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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Spaghetti Puttanesca

1/4 cup olive oil
1.5 cups grape tomatoes
2 tbsp capers, rinsed, drained, chopped
3 anchovy fillets, minced
1/3 cup kalamata olives (or other black)
2 garlic cloves
1.5 cups tomato puree (about 15oz)
salt/pepper
1 pound spaghetti

In a large skillet, heat oil over medium high. Add tomatoes, capers, anchovies, olives, and garlic. Cook until fragrant and softened. Add puree and season. Simmer.

Cook pasta. Reserve 1 cup water, drain rest. Add sauce, and replace enough water for sauce to be thin-ish.

Serve immediately.

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Cuban Red Beans & Rice

From Everyday Food

2 tbsp olive oil
1/4 white onion, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves
salt/pepper
1/2 tsp ground cumin
1 tbsp chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 oz) red kidney beans
2 cups chicken broth

In medium sauce pan, sweat onion, pepper, and garlic, until onion is soft.

Season with salt and pepper, add cumin, oregano, and rice. Stir for about a minute on medium till rice looks slightly translucent, then add beans and broth.

Bring to boil, then cover and reduce temp to simmer, 15-20 minutes (don’t open lid at any point in first 15 though).

Top with Cilantro.

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Chicken in Tomatoes

1 can diced tomatoes
1/2 tbsp vegetable oil
2 skin-on chicken thighs
salt/pepper
1 small yellow onion, finely diced
3 garlic cloves, minced
3 sprigs oregano (or a large dash of dried)

Preheat oven to 400 f. Stick blend tomatoes to get rid of large pieces, but try not to puree.

In a large over proof skillet (or dutch oven), heat oil over medium high. Season chicken with salt and pepper, and cook skin side down until golden and crispy. Flip and cook 1 minute. Transfer chicken to plate and drain, all but 1 tbsp fat from the pan.

Reduce heat to medium. Add onion to skillet and cook until soft and translucent. Add garlic and cook until fragrant, about 1 minute.

Add tomatoes, bring to boil.

Add chicken back up, skin side up, add oregano, then move to over. Cook until chicken is done (170-180 degrees), about 25-30 minutes.

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Brisket and Onions

From Everyday Food, 4/11

1 onion, sliced (or diced)
2 garlic cloves, smashed
4 pounds beef brisket, trimmed.
2 cups chicken broth.

Combine onion and garlic in crockpot.

Season beef with salt and pepper. Place fat side up in crockpot. Add broth. Cook for 6 hours on high.

Remove beef and slice thinly.

Serve with onions and cooking liquid.

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Chili-Lemon Cauliflower

From Everyday Food, 4/11

With a steamer (maybe a strainer?) over 2″ boiling water, place about 1 pound of fresh cauliflower florets. Cover with lid.

Steam for 8 minutes, or until knife pierces easily.

Toss with 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 tsp red pepper flakes.

Salt and pepper, serve warm or room temp.

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Smoky Beef Tacos

From Everyday Food

– 2-3 tbsp chopped canned chipotles in adobo sauce
– 1/2 cup ketchup
– 8 garlic cloves, chopped
– 2 tsp dried oregano
– 1 beef chuck roast (boneless about 3 pounds)

Preheat oven to 350.

In a dutch oven, stir together chiles, ketchip, 1 cup water, garlic, oregano, 2 tsp salt, and 1/4 tsp pepper.

Cut beef into 4 equal pieces. Add to pot and turn to coat. Cover and bring to a boil, then move to oven. Bake covered until fork tender (about 2.5 hours).

Transfer beef to a bowl. Remove the fat from the cooking liquid. Shred beef. Moisten with cooking liquid as needed. Season.

Serve with tortillas and other desired toppings.

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Jamaican Chicken Curry

From everyday food

– 2 tbsp oil
– 4 boneless skinless chicken thighs (40-48 oz)
– 1 medium onion, chopped
– 1 garlic clove, minced
– 1 tsp freshly ground cumin
– 3 tbsp jamaican curry powder
– 1/2 tsp dried thyme
– 4 carrots, thinly sliced
– 1 can (13.5 oz) coconut milk.
– 1 package (10 oz) frozen peas, thawed

In a large dutch oven, heat oil over medium-high. Season chicken with salt/pepper. Brown in 2+ batches, 3-4 mins a side. Move chicken to a plate.

Reduce heat to medium. Add onion, garlic, cumin curry, thyme, and 1/2 cup water. Cook until onion is soft, stirring frequently.

Add carrots and coconut milk, 1/2 cup water, chicken and juices. Bring to a boil, reduce to a simmer, cover partially and cook until chicken is done (160) and carrots are soft, about 10 minutes.

Stir in peas and serve over rice.

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Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

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Tilapia and Quinoa with Feta

From Everyday Food

– 1 cup quinoa
– 2.5 tsp olive oil
– 1 pound boneless, skinless tilapia, in 8 pieces
– 3/4 tsp paprika (don’t bother actually measuring)
– 1/3 cup chopped dill
– 1/3 cup feta
– 2 tsp lemon juice

In a small sauce pan, bring quinoa, 2 cups of water, and 1tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer to a medium bowl and let cool for 5 minutes.

In a large nonstick skillet, heat 1.5 tsp oil over medium high. Pat fish dry and season with salt and pepper. Sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping after 2 minutes.

Stir dill, feta, lemon juice, and 1 tsp oil into quinoa. Season with salt/pepper. Serve together with fish.

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