Matt's Kitchen

Everyone is invited to Matt's Kitchen, a cooking series that use everyday ingredients to prepare delicious, healthy meals. Get inspired, and cook up something new!

• Pinto Beans with Polenta and Roasted Squash
• Black Bean Chilaquiles with Tofu Feta
• Chickpea-Tarragon Salad Sandwiches
• Bread Salad with Tomatoes, Onions, and Herbs
• Twice Cooked Pan Chicken
• Farfalle with Creamed Corn Sauce
• Ratatouille with Garlic Toast
• Salad with Goddess Curry Dressing
• Grilled Stuffed Poblanos
• Pasta Fasul
• Spiced Fruit Chicken and Rice with Herbed Yogurt
• Rigatoni with Chickpeas
• Spiced Red Lentils and Greens with Basmati Rice
• Pan Roasted Asparagus
• Tomato Dumplings
• Beans with Fresh Herbs and Lemon Vinaigrette
• Panella: Crispy Chickpea Polenta Sandwiches with Black Olive Tapenade and Chickpea Aioli
• Shrimp Fried Rice with Peas and Carrots
• Pickled Red Cabbage Salad with Nut & Seed Relish
• Spicy Spaghetti
• Artichoke Hearts Toast
• Baked Potato with Broccoli and Tuna Mayo
• Vegetable Salad with Homemade Chili Oil Dressing, Extra Crispy Potatoes, and Brown Butter Fried Eggs
• Poached Dome Chive Omelet Over Rice

Ingredients

Pasta and sauce

• 3 cups cooked chickpeas, drained and 1 cup liquid reserved
• 4 tablespoons extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon salt, plus more if needed
• 1/2 teaspoon fresh ground black pepper
• 8 ounces dried rigatoni pasta

Salad

• 1 cup kale, stems removed (or other greens and vegetables)
• 1/4 cup fresh herbs such as parley and green onions
• Lemon

Directions

Cook the chickpeas

1. Soak at least 2 cups of dried chickpeas in plenty of water overnight.
2. Drain, rinse, and cover with 2 – 3 inches of water in a large pot.
3. Add a bay leaf and bring to a rolling boil for 10 minutes.
4. Lower the heat and simmer until the peas are soft and creamy (45 minutes to 2 hours depending on the age of the pea). OR pressure cook for 12 minutes. (Using canned chickpeas works great, too).

Bring it all together

1. In a blender, puree half of the chickpeas (1 1/2 cups) with 1 cup of the cooking liquid and 1 tablespoon of the olive oil.
2. Heat the remaining 3 tablespoons olive oil in a deep skillet on medium heat and cook the garlic and rosemary for about 2 minutes or until the garlic is just starting to brown slightly.
3. Add the pureed chickpeas and the rest of the whole chickpeas (another 1 1/2 cups) to the skillet, stir in the salt and pepper, cover, and reduce to warm while you make the pasta.
4. Cook your rigatoni in salted water 1 minute less than the package instructions.
5. Meanwhile, make a raw salad by thinly slicing the kale (or any other fresh green or vegetable such as celery) and herbs.
6. In a bowl, mix the greens with a generous squeeze of lemon juice and a pinch of salt. This will add the needed brightness to this recipe.
7. In the skillet, combine the creamy chickpea sauce and the cooked pasta with a few tablespoons of the pasta cooking water.
8. Bring the heat back up a bit and stir gently for a minute until the sauce is coating the pasta and the chickpeas start finding their way into the rigatoni.
9. Taste for salt and pepper.

Serve in bowls topped with the zesty greens and herbs salad.

Ingredients

For the lentils

• 1 cup dried red lentils
• 1/2 teaspoon ground turmeric
• 3 cups water

For the greens

• 2 – 3 tablespoons olive oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 2 small dried chiles (such as arbol)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 3 canned, whole peeled tomatoes, diced
• 4 cups packed greens (such as kale, spinach, turnip, and/or radish), stems removed and discarded, leaves roughly chopped. (Frozen greens are a fine option, too.)
• Salt and pepper

For the rice

• 1 cup dried Basmati rice
• Teaspoon of salt
• 6 – 8 cups water

*optional garnish: lemon juice, green onion, cilantro, yogurt

Directions

Cook the lentils

1. Rinse the lentils and bring to a boil with the water and turmeric.
2. Lower heat and simmer for about 20 minutes until soft.

Cook the greens

1. Meanwhile, heat the oil in a skillet (be careful to not let it smoke).
2. Add the cumin and mustard seeds to the oil.
3. When the seeds begin to pop (about 10 seconds), add the chili, garlic, and ginger.
4. Lower the heat to medium and cook for a few minutes (don’t burn the garlic).
5. Add the greens, tomatoes, and some salt and pepper. Cook another few minutes until the greens are totally wilted.
6. Add everything in the skillet to the cooked lentils. Add a bit more water if necessary.
7. Simmer for about 10 minutes and add more salt if it needs it.

Make the rice

1. Bring a pot of water (about 6 – 8 cups) to boil.
2. Wash and drain rice three times to clean and remove extra starch.
3. Add the rice and a teaspoon or so of salt to the boiling water.
4. Boil the rice for 7 – 10 minutes (depending on the brand of rice). When the rice starts to float and dance, it’s about ready. Test it like pasta.
5. When the rice is just fully cooked, strain and put back into the dry pot.

Put it together

1. Fill a small coffee cup or bowl with some of the rice and invert onto a plate.
2. Spoon the lentils and greens onto the plate besides the rice and garnish with a squeeze of lemon, green onions, and/or cilantro.

Serve with a side of yogurt.

Ingredients

For the sieved eggs

• 2 eggs, boiled for 9 minutes and shocked in an ice bath

For the vinaigrette

• 2 tablespoons dijon mustard
• 1 shallot or 1 tablespoon red onion, finely diced
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• 1/2 teaspoon salt

For the mayo toasts

• 3 – 4 slices of bread
• Mayonnaise

For the pan steamed mushrooms

• A dozen or so crimini mushrooms, stems removed (but reserve for something else later)
• 1 – 2 tablespoons olive oil
• 1 large or 2 small cloves garlic
• 1 tablespoon chopped fresh tarragon or other fine herb
• Pinch of salt

For the asparagus

• 1 bunch of asparagus
• 1 tablespoon olive oil
• Salt

• Black pepper and freshly chopped dill and tarragon for garnish

Directions

Make the vinaigrette

1. Let the onion sit in the vinegar for about 10 – 15 minutes then whisk in all the other vinaigrette ingredients. There will be plenty left over and will last in the refrigerator for a couple weeks.

Make the toast

1. Spread mayonnaise on one side of the bread slices and place mayo side down in a preheated pan.
2. Spread mayo on the other side and toast until golden brown and toasty on each side.
3. Chop toast into quarters or points.

Make the mushrooms

1. Add olive oil to a skillet heated to medium and carefully place the mushrooms gill side up.
2. Cover with a lid and cook/steam/fry for 5 minutes.
3. Meanwhile, finely chop and crush the garlic, tarragon, and salt.
4. Add this mixture to a hot corner of the mushroom pan to cook the garlic mixture for 30 seconds.
5. Spoon the mixture into the caps of each mushroom, cover again, and steam another 5 – 10 minutes, basting one or two more times.

Sieve the egg

1. Separate the yolk and the whites.
2. Into a bowl, press the whites through a strainer followed by the yolks.

Make the asparagus

1. Heat a pan to high heat, add olive oil, and place the asparagus in a single layer or work in batches. This should take a few minutes. Don’t touch the asparagus until the bottom side is golden brown.
2. Flip only once like a steak and cook another few minutes.
3. Add a pinch of salt.

Put it all together

1. On a plate or platter, arrange the asparagus.
2. Top with the mushrooms.
3. Pour or spoon some of the vinaigrette over the veggies.
4. Sprinkle the sieved egg on top and add some freshly ground black pepper.
5. Arrange toasts and garnish with dill and more tarragon.

Enjoy immediately!

Ingredients

For the sauce

• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced celery
• 1/2 stick butter (4 tablespoons)
• 28 oz. can whole peeled tomatoes with all the juices
• 1 bay leaf
• 2 teaspoons brown sugar
• 1/2 teaspoons salt
• Black pepper
• (optional) 1/2 teaspoon chili flakes

For the dumplings

• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 tablespoon cold butter
• 1 beaten egg
• 6 tablespoons milk
• 1 heaping tablespoon finely chopped fresh parsley

Make the sauce

1. In a medium saucepan, melt the 4 tablespoons of butter and sauté the vegetables for 5 – 10 minutes or until the onions are translucent and soft.
2. Chop the tomatoes and add them to the pan with all the juices from the can.
3. Add the bay leaf, brown sugar, salt, several cranks of black pepper, and chili flakes if using.
4. Bring to a boil then lower the heat to simmer, uncovered for about 5 minutes while making the dumplings.

Make the dumplings

1. Stir together the flour, salt, and baking powder.
2. Cut the remaining tablespoon of butter into the dry flour mixture until fully incorporated.
3. Add the egg, milk, and parsley.
4. Mix the dough together lightly until just mixed.
5. Drop spoonfuls of the dumpling dough right on top of the sauce, cover tightly with a lid, and simmer for 15 minutes without peeking.
6. Serve topped with a little more butter and fresh parsley.

Enjoy on its own or as a side with a larger meal.

Ingredients

• 2 cans of beans (14oz cans) such as barlotti, kidney, and/or pinto OR about 28 ounces of cooked dried beans*
• (Optional) dried kombu/sea kelp - about a 4 inch square.**
• 1 whole clove of garlic
• Juice from half a lemon (about 2 tablespoons)
• 3 tablespoons olive oil
• 1 packed cup of fresh herbs such as parley, cilantro, and dill Salt and pepper

Directions

1. For this recipe, cook the garlic clove in 1/2 tablespoon olive oil for 1 minute.
2. Add the cooked beans (with all the juices from the can. Do not strain) and heat through for about 5 minutes.
3. Meanwhile, finely chop all the herbs.
4. When the beans are hot, turn off the heat and stir in the herbs, lemon juice, the rest of the olive oil, and good pinch of salt and pepper to taste.

Serve with toasts or as a side to any meal.

*If using dried beans:

This is recommended and Very easy but canned beans are probably the best canned food available, so definitely use those.

1. Soak any amount of any kind of dried beans overnight in plenty of water.
2. Drain and rinse beans, cover with 2 inches of water and bring to a boil for 10 minutes (add the optional kombu at this time).
3. After 10 minutes, remove the kombu, lower the heat to a very gentle simmer and cook uncovered until the beans are very soft and creamy. This could take anywhere from 45 minutes to a few hours depending on the age of the beans.
4. At this point, turn off the heat and add some salt to taste and a good dash of any vinegar besides balsamic. (Vinegars to try: wine, apple cider, rice wine, or plain white).
5. Let the beans come to room temperature and refrigerate for up to 1 week.

Be creative with these lovely beans.

**Kombu is one of the main ingredients in ramen broth and helps with the pH balance for cooking beans. It can be easily found in any Asian grocery store or in the “International” aisle in major grocery chains.

Ingredients

for the panella

• 1 cup chickpea flour (Besan Flour) (substitute corn flour, polenta, or grits)
• 2 cups hot water
• Salt and pepper
• Olive oil

for the tapenade

• 20 canned black olives, chopped
• 2 canned anchovy fillets (omit, or substitute any canned fish)
• 1 small garlic clove
• 1/2 teaspoons dijon mustard (or any mustard)
• 1/2 teaspoon red wine vinegar (substitute any vinegar beside balsamic, or use lemon or lime)
• 1/2 hard boiled egg yolk (from a 9 minutes boiled egg)
• Salt and pepper
• 1 tablespoon olive oil

for the aioli

• 1 clove garlic
• 1/4 cup aquafaba (some of the liquid from a can of chickpeas)
• 3 tablespoons chickpeas
• 3/4 teaspoon dijon mustard
• 1/2 teaspoon salt
• 3/4 cup olive oil
• 1 tablespoon lemon juice (about 1/2 a lemon)

• Sesame bun or sesame bread sliced horizontally

• Arugula and/or other fresh herbs

Directions

1. For the panella, whisk together the chickpea flour and water until very thick or about 10 minutes. Add a big pinch of salt, black pepper, and about a tablespoon of olive oil. Pour into a small square or rectangle pan, let cool to room temp, and refrigerate for 20 – 30 minutes to set up.
2. Meanwhile, make the tapenade: add the olives, anchovy, and garlic to a small food processor or mortar and pestle to make a chunky paste. Add the mustard, vinegar, yolk, and salt and pepper to taste. Blend a bit more and slowly add the olive oil to bring the relish together. It should be a bit chunky.
3. Make the aioli: using a blender, puree the garlic, aquafaba, chickpeas, mustard, and salt until smooth. With the blender still running, slowly drizzle the oil in. Once the oil is in and the aioli is thickened, add the lemon juice and whir for a few seconds just to combine. Add more salt if necessary.
4. Preheat griddle or cookie sheet in a 400 degree oven.
5. Take the panella from the refrigerator and turn out onto a cutting board. Slice into 3 inch squares about 1/2 inch thick.
6. Take the hot griddle out of the oven, drizzle a couple tablespoons of olive oil, and immediately place panella squares onto the griddle, flat side down. Drizzle with a bit more olive oil and a pinch of salt. Roast for 15 minutes, flip squares, and roast another 10 minutes.
7. Meanwhile, toast the buns or bread.
8. To assemble the sandwiches, spread tapenade on the bottom toast, top with crispy panella, then aioli, then arugula and the top bun.

Feel free to make one or all elements and experiment.

(classic Chinese American take-out style)

serves 2 – 4

Ingredients

• 4 cups leftover cooked, cold white rice
• 2 cups cooked, cooled shrimps (or thawed from frozen)
• 2 eggs
• 1/2 cup green peas (fresh or thawed from frozen)
• 1/2 cup diced carrots (about 2 carrots)
• 1 or 2 bunches green onions (white and green parts separated and sliced)
• 2 tablespoons oil
• Up to 1 tablespoon soy sauce
• (optional) pinch of sugar

Directions

1. Heat a skillet to high.
2. Meanwhile, whisk the eggs with a pinch of salt. Add a half tablespoon of oil to the hot pan and immediately add the eggs. Cook for 30 seconds or less until just undercooked. Set the eggs aside in a bowl.
3. Add another half tablespoon of oil to the pan followed by the white part of the onions, peas, and carrots. Cook for 2 minutes then add the shrimp for another minute to warm through. Remove everything from the pan and set aside in a bowl.
4. Wipe the pan out and return to high heat with the other tablespoon of oil. Gently break up the cold rice with your fingers and add it to the hot pan. Flip or gently stir for 30 seconds. Let sit for 30 seconds and stir again.
5. Meanwhile, chop the egg from earlier.
6. When the rice is hot, add the shrimp and cooked veggies along with the soy sauce (and optional pinch of sugar) and stir gently.
7. Finally, add the green parts of the onions and chopped eggs. Mix delicately.

Serve in bowls.

General note: take care to have each step ready before you add the oil. The pan should be quite hot and you never want the oil to be smoking/burning because it's unhealthy and tastes bad.

Ingredients

• 5 cups thinly sliced red cabbage
• 1 small shallot (or 1/2 larger shallot), diced
• 1 small nub of ginger, peeled and grated or pressed in a garlic press
• 1 whole lemon
• 3/4 Cup nuts such as pistachio, pecans and/or almonds
• 1/4 Cup seeds such as sunflower and sesame seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 1/2 Cups fresh chopped herbs such as parsley, cilantro, and celery leaves

Directions

1. In a large bowl, combine the cabbage, shallots, ginger and both zest and juice from the entire lemon.
2. Let sit for 15-20 minutes. The cabbage will turn into a beautiful vibrant shade of itself.
3. Next, make the nut relish by dry toasting the nuts and seeds in a medium skillet, tossing often, until just toasty. (You can also roast on a sheet in a 325 oven).
4. Put the toasted nuts and seeds in a spice/coffee grinder or food processor.
5. While the pan is still hot, toast the coriander and cumin for a few minutes until fragrant but not burned. Add to the grinder along with the paprika and salt. Blend until the texture of chunky wet sand.
6. Stir the herbs into the cabbage with a 1/2 teaspoon of salt.
7. When ready to eat, transfer the salad onto a platter or plates and top generously with the nut/seed relish.

Serve with more relish at the table.

Serves 2 – 3

Ingredients

• 1/2 pound dried spaghetti (about half a package)
• 5 cloves garlic, thinly sliced
• 2 dried arbol chilies (or 1/2-1 teaspoon crushed red chili flakes)
• 1/2 cup parsley, stems removed and roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon freshly ground black pepper
• Pot of boiling water seasoned with a handful salt
• Olive oil

Directions

1. Bring a large pot of water to boil and add the handful of salt.
2. Cook the pasta a minute under the package instructions.
3. Meanwhile, make the sauce. In a skillet heated to medium, add the chilies to dry toast for 5-10 seconds. Add a glug of olive oil, the parsley, and the garlic and cook until the garlic just begins to become golden, breaking up some of the bigger chunks of garlic.
4. Immediately add a cup of the pasta water to the skillet and continue to simmer. Add more pasta water if it gets too dry.
5. Taste the pasta. When it’s just about ready, with tongs, add it directly to the skillet along with another cup of the pasta water.
6. Continue to stir gently until the liquid reduces and starts to become “creamy.”
7. Turn off the heat and add the Parmesan cheese, black pepper, and a little drizzle of olive oil.
8. Stir until fully creamy, divide into two or three bowls and drizzle over the rest of the pan sauce.

Enjoy openly.

Ingredients

• 4 slices bread, preferably sourdough
• 1 can of artichoke hearts (8-10 count)
• 1 cup parsley, stems removed
• 2 cloves garlic, peeled
• 4 canned anchovy fillets
• 2 small whole/peeled canned tomatoes
• 1 heaping tablespoon jarred capers
• Seeds (such as sesame, sunflower, and/or pumpkin), dry roasted in a skillet until fragrant and slightly toasty.
• Olive oil

Directions

1. Roughly chop the parsley and slice one of the garlic cloves.
2. Heat a skillet with a tablespoon of olive oil and fry the parsley and garlic. Once the garlic and parsley starts to brown, remove to a bowl and set aside.
3. Slice the artichokes in half lengthwise (through the stem). Add a bit more oil to the pan cut side down.
4. While the artichokes are warming and browning a bit, chop the anchovies and tomatoes. After a couple minutes, add another little drizzle of oil and add the anchovies, tomatoes, and capers giving everything room in the pan.
5. Once the anchovies begin to melt, add back in the garlic and parsley from before. Gently stir to combine and let cook on low for a few more minutes while you make toast.
6. In a separate pan, heat a little olive oil and toast both sides of the bread. When toasted, run each side with the reserved clove of garlic.
7. Top each toast with the artichokes and place the chunky “sauce” into the little artichoke “cups.” Sprinkle with seeds.

If you enjoy tuna fish, you will love the salty kick of this saucy topping on your next baked potato.

Ingredients

• 1½ cups mayonnaise
• One (1) 5 oz. can tuna in oil
• Potatoes (we recommend russet potatoes, but feel free to use what you've got)
• Sliced green onions (you can also use fried onions if you have them)
• Broccoli crowns

Directions

1. Make the tuna mayo by blending the mayonnaise and tuna together.
2. Clean, prick, and roast potatoes in a 350 oven for about 45 minutes. When ready, slice open the potatoes, squeeze them open and fluff the insides with a fork. Season with salt and pepper to taste.
3. Cut the broccoli into 2” florets, peeling the stem of each floret if necessary. Put ½ cup water into frying pan, and set the pan on medium high heat. When the water starts to bubble, add the broccoli and a pinch of salt, cover with a lid and steam for four (4) minutes. Drain broccoli.
4. Top the potatoes each with lots of broccoli and a ¼ cup of tuna mayo.
5. Garnish with onions.

Eat with joy.

Chili Oil

Ingredients

• 1 cup neutral oil Opens a new window (avocado, canola, vegetable, etc., but not olive)
• 2 tablespoons dried chili flakes (Korean chili powder used in the video, but any chili will do)
• 1/2 teaspoon salt

Directions

1. Heat half the oil to a shimmer but not smoking.
2. Turn off heat, and add the chili flakes and salt. Let sit for two minutes.
3. Add the other half of the oil.
4. Let cool a bit, and pour everything into a jar. This keeps in the pantry for a couple months.

Extra Crispy Potatoes

Ingredients

• Six (6) medium sized potatoes peeled and cut into equal 1/8 chunks
• Olive oil
• Salt

Directions

1. Preheat a griddle or cookie sheet in a 375-degree oven.
2. Parboil the peeled and cut potatoes in salted boiling water for five (5) minutes. Strain the potatoes and return to the pot.
3. Add about three (3) Tablespoons olive oil, and stir somewhat vigorously so the potatoes are not only coated with olive oil but also gently mashed.
4. Spoon the potatoes onto the preheated griddle in the oven. Turn the oven down to 350 degrees, and roast for 15 minutes.
5. Flip and roast another 5-10 minutes.
6. Remove from oven and sprinkle with salt to taste.

Vegetable Salad

This is a bit intuitive of a recipe, but we've been asked for it: no ask is too small! Here you go!

Ingredients

• Any hearty vegetables you have on hand (clean out the crisper!)
• Any herbs you have on hand (dried versions okay, too!)
• Lemon juice
• Chili oil (see above recipe)
• Tahini (optional)
• Honey

Directions

1. Finely slice any hearty vegetables you have such as kale, carrots, radishes or celery.
2. Chop any/all herbs you have such as parsley, cilantro, mint, tarragon and green onion greens.
3. Combine all the raw veggies, greens and herbs with some salt in a bowl.
4. Give the salad a squeeze, and let sit for a few minutes.
5. Meanwhile, make a dressing of equal parts lemon juice, your homemade chili oil, and (optional) tahini. Include a bit of honey. Add the dressing to the salad and toss to coat liberally.

Brown Butter Fried Eggs

Ingredients

• Butter
• Two (2) eggs
• Salt
• Pepper

Directions

1. Heat a skillet to med-high.
2. Add a 1/2-to-1 Tablespoon butter for every two (2) eggs.
3. When it starts to brown a bit, crack the eggs in. Add salt. If there is extra butter in the pan, baste the white part of the eggs with a spoon.
4. Top with black pepper.
5. You can finish the eggs by turning the heat off and putting a lid on for a few minutes.

Plate the potatoes, salad, and eggs. Enjoy openly.

Ingredients

• Three (3) eggs
• Chopped chives or green onion greens
• Hot or warm cooked white rice (in water or broth)
• Personal toppings to taste, here are those used in the video:
  • One (1) TSP olive oil
  • Salt/pepper/Parmesan

Directions

1. Crack three (3) eggs into a bowl and whisk with a pinch of salt per egg. Let sit for 20 minutes.
2. Bring a pot of water to a boil.
3. Add chives to eggs.
4. Turn the heat off and swirl the water into a whirlpool with a large spoon, immediately tipping the eggs slowly into the center. Slowly count to five (5) before carefully straining the egg into a small strainer, being careful to pour out most of the water before the eggs leave the pot, using the spoon to help. Strain fully.
5. Place cooked rice into a round bowl and pack lightly.
6. Turn the rice out onto a plate and immediately turn the omelet dome onto the rice.
7. Top with olive oil, salt/pepper, and Parmesan cheese. (Or feel free and be creative with it!)

Ingredients

• Four (4) bone-in, skin-on chicken thighs
• Salt
• 1 teaspoon plus 1 tablespoon ground cumin
• Olive oil
• 1 1/2 tablespoons butter
• One (1) medium onion, sliced thinly
• One (1) bay leaf
• 1/8 teaspoon turmeric
• 1 1/4 cups basmati rice (unrinsed)
• 1/2 cup raisins
• Three (3) medjool dates, chopped
• 2 1/4 cups water (or chicken stock)

Directions

1. Rub the chicken thighs with a teaspoon of cumin and teaspoon of salt. Let sit for an hour on the counter or in the refrigerator if longer (as long as overnight).
2. Preheat a deep skillet on med-high.
3. Coat the bottom of the skillet with olive oil and place the chicken skin side down.
4. Brown each side for about four (4) minutes each or until browned.
5. Turn off heat, remove the chicken to a plate and pour out the fat. (Reserve the fat for some other use or discard).
6. Heat the skillet to medium, add the butter, onions, the remaining tablespoon of cumin, and bayleaf.
7. Cook until the onions are very soft and brown, about twenty (20) minutes. Stir often.
8. Raise the heat to high and add the rice to toast for a minute.
9. Add the dates and raisons and continue to cook for another minute.
10. Now, add the water and bring to a boil.
11. Taste the liquid. It should taste like salty soup. Add more salt if needed to achieve this.
12. Cover the skillet and turn the heat to low and cook for forty (40) minutes.
13. After forty (40) minutes, turn off the heat and let sit another ten (10) minutes before uncovering.
14. Remove the lid and fluff rice with a fork.

Serve the chicken and rice immediately with the herbs and yogurt.

Herbed Yogurt

Ingredients

• 1 cup yogurt (or sour cream)
• 1 cup finely chopped herbs (such as parley, cilantro, tarragon, mint, basil, green onion, etc.)
• 1/2 clove garlic, minced
• Approximately 1 teaspoon fresh lemon juice
• Pinch of salt

Directions

1. Mix.

Ingredients

• Olive oil
• 1/2 medium onion, diced (about 1/2 cup)
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• Two (2) cloves of garlic, sliced
• Four (4) sprigs of fresh rosemary, diced
• Pinch of red chili flakes
• One (1) whole peeled canned (or fresh!) tomato, diced
• One (1) 14oz can of beans (such as cannellini, kidney, and/or borlotti), with the liquid
• Dried orecchiette (little ears) pasta
• Grated parmesan cheese
• Black pepper
• Fresh basil leaves

Directions

1. Make the sauce: heat a pot and add a couple tablespoons of olive oil.
2. When the oil is hot but not smoking, add the garlic to cook for 1 minute.
3. Next, add the pinch of chili flakes followed by the onion, carrots, celery, and rosemary.
4. Cook until soft for about ten (10) minutes.
5. Add the tomato and cook on high for another minute.
6. Add the beans and all of their cooking liquid from the can.
7. Bring to a boil and turn all the way down to a simmer and cover.
8. Cook the pasta in salty water one (1) minute less than the package instructions.
9. When the pasta is just about cooked, reserve about a cup of the pasta water and strain.
10. Add about a cup (or more or less!) of the pasta to the sauce and pour in enough of the pasta water to just cover the pasta in sauce (about 1/2 cup of pasta water). It should be soupy, but still a bit saucy and thick.
11. Let this cook another minute to finish cooking the pasta.

Serve in bowls with parmesan cheese, black pepper, and fresh basil.

Ingredients

• Six (6) large poblano chiles
• Four or five (4-5) plum tomatoes
• Two (2) serrano chiles (or 1 jalapeño)
• One (1) onion, 1/2 inch crosswise slices
• One (1) small/medium eggplant, 1/2 inch slices
• Three (3) small zucchinis, 1/2 inch slices
• Three (3) oz cream cheese
• 3/4 cup grated parmesan cheese, plus more for garnish
• 1/2 cup chopped herbs (cilantro, parsley, etc)
• Avocado
• Olive oil
• Salt

Directions

Grill the vegetables:

1. Build and light a large pile of charcoal fire on one half of the grill (or light half of a gas grill on high).
2. When coals are white hot, place the poblanos and tomatoes over the hot part (The fire needs to be quite hot to blister the skins before the veggies become too soft).
3. Brush the rest of the veggies with olive oil and sprinkle with salt and place on the cooler half of the grill. The goal is to blacken the poblanos and tomatoes and to grill the other veggies until soft and fully cooked but not burned. Work in batches if necessary.
4. Put the blackened chiles and tomatoes in a bowl and cover to steam for a few minutes while you finish the other veggies.
5. Under cold running water, rub the charred skin off of the poblanos (be careful to not puncture them) and tomatoes. Set aside.

Make the salsa:

1. In a food processor, blend the serranos and half the onion until finely chopped.
2. Roughly chop the tomatoes and add to the food processor along with less than half the herbs and a teaspoon of salt.
3. Pulse until it becomes blended but still slightly chunky.

Make the filling:

1. Chop the other half of the onions and the other grilled veggies.
2. Mix with the two cheeses and the rest of the herbs until everything is evenly incorporated. Add salt if necessary.

Stuff the chiles:

1. Cut off the stem end of the poblanos, slice them open, lay flat, and remove seeds.
2. Rinse under cold water if the seeds are sticking.
3. Scoop a couple tablespoons or so of the filling and bring up the sides of the chiles to reform the original shape overlapping the sides slightly.
4. Place each stuffed chile seam side down on a platter.
5. To garnish, spoon some of the salsa around the chiles (you’ll have extra) and top with slices of avocado, more grated parmesan and herbs.

This is an excellent room-temp vegetable side dish. You can also reheat on the grill or in the oven on a baking sheet before the garnishes.

Ingredients

• 1/4 cup dried French green or black lentils, rinsed
• One (1) cup water
• Neutral oil for frying
• Two (2) tablespoons sesame seed
• Two (2) tablespoons flax seeds
• One (1) tablespoon lemon juice
• One (1) teaspoon olive oil
• Pinch of salt
• Six (6) cups lettuces, chilled
• Basil and mint for garnish

for the dressing

• Twelve (12) oz. silken tofu (must be silken)
• 1/2 cup packed basil leaves
• 1/4 cup olive oil
• Two (2) tablespoons green curry paste (canned, jarred, or homemade)
• One (1) garlic clove
• One (1) teaspoon lime zest (1 lime)
• Two (2) tablespoons lime juice (1 lime)
• One (1) tablespoon honey
• 1/2 teaspoon salt

Directions

Make the lentils:

1. Combine the lentils and water in a saucepan.
2. Bring to a boil, then reduce heat to a simmer for about 20-30 minutes until the lentils are tender.
3. Drain and rinse under cold water, then scatter on paper towels to dry.
4. Pour the oil to a depth of one (1) inch in a small saucepan on medium-high heat.
5. When the oil shimmers, carefully sprinkle in the lentils (make sure they’re dry first!).
6. Fry the lentils for about five (5) minutes or until the bubbling stops.
7. Scoop out the lentils with a slotted spoon or drain through a strainer over a bowl.
8. Set aside.

Toast the seeds:

1. Heat a skillet to medium heat.
2. Add the sesame and flax seeds, tossing often for a few minutes until the seeds start popping for a minute.
3. Turn off heat and let sit in the pan while you make the dressing.

Make the dressing:

1. In a blender, combine all of the dressing ingredients until smooth. (There will be plenty left over to be creative with later).

Assemble the salad:

1. Scrape 1/2 cup of the dressing into a large bowl and whisk in the lemon juice and teaspoon of olive oil.
2. Drop in the lettuce leaves, a couple tablespoons of the toasted seeds, a pinch of salt, and gently toss until coated.
3. Divide the salad on plates or on one large platter and sprinkle with the crispy lentils and more seeds and herbs.

Ingredients

• Three to four (3-4) small onions, chopped
• Three (3) mediums eggplants, 1/4” slices
• Three (3) medium zucchini, 1/4” slices
• Four to five (4-5) medium tomatoes

(more or less equal amounts of each vegetable)

for the garlic toast

• Two (2) cloves garlic
• Olive oil
• Salt
• Bunch of basil
• One (1) baguette or French bread loaf, cut in half or in slices

Directions

Make the ratatouille:

1. Heat a large skillet and add two (2) tablespoons of olive oil.
2. Drop in one of the garlic cloves followed by the onions and a pitch of salt.
3. Cook the onions for a few minutes until they start turning translucent, then add the eggplant and zucchini slices with another big pinch of salt.
4. Gently stir together then cover with a lid, reduce heat a bit, and cook for another fifteen (15) minutes or so, or until the veggies are completely soft. Check in every few minutes. (Also stir gently as to not break up the veggies too much.)
5. Meanwhile, peel the tomatoes by quartering them, then, with the skin sides facing down, fillet the tomatoes from the skin. Discard the skins. (This can also be done by scoring the tomatoes and boiling them in water for a minute, or steaming them with the other veggies, but this “fillet” technique is much faster and easier).
6. Chop the tomatoes.
7. When the zucchini and eggplant is tender, add the tomatoes to the pot with another pinch of salt and cover to cover another five (5) minutes or so.
8. To finish the dish, add another two (2) tablespoons of olive and a handful of basil leaves.
9. Taste for salt and add more if needed.

Make the garlic toast:

1. Heat another skillet to medium-high heat and add a tablespoon of olive oil.
2. Toast each piece of bread in the oil on both sides until golden brown and crispy.
3. Immediately sprinkle with a little bit of salt and rub with the other clove of garlic.

Serve the ratatouille in bowls with the toasts. Top with more basil.

Ingredients

• One (1) lb dried farfalle pasta
• Eight (8) ears fresh corn, peeled and rinsed under cold water
• Two (2) yellow onions, chopped
• Four (4) garlic cloves, sliced thinly
• Two (2) cups chopped cherry or plum tomatoes
• Two (2) cups cooked pink beans or other small bean or black eyed pea (substitute canned beans/peas from a 29-oz can or two (2) 15-oz cans), drained and rinsed
• 1/4 cup grated parmesan cheese
• 1/2 cup packed basil leaves
• Olive oil
• Salt and pepper

Directions

1. Boil the pasta in salty water according to the package instructions or until just cooked. Reserve about a cup of the pasta water and drain. Set aside.
2. Meanwhile, grate four (4) of the eight (8) corn cobs into a bowl with the largest part of a box grater. You should have about 1 1/2 cups corn pulp and “milk.”
3. Into a separate bowl, slice the kernels from the other four (4) cobs. (Scrape a knife along the sides of these cobs into the bowl with the pulp and milk for more juice.)
4. In a large skillet or pot, heat two (2) tablespoons of olive oil and sauté the onions and garlic until the onion starts to brown. Add a pinch of salt.
5. Lower the heat and cook for another ten (10) minutes until quite soft and sweet.
6. Increase the heat and add the whole corn kernels and tomatoes for two (2) minutes. Add a pinch of salt.
7. Add the beans, stirring gently, for another three (3) minutes until heated through. Add a pinch of salt.
8. Add the cooked pasta to the skillet along with the reserved corn pulp and milk. Toss to combine, adding the reserved pasta water a little at a time to bring the sauce together.
9. Turn off heat and add the cheese, pepper, and basil.

This recipe makes enough for at least 8 large servings. Always feel free to half or double the recipe.

Ingredients

• 3 1/2 lb. chicken, cut into eight (8) parts
• 1-inch fresh rosemary (or 1/3 teaspoon dried)
• One (1) small clove garlic
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt
• Two (2) tablespoons lemon juice, divided in half
• Six (6) tablespoons olive oil
• 1/2 cup water
• Salt
• Pepper
• Rosemary for garnish

Directions

Working Ahead:

Season and marinate the chicken overnight, preferably eighteen (18) to twenty-four (24) hours. Cook the chicken about two (2) hours before dining, keep at room temperature, and the reheat as described below.

Make the Marinade:

1. In a food processor or mortar and pestle, blend the rosemary, garlic, pepper, salt, and 1 tablespoon of the lemon juice.
2. Rub it all over the chicken and refrigerate overnight or up to twenty-four (24) hours.

First Cooking:

The timing of this is pretty specific, so take care to follow to the minute.

1. Heat the olive oil in a 12-inch pan over medium-high heat.
2. Place the chicken skin side down and sear for two (2) or three (3) minutes until lightly browned.
3. Turn the pieces over to coat them with the oil.
4. Set a 9-inch cake pan on top of the chicken and weigh it down with three (3) or four (4) heavy cans.
5. After eight (8) minutes, remove the weights and turn the breast pieces.
6. After ten (10) minutes, turn the leg and thigh pieces.
7. Sprinkle the chicken with the other tablespoon of lemon juice.
8. Put the weight back on and cook the breasts another eight (8) minutes and legs/thighs ten (10) minutes.
9. Then crisp the chicken to a rich dark brown by reducing the heat to medium-low and arranging all the pieces back in the pan, skin side up.
10. Cook under the weighted pan for another two (2) minutes.
11. With a slotted spoon or tongs, immediately remove the pieces to a platter. Let the chicken cool, about ten (10) minutes, then lightly cover with foil, then set aside for 2 hours but don’t refrigerate before the second cooking.
12. Pour out all the fat and replace the pan over high heat.
13. Pour in the 1/2 cup water. Scrape the brown bits from the bottom of the pan and boil the liquid down by half for about three (3) minutes.
14. Turn the pan juices into a small bowl and put in the freezer for two (2) hours, then lift off the hardened fat on top.

Second Cooking:

1. When you’re fifteen (15) minutes from wanting to eat, heat the skillet to medium and put the chicken pieces in, skin side down.
2. Top with the weight one more time and warm for five (5) minutes.
3. Set the weight aside and turn the chicken pieces, moistening each piece with the reserved pan juices (which should be slightly gelatinous).
4. Cover lightly with foil and heat for another eight (8) minutes.
5. Pile the chicken on a platter, sprinkle with a little salt and pepper, and garnish with a couple sprigs of rosemary.

Enjoy hot or at room temperature with pasta and/or salads.

This simple, elegant preparation is especially useful for company since it can be prepared mostly ahead of time and needs little last-minute attention.

Ingredients

• Six (6) cups bread (preferably a rustic bread such as ciabatta or sourdough), sliced into 1 inch cubes
• One (1) clove garlic
• Salt
• Olive oil
• Four to six (4-6) tomatoes
• 1/2 cup onion, sliced thinly
• 1/4 cup chopped fresh herbs (such as basil, mint, cilantro, and/or arugula)
• Red wine vinegar

There can be more or less of any ingredient in the recipe. The goal is to get better and taste the balance of salt, vinegar (acid), and olive oil (fat). It's hard to fail with good, fresh ingredients and a keen palette. Use your good taste.

Directions

1. Mince the garlic and crush it with the side of a large knife with a big pinch of salt (or use a garlic press).
2. Combine the crushed garlic and bread cubes in a large mixing bowl and drizzle in about two (2) tablespoons of olive oil and gently stir with your hand to coat.
3. Toast the bread cubes in a preheated 375 {toaster} oven for about ten (10) minutes or until toasty and just starting to brown.
4. Meanwhile, rinse the sliced onions under cold water and reserve.
5. Remove the skin from the tomatoes by filleting on a cutting board and chop coarsely.
6. Add the tomatoes to the mixing bowl from earlier along with the rinsed onions.
7. Squeeze the tomato skins into the bowl for extra juice and discard the skins.
8. Once the bread is toasted, add it to the bowl with the tomatoes and onions along with the herbs.
9. Add two (2) tablespoons each of red wine vinegar and olive oil. Toss, taste, and add equal amounts more of vinegar and oil if necessary. As always, taste for salt and add more if needed.

Enjoy immediately.

Ingredients

• 3 1/2 cups cooked or canned chickpeas (from a 29-oz can or two 15-oz cans), drained and rinsed
• 1 celery stalk, sliced thinly
• 1/2 cup walnuts, sliced thinly
• 1/4 cup dried cherries
• 2 tablespoons fresh tarragon, chopped
• 1/4 cup mayonnaise
• 2 tablespoons yogurt
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon fresh black pepper
• Lettuce leaves
• Bread

Directions

1. Mash the chickpeas with a fork in a mixing bowl leaving some whole pieces or not.
2. Add the celery, walnuts, cherries, tarragon, salt, and pepper.
3. Gently fold in the mayo, lemon juice, and yogurt until combined into that classic texture.
4. Add more salt if necessary.
5. Spread the salad on bread with lettuce leaves for sandwich possibilities.

Ingredients

black bean puree

• One (1) pound dried black beans
• Water
• Three (3) bay leaves
• One (1) teaspoon fennel seeds
• 1/2 white onion, with peels
• 1/2 head of garlic, with peels
• 1/4 cup plus one (1) tablespoon salt

marinated tofu "feta"

• One (1) 14-oz. package of firm tofu, drained
• 1/4 cup lemon juice
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• Two (2) tablespoons miso
• Two (2) tablespoons nutritional yeast
• One (1) teaspoon salt
• 1/2 teaspoon black pepper
• Four (4) strips of lemon peel

salsa

• One (1) pound tomatillos, husked, rinsed, and sliced in half
• One (1) large jalapeno
• One (1) teaspoon salt

Sixteen (16) large corn tortilla chips (serves 2)

toppings

• One (1) ripe avocado, sliced or cubed
• Two (2) green onions sliced thinly

Directions

Make the beans

1. Combine the black beans with three (3) quarts water in a large pot over high heat.
2. Add the bay leaves, fennel seeds, onion, and garlic.
3. Bring to a boil for ten (10) minutes, then lower to simmer until the beans are very tender (2-3 hours).
4. Add a bit more water if necessary if the water dips below the beans.
5. While the beans are cooking, make the salt brine by combining one (1) quart water with the salt and whisking until the salt is completely dissolved.
6. When the beans are tender, remove from the heat and pour through a strainer, reserving all the cooking liquid, onion, garlic, and fennel seeds. Discard the bay leaves.
7. Add the strained beans to the brine and let sit for at least one (1) hour.
8. Drain the beans thoroughly, discarding the brine, and combine them in a blender with one (1) cup of the cooking liquid and the aromatics (reserved onion, garlic, and fennel seeds with skins and all!) and puree until smooth.
9. Add a little more cooking liquid if needed but only enough to help turn the blades.

This puree will last in the refrigerator for up to a week or can be frozen.

Make the marinated tofu "feta"

1. Bake the tofu in an over at 375 degrees for about twenty (20) minutes.
2. Meanwhile, whisk together the lemon juice, vinegar, oil, miso, nutritional yeast, salt, and pepper.
3. Cut the tofu into cubes and stuff into a large jar or bowl along with the marinade and lemon peels.
4. Refrigerate for at least 2 hours. Store for up to 2 weeks.

Make the salsa

1. In a skillet over medium heat, place the tomatillos cut side down along with the jalapeño.
2. Brown them well on both sides and blend with the salt.
3. Let cool to room temp.

Put it all together

1. In a small saucepan, spoon in one (1) cup of the black bean puree and whisk in 1/2 cup water to combine.
2. Bring to a simmer then cover and turn heat off to keep warm.
3. Heat a large skillet over medium heat and add a tablespoon of olive oil.
4. Pour in 1/2 cup of the salsa, stir to coat the bottom of the pan, then immediately add the tortilla chips. Use a spatula to scoop and coat the chips with the salsa.
5. Divide about 1/2 cup of the black bean puree into two (2) shallow bowls.
6. Top with the tortillas in salsa from the skillet followed by about 1/4 cup of tofu for each.

Garnish with avocado, green onion, cilantro, chiles, and a few spoons of salsa. Serve hot.

This recipe is a collection of techniques and recipes for multiple elements that you can use individually in other creative cooking. There will be plenty extra of everything to experiment with later. When put all together, you get an intriguing, delicious version of this iconic Mexican dish.

Ingredients

pinto beans

• One (1) lb dried pinto beans, soaked overnight, drained and rinsed
• Water
• One (1) onion Two (2) cloves garlic
• Two to three (2-3) large hot chilis (or 2 small sweet bell peppers)
• Two (2) large tomatoes, skins removed

polenta

• 5/8 C (100grams) coarsely ground cornmeal (polenta)
• One (1) tablespoon butter or oil
• 1/4 teaspoon salt

roasted squash

• One (1) Delicata squash, seeds removed and cut into 1 1/2” pieces, leave the skin on (if Delicata squash is unavailable, any winter squash can be used)
• Two (2) tablespoons olive oil
• Salt

salsa verde

• 1/4 red onion, finely diced
• Juice of one (1) lime
• Handful each of parsley and cilantro, finely chopped
• One (1) tablespoon olive oil
• Salt and pepper

Directions

Make the beans

1. Cut the onion in half and add to a large pot with the beans.
2. Add one (1) clove of garlic to the beans, too, and cover with enough water to cover about three (3) inches.
3. Bring to a boil for ten (10) minutes, then lower heat to the lowest possible simmer and cook low and slow until the beans are fully cooked, soft, and creamy, about ninety (90) minutes.
4. Meanwhile, dice the other half of the onion and the other garlic clove and sauté in two (2) tablespoons of olive oil for about five (5) minutes to soften.
5. Add the chopped chilies and tomatoes with a generous pinch of salt and cook for another ten (10) minutes or until the tomatoes have released all their liquid it becomes thick.
6. When the beans are cooked, add the tomato/chili mixture.
7. Turn the heat to high and cook for another thirty (30) minutes or so until the liquid has reduced by a third. The beans should be falling apart and the broth should be slightly thick.
8. After you reduce the liquid to “soupy, ” add salt if needed.

Make the polenta

1. Toast the cornmeal with the butter in a skillet for about five (5) minutes, until it just starts to brown and smells like popcorn.
2. Add the toasted cornmeal to a pot with 1 and 1/4 cups water.
3. Bring to a boil, then simmer, stirring often for about thirty to forty-five (30-45) minutes until the polenta is fully cooked. Add more water if necessary.
4. When cooked, at the 1/2 teaspoon salt and stir.
5. Turn heat off and keep warm with a lid.

Make the squash

1. Toss the squash pieces in a mixing bowl with the salt and olive oil.
2. Roast in a 350 degree oven skin side down for about thirty (30) minutes.
3. When the skins are nicely browned, flip and roast another fifteen (15) minutes or so.

Make the salsa verde

1. In a bowl, squeeze the lime juice over the onions and let sit for ten (10) minutes.
2. Add the chopped herbs, olive oil and a big pinch of salt and pepper.

Put it together

1. In a serving bowl, put a small coffee cup worth of the polenta in the middle.
2. Ladle some of the beans and broth around the polenta.
3. Top with some pieces of roasted squash and spoon over some of the salsa verde (fresh topper!).

Enjoy immediately and be creative with the leftovers.