All posts by alaskaknitnat

Welcome to Alaska Knit Nat! I was born and raised in Anchorage and have always had a passion for making useful things, whether they are eaten, knit, crocheted, sewn or randomly glued and assembled. I received my bachelor’s degree in French and journalism from the University of Alaska Anchorage and work almost full time at a nonprofit and way over time as a mom.
Cooking, salad

The Best Chicken Salad

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Chicken salad has always been “meh” to me. I don’t mind the flavors, but I’m not a fan of big chunks of cold chicken. It turns out it is mostly a texture thing for me. The other day, the Instagram algorithm suggested a reel from Rachel Halldorson that I had to try. She uses a leftover rotisserie chicken in a creative way and puts the chicken in a food processor. Having a consistent texture in my chicken salad is what does it for me apparently!

I highly recommend her method of making crispy chicken skin to top off a chicken salad sandwich, but I wanted to jot down my version of her chicken salad recipe here so I don’t forget it.

The Best Chicken Salad

Serves 4-5

Ingredients:

  • 2 celery stalks, roughly chopped
  • 1/4 of a medium onion, roughly chopped
  • 1 pound leftover rotisserie chicken meat, chopped into chunks
  • 2 tablespoons Dijon mustard
  • 1/2 cup Duke’s mayonnaise
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Directions:

Toss the celery and onion into a food processor and pulse till it’s coarsely chopped. Add the chicken and pulse until chicken is finely chopped, but not too fine as to create a paste. Place mixture in a mixing bowl and stir in the mustard, mayonnaise, vinegar, smoked paprika, salt and pepper. It should have the consistency of tuna salad.

Serve on toasted, buttered bread, havarti cheese, and finely chopped romaine lettuce.

Cooking, Pasta, recipes

Homemade Russian Pelmeni – Updated

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Back in 2011 I posted a recipe for one of my favorite dumpling recipes – pelmeni. This was back before I had all the recipe-writing knowledge I have today, so I wanted to update this recipe for anyone wanting to make these delicious dumplings at home.

It’s super helpful to have a pelmeni mold, but you can always make them using a small glass as a dough cutter and folding them into half moon shapes.

Russian Pelmeni

Makes about 60 dumplings

Ingredients for the dough:
1/2 cup warm water
2 eggs
About 260-270 grams AP or 00 flour, plus more for dusting

Ingredients for the meat filling:
1/2 medium onion, chopped very finely (I recommend using a small food processor)
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon curry powder
1/2 pound ground beef
1/2 pound ground pork
1/2 teaspoon salt
Pepper, to taste

For the topping:
Butter
Rice vinegar
Curry powder
Sriracha
Fresh cilantro
Sour cream

Directions:
In a medium bowl, whisk together the egg and water. Incorporate flour till you have a soft, stretchy dough that isn’t sticky to the touch. Knead on a floured surface for five minutes, incorporating flour if it’s still too sticky. Wrap the dough in plastic wrap and let sit for 30 minutes.

Meanwhile, heat a pan with the oil over medium-high. Add the onions and sauté until onions are soft, about 5 minutes. Turn the heat to medium, add the curry powder and garlic, and cook for 1 more minute. Let this cool off the stove while you combine the beef, pork, salt and pepper in a mixing bowl. Once onions are mostly cooled, add to the meat and combine well. Cook a small sample in your frying pan to sample, if you like, then adjust for salt. Once the meat mixture is seasoned to your liking, place it in a gallon sized zip top bag and cut a small hole in one of the bottom corners.

If you have a pelmeni mold, use 1/4 of the dough and roll out a large, thin, round sheet of dough, incorporating flour if needed so it doesn’t stick. Sprinkle flour over the mold and drape the dough on top. If you don’t have a mold, use a biscuit cutter or the edge of a glass and cut circles out of the dough.

Using your makeshift piping bag, add about a teaspoon of filling to each divot in the pelmeni mold. If the dough seems too dry, you may want to lightly spritz the whole sheet with a water sprayer because you want the other sheet of dough to stick. Roll out another 1/4 of the dough into a large, round sheet and place it on top of the filled mold. Using your rolling pin, gently roll back and forth along the dough side of the mold until the mold starts to pierce through the edges of each pelmeni. Lightly dust a counter with flour and turn the mold upside down to shake/poke the pelmeni out of the mold.

Repeat with the remaining dough to make one more set of pelmeni with the mold.

If not using a mold, add about 1 teaspoon of filling to each cut circle. Crimp closed with your fingers. The dough should be sticky enough to stay closed on its own without additional moisture.

Set each finished pelmeni on a flour-lined baking sheet.

From here you could either boil the dumplings right away or place them in the freezer for later. If you freeze them, make sure to freeze them on the baking sheet before putting them in a zip top bag or container, otherwise they will stick together.

To prepare, bring a big pot of salted water to a boil. Add the dumplings and return to a boil. Cook until dumplings float — about 5 minutes (7 minutes if frozen).

Use a slotted spoon to remove dumplings and place them in bowls. Top with butter, vinegar, curry powder, Sriracha, cilantro and sour cream.

Cooking, recipes

Legit Falafel Mix

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I’m usually not one to write more than a few sentences before a recipe, but this one warrants a little explanation.

I am not too familiar with making my own falafel patties. I’ve used a box mix before but that wasn’t worth writing about. The other day my sister told me she had the most delicious falafel at work and asked her coworker for the recipe. My sis came over last week with the recipe and ingredients, but we realized parts of the recipe were unclear so we had to make some guesses.

One thing was clear: you have to make falafel from dried chickpeas and not canned chickpeas. I didn’t know this having not grown up eating falafel. But soaking the chickpeas for 12-18 hours is the base ingredient for crispy, flavorful falafel that hold together perfectly. You don’t cook the chickpeas first. Frying the falafel cooks the chickpeas. If you use canned they will not hold together well and will be mushy.

Note: we soaked enough chickpeas for two batches of falafel. You can freeze the remaining soaked chickpeas for another time – it still comes out great!

Ok, four paragraphs wasn’t so bad! Here’s how we made the falafel. I included a recipe for a tomato cucumber salad as well.

Delicious Falafel Mix

1 batch makes about 25 falafel patties

Ingredients for the chickpeas (enough for 2 batches of falafel):

  • 2 quarts water
  • ½ teaspoon baking soda
  • 1 pound dry chickpeas

Ingredients for the falafel:

  • ¼ of a leek, roughly chopped
  • 1 pound of soaked chickpeas (NOT CANNED OR COOKED), fully drained
  • ¼ cup fresh cilantro, roughly chopped
  • ¼ cup fresh parsley, roughly chopped
  • 1 celery stalk, roughly chopped
  • ¼ cup chopped onion
  • 2 cloves garlic, roughly chopped
  • Squeeze of fresh lemon
  • 1.5-2 teaspoons salt (or to taste)
  • ½ teaspoon ground pepper
  • 2 tablespoons ground coriander
  • 1 tablespoon cumin
  • A pinch of ground allspice
  • 2-3 tablespoons chickpea flour
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • Cooking oil, for frying

Directions:

The day before you want to make falafel, you’ll need to start soaking the chickpeas. Fill a pot with the water and add the baking soda. Add the chickpeas, cover, and soak them 12-18 hours. Drain and store in the fridge or freezer until ready to make your falafel.

On falafel day:

Soak the leek pieces in water to remove any grit. Put the leeks and chickpeas in a salad spinner and spin to remove as much water as possible.

Place the leeks, chickpeas, cilantro, parsley, celery, onion and garlic in a food processor and pulse it until it is paste-like, scraping down the sides with a rubber spatula often.

Place mixture in a bowl and add the lemon juice, salt, pepper, coriander, cumin, allspice, chickpea flour, baking powder and baking soda. Mix well and form into falafel patties. If mixture is too moist, add a little more chickpea flour. If too dry, add a little more lemon juice. The falafel should be sort of wet but should hold together without bits falling off. 

Heat a half inch of oil in a cast iron skillet till about 350F. Fry 6-8 falafel at a time so as not to bring down the heat of the oil. Fry till crispy and dark brown, about 2-3 minutes on each side. Place on a paper towel-lined sheet pan. Serve with all the falafel fixins.

Tomato and cucumber salad

Ingredients:

  • 2 roma tomatoes or 15 cherry tomatoes, diced
  • Half an English cucumber, diced
  • ¼ cups minced red onion
  • 2 tablespoons chopped parsley
  • 1 tablespoon garlic infused olive oil (or plain olive oil)
  • Juice of half a lemon
  • Salt and pepper to taste

Directions:

Combine all the ingredients and place in fridge until ready to serve.

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Curried Coconut Creamed Spinach

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I have very little experience with Indian-inspired dishes, so I’m not sure what to call this meal I made tonight. It was so delicious, though, that I had to jot it down so I could remember it for later.

Indian-Style Coconut Creamed Spinach with Squash and Potatoes

Serves 6
Cook time: 35 minutes (not counting cooking the squash)

Ingredients:

  • 1.5-2 pounds of delicata squash (butternut squash would work too)
  • 1 tablespoon coconut oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1, 4-ounce can yellow curry paste
  • 1, 13.5-ounce can coconut milk (the kind in the Asian section of the grocery store)
  • 1 tablespoon tomato paste
  • 8-10 ounces fresh spinach leaves
  • 3/4 cup chicken stock
  • zest of 1 lime
  • salt, to taste
  • 1 pound fingerling potatoes, cut into bite-sized chunks (any ol’ potatoes would do)
  • dollop of cream, to serve
  • lime juice, to serve
  • Rice, to serve

Directions:

Cook the squash however you prefer. I cubed mine, tossed it in olive oil and agave nectar, and roasted it in a 425F oven for 25 minutes. Set aside.

In a medium dutch oven, heat the coconut oil over medium high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the curry paste, coconut milk, and tomato paste and whisk till well combined. Add the spinach leaves and chicken stock and bring to a simmer. Turn down the heat, cover and simmer for about 7 minutes, until the spinach leaves are cooked through.

Remove pot from heat and carefully blend with an immersion blender or place into a blender and return to the pan once it’s well blended. Add the lime zest and salt to taste. Add the potatoes, cover and simmer for about 20 minutes or until potatoes are fork tender.

Add the squash to the pot and stir until everything is mixed well.

Serve over rice with a dollop of cream and a squeeze of lime juice.

baking, Cooking, dessert

Guest Post: Jack’s Lemon Cherry Bread

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My son is becoming quite the cook. Over the winter break he did some baking, so I asked him to write down the recipe for his most recent quick bread, inspired by a different Natasha cook of Natasha’s Kitchen.

This simple bread has a lovely hint of lemon flavor that pairs perfectly with the dried tart Montmorency cherries we always buy from Costco.

Lemon Cherry Quick Bread

Makes 1 loaf

Ingredients:

  • ¾ cup + 1 teaspoon granulated sugar, divided
  • 1 teaspoon honey
  • 1/4 cup milk
  • Zest of 1 large lemon
  • 1/4 cup lemon juice, freshly squeezed
  • 1 1/2 cups + 1/2 tablespoon all-purpose flour, divided
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs
  • 1 cup dried cherries

Directions:

Preheat the oven to 350F. Butter a glass loaf pan then dust with flour, tapping out the excess flour.

In a measuring cup, combine 1 teaspoon sugar, honey, milk, lemon zest, and lemon juice. Set aside.

In a medium mixing bowl, whisk together the 1 1/2 cups flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and granulated sugar on medium/high speed, about 3 minutes. Beat in the eggs, mixing until well incorporated.

Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

    Coat the dried cherries in the 1/2 tablespoon of flour and add to the batter just until incorporated. Spread the batter into your prepared pan and bake for 50-60 minutes until golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan for 10-15 minutes then transfer loaf to a cooling rack.

    breakfast, Holiday

    Leftover Stuffing Waffles

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    There are a million ways to remix Thanksgiving leftovers. Here’s one of my favorites.

    Leftover Stuffing Waffles

    Makes 1 Belgian waffle

    Ingredients:

    • 1/2 cup leftover sweet potato casserole (or mashed potatoes with 1/2 teaspoon of maple syrup)
    • 3/4 cup leftover stuffing
    • 1 egg

    Directions:

    Heat your waffle iron. Meanwhile, combine the ingredients in a mixing bowl until well incorporated, almost like a chunky batter.

    When the waffle iron is heated, spray it liberally with cooking spray. Place your mixture in the waffle iron and cook for 5-6 minutes (this will vary depending on your waffle iron), or until waffle is browned. Serve with cranberry sauce, if desired.

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    Potato, Broccoli and Cheddar Soup

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    There was a chill in the air today and it’s definitely wintertime now. I had a sack of potatoes in the pantry, three slices of bacon and some broccoli, so I figured I could make a comforting soup to ward off the wintertime blues. It was simple and delicious – almost like a baked potato soup. And now I have leftovers for tomorrow!

    Potato, Broccoli and Cheddar Soup

    Prep/cook time: 45 minutes
    Serves 8-ish

    Ingredients:

    • 3 slices bacon, chopped
    • 1 tablespoon butter
    • 1 medium onion, chopped small
    • 2 carrots, chopped small
    • 2 tablespoons flour
    • 3 cups whole milk
    • 3 1/2 cups chicken stock, divided
    • 1 bay leaf
    • 2 pounds Yukon gold potatoes, peeled and cut into small cubes
    • 1, 15-ounce can white beans, partially drained
    • 12 ounces broccoli, cut into small bits
    • 1-2 cups shredded sharp cheddar
    • Salt and pepper, to taste
    • Chopped scallions and sour cream, to serve

    Directions:

    In a large dutch oven, cook the bacon over medium heat, until cooked through but not crispy. Add the butter, onions and carrots and cook until onions are soft, about 5 minutes. Sprinkle in the flour and mix into the ingredients in the pot. Let the flour cook for about a minute. Add the milk, 3 cups of chicken stock, the bay leaf and the potatoes. Bring to a simmer.

    Turn the heat to low, partially cover and let simmer for 10 minutes or until the potatoes are just tender, stirring occasionally so the bottom of the pot doesn’t burn. Meanwhile, combine the partially drained canned beans with 1/2 cup of chicken stock in a liquid measuring cup and purée with an immersion blender until creamy.

    When the potatoes are just starting to get tender, add the beans and the broccoli to the pot. Cover again and bring to a simmer. Simmer on low for another 7 minutes, or until the broccoli is tender, stirring occasionally. (If using cooked leftover broccoli, don’t add it with the puréed beans. Let the beans cook for 5 minutes, then add the leftover broccoli and cook until it’s heated through and continue with the recipe.)

    Turn off the heat. Stir in the grated cheese until it’s all melted into the soup. Add salt and pepper to taste. I am not liberal with the salt because the bacon and cheese have already added salt to the soup, which is why I add salt at the end to make sure it isn’t over-salted.

    Ladle into bowls and top with dollops of sour cream and chopped scallions (and maybe some more cheese if you like).

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    Potatoes au Gratin with Bacon + Mushrooms

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    I always forget about potatoes. They sit in my pantry, slowly shriveling and growing roots, but then I remember that potatoes are delicious!

    Here’s a potato casserole dish that’s perfect for breakfast, lunch or dinner. It’s a flexible recipe. If you don’t care for mushrooms, add sautéed Swiss chard or cooked broccoli instead.

    Potatoes au Gratin with Bacon and Mushrooms

    Serves 8
    Prep/Cook time: 1 hour, 15 minutes

    Ingredients:

    • 2 pounds thin-skinned potatoes
    • 1/2 teaspoon granulated onion
    • 3 tablespoons butter
    • 3 tablespoons 00 flour (or AP flour)
    • 1 1/2 cups whole milk
    • pinch of nutmeg
    • salt and pepper, to taste
    • 5 slices bacon, chopped
    • 8 ounces crimini mushrooms, sliced (or vegetable of your choice)
    • 3/4 cup grated Parmesan cheese
    • 1/2 cup grated mozzarella cheese
    • chopped chives, for garnish

    Directions:

    Preheat oven to 375F. Butter a 9×13″ casserole dish and set aside. Clean your potatoes (no need to peel them if you don’t feel like it), and slice them paper thin using a mandoline or a food processor slicer. Set these aside while you make the béchamel.

    Measure your milk and microwave it for 90 seconds. In a small saucepan, melt the butter over medium-high heat. Add the flour and whisk till incorporated. Cook this roux for 30 seconds or so to get rid of the raw flour taste, whisking all the while. Turn the heat down to low and start slowly adding the hot milk, whisking the entire time, until you have a thick sauce. Add nutmeg and salt and pepper to taste.

    Back to the potatoes: layer half of the sliced potatoes in the casserole dish. The potatoes don’t have to be perfectly fanned out like a fancy French cookbook. Just evenly disperse them in the dish. Sprinkle with a little bit of granulated onion then spread half the béchamel over the layer of potatoes using an offset spatula. Layer in the remaining potatoes, sprinkle with a little granulated onion and add the remaining sauce, spreading it evenly over the potatoes.

    Place uncovered in the oven and bake for 45 minutes.

    Now it’s bacon time. While the potatoes are in the oven, cook your bacon bits till crispy. Place on a paper towel lined plate for later. Discard most of the bacon grease, but save some in the pan because that’s flavor country, baby! Add the mushrooms (or vegetable of your choice) to the pan and toss with the bacon grease. Cook until mushrooms are browned (or until veggies are tender). Set aside.

    After 45 minutes, remove the potatoes from the oven. Sprinkle on the mushrooms, then the bacon, and top with the cheeses. Place back in the oven and bake another 15 minutes or until the cheese is melted and starting to brown. Remove from oven and sprinkle with fresh chives. Serve immediately. I also love this dish the next day when it’s cold!

    Cooking, Italian

    Lasagna Beans!

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    Once again it was 5 p.m. and I was faced with the dilemma of what to make for dinner in a hurry that isn’t pasta. Yesterday on Facebook I was recommended this New York Times recipe, but due to a paywall I wasn’t able to view it so I decided to see what I could come up with.

    Using items commonly found in my pantry, I whipped together a one-pan dish that has all the notes I crave from lasagna but without the labor and carbs. This is a flexible recipe. If you wanna add some crumbled Italian sausage, go for it. If you want some spice, add dried chili flakes. But no matter what, this dish is sure to be a family favorite.

    Lasagna Beans – a super quick recipe to satisfy that pasta craving

    Prep/cook time: 20 minutes
    Serves: 4

    Ingredients:

    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 3/4 cup marinara sauce
    • 2 packed cups of fresh baby spinach
    • 2 cans white beans, drained
    • 1/4 cup pre-made pesto sauce
    • Salt and pepper, to taste
    • 2/3 cup shredded mozzarella
    • 1/2 cup grated parmesan
    • Fresh basil, for serving
    • Crusty bread, for serving

    Directions:

    Preheat oven to 450F. While the oven is heating, place a medium cast iron pan over medium-high heat and add the olive oil. Toss in the garlic, turn heat to medium-low, and cook until garlic is golden brown, about 2 minutes. Add the marinara and baby spinach, turn to medium-high, cover, and cook until spinach is wilted, about 3 minutes. Stir in the beans, pesto, and salt and pepper. Cook until it starts to bubble. Evenly sprinkle on the cheeses.

    Place the pan into the preheated oven and bake for 8 minutes, or until bubbling. Turn on the broiler and let broil until the cheese starts to brown, just 1-2 minutes. Remove from oven and sprinkle with torn pieces of fresh basil. Serve with slices of toasted crusty bread.

    appetizers, asian, Cooking, recipes

    Marinated Ramen Eggs

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    I am high-key obsessed with the jammy eggs that come in ramen. So much so, that I started making them on the regular and not even putting them in ramen. I’m just snacking on them. The simple marinade penetrates the white of the egg and infuses the whole egg with umami flavor.

    Thanks to Uncle Roger for the tip on how to keep the floating egg parts submerged! You know when your eggs are properly marinated when they are brown all over and when you cut them open you can see the marinade has gotten inside the eggs.

    I’m a bit like a kitchen witch when it comes to marinated eggs. Below is an approximate recipe I use, but it’s really “a little bit of this and a little bit of that” kind of a process. If you don’t have all of the ingredients below, that’s ok! Some soy sauce, water, vinegar and sugar would probably also do the trick.

    Marinated Jammy Eggs for ramen or for snacking

    Makes 4-6 eggs

    Ingredients:

    • 4-6 eggs
    • 1/4 cup soy sauce
    • 1/4 cup chicken stock
    • 1 tablespoon dark soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sambal oelek (optional)
    • 1 tablespoon sake
    • 1 tablespoon mirin
    • 1/2 teaspoon MSG
    • 1 teaspoon sugar
    • 1 teaspoon toasted sesame oil
    • 1 green onion, chopped
    • 1-inch piece of fresh ginger, minced
    • 2 teaspoons miso paste

    Directions:

    Bring a medium pot of water to a boil. Gently lower in the eggs so they don’t crack and turn down the heat slightly so it’s not an aggressive boil. Boil for 6 minutes 30 seconds. This is my magic number to achieve not too runny and not too cooked eggs. If you like yours cooked more, boil them longer.

    Drain and place eggs in an ice bath till cool. In the meantime, combine all the marinade ingredients in a mason jar and whisk well so the miso paste breaks up.

    Peel the eggs and gently place them in the jar. Take a paper towel and place it on top of the eggs so it becomes saturated with the marinade. This will ensure that any parts of the egg that are floating will get marinated.

    Place in the fridge overnight. Enjoy your eggs the next day or the day after. The longer they marinate, the more flavorful they get. I don’t usually let them sit longer than three or four days (but they also don’t last that long).