Place
carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in
a large pot. Add onion soup mix, tomato juice, beef broth, and enough
water to cover vegetables. Simmer until vegetables are tender. May be
stored in the refrigerator for several days.
"I combined 3 recipes to create tender juicy chicken with an awesome
honey-sriracha glaze. If you've always wanted to cook more stuff with
turnips, give this a try. Aside from the delicious sauce, the most
important part of this dish is using the high heat of cast iron to brown
the chicken and vegetables before finishing in the oven."
Preheat the oven to 400 degrees F (200 degrees C).
Pat
chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika,
cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
Heat
a cast iron skillet over high heat. Add peanut oil to the hot skillet
and watch it carefully; when oil smokes, add chicken, skin-side down.
Cook until browned, about 4 minutes each side. Transfer chicken to a
plate; reserve drippings in the skillet.
Melt
butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and
lime juice. Add remaining black pepper and salt. Bring sauce to a boil;
reduce heat and simmer until thickened, about 5 minutes.
Return
skillet with drippings to medium-high heat. Add potatoes, carrots,
onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes.
Remove from heat. Add chicken on top of the vegetables, skin-side up.
Coat with about a third of the sauce.
Bake
in the preheated oven for 10 minutes. Add wine to the skillet and coat
chicken with another third of the sauce. Cook until an instant-read
thermometer inserted into the meat near the bone reads 165 degrees F (74
degrees C) and vegetables are tender, about 20 minutes. Coat chicken
with remaining sauce before serving.
Season
chicken with garlic powder, salt and pepper. Place in 9 x 13 inch
baking dish. Add onion and bell pepper slices by placing on top of
chicken. Pour lemon juice and wine over entire chicken. Cover with foil.
Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
A hearty stew that's super-easy to make and great for peanut butter
lovers. Can be made vegetarian or with chicken. In a pinch, feel free to
use vegetable or corn oil for peanut oil, powdered ginger for fresh,
water for stock, etc. Kale works well in place of collard greens.
Heat
the peanut oil in a large pot over medium-high heat; cook and stir the
onion, garlic, and ginger in the hot oil until softened, about 5
minutes. Add the chicken; cook and stir until completely browned. Season
with the crushed red pepper, salt, and black pepper. Pour the chicken
stock over the mixture. Stir the sweet potatoes into the liquid and
bring the mixture to a boil; reduce heat to low, cover the pot partially
with a lid, and cook at a simmer for 15 minutes.
Stir
the tomatoes, collard greens, and peanut butter into the soup.
Partially cover the pot again and continue cooking, stirring
occasionally, another 20 minutes.
Slice the steak into 1/2-inch thick slices across the grain.
Whisk
together soy sauce, sugar, cornstarch, and ginger in a bowl until the
sugar has dissolved and the mixture is smooth. Place the steak slices
into the marinade, and stir until well-coated.
Heat
1 tablespoon of vegetable oil in a wok or large skillet over
medium-high heat, and place 1/3 of the steak strips into the hot oil.
Cook and stir until the beef is well-browned, about 3 minutes, and
remove the beef from the wok to a bowl. Repeat twice more, with the
remaining beef, and set the cooked beef aside.
Return
all the cooked beef to the hot wok, and stir in the onion. Toss the
beef and onion together until the onion begins to soften, about 2
minutes, then stir in the green pepper. Cook and stir the mixture until
the pepper has turned bright green and started to become tender, about 2
minutes, then add the tomatoes, stir everything together, and serve.
Footnotes
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
This recipe has been with me for over 30 years; it was given to me by a
Kashmiri guy I shared a house with when I was 17. This is his mum's
family recipe. Kashmir's cuisine combines the area's fruits and nuts
with the ingredients and the cooking style of the Moghuls. This rich
stew makes a marvelous main dish. Serve it with hot steamed rice or
crusty breads. This is lovely
Ingredients
2 h 5 m6 servings489 cals
Direction
Prep
Cook
Ready In
Place
red chiles, green chiles, cumin seeds, garam masala, ginger, garlic,
grated coconut, and tomatoes into a blender; pulse several times to
chop, then blend into a smooth paste.
Heat
vegetable oil in a large skillet or Dutch oven over medium heat. Stir
in onion; cook and stir until the onion has softened and turned
translucent, about 5 minutes. Reduce heat to medium-low, and continue
cooking and stirring until the onion is very tender and golden brown, 10
to 15 minutes more.
Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
Stir
in lamb pieces and salt. Cook, stirring frequently over medium-high
heat, until the lamb pieces are browned on all sides, about 8 minutes.
Mix in yogurt, saffron, and blanched almonds until well combined.
Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
Garnish the curry with chopped cilantro before serving.
Footnotes
Cook's Notes:
You can also make this with mutton, goat or beef. It is one of those recipes that tastes great the next day too!
Warning. Make this with scotch bonnet or hotter peppers at your own risk!
These crispy shrimp are rolled in a coconut beer batter before frying.
For dipping sauce, I use orange marmalade, mustard and horseradish mixed
to taste.
In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
Hold
shrimp by tail, and dredge in flour, shaking off excess flour. Dip in
egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and
place on a baking sheet lined with wax paper. Refrigerate for 30
minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a
deep-fryer.
Fry
shrimp in batches: cook, turning once, for 2 to 3 minutes, or until
golden brown. Using tongs, remove shrimp to paper towels to drain. Serve
warm with your favorite dipping sauce.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean
