Café con Leche

This recipe is fast and easy and perfect for a cold winter day.

Ingredients
* 1/3 cup peeled and thinly sliced ginger (3 ounces)
* 4 garlic cloves, chopped
* 2 jalapeños, seeded and chopped
* 2 tablespoons fresh lemon juice
* 1 tablespoon sweet paprika
* 2 tablespoons water
* 1/4 cup vegetable oil
* 3 medium onions, coarsely chopped
* 2 cups drained canned plum tomatoes, coarsely chopped, juices reserved
* 1/2 cup unsweetened coconut milk
* 1/2 cup dry-roasted peanuts, finely chopped
* 1/4 cup shredded unsweetened coconut, plus more for garnish
* 1/4 cup chopped cilantro, plus more for garnish
* 3 cups chicken stock or canned low-sodium broth
* Salt and freshly ground pepper
* 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
* Steamed rice and lemon wedges, for serving

Directions

1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.

2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.

3. Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.

4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.

5. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.

From Food & Wine Magazine

Posted by Rosa at 09:13 AM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 30 MIN

1 pound farfalle
2 tablespoons unsalted butter
1 small shallot, minced
1/4 cup vodka
2 1/4 cups heavy cream
4 ounces chicken thighs, cut into thin strips
Salt and freshly ground pepper
3 large egg yolks
2 tablespoons minced chives

1. In a large pot of boiling salted water, cook the farfalle, stirring occasionally, until al dente.

2. Meanwhile, in a large, deep skillet, melt the butter. Add the shallot and cook over moderate heat until golden, about 3 minutes. Add the vodka and cook until evaporated, about 1 minute. Add 2 cups of the heavy cream and simmer over moderately high heat, stirring often, until reduced by half, about 4 minutes. Stir in the smoked salmon, season with salt and pepper and remove from the heat. In a small bowl, beat the eggs yolks with the remaining 1/4 cup of heavy cream.

3. Drain the farfalle. Add it to the skillet and stir well. Add the egg-yolk mixture and stir over low heat until warmed through and the sauce is creamy, about 30 seconds. Season with salt and pepper. Transfer the pasta to bowls, scatter the chives on top and serve.

From Food & Wine Magazine

Posted by Rosa at 11:30 PM | Permalink

4 SERVINGS
TOTAL TIME 30 MIN

1 ¼ pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
16 yellow baby pattypan squash (about 1 pound)
1 large red onion, cut into 1 1/2-inch pieces
8 small tomatillos, halved (about 1/2 pound)
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
3 tablespoons chopped mint
2 tablespoons chopped flat-leaf parsley
1 garlic clove, minced
1 tablespoon red wine vinegar
1 ounce crumbled feta cheese

Directions

1. Light a grill or preheat a grill pan. On four 14-inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tablespoon of the olive oil and season with salt and pepper.

2. Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.

3. Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tablespoons of olive oil; season with salt and pepper.

4. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve.

From Food & Wine Magazine

Posted by Rosa at 11:29 PM | Permalink | Comments (0)

4 SERVINGS
TOTAL TIME 30 MIN

16 whole blanched almonds (2 ounces)
2 teaspoons unsalted butter
4 ripe apricots, pitted and quartered
1 tablespoon extra-virgin olive oil
Four 6-ounce skinless, boneless chicken breast halves
Salt and freshly ground pepper
1 teaspoon finely grated fresh ginger
1 scallion, white and green parts thinly sliced separately
½ teaspoon very finely grated lime zest
½Scotch bonnet or habanero chile, seeded and thinly sliced
½ cup dry white wine
2 tablespoons pure maple syrup

Directions

1. Preheat the oven to 350°. Put the almonds in a pie plate and bake for 8 minutes, or until fragrant and browned; let cool. Crack the almonds coarsely with the side of a large knife.

2. In a large skillet, melt the butter. Add the apricots, cut side down, and cook over moderate heat, until lightly browned, about 3 minutes. Turn the apricots and cook for 1 minute longer. Transfer to a plate.

3. Add the olive oil to the skillet and heat until shimmering. Season the chicken breasts with salt and pepper and add them to the skillet. Cook over moderately high heat until browned, about 3 minutes. Turn the breasts and cook over moderately low heat until just white throughout, about 7 minutes longer. Transfer the chicken to the plate with the apricots.

4. Add the ginger, scallion whites, lime zest and chile to the skillet and cook, stirring, for 30 seconds. Add the wine and simmer over moderately high heat, scraping up the browned bits from the bottom of the skillet. Add the maple syrup, apricots and chicken and simmer just until heated through; season with salt and pepper.

5. Transfer the chicken to plates and spoon the sauce on top. Sprinkle with the cracked almonds and scallion greens and serve.

From Food & Wine Magazine

Posted by Rosa at 11:28 PM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 20 MIN

2 teaspoons finely grated orange zest
1 teaspoon Asian sesame oil
1/3 cup vegetable oil
4 garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper
1/8 teaspoon five-spice powder (optional)
1/2 cup fresh orange juice
Salt and freshly ground pepper
Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces
Directions

1. In a heatproof bowl, combine the orange zest and sesame oil. In a saucepan, heat the vegetable oil over moderate heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the ginger, crushed red pepper and five-spice powder and cook until fragrant, about 1 minute. Stir in the orange juice and boil over moderately high heat until reduced by half, about 4 minutes. Stir the orange juice mixture into the zest and season with salt and pepper.

2. In a saucepan, steam the broccoli until just tender, about 8 minutes.

3. Transfer the steamed broccoli to a warmed platter, spoon the orange-chile oil on top and serve.

The orange-chile oil can be refrigerated for 3 days.

From Food & Wine Magazine

Posted by Rosa at 11:28 PM | Permalink

4 SERVINGS
TOTAL TIME 30 MIN

1 t Dijon mustard
1 t extra-virgin olive oil
½ t chopped thyme
4 6 oz skinless, boneless chicken thighs
Salt and freshly ground pepper
½ C freshly grated Parmesan cheese
4 C packed arugula leaves
1 C cherry tomatoes, halves
t = teaspoon
Preparing the Chicken

1. Preheat oven to 475 degrees
2. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme
3. Season chicken with salt & pepper and then brush them with the mustard mixture.
4. Pat the chicken with the parmesan cheese and transferred to a baking sheet
5. Place the baking sheet on the top shelf of the oven and bake for 15 minutes, until lightly browned.
6. In a medium bowl, combine the remaining 1 t of mustard and olive oil and combine with 1/2 t of water. Add the arugula and tomatoes, season with salt and pepper and toss well.
7. Spoon the salad onto the plate, top with the chicken and serve.

From Food & Wine Magazine

Posted by Rosa at 11:27 PM | Permalink

4 SERVINGS
TOTAL TIME 25 MIN

1 ¼ C plain yogurt
4 garlic cloves, very finely chopped
2 t garam masala
2 t curry powder
1 lbs skinless, boneless chicken thighs cut into small strips
2 jalapenos, seeded and thinly sliced
1 large red onion, halved lengthwise and thinly sliced crosswise
salt & pepper
4 whole wheat pita bread
4 romaine lettuce leaves
1 large tomato
1 medium cucumber- peeled, halved and cut into think crescents
Preparing the Chicken

1. In a medium bowl mix 1 t of the yogurt with the garlic, garam masala and curry powder. Add the chicken and stir until they are all thoroughly coated with the yogurt mixture.

2. In a large nonstick skillet, heat the vegetable oil. Add the sliced jalapenos, red onion and coated chicken, season with salt and pepper and cook over moderately high heat, stirring, until the chicken is white throughout, about 5 minutes.

3. Remove the skillet from the heat and let stand for 1 minute to let the chicken, jalapenos and red onion cool slightly. Fold the remaining yogurt into the chicken.

4. Heat the pita bread in oven. Set the pitas on plates and top each one with a lettuce leaf, tomato wedges and cucumber slices. Spoon the chicken on top and serve right away

Posted by Rosa at 11:26 PM | Permalink

Four 5-ounce trimmed beef tenderloin steaks, about 2 inches thick Salt
1 tablespoon crushed black peppercorns
2 tablespoons vegetable oil
3/4 cup balsamic vinegar
1 teaspoon sugar
1/4 pound Gorgonzola cheese, cut into pieces

Directions

1. Preheat the oven to 400°. Generously season the tenderloin steaks with salt and pat the crushed peppercorns all over them. In a large skillet, heat the vegetable oil. Add the steaks and cook them over moderately high heat until they are browned, about 4 minutes per side. Transfer the steaks to a rimmed baking sheet and roast them in the oven for about 12 minutes, or until an instant-read thermometer inserted in the center of 1 of the steaks registers 130° for medium-rare meat.

2. Meanwhile, wipe out the skillet with a paper towel. Add the balsamic vinegar and the sugar and boil over high heat until the vinegar is reduced to 1/3 cup, about 3 minutes.

3. Top the tenderloin steaks with the Gorgonzola cheese and roast them for 2 minutes longer, or until the Gorgonzola is just melted. Transfer the tenderloin steaks to plates, drizzle them all over with the balsamic reduction and serve right away

4 SERVINGS
TOTAL TIME 30 MIN

From Food & Wine Magazine

Posted by Rosa at 11:26 PM | Permalink

1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon finely grated fresh ginger
½ cup soy sauce
1/3 cup lightly packed dark brown sugar
½ teaspoon crushed red pepper
2 ¼ pounds flank steak
Salt and freshly ground pepper
Thinly sliced scallions and lime wedges

Directions

1. Light a grill or preheat a grill pan. In a small saucepan, heat the oil. Add the garlic and ginger and cook over moderately high heat, stirring occasionally, until the garlic begins to turn golden. Add the soy sauce, sugar and crushed red pepper and cook, stirring, until syrupy, about 3 minutes; let cool.

2. Season the steak with salt and pepper. Grill the steak for 10 minutes for medium-rare meat, turning once; during the last minute, brush all but 2 tablespoons of the glaze over the steak. Transfer the steak to a cutting board and let stand for 5 minutes.

3. Thinly slice the steak and brush with the reserved 2 tablespoons of glaze. Transfer to a platter, sprinkle with scallions and serve with lime wedges.

6 SERVINGS
TOTAL TIME 25 MIN

From Food & Wine Magazine

Posted by Rosa at 11:25 PM | Permalink

2 medium slices of bread without crust
1 ¼ lbs ground beef
1 finely chopped onion
1 T dried thyme
1 T dried oregano
3 t hopped fresh flat leaf parsley, plus extra for garnish
1 egg lightly beaten
salt and pepper to taste
1 lemon
¼ C plain all purpose flower
2-3 T vegetable oil
Instructions

1. Soak the slices of bread in a bowl of water for about ten minutes
2. Squeeze the bread dry with your hands before placing it in a large bowl
3. Add meat, onion, dried oregano, dried thyme, parsley, egg, salt and pepper to the bread and mix them all together using your hands
4. Shape the meat mixture into walnut size balls and roll the balls in the flour to lightly coat them making sure to shake off any excess
5. Heat oil in a large frying pay. Once the oil is hot add the meatballs and fry them turning them frequently until they are cooked through and look brown all over.
6. Get rid of the excess oil by placing the cooked meatballs on some paper towels
7. Sprinkle the meatballs with parsley and serve with lemon wedges

6-8 SERVINGS
TOTAL TIME 30 MIN

Posted by Rosa at 11:25 PM | Permalink | Comments (0)

This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor.

2 navel oranges
2 tangerines
3 clementines
1 large shallot, sliced paper-thin
3 tablespoons chopped mint leaves
1 tablespoon fresh lime juice
1 tablespoon walnut oil
1 tablespoon crème fraîche or sour cream
2 bunches of arugula (1/4 pound each), tough stems discarded
Salt and freshly ground pepper
Directions

1. Using a sharp knife, peel the oranges, tangerines and clementines, removing all the bitter white pith. Slice the clementines crosswise 1/2 inch thick and remove the pits. Transfer the clementines to a medium bowl. Working over the bowl, cut between the membranes of the oranges and tangerines, releasing the sections into the bowl. Add the shallot and mint.

2. In a large bowl, whisk the lime juice with the walnut oil and crème fraîche. Add the arugula, season with salt and pepper and toss gently. Using tongs, transfer the arugula to plates. Add the citrus fruits to the remaining dressing, season with salt and pepper and toss to coat. Top the arugula with the citrus and serve.

The salad can be prepared through Step 1 and refrigerated for up to 2 hours.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:23 PM | Permalink | Comments (0)

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
Salt and freshly ground pepper
¼ cup extra-virgin olive oil
4 ounces mesclun greens (8 cups)
2 ripe mangoes, peeled and thinly sliced
4 ounces thinly sliced country ham or prosciutto

Directions

1. In a small bowl, whisk the vinegar with the mustard and molasses; season with salt and pepper. Add the olive oil in a thin stream, whisking until emulsified.

2. In a large bowl, toss the greens and mangoes with two-thirds of the dressing. Transfer the salad to a platter and top with the ham. Drizzle the remaining dressing over the ham and serve.

4 SERVINGS
TOTAL TIME 20 MIN

From Food & Wine Magazine

Posted by Rosa at 11:22 PM | Permalink | Comments (0)

Ingredients
2 cups plain nonfat yogurt, well chilled
2 cups pure pomegranate juice (fresh squeezed or bottled fresh), well chilled
2 large bananas, thickly sliced crosswise
Directions

In a blender, combine the chilled nonfat yogurt with the pomegranate juice. Add the sliced bananas and puree. Pour the smoothie into tall, chilled glasses and serve at once.

6 SERVINGS
TOTAL TIME 5 MIN

From Food & Wine Magazine

Posted by Rosa at 11:21 PM | Permalink | Comments (0)

Soften sorbet slightly, then sandwich between crunchy store-bought sugar cookies; freeze briefly and serve. We used chocolate cookies with chocolate sorbet

Posted by Rosa at 11:20 PM | Permalink | Comments (0)

Ingredients

3 C Long-Grain White Basmati Rice
8 C Cold Water
2 T Salt
½ C Vegetable Oil
2 T Plain Yogurt
½ teaspoon Ground Saffron Threads dissolved in 4 T hot water

T=Tablespoon

Preparing

1. Place the rice in a large container and wash it with lukewarm water.
2. In a large nonstick pot, bring 8 C of water and 2 T salt to a boil.
3. Add the rice to the pot and boil for an additional 6-10 minutes. Making sure to stir gently with a wooden spoon to loosen any grains that stick to the bottom. The rice is done when it rises to the top of the pot

4. Drain the rice in a fine-mesh strainer and rinse with lukewarm water
In a large bowl, whisk together 4 T of oil, 2 large spoons of rice, the yogurt, 1/2 C of lukewarm water, and 1 T of saffron water
5. Spread the mixture over the bottom of the rice pot. This forms the golden crust, or tah dig.
6. Gently mound the remaining rice, one large spoon full at a time, on top of the tah dig layer.
7. Cover the pot and cook the rice for 10 minutes over medium heat
8. Mix 1 C of cold water with 4 T oil and pour over the rice.
9. Sprinkle the remaining saffron water on top of the rice and cover it with two layers of paper towels to absorb the condensation and then with the lid. Reduce heat and cook for 50 minutes

Remove the pot from the heat and cool it before serving it.

6 SERVINGS
TOTAL TIME 80 MIN

Posted by Rosa at 11:17 PM | Permalink | Comments (0)

Ingredients

¼ cup pine nuts
4 six-ounce center-cut boneless pork chops, about 1 inch thick
Olive oil, for brushing
Salt and freshly ground pepper
4 firm nectarines, halved and pitted
2 tablespoons balsamic vinegar
1 tablespoon honey
½ small red onion, thinly sliced
1 tablespoon shredded basil

Directions

1. Light a grill. In a skillet, toast the pine nuts over high heat, stirring, until golden, about 4 minutes. Transfer to a bowl.

2. Brush the chops with oil and season with salt and pepper. Grill the chops over high heat, turning once, until cooked through, 10 to 11 minutes. Transfer to a plate; let rest for 5 minutes.

3. Meanwhile, brush the nectarines with olive oil and grill cut side down until browned, about 3 minutes. Turn and grill until charred and softened, about 2 minutes longer; cut into 1/2-inch dice. Put the nectarines in a bowl and stir in the vinegar and honey. Add the onion, basil and pine nuts and season with salt and pepper. Serve the pork chops topped with the relish.

4 SERVINGS
TOTAL TIME 30 MIN

Recommended Wine:
A fruity, flamboyant Australian red like the 2002 Tintara McLaren Vale Shiraz or 2002 Grant Burge Barossa Vines Shiraz.

From Food & Wine Magazine

Posted by Rosa at 11:15 PM | Permalink | Comments (0)

6 SERVINGS
TOTAL TIME 3 HOURS

Ingredients
12 lb. boneless skewing lamb
5 Tbl olive oil
1 large yellow onion, finely chopped
1/2 Tsp ground cumin
1 C chopped peeled tomatoes
2 Tbl tomato paste
1/2 C chicken stock
1 lb okra
1/2 Tsp sugar
3-4 chopped garlic cloves
1 Tsp ground coriander
1 pinch ground red chili
1/2 C distilled white vinegar
salt & pepper to taste

Preparing the Lamb
1. Preheat oven 325 degrees
2. Cut lamb into 1/4 cubes
3. Heat 2 tbs olive oil in frying pan over high heat
4. Add lamb in a single layer and brown all sides
5. Trasfer lamb to baking dish
6.Reduce the heat in frying pan to medium-low
7. Fry onion until translucent, approximately 7 min.
8. Add cumin, tomatoes, tomato paste and stock and stir well
9. Pour the tomato mixture over lamb and season with salt & pepper
10. Add sugar and cover tightly and bake for 1.5 hrs.
11. Add okra on top of lamb cover and cook until meat is tender, approx. 30 min
12. Crush garlic with 1/4 tsp salt mix to paste
13. Heat 2 tblspn of olive oil in small frying pan over medium low heat
14. Add garlic and cook stirring constatly until golden
15. Remove from heat and stir in coriander and chili
16. Pour hot gralic mixture over okra and lamb

Preparing the Okra
Trim stems without cutting pod
Place okra in bowl
Add 1/2 C distilled white vinegar
Toss gently using hands and let stand for 30 min.
Drain & rinse well with cold water
Pat dry okra with paper towl

Warm 2 Tbl of olive oil in a deep frying pan over medium-high heat and add the okra. Fry for 5 minutes until golden brown tossing gently with wooden paddle. Let the okra cool.

Posted by Rosa at 11:09 PM | Permalink | Comments (0)

Churros and hot choclate are what you need with this cold wether.

Ingredients
2 sticks unsalted butter ( 1/2 pound)
1 1/4 cups all-purpose flour
1/2 teaspoon
4 large eggs
1 large egg white
1 quart vegetable oil, for frying
sugar and ground cinnamon to taste

Chocolate for Dipping
4 1/2 cups whole milk
7 ounces bittersweet chocolate, finely chopped
2/3 cup unsweetened cocoa powder
1/2 tablespoons sugar

Directions

1. In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1/2 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Return to moderate heat and cook, stirring, until the dough pulls away from the side, 3 minutes. Remove from the heat.

2. Using an electric mixer, beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and refrigerate until cooled to room temperature, about 15 minutes.

3. In a large saucepan, heat the oil to 375°. Set a rack on a large baking sheet and cover with paper towels. In a pie plate, combine the sugar with the cinnamon. Scoop the dough into a large pastry bag fitted with a large star tip.

4. Working quickly, squeeze 6-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry no more than 8 churros at a time; they expand a bit as they cook. Fry over moderately high heat, turning once or twice, until browned, about 8 minutes. Drain the churros on the rack for 2 minutes, then toss with the cinnamon sugar in the pie plate.

Dipping Chocolate
In a large saucepan, heat the milk until small bubbles appear around the edge. Add the chocolate, cocoa powder, 1/2 cup plus 2 tablespoons of the sugar and a pinch of salt and whisk over low heat until the chocolate is melted. Keep warm over very low heat.

Posted by Rosa at 10:44 PM | Permalink | Comments (0)

Sopa de fideo is made of thin spaghetti-like pasta that you buy at the Mexican store but you can always substitute vermicelli broken up into 1 inch long segments. The soup has a delicate chicken and tomato broth and is usually garnished with freshly sliced avocado and queso fresco. I usually skip the garnishes.

Ingredients
2 Tablespoons vegetable oil
5 ounces dry fideo noodles
1/2 onion, chopped
2 tomatoes or 1/2 cup diced can tomatoes
2 garlic cloves minced
1/8 teaspoon ground cumin (optional)
3 cups chicken broth or about 2 teaspoons of chicken bouillon

Directions
Heat oil in a large skillet. Add onion and cook until transparent, then add the fideo and sauté, stirring occasionally, until golden brown.

Remove from heat. In a blender, liquefy garlic, cumin, salt and tomatoes. Return skillet to heat. Add liquefied mixture and simmer for five minutes. Stir in broth. Cover and simmer 20 minutes or until fideo is cooked. Add water, as needed, if sauce gets too dry.

Quick Version:
1. In a saucepan add oil and cook onion until translucent. Then add the fideo and sauté, stirring occasionally, until golden brown. Add the canned tomatoes and chicken bouillon with some water or chicken stock. Cover and simmer for 20 minutes or until fideo is cooked.

Posted by Rosa at 06:29 PM | Permalink | Comments (0)

Ingredients
1/4 pound baby arugula
2 tablespoons cilantro leaves
1/2 pound queso fresco or farmer cheese, crumbled (2 cups)
1 tablespoons fresh lemon juice
salt and pepper

Directions
In a medium bowl, whisk 1 tablespoon of lemon juice with the olive oil and season with salt and pepper. Add the arugula, cilantro and queso fresco and season with salt and pepper.

Posted by Rosa at 12:16 PM | Permalink

Ingredients
2 tablespoons unsalted butter
3 tablespoons mild green-chile powder
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
12 chicken thighs on the bone
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Directions
1. Preheat the oven to 325°. Spread the butter in a medium roasting pan. In a small bowl, combine the chile powder, coriander and oregano with a generous pinch of salt and pepper. Sprinkle the seasonings generously over the chicken thighs, pressing to help them adhere.

2. Transfer the chicken to the roasting pan, skin side down. Cover the chicken with foil and roast for 1 hour. Turn the chicken thighs and roast, uncovered, for 25 minutes longer, until they are cooked through and the pan juices are slightly reduced.

3. Light the broiler. Broil the chicken 6 inches from the heat for 2 to 3 minutes, until the skin is golden and crisp. Pour the pan juices into a bowl and stir in the parsley and 1 tablespoon of lemon juice and season with salt and pepper. To server drizzle the pan juices over the chicken.

Posted by Rosa at 12:16 PM | Permalink | Comments (0)

Ingredients
1 tablespoon extra-virgin olive oil
1 large garlic clove, halved
1 large shallot, minced
1 1/2 cups arborio rice (10 ounces)
4 1/2 cups warmed chicken stock
3 cups (1 lb ) frozen baby peas, thawed
1/2 cup grated Parmesan cheese
1 cup finely shredded mint leaves (optional)
Salt & Pepper

Directions
1. In a large saucepan, heat the oil. Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes.

2. Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes. Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed. Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more. Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid, about 17 minutes total.

3. Discard the garlic and season with salt and pepper. Add the peas and cook just until heated through. Stir in the cheese and mint and serve.

SERVERS: 6

Posted by Rosa at 12:14 PM | Permalink | Comments (0)

Ingredients
1 1/2 cups basmati rice
2 1/4 cups water
1 teaspoon canola oil
1/2 cup shredded unsweetened coconut
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 1/2 pounds skinless, boneless chicken breasts, cut into 3-by-1/2-inch strips
1 medium onion, chopped
One 14-ounce can unsweetened coconut milk
1 cup chicken stock or canned low-sodium broth
1 1/2 tablespoons Thai green curry paste
1/3 cup plus 2 tablespoons coarsely chopped basil leaves
3 tablespoons minced cilantro
3 scallions, white and light green parts only, cut into 2-inch lengths
1/2 cup chopped dry-roasted peanuts
Sliced avocado and mango, for serving
Salt & Pepper

Directions
1. In a saucepan, bring the rice, water, canola oil and a pinch of salt to a boil; cover. Simmer over low heat for 15 minutes. Meanwhile, in a medium skillet, toast the coconut over moderately low heat, stirring, until golden, about 5 minutes. Transfer to a plate and let cool.

2. In a large skillet, heat 1 tablespoon of the olive oil. Add 1 tablespoon of the ginger and cook over moderately high heat until fragrant, about 30 seconds. Add the chicken, season with salt and pepper and cook until lightly browned, about 5 minutes. Transfer to a bowl.

3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. Add the coconut milk, stock and curry paste and bring to a boil, stirring. Simmer the sauce for 5 minutes, until thickened. Add the chicken, 1/3 cup of the basil, 2 tablespoons of the cilantro and the scallions; simmer until the chicken is cooked through, 5 minutes. Season with salt and pepper.

4. Serving: Sprinkle coconut on the rice and transfer the chicken to another bowl. Garnish the chicken with the remaining basil, cilantro and peanuts. Serve the avocado and mango on the side.

Posted by Rosa at 08:19 PM | Permalink | Comments (0)