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Recipes
Cinnamon Buttermilk Cornbread
By cherwest
Cinnamon Buttermilk Cornbread With Cumin And Cardamom Honey Butter
- Oil for the pan
- 2 cup(s) all-purpose flour
- 1 cup(s) finely ground cornmeal
- 1/2 cup(s) sugar
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) kosher salt
- 1 1/4 cup(s) (2.5 sticks) unsalted butter, at room temperature
- 3 large eggs
- 1 cup(s) buttermilk, at room temperature
- 3 tablespoon(s) honey
- 1/4 teaspoon(s) ground cardamom
- 1/4 teaspoon(s) ground roasted or regular cumin
Lick-Your-Lips Chili
By cherwest
Heat the oil in a large saucepan over medium heat
- 1 tablespoon(s) olive oil
- 1/2 pound(s) lean ground turkey
- 1 medium onion, chopped
- 1 medium red bell pepper, cut into 1/4-in. pieces
- 1 poblano pepper, cut into 1/4-in. pieces
- 1 clove(s) garlic, finely chopped
- 2 tablespoon(s) chili powder
- 2 teaspoon(s) ground cinnamon, plus more for serving
- 1 teaspoon(s) ground cumin
- 1 teaspoon(s) ground coriander
- 1 4-oz can(s) chopped green chiles
- Kosher salt and pepper
- 5 thin slice(s) prosciutto (optional)
- 6 cup(s)low-sodium tomato juice
- 1 28-oz can(s) diced fire-roasted tomatoes
- 3 ounce(s) semisweet chocolate, chopped (about 1/2 cup)
- 1 15-oz can(s) chickpeas, rinsed
- 1 15-oz can(s) kidney beans, rinsed
- 1 15-oz can(s) black beans, rinsed
- Sour cream, shredded Asiago and cornbread (recipe, opposite), for serving
Broiled Sweet and Spicy Salmon
By cherwest
Broiled Sweet and Spicy Salmon with Spinach Rice
- 1 cup(s) long-grain white rice
- 2 cup(s) baby spinach, chopped
- Kosher salt and pepper
- 1/4 cup(s) red pepper jelly
- 1 tablespoon(s) low-sodium soy sauce
- 2 teaspoon(s) freshly grated ginger
- 1 1 1/4 pound(s) piece skinless salmon fillet, cut into 4 pieces
Brick Chicken
By cherwest
Brick Chicken with Garlic and Thyme
- 8 small chicken thighs (2 lb total)
- 8 clove(s) garlic (in their skins), smashed
- 8 sprig(s) fresh thyme
- 1 tablespoon(s) olive oil
- 1/4 teaspoon(s) (to 1/2) crushed red pepper
- Kosher salt
- Steamed green beans, for serving
Blackened Salmon Soft Tacos
By cherwest
Heat a large skillet over medium heat
- 1 1/4 pound(s) skinless salmon fillet, cut into 4 pieces
- 2 tablespoon(s) blackening spice mix or Cajun seasoning (no salt added)
- 1/2 small head romaine lettuce, thinly sliced (about 4 cups)
- 1/2 cup(s) fresh cilantro
- 1 tablespoon(s) olive oil
- 1 tablespoon(s) fresh lime juice
- Kosher salt and pepper
- 8 small flour tortillas, warmed
- Lowfat sour cream, for serving
Potato Salad with Pickles & Parsley
By cherwest
Place the potatoes in a large pot
- 1 1/2 pound(s) small new potatoes (about 16)
- Kosher salt and pepper
- 3 tablespoon(s) olive oil
- 2 tablespoon(s) red wine vinegar
- 2 teaspoon(s) Dijon mustard
- 1/2 small red onion, thinly sliced
- 2 half-sour or dill pickles, cut into thin half-moons (1 cup)
- 1/2 cup(s) fresh flat-leaf parsley, roughly chopped
Gingered Chicken and Greens Stir- Fry
By cherwest
PUT canola oil in large stainless steel or nonstick frying pan or wok over medium-high heat
- 1 tbsp canola oil
- 1 tbsp finely chopped fresh ginger
- 2 cloves garlic, thinly sliced
- 6 scallions, thinly sliced (keep bulbs and leaves separate)
- 1 lg red bell pepper, cut into thin strips
- 1 lb boneless, skinless chicken thighs, cut into 1/2" strips
- 1/4 tsp salt
- 2 C cooked greens, about 1 lb raw with stems (we used mustard greens)
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
Balsamic Chicken with Salad
By cherwest
Balsamic Chicken with Apple, Lentil and Spinach Salad
- 3 tablespoon(s) olive oil
- 4 6-oz boneless, skinless chicken breasts
- Kosher salt and pepper
- 2 tablespoon(s) balsamic vinegar
- 2 scallions, thinly sliced
- 1 green apple, cut into small pieces
- 1 stalk(s) celery, thinly sliced
- 2 tablespoon(s) fresh lemon juice
- 1 15-oz can(s) lentils, rinsed
- 2 cup(s) baby spinach, chopped
- 1/2 cup(s) fresh flat-leaf parsley, roughly chopped (optional)
Maple-Roasted Butternut Squash and Apples
By cherwest
Position racks in the upper and lower thirds of the oven and heat to 400 degrees (375 degrees convection)
- 1 butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 3/4-inch chunks (5 to 7 cups)
- 2 tart, crisp apples (about 1 pound), such as Granny Smith, Gravenstein, or Braeburn, quartered and cut into 1-inch chunks
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons pure maple syrup
- 2 teaspoons minced fresh marjoram (rosemary, thyme, or sage may be substituted)
- Kosher salt and freshly ground black pepper
- 1/4 cup pecans or walnuts, lightly toasted and chopped (optional)
Braised Turkey Thighs with Spicy Kale
By cherwest
1. If you have the time, liberally salt the turkey the night before and refrigerate overnight
- Kosher Salt4 bone-in (skin-on) turkey thighs
- 2 tablespoons Olive Oil
- 2 cups thinly sliced red onions
- 2 cups large-diced peeled carrots
- 1 pound russet potato1 jalapeno (sliced into rings)
- 4 garlic cloves (sliced)
- 1 1/2 cups dry white wine1
- 12 ounce can crushed San Marzano tomatoes
- 2 bay leaves (fresh or dried)
- 2 pounds kale (roughly chopped)
- 1/2 cup toasted fresh bread crumbs
- Grated zest of 2 lemons
- 1/2 cup chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil