Moussaka

Oh my GOD!! I lovee this recipe, I have made it before in school, but I remembered it being such a process. Well, I remembered wrong. It's about as much work as making lasagna, and its so much healthier. Well, maybe not so much. Enjoy!

Ingredients

6 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground lamb
1/2 cup red wine
1 tablespoon tomato paste
1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 bay leaf
1 cinnamon stick
1/8 teaspoon ground allspice
1 teaspoon salt
Fresh-ground black pepper
1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices
4 ounces cream cheese
1/4 cup milk
1/4 cup grated Parmesan
Directions
Heat the broiler. In a large stainless-steel frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic; cook until starting to soften, about 3 minutes. Add the lamb and cook until the meat loses its pink color, about 2 minutes. Stir in the wine, tomato paste, tomatoes, bay leaf, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes.
Brush both sides of the eggplant slices with the remaining 5 tablespoons oil and season with 1/8 teaspoon each salt and pepper. Put the eggplant slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes. Turn and broil until browned on the other side, about 5 minutes longer.
In a small saucepan, combine the cream cheese, milk, 1/8 teaspoon salt, and a pinch of pepper. Warm over low heat until just melted.
Oil an 8-by-8-inch baking dish. Layer half the eggplant in the dish, then half the meat sauce. Sprinkle with half the Parmesan. Repeat with the remaining eggplant, meat sauce, and Parmesan. Spoon the cream-cheese sauce on top;broil until just starting to brown, 1 to 2 minutes.

Chicken and Shrimp Jambalaya

Serves 4 to 6



Ingredients
1 medium onion , peeled, ends trimmed, and quartered lengthwise
1 medium rib celery , cut crosswise into quarters
1 medium red bell pepper , stem removed, seeded, and quartered lengthwise
5 medium cloves garlic , peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice (bottled)
1 1/2 cups low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons minced fresh parsley leaves

Instructions
1. In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.

2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside. Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel–lined plate and set aside.

3. Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

4. While shrimp are cooking, shred chicken (see illustration below). When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

Arroz con Pollo

1 large diced onion
1 large red pepper
6 chicken skinless boned chicken thighs
1 lb mild italian sausage
minced garlic to taste
1 tsp cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp tumeric
1 14oz can diced tomato
1/2 cup dry white wine
1 bay leaf
2 cups of rice
2 1/4 cup stock

Saute chicken and sausage. Once the chicken is browned add onion, pepper and rest of the spices. Deglace with the wine, then add rice and stock, cover and simmer until rice is done, about 15 minutes.
During the last 5 minutes of cooking add the diced tomato and stir.

Chicken Tikka Masala

Cooks Illustrated - 9/2007

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6

Chicken Tikka

1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp table salt
2 lbs boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tbsp vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tbsp grated fresh ginger

Masala Sauce

3 tbsp vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 tsp grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tbsp tomato paste
1 tbsp garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Seksu Tanjaoui

If it wasn't for me making this in culinary school, I would have never even known this dish existed. I remember making this, and having no expectations at all, and to be honest, I didn't even put that much love into it. That all changed once I tasted it! I love this dish, and so does everyone I know that ever tasted it. I highly recommend it.

INGREDIENTS

4 boneless chicken thighs - cut into small pieces
1 onion - sliced
2 tsp salt
1 tbl pepper
2 1/2 tsp ground ginger
a pinch of saffron threads
1/2 tsp of tumeric
1 pinch of cayenne pepper
6 oz butter
3 pt of chicken stock
10 oz Israeli couscous
2 oz raisins
4 sprigs of cilantro - chopped
4 sprigs of parsley - chopped

1. In a large pot saute chicken, onion, ginger, saffron, tumeric and cayenne in butter. Season.
2. Add stock and cook until chicken is tender
3. Add couscous and raisins and cook until tender about 10 minutes, stirring constantly.
4. Serve in a bowl and garnish with cilantro and parsley.

Turkey Meatloaf

SERVES 4, WITH LEFTOVERS

1 lb ground turkey 15% fat
1 lb ground turkey breast
2 cups whole wheat bread crumbs
1 cup chicken broth
8 oz sliced mushrooms
2 large eggs
1/2 cup onions- diced
2 tbsp chopped parsley
1 tbsp chopped thyme
2 tsp kosher salt
pepper

1. Pre-heat at 350 degrees. Spray loaf pan with olive oil spray.
2. In a large bowl mix eggs, mushrooms, parsley, thyme, onions,breadcrumbs, salt and pepper.
3. Add turkey and mix until just blended. Transfer to pan and bake for about 1 hour and 25 minutes, or until the center reaches 170 degrees.
4. Let rest before serving.

Texas Chili

Ok this is hands down the best chili recipe I've ever tasted, and I've tasted quite a few. If you have time, I would let this chili simmer on low heat for a long time to help the flavors develop. But it isnt necessary.

1 oz vegetable oil
2 lbs stew meat - diced small
2 onions -diced small
5 cloves - chopped
1 cup of tomato sauce
2 1/2 tbl chili powder
1/4 tsp cayenne pepper
1/4 tsp oregano
2 tsp ground cumin
8 cups of beef broth
salt and pepper to taste

1. In a large pot, heat the oil until hot. Add the stew meat and sear over high heat until it gets a dark brown color. Add the onions and garlic until softened.

2. Add stock, tomato sauce, chili powder, cayenne pepper, oregano and cumin then bring to a boil, then simmer over medium to low heat for about an hour. Feel free to add a bit more stock, if it becomes too thick.

3. Season with salt and pepper and serve with cilantro and sour cream.

Boneless Short Ribs Stew

Stews are one of my favorite things to make, and I'm quite good at it. I usually make them up as I go without a recipe, but this one I had to blog. I usually make this whole recipe hoping to save some for the next day, but we usually we go through it in one seating. ENJOY!

8 SERVINGS

3 1/2 pounds boneless beef short ribs
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups beef or chicken stock
6 carrots diced small
1 1/2 pounds of sweet potatoes diced small
1 large onion diced
1/2 pound mushrooms sliced
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper


-In a large pot, sear the short ribs in oil over high heat until they are browned.
-Deglaze the pot by adding wine and boil until reduced by half.
-Add stock and let simmer over low heat for 2 hours at least.
-Stir in veggies. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and ENJOY!

This recipes taste even better when is a day old, so dont be afraid to make a big batch.