I’ve professed my love for The Kitchn many times on this blog, but this time, it’s serious. We have a tomato explosion in our garden this year, and as I was staring out my office window and all of the lovely green beauties hanging on their vines, I happened to stumble upon this delightful recipe. It’s also culinary bonus when I find that I have all the ingredients on hand necessary to complete the dish!
In general, I try to avoid using my oven too much during the summer. But when zucchini abound, I bake zucchini bread. When peaches are in season, I bake peach pie. And when a roasted chicken and tomato dish like this comes along, I do not hesitate to turn on my oven. It’s that good.
One of my favorite flavor combinations is ginger and garlic. The addition of fresh basil from my garden elevated this dish and offered a summery depth of flavor that went perfectly with the green tomatoes.
The original recipe called for Sherry, but I was out, so I used Shaohsing rice cooking wine instead. You should be able to find it at any Asian market and often in the “international” aisle of your local grocery store.
I also added a little fish sauce and some chopped scallions to round it all off. The whole dish came together so quickly, which was perfect for a summer night.
All the ingredients go in the same roasting dish! So easy!
I chose to pair this with steamed jasmine rice sprinkled with a little rice vinegar. Roasting the green tomatoes made them slightly sweeter, but they still retained a little sour bite, which went really well with the juicy chicken thighs. Give this dish a try and let me know how you like it! Enjoy!
Ginger-Basil Chicken Thighs with Green Tomato
Adapted from The Kitchn
1 large (or two medium) green tomatoes, cored, halved, and sliced 1/2 -inch thick
1 pound boneless, skinless chicken thighs, cut into 1-inch strips
2 tablespoons olive oil
2 tablespoons Shaohsing rice cooking wine
2 tablespoons fish sauce
1/4 cup chopped fresh basil
3 cloves garlic, minced
2-inch piece fresh ginger, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
2-3 scallions, chopped
steamed jasmine rice sprinkled with rice vinegar (for serving)
Preheat oven to 400ºF.
In a large bowl, combine all ingredients except 1 tablespoon basil and all the chopped scallions; stir to fully incorporate.
Turn out into a 9×13-inch roasting dish. Roast until chicken is fully cooked and the tomatoes are softened, around 25 minutes. Stir halfway through roasting time to make sure all chicken is cooked through. Serve on steamed rice and garnish with remaining basil and chopped scallions.
We’ve had a package of oxtails in our freezer since my dad gave them to us at Christmas. I wasn’t ignoring them; I knew they were there. I just wasn’t sure what to do with them. I did know that they were perfect for braising, but beyond that, I was unsure what to do with them once braised.
After a little research, I found that many recipes used them for dishes such as soups, stews, and ragouts. But I didn’t want to do that, as the weather has been really nice and summery lately. I wanted to so something relatively light, not heavy like a stew.
My thoughts then shifted to something Scott and I have a lot here at home: black bean tacos. I thought I could substitute the oxtail for the black beans and do the same basic taco preparation.
I created a marinade for the oxtail loosely based on a recipe from Kitchen Runway, which is a fabulous site with great recipes and lovely photos. I was just happy to see that someone was doing something a little different with oxtail AND shared my love of tacos!
After the initial browning stage.
The weather here in Omaha is on the fence. It doesn’t know what it wants. Sunny? Overcast? Chilly? Rainy? Make up your mind already and move on! Yes, it is Spring, but my brain wants nonstop sunny weather. Anyway, I woke up the other morning unsure of what to make for that night’s dinner. I knew I had some things going on during the day, so standing over the stove for hours wasn’t an option. I wanted something fresh, something Spring-like, something easy.
After my day’s activities, I stopped at the market. Wandering around the produce section, I spotted some bright orange carrots. They were exactly what the overcast day called for. I thought, “Well, I could roast these and maybe have pork chops or something on the side.” But I wanted to do something more with them. Carrots are an under-utilized vegetable, if you ask me. They have a natural sweetness that comes out during the roasting process, but I didn’t want to stop there.
Soup. I came up with soup. Sounds boring, right? Or weird, maybe? Well, you’d be wrong on both accounts. This soup was easily one of the tastiest vegetable-centered dishes to come out of my kitchen. I could hardly believe it! Not that it was without faults, but those aside, it was hearty, spicy, a little sweet, and totally satisfying.
This recipe was also just enough for Scott and I to have dinner and then leftovers the following day for lunch. It reheated on the stove quite nicely and paired well with a sliced baguette and salted butter.
Roasted Carrot Soup
**You’ll need an immersion blender or regular blender for this soup.
1 1/2 – 2 pounds carrots, peeled and chopped into rounds or half-moons
2 tablespoons olive oil, divided
cracked black pepper
1 leek, white and light green parts only, sliced lengthwise and then into half-moons
3 large shallots, chopped
3 medium garlic cloves, minced
2 tablespoons ginger paste
1 teaspoon crushed red pepper flake (adjust if you like it a little spicier)
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons sherry vinegar
1 tablespoon honey
1 quart chicken stock (use vegetable stock if you want to go vegetarian)
Heat oven to 400ºF. Place carrots in a medium bowl and drizzle evenly with 1 tablespoon olive oil. Sprinkle with cracked black pepper and kosher salt. Toss with your hands so the carrots are evenly coated and turn out onto a large rimmed baking sheet. Roast for 25 to 30 minutes or until tender. Remove from oven and set aside.
When carrots are done, heat remaining 1 tablespoon in a large stockpot over medium heat. Add shallots and leek to pan, sprinkle with kosher salt and cracked black pepper and sauté until tender, 6 to 8 minutes, stirring often. Be mindful not to burn the shallots and leeks, adjust heat if necessary.
Add minced garlic and ginger paste, stir well. Sauté until fragrant, about 1 minute. Stir in crushed red pepper flake, ground cumin, and ground coriander and stir until fragrant. Add sherry vinegar and honey, stir into mixture. Add roasted carrots and chicken stock.
Bring to a boil. Reduce heat to low and allow it to simmer for at least 15 minutes. Use an immersion blender or regular blender to purée. Garnish with a drizzle of olive oil. A dollop of crème fraîche or some chopped fresh cilantro would be lovely, as well.