This recipe comes together quickly and thanks to the noodles and the meatballs, it’s filling enough to serve as a meal! This recipe will serve four to five people. You can easily add more noodles to serve one or two more noodle-loving friends
- For the Chicken Meatballs
- 1 pound ground chicken
- 2-3 scallions, finely chopped
- 1 inch piece of fresh ginger, peeled and grated
- 2 cloves of garlic, finely chopped or grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- neutral oil such as vegetable or canola for rolling
- For the Soup
- 2-4 tablespoons coconut oil
- 1/4 cup Thai red curry paste
- 3 cloves garlic, finely chopped
- 1 inch piece of ginger, peeled and grated.
- 2 15-ouncs cans coconut milk (full fat)
- 3 cups vegetable stock (see note)
- 1 bunch of blue kale, hard ribs removed and sliced to bite sized pieces
- 2-3 tablespoons fish sauce (start with 2 and taste, this will depend on what brand you use. I like Red Boat Fish Sauce. You can substitute soy sauce too.)
- 2 teaspoons sugar
- 8 ounces fettuccine noodles, cooked to package directions (or whatever noodle you choose)
- 1/4 cup cilantro and/or basil, chopped, plus more for serving
- lime wedges, thinly sliced red onions, sliced scallions, red pepper flakes and halved grape tomatoes for serving
To make the meatballs, combine the chicken, scallions, ginger, garlic, salt and pepper in a bowl and mix until it is just combined. Coat your hands with oil and roll into balls about a tablespoon in size. You should have about 15.
Heat a large Dutch oven or heavy bottom pot over medium-high heat. Add the coconut oil and when it’s hot, cook the meatballs on all sides until they are brown and crisp on the outside. Remove and set aside.
Add a little more oil to the pan and add the Thai red curry paste, ginger and garlic and cook until fragrant — just 1 or 2 minutes. Add the coconut milk, broth, fish sauce, sugar, herbs and kale. Add the meatballs back in. Cook for another 10-15 minutes or until the meatballs are cooked through and the kale has softened.
Place the noodles in the serving bowls and pour the soup over. Top each bowl with the toppings you choose.
To make an easy vegetable stock, place 1 quartered onion, 2-3 carrots, 1 head of garlic (halved crosswise), 2-inches of ginger, 2-3 scallions, 4-6 shitake mushrooms and salt and pepper in a heavy bottom pot with a touch of neutral oil. Cook for a few minutes until a tiny bit brown. Add 2 quarts of water, bring to a boil then reduce heat to low and simmer for 3 hours. Drain and discard veggies. Voila — veggie stock. Or just buy it.
A simple summer dish. This is so easy, there really isn’t even a recipe, but here goes….
- boneless chicken breasts (either sliced thin or pounded out)
- herbs de provence
- fresh tomatoes, chopped (see note)
- garlic, minced
- fresh basil, chopped
- olive oil
- kosher salt
- freshly ground black pepper
- red pepper flakes (optional)
- 1 bunch blue kale, thick ribs removed, chopped and sauteed in olive oil until soft
- 1 package gnocchi (fresh from the refrigerator section of you super market) sauteed according to package.
Chop the tomatoes and place in a mixing bowl. Add the chopped basil, minced garlic, salt, pepper and olive oil and stir to combine. Set aside.
Coat the chicken with olive oil and season liberally with salt, pepper and herbs de provence.
Grill on both sides until cooked through. (You can also just saute them or use a grill pan on the stove)
Place the sauteed kale on a platter. Arrange the chicken on top of the kale and then top with the tomato mixture. Drizzle a touch of balsamic reduction on top. Serve with the gnocchi.
I didn't give amounts because you can add as much garlic, basil etc, as you like. I would estimate that you will need at least one tomato per serving. I made 3 boneless chicken breasts, sliced into 6 pieces and I had about 2 cups of chopped tomatoes.
After a long day at work, this is a simple and homey meal packed with flavor. Serve the chicken with a crusty French bread for sauce soakage. This meal may be easy, but you could easily serve it at a casual dinner party with a tossed green salad.
- 8 chicken thighs, skin on, bone in
- 2 15 ounce cans of cannellini beans, rinsed and drained
- 1 pint grape tomatoes
- 7-8 garlic cloves, peeled
- 1 lemon, sliced
- 5-6 sprigs fresh thyme
- Olive oil
- kosher salt and freshly ground pepper
Preheat the oven to 425 degrees.
Place the cannellini beans and the grape tomatoes and garlic on a rimmed baking sheet. I recommend lining the sheet pan with parchment paper. It prevents sticking and makes clean up faster. Scatter the lemon slices and the thyme over the beans.
Sprinkle the under side of the chicken pieces with salt and pepper. Then nestle the chicken skin side up on top of the beans. Drizzle olive oil over the chicken and the beans. Run the oil on the chicken so it is all coated. Sprinkle the whole shebang with salt and pepper.
Pop in the oven and cook for 45 minutes to an hour.
You can garnish the dish with a few uncooked lemon slices and sprigs of thyme. So either save a few slices of lemons, or just buy two lemons. And if you don't have a lemon, it wouldn't be the end of the world.
You could make this with chicken breasts but they cook a lot faster than the thighs.
(with mushrooms and sherry-tomato sauce)
My mother got this recipe from a friend and named it after her. It was a regular part of my mother’s dinner rotation and it’s no wonder.
Roasted chicken and mushrooms in a tomato sherry sauce.
The dish comes together pretty easily making it a rustic weeknight dinner. On the other hand, this rustic and flavorful chicken would make an impressive main course at your next dinner party. And if I do say so myself, this is one of those dishes that smells out of this world as it bakes. If you do prepare it for a party, few torn basil leaves tossed on top would truly elevate this dish. Actually, a few torn basil leaves can elevate almost everything except certain flavors of ice cream. Enjoy.
And if you need sheet pans….
- 8 chicken thighs, bone in and skin on
- 1 pound baby bella or button mushrooms, sliced
- 1 8-ounce can tomato sauce
- 1/4 cup sherry
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoons olive oil
- fresh basil for garnish (totally optional)
In a small bowl combine tomato sauce, sherry, garlic, oregano, red pepper flakes and olive oil.
Slice mushrooms and place on a rimmed baking sheet.
Nestle chicken prices between mushrooms. Pour tomato sauce mixture over the chicken and mushrooms and mix it all up with your hands so everything is coated with sauce. Sprinkle everything with kosher salt and fresh black pepper to taste.
Roast for 45 minutes until the skin is crispy. Remove from oven. Place chicken and mushrooms on a platter and serve extra sauce in a gravy boat.
Serve with crusty French bread to mop up the sauce.