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Notes This is a solid recipe, but might do well with a few tweaks. The “sauce” at might be better if developed as a roux. Browned butter with a little flour? Also, the flavor profile could use a little more umami- fish sauce, worcestershire, or soy sauce. Special Equipment Large dutch oven Slotted spoon Ingredients 2 tablespoons smoked paprika 1 tablespoon sweet paprika Kosher salt and ground black pepper 1 pound extra-large (21/25 per pound) shrimp, peeled and deveined, tails left on 2 tablespoons extra-virgin olive oil, plus more to serve 2 tablespoons salted butter 2 teaspoons soy sauce 1 tablespoon all purpose flour 1 medium leek, white and light green parts halved lengthwise, thinly sliced, rinsed and dried 4 medium garlic cloves, minced 1 15½ ounce can chickpeas, ½ cup liquid reserved, drained 8 ounce bottle clam juice Chopped fresh flat-leaf parsley, to serve Method Season Shrimp In a medium bowl, stir together both paprikas and ¾ teaspoon pepper. Measure 2 tablespoons of the mixture into a small bowl and set aside. Add the shrimp to the paprika mixture in the medium bowl and toss to coat. Set aside. Brown Shrimp In a large Dutch oven over medium-high, heat the oil until shimmering. Add the shrimp in an even layer; reserve the bowl. Cook without stirring until browned on the bottom, about 2 minutes. Using a slotted spoon, return the shrimp to the bowl. Combine Ingredients In the Dutch oven over medium heat, melt the butter. Add the leek and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and the reserved paprika mixture. Cook, stirring, until fragrant, about 1 minute. Add soy sauce and flour and cook another 2 minutes to develop a roux. Finish Stir in: Chickpeas Reserved chickpea liquid Clam juice Bring to a simmer, then reduce to low, cover and cook for 10 minutes, stirring once or twice. Meanwhile, remove the tails from the shrimp and cut each in half crosswise. Serve Remove the pot from the heat and stir in the shrimp along with accumulated juices. Cover and let stand until the shrimp are opaque throughout, 2 to 3 minutes. Taste and season with salt and pepper. Serve sprinkled with parsley and drizzled with additional oil.

Source http://www.manjulaskitchen.com/2009/07/07/chole-palak-chickpeas-with-spinach/ Special Equipment Food processor Ingredients 1 15oz can of chickpea 3 cups finely chopped spinach 2 medium tomatoes chopped ½″piece ginger 1 green chili (Serrano pepper) 3 tablespoon olive oil ¼ teaspoon asafetida (hing) 1 teaspoon cumin seed 1 tablespoon coriander powder ½ teaspoon turmeric one to two crushed dried red chili peppers, to taste ½ teaspoon salt adjust to taste ½ cup water ½ teaspoon garam masala Preparation Drain chickpeas; rinse well. Purée Purée in food processor: Tomatoes Green chilies/Serrano pepper Ginger Cook tomato purée Heat oil in a saucepan. Test the heat by adding one cumin seed to the oil; when the seed cracks, oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add: Tomato puree Coriander powder Turmeric Red chili peppers Cook three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity. Add Spinach Add to saucepan: Spinach Salt Water Cook, covered, four to five minutes on medium heat. Add Chickpeas Add chickpeas; mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Serve Add garam masala Serve with bread and/or rice.

This versatile dish can be used as a base for various proteins. The original recipe called for adding hard-boiled eggs. This version instructs to crack eggs atop the curry and poach for a few minutes. Ingredients ¼ cup neutral oil, such as grapeseed or canola 2 medium yellow onions, chopped 6 garlic cloves, finely chopped 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons) 2 small cinnamon sticks 6 green cardamom pods 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon whole black peppercorns 6 Roma tomatoes, finely chopped 1 teaspoon kosher salt 1 cup water ½ teaspoon garam masala Preparation Caramelize Onions In a medium, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Add spices Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric, and peppercorns. Final Prep Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn’t runny, stir in 1/2 cup water. Eggs/Protein These are suggestions: ...

Equipment Rimmed baking sheet lined with parchment paper Wire rack set inside a second rimmed baking sheet lined with a triple layer of paper towel Large dutch oven Tongs Wire Spider Strainer Skimmer Ladle Ingredients 1 ½ tablespoons soy sauce 1 tablespoon sake 1 ½ teaspoons grated fresh ginger 1 garlic clove, minced ½ teaspoon sugar 12 ounces boneless, skinless chicken thighs trimmed and cut crosswise into 1 to 1½-inch-wide strips ¾ cup cornstarch 1 quart vegetable oil, for frying Lemon wedges Preparation Marinade In a medium bowl, combine: soy sauce sake ginger garlic sugar Add chicken and toss to combine. Let sit at room temperature for 30 minutes. Dredge Chicken Place cornstarch in a wide bowl. Lift chicken from marinade, 1 piece at a time, allowing excess marinade to drip back into bowl but leaving any garlic or ginger bits on chicken. Coat chicken with cornstarch, shake off excess, and place on parchment-lined sheet. Reserve marinade. Heat Oil Heat oil in a large Dutch oven over medium-high heat to 325° F. While oil heats, check the chicken for white patches of dry cornstarch. Dip back of a spoon in reserved marinade and gently press onto dry spots to lightly moisten. Fry Chicken Using tongs, add chicken, 1 piece at a time, to oil in a single layer. Cook, adjusting burner, if necessary, to maintain the temperature between 300° F to 325° F, until chicken is golden brown and crispy, 4 to 5 minutes. Using spider skimmer or slotted spoon, transfer chicken to the paper towel-lined rack. Serve with lemon wedges.

Super easy pan-seared Salmon. Source https://cooking.nytimes.com/recipes/1014578-four-spice-salmon Ingredients 4 6-ounce skinned salmon fillets Salt and black pepper 1 tablespoon coriander seeds or ground coriander ¼ teaspoon whole or ground cloves 1 ½ teaspoons cumin seed or ground cumin 1 teaspoon freshly grated nutmeg 2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter Preparation Season fillets on both sides with salt and pepper. Toast spices then grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet. Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Super easy and delicious. This recipe can be varied in a number of ways as desired. Source http://www.myrecipes.com/recipe/grilled-pastrami-style-salmon Ingredients 1 (1 ½-pound) center-cut salmon fillet 1 tablespoon dark brown sugar 1 teaspoon coarsely ground black pepper 1 teaspoon kosher salt ¼ to ½ teaspoon ground allspice 1 teaspoon garlic powder 1 teaspoon ground ginger 1 teaspoon ground coriander ½ teaspoon olive oil Cooking spray Preparation Prepare grill. Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes. Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.

This is a recipe that I made up. Equipment 14-inch cast-iron skillet Ingredients Olive oil, as needed 16 ounces white mushrooms, trimmed and quartered 2 medium onions 2 shallots ¼ cup capers, rinsed 2 red bell peppers Juice of one lemon 3 chicken breasts; sliced into cutlets 16 ounces fresh spinach leaves; washed 1 ¼ cups chicken broth 3/4 cup white wine All-purpose flour (to dredge chicken) Preparation Prep Chicken Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Pat cutlets dry with paper towels. Season with salt and pepper. Lightly dredge in flour. Set aside. Cook Vegetables Heat olive oil in 14-inch cast-iron skillet over medium-high heat until just smoking. Add mushrooms- cook until soft. Add onions and shallots- cook until soft. Add bell pepper ¼ teaspoon salt and cook until liquid has evaporated and vegetables begin to brown, 8 to 10 minutes. Add capers and cook until fragrant, about 1 minute. Add broth and wine and bring to boil, scraping up any browned bits. Cook until slightly thickened, about 8 minutes. Set aside. Cook Chicken Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add 3 cutlets and cook until golden and cooked through, about 2 minutes per side. Transfer to platter and tent loosely with aluminum foil. Repeat with remaining 3 cutlets and remaining 2 tablespoons oil. Finish Discard any oil remaining in skillet. De-glaze skillet with additional wine and/or broth. Add spinach; cook until wilted. Lay chicken atop spinach. Pour vegetables over chicken. Simmer until ready to serve. Serve.

A Tajine is a versatile clay pot with a conical lid which lends itself to slow cooked, flavor infused foods. The process in preping and cooking a dish is typically the same across most recipes: Brown meats in a skillet (or in the tajine if it’s compatible with your stove top) Cook root and other hearty vegetables. Add spices (like, Moroccan Seasoning). Layer the meats and spiced veggies into the tajine. Add cooking liquid. Cover and place into a cold oven. Cool at about 350°F for about 1.5 to 2 hours. Server with couscous, rice, quinoa, or other similar grain. Pre-soak To make the best use of a tajine pot, pre-soak the base and lid, submerged in water, for at least one hour before use. ...

Recipe modified from source: http://www.cookscountry.com/recipes/4374-bbq-wood-grilled-salmon Description Quick and easy salmon dish; nice smokey flavor with delightful BBQ notes. Serve with a crisp, fruity white wine. Equipment Gas or wood burning grill Wood Chips; preferably cedar Heavy-duty aluminum foil Pre-Prep Soak 2 cups of wood chips for 15 minutes. Pat salmon dry with paper towels- remove bones. Using heavy-duty aluminum foil, make four 7x5" trays. Using tip of knife, perforate bottom of each tray. Divide wood chips among trays. Pre-heat Grill Pre-heat grill on high heat; clean, and prepare for searing meats. Ingredients 1 ½ teaspoons sugar 3/4 teaspoon chili powder ¼ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon pepper 4 skin-on salmon fillets (each 6 to 8 ounces and 1 1/4 inches thick) 1 tablespoon Dijon mustard 1 tablespoon maple syrup Preparation In a small bowl, combine: ...

Source http://www.wholefoodsmarket.com/recipe/ethiopian-style-chickpea-stew Preheat Oven Preheat oven to 450°F Ingredients 1 teaspoon sweet paprika 1 teaspoon fine sea salt ½ teaspoon ground allspice ½ teaspoon ground black pepper ½ teaspoon ground cardamom ½ teaspoon ground cloves ½ teaspoon ground coriander ¼ teaspoon cayenne pepper ¼ teaspoon ground fenugreek (optional) ½ teaspoon ground ginger 2 cans no-salt-added chickpeas (also known as garbanzo beans) , rinsed and drained 3 tablespoons extra-virgin olive oil , divided 2 cloves garlic , finely chopped 1 medium red onion , chopped 1 (1-inch) piece fresh ginger , peeled and finely chopped 1 can no-salt-added tomato sauce 4 cups low-sodium vegetable broth 1 pound red potatoes , cut into 1-inch chunks 4 carrots , cut into 1-inch chunks Preparation Spices Stir together in a small bowl; set spice mixture aside: Paprika Salt Allspice Black pepper Cardamom Cloves Coriander Cayenne Fenugreek Ginger Roast Chickpeas Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside. Cook Base Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add to the pot: Garlic Onion Chopped ginger Cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more. Add Roasted Chickpeas Stir in and bring to a boil: Broth Potatoes Carrots Reserved chickpeas Finish Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls.