Kuku Paka

 

As part of my Eating Around The World journey, I spun the globe and got Kenya. After googling around the web I found references to this dish, which demonstrates the melding of cultures. Quite literally, kuku paka translates to “chicken cat?” Paka must have another meaning that I can’t find, because this coconut chicken curry hardly has reference to felines. From what I’ve read, the etymology of paka in this context is unclear.

I have a love of curries. I don’t have a huge knowledge of African curries, but if this is what African curries are generally like – it was nice and I like it! Not only was it delicious, it was easy to make.

Now.. The next stop for the Around The World challenge looks like it will be Costa Rica!

Kuku Paka
(source)

Ingredients
2 chicken breasts, cut into chunks
2 cloves garlic, minced
1 inch ginger, minced
1 jalapeno, diced
1/2 tbsp lemon juice
salt, to taste
1/2 tbsp olive oil
1/2 onion, finely chopped
6 small red potatoes, cut into chunks
1 tomato, diced
1/4 tsp turmeric
2 cups water
2 cups coconut milk
cilantro, chopped for garnish

Directions

1. Place the chicken and the ginger, garlic, ginger, jalapeno, and lemon juice in a ziplock bag. Set aside.

2. In a cast iron skillet, heat the olive oil. Fry the onions until golden. Add the chicken mixture and mix, cooking for 10 minutes.

3. Add the tomatoes and mix in. Then add the potatoes and mix in, cooking for 5 minutes. Add the turmeric and cook for several more minutes.

4. Add the water and cook for 15 minutes.

5. Stir in the coconut milk and simmer for 10 minutes.

6. Garnish with cilantro.

* serves 2
* This recipe is being shared with Mix It Up Monday & Mealtime Monday

Spaghetti with Ragu

After skimming through December 2010′s Food Network Magazine for the one millionth time, I decided to make ragu. What a quick and easy recipe. I especially like that ragu uses vegetables to add bulk without relying entirely on meat. The celery and carrots in this sauce added some flavor of their own, but for the most part they supplemented the meat.

Served with garlic bread, this made a great dinner.

Spaghetti with Ragu
(from Food Network Magazine December 2010 edition)

Ingredients
1/4 onion
1 stalk celery, cut into pieces
1 carrot, cut into pieces
1 clove garlic
1/2 tsp rosemary
1 1/2 tbsp olive oil
1/2 lb ground turkey
15-oz crushed tomatoes
1/4 cup skim milk
6 oz spaghetti noodles

Directions

1. Place the onion, celery, carrot, garlic, and rosemary into a food processor. Pulse until finely chopped.

2. Heat olive oil in a large saucepan over medium-high heat. Add the chopped vegetables and cook, stirring until softened and golden, 3 to 5 minutes. Add the turkey and season with salt and pepper. Cook, breaking up with a wooden spoon, until the turkey is no longer pink. Add the tomatoes, milk, and 1/2 cup water. Bring to a boil. Reduce heat and bring to a simmer for about 20 minutes, until slightly thickened.

3. Meanwhile, cook spaghetti noodles to package directions. Drain.

4. Once the sauce and noodles are cooked, toss the noodles and sauce together until well combined.

* serves 2
* Shared with Tasteful Tuesday Party & Tempt My Tummy

Roasted Italian Sausage with Potatoes and Mushrooms

 

This month at Alphabakes, the letter of the month is I. Caroline and Ros host Alphabakes every month – taking turns of who features it on her blog.

I racked my brain this month for something I could make with an I. I got stuck on Italian sausages, so I decided to take the savory route this month. This dish was super easy to make and had a lot of flavor. It took a while in the oven, but most of that time didn’t include actual labor. I love it when I can let the dish do its own thing while I do mine.

Roasted Italian Sausage with Potatoes and Mushrooms
(inspiration)

Ingredients
1 garlic clove
1/4 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper, to taste
1 tbsp olive oil
4 medium potatoes, quartered
1 lb sweet Italian sausage, pushed out of the casing
2 onions, cut into chunks
1 lb mushrooms, sliced
4 oz mozzarella cheese, shredded

Directions

1. Preheat the oven to 400.

2. Combine herbs, olive oil, salt, and pepper to the potatoes. Toss to mix.

3. Place the sausage and potatoes in a roasting dish. Roast for 30 minutes.

4. Add the onions and mushrooms. Roast for 45 minutes, stirring every 15 minutes.

5. Sprinkle with mozzarella and leave in the oven for 5 more minutes.

* serves 6
* Besides Alphabakes, this recipe is being shared with Mix It Up Monday & Mealtime Monday

Chicken with Spicy Onions

This is a different curry than I’ve ever tasted before. It was pretty easy also.

This dish was made for two reasons (or three actually):

1. I like curry.
2. I watched the Food ‘n Flix movie of the month, Today’s Special. This month the movie is being sponsored by Kahakai Kitchen. Today’s Special is a movie about a trained French chef who takes over his family’s Indian restaurant, Tandoori Palace.
3. The random cookbook I grabbed off my shelf this month for Random Recipes was Best Ever Indian Cookbook. I got it on sale at Border’s (back when they existed) and use it quite frequently. I hadn’t made this dish before, it was the recipe I randomly opened the book to. It’s one I definitely would make again.

Since I watched Today’s Special and picked my random cookbook on the same day, it seemed to make sense to use the recipe for two different food round-ups since it was an Indian recipe and I was going to make Indian food for the movie.

This recipe called for a lot of onion. I love onions, so that was not a problem. The sauce was delicious. It wasn’t quite the same flavor of curry I usually have. It was slightly sweeter.

In other news, I realized I forgot to participate in Food ‘n Flix last month. That makes me sad.

Chicken with Spicy Onions
(from Best Ever Indian Cookbook)

Ingredients
2 chicken thighs, bone in
1/4 tsp ground turmeric
1/4 tsp chili powder
pinch of salt
2 tbsp vegetable oil
2 small onions, finely chopped
3 cups cilantro, coarsely chopped
1 inch piece fresh ginger, shredded
1 jalapeno, finely chopped
2 1/2 tsp plain yogurt
2 1/2 tsp heavy cream
1/4 tsp cornstarch

Directions

1. Rub the chicken thighs with turmeric, chili powder, and salt. Heat the oil in a cast iron skillet and fry until both sides of the chicken are sealed. At this point you don’t need to cook the chicken all the way through. Remove and set on a plate.

2. In the remaining oil add 3/4 of the onions, most of the cilantro, half of the ginger, and half of the jalapeno. Fry until the onions are translucent.

3. Return the chicken to the skillet. Mix well and cover and cook over low heat for 15 minutes.

4. In a small dish stir together the yogurt, cream, and cornstarch. Stir the yogurt mixture into the chicken.

5. Cook on low heat for several minutes. Add the remaining onions, jalapeno, ginger, and cilantro. Cook for several more minutes.

6. Serve over rice if you desire.

* serves 2
* Besides Random Recipes and Food ‘n Flix, this dish is being shared with Weekend Cooking

Beet and Potato Salad

 

This potato salad couldn’t have come at a more opportune time. With Valentine’s Day being tomorrow, this is probably the most festive I’ll be. It’s funny that this was accidentally planned too. I’m not really into Valentine’s Day. I’m not bitter either – I have nothing to be bitter about. I just find it a little silly to celebrate love one day a year in such a commercial way. I don’t think I’ve ever celebrated Valentine’s Day actually. In fact, Matt and I have decided to hit up Walgreen’s this weekend to stock up on chocolate – that’s how we roll.

But anyway, if unlike me, you do celebrate Valentine’s Day, this is a perfect potato salad for the occasion.

I love beets. I’m always shocked at how my hands get so pink. It’s so crazy to me that just cutting it makes so much pink! What a strange veggie!

I made this potato salad for No Croutons Required, this month sponsored by Tinned Tomatoes. The theme is obviously potato salads.

Beet and Potato Salad
(source)

Ingredients
1 large red potato
1 large beet
1 egg
1/4 red onion, diced
1 celery stalk, diced
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
2 tbsp plain Greek yogurt

Directions

1. Preheat your oven to 425. Cut the greens off of the beet and cut most of the root off of the beet. Place the beet in a baking dish and fill the dish with 1/4 inch of water. Cover your baking dish with foil. Bake for 40 minutes. Once the beet is roasted, peel the skin off.

2. While the beet is roasting, cut the potato into chunks. Bring a large pot of water to boil and boil for 15 minutes, until tender.

3. While the beet is roasting, also hard boil your egg. To hard boil an egg, place egg in a pot. Fill the pot with water so it just covers the egg. Bring the water to a boil over high heat. Once the water is boiling, remove from heat and cover. Let sit for 12 minutes. Peel the egg and then dice.

4. Once your beets, potatoes, and eggs are cooked, combine in a large bowl. Add the onion and celery as well and toss together.

5. In a small dish combine the vinegar, mustard, olive oil, and yogurt. Whisk together well.

6. Add the dressing to the vegetables. Toss together.

7. Refrigerate until well chilled.

* serves 2
* 268 calories per serving
* Besides No Croutons Required, this is being shared with Wednesday Whatsits, Cast Party Wednesday, Wednesday Extravaganza, & Food Of The Month Club – Salad Theme

Apple and Butternut Squash Hash

 

My life as a law student changed in the last few days. The reason for the lack of posts was due to a lack of cooking. This lack of cooking was due to the fact that I’ve been in trial. I wasn’t on trial for myself, but I was acting as the defense attorney. I was being supervised the entire time, but the trial was mine. It was my strategy, it was my questions, it was my opening and closing. I ended up not winning, my client was found guilty, but I truly feel that was because the law just wasn’t really on my side in this case.

While I wasn’t happy that I lost, it was a great experience. I’ve been pretty useless for the last week. I haven’t stayed caught up in my classes. I haven’t been cleaning my house. I haven’t cooked dinner or made lunch. All I’ve been doing is prepping.

I don’t even know how I’m going to make my life function when my trials are more than two days long.
Just kidding. I loved the whole thing and not cooking for a week was so worth it.

This is the first meal I’ve made since I took my trial hiatus. It was a great breakfast. I love the combination of apples and butternut squash.

Apple and Butternut Squash Hash
(source)

Ingredients
1/2 butternut squash, skin removed, seeds removed, and shredded
1 apple, seeds removed and shredded
1/2 lb mild Italian sausage
2 strips bacon, diced
1/4 yellow onion, diced
1 clove garlic, minced
1/4 tsp dried basil
salt and pepper, to taste

Directions

1. Shred the butternut squash and the apple in a food processor with the grater attachment.

2. In a cast iron skillet cook the bacon pieces. Flip the bacon several times and cook until the bacon is crispy. Remove and set aside.

3. In the bacon grease cook the onions and garlic. Cook until the onions are translucent.

4. Add the sausage to the skillet. Break up with a wooden spoon. When the sausage is half way cooked add the shredded apples and butternut squash. Add the basil, salt, and pepper and mix around. Cook for about 3 minutes.

5. Cover the skillet and lower the heat. Cook for about 10 minutes, stirring occasionally. If after 10 minutes the squash isn’t tender, cook for 10 more.

6. Add the bacon squash mixture.

* serves 2-3
* shared with Foodie Friends Friday, Foodie Friday, & Weekend Potluck

Slow Cooker Lentil Cauliflower Stew

 

This week’s slow cooker meal was another lentil dish. I’ve been going through a lentil thing lately. I’ve been using them a whole lot. This stew has lasted multiple days. I made it on Tuesday and I’ve had a bowl everyday since then. Tomorrow will be the day I kill the last of it.

I have a lot of problems with beans typically. I can’t eat black beans, white beans, and kidney beans among others because I get such bad stomach cramps from the gas that beans gas. You know that old song, “Beans beans they’re good for your heart, the more you eat, the more you fart?” Yeah.. I get so much gas that I feel like a hot air balloon. The point of my story about gas is that lentils don’t do that for me.

Slow Cooker Lentil Cauliflower Stew
(source)

Ingredients
16 oz dried lentils
1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 lb cauliflower, chopped into small florets
2 leeks, chopped
2 large carrots, chopped
3 celery stalks, chopped
2 bay leaves
1 tsp dried thyme
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp ground black pepper
8 cups vegetable broth
2 15-oz cans petite diced tomatoes
cheddar cheese, shredded to taste

Directions

1. Heat the oil in a skillet over medium heat.  Saute the onions for 4 minutes. Add the garlic and saute for an additional minute.

2. Pour the softened onions and garlic into the slow cooker. Add the rest of the ingredients as well (except for the cheese.)

3. Cover the slow cooker and cook for 8 hours on low.

4. When the stew is done, serve and sprinkle cheddar cheese on top.

* serves 12
* shared with Souper Sunday at Kahakai Kitchen and Weekend Cooking

Lentil Chili

This month’s Random Recipe challenge was to borrow a random cookbook from a friend and cook a randomly chosen recipe from the book. My cookbook this month was Still Life with Menu Cookbook by Mollie Katzen. My random recipe happened to be the lentil chili. I’ve never cooked out of this cookbook before, but after this chili dish I may need to add the book to my collection.

The only thing about this dish is I think it’s dryer than it should have been. My schedule during the week is nuts, so on Wednesday and Thursday I actually make dinner in the middle of the afternoon and then heat it up after I get home from my classes that go until 9 p.m. For this chili I did the first hours work of cooking in the afternoon and the last 10 minutes when I got home from class. I think the chili sitting there made it thicken up a whole lot more than had I done the whole dish at once and then eaten it.

The flavor was great though and that’s all that matters.

Lentil Chili

Ingredients
2 cups dried lentils
3 cups water
2 large tomatoes, diced
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp dried thyme
1 tbsp garlic powder
1 cup onion, chopped
1/2 tsp salt
3 tbsp tomato paste
1 tbsp balsamic vinegar
ground black pepper, to taste
crushed red pepper, to taste

Directions

1. Bring water to a boil in a large pot. Add in the lentils. Lower the heat to a simmer and cover, simmering for 30 minutes.

2. Add tomatoes, cumin, paprika, thyme, garlic powder, and onions. Stir in and cover again, simmering for another 30 minutes.

3. Add the salt and tomato paste, stirring into the lentils. Simmer for 10 more minutes, uncovered this time.

4. Stir in the vinegar, black pepper, and red pepper. Serve hot either alone or with toppings such as sour cream, cheddar cheese, etc.

* serves 4 large servings
* besides Random Recipes, this recipe is shared with Full Plate Thursday, Catch A Glimpse Party, Linkin’ Up Thursdays, & Showcase Your Talent Thursday  

 

Slow Cooker Machaca

Every Tuesday this semester it’s looking like I’m going to have to rely on my slow cooker. I work from 9 – 5 and then have class from 6:15-8:15. Wednesdays and Thursdays also have night classes, but I’ve been able to cook dinner at lunch time and just heat it up when I get home. This week’s slow cooker dinner was great and is going to make some lunches and breakfasts also.

This is absolutely not a traditional machaca preparation. Machaca typically is dried pork or beef which has been reconstituted. It can be used in a variety of dishes: tacos, flautas, burritos, con juevos, and more. I decided to serve this slow cooker version of the popular Mexican dish over a very Americanized Spanish rice.

My only issue was that I didn’t chop the chipotle peppers up enough. Whoops.

It also is nice that this month Cooking Around The World is cooking Mexican food. This dish is definitely getting shared!

Slow Cooker Machaca
(source)

Ingredients
2 tbsp vegetable oil
3 – 4 lbs chuck roast, cut into large pieces
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, seeded, deveined, and minced
1 small can of chipotle peppers in adobo sauce, minced
4 cups beef broth
2 tbsp dried oregano
1 tbsp ground cumin

Directions

1. Heat the vegetable oil in a large skillet. Place the pieces of beef into the skillet, browning the outsides. Place the meat into the slow cooker.

2. In the same skillet, add the onion, bell pepper, and garlic. Saute for 3 minutes. Add to the slow cooker.

3. Add the rest of the ingredients into the slow cooker. Cook on low for 8 hours.

* serves about 12
* Besides Cooking round The World, this dish is being shared with Wednesday Whatsits & Cast Party Wednesday

Baked Orzo with Kale and Cheese

 

Finding new ways to incorporate my veggies into my stomach has been interesting. I’m trying to include at least one veggie into my dinners. This is something I always intend to do, but have been slacking at considerably. I’m such a meat and potatoes girl. A pizza and ice cream girl. I like carbs and I like sweets and I like junk food. It’s a struggle to get my head into thinking otherwise. But I started this new year with a bang and so far have been pretty successful.

This was a smitten kitchen recipe which I slightly altered to make it work with the ingredients I had.

Baked Orzo with Kale and Cheese
(inspiration)

Ingredients
2 tbsp olive oil
1 celery stalk, diced
1/2 onion, diced
3 cloves garlic, minced
4 oz uncooked orzo
1/2 tsp tomato paste
3/4 cup vegetable broth
1/2 tsp lemon zest
2 oz shredded mozzarella
3/4 oz grated Parmesan
2 medium tomatoes, diced
1/2 head kale, sliced into thin ribbons
salt and pepper, to taste

Directions

1. Preheat your oven to 350. Heat a large pan over medium heat. Add the olive oil and saute the celery for 3 minutes. Add the onion and garlic and cook for 5 more minutes.  Stir in the orzo and tomato paste and cook for 2 more minutes. Remove from heat and stir in the mozzarella, Parmesan, tomatoes, kale, lemon zest, vegetable broth, and salt and pepper. Stir well to combine.

2. Transfer the mixture to a baking dish. Cover with foil and bake for 20 minutes. Remove the foil and bake for 20 more minutes.

* serves 2
* shared with Mix It Up Monday & Mealtime Monday