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Recipes
Chicken and Cabbage Tacos with Cilantro Cream
By lorik
In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth
- 1/2 cup cilantro leaves
- 3/4 cup sour cream, preferably reduced-fat
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded
- 2 pickled jalapeños, thinly sliced
- 2 scallions, thinly sliced
- 1 small rotisserie chicken, meat shredded, skin and bones discarded
- Warm corn tortillas, for serving
Atlanta Brisket
By lorik
1. Using fork, poke holes all over brisket
- 1 (3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch
- Salt and pepper
- 4 teaspoons vegetable oil
- 1 pound onions, halved and sliced 1/2 inch thick
- 2 cups cola
- 1 1/2 cups ketchup
- 4 teaspoons onion powder
- 2 teaspoons packed dark brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Paneer and Cauliflower Makhani
By lorik
Serves 6-8
- 3 quarts 3 quarts fresh tomatoes
- 1 1 serrano chilli
- 4 cloves 4 cloves garlic
- 1 tablespoon 1 tablespoon cumin powder
- 1 tablespoon 1 tablespoon turmeric powder
- 1 tablespoon 1 tablespoon chili powder (he uses Kashmiri chilies)
- 1 tablespoon 1 tablespoon freshly ground black pepper
- 1/3 cup 1/3 cup honey
- 2 cups 2 cups water, plus more according to preference
- 1 dash 1 dash salt, plus more to taste
- 1 1/2 cups 1 1/2 cups heavy cream
- 1 cup 1 cup (2 sticks) unsalted butter
- 1 piece 1 piece 2-inch ginger knob, cut in 1/2-inch long julienne strips
- 1/4 cup 1/4 cup toasted fenugreek leaves, crushed
- 4 cups 4 cups roasted cauliflower florets
- 3 3 soft paneer, cut into cubes
- 2 handfuls 2 handfuls cilantro, to stir in and for garnish
- Steamed long grain basmati rice, to serve
- Indian flatbread like naan, to serve
Kreplach Soup (Chicken Dumplings in Broth)
By lorik
Make the dough: Combine flour and salt in a bowl; add 1 tbsp
- 2 1⁄4 cups flour
- 1 ⁄2 tsp. kosher salt
- 3 tbsp. olive oil
- 3 eggs, lightly beaten
- 2 cloves garlic, minced
- 1 large yellow onion, minced
- 8 oz. boneless, skinless chicken thighs, minced
- 4 oz. chicken livers, minced
- 4 tsp. finely chopped fresh dill
- 1 tsp. hot paprika
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken broth
- 1 carrot, cut into 1⁄4" cubes
- 1 rib celery, cut into 1⁄4" cubes
Cajun Chicken Alfredo
By lorik
Preheat the oven to 350 degrees F
- 4 (5-ounce) boneless, skinless chicken breasts
- 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 1 cup roughly chopped marinated sun-dried tomatoes
- 1/4 cup white wine
- 3 cups heavy cream
- 3/4 cup grated Parmesan
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound cooked fettuccine
- 1/2 cup sliced scallions
Seasoned Salts
By lorik
Herby Lemon Salt: Makes about 1/2 cup 2 tablespoons chopped fresh herbs, like fresh thyme, rosemary, and oregano ...
- How to Use These Blends:
- Although these blends use fresh herbs, they will keep quite well in the cupboard for several weeks — at least! The low moisture and the salt itself both help preserve the mix, even at room temperature.
- Herby Lemon Salt (lemon + herbs): Use for poultry, appetizer dips, and fruit
- Espresso Pepper Salt (espresso + oregano + black pepper + Cayenne): Use for grilled meats and dry rubs
- Herbes de Provence (mix of fresh and dried herbs typically found in southern France): Use for fish, poultry, grilled meats, stews, and in homemade vinaigrette
Tuna Noodle Casserole from Scratch
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 cup butter, divided
- 1 (8 ounce) package uncooked medium egg noodles
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- Splash of white wine (optional)
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and pepper to taste
- 1 teaspoon dried thyme
- 1/2 teaspoon nutmeg
- 2 (6 ounce) cans tuna, drained and flaked
- 1 cup frozen peas, thawed
- 3 tablespoons bread crumbs (or crushed potato chips, or crushed corn flakes)
- 2 tablespoons butter, melted
- 1 cup shredded Cheddar cheese (or 1/2 cup cheddar, and 4 ounces cream cheese)
Golden Polenta & Egg with Mustard Sauce
By lorik
Combine yogurt, mayonnaise, mustard, lemon juice and water in a small bowl
- 1/2 cup low-fat plain yogurt
- 1/3 cup reduced-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 pound green beans, trimmed
- 4 eggs
- 2 teaspoons extra-virgin olive oil
- 12 ounces prepared polenta, sliced into eight 1/2-inch rounds
Thin & Crispy Pizza
By lorik
Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F
- 2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 3/4 cup water
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2/3 cup pizza sauce
- 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces)
Miso Soup with Rice & Poached Egg
By lorik
To make the dashi: Pour 2 quarts of water in a large saucepan
- Dashi:
- Makes 8 servings of soup
- 2 quarts water
- One 3-inch square kombu (sea kelp)
- 3/4 cup bonito flakes
- Miso Soup:
- 2 quarts dashi
- 1/2 cup miso paste
- One 12-ounce block silken tofu, cut into 1/4-inch cubes
- 1 small bunch scallions, green tops sliced thin
- For each bowl of soup:
- 1 cup cooked white rice
- 1 large egg
- Soy sauce
- Chili garlic sauce
- Sesame oil