Spanish white beans + tomatoes and grilled chicken

 

Spanish-Style Tomato & White Beans with Paprika-Grilled Chicken

This will feed 4 adults generously and use about 2½–3 lb of your tomatoes. The beans should end up thick and saucy rather than soupy, with the sliced chicken served over the top.

Total time: ~50–55 minutes
Serves: 4

Ingredients

For the tomato-white bean braise

• 2½–3 lb ripe tomatoes, cored and roughly chopped
• 2 cans (15 oz each) cannellini, Great Northern, or other white beans, drained and rinsed
• 1 medium yellow onion, diced
• 4 large garlic cloves, thinly sliced or minced
• 3 tbsp extra-virgin olive oil
• 2 tsp smoked Spanish paprika (pimentón de la Vera), preferably sweet
• ½ tsp ground cumin
• ¼–½ tsp red pepper flakes, optional
• 1 tsp kosher salt to start, plus more to taste
• Freshly ground black pepper
• 1–2 tbsp sherry vinegar
• ½ cup chicken stock or water, only if needed
• ½ cup flat-leaf parsley, roughly chopped
• ⅓ cup Spanish green olives, such as Manzanilla, pitted and roughly chopped, optional but recommended
• ⅓ cup sliced or slivered almonds

For the chicken

• 1½–1¾ lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 garlic cloves, finely grated or minced
• 1½ tsp smoked paprika
• 1 tsp dried oregano
• ¾ tsp kosher salt
• ½ tsp black pepper
• Zest of ½ lemon

For serving

• Crusty bread, preferably grilled or toasted
• Extra-virgin olive oil
• Lemon wedges, optional

1. Get the chicken seasoned

Combine the olive oil, garlic, paprika, oregano, salt, pepper and lemon zest. Coat the chicken thoroughly and leave it at room temperature while you start the beans, about 20–25 minutes.

You don't need a lengthy marinade here.

2. Toast the almonds

Put the almonds in a large, dry skillet or Dutch oven over medium heat. Toast for about 3–5 minutes, stirring frequently, until fragrant and lightly browned.

Remove them and reserve for serving.

3. Build the tomato base

In the same pan, heat 3 tablespoons olive oil over medium heat. Add the onion with a small pinch of salt and cook 5–7 minutes, until softened.

Add the garlic and cook another minute.

Now add the 2 teaspoons smoked paprika, cumin and red pepper flakes. Stir for only about 20–30 seconds. You want the paprika to bloom in the oil without scorching.

Immediately add all the chopped tomatoes, 1 teaspoon salt and a generous amount of black pepper.

Bring to a lively simmer.

4. Cook down the tomatoes

Cook uncovered over medium to medium-high heat for approximately 15–20 minutes, stirring occasionally.

You're looking for a transformation from:

chopped tomatoes → very juicy tomatoes → chunky, concentrated tomato sauce.

Celebrity tomatoes can release quite a bit of water. That's fine; just give them enough heat and an adequately wide pan so some of it evaporates.

Don't take this all the way to a smooth marinara consistency. Some recognizable pieces of tomato are desirable.

5. Grill the chicken while the tomatoes cook

Heat an outdoor grill or grill pan to medium-high/high.

Grill the thighs approximately 5–7 minutes on the first side and 4–6 minutes on the second, depending on thickness, until nicely charred and cooked through (165°F minimum internal temperature).

Move them to a cutting board and let them rest 5–10 minutes before slicing.

The char is valuable here. I'd rather have genuinely browned edges than gently cooked chicken because that smoky grilled flavor plays against the creamy beans and acidic tomatoes.

6. Add the beans

Once the tomatoes have reduced, fold in the two cans of beans.

Simmer gently for 8–10 minutes so the beans absorb some of the tomato, paprika and garlic flavor.

If it becomes too dry, add chicken stock or water a few tablespoons at a time. Conversely, if it's still watery, turn up the heat and cook uncovered for another few minutes.

For the final consistency, think beans suspended in a thick tomato braise, not beans swimming in tomato soup.

7. Finish with acid

Turn the heat down and stir in:

• Chopped olives, if using
• About half the parsley
• 1 tablespoon sherry vinegar

Taste.

This is the point where I'd adjust carefully. Add more salt if the beans taste flat, another teaspoon or two of sherry vinegar if the tomatoes taste heavy, or more black/red pepper if it needs some bite.

The vinegar shouldn't announce itself as vinegar. Its job is to make the tomato, paprika and beans suddenly taste more vivid.

8. Assemble

Spoon the tomato-white bean mixture into a large shallow serving bowl or individual bowls.

Slice the rested chicken into fairly thick strips and arrange it on top rather than mixing it into the beans.

Finish with:

• Remaining parsley
• Toasted almonds
• A drizzle of good olive oil
• A little additional smoked paprika, if desired

Serve with grilled or toasted crusty bread.

A couple of adjustments I'd make for garden tomatoes

Don't peel them. For a rustic braise like this, there's little benefit and it adds work. Roughly ¾-inch chunks are fine.

Hold back one particularly good tomato. Dice it fairly small, lightly salt it, and leave it raw. Just before serving, scatter a few spoonfuls over the finished dish. You'll get the deep flavor of the cooked tomatoes plus bursts of fresh garden-tomato flavor.

And if you have a choice of paprika, Spanish smoked paprika is worth using here. Sweet smoked (pimentón dulce) is the safest choice. If you happen to have both sweet and hot Spanish paprika, I'd use roughly 1¾ tsp sweet + ¼ tsp hot in the beans. That gives you smoke and complexity without turning this into a particularly spicy dish.

Extra tomato Bolognese

Slow-Cooked Garden Tomato Bolognese

Makes: 8–10 servings (about 9 cups)
Active time: 45 minutes
Cook time: 3½–4½ hours

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Ingredients

Soffritto

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion (about 12 oz), finely diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 tsp kosher salt

Meat

• 1 lb (450 g) ground beef (85–90% lean)
• ½ lb (225 g) ground pork or mild Italian sausage (casings removed)

Flavorings

• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry white wine (Pinot Grigio, Sauvignon Blanc, etc.)
• 1 cup whole milk
• 2 bay leaves
• 1 Parmesan rind (optional, but highly recommended)
• Freshly ground black pepper

Tomatoes

• 5 lb ripe Celebrity tomatoes (about 10–12 medium tomatoes)
• Remove the cores.
• Roughly chop into 1-inch pieces.
• Do not peel them.

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Instructions

Step 1 – Build the soffritto

Heat the olive oil and butter in a large Dutch oven over medium-low heat.

Add the onion, carrots, celery, and 1 teaspoon kosher salt.

Cook gently for 18–20 minutes, stirring occasionally.

The vegetables should become soft and sweet without browning.

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Step 2 – Brown the meat

Increase the heat to medium.

Add the beef and pork.

Break the meat into small pieces with a wooden spoon.

Cook until no pink remains and some browned bits develop, about 10–12 minutes.

If there's an excessive amount of fat, spoon off a little, but leave a few tablespoons for flavor.

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Step 3 – Tomato paste and garlic

Add the garlic.

Cook for 30 seconds.

Stir in the tomato paste.

Cook another 2–3 minutes, stirring constantly, until it darkens to a rusty brick-red color.

This caramelization adds a lot of depth.

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Step 4 – Deglaze with wine

Pour in the white wine.

Scrape up any browned bits from the bottom of the pot.

Cook until almost all the liquid has evaporated, about 5–8 minutes.

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Step 5 – Add the milk

Pour in the milk.

Simmer gently until it is almost completely absorbed.

This usually takes 10–15 minutes.

The milk softens the acidity of the tomatoes and gives the finished sauce its characteristic richness.

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Step 6 – Add the tomatoes

Stir in:

• Chopped tomatoes
• Bay leaves
• Parmesan rind (if using)
• Several grinds of black pepper

The pot will look very watery.

That's exactly what you want.

Fresh tomatoes release a lot of liquid.

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Step 7 – Slow simmer

Bring just to a gentle bubble.

Reduce the heat to the lowest setting.

Cook uncovered for 3½–4½ hours.

Stir every 20–30 minutes, scraping the bottom of the pot.

The transformation is gradual:

• First hour: watery
• Second hour: tomatoes collapse
• Third hour: sauce thickens noticeably
• Fourth hour: rich, glossy, deeply flavored

If it thickens too quickly, add ¼–½ cup water.

If it's still loose after 4 hours, simply keep cooking.

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Step 8 – Finish

Remove the bay leaves and Parmesan rind.

Taste.

Add salt until the flavors pop (usually another 1–2 teaspoons kosher salt, depending on your tomatoes and cheese).

Finish with freshly ground black pepper.

If the tomato skins are still more noticeable than you'd like, use an immersion blender for 2–3 quick pulses—just enough to break them up while leaving plenty of texture. I don't usually find this necessary with Celebrity tomatoes after a long simmer.

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Serving

Toss with:

• Tagliatelle (traditional)
• Pappardelle
• Fettuccine
• Rigatoni
• Pappardelle

Serve with:

• Freshly grated Parmigiano-Reggiano
• Chopped parsley
• Crusty bread
• A simple green salad

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Freezing

Let the sauce cool completely.

Freeze in:

• 2-cup containers (2–3 servings)
• Quart freezer bags laid flat

Keeps well for 4–6 months.

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Notes for Celebrity Tomatoes

• Because Celebrity tomatoes are juicier than paste tomatoes, don't seed them—the juice contributes a lot of flavor.
• If your tomatoes are exceptionally ripe and sweet, you probably won't need any sugar.
• If they taste a little sharp after cooking (which can happen early in the season), stir in 1 teaspoon of butter at the end rather than adding sugar. It rounds out the acidity without making the sauce taste sweet.

Optional upgrade: Roast half the tomatoes

If you don't mind an extra step, roast half of the chopped tomatoes on a sheet pan at 425°F (220°C) with a drizzle of olive oil for about 40 minutes, until they have browned edges. Add the roasted tomatoes along with the remaining fresh ones in Step 6.

This gives you the best of both worlds: the fresh brightness of garden tomatoes and the deeper, almost canned-tomato richness that develops from roasting. It's my favorite version when using abundant summer tomatoes.

Zareen's Kofta Saalan (Spicy Meatball Curry)

 Kofta Saalan (Spicy Meatball Curry)
Succulent, spicy meatballs in a rich, flavorful sauce, made with ground beef, chicken, or lamb. Great with plain rice, matar pulao, roti, or naan.

INGREDIENTS
• 1 pounds 85-percent lean ground beef
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 2 teaspoons salt
• 1 teaspoons cayenne red chili powder
• 1 teaspoons garam masala
• 2 white bread slices
• 1 medium onion, thinly sliced
• 0.3 cups oil
• 0.3 cups yogurt
• 1.5 tablespoons tomato paste
• 1 tablespoons ground coriander
• 1 teaspoons ginger paste
• 1 teaspoons garlic paste
• 1 teaspoons cayenne red chili powder
• 0.5 teaspoons turmeric
• 1 teaspoons garam masala
• 3 cups water for sauce

STEPS
1. Combine meatball ingredients: In a large bowl, add 1 pounds 85-percent lean ground beef, 2 teaspoons ginger paste, 2 teaspoons garlic paste, 2 teaspoons salt, 1 teaspoons cayenne red chili powder, and 1 teaspoons garam masala — everything except the bread.
2. Soften the bread: Soak 2 white bread slices in a bowl of water to soften. Squeeze the water out by hand and crumble the bread onto the meatball ingredients.
3. Mix the meatballs: Mix all the meatball ingredients thoroughly together by hand or in a food processor.
4. Shape the meatballs: Take small portions of the seasoned meat (1.5 to 2 ounces) and shape into 2-inch balls, about the size of golf balls. Set aside. Note: wetting your hands or greasing them with oil can make the shaping process easier.
5. Fry the onion: In a Dutch oven, fry 1 medium onion, thinly sliced in 0.3 cups oil over medium heat until golden brown.
6. Remove onion: Take out the fried onion and leave the oil in the Dutch oven for later use.
7. Blend the sauce base: In a blender, combine 0.3 cups yogurt, 1.5 tablespoons tomato paste, 1 tablespoons ground coriander, 1 teaspoons ginger paste, 1 teaspoons garlic paste, 1 teaspoons cayenne red chili powder, 0.5 teaspoons turmeric, 1 teaspoons garam masala, and the fried onions (not the oil). Blend until smooth, adding up to 3 tablespoons of water if needed to form a smooth paste.
8. Cook the bhunna (masala base): In the same Dutch oven used to fry the onion, using the same oil, add the blended mixture and cook on low-medium heat, stirring frequently, until the oil separates.
9. Add water and boil: Add 3 cups water for sauce, increase the heat, and bring to a boil.
10. Add the meatballs: Once the sauce is boiling, reduce the heat to medium and carefully slide in the meatballs with the help of a spoon.
11. Cover and cook: Cover and cook on medium-low until the meatballs are cooked through. Stir gently as needed, taking care not to break the meatballs.
12. Simmer to finish: Reduce the heat to a simmer and cook on low until the sauce reaches your desired consistency.

NOTES
Pro tip: After mixing the meat, do a taste test by pan-frying a mini meatball. Adjust the spices to your taste before shaping the rest of the meatballs.

Source: Zareen's Pakistani Kitchen, p. 122. Makes 4 to 5 servings.

Smitten classic channa

 Creamy Tomato Chickpea Masala
A tomato-forward, lightly creamy take on makhani chole (butter chickpeas), inspired by chicken curry, chana masala, and dal makhani.

INGREDIENTS
• 3 tablespoons neutral oil, butter, or ghee (45 grams)
• 1 large yellow onion, minced
• 2 inch piece ginger, peeled and minced or grated
• 2 garlic cloves, minced or grated
• 1 teaspoons kosher salt (plus more to taste)
• 1 teaspoons ground cumin
• 1 teaspoons ground turmeric
• 0.5 teaspoons garam masala
• 1 teaspoons ground coriander
• 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp)
• 2 tablespoons tomato paste (35 grams)
• 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes)
• 1.3 cups water
• 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups)
• 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams)
• 1 handful roughly chopped fresh parsley or cilantro (optional)
• 1 rice, for serving

STEPS
1. Cook the onion: In a medium-large (3-quart) heavy pan with a lid, heat 3 tablespoons neutral oil, butter, or ghee (45 grams) over medium-high heat. Once hot, add 1 large yellow onion, minced and cook for 5 to 7 minutes, until the onion is browned at the edges.
2. Add aromatics and spices: Add 2 inch piece ginger, peeled and minced or grated and 2 garlic cloves, minced or grated and cook for 1 minute more. Add 1 teaspoons kosher salt (plus more to taste), 1 teaspoons ground cumin, 1 teaspoons ground turmeric, 0.5 teaspoons garam masala, 1 teaspoons ground coriander, and 0.5 teaspoons ground cayenne or mild chili powder (up to 1 tsp) to taste, and cook for 2 minutes.
3. Cook the tomato paste: Add 2 tablespoons tomato paste (35 grams) and cook, stirring, until it is one shade darker, 1 to 2 minutes.
4. Add tomatoes and simmer: Add 410 grams diced or crushed tomatoes (one 14.5-oz can, or 1¾ cups fresh small-diced tomatoes), stirring up any stuck bits, and season with another 1½ teaspoons salt. Bring to a simmer, stirring. Cook the tomatoes until they begin to break down and look saucy, mashing them a bit with your spoon if needed — this takes 4 to 8 minutes (fresh tomatoes cook down faster).
5. Add water and simmer: Add 1.3 cups water, stir to combine, and reduce the heat to the lowest simmer. Cover and cook for 5 minutes.
6. Add chickpeas: Add 440 grams cooked chickpeas, drained and rinsed (two 15.5-oz cans, or 3½ cups) and cook, covered, for another 10 minutes, until they have slightly softened. If the mixture looks dry or thick, add more water to loosen. Taste and adjust the seasoning if needed.
7. Finish with cream: Remove from the heat and stir in 2 tablespoons heavy cream (30 grams), up to 4 tbsp (60 grams) (start with 2 tablespoons, then gaze at the color and decide if you're in more of a red, orange, or pink mood — add the rest if so). Finish with 1 handful roughly chopped fresh parsley or cilantro (optional), if using, and serve with 1 rice, for serving.

NOTES
Toasted paneer or halloumi "croutons": Cut an 8-ounce package of paneer or halloumi into 1-inch pieces. In a large nonstick skillet, heat 1 tablespoon neutral oil over medium heat. Cook the cheese until golden underneath, then flip and lightly brown the second side. Add to the pot right before serving — the warmth will keep them soft.

Chickpea/cauliflower variation: If you'd like to add cauliflower, reduce the chickpeas to one 15.5-oz can and the water to 1 cup, then add 3 cups cauliflower chopped into ½-to-1-inch pieces (about 1 pound, from half a large head). Add the cauliflower along with the water and give it 10 minutes to begin softening before adding the chickpeas. The dish is done when the cauliflower reaches your desired tenderness.

Yellow Squash Tiny Loaf recipes

These recipes make 1 standard loaf pan or 9 cavities in my 18 cavity tiny loaf pan. We're making these to use up the extreme amounts of yellow squash coming from our summer garden.

Chocolate Chip Yellow Squash Loaves

Ingredients

• 2 cups (250 g) grated yellow squash (don't peel it)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• ¾ cup mini chocolate chips (plus extra for topping)
• ¾ cup pecans or walnuts

Instructions

1. Heat oven to 350°F (175°C). Grease mini loaf pans.
2. Grate the squash and lightly squeeze it with a towel. It should still be moist, just not dripping.
3. Whisk together flour, baking soda, baking powder, cinnamon, and salt.
4. In another bowl, whisk eggs, oil, sugars, and vanilla.
5. Stir wet into dry just until combined.
6. Fold in squash, chocolate chips, and nuts.
7. Divide among pans (about ⅔ full) and sprinkle extra chips on top.
8. Bake ~20 minutes
9. Cool 10 minutes before removing from pans.

Lemon Poppyseed Yellow Squash Loaves

Ingredients

• 2 cups (250g) grated yellow squash
• 2 cups (250g) flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• Zest of 2 lemons
• 2 Tbsp fresh lemon juice
• 2 eggs
• ½ cup neutral oil
• ¾ cup sugar
• 1 tsp vanilla
• 2 Tbsp poppyseeds

Lemon Glaze (optional)

• 1 cup powdered sugar
• 2–3 Tbsp fresh lemon juice
• Optional: a little extra zest

Instructions

1. Heat oven to 350°F.
2. Lightly squeeze excess moisture from squash.
3. Combine flour, baking powder, salt, and lemon zest.
4. Whisk eggs, sugar, oil, vanilla, and lemon juice.
5. Fold wet into dry, then stir in squash.
6. Fill mini loaf pans about ⅔ full.
7. Bake ~20 min.
8. Cool completely, then drizzle with the lemon glaze.

Double Chocolate Yellow Squash Bread

Ingredients

Dry

• 1½ cups (190 g) all-purpose flour
• ½ cup (45 g) cocoa
• 1-2 tsp instant espresso
• 1/4 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp kosher salt
• 1 tsp espresso powder (optional but highly recommended)

Wet

• 2 eggs
• ½ cup neutral oil
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• 1 cup mini chocolate chips
• Optional: ½ cup toasted chopped pecans

Bake

350°F

• Standard loaf: 50–60 minutes
• Tiny loaves: about 20–24 minutes

Morning Glory Squash Bread

Ingredients

Dry

• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1½ tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp kosher salt

Wet

• 2 eggs
• ½ cup neutral oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla
• 2 cups grated squash, lightly squeezed
• ½ cup golden raisins
• ¾ cup toasted chopped pecans or walnuts
• Zest of 1 orange

Aji amarillo peruvian chicken thighs

 

Original recipe:  https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe

adapted to use chicken thighs 

Peruvian-Style Grilled Chicken Thighs with Green Sauce

Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs, about 3½ to 4 lb total
• 4 tsp Diamond Crystal kosher salt
  • or about 2½ tsp Morton kosher salt
• 2 Tbsp ground cumin
• 2 Tbsp paprika
• 1 tsp freshly ground black pepper
• 3 medium garlic cloves, minced or grated
• 2 Tbsp white vinegar
• 2 Tbsp neutral oil or olive oil

Green Sauce

Ingredients

• 3 jalapeños, roughly chopped
  • remove seeds/ribs for milder sauce
• 1 cup fresh cilantro leaves and tender stems
• 2 medium garlic cloves
• ½ cup mayonnaise
• ¼ cup sour cream
• 1 Tbsp ají amarillo paste, optional but great
• 2 tsp fresh lime juice
• 1 tsp white vinegar
• 2 Tbsp olive oil
• Salt and pepper, to taste

Make the chicken

1. Mix the rub.
   In a bowl, combine the salt, cumin, paprika, black pepper, garlic, vinegar, and oil into a loose paste.
2. Season the thighs.
   Pat the thighs dry. Rub the seasoning paste all over the chicken, working some under the skin where you can. Use all of the rub.
3. Rest before grilling.
   Refrigerate for at least 1 hour, or up to overnight. For best skin, place the thighs on a rack set over a sheet pan and leave them uncovered in the fridge.
4. Make the sauce.
   Blend the jalapeños, cilantro, garlic, mayonnaise, sour cream, ají amarillo paste, lime juice, and vinegar until smooth. With the blender running, drizzle in the olive oil. Season with salt and pepper. Refrigerate until serving. The sauce may seem loose at first and will thicken as it sits.
5. Set up the grill.
   Prepare a two-zone grill: one side medium-high/direct heat, the other side indirect heat. Clean and oil the grates.
6. Cook indirect first.
   Place the thighs skin-side up on the indirect side. Cover and cook until the thickest part of the thighs reaches about 165–175°F, usually 25–35 minutes, depending on size and grill temperature.
7. Crisp the skin.
   Move the thighs to direct heat, skin-side down, and grill until the skin is browned, lightly charred, and crisp. This usually takes 3–6 minutes. Watch closely because the paprika and garlic can scorch.
8. Finish to ideal thigh texture.
   Thighs are safe at 165°F, but they are often better around 175–185°F, where they become more tender. Pull them when they are in that range and the skin looks good.
9. Rest and serve.
   Rest the chicken for 5–10 minutes. Serve with the green sauce on the side.

Suggested sides

A great plate would be: cilantro-lime rice, grilled corn, and avocado-tomato salad. Roasted sweet potato wedges or black beans would also fit really well.

Chermoula grilled salmon with green bean

 This was a great meal!

Used TJ's skin on BBQ cut salmon.

Charmoula recipe (can be doubled if more fish) 

 Blend in the tiny food processor:

• 1/2 cup packed cilantro leaves
• 1/2 cup packed flat-leaf parsley
• 2 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp sweet paprika
• 1/4 tsp cayenne (optional)
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1/4 cup extra virgin olive oil
• 1/2 tsp kosher salt
• Fresh black pepper

Optional additions:

• ½ tsp turmeric for earthiness
• 1 tsp preserved lemon, finely minced (excellent if you can find it)
• ½ tsp ground ginger

I lightly seasoned the fish with salt.  Then put most of the chermoula on top and marinated for 30-60 min.  Right before I grilled I spread mayo on the skin side (which wasn't marinated).

I'd put the fish and green beans in at about the same time.  Grill at 450.  Flip the fish at 4 min.  Check at 8 min.  If need be, grill 1 more min on the other two sides. 

For the green beans:

Chop a bunch of green beans into 1-2" long pieces.  Toss in olive oil (not too much!  maybe 1/2 Tbsp) and salt and pepper.  Grill in grill basket at 450 for about 8 minutes (not longer!).  Meanwhile, inside, toast slivered almonds.  Toss all together when done.  Squeeze lemon on top.

 

Creamy Yellow Squash Soup (GPT) - Use up the summer squash

 

Creamy Yellow Squash Soup

Serves 4–6

Ingredients

• 2 Tbsp butter or olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 pounds yellow squash, sliced (about 5–6 medium squash)
• 1 medium potato, peeled and diced (for body)
• 4 cups chicken or vegetable broth
• ½ tsp dried thyme
• Salt and pepper
• ½ cup heavy cream or half-and-half
• Optional: ¼ cup grated Parmesan
• Optional garnish: chives, croutons

Instructions

1. Cook onion in butter until soft (about 5–7 minutes).
2. Add garlic for 30 seconds.
3. Add squash, potato, broth, thyme, 1 tsp salt, and pepper.
4. Simmer 20 minutes until everything is very tender.
5. Blend until completely smooth with an immersion blender or countertop blender.
6. Stir in cream and Parmesan, if using.
7. Taste and adjust seasoning. If it's too thick, add more broth.

Serve with crusty bread or grilled cheese.

Variations

• Add a handful of fresh basil before blending.
• Stir in shredded cheddar instead of Parmesan.
• Finish with a squeeze of lemon for a brighter summer flavor.

Mixed dal with rajma and methi

INGREDIENTS
• 1 or 2 cans red kidney beans (15 oz each), drained and rinsed

• 0.5 cups whole masoor dal (brown/green lentils)
• 0.5 cups toor dal (split pigeon peas)
• 2 cups fresh or frozen methi (fenugreek) leaves

* a few handfuls baby spinach (or more).  Roughly chopped. 

• 1.5-2 large onions, finely chopped
• 6 garlic cloves, minced
• 1 tablespoons fresh ginger, grated
• 2 large tomatoes, chopped
• 1-2 green chilies, finely chopped
• 2 tablespoons ghee or neutral oil
• 1 teaspoons cumin seeds
• 1 teaspoons turmeric powder
• 1 teaspoons red chili powder
• 2 teaspoons coriander powder
• 1 teaspoons cumin powder
• 1 teaspoons garam masala
• 1 teaspoons salt, plus more to taste
• 3 cups water (for cooking the dal)
• 1 tablespoons lemon juice
• 0.3 cups fresh cilantro, chopped (for garnish)

STEPS
1. Cook the dals: Combine 0.5 cups whole masoor dal (brown/green lentils) and 0.5 cups toor dal (split pigeon peas) in a pot with 3 cups water (for cooking the dal), enough to cover by 2 inches. Add half the 1 teaspoons turmeric powder and a small pinch of 1 teaspoons salt, plus more to taste. Simmer for 20 minutes until the toor dal is completely soft and the masoor is tender. The toor dal should break down and become mushy — this is what gives the dish its thick, rich body.
 

2. Build the masala base: Heat 4 tablespoons ghee or neutral oil in a large heavy-bottomed pot over medium heat. Add 1 teaspoons cumin seeds and let them splutter for 30 seconds. Add 2 large onions, finely chopped and fry, stirring often, for 12–15 minutes until deep golden brown. Don't rush this step — the color and sweetness of the onions is foundational to the dish.
 

3. Add aromatics and spices: Add 6 garlic cloves, minced, 1 tablespoons fresh ginger, grated, and 2 green chilies, finely chopped to the onions. Fry for 2 minutes until fragrant. Add 2 large tomatoes, chopped and cook for 5–7 minutes, stirring, until the tomatoes break down and the oil starts to separate at the edges. Now add 1 teaspoons turmeric powder, 1 teaspoons red chili powder, 2 teaspoons coriander powder, and 1 teaspoons cumin powder. Stir well and cook for another 2 minutes.
 

4. Add methi leaves: Add 2 cups fresh or frozen methi (fenugreek) leaves to the masala. If using fresh methi, the leaves will wilt down dramatically — stir and cook for 4–5 minutes until wilted and fragrant. If using dried kasoori methi, use 3 tbsp instead and crush between your palms before adding. Cook for 2 minutes. The methi gives the dish its characteristic deep olive-green color and slightly bitter, earthy depth.
 

5. Combine everything: Gently stir in the drained 2 cans red kidney beans (15 oz each), drained and rinsed, liquid from one can reserved along with about ¾ cup of the reserved can liquid. Add the cooked dal mixture too, stirring to combine everything. The dal should partially melt into the gravy while the kidney beans stay mostly whole. Add 1 teaspoons salt, plus more to taste sparingly — canned beans are already salted — and adjust later.
 

6. Simmer gently: Bring to a gentle simmer over low heat. Cook uncovered for 10–15 minutes, stirring occasionally, until the gravy thickens and the flavors meld. Canned beans are more delicate than dried, so stir gently and don't overcook or they'll turn mushy. If the gravy looks too thick, loosen with a splash of water.
 

7. Finish and serve: Stir in 1 teaspoons garam masala and 1 tablespoons lemon juice. Taste and add more salt if needed. Garnish with 0.3 cups fresh cilantro, chopped (for garnish). Serve hot with roti, naan, or steamed basmati rice. Like most dal dishes, this tastes even better the next day once the flavors have deepened overnight.

NOTES
**A few tips for getting closer to the original:**

The long, slow caramelization of the onions (step 2) is non-negotiable — it's what gives the gravy that deep brownish hue you see in the photo. Don't shortcut it.

Bohra cooking often uses a spice blend called "dabba no masalo" — a dry-roasted mix of coriander and cumin. If you want to get closer to that flavor, dry-roast whole coriander and cumin seeds and grind them fresh instead of using pre-ground powder.

If you can find fresh drumstick pods (available frozen at Indian grocery stores), adding 6–8 pieces in step 5 would be very much in the Bohra style.

Canned beans are pre-salted, so go light on salt early and adjust at the very end rather than trusting the listed amount.

To try: Breakfast burrito

 Southwest Chicken & Black Bean Breakfast Burritos (8 burritos)

Ingredients

Protein

• 8 large eggs
• 2 cups liquid egg whites (about 16 oz)
• 2 lbs boneless skinless chicken thighs

Fiber & Carbs

• 2 cans black beans, drained and rinsed
• 8 large high-fiber tortillas

Vegetables

• 2 bell peppers, diced
• 1 large yellow onion, diced
• 5 oz baby spinach
• 1 bunch green onions, sliced

Fat & Flavor

• 8 oz sharp cheddar or pepper jack cheese, shredded
• 1 avocado per serving when eating (don't freeze avocado)
• Salsa for serving

Seasoning

• 2 tsp kosher salt
• 1 tsp black pepper
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder

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Step 1: Cook the Chicken

1. Heat oven to 425°F.
2. Toss chicken thighs with:
   • 1 tsp salt
   • 1 tsp pepper
   • 1 tsp cumin
   • 1 tsp chili powder
   • 1 tsp smoked paprika
3. Roast for 20-25 minutes until cooked through.
4. Let cool and chop into small pieces.

You should end up with roughly 24 oz cooked chicken.

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Step 2: Cook the Vegetables

1. Spray or lightly oil a large skillet.
2. Cook onions and peppers for 8-10 minutes.
3. Add spinach and cook until wilted.
4. Stir in green onions.

Set aside.

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Step 3: Cook the Eggs

1. Whisk together:
   • 8 eggs
   • 2 cups egg whites
   • remaining seasonings
2. Scramble gently until just cooked.

Don't overcook them—they'll cook again when reheated.

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Step 4: Assemble

For each burrito:

• 1 tortilla
• ~3 oz cooked chicken
• ~1/2 cup black beans
• 1/8 of egg mixture
• 1 oz cheese
• 1/8 vegetable mixture

Roll tightly.

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Freeze

1. Wrap each burrito in parchment paper or foil.
2. Place in a freezer bag.
3. Freeze.

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Reheat

Microwave:

• 2-3 minutes from frozen

Or:

• Microwave 90 seconds
• Finish in a skillet for a crisp tortilla

Add:

• 1/4 avocado
• salsa

after reheating.

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Estimated Nutrition (per burrito)

Approximately:

• Calories: 600-700
• Protein: 42-48g
• Carbs: 40-50g
• Fat: 20-25g
• Fiber: 12-15g

What I'd Pay Attention To

After eating one at 7:00 AM, ask yourself:

• Am I hungry before 11:00?
• Am I comfortably full until noon?
• Do I feel sluggish?

If you're hungry by 10:30-11:00, my first adjustment would be increasing the black beans to 3/4 cup per burrito before increasing the meat. That will add more of the fiber that seems to work well for you in your oatmeal. If you're still hungry after that, then I'd increase the chicken to about 4 oz per burrito.

To try: Golden chicken noodle soup

 Attempt to copy-cat the mian version:

https://chatgpt.com/c/6a14a702-9198-8329-ac29-dee3a1b5a539 

To try: Dhan Saag recipe

Shaukat's recipe is here.  seems quite involved. 

Gai Pad Krapow (thai ground chicken)

This was very good!

We modified this one to include dark green vegies:  https://thewoksoflife.com/thai-basil-chicken-pad-krapow/

 

Pre-prep:

- 10-12 oz (small bunch) dark green veg.  We used Yu Choy.  If stems take longer to cook, thinly slice and keep separately.  (or you could just lump them together)

- 2-3 shallots thinly sliced (we did 2 ... 3 could have been ok)

- 1 - 4 thai birdseye chilies (or even more if you want) sliced. We did 2 and it had almost no impact.

- 6 cloves garlic sliced or roughly chopped (make sure pieces aren't too small or they'll burn)

pre-mix the sauce:  2-4 Tbsp water or broth, 2 tsp light brown sugar, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1.5 Tbsp fish sauce, 1 tsp dark soy (for the color) and pinch white pepper (not too much!)

Heat pan:

- In large pan, heat over high heat until water droplets bead and dance.

- Add 2-3 Tbsp oil.  Add shallot, cook 20 seconds, add garlic and chili and cook 20 seconds, add 1 lb ground chicken, flatten and let crisp at edges for 45 seconds.  (ours didn't really, but it was ok).

-  Add the yu choy stems and cook for 1 min.  (it's ok if chicken isn't fully cooked ... it will cook).

- Add the sauce and cook until it concentrates and is slightly sticky.  

- Toss in the yu choy leaves and stir until they wilt.

- Turn off heat at stir in one large (large!) handful of thai basil leaves and stir until wilted.

Taste:  If it needs more brightness, add a squeeze of lime.  If it needs more salt, fish sauce.  If it needs more sweetness, pinch of sugar.  If it needs more heat, some freshly sliced chilies.

We serve it over white rice and top with a fried egg.  The fried egg really adds a lot to this dish so try not to skip it! 

Chewy chocolate chip espresso cocoa nib cookies (GPT)

 

Bakery-Style Espresso Cocoa Nib Chocolate Chip Cookies

Makes 10 large bakery cookies

Ingredients

• 300 g all-purpose flour
• 20 g bread flour.
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp Diamond Crystal kosher salt
  (or 3/4 tsp Morton)
• 1 tbsp milk powder (optional but excellent)

• 227 g unsalted butter
• 2 tbsp espresso powder
• 220 g dark brown sugar
• 70 g granulated sugar

• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract

• 170 g semi-sweet chocolate chips or fèves
• 85 g chopped semi-sweet or bittersweet chocolate
• 45–55 g cocoa nibs

Optional finishing:

• flaky salt
• a few extra cocoa nibs pressed on top before baking

Method

1. Brown the butter

Cook butter over medium heat until deeply golden and nutty. Stir frequently near the end.

You want it noticeably browned, not just melted.

Transfer to a bowl to cool.

After about a minute, stir in the espresso powder until dissolved.

Let cool another 10–15 minutes.

2. Mix sugars

Whisk brown sugar and granulated sugar into the butter thoroughly.

It should look glossy and thick.

3. Add wet ingredients

Whisk in:

• egg
• egg yolk
• vanilla

Whisk until smooth and slightly lighter.

4. Add dry ingredients

Fold in:

• flour
• baking soda
• baking powder
• salt
• milk powder

Mix until almost combined.

5. Add chocolate + nibs

Fold in:

• chocolate chips
• chopped chocolate
• cocoa nibs

The dough should be soft but not loose. If dry, add 1tbsp water or milk.

If it feels greasy/warm, chill briefly before scooping.

6. Scoop + chill

Portion into large cookies:

• about 95–105 g each

For bakery texture, form rough tall mounds rather than smooth balls.

Chill at least 4 hours, ideally overnight.

Bake

Bake at:

• 375°F
• 13–16 minutes

Bake until:

• edges are browned
• centers still look slightly underdone
• tops are crinkled

Immediately after baking, optionally use a round cutter or bowl to swirl them into perfect circles.

Finish with flaky salt.

Spiced Date & Nut Cookies (Indian-leaning)

Spiced Date & Nut Cookies (Indian-leaning)

Texture: soft centers, lightly crisp edges
Flavor: warm spices, caramel-like dates, nutty crunch

Ingredients (makes ~20 cookies)

Dry:

• 1 ¾ cups (220g) all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 1 tsp ground cardamom
• ½ tsp ground cinnamon
• ¼ tsp ground ginger (optional)

Wet:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• ¼ cup (50g) white sugar
• 1 large egg
• 1 tsp vanilla extract

Mix-ins:

• 1 cup chopped dates (Medjool preferred; if using Indian dried dates, soak 10 min in warm water and drain well)
• ¾ cup chopped nuts (pistachios, cashews, or almonds work best)
• Optional: 2 tbsp desiccated coconut or 1 tbsp chopped crystallized ginger

---

Method

1. Prep
   • Preheat oven to 350°F (175°C).
   • Line baking sheets.
   • If dates are firm/dry, soak briefly and pat dry.
2. Cream
   • Beat butter + both sugars 2–3 minutes until fluffy.
3. Add wet
   • Mix in egg and vanilla until smooth.
4. Dry ingredients
   • Whisk dry ingredients separately, then fold into the dough.
5. Fold in mix-ins
   • Add dates + nuts (and any optional additions).
6. Shape
   • Scoop ~2 tbsp portions, roll lightly, and slightly flatten.
7. Bake
   • 10–12 minutes until edges set and centers still soft.
8. Cool
   • Let sit on tray 5 minutes, then transfer.

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Make-Ahead Option

• Dough can be refrigerated up to 24–36 hours.
• Flavor improves as spices hydrate and dates soften further.
• Let dough sit at room temp ~15 minutes before scooping if very firm.

---

Notes & Variations

Using Indian dried dates (kharek/chhuhara):

• Must soak and finely chop (they’re firmer and less sticky than Medjool).
• Flavor is more earthy and less caramel-like.

Nut choices:

• Pistachio + cardamom = most “Indian dessert” profile
• Cashew = softer bite, slightly buttery
• Almond = more structure and crunch

Flavor upgrades (optional):

• Add 1–2 tbsp ghee replacing part of the butter for a subtle richness
• Finish with a light sprinkle of flaky salt
• Add a pinch of saffron bloomed in 1 tsp warm milk for a more dessert-like aroma

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If you want a slightly different direction

• Make them as thumbprint cookies and fill with a quick date paste (dates simmered with a little water + cardamom, then blended).
• Or shape into slice-and-bake logs for cleaner edges and easier prep ahead.

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If you want, I can tune this toward a chewier vs crisper texture, or push it further into something like a bakery-style pistachio-cardamom cookie or a more traditional Indian mithai-inspired version.

chewier bakery style pistachio cardamom with dates

For a chewier, bakery-style cookie, you want higher moisture (dates + brown sugar), slightly underbaked centers, and a bit of structure from bread flour. Pistachio + cardamom + dates fits that perfectly.

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Chewy Pistachio–Cardamom Date Cookies (Bakery Style)

Texture target: thick, soft centers, slightly crisp edges, chewy from dates
Time: ~1 hour active (or split over 2 days)

Ingredients (16–18 large cookies)

Make these combined changes:

• 
  

Dry:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (65g) bread flour (key for chew)
• ½ tsp baking soda
• 1 tsp fine salt
• 2 tsp ground cardamom (freshly ground if possible)
• ¼ tsp cinnamon (optional)

Wet:

• 10 tbsp (140g) unsalted butter, melted and cooled slightly
• ¾ cup brown sugar
• 2 tbsp white sugar
• 1 large egg + 1 egg yolk (extra yolk = chew)
• 1 tsp vanilla

Mix-ins:

• 1 cup (160g) chopped Medjool dates (pea-sized pieces)
• ¾ cup (100g) shelled pistachios, roughly chopped
• Optional: 2 tbsp ghee (replace part of butter) or 2 tbsp milk if dough feels stiff

---

Method

1. Prep
   • Preheat to 350°F (175°C). Line trays.
   • If dates are firm, microwave 20–30 sec or lightly warm to soften.
2. Mix wet
   • Whisk melted butter + sugars until glossy and thick (~1 min).
   • Whisk in egg, yolk, and vanilla until smooth.
3. Combine
   • Stir in dry ingredients just until no flour streaks remain.
   • Fold in dates and pistachios.
4. Rest (important)
   • Let dough sit 20–30 minutes at room temp
     or refrigerate 12–24 hours for best flavor + chew.
5. Shape
   • Scoop large portions (~3 tbsp / 70–80g).
   • Roll into tall mounds (not flat discs). Press a few pistachios on top.
6. Bake
   • 11–14 minutes
   • Edges set, centers look slightly underdone.
7. Finish
   • Cool 10 minutes on tray.
   • Optional: light sprinkle flaky salt.