Monthly Archives: October 2022

Chicken Marsala with Buttered Noodles (Nicholas not a fan)

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Ingredients

For the Chicken:

  • 1 and 1/2 pounds (681g) boneless skinless chicken tenders
  • 1/2 cup (113g) all-purpose flour
  • 2 and 1/2 teaspoons garlic powder
  • 1 and 1/2 teaspoons onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Marsala Sauce:

  • 2 Tablespoons (28ml) olive oil
  • 4 Tablespoons (57g) unsalted butter
  • 3 shallots peeled and thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 8 ounces shiitake mushrooms sliced
  • 2 and 1/2 teaspoons cornstarch
  • 1 cup (227ml) chicken bone broth
  • 4 cloves garlic minced
  • 1 cup (227ml) dry marsala wine
  • 2 Tablespoons (20g) fresh parsley chopped
  • grated parmesan cheese for serving, optional

For the Buttered Noodles:

  • 1 pound egg noodles
  • 3/4 cup (170g) unsalted butter cubed
  • 2 cloves garlic minced
  • 2 Tablespoons (20g) fresh parsley chopped

Instructions

For the Chicken:

  • In a large bowl combine the flour and all seasonings/spices.
  • Dredge the chicken pieces in the flour, making sure each is evenly coated, and shaking off excess flour. Set aside on a clean plate. 
  • In a large skillet over medium-high heat, heat the oil until it shimmers. Once the oil is hot, add in the chicken and cook for 3 minutes on each side. Transfer to a clean plate. Place pan back on stovetop and continue with sauce below.

For the Marsala Sauce:

  • Add the butter to the pan and stir until melted. Add in the shallots and mushrooms and stir well to combine. Reduce the heat to medium and cook, stirring occasionally, until mushrooms and shallots are deeply caramelized, about 20 minutes.
  • In the meantime, in a spouted measuring cup whisk together the cornstarch the chicken bone broth. Set aside until needed.
  • Add the garlic to the pan and cook for about 1 minute, or until fragrant but not browned.
  • Slowly whisk in the marsala wine, deglazing the pan by scraping up any stuck bits on the bottom and even sides. Cook for 5 minutes, stirring frequently. 
  • Slowly pour in the broth/gelatin mixture and stir well to combine.
  • Increase the heat to medium-high and bring the sauce to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 to 6 minutes.
  • Taste and season with salt and pepper, I usually do a teaspoon of salt and 1/2 teaspoon of black pepper. 
  • Return the cooked chicken to the pan and gently simmer for 2 more minutes, just to heat the chicken. Remove from heat.
  •  Pour over buttered egg noodles. Sprinkle with fresh parsley and serve warm. 

For the Buttered Noodles:

  • Bring a large pot of water to a rolling boil. Add in the egg noodles and cook until al dente. Reserve a 1/2 cup of pasta water. Then drain the pasta and pour it into a large mixing bowl.
  • Add in the cubed butter, garlic, and pasta water and toss well to combine, mixing until the butter is completely melted. 
  • Sprinkle with parsley and serve at once. 

Coconut Daal with Crispy Potatoes

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Ingredients

Potatoes:

4 to 6 medium yellow flesh potatoes, quartered (about 1 kilogram) (about 2 1/4 pounds) Kosher salt

2 tablespoons (28 grams) unsalted butter

1 teaspoon ground turmeric

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon curry powder

1/4 teaspoon cayenne pepper

Daal:

2 tablespoons (28 grams) unsalted butter

1 medium yellow onion, diced

1 medium carrot, diced

1 teaspoon coriander seed

1/4 to 1/2 teaspoon yellow mustard seed

Kosher salt

1/2 jalapeño pepper, seeded and finely diced

3 garlic cloves, finely grated

One 5-centimeter (2-inch) piece ginger, peeled and finely grated

1 tablespoon curry powder

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1 cup (190 grams) red lentils

2 cups (500 milliliters) canned crushed tomatoes

1 can (400 milliliters/13.4-ounce) coconut milk, well shaken

4 cups roughly chopped kale

1/2 cup finely chopped cilantro

Freshly ground black pepper

1 lime, quartered

Plain yogurt, for serving

Toasted coconut chips, for serving

1 green onion, thinly sliced

Cilantro leaves, for serving

Directions

  1. For the potatoes: Place a large baking sheet in the oven and preheat it to 450 degrees F (230 degrees C).
  2. Place the potatoes into a large pot or Dutch oven and cover with cold water. Season with kosher salt and bring to a boil over high heat. Parboil until just fork tender, about 10 minutes. Drain and allow to steam dry for 1 to 2 minutes.
  3. Place the pot back over medium. Add the butter to melt. Stir in the spices and add in the potatoes; toss to coat. Season with kosher salt. Remove the baking sheet from the oven and carefully add the potatoes to the sheet. Roast for 25 to 30 minutes, or until golden and crisp, stirring halfway through.
  4. Meanwhile, for the daal: Wipe the pot you used for the potatoes out with a bit of paper towel. Return it to medium heat. Add the butter along with the onion, carrot, coriander seeds and mustard seeds and season with salt. Cook, stirring often, until the onion is golden and the carrot is slightly soft, 5 to 6 minutes.
  5. Add the jalapeño, garlic and ginger and cook for 2 minutes, stirring frequently until fragrant. Add the spices and lentils and allow them to toast for about 1 minute. Add 2 cups of water, the crushed tomatoes and coconut milk. Bring to a boil then reduce the heat to low and simmer gently, stirring occasionally, until the lentils are tender, 18 to 22 minutes.
  6. When the potatoes are done and the lentils are tender, stir the kale and cilantro into the daal just to wilt and season with salt and pepper to taste. Serve the daal in bowls topped with the crispy potatoes, a lime wedge, a dollop of yogurt and a scattering of toasted coconut, sliced green onions and cilantro leaves.

Pork Tinga

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315 calories

INGREDIENTS

  • 1 tablespoon vegetable oil
  • 1 pound boneless pork shoulder or country style pork ribs cut into 1-inch pieces (fat trimmed)
  • 3 Yukon gold potatoes peeled and cut into 1/2-inch pieces
  • ½ medium yellow onion cut into 1/4-inch slices
  • 2 garlic cloves minced
  • 14.5 ounce can diced tomatoes with chipotle peppers
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Crumbled queso fresco for garnish
  • Sliced ripe avocado for garnish

INSTRUCTIONS

  • Add oil to a large skillet set over medium-high heat. Once oil is hot, carefully add pork. Cook, turning occasionally, until meat is browned (it does not have to be cooked all the way through).
  • To a crock pot, add potatoes, onion, garlic, tomatoes (with juice), Worcestershire sauce, and oregano. Stir to combine.
  • Drain meat, and add to crock pot. Stir to combine.
  • Cover crock pot and cook for 4 1/2 to 5 hours on HIGH, or until meat it tender and potatoes are fork tender.
  • Serve warm topped with queso fresco and avocado, if desired, with warm corn or flour tortillas.