Bengali Five-Spice Roasted Chicken and Vegetables

This special recipe is from Uncle Fred & Aunt Rolleen from the '14 Gockel family reunion in Damariscotta, Maine. Many happy memories, this delicious meal included! 

Panch Phoron Blend
1 TB cumin seeds
1 TB fennel seeds
1 TB brown mustard seeds
1 TB fenugreek seeds
1 TB nigella sativa seeds (aka charnushka) 

Bengali Five-Spice Roasted Chicken
and Vegetables

Baked in a very hot oven, the sauce reduces until the panch phoron seeds cling to the chicken and vegetables in chewy nubbins.

SERVES 4 to 6 | 1 HOUR, PLUS AT LEAST 2 HOURS TO MARINATE

21⁄2 tbsp. vegetable oil
2 tbsp. panch phoron
2 dried bay leaves
21⁄2 tbsp. grated fresh ginger 21⁄2 tbsp. minced garlic
21⁄2 tsp. ground coriander
11⁄2 tsp. kosher salt
11⁄4 cups plain whole-milk yogurt mixed with 11/2 tsp. flour
4 each bone-in chicken legs and thighs (separated; 2

lbs. total)
1 each red and yellow bell peppers, cut into chunks
2 large carrots, quartered lengthwise, cut into 3-in. pieces
1 lb. Yukon Gold potatoes, peeled and cut into chunks

1. Heat oil in a small frying pan over medium-high heat. Add panch phoron and cook, stirring, until seeds begin to pop, about 30 seconds. Reduce heat to medium. All at once, add bay leaves, ginger, and garlic; cook, stirring, until ginger softens, about 3 minu​tes. Remove from heat, stir in coriander and salt, and let stand until fragrant, about 30 seconds. Add yogurt, stir to loosen browned bits, and

let marinade cool.

2. Marinate by putting chicken, bell peppers, and carrots in a 1-gal. resealable plastic bag. Scrape in yogurt mixture, seal, and squish to coat. Chill at least 2 hours or overnight.
3. Bake chicken: Preheat oven to 475° with a rack set in upper third of oven. Put potatoes on a large rimmed baking sheet and squeeze contents of bag over them. Mix to coat, then pat ingredients into a single layer. Bake, turning food with a wide spatula every 15 to 20 minutes and ending with chicken skin side up, until browned, 40 to 45 minutes.

Blueberry Muffins

Copied from all recipes.com.  A great recipe- used frozen blueberries and Turbinado sugar for the topping mix (which I had extra of- froze it). I recommend using muffin liners (even with nonstick spray they were hard to remove). In my 12 muffin pan, it did make 8.  In a day, only 1 is left! Taster approved!! To Die For Blueberry Muffins

Rated: Submitted By: Colleen Photo By: Dianne Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 8

"Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe."

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Fish Sticks or Chicken Nuggets

This recipe is from beyond salmon.com
It's delicious! 
Make sure you have your favorite dips on hand. In this case, Shaw's "Essential" tartar sauce is pretty good. 
I used the leftover marinade in a stuffing mix for the other flounder filet I had: with Ritz crackers, and small bay scallops/stalk of celery, sautéed, seasoned with Old Bay and Morton Nature's Seasons.
Andrew enjoyed the fish sticks! I froze the leftover fish sticks which will be handy to reheat in the oven for future dinners. 

For chicken nuggets:
1 Lb skinless, boneless chicken thighs, cut into nugget-size pieces

For fish sticks: 
1 Lb mahi-mahi fillet, cut across the grain into 1/2 inch thick pieces (I used flounder- I think any firm fish would do)

For yogurt mix (enough for 1 Lb of chicken or fish):
1/4 cup plain whole milk yogurt (not too thick)
1.5 tsp Diamond Crystal Kosher Salt (or 3/4 tsp fine grain sea salt)
1 garlic clove, grated on a microplane zester (optional)
1/4 tsp Dijon mustard (optional)
Black pepper (optional)

For frying:
Panko bread crumbs.

1. Combine all the "yogurt mix" ingredients together in a bowl.  Add chicken or fish and coat them thoroughly with yogurt mix.  For best flavor and texture, refrigerate for at least 30 minutes and up to 1 day.
2. Set up a large skillet with oil over high heat.  Chicken won't stick in any pan.  Fish will be easier to flip in a non-stick pan, but stainless steel works too.  Coat fish or chicken in panko.  Fry on one side until brown (2-3 minutes).  Flip and fry on the other side until brown (1-2 minutes). 
3. Remove to a plate.  Let rest 7 minutes and serve. 

Chicken Enchiladas

This is simple to put together.

You need: 2 cups of cooked, shredded chicken (1 large breast).
8 corn tortillas
1 jar of tomato verde salsa
1 handful of cilantro
2 cloves garlic
bag of shredded cheddar/mexican cheese
container of sour cream

 Puree salsa with cilantro & garlic (makes a bright green sauce). Pour 1/3 of sauce in bottom of baking dish.
Cook corn tortillas in vegetable oil, 10 seconds each side, put on paper towels to drain. This process makes the tortillas flexible for rolling (so they don't crack).
Preheat oven to 400º.
Roll small amount of chicken in each, place seam side down in baking dish.
Using a spatula, slather sour cream over all. Pour remainder of salsa on top, top with cheese.
Bake until bubbly and cheese is slightly browned, around 20 minutes.

Baked Sole Fillets with Herbs and Bread Crumbs

This is an America's Test Kitchen recipe. I made it using haddock and it was delicious. Served with rice pilaf; asparagus with marjoram, lemon zest & butter; sauteed tomatoes with balsamic vinegar.

• YIELD: 6 fillets (6 Servings) (I made it with 2 fillets and same amount of other ingredients)
• PREP: 5-10 mins
• COOK: 15-25 mins
• READY IN: 20 mins

INGREDIENTS

• 2-3 Tablespoons parsley minced
• 2-3 Tablespoons chives minced (subbed green onions)
• 1 teaspoon lemon zest finely grated
• 5 Tablespoons butter
•  salt, pepper
• 2/3 cup panko bread crumbs (subbed stuffing mix, crushed in a baggie with a mallet)
• 6 (about 6 oz each) sole fillets or you can use flounder (I used haddock)
• 1 Tablespooon Dijon mustard (used 1/2 yellow mustard & 1/2 grainy since I was out of Dijon)
• 1-2 garlic cloves minced

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Melt the butter in a skillet and cook the minced garlic on medium heat for about 30 seconds. Take the garlic butter off the heat. Pour all but 1 Tablespoon of the butter in a small bowl and set aside.
2. Wipe the skillet with a paper towel and put the 1 Tablespoon of butter back in the skillet. Add the panko bread crumbs. Cook over medium heat, stirring frequently, until the crumbs are golden. Add 1/2 - 1 Tablespoon of minced herbs to the breadcrumbs. Set aside.
3. Mix the rest of the minced herbs with the lemon zest.
4. Pat the fish dry with paper towels. Season each side with salt and pepper. Lay the fish with the narrow end pointed away from you. 
5. Spread a thin layer of mustard on each fillet. Sprinkle with the minced herbs and lemon zest. Drizzle about a teaspoon of the garlic butter over each of the fillets. 
6. Roll up the fillets tightly, starting with the widest side. Place seam side down on a baking dish and drizzle the rest of the butter over the fish bundles.
7. Cover with aluminum foil and bake until the center of the fish is 135 degrees. When the fish is 135 degrees in the center, (you'll need to cook it for 15-25 minutes, depending on how thick the fish is) sprinkle half the breadcrumb mixture over the fish and cook for 5 more minutes, uncovered. Sprinkle with the remaining breadcrumbs right before serving. (I put *all* the breadcrumbs on for baking and that was fine.) 

Flounder en Papillote

 

I remember having fish prepared in parchment a few years ago, at Not Your Average Joe's in Lexington. It was really tasty, the presentation was excellent (like opening a present!)… Finally got around to trying it myself. Why did it take me so long??!! Consider cooking chicken this way, just needs an extra 10 minutes. The food steams inside and all the juices are delicious. Soak them up with rice or mashed potatoes.

Some veggies need more cooking time- so you partially cook then cool them before adding to the packet. Since it's still Valentine's season, I made the packets heart shaped. The taster was not in on this one, he feasted on sushi earlier.

This recipe was torn out of magazine in March of 2006. Can't guess which one, on the back is an ad for Central Kitchen and The Kendall. One cookie sheet fits 2 hearts.

Flounder en Papillote
Total time: 30 minutes; active time: 12 minutes

1/2 lb fresh green beans
8 15x12" sheets parchment paper
3 Tb olive oil, divided
4 flounder fillets (or other firm white fish), about 6 oz each
1/2 tsp kosher or sea salt
1/2 tsp freshly ground black pepper
1 cup cherry tomatoes, cut into halves
4 scallions, thinly sliced
1 tsp Italian seasoning
Garnish: lemon wedges

Heat oven to 450º.
Cook green beans in boiling salted water about 3 minutes. Run under cold water to stop the cooking. Drain and set aside.

Fold parchment sheets in half (but don't crease), in order to cut out hearts.
Place on sheet pan(s) for assembly.

Drizzle about 1 tsp olive oil on one side of each heart.
Place a fillet on top, sprinkle with salt & pepper.
Top with green beans, tomatoes, scallions & Italian seasoning.
Drizzle with about 1 tsp olive oil.
Seal packages, forming a heart shape, and put in oven.

Bake for 12 minutes or until bags are puffed and fish flakes easily when tested with a fork. (I baked for 11 minutes without testing it). Garnish with lemon wedges, serve immediately. Have water with lemon to drink.

Guests can eat directly from the parchment (I recommend) or empty the contents onto their plate.
Beware of the steam!

Fairy Gingerbread Cookies

These cookies are so light and delicious, you'll love them!  Interesting: no eggs used. 

They are a great accompaniment to tea or coffee.  After making them I am now inspired to try making various thin crackers…. 

From Cook's Country | February/March 2011

The original recipes for Fairy Gingerbread Cookies melted in our mouths but were also severely lacking in flavor. A bit of vanilla extract and salt helped boost the otherwise bland confections. Doubling the ginger added a much-needed kick, but without any competing flavors it was overwhelming.… 

MAKES 5 DOZEN COOKIES

Use cookie or baking sheets that measure at least 15 by 12 inches. Don't be disconcerted by the scant amount of batter: You really are going to spread it very thin. Use the edges of the parchment paper as your guide, covering the entire surface thinly and evenly. For easier grating, freeze a 2-inch piece of peeled ginger for 30 minutes, then use a rasp-style grater.

INGREDIENTS

• 1 1/2teaspoons ground ginger
• 3/4cup plus 2 tablespoons all-purpose flour
• 1/2teaspoon baking soda
• 1/4teaspoon Salt
• 5tablespoons unsalted butter, softened
• 9tablespoons packed light brown sugar (or 1/2 cup + 1 TB)
• 4teaspoons grated fresh ginger
• 3/4teaspoon vanilla extract
• 1/4cup whole milk, room temperature

INSTRUCTIONS

1. 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Spray 2 cookie sheets (or inverted baking sheets) with cooking spray and cover each with 15 by 12-inch sheet parchment paper. Heat ground ginger in small skillet over medium heat until fragrant, about 1 minute. Combine flour, toasted ginger, baking soda, and salt in medium bowl.
   2. With electric mixer on medium-high speed, beat butter and brown sugar until light and fluffy, about 2 minutes. Add fresh ginger and vanilla and mix until incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk.
   3. Following photo 1, evenly spread ¾ cup batter to cover parchment on each prepared cookie sheet (batter will be very thin). Bake until deep golden brown, 16 to 20 minutes, switching and rotating sheets halfway through baking. Following photos 2 and 3, immediately score cookies into 3 by 2-inch rectangles. Cool completely, about 20 minutes. Using tip of paring knife, separate cookies along score mark. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)

MAKING FAIRY GINGERBREAD COOKIES

While making several dozen batches of Fairy Gingerbread, we had time to perfect our technique. The cookies are made with an unusual method we'd never encountered before. Here's how:

1. SPREAD BATTER

To form cookies of the requisite thinness, use a small offset spatula to spread the batter to the edges of a 15 by 12-inch sheet of parchment paper.

2. SCORE COOKIES

Immediately after removing the cookies from the oven, use a chef’s knife or pizza wheel to score 3 by 2-inch rectangles. Work quickly to prevent breaking.

3. SEPARATE COOKIES

Once the cookies are cool, trace over the scored lines with a paring knife and gently break the cookies apart along the lines.