Tag Archives: gluten-free

Eggplant Chickpea Tagine

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The tantalizing aromas as this dish comes together make your mouth water, your nostrils flare (in a good way), and your stomach growl. There are a lot of spices that contribute to the flavor-packed meal, but don’t let that deter you.

NOTE: One of those spices Ras El Hanout, can be easily purchased at most supermarkets, but if you can’t readily find it, there is a recipe variation below. I suggest you make this a day or two ahead of time and have it on hand when ready to cook.

This amazing recipe addresses several dietary restraints such as gluten-free, vegan, vegetarian, and high-fiber, but does not lack in flavor! It is a simple, delicious tagine recipe with eggplant and chickpeas infused with Moroccan spices served over cinnamon-scented couscous.

It’s luscious and hearty, yet totally plant-based and vegan. Another plus is that it can be made ahead, as leftovers get even more flavorful as the flavors have time to meld. The eggplant is succulent and meaty, a deliciously satisfying way to cook it!

This vegan tagine recipe starts with cutting and salting the eggplant, which is so meaty and filling here, you really won’t miss the meat at all (well some of you may). Salting the eggplant will not only help remove bitterness but will also prevent the it from soaking up too much oil.

TIPS: Soaking the eggplant, not only seasons it, it helps remove some bitterness and helps the eggplant absorb less oil. Don’t skip this step. If leaving the raisins and apricots out, you will need to add a little sweetness, 1-3 teaspoons honey, sugar, something, to taste. Feel free to cook and bake in a tagine – if using a brand new tagine, make doubly sure you soak it first.

Eggplant Chickpea Tagine

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 extra-large eggplant (or two small)
  • 2 tsp. salt
  • Bowl of water
  • 6 Tbsp. olive oil (divided)
  • 1 large onion, diced
  • 6–8 garlic cloves, rough chopped
  • 3 stalks celery, chopped
  • 1 red bell pepper, seeded and chopped (or large carrot)
  • 1 Tbsp., ras el hanout, more taste
  • 1 tsp. cumin
  • 1 tsp. coriander
  • 1/4 tsp. cinnamon
  • 14-oz. can diced or crushed tomatoes
  • 1/3 cup raisins (or chopped dried apricots)
  • 1 tsp. salt, more to taste
  • 1/2 tsp. pepper
  • 14-oz. can chickpeas, drained, rinsed.
  • 2 cups vegetable broth
  • Optional Garnishes: Cinnamon scented couscous, cilantro, olive oil, optional yogurt, optional Aleppo chili flakes

Cinnamon-Scented Couscous (serves 4) 

  • 2 cups vegetable stock
  • 2 Tbsp. olive oil
  • 1 small cinnamon stick (or 1/2 tsp.)
  • 1/2 tsp. cumin
  • 1/2 tsp. granulated garlic (or onion)
  • 1/2 tsp. salt, more to taste
  • 1 1/2 cups dry couscous

Directions

  1. PREP EGGPLANT: Quarter the eggplant, and cut into large chunks (1 1/2 inches at widest part). Place in a big bowl, cover with cool water just to enough to cover,  and stir in the salt. Place a plate over top to keep the eggplant submerged 20 minutes. Drain and pat dry. (Don’t rinse.)
  2. Preheat the oven to 375F 
  3. Pan Sear: In a large dutch oven, or ovenproof skillet, over medium-high heat, heat 1/4 cup oil. Working in 2 batches, brown two sides of the eggplant, until golden, then set these aside. No need to cook through. Add more oil for second batch if pot is dry.
  4. Make the stew: Add 2 more tablespoonsmore oil to the same pan, and the onion and saute 2-3 minutes, stirring. Add the garlic, celery and red pepper, lower heat to medium and cook until tender, about 5 minutes. Add the spices, canned tomatoes (and juices),  raisins, salt, pepper, chickpeas and vegetable broth. Bring to simmer, stirring.
  5. Nestle in the eggplant and give the pan a good shake so the stew levels. It should be like a stew-like. If it seems dry, add a little water. Drizzle with a little olive oil, cover tightly and place in the warm oven.
  6. Bake 20-25 minutes or until eggplant is tender and cooked through. While it’s baking make the couscous.
  7. Remove the lid, taste adding more salt to taste, keeping in mind the couscous will soak up some of the salt. If you feel the stew needs more flavor overall, add a little more ras el hanout, a 1/2 teaspoon at a time, tasting as you go. If it seems watery, bake uncovered for a few minutes. If dry, add a little water. To serve, sprinkle with optional  Aleppo chili flakes and fresh cilantro. Perhaps add an additional drizzle of olive oil, or a dollop of yogurt, if you desire.
  8. Serve with the cinnamon-scented couscous.
  9. To make couscous: Place broth, oil, spices and salt in a medium pot, and bring to boil. Stir in couscous. Cover and remove from heat. Let stand 7 minutes. Uncover and fluff with fork. Adjust salt.

http://www.lynnandruss.com

Adapted from a recipe by Sylvia fountaine

Ras el Hanout Recipe

Makes about 2 1/2 Tablespoons

  • 1 tsp. ground ginger
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 3⁄4 tsp. sugar
  • 3⁄4 tsp. fresh ground black pepper
  • 1⁄2 tsp. cinnamon
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. cayenne
  • 1⁄2 tsp. ground allspice
  • 1⁄2 tsp. ground fennel
  • 1⁄4 tsp. ground cloves

Chicken Tinga Tacos

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We took a basic Chicken Tinga recipe using a rotisserie chicken and made tacos as our main dish. If you’ve never had it, chicken tinga has a smoky sweetness that’s hard to resist and uses easy-to-find ingredients such as tomatoes (canned or fresh), chipotle peppers in adobo, and of course, chicken.

The dish originates from Puebla, Mexico, and it falls under what a guisado: a meat or vegetable that is cooked with few ingredients and is stewy, homey, and delicious. There are many variations for this recipe so feel free to adjust to your own preferences.

The number of servings will vary depending on how and what you serve the tinga in. For us, one serving equaled two stuffed tacos and a side of rice and beans.

Not fans of anything too sweet with our meat, we reduced the amount of honey from three tablespoons down to one.

Chicken Tinga Tacos

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. olive oil
  • 1 medium white onion
  • 4 large cloves garlic
  • 2-4 chipotle chiles in adobo sauce (plus 1 Tbsp. of the adobo sauce)
  • 1 15-oz. can fire-roasted tomatoes
  • 1 cup chicken stock
  • 1 Tbsp. honey
  • 1 1/2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 6 cups shredded cooked chicken (such as from a 3 1/2 lb. rotisserie chicken)
  • 1 bay leaf
  • Optional toppings: chopped fresh cilantro, shredded Mexican cheese blend, crumbled cotija cheese, fresh lime wedges, quick pickled red onions, sliced avocado, and/or Mexican crema
  • Corn tortillas, taco shells, or tostadas, for serving

Directions

  1. Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, stirring frequently, until fragrant. Remove stockpot from heat and transfer the onion mixture to a blender.
  2. Add the chipotles and 1 tablespoon of adobo sauce, tomatoes, chicken stock, honey, cumin and oregano to the blender. Cover and purée until smooth, then pour the sauce back into the stockpot.
    Alternatively, use a an immersion blender directly into the stockpot.
  3. Add the chicken and bay leaf to the sauce and toss until combined. Cook over medium-high heat for 5 minutes, stirring occasionally. Remove and discard the bay leaf.
  4. Season the chicken with salt and pepper to your taste.
  5. Serve it warm with your tortillas and choice of toppings.

http://www.lynnandruss.com

Adapted from a recipe from GimmeSomeOven.com

Spicy Shrimp and Mushroom Stir-Fry

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We found that this assertively spicy and savory stir-fry from Ali Slagle for NYTimes Cooking comes together quickly because each ingredient brings so much to the skillet. Just a few minor changes were made on our end, and we liked the dish even more than we thought we would!

Meaty mushrooms provide an earthy base, while the shrimp offers a sweet, saline snap. But the key ingredient is a considerable amount of kimchi: The fermented cabbage is cooked until just warm so it stays effervescent, spicy, crunchy and juicy.

As you may know, kimchi’s heat varies jar by jar, so if you find the dish a bit too punchy, stir in a tablespoon of butter at the end. If you want a green vegetable, toss in a handful of spinach. Serve with rice, lettuce cups, rice cakes or ramen noodles (our choice).

Conveniently, we were able to buy a one-cup package of kimchi from the local Asian market. The pieces were small enough that we didn’t have to “snip” them down in size. Worried there wasn’t enough brine in the one-cup container to coat all of the noodles, The Hubs made a two tablespoon combo of water mixed with gochujang, which ended up working perfectly.

Spicy Shrimp and Mushroom Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. neutral oil, such as grapeseed
  • 1 lb. sliced button or cremini mushrooms
  • Kosher salt and black pepper
  • 1 lb. peeled medium shrimp
  • 1 packed cup cabbage kimchi, snipped into small pieces with scissors
  • 2 Tbsp. kimchi brine
  • 2 Tbsp. toasted sesame oil
  • Cilantro leaves and tender stems, for serving

Directions

  1. Heat the oil in a large (12-inch) skillet over medium-high. Add the mushrooms, season with salt and pepper, and cook, stirring just once every minute or two, until browned and crisp, 8 to 11 minutes.
  2. Reduce heat to medium and add the shrimp, kimchi, kimchi brine and sesame oil. Stir until the shrimp is just opaque, 2 to 4 minutes. Top with cilantro. (Since shrimp and kimchi are both salty, you likely won’t need more salt.)

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Recipe by Ali Slagle for NYTimes Cooking

Veal Shanks Braised with Honey and Rosemary

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According to chef/author Molly Stevens‘ cookbook “All About Braising” where this fabulous recipe hails from, veal has an inherent sweetness that really comes to the fore when it is braised with a bit of honey. Not too sweet, just a hint.

To ensure the veal shanks didn’t fall apart during braising, The Hubs tied each one around the outer diameter with kitchen twine. Once plated on a platter, the twine was removed before the carrots and shallots were added.

Along with the braised shallots and carrots, we served a side of velvety Manchego Mashed Potatoes, a perfect vehicle to corral some of the wonderful silky sauce. It was the perfect dinner to celebrate a close friend’s upcoming birthday.

Veal Shanks Braised with Honey and Rosemary

  • Servings: 4
  • Difficulty: easy
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Ingredients

The Braise

  • 4 meaty veal shanks, each 2 to 2 1/2 inches thick (3 to 3 1/2 lbs. total)
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup dry white wine or vermouth
  • 2 cups veal or chicken stock, preferably homemade
  • 2 Tbsp. honey (rosemary or lavender if possible); we had lilac honey
  • Zest and juice of 1 orange, zest removed in strips with a vegetable peeler
  • Zest and juice of 1 lemon, zest removed in strips with a vegetable peeler
  • 2 6-inch leafy fresh rosemary branches
  • 2 Tbsp. balsamic vinegar

The Carrot and Shallot Garnish

  • 1 Tbsp. unsalted butter, plus more to finish
  • 1 Tbsp. extra-virgin olive oil
  • 12 to 18 medium shallots, peeled, larger ones cut in half
  • 12 to 18 small carrots, peeled; OR 4 larger carrots, cut into 3-by-3/4 inch sticks
  • Coarse salt and freshly ground black pepper
  • 2 6-inch leafy fresh rosemary branches

Directions

  1. Heat the oven to 300 degrees.
  2. Browning the shanks: Season the veal shanks on all sides with salt and pepper. Heat the oil in a wide Dutch oven or heavy braising pot (6- to7-quart) over medium-high heat. When the oil is quite hot, add as many shanks as will fit without crowding. (If necessary, sear the shanks in batches.) Sear the shanks, turning once withe tongs, until both flat sides have an attractive bronze color, about 5 minutes per side. transfer to a large plate or tray, without stacking.
  3. The aromatics and braising liquid: Add the onion to the pot, stir and sauté, still over medium-high heat, until they soften and begin to brown, 3 to 4 minutes. The bottom of the pot should be developing a caramelized crust. Pour in the wine, stir to dissolve the brown crust on the bottom of the pot, and boil until the wine is reduced by half, about 10 minutes.
  4. The braise: Add the stock, honey orange zest and juice, lemon zest, rosemary, and balsamic vinegar to the pot. Return the shanks to the pot, arranging them in a snug single layer, and pour over any juices that accumulated while they sat. Bring to a simmer and cover with parchment paper, pressing down so the paper nearly touches the shanks and the edges hang over the sides of the pot by about an inch. Then secure the lid in place and slide the pot into the lower third of the oven to braise at a gentle simmer for 1 hour. After the first 10 to 15 minutes, check that the liquid is not boiling too energetically; if i is lower the oven heat by 10 to 15 degrees and continue to braise.
  5. Prepare the garnish: heat the butter and oil in a large 12-inch skillet over medium-high heat. when the butter has melted and the oil is quite hot, add the shallots and carrots, season with salt and pepper, and sauté, stirring and shaking the pan frequently, until tinged with brown all over, about 8 minutes. Add the rosemary branches and sauté for another minute.
  6. Finishing the sauce: With a slotted spoon, lift the shanks along with the shallots and carrots, onto a platter, without stacking. Handle the veal carefully at this point, as it will tend to fall apart. Cover loosely with foil to keep warm. Strain the braising liquid into a saucepan, pushing down on the vegetables, zest, and spent herbs to extract all the juices, and discard the solids. Skim the surface fat from the strained liquid, and bring to a simmer over medium-high heat. Simmer, skimming a few more times, until reduced enough to lightly coat the back of a spoon, about 15 minutes. Season with salt and pepper, and keep at a low simmer.
  7. Portioning the veal shanks: If the shanks are reasonably sized, serve one shank per person. If the shanks are enormous, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. be sure to offer the marrow bones as well.
  8. Serving: For a luxurious sauce, whisk a walnut-sized knob of butter into the barely simmering sauce.Once you’ve added the butter, avoid prolonged boiling. Serve the shanks accompanied by the carrots and shallots, and spoon the sauce over the top.

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Recipe by Molly Stevens from All About Braising

Skillet-Braised Chicken With Greens and Olives

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Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps, and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender.

In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a pleasant jolt. Serve this with crusty bread, mashed potatoes, or a bed of couscous to catch all the juices.

Using homemade chicken stock will add oodles of flavor, plus some preserved lemon (about 1 1/2 tablespoons of chopped rind) adds an additional depth of flavor.

Skillet-Braised Chicken With Greens and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 ¼ to 2½ lbs. bone-in chicken thighs and drumsticks
  • Fine sea salt or table salt and freshly ground black pepper
  • 1/4 tsp. hot smoked paprika, plus more for serving (or use red-pepper flakes)
  • 3 Tbsp. extra-virgin olive oil, more for serving
  • 1 cup sliced shallots, about 2 to 3 (or use red onion)
  • 3 garlic cloves, thinly sliced
  • 1 pound sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped
  • 1 cup coarsely chopped cilantro or parsley
  • 1¼ cups chicken stock, preferably homemade, plus more as needed
  • ½ cup pitted coarsely chopped Castelvetrano olives
  • 1 lemon, halved
  • Flaky salt, for serving (optional)

Directions

  1. In a small bowl, blend 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Pat the chicken pieces dry with paper towels and then sprinkle all over with the seasoning mix.
  2. Preheat oven to 400F (375F convection).
  3. In a large (12-inch), heavy-bottomed skillet heat the oil over medium-high. Add chicken to the skillet and let sear until it browns lightly on both sides, removing it to a plate when finished browning.
  4. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes.
  5. Add garlic to the pan and cook until fragrant, 1 minute more. Add chopped greens, cilantro, and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes.
  6. Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. Bring liquid to a gentle simmer. Place the skillet in the oven and bake until the internal temperature of the chicken reaches 165 degrees, about 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.
  7. Remove the skillet from the oven. Stir in olives and cook uncovered over medium heat until they are warmed through, about 1 minute more. Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. Serve topped with flaky salt, a drizzle of extra-virgin olive oil, and more smoked paprika.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

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This hearty pan of sticky, honey mustard-glazed sausages, Brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like red onion, squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.

Our potatoes may look charred in the photo, but they were actually baby purple spuds that hold their deep coloring all the way through. As mentioned, you can substitute, or add vegetables that appeal to your own preferences.

As many other reviewers noted, they would double the honey mustard mix to fully coat all of the ingredients. We agree. An increase by half to 1 1/2 pounds of sausage could be beneficial especially for those meat-centric foodies. We also served additional Dijon mustard on the side.

Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. fresh sausage, such as sweet or hot Italian, or bratwurst
  • 1 lb. Brussels sprouts, trimmed and halved lengthwise
  • 1 lb. small potatoes, like baby Yukon gold, purple or red potatoes, halved
  • 2 Tbsp. extra-virgin olive oil, plus more as needed
  • Kosher salt and black pepper
  • 4 tsp. honey
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. yellow mustard seeds (optional)
  • ¼ cup almonds or walnuts, chopped (optional)

Directions

  1. Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
  2. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
  3. Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
  4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

http://www.lynnandruss.com

Recipe by Ali Slagle for NYTimes Cooking

Braised Potatoes with Garlic and Bay Leaves

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As Chef/author Molly Stevens states “Sharing a meal from one pot, as you often do with a braise, creates a feeling of communality that leads to sharing a congenial meal.”

Molly’s side dish is quite simple, and uses only a handful of ingredients. Place the potatoes to fit snuggly in a single layer in your saucepan. Add enough water or stock to come halfway up the potatoes and add a generous drizzle of olive oil, a few whole cloves of garlic, bay leaves, salt and pepper.

The potatoes are covered and braised gently until tender, then the lid is removed. The heat is cranked up to evaporate the liquid. Then shake the pan back and forth so the spuds roll around and get coated in the garlicky-olive oil glaze that’s forming. And voila! a simple yet tasty side dish. These are a keeper for sure.

Feel free to vary the ingredients by changing the herbs (such as rosemary instead of bay leaves), substitute dry white wine for the water or chicken stock, or butter in place of olive oil.

Braised Potatoes with Garlic and Bay Leaves

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. small red or white potatoes, scrubbed
  • 3 Tbsp. Extra Virgin Olive Oil (or Garlic Olive Oil)
  • 1 cup water or chicken stock
  • 2 bay leaves, fresh if possible
  • 2 to 3 garlic cloves, peeled and bruised
  • Coarse salt and freshly ground pepper

Directions

  1. Evaluate the potatoes: If the potatoes are larger than a golf ball, cut them in half. If you are leaving them whole, check to see if they have thick skins by scraping your thumb nail across the skin. If the skin doesn’t tear, remove a strip of skin around the circumference of each potato with a vegetable peeler – this will allow the flavors of the braising liquid to penetrate the potato better. If the skins are relatively thin, leave them intact.
  2. The braise: Place the potatoes in a saucepan large enough to hold them in a snug single layer without crowding Add the olive oil and pour in enough water or stock to come halfway up the sides of the potatoes. Tear the bay leaves in half and add them along with the garlic. Season with salt and pepper. Cover and bring to a simmer over medium heat. When the water is simmering, lower the heat to medium-low so the liquid simmers gently. Braise, lifting the lid and turning the potatoes with a spoon once halfway through, until the potatoes are just tender when pierced with a thin skewer, about 20 minutes.
  3. The finish: Remove the lid, increase the heat to high, and boil, gently shaking the pan back and forth, until the water evaporates and you can hear the oil sizzle, about 5 minutes. The braised garlic cloves will break down and coat the potatoes as you shake them in the pan. Serve hot.

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Recipe by Molly Stevens

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

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My twice-baked potatoes are a requested favorite when hosting family and friends. They consist of russet potatoes, a bit of butter, sour cream, crumbled blue cheese and chives or scallions. I was definitely intrigued when I happened upon this adaptation.

This riff on twice-baked potatoes is inspired by Irish colcannon and French pommes de terre braytoises, which flavors potatoes with Dijon and tangy crème fraîche. This version opts for more readily available sour cream and Brussels sprouts instead of colcannon’s classic cabbage, charring them to deepen their flavor. The dish is great as a side, but it is hearty enough to be served on its own.

We paired our twice-bakeds with aged and grilled sirloin steaks and a medley of freshly picked green beans and cauliflower.

Each stuffed half is considered to be one serving, therefore four potatoes could conceivably feed eight, with an entrée of course. But with only two of us for dinner that day, we decided to individually wrap, put in an airtight freezer bag and freeze 4 of them, which will last up to three months. Twice-baked potatoes take a fair amount of work and time to make, so making them in bulk and freezing makes so much sense.

However, we eliminated the scallions/chives from the potato mixture for the ones earmarked for the freezer. Evidently when frozen, those greens can turn and provide an unwanted taste. Wrap each stuffed potato in a sheet of plastic wrap and then in foil and transfer them to the air-tight freezer bag and label it with the date before freezing. 

Baking instructions for thawed potatoes: Unwrap the potatoes and place in a baking dish or on a baking sheet. Sprinkle the tops of the potatoes with cheese. Bake potatoes at 425°F for 15 to 20 minutes, until the potatoes are hot and the cheese has melted. Add chopped chives or scallions as a garnish.

Twice-Baked Potatoes with Roasted Brussels Sprouts and Gouda

  • Servings: 4-8
  • Difficulty: easy
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Ingredients

  • 3 lbs. (3 or 4 medium) russet potatoes, scrubbed
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 12 oz. Brussels sprouts, trimmed and halved lengthwise
  • 8 oz. Gouda cheese OR smoked Gouda cheese, shredded (2 cups)
  • 3 Tbsp. Dijon mustard
  • 1/3 cup sour cream
  • 1 bunch scallions, thinly sliced

Directions

  1. Heat the oven to 400°F with a rack in the middle position. Coat the potatoes on all sides with 1 tablespoon of the oil and sprinkle with 1 teaspoon salt. Place on one side of a rimmed baking sheet.
  2. In a medium bowl, toss the sprouts with the remaining 1 tablespoon oil and ½ teaspoon each salt and pepper. Arrange the sprouts cut side down on the other side of the baking sheet; reserve the bowl. Roast the vegetables until the sprouts are charred, about 20 minutes.
  3. Transfer the sprouts to a cutting board. Continue roasting the potatoes until a skewer inserted into the centers meets no resistance, about another 40 minutes. Set aside to cool for 20 to 30 minutes; leave the oven on.
  4. Roughly chop the sprouts and return them to the bowl. Halve the potatoes lengthwise. Scoop the flesh from the halves into the bowl; return the skins, hollowed side up, to the baking sheet.
  5. To the bowl, add the cheese, mustard, sour cream and most of the scallions. Fold to combine, then taste and season with salt and pepper. Use the mixture to fill the skins. Bake until golden brown, about 30 minutes. Serve sprinkled with the remaining scallions.
  6. Any leftover spuds should be cooled completely, individually wrapped, stored in a freezer bag, and frozen for up to 3 months.

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Recipe by Hisham Ali Hassan for Milk Street

One-Pot Chicken and Rice with Caramelized Lemon

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There are so many fabulous chicken recipes out there, and this is yet another winner to add to the list. This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture.

Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch. 

What did we do differently? Increased the number of thighs from 4 to 6; cut 1 and 1/2 lemons into quarter-inch slices, and flipped those slices for an additional minute to caramelize both sides. Added about 1/2 cup more of the olives. Finally, we decreased the amount of rice to 1 1⁄2 cups, and reduced the chicken broth to 3 cups. And if at all possible, try to use homemade chicken stock which adds so much more chickeny flavor.

All of the prep and cooking time added 15 to 20 minutes longer than the noted 55* minutes, so keep that in mind when starting the dish.

One-Pot Chicken and Rice with Caramelized Lemon

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs, trimmed of extra skin
  • Salt and black pepper
  • 2 tsp. dried oregano
  • Crushed red pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 lemons, divided
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 1 1⁄2 cups long-grain white rice, rinsed
  • 3 cups chicken broth, preferably homemade
  • ¼ cup roughly chopped fresh parsley, for serving

Directions

  1. Heat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.
  2. Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.
  3. Cut 1 1⁄2 lemons into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Flip over, and caramelize the other side for 1 minute. Remove from the pot and set aside.
  4. Add the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.
  5. Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.

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Adapted from a recipe by Dan Pelosi for NYTimes Cooking

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

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The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It’s terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews (we are glad that we did!). They are addictive, and for them you will find many delicious uses.

This dish was so packed with flavor, we couldn’t stop moaning with each bite we took. And we were thrilled to have leftovers for lunch the next day.

Grilled Soy-Basted Chicken Thighs with Spicy Cashews

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • ½ cup unsalted cashews
  • 2 Tbsp. Sriracha sauce
  • 3 Tbsp. toasted sesame oil
  • ½ cup plus 3 Tbsp. soy sauce
  • 2 Tbsp. hoisin sauce
  • 1 Tbsp. cracked black pepper
  • Hot sauce, to taste
  • 2½ lbs. skinless, boneless chicken thighs
  • ¼ cup brown sugar (light or dark) or molasses
  • 2 Tbsp. peeled and minced ginger
  • 4 scallions, sliced thin
  • 5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 Tbsp.)

Directions

  1. Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
  2. Meanwhile, in a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
  3. For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
  4. When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about ⅓ of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
  5. Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
  6. Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

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Recipe from Sam Sifton for NYTimes Cooking

Cumin-Spiced Tomato Rice

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This tomato rice pairs well with seafood, poultry or vegetable-centric mains, or it can be eaten as a light meal with a dollop of yogurt or topped with a fried egg. The Hubs even chopped up some leftover pork tenderloin and stirred it in the remaining rice, creating a pork-fried rice of a sorts.

To make this version of South Indian tomato rice, two tomato forms are used: paste, which offers concentrated flavor and deep color, plus chopped cherry or grape tomatoes for freshness. The cooking starts with a tarka—that is, blooming the spices and aromatics in hot oil to draw out their essence—before basmati rice goes into the saucepan.

We like the subtle fruity, smoky notes that árbol chilies release into the rice, but if you have only red pepper flakes on hand, they will work, but will add a more direct, less nuanced spiciness. We didn’t find it very spicy at all. Be sure to rinse and drain the rice before use. Rinsing removes excess starch for especially light, fluffy grains.

Cumin-Spiced Tomato Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2½ Tbsp. tomato paste
  • Kosher salt
  • 2 Tbsp. grapeseed or other neutral oil
  • 2 tsp. cumin seeds OR yellow or brown mustard seeds OR a combination
  • 2 – 3 árbol chilies, broken in half, seeds discarded OR ¼ to ½ tsp. red pepper flakes
  • 2 medium garlic cloves, finely grated
  • 1½ tsp. finely grated fresh ginger
  • 1½ cups basmati rice, rinsed and drained
  • 1 pint cherry OR grape tomatoes, quartered

Directions

  1. In a 2-cup liquid measuring cup or a small bowl, whisk together 2 cups water, the tomato paste and ¾ teaspoon salt. In a large saucepan over medium, combine the oil, cumin seeds, chilies, garlic and ginger. Cook, stirring, until the seeds begin to pop and the mixture is fragrant, about 1 minute.
  2. Stir in the rice, coating the grains with oil. Stir in the tomato water and bring to a boil over medium-high. Cover, reduce to low and cook until the water has been absorbed, about 15 minutes.
  3. Remove the pan from the heat. Quickly scatter the tomatoes over the rice and re-cover. Let stand for 10 minutes. Using a fork, fluff the rice, incorporating the tomatoes into it. Remove and discard the chilies, if used. Taste and season with salt.
  4. Optional garnish: Chopped fresh cilantro

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Recipe by Elizabeth Germain & Elizabeth Mindreau for Milk Street

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

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The inspiration for a Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. Milk Street’s version uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith apple.

The onion-apple mixture softens to a relish-like accompaniment that is accented with smoked paprika and dry sherry. It’s a rich, woodsy complement to slices of the mild, meaty tenderloin. You will need a 12-inch oven-safe skillet for this recipe. And don’t forget to use an oven mitt or potholder when handling the skillet after removing it from the oven; the handle will be hot.

Nearly all previous reviewers of this recipe said they had, or will next time, double the apple/onion mixture (perhaps even triple it?). That made culinary sense to us, so we went ahead and doubled the sauce from the get-go. And the increased amounts are list under ingredients below.

As to doubling the ingredients for the apple/onion mixture, the recipe indicates to “Add the remaining 2 tablespoons butter and stir until melted” in Step 5. We completely forgot to do so, and that sauce was still divine; although the additional butter would lend more silkiness to the bottom line. Your call…

Serving suggestion: Spoon over mashed garlicky potatoes, parsnip and potato purée or wide egg noodles. We agree it is a company-worthy dish!

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 tsp. smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin and halved crosswise
  • 2 Tbsp. extra-virgin olive oil
  • 4 Tbsp. salted butter, divided
  • 2 large, or 3 small yellow onions, halved and thinly sliced
  • 2 Granny Smith apples, peeled, halved, cored and cut into ½-inch-thick wedges
  • 5-7 sprigs thyme
  • 1 cup dry sherry
  • 1/2 cup chicken broth
  • 1 Tbsp. finely chopped fresh chives

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix together 1 teaspoon of paprika and 1½ teaspoons salt. Rub the mixture onto all sides of the pork.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Place the pork in the skillet. Cook, turning occasionally, until lightly browned on all sides, about 4 minutes total. Transfer to a large plate.
  3. Add 2 tablespoons of butter, the onion and apple to the skillet. Cook over medium-high, stirring occasionally, until softened and golden brown, about 8 minutes. Distribute the mixture in an even layer, then scatter on the thyme. Place the pork on top, add any accumulated juices and transfer to the oven. Roast until the center of the thickest piece of tenderloin reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
  4. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the pork to a cutting board and tent with foil. Add the sherry, broth and the remaining 1 teaspoon paprika to the pan, then cook over medium-high, stirring occasionally, until the liquid is slightly reduced and thickened, about 4 minutes.
  5. Remove the pan from the heat, then remove and discard the thyme. Add the remaining 2 tablespoons butter and stir until melted. Taste and season with salt and pepper. Using a slotted spoon, transfer the onion-apple mixture to a serving platter, leaving the liquid in the pan. Thinly slice the pork and arrange over the onion-apple mixture. Drizzle the pan liquid over the meat and sprinkle with the chives.

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Recipe from Milk Street

Sheet-Pan Chicken Thighs with Spicy Corn

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Another winner, sheet-pan dinner. The spicy, salty jalapeño brine balances sweet corn kernels, which roast on a sheet pan alongside chicken thighs in this simple, summery weeknight meal. The chicken, marinated with basil, garlic and a little mayonnaise, stays juicy even after a brief stint under the broiler.

You can serve this hot from the oven or at room temperature — it’s equally good each way — and cold leftovers are excellent piled onto lettuce or avocado for a salad the next day. BINGO!

It is required that you marinate the chicken in a mayo mixture for at least 30 minutes, and up to six hours. Ours marinated for three hours, so keep this in mind when planning to make this dish. We had two ears of corn already previously heated, plus two more fresh cobs, and just sliced off the kernels from all four and mixed them together.

Sheet-Pan Chicken Thighs with Spicy Corn

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 lbs. boneless, skinless chicken thighs
  • 1 ¾ tsp. fine sea or table salt, divided
  • 2 Tbsp. mayonnaise
  • ¼ cup finely chopped basil, plus more for garnish
  • 2 garlic cloves, finely grated or minced
  • ⅓ cup chopped pickled jalapeños, plus brine from the jar
  • 4 cups fresh or frozen corn kernels (from about 4 ears)
  • 3 Tbsp. olive oil, plus more for drizzling
  • 5 scallions, thinly sliced
  • 1 jalapeño, sliced into rings
  • 1 lime, halved

Directions

  1. Season the chicken all over with ¾ teaspoon of salt. In a large bowl, stir together the mayonnaise, basil, garlic and 2 tablespoons jalapeño brine. Add the chicken to the marinade. Cover and refrigerate for 30 minutes and up to 6 hours.
  2. Heat oven to 425 degrees. In a medium bowl, toss together corn, pickled jalapeños, olive oil, remaining 1 teaspoon salt and half of the scallions (save remaining scallions for serving).
  3. Arrange the chicken on a baking sheet, spacing it out. Roast for 12 minutes. Spoon the corn mixture onto the empty parts of the baking sheet. Drizzle chicken and corn with oil. Continue to roast until the chicken is cooked through, 10 to 15 minutes longer, stirring the corn once while roasting. (Our chicken thighs were ready after 10 minutes.)
  4. Turn the broiler on high and broil the chicken and corn until golden brown in spots, 2 to 4 minutes (watch carefully so it doesn’t burn, though a little blistering is nice).
  5. Garnish chicken and corn with basil, remaining scallions and fresh jalapeño slices. Sprinkle with with lime juice. Serve hot or at room temperature.

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Adapted from a recipe by Melissa Clark for NYTimes Cooking

Braised Chicken and Mushrooms over Polenta

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This stewy chicken dish takes inspiration from chicken cacciatore. Braised boneless, skinless chicken thighs are quickly braised to a tender, shreddable consistency in this easy weeknight meal.

These days, polenta is usually made from yellow cornmeal. Cornmeal is made from dent corn – also known as field corn, which is different from the sweet corn you eat. It’s higher in starch and lower in sugar. Because polenta is made from dried, ground corn, it’s gluten-free.‌

It’s often prepared as a porridge-like dish similar to grits, made by cooking cornmeal in water over low heat. It needs to be stirred often and cooked slowly. It can be made from finely ground or coarse ground cornmeal. In some countries, polenta is made from white or red cornmeal. 

‌Instant – or “quick” polenta – is pre-processed so that the cooking time is shorter. Some people say it doesn’t taste as good as regular polenta. You can also find ready-made polenta that’s fully cooked. It’s often served with various foods like meats, fish, and vegetables.  We chose to switch the instant polenta to regular corn grits polenta.

An easy way to shred the cooked chicken is with two large serving forks.

Braised Chicken and Mushrooms over Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed
  • 1⁄2 tsp. pepper
  • 1 3⁄4 tsp. table salt, divided
  • 6 slices bacon, cut into 1⁄2-inch pieces
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 2 1⁄2 cups chicken broth, divided (1⁄2 cup for chicken; 1⁄2 for polenta)
  • 2 tsp. smoked paprika
  • 2 cups milk
  • 1 cup polenta

Directions

  1. Pat chicken dry with paper towels and sprinkle with pepper and 1 teaspoon salt. Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate.
  2. Add chicken to fat left in pot and cook until lightly browned, 3 to 5 minutes per side. Transfer to plate.
  3. Add mushrooms, onion, and ¼ teaspoon salt to now-empty pot and cook, stirring frequently, until browned, about 5 minutes.
  4. Add tomatoes, ½ cup broth, and paprika and bring to boil, scraping up any browned bits. Return chicken to pot; reduce heat to medium; cover; and cook, stirring occasionally, until meat registers 195 degrees, 10 to 12 minutes.
  5. Transfer chicken to cutting board and shred into bite-size pieces. Simmer sauce until slightly thickened, about 5 minutes, then stir chicken and bacon back into sauce.
  6. Polenta: packaged directions for regular corn grits polenta. Or for Instant Polenta: bring milk and remaining 3½ cups broth to boil in large saucepan over medium-high heat. Whisk in polenta and remaining ½ teaspoon salt. Reduce heat to medium-low and cook until thickened, about 3 minutes. Serve.

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Recipe for Milk Street by Dimitri Demopolous

Horseradish Roasted Salmon with Mustard Potatoes

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Salmon is one of our go-to fish purchases. Usually it is priced relatively well, and we can source good salmon from one of two places close by. Slathered in a creamy horseradish mayonnaise, salmon fillet is a weeknight winner. (You can cook smaller fillets or one larger center-cut piece, whichever you prefer.)

The key to moist, flavorful salmon is to roast it at a high temperature for a short length of time. Here it’s baked alongside tangy mustard potatoes, but asparagus, broccoli or even green beans would be nice, too. If using less hearty vegetables, just cut the initial bake time down to 5 to 10 minutes.

For future repeat on this recipe, we recommend to add more potatoes; use Dijon instead of whole grain mustard (which didn’t stick to the potatoes). The fix is one tablespoon Dijon, with one tablespoon whole grain mustard.

Horseradish Roasted Salmon with Mustard Potatoes

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. baby Yukon Gold potatoes, halved if large
  • 3 Tbsp. olive oil
  • 2 Tbsp. whole-grain mustard
  • Kosher salt and coarsely ground black pepper
  • 3 Tbsp. mayonnaise
  • 2 Tbsp. drained prepared horseradish
  • 2 limes
  • 1½ lbs. skinless salmon fillet (preferably 1 single center-cut piece)

Directions

  1. Heat oven to 400 degrees.
  2. On a rimmed sheet pan, toss together the potatoes, olive oil and mustard. Season with salt and pepper. Roast for 20 minutes, tossing once halfway through.
  3. Meanwhile, combine the mayonnaise and horseradish in a small bowl. Finely grate 2 teaspoons lime zest and then cut the remaining lime into wedges. Add the lime zest to the mayonnaise mixture and season to taste with salt and pepper. Season the salmon with salt and pepper and then slather the sauce all over the top and sides.
  4. Remove the potatoes from the oven and use a spatula to make space in the center of the pan. Add the salmon, skinned side down. Return the pan to the oven and cook until the potatoes are browned and tender and the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
  5. Serve the salmon and potatoes with lime wedges.

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Recipe by Julia Gartland for NYTimes Cooking