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Cheesy Stuffing Gratin with Many Different Brassicas

November 22, 2021 by thewonderjam 3 Comments

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Filed Under: So. Many. Veggies

Crick Cracks

November 16, 2021 by thewonderjam 3 Comments

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Filed Under: Snack Attack

Molly Marbella with Dates and Israeli CousCous

November 12, 2021 by thewonderjam 17 Comments

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Filed Under: Chicken Licken, Grains & Legumes

Apple Cheddar Pistachio Salad with Creamy Shallot-Date Dressing

November 10, 2021 by thewonderjam 5 Comments

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Filed Under: Salading, So. Many. Veggies

Sour Cream & Onion Cloud Potatoes

November 5, 2021 by thewonderjam 5 Comments

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Filed Under: So. Many. Veggies

THE HOLIDAY DROP HAS….DROPPED!

November 1, 2021 by thewonderjam 2 Comments

THE HOLIDAY DROP HAS….DROPPED!

This drop takes a little chiillllll pilllll from the previous drops, as we introduces a bunch of new muted colorways for winter.

 

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Filed Under: Updates

Green Chicken Soup with Chickpeas and Sizzled Spices

October 29, 2021 by thewonderjam 26 Comments

Green Chicken Soup with Chickpeas and Sizzled Spices

SERVES: 6-8

This yields quite a bit of soup (12 cups), but it freezes and reheats quite well so I figure, might as well big batch it. If you’re cooking for 2, you can halve this entire recipe. The soup gets its bright green color from being puréed with spinach and herbs. It’s an extra step, and one you can totally skip if you’re not feeling up for blending hot liquids, but I think it makes the soup super special!!

Active Time: 1 hr

Total Time: 1.5 hrs


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Produce

  • 1 large leek
  • 1 white or yellow onion
  • 1 large or 2 small stalks celery
  • 6 cloves garlic
  • 8 ounces baby spinach
  • 1 bunch cilantro
  • 1 large bunch dill
  • ⅔ cup freshly squeezed lemon juice, from about 3 lemons

Pantry

  • 6 tablespoons olive oil
  • Kosher salt, freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 1 (15.5-ounce) can garbanzo beans, drained but unrinsed
  • 1 cup pearled barley, brown rice, white rice, or quick cooking farro
  • 1 heaping tablespoon coriander seeds
  • Flaky sea salt

Dairy

  • Yogurt, labne, or sour cream, for serving

Meat

  • 1½ pounds boneless skinless chicken thighs

1. Do some prep

  • Trim the hairy ends of 1 leek and discard. Slice the entire leek (including the dark green part of the stalk) in half and rinse well under cold water to remove any dirt and grit from all layers. Thinly slice crosswise into half moons.
  • Peel and roughly chop 1 onion.
  • Chop 1 large or 2 small stalks of celery.
  • Peel, smash and roughly chop 6 cloves of garlic.

2. Saute your aromatics and start the soup:

  • In a large dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add leeks, onions, and celery, season with 2 teaspoons salt and ½ teaspoon black pepper and saute, stirring occasionally, until vegetables are softened and translucent, about 8-10 minutes. Decrease heat if necessary to prevent browning.
  • Add chopped garlic and ½ teaspoon red pepper flakes and continue to cook, stirring, until garlic is softened and aromatic, about 2-3 minutes more.
  • Add 10 cups of water, 1 can drained (but unrinsed!) garbanzo beans, 1 cup pearled barley, 1½ pounds boneless skinless chicken thighs, and 1 teaspoon salt.
  • Bring to a boil over high heat. As foam comes to the surface, skim with a spoon and discard.
  • Reduce heat to maintain a simmer and let cook until chicken and barley are tender and soup is reduced and thickened, about 35-45 minutes.

3. While the soup simmers, make the sizzled coriander oil:

  • With a slow, steady movement, carefully chop 1 heaping tablespoon of coriander seeds with a chef’s knife, or crush with the bottom of a heavy skillet. (Alternatively, use a mortar and pestle and pound until coarsely crushed.)
  • Warm 3 tablespoons of olive oil in a small skillet over medium heat. Add the coriander seeds, along with ½ teaspoon coarsely ground black pepper. Saute until aromatic and sizzling, and coriander appears lightly toasted. Transfer to a small bowl and season to taste with flaky sea salt.

4. Finish the soup:

  • Remove chicken from soup. Transfer to a cutting board and shred into large pieces.
  • Add 8 ounces baby spinach to the pot. Fold until just wilted, about 1 minute.
  • Roughly chop 1 large bunch of cilantro, including tender stems. This should measure about 2 cups, packed. Roughly chop enough dill from 1 bunch to measure ⅔ cup, packed. Set half of the herbs aside for finishing.
  • Transfer 2 cups of the soup to a blender, along with the remaining half of the dill and cilantro. Puree until very smooth and green. Add puree back into the soup, along with the shredded chicken, ⅔ cup freshly squeezed lemon juice, and remaining chopped dill and cilantro.
  • Adjust seasoning with salt and pepper, divide among serving bowls, and serve, topped with a fat dollop of yogurt and a drizzle of sizzled coriander oil.

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Filed Under: Chicken Licken, Soup Tagged With: Cozy

Pork Milanese with Tonnato and Celery Salad

October 22, 2021 by thewonderjam 4 Comments

Pork Milanese with Tonnato and Celery Salad

SERVES: 4

If possible, ask your butcher to slice the pork shoulder into ½” thick slices (of about 6 ounces each). If you don’t have access to a butcher, you can just purchase a 1 ½-2 lb piece of pork shoulder and slice it crosswise yourself. You’ll then proceed with pounding it per the recipe, in step 3.

Active Time: 30 Mins

Total Time: 2 hrs


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Produce

  • 1 garlic clove
  • 4 lemons, plus additional wedges for serving
  • 6 stalks celery, inner leaves reserved
  • ⅓ cup (lightly packed) parsley leaves

Pantry

  • One (6.7 ounce) jar oil-packed tuna
  • ⅔ cup mayonnaise
  • 4 oil-packed anchovies
  • Kosher salt, freshly ground black pepper
  • 2 tablespoons capers in brine
  • Extra-virgin olive oil
  • 1 ¼ cups all-purpose flour
  • 1 ¼ cups panko
  • Vegetable oil, for frying

Dairy

  • ½ cup grated parmigiano-reggiano
  • 3 large eggs

Meat

  • 4 pork shoulder steaks, about 6 ounces each, (about ½” thick)

1. Make the tonnato:

  • Drain the tuna and discard oil. Roughly chop 1 small clove garlic.
  • Zest 1 lemon and juice enough lemons to measure ¼ cup. Add juice, zest, and chopped garlic to a blender, along with the tuna, ⅔ cup mayonnaise, 4 anchovies, and ½ teaspoon black pepper.
  • Blend until smooth, scraping down the sides of the blender every so often. Don’t be afraid to let your blender run for as long as necessary in order to get as silky a consistency as possible.
  • Add 2 tablespoons of capers and pulse until lightly chopped. Season to taste with salt transfer to the refrigerator until ready to serve.

2. Make the celery salad:

  • Thinly slice 6 stalks of celery on the bias. Add to a bowl, along with 2 tablespoons olive oil and 3 tablespoons lemon juice, ½ cup grated parmigiano-reggiano, ⅓ cup lightly packed parsley leaves, and any celery leaves you can pluck from the heart of the celery. Don’t toss just yet!
  • Season with salt and pepper and transfer to the refrigerator while you fry the pork.

3. Bread and fry the pork:

  • Place 1¼ cups flour in a shallow bowl or pie plate. Season with 1 teaspoon salt and ½ teaspoon black pepper. Into a second shallow bowl or plate, crack 3 large eggs and whisk until smooth. In a third dish, place 1 ¼ cups panko.
  • Place the pork steaks on a work surface between two sheets parchment paper. Lightly pound to a thickness of about ¼” thick. (A wine bottle works well!). Season both sides with salt and pepper.
  • Thoroughly dredge each steak in flour, shaking off excess. Transfer to the eggs and flip until fully coated. Finally, place into the panko and press to adhere on all sides and edges. Place onto a plate and repeat with remaining steaks.
  • Heat oil to a depth of a generous ¼-inch in a large, deep skillet. Add pork steaks, in batches if necessary, and fry, flipping once, until golden brown and super crispy, about 3 minutes per side. Remove to a paper towel-lined plate and keep warm until ready to serve. Repeat with remaining pork.

4. Finish the celery salad and serve it up:

  • Remove celery from the refrigerator, toss everything to combine and season to taste with salt and pepper.
  • Thinly slice pork across the grain. Spoon a generous portion of tonnato on serving plates. Divide pork on top of tonnato, top with celery salad, and serve, with additional lemon slices for squeezing.

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Filed Under: Pork

Minty Lamb Chops with Charred Dates, Whipped Feta, and Smashed Cukes

October 15, 2021 by thewonderjam 4 Comments

Minty Lamb Chops with Charred Dates, Whipped Feta, and Smashed Cukes

SERVES: 4

If you haven’t given yourself enough time to marinate, marinate your lamb chops at room temperature for an hour, turning from time to time, and that’ll do the trick; marinating outside of the refrigerator accelerates the process and, ultimately, a little bit of marination is better than none at all. If you have a food processor, now’s the time to pull it out. The whipped feta will still be tasty if you make it by hand, but the texture will be decidedly less fluffy.

If you aren’t up for grilling, you can also do this in a cast iron skillet. Nothing will change, you’ll preheat the skillet over high heat, and then sear away as instructed in the recipe.

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Filed Under: Beef

The Italian Hoagie

October 8, 2021 by thewonderjam 5 Comments

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Filed Under: Beef, Sandos

Corn and Basil Cacio e Pepe

October 1, 2021 by thewonderjam 8 Comments

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Filed Under: Noods

Zucchini Ginger Olive Oil Cake

September 24, 2021 by thewonderjam 9 Comments

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Filed Under: Dessert, Baking Tagged With: Cozy, desserts

Jammy Pepps with Feta & Basil

September 22, 2021 by thewonderjam 1 Comment

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Filed Under: So. Many. Veggies

Skirt Steak with Tomatoes and Salsa Macha

September 17, 2021 by thewonderjam 16 Comments

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Filed Under: Beef

Linguine with Clams and Romesco

September 10, 2021 by thewonderjam 7 Comments

Linguine with Clams and Romesco

SERVES: 4

Since littlenecks vary in size, have your fishmonger weigh the 3 dozen clams. You might need to increase the number of clams you purchase to hit 5 pounds. Go for larger clams if possible, so as to maximize the amount of clam-y, brine-y liquor that’ll ultimately wind up in your sauce.

This is the moment to use the best cherry tomatoes you can find. Sungolds are at their peak right now, and if you can source them at a farmer’s market you will not regret it.

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Filed Under: Seafood, Noods Tagged With: Summer Fresh

The Lobo Roll

September 3, 2021 by thewonderjam 4 Comments

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Filed Under: Seafood, Sandos

Grainy Corn and Cheddar Pancakes with Scallions & Chile Butter

August 26, 2021 by thewonderjam 12 Comments

Grainy Corn and Cheddar Pancakes with Scallions & Chile Butter

MAKES 4 LARGE PANCAKES; SERVES 2-4

Any melty, flavorful cheese works great in this recipe. As for grains, go for the most toothsome ones, like wild rice, kamut, or wheat berries. If you have barley or farro on hand, all good, just undercook them a bit, so as to retain their texture throughout the pancakes. Pro tip–cook the grains the night before and keep them in the fridge so you can whip these up more quickly.

If you can’t find Calabrian chiles pre-chopped, buy them whole and chop them yourself, being sure to include some of the oil they’re packed in.

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Filed Under: Baking

Caesared Tomato Toast

August 20, 2021 by thewonderjam 10 Comments

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Filed Under: Sandos, So. Many. Veggies, Snack Attack

Grilled Pork Steaks with Giardiniera

August 13, 2021 by thewonderjam 7 Comments

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Filed Under: Pork

Chicken Piccata with Sungolds, Chilies and Wilted Basil

August 6, 2021 by thewonderjam 24 Comments

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Filed Under: Chicken Licken Tagged With: Summer Fresh

Corn and Tomato Salad with Spicy Bagna Cauda and Roasted Peanuts

July 30, 2021 by thewonderjam 25 Comments

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Filed Under: Salading, So. Many. Veggies Tagged With: Summer Fresh

Melon and Cuke Salad with Serrano Lime Dressing

July 23, 2021 by thewonderjam 11 Comments

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Filed Under: Salading, So. Many. Veggies Tagged With: Summer Fresh

SALAD PIZZA with Ricotta, and Anchovy-Garlic Oil

July 16, 2021 by thewonderjam 19 Comments

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Filed Under: Salading, So. Many. Veggies, Snack Attack, Baking Tagged With: Summer Fresh

WELCOME TO THE SANDWICH UNIVERSE!

July 13, 2021 by thewonderjam 44 Comments

WELCOME TO THE SANDWICH UNIVERSE!

I am so freaaaaakin’ excited to announce the launch of my new podcast, The Sandwich Universe, a podcast allllllll about sandos!!!

This pod, which I am hosting with my best friend and fellow sandwich freak Declan Bond, will tackle all the ins and outs of America’s most iconic sandwiches. There will be deep dives,  fun facts,  lots of laughs, and questions from YOU, featured in every episode.

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Filed Under: Updates

Fish and Zhoozhed Up Chips

July 9, 2021 by thewonderjam 5 Comments

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Filed Under: Seafood

Throwing this out to The People: Questions you’d like answered!

July 7, 2021 by thewonderjam 97 Comments

Throwing this out to The People: Questions you’d like answered!

We have some FUNNNN things (that mayyyy or may not include video) coming down the pipeline over here in Molly World and I wanted to bring you along with me.

If you’ve ever had any questions at all about Kitchen Knives, Cast Iron Skillets, Dutch Ovens, Non-stick Pans, and Baking Sheets now is the time!!

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Filed Under: Updates

Cold Noods with Grated Tomato Sauce and Chili Oil

July 1, 2021 by thewonderjam 8 Comments

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Filed Under: Noods Tagged With: Summer Fresh

Olive Oil Drowned Potatoes with Lemony Onions and Herbs

June 24, 2021 by thewonderjam 12 Comments

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Filed Under: So. Many. Veggies

Summer Ragu with Zucchini, Ricotta and Mint

June 18, 2021 by thewonderjam 18 Comments

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Filed Under: Chicken Licken, Pork, Noods

Big Broccoli with Frizzled Shallots and Garlic

June 11, 2021 by thewonderjam 5 Comments

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Filed Under: So. Many. Veggies

Spiced Green Meatballs with Pickle Rice and Salty Yogurt

June 3, 2021 by thewonderjam 37 Comments

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Filed Under: Pork, Grains & Legumes

Spicy Feta Dip with Charred and Pickled Pepps

May 27, 2021 by thewonderjam 15 Comments

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Filed Under: Snack Attack

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