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
In a large saucepan, bring 2 quarts water to a boil. Meanwhile, prep all remaining ingredients.
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.)
In a small bowl, stir together the oyster sauce, soy sauce and vinegar; set aside.
In a 14-inch skillet over medium-high, heat the oil until barely smoking. (I used a stainless steel skillet.)
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)
Add the oyster sauce mixture and cook, stirring and scraping up any browned bits, until the sauce is syrupy, 2 to 3 minutes.
Add the bell pepper and chile; cook, stirring occasionally, until the vegetables begin to soften, about 2 minutes.
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.
Off heat, stir in the lime juice. Taste and season with salt and pepper.
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.
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
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
Bring a pot of water to a boil.
Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
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.
Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
Dice the jalapeno and pepper tops in the food processor. Set aside.
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.
Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
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.
Meanwhile, preheat the oven to 350°, preferably on convection.
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.
Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
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.)
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.
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
In a large, heavy pot (with a lid), heat coconut oil over medium. (I used a large enameled cast iron Dutch oven.)
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.
Add the rice and sauté for another minute.
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.
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.)
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.
Remove from the heat and stir in the lime zest and basil; season to taste with salt.
Serve immediately with lime wedges and topped with more basil.
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)
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
Finely grate the garlic cloves into a large bowl with a Microplane; alternatively, a garlic press can be used.
Cut 1 lemon in half and squeeze juice into the bowl; discard seeds.
Mix in 1/2 tsp Morton kosher salt (or 1 tsp Diamond Crystal) and the smoked paprika and cayenne pepper (or Kashmiri Chile powder).
Add the skinless, boneless chicken thighs (I used 10) and toss to evenly coat.
Cover bowl and let sit at room temperature 30 minutes. Meanwhile, make the curry base.
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.)
Place an oven rack in the highest position. Heat the broiler. (I set my oven to Broiler+Max at 500 degrees.)
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.)
Add ground coriander, ground cumin, and ground turmeric. Cook, stirring, until fragrant, about 1 minute.
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.
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.)
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.
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.
Taste and season with more salt, if needed.
Serve the chicken and sauce over Basmati rice garnished with additional cilantro.
Cut remaining 1 lemon into wedges. Serve kuku paka with crusty bread and lemon wedges for squeezing over at the table, as desired.
I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
3″ piece ginger, peeled
2 cups whole-milk Greek yogurt
1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
Add 2 cups whole-milk yogurt to bag with ginger.
Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
Transfer cauliflower and beans to the prepared baking sheet.
Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
In the bowl of a food processor, finely chop the cilantro.
Add the onion to the food processor, finely chop.
Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
Season with remaining 2 tsp garam masala and 3/4 tsp salt.
Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.
This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.
Yield: Serves 8
1 to 2 tablespoons extra-virgin olive oil or avocado oil
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
2 poblano chiles, seeds removed, chopped
1 large white or yellow onion, chopped
1 jalapeño, seeds and ribs removed, diced
4 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
coarse salt or pink Himalayan salt
2 (4-ounce) cans chopped green chiles
12 oz jarred salsa verde (I used Trader Joe’s)
2 (19-ounce) cans cannellini beans, drained and rinsed
4 cups chicken stock
juice of 1 lime
1 avocado, diced or sliced, for garnish
crème fraîche, sour cream, or cashew crema (recipe below), for garnish
thinly sliced scallions, for garnish, optional
cilantro, for garnish, optional
Heat the oil in a large Dutch oven set over medium to medium-high heat.
Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.
For the Cashew Crema:
Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
Blend on high speed until the crema is completely smooth, 2 minutes.
Note: The crema will keep well in an airtight container in the fridge for up to 5 days.
In contrast to the fresh corn dish in my last post, this dish was quick and easy to prepare. It was an “out of the box” vegetarian meal that we all enjoyed. We ate it with roasted broccoli on the side. Nice.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. The crispy onions were a fun topping- my son has been adding them to his sandwiches ever since. 🙂
Yield: 4 servings
6 ears of corn, kernels removed and cobs discarded
2 T extra-virgin olive oil
1 serrano or jalapeño chile, thinly sliced
1 3″ piece fresh ginger, peeled, sliced into matchsticks
4 large garlic cloves, thinly sliced
2 scallions, thinly sliced, plus more for serving
1/2 tsp ground turmeric
1 cup farro or other grains, such as freekeh or quinoa, cooked
3/4 to 1 cup unsweetened coconut milk
4 T store-bought crispy onions
lime wedges, for serving
Cook 1 cup farro according to the package directions. (I cooked 1 cup of Trader Joe’s farro in 2 cups stock for 10 to 12 minutes.) Let rest for an additional 5 minutes; set aside.
Cut kernels from corn; set aside.
Heat oil in a large skillet over medium until shimmering. (I used a 12-inch stainless pan.)
Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, 2-3 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add cooked farro and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add 3/4 to 1 cup coconut milk; season with salt, to desired consistency. Bring to a simmer and cook, adding 1–2 T water if needed to loosen, until flavors have melded, about 3 minutes.
Transfer corn mixture to a plate. Top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.