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Thursday, October 27, 2016

Cochin Coriander-Cumin Chicken for Passover

Joan Nathan  
 Yield 6 to 8 servings 
22 ratings *****
Featured in: A Seder Spiced With Indian Flavors.

 Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 ½ tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
½ teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
½ teaspoon ground nutmeg
½ teaspoon ground turmeric
½ teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
½ cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Step 1
If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
Step 2
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
Step 3
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

There are imitation white vinegars that are kosher for Passover on the market, such as Liebers brand.

Adapted from Queenie Hallegua and Ofera Josephai

Nutritional analysis per serving (6 servings)
395 calories; 15 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 47 grams protein; 213 milligrams cholesterol; 504 milligrams sodium

Coconut Barley Pilaf With Corn Chicken and Cashews

Melissa Clark  
  Time 1 hour 15 minutes 
 Yield 4 servings 
Featured in: The Comfort Of Coconut. 

1 large boneless, skinless chicken breast (about 10 ounces), rinsed and patted dry
½ teaspoon salt, plus more to taste
 Freshly ground black pepper
2 tablespoons extra virgin olive oil
½ cup salted roasted cashews, roughly chopped
½ medium onion, diced small (about 1 cup)
1 jalapeño pepper, diced
2 cups pearled barley
1 can (15-ounce) coconut milk [420 ml]
2 ears corn, kernels sliced off the cob (about 1 1/2 cups)
2 tablespoons chopped fresh mint, cilantro or parsley

Step 1
Cut chicken into 1-inch chunks; season with salt and pepper.
Step 2
Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
Step 3
Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
Step 4
Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
Step 5
Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Nutritional analysis per serving (4 servings)
956 calories; 41 grams fat; 23 grams saturated fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 116 grams carbohydrates; 19 grams dietary fiber; 6 grams sugars; 34 grams protein; 51 milligrams cholesterol; 460 milligrams sodium

Red Lentil Soup With Lemon

Melissa Clark  
  Time 45 minutes 
 Yield 4 servings 
 405 ratings *****

 This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors. 
Featured in: A Lentil Soup To Make You Stop, Taste And Savor. 

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
 Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
 Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

Step 1
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Step 2
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Step 3
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Step 4
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Step 5
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Doren  3 days ago
This soup is so tasty and good, it's hard to believe how easy it is to make. Bright, delicious flavors! I've made it several times and it never ceases to amaze me (and it freezes nicely as well). The only changes I'd recommend is to add Aleppo pepper if you have it, lemon zest if you feel like it, and it's even simpler when I just purée the soup in the pot with the immersion blender, don't bother to take out half, just blend a couple of short spurts.

Nutritional analysis per serving (4 servings)
377 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 18 grams protein; 7 milligrams cholesterol; 539 milligrams sodium

Roast Leg of Lamb With Anchovy Garlic and Rosemary

Aleksandra Crapanzano  
  Time About 2 hours 
 Yield Serves 4 
40 ratings *****
Featured in: Food: The Way We Eat; Simon Says.

1 4-pound bone-in leg of lamb
4 large garlic cloves, peeled and sliced lengthwise into thirds
20 anchovy fillets in oil, drained
1 bunch rosemary
6 tablespoons butter, softened
 Freshly ground black pepper
1 2/3 cups white wine
 Juice of 1 lemon
 Salt, as needed
1 small bunch of watercress, to garnish (optional)

Step 1
Preheat the oven to 425 degrees. With a small, sharp knife, make 12 incisions 2 inches deep into the fleshy side of the leg. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push them in with your little finger.
Step 2
Cream the butter with the remaining anchovies and smear it all over the meat. Sprinkle the meat generously with black pepper, place in a roasting pan and pour the wine around it. Tuck in any leftover sprigs of rosemary and pour the lemon juice over the meat.
Step 3
Roast in the oven for 15 minutes; lower the oven temperature to 350 degrees and roast for 1 hour more, basting from time to time with the juices. (Cook slightly longer, depending on how well done you like your meat.) Let rest in a warm place for at least 15 minutes before carving.
Step 4
Meanwhile, taste the juices, adding salt as needed. (It should not need much because of the anchovies.) If the gravy is too thin, simmer it in a skillet to thicken. If you choose, garnish the slices of lamb with sprigs of watercress. Serve with gravy and mashed potatoes or creamed eggplant.

Nutritional analysis per serving (4 servings)
1208 calories; 84 grams fat; 39 grams saturated fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 90 grams protein; 371 milligrams cholesterol; 999 milligrams sodium

Elizabeth Hennessey  6 months ago  
I can honestly say I will never, ever make my leg of lamb any other way. I couldn't get over how delicious the jus was. I will also remark, the more humble the brand of anchovy, the better for this purpose. I tried it with some organic, special packed white anchovies, and it wasn't anywhere near as good as the plain old anchovies in olive oil. It's much easier to use a blender or food processor to make the paste for the base rub. Excellent, so delicious!

Classic Cranberry Sauce

Recipe for Classic Cranberry Sauce. Here's a classic cranberry sauce recipe that would be at home at any Thanksgiving dinner. 

3/4 cup water
1/2 cup sugar
1 tablespoon orange juice,
1 teaspoon orange zest
2 1/2 cups fresh cranberries
1 tablespoon brandy, optional

Put the water, sugar orange juice and zest in a saucepan and stir in sugar until dissolved, then add the cranberries and bring to the boil. Cook for 5-10 minutes or until the berries begin to pop. Remove from heat and stir in the brandy. Chill until serving time.
Makes about 4 cups

Wednesday, October 26, 2016

Choucroute Loaf

Molly O'Neill  
  Time 1 hour 15 minutes 
 Yield 6 servings
63 ratings *****

This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward. Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious. For finicky kids, provide a side dish of mashed potatoes.

Featured in: Not Your Mother's Meatloaf

1 tablespoon vegetable oil
1 onion, chopped
1 tart apple, peeled, seeded and coarsely chopped
2 garlic cloves, minced
¼ pound smoked ham, minced
1 ¼ pound mixture of ground chuck, pork and veal
1 cup rye bread crumbs
4 tablespoons prepared horseradish
1 tablespoon grainy Dijon mustard
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 teaspoon caraway seeds
½ teaspoon coarsely ground black pepper
2 eggs, lightly beaten
1/3 cup unsweetened applesauce

Step 1
Preheat the oven to 350 degrees. In a large skillet, heat the oil and cook the onion over medium heat until it is soft, about 4 minutes. Add the apple and garlic and cook, stirring, for two minutes more. Cool the mixture for a few minutes.
Step 2
In a large mixing bowl, gently combine the onion, apple and garlic mixture, meats, bread crumbs, 2 tablespoons of the horseradish, mustard, thyme, caraway seeds, pepper and eggs. Shape the meat into a 9-by-5-inch loaf or just pat into a 9-by-5-inch loaf pan, smoothing the top.
Step 3
In a small bowl, stir together the applesauce and the remaining horseradish. Spread over the meatloaf and bake until the loaf is firm and brown, about 1 hour.


Nutritional analysis per serving (6 servings)
365 calories; 17 grams fat; 5 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 27 grams protein; 125 milligrams cholesterol; 444 milligrams sodium

George McCoy  5 months ago  
We love meatloaf, and are always ready to try a new recipe. Loved this one, and made extra to feed friends on a beach trip. It disappeared fast!!

Chunky Turkey Salad With Cranberries And Walnuts

Recipe for Chunky Turkey Salad with Cranberries and Walnuts. Walnuts make this chunky turkey and cranberry salad an essential fatty acid winner. 

2 tablespoons chopped walnuts
3/4 pound oven roasted turkey breast, thickly sliced (deli turkey is OK)
1/2 cup fat-free salad dressing-type mayonnaise, such as Miracle Whip®
1 tablespoon lemon juice
1 tablespoon grill seasoning
1/4 cup dried cranberries
1 cup chopped celery
4 cups mixed salad greens
16 slices melba toast

Makes 4 Servings, Approximately 400 Calories Each 1. Preheat oven to 400°F.
1. Place the walnuts on a cookie sheet and bake until the smell fragrant, about 5 minutes.
2. Dice the turkey into 1/2 inch cubes.
3. Mix the salad dressing, lemon juice, and grill seasoning in a small bowl. Toss with the turkey cubes, cranberries and celery.
4. Place 1 cup of salad greens on each of 4 plates.
5. Divide the turkey mixture evenly among the 4 plates. Sprinkle with the toasted walnuts and serve each person 1 salad with 4 slices of melba toast.