Lemon Potatoes

 

Lemon Potatoes

• SERVINGS: 4 TO 6
•  TIME: 1 HOUR 
• SOURCE: SMITTEN KITCHEN

Listen, it wouldn’t be a Smitten Kitchen recipe without at least one dose of do-as-I-say-not-as-I-show in these photos, but today, as a treat, there are two: I tested these with different potatoes including the more traditional Russets (shown here) and while they’re all great, I vastly prefer these with creamier Yukon gold potatoes. Use what you’ve got, but if you can get golden, waxier potatoes, these are even better. I also prefer to roast them in a metal, not white or stoneware, baking dish or rimmed baking sheet — it goes faster, gets more crisp, and sticks less. Regardless, use what you’ve got and you’re in for a treat.

• 2 pounds yukon gold (ideally) or russet potatoes (see note), peeled and quartered lengthwise into thick wedges
• 4 tablespoons olive oil or 3 tablespoons olive oil plus 1 tablespoon unsalted butter, diced
• 2 teaspoons fresh oregano leaves, minced or 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• Finely grated zest and juice of two lemons (about 1/4 cup juice)
• 1/2 teaspoon freshly ground black pepper
• 3 to 4 garlic cloves, peeled and smashed
• 3/4 cup broth, chicken or vegetable
• Chopped fresh parsley or dill, plus additional lemon slices or wedges, to finish

Heat oven to 475°F.

In a 9×13-inch rimmed sheet pan or deeper baking dish (ideally stainless steel, coated, or stoneware, not glass*) toss potatoes with olive oil, oregano, salt, zest, and pepper evenly to coat. If using butter, dot it over. Roast for 15 to 20 minutes, until potatoes are well-browned underneath. Use a thin spatula** to turn potatoes over, sprinkle in garlic cloves, and return to the oven for another 10 to 15 minutes, until mostly browned underneath on the second side. Pour in broth and lemon juice all over and return to the oven a final time for 15 minutes, or until potatoes and garlic cloves are tender and liquids have reduced to a very thin puddle. Let rest for 5 minutes before serving (any remaining liquid will absorb), sprinkle with herbs, and serve with additional lemon wedges.

• As a few, sadly, have learned the hard way, glass can break when faced with a big temperature change, such as pouring the cold broth and lemon juice into the very hot pan near the end. If you only have glass to roast in, warm the broth before pouring it in, then, once it’s in, cold or room temperature lemon juice is fine to add next.

Easy Korean Meatballs

 Easy Korean Meatballs

Ingredients

For Meatballs:

• 1 and 1/2 pounds ground beef 80/20 is best
• 3 green onions very thinly sliced
• 3 garlic cloves minced
• 1 egg lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp gochujang Korean chili paste
• 1 tbsp minced fresh ginger
• 1 tbsp low sodium soy sauce
• ¼ tsp salt

Glaze

• 1 tbsp rice vinegar
• ¼ cup brown sugar
• 1 tbsp low sodium soy sauce
• 1 tbsp gochujang

Instructions

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

Notes

Meatballs can be frozen.  If you plan on freezing them, do not brush with the glaze.  Allow meatballs to cool completely.  Place meatballs on a baking sheet, then freeze them for at least 30 minutes.  Once frozen, transfer to a freezer bag.  After thawing, prepare the glaze and coat meatballs with glaze. 

 

MOROCCAN CHICKEN SKEWERS

3 lemons

¼ cup extra-virgin olive oil

2 tablespoons honey, plus extra to drizzle

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

1½ pounds halved boneless, skinless chicken thighs

Chopped fresh herbs

DIRECTIONS

Heat the broiler with a rack 4 inches from the element. In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet. Add the 4 lemon halves. Broil until charred, about 12 minutes, flipping halfway through. Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.

Turkey Meatball Soup

 Turkey Meatball Soup

1 pound lean ground turkey
½ cup panko bread crumbs
1⁄3 packed cup finely chopped fresh parsley leaves
1 teaspoon dried thyme or oregano
1 large egg, lightly beaten
3 garlic cloves, minced
1 teaspoon fine sea salt, plus more asneeded
½ teaspoon black pepper, plus more as needed
½ cup finely grated pecorino or parmesan cheese, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 cups chicken broth
1 cup macaroni
4 packed cups chopped baby kale
1 lemon, zested and cut in half
1⁄3 packed cup roughly chopped fresh dill or basil, for serving

Combine the meat, bread crumbs, parsley, thyme, egg, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the cheese in a large bowl. Mix with a fork or clean hands until well combined. Gently roll the mixture into 16 medium (1¾-inch) or about 32 small (1-inch) meatballs.

Pour 1 tablespoon of the oil into the inner pot of the pressure cooker and set to Saute. Add half the meatballs and brown on all sides, turning them carefully, about 2 minutes per side. Transfer the browned meatballs to a plate and repeat with the remaining tablespoon oil and the remaining meatballs.

Once the second batch is browned, return the first batch of meatballs to the inner pot, and add the broth and macaroni. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release the steam manually (covering your pressure valve with a towel, as it may sputter, thanks to the starch in the pasta). Open the lid. Check the pasta for doneness; also check a meatball to be sure it is cooked through. If needed, put on the lid again (but don’t lock) and let sit on the Keep Warm setting for 2 minutes more.

Open the lid and add the kale and lemon zest to the pot. Stir once, replace the lid (but don’t lock), and leave on the Keep Warm setting until the greens are wilted, 1 to 3 minutes, opening the lid and stirring occasionally if needed. Season with additional salt and pepper to taste.

Open the lid and spoon the soup into bowls. Drizzle with a little olive oil and lemon juice. Scatter the cheese and herbs over the top.

Thai-Inspired Chicken Meatball Soup

Thai-Inspired Chicken Meatball Soup

(From the New York Times)

Yield: 4 to 6 servings
Time: 30 minutes

INGREDIENTS:

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeno
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steam white rice for serving

STEP 1: Using the small holes of a box grater, or a microplane, grate the ginger and jalapeño (or finely chop them by hand or even use a small food processor). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

STEP 2: Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

STEP 3: Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauce until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar, and the remaining 1 tablespoon of fish sauce, and bring to a simmer. Add the meatballs and any juices from plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

STEP 4: Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth, and cilantro. Serve with lime wedges.


Notes:

• Meatballs might fall apart. Some note to add a bit of panko and egg to the meatballs to hold them together.
• Could bake the meatballs on parchment in the oven at 425 for 20 minutes.
• Some say to double to jalapeño.
• Add some lemongrass to the broth.

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Food Network

Ingredients

Marinade:

1 cup plain yogurt, whisked until smooth

3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:

2 teaspoons olive oil

3 tablespoons butter

1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)

2 serrano peppers, minced (seeds removed if you don't want it spicy)

2 tablespoons tomato paste

1 teaspoon garam masala

2 teaspoons paprika

8 Roma tomatoes, diced

1 1/2 teaspoons kosher salt

1 to 2 cups water

Oil, for grilling

1 tablespoon dried fenugreek leaves (optional)

1/2 cup heavy cream

Minced fresh cilantro, for garnish

Cooked rice, naan, or crusty piece of bread, for serving

Ginger-Garlic Paste:

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

1/4 cup canola oil

1. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
2. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
3. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
4. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
5. Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Ginger-Garlic Paste:

1. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
2. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

Pinchos Morunos: Spanish Spice-Crusted Pork Tenderloin Bites

Yield: Serves 6

• 1 T ground coriander
• 1 T ground cumin
• 1 T smoked paprika
• 2 tsp coarse salt
• 2 tsp freshly ground black pepper
• 2 one-pound pork tenderloin, trimmed and cut into 1 1/2-inch pieces
• 2 T lemon juice, plus lemon wedges for serving
• 2 T honey
• 3 large garlic cloves, finely grated
• 2-3 T extra-virgin olive oil, divided
• 1-2 T chopped fresh oregano

1. In a medium bowl, combine the coriander, cumin, paprika, salt and pepper.
2. Add the pork and toss to coat evenly, massaging the spices into the meat until no dry rub remains.
3. Let the meat sit at room temperature for at least 30 minutes and up to 1 hour.
4. Meanwhile, in another small bowl, combine the lemon juice, honey, and garlic. Set aside.
5. In a large skillet (I used a 14-inch skillet) over medium-high, heat 2 T of the oil until just smoking. Add the meat in a single layer and cook without moving until deeply browned on one side, about 3 minutes.
6. Using tongs, flip the pork and cook, turning occasionally, until cooked through and browned all over, another 2 to 3 minutes, or until the internal temperature is 140 degrees.
7. Off the heat, pour the lemon juice-garlic mixture over the meat and toss to evenly coat, then transfer to a serving dish. (I tossed the sauce with the meat in my serving dish.)
8. Sprinkle the oregano over the pork and drizzle with the remaining 1 T of oil, if desired. (I omitted the additional oil.)
9. Serve with lemon wedges.