Category: meat and seafood

Recipe: Village Chicken Stew

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A very simple and hearty chicken stew that is especially good with bone in dark meat cuts of chicken. This stew is cooked long, low, and slow and results in a very gravy-like stew with just enough flavor from onions and seasoning to make it hearty. This is in the Zambian style so serving with it nshima (corn meal porridge) and repu (collard greens) is traditional but you can make any type of carb side and vegetable want and it makes a really satisfying and mostly hands off meal if you have the time, perfect for a weekend dinner.

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Recipe: Filipino-Style Spaghetti

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This spaghetti is special in that it is sweet and spicy with its bolognese-style sauce using a mix of banana ketchup and tomato sauce to give it a unique tang. I’d never had banana ketchup before but it really does taste very similar to tomato ketchup but a lot sweeter. In the original recipe the sauced called for adding even more sugar as this is a kids food favorite but I actually found it just on the edge of overly sweet without adding any extra sugar. While you can certainly make your own banana ketchup I’d suggest buying it for the nostalgia effect. I’m not sure I would ever make this again but it was really interesting to try.

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Recipe: Oyakodon

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Oyakodon literally means parent and child bowl and it’s a fantastic and easy one pot dish that will come together in a few minutes. Pair it with some miso soup, pickled radish, or some grilled sweet potato for a perfect all together meal. This can be made ahead of time technically but I find it doesn’t reheat well so making your sides and rice ahead of time is what actually will make this a quick dinner. You can make the egg in this bowl as runny or solid as you like depending on your preferences.

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Recipe: Waterzooi

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This is a Belgian boiled chicken stew that historically used to be a seafood stew. It uses cream and egg yolks to thicken it. All the recipes include breaking down your own chicken and making your own stock but I suggest that you either do that on a separate day from making the soup itself or simply skip that step, buy stock and proceed from there. Breaking down a chicken and making your own stock will turn this simple recipe into an all day project but if you have the time, that’s okay. This is a delicious soup which is thick and rich and perfect with some crusty bread to soak up all the broth. Traditionally you leave the meat on the bones but my husband really hates that so I simply took it off after boiling the chicken parts.

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Recipe: Pollo con Chimichurri

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Most people are probably familiar with chimichurri sauce at this point but it’s a wonderful green sauce that is fresh and bright and make everything taste a little more delicious. This super simple recipe for chicken with chimichurri sauce comes together very quickly for a great weeknight meal alongside a salad, french fries, or roasted vegetables. You can save any extra sauce to use on some salad or even pour on your potatoes.

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Recipe: Plokkfiskur [Icelandic Fish Stew]

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It is really hard to describe this dish but if you’ve had a Japanese style cream croquette this is kind of like a bland version of the filling. It will definitely keep you full and satisfied through the winter and it’s a nice way to use up odds and ends of fish also. We ate this by dipping buttered rye bread into the stew mixture and that made it way more interesting but in the future it might be nice to add some herbs, vegetables, or even some citrus and chopped pickles to give it a flavor boost.

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Recipe: Köttbullar med Gräddsås (Meatballs with Cream Sauce)

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I’ve never had the meatballs at IKEA so I can’t tell you how these compare but these meatballs are made very simply and served with a thick cream sauce that can’t be beat for its high marks in comfort. Traditionally these are paired with buttery rich potatoes, a simple pressed cucumber salad, and lingonberry jam but they’re also pretty good over rice or pasta with some fresh herbs.

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Recipe: Moqueca (Fish Stew)

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This is a really quick and easy fish stew that leans on the flavors of coconut milk, tomatoes, and lime to create a wonderfully creamy sauce that pairs well with most white fish. This is made in one pan, it’s gluten free, and you can easily use any type of mild white fish or shell fish you have available making it a great week night meal. I’d actually like to try this again with some shrimp because I think it would be even better. You can eat this alone like a soup or with rice for a more of a hearty meal.

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Recipe: Frango com Manteiga de Amendoim (Chicken in Peanut Sauce)

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My husband really loves peanut flavored foods and this one was not an exception. This is tangy, creamy chicken sauce pairs really well with the chicken and is a nice change up from your weekly routine. You can add more chilies if you want a big kick too which goes really well with the soothing flavor of peanut butter. Also do not skip on topping this with some crushed salted peanuts because it will elevate the whole dish.

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Recipe: Hakklihakaste (Estonian Minced Meat Sauce)

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This minced meat dish is a staple of Estonian culture and super easy to make. It’s perfect with a nice side of roasted potatoes or a toasted piece of black bread to pick up the sauce. While it’s not glamorous it comes together in just a few minutes and can be adapted or flavored any way you want so it’s perfect for a quick mid-week meal. It’s also good as a topping on pasta or rice.

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