Garlicky chicken and rice soup

 2 medium shallots, minced
5 med cloves garlic, minced or pressed
1/4 tsp dried thyme or herbes de Provence
1 Tbsp tomato paste
6+ cups chicken or veg broth
1 bay leaf
1 Tbsp white miso
~12 oz boneless skinless chicken breast
½ cup + 2 Tbsp long grain rice, rinsed
3 large carrots, peeled and cut 1/4 inch thick
8 medium Brussels sprouts, trimmed and cut in half
1/2 cup frozen peas

Season chicken breast on both sides with salt and pepper and let sit for 15 min. Heat 1 Tbsp oil in a medium pot over med heat until shimmering. Place chicken breasts in pot and cook until browned and breasts release from the pot. Flip breasts, brown the other side, then remove breasts to a plate.

Add another Tbsp oil, heat, and add shallot and garlic. Heat, stirring occasionally until shallot and garlic are softened. Stir in the thyme and tomato paste and cook until fragrant, about 30 sec.

Add the broth, bay leaf, and miso and bring to a simmer, scraping up any browned bits. Add the chicken, then cover and cook until chicken is cooked to 160 deg F.   Remove chicken to a cutting board and let rest until cool enough to shred

 Stir in the Brussels sprouts and let simmer for 5 in then add the rice and carrots and simmer, cooking until the rice and all veggies are tender, 12-15 min. Meanwhile, shred the chicken breasts. When the veggies and rice are tender, stir in the chicken and peas and let sit off heat until warmed through, a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. Serve with saltine crackers.

Toasted Pearl Couscous with Butternut Squash and Dates

INGREDIENTS

1 cup pearl (Israeli) couscous

2 Tbsp  EVOO
small onion, minced
2 cloves garlic, minced
pinch cayenne pepper
1 Tbsp tomato paste
1/2 tsp salt
1 tsp cumin seeds

1/4 tsp smoked paprika
1 lb peeled butternut squash, cut into small cubes (your choice on size, smaller cooks faster)
1/2 cup chopped up dates (or dried apricots)
2 cups chicken or vegetable broth
1/2 cup water 
14 oz can high quality whole tomatoes, pureed with a stick blender
2 small plum tomatoes, cored and finely chopped
extra EVOO
1/4 cup chopped parsley
toasted pumpkin seeds
pepper

DIRECTIONS

In a dry frying pan, toast the couscous over medium heat with constant stirring until about half of the couscous has started to brown.  Transfer the couscous to a bowl and set aside.

In a Dutch oven over medium heat, combine the EVOO, onion, cayenne pepper, tomato paste, salt, cumin seeds, and paprika.  Stir occasionally until the onion is softened.  Add the garlic and sauté one minute, then add the squash, dates, pureed tomatoes, broth, couscous, and water.  Bring to a boil, then reduce heat to low, cover, and simmer until squash and couscous are both tender.  Add the chopped tomatoes and let sit for a minute or two until they are heated through. Taste and adjust the seasonings with salt and pepper if necessary, then drizzle with more EVOO and sprinkle with parsley and pumpkin seed

Thai Fried Rice

 Ingredients

firm tofu

5 cups cooked and cooled jasmine rice

2 carrots - peeled, cut in half lengthwise, then cut into 1/4 “ pieces.  Cook in salted simmering water until almost tender then drain

4 cloves garlic, minced

1/2 - 1 red chili pepper, sliced in half and seeds and membrane removed.  slit halves into small pieces.

2-3 baby bok choy, cleaned, dried, stems and leaves separated and sliced into thin pieces.

1 tomato, chopped

3-4 scallions, both white and green parts, sliced thinly

sauce:  

2 Tbsp Braggs amino or fish sauce

1 Tbsp garlic chili sauce or sriracha

1 Tbsp oyster sauce

1 Tbsp tamarind paste

2 tsp brown sugar

1 tsp peanut butter

1. Press tofu to get rid of excess moisture.  Cut into cubes, dust all sides with cornstarch, then shallow fry until crispy and brown   Keep warm on a rack in oven
2. Combine all sauce ingredients in bowl and set aside
3. Heat 1 Tbsp oil in non-stick pan.   Add garlic and chilies and stir-fry for 30 sec.  Add bok choy stems and stir fry for 2 min.  Add bok choy leaves and stir fry another 30 sec.
4. Add rice and sauce mix, tomato, carrots,  and chopped scallions.  cook all by scooping up and mixing for several minutes until heated throughout.  Add tofu cubes and mix together thoroughly.  Squeeze 1/2 lime over rice and mix.
   
   Serve with thinly cut cucumbers, chopped cilantro, sliced hot peppers, lime wedges
   

Mixed Vegetable and Farro Soup

 

Ingredients

3 tablespoons extra-virgin olive oil

2 celery ribs, thinly sliced

1 medium onion, thinly sliced

1 medium leek, white and pale green parts only, cleaned well and thinly sliced

1 cup farro

1 tablespoon tomato paste

2 quarts chicken or vegetable broth

One 15-ounce can borlotti (aka cranberry or roman) or pinto beans, drained and rinsed

3 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

Directions

In an enameled cast-iron casserole or other heavy pot heat the oil.  Add the celery, onion and leek, stir well, cover,  and cook over medium heat, stirring occasionally, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the broth and bring to a boil.  Simmer over low heat for 15 minutes. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots and the farro are tender, another 15+ minutes. Add the peas and beans, cover and cook until warmed, 5 minutes.   Taste and adjust the seasoning with salt and pepper if necessary, top with the basil and serve crusty bread.

PICKLED RED ONIONS

1 red onion, halved and sliced thin
1 cup distilled white vinegar
⅓ cup sugar
¼ teaspoon Salt

Place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves and the vinegar just comes to a boil. Pour it over the onions and cover loosely. Let onions cool completely, about 30 minutes. 

Fish tacos (Milk Street)

For these tacos, choose a firm, meaty white fish—we liked cod and tilapia. Coating the fish with seasoned cornstarch before frying gave the pieces a delicately crisp crust that contrasted nicely with the tender, flaky interior. To add bright notes and pull all the flavors together, we made a creamy dressing laced with jalapeños, fresh oregano and lime. Offer shredded cabbage, thinly sliced radishes and fresh cilantro as additional fillings.

2 teaspoons grated lime zest, plus 5 tablespoons lime juice, divided

Kosher salt and ground black pepper

3 jalapeño chilies, 2 stemmed and sliced into thin rounds, 1 stemmed, halved and seeded

1/3 cup fresh oregano leaves

6 medium garlic cloves, smashed and peeled

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup cornstarch

1 1/2 pounds skinless white fish fillets (see note), cut into 1-by-2-inch strips

4 tablespoons grapeseed or other neutral oil, divided

8 corn tortillas, warmed

PICKLE THE JALAPEÑOS

4 Tbsp lime juice

¼ tsp kosher salt

2 jalapeno chilies, stemmed and sliced into thin rounds

In a small bowl, whisk together 4 tablespoons of the lime juice and ¼ teaspoon salt. Stir in the sliced jalapeños and set aside.

MAKE THE SAUCE

2 tsp grated lime zest, plus 1 Tbsp lime
1 jalapeno chili, stemmed, halved, and seeded
⅓ cup fresh oregano leaves

6 medium garlic cloves, smashed and peeled

1 tsp kosher salt

½ tsp pepper

¼ cup sour cream

¼ cup mayonnaise

In a food processor, combine the lime zest, the halved jalapeño, the oregano, garlic, 1 teaspoon salt and ½ teaspoon pepper. Process until the garlic is finely chopped, about 10 seconds. Add the remaining 1 tablespoon lime juice and process until smooth, another 20 seconds, scraping the bowl as needed. Transfer to a medium bowl stir in the sour cream and mayonnaise.

COAT THE FISH

⅓ cup cornstarch

2 tsp Kosher salt

1 tsp ground black pepper

1½ lb skinless white fish fillets, cut into 1 X 2 inch strips

In a large bowl, whisk together the cornstarch, 2 teaspoons salt and 1 teaspoon pepper. Add the fish and toss to coat. Set a wire rack in a rimmed baking sheet.

COOK THE FISH

4 tsp grapeseed or other neutral oil, divided

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add half of the fish in a single layer and cook without disturbing until light golden brown, 2 to 3 minutes. Carefully flip each piece and cook until light golden brown on the second sides, another 2 to 3 minutes. Transfer to the prepared wire rack and tent with foil. Repeat with the remaining 2 tablespoons oil and remaining fish.

SERVE

Smear some of the sour cream mixture onto one side of each tortilla. Divide the fish among the tortillas and top with pickled jalapeños.

Sicilian Trapanese Pesto (Gemelli With Tomato-Almond Pesto and Croutons)

Makes 4 servings

When we sampled this no-cook tomato sauce while in Sicily, it was made the traditional way, with a large mortar and pestle, but a food processor gets the job done faster and more easily. Topped with crisp, olive oil-infused croutons and toasted almonds, the dish is served warm or at room temperature after the pasta has had a little time to soak in the flavorful sauce. Instead of blanched, slivered almonds, you could also use sliced or whole almonds that have been roughly chopped.

Don’t overprocess the second addition of tomatoes. We pulse the first half to create a juicy sauce, but the rest we pulse only until roughly chopped so that tomato chunks add bursts of bright color and texture.

¾      cup blanched slivered almonds
12      ounces gemelli or other short pasta
Kosher salt and ground black pepper
4        medium garlic cloves, smashed and peeled
½      cup lightly packed fresh basil, leaves torn if large
2        pints cherry tomatoes, divided
6        tablespoons extra-virgin olive oil, divided, plus more to serve
3        ounces crusty white bread, torn into rough ½-inch pieces (about 1¾ cups)

In a 10-inch skillet over medium-high, toast the almonds, stirring frequently, until golden brown and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside; reserve the skillet.

In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons salt, then cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta.

Meanwhile, in a food processor, process ½ cup of the almonds, the garlic, and 2 teaspoons salt until finely chopped, about 30 seconds. Add the basil and half the tomatoes, then pulse until chopped and well combined, 4 to 6 pulses. Add the remaining tomatoes and 2 tablespoons oil, then pulse just until the whole tomatoes are broken up, about 3 pulses. Transfer to a serving bowl, add the pasta and ¼ cup of the reserved cooking water, then toss. Let stand, tossing once or twice, for 10 to 15 minutes, to allow the pasta to absorb some of the sauce.

While the pasta stands, in the same skillet used to toast the almonds, toss the bread, remaining 4 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cook over medium, stirring frequently, until the bread is crisp and golden brown, 5 to 7 minutes.

Scatter the toasted bread and the remaining ¼ cup almonds over the pasta. Drizzle with additional oil and sprinkle with pepper.