Spinach & Garlic Potato Patties
Makes 10 servings
Ingredients
- 1/2 pound yellow potatoes, boiled, peeled and quartered
- 1/8 cup milk
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1/2 yellow onion , diced
- 1/2 bag 8 to 10 ounces baby spinach
- 2 garlic cloves , minced
- salt and fresh ground pepper , to taste
- 1/2 cup shredded parmesan cheese
- 1 tablespoon lemon juice
- 1 egg , lightly beaten
- 1 cup panko crumbs
- 1/4 cup olive oil , for frying (add more as needed)
Instructions
Recipe from Diethood
Wali Ya Mboga
Makes 4-6 servings
Ingredients
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1⅔ cups good-quality basmati rice (such as Shahzada)
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¼ cup plain whole-milk yogurt (not Greek)
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1 1″ piece ginger, scrubbed, finely grated
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7 garlic cloves, finely grated, divided
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2¾ tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more
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½ tsp. ground turmeric, divided
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Freshly ground black pepper
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1½ lb. skinless, boneless chicken thighs
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4 Tbsp. extra-virgin olive oil, divided
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1 large onion, thinly sliced
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1 4.5 oz. tube double-concentrated tomato paste
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1 tsp. ground coriander
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1 tsp. ground cumin
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½ tsp. Kashmiri chile powder or a pinch of cayenne pepper
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1 bunch Swiss chard, tough ribs and stems removed, sliced into 1″ ribbons
ASSEMBLY -
1 small onion, thinly sliced
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Juice of 1 lemon
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2 green Thai chiles or 1 jalapeño, seeds removed if desired, sliced
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¼ cup cherry tomatoes, diced
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1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
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¾ cup plain whole-milk yogurt (not Greek)
Instructions
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; soak at least 30 minutes and up to 12 hours.
Stir yogurt, ginger, half of garlic, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least 30 minutes and up to 1 hour.
Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 15–17 minutes. Transfer onion to a plate and set aside.
Heat remaining 2 Tbsp. oil in same skillet (still over medium-high). Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about 5 minutes per side. Transfer chicken to a plate, leaving oil behind.
Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and remaining ¼ tsp. turmeric to skillet. Cook over medium-high, stirring often, until tomato paste turns a shade darker in color, about 5 minutes. Reduce heat to medium-low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–12 minutes. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm.
Drain rice and cook in a large pot of boiling generously salted water until tender but still with some bite, 10–15 minutes. Stir in Swiss chard and cook until wilted and bright green, about 3 minutes. Drain in a colander and let sit 10 minutes to allow moisture to steam off.
ASSEMBLY
While the rice rests, combine onion, lemon juice, chiles, tomatoes, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit 5 minutes.
Stir yogurt and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another small bowl.
To serve, fluff rice with a fork, making sure Swiss chard is evenly distributed; transfer to a platter. Scatter reserved onion over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.) Serve with kachumbar and salted yogurt alongside.
Recipe from Bon Appetit
Stir Fry
Makes 4 servings
Ingredients
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1/2 cup chicken broth
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2 tablespoons plain rice vinegar
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1/4 cup water
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2 teaspoons cornstarch
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1 1/2 tablespoons soy sauce
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1 teaspoon grated peeled ginger
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2 medium garlic cloves, minced
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1/4 teaspoon pepper
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Cooking spray
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2 cups snow peas, trimmed
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1/3 cup chopped green onions
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1 medium red bell pepper, chopped
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1 medium orange bell pepper, chopped
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1 medium green bell pepper, chopped
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2 teaspoons oil
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1 pound boneless, skinless chicken breasts, cut into bite-size pieces
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1/2 tsp sesame seeds, optional
Instructions
In a small bowl, whisk together the broth, water, corn starch, vinegar, soy sauce, gingerroot, and pepper. Set aside.
Lightly spray a large skillet or wok with cooking spray. Over medium-high heat add the chicken and cook for 3–4 minutes, stirring frequently. Add the bell peppers and cook for an additional 2 minutes. Add the snow peas, green onions, and cook further for 1 more minute, stirring occasionally.
Stir in the broth mixture. Bring to a boil over medium-high heat. Boil for 1 minute, stirring occasionally or until thickened. If using sprinkle the sesame seeds. Serve over rice or as is.
Recipe from Eat Good 4 Life