The Apartment Kitchen » easy

Chicken and Onions with Creamy Cashew Gravy

admin — Wed, 30 Jun 2010 01:56:10 +0000

What do you make when half the kitchen is wrapped in brown paper and lying all over the dining room table? That was the question before me as I scrolled through my massive “To Cook” list on the desktop of my computer. I peruse this list every so often for ideas and to remind myself of things I’ve seen or tasted that I want to try.

When I hit the recipe for cashew gravy, I stopped for a moment. This recipe has been on the list for a long time – it’s one of those delicious, comforting foods I love to eat at Indian restaurants. Tender meat and vegetables simmered in a nut-based gravy. As I read over the instructions, I wondered why I hadn’t made this earlier – it seemed shockingly simple. Could it be that only a handful of ingredients and 20 minutes stood between me and this fabled gravy?

YES! I made a few adaptations, of course, but this gravy is flavorful (and can be seasoned with any of your favorite spices) and would be great with almost any meat (lamb, beef, pork) or paneer! As Matt gobbled it down, he took note of the recipe – this will be a quick go to meal for many nights to come.

Chicken and Onions with Creamy Cashew Gravy

Served 4.

Leftover Potential: Reheats well – makes a great lunch the next day!

1 (14 oz) can chicken or vegetable broth

1 red bell pepper, roughly chopped

3 garlic cloves

1/2 cup cashews

salt, to taste

1 tsp cumin

3/4 tsp coriander

1/3 tsp cayenne pepper (or more to taste)

1/3 cup Greek yogurt

2 Tbsp oil

1 red onion, roughly chopped

1 lb chicken, chopped

salt and pepper, as needed

cilantro, as needed for garnish

1. In a small pot, bring the broth, pepper, garlic, and cashews to a simmer. Cook until the peppers are very tender, about 8-10 minutes. Puree until smooth.

2. Season the gravy with salt, cumin, coriander, and cayenne pepper. Stir in the yogurt and keep warm.

3. Heat the oil over medium heat. Add the onion to the pan and saute until tender, about 4-5 minutes.

4. Season the chicken with salt and pepper, and add to the pan. Saute until beginning to brown, about 4-5 minutes. Add the gravy and bring the mixture to a simmer.

5. Cook until the chicken is cooked through, about 2-3 minutes more. Garnish with cilantro and serve with rice.

Pasta with Shrimp, Sausages, Asparagus, and Fava Beans

admin — Mon, 31 May 2010 01:18:20 +0000

Like all my favorite pasta dishes, this was inspired by a trip through my produce aisle, then my meat and seafood counters. The sausage adds richness, the asparagus and favas add freshness, and the shrimp made it a little something special (at least at our dinner table). For a dish like this, where the ingredient list is short and sweet, be sure to use your very best and freshest ingredients. When it all comes together – a dish like this really sings, because you’ve used every part of the ingredients to build flavor along the way – the fat from the sausages is used to cook the shrimp and veggies in, for example, and the pasta water steams the vegetables to perfect tenderness and binds the dish together. It was simple enough to take just a few minutes, but lovely enough to serve as a special weekend supper – my favorite kind of food.

Pasta with Shrimp, Sausage, Fava Beans, and Asparagus

Served 4.

Leftover Potential: Re-heats well, but be careful not to overcook the shrimp!

about 1 lb pasta

1 Tbsp olive oil

3 Italian sausages

12 oz shrimp, peeled

1 bunch asparagus, trimmed and halved

1 cup fava beans, halved

1/4 cup heavy cream

grated parmesan cheese, to taste

salt and pepper, to taste

1. Cook the pasta in a large pot of salted, boiling water until tender, about 7-9 minutes. Drain, reserving about 1/3 cup of the pasta water, and set the pasta aside.

2. Heat the olive oil in a large saute pan. Remove the casings from the sausages, and crumble the sausages into the pan. Cook until the fat renders and the sausage is crisp. Remove the sausage from the pan.

3. Add the shrimp to the pan, and saute until pink and cooked through, about 5-7 minutes. Remove the shrimp and reserve with the sausages.

4. Add the asparagus and fava beans to the pan, and saute until starting to become tender, about 3-4 minutes. Add the pasta water to the pan, and pan-steam until completely tender (the water should mostly evaporate).

5. Return the pasta, shrimp, and sausage to the pan, and stir in the heavy cream. Bring the mixture to a simmer, tossing to warm it through. Simmer until the cream has thickened slightly, then season with salt and pepper, and finish the dish with parmesan cheese.

Make-Ahead Meal: Ginger Chicken

admin — Sat, 22 May 2010 15:23:11 +0000

I discovered this make-ahead meal on Food52, and I’m so glad I did. It’s super fast, but has incredible flavor and tastes like it took hours. Make the marinade the night before and get the chicken a-marinatin’. Then bake it and voila! Dinner in a flash.

Ginger Chicken

Adapted from Waverly on Food52

Serves 4-6.

Leftover Potential: The chicken reheats well, and is especially good cold and shredded on a salad.

1/2 cup honey

3/4 cup soy sauce

1/4 cup minced garlic

1/2 cup grated ginger

pinch red pepper flakes

4 chicken quarters

1. Combine the honey and soy sauce in a small pot, and stir over medium low heat until well combined. Remove from heat and stir in the garlic, ginger, and pepper flakes.

2. Place the chicken in a shallow dish, and poor the marinade over it. Cover, refrigerate, and marinade overnight (turn once or twice if you get the chance).

3. When ready to serve, bake the chicken at 350 degrees skin side up for 30-35 minutes until the chicken is cooked through. During the last 5 minutes of cooking raise the temperature to 375 and bake until the skin is crisp. Serve with rice!

Make Ahead Meal: Grilled Lemon Chicken with Garlic Edamame Puree

admin — Fri, 09 Apr 2010 21:04:37 +0000

After getting back from a trip to Kansas, I was met with a smattering of appointments and after work activities that kept me super busy all week. On weeks when I know I’ll be busy, or not getting home until later in the evening, I always try to plan out my meals in advance. This makes everything easier – I know what I’m going to cook, and I can usually have it all prepped and ready to go.

This was one of the best make ahead meals I’ve made in a long time. It was easy, and was made totally in advance – the chicken marinated overnight and the puree was finished and ready to go the day ahead. All I had to do when I got home was grill the chicken. Best of all, I made extra chicken and puree and layered on a toasted baguette, it made an awesome sandwich!

Grilled Lemon Chicken with Garlic Edamame Puree

Served 4.

Leftover Potential: The edamame puree is great with crackers, or on sandwiches, and it keeps for up to a week.

4 Tbsp lemon juice

1 Tbsp lemon zest

1 Tbsp Dijon mustard

2 cloves garlic, minced

1/4 cup olive oil

black pepper, as needed

4 chicken breasts

2 cups edamame, cooked

1 Tbsp lemon juice

3 cloves garlic, smashed

1/3 cup olive oil, or more as needed

salt and pepper, to taste

1. In a small bowl, combine the lemon juice, zest, mustard, garlic, olive oil, and pepper. Place the chicken into a large plastic bag, and pour the marinade inside. Toss the chicken into the marinade to coat, and place the bag in the refrigerator (flat) overnight (or at least an hour).

2. In a food processor or blender, puree the edamame, lemon juice, garlic, and olive oil together. Add more olive oil (or water) as needed to make a smooth puree. Season with salt and pepper. It can be used immediately or stored until ready to use.

3. Grill (or saute) the chicken on a hot grill until cooked through, about 5-7 minutes. (You can also bring the marinade to a simmer and use it as a sauce). Serve the warm chicken with the puree.

Open Face Bacon and Brie Sandwiches with Caramelized Shallots

admin — Thu, 08 Apr 2010 00:16:41 +0000

I’ve gotten a couple questions from people asking me what I eat when I’m eating dinner alone. When I’m cooking for one, I usually take it a little easier, but that doesn’t mean it can’t taste great. This time I made a delicious sandwich (open face, to make it easier to eat), with bacon, caramelized shallots, and creamy brie. It was quick, which is greatly appreciated since I’m fresh off a trip home to Kansas and I’m still catching up on sleep. I’ve made similar dishes as appetizers (served with a small salad) or as crostini, but as a simple dinner for one, it was delicious – rich and satisfying.

Open Face Bacon and Brie Sandwiches with Caramelized Shallots

Serves 1.

Leftover Potential: This could easily be made into an appetizer with a small salad or a crostini (with smaller bread).

1 Tbsp olive oil

2 shallots, thinly sliced

1 clove garlic, thinly sliced

salt and pepper, to taste

4 slices bacon, cooked

1 French roll, halved (or two slices of bread)

4 thin slices of brie

1. In a small saute pan, heat the olive oil over medium heat. Add the shallots and garlic and saute until tender, about 2-3 minutes. Lower heat and continue to cook until caramelized, about 3-4 minutes more. Season with salt and pepper.

2. Layer the shallots, and bacon onto the bread. Top with brie, and run under the broiler for 1-2 minutes until the cheese is softened and the sandwiches are heated through. Eat immediately.

Green Chili

admin — Thu, 04 Mar 2010 01:03:00 +0000

Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.

Green Chili

Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!

2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin

1 lb ground chicken

2 cups canned white beans

1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped

diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish

1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.

Quick Snack: Creamy Tomato Pasta with Peas

admin — Thu, 25 Feb 2010 01:42:33 +0000

Note: This is more of an idea than a recipe, but the recipe provided does make for a satisfying and delicious snack in a pinch.

Recently, I’ve had several run ins that have made me realize and truly appreciate the beauty of a well stocked pantry. The other night, Matt requested my meatloaf (a constant favorite of his), and when we arrived at the store, I realized that the only thing I needed to buy was ground turkey. I had literally everything else at home.

Then tonight when I needed to make a small dinner for one on the fly (massive afternoon taste tests at work have led me to eat snack-sized dinners the past few days), I was devastated when I realized I didn’t have many of the items I use when I need to make pasta (I always have whole wheat on hand, and I usually toss the pasta with veggies, oil, and garlic, but I was without anything except frozen peas). I had to get creative – I didn’t have the ingredients for any of my standby sauces. I blindly cooked an onion in some olive oil and deglazed the pan with tomato paste. Then I realized I had some soft cheese (think goat, boursin, etc.) I mixed it in and it made a surprisingly good substitute for a rich tomato cream sauce (the cheese could be replaced with cream or plain yogurt for a similar effect). Best of all, I didn’t have to use a whole tomato or can of tomatoes to achieve this. I didn’t end up with leftovers, just a quick meal that was made from getting out the pots and pans to dishes washed in fifteen minutes.

The point is, a well stocked pantry can lead to many things – less expensive meals, easy snacking, and quick dishes. It may seem like it costs time and money to get there, but it is worth it . What do you have in your pantry that you can’t live without?

Creamy Tomato Pasta with Peas

Served 1.

Leftover Potential: Reheats well - or try adding other ingredients for a new dish.

handful pasta (any kind)

1 Tbsp olive oil

1 onion, thinly sliced

salt and pepper, to taste

2 Tbsp tomato paste

1/4 cup soft cheese, heavy cream, milk, or yogurt

3/4 cup peas

red pepper flakes, to taste

1. Cook the pasta in boiling salted water until tender, 6-8 minutes. Drain.

2. Heat the olive oil in a medium skillet over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Season with salt and pepper and continue to cook until golden, 2-3 minutes more.

3. Add the tomato paste and stir to combine. Add the dairy and stir to create a sauce. Stir in the pasta and peas, and cook until heated through. Finish with red pepper flakes.

Chicken Meatballs with Coconut Curry

admin — Tue, 16 Feb 2010 21:44:58 +0000

I’ve been watching cookies get photographed at work all week. This, inevitably meant that I ate cookies all week. A lot of cookies. So when Matt mentioned curry as a dinner option this week, it had never sounded better. We make our curry with coconut milk which gives it a silky, smooth texture but it’s still soupy enough to feel rustic and comforting. The ease of meatballs and roughly diced veggies made this meal easy to assemble the day before, and just bake when I arrived home – it was a nice change of pace and was ready in a snap.

Chicken Meatballs with Coconut Curry

Served 4.
Leftover Potential: Stores well for leftovers, and also can be made ahead, refrigerated and popped in the oven when you‘re ready to eat it!

Meatballs
1 lb ground chicken
2 Tbsp soy sauce
1 Tbsp Worcestershire
3 Tbsp ketchup
2 Tbsp mustard
1 egg
1/2 cup bread crumbs
2 tsp garlic powder
salt and pepper, as needed

Coconut Curry
2 Tbsp oil
1 onion, roughly chopped
1 red bell pepper, roughly chopped
3 cloves garlic, minced
1 jalapeno, seeded, minced
1 basket mushrooms, quartered
1 container cherry tomatoes, halved
1 1/2 cups peas
2 Tbsp red curry paste
1 (14 oz) can coconut milk
salt and pepper, to taste
1/4 cup cilantro, roughly chopped

scallions, as needed for garnish

1. In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
2. Form the mixture into balls and place into a lightly greased 9 x 13″ casserole dish. (If you want them to have a crisp crust, you can sear them briefly in 1 Tbsp oil until browned on each side, about 3 minutes per side over high heat).
3. In a large pot, heat the oil over medium heat. Add the onions and peppers and saute until the onions are translucent, about 5-7 minutes.
4. Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
5. Add the mushrooms and saute until they become tender, about 3-5 minutes more.
6. Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
7. Pour the mixture over the meatballs and bake in a 350 degree oven until the sauce is bubbly, the vegetables are tender, and the meat is cooked through, about 15-20 minutes (it will take more like 10-15 if you sear the meatballs first).

Caramelized Onion Soup

theapartmentkitchen — Sun, 07 Feb 2010 01:33:31 +0000

I am a major onion eater. I don’t care about the consequences, I could eat them like apples – even if it meant driving everyone around me far, far away. I love this onion soup because it’s easy and I always have everything I need for it right on hand. I don’t call it “French Onion Soup” because I don’t top it with the cheesy crouton garnish (which is delicious, of course). Instead, this is merely an enriched broth that can be made quickly and enjoyed for days.

Vegetarians – don’t just substitute vegetable broth for the beef broth, you won’t get the rich flavor that’s typical for this soup. Instead, use mushroom broth – it has a rich, meaty flavor that’s the ideal substitute.

Caramelized Onion Soup

Makes about 1 1/2 quarts.

Leftover Potential: Freezes and refrigerates well. Puree the soup for a thick, smooth texture, or reduce it down to make a killer sauce for pasta.

3 Tbsp olive oil

6 onions, thinly sliced

4 cloves garlic, minced

salt and pepper, to taste

2 Tbsp apple cider vinegar

3 (14 oz) cans beef broth

1. Heat the olive oil in a large soup pot over medium heat. Add the onions, and toss to coat evenly in oil.

2. Reduce heat to low and saute, stirring occasionally, until the onions are golden brown and caramelized, about 8-10 minutes.

3. Stir in the garlic, and season well with salt and pepper.

4. Deglaze the pan with the vinegar, and stir until it reduces completely. Add the broth, and bring the soup to a simmer. Simmer until the soup has good flavor, about 20-25 minutes.

Pasta with Leeks, Peas, Parmesan, and an Egg

theapartmentkitchen — Sun, 31 Jan 2010 17:02:09 +0000

This dish almost tasted like carbonara, because of the egg on top. I love dishes like this because they are simple, delicious, and cooked all in one pot. Pasta is also great, of course, for just cooking for one person.

You may have noticed that I usually use whole wheat pasta or pasta made from farro or quinoa (that’s why it always looks sort of darker than your average pasta in my photographs). That’s a personal preference, but of course any and all of these dishes would be just as delicious (if not more so) with regular or flavored pastas.

Pasta with Leeks, Peas, Parmesan, and an Egg

Served 1.

Leftover Potential: the leftover pasta would make a spectacular spaghetti pie.

1 handful spaghetti

1 Tbsp butter

1 leek, thinly sliced

1 clove garlic, minced

1 cup peas

1/4 tsp red pepper flakes

salt and pepper, to taste

1 egg

parmesan cheese, shaved or grated, to taste

1. Cook the spaghetti in salted boiling water until tender, 7-9 minutes. Drain and reserve.

2. In a large saute pan, heat the oil over medium heat. Add the leek and garlic and saute until tender, about 2-3 minutes.

3. Add the peas and pasta, and toss to combine. Continue to toss until the mixture is heated through. Season with red pepper flakes, salt, and pepper. Using a spatula or tongs, push all the pasta to one end of the pan.

4. Crack an egg into the empty side of the pan. Season it with salt and pepper, and reduce heat to low. Cook the egg until your desired doneness.

5. Transfer the pasta to a large bowl and finish with parmesan cheese. Top with the egg and serve.