Chicken Tinga

4 servings - Prep time: 15 min - Cook time: 60 min

Ingredients:
1 1/4 lbs chicken - any part, with or without bone
1 Tsp vegetable oil

6 oz tomatillos, peeled
6 oz plum tomatoes

4 cloves garlic
1 small white onion, finely chopped

2 tsp dried oregano

2 bay leaves

2 Tsp cider vinegar

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce + 1 Tsp sauce from can

or 2 jalapeños

1/4 inch fresh ginger, finely minced

2 tsp fish soy
salt and pepper

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• Season chicken generaously with salt and pepper. Heat oil in medium saucepan. Add chicken and cook without moving until well browned, 6 to 8 minutes. Flip chicken and cook 2 minutes. Transfer to plate. 
• Immediately add tomatillos, tomatoes and garlic to pot. Cook flipping occasionally, until blistered and browned in spots, about 5 minutes. 
• Add onion and cook until softened about 2 minutes. 
• Add oregano and bay leaves, stir for 30 seconds.
• Add vinegar and chicken stock.
• Return chicken to the pot until cooked through, 20 to 30 minutes. Transfer chicken to a bowl and set aside.
• Continue cooking the sauce at a hard simmer until reduced to about half of its original volume.
• Add chipotle or jalapeños. Discard bay leaves. Blend sauce with an immersion blender until relatively smooth, with small chunks. 
• Shred the meat, and return to sauce. 
• Add fish sauce and stir to combine.
• Bring to a simmer and cook until sauce thickens and coats chicken. 

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Adapted from seriouseats.com

Eggplant and Squash Curry

4-6 servings - Prep time: 30 min - Cook time: 1 hour

Ingredients:

3 or 4 plum tomatoes, or 1 can diced tomatoes

1-1 1/4 lbs kuri, pumpkin or butternut squash, peeled and cut into bite-size pieces

2 Tbsp olive oil

Salt

Pepper

Nutmeg

2 small red bell peppers, seeded, quartered lengthwise and thinly sliced

2 small onions, quartered lengthwise and thinly sliced

4 cloves garlic, sliced

1 1-inch piece ginger root, peeled and grated

1-1 1/4 lb eggplant,  diced into bite-size pieces

2 Tbsp West Indian curry powder

1 Tbsp chili powder

1 tsp ground cardamom

1/2 cup mango chutney

2 cups chicken stock

Red rice

1 lime, zest and juice

1 bunch scallions, thinly sliced on an angle

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For fresh tomatoes

• Score skin with a sharp knife in an X on the bottom of each tomato.
• Place tomatoes in boiling water for 30 seconds, then transfer to ice water bath to cool.
• Peel, halve and slice tomatoes and reserve. 

For the sauce

• Preheat the oven to 425 degree F.
• Toss the squash with a drizzle of olive oil and season with salt, pepper and nutmeg.
• Arrange squash on baking sheet and roast 25-30 minutes, until tender and brown at edges. 

• Heat 2 Tbsp olive oil in large skillet with tight fitting lid. 
• Add the peppers, onion, garlic, ginger and season with salt and pepper. 
• Sauté  vegetables for a few minutes.
• Add eggplant, curry, chili  powder and cardamom.
• Stir to combine, cover and cook 12-15 minutes, stirring occasionally until eggplant is tender.
• Stir in squash, tomatoes, chutney and stock.

Before serving

• Cook rice, adding lime zest to water.
• Add lime juice and scallions when rice is cooked. 

• Serve curry on rice with extra chutney if wanted.

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From www.foodnetwork.com

Tuscan Chicken Stew

15 servings - Prep time : 60 min - Cook time : 1 hour 45 min

Ingredients:

1 5-6 lb. whole chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onions, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 tsp dried thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

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• In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat for one hour.

• Remove chicken and set aside to cool.  

• Pour broth through strainer and add broth back to Dutch oven.

• Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 tsp salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 tsp pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

• Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  

• Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  

• Cover pot, remove from heat and let stew rest for 30 minutes.  

• Stir and serve.

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From SouthYourMouth.blogspot.com

Pasta e broccoli profumata - Rigatoni with spiced broccoli and cauliflower

4 servings - Prep time : 15 min - Cook time : 25 minutes

Ingredients:

1/4 cup and 1 Tbsp olive oil

1 medium onion, very thinly sliced

4 cups very small cauliflower florets (~1lb)

5 cups very small cauliflower florets (~ 3/4lbs)

1 pinch cinnamon

1 pinch ground cloves

sea salt

Black pepper

1 lb mezzi rigatoni (although other pasta is acceptable :-p)

3 cups grated pecorina Toscano or Grana Padano cheese (Parmesan acceptable :-p)

2 large egg yolks

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• Bring large pot of salted water to a boil.
• In a large skillet, heat oil over medium-high heat; add onion. Reuce heat to low and cook , stirring occasionaly, until tender and golden, about 20 minutes.
• Meanwhile, cook cauliflower in the boiling water until tender, about 6 minutes. Using a slotted spoon, transfer cauliflower to a bowl. Add broccoli to the boiling water and cook until just tender yet still firm to the bite, about 4 minutes. Again, using  a slotted spoon, transfer broccoli to a second bowl. Reserve pot of water.
• When onion is tender and golden, add cauliflower, cinnamon, cloves and a generous pinch of pepper, cook over medium heat, breaking apart cauliflower florets into small pieces. 2 minutes. Remove pan from heat. 
• Return pot of water to a boil. Add pasta and cook until pasta is about 2 minutes from al dente. 
• Add broccoli. Continue to cook until pasta is al dente. 
• Reserving 1/2 cup pasta cooking liquid, drain pasta and broccoli and transfer to large serving bowl. 
• Add cauliflower mixture, scraping all of the oil from the pan into bowl. Add 1/4 cup pasta cooking liquid, cheese and egg yolks. Quickly toss to combine well. Add more pasta cooking liquid to moisten if desired.
• Season with salt and pepper to taste. 
• Serve immediately.  

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From Cucina Italiana Magazine

Bolognese sauce

6 servings - Prep time : 20 min - Cook time : 55 minutes

Ingredients:

1 Tbsp olive oil

1 large yellow onion, diced

3 stalks celery, diced

1 carrot, diced

4 cloves garlic, minced

1/2 lbs lean ground beef

1/2 lbs ground turkey

1 cup dry white wine

1 cup whole milk

1 6-oz can tomato paste

1 14 1/2-oz can diced tomatoes, undrainded

1/4 tsp red pepper

2Tbsp chopped fresh oregano (or 1 Tbsp dried)

1/2 cup fresh parsley, chopped

2 1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/4 cup grated parmesan

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• In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes.
• Add the celery, carrot, and garlic and cook for 10 minutes more.
• Add the beef and turkey cook until brown.
• Add the wine and the remaining ingredients and simmer for 45 minutes.

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Adapted from my recipes.com

Pho

6 Servings : - Prep time : 30 - Cook time : 1 hour

Broth Ingredients :
6 cups low-sodium vegetable broth
3 large shallots, sliced (1 cup)
1/2 cup dried shiitake mushrooms
10 cloves garlic, peeled and crushed
3 Tbs. low-sodium soy sauce
12 fresh ginger, 1/4-inch-thick coins
1 Tbs brown sugar
1 Tbs rice wine vinegar
1 tsp ground black pepper
2 cinnamon sticks
2 star anise
5–6 fresh basil stems, leaves reserved for soup
5–6 cilantro stems, leaves reserved for soup

Pho Ingredients :
1 8-oz. pkg. rice noodles
1 8-oz. pkg. Asian-flavor baked tofu, thinly sliced
2 cups soybean sprouts
2 cups watercress
4 green onions, sliced (1/2 cup)
1/4 cup chopped cilantro
1 cup fresh basil leaves
1 lime, cut into wedges

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• Make Broth: Place all ingredients in large pot with 8 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 1 hour. Strain broth, and return to pot. Discard solids.
• Cook rice noodles according to package directions. Drain, and rinse under cold water. Divide among 6 large soup bowls.
• Ladle Broth over noodles, and top with tofu, sprouts, watercress, and green onions. Serve cilantro, basil, and lime wedges on the side to be stirred into soup.

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From www.vegetariantimes.com

Vegetable Low Mein with Edamame and Mustard Greens

6 servings - Prep time : 15 minutes - Cook time: 20 minutes

Ingredients:
1/2 cup boiling water
1/4 cup dried wood ear mushrooms
2 quarts water
3 cups mustard greens, chopped (or other greens)
1 (14-ounce) package fresh Chinese egg noodles
1/4 cup low-sodium soy sauce, divided
1 Tbsp dark sesame oil
1 Tbsp canola oil
1 Tbsp fresh ginger, grated
1 1/4 cups red bell pepper strips 1/4-inch-thick (about 1 medium)
3/4 cup green onions, chopped
1 garlic clove, minced
1 cups frozen shelled edamame thawed
3 Tbsp hoisin sauce

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• Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
• Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
• Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
• Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

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From myrecipes.com

Quinoa casserole

6 servings - Prep time : 10 minutes - Bake time : 30 minutes

Ingredients:
1 cup quinoa
1/2 large onion, chopped
2-3 eggs
veggies you have in the fridge (mushrooms, broccoli, spinach,...), chopped
1/2 cheese, grated
2 Tbsp Parmesan cheese, cheese
salt,pepper
fresh herbs

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• Cook quinoa (fast in microwave).
• Saute onion and veggies.
• In large bowl, mix cooked quinoa, onion, veggies. Add egg and cheese. Salt, pepper and herbs to taste.
• Pour in a 7" by 11" pan.
• Bake for 30 minutes.
• Sprinkle Parmesan and broil until brown.

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From Valerie

Shrimp and Squash Vindaloo

4 servings - Prep time : 30 minutes - Cook time : 50 minutes

Ingredients:
2 Tbsp white wine vinegar
2 Tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp cayenne pepper, optional
1 medium acorn squash
1 spray nonstick cooking spray
3 medium shallots, peeled and minced
2 garlic cloves, minced
2 cups fat-free, no-sodium vegetable broth
1 pound medium shrimp (35 shrimp/pound), peeled

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• In a small bowl, stir the vinegar, curry powder, cinnamon, cumin, ginger, salt, and cayenne, if using, until the mixture forms a paste. Set aside.
• Cut the squash in half along its "equator"; scoop out the seeds with a small spoon, preferably a grapefruit spoon. Set the squash cut side down on a cutting board; use a vegetable peeler to peel off the skin, shaving along the natural arc of the flesh. Cut the flesh into 1-inch cubes, repeat with the second squash half, and set aside.
• Spray a large saucepan with nonstick spray and set over medium heat. Add the shallots and garlic; cook, stirring often, until translucent, about 3 minutes. Do not let the garlic brown. Add the prepared curry paste; cook, stirring constantly, for 15 seconds.
• Add the squash; cook, stirring all the while, until coated in the spices, about 20 seconds.
• Pour in the broth; bring to a simmer. Cover, reduce the heat to low, and simmer slowly until the squash is tender, about 40 minutes, stirring occasionally.
• Add the shrimp. Cover again and cook until the shrimp are pink and firm, about 3 minutes.
  

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From tastebook.com

Galettes de Sarrasin - Buckwheat Savory Crêpes

10 galettes - Prep time: 10 minutes - Rest time : 2 hours

Ingredients:
160 grams buckwheat flour
90 grams flour
1 egg
250 ml cold water
1 Tbsp salt
1 Tbsp oil

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• In a large bowl, mix buckwheat flour and flour. Make a well in the center.
  
• Add water and mix well to blend flours obtain a uniform batter.
  
• Add egg, oil, salt, and more water (until desired thickness). Mix with a whisk or wooden spoon. When batter is uniform, whisk energetically to incorporate air in the batter.
  
• Cover and let rest in the fridge for 2 hours.
  
• Mix in water to adjust batter thickness if necessary.
  
• In a hot pan, melt a little butter (or blend of egg yolk and butter). Pour as little batter possible to cover pan, the galette should be as thin as possible.
  
• Cook until bottom is brown. Turn galette and add desired toppings as the galette cooks on the second side.
  
• Enjoy!

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From sandrakavital.blogspot.com

Grilled Chili Relleno

6 servings - Prep time : 30 minutes - Cook time : 25 minutes - Bake time : 10 minutes

Ingredients:
6 large Poblano or Anaheim chilies
2 tsp olive oil
1 small onion, chopped
1 sweet potato, peeled and cut into ½ inch dice
4 cloves garlic, minced
1 cup frozen corn kernels or 2 fresh corn on the cob, kernels cut off
1 (15 ounce) can of black beans, drained and rinsed
1½ tsp ground cumin
½ tsp dried oregano
1 tsp chili powder – more or less depending on taste
1 tsp salt
½ tsp freshly ground black pepper
1 ½ cup shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided

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• Preheat oven to 350 degrees.
• Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil or cling wrap and let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.
• While peppers are cooling heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.
• Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.
• Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese.
• Bake for 10 - 15 minutes or until the filling is heated through and the cheese is melted.

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From simplygluten-free.blogspot.com

Salmon with Sesame and Orange Ginger Relish

8 servings - Prep time: 30 minutes - Cooking : 12 minutes

Ingredients:
1/3 cup dry white wine
1/3 cup fresh orange juice
2 1/2 Tblsp soy sauce
2 1/2 lb salmon fillet
3 large navel oranges
1/2 cup matchstick size strips red pepper
1/2 cup thinly slices red onion
2 1/2 Tbsp chopped fresh cilantro
2 tsp mince fresh ginger
2 tsp grated orange peel
1 tsp sesame oil
1/2 tsp salt
1/4 tsp dried crushed red pepper
1 Tbsp toasted sesame seeds
vegetable oil

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• Whisk white wine, orange juice and soy sauce in a small bowl. Place salmon and orange juice mixture in a baking dish, cover and chill, for 2 to 4 hours if possible). Bring to room temperature 30 minutes before cooking.
• Grate orange peel
• Cut off peel and white pith from oranges. Cut oranges between membranes to release segments. Save orange segments in a bowl. Squeeze juice from remaining orange and membrane.
• Relish : Mix red pepper and next 7 ingredients in medium bowl to blend. Fold in reserved orange segments and juice.
  
• Salmon : Preheat oven 450F. Line baking sheet with foil. Brush with vegetable oil. Place fish. Sprinkle with salt and pepper. Bake until fish is just opaque in center, about 20 minutes.
  
• Serve salmon topped with relish and sprinkled with sesame seeds.
  

Options :
- Sear salmon in a hot pan before baking
- Heat and reduce excess marinate and serve on top of salmon.

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From Sur La Table cooking class