Friday, July 31, 2020
This recipe was adapted from the River Cottage Every Day cookbook. It's warming and delicious, and will serve two people for 3 nights straight.
1tbsp cumin seeds
1tbsp coriander seeds
1tsp fennel seeds
1 large onion, chopped
3 garlic cloves, chopped
1 green chile, chopped
3" knob of ginger, chopped
3-4tbsp coconut oil
6 chicken legs
14oz can diced tomatoes
14oz can coconut milk
Toast the seeds, grind them, combine with the other spices and set aside.
Combine the onion, garlic, chile and ginger in a food processor with a little water and blend to form a rough paste. Set aside.
Preheat the oven to 350.
Add some of the oil to a large dutch oven over medium-high heat and brown the chicken legs in batches, on all sides, seasoning with salt & pepper. You want a nice dark golden-brown. Set the legs aside and pour off some of the fat.
Turn the heat down to medium, add more coconut oil if necessary, and add the onion paste, seasoning with salt & pepper, and cook down until most of the water in the paste has evaporated. When it starts to stick a bit, it's done. Add the spices and toast for a minute or two.
Add about half the cans of tomatoes and coconut milk and stir to blend. Arrange the chicken legs in the dutch oven in one layer, adding more tomato & coconut milk as needed to bring the liquid up 2/3 to the top of the chicken legs. You don't want them fully submerged.
Bring the liquid up to a nice bubble, then bake uncovered for about 1 hour or until the chicken is fully cooked and beautifully browned.
Serve with collard greens or curried kale, perhaps, with some of the sauce spooned over the chicken.
Tuesday, July 28, 2020
Tuesday, July 21, 2020
Monday, July 13, 2020
Saturday, July 11, 2020
2lbs ground beef
2 medium onions, chopped
5 garlic cloves, diced
3 chilis, green or red, fresh or dried, or a mix--diced
1tbsp chili powder
1tbsp cumin seed, toasted & ground
1tbsp dried oregano
1tsp cocoa powder (optional)
14oz can diced tomatoes or 4 fresh plum tomatoes, chopped, with their juices
3 cups beef stock
small bunch of cilantro, chopped (reserve some for garnish)
sour cream (optional)
shredded cheese (optional)
First, brown the beef. Add 1tbsp olive oil to a heavy-bottomed pot or dutch oven and heat to medium-high. Add the beef in batches, breaking it up with a wooden spoon. Season it with salt and pepper. Once the beef is browned, remove it with a slotted spoon and set aside.
Add a little more oil to the pan as needed, lower the heat to medium, and add the onions. If you're using fresh chilis, add them here. Season with salt and pepper and cook until the onions are soft and golden. Lower the heat a bit, and add the garlic, spices, and dried chilis (if using). Stir to coat for 1 minute, then add the tomatoes, more salt and pepper, and raise the heat back to medium. Cook for a few minutes to let everything meld, and then add the beef back to the pot. Stir, and add beef stock to cover. You may or may not need the entire 3 cups. Reserve what you don't need. Turn the heat to high and bring to a boil, then partially cover and reduce the heat to low. Simmer for at least an hour and a half, topping off with more beef stock if necessary. Stir in the cilantro, adjust the seasoning, and serve, topped with sour cream, shredded cheese, sliced avocado, a squeeze of lime, and more cilantro.
Monday, July 6, 2020
My feet have been way happier on long hikes since I made the switch to barefoot boots. These are Xero Xcursions--zero drop, waterproof, nice & wide toe box. They have enough of a sole to hold up on rocky terrain but you can still feel the earth beneath your feet--very nice walking on the soft floor of a pine forest.
Smoked trout, onions, cheddar. This was a good one.
Nailed one of my first Pop Ups in the park today.