I feel like I'm getting away with something by sharing this recipe with you because I am really telling you to use barbecue sauce in a new way, but bear with me. This recipe is still special.
I initially made this with some ground pork I got from the farmers market, and it was the first time we'd had really good ground pork in a while. It inspired me to order a half pig from my favorite local farm (you know who you are!). It's been a couple of years since I've done this, and I really miss opening my freezer and seeing 100 pounds of beautiful meat from an animal that lived its life 15 minutes away from where I live.
This is a weeknight cheat recipe that is supposed to recall smoky taco filling that has been cooked slow. Since writing about a local food delivery service that offers slow-cooked meals, I've been thinking about how to create the feeling of something like brisket tacos or barbacoa, and this is a pretty good substitute. The ground meat cooks up fast and the barbecue sauce cheats for you, adding complexity. It's a great filling for when you want food on the table in 30 minutes or less — even with making fresh salsa, this comes together quickly.
PORK TACO NIGHT
Makes 12-14 tacos
INGREDIENTS:
Pork and black bean filling:
1 lb ground pork
2 cloves chopped garlic
tsp cumin
tsp paprika
tsp turmeric
cup barbecue sauce (smoky, chipotle, all good choices)
1 can drained black beans
For the salsa:
1 mango
2 garden tomatoes
of a red onion
a green pepper
1 cup fresh corn (or frozen if you have no fresh corn)
Lime juice
Salt and pepper to taste
For the table:
12-14 corn tortillas
Hot sauce of your choice
1 cup grated cheddar cheese
Lime wedges
DIRECTIONS:
First, prep salsa and tortillas. The tortilla step is optional, but it makes an enormous difference in the meal and I encourage you to do it.
Heat a small, heavy-bottom saucepan on medium on your stovetop. Add a little bit of vegetable oil, just to slick the pan. Place one tortilla on the hot pan and cook 30 to 60 seconds, until brown on one side. Set aside under a clean kitchen towel and fry one by one until done. Store in the oven with no heat on (this will keep them warm while the pork cooks).
As tortillas cook, chop mango, tomatoes, red onion and pepper, and toss together with corn, lime juice, salt and pepper. Let sit, room temperature, at least 10 minutes for flavors to meld together.
To make pork, heat saucepan to medium high and add a little olive oil, then add pork to pan and let it sizzle, breaking it up only a little bit with a wooden spoon. Sprinkle with salt and spices, then break apart a little more; then leave until one side is browned, around 5 to 7 minutes. Add garlic and cook 1 to 2 minutes, until soft, then add BBQ sauce and beans and stir to combine. Let this cook another 5 to 8 minutes more, then serve with tortillas, salsa, cheese, and any other toppings you desire.
For most parents of school-age children right now, back-to-school preparations are feeling a bit ... sloppy.
We're worried about masks, hand sanitizer, industrial-sized containers of Clorox wipes and whether our kids are correctly logging into Zoom. Dinner plans? Oh, right. (Forget about those creative back-to-school lunches we once scrolled through on Pinterest; who has time for fancy salads on a stick or inspired Bento boxes of balanced meals?)
It's time to turn to recipe bullpen — you know, those tried-and-true recipes that come together in less than 45 minutes (because, really, how many meals honestly take 30 minutes from stove to plate?) with ingredients always stocked in the pantry, pandemic shopping or not. For my family, that's a pan of good-old-fashioned Sloppy Joes. Both tangy and slightly sweet, with a hint of heat, this one-pan weeknight dinner is a staple in my Tuesday night rotation (usually Tuesdays because I forget to thaw the meat on Monday and don't want to cook by Wednesday).
My version of this cafeteria classic is condiment heavy, with no extra chopping of peppers, which is just how I like it so I know, most of the time, I have the ingredients on hand. I also use ground turkey, but have swapped it out for ground beef or even chicken with the same tasty results. I've also included Associate Features Editor Margaret Button's two favorite versions of the meaty mixture that are a bit more involved, but still serve up great flavor with little work.
Serve your Sloppy Joes however you like: on a buttered roll, or over a piece of plain white sandwich bread that's about to go stale. Leftover hot dog buns that need to get used up are a fan-favorite in our house. For those wishing to get more vegetables, try roasting up some medium-sized sweet potatoes at 400 degrees until soft, then slice in half and pile on the Sloppy Joes for a more carb-friendly dinner.
However you serve them, just make sure to have plenty of napkins at the dinner table.
ULTIMATE SLOPPY JOES
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1 large onion diced
1 1/2 pounds lean ground turkey
Kosher salt and pepper to taste
2 cups of ketchup
1/4 yellow mustard
1/4 teaspoon cayenne pepper
1 tablespoon brown sugar
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
hamburger buns/bread for serving
DIRECTIONS:
In a large, heavy-bottom skillet over medium-high heat add olive oil and onions and saute for 4 to 5 minutes until translucent. Add ground turkey, season well with salt and pepper, and brown meat, breaking it up with a wooden spoon. Once cooked, add ketchup, mustard, cayenne pepper, brown sugar, and tomato paste. Reduce heat and simmer mixture for 10 to 12 minutes.
Finish with apple cider vinegar, stirring it in, and adjusting seasoning right before serving.
***
SUPER SLOPPY JOES
(From "30-Minute Meals 2" by Rachael Ray)
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
DIRECTIONS:
Heat a large skillet over medium-high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and potato salad.
***
MESSY GIUSEPPE WITH CHEESY GARLIC ROLLS
(From "Express Lane Meals" by Rachael Ray)
Serves: 4 servings
INGREDIENTS:
2 tablespoons extra-virgin olive oil
1 pound ground, 90 percent lean sirloin
1 green bell pepper, seeded and chopped
1 small onion, chopped
5 large garlic cloves, chopped
1 medium portobello mushroom cap, finely chopped
1/8 teaspoon (eyeball it) allspice
1/2 teaspoon crushed red pepper flakes
Coarse salt and black pepper
1/2 cup (a couple of glugs) red wine
3/4 cup beef stock
1 tablespoon Worcestershire sauce
1 14-ounce can crushed tomatoes
1/4 cup (a generous handful) flat-leaf parsley, chopped
4 tablespoons (1/2 stick) unsalted butter, softened
5-8 fresh basil leaves, about 1/4 cup, chopped
1/4 cup (a small handful) grated Parmigiano Reggiano or Romano cheese
4 individual ciabatta rolls or any kind of crusty hoagie rolls
1 ball fresh mozzarella cheese, cut into 8 slices
DIRECTIONS:
For the meat sauce, heat a deep skillet or a heavy-bottomed pot over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add the ground beef and cook until lightly browned, breaking up the meat. Add green pepper, onion, 3/4 of the garlic, mushrooms, allspice, red pepper flakes and a little salt and pepper to the beef and cook for about 5 to 8 minutes.
Add the wine and cook another minute, then add beef stock, Worcestershire and tomatoes. Bring the mixture up to a bubble, reduce the heat to medium-low and gently simmer for 10 minutes. Finish it by stirring in a handful of chopped parsley.
While the meat is simmering, combine the remaining garlic with the soft butter, basil, Parmesan cheese and a little salt and pepper in a mixing bowl. Split the rolls in half lengthwise without cutting all the way through and separating the halves. Press open the rolls by flattening them out a little bit. Slather the insides with the butter and place 2 slices of the mozzarella on each roll. Toast until golden brown under the broiler, about 2 to 3 minutes.
Top one side of the cheesy garlic rolls with a heap of meat.
Ribolitta — a vegetable, bean and bread stew — is a classic example of Tuscan la cucina povera, or peasant cooking, but that doesn't mean it isn't delicious, hearty or complex.
Because food is so fundamental to Italian culture, la cucina povera may be "poor people's food," but it doesn't skimp on thoughtfulness. It incorporates relatively simple techniques with excellent ingredients to make every bite as tasty and wholesome as possible, while not wasting anything. In Ribolitta's case, using at least day-old rustic bread is recommended.
Ribolitta means reboiled, which defines it as a dish meant to be made ahead and served later. Even though it doesn't require a great deal of preparation time, it's perfect to make on a weekend and serve during the week when meal preparation time is tighter. As it's made with vegetables, beans and bread, it makes for a healthy vegetarian one-bowl meal, as well.
As some of you may know, I'm blessed to work part-time for the Masiero family and Mike Mazzeo in my semi-retirement at Guido's Fresh Marketplace in Pittsfield. There are many advantages to this besides the extra money each week. Working there assures me of seeing many of my friends, customers and coworkers alike, I've made over the last few years while helping people make wine and cheese choices. Not to be taken for granted, a generous employee discount on the best quality ingredients helps both my cooking and wallet, making employment there that much more advantageous for an old chef on Social Security like me.
Before I begin with the recipe, I'd like to note a couple of local food products that made my meal of Ribolitta extraordinarily special. The first is Berkshire Mountain Bakery's ciabatta. In the recipe, I use Richard Bourdon's exceptional sourdough ciabatta, which he's been making for over 35 years in Housatonic. I also used his bread for a side dish of bruschetta, topped with Willy Bridgham's authentic hand-ladled Inagadda Ricotta from Four Fat Fowl, made next door in Stephentown, N.Y. Altogether, when combined with the best Italian canned tomatoes, the freshest organic Tuscan kale from Lady Moon Farm and a sprinkling of Pecorino Toscano that Guido's imports directly from Italy, the meal transported me to sunny Tuscany on a gray winter's evening in New England.
RIBOLITTA
I developed this as an easy-to-prepare recipe for a busy household. There are as many recipes for Ribolitta as there are Italian nonnas in Tuscany, all of whom may defend her Ribolitta as the authentic recipe!
INGREDIENTS:
1/4 cup extra-virgin olive oil, plus more for drizzling
2 cups 1/2-inch diced onion
1 1/2 cups 1/2-inch carrots
1 1/2 cups 1/2-inch diced celery
1 tablespoon chopped garlic
1 28-ounce can best quality Italian whole peeled tomatoes
1 tomato can of water and more as needed
1 bunch (about 1 pound) kale, preferably Lacinato (Tuscan) kale, ribs removed and torn or chopped in bite-size pieces
1/4 tsp red pepper flakes
3 15.5-ounce cans of cannellini beans
1 tablespoon minced fresh rosemary leaves
1/3 ciabatta loaf, day-old, preferably Berkshire Mountain Bakery, cut in about 1-inch cubes
Zest of one lemon, preferably organic, washed and dried
Grated Pecorino Toscano for garnish (optional)
Salt and pepper to taste
DIRECTIONS:
In a large thick-bottomed pot over medium heat, saute the onion, carrot, celery and garlic until the onions are translucent, about 10 minutes. Squeeze the tomatoes by hand into the pot and add all the juices from the can. Add 1 tomato can of water, the kale, red pepper flakes and simmer for about 15 minutes. In the meantime, empty one can of cannellini beans with a splash of water into a bowl, thoroughly mash with a potato masher and add to the pot. Add the remaining two cans of cannellini beans, rosemary, lemon zest and bread and simmer for about 20 minutes. Remove from the heat and allow the Ribolitta to thicken for at least 20 minutes. Reheat the Ribolitta and add more water if necessary, to desired thickness. Adjust salt and pepper, serve in bowls and drizzle with extra-virgin olive oil. Finish each bowl with a sprinkling of grated cheese if desired.
Members of the Eagle features department spent a good part of Monday afternoon waffling in a conference room.
No, we weren't wasting our time indecisively — we were literally making waffles in honor of National Waffle Day this Saturday. But since we never do anything expected, we weren't making waffles per se, but things that might be made in a waffle maker.
Meggie Baker, Eagle calendar editor, tried her hand at what we referred to as "falafel waffles" because it was so much fun to say. And Margaret Button, associate features editor, attempted "fritaffles," a fritatta or omelet cooked in the waffle maker.
Here's the rundown:
Falafel night at my house is pretty popular, but to tell the truth, in 16 years, I've never deep fried my own falafels. Deep fryers, frankly, terrify me, and it's always seemed a waste of a lot of oil, so instead I've traditionally lightly fried or sauteed my falafels in a skillet in a few tablespoons of oil. In the end, my way takes longer than just using a deep fryer, and the result are less crispy, so when I heard about the idea of using a waffle iron to make beautiful, golden, crusty falafel, I was immediately fired up to try.
Because I was using a waffle iron to cook these, I didn't use my own favorite falafel recipe and instead looked for one that was meant to be used with a waffle iron. The mix for these lovelies seemed a bit wet, and heavy on the oil (and egg whites?!), but I didn't let myself second guess them and I'm so glad. These cooked up quickly and cleanly and popped right out of the waffle iron without any trouble at all, and are easily several very large steps up from what I've been making. Looks like I'll be updating my recipe box.
— Meggie Baker, calendar editor
WAFFLED FALAFEL
(From Food Network)
INGREDIENTS:
1/3 cup vegetable oil
Cooking spray
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1 teaspoon baking powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 large egg whites
2 cloves garlic, halved
One 15-ounce can chickpeas, rinsed
Pita bread, lettuce, tomato, cucumbers
Hot sauce, tzatziki sauce, tahini sauce for serving
DIRECTIONS:
Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth.
Cook the falafel in a hot waffle iron until golden brown and holds its shape, 6 to 10 minutes.
Note: I did not take the recipe up on the option to include cilantro, and I feel they were better for it.
Note: These were made in a flip waffle maker with handles that lock the lid in place; when I made them in my much simpler waffle maker at home, the lid popped up and the falafels did not achieve optimal crunch or color, but were still delicious.
---
I love omelets and frittatas. They are part of my supper meal rotation, especially on nights when I don't feel like cooking or I have leftover vegetables in the fridge.
I didn't follow a recipe other than to look up one specifically for a waffle maker, which recommended 2 eggs per waffle. It also gave the tip that when the hissing and sputtering sounds stopped coming from the waffle maker, the omelet was done.
I finely chopped some red, yellow and orange peppers, maybe a tablespoon of each, along with one scallion (some of the green top, too) sliced thinly, a very small tomato diced finely, and salt and pepper to taste.
Of vital importance is heavily spraying the waffle maker with cooking spray each time you make a waffle. Although the first omelet came out perfectly, the second one stuck and quickly looked more like scrambled eggs. Be careful not to overfill the waffle maker, the uncooked mixture will run all over. The online recipe was right — when the eggy squeaking stopped, the omelet was done.
At first, I thought, no way will I do this again! But then, I got to thinking about a Mexican omelet and how the nooks and crannies on the fritaffle would capture salsa ... might be worth it!
Note: As an added treat, I popped two thawed hash brown patties on the waffle maker. They came out crispy, crunchy and oh-so-good!
— Margaret Button, associate features editor
Not all burgers have to be beef.
All you hamburger purists, hear me out: It's going to be a long summer — we'll be turning to our grills more as we continue to leave the house less than we would pre-COVID-19. Use this time to get yourself out of whatever hamburger rut you've been in. Put down the frozen patties and try mixing up something delicious with your hands.
Burgers come in all shapes and sizes, in different meats, and yes, some without any meat at all. Ground turkey or chicken is a great, healthy alternative to beef, and most burger recipes can be helped with the addition of vegetables such as chopped leafy greens, mushrooms or grated carrots to help add bulk, flavor and nutrition.
Making your own burger patties is easy. Consider making the patties a few hours before you plan to grill them and let them cool on a covered tray in your fridge so the mixture can really set. This will also make more tender, wet burger mixtures — such as bean burgers, or ground chicken — more likely to hold their shape on the grill. When mixing your burgers, make sure the mixture isn't too wet that it will fall through your grill grates, but also not too dry or you'll have tough burger patties to chew. To keep more of the mixture on your burger and not on your hands as you shape your patties, dip your hands in cold water right before forming.
After you've shaped the patties, don't forget the magic thumb imprint in the middle, which burger experts say helps keep the burger from puffing up in to a round ball and helps keep the shape and patty from shrinking.
TURKEYBALL BURGERS
Recipe courtesy of Geoff Smith, sports editor
Serves: 3 to 5
INGREDIENTS:
1 package of ground turkey
1 cup of spinach
1 cup of crumbled feta cheese
3/4 cup of panko bread crumbs
1 egg
Salt and pepper (to taste)
Provolone cheese slices
1 loaf of French bread
1 avocado
DIRECTIONS:
Take the spinach and chop it down until the pieces are relatively small. Take the turkey meat and place in a bowl. Add egg, bread crumbs, feta cheese, spinach, salt and pepper on top of the turkey, then use your hands to combine ingredients together. Once the mixture is the right consistency for you, form balls with the mixture, and press into patties. A package of turkey should make between 5 to 6 burgers, depending on the size you want.
Preheat grill over medium-high heat. Once the grill has reached temperature, place patties down on grill. Cook on each side for 5 to 6 minutes depending on patty size. Add slice of favorite cheese on top if you want. As patties finish up, cut French bread to size, and place on top rack of grill (off the heat) to toast.
Put the patty on the french bread, then cut the avocado into slices. Place 3 to 4 avocado pieces on top of the patty.
***
CHICKEN RANCH BURGERS
Recipe courtesy of Lindsey Hollenbaugh, managing editor of features
INGREDIENTS:
1 pound ground chicken
One 1-ounce package dry Ranch dressing mix
1/3 cup cooked and crumbled bacon (can use bacon bits in a pinch)
1 cup shredded cheddar cheese
hamburger buns
DIRECTIONS:
Combine ground chicken, ranch dressing mix, cooked bacon, and cheddar cheese. Form into 3 or 4 burger patties.
Prepare grill. Grill chicken burgers for 4 to 5 minutes per side. Serve on hamburger buns with favorite burger toppings.
***
CALIFORNIA BLACK BEAN BURGERS
This recipe has been a summer-time favorite in my family for quite a while (and one of the only vegetarian recipes I can make that won't get me a "Great! Would be better with beef..." comment.) Yes, it can get a little messy, but I love these lightly spiced patties that I can make more or less spicy with a good salsa. — Meggie Baker, calendar editor
(From Betty Crocker)
INGREDIENTS:
One 15-ounce can black beans with cumin and chili spices, undrained
One 4-ounce can chopped green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
5 hamburger buns, toasted
1 tablespoon mayonnaise or salad dressing (optional)
1 1/4 cups shredded lettuce
3 tablespoons thick-and-chunky salsa
DIRECTIONS:
Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
Heat oil in a skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides. Add to burger buns and top with mayonnaise, lettuce, patties, salsa.
***
SALSA BLACK BEAN BURGERS
Courtesy of Becky Drees, features designer
INGREDIENTS:
1/2 cup prepared salsa
Two 15-ounce cans black beans, rinsed
1 cup well-crushed tortilla chips
cup grated white onion
1 large egg, beaten
3 tablespoons mayonnaise
4 teaspoons chili powder
2 teaspoons cumin
3/4 teaspoon salt
3 tablespoons avocado oil or canola oil, divided
DIRECTIONS:
Place salsa in a fine-mesh sieve and stir a few times to drain excess liquid. Mash beans with potato masher until no whole ones remain. Stir in salsa, tortilla chips, grated onion, egg, mayo, chili powder, cumin and salt. Let stand 10 minutes.
Form mixture into 8 burgers about 3 inches wide (1/3 cup each). Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add 4 burgers and cook until browned and heated through, 3 to 4 minutes on each side. Repeat with remaining burgers. Serve on buns with guacamole, tomato slices, sprouts and red onion.
We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico's griddled cheese sandwich into a party.
To make them substantial enough for a meal, we started with 10-inch flour tortillas. To make four at once, we turned to the oven. By placing the quesadillas on an oiled baking sheet and then brushing their tops with oil, we were able to brown and crisp them on both sides without having to cook each individually.
To keep the quesadillas from getting soggy while ensuring juicy shrimp, we par-cooked the shrimp slightly on the stovetop with aromatics and tequila; this gave them a head start while evaporating most of the liquid. It was essential to cut the shrimp in half so that they released most of their moisture into the pan.
Cilantro, scallion greens, and lime zest provided welcome freshness, and Monterey Jack cheese offered melty richness.
TEQUILA-LIME SHRIMP QUESADILLAS
Servings: 4
Start to finish: 1 hour
INGREDIENTS:
3 tablespoons vegetable oil
12 ounces Monterey Jack cheese, shredded (3 cups)
1/4 cup minced fresh cilantro
2 scallions, white and green parts separated and sliced thin
1 1/2 pounds medium-large shrimp (31 to 40 per pound), peeled, deveined, tails removed, and halved lengthwise
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced canned chipotle chile in adobo sauce
1/3 cup tequila
1 teaspoon grated lime zest
4 (10 inch) flour tortillas
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 450 F. Line rimmed baking sheet with aluminum foil and brush with 1 tablespoon oil. Toss Monterey Jack with cilantro and scallion greens.
Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch nonstick skillet over medium heat until shimmering. Add scallion whites, garlic, chipotle, and 1/4 teaspoon salt and cook until softened, about 2 minutes. Add tequila and simmer until tequila has evaporated and pan is dry, about 5 minutes.
Add shrimp and cook, stirring often, until cooked through and opaque throughout, about 3 minutes. Transfer to bowl, stir in zest, and let cool for 5 minutes; drain well.
Lay tortillas on counter. Sprinkle half of cheese mixture over half of each tortilla, leaving 1/2 inch border around edge. Arrange shrimp on top in single layer, then sprinkle with remaining cheese mixture. Fold other half of each tortilla over top and press firmly to compact.
Arrange quesadillas in single layer on prepared sheet with rounded edges facing center of sheet. Brush with remaining 1 tablespoon oil. Bake until quesadillas begin to brown, about 10 minutes. Flip quesadillas over and press gently with spatula to compact. Continue to bake until crisp and golden brown on second side, about 5 minutes. Let quesadillas cool on wire rack for 5 minutes, then slice each into 4 wedges and serve.
Nutrition information per serving: 789 calories; 375 calories from fat; 42 g fat (18 g saturated; 0 g trans fats); 290 mg cholesterol; 2145 mg sodium; 41 g carbohydrate; 2 g fiber; 3 g sugar; 50 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Shrimp Quesadillas in "New Essentials ."
Eggs bring out the foodie in me.
As long as I have eggs in my refrigerator, I know I can always whip up a delicious and satisfying meal, be it breakfast, lunch or dinner.
No food is more useful than eggs. They are the basis of endless recipes. Eggs can be fried, scrambled, boiled, baked, poached or pickled. They are essential in providing rise and richness to pastries, cakes and cookies not to mention souffles, custards and meringues. And there would be no hollandaise with which to nap perfectly poached eggs for eggs Benedict or luscious, light as air Sabayon that requires nothing more than a bit of sugar, sweet wine and egg yolks.
My favorite cookbook is simply titled, "Eggs," by Michel Roux. It's a passionate presentation of information all about eggs and fabulous recipes with eggs as the main ingredient. I highly recommend it.
Eggs for dinner are my comfort food. They make for an inexpensive, quick meal with plenty of hearty, savory egg dishes that fill the bill.
Often, a simple herb and cheese omelet and a green salad is all I require, but sometimes I go for saucy and spicy, like Mexican huevos rancheros or this version of Shakshuka, a classic North African dish.
- 4 tablespoons extra virgin olive oil
- 1 large onion thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 jalapeno pepper, sliced
- 3 garlic cloves, thinly sliced
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- pinch of cinnamon
- 1 (28-ounce) can whole plum tomatoes coarsely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs, ideally farm fresh at room temp
- 1 cup crumbled Feta cheese
- 1/4 cup chopped fresh cilantro (optional)
One more recommendation: Jacque Pepin to me is a culinary treasure. If you are a cook who appreciates good technique, do an internet search for Jacque Pepin's famous omelet technique video and learn how technique can yield two different omelets, the classic French and a rustic type, perfect for breakfast, lunch or dinner.
All of the elements of this brightly flavored dish come together quickly on the grill. Cooking the chicken on the cooler side of the grill avoids flare-ups while still giving it great flavor and char. To round out our grilled succotash we use convenient canned butter beans, which are super-quick to prepare and have a creamy consistency and pleasant mild flavor. You will need four 12-inch metal skewers for this recipe.
Paprika and lime-rubbed chicken with grilled vegetable succotash
Servings: 4
Start to finish: 1 hour
INGREDIENTS:
2 limes
3 ears corn
1 red onion
12 ounces cherry tomatoes
1/4 cup extra-virgin olive oil
Salt and pepper
Fresh cilantro
2 garlic cloves
1 (15-ounce) can butter beans
1 tablespoon plus 1/2 teaspoon smoked hot paprika
1 1/2 teaspoons packed dark brown sugar
1 teaspoon ground cumin
3 pounds bone-in chicken pieces (split breasts, drumsticks, and/or thighs)
DIRECTIONS:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low.
While grill heats, grate 4 teaspoons lime zest, then squeeze 2 tablespoons juice from 1 lime. Cut remaining lime into wedges. Remove husks and silk from corn. Cut onion crosswise into 1/2-inch-thick rounds. Thread tomatoes onto four 12-inch metal skewers. Brush corn, onion, and tomato skewers with 2 tablespoons oil and season with salt and pepper. Mince 3 tablespoons cilantro. Mince garlic. Drain and rinse beans.
Combine 1 tablespoon paprika, sugar, cumin, 1 tablespoon lime zest, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Trim chicken and cut breasts in half crosswise (if using). Pat chicken dry with paper towels, transfer to bowl with spice mixture, and stir to coat evenly.
Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover and cook until skin is well browned and slightly charred and breasts register 160 F and drumsticks/thighs register 175 F, 20 to 30 minutes, flipping as needed and rearranging so all pieces get equal exposure to heat source. Transfer chicken pieces to platter as they finish cooking, tent with aluminum foil, and let rest.
While chicken cooks on cooler side, place corn, onion rounds, and tomato skewers on hotter side of grill. Cook tomatoes, covered, turning as needed, until skins begin to blister, about 2 minutes; transfer to platter. Continue to cook corn and onion, covered, turning occasionally, until lightly charred on all sides, 8 to 10 minutes; transfer corn and onion to platter as they finish cooking and cover with foil.
Chop grilled onions coarsely and cut corn kernels from cobs. Whisk remaining 1 teaspoon lime zest, lime juice, 2 tablespoons cilantro, garlic, remaining 1/2 teaspoon paprika, and remaining 2 tablespoons oil together in large bowl. Add beans, tomatoes, chopped onion, and corn to bowl and toss to combine. Sea-son with salt and pepper to taste. Sprinkle remaining 1 tablespoon cilantro over chicken. Serve with succotash and lime wedges.
Nutrition information per serving: 539 calories; 225 calories from fat; 25 g fat (5 g saturated; 0 g trans fats); 210 mg cholesterol; 472 mg sodium; 29 g carbohydrate; 5 g fiber; 11 g sugar; 52 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Paprika and Lime-Rubbed Chicken with Grilled Vegetable Succotash in "Dinner Illustrated ."
Store-bought pizza dough makes this flatbread weeknight-friendly, and the perfect combination of salty and savory toppings plus a quick homemade pesto will make it a new staple in your rotation.
A hot water bath (120 F) brings the cold dough to room temperature quickly, making it easier to stretch and shape. If you have time, you can let the dough sit for 1 to 2 hours on the counter instead.
Parbaking the crust before adding the toppings ensures that it won't get soggy. Be sure to use fresh mozzarella packed in water, not low-moisture mozzarella.
Note that you'll need 1 cup of basil, so shop accordingly.
Pesto flatbread with artichokes, olives and arugula
Servings: 4
Start to finish: 1 hour
INGREDIENTS:
1 pound refrigerated pizza dough
1/2 cup oil-packed sun-dried tomatoes, plus their oil
1/4 cup pitted kalamata olives
6 ounces fresh mozzarella cheese
3/4 cup jarred whole baby artichokes packed in water (4 ounces)
Salt and pepper
1 cup fresh basil
1/4 ounce Parmesan cheese
2 garlic cloves
1/4 cup extra-virgin olive oil
2 tablespoons pine nuts
2 ounces (2 cups) baby arugula
DIRECTIONS:
Adjust oven rack to lowest position and heat oven to 500 F. Place dough in zipper-lock bag and submerge in large bowl of hot water, squeezing periodically to warm through, about 10 minutes. Measure out and reserve 1 tablespoon sun-dried tomato oil. Pat sun-dried tomatoes dry and chop coarse. Cut olives in half. Slice mozzarella 1/4 inch thick and pat dry. Drain artichokes, pat dry, and halve.
Spray rimmed baking sheet with vegetable oil spray. Press and roll dough into 15-by-11-inch rectangle on lightly floured counter. (If dough springs back, roll into as large a rectangle as possible, then let rest on counter for 5 minutes before continuing to roll out.) Transfer dough to prepared sheet and press to edges of sheet. Bake dough until bottom is just beginning to brown, about 5 minutes.
Remove crust from oven and press flat any large bubbles with spatula. Brush dough with sun-dried tomato oil, leaving 1/2-inch border around edge. Arrange olives, mozzarella, artichokes, and sun-dried tomatoes over crust and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Bake flatbread until mozzarella is melted and crust is golden around edges, 10 to 15 minutes, rotating sheet halfway through baking.
While flatbread bakes, pick 1 cup basil leaves. Grate Parmesan (2 tablespoons). Mince garlic. Process olive oil, pine nuts, 2 tablespoons water, basil, and garlic in food processor until smooth, about 1 minute, scraping down sides of bowl as needed. Transfer to small bowl, stir in Parmesan, and season with salt and pepper to taste.
Transfer flatbread to wire rack and let cool for 5 minutes. While flatbread cools, transfer 1 tablespoon pesto to large bowl. Add arugula to bowl, toss to coat, and season with salt and pepper to taste. Dollop remaining pesto over flatbread to taste, then arrange arugula over top. Slice flatbread and serve.
Nutrition information per serving: 705 calories; 357 calories from fat; 40 g fat ( 10 g saturated; 0 g trans fats); 35 mg cholesterol; 1655 mg sodium; 62 g carbohydrate; 6 g fiber; 5 g sugar; 20 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Pesto Flatbread with Artichokes, Olives, and Arugula in "Dinner Illustrated ."
If you haven't had the chance to try burrata, I would be honored if this recipe became the first occasion. Burrata is a semi-soft, white Italian cheese made from mozzarella and cream. It is like the silkiest, creamiest fresh mozzarella, with a rich molten cream filling as a bonus.
And here it is paired with another Italian culinary triumph, prosciutto. Prosciutto is a ham made from selected legs of pork, slow cured with sea salt. The end product is sweet and delicious, with a wonderful texture. Prosciutto aged for 12 months will be less expensive and have a more delicate flavor and softer texture, while more aged prosciuttos will be denser and deeper in taste.
This pizza is made without tomato sauce, which allows the flavor of the burrata and the cured ham to shine, punctuated by the herby oregano. The prosciutto isn't cooked, but rather just draped over the finished pizza, where it is gently warmed, preserving its texture and singular flavor.
You can use any store-bought pizza dough. If you can find the super-convenient type that is rolled up in a tube in the dairy aisle, it will save you some stretching and pulling, which can be fun but takes a bit longer.
Burrata and prosciutto pizza
Start to finish: 25 minutes
Serves 2
INGREDIENTS:
1 tablespoon cornmeal
9 ounces pizza dough, at room temperature
Olive oil as needed
8 ounces burrata
4 slices paper thin slices prosciutto
1 tablespoon fresh oregano leaves
Kosher salt and freshly ground pepper to taste
DIRECTIONS:
Place a baking sheet in the oven and preheat the oven to 425 F.
Sprinkle the cornmeal on a flat cutting board or a pizza peel if you have one, and stretch and pat the dough into a circle about 8 inches in diameter. Let it sit for several minutes, then stretch it a bit further, into a 10-inch circle.
Allow it to rest between gentle pulls until it holds its shape and remains about 1/3-inch thick. Brush the top lightly with olive oil.
Remove the hot baking sheet from the oven and swiftly slide the pizza dough onto the baking sheet. Bake the dough for about 10 minutes until it is fairly firm and lightly browned, but not cooked through.
Remove the pizza from the oven. Tear the burrata into small pieces and distribute them over the dough, leaving a 1/2-inch border. Return to the oven and bake until the dough is cooked through and the burrata is melted, about five more minutes.
Remove from the oven, then drape the slices of prosciutto over the top of the pizza, allowing the burrata to peek through. Sprinkle the oregano leaves over the top, and season with salt and a nice grind of black pepper to finish. Cut in wedges to serve.
Nutrition information per serving: 744 calories; 356 calories from fat; 40 g fat (18 g saturated; 0 g trans fats); 114 mg cholesterol; 1802 mg sodium; 58 g carbohydrate; 3 g fiber; 0 g sugar; 34 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman/
Chicken and rice is having a moment. Whether you make the Spanish staple, arroz con pollo or make up your own version, it is soul-satisfying and perfect for the cooler weather.
A few weeks ago, I made a version of arroz con pollo that a friend remembered from his favorite childhood restaurant. It was green with cilantro and creamy with cheese and sour cream. I made a casserole that combined three recipes, my green rice, poached chicken and a creamy cheese sauce. All this was topped with buttered bread crumbs and took me about four hours to make. It was delicious, but it was so much work!
Even the more traditional Spanish chicken and rice is a multi-step recipe that takes a lot of time. In my world, I can make rice on the stovetop and grill chicken thighs in less time with less mess, but that is not what most people think of when they think of chicken and rice.
Electric pressure cookers are also having a moment. And, until recently, I had never used one. My sister bought one and bragged about making chicken soup in 15 minutes. I thought she was dreaming. or had made a chicken soup so devoid of taste that no one would want to eat it.
But all that changed when I got my hands on a pressure cooker. I chose a simple model from Cuisinart that would let me chose between high and low and set the time. As someone new to pressure cookers, I am not going to bake a cake or make yogurt in one of them.
Thinking about the simple and craveable combination of chicken and rice, I experimented with throwing it all in a pressure cooker and seeing what would happen. I didn't saute onions — or even use them — or brown the chicken, which you could certainly do and it would only make it better. I made it by putting everything in the pressure cooker and turning it on.
I did stack the flavor deck a little. I used chicken stock and white wine to cook the brown jasmine rice and the chicken. I seasoned the chicken thighs with a spice rub and added it to the liquid, and added unsalted butter for flavor and texture. But I also used a bag of frozen vegetables for convenience. I am partial to lima beans, but I figured that most people would prefer peas and carrots, so that is what I used. I had some fresh thyme so I added that to the pot, but if you don't have it you can use dried thyme.
I had a pound of fresh mushrooms that needed cooking, so I sliced and sauteed them before putting everything in the pressure cooker_but they could be optional. After 23 minutes, I was rewarded with a surprisingly delicious one-bowl meal that was the very definition of wholesome comfort food. It was bursting with flavor and made me dream of what else I could make in the pressure cooker. With food this good, and this fast, there is no excuse not to cook from scratch.
Under pressure quickie chicken and rice
Servings 6
Start to finish: 35 minutes
INGREDIENTS:
1 pound of mushrooms, cleaned and sliced (optional)
1 1/2 cups brown jasmine rice (White rice cooks too quickly and will be mushy and overcooked)
2 cups chicken stock
1/2cup white wine
1/8pound butter (half a stick)
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon dried thyme
1/2teaspoon ground white pepper
1/8teaspoon cayenne pepper
4-6bone-in chicken thighs, or 8 boneless chicken thighs
1 16-ounce bag of frozen peas and carrots
1-2 sprigs of fresh thyme
Special Equipment: Electric Pressure Cooker
DIRECTIONS:
If using mushrooms, saute and set aside. Measure out rice, stock, wine and butter, and place in pressure cooker pot.
Meanwhile, mix salt and dried spices together. Season chicken and set aside. Add remaining spice mixture to rice and stock. Stir to mix. Add the mushrooms, if using, and the frozen vegetables and place the chicken on top. Add the sprigs of fresh thyme.
Lock the pressure cooker according to manufacturer instructions. Make sure the valve is in the pressure position. Set the pressure on high and set time for 23 minutes.
Chef's Note: The pressure cooker will take about 20 minutes to build pressure. After that, it will begin to time the cooking process so the whole cooking time is 43 minutes.
Once the pressure cooker has cooked for 23 minutes, let it release naturally. Open and stir to make sure the rice is done. If it is too al dente, continue cooking on simmer or pressure cook for another 3-4 minutes.
The chicken skin will not be brown or crispy. If you want the skin crispy, place in a heat proof serving piece and crisp the skin under the broiler.
Nutrition information per serving: 397 calories; 103 calories from fat; 12g fat (6 g saturated; 0 g trans fats); 85 mg cholesterol; 705 mg sodium; 48 g carbohydrate; 6 g fiber; 5 g sugar; 22 g protein.
Elizabeth Karmel is a barbecue and Southern foods expert. She is the chef and pit master at online retailer CarolinaCueToGo.com and the author of three books, including "Taming the Flame."
I owe the idea to well-meaning fans, who over the years would approach me to thank me for the genius of making 10-minute-meals. I never had the heart to correct them: I hosted Ten Dollar Dinners. Ten-minute meals, I always mused, would be about a thousand versions of PB&J, which sounded like hard television to pitch my producer. But the idea marinated. And then it became a challenge: what could I make in 10 minutes that wouldn't be a PB&J (no disrespect to the sandwich-anthem of my childhood)?
While most of my recipes are weeknight-friendly — that's simply how I cook with four kiddos to feed before the activity flurry — I decided to create recipes that were extra quick for those nights when even a half hour seems impossible to find.
Today's recipe is one of the dinners that came from this project. Ten-Minute Tortilla Soup is filling comfort food that I feel good about serving my family. It's simple but tasty, and my kids love it.
I'll caveat the 10 minutes by saying that the dinner does take advantage of some prepared items, such as purchased salsa, canned black beans and leftover chicken. But these items are healthy pantry staples that you probably have on hand, and have a long shelf-life, including the chicken: freezing up chicken leftovers or rotisserie chicken for weeknight dinners is an excellent habit for weeknight cooks anyway. And, the recipe is pretty flexible. Skip the cheese and add avocado cubes, if you prefer, or if that's what you have on hand. Use ground beef instead of chicken. Or even Thanksgiving turkey leftovers. Make it spicy or mild. However you choose, I promise you this: it will be quick.
Ten-minute tortilla soup
Servings: 4
Start to finish: 10 minutes.
INGREDIENTS:
3 cups low-sodium chicken broth
4 corn tortillas (about 5-inch diameter), cut into quarters
1/2 cup prepared mild (or medium) red salsa
1/4 cup prepared mild (or medium) green salsa
1 tablespoon lime or lemon juice
1 cup cooked black beans, rinsed and drained if canned
1 cup shredded or cubed cooked chicken
1/4 cup plain lowfat Greek yogurt
1/4 cup shredded jack cheese
1 tablespoon pepitas (pumpkin seeds), or other seed or crushed tortilla chip
fresh cilantro for garnish, if desired
DIRECTIONS:
Heat the broth and tortillas in a saucepan over medium high heat to simmer. Simmer for 1-2 minutes to soften tortilla. Pour the mixture into a blender, and add the salsas and lime juice. Very carefully blend the mixture until smooth, about one minute. (Do not fill the blender more than halfway with hot liquids and do not cover the blender completely; use a kitchen towel to help.) Pour the mixture back into the pan, add the chicken and beans and reheat for another two minutes on medium high heat. Pour the soup into individual bowls, and top with the yogurt, cheese, pepitas and cilantro, and serve.
Nutrition information per serving: 241 calories; 48 calories from fat; 5 g fat (2 g saturated; 0 g trans fats); 37 mg cholesterol; 415 mg sodium; 26 g carbohydrate; 6 g fiber; 3 g sugar; 22 g protein.
Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, "Supermarket Healthy."
PITTSFIELD — Although it wasn't (hopefully) as daunting as the mystery box challenge Gordon Ramsey gives contenders on "Master Chef" — and we don't think we're anywhere close to being as intimidating as Ramsey is — we challenged four chefs in the area to create a dish for us.
The challenge: The meal had to feed a family of four, cost under $25, take 30 minutes or less to create and use only a deep frying pan. For the challenge, we reached out to Mark Thompson, executive chef of dining services at Williams College in Williamstown, Mass.; John Morris, owner and chef at The Golden Eagle restaurant in Clarksburg, Mass.; chef Dana Markey and wife, Cheryl Markey, from Mistral's at Toll Gate, Manchester, Vt.; and Paul Michael Brinker, a well-regarded chef from Arlington, Vt., who is also known for his role as a director for the Dorset Players in Dorset, Vt.
Here is what they came up with:
Chicken mushroom artichoke stew
Thompson came up with "a simple quick autumn dish for those cool nights."
INGREDIENTS:
Pam as needed to lightly coat pan
4 bacon strips, raw and slice into small pieces
1 1/4 pound chicken breast, washed, patted dry and diced into 1/2-inch chunks
Juice of 1 fresh lemon
Dash of salt and pepper, to taste
1/3 cup all-purpose flour
3 tablespoons unsalted butter
1 tablespoon canola oil
8 ounce onion, peeled and julienned
16 ounces white mushrooms, washed and sliced
6 sun-dried tomatoes, julienned
24 ounces chicken stock or College Inn broth
2 tablespoons cornstarch, plus 2 tablespoons water to make a slurry
2/3 cup half and half
3/4 Parmesan, grated
7-count Cento cooked artichokes
DIRECTIONS:
Prep chicken on clean cutting board, dice into large 1/2 inch dice. Place in a bowl. Add juice of 1 lemon season with salt and pepper.
On a clean cutting board, prepare all vegetables as noted in ingredients.
Spray Pam in a heavy bottom saute pan for easy cleanup
Heat pan, add bacon and saute until brown not crisp, add butter and oil to melt
Dust marinated lemon chicken with flour, shake off excess. Add chicken to the pan and let brown light lightly, toss and lightly saute until light brown .
Fold in prepared vegetables and saute lightly. Add stock or broth, bring to a simmer for 10 to 12 minutes. Add cream and bring to simmer. Tighten with cornstarch and water slurry to desired sauce thickness. Add Parmesan and adjust seasoning if necessary.
Optional: For an unique flavor, try adding fresh tarragon leaves until wilted before serving
"It goes great over pasta. Other great ideas are steamed broccoli florets to garnish or toasted baguettes," Thompson noted.
***
Chicken Florentine
Morris shared with us a recipe for Chicken Florentine, a dish he said he used at the Golden Eagle Restaurant.
INGREDIENTS:
4 four-ounce chicken breasts
10 tablespoons olive oil
8 cups baby spinach
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons chopped scallions
1 cup heavy cream
2 cups sliced white mushrooms
4 cups Sauterne or any semi sweet white wine
DIRECTIONS:
Add 2 tablespoons of olive oil to the 12-inch skillet and add spinach, saut on high heat until wilted and distribute evenly on four dinner plates.
Pound the four chicken breasts with a mallet evenly, then dredge each breast in flour, add the remaining 8 tablespoons of olive oil to the skillet and saut the breasts on medium heat for approximately 2 minutes on each side. Then add the white wine and reduce to half the amount, add shallots, garlic, mushrooms and heavy cream. Reduce the heat to medium and reduce that mixture by half.
Take each piece of chicken breast and place it on top of the saut ed spinach, then spoon the remaining sauce over each chicken breast evenly and top each plate with a tablespoon of scallions.
***
Midwest hamburger "fried rice"
Brinker sent us this recipe:
"I did not cost it out, but it is obviously cheap, especially if you are using leftover rice like my mom would," Brinker noted. "I don't know where this recipe came from, but it was a staple in my Ohio home growing up. My mother cooked for five kids and this really helped the budget and we all loved it. I make it to this day when I need some quick comfort food. I added the ginger to the recipe, just a hint of Asian spice, that my mother didn't use except for baking. Sometimes I drizzle with sesame oil and top with sliced scallions if I am trying to be fancy with it."
INGREDIENTS:
1 pound ground hamburger
6 eggs, beaten with 1 tablespoon soy sauce
2 cups cooked or leftover white rice
6 ounces frozen peas
1 small onion, finely diced
2 cloves garlic, minced or grated
1 teaspoon dried or 2 teaspoons fresh ground ginger
Kosher salt and black pepper to taste
DIRECTIONS:
Brown hamburger in skillet over medium-high heat. When half-browned and still slightly pink, add in onion, garlic, ginger, salt and pepper. Cook until the onion is translucent. Make a well in the middle of the hamburger mixture and pour in beaten eggs. Gently move eggs around to scramble, you can bring in some of the hamburger into the scramble as you go. When fully cooked, mix into hamburger. Add in rice and peas. Stir to incorporate completely. Cook till warmed through. Adjust seasoning to taste. Serve hot.
***
Quickie Beef Stew
A recipe for quick beef stew was sent our way by the Markeys.
"For something quick and affordable, this recipe is for a beef stew but the time constraint might make the meat choice slightly pricier since it won't be simmering for hours to tenderize an inferior cut of meat. Pork or chicken could be used but that would also change the recipe a bit at the cook's discretion," Dana Markey noted
INGREDIENTS:
2 tablespoons oil
1 to 1 1/2 pounds of sirloin, cut into 1/2-inch cubes (can be top sirloin, N.Y. sirloin, rib eye — something with a bit of fat)
2 large potatoes, peeled, and sliced in 1/4-inch dice
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
2 cups beef or chicken stock
Slurry — 2 tablespoons flour mixed with water, not too thick
DIRECTIONS:
Season meat with salt and pepper over high heat, Sear meat, remove from skillet. Pour off all but 2 tablespoons of fat.
Add vegetables to pan and cook on medium high heat for 2 to 5 minutes. Add meat to pan. Add stock and bring to a boil. Add slurry a little at a time until slightly thickened.
Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
Season with salt and pepper to taste.
Serve in bowls with crusty bread.
Note: Cheryl Markey said, "I think maybe we should add a bay leaf or garlic, but that's my addition!"
Spaghetti and meatballs was the classic dish I ate at Grandma's house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.
The fact that she was 100 percent first-generation German — she emigrated at the age of 6 — never stopped me from making her recipe the benchmark by which every other meatball would be judged.
Tweaking her recipe to lighten it up a bit, and make it weekday-friendly by shortening the cook time, was a task I didn't take lightly. And truth to be told: There is a special place in this rush-to-eat food world for the leisurely simmer of small orbs of meat in thick, tangy tomato sauce covered in a fine slick of co-mingled pork and beef fat that has gently floated to the top. But life is busy, and we need to get a healthy dinner on the table and move on. I get it. These meatballs are for those nights.
First to change: The fatty mix of pork and beef became simply lean (93 percent) beef. Feel free to mix in turkey, but our family preferred the beef. The next tweak: I added a half pound of mushrooms for every pound of beef to stretch the meat out and add in nutrients. I pulsed the mushrooms in a food processor, and then cooked them with another healthy meat stretcher — onions. (Here, you could add other veggies too: shredded zucchini, carrot, and chopped spinach work great.) I added the mushroom and onion mixture right in with the ground beef, and they added flavor, moisture and bulk, with nary an added calorie (nor a suspicious eye from any of my four kids). I used one egg white (no yolk), and used oats pulsed into a coarse flour instead of breadcrumbs. Simmer these meatballs directly in a pot of a high-quality jarred marinara sauce (check for no added sugar), and in 20 minutes, they will be succulent, tender, and juicy.
Almost like Grandma's.
Lightened Italian meatballs
Servings: 6
Start to finish: 40 minutes
DIRECTIONS:
8 ounces white mushrooms, sliced (about 2 cups)
1 small yellow onion, finely chopped, about 3/4 cup
1 teaspoon olive oil
4 cloves of garlic, minced
2 teaspoons dried Italian herb blend
1 egg white, lightly beaten
1 pound 93 percent lean ground beef
2 tablespoons grated parmesan
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1/3 cup oats, pulsed or blended into a coarse powder
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
4 cups jarred marinara sauce, with no sugar added
DIRECTIONS:
Place the sliced mushrooms in a food processor and pulse 4 or 5 times, until the mushrooms are the texture of coarse couscous. Do not over-process or it will become pasty. Heat a large nonstick saute pan over medium heat and add the olive oil, onion, and mushrooms to the pan. Cook, stirring often, until onion and mushrooms are softened, and most of the liquid has evaporated, about 12 minutes.
Add the garlic, Italian herb blend, salt and pepper, give it a quick stir, and then remove from heat and allow to cool a few minutes. In a large bowl, mix together the egg white and the cooled mushroom mixture. Add the ground beef and mix together, using hands if necessary. Add the parmesan cheese, fresh parsley, fresh basil and ground oats and mix together, just until blended.
Use a small ice cream scoop to portion out uniform meatballs, and roll them gently together in your hands. (You will have approximately 26 meatballs 1.5 inch in diameter.) Pour the marinara sauce into a heavy sauce pan or small Dutch over. Gently place the meatballs in the sauce. Cover and bring to a simmer over medium heat. Reduce heat to low, and let simmer gently for 20 minutes, removing the cover about halfway through the cook time. Serve.
Chef's Note: This recipe yields tender, juicy meatballs, but for caramelized, crustier meatballs, bake on a foil-lined baking sheet for 20-25 minutes at 375 F, and then toss in sauce.)
Nutrition information per serving: 233 calories; 80 calories from fat; 9 g fat (3 g saturated; 0 g trans fats); 49 mg cholesterol; 724 mg sodium; 17 g carbohydrate; 4 g fiber; 8 g sugar; 22 g protein.
One time many years ago, I was riffling through my grandmother Ruth's box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle. Souffle? Fancy! But reading the details, I quickly understood that this item was nothing more or less than the wedding of a ham-and-cheese sandwich and some French toast.
But that didn't make it a souffle. It required no separating of eggs, nor any beating of egg whites. Once I actually made the recipe, however, the title didn't seem like such a stretch. Fresh out of the oven, these sandwiches have puffed up in a very souffle-ish way. Similarly, they boast the moistness and airiness of a souffle.
But what I especially loved about the recipe was how ridiculously easy it is to prepare, making it the ideal candidate for a weeknight meal. (Huh? A sandwich for supper? Yes. Eggs for supper? Indeed.) Preparing this dish is so simple, you ought to consider inviting your kids to help. But whether or not the kids lend a hand, this sandwich will be even more attractive once the school year — and the hectic dinnertime grind — kicks in. Just know that you'll have to plan ahead a bit; the sandwiches need to soak in the egg/milk mixture for a full hour before you pop them into the oven.
This recipe can be customized in all sorts of ways. You can swap out the ham for smoked turkey, prosciutto or your meat of choice. You can lose the Gruyere in favor of provolone, cheddar, mozzarella, or your favorite cheese. Vegetarians in the family? Say goodbye to the meat and hello to a hearty vegetable like grilled eggplant or sauteed Portobello mushrooms. Want to make a slimmer version? Use low-fat cheese and non-fat milk. However you roll, all you'll need to flesh out the meal is a side salad or vegetable. These sandwiches are plenty hearty.
Cheese sandwich souffle
Start to finish: 2 hours (15 minutes active)
Servings: 4
INGREDIENTS:
Butter for buttering the baking pan
8 slices homemade-style white or whole-wheat bread, crusts removed
1/4 pound thinly sliced cheese (Gruyere, cheddar, provolone, mozzarella, et cetera)
2 ounces thinly sliced boiled ham, prosciutto or smoked turkey
3 large eggs
1/4 teaspoon table salt
2 cups whole milk
DIRECTIONS:
In a lightly buttered 8-inch-square baking dish, arrange 4 slices of the bread flat on the bottom, trimming the slices if necessary to fit snuggly in one layer. Cover each slice with one-fourth of the cheese and one-fourth of the meat and top each one with another slice of bread to form a sandwich.
In a bowl beat the eggs lightly with the salt, add the milk and beat until combined well. Pour the mixture over the sandwiches, cover and chill 1 hour.
Preheat the oven to 350 F. Bake the sandwiches on the middle shelf of the oven uncovered until they are browned around the edges and just set in the center, about 40 to 45 minutes. Transfer a baked sandwich to each of 4 plates and serve right away.
Nutritional information: 454 calories; 205 calories from fat; 23 g fat (11 g saturated; 0 g trans fats); 223 mg cholesterol; 1,113 mg sodium; 36 g carbohydrates; 2 g fiber; 9 g sugar; 26 g protein.
Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows, including "Cooking Live." Her latest cookbook is "HomeCooking 101."
Wow, does this dish look classy, right? But look at the ingredient list — not too long. And look at the steps — pretty darn simple.
My boys love all kinds of steaks, though a perfect, tender filet distinctively communicates "special occasion." They are no harder to cook than any other steaks; just make sure to have the temperature high enough in the pan that the outside gets nicely seared while the middle remains pink, and be careful not overcook it. A medium rare filet will have an internal temperature of 130 F.
Pistou is similar to pesto, though often made with a looser consistency, and sometimes the pine nuts and/or Parmesan cheese are omitted, resulting in a simpler basil, garlic and olive oil sauce. That's the drizzle you're going for here, just a pop of herb-infused green olive oil to brighten up that perfect little filet. Then all you need is a handful of lightly dressed baby greens on the side and you are in business. There are so many appealing combinations of greens available either by the pound or in 5-ounce plastic containers in the produce aisle, some with herbs or other add-ins, and it's an awfully easy way to keep changing up your green salad.
Of course, you are welcome to round out the meal with the starch of your choice, anything from mashed potatoes to buttered noodles. But there's no question that the star of the plate is the steak.
Filet mignon with pistou and green salad
Serves 4
Start to finish: 25 minutes
INGREDIENTS:
2 garlic cloves
1/2 cup fresh basil leaves
1/3 cup plus 3 tablespoons extra virgin olive oil, divided
Kosher salt and freshly ground pepper to taste
4 5-ounce filet mignon steaks, about 1-inch thick
1 tablespoon white wine vinegar
5 ounces mixed baby lettuces
DIRECTIONS:
Make the pistou: Place the garlic cloves in a small food processor and mince. Add the basil and process again to chop, then add 1/3 cup of the olive oil, some salt and pepper, and blend until it becomes a bright green sauce.
Season the steak generously with salt and pepper. Heat a large heavy skillet, such as cast iron, over medium-high heat. Add 1 tablespoon olive oil, and when the oil is hot, sear the steak for 3 to 4 minutes on each side for medium rare. Remove the steaks to a cutting board and let them rest for 5 minutes before serving.
While the meat is resting, in a large bowl combine the remaining 2 tablespoons olive oil, the vinegar, and salt and pepper. Stir to combine, add the lettuce and toss.
Serve the filets with a drizzle of the pistou on top, and a couple of handfuls of the dressed mixed greens. Pass the rest of the pistou on the side for extra drizzling.
Nutrition information per serving: 542 calories; 356calories from fat; 40 g fat (8 g saturated; 0 g trans fats); 116 mg cholesterol; 231 mg sodium; 2 g carbohydrate; 1 g fiber; 0 g sugar; 42 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at www.themom100.com/about-katie-workman.