Simple Pan Roasted Chicken Thighs

YIELD: 2 to 4 main course servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

INGREDIENTS
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil


PREPARATION

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

(From Bon Appetite) 

Lemon Mustard Chicken Thighs

Ingredients

1/4 cup whole-grain mustard
3 tablespoons extra-virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
2 teaspoons mixed peppercorns, crushed
2 cloves garlic, grated
salt
1 to 2 tablespoons honey

onion powder to taste

8 skin-on, bone-in chicken thighs (5 to 6 ounces each)

Procedure

Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F.

Whisk 1/4 cup water and all ingredients except chicken in a bowl. Add the chicken and toss. Loosen the skins and rub some of the mustard mixture underneath. Marinate for several hours. 

Transfer the chicken to a rimmed baking sheet, skin-side up. Add some of the marinade to the pan. Roast on the upper rack until golden and crisp, 25 minutes.

Reduce remaining marinade in sauce pan to use as sauce when serving. 

(Based on Food Network recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/mustard-chicken-thighs-with-rosemary-potatoes.html?ic1=obinsite#communityReviews) 

Carrot Cake

Basic Carrot Cake

Ingredients

• 1 1/2 cups granulated sugar (I reduced to 3/4 cup, should probably use about 1 cup)
• 1 cup vegetable oil (I used 3/4 cup canola and 1/4 cup spinach pear baby food) 
• 3 eggs
• 2 cups all-purpose flour
• 1 tbs ground flax seed
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3 cups shredded carrots (5 medium)
• Raisins, chopped prunes or other dried fruit (optional) 

Directions

Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. (I sprayed mini muffin tins with canola spray.) 

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, ground flax seed, cinnamon, nutmeg, allspice, baking soda, vanilla, and salt. Beat on low speed 1 minute. Stir in carrots and dried fruit (if using). Pour into pan(s).

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. [NOTE: I used mini muffin tins, baked for 25 to 30 min until tops were slightly brown.] Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

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Basic Pancake Recipes

Martha Stewart's 

INGREDIENTS

1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

DIRECTIONS

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

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SERVINGS 3-4

YIELDS 8 large pancakes

1 1⁄2cups all-purpose flour
2tablespoons sugar
2teaspoons baking powder
1⁄2teaspoon baking soda
1⁄2teaspoon salt
1 1⁄4-1 1⁄2cups milk
2eggs
1teaspoon vanilla (optional)
2tablespoons vegetable oil

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From Chowhound
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine salt
1 1/4 cups whole milk or buttermilk
1/2 cup plus 1 teaspoon vegetable oil or melted unsalted butter
2 large eggs
1 tablespoon granulated sugar
1 tablespoon vanilla extract
Fresh fruit, butter, and maple syrup, for serving

Cilantro Recipes

Cilantro Chimichurri

1cup cilantro
1garlic clove, minced
1pinch red pepper flakes
1/2lime, juiced
2tablespoons jalapeño, chopped
2tablespoons rice vinegar
1/3cup olive oil

Blend all ingredients through rice vinegar, then drizzle in oil with the machine running. Season to taste with salt.

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Cilantro Chimichurri II

1 bunch cilantro, roughly chopped
1 clove garlic
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, plus more for brushing

Combine the cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.

Serve with grilled steak or other meat.

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Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata
Serves 8 as an appetizer, 4 as a main course
For the Scallops and Pea Puree

2 cups shelled English peas
Salt
1 large garlic clove
1 tablespoon freshly grated ginger
4 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Pinch cayenne (optional)
16 large sea scallops, about 1 1/2 pounds
Cilantro Gremolata (see below)

Prepare the Pea Purée: Bring 4 cups water to a boil in a large saucepan. Add 2 teaspoons salt and the peas. Cook until peas are tender. Remove from heat and drain peas, reserving 1 cup cooking liquid.
Combine peas, 1/4 cup reserved water, garlic, ginger, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1 teaspoon black pepper and cayenne in bowl of food processor. Purée until smooth. Add more water as necessary to achieve desired consistency; the purée should not be too thin. Transfer to a bowl and keep warm.

Prepare scallops: Pat scallops dry and sprinkle all over with salt and pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Add half of the scallops, taking care not to overcrowd in the pan. Cook, turning once, until brown on both sides and just cooked through, about 4 minutes. Transfer to plate and keep warm. Repeat with remaining scallops.
To assemble, spoon pea purée on serving plates. Top with scallops. Sprinkle scallops and purée with gremolata. Drizzle lightly with extra-virgin olive oil. Serve immediately.

For the Cilantro Gremolata

1cup cilantro leaves, chopped
1garlic clove, minced
2tablespoons finely grated lemon zest
1/2teaspoon salt
1/2teaspoon freshy ground black pepper

Combine all the ingredients together in a small bowl and mix well

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Cilantro Pesto
Makes about 2 cups

1bunch cilantro
4cloves garlic
1 1/2ounces pine nuts
1/4cup olive oil
1/8 to ¼cups grated Parmesan
Salt and pepper

Put the cilantro in a food processor and pulse until chopped. Add the garlic and pine nuts and pulse to combine. Add about half the olive oil and blend until a paste begins to form. Add remaining olive oil and Parmesan cheese.

Taste, season with salt and pepper, and add pine nuts, garlic, parmesan, salt or pepper as needed. Toss with pasta or serve on toasted bread

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Baking Times for Meats

These are my tried and true, favorite baking times for:


Chicken quarters: 400F for 35-40 minutes (loosely tent with foil if skin is burning)


Whole chicken, 4-5 lbs: 425F for 15 min + 375F for 50 min to 1 hr; rest 15 min





Pan-Roasted Chicken With Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Ingredients
SERVINGS: 4
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
¼ cup harissa paste
½ cup low-sodium chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

Ingredient Info:
Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Preparation
ACTIVE: 20 MINTOTAL: 45 MIN

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Recipe by Dawn Perry
Photograph by Hirsheimer & Hamilton

Cabbage Recipes

http://www.bonappetit.com/recipe/caraway-cabbage-chips-with-dill-yogurt

Cabbage Chips
Ingredients

SERVINGS: 4

8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
Olive oil (for brushing)
Toasted caraway seeds (for sprinkling)
Kosher salt and freshly ground black pepper
1 finely grated garlic clove
1 cup plain yogurt
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Preparation
Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2½ hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

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http://www.vegrecipesofindia.com/cabbage-upkari-recipe/

Cabbage Upkari (with chickpeas)

cabbage upkari - cabbage steamed with coconut and chana dal
AUTHOR: dassana
RECIPE TYPE: side
CUISINE: konkani, indian
SERVES: 5-6
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 small cabbage or 1 large cabbage
¾ cup chana dal/split & skinned bengal gram
¾ cup fresh grated coconut or dessicated coconut
1 medium size onion, chopped
4-5 garlic, crushed or chopped
1-2 sprig curry leaves
1 green chili, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
½ tsp red chili powder (optional)
3 tbsp oil
a pinch of asafoetida (optional)
½ cup chopped coriander/cilantro leaves for garnish
salt to taste

INSTRUCTIONS
soak the chana dal in water for 1 hour.
heat oil in a pan and splutter the mustard seeds and fry the cumin seeds.
add the onions and saute them till they become transparent.
now add the garlic and curry leaves and fry for a minute or two.
add the cabbage, chana dal, green chilies.
add the spice powders and salt.
mix everything and cover and cook the cabbage.
after 10-15 minutes, when the cabbage is half cooked, add the grated coconut.
cover and cook for some more 15-20 minutes till the chana dal is cooked.
garnish with coriander leaves and serve cabbage upkari hot with chapatis, dal and rice.

NUTRITION INFORMATION
SERVING SIZE: 5-6

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Cabbage Vepudu
Prep & Cooking: 25 mts
Serves 3-4 persons

Andhra

Ingredients:

3 cups chopped cabbage
1 onion, very finely chopped
1/4 tsp turmeric pwd
1 tsp chilli pwd (adjust)
1/2 tsp coriander pwd
big pinch cumin pwd
1 tbsp chopped coriander leaves
salt to taste
2-3 tsps oil

For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 cloves garlic, crushed
few fresh curry leaves

1 Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
2 Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.
3 Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
4 Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.
5 Serve with rice and rasam.

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