Search This Site:

Saturday, March 27, 2021

Japanese Curry ala ~CHB~

Japanese Curry ala ~CHB~
(original recipe from
Photo from

1 lb. boneless skinless chicken thighs
1 tsp. salt
¼ tsp. ground black pepper
⅓ c. canola oil
2 large garlic cloves, minced
½ tsp. or inch fresh ginger
2 large onions, thinly sliced
2½ tsp. to 3 Tbsp. curry powder (depending on taste and tolerance)
3 c. chicken stock
2 carrots, cut into chunks
½ medium apple, peeled, cored, and grated
2 Tbsp. chunou sauce (2 parts ketchup to 1 part Worcestershire sauce in a pinch)
1½ tsp. unsweetened cocoa powder
1 Tbsp. tomato paste
1 tsp. salt
¾ tsp. turmeric
1 tsp. Szechuan peppercorns
½ tsp. cumin
1 bay leaf
2 medium potatoes, peeled and cut into chunks
¾ to 1 c. frozen peas

1 Tbsp. unsalted butter
1 Tbsp. flour 
  • Clean any large bits of fat or tendon from the chicken and cut into large chunks; sprinkle with salt and pepper and mix to distribute evenly.
  • Heat the oil in a heavy-bottomed pan over medium heat until hot and shimmering, then add the chicken in a single layer; let chicken brown undisturbed about 5 minutes; flip chicken and let it brown on the other side.
  • Turn down the heat to medium-low and transfer chicken to a bowl using tongs, making sure to leave as much oil in the pan as possible.
  • Add the garlic and ginger and fry in the oil until it’s not sizzling as much and it reaches a rich caramel brown color.
  • Add the onions, stirring to coat with oil; cover with a lid and let the onions steam until translucent and limp (about 10-15 minutes).
  • Remove the lid, turn up the heat to medium, and continue frying the onions, stirring constantly until pan contents are reduced to about 1/8 of original volume and it forms a shiny caramel brown paste (20-30 minutes); if the onion starts to stick to the pan before fully caramelized, try scrubbing off the stuck bits with a spatula, and if that doesn’t work, add a tiny bit of water to the area where things are sticking and use spatula to scrape.
  • When the onions are fully caramelized, add the curry powder and sauté briefly until very fragrant.
  • Return chicken to pot and add chicken stock, carrots, grated apple, chunou sauce, tomato paste, cocoa powder, salt, turmeric, peppercorns, cumin, and bay leaf; bring to a boil over high heat, then reduce heat, cover, and simmer for 15 minutes.
  • In the meantime, make the roux by adding the butter and flour to a small saucepan over medium heat; use spatula to stir constantly until bubbling subsides and roux is light brown in color.
  • When potatoes are tender, taste and adjust salt to taste; if you like your curry sweeter, you can add some honey to taste.
  • Finish the curry by stirring in the roux and green peas; bring to a boil to thicken.
  • Serve with hot rice or on top of a bowl of udon noodles.

Thursday, March 18, 2021

Vegetarian Moussaka ala ~DKBB~

Vegetarian Moussaka ala ~DKBB~
(original recipe from

3 peeled eggplants, cut into ½” thick slices
Olive oil
Cooking spray
2 c. chopped onion
4 cloves garlic, minced
¾ c. bulgur
¼ tsp. ground allspice
¼ tsp. ground cinnamon
⅛ tsp. ground cloves
2 c. organic vegetable broth
1 tsp. dried oregano
1 14.5 oz. can fire-roasted tomatoes, undrained -OR- 1 container fresh grape tomatoes & ½ can fire-roasted
1 Tbsp. butter
2 Tbsp. flour (I prefer Wondra for this)
1 c. milk
2 Tbsp. finely grated Parmesan-Reggiano cheese
¼ tsp. salt
1 large egg, lightly beaten

  • Heat a large skillet over medium-high heat; add olive oil to pan and swirl to coat; add chopped onions and sauté for 8 minutes; add garlic and sauté for 1 minute; add bulgur and cook for 3 minutes or until bulgur is lightly toasted, stirring frequently; add spices; cook 1 minute, stirring constantly.
  • If using grape tomatoes, add now and allow to blister, if NOT using grape tomatoes, skip this step.
  • Stir in vegetable broth, oregano, and canned tomatoes (full can or ½ can, depending upon use of grape tomatoes); bring to a boil, then reduce heat and simmer 20 minutes or until thickened, stirring occasionally.
  • Melt butter in a saucepan over medium heat; add flour and cook 1 minute, stirring constantly with whisk until well blended; gradually add milk, stirring constantly with whisk; bring to a boil, then reduce heat to medium-low and simmer 5 minutes or until thickened, stirring frequently; stir in cheese and salt; remove from heat and cool slightly; add egg, stirring well with whisk.
  • Preheat oven to 350° F.
  • Arrange ½ of the broiled eggplant slices in 11x17 inch glass baking dish coated with cooking spray.
  • Spread bulger mixture evenly over eggplant slices; arrange remaining eggplant slices over bulgur layer; top all with milk/cheese mixture.
  • Bake for 40 minutes, then remove from oven and increase oven temperature to 475° F; return dish to oven for 4 minutes or until top is browned.
  • Let stand 10 minutes before serving.

Thursday, February 25, 2021

One-Pot Tomato Chickpeas and Orzo ala ~CHB~

One-Pot Tomato Chickpeas and Orzo ala ~CHB~
(original recipe from
2 Tbsp. olive oil
1 small yellow onion, diced
1 shallot, diced (if desired)
¼ to ½ green pepper, diced (if desired)
Fresh mushrooms, sliced (if desired)
Broccoli florets (if desired)
½ lb. dried orzo pasta (about 1¼ cups)
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
2 c. vegetable broth
1 14.5 oz. can fire roasted tomatoes
1 15 oz. can chickpeas, drained and rinsed)
¼ c. finely grated cheese (Parmesan or Reggiano Parmesan)
Greek seasoning to taste
  • Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering; add the onion (and desired other veggies) and sauté until softened and fragrant (about 3 minutes).
  • Add the orzo and garlic, season with salt and pepper, and sauté until fragrant (about 1 minute).
  • Stir in the broth, tomatoes, and chickpeas and bring to a boil; cover, reduce to a simmer, and cook, stirring frequently so orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, (about 10 minutes). If the pasta is not cooked adequately at this point, add a splash of broth to the pot and continue to simmer until it is al dente.
  • Stir in the cheese; add Greek seasoning to taste; cook for another minute or two.
  • Serve with additional grated cheese as garnish.

Sunday, December 6, 2020

Favorite Chicken Pot Pie ala ~DKBB~

Favorite Chicken Pot Pie ala ~DKBB~
(original recipe from Karen Johnson on

1 cup peeled and diced potatoes
1 cup peeled and diced carrots
½ cup butter, cubed
½ to 1 cup chopped onion
½ to 1 cup sliced celery
1 cup flour
tsp. salt
1 tsp. white pepper
½ to 1 tsp. dried thyme
¼ to ½ tsp. rubbed sage
¼ to ½ tsp. smoked paprika
1½ cups chicken broth
¾ cup milk
3 to 4 cups cooked chicken (I used canned white chicken breast, drained)
1 to 2 cups frozen mixed vegetables
1 frozen pie crust -and- 1 refrigerated pie crust per pie*

  • Preheat oven to 425° F.
  • Place potatoes and carrots in large saucepan and add water to cover; bring to a boil; reduce heat and cook, covered for 8-10 minutes or until veggies are crisp-tender; drain.
  • In large skillet, heat butter over medium-high heat. Add onion and celery, sauté until tender.
  • Stir in flour and all seasonings until blended; gradually stir in broth and milk; bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened; stir chicken, peas, corn, and potatoes/carrots into mixture; remove from heat.
  • Pour chicken mixture into pie; place pastry sheet over top of pie pan, trimming and fluting edges; cut slits in top. Repeat for second pie.*
  • Egg wash the top of the pie you are baking.
  • Bake on baking sheet (as pie may run over) 35-40 minutes; at 20 minutes left, cover pie with loose foil to avoid crust burning. Let stand 15 minutes before cutting.

*Freeze Option: Cover and freeze unbaked pie. To use, remove from freezer 30 minutes before taking (but do not completely thaw).  Preheat oven to 425° F. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes; reduce oven setting to 350° F and bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165° F.

Wednesday, September 16, 2020

Zucchini Pizza Casserole ala ~DKBB~

Zucchini Pizza Casserole ala ~DKBB~
(original recipe from

3 to 4 cups grated zucchini
½ tsp. salt
2 large eggs
½ c. grated Parmesan cheese
2 c. shredded mozzarella cheese, divided
1 c. shredded cheddar cheese, divided
1 lb. ground beef
½ lb. Italian sausage
½ c. chopped onion
c. chopped green pepper
1 to 2 cloves garlic, minced
1 15oz can tomato sauce
1 4oz can mushrooms, drained
Italian seasoning to taste
35 to 50 small pieces pepperoni, cut in quarters
Fresh basil, chopped, as garnish
  • Preheat oven to 400° F.
  • Place grated zucchini in colander and sprinkle with salt; let stand 10 minutes, then squeeze out the moisture.
  • Combine zucchini with eggs, Parmesan, and half of the mozzarella and cheddar cheeses; press into a greased 13 x 9 inch baking dish; bake 20 minutes.
  • Meanwhile, in a large skillet, cook beef, Italian sausage, onion, and green pepper over medium heat until meat is no longer pink; drain as needed; add garlic and cook another 2 minutes; add mushrooms, tomato sauce, and Italian seasoning and simmer while the zucchini crust bakes.
  • When crust is done, remove from oven and lower oven temperature to 375° F.
  • Spoon meat mixture over zucchini crust, cover with pepperoni, and sprinkle all with remaining cheeses; bake 15 to 20 minutes.
Garnish with fresh, chopped basil if desired.

Freeze option: Cool baked casserole completely; cover and freeze. To use, partially thaw in fridge overnight; remove from fridge 30 minutes before baking; preheat oven to 350° F; unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165° F.

Tuesday, July 7, 2020

Radish Green Dal ala ~DKBB~

Radish Greens Dal ~ala~ DKBB
(original recipe by Jiya Jesh)

When your garden gives you radishes, don’t toss out those radish greens!
4 cups chopped radish greens
1 cup split yellow lentils
1 large onion, chopped
1 large tomato, chopped
4 oz. diced Hatch green chilis
1 tsp. finely chopped ginger
½ tsp. turmeric powder
1 tsp. mustard seeds
1 tsp. cumin seeds
¼ to ½ tsp. cayenne
Curry of choice to taste
2 Tbsp. oil
Salt to taste
  • Wash the radish leaves thoroughly, then finely chop the washed leaves and set aside.
  • Rinse the split yellow lentils; cook per package directions.
  • Heat oil in skillet; add mustard seeds; when mustard seed sputter, add cumin seeds.
  • When cumin seeds start to crackle and slightly change color, add in the onions, ginger, turmeric, cayenne, curry, and green chilies; sauté until onions are tender; add in tomatoes and fry for 1 minute.
  • Add the chopped radish leaves and salt; cover with a lid and cook on medium low until radish leaves are wilted and incorporate (2 to 4 minutes).
  • Drain lentils and mash; add to skillet and cook on medium low heat for 5 to 10 minutes to fully incorporate flavors (add water if needed).
Serve with naan.

Sunday, June 28, 2020

Chicken with Citrus Chimichurri Sauce ala ~DKBB~

Chicken with Citrus Chimichurri Sauce ala ~DKBB~
(original recipe from Tyffanie Perez on
4 c. water
¼ c. kosher salt
1 Tbsp. honey
1 tsp. grated lemon zest
1 tsp. grated orange zest
4 boneless, skinless chicken breasts

Chimichurri sauce
½ c. olive oil
¼ c. packed fresh parsley sprigs
1 Tbsp. minced fresh thyme
1 Tbsp. lemon juice
1 Tbsp. orange juice
1 clove garlic, minced
¼ tsp. salt
tsp. pepper
  • In a large bowl, whisk water, salt, honey, and zests until salt is dissolved; add chicken, making sure it’s submerged; refrigerate up to 2 hours.
  • Pulse sauce ingredients in a blender or food processor until smooth; reserve ½ c. sauce for serving.
  • Remove chicken from marinade, rise, and pat dry; brush chicken with remaining sauce and grill, covered, over medium high heat (or broil 4 inches from heat) until thermometer reads 165° F, 4 to 6 minutes per side.
  • Serve with reserved sauce.