Stove-Top

Yield: 4 servings Ingredients 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves ¼ cup (60 ml) olive oil, plus more for drizzling 4 garlic cloves, thinly sliced 1 medium red or yellow onion, thinly sliced Kosher salt and black pepper 2 to 3 tablespoons (30-45 grams) harissa or tomato paste Red-pepper flakes (Aleppo peppers work well) 3 (15-ounce) cans large beans, such as pinto, navy, cannellini, butter or great Northern, drained and rinsed 4 cups (960 ml) vegetable broth 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing 1 cup (about 60 grams) parsley or cilantro, leaves and tender stems 2 ounces (56 grams) feta or other salty cheese, such as queso fresco or pecorino, crumbled (optional) Fried or medium-boiled eggs, for serving (optional) Preparation Step 1 Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about ¼-inch pieces; set aside. ...

Source https://cooking.nytimes.com/recipes/1021430-spiced-ginger-shrimp-with-burst-tomatoes Ingredients 2 teaspoons garam masala 1 ½ teaspoons finely grated fresh ginger 2 garlic cloves, minced or finely grated 3 scallions, thinly sliced, greens and whites separated ¾ teaspoon kosher salt, plus more to taste ¼ teaspoon black pepper 1 pound extra-large shrimp, shelled and deveined 1 tablespoon extra-virgin olive oil ¾ cup small (or halved large) cherry tomatoes, preferably yellow Sungold tomatoes 2 tablespoons unsalted butter Fresh lime juice Method Prepair Shrimp In a medium bowl, combine: garam masala ginger garlic scallion whites 1/2 teaspoon salt 1/4 teaspoon pepper. Add shrimp and toss well. ...

This reciepe calls for oat milk, but most other “milk” can be used. Ingredients 3/4 cup sugar 1/4 cup cornstarch 2 1/2 cups oat milk 3 large egg yolks, lightly beaten 2 tablespoons finely grated lemon zest Pinch of salt, to taste 1/2 cup fresh lemon juice 2 tablespoons unsalted butter, room temperature Method In a medium saucepan, whisk together cornstarch and sugar. Add milk and whisk till smooth. Add egg yolks, lemon zest, salt, and cook over medium heat, stirring frequently, until mixture has thickened enough to coat the back of a spoon. Remove saucepan from heat and stir in lemon juice and butter. Pour mixture through a fine mesh strainer. Portion into individual serving dishes. Let cool to room temperature. Chill, loosely covered, for two hours. Serve chilled.

This is a simple tomato sauce by Samin Nosrat via NY Times. Equipment Medium Dutch oven Large bowl Hand/immersion blender, blender, food processor, or food mill Ingredients 6 tablespoons extra-virgin olive oil 5 cups diced yellow onions, red onions or shallots Fine sea salt 1 (28-ounce) can whole peeled, diced, crushed or puréed tomatoes 4 garlic cloves, thinly sliced 2 tablespoons tomato paste 4 to 5 basil stems ¼ teaspoon red-pepper flakes Preparation Cook Onions Set a medium Dutch oven or similar pot over medium heat, and add 4 tablespoons olive oil. When the oil shimmers, add onions and a pinch of salt. Reduce heat to medium-low and cook, stirring regularly, until onions are lightly golden and tender, 16 to 18 minutes. While the Onions Cook In the meantime, pour the tomatoes into a large bowl and use hands to crush, if using whole tomatoes. Pour about 1 1/2 cups water into the can and swirl to rinse any remaining purée off the sides. Add the water to the tomatoes in the bowl and set aside. Add Garlic & Tomatoes Once onions are soft and golden, add garlic and cook, stirring until it threatens to turn golden, about 90 seconds. Add tomato paste and cook until color deepens, about 3 minutes. Add tomatoes and season with salt. Add basil stems and red-pepper flakes. Simmer Stirring regularly, allow sauce to come to a boil, then reduce heat to low, cover and simmer until sauce tastes savory and all raw tomato flavor is gone, about 45 minutes. Finish Taste and adjust seasoning with salt and add remaining 2 tablespoons oil. Use a hand blender to purée, pass through a food mill or let cool, then purée using a blender or food processor. Tomato sauce can be made 1 day in advance and refrigerated or frozen up to 3 months.

Quick and easy, mildly spicy, deeply flavorful. Guajillo chiles can be easy purchased in most markets or online. Equipment 12-inch nonstick skillet Kitchen shears Blender or food processor Ingredients 30 grams dried guajillo chiles 1/2 cup water 1/2 tablespoon soy sauce 6 cloves garlic; 2 chopped, 4 sliced thin 1 teaspoon salt, divided 907 grams (2 lbs) extra-large shrimp (21 to 25 per pound); peeled, deveined, and tails removed 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil 2 tablespoons lime juice 2 tablespoons unsalted butter, cut in two pieces 2 tablespoons chopped fresh cilantro Preparation Chiles Using kitchen shears, stem guajillos- cut in half lengthwise and discard seeds. Cut guajillos into 1-inch pieces. Place guajillos In 12-once nonstick skillet and cook over medium heat, stirring often, until fragrant; 3 to 5 minutes. Transfer guajillos to a food processor or blender and and process until finely ground; about 2 minutes. Add water, Worcestershire, chopped garlic, and 1/2 teaspoon salt. Blend until smooth; set aside. Shrimp Pat shrimp dry with paper towels. Sprinkle with cumin, cayenne, and remaining 1/2 teaspoon salt. Heat 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add half the shrimp in an even layer and cook, without stirring, just until shrimp begin to brown on the bottom, but tops are still raw- about 2 minutes. Transfer to bowl. Repeat with 1 tablespoon oil and remaining shrimp. Transfer second batch to bowl with first batch. Combine Reduce heat to low. Add remaining 1 tablespoon oil and sliced garlic to now-empty skillet. Cook until garlic is fragrant and golden brown; about 2 minutes. Stir in reserved chili sauce. Add shrimp. Cook until shrimp are just cooked through; about 1 minute. Finish Off heat, stir in lime juice and buttter until butter is melted. Transfer to serving dish. Sprinkle with cilantro and serve.

Using one sugar/pie pumpkin, split in half and remove seeds. Briefly wash seeds in cool water, removing any strings and pulp which may still be attached. If roasting a sugar pumpkin, place the seeds in a bowl, cover with water, and add a tablespoon of salt. Let the seeds sit while the pumpkin is roasting. Once the pumpkin has roasted, use your fingers to remove any additional pulp or strings which may still be present. ...

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 9-inch-square baking dish 10-inch skillet Medium saucepan Preheat Oven Preheat oven to 375°F. Ingredients 1 ½ pounds sweet potatoes, diced ½ cup olive oil 1 yellow onion, diced 1 poblano pepper, seeded if desired, finely chopped 2 jalapeño peppers, seeded if desired, finely chopped tablespoons finely chopped peeled ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1 teaspoon ground garam masala ½ teaspoon ground coriander 1 28-ounce can whole peeled tomatoes ½ cup chopped fresh mint, more for garnish 2 tablespoons chopped cilantro or basil, more for garnish 6 eggs Black pepper, as needed Salt to taste Preparation Cook Potatoes Add olive oil and potatoes to a 10" skillet Cover and cook over medium heat, stirring frequently until potatoes are softened. Sauce In a medium saucepan, heat oil over medium-high heat. Add onion and cook until almost tender, 5 to 7 minutes. Stir in peppers and cook 3 minutes. Add to the pot and cook 1 minute: ginger garlic cumin garam masala coriander Stir in tomatoes and ½ teaspoon salt. Simmer over medium-low heat, breaking up tomatoes with a fork, 15 minutes. Stir in mint and cilantro or basil. Taste and adjust seasonings. Bake Place potatoes in a single layer in a 9-inch-square baking dish. Pour the hot tomato sauce over potatoes. Transfer pan to 375°F oven and bake 20 minutes. Eggs Remove dish from oven. Make six wells in the tomato mixture. Crack eggs into wells and season with salt and pepper. Bake until egg whites are set but yolks are still runny, 8 to 13 minutes.