Thai Red Curry Chicken Wings

Ingredients:

• 4 pounds chicken wings, each cut into two "drumettes" (I got skinless)
  
• olive oil
• salt and pepper
• 1 stick unsalted butter, softened
• 1 tablespoon thai red curry paste
• zest and juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 cup chopped cilantro, for garnish

Procedures

1. Preheat an oven to 425F. Rinse and thoroughly dry the chicken wings, then toss them in a large bowl with enough olive oil to generously coat, along with plenty of salt and pepper. Spread out on a baking sheet (two baking sheets may be required to ensure the wings have plenty of room to caramelize; if that's the case, switch them halfway through cooking) and roast for 25-30 minutes, until they are golden and the skin is crisp.
2. In the meantime, whisk together the remaining ingredients to make the sauce. Taste and season to taste with more curry paste, soy sauce, or lime juice (for heat, salt, and acidity respectively).

3. Remove the wings from the oven and combine them in a large mixing bowl with the sauce. Toss quickly to coat them thoroughly (the butter will begin to melt), then spread out on a platter. Garnish with chopped cilantro and serve immediately.

Pumpkin Turkey Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 (4 ounce) can chopped green chiles
• 1 large clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can red kidney beans
• 2 cups (1 14.5 ounce can) pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon cumin
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cayenne pepper to taste (at least 3 good shakes)
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded Cheddar cheese (optional)
• 1/2 cup sour cream (optional)

1. Heat oil in a large skillet or Dutch oven over medium-high heat.
2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey, and brown, about 10 minutes. Stir in tomatoes, beans, and pumpkin. Season with chili powder, cumin, pepper, salt, and cayenne.
3. Reduce heat and simmer at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.

Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga)

Ingredients:

• 3 to 4 hefty lemongrass stalks, trimmed and coarsely chopped (about 2/3 cup total)
• 1-inch piece fresh ginger, peeled and chopped
• 1 yellow onion, chopped
• 2 tablespoons canola oil
• 2 tablespoons Madras curry powder (or other curry powder)
• 1/2 teaspoon dried red chile flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• One 13 1/2-ounce can coconut milk
• 2 1/2 pounds bone-in chicken thighs, skin removed
• 1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
• 1 lime, cut into wedges
• Handful cilantro

1. Toss the chopped lemongrass into a food processor. Process until it turns into a "fine, fluffy mass," scraping the sides with a spoon occasionally, about three minutes. Add the ginger, and pulse until it is chopped finely. Then add the onion. Process, scraping the sides with a spoon occasionally, until it is a paste.
2. Pour the oil into a large saucepan set over medium heat. When shimmering, add the lemongrass paste. Cook, stirring often with a wooden spoon, until very fragrant, about two minutes. Add the curry powder and red chiles flakes, stir well, and cook for a minute. Add the salt, pepper, and coconut milk. Stir well with the wooden spoon, and then add the chicken pieces. If the liquid does not cover the pieces add a little bit of water to do so. Once liquid starts to boil, reduce heat to maintain a slow simmer. Cook, uncovered, for 20 minutes.
3. Add the potatoes, stir well, and turn heat up again to bring to a strong simmer. Then reduce heat to maintain a bare simmer, and cook until the potatoes are tender, 15 to 20 minutes. When done, turn off the heat, cover the saucepan, and let rest for as long as you can stand it. (The recipe advocates 30 minutes, but I dug in after five.)
4. Serve the dish with the lime wedges, cilantro, and white rice.

Source: seriouseats.com

Recipes from my cooking class with Zack of PushStart Kitchen

Guacamole

2 ripe haas avocados, halved, pitted and flesh removed

½ cup fresh cilantro, chopped

½ cup white onion, minced

1 fresh serrano chile, chopped

2 tsp. fresh lime juice

Salt to taste

-mash all ingredients together do desired consistency.

Salsa Pipian

1 ½ cups green pumpkin seeds

2 fresh serrano chiles, chopped

½ large white onion, chopped

4 cloves, garlic

1 bunch cilantro, chopped

4 tbsp. olive oil

3 cups water (or stock)

Lime juice to taste

Salt to taste

In a deep sided pot, heat oil and sweat onion, garlic and chile till translucent. In a dry saute pan, toast pumpkin seeds over medium high heat. Add to onion mixture. Top with water and bring to a boil. Reduce heat and simmer until all ingredients are soft. Stir in cilantro and remove from heat. Blend until smooth. Season to taste.

Salsa de Chile Guajillo

2-3 medium sized tomatoes, quartered

3 tablespoons canola oil

3 oz guajillo chiles, wiped clean, seeded and stemmed

½ cup chopped white onion

3 large cloves garlic

3-5 chile de arbol, seeded and stemmed (be careful with these, they are very spicy!)

1 tsp. dreid oregano

Salt and Pepper to taste

Heat broiler. Toss tomatoes in 1 tbsp of oil and spread on sheet pan. Broil until charred on all sides. In a dry pan toast chilles until aromatic. In a blender, combine all ingredients and puree. Heat a heavy bottomed skillet and add remaining oil. Slowly add puree to hot skillet (careful, it will spatter). Simmer, stirring constantly until warmed through. Season to taste.

No-stir Dulche de leche

1 can condensed milk

Bring pot of water to boil. Submerge can of condensed milk and let boil for 4-5 hours. DO NOT let the water level drop or bad things will happen. Serve with guava paste and a sprinkling of cotija cheese.

Chicken Tortilla Soup

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Quick Oyakodon

(No picture because I couldn't find my camera)

This was so easy and super yummy. Plus, there is no oil or butter in it. The chicken and veggies are cooked in the soy sauce/stock/sugar sauce.

Ingredients

• 1 cup uncooked short-grain white rice
• 2 cups water
• 1 cup chicken stock
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 skinless, boneless chicken breast half - cut into strips
• 4 green onions, cut into 1-inch pieces
• 2 eggs, beaten
• 6 snow peas, thinly sliced

Directions

1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Indian-Spiced Chicken Pitas

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 1/2 teaspoons garam masala , (see Tip), divided
• 3/4 teaspoon kosher salt, divided
• 1 cup thinly sliced seeded cucumber
• 3/4 cup nonfat plain yogurt
• 1 tablespoon chopped fresh cilantro , or mint
• 2 teaspoons lemon juice
• Freshly ground pepper , to taste
• 4 6-inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 2 small or 1 large tomato, sliced
• 1/4 cup thinly sliced red onion
• 
  

1. Cut chicken into strips. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Cook in saute pan until no longer pink.
2. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.