I snuck this hearty stew in on a cool and cloudy September day before predicted 100 degree highs–must be Indian summer. Lots of wonderful fresh fall veggies from the local farmer’s market (everything one dollar!) and herb garden. I made the beef broth from scratch (to celebrate my new chest freezer), but the strong, earthy […]
stew
Japanese Curry
Japanese curry is its own food category, different than Thai or Indian curries. It is a revelation in easy home cooking–just don’t fight the packaged-food-ness! The “secret” is to follow the directions on the package. Serve with good white rice and Japanese pickles (all these things can be found at United Noodle). The curry comes […]
Merguez Sausage Tajine
I’ve been finding Moroccan style sausage at many different meat shops lately. This was made with goat merguez sausage from Clancey’s, which had really good flavor. I used a spice blend, but I’m sure you could use fresh spices and add some more ingredients (like dried fruit), but it turned out tasty when made this […]
Chicken Pozole Verde
Pozole is a hearty Mexican soup or stew that come in several different styles (with pork or chicken, red, white or green). This recipe can be made either as a pozole, using hominy, or as a white chicken chili, using cannellini beans (or heck, use both). The tomatillos are optional, but add a nice tartness […]
Moroccan Style Kufta in Tomato Sauce
This is a recipe from Melanie/Melanie’s host family here in Rabat. It’s pretty easy, and makes a delicious, warm and hearty meal. Ingredients:Kufta balls:1 # ground beef1 tsp cumin1/2-1 tsp tahmiira (Moroccan mild pepper powder, a bit different but replaceable with a mix of mild paprika and cayeanne)2 Tbsps minced Italian parsleySaltPepper Sauce:3-4 medium tomatoes, […]
Cowboy Chili
Some say beans don’t go in chili. I think this guy would eat anything in front of him. We’re home on the range tonight, or is it the Donner Pass? Being stuck inside during a historic snowstorm calls for improvisation, or in this case, a return to basics. Meat? Check. Dried chilis? Check. Can o’ […]
Beef Barley Stew
This is an absolute classic–perfect for winter weather. Like most stew recipes, it can be adapted according to your ingredients. I think it pays to be methodical in your approach, but you can also throw everything in the crockpot the night before and still get much of the deliciousness. I prefer to use an enameled […]
Chicken Congee
Congee is rice porridge, and is the Asian equivalent to chicken soup as a home-made remedy. It’s easy to digest, versatile, and comforting. You can put virtually anything in it, but usually it contains some aromatics (ginger, green onions, celery), a small amount of protein (chicken, shrimp), some seasonings (white pepper, sesame oil, soy sauce), […]
Levantine Okra Soup البامية
This is a recipe I really love primarily from the Levantine area of the Middle East. It includes what a friend once described as the “three basics” of Levantine spices: garlic, tomatoes, and cilantro (sometimes parsley). This obviously isn’t in everything, but they make a meal out of near anything… You can make this with […]
Pakistani style Chana Dal
I have (minimally) adapted this from here. It can be made either as more of a soup, or a stewy pasty thing to eat with rice (and might I suggest Lillian’s cumin rice).If you’re interested in more information on chana dal than you could ever have wanted, see here. This is supposed to use the […]