The failure of a new paella recipe

I wanted to try a "new" paella recipe that I found on the ABC website. It sounded like it should taste good, if a bit too spicy for me. The following is the recipe with the changes I made to make it less hot. It was still too hot for me though, and something was definitely not to my taste. Paella to me brings to mind the taste of saffron and short-grain rice. This recipe lacks the saffron and uses minute-rice instead, which while absorbant, isn't quite the same.

The recipe was supposed to come in under $15 and serve 4 (which explains the lack of saffron and the specialty rice). The spices used are pretty costly when initially bought, but I had them all in my pantry and, based on the amount used, my cost should still be under the $15 goal.

Paella has a long tradition in Spain, and it's a wonderful community dish that has numerous cultural variations. Chicken and shrimp paella is one of my favourite versions, but I've also made vegetarian paella too (replacing the meat with beans and adding more vegetables).

Browning chicken in oil (with the skin on) is something that takes more practice than I have. My pieces were only lightly browned, and when served, the skin was gummy and unpleasant. It would have been better to leave the chicken in the pan to crisp more before removing it to a plate. Also, I think I overcooked it. The meat itself was very tasty, but the skin ... ug.

Medium salsa is hot for me. Hot salsa is inedible. This mix is something far north of hot salsa. The depth of flavour I was expecting might very well have been there, but I couldn't taste it. I couldn't taste much of anything--even with a glass of milk and a sour cream chaser.

Without thinking, I cooked 2 cups of basmati rice beside the dish. So now I have lots of cooked basmati rice and leftover chicken (hrm... I see chicken fried rice in my near future). Regardless, here was the failure along with a few changes for next time.

Ingredients

8 cups chicken stock

2 chipotle peppers in adobo (next time I'd leave this out)

1 tsp red chili flake (next time I'll reduce this to 1/4 tsp)

1 tsp chili powder (next time I'll reduce this to 1/4 tsp)

2 tsps extra virgin olive oil

1 two-pound chicken, cut into 8 pieces

1 med yellow onion, diced

2 tbsps fresh ginger, julienned

2 tbsps paprika

2 tsp red curry powder (next time I'll leave this out)

8 whole cloves garlic, peeled (next time I'll use 4 and mash them with salt & parsley)

1 red bell pepper, cut into 1-inch pieces (next time I'll use 2 red bell peppers)

1/2 lb kielbasa sausage, sliced into 1-inch pieces

2 cups five-minute white rice (next time I'll use 2 cups short-grain spanish rice)

kosher salt (to taste)

black pepper, fresh ground (to taste)

saffron (to taste) (next time I'll add this in)

Directions

1. In a 6 quart saucepan, combine stock, chipotles, chili flake, and chili powder and bring to a boil.
   
2. Lower the heat to a simmer, and reduce the heat to minimum.
   
3. In a large 12-14-inch sauté pan, heat olive oil until almost smoking.
   
4. Season the chicken pieces generously with salt & pepper.
   
5. Brown them carefully and slowly until the skin is a deep, dark, golden brown. Work in batches so as not to overcrowd the pan.
   
6. When chicken is browned on both sides, remove it to a plate.
7. In the same pan, add the onion, paprika, red curry powder, garlic cloves, red bell pepper, and ginger.
8. Sauté until soft and golden brown, about 8 minutes.
   
9. Add the chicken stock to the onion/pepper mixture and bring to a boil.
   
10. Lower the heat and allow to simmer 10 minutes.
11. Place the browned chicken pieces in the broth and cook for 15 minutes.
    
12. Add 2 cups rice and the sausage to the pan.
    
13. Bring the mixture to a boil for 5 minutes, turn off heat and let sit for 5 additional minutes, uncovered.
    
14. Serve with a spring green salad.
    

One-pot lemony chicken and couscous

A quick and easy weeknight dinner of chicken, vegetables, and couscous. The lemon makes everything taste fresh and the spices provide an unexpected depth of flavour for this simple dish.

Notes

This is a combination of two recipes: Spiced chicken with couscous and Lemony chicken with couscous. I wanted a one-pot meal with chicken thighs and couscous; but I didn't have all the ingredients for one, and didn't really want large chunks of tomatoes in my meal from the other.

My chile powder was quite dead; so the recipe didn't have the same kick that it would normally. The chile powder could easily be replaced by smoked paprika (to provide the same color but not the heat), or omitted entirely.

The vegetables in this dish could easily be replaced by your vegetable of choice (fresh or frozen). Adjust the cooking time accordingly.

If using fresh thyme, use the leaves from 2 sprigs and add them when you add the vegetables.

This recipe would work just as well with any cut of chicken (without bones). If using leftover chicken, additional olive oil may be required.

I will be making this recipe again. The lemon is defintely the strongest flavour; I liberally sprinkled lemon juice over my plate at the table. but even without the juice the zest in the meal is very noticeable in the couscous.

Prep time: 20 minutes
Cooking time: 30 minutes
Serves: 3

Equipment

• Chopping board and knife.
• Measuring cups and spoons.
• Deep frying pan with cover.
• Wooden spoon.

Ingredients

1 cup	Israeli couscous
1 tablespoon	extra-virgin olive oil
6	chicken thighs, boneless and skinless
1 teaspoon	ground cumin
1 teaspoon	dried thyme
1 teaspoon	salt
1 teaspoon	black pepper, freshly ground
2 teaspoons	chilie powder, divided (or to taste)
1/2 teaspoon	allspice
1/2 teaspoon	ground cloves
2 cups	chicken broth, fat-free, divided
1	lemon, zested and cut into segments
3 cloves	garlic, minced
1 cup	peas, thawed if frozen
1 cup	corn, thawed if frozen

Directions

1. Put the olive oil into a cold pan and bring it up to medium-high heat.
2. Add the couscous and cook, stiring, for about a minute.
3. Pour the couscous out into a bowl and set aside.
4. Put the pan back on the heat and add the chicken. Sprinkle with 1/2 the chile powder. Brown well on both sides (3-5 minutes each side). Transfer to a plate and leave the drippings in the skillet.
5. Lower the heat and add the onion. Stir frequently.
6. When the onion becomes translucent, add the spices, garlic, and lemon zest (but not the salt). Stir for about 3 minutes.
7. Deglaze the pan with 1 cup of chicken broth, scraping the bottom of the pan well.
8. Add the remaining chicken broth, salt, and couscous to the pan. Stir to incorporate.
9. Add the chicken on top of the couscous. Do not stir.
10. Cover and cook for 15 minutes.
11. Remove the chicken to a plate and keep warm.
12. Add the vegetables and stir to incorporate. Cover for 2-3 minutes, until the vegetables are warm.
13. Serve with lemon segments.

Beef fajitas for 3, spanish rice and guacamole

Beef fajitas are one of those recipes that I tend to make when I don't really want to cook. Funny, because it still involves a lot of cutting, measuring, and the like. But I've made it so often that I can almost make it with my eyes closed (but then I'd probably cut myself and that would be bad).

So, with company coming, I set to work preparing the meal.

First I made spanish rice.

I diced up a red onion (I didn't have any others, so red it would be), and put half in a pot with a nob of butter. Once the foam subsided I added a cup a rice and stirred it. This toasts the rice and provides it some initial flavour. Then I added some chicken stock (freshly thawed in the microwave) and some pureed tomatoes (canned diced tomatoes pureed with an immersion blender). I then covered the pot and brought it to a boil. Once boiling, I lowered the heat, set the timer and promptly forgot about it.

By then, my guest had arrived and joined me in the kitchen. We chatted as I dug out my favourite frying pan. I coated the bottom with a teaspoon of olive oil, and tossed in strips of sandwich steak to fry. As the meat cooked I diced a clove of garlic, mixed it with 1 rounded tablespoon of cumin and half a tablespoon of chili pepper, and added that and the remaining half of red onion in with the meat. I cleaned, and cut a red bell pepper and a green bell pepper into strips and added that to the hot pan.I stirred the mixture to coat everything with the spices and meat juice equally. Then I added a tablespoon of Worcestershire sauce and a cup of medium salsa to the mix. I stirred it again and let it cook until the rice was done.

I mixed another crushed and diced clove of garlic along with two tablespoons of crushed tomatos and two avocado's, adding another heaping teaspoon of cumin as I stirred. Once the lumps were mostly gone (or at least very small), I stopped and set it aside.

Taking out a second (and smaller) frying pan, I turned on the heat and cooked the corn tortillas until they were soft and pliable (8 seconds according to the package, less time in my experience). I then added a small amount of sour cream, an equal dollup of guacamole, a pinch of cheese and a ladel-ful of fajita mix. I then folded the hot tortilla around the mess and placed it seam side down onto the plate.

Three of these plus a third of the rice and another tablespoon of guacamole made the meal. It was delicious.

Beef fajitas

Serves 6.

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

• 2 lbs sandwich steak (preferably lean)
  
• 2 bell peppers (1 red, 1 green) cut into slices
  
• 1/2 yellow onion, diced (I used red)
  
• 1 clove garlic, minced
  
• 1 cup salsa
  
• 1 tablespoon cumin
  
• 1 tablespoon Worcestershire sauce
  
• 1/2 tablespoon chili pepper
  
• 1 teaspoon olive oil
  
• 1/2 cup guacamole
  
• 1/2 cup sour cream
  
• 1/2 cup cheddar cheese, grated
  

Directions

1. Coat the bottom of a frying pan with olive oil.
   
2. Cut the sandwich steak into strips and add them to the hot pan.
   
3. Mix the garlic, cumin and chili pepper together and add that to the pan, stir well to incorporate.
   
4. Cut the bell peppers into strips and add them to the pan. Stir well.
   
5. Mix the salsa and Worcestershire sauce together. Add them to the pan. Stir well.
   
6. Cook until the meat is cooked, the onions are nearly transulcent, and the peppers still crunchy.
   
7. Heat the tortillas slightly.
   
8. Fill in the following order: sour cream, guacamole, cheddar cheese, fajita mix.
   
9. Fold the tortilla and serve.

Spanish rice

Serves 3.

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients

• 1 cup rice
  
• 1/2 cup tomato sauce
  
• 1/2 yellow onion
  
• 1 teaspoon butter
  
• 1 cup chicken stock
  
• 1/4 cup cheddar cheese, optional.
  

Directions

1. Put the butter in a hot pan. Add the onion and the rice and stir to mix.
   
2. Once the onion starts to become translucent, add the tomato sauce and chicken stock.
   
3. Stir well.
   
4. Turn up the heat and wait for the liquid to boil.
   
5. Once boiling, cover and cook for the duration recommended for your rice.
   
6. Serve hot with a bit of cheese on top.

Taco seasoning mix in a jar

I found this recipe on a website about Gifts in a Jar. It’s a nice mix that keeps well for 6 months or longer if stored in a well-sealed mason jar. This mix can also be made fresh.

Version 2.0
Serves: 5 (Yields about 2 cups)
Preparation time: 5 minutes.
Cooking Time: None.

Equipment required:

• Mason jar and funnel
• Measuring cups & spoons

Modifications/Notes
Add pasta to create Hamburger helper.
Chili mix seasoning is slightly different, but I like the taste of this mix so much that I often use it instead.
The original recipe called for 1/4 cup of salt. I removed it and found the recipe tasted a lot better.

Ingredients

• 3/4 cup dried minced onion
• 1/4 cup chili powder
• 1 tablespoons dried oregano
• 2 tablespoons cornstarch or whole wheat flour.
• 2 tablespoons red pepper flakes
• 2 tablespoons garlic powder
• 2 tablespoons ground cumin

Instructions

1. Pour the ingredients into the mason jar.
2. Mix well.
3. To use: Add 2 - 3 tablespoons of the mix to 1-3/4 pounds hamburger and 1/2 cup water for tacos.

Fresh version
This takes longer, so I only make it this way when I have time and a good reason (like people coming over for dinner).

Ingredients

• 1 onion, finely minced
• 1/4 cup chili powder
• 1/2 tablespoon oregano, fresh minced
• 2 tablespoons whole wheat flour.
• 2 tablespoons red pepper flakes
• 2 tablespoons garlic, minced
• 2 tablespoons ground cumin

Instructions

1. In a hot skillet, with a little bit of olive oil, cook the onions until they are translucent. Stir frequently. If the skillet smokes, reduce the heat.
2. Add the garlic and stir. Cook only until the garlic is fragrant.
3. Add the spices, and stir to incorporate.
4. Add the flour, and continue to stir.
5. Remove the mix from the pan, and set aside. Cook your meat in the pan, and drain it well.
6. When the meat is cooked, and drained, return the mixture to the pan, and add 1/2 cup of water. Stir well.
7. Cook until the liquid is mostly incorporated, then remove the pan from the heat. The mixture will thicken as it cools.

Updated. Modified the recipe according to John Eddy's comments.