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Recipes
Chili-Lime Chicken Kabobs
By emilykrupp
In a small bowl, whisk together the olive oil, vinegar, and lime juice
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- cayenne pepper to taste
- salt and freshly ground black pepper to taste
- 1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
- skewers
Stuffed Cabbage (Symon)
By emilykrupp
step 1 ingredients 1 Head Green Cabbage Salt instructions Preheat your oven to 350 degrees
- For the Stuffing:
- 1 Head Green Cabbage
- Salt
- Basic Tomato Sauce
- 2 cups Chicken Stock
- Crushed Red Pepper Flakes
- 2 pounds Ground Chuck (80/20)
- 1 cup Yellow Onion (minced)
- 1/2 cup Uncooked White Rice
- 1 tablespoon Thyme Leaves (chopped)
- 2 tablespoons Parsley (chopped)
- 1 cup Tomato Sauce
- Salt
- Freshly ground Black Pepper
Spicy Peanut Soba Noodle Salad
By emilykrupp
Spicy Peanut Sauce: Puree sauce ingredients in a food processor or blender
- For the Spicy Peanut Sauce:
- 5 tablespoons peanut butter
- 5 tablespoons water
- 5 tablespoons soy sauce, or tamari for gluten free
- 2 tablespoons sesame oil (optional – for flavor)
- 2 tablespoons honey
- juice of 1 lime
- 1 clove garlic
- 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance)
- 1/2 cup peanuts
- For the Salad:
- 1 lb. chicken breast
- 1 red bell pepper
- 3-4 cups chopped purple cabbage
- 10 ounces soba noodles
- fresh cilantro or basil to taste
- crushed peanuts for topping
Broccoli Marinara
By emilykrupp
Heat olive oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
- 1 pound broccoli florets
- 2 cloves garlic, chopped
- salt and pepper to taste
Braised Chicken with Artichokes and Olives
By emilykrupp
by Rebecca Katz with Mat Edelson
- 8 organic boneless, skinless chicken thighs (about 11/2 pounds), trimmed of excess fat
- Sea salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 cloves garlic, thinly sliced
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Generous pinch red pepper flakes
- 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 2 cups organic chicken broth, homemade (page 56) or store-bought
- 2 teaspoons grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 1 cup canned chickpeas, drained, rinsed, and mixed with a spritz of lemon juice and a pinch of salt
- 8 thawed frozen or jarred artichoke hearts (see note), quartered
- 1/2 cup pitted green olives, such as picholine or manzanilla
- 2 teaspoons lemon zest
- 2 tablespoons chopped fresh mint or cilantro
Chili - Martha Stewart
By emilykrupp
Directions In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high
- 1 tablespoon vegetable oil
- 3 medium onions, chopped
- 6 garlic cloves, chopped
- Coarse salt and ground pepper
- 1 can (6 ounces) tomato paste
- 3 tablespoons chili powder
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 1/2 teaspoon ground cinnamon
- 3 pounds ground beef chuck
- 3 cans (14.5 ounces each) diced tomatoes in juice
- 1 bottle (12 ounces) mild lager beer
- 2 cans (14.5 ounces each) kidney beans, rinsed and drained
- Shredded cheddar cheese (optional)
Turkey Meatloaf
By emilykrupp
Preheat oven to 325 degrees F
- 3 cups chopped yellow onions (2 large onions)
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
- 3/4 cup ketchup
Grilled Steak Salad with Tomato Vinaigrette
By emilykrupp
by The Bon Appétit Test Kitchen
- 1 pound hanger, skirt, or flank steak
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 medium tomato (about 6 ounces), halved
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1/4 cup plus 5 teaspoons olive oil, divided
- 4 spring onions or 6 scallions, bulbs halved, dark-green parts discarded
- 5 1/2-inch-thick slices ciabatta
- 8 cups mixed summer lettuces (such as mizuna, baby mustard greens, and tatsoi)
- 3/4 cup fresh basil leaves, torn into 1/2-inch-strips
Faux Pho
By emilykrupp
by The Bon Appétit Test Kitchen
- 1 teaspoon vegetable oil
- 1/2 small onion
- 4 garlic cloves, crushed
- 1 3x1" piece peeled ginger
- 2 1/2 cups low-salt beef broth
- 1 whole star anise
- 1 3"4" cinnamon stick
- 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
- 1 scallion, thinly sliced
- Kosher salt
- 2 packages instant ramen (preferably not fried; noodles only)
- 1 1/4 1/2-pound piece beef eye round, sliced crosswise 1/8" thick
- Bean sprouts, basil leaves, and thinly sliced serrano chiles
Beef Bourguignon
By emilykrupp
Preheat the oven to 250 degrees F
- 1 tablespoon good olive oil
- 8 ounces dry cured center cut applewood smoked bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup Cognac
- 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
- 1 can (2 cups) beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 4 tablespoons unsalted butter at room temperature, divided
- 3 tablespoons all-purpose flour
- 1 pound frozen whole onions
- 1 pound fresh mushrooms stems discarded, caps thickly sliced
- Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
- 1/2 cup chopped fresh parsley, optional