Classic Mulligatawny

From Saveur:
Classic Mulligatawny

Spicy Turkey Gumbo

Yield about 16 1C servings.

6 T butter
6 T flour
1 T olive oil
2 andouille sausages, cubed (can substitute Kielbasa)
1/2 bell pepper, chopped
1 small onion, chopped
2 stalks celery
1 T thyme
1/2 t ground cumin
1/2 t cayenne
1/2 freshly ground black pepper
1 qt turkey stock with turkey meat

1/4 t small, shelled shrimp
4 large bay leaves
Salt to taste
1/2 C cooked brown rice

 

• In a med pot, melt the butter over low heat.  Add the flour to make a roux.  Cover and cook over the very lowest heat for 1-1/2 hours, stirring every 10-15 min.  It turns a beautiful dark brown.
• In a separate pan, heat the olive oil over high heat.  Add the sausage and cook for 2-3 min, stirring constantly.  Add the bell pepper, onion and celery, along with the thyme, cumin, cayenne and pepper and cook for 3-5 minutes, stirring constantly.
• When the roux is ready, slowly stir in the turkey stock.  Add the contents of the other pot.  Add the shrimp. Stir in the bay leaves and salt.  Cook for an additional 10-15 minutes.  Add the rice just before serving.

Asparagus Shandong-Style

From Saveur.  Serves 2-4.

1-1/2 lb asparagus, trimmed and cut crosswise on the diagonal into 2" pieces
1 T Japanese soy sauce
1 t Asian sesame oil
2 drops red chile oil

1/2 t toasted sesame seeds

• Bring a med pot of water to a boil. Add asparagus to pot and cook until tender-crisp and bright green, 1-1/2 to 2 min.  Drain, and immediately plunge into a large bowl of ice water; set aside to cool, 2-3 minutes.
• Drain again, then transfer to paper towels, pat dry, and set aside.
• Whisk together soy sauce, sesame oil, and chile oil in a medium bowl.  Add asparagus and toss.  Transfer to server bowl and garnish with sesame seeds.

Kibbeh

Kibbeh (Beef and Bulgur Wheat Balls)

Scallion Pancakes

From Saveur:

Scallion Pancakes

Red Beans and Rice

From Saveur.  Serves 6-8.

1/4 C canola oil
8 cloves garlic, finely chopped 
6 ribs celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, stemmed, seeded, and finely chopped
Kosher salt, to taste
1 T ground white pepper
1 T dried thyme
2 t dried oregano
1-1/2 t cayenne
1 t freshly ground black pepper

1 lb dried kidney beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 T hot sauce, such as Tabasco
Cooked rice, for serving
Thinly sliced scallions, for garnish
Chopped parsley, for garnish

• Heat oil in an 8-qt Dutch oven over med high heat.  Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft. 
• Add white pepper, thyme, oregano, cayenne, and black pepper and stir until fragrant, about 2 minutes.
• Add beans, bay leaves, ham hocks and 6 C water and bring to a boil.  Reduce heat to med low and cook, covered, until beans and ham hock are tender, about 2 hours.
• Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
• Serve over rice in bowls and sprinkle with scallions.

Spinach and Rice Stuffed Bell Peppers

Serves 4                 

4 medium yellow, red or orange bell peppers, halved through the stem and seeds discarded

1/2 t fine sea salt, divided
4 slices bacon, diced
1 large white onion, diced
3 C cooked brown rice

1 (10 oz) package frozen chopped spinach
1 C shredded smoked Gouda cheese
1/2 t freshly ground black pepper

3 T whole wheat bread crumbs

• Preheat oven to 350.  Place bell pepper halves on a baking sheet; trim a sliver off the bottom of any pepper halves that do not sit level. Sprinkle peppers with 1/4 t salt, cover the pan with foil and bake until peppers just begin to soften, about 15 minutes.
• Meanwhile, fry bacon in a skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more.  Stir in rice and spinach (no need to thaw first) and cook until hot and any excess liquid from the spinach has evaporated, 5-6 minutes.  Transfer to a bowl and stir in cheese, pepper, and remaining 1/4 salt.
• Spoon mixture into bell pepper halves, putting about 1/2 C into each.  Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.

Coconut-Lime Turkey and Rice Soup

From KalynsKitchen.com.  Serves 4-6.

3 C homemade chicken stock

3 T fresh lime juice

5-6 thin slices fresh ginger root
2 med garlic cloves, slice in half
1-1/2 T soy sauce
1-1/2 T brown sugar
1 can light coconut milk
2 C leftover diced or shredded turkey
1/2 t (or more) green tabasco sauce or a diced fresh chile if you like it spicy

1-1/2 C cooked brown rice
1/2 C chopped cilantro or Thai basil leaves or scallions

• Put chicken stock into a heavy soup pot and start to simmer; add ginger slices and garlic halves, lime juice, soy sauce and brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.
• Add shredded turkey, coconut milk and Tabasco sauce or green chile and let it continue to simmer about 6 minutes more.  Be sure the heat is low enough so that it doesn't boil after the coconut milk has been added.
• After 6 minutes, add the rice and let simmer for a while longer.  Add chopped herbs or scallions and let simmer for 1-2 minutes more. 

Brazilian Fish Stew

From Saveur. Serves 6-8

1-1/2 lb boneless, skinless catfish filets, cut into 2" pieces

8 oz med shrimp, peeled and deveined
1/4 C fresh lime juice
8 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 T EVOO
1-1/2 small yellow onions, one minced, 1/2 thinly sliced
1 Italian frying pepper, stemmed, seeded, 1/2 minced, 1/2 thinly sliced 

2 plum tomatoes, cored, 1 minced, 1 thinly sliced
1 C fish or vegetable stock
1 C coconut milk

2 T palm oil

1/4 C minced cilantro

1/2 C minced Thai basil leaves
Cooked rice, to serve

• Toss fish, shrimp, juice, half the garlic and salt & pepper in a bowl; set aside. 
• Heat olive oil in a 6 qt Dutch oven over med high heat.  Add remaining garlic, minced onion and pepper; cook until soft. Add minced tomato and cook until broken down, about 5 minutes. 
• Add stock, coconut milk and palm oil; boil.  Drain fish and add to pot; cook until just cooked through, about 7 minutes.
• Add sliced vegetables and cook, covered, for 5 minutes.  Stir in cilantro and basil; season with salt & pepper.  Serve with rice.

Chicken with Paprika

From Saveur. Serves 6-8

3 T EVOO

1 3-4 lb chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper, to taste
1/2 C flour
4 cloves garlic, peeled and crushed

2 red bell peppers, stemmed, seeded, and finely chopped
2 ribs celery, finely chopped
1 large carrot, finely chopped
1 med yellow onion, finely chopped
1 red Holland chile, stemmed, seeded, and finely chopped
2 T tomato paste

2 t paprika

1 t ground cumin

3 C chicken stock
3 T finely chopped parsley

• Heat oil in a 6 qt saucepan over med high heat.  Season chicken pieces with salt and pepper, and dredge in flour; add chicken to pan and cook, turning once, until browned on both sides, about 15 min.  Transfer chicken to a plate and set aside.
• Add garlic and vegetables and chile and cook, stirring occasionally, until soft.  Add tomato paste, paprika and cumin and cook, stirring, until lightly caramelized, about 2 minutes. Return chicken to pan along with stock and brig to a boil; reduce heat to med low and cook, covered, until chicken is cooked through, about 45 minutes.
• Transfer chicken to a serving platter and pour cooking liquid through a strainer into a bowl; discard solids.  Season liquid with salt & pepper and pour over chicken.  Sprinkle with parsley before serving.

Curried Lentils and Sweet Potatoes

From Smitten Kitchen site. Serves 6 as main course; 8-10 as side dish.

Click here:

http://smittenkitchen.com/blog/2007/11/curried-lentils-and-sweet-potatoes/

Garlicky Lentil Salad

From Saveur. Serves 2-4

1 C green lentils, rinsed

6 T EVOO

12 cloves garlic, minced

3 T fresh lemon juice

1 t ground cumin

1/4 t ground allspice

1 T minced flat-leaf parsley

1 T minced fresh mint

Kosher salt and freshly ground black pepper, to taste

• Bring lentils and 3 C water to a boil in a 2-qt saucepan.  Reduce heat to med low; simmer until lentils are tender, about 35 minutes.  Drain lentils and set aside.
• Heat 2 T oil in an 8" skillet over med heat.  Add garlic and cook until soft.  Remove pan from heat and whisk in remaining oil (4T), lemon juice, cumin and allspice.  Pour the garlic mixture over lentils.  Add parsley and mint and season the lentils with salt and pepper; toss to combine.
• Serve at room temperature.