Donut Army

  All of this was tasty - I wasn't sure how to eat it, let alone serve it. But the salad - my stars. What a delicious way to eat lentils. This isn't enough to serve as an entree, but I coupled it with a bisque and it was a perfect combination for a light dinner. Vospov Kofte (Red Lentil Kofte) Cooks Illustrated Kofte 3 c water 1 c red lentils, rinsed 1/4 c olive oil 1 1/4 tsp table salt, divided 1 c bulgur, fine-grind 4 T unsalted butter 1 onion, chopped fine 1 tsp aleppo pepper, ground 1 tsp cumin 1/4 tsp pepper 1/4 tsp allspice, ground 2 T parsley, chopped Salad 3/4 c parsley, chopped 4 scallion, sliced thin 1/4 c mint, chopped 1 T olive oil 2 tsp lemon juice 1 tsp sumac, ground 1/2 tsp aleppo pepper, ground 1/4 tsp table salt FOR THE KOFTE: Bring water, lentils, oil, and 1 teaspoon salt to boil in large saucepan over high heat. Adjust heat to maintain gentle simmer. Cover and cook, stirring occasionally, until lentils are fully broken down, 20 to 25 minutes. Place bulgur in ...

  This is a multi-day dish, but it's not complicated. At night - plot chicken in brine and place in fridge. In morning, remove chicken from brine and let dry. Lunchtime, make marinade. Mid-afternoon, marinate chicken. Then, it's fairly normal after that -- and well worth the effort. This is very flavorful and worth the hype! Next time, I would easily double the vegetable portion. And, the vinaigrette makes a lot. A lot a lot. In making leftovers, I used the leftover vinaigrette as marinade for additional vegetables.   Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes Food & Wine For the entree: 4 quarts water 1 1/2 c + 1 T coarse salt, divided 1/4 c sugar 1 4-pound chicken, in pieces 6 heads garlic 1/3 c + 7 T olive oil 1/3 c DIjon style mustard 5 sprigs thyme, divided 1 lb fingerling potatoes, halved lengthwise 1 1/2 lb pearl onions (or 4 shallots), halved 1 sprig rosemary 2 heads broccoli, in large florets 2 tsp red pepper flakes 1 1/2 T lemon ju...

  This dish is super tasty. I used 3# boneless chicken breast and cut it into tender-sized strips, which reduced the roasting time to about 30 minutes. I just prefer it to thigh. The advantage of cutting the chicken into strips is a shorter and more consistent bake. The disadvantage is that you need only 30 minutes, which means the garlic won't be mellow / edible. The original recipe, hyperlinked below, has a slightly different name which seemed a bit aggressive, so I named it after the author here instead. Jamie Oliver Traybaked Chicken Jamie Oliver 4 tomatoes, or, 1 pint cherry tomatoes 2 red onions, in quarters 1 red bell pepper, in chunks 1 yellow bell pepper, in chunks 3 pounds boneless, skinless chicken, in strips 4 cloves garlic, unpeeled, smashed 1/2 bunch thyme 1 tsp smoked paprika 2 T balsamic vinegar Preheat the oven to 350. Quarter the tomatoes and place them in a large bowl. Add onions, peppers, garlic, and chicken. Top with thyme leaves and sprinkle over the paprika. ...

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power...

  Well, isn't this soup just lovely. Probably best as a side soup, and not the main course. It is light and palate clearing. Celery Bisque Sunday Soups 3 T unsalted butter 1 1/2 c leeks, white and light green only 4 c celery, sliced 1/4" thick 12 oz Yukon Gold potatoes, peeled, in 1/2" dice 4 c stock 1 c creme fraiche 2 tsp coarse salt 1/4 tsp cayenne 1 1/2 T parsley, chopped, for garnish Heat butter in a large pot over medium. When hot, add leeks and celery and saute, stirring, for 4 minutes. Add potatoes and stock. Bring to a simmer then lower heat. Cook, uncovered, at a simmer until tender, 20-25 minutes. Puree in batches then return to the pot. Stir in creme fraiche. Taste soup and adjust seasonings with 2 tsp salt and the cayenne.

  This is from a cookbook I have used regularly since I bought it in 1994. I will go a few months without remembering to reference it, and then flip through the pictures and remember all the excellent meals I've had from it. This particular recipe is included in the original book as a way to cook zucchini and asparagus, but I find the format exceedingly forgiving for any vegetable. Because the vegetables steam inside the parchment, you need no oil or vinegar for cooking. I am including the original recipe below, but you can see from the pics that I make variations frequently. Vegetables en Papillote 50 Quick & Healthy Vegetarian Dishes 2 zucchini 1 leek, julienned 8 oz asparagus, trimmed into 2" lengths 4 sprigs tarragon 4 cloves garlic, whole, unpeeled Preheat oven to 400. Using a vegetable peeler, slice zucchini lenthwise into thin strips. Cut 4 sheets of parchment into 12x15" size and fold in half. Draw a large curve to make a heart-shape when unfolded. Cut along...