lime

thai coconut curry soup with chicken and kale

I know. I know.
I’m sorry.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

I can’t even believe it’s been so long since my last post. Like really, where on earth did the time go? How is it even possible that multiple months have actually passed since I was here last?
My poor neglected little blog.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Before I posted the Jamhattan recipe in FEBRUARY (!!!), I was on a lil’ break from blogging because I was tricked into doing the Whole30 by my beloved husband Russell. Even though we tried some recipes that we really enjoyed, I was just too miserable and grumpy to write about food. Before that it was the holidays. Before that, the election. Before that I was working on building out and decorating Maxwell’s. Through all of that I was still posting the occasional recipe, but I wanted to post more often and I was absolutely certain that once all the big projects and excuses were out of the way, I’d be good to go and the blog posts would start flowing again.

Once we made it through the Whole30 I got to work sampling cocktail recipes, and had grand ideas of getting back into the swing of things after a crazy, hectic 2016. I even had (and still have) a long list of post ideas that I hope, at least in theory, will be coming soon to a blog near you. Of course, as you know, things don’t always work out quite the way you have in mind. While I was hard at work editing the Jamhattan post, just a day or two before I hit publish, I was approached by some very good friends to see if I’d be interested in contributing to a project they were working on.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

As I mentioned earlier this year, I’ve been feeling anxious and overwhelmed by the current political climate here in the US, and I’ve been driving myself mad wondering what I, as a humble food blogger, could do about it. I’m no politician, no policy expert, no journalist, so what can I do? I went to DC for the Women’s March, I’ve gone to rallies in Manhattan, I’ve donated to the ACLU, Black Lives Matter, Planned Parenthood; but I couldn’t shake the feeling that there should be something more I could contribute, something uniquely mine.

That’s when my friends, feeling inspired by their youth in the 90s, decided to publish a zine combining the stories, works, and talents of their circle of friends. The project has since grown to a scale I never imagined it could or would, and they’ve compiled the work of poets, film makers, artists, musicians, actors, writers, and activists from all walks of life, all wanting to share their truths, effect positive change, and further the cause of the new American resistance movement. What was originally conceived as a 90s style homemade zine, has grown into a beautiful, powerful, and professionally-printed magazine called “Esta Tierra“, Spanish for “This Land”.
And the best part? All the profits will be divided and donated to IRC, ACLU, The Audre Lorde Project, Planned Parenthood and Honor The Earth! I could not be more honored to be involved in this project.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Meanwhile, with Brooklyn Homemaker still on my mind, I made and photographed a soup recipe that I first tried when I was doing the Whole30 with Russell. It was so tasty that I knew I wanted to share it with y’all, and I knew that Russell and I would love eating it even after we (finally) finished with our stupid diet. I uploaded the photos to my computer, started a draft for the post, and had high hopes that I’d have the recipe up on the blog in a week or two. That was in February.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

I was so excited about my involvement with Esta Tierra that I started brainstorming my contribution before I ever got around to editing my photos or taking my post from an outline to a draft. I dove into the project head first, and before I knew it, it was all I could think about. After a false start on a cocktail recipe that I abandoned because I was unhappy with the results, I decided to share a recipe and a story that was deeply meaningful and personal to me. I revisited my great-grandmother’s apfelkucken recipe, making it even closer to the way she made it when I was growing up, and, with current attitudes toward and challenges surrounding immigration in mind, decided to tell the immigration stories of my great-grandmother and my grandfather on my dad’s side. Without giving away too much, they both immigrated to the United States from Germany, both coming through Ellis Island and settling in Upstate New York, at a time in American history when German immigrants were often met with suspicion, fear, and hatred because of World Wars I and II.
I hope you’ll consider making a contribution to Esta Tierra, and once the magazine launches I’ll let you know on social media how you can buy a copy of your own so you can read my work and see the amazing work of all the other talented artists and activists involved.

Now that I’ve finally submitted my contribution and the magazine has gone from accepting submissions to fundraising for publication, I can finally get back to blogging. Who am I kidding though, chances are just as good that you’ll see a new post here next week as they are that I’ll get distracted by some shiny new project and won’t be back for another 3 months. Lately I’ve been doing some work in our back yard and finding that pretty distracting, so who knows?

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Either way, this soups is seriously delicious, and even though soup season is basically over, I promise that you don’t have to be on some silly fad diet to enjoy it. It’s packed with the warm, tropical flavors of ginger, lime, coconut, and Thai curry; all of which pair beautifully with chicken breast, sweet potato, and Lacinato kale. This soup is so flavorful and delicious that you’ll totally forget that it’s good for you too! Go ahead and make a pot of it today before it gets too hot, or save the recipe to make on some chilly, rainy day to come.

thai coconut curry soup with chicken and kale | Brooklyn Homemaker

Thai Coconut Curry Soup with Chicken and Kale

2 boneless, skinless chicken breasts
Salt & Pepper to taste
2 tablespoons coconut oil, divided
1 large onion, finely chopped
3 to 4 carrots, sliced into coins/disks
1 tablespoon grated fresh ginger
3 to 4 cloves garlic, crushed or minced
3 tablespoons Thai red curry paste
2 sweet potatoes, peeled and cubed
6 cups chicken stock
1 bunch Lacinato Kale, ribs removed and leaves roughly chopped
1 13.5 oz can coconut milk
1/4 cup chopped cilantro
juice of 1 to 2 limes

Season chicken breasts with salt and pepper on both sides. Heat 1 tablespoon coconut oil in a large heavy stockpot or dutch oven. Cook the chicken breasts, flipping at least once, until cooked through. Set aside to rest.
Add remaining tablespoon of coconut oil to the pot, along with chopped onions and carrots. Brown for about 3 minutes, stirring frequently and scraping up any browned juices from the chicken breasts with your spoon as you stir. Add garlic, ginger, and curry paste and cook until fragrant, about 1 minute. Add sweet potato and chicken stock, cover with a lid and bring to a boil.
While the soup is coming to a boil, cube the cooked chicken and add to the pot.
Once the soup comes to a full boil, reduce the heat and let it simmer for 20 minutes, or until the sweet potatoes are cooked through and tender.
Add the coconut milk, chopped cilantro, and juice of 1 lime. Taste and adjust seasoning if necessary. If desired, add the juice of another lime and garnish with more cilantro.

 

 

grilled mojo pork skewers

Wow you guys. I can’t believe how long it’s been since I last posted!

grilled mojo pork skewers | Brooklyn Homemaker

What a month it’s been! I’m so sorry for just falling off the face of the planet like that. Right after my last post I started a “little” project in our guest room, tidying up in preparation for a visit from my mother.

We don’t really use the space we call our “guest room” for much more than a room to store paper towels, kitchen electrics, and my ever-growing blog prop hoard. It’s basically a giant closet with a bed in it, and usually the bed is so deeply buried under slow cookers and dessert plates that you wouldn’t even know a bed was under there if you weren’t looking for it. It’s basically an oversized “junk drawer”, a place where we throw random stuff when we’re trying to clean the house for company but don’t feel like putting things where they actually belong!

grilled mojo pork skewers | Brooklyn Homemaker

The guest room is the only space in our apartment that we never painted when we moved in, and for almost 5 years the space has been an embarrassing, seldom-used, neglected eyesore of a room that we do our best to keep hidden behind a constantly closed door. When overnight guests would come for a visit, we’d do our best to clean off and make the bed, but the room was always so overwhelmed by junk that there wasn’t much more we could do.

About a month ago, I thought it was finally time to do something about it.

grilled mojo pork skewers | Brooklyn Homemaker

For mother’s day this year I decided to use a little vacation time and go up to help my mom out with some projects around her house, and she offered to come down to the big city to pick me up rather than having me rent a car or take the bus. Thing is, every time my mom comes for a visit, every single time without fail, she asks when we’re going to paint in there and finally do something with that room. Since the room needed tidying anyway, I decided to bit the bullet and bust out my brushes and rollers.

I thought I’d still have time to try to squeeze in a blog post or two before my mother’s day trip, but my painting project quickly snowballed into almost two weeks of spring cleaning and household improvement projects. Before painting I thought I’d go through and toss a few things to make a little room in there, but what ended up happening was much more involved. We ended up going over every inch of the room and throwing away half of the old clothes and random junk we’ve collected over the years. Then we packed up stacks of boxes and old suitcases with even more junk to store upstate in mom’s attic. Then of course, moving all the furniture in there back and forth meant that the painting took much longer than I expected, and once I was finally done I decided to do a little redecorating too. By that point I was on a roll, and while the paint dried I decided to go all in and re-caulk my shower, install new (brighter) light fixtures in my living room, and do some cleaning and planting in the back yard too. My apartment has never looked better but I am POOPED!!!

grilled mojo pork skewers | Brooklyn Homemaker

At some point in this two week span I did find a minute to make (and photograph) these amazing mojo marinated grilled pork skewers, but by the time the dust settled and I sat down for 5 minutes, I was too exhausted to actually write the post or edit the photos.

The next thing I knew mom was here and I was whisked upstate to help her with another laundry list of projects around her house. With the best of intentions I brought my laptop along with me thinking I could edit photos at night before bed, but of course that never happened either.

grilled mojo pork skewers | Brooklyn Homemaker

Time rolled along and before I knew it a month had passed since the last time I’d spent any time with you guys. I literally can’t believe it. I don’t think I’ve ever gone so long without posting, and it felt pretty weird. I’m glad I got so much done, but boy howdy how I’ve missed you!

We’re almost in the midst of grilling season proper now though, so I suppose this recipe is coming at the right time anyway.

grilled mojo pork skewers | Brooklyn Homemaker

This citrusy cuban mojo marinade is absolutely amazing with tender chunks of grilled pork. The sweet citrus and earthy cumin and oregano pair perfectly with the delicate pork and gentle smokiness of a charcoal grill. The original sauce recipe called for the garlic to be pulverized into a paste in a mortar and pestle, but since I was using it as a marinade I decided to make things easier on myself and just crush the garlic in a garlic press. If you’d like to reserve some for later dipping, you probably won’t want chunks of garlic floating in it so the extra work is probably necessary.

I served my pork with some grilled whole red potatoes, gently smashed and covered in creme fraiche and fresh parsley. This pork would be excellent though with a bright citrusy salad, maybe something with black beans, or avocado. Maybe some grilled corn? My wheels are spinning already, and my mouth is watering!!!

Happy grilling y’all! It’s good to be back!

grilled mojo pork skewers | Brooklyn Homemaker

Grilled Mojo Pork Skewers


marinade adapted from serious eats

Mojo marinade:
8 cloves garlic, very finely minced or crushed
1/3 cup of fresh orange juice and 1/3 cup of fresh lime juice
1/3 cup olive oil
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon cumin
1 teaspoon Kosher salt
freshly ground black pepper to taste

2 to 4 lbs pork loin or tenderloin, cut into 1 1/2-inch cubes (about 1/2 lb per serving)
1 to 2 limes, cut into segments, for serving

Directions: 
Whisk all marinade ingredients together in a small bowl or measuring cup until well combined.
Add cubed pork to a large bowl with a tight fitting lid (or a leak-proof resealable bag). Add marinate and stir (or shake) to coat. Marinate for 1 to 4 hours.
If using wooden skewers, soak in a tray of water for at least 30 minutes while pork is marinating.

Discard marinade and thread pork chunks onto skewers. If desired, you can alternate with cubes of tropical fruit (citrus segments, mango, etc.) or onion. (I went for all pork)

Prepare and preheat a hot grill. Clean and lightly oil grill grate. Cook pork skewers, turning once, for 3 to 4 minutes per side. Do not overcook or they will become dry and tough.
Let rest, loosely covered in foil, for 5 minutes before serving. Serve with lime segments if desired.

coconut lime braised chicken thighs

Why hello there old friend! Long time no see!

coconut lime braised chicken thighs | Brooklyn Homemaker

Being a food blogger and working full time for a kitchenware retailer basically means that from November to January I’m a busy little bee. With Thanksgiving, Christmas, and New Year’s coming one right after the other, I don’t have a second to even pick my nose for two whole months.

coconut lime braised chicken thighs | Brooklyn Homemaker

This holiday season officially kicked my over-padded butt, so with the coming of the new year and the official end of the holiday season, I decided to take a brief but much needed and well deserved break.

I hope you were able to find some way to manage in my absence.
You knew I’d be back eventually, didn’t you?

coconut lime braised chicken thighs | Brooklyn Homemaker

Here we are mid-January now, and things are finally feeling like they’re back to normal. In more ways than one…

Up until very recently, this “winter” has been unseasonably (and disconcertingly) warm here in Brooklyn. The day that Russell and I bought our baby little Christmas tree we passed blooming cherry trees as we carried it home. We had the windows open to enjoy the warm weather on Christmas day, but once I put the pork roast into the oven we were all fanning ourselves and dripping sweat. On New Year’s eve the begonias and impatiens in my back yard, and the rose bushes planted in front of work, were all blooming big and bright in stark contrast to the brown bare branches of Brooklyn’s trees.

Winter weather has finally caught up with us though, and the backyard is finally looking as brown and barren as it’s supposed to this time of year. Temperatures have finally begun dipping below freezing, and a few days ago winter winds knocked over the grill in my backyard as if to say, “Take that warm weather!” I even heard on the news this morning that we may soon see our first snow flakes in the next day or two.

coconut lime braised chicken thighs | Brooklyn Homemaker

With Winter’s frigid temperatures finally catching up to us, I’ve had a hankering for some rich and satisfying comfort food.

coconut lime braised chicken thighs | Brooklyn Homemaker

Chicken thighs are one of my ultimate favorite comfort foods. I’ve made lots and lots and LOTS of chicken thigh recipes over the years, and for good reason. They’re rich and flavorful and satisfying. They have way more flavor than chicken breast, and unlike breasts, thighs are almost impossible to overcook to the point where they dry out. As if that ain’t enough, they’re also significantly more affordable than breast meat.

While I’ve roasted ’em, seared ’em, and even grilled ’em, my favorite thing to do with chicken thighs is to braise them.

coconut lime braised chicken thighs | Brooklyn Homemaker

Normally I like to go for classic flavors like white wine and chicken stock, but this sudden onset of cold weather had me craving something more tropical. After a bit of thought I decided to try braising my beloved chicken things in bright Southeast Asian flavors like coconut, lime, ginger, and chili sauce.

coconut lime braised chicken thighs | Brooklyn Homemaker

I was craving something rich and hearty and satisfying, and this chicken does not disappoint.

The coconut milk adds a perfect creaminess without feeling heavy, and the acid of the lime brightens things up and cuts through the richness of the chicken. The fresh ginger, garlic, & sriracha add a gentle heat and a depth of flavor, which is perfectly complimented by the umami saltiness of a bit of soy sauce. After simmering for almost an hour, another squeeze of fresh lime and a heavy handed sprinkle of cilantro and green onion add a summery freshness that’s more than welcome in these chilly winter months.

coconut lime braised chicken thighs | Brooklyn Homemaker

Coconut Lime Braised Chicken Thighs

  • Servings: 4 to 8, depending on size of thighs
  • Print
3 to 4 lbs (about 6 to 8) chicken thighs (bone-in, skin-on)
salt and pepper
1 tablespoon coconut oil (or olive oil)
1 small onion, finely diced
3 to 4 cloves garlic, crushed or very finely chopped
2 tablespoons finely grated fresh ginger
1 to 2 tablespoons Sriracha chili sauce
1 cup low sodium chicken stock
2 tablespoons low sodium soy sauce (or 1 tablespoon regular soy sauce)
1 (13.5 oz) can coconut milk
zest and juice of 2 limes, separately
1/2 cup fresh cilantro leaves, roughly chopped or torn
1 small bunch green onion, thinly sliced

Season the chicken thighs generously with salt and pepper. Let the chicken absorb the seasoning at room temperature for about 30 minutes before proceeding.

Heat coconut oil in a large lidded skillet, braising pan or dutch oven over high heat. Brown for about 5 minutes on both sides, starting with the skin side down first. Depending on the size of your thighs the chicken thighs, you may need to do this in two batches. Remove and transfer to a plate.

A lot of fat will likely render out of the skin, pour all but 1 tablespoon out of the pan. Reduce heat to medium and sauté onions for about three to five minutes, or until soft and translucent but not brown. Stir in garlic, ginger, and Sriracha and sauté for one minute more. Stir in chicken stock, turn heat back up to high, and reduce by at least half, for about five to ten minutes. Stir in soy sauce, coconut milk and zest and juice of one of the limes. Arrange chicken thighs, skin side up, in a single layer. Bring to a simmer, reduce heat to low, cover with a lid, and simmer for half an hour. Remove lid and simmer for fifteen to twenty minutes more.

Stir in cilantro, green onion, and zest and juice of remaining lime. Serve over a bed of white rice or rice noodles, with a ladle of sauce and sprinkle of more fresh cilantro and green onion if desired.

grilled chicken tacos with cilantro pesto and red cabbage slaw

Growing up in Auburn, New York, my only concept of Mexican food was the drive-thru menu at Taco Bell.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

All through my childhood I thought “Mexican food” meant odd smelling greasy ground beef with a choice of soft or crunchy taco. If my mom ever had a hankering for something from “south of the border”, it meant she would have to make two trips; one to Taco Bell for her, and one to the Burger King across the street for my sister and myself. The only thing Taco Bell ever had to offer that I had any interest in was their sweet and greasy Cinnamon Twists, the American bastard cousin of the Churro, that I’d happily munch on while we rode across the street to get some “real” food at the BK.

Although I pride myself in being an adventurous eater now, as a kid I was anything but, and my mom was well aware that cooking tacos at home was also a no-no. My sister and I both made it perfectly clear that “Mexican food” (ground beef with seasoning packet and crunchy shells from a box) was not welcome in our home.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

When I went vegetarian in high school (all the cool kids were doing it) I did end up learning to love Taco Bell, and my usual order consisted of a Chalupa Supreme with refried beans instead of meat. To this day, if I ever find myself in line at the Bell, this is still my go-to order. Even though I eat meat now, I’m not a huge fan of theirs, so I’m more than happy to stick with the beans instead.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Considering that I grew up only a few hours from the bright lights of the big city, I’m really not sure why my hometown was so completely devoid of any authentic Latin food or culture (or ANY food or culture other than American or Italian). I don’t think it even really occurred to me that Taco Bell wasn’t “authentic Mexican cuisine” (Or that Hong Kong Buffet wasn’t “authentic Chinese cuisine”) until I started watching the Food Network in high school and learned there was more to the world of food than was available in my little slice of the world.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Of course, taking culinary courses in college opened my eyes to a whole new world of flavors and cuisines, and there were even a few mediocre Mexican restaurants near my school. It wasn’t until moving to Brooklyn though, that I was finally able to taste actual authentic Mexican food, made by REAL Mexicans! Imagine my surprise when I learned what a real chalupa looked like!

There was a small family owned tortilla factory down the street from my first apartment here, and shortly after I moved in they opened a little lunch counter with amazing tacos on fresh tortillas that could be bought for a song. Eventually the tacos caught on with the 20 year old hipster set and their lunch business blew up and turned into a full scale restaurant business. I practically lived off of those tacos for my first few years in Brooklyn.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Here’s the thing about “authentic” Mexican taco recipes though… This isn’t actually one of them.
You may have already guessed this after seeing the Pfeffernusse, apfelkuchen, & kugelhopf recipes in my repertoire, but… I’m not Mexican.
If I want the real deal I need only to walk around the corner. If I’m making my own at home though, I feel like I’m allowed to take a little poetic license, especially now that I know what a real taco actually tastes like!

I will say this though; Cilantro, though not necessarily in this form, is about as traditional an ingredient for tacos as you can find. Fresh lime juice and the pungent bite of raw onion, both of which you’ll find in the red cabbage slaw, are also integral parts of authentic Mexican tacos.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Grilling is an amazing way to get tons of flavor into your food without adding a ton of fat or salt or sugar. Of course, it’s also summer so I’m always looking for an excuse to cook outside. I’m a charcoal man myself, but if you have a gas grill you can add a smoking box with your choice of wood chips to help get that wonderful smokiness into your food.

If you don’t have a grill, or you’re making this recipe six months in the future when your grill is buried under six feet of snow, you can definitely skip the skewers and roast the chicken strips under your broiler. You might even be able to sear them in a heavy skillet, but the pesto may want to stick to the pan rather than the chicken.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Authentic or not, it doesn’t get much better than soft white corn tortillas filled with smoky tender grilled chicken, vibrant summery cilantro pesto, creamy ripe avocado, and crunchy cabbage with biting raw onion and bright tangy lime juice.
Not bad for a gringo eh?

For the best flavor I like to make the pesto ahead and let the chicken marinate in it for a few hours. I’d recommend that you make the slaw ahead too so all the flavors have some time to hang out together and get nice and friendly.

grilled chicken tacos with cilantro pesto and red cabbage slaw | Brooklyn Homemaker

Grilled Chicken Tacos with Cilantro Pesto and Red Cabbage Slaw

1 1/4 to 1 1/2 lbs skinless boneless chicken breast
3 cloves garlic
2 cups fresh cilantro, lightly packed
1 jalapeño, sliced and seeded (2 if you like heat)
1/4 cup olive oil
juice of 2 limes, divided
1 to 2 additional limes cut into wedges
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 shredded red cabbage (about 1 1/2 cups)
1/2 cup finely diced red onion
1 ripe avocado, sliced
12 to 16 white corn tortillas

Slice chicken breasts into thin strips with a very sharp knife. I find that putting them into the freezer for 30 to 45 minutes beforehand firms them up and makes them easier to slice.

To make the cilantro pesto combine garlic, cilantro, olive oil, juice of 1 lime, salt, & pepper in a food processor and process until completely smooth. Transfer to a large bowl with sliced chicken and toss to combine. Cover and refrigerate for at least an hour or two, or overnight if desired.

To make the red cabbage slaw, combine the shredded cabbage, diced onion, and juice of 1 lime in a medium bowl. Toss to combine and season with salt and pepper. Cover and refrigerate for at least an hour or two, or overnight if desired.

I find that skewering the chicken makes it easier to flip and keeps it from falling through the grill grates. If using wooden skewers make sure to soak them in water for an hour before use so they don’t burn up.

Thread 4 or 5 chicken strips onto each skewer and try to leave as much of the pesto on them as possible. Grill the skewers over a medium to high flame until just cooked through, flipping once. This should only take 4 or 5 minutes per side but that will depend on the heat in your grill. Since the chicken is sliced thin it will dry out if overcooked.
Warm your tortillas over the grill too, just until soft and warm, about a minute per side.

Assemble the tacos with a few chunks of chicken, a sprinkle of red cabbage slaw, a couple slices of avocado, and a squeeze of fresh lime. Serve with additional lime wedges if desired.
I recommend about 3 tacos per serving, 4 if you’re hungry.