Monthly Archives: March 2013

Cavatappi with Chorizo and Black Beans

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3 tbsp. cooking oil
1 onion, sliced thin
2 cloves garlic, chopped
1/2 tsp. dried oregano
1/4 tsp. chili powder
1/2 pound cured chorizo or other spicy hard sausage, casings removed and sausage cut into thin slices
1 tbsp. tomato paste
1 cup canned low-sodium chicken broth or homemade stock
1 cup canned black beans, drained and rinsed
1 tbsp. lime juice
1 tsp. salt
1/2 pound cavatappii (or other fun pasta shape)
1/3 cup chopped fresh parsley

In a large frying pan, heat the oil over moderately low heat.  Add the onion and saute until it begins to soften, about 3 minutes.  Stir in the garlic, oregano and chili powder and cook, stirring, for 2 minutes.

Add the chorizo, tomato paste and broth to the pan and stir.  Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 3 minutes.  Add the black beans, the lime juice, and the salt and remove the pan from the heat.

In a large pot of boiling water, cook the cavatappi until just done, about 13 minutes.  Drain; toss with the sauce and parsley.

Sosaties (MOM)

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grate 3 onions
1 tbsp. of curry powder
2 cloves crushed garlic
little salt, lemon juice
2 tsp. apricot jam

Mix very smoothly until it is a little runny, then add to the onion mixture.  Marinade pork chops overnight.

Curried Tuna Sandwiches with Walnuts

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2 tbsp. mayonnaise
1/2 tsp. curry powder
generous pinches cayenne pepper
1 can solid light tuna, drained
1 tbsp. walnut or pecan pieces
2 tbsp. finely diced celery

Place mayo, curry powder and cayenne in a bowl and stir.  Using a fork, mix in the tuna.  Chop nuts, then stir into tuna along with celery.

Papaya Chicken

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4 skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 medium ripe papaya, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 small red onion, diced
2 tbsp. balsamic vinegar
1 tsp. dark sesame oil

Preheat oven to 375.  Season chicken with salt and pepper and place in a baking dish.  In a mixing bowl, combine remaining ingredients.  Spoon mixture over chicken and bake, uncovered, for 45 minutes, until golden brown and cooked through.

Chicken Provolone

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1/3 cup all-purpose flour
1 tsp. seasoned salt
generous sprinkle of pepper

1 large egg
2 tbsp. olive oil
1 tbsp. mlik

2/3 cup fine dry bread crumbs
1/4 cup chopped fresh parsley
3 tbsp. grated Parmesan cheese

  • Boneless, skinless chicken breasts
  • Provolone cheese slices
  • Tomato slices
  • 2 tbsp. finely chopped fresh sweet basil

First three ingredients in one large bow, second three in another and last three in another.

Dredge chicken in flour mixture, dip into egg mixture and coat well in crumb mixture.  Arrange on a greased baking sheet.  Bake, uncovered in 375 for about 30 minutes until golden brown and no longer pink inside.

Place 1 slice provolone cheese, 1 slice tomato, and a sprinkle of basil on top of each chicken.  Heat in oven for about 5 minutes until cheese is melted.

Roasted Chicken Oreganata

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1 whole chicken
4 medium Yukon gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper

Preheat oven to 450 with rack in upper third.  Combine chicken and vegetables in a large roasting pan.  Add oil, oregano, salt and pepper, toss to combine.

Arrange chicken, skin side up, over vegetables.  Roast until an instant-read thermometer inserted in thickest part of thigh registers 170 and juices run clear, about 45 minutes.  Remove from oven, and serve.

Panko Chicken Drumsticks

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2 tbsp. mayonnaise
1/3 cup Dijon mustard
2.5 tsp. Worcestershire sauce
1 clove garlic, finely grated with a microplane
1 tbsp. honey
3/4 cup panko breadcrumbs
1/2 cup finely chopped chives or green onion tops
salt and peper
6 large chicken drumsticks
olive oil

Place rack on upper third of oven.  Preheat oven to 425.  Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.  Mix together the mayonnaise, mustard, Worcestershire sauce, garlic and honey in a medium bowl.  Mix together the breadcrumbs and chives/green onions in a separate medium bowl.

Sprinkle each drumstick with salt and pepper.  One by one, dip each drumstick in the mayonnaise mixture, turning to coat.  Then dip the drumstick in the breadcrumbs mixture, turning to coat.  Place the drumsticks on the prepared roasting pan or on top of the cooling rack in the roasting plan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked.

Boeboetjie (MOM)

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1-1.5 lb. mince
1 medium onion
1 apple (or apricots)
1 banana
handful of raisins and peanuts
2 slices of bread left to soak in milk for 1/2 hour
2 tsp. curry powder
salt
2 eggs

Saute onion and apple; add curry powder.  Add meat and brown; add fruits and nuts.  Squeeze milk out of bread; add bread, stirring into meat.  Put in casserole dish.  Cook for about 3/4 hour, stirring occasionally so it doesn’t burn (at 325).  Beat eggs and milk, pour over meat.  Cook for another 1/2 hour.

Japanese Beef Kebabs

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4 tsp. minced garlic
2 tbsp. red miso paste
1 cup soy sauce
2/3 cup rice wine vinegar
6 tbsp. honey
2 tbsp. chopped pickled ginger
1.5 lbs. beef filet, cut into 1″ cubes
6 green onions, cut into 1.5″ lengths

Combine garlic, miso paste, soy sauce, vinegar, honey and pickled ginger in a medium bowl.  Transfer mixture to a small saucepan and simmer over medium-high heat for about 6-8 minutes or until reduced to a syrupy glaze.

Preheat the BBQ on high heat.  Alternating, skewer meat cubes and green onion pieces on 6 skewers.  Brush kebabs with the glaze and grill 3-4 minutes per side or until medium-rare.  Continue brushing kebabs with the glaze as they are grilling.  Remove from heat, brush with remaining glaze and serve immediately.