Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Friday, April 26, 2019

One-Pot Turmeric Coconut Rice With Greens

I'm attempting -probably not for the last time - to get this blog going again. I struggle to remember the recipes I like or where I found them and this blog serves as such a good food diary. So here goes it.

It's spring which translates into picnics under the cherry blossoms and lots of overpriced ice cream from the Central Park carts. It's my favorite time of year, but it's a lot of work to get from work to the park with a meal, utensils, cold wine, napkins, frisbees, soccer balls, etc. On the nights we stay home, I want a one pot meal.

This One-Pot Turmeric Coconut Rice with Greens was easy and came together with things I had on hand. I skipped the sesame seeds and actually just served the greens on the side. It was a break from the routine without extra work.


Ingredients: 2cups basmati rice, ½ cup unsweetened coconut flakes, 2 tablespoons coconut oil, 1 scallion, thinly sliced, white and green parts separated, 1 teaspoon ground turmeric, 1 (14-ounce) can full-fat coconut milk, 1 medium bunch kale, spinach or Swiss chard.

Directions: In a medium pot, toast the coconut and sesame seeds over medium-low heat, stirring occasionally for 3 minutes. Transfer to a small bowl. Wipe out the pot. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and cook, stirring, until aromatic and lightly



toasted, 3 to 5 minutes. Add the rice, coconut milk, and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high. Once boiling, cover, turn the heat to low, and simmer for 10 minutes. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

 

Wednesday, October 17, 2018

Loaf Breads for Summer and Fall



I wanted to recreate a chile I made for a camping trip recently, but I had no clue where I had found the recipe. I wasted a ton of time on fruitless google searches, only to have to make something up. If only I had blogged about it…

I had never intended this blog to be anything else but a reminder to me about what I cooked and what I liked. So here I go again, despite grainy photos and little time to write these days. 

Ottolenghi’s Blueberry, Almond and Lemon Cake is the best thing you can do with summer blueberries. I skip the icing because it is just not necessary. When blueberry season is over, move on to canned pumpkin. There are a zillion recipes out there, but I love Smitten Kitchen’s recipe because it uses the entire can of pumpkin. Who wants leftover canned pumpkin? Ick. 

There. Now I will not waste time trying to figure out what to do with my loaf pan.  


Thursday, April 6, 2017

Miso Butter Chicken

Once a week I bring lunch for Annecy and five other kids. The other four days I don’t have to do anything.  This was literally life changing after a few years of cutting up fruit to fit in tiny (always gets lost) tupperware and hunting down on-sale string cheese. I just make a normal meal, pack it up and send it along to be heated up and shared by all.

I used to be creative, but then I realized these kids are three so it’s not exactly an audience I need to impress. Lately I have been making the same dish over and over and over…and over again. And they love it. And I love it too.

https://cooking.nytimes.com/recipes/1017699-miso-chicken

You basically just slather chicken with miso, butter, honey and rice wine vinegar and bake it. I use boneless thighs, but I’m sure other pollo parts would work. Sometimes I cut back on the butter if I'm not planning on eating it immediately with big piles of rice and a side of veggies. 

For summer camp, I have to pack lunch every day. Blah!

Friday, January 13, 2017

Short Ribs with Soy Sauce, Honey, Cinnamon, Star Anise and Ginger


I am on an endless quest to simplify dinner and an even more endless quest to try to eat dinner as a family (occasionally). These two things come together when Ryan and I feel like eating scrambled eggs with a glass of milk and peeled apples at 6 pm. So like, never.

Anything that I can cook in a slow cooker, however, at least gets me closer – especially when the first line is “combine all ingredients in the slow cooker.” Last week I went for Mark Bittman’s Short Ribs with Chinese Flavors that has you do just that.

 “http://cooking.nytimes.com/recipes/1017176-short-ribs-with-chinese-flavors

Don’t skimp on the star anise. It’s worth it. I also took his advice and cooled the sauce, dumped the few inches of solid fat from the top, and reheated. Voila…healthy short ribs! ;)

Sunday, January 8, 2017

Lion’s Head Meatballs

I’m back. It’s been over a year since I updated this blog. Life got crazy. But recently my boss told me I seemed stressed out, and I was taking that out on others. Eek. That is not me! My takeaway from that conversation was that I need to make sure I’m taking care of myself – reading, writing, running, etc. – and not constantly buried in work or late nights out with friends.


I actually have been cooking a lot – although the pictures from my circa 1987 phone are nothing to get excited about. I recently purchased the Lucky Peach 101 Easy Asian Recipes cookbook and I love it.  My favorite recipe so far is for Lion’s Head Meatballs. 

Mix 1 lb of ground pork with 1 cup chopped scallions, 2T soy sauce, 1T sugar, 1T Shaoxing wine, 1T minced garlic, 1T minced ginger, 1t salt and ½ t sesame oil. Add 1 large egg and 2T cornstarch. Roll the meat into eight 2 –inch balls.


Heat 1 T neutral oil in a Dutch oven and sear each meatball – about 2 minutes per side. Remove from pan and line the pan with 1lb bok choy. Arrange the meatballs in a single layer on top and add 2 cups of chicken broth. Cover and set over medium heat. Simmer about 20-30 minutes until greens are tender and meat is cooked through. Serve with rice noodles.

Wednesday, December 23, 2015

Oven-Roasted Chicken Shawarma


Yikes! September was my last post. Where did the year go? It's been a crazy fall, but I'm finally feeling like I have a handle on this new schedule involving an 8:10 drop off at PS 75. Despite the earlier mornings, I no longer have to pack two lunch boxes every single day and that has been enormous relief. No more cutting grapes in half at ungodly hours of the morning.

Anyways, I have been cooking a lot with all my newly found "free time," but I somehow haven't been inspired by my grainy, ancient iphone photos. (Hi Santa!) Lately I have found some great recipes though, so before the year ends and I head off to gorge on southern California tacos for a week, I wanted to share at least one. New York Times just published their 20 most popular recipes in 2015. A bunch of my favorites were on there, so now I'm determined to try them all. A few days ago I started with the Oven-Roasted Chicken Shawarma, and it will now be a staple.

http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma

 Literally all you need are a few lemons, spices and boneless chicken thighs. Cheap and easy! Like the recipe says, it's a great base to play with and you can add salad, rice, yogurt, etc. Do not make the mistake of adding vegetables to pan though as it will make the chicken soggy. (Sorry last night's dinner guests who got that variation!)

Thursday, September 24, 2015

Fried Eggplant with Chickpeas and Mint Chutney


What a summer! I think I spent three nights at home in August between vacation in Michigan, hiking a 14,000 foot peak in Colorado and working my tail off in Kenya. And then September started with Xavier entering Kindergarten and all the craziness that entails. I feel like I'm finally catching my breath, which in Jessie talk means I'm cooking again. It probably helps that my mom is camped out on my living room floor (#NYCliving) helping with the kids during the Jewish holidays.

Last night I wanted to use up the baby eggplant, batches of herbs and 15 lbs of tomatoes from the farmer's market. This recipe nailed that, and the two pickiest eaters in the house -my mom and Xavier -loved it. Miracles!
http://cooking.nytimes.com/recipes/1017612-fried-eggplant-with-chickpeas-and-mint-chutney
And check out our farmer's market flowers?! Even I can splurge on $8 for those.

 

It's a good transition recipe. It's not quite a fresh, summery salad, but it's not a winter stew either. I'm not there yet. I'm still hoping for many more days outside!