Paprika Chicken (Great for Stroganoff)

paprika-chicken

Prep Time: 10 minutes | Cook Time: 15 minutes

Serving Size: 2

Podcast Recommendation: The Ezra Klein Show: Interview w/ Deborah Tannen on gendered speech and this election. The best piece of this interview is towards the end where Tannen talks about the general differences in the way men and women communicate as a result of our socialization as children (women trade on closeness and men trade on hierarchy) and how the different communication styles play out in the workplace. For example, in the companies Tannen looked at, women were just as effective as men in getting things done but because women are more indirect in their way of asking for things to be done due to the communication philosophy of communicating with subordinates as equals, the women were judged as less competent.

Ingredients:

  • 2 pieces chicken thigh, about 8 oz, cut into 1 inch chunks
  • 2 tablespoons butter
  • garlic salt
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth (or 1/3 bouillon cube + 1/2 cup water)
  • 1/2 onion, diced
  • 1 piece of bacon, chopped small like pancetta
  • 2 tablespoons dry white wine
  • 1 tablespoon worcestershire sauce
  • 1/3 cup sour cream
  • Optional: cooked rice or egg noodles

Instructions:

  1. Melt butter in pan over medium-high heat, then add diced onions and bacon and cook until translucent, about 2-3 minutes, stirring often so the onion doesn’t burn.
  2. Push onion out to edge of pan, lower heat, and add chicken, spreading so there’s only one layer of chicken and each piece is touching the bottom of the pan.
  3. Season chicken with garlic salt, smoked paprika, and garlic powder. Cook chicken for about 3 minutes or until it not longer sticks to the bottom of the plan, then flip the chicken pieces so the original raw up side is touching the pan and cook for another 3 minutes.
  4. Add chicken broth or bouillon water mixture to the pan, along with the white wine and worcestershire sauce and continue to cook on low (medium low if it’s taking forever to reduce) until reduced by half, at least 6 minutes for me.
  5. Add sour cream and stir to incorporate well into chicken mixture and turn heat up to medium low if it wasn’t already at medium low. Cook for another minute.
  6. Serve over rice or egg noodles!

Recipe was adapted from this chicken stroganoff recipe. I upped the paprika for the extra smoky flavor but cut paprika to 1 teaspoon and it’d be great with egg noodles for a traditional stroganoff or keep the recipe as is and serve over rice!

Chicken Thighs w/ Sage Jus and Zucchini

Prep Time: 10 minutes | Cook Time: 30 minutes

Serving Size: 4

Podcast Recommendation: This American Life: Seriously? This American Life tackles crazy aspects of politics 2016.

Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • garlic salt and ground black pepper
  • 2 tablespoons vegetable oil (or other high smoking point oil)
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 1/3 cup dry white wine (I used this one)
  • 2 cups chicken broth or water + 1/2 chicken bouillon cube – I used Knorr brand)
  • 1/2 lemon zest + juice
  • 1 tablespoon whole grain mustard (I used TJ’s dijon mustard)
  • 3 tablespoons minced sage
  • 2 tablespoons cold butter
  • 3 zucchinis/yellow squash, diced

Instructions:

  1. Preheat oven to 375.
  2. Pat chicken thighs dry with paper towels and season on one side with garlic salt and pepper.
  3. Heat ovenproof skillet on stove over medium-high heat.
  4. Once skillet is hot, reduce heat to medium and add oil, then add chicken thighs, seasoned side down, cooking for 2 minutes.
  5. While waiting for 2 minutes to pass, season the upward facing chicken thighs.
  6. Flip chicken and cook another 2 minutes then put pan into oven and cook for 10 minutes.
  7. Once 10 minutes are up, take chicken out of pan and let cool on plate.
  8. Return skillet to stove over low heat, being careful to wear an oven mitt when handling pan since the handle will still be hot.
  9. Add minced shallots and cook until shallots are tender, about 2 minutes, then add garlic and cook until fragrant, about 1 minute.
  10. Deglaze pan with wine (using wooden spoon to scrape up browned bits from the bottom of the pan) and cook until reduced by half.
  11. Add chicken broth, lemon zest and juice, and mustard.
  12. Bring to a boil and reduce heat to a simmer, reduce again by half, about 6 minutes.
  13. Remove pan from heat and whisk in sage and cold butter.
  14. Pour 2/3 of the sage jus onto the chicken.
  15. At this point you can either put the chicken over the zucchini/squash raw OR, to cook the zucchini/squash, return the skillet back to the stove over medium-low heat and cook zucchini/squash in the remaining 1/3 of sage jus for about 10 minutes, stirring occasionally. If zucchini/squash starts to burn, lower heat and continue to cook.

Recipe adapted from the Sur la Table Girls Night Out cooking class.

🌹🍂🍎Apple Rose Tart w/ Sweet Custard and Walnut Crust🍎🍂🌹

Prep Time: 10 minutes | Cook Time: 30 minutes + 2 hrs custard chilling time

Serving Size: 4 smallish tarts or 1 full-size tart

Podcast Recommendation: NY Times: The Run-Up: The Trump Tapes, Part I: ‘He Doesn’t Know Himself’ Michael Barbaro interviews Michael D’Antonio, the last man to extensively interview Donald Trump and his family for a biography (in 2014) and gets his take on what drives Trump, the coping mechanisms he has developed, the amount of self-reflection that Trump practices, and some of D’Antonio’s explanations on how Trump’s upbringing has shaped the man we see today.

Ingredients:

Walnut Crust:

  • 2 ½ cups walnut pieces
  • 4 tbsp (half a stick) butter, melted
  • 2 tbsp granulated sugar
  • 1 egg white
  • ¼ tsp salt

Custard

  • 1 ½ cups milk (I used almond milk)
  • 6 egg yolks
  • ½ cup pure maple syrup (I didn’t have any on hand so I used this sugar free breakfast syrup)
  • ¼ cup cornstarch
  • ½ tsp salt
  • 1 tsp vanilla bean paste

🍎Apple Roses🌹

  • 2 apples, sliced as thinly as possible while still slicing entire pieces from skin to core
  • 2 tbsp granulated sugar
  • 1/2 tsp cardamom
  • 3 tbsp butter
  • 1 tsp vanilla bean paste

Instructions:

Walnut Crust

  1. Preheat the oven to 400 degrees F.
  2. Put walnuts in food processor until they are about the size of breadcrumbs.
  3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
  4. Press the mixture evenly into the bottom of tart pan or pans and up the sides but indented in the center. Bake for 15 minutes if using a 9-inch tart pan and only 10 minutes if using multiple smaller tart pans. Cool completely, then fill with Maple Custard.

Custard

  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges (not boiling!).
  2. Whisk the egg yolks, syrup, cornstarch, and salt together in a bowl until combined.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Transfer the mixture back to the pot and place over low heat. Cook, stirring constantly, until the mixture becomes very thick then immediately turn off the heat and add the vanilla.
  5. Place plastic wrap directly onto the surface to prevent gross skin from forming and refrigerate for 2 hours.

Apple Roses

  1. Right before you are ready to take the custard out of the fridge, cook the apple slices.
  2. Warm butter in pan over medium low heat with sugar, cardamom, and vanilla bean paste.
  3. Once the butter is melted and incorporated with the other ingredients, dump apple slices into pan and lower heat. Don’t worry about moving the top layer apples to the bottom. The steam formed from the layers of apples should cook all of the apple slices to a point where they are pliable. This will take about 8 minutes on low heat with very occasional turning of apple slices just to coat evenly with butter mixture – being careful not to tear apples. Test apples by holding one slice and bending it without the slice cracking. If the apple slice cracks then keep cooking apple slices on low heat and turning occasionally to coat apple slices evenly.
  4. After apples are done cooking, form roses in custard in tart. you can create one big flower by laying apple slices down from the outer perimeter in. You can create individual roses by forming the outer circle of the rose and then working inwards, forming the center of the rose by rolling up one slice small and then sticking in the center.

Recipe married between this one and the Sur la Table Girls Night Out cooking class!

Beef Chili (Perfect for Chili Dogs!)🌭🌭🌭

Prep Time: 10 minutes | Cook Time: 40 minutes

Serving Size: 8-10

Podcast Recommendation: Lore: Trick or Treat 2016 – Set 1: Just rediscovered Lore in my podcast repertoire and listened to four in a row today. Lore explores different spooky stories and tales from around the world. Just in time for Halloween!

Ingredients:

  • 1 tablespoon olive oil
  • 2 lbs ground beef (I used 85/15)
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 large or 2 small onions, diced
  • 2 stalks celery, diced
  • 1 large tomato, diced
  • 4 cloves garlic, minced
  • 1 cube beef bouillon
  • 1.5 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon ground black pepper
  • 1 8 oz can tomato sauce
  • 1 12 oz can dark red kidney beans, drained
  • 1.5 cups water
  • sour cream, for garnish
  • grated cheddar cheese, for garnish

Instructions:

  1. Heat olive oil in large pot over medium heat. Once oil is hot, add bouillon cube, bell pepper, onion, and celery and sautee about 5 minutes, being careful not to burn the vegetables.
  2. Clear the vegetables to the outer edge of the pot so the bottom of the pot is exposed in the center and add ground beef and minced garlic, breaking up quickly so the beef cooks crumbly.
  3. Add all the spices (chili powder, cumin, oregano, onion powder, garlic powder, garlic salt, and ground black pepper),worcestershire sauce, and the tomato sauce and incorporate well into the beef and vegetable mixture, stirring frequently until beef is cooked all the way through, about 8 minutes.
  4. Add kidney beans and stir for 30 seconds.
  5. Add water and diced tomato and stir again. Turn heat down to medium-low or low heat and simmer, uncovered for 20 minutes, stirring occasionally to prevent stuff from burning onto the bottom of the pot.
  6. Top with sour cream and cheese and enjoy! We spooned the chili over hot dogs the night of and the leftovers were equally delicious as standalone chili the next day!

Recipe amalgamated from here, here, and here.

Apple Spinach Salad w/ Pomegranate Seeds, Goat Cheese, Candied Walnuts, and Balsamic Viniagrette

salad

Prep Time: 10 minutes | Cook Time: 30 minutes

Serving Size: 5-7

Podcast Recommendation: In the Dark by American Public Media: Ep. 1 The Crime. This is an excellent investigative crime podcast about the murder of Jacob Wetterling, a boy who went missing in Minnesota when he was 11 in 1989. Just prior to this podcast’s release the man who kidnapped, molested, and killed Jacob Wetterling confessed to the murder – 27 years after he was first kidnapped. The podcast examines the facts of the case, takes a critical look at the subsequent police investigation, and delves into byproducts such as the sex offender registry legislation that was passed as a result of Jacob’s mother’s efforts to provide more comprehensive database information to police departments.

Ingredients:

  • 1 bag spinach
  • 1 pomegranate, seeded
  • 3 apples, sliced into bite-size pieces
  • 4 oz goat cheese, crumbled (I used a cranberry goat cheese and think a honey goat cheese would be good too)
  • 8 oz walnuts
  • honey (about 1/4 cup)
  • 1/8 cup balsamic vinegar
  • 1/4 cup olive oil (I also added a bit of fancy quality garlic olive oil – about 1 tablespoon – and it was delicious!)

Instructions:

  1. preheat oven to 300 degrees
  2. line cookie sheet with parchment paper
  3. toss walnuts with honey on parchment paper, turning to coat
  4. bake walnuts in oven for 25 minutes, taking them out after the first 15 minutes to toss again to avoid burning
  5. pour spinach bag into big bowl
  6. layer on apple slices
  7. layer on pomegranate seeds and goat cheese
  8. combine balsamic vinegar and olive oil (shake in leakproof container or stir vigorously right before serving)
  9. take candied walnuts out of the oven and put in salad bowl
  10. toss all contents of bowl to combine
  11. pour dressing onto each individual salad to avoid drowning the spinach in case there are leftovers

Recipe adapted from here.

October Things

Pressure Cooker Pork Harissa w/ Israeli Couscous and Carrots

🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶

I love seasonal items at Trader Joe’s and discovered a jar of harissa sauce the other day. I’ve never cooked with (or consumed) harissa before but the ingredient list promised a spicy experience so I picked a jar up. According to an article on the Kitchn, harissa is “a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking…[a] standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint.” The Kitchn had me at spicy and aromatic chile paste…and TJ’s had me at capsaicin as the first ingredient listed.

I know I post many variations of “pork butt in the pressure cooker” but I can’t help that pressure cooker pork shoulder yields an amazing meal meat base in a very short period of time. I think the more actual variations in taste or combinations, the better!

🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶🌶

Prep Time: 15 min (excluding marinating time) | Cook Time: 1 hour

Serving Size: 5-6 servings

Podcast Recommendation: Okay, this isn’t a podcast but I have been loving Halloween Wars. It is infinitely hokey and about the aesthetic nexus between candy makers, professional pumpkin carvers (I guess that’s a thing), and cake decorators instead of the traditional food network shows which ostensibly provide recipes for the viewer to recreate at home. Pretty cool to see the insane stuff that people can make!

Ingredients:

  • 2 onions, chopped
  • 2.5-3 lbs pork shoulder, cubed into 1.5-2 inch pieces
  • 1/4 cup of Trader Joe’s harissa paste
  • 2 tablespoons ground coriander
  • 1/4 cup olive oil
  • garlic salt
  • 1 box (8.8 oz) of Israeli couscous (I used Osem couscous)
  • 2 carrots, diced
  • 1 cup hot or boiling water
  • 1.5-2 cups water, or more depending on how much is needed to cover pork in pressure cooker
  • 1 cube pork bouillon

Instructions:

  1. Put the chopped onions, pork shoulder, harissa paste, coriander, olive oil, and garlic salt in a ziplock bag and squish to distribute the paste and spices evenly over the pork; marinate in the fridge for at least 3 hours and up to 24.
  2. Once the meat is done marinating, dump all the contents from the ziplock bag into pressure cooker and add enough water so that 3/4 of the meat is covered. Drop the bouillon cube into the pressure cooker and turn on high (I use the meat/stew option) for 30 minutes.
  3. A couple of minutes before the 30 minutes in the pressure cooker is up, put a pot on the stove and put the water, carrots, and Israeli couscous into it and turn on high.
  4. Once the meat is done cooking, take the pressure cooker outside to manually release the pressure.
  5. Add 1 cup of the pork juices from the pressure cooker into the couscous pot and then turn the heat down to low. Continue to cook, stirring as needed, for 8-10 minutes. You will be able to tell if you need to stir the pot if the couscous is stuck to the walls of the pot. You can also add more water/broth from the pressure cooker, 1 tablespoon at a time, if the couscous is sticking to the walls or burning but not done cooking.
  6. While couscous is cooking, turn the pressure cooker back on high for another 10 minutes.
  7. Once couscous and meat are done, plate the couscous first and then create a crater in the center to hold the meat. Top with the broth from the pressure cooker and enjoy!

Recipe adapted from Crepes of Wrath.

 

Chocolate Chip Oatmeal Cookies

Prep Time: 10 minutes | Cook Time: 10 minutes

Serving Size: ~22 cookies, depending on the size

Podcast Recommendation: WashPo’s Presidential Podcast: Ep. 42: Bill Clinton: The Good and the Bad. Stumbled on this gem of a podcast – Lillian Cunningham, the host of the show, realized she didn’t know that much about our prior presidents so she created a podcast where she interviews reporters/historians/biographers/etc. about each past president, starting in episode one with George Washington.

Ingredients:

  • 1.5 sticks (3/4 cup) butter (softened if mixing by hand)
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 cup oats
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions:

  1. Preheat oven to 350°F.
  2. In large bowl or stand mixer bowl, stir sugars and butter until blended. Add in vanilla and eggs until light and fluffy.
  3. Stir in oats, flour, baking soda and salt, then stir in chocolate chips.
  4. Line two cookie sheets with parchment paper. Measuring by 1 or 2 tablespoons, form balls of cookie dough and then slightly flatten and place on parchment paper – about 2 inches apart.
  5. Bake 10 to 12 minutes or until golden brown. Cool slightly and eat!

Recipe adapted from Betty Crocker.

Cheesy Pizza Dip

pizza_dip

Prep Time: 5 minutes | Cook Time: 12-15 minutes

Serving Size: 3-4

Podcast Recommendation:

Ingredients:

  • 2/3 cup shredded Italian cheese blend, divided into two 1/3 cups
  • 1/3 cup tomato puree
  • 4 oz (half a block) of neufchatel or cream cheese
  • garlic salt
  • crushed red pepper (optional)
  • parsley (optional)
  • 6 slices pepperoni

Instructions:

  1. Preheat oven to 375 F.
  2. Mix cream cheese and 1/3 cup shredded cheese and put into medium ramekin
  3. Pour 1/3 cup tomato puree on top of cream cheese mixture.
  4. Add garlic salt, crushed red pepper, and parsley on top of tomato puree.
  5. Top with shredded cheese and pepperoni.
  6. Bake at 375 F for 12-15 minutes.
  7. Serve immediately with crackers, bread, or (for a ~healthier~ option) broccoli!

Recipe adapted from The Recipe Critic.

Pressure Cooker Pork Carnitas Bowls

Prep Time: 15 minutes | Cook Time: 45 minutes

Serving Size: 2-3

Podcast Recommendation: Hidden Brain: The Perils of Power:The psychology behind “power tends to corrupt, and absolute power corrupts absolutely.” – John Emerich Edward Dalberg Acton.

This is a really interesting interview with Prof. Dacher Ketner from Berkeley who looks at the paradox of power. People with higher emotional intelligence/empathy gain power more easily than their brutish counterparts but they lose those empathetic qualities once they feel powerful.

Ingredients:

  • 2-4 lbs Pork Shoulder/Butt, cut into 1.5-2″ cubes
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cayenne pepper
  • 1/2 tablespoon oregano
  • 1 tablespoon fajita seasoning (pro tip: go to World Market for more exotic spices)
  • garlic salt
  • 1-4 jalapenos*, cut in half longways
  • 1-4 serrano peppers*, cut in half longways
  • 1/2 cup water per lb of pork
  • 1/2-1 cube beef bouillon
  • 1 onion, chopped
  • 4 cloves – 1 whole head of garlic, chopped
  • 1/2 cup basmati rice + 1 cup water
  • 1/4 cup tomato sauce or puree (I used puree)
  • canola oil
  • 1 cup black beans
  • Optional Garnishes:
    1. shredded cheese
    2. sour cream
    3. cholula
    4. salsa
    5. pica de gallo

Instructions:

  1. Pour 1-2 tablespoons oil into pot of pressure cooker and set on “saute” setting.
  2. Mix cumin through garlic salt seasonings and coat meat with them.
  3. When oil is sizzling (should only take about a minute for that to start), put the meat into the pot. Be careful to avoid hot oil splatters!
  4. Move meat around to try and brown on all sides (if some sides don’t get browning, that’s not a big deal either).
  5. Add chopped onion and garlic and peppers on top of meat and push around. Let food continue to saute for a few minutes.
  6. Add water and beef bouillon into the pressure cooker.
  7. Put lid on pressure cooker and switch pressure cooker setting from saute to meat/stew and cook on high pressure for 10-12 minutes per pound of meat.
  8. While meat is cooking, prepare the rice. In the wide and shallow pan with lid, heat 1 tablespoon of canola oil on medium high heat. Reduce heat to medium and add dry rice and push around, being careful not to let the rice burn (no brown!!), about 1 minute.
  9. Add water to rice and tomato sauce or puree, reduce heat to low, and put lid on pan. Cook for ~10 minutes, or until liquid has been absorbed from rice.
  10. Push the rice towards the sides, creating an opening in the center where you can see the pan. Add the black beans to the center (this is where the pan is the hottest).
  11. Cook the black beans and rice for an additional 5-8 minutes on medium heat, mixing frequently to prevent rice from sticking to bottom of pan. Once rice and beans are done, turn off the stove but keep the lid on the pan to preserve heat.
  12. Turn broiler on (~450) and once the meat is done in the pressure cooker, put the meat on an aluminum-foil-lined cookie sheet and place on top rack. Broil for 5 minutes.
  13. Plate rice and beans while meat is crisping in the broiler. Add whichever garnishes you’d like.
  14. Top with meat once it’s done and enjoy!

* Choose the number of peppers depends on your spice preference

Recipe adapted from here.