Chicken Teriyaki
Ingredients:
3/4 cup low-sodium soy sauce (recommended: Kikkoman brand)
1/4 cup light brown sugar, packed
1 tablespoon rice wine vinegar (substitutes: lemon juice)
1 tablespoon grated ginger
2 garlic cloves, minced
2 boneless skinless chicken breasts
Freshly ground black pepper
2 teaspoons vegetable oil
Optional: 2 teaspoons water
Optional: 1 teaspoon corn starch
2 green onions, green and white parts, sliced
Serving suggestion: Steamed white or brown rice
Directions:
1. In a medium bowl, whisk together soy sauce, brown sugar, rice wine vinegar, grated ginger, and garlic until sugar is dissolved. Set aside.
2. Place chicken breasts on a cutting board, smooth side facing up, and place a layer of plastic wrap on top. Using a meat mallet or frying pan, evenly pound chicken breasts to a 1/2-inch thickness. Cut each breast in half to end up with 4 equal-sized pieces of chicken. Sprinkle 1/4 teaspoon of black pepper over top of chicken pieces.
3. Heat oil in a large pan over medium-high heat. Place the seasoned side of chicken pieces into the oil, and season the sides now facing up with another 1/4 teaspoon of black pepper. Cook first side of chicken for 3-4 minutes, or just until golden brown. Using tongs, flip the chicken over and cook other side for about 30 seconds. Pour prepared teriyaki sauce mixture evenly over chicken, and without moving chicken pieces, allow chicken to absorb sauce for 3 minutes as the sauce begins to gently bubble. Check chicken for doneness (meat should be opaque and no pinkness should remain in center) and transfer chicken pieces to a plate. To finish teriyaki sauce: If you do not have corn starch or if you prefer a thin teriyaki sauce, you can heat the sauce for another 3-5 minutes to reduce and gently thicken sauce.
4. If you prefer a thicker teriyaki sauce, in a small bowl, whisk together water and cornstarch. While whisking sauce, pour cornstarch mixture into teriyaki sauce and allow sauce to thicken, about 30 seconds. Remove from heat.
5. Pour teriyaki sauce over chicken pieces and serve over steamed rice. Serve with additional teriyaki sauce and garnish with sliced green onions. Slice chicken before serving, if desired
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Miso Soup
Ingredients:
8 cups water
1 1/2 teaspoons instant dashi granules
1/4 cup miso paste
1 tablespoon dried seaweed (for miso soup), soaked in water
1/2 cup cubed tofu
2 tablespoons chopped green onion
Directions:
1. Pour the water into a pot and bring to a boil. Add the instant dashi and whisk to dissolve. Turn the heat to medium-low and add the tofu. Drain the seaweed and add the seaweed to the pot. Simmer for 2 minutes.
2. In the meatime, Spoon the miso paste into a bowl. Ladle about 1/2 cup of the hot dashi broth into a bowl and whisk with chopsticks or a whisk to mix and melt the miso paste so that it becomes a smooth mixture.
3. Turn the heat off, add the miso paste to the pot and stir well. Taste the soup - if it needs more flavor, whisk in another tablespoon or two of miso paste. Top with green onions and serve immediately.
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Chana Masala
Ingredients:
1 tablespoon (15 mL) coconut oil
1 1/2 teaspoons (7 mL) cumin seeds
1 yellow onion, diced
1 tablespoon (15 mL) minced fresh garlic
1 tablespoon (15 mL) minced peeled fresh ginger
1 green serrano chile pepper, seeded, if preferred, and minced
1 1/2 teaspoons (7 mL) garam masala
1 1/2 teaspoons (7 mL) ground coriander
1/2 teaspoon (2 mL) ground turmeric
3/4 teaspoon (4 mL) fine-grain sea salt, plus more as needed
1/4 teaspoon cayenne pepper (optional)
1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices*
1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
1 cup (250 mL) dry/uncooked basmati rice, for serving**
fresh lemon juice, for serving
fresh cilantro, chopped, for serving
Directions:
1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using, but you SHOULD use it!), and cook for 2 minutes more.
3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes or my fresh option). You can leave some chunks of tomatoes for texture.
4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
5. Serve over cooked basmati rice (or 5-Minute Naan), if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.
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Slow-Cooker Thai Coconut Chicken Soup
Ingredients:
1 cup diagonally sliced carrots
1 large onion, chopped (1 cup)
1 medium red bell pepper, cut into strips
4 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons fish sauce
2 tablespoons red curry paste
1 teaspoon vegetable oil
1 1/2 b boneless skinless chicken thighs
2 cups chicken broth (from 32-oz carton)
1can (14 oz) coconut milk (not cream of coconut)
1package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4 cup chopped fresh basil leaves
2 tablespoons fresh lime juice
Directions:
1. Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, onion, bell pepper, garlic, gingerroot, fish sauce and curry paste. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 6 minutes, turning once, until browned on both sides. Place chicken over vegetables in slow cooker. Pour broth over chicken.
2. Cover; cook on Low heat setting 5 hours or until chicken is tender. Remove chicken from slow cooker to plate; shred, using 2 forks. Return chicken to slow cooker. Stir in coconut milk, mushrooms and basil. Cover; cook 30 minutes longer or until mushrooms are tender. Stir in lime juice before serving.
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Doro Wat (Spicy Ethiopian Chicken Stew)
Ingredients:
2 ½ to 3 lbs chicken thighs, cut into 1 inch pieces, or 3 chicken breasts, cut into ½ inch pieces
2 tablespoons fresh lemon juice
2 tablespoons niter kibbeh, if you have it (ethiopian spiced butter), or regular butter
2 tablespoons extra virgin olive oil
3 cups yellow onions finely minced to a chunky puree in food processor
3 tablespoons butter
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
¼ cup berbere
1½ teaspoons salt
½ cup white wine mixed with 1 teaspoon honey
1 cup chicken stock
4 hard-boiled eggs, pierced all over with fork about ¼ inch deep
Directions:
1. Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
2.Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
3. Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
4. Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
5. Add the chicken, broth, and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
6. Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
7. Serve hot with injera bread or rice.
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Varenyky (Pierogi) recipe (potato ro fruit)
Ingredients:
For the dough:
2 cups flour
2 whole eggs and 2 egg yolks
4 tablespoons melted butter
2 teaspoons salt
1/2 cup potato water ( use the water used to boil the potatoes for the filling to help the pitahia stay extra tender)
1/2 cup warm water
(and then the tricky part is you might need to add a bit more flour at the end, depending on texture and feel. It should be sticky, but not terribly sticky- add a 1/2 cup more flour at the end
Ingredients:
For the filling:
Just mash some cooked and peeled potato with a little browned onions, a little cream cheese and salt and pepper to taste. with either the cherry or blueberry filling, be sure the fruit is dry (no juice) and toss with some sugar and cornstarch.
Directions:
For the pierogi:
1. In a large bowl, mix the flour and salt by hand.
2. Beat the eggs and egg yolks together separately and then add to the flour mixture.
3. Mix in the water.
4. Once those are well mixed, add the butter and mix by hand until the dough is soft. knead on a floured board until the dough is smooth (but don’t knead too long, I guess it can toughen the dough.)
5. Cut and divide the dough into 2 or 3 parts so you can roll out one part of the dough at a time on a floured board until it’s a thin, long and wide layer. Use something circular (like the rim of a water glass) and cut as many circles out of the dough as you can. Don’t mix the scraps of the used dough back into the rest of the dough. you can roll the small scraps into their own little bits to later boil and fry with the rest of the pierogi.
6. Once you have the circles cut out, hold one circle in your hand at a time and place a small spoonful of filling into the center of the dough. Fold it over to form a half circle and press the edges together with your fingers. You don’t want the filling to come out later on so be sure each pierogi is sealed tightly with no filling near the edges. Place them on a floured space with a tea towel over them to prevent them from drying.
7. Bring a large pot of salted water to boiling and drop a few pierogi into the pot at a time. You can only boil a few at a time. Stir occasionally to be sure they aren’t sticking to each other but let them boil for 3-4 minutes or until they float to the top and are well puffed. Remove them delicately, with a perforated spoon and drain.
8. In a sauce pan, melt a tablespoon or so of butter. Place several pierogi into the pan and sauté them until they are slightly browned.
9. Serve warm with sour cream or a little brown sugar or plain!
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Toovar Dal
Ingredients:
What you need for the slow cooker:
1 cup split pigeon peas (toovar dal)
3.5 cups water
3 roma tomatoes, cut in big slices
½ tsp turmeric
Salt, to taste
For the tadka, you need:
3 garlic cloves, cut lengthwise, in slivers
2-3 tbsp ghee (V adds more, I think but, so that I don't freak out he mentioned a "smaller" amount)
3 tsp cumin seeds
2 tsp coriander powder
1-2 tsp red chilli powder
Directions:
1. Take the dal (split pigeon peas), and wash it properly. Add the water, tomatoes, turmeric and salt. Put the lid on the crockpot and turn it on HIGH. Let cook for 4 hours.
2. After 4 hours, the lentil should be cooked. Now comes the part that holds the key to the dal being so freakingly good.
The secret to his dal, according to V is the tadka (the tempering of spices).
1. To temper, heat clarified butter (ghee) to a real hot temperature in a saucepan. Add the garlic, fry til they turn brown. Add the cumin, coriander and red chilli powder. (You might want to open a window, because the spices do tend to get into your system). Fry till it looks a little burnt. (I confirmed with V and he said thats how its supposed to be.)
2. Add the burnt looking tempered spices to the crockpot and quickly close the lid. After a few seconds, lift the lid- with a ladle take out some dal and put in the saucepan used for tempering. Scrape out any remaining spices in the saucepan, and add the liquid back to the crock pot.
3. Serve it warm with rice and some curd. The dal has a very strong flavor of garlic but I think thats what adds to the beauty of it.
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Pad Thai
Ingredients:
7 ounces pad Thai noodles
1 tablespoon extra-virgin olive oil
2 eggs
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoons sambal oelek (or sriracha)
2 tablespoons fresh lime juice
2 tablespoons canola oil
2 tablespoons brown sugar
1 cup fresh bean sprouts
1 cup cilantro
3 scallions, thinly sliced
1/2 cup chopped peanuts
Directions:
1.Bring a large pot of salted water to a boil. Remove from heat and add the noodles. Let sit roughly 10 minutes, or until soft. Drain and rinse under cool water.
2. Heat the olive oil in a medium skillet over medium. Crack the eggs and scramble until set, 2 minutes. Remove from pan and set aside.
3. In a small bowl, combine the soy sauce, fish sauce, sambal oelek, lime juice, canola oil and brown sugar. Whisk until emulsified.
4. Back in the large skillet, combine the noodles, Thai dressing, bean sprouts, scrambled eggs, cilantro and scallions. Toss until combined.
5. Serve garnished with peanuts!
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