Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! ūüôā

Yield: 4 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 6 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground allspice
  • 1 medium russet potato, chopped into 1/2-inch dice
  • 4 cups homemade chicken or vegetable stock
  • 7 ounces arugula (I used wild baby arugula)
  • 5 1/4 ounces fresh spinach (I used baby spinach)
  • 1 ounce cilantro sprigs (about 1/2 packed cup)
  • freshly squeezed juice from 1/2 a lemon
  • plain whole-milk Greek yogurt, for serving
  • 2 tablespoons extra-virgin olive oil
  1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
  2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
  3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
  4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
  6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
  7. Incorporate the fresh lemon juice.
  8. Taste and adjust seasonings if needed, and divide among 4 bowls.
  9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

Chicken Biryani, Hyderbadi style

I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. ūüôā

I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.

The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!

Yield: Serves 8 to 10

For the Marinade:

  • 2 cups plain yogurt (I used Greek yogurt)
  • 1/2 large yellow onion, very finely chopped (about 150 grams)
  • 5 large garlic cloves, very finely chopped (about 1 T)
  • 2-inch piece ginger root, very finely chopped (about 2 T)
  • 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalape√Īos)
  • 2 tsp turmeric powder
  • 1/4 cup fresh lime juice, from 1 large lime
  • 1/2 cup fresh cilantro, chopped
  • 2 tsp coarse salt, or to taste
  • 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired

For the Masala Powder:

  • 4 cloves
  • 1 piece cinnamon, 1 inch
  • 4 green cardamom pods
  • 6 black peppercorns
  • 1 teaspoon black cumin seeds

For the Rice:

  • 2 cups basmati rice, or any other long-grain rice
  • 4 cloves
  • 6 green cardamom pods
  • 1 piece cinnamon
  • 1 bay leaf
  • 1 teaspoon coarse salt, or to taste

For Tempering:

  • 4 tsp plus 1 T ghee, divided
  • 2 T vegetable oil (I used canola oil)
  • 3 large yellow onions, sliced
  • 1 T vegetable oil
  • 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
  • 14 fresh mint leaves, for garnish, as desired
  • 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
  • 1 tablespoon slivered almonds, blanched and toasted

Method

  1. Place yogurt in a large bowl and whisk, using a fork until smooth.  Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
  2. Place masala powder ingredients in an electric grinder and process to a fine powder.  Add to yogurt mixture.
  3. Add chicken and massage with your hands for the marinade to coat and penetrate the chicken.  Marinate, covered for 2 to 6 hours in the refrigerator.
  4. Wash rice at least 3 times until the water runs clear.  Soak rice in water to cover by at least 1 inch for 15 minutes.  Drain.
  5. Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.)  Bring to a boil and then add drained rice, stirring gently.  Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt.  Stir to mix, then cover with a lid.  Simmer for 5 minutes on low heat or until half-cooked.  Drain the rice.  Set aside and allow to cool.
  6. Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp.  Set aside.
  7. Preheat the oven to 400 degrees. (200 degrees C)
  8. Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
  9. Spoon half the rice in a layer over the chicken.  Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice.  Top with 1/2 the onions.
  10. Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
  11. Cover the dish tightly with aluminum foil and then with a fitted lid.
  12. Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees.  Remove from the oven.  Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
  13. Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired.  Serve hot.

One Year Ago: Green Curry Pork Tenderloin

Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti

Four Years Ago: Indian-Spiced Chicken Stew

Five Years Ago: Indian-Spiced Chicken & Spinach

Sheet Pan Meatballs with Chickpeas, Turmeric, and Lemon

This is a wonderful weeknight sheet-pan dish. It was full-flavored and relatively healthy too. I think I’m in love with crispy roasted chickpeas!

This recipe was adapted from Smitten Kitchen.com, where the dish was loosely based on a New York Times sheet-pan chicken dish that I’ve also made and posted. I increased the amount of ground turkey, and meatball seasonings, size, as well as cooking time. I also used cumin seeds instead of fennel seeds.

We ate it with warm naan, brown Basmati rice, and roasted asparagus. The lemony red onions and yogurt toppings were essential and delicious.

Yield: Serves 6

Time: about 1 hour

For the Chickpeas:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • coarse salt and freshly ground black pepper

For the Meatballs:

  • 1 1/2 pounds ground turkey
  • 3/4 cup panko
  • 6 tablespoons plain yogurt (I used 2% Greek yogurt)
  • 3 tablespoons water
  • 1 1/2 teaspoons coarse salt
  • 2 large eggs
  • 4 garlic cloves, minced or pushed through a garlic press
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground turmeric
  • heaping 1/4 teaspoon cayenne, hot paprika, or red pepper flakes, plus more to taste
  • 4 tablespoons chopped cilantro, flat-leaf parsley or mint leaves, or a mix thereof, plus more to garnish

To Serve:

  • 3 tablespoons lemon juice (from about 3/4 of a lemon)
  • 7 oz (almost 1 cup) plain yogurt (I used 2% Greek yogurt)
  • toasted pita wedges or naan
  • harissa or another hot sauce, as desired
  • brown Basmati rice, for serving, if desired
  1. Heat oven to 400 degrees, preferably on convection.
  2. Combine chickpeas, cumin seed, cumin, 1 teaspoon turmeric and half the red onion slices on a rimmed baking sheet.
  3. Drizzle with olive oil, season with salt and pepper and toss to coat.
  4. Roast for 25 minutes, until beginning to firm/crisp up. (The red onions will start to get very crispy and charred.)
  5. Meanwhile, make meatball mixture. Mix all ingredients- except the ground meat- in a large bowl with a fork. Then incorporate the meat.
  6. Form into 1.75-inch (about 2 T) meatballs, about 15 large meatballs. (I used 3 small cookie scoop scoops for each meatball.)
  7. Remove sheet pan with chickpeas from the oven (leave oven on) and move the chickpeas to the sides of the pan, clearing a space in the center.
  8. Lightly coat center with a thin coat of oil, either brush or spray it on, just to be safe. Position the meatballs in the center of the pan; I made 3 rows of 5 meatballs. Place baking sheet in oven and bake 15 to 20 minutes, or until meatballs are cooked through, about 165 degrees in the center.
  9. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  10. Combine yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  11. When meatballs are cooked, scatter remaining fresh herbs over the tray.
  12. Serve with lemony onions and yogurt, toasted pita wedges, rice, and hot sauce, as desired.

Two Years Ago: Broken Pasta with Shredded Pork & Arugula

Three Years Ago: Indian Butter Chicken

Four Years Ago: Caramel Chicken

Five Years Ago: Chicken Teriyaki Plate and Spaghetti & Turkey Meatballs

Firehouse Chili Gumbo

This is the last “soup” that I have to share (for now!) in my cozy soup series. ūüėČ It would be perfect for any Super Bowl Sunday feast. It was layered with flavor.

The recipe was adapted from The New York Times, contributed by Sam Sifton.¬†The original recipe was adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America‚Äôs Best Firehouse Chili. It uses a roux as a base, making it a chili “gumbo.” I substituted ground turkey for the ground beef.

Yield: Serves 8 to 10

For the Chili:

  • 2 tablespoons neutral oil, like canola or grapeseed
  • 3 pounds ground beef or ground turkey, ideally coarse-ground
  • 1 tablespoon coarse salt
  • 2¬†teaspoons ground black pepper
  • 1 teaspoon ground cayenne pepper, or to taste
  • 2 tablespoons chile powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 tablespoons steak sauce (I substituted soy sauce)
  • 2 tablespoons Worcestershire sauce
  • 28-ounce cans diced tomatoes

For the Gumbo:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 1 large yellow onion, peeled and diced
  • 2 medium shallots, peeled and diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 3 ribs celery, trimmed and diced
  • 3 cloves garlic, peeled and minced
  • 2 6-ounce cans tomato paste
  • 2 8-ounce cans tomato sauce
  • 1 to 2 cups tomato juice
  • 1 cup ketchup
  • 1 tablespoon apple-cider vinegar, or to taste
  • 2 tablespoons hot sauce, or to taste

For Serving:

  • sliced scallions, shredded sharp cheddar cheese, and/or tortilla chips, for garnish, as desired
  • corn bread or corn muffins, optional
  1. Make the chili. Heat the oil in a large skillet or heavy-bottomed pot set over medium-high heat. (I used an enameled cast iron pot.)
  2. Working in batches, cook the ground meat, stirring often, until it has begun to brown at the edges. Using a slotted spoon, transfer browned meat to a bowl.
  3. Pour off excess fat, turn heat down to medium and return the browned meat to the skillet or pot.
  4. Add salt, peppers, chile powder, turmeric, oregano and cumin, and stir to combine.
  5. Add steak sauce/soy sauce, Worcestershire sauce and diced tomatoes, and stir again. Cover the skillet or pot, and cook, stirring a few times, for 15 minutes or so.
  6. Make the gumbo. Place a large pot with a heavy bottom over medium heat, and put the butter and oil into it. When the butter is melted and foaming, sprinkle the flour into the pan, and whisk to combine. Continue whisking until the mixture is golden brown, approximately 15 to 20 minutes.
  7. Add the onion, shallots, bell peppers, celery and garlic, and cook, stirring often, until the vegetables have started to soften, approximately 10 to 15 minutes.
  8. Make the chili gumbo. Add the beef mixture to the pot with the vegetables along with the tomato paste, tomato sauce, tomato juice and ketchup, and stir to combine. Cook, stirring occasionally, for 30 to 45 minutes, then add apple-cider vinegar and hot sauce to taste.
  9. Take the pot off the heat, and serve, or allow to cool and refrigerate overnight to allow the flavors to cure. Heat before serving.
  10. Serve garnished with scallions, shredded cheese, and/or tortilla chips, as desired.

One Year Ago: Squash & Pork Stir-Fry

Two Years Ago: Duchess Baked Potatoes

Three Years Ago:

Four Years Ago:

Five Years Ago:

Sheet-Pan Chicken with Chickpeas, Cumin, & Turmeric

I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes.  It was also a sheet-pan dish which made it a full-flavored weeknight meal.

This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.

  • 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
  • coarse salt and freshly ground pepper
  • 1 ¬Ĺ cups full-fat Greek yogurt, divided
  • 5 tablespoons fresh lemon juice, divided
  • 2 teaspoons ground turmeric, divided
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 tablespoon caraway seeds or fennel seeds
  • 1 teaspoon ground cumin
  • 1 large red onion, thinly sliced, divided
  • 2 tablespoons olive oil
  • ¬Ĺ cup mint or cilantro leaves, torn
  • Basmati rice, for serving
  1. Season chicken with salt and pepper.
  2. Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
  3. Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
  4. Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
  5. Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
  6. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
  7. Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
  8. Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
  9. Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
  10. Serve with seasoned yogurt alongside as a sauce.

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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.

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Pressure Cooker Coconut Curry Chicken

Using a multi-cooker like an Instant Pot seems to be all the rage. I can’t justify owning one… as I have a fabulous stove top pressure cooker and a separate slow cooker. Thankfully, wonderful dishes like this work with my old school kitchen supplies. ūüėČ

The sauce is incredibly flavorful in this dish. I LOVED it! I am such a sauce person. I made it with boneless, skinless chicken thighs but cubes of lamb, fish, or pork could also be used. If using chicken breast meat the cooking time should be reduced to 2 minutes. This recipe was adapted from Dinner in an Instant by Melissa Clark, via The New York Times. I used crushed tomatoes instead of fresh and used a stove top pressure cooker. We enjoyed it with roasted CSA cauliflower on the side. Fabulous.

Yield: Serves 4 to 6

  • 28 oz can crushed San Marzano tomatoes or 3 to 4 ripe tomatoes, halved through their equators
  • 3 tablespoons ghee, unsalted butter or safflower oil
  • 3 tablespoons virgin coconut oil
  • 2 cups finely chopped yellow onions
  • 6 garlic cloves, grated on a Microplane or minced
  • 2 tablespoons grated peeled fresh ginger
  • 1 teaspoon cumin seeds
  • 1 3-inch cinnamon stick or 1/2 teaspoon ground cinnamon
  • 8 cardamom pods, lightly crushed with the flat side of a knife, or 1 teaspoon ground cardamom
  • 2 teaspoons ground coriander
  • 1 tablespoon coarse salt
  • 1 teaspoon ground turmeric
  • ¬ľ teaspoon crushed red pepper flakes
  • ¬ľ teaspoon black pepper
  • 2 ¬Ĺ¬†to 3¬†pounds (about 10) boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 to 2 teaspoons garam masala, to taste
  • ¬Ĺ cup canned unsweetened coconut milk
  • cooked brown Basmati rice, for serving, optional
  • plain yogurt, for serving, optional
  • 3 tablespoons finely chopped fresh cilantro, for garnish
  1. If using fresh tomatoes, start by setting a box grater over a bowl. Starting with their cut sides, grate the tomatoes through the large holes of the box grater so the tomato pulp falls into the bowl. Discard the skins. Measure out 2 cups of tomato purée.
  2. Heat the ghee and the coconut oil in the pressure cooker. Stir in the onions and sauté, stirring often to encourage even browning, until they are caramelized, 12 to 18 minutes.
  3. Stir in the garlic, ginger and cumin seeds; cook until fragrant, about 2 minutes.
  4. Stir in the cinnamon and cardamom and cook for another minute.
  5. Stir in the coriander, salt, turmeric, red pepper flakes, black pepper and finally the tomato purée (fresh or canned).
  6. Add the chicken to the sauce, cover and cook on low pressure for 4 minutes. Let the pressure release naturally; this could take up to 30 minutes. If the sauce seems too thin, use a slotted spoon to transfer the chicken to a bowl and then simmer the sauce on the sauté setting until it has thickened to taste. (Note that the coconut milk will thin the sauce down further.) (I reduced the sauce.)
  7. Stir in the garam masala and the coconut milk, and let the curry sit for 20 minutes for the flavors to meld.
  8. Serve with the rice and yogurt, if desired. Garnish with cilantro.

Note: If you’d rather use a slow cooker, cook on high for 2 to 3 hours or on low for 4 to 5 hours, adding the coconut milk during the last hour.

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