Clean | Gluten-free | Soy-free | Nut-free | Dairy-free option
Half a decade ago, we lived just outside New York City, which meant we were just minutes from some of the most delicious and diverse food options in the world. When we moved to Tampa, I needed to learn to cook some of our favorites myself, and it wasn’t until just weeks ago that I found this gem. Finally our cravings for street cart chicken with yellow rice and yogurt sauce can be satiated!
Clean NYC Street-Cart-Style Chicken and Yellow Rice
Adapted from here
- 2 lbs. boneless, skinless chicken thighs
- juice of 1 lemon (1/4 cup)
- 1 tsp. dried oregano
- 2 tsp. ground coriander
- 1 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 cloves garlic, minced or pressed
- 1/4 cup olive oil
Yogurt sauce: (you only need half of what’s below if not everyone loves it with the sauce; omit for dairy-free)
- 1 cup plain lowfat Greek yogurt
- 1 tsp. apple cider vinegar
- juice of 1 lemon (1/4 cup)
- 1/2 tsp. honey
- 1/2 tsp. salt
- 2 Tbsp. butter, olive oil, or dairy-free buttery spread
- 1 1/2 tsp. ground turmeric
- 1 tsp. ground cumin
- 1/2 tsp. salt, or to taste
- 2 cups basmati, jasmine, or brown (for clean) rice
- 2 cups chicken broth
- optional: additional water for jasmine or brown rice (see instructions below)
- Toss together chicken marinade ingredients with chicken; marinate an hour.
- Whisk together yogurt sauce ingredients in a small bowl and refrigerate until ready to use.
- Heat a large saucepan on high heat with enough olive oil to lightly coat the bottom. Add chicken thighs and cook in batches until done. Remove to a plate and keep warm.
- If there are burned bits of garlic in the bottom of the pan, remove those. Then in the same pan, add butter, rice, and spices. Stir to coat and cook on medium-high 1-2 minutes to toast the spices.
- Add chicken stock, and water if needed. Basmati: no additional water. Jasmine: 1 1/2 cups water. Brown: 2 1/2 cups water.
- Bring to a boil, then cover and turn heat down to low. Cook 15 minutes for basmati and jasmine; 45 for brown rice. Fluff when finished and remove from heat.
- When rice is done, dice chicken.
- Serve chicken atop yellow rice and drizzle with yogurt sauce. Sprinkle with harissa, sriracha, or other hot sauce if desired.
Gluten-free | Nut-free
Today is National Chocolate Ice Cream Day! Last week was National Donut Day… I tend to wonder who it is that makes these arbitrary holidays, but regardless, if it means tasty food I’m all about it.
I found this recipe on Serious Eats awhile back and pinned it for a special occasion; I think this counts, right? I love frozen custard–you know, the soft, melt-in-your-mouth creaminess that you can find at Shake Shack, Culver’s, and the like. I never understood why it was so much more expensive than normal ice cream… until I read the ingredient list. Those egg yolks! But I tell you: they make it. We’ve made quite a bit of ice cream in our little Cuisinart over the years, and this is the one homemade ice cream that doesn’t turn to a block of ice in the freezer if we don’t eat it all in one sitting. (Which, trust me, you won’t; it’s rich, even for a self-professed chocoholic and ice cream aficionado like me!)
My oldest says this tasted like “brownie ice cream.” Yep.
Chocolate Frozen Custard
Original recipe here — recipe below doubles it because I promise you’ll want more!
- 8 egg yolks
- 1/2 cup white sugar
- 1/4 cup light (clear) corn syrup
- 1/2 cup cocoa powder
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 tsp. kosher salt
- 1 tsp. vanilla extract
- In a large, heavy-bottomed saucepan, whisk together the egg yolks, sugar, corn syrup, and cocoa until well incorporated. Carefully whisk in cream and milk until well blended.
- Heat on medium-low (but closer to medium) several minutes, whisking frequently, until 170 degrees–or until thickened enough that a custard forms on a spoon when you dip it in and a finger swiped across the back of the spoon leaves a clean line. (It sounds weird, but I bet it’ll make sense when you do it.)
- Stir in salt and vanilla.
- Pour through a fine mesh strainer into a freezer-safe airtight container, and chill in the refrigerator several hours, until very cold–40 degrees or so.
- Churn in your ice cream maker according to your appliance’s directions.
- Return to your freezer-safe container and either serve immediately or freeze about 1 hour to firm up a bit.
- It tastes best within a couple hours of being made.
- Optional: if you want to make a “concrete,” finely chop toppings like M&Ms, Oreos, brownies, etc., freeze until hard, and then add to the ice cream maker during the last 2 minutes of churning. Enjoy it right away!