Thai Coconut Curry

Yield: 6 to 8 servings

Total Time: 1 1/2- 2 hours

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GATHER THE GOODS

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Chicken broth

1 lb. bone in chicken thigh and breast pieces

1/2 inch ginger, grated

5 garlic cloves, grated

2 Indian bay leaves

5 lime leaves

1 cinnamon stick

1 teaspoon ground coriander or 2 teaspoons whole coriander

10 cups cold water

soup base & assembly

2 tablespoons vegetable or coconut oil

1 shallot, finely minced

1 /2 inch piece ginger

3 minced garlic cloves

2-4 tablespoons Thai red curry paste

8 cups chicken broth

1 (13.5 oz.) can coconut milk

Juice from 1 lime

1 teaspoon fish sauce

16 oz. cooked rice vermicelli noodles

2 cups cooked shredded chicken

1 cup cilantro plushes

2 large scallions, thinly sliced

1 cup roasted peanuts

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MAKE IT

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1. Chicken broth: in a large pot add chicken, ginger, garlic, bay leaves, lime, cinnamon, coriander, and cold water. Place over medium high heat and bring to a simmer. Simmer until chicken is tender and broth has acquired flavor, 1 hour to 1 hour 30 minutes.

2. Remove chicken, ginger, bay leaves, lime, and cinnamon. Allow chicken to cool slightly. Using cloves or tongs shred chicken into large chunks.

3. In a large pot over medium heat, heat oil. Add shallot, ginger, and garlic stirring frequently until lightly golden 5 minutes.

4. Add the curry paste (depending on how powerful you want the curry to be add more or less as desired) and stir into the shallot mixture. Cook, stirring frequently until deeply golden about 7 to 9 minutes.

5. Stir in the chicken broth, coconut milk, lime juice, and fish sauce.

6. Divide noodles among 6 to 8 bowls. Pour broth over noodles and arrange top with shredded chicken, cilantro, scallions, and roasted peanuts.

Sweet Chicken Dumplings

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Gather the Goods

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1 pound ground chicken

3 small links Chinese sausage, minced

1 small head green cabbage, minced

8 ounces shiitake mushrooms, minced

1 leek, minced

1/4 cup soy sauce

2-3 tablespoons rice wine vinegar

1 egg

kosher salt if needed

dumpling wrappers

Chili oil for serving

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Make It

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1. In a large bowl mix all of the ingredients up to the dumpling wrappers.

2. Gather a small bowl of water for sealing the dumplings.

3. Place a dumpling wrapper in the palm of your hand. Scoop 1-2 teaspoons of filling into the center of the wrapper. Make sure it’s not too much otherwise it won’t seal properly!

4. Dip your finger in water and trace the outside of the wrapper. Seal the dumpling in any way you desire. I personally like making them into the shape of a tortellini!

   *you can also DOUBLE wrap these bad boys! Because I like toothsome dumplings, noodles, pasta, ect. I find that it’s a great way to achieve that perfect texture. But, up to you!

5. Place your dumplings on a parchment lined sheet tray. Perhaps you are saving some for another day so make sure your freezer is prepared to hold a half or whole sheet tray for a few hours. Freeze the dumplings until firm and then place them in an airtight zip bag.

6. Bring a pot of water to a gentle boil (salting is your preference). Place the dumplings into the gently boiling water and cook until they just float to the surface. You can also check one by cutting in half before straining!

7. Serve the Sweet Chicken Dumplings with chili oil, of course!

Almost like Mommy's Chicken Soup

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Gather the Goods

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1 whole 3-4# roaster chicken

1 gallon water

10 garlic cloves, grated

2 onions, medium to large dice

3 medium carrots, sliced 1/2 inch thick

3 ribs celery, sliced 1/2 inch thick

2 large potatoes, small dice

1 teaspoon garlic powder

kosher or sea salt

3 cups spinach or a medium bunch of escarole, chopped

Your favorite chicken meatballs ( I will try not to judge if they aren’t homemade…okay?)

1/2 pound baby shells, cooked

lots of parmesan for sprinkling

freshly cracked black pepper

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Make It

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1. Place everything into a large pot except the greens, pasta, and meatballs. Season with your liking of salt. Bring the chicken soup mixture up to a boil and lower to a simmer. Let this cook for up to 2 hours.

2. Remove the chicken from the soup and allow to cool slightly. At this point you can add your greens and chicken meatballs. The greens will begin to wilt in seconds and the meatballs (if raw) will be robust and float to the top. Follow package instructions otherwise.

3. Pull the chicken off the bone and discard the bones and skin. Add back into the pot with the baby shells.

4. Plate up large bowls of soup. Sprinkle with black pepper and lots of cheese.

Decadent Pantry Chicken & Rice

This recipe should be used as inspiration for what’s in your pantry!

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Gather the Goods

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2 tablespoons olive oil

6 medium to large chicken thighs

Himalayan salt

1 teaspoon shallot powder (yes there is such a thing!)

1/4 cup gin soaked golden raisins

1 cup marinated olives

2 tablespoons rice wine vinegar

2 tablespoons Dijon Mustard

1 cup chicken broth

2 cups spinach

Turmeric Rice with Beans

1 cup long grained rice

Himalayan salt

1 tablespoon turmeric

1 cup red kidney beans

juice or 1/2 medium lime

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Make It

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1. Heat the olive oil in a large skillet over high heat. Season the thighs with salt and shallot powder. Add the chicken thighs skin down and sear until golden brown.

2. After searing the thighs skin side down turn them over and pour in the gin soaked raisins and cook for about a minute so the gin cooks off a bit.

3. Add the olives, vinegar, Dijon mustard, and broth. Add more broth if you want more sauce! Allow the chicken to simmer until it’s completely cooked through.

4. Right before serving the chicken add the spinach and mix into the sauce until wilted.

TURMERIC RICE & BEANS:

1. Bring 2 cups of water to a boil. Add the rice, sat, and turmeric, turn to low and cover with a lid. Once the rice is cooked through fluff with a fork, add the beans, and season with lime.

Serve the rice next to the chicken or the chicken smothered over the rice! However you like to eat!

Cheesy Omnivore Tteok

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Gather the Goods

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Olive oil

3 tablespoons butter 

1# Tteok

1# omnivore meat 

3 garlic cloves, minced 

1 tablespoon hot pepper paste 

2 teaspoons lemon zest 

Parmesan for grating 

Salt to taste 

Fresh chopped basil and parsley to serve 

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Make It

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1. Follow the package instructions for the tteok and cook until tender. Set aside.

2. Add the olive oil and butter to a large sauté pan over medium high heat. Add in the garlic and sweat until aromatic. 

3. Crumble in the meat and cook until browned seasoning with enough salt to your liking!

4. Move the meat to the side of the pan and add the hot pepper paste in the middle so it will lightly fry. Incorporate the paste into the meat.

5. Add the Tteok, lemon zest and as much grated parm desired and stir to combine. Taste and add salt if needed (or more cheese)!

6. Serve topped with fresh herbs!

Summer Time Skillet Pork Chops+ all the fixings

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Gather The Goods

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Ingredients:

For the Pork Chops

2 tablespoons EVOO

4 bone in pork chops

kosher salt

10 garlic cloves, smashed with skin

1 tablespoon coarsely ground peppercorns

1 small grapefruit, sliced

1 lemon, sliced

1/2 cup fresh parsley, picked

For the peaches

4 doughnut peaches, cut in half

olive oil

Kosher Salt to taste

1 teaspoon chili powder

For the Fingerlings & Leeks

2 leeks, cut into quarters

1 pound fingerling potatoes, cut in half

1/4 cup olive oil

Kosher salt to taste

For the Cream Sauce

1 cup sour cream

EVOO for drizzle

pine nuts

cracked black pepper

1/4 cup fresh parsley, minced

4 pieces Naan bread for serving

Method:

1. Preheat the oven to 350 degrees. Season the pork chops with a generous amount of salt. In a large skill drizzle with olive oil and add each pork chop. Cook over a high heat until the pork chops sear on the bottom. Flip over and cook, add the crushed garlic and peppercorns.

2. While the pork chops cook prepare the leeks and potatoes. Coat them in olive oil and sprinkle with salt and roast in the oven until golden brown.

3. Preheat a cast iron grill or griddle over high heat. Brush the griddle and peaches with olive oil. Sprinkle the peaches with chili powder and salt to taste. Grill flesh side down until desired doneness or beautiful grill marks appear.

4. Take the sour cream, swirl generously into a bowl to create little crevices and pour the olive oil into them. Sprinkle the pine nuts, parsley, and black peppercorns into the crevices as well! Sprinkle the entire bowl with salt to taste.

5. Toast the naan bread and garnish the pork chops with citrus slices and parsley and enjoy at a 4th of July outdoor gathering!

A Spiced Chicken Feast with Baba Ghanoush

Grilled Cumin Chicken

4 chicken breast, pounded thin

1 tablespoon cumin

salt and pepper

1/8 cup feta cheese

lemon to squeeze (optional)

1. Coat chicken breast in cumin and grill until cooked through.

2. Sprinkle with feta and squeeze with lemon juice if desired.

Sweet Potato Mash

1 pound sweet potato, sliced 1 inch thick

nutmeg (to your liking)

cinnamon (to your liking)

1/4 C red wine (Port or other cooking wine)

sour cream

1. Roast seasoned slices at 400 degrees with skin on.

2. Mash with fork, folding skin into the mixture and place in saute pan. Once pan is hot add red wine and stir to infuse.

3. After the wine has evaporated, remove and swirl

sour cream into the potato.

Baba Ghanoush

2 eggplant, cut in half

1 tablespoon tahini

1 tablespoon lemon juice

oil to bind (olive/ veg)

salt

1.  Season eggplant and roast at 400 degrees flesh side down until golden and soft.

2. Cool, scoop out the filling, and puree with other ingredients until smooth.

Raw Pickled Onions

1 red onion, slice to 1/4 inch

1/2 lemon, juiced

2 tablespoons white balsamic vinegar

salt and freshly cracked black pepper

1. cut onions and toss with liquid.

2. Let rest for half hour and use right away or save for later! The longer it sits the better the flavor will be.

Olive Oil Roasted Peppers

 4 orange and yellow bell peppers

1/4 cup olive oil

2 sprigs thyme

salt to tast

1. Roast peppers on grill or over an open flame until the skin burns and blisters. 

2. Remove, place in bowl and cover with plastic wrap to steam skin.

3. Peel peppers, julienne, and toss in oil and thyme.

Pan Roasted Chickpeas

1 can chickpeas 

1 teaspoon cumin

1 sprig rosemary, chopped fine

salt to taste

1. Drain chickpeas and add olive oil to hot saute pan and roast with cumin until golden and dry. You'll notice the dryness when a few start to crack.