Kishthecook's profile page
Recipes
Pumpkin-Corn Pudding
By kishthecook
Vegetarian Times
- 3 3/4 cups crushed baked blue corn tortilla chips
- 3 large eggs
- 2 cups pumpkin puree
- 1 (4 ounce) can chopped mild green chilies
- 1 cup whole kernel corn (fresh or frozen)
- 1 teaspoon chili powder (to taste)
- 1/2 teaspoon ground cumin
- salt
- fresh ground black pepper
- hot pepper sauce
- 1 cup salsa
- 1 cup chopped fresh cilantro
- 1 Avocado, peeled and sliced
- 1 ripe Tomato, thinly sliced
Alice B. Toklas Chicken
By kishthecook
When you bring the chicken home from the market, unwrap it and sprinkle it generously with salt
- 1 medium-sized (about 3 1/2 pounds) roasting chicken, preferably free-range
- Salt
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup ruby port
- 1/2 cup orange juice
- 3 tablespoons heavy cream
- Zest of 1 orange, grated
- Salt and freshly ground black pepper
Great Beef Stew
By kishthecook
Cube the beef. Trim off any large pieces of fat from the outside of the roast, then cut it into small bite-sized cu...
- 3-4 pounds beef chuck roast
- 1-3 tablespoons vegetable oil, divided
- 2 medium onions, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire, divided
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 cup red wine, plus extra to finish
- 3 sprigs fresh thyme or 2 teaspoons dried
- 1 bay leaf
- 4 cups chicken stock
- 3 carrots, diced
- 1 1/2 pounds red bliss potatoes, cubed
- 1 cup frozen peas
- Salt and pepper
Chicken Jalfrezi
By kishthecook
1. Heat the oil in a large saucepan over a medium heat
- 2 tbsp vegetable oil
- 2 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp yellow mustard seeds
- 1 tsp ground turmeric
- 1 onion, sliced
- 1 in (2.5cm) piece of fresh ginger, peeled and finely minced
- 3 garlic cloves, minced
- 1 red bell pepper, seeded and sliced
- 1/2 green bell pepper, seeded and sliced
- 2 fresh hot green chiles, seeded and finely minced
- 1 1/2 lb (675g) boneless and skinless chicken thighs or breasts, cut into 1in (2.5cm) pieces
- 1 cup canned chopped tomatoes
- 3 tbsp chopped cilantro
Savory Polenta
By kishthecook
Directions Preheat oven to 350 degrees F
- 2 tablespoons olive oil, plus extra for grilling or sauteing if desired
- 3/4 cup finely chopped red onion
- 2 cloves garlic, finely minced
- 1 quart chicken stock or broth
- 1 cup coarse ground cornmeal
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmesan, grated
Coq Au Vin
By kishthecook
Kish's version.. tweeked from a variety of recipes
- Good olive oil
- 4 oz. good bacon or pancetta, diced
- 1 (3-4 lb.) chicken, cut into 8 serving pieces
- Salt and Pepper
- 2 big carrots, cut diagonally into 1 inch pieces
- 1 yellow onion, sliced
- chopped garlic (8 cloves)
- 1/4 cup Cognac or good brandy
- 1/4 c cream sherry or marsala
- 1/2 bottle good dry, red wine such as Burgundy
- 1 cup chicken stock
- 1 bunch fresh thyme sprigs
- 1 tsp cocoa powder
- 2 tbsp. (1/4 stick) unsalted butter, at room temperature, divided
- 1 1/2 tbsp. all-purpose flour
- 1/2 lb. frozen small whole onions
- 1/2 lb. porcini or cremini mushrooms, stems removed and thickly sliced
- chopped fresh parsley
Moroccan Charmoula
By kishthecook
Mix the lemon juice, garlic, paprika, cumin, and cayenne in a mixing bowl until smooth
- 1/2 About 1/2 cup fresh lemon juice, or 1/4 cup lemon juice and 1/4 cup red wine vinegar
- 6 cloves garlic, very finely minced
- 2 teaspoons sweet paprika or pimentón dulce
- 2 teaspoons ground cumin, toasted
- 1/2 teaspoon cayenne
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1 cup extra virgin olive oil, plus more if needed
- Sea salt and freshly ground black pepper
- Chopped preserved lemon (optional)
Slow-Cooker Vegetarian Chili With Sweet Potatoes
By kishthecook
Directions In a 4- to 6-quart slow cooker, combine the onion, peppers, garlic, chili powder, cumin, cocoa, cinnamo...
- 1 medium red onion, chopped
- 1 red bell pepper, chopped
- 1 poblano, chopped
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- kosher salt and black pepper
- 1 28-ounce can fire-roasted diced tomatoes
- 1 15.5-ounce can black beans, rinsed
- 1 15.5-ounce can kidney beans, rinsed
- 1 medium sweet potato, or 1 cup pumpkin (about 8 ounces), peeled and cut into 1⁄2-inch pieces
- 1 cup veg broth or beer
Enchiladas Verde
By kishthecook
These enchiladas have a kale, mushroom, shallot and pine nut stuffing that compliments the delicious green tomatill...
- SALSA VERDE:
- 3 TBS olive oil
- 1 large onion chopped
- 6-8 cloves garlic
- 3 fresh green poblano chilies
- 1 fat serrano or jalepeno
- 6-10 med sized tomatillos, husked and cut in 1/2
- 1/2 bunch cilantro, chopped
- 1 1/2 tsp salt
- 1 1/2 tsp cumin
- 1/4 tsp black pepper
- 1 TBS honey
- 4 cups chicken stock (can use veggie stock)
- ENCHILADAS:
- 6-8 corn tortillas
- 4 TBS peanut oil
- 4 cups chopped kale
- 1 cup sliced mushrooms
- 1 onion, sliced
- 1 shallot, sliced
- 1/2 cup pine nuts or pistachios (pecan pieces are also good)
- 2 cups shredded cheese- I like a white sharp cheddar like Dubliner Irish
- salt and pepper - season to taste
Early Autumn Minestrone
By kishthecook
Add your fresh or dried and soaked beans to a pan of water with the bay leaf, squashed tomato and potato – this w...
- 200 g/7oz cannellini or borlotti beans, fresh, or dried and soaked overnight
- 1 bay leaf
- 1 tomato, squashed
- 1 small potato, peeled
- Sea salt and freshly ground black pepper
- Olive oil
- 4 rashers smoked pancetta or bacon, chopped
- 2 small red onions, peeled and finely chopped
- 2 carrots, peeled and chopped
- 2 sticks of celery, trimmed and chopped
- 1/2 a head of fennel, chopped
- 3 cloves of garlic, peeled and finely chopped
- A small bunch of fresh basil, leaves and stalks separated
- 2 x 400g/14oz tins of good-quality plum tomatoes
- 2 small courgettes (zucchini), quartered and sliced
- A glass of red wine
- 200 g/7oz chard or spinach, washed and roughly sliced (including stalks)
- 565 ml/1 pint chicken, ham or vegetable stock
- 55 g/2oz dried pasta
- Extra virgin olive oil
- A block of Parmesan cheese, to serve