Filed under Entrée

Chestnut and Porcini Mushroom Soup

Ingredients 400 g. chestnuts 2 lg shallots, minced 1 carrot, diced 1 celery stalk, diced 2 tbsp. butter 1/2 c. dried porcini mushrooms, rinsed 4 c. chicken broth 1/2 c. heavy cream salt and pepper Preparation Place the dried porcinis in hot water to steep. In a 2-qt sauce pan, melt the butter over medium … Continue reading

Instant Pot Chicken Wings

Ingredients Between 1 and 2 pounds of chicken wings (1-2 doz.) Seasoning for wings (dry or wet) Preparation If using dry spices, roll each wing in the spice mix. Place 1 c. of water in the bottom of the instant pot. Add the steamer basket on its stand. Place the wings in the basket, standing … Continue reading

Instant Pot Roasted Chicken

Ingredients 1 tbsp. olive oil 1 tbsp. brown sugar 1 tbsp. chili powder 1 tbsp. smoked paprika 1 tsp. chopped thyme leaves kosher salt Freshly ground black pepper 1 small chicken (3-4lb) 2/3 c. low sodium chicken broth 2 tbsp. chopped parsley Preparation In a small bowl, whisk together brown sugar, chili powder, paprika, and … Continue reading

Tikka Masala

Ingredients For marinating the chicken: 1 pound boneless skinless chicken breasts, chopped into bite-sized pieces 1 cup greek yogurt (7 oz.) 1 tablespoon garam masala 1 tablespoon lemon juice 1 teaspoon black pepper 1/4 teaspoon ground ginger For the sauce: 15 ounces canned tomato sauce or puree 5 cloves garlic, minced 4 teaspoons garam masala 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon cayenne 1 cup heavy whipping cream For serving: basmati rice naan freshly chopped cilantro Preparation Combine all marinade … Continue reading

Instant Pot Carnitas

Ingredients for the carnitas: 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 2-inch chunks salt and pepper 1 tablespoon olive oil for the sauce: 1 cup beer (or chicken stock) 1 head of garlic, cloves separated, peeled and minced 1/2 cup fresh orange juice 1/4 cup fresh lime juice 1 teaspoon dried … Continue reading

Tea-Braised Chuck Roast

Ingredients One 3-pound boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 medium yellow onions, halved and then thinly sliced into half-moons 2 tablespoons white balsamic vinegar 2 tablespoons finely diced orange zest (see headnote) 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch … Continue reading

Chicken and Lentil Soup

Ingredients 1 pound dried brown or green lentils 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed) 7 cups water 2 tablespoons Better Than Bouillon (paste) chicken flavor 1 small yellow onion, coarsely chopped 2 scallions, white and light-green parts, chopped 1/4 cup chopped cilantro leaves 3 cloves garlic, minced 1 medium-size ripe tomato, … Continue reading

Bacon Quinoa with Almonds and Herbs

Ingredients 1/3 cup slivered almonds 1 teaspoon vegetable oil 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice 1 small shallot, minced 1 cup quinoa, rinsed 2 cups chicken stock 1 sage sprig 1 tablespoon minced chives 1 tablespoon chopped parsley Salt and freshly ground white pepper Preparation Preheat the oven to 350°. Spread … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading