Peruvian Stir-Fried Chicken & Noodles (Tallarín Saltado)

This chicken and noodle stir-fry dish, tallarín saltado, is a classic Peruvian dish. According to Milk Street, simple stir-fry dishes like this are a staple of the Chinese-influenced cuisine known as chifa. Chifa cuisine combines South American and East Asian flavors and ingredients.

This recipe was adapted from Milk Street, contributed by Malcolm Jackson. Jackson uses balsamic vinegar in place of the more traditional red wine vinegar and substitutes a jalapeño or Fresno chile for the ají amarillo chile that would be used in Peru. The dish was fresh, fast and fabulous. We loved it!

We ate the stir-fry with roasted broccoli- a strange combination- but it was ultimately a nice compliment. 🙂

Yield: Serves 6

• 12 ounces spaghetti (I used whole wheat)
• kosher salt and freshly ground black pepper
• 4 1/2 T oyster sauce
• 3 T light soy sauce
• 3 T balsamic vinegar
• 4 T grapeseed oil or other neutral oil
• 1 1/2 pounds boneless, skinless chicken thighs (about 5), trimmed and cut into 3/4 strips
• 1 large red onion, halved and sliced into 1/2-inch wedges
• 6-7 garlic cloves, thinly sliced
• 1 large red, yellow, or orange bell pepper, stemmed, seeded, and thinly sliced
• 1 Fresno or jalapeño chile, stemmed, halved, and thinly sliced lengthwise
• freshly squeezed juice of 1 lime, plus wedges to serve
• 1/4 cup plus 2 T lightly packed fresh cilantro leaves

1. In a large saucepan, bring 2 quarts water to a boil. Meanwhile, prep all remaining ingredients.
2. Add the pasta and 1 tablespoon salt to the boiling water; cook, stirring occasionally, until just shy of al dente. Reserve about 1 cup of the cooking water, then drain. (I cooked my pasta for 5 minutes.)
3. In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.
4. In a 14-inch skillet over medium-high, heat the oil until barely smoking. (I used a stainless steel skillet.)
5. Add the chicken, onion, and garlic, distributing the ingredients evenly, then sprinkle with salt and pepper. Cook, without stirring, until the chicken is well browned on the bottom and releases easily from the pan, about 4 to 5 minutes. (See Tip)
6. Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes.
7. Add the bell pepper and chile; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
8. Add the pasta and stir to combine. Add 1/2 cup of the reserved pasta water and cook, tossing constantly, until the noodles are al dente, 2 to 3 minutes.
9. Off heat, stir in the lime juice. Taste and season with salt and pepper.
10. Place half of the stir-fry in a serving bowl and sprinkle with half of the cilantro. Repeat with the remaining stir-fry and cilantro. Serve with lime wedges on the side, as desired.

Tip: Don’t stir the chicken too soon after adding it to the skillet. Left undisturbed, it forms a fond, or browned bits that stick to the skillet. The dish’s flavor develops when the oyster sauce mixture deglazes that fond. After adding the pasta water, stir vigorously; this helps the sauce come together.

Brussels & Broccoli Agrodolce with Cranberries & Chilies

This is a simple and elegant vegetable side dish that I served as part of our Thanksgiving feast this year. It was easy to prepare while the turkey was resting after being removed from the oven. The dried cranberries and fresh chilies added contrasting color and flavor. Nice.

This recipe was adapted from Food and Wine, contributed by Ann Taylor Pittman. I substituted Shishito chilies for Fresno. I also modified the method. I wish that I had doubled the recipe! Next time. 🙂

Yield: Serves 6 as a side dish

• 1 pound fresh Brussels sprouts (about 3 cups), halved lengthwise 
• 6 cups fresh broccoli florets (about 14 ounces) 
• 5 T avocado oil or canola oil, divided 
• 1 1/4 tsp kosher salt, divided 
• 1/2 tsp freshly ground black pepper 
• 1/4 cup thinly sliced shallot 
• 4 Shishito chiles or 1 medium-size fresh red Fresno chile (about 1/2 ounce), thinly sliced 
• 1 tsp coriander seeds, crushed 
• 1/2 cup red wine vinegar 
• 4 T (1/4 cup) honey 
• 1 dried bay leaf 
• 1/4 cup sweetened dried cranberries

1. Place a rimmed sheet pan in the oven. Preheat oven to 425 on convection or to 450°F. Leave baking sheet in oven as it preheats. (I set my oven to convection roast.) 
2. Place Brussels sprouts and broccoli in a large bowl; drizzle with 4 tablespoons of oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
3. Carefully remove hot baking sheet from oven.
4. Add Brussels sprout mixture to baking sheet; spread in an even layer.
5. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes. 
6. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
7. Stir in vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring to a boil over medium.
8. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
9. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf. 
10. Place roasted vegetables in a large bowl; add cranberry mixture, and toss to coat. Serve warm or at room temperature.  

Caramelized Pork & Cucumber Stir-Fry

I have never cooked cucumbers before! The cucumber slices in this stir-fry were quickly sautéed until just crisp tender- great. I also loved the seasonings in the finished dish.

This recipe was adapted from Bon Appétit, contributed by Christina Chaey. I used my largest skillet (14-inch) but would use a 12-inch next time. I don’t have a 14-inch splatter screen and I made quite a mess. It was worth it.

Yield: Serves 3 to 4

• 1 large English/European cucumber, peeled in alternating lengthwise strips, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/2-inch thick (I used a melon baller to remove the seeds)
• 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal), plus more
• 2 T oyster sauce
• 2 T soy sauce (I used Trader Joe’s light soy sauce)
• 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry (I used dry sherry)
• 1 lb ground pork
• 3 T grapeseed or vegetable oil, divided
• 1 Fresno chile, halved, ribs and seeds removed, thinly sliced lengthwise
• 1 one-inch piece ginger root, peeled, finely grated
• 2 to 4 large garlic cloves, finely grated or pushed through a garlic press
• 1/2 tsp freshly ground white or black pepper
• white rice, for serving (I used white Basmati rice)
• minced cilantro, for garnish, optional

1. Toss cucumber slices and kosher salt in a medium bowl to coat evenly. Let sit until cucumber slices start to release their liquid, about 10 minutes.
2. Meanwhile, stir oyster sauce, soy sauce, and sherry (or Shaoxing wine) in a small bowl to combine; set aside.
3. Using your hands, form pork into six small patties. Season lightly with salt; set aside.
4. Drain cucumber slices in a colander and rinse well under cool running water. Drain, shaking off any excess water, then pat dry with a kitchen towel.
5. Heat 1 tablespoon of oil in a large skillet (12-inch) over medium-high. Cook cucumber slices, tossing vigorously, until crisp-tender, about 1 minute. Transfer to a plate.
6. Wipe out skillet and heat remaining 2 tablespoons of oil over medium-high.
7. Add reserved pork patties; gently flatten with a spatula. Cook, pressing occasionally to help meat make contact with pan, until deeply browned and crisp underneath, about 4 minutes.
8. Flip patties; cook until other side is deeply browned and crisp, about 4 minutes.
9. Break up pork into large pieces; continue to cook until no longer pink, about 1 minute.
10. Add chile, ginger, garlic, and pepper and cook, stirring constantly, until fragrant, about 30 seconds.
11. Add cucumber back to skillet along with reserved sauce. Cook, tossing often, until sauce is reduced and evenly coats pork and cucumber slices, about 1 minute.
12. Serve stir-fry over rice. Garnish with cilantro, if desired.

Ethiopian Chickpea Stew (Shiro Wat) & Stewed Collard Greens (Gomen Wat)

My sister introduced me to Ethiopian food many moons ago. Ever since, we have really enjoyed eating at Ethiopian restaurants but I have never prepared any dishes at home. After receiving collard greens and parsley in my CSA share, this seemed like a fitting menu to try. It could be served any time of year. For us, it was a perfect meal to serve on a rainy and cool June evening.

I loved the brightness that the grated ginger, lemon, and chopped fresh chile added to the tender, stewed collard greens after cooking. The chickpea stew recipe utilizes the genius technique of incorporating ground red lentils to thicken the base.

The recipes were adapted from 177milkstreet.com. I changed the proportions and decreased the heat intensity. I served it over rice with dollops of whole milk Greek yogurt to offset the spice. I also omitted the fresh chile garnish in the chickpea stew. In a restaurant, these dishes would be served with injera, Ethiopian flatbread.

Yield: Serves 4

For the Stewed Collard Greens (Gomen Wat):

• 1 1/2 T ghee
• 1/2 medium yellow onion, halved and thinly sliced
• coarse salt and freshly ground black pepper
• 4 large garlic cloves, minced
• 1 1/2 T minced fresh ginger, divided
• scant 1/2 tsp freshly ground cardamom
• 1/4 tsp ground turmeric
• 1/2 pound stemmed collard greens, cut into 1/2-inch ribbons and roughly chopped
• 3/4 to 1 cup chicken, vegetable or beef stock, divided
• 1/2 to 1 Fresno or serrano chile, stemmed, seeded, and thinly sliced
• 1/2 T freshly squeezed lemon juice

For the Berbere Spice Blend: (you will have a little extra)

• 1 T smoked sweet paprika
• 1 1 /2 tsp sweet paprika
• 1/4 to 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp onion powder
• 1/2 tsp ground coriander
• scant 1/2 tsp garlic powder
• heaping 1/4 tsp freshly ground cardamom
• 1/4 tsp dried basil, ground or crushed into a powder
• 1/8 tsp ground cumin

For the Chickpea Stew (Shiro Wat):

• 2 T red lentils
• 3 T ghee
• 1 medium yellow onion, chopped
• 2 cups (1 pint) cherry or grape tomatoes, halved
• 8 to 10 medium garlic cloves, minced
• 2 T minced or grated fresh ginger
• 2 T Berbere Spice Blend (above)
• 2 15.5-oz cans chickpeas, rinsed and drained
• coarse salt and freshly ground black pepper
• 1 cup lightly packed fresh flat-leaf parsley, chopped
• 1 jalapeño or Fresno chile, stemmed and chopped, optional (I omitted it)
• cooked rice, for serving, optional (I served both dishes over white Basmati rice)
• whole milk Greek yogurt, for serving, optional
• injera (flatbread), for serving, optional

To Make the Stewed Collard Greens:

1. In a large pot over medium, melt the ghee. (I used an enameled cast iron Dutch oven.)
2. Add the onion and cook, stirring occasionally, until lightly browned, 5 to 10 minutes. 
3. Stir in the garlic, 1 tablespoon of grated ginger, the cardamom and turmeric. Cook, stirring occasionally, until fragrant and lightly toasted, about 1 minute.
4. Add about half of the collards and cook, stirring, until slightly wilted, then add the remaining collards.
5. Stir the stock and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until the collards are tender, 20 to 30 minutes. (I cooked it for 30 minutes.)
6. Off heat, stir in the chopped chile, lemon juice and remaining 1/2 tablespoon ginger.
7. Taste and season with salt and pepper, then transfer to a serving dish.

To Make the Spice Blend:

1. In a small bowl or jar, stir or shake together all ingredients until combined. The berbere will keep in an airtight container in a cool, dry spot for up to 2 months. (I used a recycled glass spice jar.)

To Make the Chickpea Stew:

1. In a spice grinder, pulse the lentils until finely ground, about 10 pulses; set aside.
2. In a large saucepan over medium, melt the ghee. (I used a low and wide enameled cast iron pot.)
3. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
4. Stir in the tomatoes, garlic, ginger and berbere. Cook, stirring occasionally, until the tomatoes have given up their liquid and the mixture is beginning to brown, 3 to 5 minutes.
5. Add the chickpeas, ground lentils, 2 cups water and ½ teaspoon each salt and pepper. Boil over medium-high, then reduce to medium and cook at a simmer, uncovered and stirring often, until the sauce clings to the chickpeas and the desired thickness and consistency is achieved, about 15 to 20 minutes. (If serving over rice, cook the rice at this time.)
6. Off heat, stir in the parsley and chili (if using).
7. Taste and season with salt and pepper.
8. Serve the stewed collard greens and chickpea stew with injera or over rice topped with a dollop of yogurt, as desired.

Shrimp & Basil Stir-Fry

My herb garden has been beyond fabulous this year. I wanted to make sure that I made this dish before my beautiful basil faded away.

This dish was described as being “more addictive than Doritos.” 🙂 The recipe is from Bon Appétit, contributed by Andy Baraghani. I don’t usually follow a recipe precisely, but did on this occasion because I had never used Fresno chilies. Oops. The dish was tasty but beyond spicy. I regret not tasting my chilies for heat intensity. I will certainly do that next time, and will follow the recipe as written with milder chilies or remove the seeds and ribs for spicier chilies.

The spicy-sweet sauce was delicious and I still enjoyed it. This dish also comes together very quickly and is perfect for a weeknight meal. We ate it over brown Basmati rice with tomato slices on the side. The tomatoes really helped offset the heat. 🙂

Yield: Serves 3 to 4

• 3 Fresno chiles, coarsely chopped (seeds and ribs removed, to taste)
• 6 garlic cloves, smashed
• 1/4 cup granulated sugar
• 2 T fish sauce
• 1 tsp kosher salt
• 4 T vegetable or grapeseed oil, divided
• 1 lb large shrimp, peeled, deveined, patted dry
• 2 cups basil leaves (about 1 bunch)
• lime wedges, for serving
• 1 cup of rice (cooked in 2 cups stock or water), for serving

1. Blend chiles, garlic, sugar, fish sauce, salt, and 3 T oil in a blender until smooth. (I used a Vitamix.)
2. Transfer marinade to a medium bowl and add shrimp; toss to coat. Let sit 10 minutes.
3. Heat remaining 1 T oil in a large nonstick skillet over medium-high.
4. Using tongs, just when oil begins to smoke and working in batches if needed, add shrimp, leaving marinade behind, and cook, turning once, until lightly charred around the edges, about 1 minute per side.
5. Remove pan from heat. Add basil and toss vigorously until basil is wilted.
6. Transfer shrimp mixture to a platter. Serve with rice and lime wedges alongside.

Cauliflower Bolognese

This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.

Yield: 6 servings

• 12 oz mushrooms, such as shiitake or crimini, stems removed
• 1 medium head of cauliflower (about 2¼ lbs), broken into florets
• 6 T extra-virgin olive oil, plus more for drizzling
• 4 T unsalted butter, divided
• 1 large onion, finely chopped
• 6 to 10 garlic cloves, thinly sliced
• 1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
• 1 T finely chopped rosemary
• ⅓ cup double-concentrated tomato paste
• Kosher salt
• 1 lb rigatoni
• 2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
• 3 T finely chopped parsley
• freshly grated zest of 1/2 to 1 lemon

1. Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
2. Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
3. Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
4. Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
5. Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
6. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
7. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
8. Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
9. Season with salt, then keep warm over low heat.
10. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
11. Using a slotted spoon, transfer pasta to pot with sauce.
12. Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
13. Remove from heat and stir in parsley.
14. Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
15. Finely zest lemon over pasta and toss once more.
16. Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.