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Recipes
Sardine Pate
By Muzungu
Drain the sardines on several pieces of paper towel
- 5 ounce can of sardines, packed in olive oil
- 3 tablespoons olive oil
- 1/2 lemon
- 3 tablespoons softened butter
- 1 teaspoon oregano
- salt and pepper
Sole Meuniere
By Muzungu
Arrange the fillets in a shallow dish and pour the milk over them
- 1-1/2 lb. firm, white-fleshed sole fillets (or 4-1/2-lb. whole sole, skinned and gutted)
- 1 cup milk
- 3/4 cup all-purpose flour, seasoned with 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper
- 1/2 cup clarified butter (see How to make clarified butter)
- 6 Tbs. melted unsalted butter (not clarified)
- 4 Tbs. fresh lemon juice
- 4 Tbs. finely chopped fresh parsley
SLOW COOKER OR INSTANT POT GENERAL TSO’S CHICKEN
By Muzungu
Place your chicken into a air tight container or large ziplock bag
- 1.5 lbs chicken breast cut into 1-2 inch pieces
- 3 tbsp arrowroot powder
- 2 tbsp avocado oil or olive oil
- 1/2 cup coconut aminos or soy sauce
- 1/3 cup white wine vinegar
- 2 tbsp tomato paste
- 1 tbsp honey
- 1 tbsp almond butter or favorite nut butter
- 1/4 cup coconut sugar
- 2 cloves garlic crushed
- 2 tbsp fresh minced ginger
- 3 tbsp red hot chili pepper chopped*
- 1/2 cup water
- 2 tbsp sesame seeds optional
- 1/4 cup chopped green onion optional
Broccoli Raab with Balsamic Vinegar
By Muzungu
In a small saucepan, boil the vinegar over medium-high heat until reduced by half, about 4 minutes
- 1/4 cup aged balsamic vinegar
- Kosher salt
- 2 large bunches broccoli raab (2-1/2 lb.), thick stems trimmed, leaves and florets rinsed well
- 4 medium cloves garlic, lightly crushed and peeled
- 3 Tbs. extra-virgin olive oil
- 4 oil-packed anchovy fillets, finely chopped
- 1/4 tsp. crushed red pepper flakes
- Freshly ground black pepper
Carrots, olive oil braised
By Muzungu
Position a rack in the center of the oven and heat the oven to 375°F
- 1-1/2 lb. carrots (about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)
- 3 medium cloves garlic, sliced
- 1/2 cup lower-salt chicken or vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- Pinch of ground cayenne
- Kosher salt
Korean Spinach
By Muzungu
1 Stir the sauce ingredients together
- 2 lbs fresh spinach, stemmed and coarsely chopped
- 3 tablespoons vegetable oil
- 1 tablespoon sesame seed, toasted
- The sauce
- 2 tablespoons dark sesame oil
- 3 tablespoons vinegar
- 3 tablespoons soy sauce
Smoky Lime Marinade
By Muzungu
This variation of a marinade from Real Baby Food is perfect for flank steak, London broil or chicken strips
- 1/2 cup olive oil
- Juice and zest of 4 limes
- 1/2 sweet onion (about 1/3 cup)
- 4 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon sugar
Penne with Spicy Sausage and Chard
By Muzungu
Guests of Joanne Weir, a cooking teacher and the author of You Say Tomato (Broadway Books), are often treated to th...
- 1 1/2 cups chicken stock or canned low-sodium broth
- 3 tablespoons extra-virgin olive oil
- 3/4 pound hot Italian sausage, removed from the casing
- 2 garlic cloves, minced
- 1 pound Swiss chard, ribs discarded, leafy greens cut into 1-inch strips
- 3/4 pound penne or fusilli pasta
- 1/2 pound ricotta salata or mild feta, crumbled
- 1 tablespoon minced oregano
- 1 tablespoon coarsely chopped flat-leaf parsley
- Salt and freshly ground pepper
Pork Chops with Green Chiles and Onions
By Muzungu
In a small bowl, combine the cumin, chile powder, 1-1/4 tsp
- 1 tsp. ground cumin
- 1 tsp. pure ancho chile powder or chili powder
- Kosher salt and freshly ground black pepper
- 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
- 3/4 cup lower-salt chicken broth; more as needed
- 1 4-oz. can chopped green chiles
- 3 Tbs. chopped jarred jalapeños (from about 12 slices)
- 1 Tbs. cider vinegar
- 3/4 cup all-purpose flour
- 3 Tbs. olive oil
- 1 medium yellow onion, thinly sliced
Stir-Fried Bok Choy with Garlic, Ginger, and Scallions
By Muzungu
To prep mature bok choy, separate the leaves from the stems by slicing the bok choy head crosswise at about the poi...
- 1-1/4 lb. bok choy (about 1 large, 2 medium, or 5 to 6 baby)
- 2 Tbs. oyster sauce (preferably Lee Kum Kee brand)
- 2 Tbs. lower-salt chicken broth
- 1 tsp. cornstarch
- 1/4 tsp. Asian sesame oil
- 2 Tbs. peanut oil
- Kosher salt
- 4 oz. scallions (8 to 10 medium), white and light-green parts only, cut into 3-inch lengths and halved lengthwise if thick
- 2 large cloves garlic, peeled and thinly sliced
- One 1/2-inch square of ginger, peeled and cut into thin matchsticks