Spicy Potato and Bok Choy Hash

Photograph: J. Kenji Lopez-Alt

Photograph: J. Kenji Lopez-Alt

 

Note: Napa cabbage, brussels sprouts, or regular cabbage can be substituted for the bok choy (bok choi) if desired.

INGREDIENTS

  • 1/2 pound (about 2 medium) potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 1 small onion or shallot, thinly sliced (about 1/2 cup)
  • 1/2 pound baby bok choy, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces(see note above)
  • (optional!) 1 finely sliced serrano or Thai bird chili
  • 1 teaspoon hot sauce, or more to taste
  • Kosher salt and freshly ground black pepper
  • 2 eggs
  • Hot sauce, Sambal Oelek, or hot pepper relish for serving.

DIRECTIONS

  1. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.

  2. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.

  3. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm

  4. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.

Broiled Fish With Chermoula

Andrew Scrivani for The New York Times

Andrew Scrivani for The New York Times

In Morocco, chermoula is traditionally used as a marinade for grilled fish. ... You can just spread it over the fish with a spatula, like a rub, and let the fish marinate. It is unbelievably delicious and easy. ... I like to use the broiler for this because the juices accumulate on the foil-lined baking sheet and they are delicious poured over the fish.

Ingredients

  • 1 ½ to 2 pounds firm white fish fillets, such as halibut, cod, mahi mahi, striped bass
  •  Salt and freshly ground pepper
  • 1 package chermoula - use your pre-made chermoulah from Joe's Kitchen or see a recipe
  •  Additional lemon juice and wedges or olive oil to taste

Directions

  1. Season the fish with salt and pepper. In a large baking dish combine the fish with half the chermoula and toss together until the fish is coated. If the chermoula is thick it may be easier to spread it onto the fish with a spatula. Refrigerate for 15 to 30 minutes while you preheat the broiler or prepare a grill.
  2. If using a broiler, line a sheet pan with foil and brush the foil with olive oil, or oil a shallow baking dish. Place the fish in the pan in a single layer. If desired drizzle on a little more olive oil or lemon juice. Place under the broiler, close to the heat (about 2 1/2 inches below) and broil 5 minutes.
  3. Check the fish; the timing depends on how thick the fillets are; figure on 4 to 5 minutes per 1/2 inch of thickness. It is done when it is opaque and you can pull it apart with a fork. Using a spatula, transfer the fish from the sheet pan or baking dish to a platter or to individual plates. Tip the juices in the pan over the fish fillets. Pass the remaining chermoula and lemon wedges at the table.

Bok Choi, Shiitake, and Carrot Stir Fry

Recipe originally published by Teczcape-An Escape to Food

Bok Choy with Carrots and Shitake

Ingredients

  • bok choy: slice and separate stems and leaves, then cut the stems into smaller pieces - they will be cooked at different times
  • carrots, thinly sliced
  • shitake mushrooms, sliced
  • garlic, minced
  • pinch of salt and pepper

Directions

  • Add a little oil in a heated pan. When oil is slightly hot, add garlic and fry till fragrant. 
  • Then add in carrots, bok choy stems, mushrooms and fry briskly till slightly softened. 
  • Add the bok choy leaves, fry briskly. 
  • Cover the pan and allow it to simmer a while (so that the steam can cook the vegetables mixture). 
  • Stir fry thoroughly. If mixture is too dry, add in 1 -2tbsp of water. 
  • Add pinch of salt and white pepper, to taste.

Serve with rice, rice noodles, and maybe your favorite protein - this would pair well with thinly sliced chicken, pork, beef, or tofu!

Butternut Squash Chili with Ground Beef & Blackbeans

Recipe courtesy of Taste & Tell

 

INGREDIENTS

1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons dried oregano
3 tablespoons olive oil
1 cup diced onion
1 lb ground beef
2 tablespoons tomato paste
2 tablespoons hot sauce (such as Frank’s Red Hot)
2-3 cups beef or chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons cornmeal
1 (2 - 2½ lb) squash, peeled, seeded and cut into ½” cubes

 

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, cumin and oregano.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and cook, stirring frequently, until they start to soften, about 5 minutes.
  3. Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
  4. Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
  5. Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.

Mushroom Pizza with Caramelized Onions, Garlic, and Rosemary

Published by Bon Appetit in epicurious.com on September, 2004

INGREDIENT

  • 7 tablespoons butter, divided
  • 2 tablespoons plus 1 teaspoon grapeseed oil or high heat olive oil
  • 3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
  • wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
  • 6 garlic cloves, minced
  • 2 tablespoons minced shallot (about 1 medium)
  • 2 cups dry white wine
  • 1 tablespoon minced fresh rosemary
  • Pizza Dough
  • Cornmeal (for dusting)
  • Garlic oil
  • 3 cups grated cheese - Fontina, mozzarella, goat cheese, cheddar cheese, or a combination of what's on hand (about 10 ounces)

PREPARATION

  1. Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
  2. Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
  3. Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
  4. Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

http://www.epicurious.com/recipes/food/views/wild-mushroom-pizza-with-caramelized-onions-fontina-and-rosemary-230633

Butternut Squash Risotto

Published by bonappetit.com on December, 2010

In this luxurious risotto, leeks take the place of the chopped onions that are traditionally used in the beloved Italian rice dish.

Ingredients

  • 3 tablespoons olive oil, divided
  • 4 cups 1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
  • 3 cups 1/2-inch-wide slices leeks, or sliced yellow onions
  • 1 tablespoon chopped fresh herbs - rosemary or thyme would work well!
  • 2 cups arborio rice
  • 4 14-ounce cans (or more) vegetable or chicken broth
  • 3/4 cup freshly grated Parmesan cheese plus additional (for serving)

Preparation

  • Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add squash and sauté until beginning to soften and brown around edges, about 5 minutes. Transfer squash to medium bowl.

  • Reduce heat to medium; add remaining 1 tablespoon oil, leeks/onions, and herbs to same pot and stir until tender but not brown, about 5 minutes. Add rice and stir 1 minute. Add 1 cup broth and simmer until absorbed, stirring frequently, 3 to 4 minutes. Add remaining broth by 1/2 cupfuls, allowing each addition to be absorbed before adding next, stirring often, about 15 minutes.

  • Return squash to pot. Continue to cook until rice is just tender but still very creamy, stirring gently and often, about 10 minutes longer (about 25 minutes total cooking time).

  • Remove from heat. Stir in 3/4 cup freshly grated Parmesan cheese. Season to taste with salt and pepper. Transfer to large bowl and serve with additional Parmesan cheese.

Carrots with Maple-Rosemary Butter

Published by tasteofhome.com in March 2008

Ingredients
1-1/2 cups julienned carrots
1 tablespoon butter, softened
3/4 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley flakes
3/4 teaspoon maple syrup
1/4 teaspoon salt
1/8 teaspoon garlic powder

Directions

  1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.
  2. Meanwhile, in a small bowl, combine the remaining ingredients. Add carrots and toss to coat. Yield: 2 servings.

Source: http://www.tasteofhome.com/recipes/carrots-with-rosemary-butter

Rosemary Roasted Potatoes

Published by Emma Christensen in thekitchn.com on October 2014

Serves 6
2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
1 tablespoon extra-virgin olive oil
1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
2 teaspoons kosher salt

  1. Preheat the oven to 425°F. Line a baking sheet with foil or a nonstick baking mat.
  2. Halve the potatoes and chop them into bite-sized pieces, leaving the skins on. Transfer the potatoes to a large bowl and toss with the olive oil, rosemary, and salt. Make sure the potatoes are evenly coated with oil.
  3. Spread the potatoes out on the baking sheet. Bake for 45 to 50 minutes until the potatoes are deeply golden, stirring every 15 minutes. Serve while still hot and crispy.

Source: http://www.thekitchn.com/recipe-rosemary-roasted-potatoes-side-dish-recipes-from-the-kitchn-46732

Roast Cod with Crisp Potatoes

Published in realsimple.com on April 2006

INGREDIENTS

3 pounds Yukon gold or new potatoes, halved (if small) or cut into 1 1/2-inch chunks (peel first, if desired)
3 tablespoons plus 2 teaspoons olive oil or butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 lb cod fillets, skin removed
zest of half a lemon, cut into thin strips (optional)
1 tablespoon chopped fresh chives (optional)


DIRECTIONS

  1. Heat oven to 450° F. Place the potatoes in a roasting pan or on a baking sheet. Drizzle with 3 tablespoons of the oil and toss to coat. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Roast for 20 minutes. Stir and roast for 10 minutes more.
  2. Move the potatoes to the sides of the pan. Pat the cod fillets dry with paper towels. Place the fillets in the center of the pan. Drizzle with the remaining oil and sprinkle with the remaining salt and pepper.
  3. Redistribute the potatoes around the fillets. Roast until the fillets are the same color throughout and flake easily, about 10 minutes. Top with the lemon zest and chives (if using).

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/roast-cod-crisp-potatoes

Mashed Potatoes with Caramelized Onions

Published by Martha Stewart in April 2004

Serve these flavorful mashed potatoes with Braised Brisket.

INGREDIENTS

3 tablespoons olive oil
2 large onions, finely chopped
Coarse salt
2 1/2 pounds Yukon gold potatoes, peeled and quartered
4 garlic cloves, crushed

DIRECTIONS

  1. In a large skillet, heat 1 tablespoon olive oil over medium-low heat. Add onions, season with coarse salt. Cook, stirring frequently, until onions are caramelized, 35 to 40 minutes.
  2. In a medium saucepan, combine potatoes, garlic, and enough water to cover by 1 inch. Bring to a boil; add salt. Cover; reduce heat, and simmer until tender, 15 to 20 minutes. Drain, reserving 1 cup liquid.
  3. Return potatoes and garlic to pan. Add remaining 2 tablespoons olive oil; season with salt. Mash until smooth, adding reserved liquid as needed. Stir in onions, and serve immediately.

Source: http://www.marthastewart.com/341778/mashed-potatoes-with-caramelized-onions