Ginger-Herb Chicken
- 1 large knob fresh ginger, peeled & large-diced
- 1 bunch cilantro
- 1 small bunch fresh mint and/or basil and/or parsley
- 3-4 garlic cloves
- 1 lime, zested & juiced
- 2 Tbl toasted sesame oil
- 1/4 cup olive oil
- 1/2 Tbl (or more) red pepper flakes
- 1/2 Tbl kosher salt
- Freshly ground black pepper
- 4-6 chicken parts
Put all the marinade ingredients in a blender or food processor & pulse until still slightly chunky. Put the chicken parts in a ziploc bag or bowl & pour marinade over. If possible, marinate in fridge for at least an hour. Then pour everything into a baking dish & bake at 425 until done (run under broiler for a little browning).
Turmeric Rice
- 1 Tbl olive oil
- 1 tsp black mustard seeds
- 1/2 tsp turmeric
- 2 cups jasmine or basmati rice
- 1 tsp salt
- optional: palmful of Penzey's dried shallots
Put the olive oil & mustard seeds in a medium-sized pot & turn on heat to medium. When seeds start to pop, add rice & turmeric. Stir & toast for about a minute, then add 3 cups water & dried shallots (you could also saute a fresh shallot or small onion along with the mustard seeds). Cover & bring to boil, then reduce heat to low & cook 15 minutes.
Roasted Sweet Potatoes
- 2 large sweet potatoes, peeled & cut in large cubes
- olive oil
- salt
- chili powder (I like Penzey's Chili 9000)
Toss sweet potato cubes with oil, salt & chili powder. Spread on foil-lined baking pan & roast at 425 until done, stirring once (~30 minutes).
