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Green Chicken Soup with Chickpeas and Sizzled Spices

October 29, 2021 by thewonderjam 24 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

Corn and Basil Cacio e Pepe

October 1, 2021 by thewonderjam 8 Comments

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Filed Under: Noods

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

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

Olive Oil Drowned Potatoes with Lemony Onions and Herbs

June 24, 2021 by thewonderjam 11 Comments

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Filed Under: So. Many. Veggies

Spiced Green Meatballs with Pickle Rice and Salty Yogurt

June 3, 2021 by thewonderjam 36 Comments

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Filed Under: Pork, Grains & Legumes

Salted Coffee and Peanut Slice Cream

May 20, 2021 by thewonderjam 15 Comments

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Filed Under: Dessert, Baking Tagged With: desserts

Ranchy Potato Salad with Sizzled Scallions and Lotsa Seeds

March 20, 2021 by thewonderjam 37 Comments

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Filed Under: Salading, So. Many. Veggies

The SmashPatty™ Breakfast Sando

March 12, 2021 by thewonderjam 35 Comments

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Filed Under: Pork, Eggs

Crispy Brocc and Chickpea Bowls with Peanut Sauce AND Peanut Rice!

February 12, 2021 by thewonderjam 52 Comments

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Filed Under: Grains & Legumes, So. Many. Veggies

Supremely Savory, Slightly Spicy Meatless Cauliflower Ragù

February 5, 2021 by thewonderjam 85 Comments

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Filed Under: Noods Tagged With: Cozy

Chicky Chicky Bread Bread

January 29, 2021 by thewonderjam 80 Comments

Chicky Chicky Bread Bread

SERVES: 4

(aka Crispy Chili-Yogurt Chicken Legs over Schmaltzy Bread)

This chile-flecked yogurt marinade gets stained bright orange when blended with mild chile flakes such as Aleppo pepper or Gochugaru. You’ll notice that I’ve given a much smaller quantity of Italian red pepper flakes (also known as pepperoncini) as a substitute. These are much spicier, so you won’t need as much, and therefore they won’t stain the yogurt a rich hue. But they’ll work great nonetheless. Use whatever you’ve got! If you’ve ever made Samin Nosrat’s Buttermilk Marinated Roast Chicken, you may be familiar with the tenderizing effect that sour dairy has on meat–the enzymes in dairy products like buttermilk or yogurt help to break down the proteins in the chicken, resulting in supremely tender meat with an undeniable tang. As for the slices of bread that sit beneath the chicken, stale bread, which has dried out, will resist sogging out underneath the chicken and lead to crispier fried edges. If you only have fresh bread, slice it up and leave it out at room temperature to dry out for a few hours if possible. If you don’t have time for that, you’ll just need to embrace the crispy gone soggy factor (which I happen to think is pretty special in its own right).

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Filed Under: Chicken Licken

Molly’s Meatloaf Sando!

January 15, 2021 by thewonderjam 56 Comments

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Filed Under: Pork Tagged With: Cozy

Grandma Pie with Morty-D & Pistachio-Pickled Pepper Pesto

December 18, 2020 by thewonderjam 29 Comments

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Filed Under: Pork, Snack Attack, Baking

Crispy Salmon with Coconut Rice and Crackle Sauce

December 4, 2020 by thewonderjam 88 Comments

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Filed Under: Seafood, Grains & Legumes

Spicy Chicken and Rice Soup with Pumpkin

November 27, 2020 by thewonderjam 74 Comments

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Filed Under: Chicken Licken, Grains & Legumes, Soup Tagged With: Cozy

CRISPY SMOTHERED POTATOES

November 20, 2020 by thewonderjam 40 Comments

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Filed Under: So. Many. Veggies

Leaf Peepin’ Ragù

November 13, 2020 by thewonderjam 112 Comments

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Here is a picture of Tuna on the house to tide you over:

Filed Under: Pork, Noods Tagged With: Cozy

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