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korean-braised short rib bowls with kimchi

Korean-Braised Short Rib Bowls with Kimchi

This is another recipe where I have to credit my sister, Hillary. If it weren’t for her, I never would’ve gotten my hands on these amazingly tender and meaty short ribs. I’ve never cooked them before and heard they have a tendency to be tough. To combat and disguise any toughness, I chose a tangy and sweet Korean sauce to braise the ribs in then used it as a final gravy to re-hydrate the meat and flavor the rice. The result was one of the best meat dishes I’ve made in ages. No, make that EVER. The short ribs were fall-off-the-bone tender and so perfect with the crunchy and tangy kimchi. I could honestly eat this every night of my life forever and ever.

Korean-Braised Short Ribs Bowls with Kimchi

These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.

korean-braised short rib bowls with kimchi
 
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These Korean-Braised Short Ribs are tender, flavorful and served with brown rice and crunchy kimchi.
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4 servings
Ingredients
  • 4 pounds short ribs
  • 1 small bunch scallions, roughly chopped
  • 1 cup soy sauce
  • 2 tablespoons fresh ginger, grated or chopped
  • 1 small yellow onion, chopped
  • 2 tablespoons garlic cloves, minced
  • ½ cup sugar
  • ½ cup mirin
  • ½ cup fresh orange juice
  • 3 tablespoons all-purpose flour
  • 4 cups brown rice, cooked
  • 1 jar of kimchi, found in produce aisle
  • 1 lime, for garnish (optional)
Instructions
  1. Place scallions, soy sauce, ginger, garlic, onion, sugar, mirin, and orange juice in a blender or food processor. Pulse until fully combined.
  2. Pour puree into the bottom of a large dutch oven or pot and turn on high heat. Add 2 cups of water and bring mixture to a boil.
  3. Trim as much excess fat off top of short ribs as you can. Score the top of the meat diagonally and pat dry. Once spice mixture is boiling, add short ribs and arrange so they're as submerged in liquid as possible.
  4. Cover and turn on low heat. Cook for about 2 hours or until meat has fallen off of the bone. Remove meat and bones from the pot and set aside.
  5. Heat remaining liquid on high heat until it comes to a boil. Scoop about 1-2 cups of remaining liquid into a glass cup. Whisk in flour to make a slurry and slowly mix into pot. Cook until sauce thickens and reduces, about 5-10 minutes.
  6. Cook rice according to package directions (I used a rice cooker). Using two forks, shred short ribs and add to bowl with rice, and kimchi. Top with sauce and scallions and lime, if desired.

 

slow cooker red potato curry

slow cooker red potato curry

My husband and I just got back from a week-long vacation in New Orleans. It was great–but our first night back I felt very strongly about two things: 1. I was not going to put a lot of effort into dinner and 2. It couldn’t be fried. Don’t get me wrong, the food was amazing but also SO heavy. I really needed a light and fresh meal but unfortunately, the only fresh ingredients I had in my house were red potatoes and a ton of frozen veggies. Not exactly what I had in mind, but I was amazed at how light and flavorful this slow cooker curry turned out to be. The sauce packs a punch without a lot of added fat from meat, and is the perfect consistency to eat over rice or on its own. Red potatoes aren’t typically associated with curries, but their creaminess really added to the richness of the sauce. This is also a great base to add cauliflower, chickpeas, or lentils for added nutrition and heartiness!

Note: this curry would work just as well cooked in a pot or dutch oven on the stove in 1/8 the time!

slow cooker red potato curry
 
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Easy, hearty and flavorful, this vegan slow cooker potato curry can be thrown together in minutes and makes the perfect weeknight comfort food.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
Ingredients
  • 1 lb red potatoes, cut into 1" cubes
  • 1 yellow onion, diced
  • 2 tablespoons extra virgin olive oil
  • 1½ teaspoon paprika
  • 1½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper (optional)
  • ½ teaspoon garam masala
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced
  • ½ cup frozen peas
  • 2 cups coconut milk
  • 1 cups vegetable stock
  • 1 heaping teaspoon tamarind paste (optional)
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
Instructions
  1. In a small frying pan, heat one tablespoon of oil until hot. Add onion and cook until softened and golden brown, about 3-4 minutes. Add dry, powdered spices and stir for 1 minute or until fragrant.
  2. Place spice and onion mixture in a food processor with coconut milk, garlic, ginger, and tamarind and pulse until completely combined.
  3. Pour remaining tablespoon of oil into slow cooker and top with cubed potatoes. Pour spice and coconut mixture over the top. Add vegetable stock, cinnamon stick, bay leave, pepper flakes, and stir. Potatoes should be completely covered in liquid. Salt and pepper to taste. Stir and cover, cooking on low setting for 8 hours.
  4. Once potatoes are tender, add peas to pot. Scoop about one cup of liquid from the mixture and gradually whisk in flour, one tablespoon at a time. The slurry should be thick and paste-like. Pour back into the curry and stir. Sauce should thicken instantly, if not, add more flour. Serve immediately with your favorite rice or grain.

 

curry quinoa buddha bowl with coconut creamed kale

Curry Quinoa Buddha Bowl With Coconut Creamed KaleI love the holidays but I really hate the way they make me feel. Not only am I super stressed out from gift-buying, but also super bloated from loading up on cheesy casseroles and cookies. I decided enough was enough this week. We need a cleanse. I can’t just make salads because: 1. My husband hates them and 2. I end up waking up in the middle of the night to eat a snack (seriously). That’s where buddha bowls come in. They’re extremely popular on Pinterest right now and it’s no surprise why. They’re hearty, filling dishes made of various greens, raw or roasted veggies, beans and a healthy grain like quinoa or brown rice. Sometimes they also include toppings like nuts, seeds and dressings for added texture and flavor. For this version, I went the curry route with this version because I was really craving rich, coconut flavors. The coconut kale paired with the creamy avocado and crunchy chickpeas is just divine!

Curry Quinoa Buddha Bowl With Coconut Creamed Kale - Gotham Kitchen

curry quinoa buddha bowl with coconut creamed kale
 
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Cleanse and energize with this bowl loaded with roasted sweet potatoes, avocado, quinoa, brown rice, crunchy curried chickpeas and a coconut creamed kale.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2-4 servings
Ingredients
Chickpeas:
  • 1 can chickpeas, drained and rinsed
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 tablespoon coconut oil, melted
Sweet Potatoes:
  • 1 large sweet potato, diced into ½ cubes
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon coconut oil, melted
Quinoa:
  • 1 cup brown rice (optional)
  • ½ cup quinoa
  • 1 teaspoon coconut oil
Kale:
  • 2 cups of kale, chopped
  • ¼ cup coconut milk
  • 2 cloves garlic
  • 1 teaspoon coconut oil
  • 1 avocado, sliced or diced
Instructions
  1. Preheat oven to 425 degrees. Toss diced sweet potatoes with spices and olive oil and spread evenly on a baking sheet. Bake until cooked through and golden brown, about 20 minutes.
  2. Pat chickpeas dry with a kitchen or paper towel. Toss with olive oil, salt and curry powder and spread evenly on a baking sheet. Cook until crisp and golden brown, about 10-15 minutes.
  3. Combine rice and quinoa and cook according to package directions. (Note: When adding quinoa, typically cook brown rice according to package directions with an additional ¼ cup of water then add in the last 10-15 minutes)
  4. In a small frying pan, heat coconut oil over medium heat. Add garlic and cook until fragrant, about 1-2 minutes. Add coconut milk and kale and stir until kale has wilted. Turn to medium-low heat and cook until coconut milk has reduced and kale is soft.
  5. Once sweet potatoes and chickpeas are golden, remove from oven and place in individual bowls. Add quinoa/rice mixture, creamed kale, avocado and top with chopped cilantro. Serve immediately.
Nutrition Information
Serving size: 4 Calories: 930 Fat: 30g Saturated fat: 14g Trans fat: 0 Carbohydrates: 140g Sugar: 16g Sodium: 970mg Fiber: 29g Protein: 32g Cholesterol: 0

 

shrimp and pea paella

Paella is another member of our rotating weeknight dinners. It’s a one-pot dish that can be on the table in about 30 minutes AND you can swap out the proteins to keep it from getting boring. But really, paella is never boring. The best part is the crisp caramelized rice layer (the socarrat) at the bottom. It honestly took me a few tries to get that crisp right but I learned the secret: don’t stir the rice. I know it’s tempting; every part of you wants to stir that rice to get it evenly cooked. But DON’T DO IT. You won’t regret it, I promise. This version includes shrimp and peas, but I’ve also used spicy sausage (chorizo or andouille work) and chicken.

shrimp and pea paella

shrimp and pea paella
 
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A Spanish-inspired one-pot wonder with shrimp, peas and rice.
Author:
Serves: 2-4 servings
Ingredients
  • shrimp and pea paella
  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 shallot, minced
  • 1½ cups Arborio rice (I've also used long and medium-grain brown rice and it was just as delicious)
  • 1 pinch of saffron, about 5-10 strands
  • ¼ cup dry white wine (sauvingon blanc or pinot grigio work)
  • 1½ cups chicken or vegetable stock
  • 1 can (14.5 ounces) diced tomatoes, drained
  • ¾ pound large shrimp, peeled and de-veined, tails on or off
  • 1 cup frozen peas, thawed
  • Salt and pepper to taste
Instructions
  1. In a large skillet, heat oil and shallot over medium heat. Cook until shallot is softened, about 3 minutes. Add garlic and cook for 1 minute or until fragrant. Stir in rice and cook until rice is lightly toasted, about 3 minutes.
  2. Add wine and stir until evaporated. Add stock, saffron and tomatoes and bring to a simmer. Cover and cook until rice is tender and most of liquid is absorbed, 10 minutes.
  3. Place shrimp evenly around the skillet and top with peas. Cover and cook until shrimp is cooked through (will turn white-ish pink), about 7-10 minutes. Season with salt and pepper.

caramelized carrot risotto

caramelized carrot risotto

Risotto can sound intimidating but it really is very easy once you get the hang of it. And once you have the basics down, you can get really creative and add a variety of different toppings and flavors. Butternut squash risotto is a staple in our house during the fall and winter and my husband LOVES it. This version is very similar but swaps the squash with caramelized carrots and velvety marscapone cheese.

fresh spring carrots - caramelized carrot risotto

caramelized carrot risotto
 
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A rich, velvety risotto with marscapone cheese and caramelized carrots
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6 servings
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons salted butter
  • 8 medium carrots
  • 1 T sugar
  • 1⁄2 teaspoon salt
  • 5 cups chicken broth
  • 1 medium onion, minced
  • 1 1⁄2 cups arborio rice
  • 1⁄2 cup dry white wine (sauvignon blanc or pinot grigiot)
  • 1⁄4 cup marscapone cheese
  • 1⁄4 cup finely shredded parmesan cheese
  • 1 teaspoon roughly chopped fresh thyme (optional)
  • 1⁄8 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees. Slice carrots in half lengthwise and toss with 1 tablespoon oil. Lay carrots flat on baking sheet and lightly sprinkle with sugar. Roast in oven 20 minutes or until fork slides through easily. Set aside 4 carrot halves and place the rest in a food processor. Blend until smooth (you may have to have to add a tablespoon of water for a smoother consistency).
  2. Heat remaining oil and butter over medium heat in a medium cast iron pot; add onion and cook until translucent, about 3 minutes. Add rice, stirring with a wooden spoon to coat rice with oil, 1 minute. Add wine and cook, stirring, until wine evaporates. Add carrot puree and stir until blended.
  3. Add ½ cup hot broth, stirring often, until rice absorbs most of the liquid. Repeat process, adding ½ cup broth at a time and stirring often till each addition is absorbed before adding the next, until rice is al dente (about 20 minutes; at least 1 cup broth will remain).
  4. Fold in mascarpone, ¼ cup parmesan and the thyme. Add up to 1 cup broth (1/4 cup at a time) to loosen the risotto. Season with salt and pepper to taste.
  5. Sprinkle each bowl of risotto with parmesan and reserved carrots. Serve immediately.