Detach tendons from drumsticks. Season the meat well. Heat oil in a heavy bottomed 4 quart pan. Sear the chicken over medium high heat until done on all sides.
Lower heat and add onion, garlic and chile powder. Saute until soft. Add tomatoes and stock.
Cover and simmer, stirring occassionally, until chicken is done. Add beans and simmer until they are warmed through. Add cilantro just before serving.
1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped
3 Tbs Tomato Paste, double consentrated
8 cups Vegetable or Chicken Broth, good-quality, low sodium
2 cups Red Lentils, rinsed
GARLIC CHIPS AND ASSEMBLY
2 Tbs Olive Oil, extra-virgin
4 cloves Garlic, thinly sliced
tt Kosher Salt
1 tsp Aleppo-Style Pepper
1 cup Tender Herbs, torn mixed (such as basil, dill, cilantro, and/or parsley)
1/2 ea Preserved Lemon, rinsed, seeds removed, finely chopped (optional)
DIRECTIONS:
SOUP
Heat 2 tbs extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 2 medium onions, chopped, 4 garlic cloves, finely chopped, and one 2″ piece ginger, scrubbed, finely chopped, stirring occassionally, until onions are softened, 6-8 minutes. Add 2 tsp. ground cumin and 3/4 tsp. ground turmeric and stir to coat onions.
Season with freshly ground black pepper. Add 1/2 preserved lemon, rinsed, seeds removed, finely chopped, and 3 tbs double- concentrated tomato paste and cook, stirring often, until tomato paste is darkened in color, about 4 minutes.
Add 8 cups good-quality low-sodium vegetable or chicken broth and 2 cups red lentils, rinsed, and bring to a boil, skimming foam from surface as needed. Reduce heat to medium-low, partially cover, and simmer, stirring ocasionally, until lentils are very tender an soup is almost creamy, 35-45 minutes.
GARLIC CHIPS AND ASSEMBLY
While the lentils are cooking, heat 2 tbs extra-virgin olive oil in a small saucepan over medium. Cook 4 garlic cloves, thinly sliced stirring often, until golden and starting to crisp, about three minutes; remove pan from heat. Using a slotted spoon, transfer garlic chips to paper towels leaving oil behind. Lightly season garlic chips with kosher salt. Stir 1 tsp. Aleppo-style pepper into infused oil in pan and set aside.
Remove soup from heat and stir in 1 cup torn mixed tender herbs (such as basil, dill, cilantro, and/or parsley). If soup is too thick, thin with water. Taste and add up to 1/2 preserved lemon, rinsed, seed removed, finely chopped, if desired (you may find the soup lemony enough as it is). Season with more salt as needed.
Ladle soup into bowls. Top with garlic chips and more herbs and drizzle over reserved pepper oil.
1 lb Sirloin Steak, sliced against the grain into strips
3-4 Tbs Vegetable Oil, divided
1 sm Red Onion, sliced
2 sm to md Plum Tomatoes, sliced into wedges
2 ea Scallions Ends, trimmed and sliced into 2-in pieces
3 clvs Garlic, peeled and minced
1/2 in Ginger, peeled and minced or grated
1 Tbs Aji Amarillo Paste (or Aji Amarillo Chili Pepper, stemmed, seeded and sliced)
1 Tbs Fresh Cilantro, minced (more for garnish)
A/N White Rice for Serving (I use cauliflower rice)
A/N French Fries for Serving (I use jicama fries)
FOR THE MARINADE:
2 Tbs Soy Sauce
1/8 tsp Cumin, ground
1/2 tsp Dried Oregano
1 Tbs Apple Cider Vinegar (or Red Wine, White Wine or Sherry Vinegars)
FOR THE STIR FRY SAUCE:
4 Tbs Soy Sauce
1 Tbs Apple Cider Vinegar (or Red Wine Vinegar)
1 tsp Corn Starch (optional for sauce thickener)
DIRECTIONS:
Marinade Steak:
Place sliced or cubed steak in a bowl and toss with the soy sauce, ground cumin, oregano and vinegar.
Allow to sit a few minutes while you prepare the rest of the ingredients.
Prepare Sauce:
Stir together the soy sauce, vinegar and corn starch if using and
Set aside
Stir Fry Steak and Veggies:
Heat 1 tablespoon of oil in a large pan, large skillet or a wok, over medium-high to high heat. Add the steak, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd pan. You may have to do this in batches with remaining beef.
Heat 1 tablespoon of oil in the same pan, then add the red onion and cook for about 2-5 minutes, until softened and then remove from the pan and set aside.
Heat 1 tablespoon of oil and add the green onions and saute 20-30 seconds then add the tomato, garlic, and aji amarillo paste, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the sauce to the pan and stir to combine, let cook for aproximately 1 minute.
Return the steak and accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.
Serve hot with rice and fries. Some recipes call for stirring the fries into the sauce as well – feel free to do this or serve fries on the side with the rice as well.
In a medium skillet, heat ground beef over medium high heat, crumbling as you cook. Stir in the taco seasoning and stir until well coated. When beef if almost cooked through, stir in the green chilies, salsa, cooked cauliflower rice and enchilada sauce.
Turn off the heat and set aside.
Cut the top off each pepper and hollow out the inside; removing ribs and seeds. Place each pepper on the baking sheet.
To stuff each pepper, start with several spoonfuls of beef, then half portion of cheese, then fill nearly to the top with beef. Top with another 1/2 portion cheese (depending on the size of the pepper 1/4 cup cheese should be enough. Use whatever covers the top to your liking), and place the top back on the pepper. Repeat with remaining peppers.
Bake for 30-40 minutes or until peppers are tender and cheese is melted.
5 ea Pork Sausages with Fennel, casings removed and meat crumbled
1 md Red Onion, diced
1/2 tsp Red Pepper Flakes
3 md Garlic Cloves, minced
1 can Diced Tomatoes with Juices
1/2 cup Pecorino Romano Cheese, grated
1 cup Walnuts, roughly chopped
3 Tbs Fresh Parsley, minced
1 Lg Butternut Squash, peeled, spiralized with blade C, then riced
tt Salt and Paper
DIRECTIONS:
Preheat the oven to 375 degrees. Coat a 9 x 13-inch casserole dish with cooking spray.
Heat the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the sausage meat and onion. Cook for 5 minutes or until the sausage is browned. Add the red pepper flakes and garlic, and cook for 30 seconds or until the garlic is fragrant. Then add the tomatoes, cheese, walnuts, and parsley. Stir in the butternut squash rice (approx 4 cups.) Season with salt and pepper, and toss to combine.
Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 25-30 minutes or until the squash rice is softened and cooked through. Serve immediately.
2 Lg Carrots, peeled, spiralized with Blade C, then riced
1 tsp Chili Powder
1 tsp Smoked Paprika
1/2 tsp Turmeric
2 Tsp Lemon Juice
1 Tsp Fresh Cilantro, chopped
tt Salt and Pepper
4 oz Cod Filet, chopped into 1-in cubes
12 md Shrimp, defrosted if frozen, peeled and deveined
2 tsp Fresh Parsley, minced
DIRECTIONS:
Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.
Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.
2 lbs Chicken Thighs, boneless and skinless, halved and patted dry.
tt Salt and Pepper, freshly ground
2 Tbs Neutral Oil
4 clv Garlic, chopped
2 ea Jalepenos, stemmed, seeded and finely chopped
1 Tbs Fresh Ginger, finely grated
2 tsp Coriander, ground
1 can Tomatoes, fire-roasted diced
1/2 cup Coconut Milk
1/2 cup Water
2 Tbs Lemon Juice, freshly squeeze
1 cup Cilantro, lightly packed and chopped
DIRECTIONS:
Season chicken with salt and pepper.
In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.
Transfer to a bowl and repeat with remaining chicken.
To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.
Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.
Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.
Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.
2/3 cup Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta
1/2 tsp Salt
1/3 cup Pecorina Romano, finely grated
DIRECTIONS:
Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.
Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.
Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.
Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.
Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.
INGREDIENTS:
Hellum's Kitchen 