Slow Cooker Beef and Bean Chili

Slow Cooker Beef and Bean Chili (adapted from Food Network)

Serves 4

1/4 cup tomato paste
1/2 cup brewed coffee
2 pounds beef chuck, cut into cubes (can sub in 1/2 pound ground beef)
1 T chili powder
1-1/2 tsp kosher salt
Several grinds black pepper
2 15-oz. cans pinto beans (do not drain
1/2 cup crushed tortilla chips (crush first, measure second)

1. Whisk together the tomato paste and coffee in a small bowl.

2. In a large bowl, toss together the beef, chili powder, salt, and pepper until the beef is evenly coated.

3. Combine everything in a slow cooker and mix well. Cook 8 hours on low, then mix and serve!

Iraqi Roasted Salmon with Tomato and Lemon + Baharat-Spiced Potatoes

Iraqi Roasted Salmon with Tomato and Lemon (adapted from Jew-ish)

Note: The tomato sauce makes about twice as much as you'll need; freeze half to use another time.

For the tomato sauce:
1-1/2 T olive oil
1 small onion, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
3 oz. tomato paste
Zest of 1 lemon
Kosher salt

To finish:
About 1 pound salmon
Kosher salt
Lemon wedges

Preheat the oven to 425 and line a sheet pan with foil. If also making the potatoes, you can do this all on one sheet pan.

Heat the olive oil in a non-stick skillet. Add the onion and cook, stirring often, until nicely brown and caramelized (15-20 minutes). Add the spices and cook, stirring, for a minute or so. Add the tomatoe paste and cook, stirring, for 3-4 minutes, until the color of rust. Remove from the heat and stir in the lemon zest. Stir in a generous pinch of salt. Divide into two portions -- freeze one and use the other one on the salmon.

Season the salmon with a sprinkle of salt and then spread with one portion of the tomato sauce in an even layer.  Cook 12-15 minutes, depending on thickness.

Squeeze lemon juice over everything when it comes out of the oven.

Baharat-Spiced Roasted Potatoes (adapted from Jew-ish)

1.5 pound small Yukon gold potatoes, cut into large chunks
Olive oil, salt, and pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp za'atar
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
Generous pinch of allspice

Lemon wedges, to serve

Preheat the oven to 425 and line a sheet pan with foil. 

Cook the potatoes until just tender (I do 5 minutes in the Instant Pot, but you can also just boil or steam on the stove.)

Combine the olive oil with a scant 1 tsp kosher salt, several grinds of black pepper, and all the spices on the baking sheet.  Stir to combine. Drain the potatoes and toss with the oil-spice blend. Arrange in a single layer.

Roast for about 25-30 minutes, until nicely browned, stirring at least once during the cooking time. If cooking with the salmon, add the salmon with about 12-15 minutes left on the cook time. Serve with lemon wedges to squeeze over.

Huevos Rotos

 

Huevos Rotos (adapted from the New York Times)

1/3 cup olive oil, more as needed

2 tsp smoked paprika

Salt and pepper

1-1/2 to 2 pounts new potatoes, cut in half (or whole if very small)

1 small onion, diced

1 small bell pepper, diced

4 minced garlic cloves

4 eggs

Lemons, to serve

1. Combine the oil, paprika, 1-1/2 tsp salt, a generous grind of pepper, and 1 cup water.  Place the potatoes in a large skillet and pour this mixture over them. Bring toi a boil, cover, and cook on high until fork tender, 9-15 minutes (I'm at high altitude so this might be faster in your kitchen).

2. Uncover and reduce heat to low. Arrange the potatoes in an even layer, cut side down, and add the onion, bell pepper, and garlic around the potatoes. Cover and cook until the potatoes and golden and vegetables are softened, about 10 minutes.

3. Stir, addmore oil if needed, and make 4 "nests." Crack and egg into each. Season with salt and pepper.

4. Cover and cook until the whites are set and the yolks are runny, 5-6 minutes.

5. Serve with lemon juice and a pinch of salt.