Category: Main Dishes

Chicken Pilau Biryani

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Everyone has a dish that is their knock out dish, and Pilau Biryani is mine.  I’ve made it for graduations, parties and most recently for a wedding.  (5 catering trays worth!)  It’s a fairly simple dish, but so ridiculously tasty.  I use a spice mix called Shan Pilau Biryani mix, which is available online or in Indian grocery stores.  

This makes a really nice big batch, but leftovers never last at our house.  I do make the recipe a little differently than on the box, but it’s still pretty close.  If you decide to make a half box/batch, try to make sure you get roughly half of the big spices as well. It is also traditional to leave big spices like cardamom, cloves, black peppers , pieces of cinnamon etc. in the dish that you simply pick out while you are eating.

There are basically three layers in this dish:  a chicken and gravy layer, a rice layer and an onion layer that all get gently tossed togther just before serving.  I often start the onion layer first, since it takes quite a while to get the rich, brown color and sweetness.

Ingredients

1 box Shan Pilau Biryani Mix  (See box image below)
3 lbs. of boneless, skinless chicken thighs, cut into bite-sized pieces  (two portions from Costco)
1 1/2 Tbsp crushed Garlic
1 1/2  Tbsp crushed fresh Ginger (you can also grate the ginger on a ceramic grater, or a microplane)
1 cup water (may need more)
1/2 cup plain yogurt, stirred well plus more for serving
3 1/2 cups basmati rice, rinsed and drained
5 1/2 cups of water
1 Tbsp kosher salt
3-4 large onions, thinly sliced
1/2 cup olive oil

To make the chicken base:  In  large pot, mix the chicken, spice mix, garlic, ginger and 1 cup water. Bring to a boil, then turn down the heat, cover and simmer until chicken is cooked and soft.  (Probably about an hour.) The chicken will release some liquid, and you want to end up with about 2 cups of  gravy (in addition to the chicken of course).  So if you end up with too much more, cook it uncovered a little longer.  If you have less, add a little more water.

Remove from heat and pour the yogurt over it evenly.

To make the rice layer: In a separate pot, bring 5 1/2 cups water to a boil and add the rice and 1 Tbsp salt.  Stir, cover and reduce heat.  Cook until just about done,  roughly 15 minutes.  Layer it evenly over the chicken and gravy. The rice will finish cooking and absorbing moisture in the oven.

If you get a red powder packet in the biryani mix, sprinkle it on top of the rice for nice bits of yellow color. Sometimes it’s not in the box – which is a bummer, but not a fatal flaw.

To make the fried onions: Fry the thinly sliced onions in olive oil, stirring frequently until they are dark golden brown and caramelized. This does take quite a while. Keep the onions and the oil they were fried in.

Alternatively, you can bake the onions. Mix the oil and onions on a large baking sheet and bake them at  275 degrees for an hour or so. The onions may turn pinkish first, for some weird reason, but just give them a stir from time to time and let them continue cooking until they are a warm golden brown color.  For my nephew’s wedding, I baked two big bags of onions from Costco.  I think you could smell onions frying from two blocks away! 

Ladle the fried onions and the oil on top of the rice, and cover with foil.  Bake at 350 for 30 minutes.

Remove from the oven and gently mix up the chicken and rice portion with a big spoon or saucer, and serve on a big platter. Serve with plain yogurt or a simple raita (spiced yogurt and vegetables.)

For a vegan version, substitute 3 cans of rinsed garbanzo beans, one cup of shelled pistachios, and 1 cup of frozen peas for the meat, adding the peas on top at the end and recovering the dish with foil a few minutes before you mix the biryani.

To make ahead and freeze:  Make the chicken and gravy mixture and pour into a freezer-safe baking dish.  Make onions and freeze them and the oil you fried them in  in a ziploc bag, flattened as much as possible.  When you want to serve it,  take the chicken and gravy and the onions out and let them thaw.  Make the rice and layer the rice on top of the chicken, then the onions and oil.  Bake as usual. Works like a charm.

Here is what the box looks like:

a box of Shan Pilau Biryani Mix on a wood table

Florentine Chicken & Spinach Casserole

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Served this amazing casserole for Christmas Dinner, along with a salad dressed with Ina Garten’s Green Goddess Dressing. It was posted by Bryan0320 on allrecipes, and although in a 1970s throwback with a can of cream of mushroom soup, it deserves every one of the 4.5 stars it got from over 3000 reviews!  I know I’ll make this recipe often.  (Returning after making it a couple of times and simplifying the process a bit.)

Of course I made a few changes as noted below.

Ingredients

6-8 boneless, skinless chicken thighs
1/4 cup butter
1 Tbsp garlic, crushed
1 Tbsp lemon juice
1 can cream of mushroom soup (10.75 oz.)
4 tsp Italian seasoning, or:
1 tsp Basil
1 tsp Marjoram
1 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Thyme
pinch Garlic Powder
1/2 cup half & half
1/2 cup grated parmesan cheese
16 oz. fresh baby spinach
1/3 cup dried shiitake mushrooms, broken into 1/2 inch pieces (Could just use a package of fresh mushrooms chopped, too.)
1/3 cup sherry (optional if you are using fresh mushrooms.)
6 slices of bacon, diced
2-3 cups shredded Mexican cheese blend, or mozzarella

Bake boneless thighs on a baking sheet at 350 for 20-30 minutes. Remove from oven and set aside. Turn oven heat up to 400 degrees.

At the same time, in a little pan bring sherry and 1/2 cup water to the boil. Add the shiitake mushrooms, and turn down to a simmer for 10-15 minutes until the mushrooms are softened.

In a large pot, fry the bacon until nicely browned. Remove all but a Tbsp of the bacon drippings. Add the spinach and saute until completely wilted. It may take several batches to wilt a whole pound, but just keep adding and  cooking. You can add a little water to keep the pan from burning.  Push the spinach to the edges, and add the butter, garlic, lemon juice, cream of mushroom soup, Italian seasoning and mushrooms. Bring to a simmer. Stir spinach from edges into sauce.  Remove from heat and add half & half and Parmesan cheese.

In a 9×12 baking dish, lay half the spinach/cheese mixture in an even layer. Lay the chicken thighs on top. Pour remaining sauce over the top with Mexican Cheese (or Mozzarella) and bake 20-30 minutes until cheese is melted and lightly browned.

 

Chicken, Avocado and Bread Salad

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chicken avocado and bread saladCame home late from work and hadn’t really planned supper.  We had lots of great ingredients, but I just didn’t feel like cooking.  However, I pulled together an easy salad that was frankly delicious – and one I’d be glad to eat again!  I may try to find a copycat recipe for Trader Joe’s dressing, since we totally love it.  Or maybe not – it’s so easy to just pick it up.

For each serving:

Baby salad greens (or whatever lettuce or salad leaves you have on hand)
1/2 avocado, diced
1/4 cup chicken meat chunks, cooked (I buy Costco roasted chicken. Click here to see how I use it all.)
1 slice bread (I used the heel of a hearty peasant loaf, cut into 1″ pieces.)
Trader Joe’s Spicy Peanut Vinaigrette

Add a generous handful of salad greens to a bowl. Top with avocado, chicken, and bread cubes. Drizzle with Spicy Peanut Vinaigrette.

That’s it. Ridiculous, no? And yet truly delicious.

Spaghetti (Well, Really Oriecchette) alla Carbonara and Lemony Green Beans

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spaghetti alla carbonara

In the newspaper a couple of days ago, a challenge was issued: make Spaghetti alla Carbonara!  I looked at the ingredients, which are quite simple and thought, what the heck – I’ll take that challenge.

Since I was going right by the Mexican grocery store, I stopped to pick up the ingredients I would need. (First change to the printed recipe: it should have been an Italian grocery store, right?  I also didn’t use Pancetta, or Guanciale, or Pecorino. Will the modifications never stop?)

I’d gotten a beautiful bag of green beans from Gary and Dorie, our dear friends and thought that would add to a great supper.

Arriving home, the usual happened – we were out of spaghetti! However we had plenty of Oriecchette, which we love anyway.

Oriecchette alla Carbonara was delish – and so were the lemony, garlicky green beans.

Ingredients:

1 big Tbsp kosher salt
1/2 package of turkey bacon or thick-cut regular bacon, cut into 1/2 inch slices.
Freshly ground black pepper, maybe 1/4 – 1/2 tsp?
2 cloves of garlic, crushed or 1 tsp garlic powder
1 pound good spaghetti, or whatever pasta you have on hand
4 large eggs, stirred well and kept in a bowl
3/4 cup parmesan cheese
Fresh, chopped Italian parsley (Ali brought in about 6 good stems.)

Fill a big pot of water for the pasta, add the salt and bring it to the boil. As soon as the water is boiling, add the pasta. You want to cook the pasta until it’s very al dente. Save out about a cup of the pasta water.

In the meantime, in your largest frying pan, begin cooking the bacon. Let it cook for 8-10 minutes until it’s really nicely crispy and browned. Drain off all but 2 Tbsp of the pan drippings.  Add the crushed garlic and saute for a minute or two until it’s cooked.  (If using garlic powder, just add with the black pepper.)

Grind some black pepper into the bacon, and add 1/4 cup of the pasta water. Scrape up all the brown bits from the bottom of the pan.

As soon as the pasta is just barely al dente, drain out the water, and add the pasta to the frying pan. Gently stir the pasta to coat it, and add a little more pasta water if you need to. Let the pasta cook for 1 minute on medium heat. Remove from the heat altogether.

Add the eggs and blend quickly and gently to prevent the eggs from cooking too much. If it starts to get sticky at the bottom, add a little more pasta water.  Stir for a minute or two.

Add the parmesan and parsley and keep gently folding the pasta. Add one more grind of black pepper over the top,  check salt and serve.

Pepper, Mushrooms & Eggplant on Pasta

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We had roasted eggplant a couple of days ago, and had some leftover.  I also had peppers in the fridge and a bunch of mushrooms, so we threw together a lovely dish. A little parmesan would have been good, but we were out. It was delicious as is.

Maya wanted “hodge-podge” pasta tonight. (We keep a large mason jar with the tail ends of all different pastas. Even if they cook at slightly different times, they’re usually close enough to be fine, plus it’s fun to have all different shapes.)

1 Tbsp olive oil
1 red pepper, sliced thinly
1 green pepper, sliced thinly
2 Tbsp butter and 1 tsp of bacon drippings (optional)
2 cloves of garlic, crushed or 1/4 tsp garlic powder
8-10 large mushrooms, sliced fairly thinly
1/2 tsp kosher salt
1/4 tsp black pepper
Roasted eggplant
Pasta

Start water boiling for pasta. When you start the mushrooms, you can start the pasta and it comes out about the same time.

Meantime, heat olive oil in a large saute pan. Add peppers to oil and stir fry for a couple of minutes. Turn the heat down a bit, and loosely cover the pan with a lid. (I used a lid that was smaller than the pan, but still covered the peppers.) After a couple of minutes, I uncovered them, and stirred again. Back on with the cover for another couple of minutes.

Stir again, and remove the peppers. Wipe out the pan in case anything was getting close to burning. Add butter to the pan, and the bacon drippings. Add garlic and cook for a couple of minutes until it starts to brown. Add the mushrooms and cook them the same way you did the peppers. Stir fry, then cover, stir again, cover and stir again.  For the final cook, you’ll want to leave them uncovered until most of the liquid dries up.

Add the peppers back into the pan, along with any juices. Using a spoon, scrape the flesh out of the roasted eggplants along the edge of the pan. Break up the eggplants into smaller chunks. Some parts will be stringy, but that’s okay. Toss with the peppers and mushrooms to warm and season with salt and pepper to taste. Yum!

I added another little pat of butter to my pasta since I love butter!

Ina’s Salmon

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It’s another fabulous Ina Garten recipe – and almost ridiculously easy. When I think how much cooking fish used to scare the heck out of me, I can hardly believe it.

3 lbs. salmon, cut into 2″ slices

2 Tbsp Dijon Mustard
3 Tbsp soy sauce
6 Tbsp Olive oil
1/2 tsp garlic powder

Mix mustard, soy sauce, olive oil and garlic powder in a bowl. Pour about half the marinade in a glass baking dish, and let salmon soak in it skin side up for 20-30 minutes. Flip fish back over.

To grill the fish, preheat the grill, and start the fish skin side down. Grill for five minutes. Then brush with more marinade, carefully flip fish over and grill five more minutes. Remove to a serving platter and drizzle on any remaining marinade.

Baking is even easier. Just flip salmon so it’s skin side down in the glass baking dish. Heat oven to 425 and bake the fish for 20 minutes. I like to brush the fish with more glaze about half way through. It’s done when it’s flaky. Yum.

Chicken Fried Rice for a Crowd

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Maya and the gals were all at our house a year or so ago, and so were Sammy and Taylor when I suddenly realized it was supper time! Maya’s friend Madeline loves stir-fried rice and often makes it, so I thought I’d give it a go.

Once you understand the mechanics of it: use cold rice, cook meat, then veggies, then sauce, then add everything back together again, you can use whatever you have on hand. I like it with lots of veggies and meat so I add a lot. It’s pretty easy and it’s delicious – anyway, the gals and our family demolished it!

3 cups rice
5 7/8 cup water
2 tsp salt

Make rice and spread out on a tray or any dish that will fit in your freezer. The rice needs to be cooled down.

olive oil
3 eggs

2 lbs. boneless skinless chicken, cut into bite-sized pieces (thighs and/or breast)
6 Tbsp soy sauce, divided
1/4 tsp Black Pepper
1 1/2 cup chicken broth
2 Tbsp brown sugar
1 Tbsp Sambal Oelek (a great hot sauce – or you could use Sriracha, or Tabasco)
8 cloves of garlic, crushed, or 1 tsp garlic powder

1 cup diced carrots
1 1/2 cup peas
1 1/2 cup diced onion
1 cup bell pepper

Heat a Tbsp of oil in a wok or large, wide skillet. Scramble eggs with a few drops of soy sauce. Remove and cut into chunks.

Mix chicken with 1 Tbsp of the soy sauce, and 1/4 tsp black pepper. Fry the meat, stirring frequently until it looks cooked. Remove from the heat.

Add another Tbsp oil to the pan. Dump in carrots and onions and saute for a few minutes. Add peas and bell peppers and saute for a minute more. Push veggies to the outer edges.

Mix garlic, soy sauce, brown sugar, chicken broth and Sambal Oelek in a bowl and pour into the middle of the veggies. Cook for a few minutes.

Add eggs and chicken back in. Stir veggies, sauce and meat together until everything is nice and saucy.

Add rice back in and cook,stirring to toss the rice with the meat and veggies. Check seasonings, and add red pepper and soy sauce as needed.

Roasted Salmon

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2 Tbsp Dijon mustard
3 Tbsp soy sauce
6 Tbsp olive oil
1/2 tsp garlic, crushed
large Salmon fillet (enough for two big fillet, actually.

Mix mustard, soy sauce, oil and garlic together. Lay salmon skin side down in a baking dish and drizzle glaze over. Let the fish marinate for about 10 minutes. Bake at 425 for 20 minutes.

Great with Gnocchi and fresh peas.

Zuppa Italiano with Sausage, Potato & Kale

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4 slices, turkey bacon or real bacon, chopped
1 lb. hot Italian sausage
1 onion, chopped
4 cloves garlic, crushed
1/2 tsp red pepper flakes
6 cups of chicken broth
2 big potatoes, cut into thin, bite-sized pieces
1 tsp salt
1 cup half n half
2 cups kale, chopped

Saute turkey bacon in a little olive oil. (Real bacon won’t need oil.)

Add sausage, garlic and red pepper. Brown well. Remove sausage from pan, and cut into bite-sized pieces.

Add back to pan, and add broth potatoes and salt. Cook 20 minutes. Add Kale and cook 2 more minutes. Add half & half and check seasoning.

Fish Tacos

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This is so good and if you use frozen panko-breaded tilapia, it’s crazy quick.

4-5 piece of panko-breaded tilalpa from Costco. (Sorry – can’t remember the brand)
cumin powder
cayenne powder

Sprinkle a pinch of cumin and cayenne on the fish and bake as directed. When you remove them from the oven, slice them into 1/2″ slices.

Meanwhile, put together the avocado relish and yoghurt sauce, and warm the tortillas.

Avocado relish:

1/2 cup diced tomato
1/4 cup jalapenos
1 Tbsp cilantro, chopped
1/4 cup onion
1/2 cup diced avocado (can add more if you like)
1 lime, juiced
1/2 tsp salt salt
1/8 tsp black pepper

Mix all gently.

Mayo sauce:

1 1/2 Tbsp plain yogurt
1 1/2 Tbsp mayonnaise
1 lime, juiced
dash hot sauce (can use Tabasco or Sriracha)

Mix together.

corn tortillas
diced cabbage
1 bunch cilantro, diced
Mexican cheese (not taco cheese)

While fish is baking, wrap tortillas in foil, pop them in the oven for 5-6 minutes and assemble avocado relish and mayo sauce.

On a plate, place a warm tortilla, and fan out one fish fillet on each tortilla. Top with a spoonful of Avocado relish. Add a spoonful of cabbage, a sprinkling of cilantro and cheese. Drizzle with mayo sauce and serve. Sooo good.