Tuesday, April 06, 2021

Quick and Easy Baked Chicken Thighs

I've posted variations of this recipe before because it's pretty much my go to method for cooking chicken when I don't have the time or energy to get fancy. I've been in the habit of adding olive oil before the seasoning but for some reason I decided not to and I liked the way the skin crisped up without it. So that's the main difference between this recipe and the previous ones.

With this recipe you can buy the chicken on your way home, have it in the oven about 30 minutes after you arrive, prepare your sides while it is cooking, and have dinner on the table with minimal effort.

Home Cookin v9.81 Chapter: Meat Fish and Eggs
4 bone in chicken thighs with skin
salt and pepper to taste
1/2 tsp garlic powder
1 tsp paprika
2 tsp dried thyme leaves

Preheat oven to 350° F.

Arrange chicken thighs in a single layer in a baking dish. Season to taste with the salt and pepper, followed by the garlic powder, paprika and thyme.

Cover and cook for 45 minutes, then uncover and cook for another 30 minutes, or until the skin is crisp and the internal temperature registers 165° F.

Remove from the oven and let sit at least ten minutes before serving.

4 April 2021

Exported from Home Cookin v9.81

Thursday, March 18, 2021

Spiced Tomato and Red Lentil Soup

I first posted this recipe in 2009, over ten years ago. I have been making it regularly ever since then and it has remained one of my favorite soups. It is easy to make and comes together in less than an hour. It is hearty and warm in the winter months but light enough for warmer weather as well. It goes great with whole wheat bread and a salad for a satisfying lunch or dinner. The creme fraiche and cilantro are completely optional; I used the because I had both on hand, but is just as delicious without any garnishes. I have made this for many people over the years and everyone has loved it.
Home Cookin Chapter 9.81 Chapter: Soups and Stews
2 tablespoons grapeseed oil or ghee
1 medium onion, chopped
salt to taste
1 tsp Madras curry powder (or to taste) or 1 Tbsp sweet curry powder
1 qt chicken or vegetable broth
1 cup water
1 28-oz can diced tomatoes with liquid
1-1/3 cups red lentils, sorted, rinsed and drained
3 medium celery ribs, cut into small dice
2 large carrots, peeled and cut into small dice
4 cloves garlic, minced
creme fraiche (optional) for garnish
chopped fresh cilantro (optinal) for garnish

Heat the oil in a large saucepan over medium heat. Add the onion and salt and sauté until the onion is translucent, about 10 minutes. Add the curry powder and stir for about a minute to release the fragrance and toast the spices.

Add the broth, tomatoes, lentils, celery, carrot, garlic, water and add more salt to taste in necessary. Turn the heat to high and bring to a boil, stirring often. Remove any scum that forms on top. Lower the heat and simmer for about 30 minutes, until the lentils and the vegetables are tender. Add salt if necessary.
Garnish with creme fraiche and chopped cilantro before serving, if using.

Adapted from Fine Cooking Magazine, December 2008/January 2009

Exported from Home Cookin v9.81

Tuesday, March 16, 2021

Kale Pesto

I wanted to make pesto to go with some pasta I made but I didn’t have basil or any other herb on hand. What I did have was a big bunch of kale. Guess what? Kale pesto is a thing.

I found a simple recipe online—so simple that it did not have any garlic, something I immediately rectified. Toasted walnuts, garlic, salt, kale, Parmigiano Reggiano and olive oil in the food processor et voila! A fresh, delicious addition to any dish. And unlike basil pesto, it stays a bright fresh green.

I won’t lie, if you don’t like kale you probably won’t like this. I would not have gone anywhere near it ten years ago but now I eat kale all the time and I love it. And this is another great way to get in my daily serving of leafy greens.

This is delicious with pasta and so much more! It made a tasty egg scramble and a most excellent base for avocado toast. I had no trouble finding ways to use it, but it also freezes well.
Home Cookin v9.81 Chapter: Appetizers Spreads Dips Sauces
2 cloves garlic, chopped
1/3 cup walnuts
3 cups chopped kale
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1 tsp dried basil (optional)
Preheat oven to 350° F. Toast the walnuts until lightly browned, about 7 minutes. Let cool. Place in the food processor and pulse until finely ground.

Add the kale, garlic, and 1/4 teaspoon salt and pulse until finely chopped, then add the parmesan and process to combine.

With the motor running, slowly add the olive oil and keep it running until you have a uniform paste. Add more oil if necessary to reach desired consistency. Taste and add more salt to taste.Remove from the processor and stir in the dried basil, if using.

Adapted from recipe found at https://www.foodnetwork.com/recipes/kale-pesto-with-walnut-and-par mesan-2269222

exported from Home Cookin v9.81

Monday, February 01, 2021

Scarlet Carrot Soup

I had been wanting to make this Scarlet Carrot Soup ever since I ran across the recipe in Gourmet Magazine (RIP) several years ago. I don’t know why I waited, it’s delicious! The soup turns a bright scarlet when the beets are added to the orange of the carrots. Ground coriander provides a subtle sweet, slightly smoky flavor in the background that lets the beets and the carrots shine. Such a pretty, cheerful lunch on a grey winter day.
Home Cookin v9.81 Chapter: Soups and Stews
1 Tbsp coriander seeds, toasted and ground
2 Tbsp extra virgin olive oil
1/2 cup sliced shallots
1 tsp thyme
2 Turkish bay leaves
1 lb cooked carrots, thinly sliced
3/4 lb cooked beets, peeled and chopped
4 cups water or vegetable broth, plus additional if needed
1 Tbsp white balsamic vinegar

Heat the oil over medium heat in a medium-sized pot. Add the shallots, thyme, and bay leaves and cook until tender, stirring occasionally, about 3 minutes. Add the carrots, beets, coriander, salt and pepper to taste, and enough water to cover the vegetables. Bring to a boil and then simmer, covered, until the beets and carrots are fall-apart tender, about ten minutes.

Remove the bay leaves. Puree the soup in a blender or with a stick blender until smooth. Stir in the additional water or broth, then the vinegar. Season with salt and pepper to taste. Add additional water if the soup is too thick.

from Gourmet Magazine November 2009
https://www.epicurious.com/recipes/member/views/scarlet-carrot-sou p-50065649

exported from Home Cookin v9.81

Friday, January 22, 2021

REPOST: Savory Cauliflower Cake

I'm reposting this recipe because it is such an unusual dish and people have asked me for the recipe. The caraway seeds and coriander give this savory cake an unusual flavor profile that is delicious. The cauliflower can be steamed ahead and once that is done it comes together quite quickly. It is perfect for vegetarians but hearty enough for non-vegetarians to enjoy as well.
Home Cookin v9.76 Chapter: Beans and Vegetables
Servings: 6

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
1 Tbsp extra-virgin olive oil
1 medium onion, thinly sliced
1 tsp caraway seed, ground or crushed
1 tsp ground coriander
1/2 tsp crushed red pepper, or to taste
3/4 tsp salt, divided
3/4 cup gram/chickpea/garbanzo bean flour
1/4 cup all-purpose flour
1/2 tsp baking powder
6 large eggs
1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
3/4 cup crumbled feta cheese
3 Tbsps chopped fresh dill, divided

Break the cauliflower into large florets and place in a microwave-safe casserole dish. Add a couple of tablespoons of water, cover, and cook on high for about four minutes, until the cauliflower is tender. (This can be done the day before the casserole is assembled and baked).

Once the cauliflower has cooled or just before putting together the rest of the dish, cut the florets into small pieces about the size of chickpeas.

Preheat oven to 350°F. Grease a 9-inch cake pan.

Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring frequently, until it is tender and golden, 8 to 10 minutes. Stir in the caraway seed, coriander, crushed red pepper and 1/2 teaspoon salt and cook, stirring constantly, until fragrant, about one minute. Add the cauliflower and stir gently until it is well coated with the onion and spice mix. Cook for another 2 to 3 minutes to combine all of the flavors.

Combine the garbanzo bean flour, all purpose flour, baking powder and 1/4 teaspoon salt in a small bowl and whisk together. Crack the eggs into a large bowl and whisk together until they are well mixed. Add the dry ingredients and continue to whisk to combine and to elimiate any lumps. Stir in the roasted red pepper, feta and 2 tablespoons of the dill. Add the cauliflower mixture and comine. Spread the mixture evenly into the cake pan.

Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm and remove from the pan. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.

adapted from this recipe from Eating Well Magazine
exported from Home Cookin v9.76 (http://www.mountainsoftware.com/homecook.php)

Monday, January 18, 2021

Chickpeas with Cumin

These delicious Indian-style cumin and cinnamon-coated chickpeas are quick and easy to make and can be used in veggie bowls, salads, or served over rice.
Home Cookin v9.81 Chapter: Baked Goods (Sweet/Savory)
2 Tbsp grape seed oil
1/2 small red onion, diced
3-4 cloves garlic, minced
1-inch knob of ginger, minced
2 Tbsp tomato paste
1/2 tsp turmeric
1 tsp ground cumin
salt and pepper to taste
1 lb cooked chickpeas, drained and rinsed
dill for garnich (optional)

Heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and cook for a minute or two, then add the garlic and ginger. Cook, stirring frequently, until the onion is translucent, about 7 to 10 minutes.

Add the tomato paste and stir constantly for about two minutes, then add the turmeric, cumin, salt and pepper and cook for another minute, still stirring constantly.

Add the chickpeas and stir to coat well with the spice mixture. Cook for another ten minutes, lowering the heat if necessary, until the chickpeas are heated through.


exported from Home Cookin v9.81
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