Roger Ebert's Chicken With Fragrant Rice

{serious eats}

Roger Ebert's Chicken With Fragrant Rice

Ingredients

• 1 cube chicken bouillon
• 1 1/2 cups warm water
• 1 1/2 cups jasmine or basmati rice
• 1 tablespoon sesame oil
• 2 tablespoon olive oil
• 1 teaspoon salt
• 1 green onion, chopped
• 2 garlic cloves, chopped
• 1 2-inch piece fresh ginger, peeled and minced
• 2 boneless chicken thighs, cut into 1/2-inch pieces
• 2 to 3 cups cut vegetables such as bell pepper, broccoli, carrots, etc.

Directions

1. Dissolve the bouillon cube in the water and combine rice in the rice cooker with the oils, salt, garlic, and ginger. Stir well, then place the chicken and vegetables on top. Turn on the rice cooker and allow it to cook until finished. (This recipe could also be prepared in a medium saucepan with a lid: proceed by bringing to a boil and simmering over low heat until the rice is cooked.)
2. Once ready, stir the ingredients well to coat the rice with oil and serve with Sriracha or other hot sauce, if desired.

Roasted Delicata Squash Salad Recipe

Interesting combination of lemon and miso.  Not sure where I'll get the harissa paste.

{101cookbooks}

Ingredients

• 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried

• 3/4 pound / 12 oz / 340 g delicata squash
• 1/4 cup / 60 ml extra virgin olive oil
• scant 1/4 cup / 50 ml white miso
• scant 1 tablespoon harissa paste
• 3 tablespoons freshly squeezed lemon juice

• 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped

• 4 radishes, very thinly sliced
• 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Butternut Squash and Pomegranate Galette

Brooklyn's Sunday-Suppers created this recipe for Design*Sponge.  A simple one dish recipe for vegetarians.

[...sunday supper]

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Ingredients

• 3 cup all-purpose flour
• 1 teaspoon salt
• 20 twist of a pepper mill
• 2 sticks cold butter cut in cubes
• 1/4 cup ice-cold water
• ½ butternut squash – halved and deseeded, and sliced
• ½ red onion sliced with root end still intact
• 3 tbsp butter
• 2 tbsp chopped sage
• Handful of pomegranate seeds
• 4 tbsp chopped toasted walnuts
• Salt
• Fresh pepper
• Good quality extra virgin olive oil

Preparation

1. Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
2. Preheat oven to 400 degrees.
3. Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
4. Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.
5. While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.
6. When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

Pickled Spicy Carrots

I've been thinking about pickling vegetables for the winter but never thought to do a spicy carrot (from Terrain)