Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Forking Easy Delicious Home Made Pizza Recipe

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One of my favorites…Seasoned Heirloom Tomatoes on top of Cheese Blend

Bread recipes are NEVER exact. Every time I follow a bread recipe I have to make adjustments. I didn’t know until a few years ago I found out that every brand of flour is ground differently and produces different results. Humidity and elevation also produce different results. I find that my pizzas come out best when I don’t measure. I just go by how it feels. I tried to measure for here so you can learn. I think it would be best to watch a video on pizza making. It’s too hard to photo when I’m all doughy. Remember that this is just hints and a guide for pizza making.  You can top it however you feel like. This recipe makes enough dough for TWO 14 in pizzas. A total of 16 slices or 8 light servings. Or in my house about 5 servings depending if you have big pizza fans in your house. This project will be easier and quicker with a double oven.

Ingredients to make 2 pizzas or about 8 servings

1 packet 1/4oz active dry yeast (2 1/4 teaspoons)

1 1/2 Tablespoons sugar

1 1/2 cups water 100-110 degrees F

3 cups bread flour ( more flour is needed)

1/4 cup (scant) extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour ( knead in what you need and more flour to rest the dough ball)

2 teaspoons semolina flour (or corn meal)m(1 t. each pizza)

2 big pinches semolina flour (or corn meal) ( 1 big pinch each)

Directions

In a large bowl add the yeast, sugar and water (around 110 degrees F) and mix well. Cover with plastic wrap and set in a warm place for a half hour. After a half hour the mixture should look foamy on the top and you can precede.

Add the three cups of flour and hand mix now. After well mixed add the 1/4 cup oil and salt. Hand mix. The dough will be sticky. Add the remaining cup of flour to the bowl. Knead in what the dough needs and when you are able to make a nice dough ball let it rest in the flour that’s left and cover the bowl with plastic wrap and leave in a warm place for an hour. The dough should have doubled in size.

After an hour punch the dough down and make into another dough ball. Cover the bowl with plastic wrap and leave in a warm place for about an hour again.

After another hour leave on your counter and take your time. The dough needs at least few hours to develop flavor. Some people let the flavor develop longer (up to three days but with refrigeration and a few hours to warm to room temperature to bake) and you can if you want to but really a few hours is enough. I like to make my dough early in the morning and usually bake it in the afternoon.

Set the top oven to 500 degrees F. (this is easier with a double oven) Set your bottom oven with a seasoned baking stone on a middle rack and set the bottom oven also to 470 foo start with. Get a 14 in pizza pan and rub it well with olive oil and sprinkle it with semolina flour. Take out half the dough from the big batch of dough. Knead it up into a ball and place it on the pan. Sprinkle a little semolina over the top and now slowly stretch the dough out with your hands and fingers. When done place in the oven till it looks just cooked. (turn light on so you can view) It will take around 5-6 minutes.

Turn up your lower oven to 475 degrees F.  But just about 5 minutes before the pizza goes in crank it up to 500 degrees F **************WARNING that this is indeed DANGAROUS and the stone might crack or burst************ONLY DO THIS IF YOUR STONE IS SEASONED!!!!!!OR YOUR STONE WILL BURST! You won’t get the same crust but it’s much safer if you follow recommended manufacturers heat tolerance for your stone….I think mine is safe up to 460 degrees…….

When you dough shell is out of the oven turn it upside down on to a pizza paddle or very large cutting board. Top the pizza however you like. You will need to drizzle the top with a little olive oil for flavor and to slow down the burning of the cheese or topping. Burnt cheese is not good…you don’t want burnt cheese.

Slide the pizza onto the stone. It’s going to be done in about 5-6 minutes. Have the light on and watch. You want the crust to brown up a little and you want the cheese melted but not burnt.

ENJOY A FORKING DELICIOUS PIZZA!

Arugula Balsamic and Taleggio Pizza

Pepperoni pizza

Pizza with Fresh Mozzarella

Great Crisp Crust

My Heirloom Tomato Pizza

NEW Favorite Italian Style Cauliflower with Taleggio ad Robiola Cheese

One of my favorites…Seasoned Heirloom Tomatoes on top of Cheese Blend

Another FAVORITE……Crispy leek gruyere cheese blend with cheddar mushrooms evoo and fresh thyme
The Forking Truth

Marinated Cucumber Vegetable Salad With Lime Pickled Onions Recipe – inspired by Binkley’s Recipe

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I was sort of gifted with a lot of cucumbers so I had to make a really nice cucumber salad to eat all week instead of my normal salad. I came across chef Binkley’s recipe for marinated cucumber salad on the web. I figure since he is one of Arizona’s greatest chefs that his recipe has to be really great so I sort of based my recipe similar to his. I do note my idea of serving will differ from yours. For me this will make around 10 lunch size meals. This takes two days to prepare for the pickling.

Ingredients for around 10 servings

12 cucumbers – peeled, seeds removed, cut in slices

2 pickled jalapeños (preferably home made) – chopped

2 cups rice wine vinegar

2 Tablespoons sugar

1/4 cup sea salt

1 cup bell peppers – diced

1 large red onion – sliced paper thin on mandolin

1 cup lime juice

1/2 cup water

1/4 cup sugar

1 Tablespoon salt

3 cups roasted corn

2 Tablespoons fresh parsley – chopped

2 Tablespoons fresh mint – chopped

2 Tablespoons fresh cilantro – chopped

2 Tablespoons scallions – chopped

Directions

Rice wine vinegar, 2 Tablespoons sugar, 1/4 cup salt get mixed together in a large bowl. Add cucumbers and jalapeños. Let sit out around one hour and stir occasionally. Refrigerate separate from other vegetables going into the salad.

Get a sauce pot on medium high and heat up the water, remaining sugar and remaining salt till dissolved. Let cool and mix in lime juice. Pour into the onions mixed with bell peppers. This needs to pickle over night. put it in the refrigerator and put the salad to gather the next day.

Next day put the salad together and serve immediately.

Enjoy!

Marinated Cucumber and Vegetable Salad with Lime Pickled Onions

Special THANK YOU to chef Binkley for posting his recipe on the internet so I could come up with this delicious salad.

The Forking Truth

Asian Style Cucumber Salad Recipe

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I found a page of recipes for Din Tai Fung Style Cucumber Salad when I searched Persian Cucumbers on the web. I read each recipe. Most were the same or similar but a few were different. Since I never tasted Din Tai Fung Cucumber Salad I don’t know what it taste like or what recipe is the most similar. I came up with something that is similar but different. They came out light and refreshing and would be a great appetizer to an Asian Style meal. My idea of serving size will differ from your idea of serving size. I can see two people eating this batch since it doesn’t make much but I can also see this as four lighter small servings.

Ingredients for 4 servings

5 Persian Cucumbers – ends trimmed – cut in inch high chunks

1 1/2 Tablespoon kosher salt (to sweat cucumbers)

3 Tablespoons rice wine vinegar

2 Tablespoons mirin

2 Tablespoons honey

2 teaspoons toasted sesame seed oil

1 1/2 teaspoon chili garlic sauce (or to taste)

splash soy sauce

Directions

In a medium bowl add the cucumber chunks and the salt. Mix well and leave the cucumbers sweat for 20 minutes. Then rinse and dry the cucumber chunks. In a small bowl mix up the vinegar, mirin, honey, oil, chili paste and soy sauce. In a zip lock bag (I only needed a sandwich size bag) add the rinsed off and dried cucumber chunks and the liquid mixture. Try to push air out as you zip lock the bag and refrigerate over night and serve tomorrow.

Asian Style Cucumber Salad

Enjoy!

The Forking Truth

Ethiopian Style Chicken Stew Recipe based on www.Food.com Zurie’s Recipe

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Safeway had ten pound bags of chicken quarters (8 quarters) on sale for 59cents a pound and I was thinking about a delicious Ethiopian dish I had at Abyssinia Restaurant and Cafe in Phoenix AZ called Doro Wat. It’s the national dish of Ethiopia and is a delicious spicy robust chicken stew served with a hard boiled egg and it normally comes with spongy but light Ethiopian Bread called injera. It might not be for everyone because it is spicy…..but it truly is really delicious. Another thing you must know is that this takes two or three days to prepare. One day to make the onions and to let them cool overnight. Next day cook the chicken. Third day is optional…..I used third day to chill the Doro Wat sauce to remove the fat that comes to the surface (some people might prefer to keep the fat) I make chicken stews all the time but I wasn’t sure of the seasonings that go in Doro Wat so I read every recipe that I could find on the internet for Doro Wat. The base of the sauce besides all the spices are onions. Different people prepare the onions differently but I read on one website that the onions are traditionally cooked in the oven. Anyways I picked the seasonings from the recipe from food.com because the person that wrote the recipe was someone named Zurie from Africa. Also Zurie’s Berbere seemed the most complex of the Berbere Mixtures I came across. I made her stew different because I used whole chicken quarters with skin and bone so I have to cut out all the extra fat that she put into her recipe from using boneless. I also added around a cup of red wine. I read on someone else’s recipe that Ethiopian Mead is normally added to this dish so I got the idea to add red wine. Did a few other minor changes. You might not need to make as much as I did but this freezes well incase you want to know. My 10 pound bag of chicken quarters made 10 four ounce portions of chicken and a little extra chicken. I cut Zurie’s recipe for Berbere in half because she makes enough Berbere for TWENTY POUNDS of chicken. Half is just right for 10 pounds (my bag contained 8 quarters). This recipe makes around 10 servings. My idea of serving size might differ from your idea of serving size.

Ingredients for 10 servings

1/2 teaspoon ground ginger

1/4 teaspoon cardamon seed

1/4 teaspoon fenugreek seeds

1/4 teaspoon ground nutmeg

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1/8 teaspoon ground allspice

1 Tablespoon sea salt

1/4 cup cayenne powder

1/4 cup sweet paprika

10 pounds chicken quarters

3 large sweet onions – fine chopped or grated

1 whole head garlic – peeled – fine chopped (around 13 cloves)

13 oz slow cooked peeled tomatoes (you can use canned but you might need to adjust sugar and or salt)

1 Tablespoon honey

1 cup red wine

1 Tablespoon vegetable soup base (instead of salt is less sodium and adds more flavors)

non stick spray

optional water to thin sauce to your liking

Directions

Get two small bowls. Make the Zurie’s Berbere Spice Mixture.

In one small bowl add all the spice powders (ginger, nutmeg, coriander, cinnamon, clove, allspice, salt, cayenne, paprika). In the other small bowl add all the spice seeds (cardamon, fenugreek). The spice seeds get heated till fragrant. You can do this either in a pan, the oven or the microwave. (I like doing it in the oven best………like 300 degrees 5 minutes). Then the seeds have to cool off. Then you can grind them and add them to the powders and mix well. This is the Berbere Spice Mixture. Set to the side.

Set oven to 350 degrees F.

Spray a large pan or 1/2 buffet pan with non stick spray.

In a large bowl add the onions, garlic, 3 Tablespoons berbere spice, cooked tomatoes, wine, honey and salt. Mix well and add to pan. Cover with foil and cook for an hour. Leave on counter to cool off and blend. Refrigerate over night and cook tomorrow.

Next day cook chicken.

Set oven to 350 degrees F.

You will need about three big pans. Rub chicken all over with all the remaining berbere spice mixture. Lay out the chicken in the pans and add the onion mixture on top of the chicken.

Cover tight with foil and cook still chicken is tender and falling off the bones (skin will not be edible). (timing will differ but this will be 2 hours or slightly less like one hour 45 minutes) While the chicken is cooking you might want to boil some eggs to serve with the meal…..

Use tongs and remove the chicken quarters from the sauce. They are too hot to mess with so you need to let them cool some. At this time you can blend the sauce again to get it smoother. Depending on how thick the sauce came out you might want to add some water to thin it down.

Next part is optional……I like to remove the fat from the sauce so I chill the sauce over night.

The next day.

The fat is easy to remove from the top. You can save it because it full if delicious flavors and can make a delicious dumpling or pastry if you care to.

It’s a Forking Delicious dish!

Ethiopian Style Chicken Stew

A special THANKS to Zurie from www.Food.com for her amazing Berbere Recipe. Without it I wouldn’t have made such a delicious dish.

The Forking Truth

Forking Fabulous Almost Instant Kraut Style Yellow Squash Recipe

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You know that saying when life gives you lemons that you got to make lemon-aid? Well I was sort of gifted with more yellow squash than I could eat. So I made my last two pounds of yellow squash into faux sour kraut that isn’t too sour. Actually it taste better than most sour krauts out there and it’s quick and easy to prepare. Two pounds seems like a lot of squash but this shrinks down a lot. This will stay fresh around up to three weeks. My idea of serving size will differ from yours. This makes at least 6 servings.

Ingredients for 6 servings

2 lbs yellow squash – thin spiral cut

1 large sweet onion – sliced very thin on mandolin

1 cup apple cider vinegar

1 Tablespoon dark brown sugar

1 Tablespoon sugar

1 teaspoon sea salt

9 juniper berries – ground

1 teaspoon caraway seeds

1/2 teaspoon yellow mustard seeds

Directions

In a large mixing bowl combine the spiral cut yellow squash and mix well with the thinly sliced onions and set to the side.

In a small bowl combine the vinegar, sugars, salt, juniper berry powder, caraway seeds and mustard seeds and mix well. (you can heat to dissolve sugar and salt but it isn’t necessary because it melts as it sits)

At this point it is easier to put the squash/onion mixture in a gallon zip lock bag and pour the vinegar mixture into the bag. Scrape out anything that didn’t dissolve in the bowl and add it to the squash mixture. Squeeze the bag mixture and squash things around to distribute as best as you can. Squish out as much air as you can and let this sit out on the counter for an hour. The sugar and salt will cook and sweat the squash. It will be delicious on your food.

Add some to a hotdog, or pastrami or whatever you like kraut on.

Forking Fabulous Almost Instant Kraut Style Yellow Squash

Enjoy!

The Forking Truth

Bundt Lasagna Recipe

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Today I made a lasagna. I pulled out some tomato sauce from my freezer. The sauce was made from fresh tomatoes that I peeled and slow cooked for about a day. I have a similar recipe for tomato sauce called winter tomato sauce made from canned tomatoes of you want to try that or just use whatever you normally use. The recipe for sauce is not here. I made the ricotta cheese fresh because they don’t sell good tasting ricotta cheese in my part of Arizona. Then I made the pasta and hand rolled it. I topped the pasta sheet with my lasagna fillings and rolled it up almost like a jelly roll. The hardest part was placing the rolled dough in the bundt pan but it wasn’t impossible either. If you make this the way I did then it will take you 2-3 days to make the lasagna. The sauce I made takes all day. The cheese takes a little over an hour but needs a day to drain. You have to get the cheese very dry and crumbly. I also chilled my dough over night because I had the time. Serving size will indeed differ…same as bundt cake. Little slices are about 16 servings and big gut busting servings are around 8 servings. I got 14 servings for my taste so I will calculate this to be 14 servings. You can freeze leftovers well.

Ingredients for 14 servings

1 gallon whole milk

1 pint heavy cream

2 lemons – just the fresh squeezed juice – (if your lemons are tiny or dry you might need a third lemon

1 1/2 teaspoons sea salt

2 eggs

3 yolks

1 1/3 cup ap flour plus more for dusting (you might need less or more flour depending on brand…start with one cup and see if you need more

2 pinch sea salt

1 egg

1 Tablespoon fresh parsley – fine chopped

1 lb mozzarella – shredded (**I actually used 9.5 ounces between the layers and put the rest on the top)

1 cup parmesan cheese – grated (plus more for serving)

1/2 cup sharp provolone – grated

scant 1/4 teaspoon ground white pepper

few grates nutmeg

few grates black pepper

non stick spray

Make the cheese.

Put a gallon of whole milk with a pint of cream and maybe two teaspoons of sea salt in a BIG pot on medium heat and bring to a rolling boil. (this might take about an hour) You want to SLOW BOIL this mixture. When the milk is SLOW BOILING for a few minutes SLOWLY add the lemon juice a little at a time and let it keep boiling to make curds. Scoop out the curds with a strainer and shake out the whey.

Keep going till you get out all the curd. You will have to drain the cheese several times. Best to chill overnight so you can get the cheese nice and extra thick so it comes out right. When the cheese is all completed drained. Mix together all the ricotta (it should be slightly over a pound), 1 egg, 1 Tablespoon fresh parsley, 1 cup grated parmesan, ground white pepper and a few grates of nutmeg. Refrigerate till ready to use.

In another bowl combine around 9 1/2 oz of shredded mozzarella with 1/2 cup shredded provolone and refrigerate till you are ready to roll (the lasagna up).

Next make the dough.

Mix together 2 whole eggs, 3 yolks, 1 Tablespoon of extra virgin olive oil, 2 pinches of sea salt and between 1 and 1 1/3 cup of flour. (the amount of flour will differ depending on the brand you are using and the humidity. (this dough recipe was based on a Cook’s Country Recipe but the one cup flour never worked out right for me on the 4 times I did this pasta dough and I find that I always need around a third a cup more. I also added the salt because I thought pasta dough needs a little bit of salt. Kneed dough a bit and make it into a ball. Wrap with plastic wrap and chill at least 20 minutes or overnight.

Put it all together.

Spray bundt pan with non stick spray. Set oven to 350 degrees F.

Put around a cup of tomato sauce in non stick sprayed bundt pan and set to the side.

Roll out pasta dough about 22 inches by 16 inches on a very floured surface.

Spread around a thin coating of tomato sauce.

Fill a sandwich bag with the ricotta mixture. Cut tip of bag and make rows of cheese. (I didn’t spread the cheese because I thought I’d rip the thin delicate pasta.)

Use plastic wrap and cover cheese so you can press with your hands and make a smooth cheese layer.

Add grated cheese mixture.

Add more sauce.

Roll up like a jelly roll. (from long side)

(next time I might add a sheet of plastic wrap for parchment paper under the pasta dough so it will be easier to roll?….If I remember………)

Here’s the hardest part. Get your biggest spatula and lift it up the best you can with your hand too and place in bundt pan and pat it down.

Add a small amount of sauce and some cheese if you care to…(you can save remaining cheese for reheating……but you need to add the sauce)

Add more sauce.

Spray aluminum foil with non stick spray. Cover pan tightly with non stick spray side down on the top of saucy top.

Use a pan under the bundt pan because it is likely that you will have some spill over and place on the middle rack of the oven and leave in for 75 minutes.

After 75 minutes in the oven leave out on counter till cool and then refrigerate to set the lasagna up.

After chilled slice up and heat. Serve with more sauce and grated cheese.

Someone won’t leave my feet.

“It smells so heavenly!” “I need a slice now!”
Bundt Lasagna

Everyone will LOVE this.

Bundt Lasagna

My husband wanted to eat this four days in a row!

ENJOY!

The Forking Truth

Baked Potato Cakes with Shallots Gruyere Cheese and Thyme Recipe

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I was inspired to create this recipe after watching a chef cooking competition show called Top Chef. One chef Bryan Voltaggio made potato cakes with shallots, gruyere cheese and thyme. I was meant to make them because those were the ingredients that I had to use up in my house. I don’t know for remember how the chef on TV make his potato cakes but mine also came out fabulous……They came out FORKING AMAZING! The whole house smelled FORKING AMAZING too! These are easy to make and come out incredible. A few oof the ingredients that I used are harder to find but if you don’t make this exactly the way I did it won’t come out as great. This recipe happened to make 12 smaller perfect potato cakes so I’d say that is about 12 servings but they are so delicious that some people might want to eat two servings.

Ingredients for up to 12 servings

1 lb shallots – peeled – sliced paper thin

1 1/2 lb red potatoes – peeled – cut in half depending on size -sitting in cold water -(salt)

2 Tablespoons sea salt (for boiling potatoes)

1 hot banana pepper – cut long ways in half (to boil with potatoes to give flavor)

2 oz unsalted butter

4 oz gruyere cheese – shredded

2 Tablespoons canola oil

1 Tablespoon Calabrian Chili Oil

1 teaspoon sea salt

1/2 teaspoon ground white pepper

few grates nutmeg

1/2 teaspoon ground black pepper

1 egg – beaten

1 Tablespoon fresh thyme leaves

non stick cooking spray

Directions set oven to 500 degrees F.

On one burner put your pot of potatoes on a medium high boil with the salt and the hot pepper. Cook till potato is tender (15-20 min.)

On your other burner add the oils to the pan on high heat. When the oil is hot add the shallots and turn down to medium high. Stir occasionally and cook till soft but not brown. (about 7=8 min). Take off heat and add to potatoes after potatoes are drained and the hot pepper is thrown away.

By now your potatoes are done. Mash them with the butter and add the 1 teaspoon sea salt, white pepper, few grates of nutmeg, black pepper, thyme and gruyere cheese. Mix well. Add the beaten egg and shallots and mix well.

Spray muffin pan with non stick spray and fill each cup with mixture.

Place in preheated 500 degree F oven.

After about 5 minutes the potatoes will be brown so turn down the oven to 350 F degrees. They will only need about ten more minutes for a total of 15 minutes in the oven. (about 5 minutes 500 degrees F , turn down to 350 degrees F about ten minutes more)

Remove from oven and let cool down. Serve when warm or refrigerate and reheat. Can be frozen and then thawed to reheat.

Baked Potato Cakes with Shallots, Gruyere Cheese and Thyme

Everyone will FORKING LOVE THEM!

The Forking Truth

Peruvian Inspired Meatballs for Two Recipe

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I was going to make burgers for dinner and I thought Peruvian Inspired Meatballs would be more interesting so that is what I made. I happen to have Peruvian Peppers in my refrigerator that I purchased from Sprouts. I also winged salsa verde and happened to have some frozen portions of Peruvian Style spicy yellow pepper sauce so that is how I came to making these meatballs. You can find the spicy cilantro sauce recipe here…just plug on on the search, Peruvian Style Chicken Breast in Spicy Cilantro Sauce. You can find a similar salsa verde recipe on this site too. Search Richard Blais’s Salsa Verde is Forking Delicious…..I didn’t make the exact same recipe because I had different things around the house but it came out just as Forking Delicious anyway.

Ingredients for two servings

8 oz ground beef, chicken or turkey (you might need a little extra breadcrumbs with turkey and maybe chicken)

1 egg – beaten

1 garlic clove – ground to paste or microplane

2 Tablespoons sweet onion – grated

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon hot smoked paprika

1/2 teaspoon ground black pepper

1/4 teaspoon ground Nora pepper (skip if you don’t have but Aleppo is similar)

1/8 teaspoon ground ginger

1 teaspoon soy sauce (this is most of your salt)

1/2 teaspoon vegetable soup base (instead of salt and adds better flavors)

5 Tablespoons whole wheat panko

1 key lime (just the juice…or around a 1/4 of a small regular lime juice)

1 teaspoon honey

non stick spray

Directions

Set oven to 350 degrees F.

Spray a baking sheet with non stick spray and set it to the side.

In a large mixing bowl add all the ingredients except for the non stick spray….

Mix well and make it into 9 even meat balls.

Space the balls on your sprayed baking sheet and place in your 350 degree f preheated oven on the middle shelf.

Cook till the balls are cooked threw. (this always takes in my oven 15 minutes but yours could differ slightly.

Serve with Peruvian style sauces.

Peruvian Inspired Meatballs

Most people are going to love this!

The Forking Truth

Easy Delicious and Quick Asian Greens Recipe

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Here is a plate of Shanghai Bok Choy and another Asian Green that you might be less familiar with called Yu Choy. Honest these greens only take around a minute to prepare once you have your water boiling. Yu Choy are quicker and even easier to cook than bok choy. For both vegetables clean them extra well. I sliced the bok choy in halves and let them soak 10 minutes in water and rinsed them twice after that. The yu choy got the ends trimmed off and I also rinsed them twice. The yu choy are very similar to spinach but have a nicer texture and are a little sweeter. Serving sizes may differ.

Ingredients for around 4 servings

2 lbs Bok Choy or Yu Choy or 1/2 and 1/2 – cleaned up – Bok Choy cut in half, yu choy with stem end trimmed

1 Tablespoon toasted sesame oil

1 Tablespoon soy sauce

1 Tablespoon hoisen sauce

Directions

in the bowl that you are serving your vegetables in add the soy sauce and hoisin and mix well. Set to the side.

Bring pot of water to boil with one Tablespoon of toasted sesame oil in it.

For Yu Choy – about 30 seconds in the water and drain. Add to bowl with sauce and mix well and serve immediately.

For Bok Choy – lad up a steamer basket with the Bok Choy bulb sides down and leaves up. Boil the bulbs till tender. (about 2 minutes) Then let the rest boil about 30 seconds. Lift out and drain. Mix in bowl with the soy and hoisin sauce. Serve immediately.

Easy DELICIOUS Quick Asian Greens

Everyone will enjoy!

The Forking Truth

Vindaloo Flavored Chicken Stew Recipe inspired by Milk Street Magazine

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I was paging threw my Milk Street Magazine and was reading the recipe for Vindaloo Chicken. I thought it sounded great but I wanted to make a complete meal that was a little healthier with lots of vegetables. I cook this way because the meal comes out delicious and is very anti-inflammatory to boost your immune. We all need this these days. I converted Milk Street’s recipe to quasi-stewing a chicken (parts or all thighs ) with Milk Street’s flavors. I did a great job thanks to Milk Streets recipe and my expertise on quasi-stewing chicken. I do note that the skin of the chicken will not be edible and you will have to pull all the meat. You also might want to chill the vegetable and soupy liquid over night (with the chicken separate so you can scrap the fat off the top and then re-heat for serving. For this recipe you can use any kind of bone in with skin chicken that is 3-4 1/2 pounds for this recipe. The amount of servings will differ…and my idea of serving size will differ from your idea of serving size. You can pretty much count on 4 dinners with extra chicken…The extra chicken leftover will be around 2-4 lunches of chicken.

Ingredients for 4 servings (with some extra pulled chicken)

1 L onion – diced

3 ribs celery – diced

2 L carrots – diced

2 bay leaves

3 garlic cloves – chopped fine

1 teaspoon vegetable base

1 cup water

1/4 cup white vinegar (vindaloo paste)

12 garlic cloves – chopped (vindaloo paste)

1 teaspoon granulated ginger (vindaloo paste)

2 Tablespoons sweet paprika (vindaloo paste)

2 Tablespoons dark brown sugar (vindaloo paste)

1/8 teaspoon ground cloves (vindaloo paste)

2 1/2 teaspoons ground turmeric (vindaloo paste)

2 teaspoons cumin seeds (vindaloo paste)

1 teaspoon cayenne pepper (vindaloo paste)

1/4 teaspoon ground cinnamon (vindaloo paste)

1 hot pepper chopped (I used a Serrano) (vindaloo paste)

4 lbs chicken skin on with bone (I used thighs)

1 Tablespoon ground sea salt or to taste

1/2 teaspoon ground pepper or to taste

fresh cilantro to finish with

Directions

Set oven to 400 F.

Make the vindaloo paste.

Blend together the vinager, 12 garlic cloves, ginger, paprika, brown sugar, cloves, turmeric. cumin seeds, cayenne, cinnamon, hot pepper, salt and pepper. Half the vindaloo paste stays on the bowl and the other half gets rubbed all over the chicken or chicken parts and put to the side.

In a big pan to half buffet pan add the onion, celery, carrots, bay leaves, 3 garlic cloves. in a bowl or pitcher mix together the water, vegetable base and the remaining half of the vindaloo paste and pour it over the vegetables. Now lay the chicken or chicken parts on top of the vegetables. (if it’s a whole chicken breast side down) Coverly tight with foil and place on a middle rack till the chicken is at least 165 degrees F (165-180 is ideal) It will take around 2 hours. Maybe a bit less Maybe a bit more.

When done remove the chicken so it can cool.

When the chicken is cool enough to handle remove the skin and pull all the meat off the bones and put meat in a container and refrigerate.

When the soupy vegetables cool down to around room temperature you need to refrigerate over night (if desired) and the next day you can scrape the fat off the surface.

Reheat and add additional leftover vegetables if desired. Finish with a small amount of fresh cilantro.

Vindaloo Flavored Chicken Stew

It’s FORKING DELICIOUS!

A special THANKS! to Milk Street Magazine for their delicious recipe for vindaloo so I could make my inspiration of Vindaloo Flavored Chicken Stew.

The Forking Truth