We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on. The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing). The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes. Mulligatawny soup (which means pepper-water) is one such “fusion” food. It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.
This particular version of the recipe is adapted from Foodaholic. Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!
I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it. Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.
Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.
I did follow her lead in only using one pot. I can’t stand extra cleanup!
If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.
This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.
I just learned to cook this Jewish chicken curry chitarnee recipe recently from an online cooking friend Azlin Bloor.It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenasi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.
Ashkenasi food is generally flavorful, but the spiciest ingredients are onions and garlic.Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.
This recipe, for example, has a bit more snap than standard Ashkenaski fare. It’s not super-spicy though.There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.The cardamom is aromatic and herbal rather than strong or spicy. Lots of fresh lemon juice and some white wine vinegar add a piquant tang.
Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.
I didn’t want to make it fully vegetarian (though you certainly can if you want).But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!
Not your usual "Ashkenasi" fare, this dish has onion, garlic, ginger, and cardamom. It's fragrant, and mellow, not spicy since the onions cook slowly. Easy to make too. Once everything is in the pot, you can leave it alone to cook.
1 tsp vegetable oil
1 onion, sliced
1 pinch sugar
1 clove garlic, peeled and minced
1 small piece (about 1/3 inch) fresh ginger, peeled and minced
1 jalapeño pepper, seeded, and cut into large chunks
1/2 tsp turmeric powder
1/2 tsp ground coriander
1/3 tsp cumin
pinch red pepper flakes
2 green cardamom pods
1 large chicken thigh
1 potato, cut up into chunks (you can peel it or scrub it and leave the peel on)
1 cup chopped tomatoes in puree
2 1/2 tsp fresh lemon juice (divided in half)
1 tsp white wine vinegar
salt and pepper to taste
Start by heating the oil in a deep frying pan, or dutch oven on medium heat. Then add the onions and the sugar. Cook until the onions start to wilt and soften, about three minutes.
Now add the garlic, ginger, and the rest of the spices and cook that for half a minute.
Put the chicken in the pan and turn it over a few times so that it gets thoroughly coated with the spices and the onions. Cook it for a minute or two.
Add the potato pieces, tomatoes, vinegar and 1 1/4 tsp of the lemon juice. Bring the chicken mixture to a boil. Once it starts to boil, lower the heat, put a cover on the pot, and simmer for 40 minutes. The chicken and the potatoes should be soft and tender by then. Test with a knife to make sure it’s all cooked through.
Remove the pan from the heat and set aside on a cutting board. Add the remaining lemon juice and stir to combine it with the rest of the sauce. Remove the cardamom pods and serve.
Note: You might want to put the cardamom pods in a tea ball (or cheesecloth) to make it easier to fish them out when you're ready to serve.
Tools and Ingredients for Jewish Chicken Curry Chitarnee
Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.
I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.
This is technically supposed to be used for brewing tea. However, I find they’re great for cooking. Trying to fish out a bay leaf is a pain.
With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!
Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet. Then just pop it in the oven. When you’re done, just toss the foil . No cleanup!
Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.
If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market. You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning). Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.
The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!
I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.
There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs. This egg and tomato grain is just the thing.
I adapted this dish from a recipe by Jacques Pépin. It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.
The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato. The whole thing is then finished with grated, slightly nutty Swiss cheese. Delicious!
And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day. This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.
The third holiday? That’s April Fool’s. There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint. April Fool’s!
Adapted from a Jacques Pépin recipe, I've cut the quantity to make the grain suitable for one person. Eggs, thyme, and tomato mixed with a generous grating of cheese for a quick, light and satisfying lunch or brunch.
1 quart water
1 1/2 tsp olive oil
1 small onion, sliced (about 2/3
of a cup)
1 teaspoon garlic, chopped (roughly one clove)
pinch dried thyme
pinch black pepper
1/3 C canned peeled tomatoes
2 T plus 2 tsp grated Swiss (or Emmenthaler or whatever mild cheese you like)
Heat the water in a small saucepan and bring to a boil. Meanwhile, gently poke the rounded end of the eggs with a pin or a thumbtack.
Once the water is boiling place the eggs on a large slotted spoon and add them carefully to the water, one at a time.
Let the water come back to a boil, and cook the eggs for 10 minutes. When they're done, remove them with the slotted spoon and place in a bowl of cold water to cool.
Then peel the eggs and cut them into wedges.
Add the egg wedges to a small casserole or baking dish.
Heat the toaster oven to 400 degrees.
Heat the oil in a small skillet on medium-high heat. Add the onions and cook for a minute. Then add the garlic, thyme, salt, pepper, and tomatoes. Let the mixture come to a boil, then reduce the heat, cover the pan, and simmer for 2-3 minutes.
Pour the tomato mixture over the eggs in the baking dish. And sprinkle the cheese on top.
Put the baking dish into the toaster oven and bake for 10 minutes.
Egg and Tomato Gratin Substitutions and Variations
At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
Sauté some sliced porcini mushrooms with the onion/tomato mixture
Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.
I just love moussaka, but the traditional version is just too much work for one serving. I had a recipe for a Jewish Eygptian version of moussaka without bechamel,(or messa’aa) but the first try needed more tweaking. Back to the drawing board! This version uses more spices, has better flavor, and is much easier to put together.
There’s Middle Eastern flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, and tomatoes. You can make this either with ground lamb or ground beef (whichever you prefer).
Many of the recipes I saw required first making a tomato sauce, then a meat mixture, then the eggplant, and finally assembling the entire thing together. Too much work and too many pots and pans to clean up.
My way is easier. First salt and fry the eggplant (or broil if you’d prefer), then cook the onion and garlic, add the meat, tomatoes, and seasoning, layer it all together and bake it. Instead of spending hours in the kitchen, you can have dinner ready in about an hour.
Or, make it all ahead of time, up to the point of putting it in the oven. Then, put the baking dish in the fridge, and cook it when you’re ready. Just take the dish out about fifteen or twenty minutes in advance so that it isn’t ice cold when you put it in the oven. Make a quick salad or some rice and you have dinner.
This recipe is also a product of a bit of advance planning. The trouble with cooking for one sometimes is that even if you make one serving you still have more ingredients left. However, a little menu planning can go a long way toward fixing that problem. You end up with several delicious meals, a lot less waste, and it’s far more budget friendly too.
Cinnamon and nutmeg, a touch of garlic and onion, tender eggplant, and tomatoes make a rich, delicious moussaka without the heavy bechamel sauce.
12 thin slices eggplant (about half a small eggplant)
2 T plus 1 T olive oil
1/2 medium onion, diced
1 small clove garlic, smashed and minced
1/4 lb. ground beef or lamb
4 T crushed tomatoes
generous grinding of pepper and salt to taste
1/4 tsp nutmeg
1/4 tsp cumin
Preheat the toaster oven to 350 degrees.
Spread the sliced eggplant on a cutting board and sprinkle it with kosher salt. Let sit for fifteen or twenty minutes. Then rinse the salt off and pat dry.
Heat 2T of the olive oil in a frying pan large enough to hold the eggplant in one layer.
Add the eggplant slices to the hot oil and cook for a minute on each side (it should be lightly colored, but not brown).
Remove the eggplant, place on paper towels, and pat dry.
Add the onion to the pan, and add the additional 1T of oil. Let the onion cook for five minutes on medium-low heat, until it softens and the fragrance starts to waft through your kitchen. Add the garlic and cook another minute.
Now add the ground beef or lamb, the tomatoes, and the spices.
Cook for 10 minutes until the meat is browned.
Layer the bottom of a small (6 inches or so) baking dish with half the eggplant. Add the cooked meat mixture on top. Then arrange the remaining eggplant on top.
Put the dish in the toaster oven and bake for 15-20 minutes.
Moussaka Without Bechamel Sauce Substitutions and Variations
Pan fry some almonds in olive oil and add that to the meat mixture in the pan
Toss in some raisins
Top the moussaka with a mixture of yogurt, garlic cloves, olive oil, salt, and chopped cucumbers (sort of a tzatziki without the dill)
I use this dish all the time. It’s great for mini-moussaka (like this recipe), mac and cheese, peach crumble, triple chocolate cake, brownies, or ginger pear bread. You could even make quiche or a mini-meatloaf in it. The dish goes in the oven, the microwave, or the broiler and it’s dishwasher safe too. And since it’s pretty, you don’t need an extra serving dish (one less thing to wash).
Despite the name, this isn’t a spice mixture; it’s from a berry. Allspice is great for moussaka, and indispensable for meatballs, pies (pumpkin season is coming!), and chicken. Like nutmeg, cinnamon, ginger, and cloves it’s one of those warm/spicy ingredients that can add a little kick or a savory flavor depending on how you use it. It’s sort of a cinnamony, clove, nutmeg taste.
More Beef Recipes
Use up the rest of the package of beef with these recipes.
Shortcut your dinner cooking routine with staples you already have in your pantry. This tomato artichoke pasta sauce recipe (also called Pasta Sauce Raphael) is ready in less than half an hour. The original called for fresh tomatoes and hours of simmering. My version is faster and tastes just as good!
It’s flavored with rich, sweet tomatoes, a bit of earthy oregano and summery basil, plus a gentle kick from red pepper flakes and plenty of black pepper.
The only thing you need to get is the jar of marinated artichoke hearts. You likely already have the rest of the ingredients in your larder (yay!). Since the basil and oregano are dried, you don’t have to go and get fresh herbs.
The best way to approach this is to begin by making the pasta. Set the pasta pot on the stove with water and start to bring it to a boil. While that’s heating up, start working on the sauce.
Save the rest of the artichokes to make the recipe again, or add them to an antipasto platter with salami, fruit, olives, and cheese on a night you don’t feel like cooking.
A wonderful summer pasta that's nearly all pantry staples you already have. The only "special" ingredient is the artichoke hearts. It's full of flavor from garlic, red pepper flakes, oregano, and lots of black pepper. Spicy, but not too spicy.
4 oz. short pasta or tortellini
2 quarts of water
1 1/2 tsp olive oil
1/2 medium onion, chopped
1 garlic clove, minced
2 tsp dried basil
1 tsp dried oregano
generous pinch red pepper flakes
generous grinding of black pepper
pinch kosher salt
1/2 28 oz can crushed tomatoes
1/2 6.5 oz. jar marinated artichoke hearts (with marinade)
4 tsp grated Romano cheese
Measure out the water into a large pot and bring to a boil.
Add the pasta and salt and cook for about 8 minutes, until al dente.
Meanwhile, heat the olive oil in a medium size saucepan.
Add the onion, garlic, dried basil, oregano, and red pepper flakes.
Cook, stirring occasionally, for about 5 minutes.
Add the grinding of black pepper, the tomatoes, and a pinch of salt.
Simmer for about 8 minutes.
Add the artichokes and marinade and simmer another minute or two.
If the sauce gets too thick, add some of the pasta water. This will also add extra flavor to the sauce.
Once the pasta is cooked, drain it and add it to the sauce.
Add 3 teaspoons of the Romano cheese to the sauce and toss everything together so that the pasta is completely coated with sauce. Taste and correct seasoning (adding more salt and pepper if needed).
Pour the pasta and sauce into a serving bowl and sprinkle with the rest of the cheese.
Tomato Artichoke Pasta Sauce Recipe Substitutions and Variations
Add a spoonful of capers to the sauce
Intensify the tomato flavor with sun-dried tomatoes
Try Manchego or Parmesan cheese instead of Romano
If you don’t have the marinated artichokes, use the canned kind with some olive oil and white wine
If you don’t like artichokes (or have them handy) replace them with mushrooms and a tablespoon of Italian dressing
Ever get stumped by what to do with leftover steak? Steaks aren’t sold for one person, generally. The portions are too big! It’s not enough for another steak dinner, and too much to toss without guilt.
You could make a steak sandwich, or try something a bit different and toss it into a steak salad. Add some veggies, goat cheese, and a homemade red wine vinaigrette and you’ve got a delicious dinner without any cooking. Cold leftover steak salad is the perfect solution for hot summer days when the thought of turning on the stove is too much to bear.
This recipe is inspired by a steak salad on Food Network. I liked the basic idea, but wasn’t about to buy three kinds of greens, extra red onions, or bleu cheese (since bleu cheese and I don’t get along). I used just one kind of lettuce (green leaf) instead and swapped the bleu cheese for herbed goat cheese.
This is best with leftover steak (since it’s already cold), but you can pan fry a small piece if you want and let it rest (or chill in the fridge) while you do something else. Use the rest for a steak sandwich or in a stir fry.
There are times when a simple recipe is just the thing. This cherry tomato basil frittata takes only a few minutes to prepare and only requires four primary ingredients (eggs, cheese, tomatoes, and basil).
Despite its simplicity, it’s full of flavor, even though it only has a few ingredients. You don’t necessarily have to fuss for hours or use a long list of twenty ingredients to get something delicious to eat.
The other nice thing is that it uses ordinary pantry/fridge staples you probably already have in your kitchen. No special shopping trip required!
This is adapted from a recipe I cut out from The New York Times (I think) long ago. I added the goat cheese, since I had a little bit left I wanted to use up. If you don’t have goat cheese, use something else. Any relatively mild cheese would do the trick.
I also reduced the servings, and adjusted the cooking time. The beauty of single servings is that it takes a lot less time to cook and prepare. The original recipe called for 6 eggs and a pound of tomatoes!
This is a great quick lunch, weekend brunch, or even breakfast. It only takes a few minutes to make, so it’s great when you’ve got a bad case of the “hungries.” Add a chunk of crusty bread and you’ve got a meal.
A quick, easy light lunch or weekend brunch that's ready in under 10 minutes.
ground black pepper to taste
1 T goat cheese
4-5 basil leaves, torn into pieces
1 T olive oil
3-5 cherry tomatoes, cut in half
Break the eggs into a bowl, add the salt and pepper and mix together with a fork.
Add the goat cheese and basil and stir gently.
Add the oil to a small frying pan and heat on medium heat.
Pour the egg/cheese mixture into the pan.Let it cook for 30 seconds to one minute, until the sides of the frittata start to set and look more solid. Pick up the pan and swirl it around so that the eggs cook evenly.
Reduce the heat to low and cook for additional 3-5 minutes.
Add the tomatoes, and gently remove the frittata from the pan with a spatula.
Substitutions and Variations for Cherry Tomato Basil Frittata
make it with mozzarella cheese or monterey jack instead of goat cheese
add some fresh spinach
use a pinch of red pepper flakes in addition to the black pepper
swap the plain goat cheese for herbed goat cheese
mix up the tomatoes: try one of those yellow/orange/red tomato blends
There are probably hundreds or thousands of variations of this easy Mediterranean fish stew. In San Francisco, they add shellfish and clam juice or fish stock and call it cioppino. Sicilians make it with sea bass or orange roughy. The Greeks use dill and potatoes, while the Portuguese add sausage.
This particular version has tomatoes, potatoes, and some citrus zest. I adapted it from a New York Times recipe (which made a big pot of stew, enough for 6 people, and included the dreaded anchovies). I also threw in some mushrooms (mostly because I wanted to use them up). There’s no shellfish, and I made it with cod (which is more sustainable and budget-friendly than orange roughy or sea bass). I also swapped the chopped tomatoes they called for with tomato puree (that’s what I had, and it cooks faster).
There are two nice things about this recipe. The first is that it’s super-easy to make. Just make the stew, and then add the fish at the very end. Don’t overcook it!
The second is that you can make it in advance up to the point where you add the fish. When you’re ready to eat, reheat the stew and add the fish once it’s hot.
In a hurry for dinner?Pasta is your friend. This pasta dish with olives, tomatoes, and capers (or pasta puttanesca) has a slightly racy name. Nobody really knows why. One theory says the dish was popular with the ladies of the evening because it was easy to cook and the ingredients were cheap.Another says that the sauce’s aroma helped lure in customers.
Whatever the reason, it certainly is budget friendly and you can make it in about 20 minutes.
Whoever is responsible created a dish that’s packed with flavor. There’s pungent little bits of garlic, slightly briny capers, and Niçoise olives.
Capers, in case you don’t know, are the buds of a Mediterranean plant that are picked and then pickled (try to say that three times fast).I always thought Niçoiseolives were a variety, but I found out today that they’re really called Le Calletier.Niçoise is just the method of curing them.
I adapted this recipe from The Silver Palate Cookbook. They suggested using whole canned tomatoes, and then squeezing them out and chopping them up. That’s too messy for me. You can use crushed tomatoes, purée, or even tomato sauce in a pinch.
Traditionally, this recipe also includes anchovies.However, I am a fish wimp. The strongest fish flavor I like is salmon.Also, anchovies were $32 a pound.Nope. Not happening. Nuh uh.
The other great thing about pasta puttanesca is that you can use canned tomatoes, jarred capers, dry pasta, and spices you probably already have sitting on your shelf.