Search

Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Tag

tomatoes

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.

Serve.

Blog at WordPress.com.

Up ↑