Saturday, January 7, 2017

Black Bean Butternut Squash Soup

1-2 tsp veg oil
1 1/2 c diced onion
2 lbs butternut squash chunks (frozen or fresh)
2 15-oz cans black beans (drained if you wish, but not necessary)
1 15-oz can corn
1 15-oz can diced tomatoes
1 15-oz can vegetable broth (or chicken, but then it's not vegan)
1 tsp taco soup mix (optional, or other spices)

In soup pot, heat oil and saute onions until soft. Add butternut squash and stir until coated.

Add remaining ingredients and heat on medium-low until boiling, then turn to low and simmer until butternut squash is your preferred consistency.

Can also be cooked in a crock pot on low, after sauteeing the onions.

Serves 6-8

Monday, December 5, 2016

Chicken Tikka Masala

Adapted from


2 pounds thin boneless, skinless chicken breast filets or chicken breast pieces (1/2" thick)

Either 1/3 cup leftover sauce from Jerusalem Sliders, or:
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 1 tablespoon peanut oil
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced
Tikka sauce:
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons ground ginger
  • 4 tablespoons (1/2 stick) butter
  • 1 large white onion, finely chopped
  • 1 15-oz can diced tomatoes
  • 1/2 can light coconut milk
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

  1. Marinate the chicken:
    In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.
  2. Make the sauce:
    In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and ginger.
    In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to medium-low then stir in the spice mixture. Add the tomato, coconut milk, salt, and pepper, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
  3. While sauce is simmering, cook chicken:
    Heat a heavy 11- to 12-inch griddle or skillet over medium-high heat until very hot and add 1/2 tablespoon of peanut oil. Cook the chicken breasts, turning them a few times, until just cooked through and browned well on both sides, 6 to 8 minutes total. (If using a non-stick pan, the chicken may not brown.)
    Transfer the chicken as cooked to a cutting board and cut it into 1 1/2-inch pieces.
    Add the chicken to the simmering sauce and gently simmer, stirring occasionally, for 5 minutes. 
DO AHEAD: Chicken tikka masala can be prepared ahead, cooled (uncovered), and refrigerated (covered), up to 3 days.  

 Makes six servings, 300 calories each. 

Saturday, November 5, 2016

Thai Chicken and Coconut Ginger Soup

Modified from unknown Thai cookbook

2 cups chicken stock (or 1 can)
4 T lime juice
2 tsp soy sauce
1 tsp ground ginger
1/2 tsp chili powder or a bit less chipotle powder
1/2 tsp Sriricha
1 can coconut milk
6 oz sliced skinless chicken breast OR 11 oz canned chicken
Fresh cilantro for garnish (optional)

If canned chicken:
Combine all ingredients except cilantro in a saucepan and simmer 5 minutes.

If cooked chicken:
Combine all ingredients except chicken, coconut milk and cilantro and simmer 5 minutes. Add chicken and coconut milk and simmer 3 minutes longer.

Garnish with cilantro.

Sunday, October 16, 2016

Quince Marmalade

Adapted from several recipes...

4 1/4 cups water
1/4 cup lemon juice
2 lb. quince
4 cups sugar
2 sticks cinnamon (~3" each)
12 whole cloves

1. Cut quince into quarters and remove seeds/cores. Leave skin on. Grate quince in food processor. Should measure about 6 cups.
2. In large, nonreactive pot, bring water to boil
3. Add quince and lemon juice; return to boil and simmer 10 minutes
4. Add sugar, cinnamon sticks, and cloves; simmer ~45 minutes, stirring occasionally, to a marmalade consistency
5. Remove cinnamon and cloves. Spoon jam into sterilized jars and process (boil) for 10 minutes, or freeze. Processed jars are shelf-stable for ~6 months (or longer). Refrigerate after opening.

Tasty on toast (breakfast) or on cracker with cream cheese or brie (appetizer).

Sunday, April 17, 2016

Belgian Waffles

Adapted from

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups 2% Lactaid milk
1/3 cup butter, melted
1 teaspoon vanilla extract

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.

Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Makes 4.5 round waffles. Per half-waffle: 151 cal, 2 g fat, 28 g carb, 1 g fiber.

Monday, February 1, 2016

Chicken Tikka Masala (Slow Cooker)

Adapted from Cooking Light ( Serves 4

1 tablespoon extra-virgin olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
6 garlic cloves, minced
2 tablespoons tomato paste
2 (14.5-ounce) cans unsalted diced tomatoes
1/3 cup water
3 tablespoons all-purpose flour
1 tbsp garam masala ... or
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1 teaspoon curry powder
1 teaspoon kosher salt
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, bone-in chicken thighs
Cooking spray
1 cup light coconut milk
3 tablespoons chopped fresh cilantro
2 cups cooked brown basmati rice
1/4 cup plain Greek yogurt

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, ginger, and garlic to pan; cook 6 to 7 minutes or until starting to brown, stirring occasionally.

2. Stir in tomato paste and tomatoes; bring to a simmer, and cook 3 minutes.

3. Combine 1/3 cup water and flour in a small bowl, stirring with a whisk until smooth.

4. Add flour mixture, garam masala, paprika, curry powder, salt, and pepper to pan; stir well. Bring to a boil; cook 1 minute.

5. Place chicken thighs in a 6-quart slow cooker coated with cooking spray. Add tomato mixture to slow cooker.

6. Cover and cook on LOW 7 hours or until chicken is very tender and sauce has thickened.

7. Turn slow cooker to HIGH; uncover and add coconut milk, stirring with a whisk. Cook, uncovered, 15 minutes.

8. Turn cooker off; stir in cilantro. Let stand 10 minutes. Serve over rice. Top each serving with 1 tablespoon yogurt.

Nutrition Info
Calories 406
Fat 13.5 g
Protein 26 g
Carbohydrate 46 g
Fiber 5 g
Iron 3 mg
Sodium 686 mg
Calcium 80 mg
Sugars 12 g

Sunday, January 3, 2016

Roasted Chicken with Clementines and Ouzo

From Jerusalem: A Cookbook

  • 6 1/2 Tbsp Arak (or Ouzo or Pernod)
  • 1/4 cup olive oil
  • 3 Tbsp freshly squeezed orange (or clementine) juice
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp grainy mustard
  • 3 Tbsp light brown sugar or honey
  • 2 teaspoons kosher salt
  • freshly ground pepper
  • 8 bone-in, skin-on chicken pieces (2.75 lbs) (a mix of thighs and drumsticks is nice)
  • 4 clementines, unpeeled, sliced thin
  • a few sprigs of fresh thyme
  • 2 to 3 medium onions (or fennel bulbs) (1 lb) cut lengthwise and then into quarters
  • 2 1/2 teaspoons fennel seeds, lightly crushed (optional — I omitted; if you are unsure, maybe just use 1 teaspoon — 2.5 seems like a lot)
  1. In a large mixing bowl, whisk together arak, oil, orange and lemon juices, mustard, brown sugar and salt. Season with pepper, to taste.

    • If roasting immediately: Place chicken skin side up in large roasting pan with clementine slices, thyme sprigs, onion pieces (or fennel wedges) and crushed fennel seeds (if using). Pour sauce over top and gently toss everything together with your hands.

    • If you are marinating: Place chicken with clementine slices, thyme sprigs, onion pieces (or fennel wedges), and crushed fennel seeds (if using) in a large mixing bowl or ziplock bag. Turn several times to coat. Marinate chicken for several hours or overnight.
  2. Preheat oven to 475 degrees. Place chicken and marinade on a 12x14 baking sheet. Cook chicken and check after 30 minutes. If the skin is browning too quickly, turn the oven down to 400ºF and continue roasting until the skin is brown and crisp, 20 to 25 minutes longer. I roast the chicken at 475ºF for 45 minutes and at 400ºF for 10 minutes, but every oven is different, so just keep an eye on it. Remove pan from the oven.
  3. Transfer chicken and clementines and onion pieces with juices to a serving platter. Let rest 5 to 10 minutes before serving. Or, proceed to step 4, which I have never done.
  4. Optional: Pour cooking liquid into a small saucepan. Place over medium-high heat, bring to a boil, then simmer until sauce is reduced and you are left with about 1/3 cup. You can degrease by using a spoon to remove some of the fat from top of the sauce. Pour heated sauce over chicken.