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Recipes
Indian-Spiced Chicken with Raita
By Chef_JR4
1. Place paprika, cumin, cinnamon, coriander, and cayenne in a small skillet over medium-low heat
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 1 cup plain yogurt
- Juice of 1/2 lemon
- 1 tablespoon grated fresh ginger
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds skinless chicken thighs, scored
- 2 tablespoons olive oil
- 2 yellow onions, sliced crosswise 1/4 inch thick
- Lemon wedges, for serving
- Raita
- Sprigs fresh cilantro, for garnish
Salmon with Lentils
By Chef_JR4
Place the lentils in a heat-proof bowl and cover with boiling water
- 1 ⁄2 pound French green lentils (lentilles du Puy)
- 1 ⁄4 cup good olive oil, plus extra for salmon
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3 ⁄4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups chopped celery (4 stalks)
- 1 1⁄2 cups chopped carrots (3 carrots)
- 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed
Cayenne-Rubbed Chicken with Avocado Salsa
By Chef_JR4
Cool, buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-ru...
- Coarse salt and ground pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 2 tablespoons olive oil
- 1 medium red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 Hass avocado, pitted and cut into chunks
Chicken Vegetable Soup w/ White Wine
By Chef_JR4
In a large soup pot or Dutch oven, combine ingredients
- 1 1/2 lbs. chicken, cut in bite size pieces
- 1 sweet potato, peeled and cubed
- 2 parsnips, peeled and chopped
- 1 pkg chicken vegetable soup mix
- 1 medium head garlic, peeled
- 1 tbsp dried oregano
- 2 large onions, chopped
- 1 tsp paprika
- 5 carrots, chopped
- 8 cups chicken broth
- 2 zucchini, chopped
- 1/2 ( 750ml) bottle white wine
- 2 potatoes, peeled and chopped
- 2 stalks celery, chopped
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
Fish with Mango Salsa
By Chef_JR4
This relish is a light, refreshing complement to fish
- 1 ripe mango, peeled, pitted, and diced medium
- 1 small cucumber, peeled, seeded, and diced medium
- 1/4 cup fresh basil leaves, coarsely chopped
- Juice from 1 lime
- 2 tablespoons extra-virgin olive oil
- Coarse salt and ground pepper
- 4 mahi mahi fillets (6 ounces each), skin off, or other firm, flaky fish
- 1 tablespoon vegetable oil
Apricot-Basil Chicken Salad
By Chef_JR4
1. In a large bowl, whisk together first 5 ingredients
- 1/3 cup mayonaise
- 1/2 cup low-fat Greek yogurt
- 1/2 tsp. paprika
- 5 tsp. champagne or white wine vinegar
- 3 cups shredded chicken
- 1/4 cup blanched slivered almonds, toasted
- 1/2 white onion, minced
- 1/2 cup celery, diced small
- 1/3 cup dried apricot, diced small
- 1/3 cup packed basil leaves, torn
- Salt and Pepper
Crispy Ginger-Lime Chicken Thighs
By Chef_JR4
These piquant chicken thighs are flipped halfway through cooking for even results
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder
- 4 scallions, minced
- Coarse salt and ground pepper
- 8 bone-in, skin-on chicken thighs
Malabar Spice-Crusted Hanger Steaks with Gingered Carrot Puree
By Chef_JR4
1) In a small bowl, blend together the coconut, cinnamon, cloves, 1 tablespoon of the coriander, the pepper and 1/2...
- 2 tablespoons unsweetened, shredded coconut
- 1 1/2 tablespoons cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon plus 1 teaspoon ground coriander
- 1 1/2 teaspoons freshly ground pepper
- Kosher salt
- 2 tablespoons vegetable oil
- Four 8-ounce hanger steaks, trimmed
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons minced onion
- 1/2 teaspoon finely grated fresh ginger
- 3 medium carrots, sliced 1/8 inch thick (1 cup)
- 2/3 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 1 tablespoon cold unsalted butter
Salmon with Fennel
By Chef_JR4
Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones
- 1 (10 pound) fresh salmon
- 5 cups sliced yellow onions, 1/4-inch thick (3 pounds)
- 5 cups sliced fennel bulbs, 1/4-inch thick (3 pounds)
- 1/2 cup good olive oil
- 3 tablespoons fresh thyme leaves, coarsely chopped
- 2 tablespoons coarsely chopped fennel fronds
- 1 orange, zested
- 2 tablespoons freshly squeezed orange juice
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
CREAM OF SQUASH AND LEEK SOUP
By Chef_JR4
Remove roots and green tops from leeks, cut in half lengthwise, rinse well and chop
- 2 small leeks
- 1/3 cup butter or margarine
- 2 medium butternut squash (about 4 lbs) peeled, seeded and cubed
- 6 cups chicken broth
- 1 1/2 tsp salt
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1 cup whipping cream or fat free half and half
- 1 cup milk