ONE-SKILLET CHICKEN & GINGERY RICE

 

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

CHICKEN & RICE
1 T. neutral oil
1 1/2 c. long grain white rice
2-inch piece fresh ginger
2 1/2 c. water
2 t. kosher salt, divided
2 lb. boneless skinless chicken thighs, trimmed of fat

SAUCE
1 T. neutral oil
2 T. red curry paste
13.5 oz. can full-fat coconut milk
2 T. soy sauce
1 T. fish sauce
2 t. honey or sugar
10 cilantro sprigs, chopped

Heat oil in a 12-inch cast iron skillet over medium heat. When it shimmers, add rice and grate ginger directly into skillet. Cook 2-3 minutes, stirring regularly, until fragrant. Stir in water and 1/2 teaspoon salt. Bring to a simmer, then reduce heat to low. 

Season chicken with 1 1/2 teaspoons of salt, then lay over rice. Cover and cook 20-25 minutes or until rice is tender and and thermometer inserted in thickest part of chicken is 165 degrees. Remove skillet from burner and allow rice to steam for 10 minutes. 

While rice and chicken cook, warm oil in small pot over medium heat. When it shimmers, add red curry paste and stir 1 minute or until very fragrant an sticking to bottom of pot. Stir in coconut milk, soy sauce, fish sauce, and honey. Bring to a boil over high heat, then reduce to medium and cook, stirring often, 7-10 minutes or until the consistency of heavy cream or thin yogurt. Remove from heat and allow to cool for a few minutes.

Sprinkle cilantro on chicken and rice, then cover with sauce.

Notes: I use oyster sauce instead of fish sauce because it's what's on hand and opt for honey instead of sugar. 

LEMON PANCAKES

~ What to Cook When You Don't Feel Like Cooking, written by Caroline Chambers

1 c. cottage cheese

2 eggs

1 1/2 c. whole milk

2 T. maple syrup, plus more for serving

2 T. neutral oil

2 t. vanilla

1 lemon

2 c. flour

2 1/2 t. baking powder

1/2 t. baking soda

1 t. kosher salt

4 T. unsalted butter, plus more for serving. 

Preheat a nonstick skillet or griddle over medium heat. Place cottage cheese in mixing bowl and smash curds as small as possible. Mix in eggs, milk, syrup, oil, and vanilla. Grate lemon zest directly into bow and mix well. 

Dump dry ingredients over cottage cheese mixture in the following order - flour, baking powder, baking soda, and salt. Sift dry ingredients together with fingers or a fork. Mix into wet ingredients until slightly lumpy. Let mixture rest for 5 minutes.

Melt 1 tablespoon of butter in preheated pan and stir until well-coated. Add batter in whatever size you'd like your pancakes to be. Cook about 3 minutes or until bottom is golden brown and bubbles on top are popping. Flip and cook 2-3 minutes or until other side is golden brown. Repeat batches until all batter has been used, adding more butter whenever pan looks dry. Serve with butter and maple syrup.

Makes about 17 3-inch pancakes

Notes: I skip the butter and maple syrup as condiments in favor of eating them plain or with frozen berries that have simmered down to a sauce. If you like lemon pancakes, you could also try these lemon ricotta pancakes with blueberry sauce. 

BLACKBERRY PIE BARS

 

~ The Pastry Queen: Royally Good Recipes from the Texas Hill Country's Rather Sweet Bakery & Cafe, written by Rebecca Rather with Alison Oresman

CRUST & TOPPING 
3 c. flour
1 1/2 c. sugar
1/4 t. salt
1 1/2 c. chilled unsalted butter

FILLING
4 eggs
2 c. sugar
1 c. sour cream
3/4 c. flour
pinch of salt
32 oz. frozen blackberries, thawed and drained

CRUST
Preheat the oven to 350 degrees. Grease a 9x13 baking pan. In a food processor, combine the flour, sugar, and salt; process until combined, about 45 seconds. Cut the butter into 1/2-inch cubes, then process with the flour mixture until the butter is evenly distributed and the mixture is still crumbly. Set aside 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into bottom of greased pan. Bake 12-15 minutes or until golden brown. Cool for at least 10 minutes.

FILLING
In large bowl, whisk eggs, then add sugar, sour cream, flour, and salt. Gently fold blackberries into egg mixture. Spread blackberry mixture evenly over crust. Sprinkle the reserved crust mixture evenly over the filling. Bake 45-55 minutes, until the top is lightly browned. Cool at least one hour before cutting into bars.

Notes: These bars are really sweet, so you may want to decrease the amount of sugar in the filling.

HERBED BROCCOLI SANDWICH

~ Simply in Season, written by Mary Beth Lind and Cathleen Hockman-Wert

2 T. olive or vegetable oil

2 c. broccoli, finely chopped

1/2 c. onion, finely chopped

a few dashes each of basil, thyme, and pepper

1/2 t. salt

4/6 slices French bread

3/4 c. shredded cheese

In large pan, saute broccoli and onion in oil until broccoli is bright green. Stir in seasonings. Top bread slices with broccoli mixture. Sprinkle with cheese and broil until melted. Serve immediately. 

Notes: So far I've only used an Italian blend for the cheese, but I think pepperjack would be really good.

TURKISH LAMB, YOGURT, & MINT PASTA

~ 5 Ingredients Mediterranean: Simple Incredible Food, written by Jamie Oliver

1 T. olive oil

1 lb. ground lamb

4 cloves garlic, separated

1 T. red wine vinegar

salt

pepper
1 bunch mint (1 oz.), baby leaves set aside for garnish and remaining leaves finely chopped

10 oz. uncooked tubular pasta

1 c. plain yogurt

Over medium-low heat, brown lamb in oil. Peel and finely chop three garlic cloves; add to cooked lamb with vinegar, a splash of water, a little salt, and lots of pepper. Cook five minutes, stirring often. Press potato masher over mixture to soften, then add chopped mint. Reduce heat to low and simmer. 

Meanwhile, cook pasta according to package directions. While pasta cooks and lamb simmers, finely grate remaining garlic clove and mix with yogurt. Season with salt and pepper, to taste. Reserve one cup of starchy water, then drain pasta. Add cooked pasta to lamb mixture and cook for one minute. Stir in yogurt mixture, adding starchy water if needed for desired consistency. Garnish with reserved baby mint leaves when serving. 

Notes: We were given some ground lamb when visiting friends' sheep farm, then came across this recipe in a cookbook randomly chosen from the library. Perfect timing! 

ROSEMARY PARMESAN QUICK BREAD

 ~ A Pretty Life

LOAF

2 c. flour

1 T. sugar

1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

2 T. chopped fresh rosemary

1/3 c. grated parmesan

1 c. buttermilk

1 egg

1/4 c. melted butter

1/3 c. grated mozzarella

TOPPING

olive oil

1/4 t. coarse salt  
2 t. grated parmesan 
1 t. chopped fresh rosemary 

Preheat oven to 350 degrees. Line a 9x5 loaf pan with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in rosemary and parmesan.  

In a small bowl, whisk together buttermilk and egg. Whisk in melted butter. 

Add buttermilk mixture and mozzarella to flour mixing, stirring gently until combined. Transfer dough to lightly floured surface and form into oblong shape, then place in pan. 

Drizzle top of loaf with olive oil, then sprinkle with salt, parmesan, and rosemary. Bake one hour or until toothpick inserted in center comes out clean and top is light golden brown. Cool on wire rack 15 minutes before serving. 

Makes one loaf.

Notes: I use a stoneware loaf pan and skip the parchment paper. 

SPICED CRANBERRY PEAR CRISP

~ Let's Dish 

FILLING

7 ripe, firm pears, peeled and cut into large chunks

2 c. fresh cranberries

1/3 c. sugar

2 T. flour

1 T. lemon juice

1 t. cinnamon

1/4 t. nutmeg

1/4 t salt

TOPPING

1/2 c. flour

1/2 c. brown sugar

1/2 t. cinnamon

1/4 t. cloves

1/4 t. nutmeg

1 c. rolled oats

1/2 c. cold butter, cut into small pieces

1/2 c. chopped pecans

vanilla ice cream, optional

Preheat oven to 400 degrees. Lightly grease a 9x13-inch pan. In a large bowl, mix all the filling ingredients until well combined, then pour into pan.

In a medium bowl, mix flour, sugar, cinnamon, cloves, nutmeg, and oats. Cut in butter until mixture resembles coarse crumbs. Mix in pecans. Sprinkle in an even layer over filling.

Bake 70-90 minutes or until fruit is bubbling and topping is golden brown. Serve warm with vanilla ice cream.