Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with saut√©ed Indian-spiced CSA kale. ūüôā

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Five Years Ago:

Advertisements

Irish Soda Bread Muffins

Happy St. Patrick’s Day! Soda bread is an essential start of the celebration in our house.¬†ūüôā

This recipe was adapted from King Arthur Flour. I loved the muffin adaptation- and the coarse sugar topping. I weighed the dry ingredients, reduced the baking time, and used turbinado sugar for the topping. Yummy.

  • 6 1/4 oz (177 g, 1 1/2 cups) unbleached all-purpose flour
  • 3 oz (85 g, , 3/4 cup) white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1/3 cup (2 5/8 oz) granulated sugar
  • 1 1/2 cups currants (first choice) or raisins
  • 1/2 to 2 teaspoons caraway seeds, to taste
  • 1 large egg
  • 1 cup (8 oz, 227 g) buttermilk, yogurt, or sour cream
  • 6 tablespoons (3 oz, 85 g)¬†butter, melted; or 1/3 cup vegetable oil
  • turbinado¬†sugar, for topping
  • butter and/or jam, for serving
  1. Preheat the oven to 400¬įF, preferably on convection. Lightly grease a standard muffin pan with cooking oil spray; or line with papers, and grease the papers.
  2. In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, currants or raisins, and caraway seeds.
  3. In a separate bowl, whisk together the egg, buttermilk (or equivalent) and melted butter (or equivalent).
  4. Quickly and gently combine the dry and wet ingredients; honestly, this won’t take more than a few stirs with a bowl scraper or large spoon. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
  5. Using a cookie scoop, distribute the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups.
  6. Top with turbinado sugar, if desired.
  7. Bake the muffins for 14-15 minutes on convection, or up to 20 minutes in a standard oven, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven.
  8. Tip the muffins in the pan, so their bottoms don’t get soggy. Wait 5 minutes, then transfer the muffins to a rack to cool.
  9. Serve them plain, or with butter and/or jam.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Cinnamon Swirl Bread

I had a very productive snow day… I made this amazing bread! ūüôā I was inspired to make it¬†with my kids ever since I read this post¬†from Quinn @Dad What’s 4 Dinner. I should have doubled the recipe as he suggested. It was beyond delicious.

I had delayed making it for such a long time,¬†waiting for the perfect time to bake¬†with both of my kids. On their second consecutive snow day, I decided it was the perfect time. What else did they have to do? Ironically, they weren’t really interested in my baking plans. ūüė¶ As disappointed as I was, I really wanted to make it. What else did I have to do? ūüėČ and… In case you were wondering, yes, they were interested in¬†eating it!

This recipe was adapted from King Arthur Flour.com. I made the dough in my bread machine before rolling it out for the filling. I also used a proofing oven for the loaf to rise prior to baking. Fabulous.

Baking Time: 45 min
Total Time: 3 hrs 40 min

Yield: 1 loaf

For the Dough:

  • 361 g¬†all-purpose flour
  • 46 g potato flour (I used Bob’s Red Mill)
  • 35 g¬†dry milk
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon cinnamon
  • 35 g granulated sugar
  • 2 1/2 teaspoons instant yeast
  • 57 g butter (about 4 T)
  • 227 g lukewarm water (about 1 cup)

For the Filling:

  • 50 g granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 35 g raisins or currants
  • 2 teaspoons¬†all-purpose flour
  • 1 large egg beaten with 14 g water (about 3 tsp water)

For the Streusel Topping:

  • 28 g unsalted butter, cubed (about 2 T)
  • 28 g granulated sugar
  • 1/4 teaspoon cinnamon
  • 28 g¬†all-purpose flour
  1. Add the liquid ingredients and butter to a bread machine pan and top with dry ingredients. (If not using a bread machine, combine all of the dough ingredients in a large mixing bowl, mixing until the dough begins to come away from the sides of the bowl.)
  2. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it’s smooth. If you’re kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes; allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. *You can also simply knead the dough using the dough cycle of your bread machine.*
  3. Transfer the dough to a lightly oiled bowl (if you’re not using your bread machine’s dough cycle), cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it’ll be puffy, if not doubled in bulk.
  4. Transfer the dough to a rectangular piece of plastic wrap or a lightly oiled work surface, and shape it into a long, thin rectangle, about 16″ x 8″.
  5. To make the filling, combine the sugar, cinnamon, raisins or currants, and flour in a food processor (mini preferred) or blender, processing until the fruit is chopped.
  6. Brush the dough with some of the egg/water, and pat the filling onto the dough. Reserve the egg wash for the streusel topping. img_8674
  7. Beginning with a short edge, roll the dough into a log.
  8. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.¬†img_8676
  9. Cover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature or in a proofing oven, or until it’s crowned about 1″ over the rim of the pan. (Mine took 1 hour 15 minutes.) Towards the end of the rising time, preheat the oven to 350¬įF, preferably on convection.¬†img_8678
  10. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. If you’re using a mini processor, watch carefully; streusel will go from crumbly to a cohesive mass in just a second or so.
  11. Brush the loaf with some of the remaining beaten egg and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
  12. Bake the bread for about 30 minutes, then tent the loaf lightly with aluminum foil and continue to bake 15 additional minutes.
  13. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Streusel will continue to fall off as you maneuver the bread ‚ÄĒ we’ve never figured out how they make that stuff adhere so nicely on the store-bought loaves! ‚ÄĒ but you’ll still be left with some nice, sweet topping.

Note: For a deep-dark, moist, cinnamon swirl inside the bread: Blend together sugar, cinnamon, raisins or currants, and flour until smooth. The addition of raisins or currants adds moistness, as well as subtle flavor.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Baked Spinach Rice

Yes! More baked rice! ūüôā SO so SO delicious!! This one is loaded with cheese. It is meant to be served as an indulgent side dish, but we ate it as a main dish with a green salad. I loved it. It had fabulous contrasting textures.

This recipe was adapted from The New York Times, contributed by David Tanis. This wonderful dish is an upgrade of one of his favorite family casseroles.

Yield: 6 servings

  • 1 pound spinach (about 2 bunches), washed
  • 1 ¬Ĺ cups long-grain white rice, such as Carolina, Jasmine, or¬†Basmati
  • coarse salt and freshly ground black pepper
  • 2 tablespoons butter, plus more to butter the baking dish
  • 1 cup grated Parmesan
  • ¬Ĺ cup slivered almonds
  • 1 cup ricotta
  • 1 cup grated Gruy√®re
  • ¬ľ cup currants or raisins
  • pinch of freshly grated nutmeg
  • 1 teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • 1 teaspoon chopped sage
  1. Bring a large pot of well-salted water to a boil. Add spinach and wilt for 30 seconds. Remove with a wire mesh spider or tongs and rinse in a colander with cold water. Squeeze dry and chop roughly.
  2. In the same pot, boil the rice for 10 minutes, keeping it slightly underdone. Drain and spread on a baking sheet to cool, then transfer to a large bowl.
  3. Heat oven to 375 degrees, preferably on convection.
  4. Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
  5. Melt 2 tablespoons butter in a small skillet over medium heat. Add almonds and cook, stirring, until golden, about 2 minutes. Season lightly with salt and add contents of skillet to rice.
  6. Add remaining Parmesan to rice, along with the ricotta, Gruyère, currants, nutmeg, lemon zest, thyme and sage. Season lightly with salt and add pepper to taste.
  7. Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
  8. Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
  9. Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Ina Garten’s Carrot Cake Cupcakes

Most people make carrot cake in the springtime… I make it in the fall to celebrate my mom’s birthday. ūüôā It’s one of her absolute favorites. I have made this yummy version several times- they are special and delicious.

This recipe was adapted from Barefoot Contessa Parties! Ideas and Recipes for Easy Parties that are Really Fun by Ina Garten. I cut the recipe in half to make 12 cupcakes, adjusted the baking times for a convection oven, and used the orange cream-cheese frosting from my favorite (springtime) orange chiffon bunny cake.

Fabulous! A true gold standard. Happy Birthday, Mom. ‚̧ ‚̧

Yield: Makes 12 cupcakes

For the Cake:

  • 1 cup sugar
  • 1/2 cup plus 2 1/2 T vegetable oil
  • 1/2 tsp pure vanilla extract
  • 1 large¬†egg plus 2 T beaten egg
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp¬†baking soda
  • 3/4¬†tsp coarse salt
  • 1 1/2 cups grated carrots (less than 1/2 pound)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts

For the Orange-Cream Cheese Frosting:

  • 1/4 cup butter, 1/2 stick, room temperature
  • 4 ounces cream cheese, room temperature (I used light cream cheese)
  • 1/2 tsp vanilla extract
  • grated orange zest, from about 1/3 of a large orange, about 3/4 tsp
  • pinch of coarse salt
  • 1 1/2 cups powdered sugar

To Make the Cupcakes:

  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
  3. Add the egg, mix to combine. Repeat with the additional 2 T of beaten egg.
  4. In another bowl, whisk together the flour, cinnamon, baking soda, and salt.
  5. With the mixer on low-speed, add 1/2 of the dry ingredients to the wet ingredients.
  6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  7. Line muffin pan with paper liners.
  8. Using a cookie scoop,  scoop the batter into 12 muffin cups until each is 3/4 full.
  9. Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees.
  10. Cook an additional 10 minutes, or until a toothpick comes out clean. Cool completely on a rack.

To Make the Frosting:

  1. Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add the zest and salt, beat to combine.
  3. Add the sugar and beat until smooth.
  4. Pipe onto cooled cupcakes. Refrigerate until ready to serve.

Note: If the recipe is doubled, 3 large eggs can be used to make 22 to 24 cupcakes.

One Year Ago:

Two Years Ago:

Three Years Ago:

Four Years Ago:

Oaxacan Pork Picadillo Tacos

This is an easy upgrade to the typical Taco Tuesday ground beef tacos. Rick Bayless uses tomatoes and sweet spices to flavor the meat (ground pork) as well as nuts and raisins to add contrasting texture. Delicious!

We ate the picadillo in warm hard-shell taco shells with avocado slices, refried beans, steamed greens, and brown Basmati rice. A little sprinkling of feta or queso fresco was a nice garnish too. This recipe was adapted from Rick Bayless.com.

Yield: Serves 6 to 8

  • 1 28-ounce can diced tomatoes, preferably fire-roasted
  • 1 1/2 T¬†vegetable oil
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, peeled and minced
  • 1 1/2 pounds lean, coarse-ground pork
  • 1/2 tsp black¬†peppercorns OR about 3/4 tsp¬†ground
  • 1-inch piece cinnamon stick OR 1 teaspoon ground
  • 5 cloves OR about 1/8 teaspoon ground
  • 1/4 cup raisins
  • 4 tsp cider¬†vinegar
  • 1/4 cup slivered almonds
  • coarse salt (about 1 teaspoon)

  1. Pour the tomatoes directly into a blender and blend until smooth. (I used a Vitamix.)
  2. Heat the oil in a large, 14-inch skillet over medium heat. (I used enameled cast iron.)
  3. When hot, add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook 2 minutes longer.
  4. Add the pork in a thin layer and fry, stirring frequently, until cooked and lightly brown. (If quite a bit of fat has rendered from the meat, drain it off.)
  5. If using whole spices, add the pepper, cinnamon and cloves in a mortar or spice grinder. Add the ground spices to the skillet along with the tomato puree, raisins and vinegar.
  6. Simmer until reduced to a thick, homogenous mass, 30 to 45 minutes.
  7. While the filling simmers, toast the almonds for about 8 to 10 minutes in a 325 degree oven.
  8. Stir toasted almonds into the filling; adjust seasoning as needed with salt. Serve.

Note: The finished picadillo can be covered and refrigerated for 3 or 4 days.

One Year Ago:

Two Years Ago:

Three Years Ago:

Irish Soda Bread Buns

Just when I thought that I was running out of variations of soda bread to make for St. Patrick’s Day, I found this new one in the New York Times. ūüôā The genius idea from¬†Melissa Clark was to bake the dough in small buns to maximize the amount of the fabulously crunchy outer crust. Yum!

I weighed the dry ingredients, used raisins instead of currants, and, despite pleas from my kids, included the caraway seeds. (I love them!) Happy St. Patrick’s Day!

Yield: 8 buns

  • 3 T¬†unsalted butter, chilled and cubed
  • 155 grams all-purpose flour (1 1/4 cups), more as needed
  • 95 grams whole wheat pastry flour (3/4 cup)
  • 55 grams granulated sugar (1/4 cup)
  • 7 grams baking powder (1 1/2 teaspoons)
  • 5 grams coarse salt (1 teaspoon)
  • 5 grams baking soda (3/4 teaspoon)
  • ‚ÖĒ cup buttermilk, more for brushing
  • 1 large egg
  • 90 grams dried currants or raisins (about 2/3 cup)
  • 8 grams caraway seeds (about 1 1/2 teaspoons)

  1. Heat oven to 375 degrees, preferably on convection. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together flours, sugar, baking powder, salt and baking soda.
  3. Using a pastry cutter or your fingers, work in butter until mixture forms coarse crumbs.
  4. In a small bowl or measuring cup, whisk together buttermilk and egg. Stir wet mixture into dry one until they just form a moist dough.
  5. Stir in raisins/currants and caraway seeds.
  6. Turn dough out onto a lightly floured surface. (I lightly floured a piece of parchment paper to minimize the mess.)
  7. Shape into a 7-inch round about 1-inch thick. Cut into 8 wedges.
  8. Using lightly floured hands, roll each wedge into a ball and transfer to the prepared baking sheet.
  9. Using kitchen shears, snip a small ‚Äúx‚ÄĚ into the top of each bun. (You can also use a knife.)
  10. Brush tops with a little buttermilk, and dust lightly with flour.
  11. Transfer baking sheet to oven. Bake until buns are golden brown and firm, 20 to 25 minutes. (I baked mine for 22 minutes on convection.)
  12. Cool 10 minutes before serving.

One Year Ago:

Two Years Ago:

Three Years Ago:

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,045 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: