Recipe: Chicken with Oyster Mushrooms and Saffron Curry

One of my favorite restaurants in Vancouver and possibly the world is Vij's. Ask any Vancouverite and they will recommend it as one of the top places to dine. Who can resist the amazing Indian food and spices in one of the most innovative Indian restaurants? Even Anthony Bourdain had to get friendly with Vikram Vij on his No Reservations trip to Vancouver. Knowing that I am a big fan, a close friend purchased Vij's cookbook: VIj's At Home: Relax, Honey. The book is a lovely presentation of what Vij's family make at home including really informative facts on meats, poultry and spices. 

I am never one to stick to a recipe so every recipe that I have made from the book has been twisted around to represent my version. Here is Vij's recipe with the Hungry Nomad's Twist. Note that the recipe is located on page 170 of the cookbook.

Ingredients: 
1/2 cup cooking oil
2 1/2 lbs red onions (I use regular white onions)
6-7 chopped garlic (18 to 21 medium cloves)
1 Tablespoon salt
1/2 Tablespoon turmeric
1/2 Tablespoon cayenne pepper
2 Tablespoon paprika (optional)
3 1/2 lbs skinless chicken things, bones in
4 cups water
4 cups whipping cream
8 oz crimini mushrooms, sliced (I used oyster mushrooms unsliced)
1 Tablespoon dried green fenugreek leaves
1/4 teaspoon saffron (about 20 threads) in 1/4 cup hot water

My addition:

Okras

Served with: 

White basmati rice

Instructions: 

Heat oil in a medium pot on medium-high for 1 minute. Add onions and saute for several minutes until onions turn a golden color. Reduce the heat to medium, add garlic and saute for 5 minutes, or until slightly colored. Stir in salt, turmeric, cayenne and paprika and saute for 1 more minute. Add chicken and cook, stirring regularly, for about 5 minutes. Stir in 4 cups of water  and cream, increase heat and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. In a separate medium sized pan, heat oil for 1 minute. Add mushrooms and saute for 3-5 minutes. Add Okras. Remember to leave the head of the okra in tact. Cook for 3-5 minutes. Stir in the mushrooms and okra to the chicken. Just before serving, bring the curry to a light boil. Stir in fenugreek plus saffron and its soaking water. Serve with a side of rice.  

Recipe: Poulet Congolais from the Congo

local market

Finally I'm back home (& back online!) after months of living and working in Congo. So many stories to tell, so many experiences to share. For this blog the main question to answer is of course: what does a hungry nomad eat when this far away from home?

Well, she tries all that she can: from foufou (cassave paste resembling mashed potatoes, low on flavor, heavy on the stomach), pili pili peppers (hot!!) and fried fish from Lake Kivu, to loads of peanuts and cheese from Goma (small yellow cheese a bit like an aged Gouda... great for this cheese addict). But what I'd like to share with you today is a local recipe for a dish with ingredients you can source easily wherever you may be. If you have any questions, don't hesitate to comment!

Ingredients: 

1) A chicken

2) Tomatoes

3) Onions

4a.) Peanuts

4b.) ...  or peanut butter

Instructions:

1) peel and puree your tomatoes, add tomato paste and dice the onions

2) grind peanuts

3) in a big pot add (olive) oil and onions. When the onions are glazed, add tomatoes, paste, peanuts and chicken. Cook until chicken is tender. Add water if necessary.

4) Serve with spinach and rice. Yum!

Iranian Recipe: Lubia Polow (Persian Green beans and Rice)

Growing up Lubia Polow was always a favorite which in my world is best made by my mother. Somehow, nothing ever tastes as good as my mother and grandmother's cooking. But now that I'm all grown up, I've tried to follow her directions closely in order to have a similar tasting result. I've realized it rarely happens since I choose to use very little oil and/or butter while cooking. It seems the secret to that mouth watering taste is all in the butter. Who knew. 

Lubia Polow is a combination of chopped green beans, rice, meat, tomato paste and a pinch of cinnamon. It's quite simple to make and healthy if you increase the ratio of green beans to rice and meat.

Ingredients (serving 4)

1 Large onion, chopped
300-500 grams ground beef or beef/lamb stew meat
2 Cups green beans, cut, 1 cm in length
1 Teaspoon liquid saffron
1 Tablespoon turmeric
1 Teaspoon cinnamon powder
1/2oz can of tomato paste

1-2 Cup of Basmati Rice

salt and pepper to taste 

Instructions 

Meat: 

As all Persian cooking, it all begins with the fried onions. 

1. Chop the onions into small pieces and fry slightly in oil until it turns golden in color. 
2. Add beef/lamb or ground beef and cook until there is no pink showing. 
3. Then add 1 tablespoon of turmeric. 
4. Add salt and pepper to preferred taste. 
5. Add one cup of warm water, put lid on and cook on medium heat for 1 hour. If all water evaporates add more. Once meat is cooked, add the tomato paste and mix thoroughly. The end result must be a thick meaty paste.

Green Beans: 

While meat is cooking, wash green beans and chop into 1 cm pieces. Heat pan, add olive oil and slightly fry the beans.  Once the meat and sauce is thick, add green beans to the meat sauce mix. 

Rice: 

Meanwhile, while preparing all the above, prepare your basmati rice.  

1. Boil water, add a pinch of salt, add 1 cup of rice, cook over a low boil for a few minutes and remove/rinse. 
2. Then place rice in a new pot, add cloth to the lid (for the evaporation to be absorbed) and cook on low heat. 
3. While placing rice, place one layer of rice, one layer of meat sauce, and repeat. This allows for a perfect mixture. 
4. Mix the sauce and rice so that there is no white rice remaining. 
5. Add a sprinkle of cinnamon powder.
6. Cook for 30-45 minutes. 
7. Serve with condiments.

Every Iranian meal is best served with a side of Balkan style yogurt, herbs (fresh mint, basil, radish), torshee (Persian pickled vegetables), and Iranian salad (shirazi). 

Torshi- Housemade pickled vegetables

Recipe Friday: 6 Layer Chicken Teriyaki Bowl

This is my personal take on a dish that I love at a local restaurant chain in Vancouver, Canada: Cactus Club. They call it the Teriyake Rice Bowl. I call mine the 6 layer chicken teryiake bowl. I took all the flavors made estimates and re-invented to create my own. It has become my husband and friend's favorite dish. It is very easy to make and on the healthier side if you add enough veggies. 

Ingredients for 2: 

1. 1-2 Chicken Breast (substitute tofu or beef)
2. 1 large onion
3. Teriyaki sauce
4. 1-2 cup of shredded carrots
5. 1-2 cups of pickled red cabbage
6. 1 bunch of cilantro
7. 1 cup of basmati rice (or brown rice)
8. Optional: red/yellow peppers
9. Optional: sliced water chestnut

Yogurt sauce:

1. 1 cup of fat free yogurt
2. 1/3 cup mayonnaise
3. 1 teaspoon lemon juice
4. 2 tablespoons ranch dressing or powdered ranch mix
5. 1 teaspoon cayenne pepper
6. 1/2 teaspoon paprika

Leave for 30 minutes to allow the flavors to completely blend. 

Instructions: 

Rice: 

I make my rice in a rice maker which simplifies things. Add 1 cup rice and 2 cups of water (or less if you are in a humid area). A pinch of salt. A pinch of oil and that is it. 

Chicken:

1. Wash, peel and slice onions
2. Heat frying pan, add 1 tablespoon of olive oil
3. Add onions and fry slightly until a light golden color 
4. Slice chicken breast into small pieces and add to onions
5. Add teriyaki sauce 
6. Allow to cook for 30 minutes or until chicken is fully cooked. 

In the meantime: Wash, peel and shred carrots; Slice other veggies that you'd like to add to the mix.

Wash and slice radish.

Wash the cilantro, cut off the stems and slightly chop.

You can adjust the spicy yogurt sauce based on how spicy you want it to taste. I like mine very spicy so I add 1 tablespoon of cayenne pepper. You can adjust to taste. 

Combine 1 cup of yogurt, 1/3 cup mayonnaise, 1 teaspoon lemon juice, 2 tablespoons ranch dressing or powdered ranch mix, 1 teaspoon cayenne pepper, 1/2 teaspoon paprika.  Leave for 30 minutes to allow the flavors to completely blend. 

The red pickled cabbage comes in a bottle or you can make at home (see recipe). Remove and drain. Set aside. 

Once your rice is ready. Layer at bottom of bowl. Add chicken on top. Add carrots. Add red cabbage. Add other veggies. Add cilantro and turnips. Add spicy yogurt sauce on top and let it drizzle down.  And voila!

Sabzi Polo Mahee (Fish and Persian Herbed Rice)

The weather has warmed up, the cherry blossoms are in full bloom, the Canadian geese are back from their winter trip down south in Mexico (I admire them). It can only mean one thing: Spring is here which means its also time for Persian New Year. On the day of the new year, Persians all over the world get together with family to have the famous sabzi polo meal. This is equivalent to Turkey dinner at Christmas. 

Sabzi polo is a colorful green version of the famous Persian polo (rice) dish. The green comes from a variety of fresh herbs including cilantro, parsley, dill and scallions. Sabzi polo is traditionally served with white fish but in my family we have replaced it with  fresh sockeye salmon given that we live in the mecca of fresh salmon. It is a really healthy meal and perfect for any time of year.  Here is the recipe for those craving this dish on Norooz or any other day of the year. 

Norooz Potluck with Friends

And happy Norooz to all Persians worldwide. 

Ingredients:

4 c. Basmati rice

4 tbsp canola oil

1 large piece lavash bread or lettuce

1/2 c. scallion tops (greens only), washed & chopped fine

1 1/2 c. flat leaf parsley, washed & chopped fine

1 bunch (4-5 stalks) green garlic, washed but left whole

1 c. cilantro, washed & chopped fine

1 1/2 c. dill, washed & chopped fine

Instructions: 

1. Soak the rice in well-salted water for a few hours before cooking, changing the water once towards the end of the soak.
2. Fill a large, heavy pot halfway with water and bring to a boil. Add a pinch of salt.
3. Add the rice (and the water it was soaking in), and bring it back up to a boil.
4. Stir gently a couple of times, and keep an eye on the grains - as they begin to turn translucent on the ends, occasionally take one out and chew it - you're looking for something slight on the crunchier side of "al dente", but chewable.
5. Drain the rice in a colander, and run some water over it to rinse off the excess salt.
6. Add the oil to your pot, along with 1/2 cup of water or milk (to make tahdeeg), and lay the lavash bread  on the bottom in one layer (an alternative to lavash bread is lettuce)
7. Begin adding the rice and herbs into your pot, but "mounding" everything so that you have a pyramid of sorts at the end. You want to lightly "fluff" the herbs into the rice to incorporate as you go along. The garlic you want to lay about halfway through the mound in one or two layers as needed.
8. With the handle of a wooden spoon, make a few holes around the mound of rice to create "steam vents"
9. Wrap the lid of the pot in a clean kitchen towel and secure it, ensuring that the towel is well out of the way of any flame. 
10. Drizzle a couple of tablespoons water or oil over the top of the rice, and put the lid on (the towel will help absorb the steam so water doesn't drip back onto the rice).
11. Cook on high heat for 5-8 minutes until you see steam, and hear a sizzling/crackling coming from the bottom of the pot.
12. Reduce to medium, and cook for another 15-20 minutes, keeping an ear and nose on things - you don't want to smell smoke, but you do want to hear light crackling/popping.
13. Finally, reduce again to medium-low, and cook a final 10-15 minutes. You'll know it's ready when you smell a "toastiness" from the tahdeeg on the bottom, and the top grains of rice are tender.

Serve this with the fish, which you warm slowly in the oven, and narenj (bitter orange, which is actually tart-bitter). If you can't find narenj, lemons will do.

Traditionally, this dish is served with white king fish however I choose to use salmon. You can really substitute for any type of fish that you fancy cooked in any way you know best. 

My recipe for cooking the salmon is to place the pieces of fish in foil add lemon pieces and a bit of olive oil to the fish, wrap the fish in the foil and place it in the oven for 15-30 minutes depending on how many pieces of fish you are using. The fish will cook in its own steam leading to one delicious, juicy and healthy dish.