Chicken korma

Active: 30 minutes; Total: 45 minutes + marinade; Serves: 2 to 4

Chicken, bone-in, skinless	1.2 pounds
Yogurt, plain	3 tablespoons + ¼ cup
Garlic, grate with microplane	2 cloves
Ginger, grate with microplane	1-inch piece
Turmeric, ground	¼ teaspoon
Paprika	1 teaspoon
Garam masala	1 teaspoon + ½ teaspoon
Salt	½ teaspoon + ¼ teaspoon
Oil	1 ½ tablespoons + 1 tablespoon
Cardamom, green, whole	5 pods + 1 pod
Onions, red, sliced	2 medium
Almonds, whole	4
Cashews, whole	6
Water	½ cup
Bayleaf	1 leaf
Cloves	3
Cinnamon	2-inch stick
Serrano chili, slit	1
Coriander powder	1 ½ teaspoon
Cilantro	Garnish
Rice, cooked

1. In a mixing bowl, combine the chicken, 3-tablespoons yogurt, garlic, and ginger. 
2. Add the turmeric, paprika, 1-teaspoon garam masala, and ½-teaspoon salt. 
3. Mix together; set aside in the refrigerator up to overnight. 
4. Heat 1 ½-tablespoons oil in a pan, then add 3 to 5 cardamom pods. 
5. Add the onions; sauté, stirring often, until golden brown and caramelized. 
6. Turn off the stove, and add the almonds and cashews; cool completely. 
7. Blend the onion mixture with ¼-cup yogurt until smooth; set aside. 
8. In the same pan, heat 1-tablespoon oil, then add the bayleaf, cloves, cardamom pod, and cinnamon; sauté for a minute. 
9. Add the chicken and chili. 
10. Sauté on medium heat until the smell of raw garlic and ginger goes away; about 5 to 7 minutes. 
11. Add the onion paste and water, then ¼-teaspoon salt. 
12. Add ½-teaspoon garam masala and coriander powder, mix well.
13. Cover and cook on medium heat until the chicken turns tender and is soft cooked; adjust salt as needed, and add more water if it is too thick.
14. Sprinkle with cilantro, serve with rice. 

Recipe from Swasthi’s Recipes, June 2020.

Chicken with ricotta dumplings

Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 6

Cherry tomatoes	20 ounces
Olives, Nicoise	3/4 cup
Wine, dry red	1/3 cup
Salt	1/8 teaspoon +
Pepper, freshly ground	1/8 teaspoon +
Nutmeg, freshly ground	Pinch +
Chicken, boneless, skinless thighs	6
Olive oil, extra virgin	1 tablespoon
Ricotta	8 ounces
Parmesan, grated	½ cup + 2 tablespoons
Egg, lightly beaten	1 large
Flour, all-purpose	¼ cup
Oregano, fresh snipped	1 tablespoon

1. Preheat your oven to 400°F. 
2. In a 3-quart rectangular baking dish, combine the tomatoes, olives, wine, salt, pepper, and nutmeg; bake 20 minutes. 
3. Pat chicken dry with paper towels; brush with oil. 
4. Add chicken to the tomato mixture; bake 20 minutes. 
5. Meanwhile, in a medium bowl, combine the ricotta, ½ cup parmesan, egg, flour, oregano, pinch of salt, pinch of pepper, and pinch of nutmeg. 
6. Drop dumpling dough from a tablespoon onto the hot chicken mixture. 
7. Sprinkle with 2-tablespoons parmesan; bake 20 minutes. 
8. Let stand 5 minutes, sprinkle with fresh oregano, and serve. 

Recipe from Better Homes & Gardens.

Baked sweet potatoes with maple dressing

Active: 15 minutes; Total: 55 minutes; Serves: 4

Sweet potatoes, preferably yellow	4 medium
Butter, unsalted; room temperature	2 tablespoons
Salt, fine sea
Crème fraîche	½ cup
Maple syrup	1 tablespoon
Lime juice, freshly squeezed	1 tablespoon
Fish sauce	2 teaspoons
Black pepper, freshly ground	½ teaspoon
Scallions, thinly sliced, both green and white parts	2 tablespoons
Pinenuts, roasted	2 tablespoons
Red chile flakes	1 teaspoon
Lime zest	½ teaspoon

1. Preheat your oven to 425°F. 
2. Rinse and scrub the potatoes under running tap water. 
3. Slice them lengthwise, and place them in a roasting pan, cut side facing up. 
4. Brush or smear with butter, and season with salt. 
5. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. 
6. Bake for 20 minutes, remove the foil, flip the potatoes, and cook, uncovered, for 20 minutes more, until the potatoes are cooked thoroughly and are tender. 
7. Remove from heat and rest for 5 minutes. 
8. In a small bowl, combine the sour cream, maple syrup, lime juice, fish sauce, and pepper; season to taste with salt.
9. In another small bowl, combine the scallions, pine nuts, chile flakes, and lime zest.
10. To serve, top the warm roasted potatoes with a few tablespoons of the dressing, and sprinkle with the scallion-nut mixture. 

Recipe adapted from Food52.

Corn bread tamale pie

Oil, olive	1 tablespoon + 2 tablespoons
Onion, white, diced	1
Garlic, minced	3 cloves
Taco seasoning	1 packet
Bison, ground	1 pound
Enchilada sauce	14 ounces
Cheese, cheddar, shredded	1 cup + 1 cup
Cornmeal	1/3 cup
Flour, all-purpose	2/3 cup
Sugar, brown	1 tablespoon
Baking powder	2 teaspoons
Salt	½ teaspoon
Milk, whole	1/3 cup
Egg, lightly beaten	1
Green chiles	4 ounces

1. Preheat the oven to 350°F. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
4. Add the garlic, and cook until fragrant, about 1 minute. 
5. Stir in the taco seasoning. 
6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
10. In a medium bowl, whisk the oil with the milk and egg. 
11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
13. Finish with an even layer of cheese. 
14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
15. Cool 15 minutes before serving warm.

Crawfish étouffée

Paprika	1 tablespoon
Salt, kosher	2 teaspoons
Pepper, freshly ground	1 teaspoon
Thyme, dried	1 teaspoon
Cayenne	½ teaspoon
Oil, vegetable	½ cup
Flour, all-purpose	1 cup
Poblano chili, seeded, diced	1
Celery, diced	3 stalks
Onion, yellow, diced	1 medium
Garlic, chopped	3 cloves
Jalapeño, seeded, diced	1
Seafood stock	2 cups
Crawfish tails (peeled) or shrimp (unpeeled), thawed	2 pounds
Parsley, chopped	¼ cup
Lemon juice, fresh	2 tablespoons
Worcestershire sauce	1 tablespoon
Rice, white, cooked	8 cups
Scallions, sliced	½ cup
Tabasco	2 teaspoons +

1. In a small bowl, combine the paprika, salt, pepper, thyme, and cayenne; set aside. 
2. In a large stockpot, heat the oil over medium-high heat. 
3. Add the flour, stir in well, and reduce the heat to medium-low. 
4. Cook, stirring constantly, until the roux is caramel in color, about 20 minutes. 
5. Add the poblano, celery, and onion; cook, stirring constantly, until the vegetables are tender, about 10 minutes. 
6. Add the garlic, jalapeño, and paprika mixture; cook 2 minutes. 
7. Gradually whisk in the stock, and then return to a simmer over medium-high heat. 
8. Stir in the crawfish (or shrimp), parsley, juice, Worcestershire, and Tabasco; cook until warm, about 2 to 3 minutes. 
9. Serve over rice with the scallions and extra Tabasco.