Category: recipes

Recipe: Chicken Congee

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A staple of most of the Asian world, congee is basically just rice boiled down until its texture becomes soft and pudding-like. Congee can be sweet or savory, served with almost anything and at almost any meal time. It’s often eaten for breakfast or when sick or during hard times but it can also be quite celebratory and topped with everything from vegetable and bread sticks to whole fish, this version is a pretty simple chicken base that I topped with marinated mushrooms and jammy boiled eggs.

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Recipe: White Chicken Chili

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If you have shredded chicken on hand and you don’t have a plan for what to do with it this recipe is a very way to use it up. This is a pretty flexible recipe where you can add whatever beans, vegetables, and cheese you have on hand to dress it up anyway you like. Personally I’m a big fan of adding those last bits of crushed chips to the top of the bowl but anything from jalapenos to olives could conceivably be put on top.

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Recipe: Efro Riro

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This is an absolutely delicious Nigerian stew made usually with beef or tripe and a kind of green called ẹ̀fọ́ tẹ̀tẹ̀ (hence the name) but unfortunately we made do with what we have so mine is made in the same spirit but with spinach and kale and some chicken thighs. This is a great week night meal because it comes together very quickly and is delicious and filling. Do not skip the scotch bonnets they give this stew a really distinct and lovely flavor and heat. They are hot but you can adjust how much you use to taste.

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Recipe: Split Pea Soup

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Hearty and comforting split pea soup is generally made with smoked ham but I found some smoked chicken to use instead and now it’s one of my favorite fall/winter recipes. This soup is thick and rich with a little bit of bite and spice. Great with a good rye or black bread and it even freezes well for cold nights when you don’t feel like cooking but want something to warm you up.

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Recipe: Chicken with Lentils (Poulet aux Lentilles)

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This is one of those recipes I really hesitate to post because it seems so simple that no one really need a recipe for it but it was just so delicious that it’s worth sharing. I always think of French food as this completely over the top cooking experience that is frustrating to make and challenging to eat but this French inspired food is so simple and so delicious. I served this with a crusty homemade loaf of bread and it made a wonderful date night meal but this is actually easy enough that it could be made on a weeknight if you were feeling a little adventurous.

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Recipe: Sour Cream Biscuits

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These biscuits are easily the best I’ve ever made and super easy. They come together with very little effort within a half hour. This recipe make 8 very large biscuits so feel free to make them smaller but remember to adjust the cooking time down a few minutes if you do that. These are great with jam, cream, soups, or even plain and they come out tall, soft, and flaky just like any proper biscuit should.

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Recipe: Charred Shallots Cooked in Barley

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This recipe is a little bit of a strange duck. I had to read through the recipe more than three times to really understand how to make it and then I can’t locally get freekeh so I replaced it with barley. I imagine most very hearty, long cooking grains will probably be able to fill in like bulgur or brown rice even (with slightly adjusted cook times). This recipe is a flavor bomb so it’s really best served in small portions with something fresh and crisp on the side and maybe some bread sticks or grassini to round it out into a meal.

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Recipe: Chickpea-Potato Curry

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I’ve tried a couple of chickpea curries and a few potato curries before but they never really hit the spot and I guess the missing piece was to make them at the same time because this curry is really delicious, super filling, and nicely spiced. I served this with some nice fluffy rice but it would also be great with naan or rotis instead. This is a great meal to throw together on a week night and can easily be doubled for leftovers for the rest of the week.

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Recipe: Potato, Cheese, and Leek Pie

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This is a little fussy to make but it’s worth the fuss sometimes. If you want a show stopper vegetarian main you can do worse than this. This pie would pair nicely with a good creamy soup and a fancy salad. The type of cheese you use will basically be the main flavor so I suggest going for something local that has the flavors you personally like. I used a creamy, nutty almost sweet cheese and that pairs beautifully with the leeks and potatoes here. You can skip the nuts if you want but it helps with the texture.

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