I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. 🙂
This comforting chicken curry was very thick and hearty. The recipe was adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. I also included some of Sam Sifton’s adaptations from The New York Times.
The dollop of yogurt on top was essential. We also ate it with warm naan, roasted cauliflower and steamed spinach.
Yield: 6 to 8 servings
2 T unsalted butter or ghee
1 T neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled with a spoon and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and minced (or 1 tsp chili powder)
kosher salt, to taste
3/4 cup plus 2 tablespoons strained or puréed tomatoes (I used Pomi)
2 T tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
3 T whole-milk yogurt, plus 1 cup to serve with the meal
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 T ground or slivered almonds
1 tsp garam masala
pinch ground cayenne pepper, or to taste
1 1/2 cups brown Basmati rice, rinsed and cooked per package directions
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors.
Add the onions. Cook, stirring occasionally, until they are golden, approximately 10 to 15 minutes.
Meanwhile, put the ginger, garlic and chilies into a mortar and pestle with a pinch of salt; smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) (I had a bit of a struggle with this! May try the cutting board method next time.)
Add the paste to the onions, and cook gently for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, until the mixture thickens.
Add the tomato paste, ground cumin, ground turmeric and 1/2 teaspoon of salt; stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken.
Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Taste and adjust seasoning, as needed.
Serve with basmati rice and/or naan, and the additional yogurt for topping at the table.
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
1/4 cup canola oil or other neutral-tasting oil
1/2 cup plus 1 T almond meal or slivered almonds
1/2 cup old-fashioned rolled oats
1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
1/4 cup packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp coarse salt
For the Filling:
3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
1/4 cup pure maple syrup
freshly squeezed juice from 1/2 of a lemon
1 T cornstarch
3/4 tsp ground cinnamon
1/4 tsp ground ginger
Preheat the oven to 350 degrees, preferably on convection.
Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
Combine the pears, maple syrup and lemon juice in a large bowl.
Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
Transfer to the prepared baking dish.
Crumble the topping over the pears.
Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
Let cool for 10 minutes before serving. Serve with ice cream, if desired.
I am a huge fan of a skillet-baked dessert. Irresistible. These blondie-esque, nutty cookies were crispy on the outside and chewy on the inside. The edges were fabulously crumbly too. In the original recipe, the edges are removed prior to serving… What on Earth?! 😉
This recipe was adapted from The New York Times, contributed by Julia Moskin. I weighed all of the dry ingredients, included both of the add-ins, increased the skillet size, and reduced the baking time. The article cited that the original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century. It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016. Wonderful.
Yield: 2 dozen bars
2 sticks/225 grams unsalted butter, cold but not frozen, plus 1 T more for buttering the pan
6 ounces/170 grams chocolate chips or small chunks
Heat oven to 350 degrees, preferably on convection. Place a rack in the middle and place a 12-inch cast-iron skillet on it.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low-speed for about a minute, until softened. Scrape down the bowl and the paddle.
With the mixer running at low-speed, add salt and vanilla.
Add the brown sugar, then turn the speed up to medium and beat until mixture is the color of peanut butter and fluffy, 1 to 2 minutes. Scrape down the bowl again.
With the mixer running at low-speed, shake in flour, beating just until dough holds together. Mix in nuts or chocolate just until combined.
Remove the hot skillet from the oven and place 1 T of butter in it. As butter melts, swirl it over the bottom and sides of the pan until evenly coated.
Dump dough into skillet and press it out to evenly fill the skillet. You can use your fingers (being careful to avoid touching the hot pan), a potato masher or the bottom of a measuring cup. Press dough down firmly to make a compact, even layer.
Transfer to oven and bake for 25 to 40 minutes, until the top is walnut brown. You may be tempted to take it out when the edges have begun to darken, but let it continue to cook so the entire surface can take on that color. There may be bubbles visible on top of the dough; that’s a good sign.
Remove from the oven and let cool in the pan. If necessary, run an offset spatula or butter knife around the sides of the pan to loosen. Cut into bars, squares or diamonds. (I cut them after they had completely cooled.)
Let the bars cool completely before removing from pan. Store in airtight container; they keep well for up to 1 week.
Note: This recipe can be adapted to bake in a 9 x 13-inch baking dish.
Yes! More baked rice! 🙂 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 ½ 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
½ cup slivered almonds
1 cup ricotta
1 cup grated Gruyère
¼ cup currants or raisins
pinch of freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon chopped thyme
1 teaspoon chopped sage
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.
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.
Heat oven to 375 degrees, preferably on convection.
Butter a 2-quart soufflé dish (or other baking dish) and dust with about 2 tablespoons grated Parmesan.
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.
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.
Add chopped spinach and gently toss rice with hands or wooden spoons to distribute ingredients evenly.
Transfer mixture to prepared baking dish. (May be prepared up to this point several hours in advance of baking.)
Cover and bake for 25 to 30 minutes, then uncover and bake 10 minutes more, until top is browned.
I made this side dish in an attempt to make my non-green bean appreciating husband a convert. Who wouldn’t gain appreciation for anything once covered in browned butter? Well, I think you can guess. 😉 I liked it though! The following night I sautéed collards and kale with bacon and red onions… Do you see what I’m dealing with? 🙂 He did enjoy that one.
This recipe was adapted from Fine Cooking.com. I reduced the amount of butter and almonds.
2 to 3 T unsalted butter
1/4 cup slivered almonds
1/2 lb. fresh green beans, trimmed
2-3 large garlic cloves, minced
1/4 to 1/2 tsp kosher salt, to taste
1 cup water
1/2 tsp freshly ground black pepper
Melt 1 1/2 T of the butter in a large sauté pan over medium heat. Add the almonds and cook, tossing frequently, until they’re light brown and toasted, 3 to 4 min. Transfer them with a slotted spoon to a plate lined with paper towels.
Add the green beans, garlic, and 1/4 tsp salt to the pan. Toss to coat the beans with the residual butter.
Add the water and simmer gently, tossing occasionally, until the beans are fork-tender and fully cooked (taste one to check), about 15 min. The liquid should be reduced to about 1/4 cup or less; if there’s too much liquid, increase the heat to a boil and let it reduce briefly.
Add the remaining 1/2 to 1 1/2 T butter (as needed/desired) and toss to coat the beans and emulsify with the liquid.
Add the pepper, toss, and adjust the seasonings as needed.
Scatter the slivered almonds over the serving platter or over each serving.
Gooseberries were completely new to me this summer. When I received my second batch of gooseberries in my CSA share, I was stumped. I thought I had peaked with my Gooseberry & Blueberry Galette. 😉 I searched far and wide for a special way to use them. This crumbly, shortbread-like bar was a perfect choice! We ate them for dessert with ice cream, and then ate leftovers for breakfast. They were great with a cup of coffee. 🙂
This recipe was adapted from Good Food Magazine, via BBC’s Good Food.com. I used whole wheat pastry flour instead of white self-rising, light brown sugar instead of muscovado, and granulated sugar instead of caster. Earthy and nice.
250 g (2 sticks, 1 cup) chilled unsalted butter, chopped
2 cups whole wheat pastry flour
3 tsp baking powder
1/2 tsp coarse salt
125 g ground almonds (almond flour)
125 g light brown sugar
350 g fresh gooseberries
85 g granulated sugar, plus 1-2 T extra for sprinkling
50 g slivered almonds
Heat oven to 325 F (convection) / 170 C fan. Line a 9 x 13-inch (27 x 18-cm) baking pan with parchment paper.
Whisk to combine the flour, baking powder, and salt.
Rub the butter into the flour mixture, ground almonds, and light brown sugar to make crumbs, then firmly press two-thirds into the base and sides of the prepared pan.
Toss the gooseberries with the granulated sugar, then scatter over the top.
Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries.
Bake for 45 minutes or up to 1 hour, until golden and the fruit is bubbling a little around the edges.
Sprinkle with the remaining granulated sugar, then cool in the pan.
Cut into squares and enjoy with a cup of coffee or tea or serve as a dessert with ice cream or fresh whipped cream.