Serves 6 When it’s cold outside, gather around a steaming bowl of Bakso Noodle Soup – you’ll be refreshed by the bright flavors and warmed by the chili sauce. You can bring this soup to a potluck – just keep the tofu, green onions, and chili sauce in a separate dishes for diners to garnish their own bowls. While the soup is traditionally Indonesian, it is also sold by street vendors in East Timor, a country formerly part of Indonesia. Ingredients: 1 bok choy, rinsed and sliced 3 green onions, sliced thinly 1 center section of celery – where it is 1/2 leaves and 1/2 ribs – sliced thinly 1 quart chicken stock 6 cups water (or stock) 1/8 cup soy sauce (more to taste) salt Additional soup components (all to taste): Chicken bakso meatballs cooked ramen noodles chili sauce green onions Deep-fried tofu Method: Let’s get a kaleidescope of green in our diets. Our doctors would be proud. Rinse and trim the produce… Then slice and toss in a large pot. First the bok …
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Makes about 16 2″ meatballs Stuck in an Italian meatball rut? I’ve got the answer: cozy up to Asian-style Bakso meatballs. You’ll be in good company – these mild and tender meatballs are beloved street food throughout Indonesia, East Timor and other nearby islands. You’ll find them bobbing in soups, or thinly sliced and tossed in noodle and rice dishes. The meatballs can be made with beef, chicken, fish or shrimp. Oh, and super thanks to you who voted on our Facebook Fan Page – your votes decided we should try bakso made with chicken. The mild chicken flavor is perked up with a dose of sautéed garlic and shallots. They are great in Bakso Noodle Soup and can be frozen for other uses. Ingredients: 1 lb ground chicken 3 cloves garlic, crushed 1 shallot, minced 1/4 cup tapioca flour 1/2 cup crushed ice 1/2 tsp salt 1/4 tsp pepper Method: Gather the shallot and garlic. If you don’t have shallot you could use a little red onion. Chop the shallot and crush the garlic. Cook …
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Serves 4 I don’t know about you, but I tend to get in a rut with chicken. Growing up in Boston, my mom often just roasted a chicken with salt, pepper and olive oil, letting the natural juices and skin provide most of the flavor. This traditional Dominican recipe is a fun way to mix things up – the meat slowly absorbs the sofrito flavor, as well as hint of lemony freshness – the perfect match for chicken. Ingredients: 4 chicken thighs 4 chicken legs 1 cup sofrito (you could add 2 cups if you’d like more veggies) 1 tsp sugar vegetable oil (1-2 Tbsp) juice of 1/2 lemon (a whole lemon if it is dry) 2 Tbsp tomato paste 3/4 cup stock or water Method: Add the chicken to a large bowl. Toss with sofrito… … and lemon juice. Let marinate about 30 minutes (overnight is fine, too) Meanwhile, stir together the stock and the tomato paste. When ready to cook, heat some oil in a large skillet over medium-high. Add sugar and the …
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Serves 4 We almost had another epic fail on our hands. Thankfully, however, Linda of Tropical Foodies saved the day. The end result? Creamy, smoky, turkey goodness. Read on to learn the critical lesson I learned about how to cook with melon seeds. Tulsa Shopping Connection: melon seeds are available in Tulsa at Ebute Metta Tropical Market. Pumpkin seeds are in the bulk section of Whole Foods. Ingredients: oil 1 small onion, chopped 2 cloves garlic, crushed 1 smoked turkey thigh (available by the meat counter), cut into pieces 1/2 cup melon or pumpkin seeds 1 cup water plus 1/2 cup 1/2 cup tomato puree Method: We get things started by heating up oil in a pot over medium heat. Cook onions … … and garlic, until fragrant and soft. Meanwhile, take one smoked turkey thigh. Which are giant, by the way – especially if you’re only used to dealing with chicken thighs. Using a sharp knife, cut it into chunks. It doesn’t have to be pretty, but it helps if they are roughly the same …
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Serves 4 Hot and sour soup is great to chase away the sniffles. Perfect soup for a chilly fall evening. Ingredients: 1 cup rehydrated, sliced wood ear mushrooms 1 quart chicken stock 1 tsp minced ginger 1 hot chili pepper (sliced if you want heat, leave whole for mild heat) 3/4 lb boneless, skinless chicken thighs, thinly sliced 1/2 cup sliced bamboo shoots 1/8-1/4 cup soy sauce splash shao hsing wine 1/8 cup rice vinegar 14 oz. extra firm, sliced tofu 1 egg healthy pinch crushed sichuan peppercorns up to 3/4 Tbps chili favored sesame oil 1/4 tsp cayenne 2 tsp cornstarch mixed with 1 tsp water Method: This is what wood ear mushroom looks like … if you are using dried, soak in hot water for thirty minutes before slicing. Add chicken stock to a large pot. Then begin adding the ingredients, one on top of the other. First my favorite, minced ginger. Then, the hot pepper. I wish I had cut it up to make things spicier The chicken slices … you could …
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Serves 2-4 Sweet, savory, briney, …. the flavors in Pastel de Choclo are varied and incredible. Special thanks to Linda Bladholm for sharing this authentic Chilean recipe with me. I adapted the version that can be found in Linda’s book, Latin & Caribbean Grocery Stores Demystified. Ingredients: 2 lb rotisserie chicken, taken off the bone 2 onions, chopped 1 tsp paprika 1/4 tsp cumin pinch of cinnamon 5 olives with pimentos, quartered 1/4 cup raisins 2 hardboiled eggs, chopped 3 cups corn kernels 1/2 cup milk a few pinches of sugar for topping Method: Preheat the oven to 350F. Assemble your spices… … and shred up the chicken. Then, saute the chopped onion over medium heat until translucent and soft. Add chicken, raisins (I only had currants), and green olives. Green olives have a special, briney place in my heart. Then add chopped egg and spices. Stir to combine and warm everything through. Spread into a medium casserole. Easy! Next step is easy too… In a blender, puree corn with a little milk Mmm. Spread the corn …
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Serves 6 If you’re looking for a quick and easy marinade, forget the supermarket bottles, loaded up with high fructose corn syrup and chemicals. Our sweet, natural glaze is made with dijon mustard, crushed garlic and rich maple syrup. Special thanks to Kevin from Toronto whose recipe Maple Dijon Grilled Chicken inspired our version. If you haven’t already checked out his blog “Closet Cooking,” you are in for a treat. This guy is an inspiring cook and photographer. Ingredients: 6 boneless, skinless chicken breasts 1/2 cup maple syrup 1/3 cup Dijon mustard 2 garlic cloves, crushed Method: For the marinade: 1. In a small bowl, mix together mustard… … maple syrup… … and crushed garlic. I love how the mustard seeds give the marinade a little texture. Pour over the chicken and marinade for a few hours (overnight is best). Turn once to ensure even coverage of the chicken. To Grill: Preheat a clean, oiled grill to high. Lay on the chicken and let cook a few minutes per side, or until done. The maple …
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Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don’t have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won’t be the same, but you’ll get the spirit of the dish. Our recipe was inspired by Karen Coates’ travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this herb, so popular in Cambodia, would go well in the soup. This is not traditional per se, but tasty if you happen to have some just beyond the back door. Ingredients: 1 lb chicken (I used boneless, skinless thighs – for convenience) 4 cloves garlic, slivered 1 piece lemongrass (optional) 4 cups water, or as needed 1 pickled lime, sliced (or substitute lime juice and zest, to taste) 1 cup green onion, sliced Method: The best thing about this soup is it is a one pot dish – less dishes to …
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Serves 2-4 Although there are many variations on Stew Chicken, most traditional recipes keep it simple – just chicken, red recado, onion, and water. I added bell pepper, Habanero, and lime juice because this variation seems a little more lively. Ingredients: 2 lbs chicken (I used boneless, skinless chicken thighs because I didn’t want all the work of a whole chicken this time) 1/2 cup red recado (see recipe) 1 bell pepper, chopped 1 onion, chopped 1 Habanero, optional a splash fresh lime juice or vinegar to taste Method: 1. Marinate chicken in red recado overnight (or for at least 1 hour) 2. Heat up oil in a pot over medium. Add chicken and brown in batches as necessary. 3. Remove chicken and add bell pepper and onion and cook until soft. 4. Return chicken to the pot. Toss in optional Habanero (whole for mild spice, or cut up for an intense heat). Cover chicken with water. 5. Stew chicken until meat is falling apart (or off the bones, if you use bone-in meat). Add …
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Serves: 4 This chicken salad is incredible. The intense curry melds with the grilled chicken, while sweet bursts of pineapple and raisin leave you begging for more. For the best flavor, serve on a rustic baguette brushed with olive oil and toasted on the grill. YUM! Ingredients: 3 cups of grilled boneless chicken breasts, shredded (about 4 chicken breasts. Grilling the chicken just adds more flavor.) 1/2 cup raisins 16 oz pineapple tidbits 1/2 cup mayonnaise 3 Tbsp mango chutney 1 Tbsp curry powder 2 lemons, juiced salt pepper 1 head red boston lettuce 1-2 rustic baguette – depending on your appetite! (a rustic baguette is wider than a traditional baguette – holds more filling) Method: 1. In a large bowl, combine chicken with raisins and pineapple. 2. In a small bowl, stir together mayonnaise, chutney, curry, and lemon juice. 3. Pour over chicken and stir to combine. While you can enjoy the chicken salad right away, it’s great to let flavors meld for an hour in the refrigerator. 4. Slice baguette(s) in half long-ways and brush the inside with olive oil. …
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Serves 4 Muamba de Galinha gets its unique flavor from Red Palm Oil. This spicy stew tastes great with yuca, or serve over rice. Ingredients: 1 lemon, juiced 4 garlic cloves, crushed 1/2 tsp salt 1 1/2 tsp chili powder 1 chicken cut into quarters 1/2 cup red palm oil 3 onions, diced 1 whole chili pepper 3 tomatoes, quartered 1 lb pumpkin cut into 1.5″ cubes 1 cup chicken broth 1/2 lb frozen okra Method: 1. Mix lemon juice, 2 garlic cloves, salt, and chili powder and rub on the chicken and marinate for one hour (or up to one night). 2. In a large pot heat oil. Brown chicken on all sides. Avoid crowding. Do this is in several batches if you have to. 3. Add onions, remaining garlic, chili pepper, and tomatoes. Bring to a simmer and cover. 5. Cook on low for about 1 hour, or until chicken is tender. 6. Add squash, chicken stock and okra. Cook for 15 minutes or until everything is tender. Serve hot. Angolan Chicken Stew | Muamba de Galinha Votes: 1 Rating: 4 You: …
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Kabeli Palau (also known as kabuli pulao) is a much loved party dish in Afghanistan. The highly seasoned rice dish is finished in the oven, giving the cook 45 minutes to prepare for the arrival of their guests (simply prepare garnish ahead of time). The intense flavor of garam masala is balanced by sweet bursts of carrot and golden raisins. Update (2015): This is the original recipe as prepared for the blog; the recipe in my memoir has been further tested and streamlined. Note: You may purchase 6 cups chicken broth and use leftover chicken pieces. This will save you several steps (and at least an hour) if you are in a hurry. Ingredients: 1 lb basmati rice, rinsed 1/4 cup ghee or butter 1 large onion, sliced thin 1/2 chicken, bone in or 3 chicken breasts 2 Tbsp tomato paste 1 Tbsp salt 1 clove garlic, crushed 6 cups water 1 Tbsp garam masala 1/4 tsp saffron Garnish: 2 carrots, cut into matchsticks or shredded 1/2 cup golden raisins 1/2 cup slivered almonds pinch saffron 1/2 cup hot water Method: 1. In a large pot, bring 6 cups …
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