Extra Schmaltz!

I don't know what to call this one. It's really just a good stir-fry, based on one they made on America's Test Kitchen. You can use any meat, really, and any vegetables, so it's hard to pin down. Here's how I made this batch. I used chicken thighs, but the original recipe was for beef (something lean, like top round). 6-8 boneless, skinless chicken thighs (~2 lbs.) 2 Tbsp. fish sauce 1 Tbsp. brown sugar 2 tsp. ground coriander 2 tsp. salt 1 tsp. white pepper 2 heads broccoli, cut into florets 1 red pepper 1 red onion or 3-4 shallots 3 hot chilies 3 cloves garlic 3 Tbsp. fish sauce 1 Tbsp. rice vinegar 1/4 c. chicken broth (or water) 3 Tbsp. brown sugar 2 Tbsp. Chili Garlic Sauce 1 Tbsp. corn starch Begin by boiling a pot of water for blanching the broccoli. Meanwhile, slice the meat into small pieces and then toss them with the coriander, white pepper, salt, brown sugar, and fish sauce. When the water boils, blanch the broccoli for 1 minute, then cool immediately wi...

Or, as I like to call them, Blueblerry Blars! This recipe is based on one from the Lunds & Byerly's free magazine, Real Food . These make a great breakfast or post-gym snack. Soon I will work on some other fillings, like apple or cherry. ~2.5 c. blueberries, fresh or frozen (or a whole 12 oz. bag) 1/4 c.white sugar 2 teaspoons cornstarch 1 tsp. lemon zest 1 c. walnuts, whole or in pieces 1.5 c. AP flour 1 heaping cup old-fashioned rolled oats 1/3 c. white sugar 1/3 c. packed brown sugar 1/2 tsp. baking soda 1/4 tsp. cream of tartar 1/2 tsp. salt 12 Tbsp. melted, unsalted butter (1.5 sticks) Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper. Trust me--this recipe will be a lot easier if you use the paper. Place the walnuts on the baking pan and put them in the oven to toast for 5-10 minutes. They will become fragrant and make squealing noises. Make sure they don't start to burn. Remove from the oven to cool when they are done. ...

A bit thick, but very, very yummy :) This is an aromatic stovetop-simmered style (like kheer ), instead of the baked, eggy Occidental style. I made this using cooked rice. You can certainly start with uncooked rice (look up a recipe online), but be prepared to spend a lot of time stirring. The recipe is flexible: you can adjust the liquid amount for the desired consistency, add different flavorings, additions such as raisins or nuts, and even different sources of liquids. I recommend using whole milk and adding cream or evaporated milk. The recipe can be served warm or cold. 3-4 c. cooked basmati or jasmine rice 2 c. whole milk 1 can evaporated milk ~1 c. boiling water 1/2 c. sugar 1 Tbsp. rose water 1/2 tsp. ground cardamom 1 pinch salt 1 Tbsp. butter (optional) crushed pistachios for garnish Heat the whole milk and evaporated milk (or whatever types of milk you are using). Add the rice, sugar, salt, and cardamom. Bring to a boil and reduce to a simmer, stirring frequently for 25 min...

If you are confused, those are pink potatoes on the right. It may not be the most sophisticated cut of beef, but it's cheap, easy to find, and if you follow my directions, delicious. This makes a lean, slice-able roast. I made a 5-lb. roast, but you can make this with a 3- or 4-pounder, just adjust the cooking time. Allow some time to let the roast season before you roast it. Preheat oven to 325. 1 5-lb. eye of round roast 4 Tbsp. Kosher salt 2 Tbsp. paprika 2 tsp. ground pepper 1 tsp. garlic powder 1 tsp. thyme 1/2 tsp. ground coriander roasting vegetables (optional) oil Combine the spices. Pat the roast dry and rub the spices into it. Wrap tightly in plastic wrap and let sit for 1-2 hrs or more. Heat some oil for frying in the bottom of a roasting pan. Brown the roast on all sides. Place in the oven to roast. Add more oil to the pan if it starts to scorch. I found that my roast cooked faster than most recipes said, probably because I was shooting for medium-ish instead of well-do...

Well, we can't have a red enchilada recipe without a green enchilada recipe! Heck, we even have a half-assed mole enchilada recipe . I took it upon myself to make these from scratch, since it seems like there are always tomatillos for sale around here, and my food processor is working again. You can use canned sauce instead, if you like. Salsa Verde 1.5 lbs (6-7) tomatillos 1 large onion 2-4 chiles verdes 3 cloves garlic 1 lime, juiced 1 small handful cilantro 1/2 tsp. ground cumin 2 tsp. salt, or to taste 1 tsp. sugar, or to taste 1 c. chicken broth, with extra chicken boullion added Remove tomatillo husks and cut onion in half. Place tomatillos, onion, and chiles underneath the broiler (or on the grill) to roast, turning a few times as needed. When they have lots of brown, roasty edges, remove them and let cool. Remove the roasted skin from the chiles. Feed all sauce ingredients into food processor and process until you have a chunky-smooth sauce. You will probably have sauce le...

These are delicious and a nice break from flour-based pancakes. I have noticed a nice assortment of organic and high-quality brands of cottage cheese at the coop, and had sort of forgotten about keeping it on hand. A couple spoonfuls are a great pick-me-up in the afternoon or before dinner is ready. This recipe was found on the internet, with a few adjustments, but this is how I did it: 1 cup oatmeal* 1 cup cottage cheese 4 eggs 1 tsp vanilla 1 tsp cinnamon *I ran the oatmeal through the food processor first to break it down a little - if you have the quick-cooking variety you shouldn't have to do this first. Put all ingredients into food processor, blast a few times, and set aside. It will get thicker from standing. On a medium hot non-stick or lightly oiled griddle, make silver dollar-size pancakes; turn when slightly bubbly. Cook a little longer on side two. Serve with your favorite topping. I used cooked apples (baked ahead of time with a wee bit of sugar and cinnamon). They ar...