Rice Pilaf

To be honest, the first time I made this I wasn't expecting much.  I had been gifted a jar of saffron (a beautiful, disturbingly expensive spice) and wanted to try something that used it.  Rice pilaf recipes seemed to keep coming up so I finally relented and made one.  It was a hit.  I mean, it was SO good.  I'm not usually a fan of eating rice without it being drenched in some sort of sauce, but this stuff I actually prefer to eat on its own.  The cayenne is just enough to give it some warm undertones but not make it spicy, and the little hint of saffron adds a beautiful depth of flavor that you wouldn't expect in rice.  Do yourself a favor and go get some saffron.  It will hurt your heart a little when you see the price per ounce, but honestly you need so little of it each time you use it, it will last you a while and it really is the game changer here.

Rice Pilaf

Number of Servings: 4
Time to Prepare: 40 minutes

• 3 Tbsp butter
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 cup white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/8 to 1/4 tsp cayenne pepper
• 1 pinch saffron

Melt butter over medium heat.  Add onion and cook until tender.  Stir in garlic and cook for an additional 1-2 minutes.  Stir in rice until translucent.  Add chicken broth, salt, cayenne, and saffron.  Stir to combine.  Bring to a boil.  Cover and reduce heat.  Simmer 20 to 25 minutes.  Remove from heat and let stand for 5 minutes then fluff with a fork.

Source: adapted from allrecipes.com
Produce Used: Onion, garlic

Wine Poached Tilapia

Confession time people: I use cooking wine.  I know it seems to be universally acknowledged as horrible, but I have used it time and again in several different recipes and we have always been happy with the results.  I have cooked with regular wine as well, but the problem I run into is that it goes bad so fast.  I don't drink wine, I just use it in my cooking so I can't just drink whatever is left.  And I don't cook with it quite so often that I can polish off a whole bottle in the time before it starts to go.  Cooking wine lasts a lot longer, and it has worked for me.  I can use part of a bottle and set the rest aside for the next time I need it, several weeks or months down the road.  Go ahead, judge and shun, but try this recipe anyway.  You can use whatever wine you want--I won't stop you.

Wine Poached Tilapia

Number of Servings: 2-3
Time to Prepare: 30 minutes

• 3 (4 oz) tilapia fillets
• kosher salt
• pepper
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 pint grape tomatoes, diced
• 3/4 cup white wine

Preheat oven to 425 degrees.  Place the tilapia fillets in an 8x8 baking dish and season with salt and pepper.  Place 1 Tbsp butter on top of each fillet, then sprinkle with garlic, basil, and tomato pieces.  Pour the wine into the dish.

Bake for 20 minutes.  Remove fish to a plate and cover with foil.  Pour remaining sauce into a small saucepan and bring to a boil.  Boil until reduced by half, about 5 minutes. (It doesn't really matter if the tomatoes go on the plate with the fish or go into the sauce to be reduced...I usually end up with some of both.)

Pour sauce over fish and serve warm.  (I like to serve this with rice pilaf...recipe coming for that next.)

Source: adapted from allrecipes.com
Produce used: Garlic, grape tomatoes

Stir-Fried Broccoli

This makes for a great vegetarian main dish if you're looking for a meatless dinner, or you can add in some chicken or shrimp if you so desire.  I actually like to serve this with a side of the chicken satay I posted earlier this week.  You know, vegetables for the main dish, meat for the side dish--changing things up a little.  Also, the sweet chili sauce used in this recipe is my new favorite condiment.  I can't resist licking the measuring spoon after I add that in (don't worry, I don't reuse it after that) and maybe even squeezing a little extra taste onto my finger.  It is tasty stuff!  I use the "A Taste of Thai" brand, but I'm sure there are other good brands out there too.

Stir-Fried Broccoli

Number of Servings: 4-5
Time to Prepare: 15 minutes

• 1 Tbsp vegetable oil
• 4 cups bite-size broccoli florets
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 4 tsp soy sauce
• 1 Tbsp sweet chili sauce
• 2 tsp sesame oil
• 2 tsp cornstarch
• hot cooked rice

In a large 12-inch nonstick skillet, heat the oil over medium-high heat until hot and rippling.  Add the broccoli and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 8-10 minutes. It won't cook much more after this so it should be about as cooked as you want it to end up. Stir in the garlic and cook for a minute or so, stirring to keep it from burning.

Whisk together all the sauce ingredients and pour over the broccoli.  Stir until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.  Serve immediately over rice.

Source: Mel's Kitchen Cafe
Produce Used: Broccoli, garlic

Chicken Satay with Peanut Sauce

The peanut sauce really makes this dish...the chicken is pretty darn good, but the sauce is phenomenal.  You'll probably end up with some extra sauce but that's ok because it is so good with so many things, you won't have trouble finding other foods to eat it with.  If fish sauce isn't something you generally keep on hand, you can use some additional soy sauce instead (but I would say just go all out and get the fish sauce...it keeps for a year or two so even if you only use it for this recipe, you can use it up).

Chicken Satay with Peanut Sauce

Number of Servings: 8
Time to Prepare: 4 hours 30 minutes (including marinating time)

Chicken

• 1 cup chicken broth
• 1 cup coconut milk
• 2 Tbsp soy sauce
• 1 large shallot, sliced thin
• 2 cloves garlic, minced
• 1 Tbsp fish sauce
• 2 Tbsp brown sugar
• 1 tsp lime zest
• 1 Tbsp minced fresh ginger
• 2 pounds chicken breasts or thighs, cut into 1" wide strips
• 4 Tbsp minced cilantro
• 1/4 cup peanuts, chopped

In a medium-sized bowl, whisk together chicken broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.  Add the chicken strips and marinate for 4 hours.  While chicken marinates, may peanut sauce (see below).

Twenty minutes before the marinade time is up, soak 16 (8") bamboo skewers in water.  After the skewers are done soaking, thread the chicken onto the skewers.  Grill over medium high heat, two to three minutes per side, until cooked through.  Garnish with cilantro and peanuts and serve with peanut dipping sauce.

Peanut Sauce

• 1/2 cup peanut butter
• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 1/2 Tbsp brown sugar
• 1 1/2 Tbsp minced fresh ginger
• 2 Tbsp lime juice
• 1 tsp minced garlic
• 1/4 to 1/2 tsp crushed red pepper
• 1 tsp red curry paste
• 1 medium shallot, roughly chopped

Combine all ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.

Source: adapted from foodnetwork.com
Produce Used: Shallot, garlic, lime, ginger, cilantro

Peshwari Naan

Guys, I love this stuff.  LOOOOOVE it.  Honestly, I don't understand why you would make or eat any other kind of naan.  It was a hard road getting this figured out....I had several instances of failed attempts.  And my husband claims that I used to just make garlic naan because I couldn't get the peshwari naan right, but I don't recall ever having done that.  Why make naan if you're not going to make the good stuff?  If you love garlic naan, we can probably still be friends (assuming I haven't offended all three of you readers into not wanting to be friends), just keep your boring naan to yourself.  If you are generally unfamiliar with naan, I'm sad for you that you have yet to be introduced to this delicious Indian flatbread--you should most definitely become familiar with it as soon as humanly possible.

Peshwari Naan

Number of Servings: 12 pieces of naan
Time to Prepare: 3 hours 15 minutes

• 1 1/2 cups milk
• 1 tsp sugar
• 1/2 tsp active dry yeast
• 3 1/2 to 4 cups flour
• 1 tsp salt
• 1/2 cup sliced almonds
• 1/3 cup raisins
• 1/3 cup shredded coconut
• 3 Tbsp sweetened condensed milk
• 4 Tbsp butter, melted

Pour the milk into a liquid measuring cup and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy. 

Pour the mixture into the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.  Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

Turn the dough onto a lightly floured surface and divide the into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. 

Place almonds, raisins, coconut, and sweetened condensed milk in a food processor and blend until it comes together as a thick paste (it will not be completely smooth).  (**Just a side note here, when I make the filling, I usually kind of eyeball it--the amounts don't have to be super exact.)

Once the dough has rested for 30 minutes, one by one, flatten each piece into a thick circle.  Place about 1 Tbsp of filling onto half of the circle.  Fold the circle in half to enclose the filling and seal. Flatten slightly with your hand, then carefully roll each piece into an oblong shape, about 8 inches long. Lay the circle of dough on the hot pizza stone. Close the oven and bake the naan for 3-4 minutes, until brown spots begin to appear on the top (they may puff up a bit as well). Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Source: adapted from Mel's Kitchen Cafe

Brandy and Orange Mashed Sweet Potatoes

I know some people are going to think this is just a winter holiday thing, but I love making these sweet potatoes year round.  The orange lends a freshness and brightness that really makes it work any time of year.  Bring on the 4th of July sweet potatoes!  If the brandy freaks you out a little (or you just don't have any), you can make it without.  Obviously it's not quite the same, but it is still really good.  Also, I note below that this serves 6-8.  I only have six 8 oz ramekins so I just go with that, but they are pretty good sized servings (you can see how full they are in the picture), so you can definitely go with eight and be just fine.  Also also, don't let the time commitment scare you away.  An hour of that is just baking the sweet potatoes--easy peasy, no hands-on stuff needed there.

Brandy and Orange Mashed Sweet Potatoes

Number of Servings: 6-8
Time to Prepare: 1 hour 40 minutes

• 3 pounds sweet potatoes
• 1/2 cup (1 stick) butter, cut into small pieces
• 1/2 cup brown sugar
• 3 eggs
• 3/4 cup orange juice
• 1/2 cup cream
• 3 Tbsp brandy (optional)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preheat the oven to 400 degrees. 

Pierce potatoes a few times with the tip of  knife, wrap potatoes in foil and bake until tender, about 1 hour (a little longer if they are especially large).  Remove from the oven and let rest until just cool enough to handle.

Lower the oven to 350 degrees.

While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat until the butter is melted and thoroughly mixed in. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well.

Grease six or eight (8 oz) ramekins and spoon the sweet potato mixture into the ramekins. Bake until puffed and slightly golden, about 20 minutes (up to about 25 minutes if only using six ramekins).

Source: slightly adapted from foodnetwork.com
Produce Used: Sweet potato, orange

Cream Cheese and Chicken Orzo

This stuff is good, guys.  REALLY good.  I'm not even sure what more to say about it.  It tastes awesome.  Oh, and it is really quick to make.  Now who can't use a few of those kinds of recipes in their repertoire?  (If you're raising your hand right now, please tell me why...and how.)  Also, my just-today-turned-four-year-old loved this and if that isn't the final seal of approval, I don't know what is.

Cream Cheese and Chicken Orzo

Number of Servings: 4-5
Time to Prepare: 20 minutes

• 1/2 pound orzo pasta
• 1 Tbsp olive oil
• 1 chicken breast, cut into chunks
• salt and pepper to taste
• 8 oz sliced mushrooms
• 1 tsp dried basil
• 3 cloves garlic, minced
• 1 large or 2 smallish tomatoes, diced
• 6 oz cream cheese, cut into small pieces
• 1/2 cup reserved pasta water
• 2 Tbsp lemon juice
• 1/2 cup freshly grated Parmesan cheese

Bring a pot of salted water to a boil. Add the orzo and let it cook according to package directions. Drain and set aside, making sure to reserve 1/2 cup of water from the pasta.

In a large skillet, heat the olive oil, then add the chicken and sprinkle liberally with salt and pepper. Cook until browned. Add the mushrooms (the chicken doesn't need to be cooked all the way through) and cook for about 5 minutes.

Add the basil, garlic, and tomatoes. Cook about 3 minutes, until the tomatoes are not juicy anymore. Add the cream cheese and stir until it melts and coats the vegetables.


Stir in the reserved pasta water and bring to a simmer. Cook for about 2 minutes until thickened, then stir in orzo, lemon juice and Parmesan cheese. Serve immediately.

Source: adapted from Everyday Reading
Produce Used: Mushrooms, garlic, tomato, lemon