Appetisers, Starter & Side Dishes, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Vietnamese-Style Meatballs with Chili Sauce By Once Upon A Chef

Servings: 22 to 24 small meatballs (Serves 6)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

INGREDIENTS

FOR THE MEATBALLS

  • 2 large eggs
  • 3 tablespoons fish sauce
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes 
  • 3 scallions, finely chopped (about 1/4 cup), plus a few more for serving
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons chopped fresh cilantro leaves, plus more for serving
  • 3 tablespoons chopped fresh mint, plus more for serving
  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1 cup panko 
  • 1/2 cup chopped unsalted peanuts, for serving

Get full recipe 👇🏻

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chicken Soup with Matzo Balls

By Jennifer Segal, Once Upon A Chef

chicken-soup-with-matzo-balls-2

Servings: 10-12

 Ingredients

For the Soup

  • 1 (4-5) pound whole chicken
  • 3 medium yellow onions, peeled and quartered
  • 3 turnips, peeled and quartered
  • 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
  • 5 celery stalks with greens, roughly chopped
  • 2 bay leaves
  • About 10 fresh parsley sprigs
  • 1/4 teaspoon celery seed
  • 1-2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
  • Salt
  • White pepper

For the Matzo Balls

  • 1 box Streit’s Matzo Ball Mix (2 bags of matzo mix)
  • 1/2 cup vegetable oil
  • 4 large eggs

For Serving

  • 4 carrots, peeled and cut on the diagonal into 1-inch pieces
  • 1/4 cup freshly chopped parsley or dill

Instructions

 For the Soup

  1. Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and 1/4 teaspoon white pepper. Cover and simmer 3-1/2 hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
  2. The next day, remove the pot from the refrigerator and skim most — but not all — of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.

For the Matzo Balls

  1. Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into walnut-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you’re making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)

For Serving

  1. Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and 1/4 teaspoon pepper — just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.)
  2. Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout — both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.

Source: 

http://www.onceuponachef.com/2014/09/chicken-soup-matzo-balls.html

 

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Crispy Tandoori Chicken Drumsticks with Mango Chutney

By Jennifer Segal, Once Upon A Chef – inspired by Food & Wine

 

tandoori-chicken-drumsticks-12

Servings: 12 drumsticks, 4 servings

Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes, plus 12-24 hours to marinate

Ingredients:

  • 1 tablespoon paprika

  • 1 tablespoon garam masala (substitute curry powder if you can’t find it)

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1/2 teaspoon ground tumeric

  • 1/2 teaspoon cayenne pepper (use 1/4 teaspoon for less heat)

  • 3 tablespoons peeled and roughly chopped fresh ginger

  • 7 garlic cloves, peeled and roughly chopped

  • 1/4 cup whole milk Greek yogurt

  • Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)

  • 1/4 cup vegetable oil

  • 2-1/2 teaspoons salt

  • 12 chicken drumsticks (about 4 pounds)

  • 1 (9 ounce) jar mango chutney, for serving

  • A few sprigs cilantro, optional for garnishing the platter

  • Lime wedges, optional, for serving

Instructions: 

  1. In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
  2. Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
  3. Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
  4. Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
  5. Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.

Source : http://www.onceuponachef.com/2015/01/crispy-tandoori-chicken-drumsticks-mango-chutney.html  

 

Meat 🍗🍖🐂🐄🐐🐏& Poultry 🦃🐓, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios

By Jennifer Segal, Once Upon A Chef

spicy-honey-roast-chicken-1-768x556

Servings: 4-6

Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes, plus at least 6 hours marinating time

Ingredients

  • 1 teaspoon lemon zest
  • 3 tablespoons freshly squeezed lemon juice, from 1 large lemon
  • 1 teaspoon orange zest
  • 6 tablespoons freshly squeezed orange juice, from 2 oranges
  • 6 tablespoons extra-virgin olive oil
  • 3 tablespoons whole grain mustard
  • 6 tablespoons honey
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2½ teaspoons salt
  • 4 pounds bone-in chicken pieces (thighs, drumsticks and breasts)
  • 3 cups ¼-inch sliced carrots
  • 1 medium yellow onion, halved and thinly sliced
  • 1 cup thinly sliced dried dates
  • 2 tablespoons chopped Italian parsley, for garnish
  • 2 scallions, light and dark green parts, thinly sliced, for garnish
  • ¼ cup chopped salted pistachios, for garnish

Instructions

 
  1. Make the marinade: In a medium bowl whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt.
  2. Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade. Place the bag on a rimmed sheet pan to protect against leakage and marinate in the refrigerator for at least 6 hours or overnight.
  3. Preheat the oven to 425°F and set an oven rack in the middle position.
  4. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan (do not line the pan with foil). Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. About halfway through cooking, stir the carrots so that they don’t burn around the edges of the pan.
  5. Turn on broiler (leave pan on middle rack), and cook 1 to 3 minutes more, or until skin is golden brown and crispy. Watch carefully: the honey in the marinade can cause the skin to burn quickly!
  6. Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve.

 

Source: 👇🏻 http://www.onceuponachef.com/2016/09/sweet-spicy-roast-chicken.html

Couscous, Quinoa, Rice & Wholegrains Recipes, Flavours Of Asia (India, Malaysia, Singapore, Thailand, Vietnam), Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Basmati Rice Pilaf with Dried Fruit and Almonds

By Jennifer Segal, Once Upon A Chef, adapted and modified from Cooks Illustrated

 

Servings: 4

 Ingredients

  • 1-1/2 cups basmati rice
  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped yellow onions, from one small onion
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • 2 cloves garlic, minced
  • 2-1/4 cups water
  • 1-1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup dried fruit, such as currants, raisins or finely chopped dried apricots
  • 1/4 cup sliced or slivered almonds, toasted until golden

Get full recipe 👇🏻

http://www.onceuponachef.com/2012/10/basmati-rice-pilaf-with-dried-fruits-and-almonds.html