Chicken Keema

Posted on

Don’t be deterred by the long ingredient list for this super flavorful and aromatic ground chicken curry. You can make it ahead of time and the flavor only gets better in the fridge overnight. Serve it with rice, yogurt, and some fresh herbs on the side for the perfect meal.

Ingredients:
  • 1 teaspoon to 1 tablespoon Kashmiri chili powder (depending on how spicy you want your keema to be)
  • 1/4 cup olive oil
  • 1 pinch asafetida powder
  • 2 serrano or bird’s eye chiles
  • 1 bay leaf
  • 4 curry leaves
  • 1 tablespoon dried fenugreek leaves
  • 2 teaspoons ground turmeric
  • 1 cup chopped yellow onion
  • 2 tablespoons chopped fresh ginger
  • 4 garlic cloves, peeled and minced
  • 2 cups chopped tomatoes
  • 1 tablespoon salt
  • 1/2 cup plain Indian or Greek yogurt
  • 1 cup frozen green peas
  • 2 pounds ground chicken
  • 6 teaspoons butter
  • 1 tablespoon black pepper
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1/4 cup chopped cilantro
  1. Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the asafetida power, serrano chiles, bay leaf, curry leaves, dried fenugreek, 1 teaspoon of the turmeric, and the onion. Stir everything together and saute until the onion is softened, about 5 minutes.
  2. Add the ginger and garlic to the pot. Saute until they begin to turn golden, about 5 minutes, then add the tomatoes and 1 1/2 teaspoons of the salt. Reduce the heat to low and cook for 5 more minutes. Remove from the heat.
  3. Transfer the onion and spice mixture to a food processor. Reserve the pot. Add the yogurt to the food processor and pulse until a paste is formed, about 30 seconds. Set aside.
  4. Place the peas in the reserved pot over medium heat. Cook the peas until they are thawed, about 1 minute. Add the ground chicken and 1 cup of water, stirring well, then add the butter and cook until it is melted, about 5 minutes.
  5. Add the remaining teaspoon of turmeric and the Kashmiri chili powder to the chicken. Stir everything together, cover the pot, then reduce the heat to low. Cook for 10 minutes.
  6. Stir in the black pepper, cinnamon, cumin, and remaining 1 1/2 teaspoons salt. Stir in the yogurt paste. Cook, covered, for 10 minutes more.
  7. Stir in the garam masala and remove the pot from the heat. Garnish with cilantro and serve.

Kale Salad with Tahini-Honey Mustard Dressing

Posted on

I promise you that this kale salad doesn’t taste like a plate of twigs. It’s got the perfect texture and thanks to chickpeas and hemp seeds, it’s nutty and full of protein, too. And honestly? The roasted spiced chickpeas make a terrific snack on their own too. Make sure to use curly kale here, as Tuscan kale will be too rough for the salad.

Ingredients:

For the salad:

  • 1 bunch curly kale, washed and stemmed
  • 1 teaspoon olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 3-4 radishes, diced
  • 2 Persian cumbers, diced (optional)
  • 1 tablespoon hemp seeds
  • 1 tablespoon nutritional yeast

For the roasted chickpeas:

  • 1 15-ounce can chickpeas
  • 1 teaspoon avocado oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper

For the tahini honey mustard dressing:

  • 1 tablespoon tahini
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  1. Make the roasted chickpeas: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
  2. Rinse and drain the chickpeas, then pat dry. On the baking sheet, toss the chickpeas with the avocado oil, salt, paprika, garlic powder, and cayenne. Roast the chickpeas for 20 minutes, or until golden brown and crispy. Set aside.
  3. Make the tahini honey mustard dressing: In a small bowl, combine the tahini, lemon juice, olive oil, salt, mustard, and honey. Whisk the dressing to emulsify. Whisk in up to 1 teaspoon water to thin as needed. Set dressing aside.
  4. Make the salad: Tear kale into bite-sized pieces, then add to a large bowl along with the olive oil, vinegar, and salt and massage for 30 seconds or until the kale appears softened. Add the roasted chickpeas, radish, cucumbers, hemp seeds, and nutritional yeast.
  5. Drizzle the dressing and toss to combine, and serve.

Chili Crisp Charred Beets with Ricotta

Posted on

I can’t get enough chili crisp and I know you can’t either. This unlikely pairing of chili crisp, beets, kale, and creamy ricotta has won me over and honestly, I can’t stop making (or eating) it. Adapted from Bon Appetit, you can easily prepare the beets a day ahead of time and assemble the rest of the dish the day of. And this side dish is just as delicious without the ricotta, too.

Ingredients:

  • 1 garlic clove, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons chili crisp
  • 1/2 teaspoon salt
  • 1 bunch Tuscan kale, stems and ribs removed
  • 1 pound prepared cooked beets, drained
  • 1/4 cup avocado oil
  • 4 ounces ricotta cheese
  1. Prepare a cast-iron skillet over medium-high heat. Stir garlic, soy sauce, vinegar, sugar, chili crisp, and salt in a medium bowl until sugar and salt are dissolved. Set dressing aside.
  2. Toss kale, beets, and oil in a large bowl with your hands until coated. Cook kale and beets, turning occasionally, until kale is crisp and charred and beets are charred, about 4 minutes for kale, 12 minutes for beets. Transfer vegetables to a cutting board and let sit until cool enough to handle. Cut kale into large pieces. Cut beets into quarters. Add beets to reserved dressing and toss to coat. Let sit 20 minutes.
  3. To serve, spread ricotta on a platter. Add kale to bowl with beets, toss to combine. Spoon mixture over ricotta and drizzle remaining dressing all over.

Stir-Fried Asparagus

Posted on

This asparagus isn’t beautiful, but it’s simple, straightforward, and delicious. The whole thing comes together and the best part is you can swap out almost any green vegetable for the asparagus with similar results. Got Chinese broccoli or green beans in the fridge instead? Same prep, same method. Serve with rice and you’re good to go.

Ingredients:
  • Salt
  • 1 bunch asparagus, cut into 2-inch pieces
  • 2 teaspoons avocado oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon chili garlic sauce
  • 2 tablespoons fish sauce
  • 1/4 cup oyster sauce
  • 1 teaspoon sugar
  • Pepper
  • 1/2 cup chicken stock
  1. Bring a large pot of water to a boil and salt it. Blanch the asparagus for a minute. Drain the asparagus well in a colander.
  2. Heat the oil in a wok over medium heat. Add the garlic and cook until fragrant, about 10 seconds.
  3. Add the drained asparagus to the wok and stir-fry over high heat for 1 minute. Add the chili garlic sauce and fish sauce and continue to stir-fry for a few seconds. Add the oyster sauce, sugar, and a dash of pepper. Stir-fry for a few more seconds, then add the chicken stock and cook until the sauce is thickened to a light glaze, for about a couple minutes. Serve warm.

Classic Ragu with Pasta

Posted on

Everyone needs a good ragu recipe in their back pocket, and this one is it. Cook a big batch slow and low, freeze it, and warm it up when the weather is chilly and you’re craving something super satisfying. Easy.

Ingredients:
  • 3 tablespoons milk
  • 4 tablespoons olive oil
  • 2 1/2 teaspoons salt
  • Black pepper
  • 1 1/2 pounds ground beef
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 3/4 cup dry red wine
  • 1 28-ounce can whole, peeled San Marzano tomatoes
  • 1 pound spaghetti, fettuccine, or similar
  • Grated Parmesan cheese, for serving
  1. Prepare the meat: place the milk, 2 tablespoons olive oil, fish sauce, 1 1/2 teaspoons salt, and a pinch of black pepper into a large bowl and stir. Add the beef and gently massage the marinade into the meat with your hands. Let the meat stand at room temperature for up to 1 hour while you prepare the sauce.
  2. Make the sauce: Heat the remaining 2 tablespoons olive oil in a large, heavy pot over medium-high heat. Add the carrots, celery, and onions and cook for 4 minutes, stirring frequently. Add the garlic and cook for about 30 seconds, until aromatic. Add 1 teaspoon salt and cook for another 5 minutes, until the vegetables soften.
  3. Add the meat to the pot, breaking it apart with a wooden spoon, and cook, without stirring, for about 5 minutes. Stir and continue cooking for another 5 minutes, until the meat is browned.
  4. Add the wine and cook for another 10 minutes, until the wine is reduced by half. Pour in the tomatoes and juice, breaking up the tomatoes with your hands before the go into the pot. Add a pinch of black pepper and let the sauce simmer, partially covered, over low heat, for 2 hours, stirring occasionally.
  5. Fill a large pot with salted water and bring it to a boil. Cook pasta al dente according to package directions. Using tongs, transfer the pasta directly from the water to the sauce to finish cooking, about 2 minutes. Add 1/2 cup of the pasta water and gently toss. Serve with grated Parmesan cheese.