Tag Archives: main dish

Sheet-Pan Chicken with Zucchini and Basil

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Some nights you just don’t feel like putting a whole lot of effort into a dinner, especially if it is for just 1 or 2 people. That’s where these one-pan wonder meals come in handy. In less than an hour, with a minimum of ingredients, you are enjoying juicy chicken with ultra-crispy skin full of flavor, accompanied by caramelized zucchini.

For this simple weeknight recipe, chicken thighs are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.

This recipe comfortably serves two, but if you’re feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.

Our changes included amping up the amount of chicken from 1 3⁄4 to just over 2 pounds (4 bone-in thighs). The original recipe indicates there is no need to turn anything once in the oven. However, we found that the zucchini slices, especially those around the edges, became too charred on the one side, therefore we suggest you turn after 20 minutes. The 1⁄2 cup of fresh basil was overkill, and even though we love the herb, 1⁄4 cup seemed like plenty.

Sheet-Pan Chicken with Zucchini and Basil

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 2 lbs. bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1¼ lbs. zucchini, sliced into 1-inch chunks
  • 2 fat garlic cloves, finely grated, passed through a press or minced
  • 2 tsp. dried mint or oregano
  • 1 tsp. coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
  • ¼ tsp. red-pepper flakes, plus more for serving
  • 3 Tbsp. extra-virgin olive oil, plus more as needed
  • Lemon wedges, for serving
  • ¼-½ cup torn fresh basil leaves, for serving

Directions

  1. Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper.
  2. In a large bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken and zucchini to the same bowl and toss until well coated.
  3. Spread chicken, skin-side up and zucchini in a single layer onto a rimmed baking sheet, and roast until chicken is cooked through and zucchini is browned and caramelized, 35 to 40 minutes. Turn the zucchini slices after 20 minutes.
  4. Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes

Shrimp with Ouzo, Orange and Oregano Over Orzo

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Here’s a lovely, bright, citrusy shrimp dinner that can be on your weeknight table in under an hour. This recipe borrows an ouzo-orange combination to make a delicious sauce for plump, briny-sweet shrimp, and finishes the dish with a little butter to round out the flavors.

If you don’t have ouzo, substitute ½ teaspoon aniseed, lightly crushed, stirred into ⅓ cup vodka. Serve the shrimp with orzo.

Warning: Don’t add the ouzo while the skillet is on the burner (if cooking with gas), as the alcohol may ignite. Either turn off the burner or slide the pan off the stovetop before pouring in the ouzo.

Shrimp with Ouzo, Orange and Oregano Over Orzo

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. extra-large (21/25 per pound) shrimp, peeled (tails removed), deveined and patted dry
  • Kosher salt and ground black pepper
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, halved and thinly sliced
  • 1 pint grape tomatoes, halved
  • ½ yellow, orange or red bell pepper, stemmed, seeded and chopped
  • ⅓ cup ouzo
  • 1 tsp. grated orange zest, plus ⅔ cup orange juice
  • 2 Tbsp. salted butter, cut into 2 pieces
  • 3 Tbsp. fresh oregano, chopped

Directions

  1. Season the shrimp with salt and pepper. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add half the shrimp in an even layer and cook until well browned on the bottoms, about 3 minutes, then transfer to a large plate. Repeat, using 2 tablespoons of the remaining oil and the remaining shrimp.
  2. In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the shallots, tomatoes and bell pepper, then cook, stirring occasionally, until the shallots and tomatoes soften, 4 to 5 minutes.
  3. Remove the pan from the heat and add the ouzo. Return to medium-high and cook, scraping up any browned bits, until the liquid is reduced and syrupy, 1 to 2 minutes.
  4. Add the orange juice, bring to a simmer and cook, stirring, until once again reduced and syrupy, 4 to 5 minutes.
  5. Reduce to medium-low and return the shrimp with any accumulated juices to the pan. Cover and cook until the shrimp are opaque throughout, 3 to 4 minutes.
  6. Off heat, add the butter and stir until melted, then stir in the orange zest and oregano. Taste and season with salt and pepper, then transfer to a serving dish.

http://www.lynnandruss.com

Recipe taken from Milk Street’s Tuesday Night Mediterranean cookbook

Stir-Fried Orange Beef with Scallions

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For those home cooks who look forward to a short ingredient list and a quick cooking time, but demand great taste, this recipe is for you. This stir-fried spin on Chinese Orange Beef, a perennial favorite, typically calls for deep-frying the meat; plus using a myriad of spices and techniques. But you don’t have to worry about any of that here.

The recipe uses orange marmalade to add layers of sweetness, bitterness and citrusy brightness. Five-spice powder adds to the complexity with its warm spiciness. Then the stir-fry is finished with scallions or basil to accentuate the anise notes of the five-spice. Serve with steamed white or brown rice; and perhaps a side salad if you crave more veggies.

Stir-Fried Orange Beef with Scallions

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1½ lbs. beef flat-iron steak OR boneless beef short ribs OR flap meat, trimmed and sliced ¼ inch thick against the grain
  • 1½ tsp. Chinese five-spice powder
  • Ground black pepper OR ground white pepper
  • 1 Tbsp. neutral oil
  • 3 Tbsp. orange marmalade
  • 2 Tbsp. soy sauce
  • 1 bunch scallions, whites and light greens cut into 1-inch lengths, dark greens chopped for garnish OR 1 cup lightly packed fresh basil, torn if large
  • Juice from 1⁄2 orange, plus extra wedges to serve

Directions

  1. Toss the beef with the five-spice and ½ teaspoon pepper.
  2. In a 12-inch skillet, heat the oil until barely smoking. Add the beef in an even layer and cook without stirring until browned on the bottom, about 3 minutes.
  3. Stir, then add the marmalade and soy sauce. Cook, stirring, until the beef is lightly glazed. Off heat, stir in the scallions and orange juice. Season with pepper and additional orange juice.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

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With this recipe, Milk Street’s intention was to evoke the flavor and aroma of Italian porchetta. Porchetta is a wonderfully fatty and delicious boneless pork roast hailing from Italy. Traditionally, porchetta is made with a whole, deboned suckling pig. But now it’s generally made with only the best part of the pig—rind on pork belly.

But here we use pork tenderloin which is remarkably lean and mild. To compensate for the lack of fat (and therefore flavor), complexity is introduced with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat.

The two tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet, (a large cast iron one works well) for this recipe.

The weight of our single tenderloin was 1.5 lbs for just the two of us. All of the other ingredient amounts were kept the same, except the baby arugula, which we used about 3 ounces of the 5-ounce package. A truly delicious meal!

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. fennel seeds
  • 2 tsp. black peppercorns
  • Kosher salt and ground black pepper
  • 2 1 1/4 lb. pork tenderloins, silver skin removed, patted dry
  • 2 oranges
  • 5 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. white wine vinegar
  • 2 medium garlic cloves, thinly sliced
  • 1/4 cup dry vermouth
  • 1 container baby arugula, (5 oz.)
  • 1 small fennel bulb, trimmed, halved, cored and thinly sliced

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
  2. Grate 1 teaspoon zest from 1 orange and add to a medium bowl. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over the bowl containing the zest and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the segments aside in a large bowl.
  3. Once all of the segments have been cut free, squeeze the membranes to collect their juice, then discard the membranes; you should have about 2 tablespoons juice. Into the zest-juice mixture, whisk 3 tablespoons oil, the vinegar and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch oven-safe skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven (the handle will be hot) and transfer the pork to a cutting board; let rest while you make the sauce and salad.
  5. Set the skillet over medium, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the vermouth, bring to a simmer and cook, scraping up the browned bits, until reduced to about 3 tablespoons, 2 to 3 minutes. Stir in the orange juice mixture, then remove from the heat. To the bowl containing the orange segments, add the arugula, sliced fennel and 3 tablespoons of the sauce; toss to combine. Taste and season with salt and pepper.
  6. Arrange the salad in a bed on a serving platter. Thinly slice the pork, arrange on the salad and drizzle with a little of the remaining sauce, then sprinkle with the reserved spice mix. Serve the remaining sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe from Milk Street

Slicked and Spicy Lamb Pappardelle

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This weeknight pasta by Zaynab Issa is all about creating deep flavor in as little time as possible. As in the classic Northern Chinese dish, this recipe deploys a similarly heavy hand of cumin, but complements it here with frizzled shallots and caramelized tomato paste for an added touch of sweetness.

To make things extra fast, use ground lamb and store-bought pappardelle, but any wide, long, flat pasta or other noodle will cling well to the spiced oil and saucy meat. To finish, top the whole thing with a little extra fresh mint to balance out the richness of the dish; and some shavings of parmesan or grana padano.

Our pappardelle cooked to al dente in 4 minutes, so keep timing in mind when making this meal. We also used the entire 2 cups of reserved pasta water. If you’d like the dish to be more meat-centric, use only 8 ounces of pasta (which of course will result in fewer servings). At the end, we added all of the pasta to the lamb mixture instead of doing it in two steps.

As to the amount of pasta, we were originally only going to cook up one 8.8 ounce package, but then decided to use two of them, totaling 17.6 ounces (a bit more than the recipe called for). In the end, we agreed that 8- to12-ounces would have made a better ratio with the one pound of meat. If preferred, ground beef, turkey or pork can be substituted in place of the lamb.

Slicked and Spicy Lamb Pappardelle

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. cumin seeds
  • ½ cup extra-virgin olive oil
  • 3 large shallots, thinly sliced
  • Kosher salt
  • 2 Tbsp. double-concentrated tomato paste
  • 1 Tbsp. smoked paprika
  • 1 tsp. crushed red pepper flakes
  • 1 lb. ground lamb
  • 1 lb. pappardelle (or less)
  • ½ cup coarsely chopped mint, plus more for serving
  • Shaved parmesan or grano padano for topping

SPECIAL EQUIPMENT

A mortar and pestle or a spice mill

Directions

  1. Coarsely grind 2 Tbsp. cumin seeds in mortar and pestle or spice mill. Set aside. 
  2. Heat ½ cup extra-virgin olive oil in a large (12-13″) high-sided skillet over medium-high. Add 3 large shallots, thinly sliced, and season with kosher salt. Cook, stirring occasionally, until shallots are softened and beginning to brown around the edges, 6–9 minutes.
  3. Add 2 Tbsp. double-concentrated tomato paste and stir to coat shallots. Cook, stirring often, until paste is darkened in color, about 3 minutes.
  4. Add 1 Tbsp. smoked paprika, 1 tsp. crushed red pepper flakes, and reserved cumin seeds. Cook, stirring, until spices are fragrant, about 30 seconds.
  5. Add 1 lb. ground lamb and break up into small pieces with a wooden spoon; season with salt. Cook, stirring occasionally, until lamb is cooked through, about 5 minutes. Reduce heat to low and keep warm. 
  6. Cook 1 lb. pappardelle or other wide noodle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid. Return pasta to pot off heat. 
  7. Increase heat under lamb to medium and add 1 cup pasta cooking liquid; stir to combine. Add half of lamb and ½ cup coarsely chopped mint to the cooked pasta; cook over medium-low heat, tossing and adding more pasta cooking liquid if needed to loosen, until sauce coats pasta, about 2 minutes. Taste and season with more salt if needed.
  8. Divide pasta among bowls; top with remaining lamb in skillet, then with more mint. 

http://www.lynnandruss.com

Adapted from a recipe by Zaynab Issa for Bon Appétit

Spanish Rice and Beans

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Spanish rice and beans is a quick and easy vegetarian, vegan, and gluten-free weeknight dinner. Serve as a side dish, vegan main dish, or top with baked chicken or shrimp for a little extra protein. It’s ready in just 30-minutes and made with pantry staples like rice, kidney beans, and olives.

This dish is the definition of versatile: it’s flavorful enough to stand on its own, but mild enough to complement the flavors of a wide variety of dishes. Rice and beans are a complete protein: they’re high in nutritional value, essential vitamins, minerals, and fiber. Plus, they’re super filling, inexpensive, easy to store, and delicious! What more could you ask for in a vegan recipe?

Confession. Ours was not vegetarian because we used some of our homemade chicken stock and a 3-inch piece of Mexican chorizo that was finely minced. Both of them added another dimension of flavor.

As far as the timing, our rice was still a bit crunchy after 20 minutes, so we cooked it another 5 minutes, took it off the burner, left it covered, and let it sit for another 10 minutes, at which point it was perfect.

Spanish Rice and Beans

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 green bell pepper, cored and chopped
  • Kosher salt
  • 2 garlic cloves, minced
  • 1 tsp. smoked or sweet paprika
  • 1 tsp. ground cumin
  • ½ tsp. red pepper flakes, optional
  • 2 cups basmati rice or similar long grain rice, rinsed very well
  • 2 (15-oz.) cans kidney beans, drained and rinsed
  • 1 (15-oz.) can diced fire roasted tomatoes
  • 2 Tbsp. tomato paste
  • 2 ½ cups vegetable broth
  • ⅓ cup sliced green olives, optional, for garnish
  • ¼ cup chopped fresh cilantro or parsley, optional, for garnish

Directions

  1. Saute the onion and pepper: In a large, deep pan heat 2 tablespoons extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion, chopped bell pepper and season with a big pinch of kosher salt. Cook, tossing regularly until the vegetables soften a bit.
  2. Add the garlic and spices: Add the garlic, paprika, cumin, and red pepper flakes. Cook for about 30 more seconds.
  3. Add the rice, beans and tomatoes: Add the rice and season with another pinch of kosher salt. Toss to combine, then add the beans and fire roasted tomatoes. In a small bowl or liquid measuring cup, mix the tomato paste and broth together, then add it to the rice mixture.
  4. Boil then simmer: Raise the heat and bring the mixture to a boil, then reduce the heat to low. You want it to simmer gently. Cover with a tight fitting lid and allow the rice to cook until its tender and the liquid is fully absorbed, about 20 minutes.
  5. Garnish and serve: Garnish with the olives and parsley, if using, and serve.

http://www.lynnandruss.com

Recipe from Suzy Karadsheh

Glazed Black Cod with Baby Bok Choy and Scallions

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A flavor-packed marinade of salty soy sauce and sweet honey coats black cod for a quick but flavorful dinner. Black cod is a species of cod fish found in the North Pacific Ocean; also known as sablefish, butterfish, and blue cod, it is a rich white-flesh fish with a moist, succulent texture. It is not a true cod.

When it comes to home cooking, Alaskan black cod is an exceptional choice. Black cod has a meaty and flaky texture, making it incredibly versatile and pretty forgiving in the oven. In fact, it’s rather difficult to overcook this fish, making it a popular option for home chefs of all backgrounds.

The backbone of this simple, flavor-packed marinade is the salty soy sauce and sweet honey that permeate the fish, bok choy, and scallions while they cook together under the broiler—and all on the same baking sheet. Everything is ready in less than 15 minutes and the result is lightly charred vegetables and perfectly cooked fish that flakes easily with a fork.

The secret yet simple flavor-enhancing trick of this dish is the Sichuan peppercorns that are lightly toasted beforehand, and add tingling heat to the dish, making this meal even more of a stand-out.

Unable to source black cod at the time, salmon was noted as an acceptable substitution. And just for the 2 of us, we cooked a one-pound piece; but kept the amounts of marinating ingredients the same. To make the meal more vegetable-centric, we nearly doubled the baby bok choy.

Glazed Black Cod with Baby Bok Choy and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 tsp. Szechuan peppercorns
  • 6 Tbsp. lower-sodium soy sauce
  • 1/4 cup honey
  • 6 garlic cloves, minced (about 2 Tbsp.)
  • 2 pieces fresh ginger, peeled and finely chopped (about 2 Tbsp.)
  • 2 Tbsp. rice wine vinegar
  • 1 1/2 Tbsp. toasted sesame seeds
  • 1 Tbsp. hot chile oil
  • 2 (1-lb.) skinless wild Alaskan black cod fillets (about 1 inch thick), pin bones removed
  • 6 heads baby bok choy, halved lengthwise or quartered if large (about 1 1/4 lbs.)
  • 12 medium scallions, halved crosswise
  • 2 Tbsp.s canola oil

Directions

  1. Toast peppercorns in a small skillet over medium, shaking pan often, until fragrant, 2 to 4 minutes. Transfer to a mortar, and let cool slightly, about 1 minute. Crush with pestle into a coarse powder; set aside.
  2. Stir together soy sauce, honey, garlic, ginger, rice vinegar, sesame seeds, chile oil, and crushed peppercorns in a medium bowl. Transfer to a large ziplock plastic bag. Add cod fillets, and seal bag, pressing out as much air as possible. Refrigerate 4 to 8 hours.
  3. Preheat broiler with oven rack 6 to 8 inches from heat. Toss together bok choy, scallions, and oil on a large rimmed baking sheet; spread in an even layer. Remove fish from marinade, reserving marinade. Place fish in center of baking sheet. Pour reserved marinade over fish, bok choy, and scallions, coating well.
  4. Broil in preheated oven until vegetables and fish are nicely charred and fish is just cooked through and flakes easily with a fork, 10 to 12 minutes, rotating baking sheet halfway through broiling time. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Justin Chappel for Food & Wine

Skirt Steak Saltimbocca

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This company-worthy recipe puts a tasty spin on traditional Italian Saltimbocca with thinly pounded skirt steak, wrapped in sage and prosciutto for a delicious variation. Typically, this dish is usually made with veal, but if desired, you could also make this recipe with chicken breasts or pork tenderloin.

Instead of veal, this classic Italian dish uses thinly pounded skirt steak (or in our case, flat iron steak) to create a remarkably tender and flavorful variation that cooks in just minutes. The prosciutto’s crispy and salty flavor pairs nicely with the tender and juicy steak, while the sage provides an earthy and slightly peppery flavor.

The sauce, made with chicken broth, white wine, and butter, is rich and creamy, making it an ideal match for the savory steak. And it was also wonderful poured over our side of orzo.

We cut a 12-ounce piece of flat iron in half crosswise; and pounded each half to a 1/4 inch thick. After which, we seasoned the steak and laid 3 sage leaves across each one. Then 3 ultra-thin slices of prosciutto were wrapped around front and back.

Skirt Steak Saltimbocca

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) skirt steak (about 1 inch thick), trimmed
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 12 fresh sage leaves, divided
  • 6 thin slices prosciutto 
  • 1/4 cup extra-virgin olive oil (or 2 oz. if searing only two pieces of steak)
  • 4 medium garlic cloves (unpeeled to prevent burning), crushed
  • 1/3 cup chicken broth
  • 1/3 cup white wine
  • 2 Tbsp. cold unsalted butter

Directions

  1. Cut steak crosswise into 4 (3-ounce) pieces; lightly pound each piece between 2 pieces of plastic wrap using a meat mallet or rolling pin until each piece is about 1/4 inch thick. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper evenly over steaks. Place 2 sage leaves on each steak. Wrap 1 piece of prosciutto around each steak, pressing to adhere. (Prosciutto should cover the sage leaves.)
  2. Heat olive oil in a large skillet over medium-high. Add garlic cloves and remaining 4 sage leaves; cook, stirring often, until garlic is lightly browned and sage is crispy, about 2 minutes.
  3. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  4. Transfer to paper towels to drain; remove garlic peels, and set garlic cloves and sage aside. Pour half of oil in skillet into a heatproof bowl, and set aside; reserve remaining half of oil in skillet.
  5. Reheat oil in skillet over medium-high. Add 2 steak pieces, and cook, undisturbed, until prosciutto is browned and crispy, 1 to 2 minutes. Flip steaks, and cook until prosciutto is crispy and steaks are cooked to desired degree of doneness, about 2 minutes for medium-rare.
  6. Transfer  to a plate, and let rest. Discard oil in skillet. Add reserved oil to skillet, and repeat cooking process with remaining 2 steaks. Transfer to plate with reserved steaks. Do not wipe skillet clean.
  7. Add broth and wine to skillet, and cook over medium-high, stirring occasionally and scraping up any browned bits from bottom of skillet using a wooden spoon, until reduced by half, about 3 minutes.
  8. Remove from heat, and gradually whisk in butter until emulsified and creamy, about 1 minute. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve steaks immediately with sauce, and garnish with reserved crispy sage and garlic cloves.

http://www.lynnandruss.com

Adapted from a recipe by Justin Chapple for Food & Wine

Seared Salmon Paka

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Paka refers to a silky coconut-milk-based sauce popular in East African cuisine. In this take from Bon Apétit on machi paka—a classic fish curry—quickly seared salmon takes the place of the traditional charred, grilled white fish. Cooking the blended curry base down until the coconut milk breaks and the aromatics toast in its rich fat is key to developing deep flavor—don’t rush this part.

The curry base is wonderfully versatile; if fish isn’t your thing, sub in chicken or your favorite canned beans (adjust cooking times accordingly). Having a lot of rice and curry sauce left over, we browned some boneless chicken thigh pieces and added them to the sauce for another dinner a few days later.

Since no Thai chiles were available at the grocery store, we opted to incorporate jalapeños instead. The color of the paka may be a bit off-putting as it gives the appearance of pea soup, but don’t be fooled by that, the sauce is amazing!

Seared Salmon Paka

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 4 6-oz. boneless salmon fillets, preferably skin-on
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 medium onion
  • 2–3 green Thai chiles
  • 3 garlic cloves 
  • 1 1½” piece ginger, peeled 
  • 1 Tbsp. double-concentrated tomato paste,
  • ½ tsp. ground turmeric 
  • ¼ cup cilantro leaves with tender stems 
  • 2 13.5-oz. can unsweetened coconut milk
  • 1 Tbsp. fresh lime
  • Cooked basmati rice

Directions

  1. Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Season four 6-oz. boneless salmon fillets, preferably skin-on, with kosher salt and cook (skin side down if it has skin), pressing fillets gently with a spatula, until golden brown, about 4 minutes. Turn fillets over and cook until golden brown and just cooked through, about 3 minutes. Transfer to a plate. Wipe out skillet and reserve.
  2. Purée 1 medium onion, coarsely chopped, 2–3 green Thai chiles, depending on heat preference, 3 garlic cloves, one 1½” piece ginger, peeled, 1 Tbsp. double-concentrated tomato paste, ½ tsp. ground turmeric, ¼ cup cilantro leaves with tender stems, and one 13.5-oz. can unsweetened coconut milk in a blender on high speed until smooth. Pour onion mixture into reserved skillet and sprinkle with 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Bring to a brisk simmer over medium-high heat, then reduce heat to medium and cook, stirring often with a wooden spoon, until mixture is reduced to a thick paste, fat separates from coconut milk (it will look broken), and aromatics are golden brown, 30–35 minutes.
  3. Pour in remaining one 13.5-oz. can unsweetened coconut milk and ¼ cup water and bring to a simmer, scraping up any browned bits.
  4. Gently break salmon fillets into 3″ pieces and return to skillet. Cook just until salmon is heated through, about 3 minutes. Stir 1 Tbsp. fresh lime juice into curry and remove from heat.
  5. Divide curry among shallow bowls and top with cilantro leaves with tender stems and halved green Thai chiles. Serve with cooked basmati rice or country-style bread and lime wedges alongside.

Do ahead: Curry base can be made 1 day ahead. Let cool; cover and chill. Reheat over medium-low, adding water to thin as needed.

http://www.lynnandruss.com

Recipe from Bon Appétit

One-Pan Paprika Chicken with Lentils, Squash and Daqa

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Who doesn’t love a one-pan dinner? (Although you will be using several bowls.) This oven bake requires minimal effort and is very much a meal in itself. Daqa is a vinegar-based condiment, most commonly used when making the much-loved Egyptian koshari, a hearty dish of rice, pasta and lentils.

Daqa is a nifty way to brighten stews, braises and anything that needs an acidic lift. Feel free to swap out the kabocha squash for root vegetables, such as sweet potato (which we used) or celery root, and serve the whole thing with nothing more than a leafy green salad.

This meal was so flavorful, and fantastic as leftovers.

One-Pan Paprika Chicken with Lentils, Squash and Daqa

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2¼ lbs.)
  • ¾ lb. skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
  • 1 Tbsp. plus 2 tsp. ground sweet paprika
  • 3 Tbsp. olive oil
  • Fine sea salt
  • 2 small yellow onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp. cumin seeds, lightly toasted
  • 8 oz./1 heaping cup (uncooked) French green lentils, rinsed
  • 2 cups chicken stock
  • ¾ cup sour cream
  • ¼ cup finely chopped chives
  • 3 Tbsp. finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
  • 3 Tbsp. apple cider vinegar
  • ½ tsp. granulated sugar

Directions

  1. Heat the oven to 450 degrees.
  2. In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.
  3. Place the onions, 2 garlic cloves, ½ teaspoon cumin, 1 teaspoon salt and the remaining 2 tablespoons oil and 2 teaspoons paprika in a 9-by-13-inch baking dish and mix to combine. Roast for 10 minutes, stirring halfway, until the onions are lightly colored.
  4. Stir in the lentils and chicken stock. Arrange the squash wedges and the chicken, skin-side up, on top and roast for another 20 minutes, until the chicken skin is deeply golden.
  5. Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through and the squash is nicely softened.
  6. Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.
  7. To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.
  8. When ready, remove the bake from the oven and top with spoonfuls of the sour cream mixture. Pour over the daqa and sprinkle with the extra dill. Serve hot, straight out of the baking dish.

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Recipe by Yotam Ottolenghi for NYTimes Cooking

Marmitako—Basque Tuna Stew

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There is nothing better than a warm and comforting stew on a cold day, it takes all the chills out of your body and fills you with nothing but comfort. However, this tuna stew is equally welcome on a bright Spring Day. And since The Hubs loves all-things Spanish, making the dish was a no-brainer.

Marmitako is really quite simple to make and you don’t need any special equipment, just a standard stock/braising pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.

We made numerous changes to the original recipe, which included doubling most of the vegetable ingredients. Some of the timing was altered also to cook the potatoes 5 minutes longer, and the tuna cubes 5 minutes less. All of the changes are noted below.

Marmitako - Basque Tuna Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fillets fresh tuna
  • 1/4 cup extra virgin Spanish olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 medium Yukon gold potatoes
  • 1 can fire-roasted diced tomatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 cup white wine
  • 2 1/2 cups fish broth, preferably homemade
  • Sea salt
  • Freshly cracked black pepper
  • Fresh parsley

Directions

  1. Begin by cutting all the vegetables first, 4 minced cloves of garlic, diced onion, diced red bell pepper, dice green bell pepper and cut 2 medium Yukon gold potato into 1/2-inch cubes.
  2. Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil gets hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes.
  3. Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat.
  4. While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes.
  5. After leaving the stew to simmer for 25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 5 minutes.
  6. Transfer the tuna stew into shallow bowls and garnish each one with fresh parsley

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Adapted from a recipe from Spain on a Fork

Chickpeas with Spinach, Chorizo, and Smoked Paprika

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A traditional tapas from the southern Spanish region of Andalucia, this dish consists of tender stewed chickpeas, delicate wilted spinach, and bold North African-influenced spices. For the flavor backbone, the Spanish classics of saffron, garlic, smoked paprika and cumin are utilized.

Traditional addition of chorizo adds meaty richness, while curly-leafed spinach is the best choice for its sturdy texture in this brothy dish. That being said, we were unable to source curly-leafed spinach and had to go with baby spinach—not the best option, but it still worked.

Including the chickpeas’ flavorful, starchy canning liquid helps to give the dish more body. The picada is a traditional cooking thickener in Spain. This bread crumb-based mixture gives the stewed beans and greens just the right velvety texture and flavor boost.

It is good served over rice or with good crusty bread to sop up the flavorful broth. We just served it with a side salad.

Chickpeas with Spinach, Chorizo, and Smoked Paprika

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Pinch saffron threads, crumbled
  • 2 tsp. extra-virgin olive oil
  • 8 oz. curly-leaf spinach, stemmed
  • 3 oz. Spanish-style chorizo sausage, chopped fine
  • 5 garlic cloves, sliced thin
  • 1 Tbsp. smoked paprika
  • 1 tsp. ground cumin
  • Salt and pepper
  • 2 (15-oz.) cans chickpeas
  • 1 recipe Picada (recipe follows)
  • 1 Tbsp. sherry vinegar

Directions

  1. Combine 2 Tbsp. boiling water and saffron in small bowl and let steep for 5 minutes.
  2. Heat 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add spinach and 2 tablespoons water, cover, and cook, stirring occasionally, until spinach is wilted but still bright green, about 1 minute. Transfer spinach to colander and gently press to release liquid. Transfer spinach to cutting board and chop coarse. Return to colander and press again.
  3. Heat remaining 1 teaspoon oil in now-empty pot over medium heat until shimmering. Add chorizo and cook until lightly browned, about 5 minutes. Stir in garlic, paprika, cumin, and 1/4 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in chickpeas and their liquid, 1 cup water, and saffron mixture and bring to simmer. Cook, stirring occasionally, until chickpeas are tender and liquid has thickened slightly, 10 to 15 minutes.
  4. Off heat, stir in picada (recipe below), spinach, and vinegar and let sit until heated through, about 2 minutes. Adjust sauce consistency with hot water as needed. Season with salt and pepper to taste and serve.

Picada:

  • 1/4 cup slivered almonds
  • 2 slices hearty white sandwich bread, torn into quarters
  • 2 Tbsp. extra-virgin olive oil
  • 1/8 tsp. salt
  • Pinch pepper

Directions

  1. Adjust oven rack to middle position and heat oven to 375 F. Pulse almonds in food processor to fine crumbs, about 20 pulses.
  2. Add bread, oil, salt, and pepper and pulse bread to coarse crumbs, about 10 pulses.
  3. Spread mixture evenly in rimmed baking sheet and bake, stirring often, until golden brown, about 10 minutes. Set aside to cool. (Picada can be stored in airtight container for up to 2 days.)

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Recipe from The Complete Mediterranean Cookbook by America’s test Kitchen

Roasted Sweet Vidalia Pork Loin

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For quite a fancy spread, this elegant dinner comes together in not much more than an hour. The sweet Vidalia onions break down into luxurious softness, while the apple slices (we used Ruby Frost) and garlic render down and provide additional layers of flavor to the onion mixture.

Served with garlicky mashed potatoes and steamed broccoli, it was a complete and satisfying meal. We had plenty leftover so we plan to get two additional meals from it. One, a pork fried rice dish, and the other we’ll just simply reheat the leftovers as they are, and enjoy the meal all over again!

Roasted Sweet Vidalia Pork Loin

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 center-cut pork loin, (3 lbs.)
  • Kosher salt and freshly cracked black pepper
  • 3 Tbsp. olive oil
  • 3 Vidalia onions, sliced into thin half-moons
  • 1 apple, sliced thick
  • 1 tsp. caraway seeds
  • 1 tsp. dried thyme
  • 4 cloves garlic
  • 3/4 cup chicken stock
  • 1/2 cup hard apple cider, or beer
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. unsalted butter
  • 1/4 cup fresh flat-leaf parsley, chopped

Directions

  1. Preheat the oven to 375 degrees F.
  2. Generously sprinkle all sides of the pork loin with salt and pepper. Place a braiser or shallow Dutch oven over medium-high heat. Add 2 tablespoons of the oil and heat until shimmering. Carefully put the pork in the pan. Sear until deeply golden on all sides, 1 to 2 minutes per side. Remove from the pan.
  3. Put the onions and apple in a large mixing bowl. Add the caraway seeds, dried thyme, remaining 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Transfer the mixture to the bottom of the braiser and nestle in the garlic cloves. Pour in 1/4 cup of the chicken stock and place the pork back on top. Put in the oven.
  4. About 20 minutes into the roasting time, turn the apple and onion mixture, leaving the pork loin alone. Continuing cooking the roast until the pork reaches an internal temperature of 145 degrees F, about 30 minutes. (Ours took 40 minutes to come to temperature.)
  5. Transfer the pork to a cutting board to rest while you make a pan sauce. Remove the apple and onion mixture to a platter
  6. Return the braiser to the stove over medium-high heat. Pour in the hard cider and remaining 1/2 cup chicken stock. Cook, scraping with a spatula to remove any brown bits from the bottom of the pan. Whisk in the mustard. Allow the sauce to simmer until reduced slightly, a couple of minutes. Add the butter, whisking until melted. Cook just until the sauce is shiny and slightly thickened, about 5 minutes. Taste and season with more salt and pepper if needed.
  7. Slice the pork and arrange the slices over the onion and apple mixture. Top with sauce and chopped parsley.

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Adapted from a recipe by Trisha Yearwood

Poulet au Vinaigre

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This classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. It hails from America’s Test Kitchen and we were excited to try the recipe.

The chicken thighs are browned to develop flavor and then braised in a flavorful mix of chicken broth (preferably homemade), white wine, and red wine vinegar until it reaches 195 degrees and is meltingly tender and juicy.

To finish the sauce, fortify the braising liquid with tomato paste and reduce it to a luxurious, lightly thickened consistency before adding minced fresh tarragon. The sauce is typically finished with heavy cream, but this version whisks in a couple tablespoons of butter instead to help preserve the vibrancy of the luscious sauce. 

We initially loved the fact that it was a recipe for two. But after dining on the amazing dish, we almost wished we did have leftovers. The sauce alone is so incredibly tasty, you’ll want to lick your plate clean! Our entree was paired with Miso-Orange Glazed Carrots.

NOTE: Use an inexpensive dry white wine here or substitute dry vermouth. Fresh tarragon is traditional for poulet au vinaigre, but parsley can be substituted, if desired.

Poulet au Vinaigre

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 4 (5- to 7-oz.) bone-in chicken thighs, trimmed
  • ½ tsp. table salt
  • ¼ tsp. pepper
  • 1 ½ tsp. vegetable oil
  • 2 Tbsp. minced shallot, or more (we doubled it to 1⁄4 cup)
  • 1 garlic clove, sliced thin
  • ½ cup chicken broth, preferably homemade
  • ½ cup dry white wine
  • 2 ½Tbsp. red wine vinegar, plus extra for seasoning
  • 1 ½ tsp. tomato paste
  • 1 Tbsp. unsalted butter, chilled
  • 1 ½ tsp. minced fresh tarragon

Directions

  1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  2. Pat chicken dry with paper towels and sprinkle both sides with salt and pepper. Heat oil in 10-inch oven-safe skillet over medium heat until shimmering.
  3. Add chicken, skin side down, and cook, without moving it, until well browned, about 8 minutes. Using tongs, flip chicken and brown on second side, about 3 minutes. Transfer chicken to large plate.
  4.  Pour off all but 1 tablespoon fat from skillet. Add shallot and garlic and cook, stirring frequently, until garlic is golden brown, about 1½ minutes.
  5. Add broth, wine, and vinegar; bring to simmer, scraping up any browned bits. Return chicken to skillet, skin side up (skin will be above surface of liquid).
  6. Transfer skillet to oven and bake, uncovered, until chicken registers 195 degrees, 35 to 40 minutes. Using tongs, transfer chicken to clean serving platter and tent with aluminum foil.
  7. Place skillet over high heat. Whisk tomato paste into liquid and bring to boil. Cook, occasionally scraping side of skillet to incorporate fond, until sauce is thickened and reduced to ⅔ cup, 5 to 7 minutes.
  8. Off heat, whisk in butter and tarragon. Season with salt, pepper, and up to ½ teaspoon extra vinegar (added ⅛ teaspoon at a time) to taste. Pour sauce around chicken and serve.

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Original recipe from America’s test Kitchen

Cod with Pancetta, Artichokes and Olives

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Looking to introduce more seafood dishes into your evening repertoire of family meals? This lovely recipe is easy, is ready in just over a half hour, and contains heart-healthy ingredients.

We served ours over polenta and it was delicious! Our pancetta weighed in at closer to 4 ounces, and we used it all. Are there meatless substitutions for pancetta? Yes, you can try marinated tofu, mushrooms, smoked paprika, olives (already in the dish), and parmesan cheese to substitute for pancetta.

Cod with Pancetta, Artichokes and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. pieces fresh cod loin fillet
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
  • 1 medium yellow onion, cut into 1/4-inch dice
  • 1 tsp. fresh thyme leaves
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 15-oz. can diced fire-roasted tomatoes in juice
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup large pitted green olives, such as Castelvetrano, halved

Directions

  1. Pat the cod dry and season with salt and pepper.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.
  3. Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes.
  4. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.
  5. Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes.
  6. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.

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Original recipe from Fine Cooking