Sheet-Pan Chicken With Jammy Tomatoes and Pancetta

 

INGREDIENTS

Yield:4 servings

• 1½pounds boneless, skinless chicken thighs
• ½teaspoon kosher salt, plus more as needed
• 9whole unpeeled garlic cloves
• 2tablespoons extra-virgin olive oil, plus more for drizzling
• 1½tablespoons fresh lemon juice, plus more for serving
• 1tablespoon sweet or smoked paprika
• 1teaspoon dried oregano
• 1teaspoon brown sugar (optional)
• ¾teaspoon ground cumin
• 1pint cherry tomatoes (preferably different colors), halved
• 2ounces diced pancetta or bacon
• ¼cup torn fresh dill, parsley or other herbs, for serving
• Freshly ground black pepper

Ingredient Substitution Guide

PREPARATION

1. Step 1

   Heat oven to 425 degrees. Season chicken all over with salt, and place on a rimmed baking sheet.

2. Step 2

   Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1½ tablespoons lemon juice, paprika, oregano, brown sugar (if using) and cumin. Pour over chicken, tossing to coat.

3. Step 3

   Add tomatoes and remaining smashed, peeled garlic cloves to baking sheet, spreading them out around the chicken. Season tomatoes lightly with salt and drizzle with a little more olive oil. Scatter pancetta on top.

4. Step 4

   Roast until chicken is golden and cooked through, about 30 to 35 minutes. After 15 minutes, stir the tomatoes and pancetta, but don’t disturb the chicken.

5. Step 5

   Transfer chicken to plates. Stir the tomatoes and pancetta around in the pan, scraping up all the delicious browned bits from the bottom and sides, and stir in the herbs and black pepper to taste. Taste and add salt, if needed, and a squeeze of fresh lemon juice, if you like. Spoon tomatoes, garlic and pancetta over the chicken to serve.

Poached Chicken

 Cover chicken with cold water

Add 3 T rice wine vinegar

Add 3 T Kosher salt

Add 1 T black pepper corns

Cover, bring to a boil for 15-20 minutes

Turn off heat and let stand covered for 3 to 3 1/2 hours.

Red Lentil Curry Soup

 4 servings

2

tablespoons virgin coconut oil or extra-virgin olive oil

1

medium onion, finely chopped

2

garlic cloves, finely chopped

1

2½-inch piece ginger, peeled, finely grated

1

tablespoon medium curry powder (such as S&B)

¼

teaspoon crushed red pepper flakes

¾

cup red lentils

1

14.5-ounce can crushed tomatoes

½

cup finely chopped cilantro, plus leaves with tender stems for serving

Kosher salt, freshly ground pepper

1

13.5-ounce can unsweetened coconut milk, shaken well

Lime wedges (for serving)

Preparation

1. Step 1

   Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

   Step 2

   To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

   Step 3

   Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Sweet Potato Salad

 

• Ingredients

  3 

  large sweet potatoes, peeled and cubed (about 2 lb.)

• 1 

  small red onion, thinly sliced into half moons

• 2 tbsp. 

  extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 1/2 c. 

  dried cranberries

• 1/2 c. 

  crumbled feta

• 1/4 c. 

  freshly chopped parsley

FOR THE DRESSING

• 2 tbsp. 

  apple cider vinegar

• 1 tbsp. 

  Dijon mustard

• 1 tbsp. 

  honey

• 1/2 tsp. 

  ground cumin

• 1/4 tsp. 

  ground paprika

• 1/4 c. 

  extra-virgin olive oil

1. Step 1Preheat oven to 400°. On a large rimmed baking sheet, toss sweet potatoes and red onion in oil then season with salt and pepper. 
2. Step 2Distribute them evenly on sheet in a single layer. Bake until tender, about 20 minutes. Let cool for 10 minutes then transfer to a large bowl.
3. Step 3Meanwhile, make dressing: In a small bowl or in a medium liquid measuring cup, whisk together vinegar, mustard, honey, and spices. Gradually pour in oil, whisking constantly until emulsified. Season with salt and pepper. 
4. Step 4Toss sweet potatoes with dressing, cranberries, feta, and parsley. Serve warm or at room temperature.

Commissary Italian Rice/Grain Salad with Shrimp

Vinaigrette

1 C vegetable oil
1/2 C white wine vinegar
1 3/4 tsp kosher salt
1 3/4 tsp pepper
1 T minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 C minced Italian/flat parsley

Salad

6 cups cooked rice (3 cups raw), wheat berries, orzo, Israeli couscous or whatever grain you love
3/4 pound cooked peeled shrimp, cut in bite size pieces if large
1 C finely chopped green peppers
1 C finely chopped red peppers
3/4 C finely chopped red onions
1 1/2 C quartered marinated artichoke hearts (try a jar from Trader Joe's)
1/4 C small capers
1/3 C minced Italian/flat parsley
1/3 C minced fresh dill (this makes it, don't skip it)
1/2 C raisins (I know, sounds weird, tastes wonderful)

mixed baby greens, optional

Whisk together all ingredients for the vinaigrette and set aside.

Combine all salad ingredients.  Toss with dressing and marinate several hours.

Serve on bed of greens on individual salad plates if desired.

January 2016
Other Recipes From the Box

Upside Down Cranberry Cake (courtesy of Mildred Keagle)
Spread 2 cups cranberries onto well-buttered cake pan.  Sprinkle with 1/2 cup sugar and 1/2 cup nuts.  Mix 2 eggs, 3/4 cups melted butter, 1 cup sugar, 1 cup flour.  Pour over cranberries.  Bake at 350 for 40-45 minutes.  Flip upside down on plate.


Simple Beet Salad
2 pounds beets, cooked and peeled
1 T + 1 t red wine vinegar
1 t lemon juice
1/4 cup olive oil
2 t course salt
1 t pepper
1/4 cup mint


Marinated Cumumbers
3 large cucumbers
1 Cup taragon vinegar
1 cup water
1# cup chopped scallions
2 T chopped dill
1 T sugar
1 t salt
Freshly ground pepper to taaste
Peel cucumbers, cut in half lengthwise, and remove seeds.  Cut each half into thin slices.  Combine cucumbers with remaining ingredients.  Cover and refrigerate for at least 3 hours,  Drain and serve.

January 2016   Mexican Eggplant Casserole
Last weekends blizzard is mostly cleaned up.  I spent my snow day at home, with my casted broken foot, looking through mom's recipe box and remembering all of the great meals she and Nan have cooked over the years.  Tonight I decided to make Mexican Eggplant Casserole.  I think Nan found it in her Sunset magazine back when they lived on Walsh Road.  Can't wait to try it tonight.

Mexican Eggplant Casserole
Green chilies make this dish mild to moderately hot; vary the amount according to your taste.

1 large eggplant (about 1 1/2 to 2 pounds)
About 1/4 cup salted oil
1 can (15 oz) tomato sauce
1/2 to 1 can (41/1/2 oz) green chilies, seeded and chopped
1/2 cup green onion
1/2 tsp ground cumin
1/2 tsp garlic salt
1 can drained sliced ripe olives
1 1/2 cups shredded Cheddar cheese

Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil.  Arrange in a single layer on a rimmed baking sheet; bake, uncovered, in a 450 oven until soft, about 20 minutes.  In a saucepan, combine tomato sauce, chiles, onion, cumin, garlic salt and olives; simmer, uncovered for 10 minutes.

Line bottom of shallow 1 1/2 quart casserole with a single layer of eggplant, spoon on about half the sauce, sprinkle with half the cheese; repeat, ending with cheese on top.  Bake uncovered in 350 oven about 25 minutes.