taiwanese tomato oxtail stew

taiwanese braised oxtail with tomatoes
makes 8-10 servings

Ingredients:

4 lbs oxtail
2 onions, chopped
1 daikon or 4 potatoes, chopped into squares
6 tomatoes, sliced
6 cloves garlic, minced
2 thumb size ginger, peeled and sliced
4 star anise
2 Tbsp sugar

Sauce: 

8 Tbsp soy sauce
4 Tbsp oyster sauce
4 Tbsp tomato paste
4 Tbsp cooking wine
pinch of pepper
water

Garnish
green onion
cilantro

Slurry:
4 Tbsp corn starch

Directions: 

Bring water to boil over high heat. Add ox tails; return water to boil. Reduce heat. Simmer until ox tails are brown on outside, about 8 minutes; drain. Rinse under cold water until cool.

Heat oil or butter in large skillet or Dutch oven on medium heat. Melt sugar and when dissolved, brown your ox tails in the melted sugar. Set aside. 

In your pan, add ginger, garlic, star anise and cook until fragrant. 

Add in onions and cook until golden brown. Then add carrots, daikon/potato, chopped tomatoes and saute for a couple more minutes. 

Place oxtails back in pot and add cooking wine, dark soy sauce, oyster sauce and tomato paste. 

Add enough water to cover meat and heat soup until liquid has come to a boil. Then turn down the heat to a low simmer. Cover and cook for 2-3 hours, until meat is tender. Check halway through and add more water if needed. 

If desired, use a cornstarch slurry to thicken the soup. Serve over rice or noodles. Garnish with scallions and/or cilantro. 

Chicken Lettuce Wraps

 Chicken Lettuce Wraps
serves 6

1 lb ground chicken
1 Tbsp avocado oil
1/2 onion, minced
1 cup bell pepper, diced
1 cup celery, diced

For Sauce:
3 Tbsp soy sauce
3 Tbsp hoisin sauce
1 Tbsp sesame oil
1 Tbsp rice vinegar
1 Tbsp peanut or sunflower butter
1 Tbsp honey
2 tsp sweet chili sauce or Korean gochujang
1/2 tsp garlic powder
1/4 tsp powdered ginger

1/4 cup peanuts, crushed (optional)
Butter or other lettuce leaves

• Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
• Heat 2 Tbsp peanut oil in a frying pan. Once hot, add ground chicken.
• Cook until some pieces are starting to brown. Add onion and cook for 5 minutes or until the onion is becoming translucent.
• Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.
• Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
• Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

chicken shawarma & tahini sauce

chicken shawarma
(makes 6 servings)

3/4 tbsp ground cumin
3/4 tbsp turmeric powder
3/4 tbsp  ground coriander
3/4 tbsp garlic powder
3/4 tbsp paprika
1/2 tsp ground cloves
1/2 tsp cayenne pepper (optional)
salt
8 boneless, skinless chicken thighs
1 large onion
1 large lemon, juiced
1/3 cup extra virgin olive oil

1. In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
2. Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
3. Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don't have time, you can cut or skip marinating time)
4. When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
5. Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
6. While the chicken is roasting, prepare the pita pockets. Make tahini sauce according to this recipe or Tztaziki sauce according to this recipe. Make 3-ingredient Mediterranean salad according to this recipe. Set aside.
7. To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like. Serve immediately!

tahini sauce
(makes 5 servings, ~12 tbsp)

1-2 garlic cloves
1/2 tsp salt
3/4 cup tahini paste
1/2 cup freshly squeezed lime and/or lemon juice
1/4 cup cold water
1 cup fresh chopped parsley leaves (optional)

Crush the garlic gloves with the salt into a paste (or mince the garlic and season with salt)

Add the crushed garlic, tahini paste and lime/lemon juice to the bowl of a food processor and blend. Add a little bit of water and blend again until desired consistency. 

Stir in fresh parsley and enjoy. 

one pot chicken and rice

 I googled simple chicken recipe and this is what I made. 

One Pot Chicken & Rice

INGREDIENTS

serves 6

• 4 - 6 Tablespoons butter, divided
  
• 1 onion, diced
• 3 cloves garlic, minced
• 1 heaping cup shredded or chopped carrots 
• 1 cup celery, chopped
• salt and pepper 
• 2 scant cups long grain white rice
• 2 Tablespoons dried italian seasoning flakes
• 8 cups chicken stock
• 6 boneless skinless chicken thighs (~1 lb), cut into bite-sized pieces

1. Melt 2 Tablespoons butter in a large soup pot over medium heat. Add onions and garlic. Stir untiil fragrant and onion is translucent. Add carrots and celery, season with salt and pepper, then place a lid on top and cook until carrots are tender, 5-6 minutes, stirring occasionally.
2. Add rice, then stir to coat in butter and saute for 1 minute. Add dried italian seasoning and chicken stock then turn heat up to high to bring to a boil, stirring occasionally to ensure the rice doesn’t stick to the bottom of the pot as it comes to a boil.
3. Turn heat down to medium-low then simmer for 15 minutes, stirring occasionally. Season chicken with seasoned salt and pepper then add to the pot, turning the heat up slightly to bring it back up to a bubble if necessary. Turn the heat back down to medium-low then continue to simmer until the chicken is cooked through and rice is al dente, 7-10 more minutes, stirring occasionally and more frequently near the end.
4. Place a lid on top of the pot then remove from heat and let sit for 5 minutes. Stir in remaining 2 - 4 Tablespoons butter (however much you like!) then season with additional seasoned salt and pepper if necessary. Scoop into bowls then serve. Note: dish will thicken as it cools and I prefer the flavor better when it's warm vs piping hot.

Roasted Tomatoes

Mediterranean Roasted Tomatoes
serves 6

2 lbs smaller tomatoes, halved (like Campari)
2-3 garlic cloves minced
salt and black pepper
2 tsp thyme
1 tsp sumac
Extra Virgin Olive OIl
Crumbled Feta Cheese
parsley

• Preheat the oven to 450 degrees F.

• Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
  
  

  Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  
  

  Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  
  

  Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese. Enjoy warm or at room temperature.
  

   

Pork Stew

 This was really hearty, luscious and super soft. 

Pork Stew
serves 6-8

Ingredients:

2.5 lbs pork shoulder, trimmed and cut into 1 in cubes
1/2 cup flour
salt
pepper
2-4 Tbsp vegetable oil
4 slices bacon, chopped
1 large onion, diced
1 tbsp garlic, minced
2 cups carrots, sliced into 1/2 in pieces
1 cup celery, cut into 1/2 in pieces
1/2 cup white wine
4 cups beef or chicken broth
2 tbsp tomato paste
1 tsp dried thyme leaves
1/2 tsp dried rosemary leaves
2 bay leaves
1/2 cup raisins or dried cranberries
2 russet potatoes, peeled and cubed
1 cup parsnips, peeled and diced
2-3 Tbsp parsley, chopped

• In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
• Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
• Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
• Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
• Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
• Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes
• Stir in cranberries, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Baked Sea Bass

Baked Chilean Sea Bass
makes 2-3 servings

2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp smoked paprika
1 tsp salt
1/2 cup Sliced green onions
2 (8 oz) thick-cut boneless, Chilean Sea Bass fillets

2. Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
   
   Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. 

4. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.

5. Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.

6.