Pantry Staple Pasta Sauce

We returned from a short vacation Friday night and Saturday was filled with all the errands except for grocery shopping. As a dinner time approached I turned to the cupboard to see what kind of thing I could cobble together.

Lentils and chickpeas provide a bit of protein in a vegetarian dish. We served it with some grated Parmesan cheese, cracked black pepper and a splash of extra virgin olive oil.

Pantry Staple Pasta Sauce
Servings: 4+
Prep time: 10 minutes
Total time: 40 minutes

Summer Succotash

We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.

Summer Succotash
Servings: 8-10
Prep time: 15 minutes
Total time: 30 minutes

Ingredients:

• 3 Tbsp. liquid from canned butter beans
• 3 tsp. lemon juice
• 5 Tbsp. unsalted butter
• 1 cup finely chopped shallots (2-3 shallots)
• 1 cup red bell pepper, cut into 1/4″ dice
• 2 cloves garlic, minced
• 1/8 tsp. cayenne pepper
• 2 (15-oz) cans butter beans, drained and rinsed
• 8 ears of fresh corn, kernels cut from the cobs
• 2 Tbsp. minced fresh chives
• salt and pepper

Directions:

1. Combine the liquid from the canned beans and the lemon juice together. Set it aside.
2. Set a dutch oven over medium-heat and add the butter. When the butter is melted add the shallots and pepper, sprinkle with 1/2″ teaspoon of salt and allow to cook until softened. That will take 4 to 5 minutes; give it a stir once in a while to reduce browning.
3. Stir in the garlic and cayenne; cook until it is fragrant, 30 seconds to a minute.
4. Add the beans and corn; stir them in and reduce the heat to medium. Cook until the corn and beans are heated through, stirring occasionally.
5. Give the reserved liquid mixture a quick stir and then add to the pan. Stir constantly for 1 minute to distribute the liquid.
6. Remove the pan from the heat and taste. Add the chives along with salt and pepper to adjust the taste. Serve up.

Notes:
This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.

Black Bean Summer Squash Taco Filling

Desperation can be a source of inspiration in cooking. When an unexpected guest was also a vegetarian I threw together something I had on hand and suddenly we had a tasty alternative to Turkey Tacos I typically make.

Not planning on having tacos tonight? This works equally as well as a side dish.

Black Bean Summer Squash Taco Filling
Servings: 4-6
Prep time: 10 minutes
Total time: 30 minutes

Ingredients:

• 2 Tbsp. olive oil, divided
• 1 onion, cut into 1/4″ dice
• 1 red bell pepper, cored and cut into 1/4″ dice
• 1 jalapeno pepper, seeded and finely diced
• 2 cloves garlic, minced
• 3 yellow summer squashes, cut into 1/4″ dice (see notes)
• 2 cans black beans, drained and rinsed
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried Mexican oregano, crushed
• black pepper to taste, extra salt for cooking

Directions:

1. Heat 1 tablespoon of oil in a 12″ non-stick skillet over medium for about 1 minute. Add the onions and bell pepper, sprinkle with salt and toss to coat in the oil. Cook for 5 minutes, stirrings once or twice.
2. Add the jalapeno and garlic, stirring them into the carrot and bell pepper. Cook until fragrant, which should only take 30 second to a minute. Transfer the onions, peppers and garlic to a bowl and set aside.
3. Return the skillet to the stove, add the remaining oil and increase the heat to high. When the oil is just beginning to smoke add the summer squash and a generous sprinkle of salt. Spread the squash along the bottom of the skillet and cook, undisturbed for 2 minutes. Toss the pan to redistribute the squash and cook another minute.
4. Return the onion mixture to the pan and add the remaining ingredients. Stir to combine, reduce heat to medium low and cook for 10 minutes.
5. Taste and adjust seasoning with salt and pepper as desired.

Notes:
Your 3 summer squashes should be 6-8″ long and no more than 2-2.5″ in diameter. I prep them removing the ends and cutting them lengthwise into quarters. I then remove the layer of seeds, cut the remaining squash flesh into 1/4″ wide strips and, finally, cutting them into 1/4″ cubes.

Roasted Red Pepper Yogurt sauce

I often wants a bit of a sauce or “dip” to go with grilled chicken. This week I saw a recipe that marinated chicken pieces in a yogurt mixture before grilling them. I decided to use the yogurt as the base for a dip instead. This one came out a fantastic shade of pink.

Roasted Red Pepper Yogurt sauce
Servings: 2 cups
Total time: 10 minutes

Ingredients:

• 8 oz. roasted red peppers, cut into 1″ pieces
• 1 tsp. turmeric
• 1/2 tsp. Za’atar
• 1/2 tsp. kosher salt
• 1 cup full fat Greek yogurt

Directions:

1. Process the peppers for 30 seconds in a food processor. Transfer to a sieve and allow to drain for 8-10 minutes.
2. Return the drain peppers to the food processor and add the remaining ingredients. Process for another 30 seconds until well combined.
3. Taste for flavor and adjust salt if needed.

Notes:
I used jarred roasted peppers in the original recipe however DIY roasted red peppers are pretty easy if you have the peppers on hand.

Farro with Pesto, Zucchini and Red Bell Pepper

The idea for this recipe came from one of the recipe mailing lists to which I subscribe. I liked the concept of pesto with farro. I changed up the add-ins and served this warm.

Results were mixed. One person felt it didn’t need the pesto, another adored the pesto. Most just gobbled it up. 🙂

Farro with Pesto, Zucchini and Red Bell Pepper
Servings: 8-10
Prep time: 15 minutes
Total time: 1 hour

Ingredients:

• 4 cups water
• 2 bay leaves
• 1 tsp. kosher salt
• 2 cups uncooked pearled farro
• 2 zucchinis (see directions for prep)
• 1 red bell pepper, seeded and 1/2″ dice
• 1 jalapeno pepper, seeded and finely diced
• 8 oz. prepared basil pesto
• 4 oz. pine nuts, toasted
• 1 oz. fresh basil, thinly sliced

Directions:

1. Bring water to a boil in a 4-quart sauce pan. Add the salt and bay leaves; stir until salt is dissolved. Add the farro and stir. Reduce heat to a simmer and cook for 25-30 minutes.
2. While the farro cooks prep the zucchini. Remove the stem end and then cut into quarters lengthwise. Remove the seeds from the center of each quarter and then slice into 1/2″ wedges. Combine with peppers and set aside.
3. When farro is ready drain it and transfer to a large bowl. Mix the zucchini and pepper mixture into the farro. Gently fold the pesto and half of the pine nuts into the mix.
4. Just before serving garnish with the remaining pine nuts and fresh basil.

Notes:
Pearled farro will cook faster than the semi-pearled variety, which is what I normally use. My regular brand (Bob’s Red Mill) was out of stock at the local megamart where I normally pick it up. Luckily I found another brand close at hand.

The original recipe that sparked my recipe can be found at campbells.com

Creamy Chicken Chili

My husband wanted to make corn bread and asked what we should have with it. I suggested chicken chili and then said I knew he wouldn’t really approve. Chili for him is a tomato-based dish and chicken chili, at least in my mind and creation, is not. So I’ll compromise and put the chili in quotes. Or you can call this a creamy chicken stew if you like.

I use chicken thighs in this dish because they are very forgiving if you over shoot the recommended 175°F temperature. Since they get cooked through, and then added back as shredded chicken, we can use the extra insurance.

Creamy Chicken Chili
Servings: 6-8
Prep time: 20 minutes
Total time: 1 hour

Ingredients:

• 2 poblano peppers
• 2 Serrano peppers
• ~4 lbs. bone-in chicken thighs (about 8), skin removed
• 2 Tbsp. vegetable oil, divided
• 1 lg. green bell pepper, 1/4″ dice
• 1 lg. Spanish (red) onion, 1/4″ dice
• 2 cloves garlic, roughly chopped
• 3 Tbsp. chili powder
• 2 cups unsalted chicken broth
• 1×14.5 oz. can white beans, such as Great Northern, drained
• 4 oz. room temperature cream cheese, cut into 8 cubes
• kosher salt and freshly ground black pepper
• Optional: sour cream, cheddar cheese, avocado, radishes

Directions:

1. Char the outside of the poblano and Serrano peppers, either by placing over a gas burner or under the broiler in the oven, until well blackened on all sides. Place in a bowl, cover with plastic wrap and set aside for 5 minutes.
2. Trim excess fat from the skinned chicken thighs. Sprinkle generously with kosher slat and black pepper.
3. Heat 1 tablespoon of the oil in a 5 quart Dutch oven over medium high heat until just shimmering. Add thighs to the pan, placing what would be the skin side down first. Do not crowd the pan, rather work in batches (it took me 2 batches). Cook ~4 minutes on each side then transfer to plate while you brown the second batch.
4. Pull the Dutch oven off the heat and look at how much fat is left. Add or drain so that you have about 2 tablespoons of fat. Return to medium heat for about 30 seconds then add the onions and bell pepper. Sprinkle with a generous pinch of salt and pepper. Stir to distribute and coat with oil. Cook for about 5 minutes until the onion is translucent.
5. While the onions/peppers cook slip the charred skin from the poblanos and Serranos. A paper towel can help in this. Try to avoid running under water, it washes off some of the flavor along with the charred skin. Remove the seeds from the peppers. Roughly chop the Serranos to match the garlic. Cut the poblanos into 1/4″ squares.
6. Push the onions/peppers to the side of the pan and add the garlic, Serranos and poblanos. Cook until the garlic is fragrant, 30 seconds to a minute.
7. Add the chili powder and stir until it coats the vegetables. Stir in the chicken broth. Nestle the thighs into the Dutch oven, submerging them as best you can. Cover and cook over medium-low heat for 15 minutes.
8. Grab the largest thigh with tongs and check the temperature with an instant read thermometer. If the result is less then 175°F return the thigh to the pot, partially cover and cook another 5 minutes. Test again until the thighs are all at least 175°F.
9. Transfer cooked chicken to a plate. Add the beans to the pot along with the cubes of cream cheese. Stir to help the cream cheese melt. Reduce the temperature to low.
10. Using 2 forks pull the chicken from the bones and shred it as best you can. Return the chicken to the pot as you complete each thigh. Stir everything together and serve.

Notes:
You may want to lower the temperature under the Dutch oven to medium-low before browning the second batch of thighs to avoid burning the fond in the bottom of the pan.

The leftovers, if any, could be used to make an interesting creamy chicken enchilada sort of dish.

Skillet Cod with Onions and Peppers Agrodolce

This sounds pretty fancy however it can come together in 35 minutes. You can even make this a one-pan meal if you want, though two skillets are necessary to hit less than 30 minutes.

An agrodolce is an Italian sweet and sour sauce. I’ve added a flavor boost with some anchovy paste and a bit of sriracha. Neither is really noticeable with all the vinegar and sugar. They’d be missed if they weren’t there though.

Pan Roasted Cod Agrodolce
Servings: 2-4
Prep time: 15 minutes
Total time: 30-40 minutes

Ingredients:

• 1 red bell pepper, cut into 1/4″ strips
• 1 red onion, cut int 1/4″ strips
• 2 Tbsp. olive oil, divided
• 3 Tbsp. balsamic vinegar
• 1 Tbsp. rice wine vinegar
• 2 Tbsp. dark brown sugar
• 1 tsp. anchovy paste
• 1 tsp. sriracha sauce
• 2 – 4 cod fillets (between 1/2″ and 1″ thick)
• kosher salt and black pepper

Directions:

1. Heat 1 tablespoon olive oil in a non-stick over medium heat. Add the peppers and onions, sprinkle with salt and pepper, toss with the oil and allow to cook for 5 minutes.
2. While the peppers cook combine the vinegars, sugar, anchovy and sriracha in a small bowl and stir until the sugar is dissolved.
3. Stir the sauce into the skillet until the onions and pepper are coated. Reduce the heat to low and allow the sauce to reduce and thicken, about 10 minutes.
4. When the sauce is reduce transfer it to a clean bowl and cover it with a plate (or plastic wrap) to keep warm. Wipe on the skillet as best you can and return the skillet to medium heat.
5. Add the remaining tablespoon of olive oil and heat until shimmering. Pat dry the cod fillets, sprinkle with salt and pepper and add to the skillet. Cook for 4 minutes on the first side, carefully flip to the uncooked side and cook for another 2-3 minutes. The fillets should be opaque all the way through. An instant read thermometer will hit 140°F when the fish is done.
6. To serve spoon the onion/pepper mixture onto your plate and place a piece of cooked cod on top. Tilt the pan and gather a spoonful of sauce, drizzle this over the fish. A bit of freshly cracked black pepper and a sprinkling from on high of sea salt will add a nice finish. I served it with a rice/quinoa I found in the grocery freezer section.

Notes:
If you want to dirty an extra pan you can cook the fish in a second skillet when the sauce has reduced for 5 minutes.

I have a small squeeze tube of anchovy paste that I use in dishes such as this. I picked it up in the Italian food section of my local grocery store and keep it in the fridge along with a tube of tomato paste. The great thing about paste in a tube is it will last longer because there is little to no air in contact with the unused portion. Plus it had a “good until” date of two years into the future so I don’t have to find 17 uses for anchovy paste in one week.

Skillet Chicken, Veggies and Rice

I wanted something simple for dinner and had chicken thighs thawing in the fridge. A trip to the grocery store yield mushrooms and a bit of inspiration from the canned soup aisle.

I have a fond memory for a baked chicken and rice dish that involved condensed cream of something soup. The strongest memory I have of it is from a youth retreat program from my late teens that had a strong influence on me. In the intervening years I’ve learned more than I want about how not-great-for-me condensed soup is and so I decided to try to make something similar with just chicken broth and water. The result was pretty good without the I’m eating what self-shame.

Cauliflower Green Olive Salad

Last month I made a dish and this recipe appeared on the next page of the cookbook. I dismissed it until my husband said he thought it sounded interesting. I’ll give anything a try once so even though it seemed like an odd combination I gave it a try.

The result was garlicky, crunchy and colorful. Give it a try sometime.

Servings: 8-10
Prep time: 20 minutes
Total time: 45 minutes (plus resting time)

Ingredients:

• 1/2 cup extra-virgin olive oil
• 2 garlic cloves, pressed
• 1/4 cup freshly squeezed lemon juice
• 2 Tbsp. chopped fresh parsley
• 1 head cauliflower, cut into bite-sized pieces
• 1 red bell pepper, seeded and cut into 1/4″ x 2″ strips
• 1 cup 1/4″ bias-cut celery
• 1 cup pitted green olives, quartered
• kosher salt and black pepper

Directions:

1. Fill a large pot with 6 quarts of water and set it over high heat. While it heats you can make the dressing by combining the first 4 ingredients with a pinch of salt and 10 grinds of black pepper. Set the dressing aside and prep the other ingredients.
2. When the water has reached a boil add 1 1/2 tablespoons of kosher salt. Allow it to return to steady boil and add the cauliflower. Cook for 5-6 minutes, until a piece is just tender to the bite. Add the pepper strips and cook for 1 more minute. Drain or use a sieve to capture all of the cauliflower and peppers. Transfer to a paper towel lined bowl and allow to drain for a couple of minutes.
3. Remove the paper towel, add the celery and olives, and stir until well mixed. Drizzle the dressing over the vegetables and toss until well coated. Allow to sit for at least 20 minutes or up to an hour. Serve at room temperature; toss a couple of times before serving to redistribute any dressing that accumulated at the bottom of the bowl.

Notes:
The original recipe, from Moosewood Restaurant Celebrates, included raw red onion, which I find too sharp so I left them out. Next time I might try giving the onion a quick soak in ice water; it is reported to mellow the sharp flavor I don’t like.

Spinach and Zucchini Curry

Monday night found me with no dinner plan. There were a couple of aging zucchini in the fridge, still firm but starting to blemish and a purple bell pepper, all from the farm stand near work. I found a package of frozen spinach in the freezer and a vague plan started to form. The result was a curry-like dish.

Spinach and Zucchini Curry
Servings: 4-6
Prep time: 15 minutes
Total time: 35 minutes

Ingredients:

• 1 10 oz. pkg. frozen chopped spinach, mostly thawed (see first direction)
• 1 onion, diced
• 1 bell pepper, diced
• 2 medium zucchini, quartered and cut into 1/2″ pieces
• 2 cloves garlic, finely chopped, or pressed through a garlic press
• 2 Tbsp. vegetable oil
• 1 Tbsp. sweet curry powder
• 1 tsp. paprika
• 1 15 oz. can diced tomatoes
• 1 cup plain Greek yogurt
• 1/2 cup water
• kosher salt and black pepper

Directions:

1. Remove the brick of spinach from the package, place it on a cutting board and cut it into about 20 cubes. This is easiest if spinach is mostly thawed. Transfer cubed spinach to a clean dish towel, twist towel into a ball and squeeze out as much liquid as possible. Set aside.
2. Heat the oil in a non-stick skillet over medium heat until shimmering. Add the onions and bell pepper, sprinkle with salt and toss to coat with oil. Cook, tossing occasionally, until the onions and peppers have softened, about 5 minutes. Transfer cooked onions/peppers to a bowl, retaining as much oil in the skillet as possible, and set aside.
3. Return skillet to medium heat. When oil is shimmering add the zucchini, sprinkle with salt and cook, undisturbed, for 2 minutes. Shake the pan to redistribute zucchini and cook, undisturbed for another 2 minutes. Transfer zucchini to the bowl with the onions and peppers, again retaining as much oil as possible.
4. Once again return the skill to medium heat. Add the spinach. Cook, stirring occasionally, until most of the moisture has been released, about 5 minutes. Add the garlic and stir until aromatic, probably no more than 30 seconds.
5. Return the onions, peppers and zucchini to the pan and add the curry and paprika. Stir until spices are distributed throughout the skillet then add the tomatoes, yogurt and water. Stir until the yogurt is fully dispersed into the vegetables, creating a sauce. Cook for 5 minutes. Taste for salt and pepper; adjust as desired.

Notes:
I nuked the frozen slam of spinach for a minute on full power to knock it from brick to mostly thawed. Your mileage, and microwave, may very.

You may wish to remove the seeds from the zucchini. I do this after quartering by just running the knife along where the seeds meet solid zucchini. Seeds aren’t really a problem on smallish zucchini. When the zucchini get to the large size the seeds can turn to mush in your dish.

We served this with white rice.