cooked ravioli -and asparagus, if using- to pot, pour pea sauce over, and stir gently to coat. At this point, the consistency can be adjusted with reserved pasta water, if necessary. Using a large spoon, transfer ravioli to plates or a serving dish.
  12. Top with more Parmesan and basil, then spoon brown-butter nuts over the top. Serve with lemon wedges for squeezing over, as desired. 

Avocado-Chicken Burgers

The only drawback of these flavor-packed chicken burgers is that they have to be pan-cooked in order to keep their shape because they are very moist. Worth the mess!

The original recipe notes that the ginger, garlic, cilantro and scallions incorporated into the burger makes them similar to a dumpling filling. They were fresh and light.

I loved the soy-lime mayonnaise sauce and loads of toppings. I served them with a generous amount of sauce, and jalape√Īo and avocado slices on potato rolls. There were so many toppings that we forgot to add lettuce! I may even try them topped with arugula next time.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used freshly ground chicken thigh meat and froze the formed burgers for 20 minutes prior to cooking. We ate them with pickles and chips.

Yield: Serves 4

freezer for 20 min before cooking

  • 1/3¬†cup mayonnaise
  • 1¬†tsp soy sauce or fish sauce
  • 1¬†lime, cut into wedges
  • ¬†Kosher salt
  • 1¬†packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
  • 1/4¬†cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving)
  • 2¬†scallions, light green and white parts only, thinly sliced
  • 3¬†large garlic cloves, grated, minced, or pushed through a garlic press
  • 1¬†(2-inch) piece ginger, grated or minced (about 2 tsp)
  • 1/4¬†to 1/2 teaspoon red-pepper flakes, to taste
  • 1¬†pound ground chicken, preferably dark meat (I used freshly ground chicken thighs)
  • 2¬†T neutral oil, such as canola oil, or ghee
  • 4¬†potato, brioche, or other burger buns, lightly toasted, as desired
  • ¬†butter lettuce or other tender lettuce, for serving, or arugula
  • 1¬†jalape√Īo, thinly sliced, for serving, optional

To Make the Sauce:

  1. In a small serving bowl, combine the mayonnaise and soy sauce.
  2. Season with the juice of 1 lime wedge and salt as needed.

To Make the Burgers:

  1. In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado (see Tip), scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise sauce.
  2. Add the chicken and gently combine. Form into 4 large balls.
  3. Cover with plastic wrap and refrigerate or freeze for 20 minutes to help maintain the shape while cooking.
  4. Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1 1/2 to 2 minutes.
  5. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. (We cooked 2 at a time.)
  6. Use a metal spatula to press them until they form 1/2-inch-thick patties.
  7. Cook without moving for 3 1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan.
  8. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
  9. Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of sauce, avocado slices, jalape√Īo slices if using, and cilantro sprigs, if desired.
  10. Serve with the remaining lime wedges and mayonnaise on the side.

Tip: Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.

One-Pan Farro & Cauliflower Parmesan

I love vegetable-loaded comfort food. ūüôā This casserole dish also has farro, a favorite, and cheese, of course. My husband said he would have loved it even without the fresh mozzarella on top! Absolutely delicious.

The recipe was adapted from The New York Times, contributed by Sarah DiGregorio. I doubled the amount of cauliflower, omitted the olives, used Trader Joe’s 10-minute farro, and modified the method and proportions.

We ate the casserole as a main course with garlic bread and green salad. It could also be served as a hearty side dish. The recipe is very adaptable and could be easily modified to incorporate other vegetables.

Yield: Serves 8

For the Farro and Cauliflower:

  • 1 large head of cauliflower, florets and tender stems cut into large bite-sized pieces
  • 8.8 oz bag Trader Joe’s 10-minute farro
  • 1¬†(28 to 32-ounce) jar good-quality marinara sauce (I used Rao’s)
  • 1/4¬†cup olive oil
  • 1/2¬†cup pitted kalamata or black olives, roughly chopped, optional (I omitted them)
  • 10 large¬†garlic cloves, smashed and chopped
  • 3¬†ounces grated Parmigiano-Reggiano or Pecorino-Romano (about 3/4 cup finely grated)
  • 1 1/2¬†teaspoons onion powder
  • 1 1/2¬†teaspoons dried oregano or dried basil
  • 1¬†teaspoon balsamic or sherry vinegar
  • 1/2¬†teaspoon red-pepper flakes, or to taste
  • 1 1/2¬†teaspoons kosher salt
  • freshly ground¬†black pepper
  • 1 cup stock (can substitute water)
  • 2/3 cup water

For the Topping:

  • 1¬†cup panko
  • 2¬†ounces grated Parmigiano-Reggiano or Pecorino Romano (about 1/2 cup finely grated)
  • 1¬†tablespoon olive oil
  • 8 to 12¬†ounces fresh mozzarella, sliced into rounds (I used 12 slices)
  1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
  2. In a 9-by-13-inch pan, combine the cauliflower, farro, marinara sauce, olive oil, olives (if using), garlic, grated cheese, onion powder, oregano or basil, vinegar and red-pepper flakes. Season with the salt and a generous amount of black pepper.
  3. Pour in 1 cup stock and 2/3 cups water and stir well to combine. (can substitute with 1 2/3 cups water)
  4. Cover the pan tightly with foil and bake in the oven for 40 minutes.
  5. Meanwhile, in a small bowl, make the topping: Stir together the panko, grated cheese and olive oil.
  6. Uncover the pan and stir.
  7. Evenly cover the top with the panko topping.
  8. Top with the fresh mozzarella rounds.
  9. Continue baking uncovered until the farro is tender and chewy, the sauce is thick, the topping is browned, and the mozzarella has melted, about 10 to 15 minutes more. (I baked it for an additional 12 minutes on convection roast.) (I also put my garlic bread in the same oven at this point!)

Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

  • 4 T extra virgin olive oil
  • 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
  • 1 T dried oregano
  • 2 tsp smoked paprika
  • Kosher salt and freshly ground black pepper
  • 2 T balsamic vinegar
  • 8 cloves garlic, sliced
  • 1 bell pepper, sliced (I used a yellow pepper)
  • 2 cups dry orzo pasta
  • 2 T capers, drained

For the Tomatoes & To Serve:

  • 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
  • 2 T extra virgin olive oil
  • 1/3 cup fresh basil, chiffonade
  • 2 cloves garlic, grated or put through a garlic press
  • kosher salt
  • 1-2 pinches/dashes red pepper flakes, to taste
  • 1 cup crumbled feta cheese, for serving
  1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
  2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
  3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
  4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
  5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
  6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
  7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
  8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

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