Thai peanut chicken

from Mark Bittman's The Best Recipes in the World

INGREDIENTS:

• 1.5-2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 garlic cloves, minced
• One 1-inch piece fresh ginger, peeled and minced
• 1 TBSP curry powder
• 2 TBSP corn, grapeseed, or other neutral oil
• 1 small onion, sliced
• 1/3 cup roasted peanuts, chopped
• 1 TBSP sugar
• 1 TBSP nam pla (Thai fish sauce)
• 1/2 cup coconut milk

DIRECTIONS:

1. Put the chicken, garlic, ginger, and curry powder in a large bowl and toss well to coat. Marinate while you prepare the rest of the ingredients.
2. Put the oil in a large nonstick skillet or wok and turn the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Raise the heat to medium-high and add the chicken. Cook, stirring occasionally, until the chicken loses its raw look and begins to brown, about 5 minutes.
3. Stir in the peanuts, sugar, nam pla, and coconut milk. Cook, stirring occassionally, until the sauce is thickened and the chicken tender, 5 to 10 minutes. Serve immediately.

chicken pot pie

from Ina Garten

INGREDIENTS:

• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
• For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
3. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
4. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

chicken chili

from Ina Garten

INGREDIENTS:

• 4 cups chopped yellow onions (3 onions)
• 1/8 cup good olive oil, plus extra for chicken
• 1/8 cup minced garlic (2 cloves)
• 2 red bell peppers, cored, seeded, and large-diced
• 2 yellow bell peppers, cored, seeded, and large-diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon dried red pepper flakes, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• 2 teaspoons kosher salt, plus more for chicken
• 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
• 1/4 cup minced fresh basil leaves
• 4 split chicken breasts, bone in, skin on
• Freshly ground black pepper

For serving:

• Chopped onions, corn chips, grated cheddar, sour cream

DIRECTIONS:

1. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
2. Preheat the oven to 350 degrees F.
3. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

curried honey mustard chicken

from AllRecipes

INGREDIENTS:

• 1/3 cup butter, melted
• 1/3 cup honey
• 1/4 cup Dijon-style prepared mustard
• 4 teaspoons curry powder
• 1 pinch ground cayenne pepper
• 4 skinless, boneless chicken breasts

DIRECTIONS:

1. In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken. Cover and place in refrigerator. Marinate for at least 4 hours or overnight.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes. Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

honey-lime chicken enchiladas

from here

INGREDIENTS:

• 1/3 cup honey
• 1/4 cup lime juice (about 2 large limes)
• 2 teaspoons to 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
• 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream
• nonstick cooking spray
• 1 Tablespoon of chopped cilantro, to garnish

DIRECTIONS:

1. Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
2. Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
3. Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
4. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
5. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
6. Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
7. Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

vegan naan

from PETA

INGREDIENTS:

1 tsp. active dry yeast (1/2 package)

1/2 cup warm water

1 Tbsp. sugar

3 Tbsp. soy milk

1 tsp. salt

1 3/4-2 cups bread flour

2 Tbsp. olive oil

DIRECTIONS:

1. In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
2. Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
3. Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
4. Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
5. Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.

aloo gobi

from AllRecipes

INGREDIENTS:

• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon cumin seeds
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can coconut milk
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon ground turmeric
• 1 tablespoon cayenne pepper
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 3 large Yukon Gold potatoes, peeled and
• cubed
• 1 medium head cauliflower, chopped into
• bite size pieces
• 1 (15 ounce) can garbanzo beans,
• drained
• 2 tablespoons garam masala

DIRECTIONS:

1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.

2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.

3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.

Note: We didn't use the cayenne pepper, but it still had a kick to it. Also used ground cumin rather than cumin seeds.