Indian Chicken & chickpeas
March 3, 2013
Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.
Brown 6 chicken legs, skins removed in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.
2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.
- 4 garlic cloves chopped
- 1½ Tb grated ginger
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- ¼ tsp cayenne
Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover 75% of the chicken. Bring to a boil.
Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.
Add 5 oz baby spinach, cover 5-7 minutes until wilted.
Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.
Swedish root Soup
March 3, 2013
From Allt om mat 2013. Delicious, quick food. 20 minutes.Mostly 4 oz (¼ LB) of each variety of root vegetable, a small to medium sized vegetable. Serves 4-6
- Rinse and clean leeks and vegetables. Slice leeks and dice vegetables into small pieces to cook quickly.
Vegetables:
- Leeks (split length, thin slice across)
- potato
- parsnips
- celery
- turnip
- carrot
- 1 pc lemon grass, cut into several large pieces, to be removed before serving soup.
- Romanesco (put in last)
Boil 7-8 Cups water with vegetable or chicken stock flavoring. Add vegetables & lemongrass, simmer 5 minutes.
Add romanesco (or broccoli or cauliflower), bring to a boil, 2 minutes more.
Remove lemongrass, serve with crisp bread, cheese and sliced apples.
Olsson Swedish Meatballs
January 29, 2013
This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)
Basic recipe ratio 3:1 ground beef:pork.
- ¾ LB ground beef (can use some veal)
- ¼ LB ground pork
- 1/3 C bread crumbs (or slice of old bread)
- 1 C water or milk (or soda water)
- 1 TB finely chopped onions, sautéed in 1 TB butter until golden
- 1 ½ tsp salt
- ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
- 1 egg
Mix bread crumbs with water/milk, then mix all ingredients together.
Shape into SMALL balls, dip into water to keep spoon from sticking.
Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.
Balsamic Red Wine reduction sauce
January 22, 2013
Simple ingredients: butter, shallots, red wine, balsamic vinegar, rosemary.
Med Hi heat sauté for 3 minutes:
- 2 TB butter
- 2 shallots chopped
Add:
- 2/3 Cup red wine
- 1/3 Cup balsamic vineagr
- 2 TB finely chopped rosemary
Boil, reduce by half
Notes: great with grilled flank or skirt or hanging tender steaks, venison, etc.
Vegetarian chili
January 8, 2013
From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings
Rinse canned beans in colander:
- 15 oz can Black beans
- 15 oz can Pinto beans
- 15 oz can kidney beans
Heat spices in fry pan over med heat
- 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
- 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.
Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)
- Heat 1 TB Canola and 2 TB olive oil in pan, add
- 3 onions diced small, saute until translucent, then add spices
- Add the toasted cumin, oregano.
- S & P to taste
- 2 garlic cloves coarsely chopped
- 4 tsp sweet paprika
- 3 TB ground red chili
Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.
- 28 oz can chopped stewed tomatoes
- 15 oz can tomato sauce
- ¼ Cup chopped fresh cilantro
Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.
Just before serving, add dash red wine vinegar.
Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro
Kale, farro, currants
December 19, 2012
WSJ 2012, Suzanne Goin, prep time 40 min
Blanch Kale & cook farro
- 3 TB currants, cover with hot water, soak 10 min, drain.
- 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
- Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.
Cook onion, herbs & kale.
- Heat 4 TB olive oil in a saute pan med-hi.
- Add 1 med red onion thinly sliced,
- 1 TB thyme leaves
- 1 sprig rosemary
- 1 dried mild chili thinly sliced (chile de árbol)
- ½ tsp salt
- Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.
Saute farro and add back kale
- Wipe pan clean to cook farro.
- Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
- Add kale back to pan, stir 2-3 min.
- Remove from heat.
- Stir in currants
- Add 3 TB roasted pine nuts
- add 2 TB chopped parsley
- Transfer to serving dish.
Reduce balsamic vinegar
- Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant 1 TB.
- Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.
Couscous shallots garlic & almonds
December 17, 2012
Saute grains before submerged in liquid, pilaf method. The Week Dec 2010
- 3 TB unsalted butter
- 2 C couscous
Heat butter in saucepan med-hi heat. Add couscous, cook stirring frequently until lightly browned, about 5 minutes.
- Add 3 thinly sliced shallots. cook until softened and slightly browned, about 5 minutes.
- Add 1 clove minced garlic, cook until fragrant 30 seconds.
- Add 1 C water plus 1 C chicken broth, stir briefly, cover, remove from heat.
- Let stand until grains are tender, about 7 minutes. Uncover, fluff with fork.
- Stir in ¾ C toasted sliced almonds, ¼ C minced parsley, 2 tsp lemon juice, ½ tsp finely grated lemon zest, ground black pepper.
Farro salad
December 17, 2012
Williams Sonoma, Savoring Italy.
- 1 C farro (spelt) Cover with water, soak 2 hours, drain.
- In large pot, bring to boil with 4 cups water, 1 tsp salt.
- Reduce heat to low, cook uncovered 40-60 minutes until soft.
- Drain, pour into large bowl,
Mix with following ingredients:
- 4-6 radishes sliced thin
- 2 chopped tomatoes
- 1 small cucumber chopped
- 1/3 c ( 2 oz/60g) chopped pitted Gaeta or other Mediterranean black olive.
- ¼ C fresh basil leaves cut into strips
- 3 TB olive oil
- Black pepper
Line a platter with lettuce leaves. Add 4 hard boiled eggs, peeled & quartered.
Olsson Recipes 