Adapted from All Recipes https://www.allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/
Makes one 8x8 pan (can also be baked in a pie plate)
Ingredients
½ cup butter
⅔ cup white sugar
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt
Directions
Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan or small pie plate.
Melt butter in a large microwave-proof glass bowl. Stir in sugar. Quickly whisk in eggs.
In a small bowl, combine buttermilk and baking soda; whisk mixture into the large bowl. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Showing posts with label 4 thumbs up. Show all posts
Showing posts with label 4 thumbs up. Show all posts
Sunday, September 14, 2025
Banana Oat Muffins
Adapted from All Recipes https://www.allrecipes.com/recipe/6714/banana-oat-muffins/
Makes 12 muffins
Ingredients
1 ½ cups unbleached all-purpose flour (or a combination of wheat and white; gluten free also works)
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed bananas (3 frozen-and-thawed bananas)
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C). Spray a 12-cup muffin tin with nonstick spray.
In a large bowl, combine oats and milk. Allow to soak for 10 minutes.
In a medium bowl, combine flour, sugar, baking powder, soda, and salt; set aside.
Add egg, oil, and vanilla to milk and oats and stir well. Add mashed bananas and stir.
Add the flour mixture and stir until just combined.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Makes 12 muffins
Ingredients
1 ½ cups unbleached all-purpose flour (or a combination of wheat and white; gluten free also works)
1 cup rolled oats
½ cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup milk
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 cup mashed bananas (3 frozen-and-thawed bananas)
Directions
Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C). Spray a 12-cup muffin tin with nonstick spray.
In a large bowl, combine oats and milk. Allow to soak for 10 minutes.
In a medium bowl, combine flour, sugar, baking powder, soda, and salt; set aside.
Add egg, oil, and vanilla to milk and oats and stir well. Add mashed bananas and stir.
Add the flour mixture and stir until just combined.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.
Turmeric-Black Pepper Chicken With Green Beans
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020970-turmeric-black-pepper-chicken-with-asparagus
Yield: 4 servings
Ingredients
3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)
Directions
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Remove chicken to a plate.
Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.
Return chicken to the skillet, add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with jasmine rice and lime squeezed over top, if you like.
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Remove chicken to a plate.
Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.
Return chicken to the skillet, add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with jasmine rice and lime squeezed over top, if you like.
Shrimp Pasta
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1024631-shrimp-pasta
Yield: 4 to 6 servings
Yield: 4 to 6 servings
Ingredients
Kosher salt (such as Diamond Crystal)
1 pound long pasta, such as linguine, fettuccine or spaghetti
1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced garlic (about 7 cloves)
2 pints cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
½ cup dry white wine, such as Pinot Grigio
⅓ cup chopped fresh parsley, plus more for serving
Lemon zest, for serving
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
1 pound long pasta, such as linguine, fettuccine or spaghetti
1 pound large peeled and deveined shrimp (18 to 20 count), tails on or off
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
¼ cup thinly sliced garlic (about 7 cloves)
2 pints cherry or grape tomatoes
¼ teaspoon crushed red pepper, plus more to taste
½ cup dry white wine, such as Pinot Grigio
⅓ cup chopped fresh parsley, plus more for serving
Lemon zest, for serving
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Scoop out ½ cup of the cooking water, then drain the pasta in a colander and return it to the pot.
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt. In a large (12-inch) skillet, heat the butter and olive oil over medium heat. Add the garlic and cook until lightly golden, 1 to 2 minutes. Add the tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst, 6 to 8 minutes.
Add the wine and reserved pasta water, bring to a simmer and cook for 2 minutes, until slightly reduced. Stir in the shrimp and cook until they are just starting to turn opaque, about 3 minutes. Pour the sauce and the shrimp over the pasta and toss well. Add the parsley and toss again.
Transfer the pasta to bowls. Top with the lemon zest and more parsley. Sprinkle on more crushed red pepper, if desired. Serve immediately.
Coconut-Lime Shrimp
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1020525-coconut-lime-shrimp
Yield: 3 to 4 servings
Ingredients
2 tablespoons toasted sesame oil
2 shallots, diced (or 3-4 tbsp diced onions)
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving
Directions
Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
Stir in shrimp, lime zest, lime juice, sugar and soy sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
Serve over rice, with remaining cilantro and lime wedges on the side.
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1¼ teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1(14-ounce) can unsweetened coconut milk
½ cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon light brown sugar
1 teaspoon soy sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving
Directions
Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
Stir in shrimp, lime zest, lime juice, sugar and soy sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
Serve over rice, with remaining cilantro and lime wedges on the side.
Soy-Basted Chicken Thighs With Spicy Cashews
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1018763-grilled-soy-basted-chicken-thighs-with-spicy-cashews
Yield: 4 to 6 servings
Remove chicken thighs from marinade and place on foil-lined pan and bake for 15 min. Flip chicken over, baste with half the sauce, and bake 15 minutes. Flip back, basting with the remaining sauce, and bake 10 minutes more. (40 minutes total)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve with rice and a vegetable.
Yield: 4 to 6 servings
Ingredients
½ cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
½ cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
More sriracha, to taste
2½ pounds skinless, boneless chicken thighs (about 6)
¼ cup brown sugar (light or dark) or molasses
2 tablespoons squeeze ginger (or finely minced ginger)
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Directions
In a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate and marinate at least 30 min or up to 2 hours.
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
½ cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
More sriracha, to taste
2½ pounds skinless, boneless chicken thighs (about 6)
¼ cup brown sugar (light or dark) or molasses
2 tablespoons squeeze ginger (or finely minced ginger)
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Directions
In a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate and marinate at least 30 min or up to 2 hours.
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
While the cashews are roasting, make the basting sauce: combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
Heat oven to 375. Reuse the foil-lined baking pan, or replace the foil with a new sheet.
While the cashews are roasting, make the basting sauce: combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
Heat oven to 375. Reuse the foil-lined baking pan, or replace the foil with a new sheet.
Remove chicken thighs from marinade and place on foil-lined pan and bake for 15 min. Flip chicken over, baste with half the sauce, and bake 15 minutes. Flip back, basting with the remaining sauce, and bake 10 minutes more. (40 minutes total)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve with rice and a vegetable.
Kung Pao Tofu
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1025397-kung-pao-tofu
Yield: 3 to 4 servings
Ingredients
1(14-ounce) package extra-firm tofu
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tbsp squeeze ginger
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt
Garlic-infused canola oil, for frying
1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks
2 tsp red pepper corn/flakes (or spicier pepper mix)
⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Directions
Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.
After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the peppercorns/flakes and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons hoisin sauce
2 tablespoons rice wine
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
½ teaspoon freshly ground pepper
1 tbsp squeeze ginger
2 teaspoons cornstarch (for the sauce) plus ¼ cup (for the tofu)
Salt
Garlic-infused canola oil, for frying
1 red bell pepper, cut into ½-inch squares
2 celery stalks, cut into ¼-inch slices
4 scallions, cut into 1-inch chunks
2 tsp red pepper corn/flakes (or spicier pepper mix)
⅓ cup roasted peanuts
¼ cup roughly chopped cilantro leaves and tender stems
White rice, for serving
Directions
Drain the tofu, wrap in a clean kitchen towel, set on a plate and put a cast-iron skillet or other weighty object on top. Let it press for at least 10 minutes and up to 1 hour.
While the tofu is pressed, prepare the sauce: In a medium bowl, whisk the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, white pepper, ginger, 2 teaspoons cornstarch and ⅓ cup water until combined.
After the tofu has been pressed, unwrap it and cut into ¾-inch cubes. Transfer tofu to a medium bowl, season with salt and coat in ¼ cup cornstarch; set aside.
In a large cast-iron skillet over medium-high heat, add enough neutral oil to coat the bottom of the pan. When it starts shimmering, add the tofu. Cook until one side is golden brown and crisp, about 3 minutes, then flip. Cook until the other side is crisp and golden brown, another 3 minutes. Remove with a slotted spoon and transfer to a plate.
Add the red bell pepper, celery and scallions. Cook, stirring occasionally, until the red bell pepper starts to soften while maintaining some bite and the vegetables char, about 4 minutes. Add the peppercorns/flakes and cook until fragrant, about 1 minute. Add the tofu and sauce, and stir to coat; make sure the sauce simmers and thickens, about 2 minutes. Finish with the peanuts and cilantro, stir again, then serve immediately with rice.
Miso-Maple Sheet-Pan Chicken With Broccoli
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1025873-miso-maple-sheet-pan-chicken-with-brussels-sprouts
Yield: 4 servings
Yield: 4 servings
Ingredients
⅓ cup white miso
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces broccoli florets
2 lb chicken breasts, cut into 1½-inch cubes, patted dry
Directions
Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.
To a medium bowl that is large enough to fit the chicken and broccoli, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the broccoli and chicken to the bowl and toss to coat using a flexible spatula.
Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and broccoli. Return the pan to the oven and continue baking for 4 minutes more.
Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm over rice.
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
1 teaspoon ground cumin
12 ounces broccoli florets
2 lb chicken breasts, cut into 1½-inch cubes, patted dry
Directions
Heat the oven to 425 degrees. Line a baking sheet with aluminum foil.
To a medium bowl that is large enough to fit the chicken and broccoli, add the miso, maple syrup, olive oil and cumin; whisk until emulsified. Set aside and reserve a scant ¼ cup (about 3 tablespoons) of the mixture for later. Add the broccoli and chicken to the bowl and toss to coat using a flexible spatula.
Add everything to the baking sheet, arranging everything in a single layer. Scrape any marinade left in the bowl over the mixture on the baking sheet.
Bake for 8 minutes. Remove the baking sheet from the oven and daub the reserved 3 tablespoons marinade on top of the chicken and broccoli. Return the pan to the oven and continue baking for 4 minutes more.
Heat the broiler. Place the baking sheet right underneath it and broil for 1 to 2 minutes, until chicken is cooked through and slightly charred on top. Serve warm over rice.
Miso-Honey Chicken and Green Beans
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1023863-miso-honey-chicken-and-asparagus
Yield: 4 servings
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, sriracha, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the green beans on the other side. Drizzle the green beans with remaining oil and some of the scraped-off marinade, then toss to coat.
Broil until the chicken is cooked through with some charred spots and the green beans are browned, about 10 minutes.
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Yield: 4 servings
Ingredients
3 tablespoons white miso
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Directions
3 tablespoons mild honey
3 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons sriracha
1 tablespoon plus 2 teaspoons garlic-infused canola oil
1½ to 2 pounds boneless, skinless chicken thighs (you can use bone-in thighs with skin removed, but they will take longer to cook)
1 pound green beans, ends trimmed
Salt and pepper
2 scallions, thinly sliced
Cooked rice (optional), for serving
Directions
Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, sriracha, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.
Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)
When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the green beans on the other side. Drizzle the green beans with remaining oil and some of the scraped-off marinade, then toss to coat.
Broil until the chicken is cooked through with some charred spots and the green beans are browned, about 10 minutes.
To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.
Butter-Soy Chicken and Green Bean Stir-Fry
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026426-butter-soy-chicken-and-asparagus-stir-fry
Yield: 2 servings
Ingredients
For the Chicken
For the Stir-fry
Yield: 2 servings
Ingredients
For the Chicken
1 large boneless, skinless chicken breast (about 3/4 lb), thinly sliced
1½ teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon soy sauce
Black pepper
1 tablespoon vegetable oil
1 tablespoon egg white
1½ teaspoons cornstarch
½ teaspoon baking soda
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon soy sauce
Black pepper
1 tablespoon vegetable oil
1 tablespoon egg white
For the Stir-fry
1 tablespoon vegetable oil
¼ pound green beans, cut into 1-inch pieces
6 large button mushrooms, quartered (about 4 ounces)
½ red bell pepper, sliced
Salt and black pepper
3 tablespoons butter
1 tablespoon soy sauce
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving
Directions
Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).
Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.
Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)
¼ pound green beans, cut into 1-inch pieces
6 large button mushrooms, quartered (about 4 ounces)
½ red bell pepper, sliced
Salt and black pepper
3 tablespoons butter
1 tablespoon soy sauce
Toasted sesame seeds, for serving (optional)
Cooked rice, for serving
Directions
Marinate the chicken: In a bowl, combine chicken, cornstarch, baking soda, sugar, salt, soy sauce and a few cracks of black pepper. Add the oil and 1 tablespoon of egg white. Using a spoon, mix until well combined and the chicken appears glossy and velvety. Cover bowl and refrigerate chicken for at least 30 minutes and up to 2 hours.
When chicken is marinated, place a colander in your sink. In a saucepan, bring 4 cups of water to a boil. Carefully add marinated chicken to the boiling water. Use tongs or chopsticks to separate the pieces (some egg white may float to the surface). Cook for 90 seconds, then drain the chicken in the colander. Shake the colander to remove excess liquid (the chicken won’t be fully cooked yet).
Start the stir-fry: Heat the oil in a large nonstick skillet or wok over medium-high. When the oil is hot (it should flow quickly when you tilt the pan), add the asparagus, mushrooms and bell pepper and stir-fry until lightly browned, about 4 minutes. Transfer chicken from the colander to the skillet and add a pinch of salt and pepper. Stir-fry constantly for 1 minute.
Push the chicken and vegetables to one side of the skillet and reduce heat to medium-low. In an empty area of the skillet, add the butter, allowing it to melt and sizzle. Then pour the soy sauce onto the butter and stir to combine. Push the chicken and vegetables into the sauce and stir-fry for 30 seconds. (The sauce should cling to the chicken.)
If you have leftover miso-honey sauce (from Miso Honey Chicken and Green Beans), add about 1/2 cup. It makes this recipe pop. Otherwise, the stir-fry sauce is rather bland -- but the chicken is juicy and divine.
Transfer to a platter and sprinkle with sesame seeds if using. Serve immediately with rice.
Transfer to a platter and sprinkle with sesame seeds if using. Serve immediately with rice.
Curried Chicken Breast With Zucchini
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/3209-curried-chicken-breast-with-zucchini
Serves 2
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about ½ pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots or onions
½ cup skim milk
2 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 zucchini, about ½ pound, ends trimmed
2 teaspoons curry powder
1 tablespoon butter
2 tablespoons finely chopped shallots or onions
½ cup skim milk
1 tsp chicken bouillon/powder
Directions
Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
Trim off the ends of the zucchini and cut it into 12 rounds, each about ½-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes. (If the zucchini and chicken don't lie flat in the skillet, cook the chicken first with some of the zucchini, then remove the cooked chicken and zucchini to a plate and cook the remaining zucchini.)
Transfer chicken pieces and zucchini rounds to a warm serving dish.
Add the butter to the skillet. Add shallots and cook, stirring, about 30 seconds. Add milk and bouillon and cook until reduced to about ⅓ cup, then bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.
Directions
Put chicken pieces in a bowl and add 1 tablespoon of the oil, salt and pepper.
Trim off the ends of the zucchini and cut it into 12 rounds, each about ½-inch thick. Add zucchini and curry powder to the chicken and blend well with the fingers to coat the pieces evenly.
Heat the remaining 1 tablespoon of oil in a heavy skillet and add the chicken pieces in one layer. Scatter the zucchini rounds between the chicken pieces, preferably in one layer. Cook over moderately high heat until chicken pieces are nicely browned on one side, about 3 minutes. Turn the chicken pieces and the zucchini rounds and cook over moderately low heat about 5 minutes. (If the zucchini and chicken don't lie flat in the skillet, cook the chicken first with some of the zucchini, then remove the cooked chicken and zucchini to a plate and cook the remaining zucchini.)
Transfer chicken pieces and zucchini rounds to a warm serving dish.
Add the butter to the skillet. Add shallots and cook, stirring, about 30 seconds. Add milk and bouillon and cook until reduced to about ⅓ cup, then bring to a boil. Return chicken and zucchini pieces to the sauce and turn the pieces in the sauce. Cook about 2 minutes.
Porcini Ragù
Adapted from NYT Cooking https://cooking.nytimes.com/recipes/1026610-porcini-ragu
Yield:2 to 4 servings
Ingredients
1½ ounces/40 grams dried porcini mushrooms
Boiling water, for soaking the porcini
Fine salt and black pepper
¼ cup olive oil, plus more for serving
3 garlic cloves, very finely chopped
½ teaspoon crushed red pepper (or less, if you prefer)
½ cup finely chopped fresh parsley stems and leaves, plus more for serving
1½ tablespoons tomato paste
About 9 ounces/250 grams dried tagliatelle nests
1½ ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving
3 tablespoons heavy cream
Directions
In a medium bowl, cover the mushrooms with boiling water and let soak for 10 minutes. Drain, reserving 5 tablespoons of the soaking liquid. Very finely chop the mushrooms, aiming to mimic the consistency of ground meat, then set aside. Heat a medium pot of salted water to a boil.
Put the oil, garlic, crushed red pepper, parsley and heaping ¼ teaspoon salt into a cold, large sauté pan over medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.
Increase the heat to medium-high, then add the chopped mushrooms, tomato paste and plenty of freshly ground black pepper (about 50 twists, 1 to 1½ teaspoons). Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.
Cook the pasta in the salted boiling water according to package directions until al dente. Drain, reserving 1¾ cups of the pasta water.
Return the sauté pan with the mushroom mixture to medium-high heat, then stir in 1½ cups of the reserved pasta water plus the reserved porcini soaking liquid. Bring to a simmer. Once simmering, let it bubble away for 3 minutes.
Add half the Parmesan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified, 1 to 2 minutes, adding a splash more pasta water if the pasta looks dry.
Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires, plus a sprinkling of parsley.
Boiling water, for soaking the porcini
Fine salt and black pepper
¼ cup olive oil, plus more for serving
3 garlic cloves, very finely chopped
½ teaspoon crushed red pepper (or less, if you prefer)
½ cup finely chopped fresh parsley stems and leaves, plus more for serving
1½ tablespoons tomato paste
About 9 ounces/250 grams dried tagliatelle nests
1½ ounces Parmesan, very finely grated (about ¾ cup, loosely packed), plus more for serving
3 tablespoons heavy cream
Directions
In a medium bowl, cover the mushrooms with boiling water and let soak for 10 minutes. Drain, reserving 5 tablespoons of the soaking liquid. Very finely chop the mushrooms, aiming to mimic the consistency of ground meat, then set aside. Heat a medium pot of salted water to a boil.
Put the oil, garlic, crushed red pepper, parsley and heaping ¼ teaspoon salt into a cold, large sauté pan over medium-low heat. Very gently fry for 5 minutes until soft and lightly golden, turning the heat down if the garlic starts to brown.
Increase the heat to medium-high, then add the chopped mushrooms, tomato paste and plenty of freshly ground black pepper (about 50 twists, 1 to 1½ teaspoons). Stir-fry for 3 minutes, then set the pan aside while you boil the pasta.
Cook the pasta in the salted boiling water according to package directions until al dente. Drain, reserving 1¾ cups of the pasta water.
Return the sauté pan with the mushroom mixture to medium-high heat, then stir in 1½ cups of the reserved pasta water plus the reserved porcini soaking liquid. Bring to a simmer. Once simmering, let it bubble away for 3 minutes.
Add half the Parmesan, stirring until it has melted before adding the rest. Lower the heat to medium, then stir in the cream, followed by the drained tagliatelle. Toss over the heat until the pasta and sauce have emulsified, 1 to 2 minutes, adding a splash more pasta water if the pasta looks dry.
Remove from the heat and serve at once, finished with as much olive oil and Parmesan as your heart desires, plus a sprinkling of parsley.
Stir-Fried Shrimp With Snow Peas and Ginger
Adapted from the NYT https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger
Yield: 2 servings
Ingredients
1 tablespoon plus ¼ teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons dry sherry
1½ teaspoons soy sauce
1½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground pepper
1 tablespoon plus 2 teaspoons garlic-infused vegetable oil
1 teaspoon minced ginger
12 ounces pole beans or sugar snap peas, washed and dried
1 scallion, chopped (optional)
Preparation
Ingredients
1 tablespoon plus ¼ teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons dry sherry
1½ teaspoons soy sauce
1½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground pepper
1 tablespoon plus 2 teaspoons garlic-infused vegetable oil
1 teaspoon minced ginger
12 ounces pole beans or sugar snap peas, washed and dried
1 scallion, chopped (optional)
Preparation
- In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
- In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
- Heat a wide pot over high heat. Add beans/peas and 1/2 cup water. Cover and steam for 4 minutes.
- Move the beans/peas to the outer edges and add 1 tablespoon of the garlic oil to the pot, then the shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink. Add remaining 2 teaspoons oil and ginger, and stir-fry 1 minute.
- Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately over rice.
Monday, April 21, 2025
Easy (and Tasty) Baked Chicken Breast and Roasted Vegetables
Ingredients
- 2 boneless, skinless chicken breasts, thawed
- 2 tbsps olive oil (garlic infused for low FODMAP)
- 1 tsp Italian seasoning*
- 1 tsp paprika*
- 1/2 tsp salt*
- 1/4 tsp black pepper*
- 2 cups of broccoli florets, or 2 small zucchini cut into 1"-thick slices
*or more, to taste; also, feel free to add garlic powder if FODMAP isn't a problem
Tools
- sheet pan
- aluminum foil
- medium bowl
Directions
- Move rack to middle of oven and heat oven to 400 F
- Line sheet pan with aluminum foil
- In medium bowl, mix 1 tbsp oil and spices
- Add chicken breasts and turn to coat all sides
- Place chicken breasts on one side of sheet pan and cook for 10 minutes
- Add 1 tbsp oil to bowl, and add more spices if desired
- Add vegetables to the small bowl and stir to cover with spices and oil
- After chicken has cooked for 10 minutes, open oven and add vegetables to the other side of the tray (you may want to spray foil with non-stick spray before adding veg)
- Cook for 15 minutes or until chicken is fully cooked (if you have a meat thermometer, the thickest part of the breast should be 165F; if no thermometer, slice and check for clear juices)
Tuesday, January 16, 2024
Panang Chicken Curry
Adapted from the New York Times
Ingredients
Curry paste:
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 cup dry-roasted peanuts (preferably unsalted)
- 2-4 tbsp red curry paste, to taste
Curry:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 tsp soy sauce or fish sauce
- 1 (13.5 oz) can coconut milk
- lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
- 1 1/2 tsp brown or granulated white sugar
- 1 zucchini
- 1 spicy pepper (optional)
- basil leaves, preferably Thai basil (optional)
Jasmine rice for serving
Directions
- In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
- Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each. If using a pepper, slice it thinly.
- Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
- Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan.
- Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
- Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
- Garnish with sliced basil and serve with jasmine rice.
Monday, September 4, 2023
Zucchini-Feta Pancakes (Turkish Mucver)
Adapted from the New York Times (https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes)
Yield: 12 pancakes
Ingredients
For the Pancakes
For the Pancakes
3 medium zucchini (about 1 pound), shredded
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed
For the Yogurt Sauce (optional)
⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt
Directions
Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.
Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
2 cloves garlic, finely chopped
½ teaspoon salt
Directions
Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.
In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.
Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.
For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
Stir-Fried Winter Squash and Tofu With Soba*
Adapted from the New York Times (https://cooking.nytimes.com/recipes/1012864-stir-fried-winter-squash-and-tofu-with-soba)
Coconut-Miso Salmon Curry
Adapted from the New York Times (https://cooking.nytimes.com/recipes/1020045-coconut-miso-salmon-curry)
Ingredients
2 tablespoons canola oil
1 medium red onion, halved and sliced ½-inch thick (about 2 cups), or equivalent amount of green onions
1(1-inch) piece fresh ginger, minced (or 2 tablespoons squeeze ginger)
3 garlic cloves, thinly sliced (or use garlic-infused oil)
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1½-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon lime juice, plus lime wedges for serving
Pre-cooked steamed rice, ideally jasmine, for serving
¼ cup chopped fresh basil and ¼ cup chopped fresh cilantro (optional)
Directions
Step 1
In a large pot, heat 2 tablespoons oil over medium. Add red onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until red onion is softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes. (Note: if using green onions, cook miso first, then add green onions; they take less time to cook)
Step 2
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Step 3
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Spicy Butternut Squash Pasta With Spinach*
Adapted from the New York Times (https://cooking.nytimes.com/recipes/1021535-spicy-butternut-squash-pasta-with-spinach)
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