Las Vegas Review-Journal (Sunday)
Dishes that are easy, fun, quick and delicious
I’m in cook mode right now in this blissful post-holiday lull, staying in more often and making more food, too: waffles and squash soup, kimchi tuna salad and rainbow sprinkle cake. (And dinner, of course. There’s always dinner.)
What are you making this month? Here are options to help kick off the new year.
Sticky coconut chicken and rice
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion and is studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
By Kay Chun
Yield: 4 servings
Total time: 45 minutes Ingredients:
• 1 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces
• 1/4 cup neutral oil, such as safflower or canola
• 2 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp minced fresh ginger
• 1 tbsp minced garlic
• 1 1/2 cups short-grain white rice, rinsed until water runs clear
• 1 3/4 cups low-sodium chicken broth
• 1 (13.5-ounce) can full-fat coconut milk
• 1 yellow bell pepper, cored, seeded and chopped (1/2-inch pieces) • 1/2 cup roasted cashews, coarsely chopped
• 3 scallions, green and white parts, thinly sliced (1/2 packed cup)
• 2 tbsp coarsely chopped cilantro • Hot sauce, for serving Preparation: 1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
2. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
3. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high. 4. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
Poke bowl
A vibrant mix of sushi-grade fish, sticky rice, crunchy vegetables and creamy avocado drizzled with spicy sriracha mayo, a poke bowl is just as much fun to look at as it is to eat. Poke, which roughly translates “to cut crosswise into pieces” in Hawaiian, was born out of a no-waste scenario. While the exact time frame is uncertain, Polynesians inhabiting what is now the Hawaiian Islands chopped leftover cuts of their daily catch into bite-size pieces and seasoned them with salt and other ingredients. In the late 1800s, Japanese immigrants added soy sauce and rice to the dish. Eventually, poke made its way to the mainland and evolved into a customizable dish. The toppings listed here are just suggestions, so feel free to get as creative as you like; just make sure there is a balance of flavors and textures. Fresh fish is the star and should be sushi-grade and marinated for at least 1 hour. For a vegetarian version, try marinating cubed, firm avocado and bulk up on the other ingredients. In the time that it takes to marinate, you can prepare the rice or make use of leftover rice (you’ll need about 4 cups cooked). Don’t skip the spicy mayo to bring it all together.
By Naz Deravian
Yield: 4 servings
Total time: 1 hour, 45 minutes Ingredients:
For the poke:
• 1/4 cup soy sauce, plus more as needed
• 2 tsp toasted sesame oil
• 2 tbsp mirin or rice vinegar, or a combination of both, plus more as needed
• 1 tsp granulated sugar, plus more as needed
• Crushed red pepper, to taste (optional)
• 1 pound sushi-grade tuna (yellowfin, ahi or bigeye) or salmon, or combination of both, diced into 1/2-inch cubes
• 1 scallion, thinly sliced
• 2 tsp sesame seeds
For the rice:
• 1 1/2 cups sushi or Calrose rice • 1/4 cup rice vinegar
• 1 1/2 tbsp granulated sugar
• 1 teaspoon kosher salt
For the spicy mayonnaise:
• 1/3 cup Kewpie mayonnaise, or regular mayonnaise
• Sriracha or hot sauce of choice, to taste
For the toppings:
• 1/2 cup store-bought seaweed salad
• 1/2 cup shelled and cooked edamame
• 1 small ripe avocado, chopped
• 1 mango, diced into 1/2-inch cubes
• 1 Persian cucumber, sliced or diced
• 1 scallion, thinly sliced
• 2 radishes, thinly sliced
• Pickled ginger, to taste
• Furikake, to taste Preparation: 1. Marinate the fish: In a medium bowl, combine the soy sauce, sesame oil, mirin, sugar and crushed red pepper. Add the fish, scallion and sesame seeds, gently tossing to combine. Cover and refrigerate to chill and marinate, for at least 1 hour and up to 24 hours.
2. Prepare the rice: In a fine-mesh strainer, rinse the rice with cold water until the water runs clear, then transfer it to a medium lidded pot or saucepan. Cover with 2 cups of cold water and soak for 15 minutes. Stir and bring the rice to a boil over medium-high heat. Reduce heat to low, cover and cook until the grains are tender and the water has absorbed, 15 to 20 minutes, depending on the rice. Remove from the heat and let stand, covered, for 10 minutes. (Alternatively, use a rice cooker.) 3. Meanwhile, combine the vinegar, sugar and salt for the rice in a small saucepan over medium heat. Simmer, stirring, until the sugar and salt dissolve, about 3 minutes. When the rice is ready, transfer it to a large mixing bowl. Pour the vinegar mixture evenly on top and gently fold it into the rice. Set aside to cool to room temperature, about 30 minutes. (The rice can be prepared up to three days in advance and stored covered in the refrigerator.)
4. In a small bowl, combine the mayonnaise and sriracha, to taste. Remove the poke from the fridge, taste and season with mirin, sugar and crushed pepper, if needed. Set up a poke bowl bar with the poke, rice, toppings of choice and spicy mayo.
Blistered broccoli with pasta, walnuts, Pecorino and mint
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn’t, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
By Dawn Perry
Yield: 4 servings
Total time: 15 minutes Ingredients:
• Kosher salt and black pepper
• 12 ounces riccioli, fusilli or other short pasta
• 1/2 cup olive oil, plus more for drizzling
• 1/2 cup walnuts or pecans, chopped
• 1/4 to 1/2 teaspoon red-pepper flakes (optional)
• 1 bunch broccoli or cauliflower (about 1 1/2 pounds untrimmed), florets roughly chopped and stalks peeled and sliced 1/4-inch thick
• 1 lemon, zested (about 1 teaspoon) then quartered
• 1/2 cup grated Pecorino Romano or Parmesan, plus more for serving
• 1 cup packed fresh mint leaves or parsley leaves Preparation: 1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
2. Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
3. Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
4. Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
Chana masala
Variations of chana masala, which means spiced chickpeas, are found across South Asia. This version, particularly common in Punjab, calls for a simple spiced onion and tomato mixture, which serves as the foundation for the humble chickpea. The nutty and buttery legume benefits from both dried chile powder and fresh chiles, coriander and the spice blend garam masala. Thinly sliced ginger and cilantro, added upon serving, add freshness. Both canned and dried chickpeas work for this dish, and in the case of the former, the resulting bowl of comfort feels nothing short of a miracle in under 30 minutes.
By Zainab Shah
Yield: 4 servings
Total time: 40 minutes Ingredients:
• 2 tbsp ghee or neutral oil
• 1 tbsp garlic paste or freshly grated garlic
• 1 tbsp ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving
• 1 medium red onion, peeled and finely chopped
• 2 Thai green or bird’s eye chiles, chopped
• 1 tsp cumin seeds
• 1/4 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp Kashmiri or other hot red chile powder
• 4 Roma tomatoes, finely chopped
• 3/4 tsp fine sea salt
• 2 (15-ounce) cans of chickpeas, drained, or 3 cups of cooked chickpeas (see Tip)
• 2 cups unsalted chicken or vegetable stock, or water
• 3/4 tsp garam masala
• 2 tbsp chopped cilantro leaves and tender stems
• Rice or roti and lemon wedges, for serving (optional) Preparation:
1. In a medium pot, melt ghee on medium heat. Once melted, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chile powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices and salt. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.
2. Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.
3. Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.
Tip: If using dried chickpeas, place 1 pound in a medium bowl and cover with 3 inches of water. Stir in 1/2 teaspoon baking soda and soak for at least 7 hours or overnight. Drain and transfer the chickpeas to a medium pot. Cover with several inches of fresh water and simmer until tender, 1 1/2 to 2 hours, then drain. Freeze any extra chickpeas in an airtight container for up to 6 months.
Cheesy frittata
Random leftovers or wilted vegetables in your fridge won’t go to waste when you use this easy frittata formula. First, whisk eggs with salt and allow them to sit while you prepare your mix-ins. This gives the salt time to uncoil some of those egg proteins so they cook up tender and creamy. Next, sauté or warm through any quick-cooking or cooked ingredients, like tender vegetables, cooked grains or shredded rotisserie chicken. Then, stir in the beaten eggs and cook into large curds. Top everything with cheese and quickly broil to set the top and melt the cheese. Get creative with the ingredient combos: Try cooking the frittata in bacon fat, filling it with leftover French fries and topping with Cheddar. Stir the eggs into a mix of wilted herbs and spinach, and top with feta for a spanakopita feel. The possibilities are endless.
By Sohla El-waylly
Yield: 4 servings
Total time: 30 minutes Ingredients:
• 8 large eggs
• 1 tsp kosher salt, plus more as needed
• 1/2 tsp freshly ground black pepper
• Up to 2 cups frozen, cooked or quick-cooking mix-ins (such as packed kale, cooked rice, leftover pasta, frozen corn, tender herbs, pitted olives, chopped tomatoes or cooked chicken)
• 3 to 6 ounces any cheese (such as mozzarella, Cheddar, feta, halloumi or pecorino)
• 2 tbsp any fat (such as butter, olive oil, bacon fat, ghee or neutral oil) Preparation:
1. In a medium bowl, whisk together eggs, salt and pepper. Set aside.
2. Chop or tear your mix-ins so they are all bite-size. Shred, tear, crumble or chop the cheese into small pieces. Set a rack about 6 inches below the broiler and heat on high.
3. Add the fat to a 9- to 10-inch well-seasoned cast-iron or broiler-safe nonstick skillet and heat over medium until shimmering, about 1 minute. Add any quick-cooking or frozen mix-ins first, lightly season with salt if needed, and stir frequently until wilted and tender, 2 to 7 minutes. Add any cooked mix-ins next, lightly season with salt if needed, and stir frequently until warmed through, 2 to 3 minutes.
4. Reduce heat to medium-low and pour in the eggs. Stir to combine and cook. As the edges and sides set, use a spatula to scrape them into the middle, allowing the runny center to flow to the edges. Repeat this process until you have some large curds set within the mostly runny mass, 2 to 3 minutes.
5. Reduce the heat to low and spread the mixture flat into an even layer, giving the pan a firm tap against the stovetop to evenly settle the mixture. Cook, undisturbed, until the bottom and sides feel set when you shake the pan, while the eggs on top are slightly runny, 2 to 4 minutes.
6. Remove from heat, dot with cheese and broil until puffed and browned, the top is set and a knife inserted into the center comes out clean, 1 to 3 minutes. Let rest for at least 5 minutes, then cut into wedges and serve.