Minka Spice Mix

I make chicken wings. A lot. And I use the same spices when I make baked chicken thighs. Eventually, I realized it would be easier to create a spice mix. This posting includes recipes for:

• Minka Spice Mix
• Baked Chicken Wings – and Wing Tips (flavor variations)
• Baked Chicken Thighs

Minka Spice Mix

Combine equal parts of the three ingredients and store in a covered jar. I usually use about ¼ cup of each ingredient, but one tablespoon of each will also work. 

• Paprika
• Ground Cumin
• Savory (or Marjoram or Oregano) 

Baked Chicken Wings

¼ cup olive oil
scant ¼ cup apple cider vinegar

3-4 garlic cloves, crushed
2 teaspoons sea salt

2 rounded tablespoons Minka Spice Mix
3-5 pounds chicken wings

Salt

Pepper

• In a large covered bowl mix together everything but the wings.
• Add the wings and mix well to coat the wings with marinade.
• Cover and marinate in fridge at least 30 minutes. Wings can marinate for 3 days or longer, but do not exceed the butcher's expiration date.

When you're ready to bake the chicken wings:

• Preheat oven to 425°.
• Optional: Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan. 
• Place wings in the pan so they are not touching. Drizzle any remaining marinade over the chicken before it goes in the oven. To avoid food poisoning: do not use leftover marinade as a serving sauce.
• Total cooking time is 40-50 minutes.
• After the first 20 minutes, flip the wings over. 
• After another 15-20 minutes, flip the wings again. 
• Watch carefully: sometimes the wings cook faster than expected! Check the wings every 5 minutes to be sure they are golden brown and fully cooked, but not overcook.
• Add salt and pepper as desired.
• If you like your wings cut in half, it's easier to do after that after they are cooked. Kitchen shears are helpful for this task.

Wing Tips

Try adding one or more flavors to the marinade:

• Soy sauce or tamari
• Grated ginger root
• Black pepper or cayenne
• Minced jalapeno
• ¼ cup honey

Try serving your wings with one or more toppings:

• Chopped cilantro
• Chopped scallions
• Lemon or lime juice
• White or black sesame seeds
• Pesto sauce

Baked Chicken Thighs

• Preheat oven to 350°.
• Line a jelly roll pan with parchment paper. The paper should hang over the edges of the pan.
• Place the thighs on the jelly roll pan. Sprinkle the tops with Minka Spice Mix.
• Total cooking time is 30-45 minutes. After 15 minutes, flip the thighs and sprinkle the second side with Minka Spice Mix.
• After the thighs have cooked another 15 minutes, flip them again. Check them every 5 minutes to be sure they are fully cooked, but not overcooked.
• Add salt and pepper as desired.

Fish Chowder

Fish chowder is a simple New England dish -- a cross between a soup and a stew.

Falafel Chicken

• I would have posted this recipe a few weeks ago when I first made it, but it tasted so good I forgot to take a picture. Last night, I did the same thing all over again. Luckily, I had a piece left over so I took the picture this afternoon.
• With only three ingredients, it's very simple.
• A friend gave me this recipe idea. Looking online, I see that some serve the chicken inside warm pita bread with hummus and slaw.
• Warning: This chicken is addictive! I could not stop eating it! If you're counting calories, serve a large salad or a bowl of a broth-based soup first and maybe a glass of water before you serve the chicken. Serve it with one or two vegetables to help you fill up on more than chicken.
• I used chicken thighs but you can use any chicken part. In fact, I suspect one could use this recipe with a fish filet or turkey meatballs or bison meatballs . . . you get the idea!
• I prefer the skinned and boned chicken because that way you get more seasoning on the meat.
• I used Telma brand falafel mix. I'm pretty sure any brand would work.

Chalky Beans

• My mom used to make this hearty entrée in the winter. I loved the texture of the beans. In high school, I renamed it "Chalky Beans," and that's what my family has called it ever since.
• I modified the ratio of beans to meat so that it uses less meat. In fact, you could add even more beans.
• This recipe tastes even better the second day. Consider making it a day in advance.

Escarole Salad with (Vegan) Italian Sausage

• I know I say it all the time but this recipe is simple and delicious – and it's vegan!
• I like to use homemade vinaigrette made with olive oil, balsamic vinegar, garlic, Dijon mustard, and marjoram (or basil or thyme).
• This salad tastes great with or without the olives.
• The Tofurky Italian Sausage is seasoned with basil and sun-dried tomatoes. The nutrient and ingredient info is here and a photo of the packaging here.

Tomato Almond Pesto

• This is a great harvest-season dish. It's quick, simple, and tasty. The flavor is similar to "standard" pesto -- minus the heaviness.
• I started with a recipe from Cook’s Illustrated e-newsletter, and made a few tweaks -- like doubling the garlic and decreasing the cheese. They recommend linguine or spaghetti for the pasta. I've used penne, riggatoni, chili macs, and even star-shaped soup pasta!
• The pesto is gluten-free. Obviously, some pasta is gluten free and others are not.
  

Spiced Lentils

• This is a great summer recipe -- it can be made in advance and served cold.
• Spiced lentils can be served as a side dish, a sandwich filler, or in a salad.
• I like the way the salt brings out the sweetness of the wine vinegar.
• I only use French lentils for this recipe, because they hold their shape and have a nice color. Some say they also have a different flavor.  I imagine you could use ordinary lentils for this recipe but you need to watch them closely so they do not become mushy. Read about lentils and see photos of different varieties here.

Millet Cauliflower Bake

This dish is versatile. In truth: because it tastes so good, I've found many ways to eat it. It can be served hot, warm, or chilled. It can be used as a side dish or a meatless entrée. In the summer, I like to serve it cold with a green salad. It's an easy lunch to bring to work. Sometimes I even have it for breakfast or brunch. This recipe has tons of cauliflower, a whole grain (millet), and it's low-fat.

Two final comments:

• Many other recipes combine millet and cauliflower but they use a lot less cauliflower, they have no eggs, and they are not baked. The latter two differences are what makes this side dish a potential entrée.
• Brown rice or quinoa can be substituted for the millet, but millet is my first choice because of it's flavor and texture.

Chili Con Bisonte

• Bison (buffalo) is very lean meat and that makes it a great choice for chili. See nutrition facts and cooking tips here.
• This chili was thrown together with less planning than usual, hence the mixture of beans and the absence of green pepper.  I'm going to modify the written recipe to reflect what I recommend (over what I did).

Green Noodles

 Note: Most of the green pasta is under the peas.

This has become my favorite comfort food.