Ingredients 2 tablespoons vegetable oil 3 tablespoons red Thai curry paste 1 yellow onion, sliced with the grain 2 chicken breasts, cut into cubes Salt and freshly ground black pepper 1 1/2 cups broccoli florets 1 1/2 cups chopped carrots 1 teaspoon dried basil 3 cloves garlic, minced Zest of 1/2 lime 1 1/4 cups coconut milk 1/4 cup chicken stock One 14-ounce can diced tomatoes Lime wedges, for squeezing
Directions
Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
Ingredients EVOO for liberal drizzling 2 tablespoons butter 2 large onions, sliced Salt and coarse black pepper Ground thyme 1 bay leaf 2 pieces stale white bread, crust trimmed Milk or half-n-half About 1 2/3 pounds ground sirloin 1 large egg, beaten 1/4 cup Worcestershire sauce 3 tablespoons grated onion 2 tablespoons flour 1/2 cup dry white wine 1 cup beef stock Watercress, for garnish, optional
Directions
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil. Add the onions, season with salt and pepper, a little ground thyme and add the bay. Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes.
Meanwhile, soak the bread in milk or half-n-half. Place the meat in a bowl and add the egg. Squeeze out the bread and crumble into crumbs as you add to the bowl. Add the Worcestershire and grated onion to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about 15 minutes, turning occasionally. Transfer the meat to a plate.
Sprinkle the flour over the caramelized onions, stir 1 minute. Deglaze the pan you cooked the meat in with the wine and pour into the onions. Add the beef stock and thicken a moment. Serve the gravy over the Salisbury steaks. Garnish with a little watercress, if desired.
Ingredients 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups) 1/4 pound unsalted butter 1 bay leaf 1/2 cup medium-dry sherry 1/2 cup brandy or Cognac 1 1/2 cups good dry white wine 4 cups beef stock 4 cups veal stock 1 tablespoon kosher salt 1/2 teaspoon freshly ground white pepper Freshly grated Parmesan
Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
Ingredients 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1 lemon, halved for spritzing
Directions
Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
Ingredients 4 skinless, boneless, chicken breasts (about 1 1/2 pounds) All-purpose flour, for dredging Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 ounces prosciutto, thinly sliced 8 ounces crimini or porcini mushrooms, stemmed and halved 1/2 cup sweet Marsala wine 1/2 cup chicken stock 2 tablespoon unsalted butter 1/4 cup chopped flat-leaf parsley
Directions Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Ingredients 1 pound dry spaghetti 2 tablespoons extra-virgin olive oil 4 ounces pancetta or slab bacon, cubed or sliced into small strips 4 garlic cloves, finely chopped 2 large eggs 1 cup freshly grated Parmigiano-Reggiano, plus more for serving Freshly ground black pepper 1 handful fresh flat-leaf parsley, chopped Directions Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.
Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.
Ingredients 1 1/3 pounds ground sirloin or ground turkey breast 1 small onion, finely chopped 2 cloves garlic, chopped 1 tablespoon (a palmful) ground cumin 1 tablespoon, (a palmful) dark chili powder 1 teaspoon cayenne pepper sauce 1 teaspoon (1/3 palmful) coarse salt, 1 tablespoon (1 turn around the pan) vegetable oil, 4 (12-inch diameter) soft flour tortillas 1 cup mild taco sauce 1 heart of romaine lettuce, shredded 2 small plum tomatoes, seeded and chopped 2 cups shredded monterey jack Accompaniments: Cut fresh seasonal vegetable pieces and strips Assorted organic tortillas like blue corn, red corn or black bean Prepared mild salsa, for dipping chips and vegetables, recipe follows So Mild Salsa: 1 tablespoon (1 turn around the pan) extra-virgin olive oil 1 medium onion, finely chopped 1 medium green bell pepper, seeded and finely chopped 2 cloves garlic, minced 1 teaspoon (1/3 palmful) ground cumin Salt and pepper 1 (15-ounce) can chunky-style crushed tomatoes
Directions Accompaniments: Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
So Mild Salsa: Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
Remove the pan from heat and add canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.
Yield: 2 cups salsa
Ingredients 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 3 ounces thinly sliced pancetta, coarsely chopped 2 cloves garlic, crushed 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 russet potato, peeled and cubed Kosher salt and freshly ground black pepper 1 (14 1/2-ounce) can diced tomatoes in juice 2 fresh rosemary sprigs 1 (15-ounce) can cannellini beans, drained and rinsed, divided 2 (14-ounce) cans low-sodium beef broth, divided 1 (1-ounce) Parmesan rind 1/4 cup chopped fresh flat-leaf parsley
Directions Watch how to make this recipe. In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.
Ingredients 1/4 cup plus 1 teaspoon vegetable oil 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon minced ginger 1 tablespoon Sriracha 2 teaspoons sesame oil 3 cloves garlic, minced Zest and juice of 1 orange Eight 4-ounce thin pork chops, bone-in (about 1/4-inch thick) 2 tablespoons chopped fresh cilantro, for garnish 2 green onions, sliced
Directions Place 1/4 cup vegetable oil, sugar, vinegar, ginger, sriracha, sesame oil, garlic and orange juice and zest in a food processor and process for 15 seconds. Put the pork chops in a heavy-duty resealable plastic bag. Add half of the marinade and reserve the other half until serving. Squeeze out the air, seal and move the chops around in the bag to coat evenly. Marinate in the refrigerator at least 30 minutes, and up to 8 hours.
Preheat the oven to 375 degrees F.
Remove the chops from the bag. Place the reserved marinade in a small saucepot. Bring to a boil to reduce and thicken the sauce a bit, about 2 minutes.
Heat large stainless saute pan over medium-high heat and add the remaining 1 teaspoon oil. Brown the chops in the hot pan, 1 to 2 minutes per side. Place the saute pan in the oven and cook until done (155 degrees F internal temperature). Serve with a spoonful of the glaze, with cilantro and sliced green onions sprinkled on top.
Ingredients 1/2 cup nonfat plain Greek yogurt 1 clove garlic, finely grated 2 tablespoons chopped fresh cilantro, plus leaves for topping 1 large white onion, cut into rings 1 teaspoon extra-virgin olive oil, plus more for brushing Kosher salt 1 pound sirloin steak 4 medium carrots, shredded 1 large red bell pepper, cored, seeded and grated 1 to 2 teaspoons minced jalapeno pepper (seeded for less heat) 3 tablespoons fresh lime juice, plus lime wedges for serving 12 corn tortillas
Directions Preheat a grill or grill pan to medium high. Mix the yogurt, garlic and cilantro in a small bowl; set aside.
Toss the onion rings with the olive oil and a pinch of salt. Sprinkle the steak with 1/2 teaspoon salt. Lightly brush the grill with olive oil and grill the onion and steak, turning once, until the onion is charred and the steak is cooked to medium rare, about 5 minutes per side. Transfer the steak to a cutting board and let rest 5 minutes.
Make the slaw: Put the carrots and bell pepper in a medium bowl and toss with the jalapeno, lime juice and 1/4 teaspoon salt.
Wrap the tortillas in a damp paper towel, then in plastic wrap; microwave until warm, 1 minute. Thinly slice the steak against the grain. Divide the steak and onion among the tortillas; top with the slaw, yogurt sauce and more cilantro. Serve with lime wedges. Per serving: Calories 452; Fat 11 g (Saturated 2 g); Cholesterol 46 mg; Sodium 568 mg; Carbohydrate 56 g; Fiber 6 g; Protein 30 g
Ingredients Kosher salt 12 ounces penne 1 cup frozen peas 2 large eggs, plus 1 egg white 1 cup evaporated milk 4 tablespoons unsalted butter 3 ounces sharp cheddar cheese, grated (1 scant cup) 3 ounces part-skim mozzarella cheese, grated (about 1 cup) 3 ounces fontina cheese, grated (1 scant cup) 3 ounces deli ham, in 1 piece, diced 1 ounce parmesan cheese, grated (about 1/2 cup) Directions Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 teaspoon salt in a bowl.
Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8 to 10 minutes, adding the ham halfway through cooking (don't let the mixture boil or the eggs will scramble). Remove the pot from the heat and stir in the parmesan.
Per serving: Calories 878; Fat 43 g (Saturated 26 g); Cholesterol 249 mg; Sodium 1,273 mg; Carbohydrate 77 g; Fiber 5 g; Protein 44 g
Ingredients 1 pound thin boneless pork chops, fat trimmed 8 ounces wide Thai rice noodles 1 cup fresh cilantro (leaves and stems) Finely grated zest and juice of 1 lime 2 slices peeled ginger 2 cloves garlic, smashed 3 red jalapeno peppers, seeded and roughly chopped 2 shallots, roughly chopped 3 tablespoons fish sauce 2 tablespoons packed light brown sugar 4 tablespoons peanut oil 1/4 pound green beans, split lengthwise and cut into pieces Directions Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.
Per serving: Calories 553; Fat 24 g (Saturated 6 g); Cholesterol 60 mg; Sodium 1,210 mg; Carbohydrate 61 g; Fiber 3 g; Protein 22 g
Ingredients 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed Kosher salt 1 tablespoon vegetable oil 1 link andouille sausage (about 3 ounces), chopped 1 tablespoon all-purpose flour 1 3/4 cups low-sodium chicken broth 3 medium red potatoes, cut into 1/2-inch pieces 1 10 -ounce package frozen whole baby okra, thawed Juice of 1 lime 1/4 cup chopped fresh cilantro
Directions Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.
Per serving: Calories 397; Fat 13 g (Saturated 3 g); Cholesterol 183 mg; Sodium 895 mg; Carbohydrate 22 g; Fiber 4 g; Protein 47 g
Directions Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.
Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g
