This one pot dish was creamy, flavorful and absolutely delicious. The spices had a great balance with the richness of the coconut milk. I served it with roasted asparagus on the side. It was a perfect springtime dinner.
The recipe was adapted from Bon Appétit, contributed by Shayma Owaise Saadat. I modified the proportions and method. I also swapped spinach for the kale. I increased the amount of leafy greens but would add even more next time! The original recipe notes that canned chickpeas can be substituted for the chicken to make a vegetarian version.
Yield: Serves 6
1 1/2 cups white basmati rice
2 T grapeseed or vegetable oil
2 medium or 1 large shallot, finely chopped
4 cloves garlic, finely chopped
2 lbs skinless, boneless chicken thighs (I used 9)
1 tsp ground turmeric
1/2 tsp cayenne pepper
3 tsp kosher salt, divided
1 13.5-oz can unsweetened coconut milk
6 to 8 cups of thinly sliced spinach or 4 cups Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips
store-bought sliced pickled red chiles, for serving, optional
lime wedges, for serving, optional
Place rice in fine mesh sieve set inside a medium bowl; pour in cold water to cover.
Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 to 5 times). Drain.
Pour in water to cover rice by 2 inches; let soak 30–45 minutes.
Heat oil in a large heavy pot with a wide base over medium-high. (I used an enameled cast iron pot.)
Add shallot and cook, stirring occasionally, until golden, about 1-2 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Using paper towels, pat the chicken dry.
Add chicken, turmeric, cayenne, and 2 teaspoons of salt to the shallots and garlic. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes.
Pour in 3/4 cup water and bring to a simmer.
Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
Remove the lid of the pot and wrap it with a kitchen towel, securing the corners up and over the top of the lid with a rubber band.
Drain the rice and add to pot with chicken, then add coconut milk and remaining 1 teaspoon of salt. Stir to incorporate and bring to a boil.
Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Remove from heat. Remove towel and lid. Remove towel from the lid.
Arrange spinach (or kale) in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
Top with chiles, if using. Serve with lime wedges.
I have shared my love for manicotti in the past– stemming from wonderful memories of enjoying it with my college roommate’s large Italian family on Easter Sunday.
I have made many versions of spinach manicotti, usually filling store-bought manicotti noodles. Using no-boil lasagna noodles instead was a great “less-hassle” shortcut. They were also chosen to mimic the texture of fresh pasta. It was absolutely true! I will never buy manicotti noodles again. 😉
This recipe was adapted from America’s Test Kitchen. I replaced one cup of ricotta cheese with an equivalent amount of chopped, steamed spinach seasoned with freshly grated nutmeg. I also used whole milk ricotta instead of part-skim, part-skim mozzarella instead of whole milk mozzarella, coarse salt instead of table salt, and modified the method. Fabulous.
4 ounces (about 2 cups) grated Parmesan cheese, divided (I used Parmigiano-Reggiano)
8 ounces (about 2 cups) shredded mozzarella cheese (I used part-skim mozzarella)
2 large eggs, lightly beaten
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil
16 no-boil lasagna noodles (I used Trader Joe’s)
Steam the baby spinach until wilted. (I did this on the stove top.)
Let the spinach cool slightly, then use a potato ricer to remove excess liquid. Coarsely chop. (You should have about 1 cup.) Season with salt and freshly ground nutmeg. Set aside.
Adjust oven rack to middle position and heat oven to 375 degrees, preferably on convection.
Make the Sauce: Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to a bowl. Repeat with remaining can tomatoes.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes.
Stir in tomatoes and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
Stir in basil; adjust seasoning with salt. Set aside.
Make the Filling: Combine the chopped spinach, ricotta, 1 cup Parmesan, mozzarella, eggs, salt, pepper, and herbs in medium bowl; set aside.
To Assemble: Pour 1 inch boiling water into 13 by 9-inch broiler-safe baking dish, then add noodles one at a time. (I used a pyrex dish.) Let noodles soak until pliable, about 5 to 6 minutes, separating noodles with tip of sharp knife to prevent sticking.
Remove noodles from water and place in single layer on clean kitchen towels. Do not use paper towels because the noodles may stick. (I used flour sack towels.)
If using the same dish to bake the manicotti, drain the water and dry the dish. (I used a ceramic baking dish to bake the manicotti instead of using the pyrex dish.)
Place the preferred baking dish on a rimmed baking sheet. Spread bottom of baking dish evenly with 1 1/2 cups sauce.
Using a large cookie scoop or a soup spoon, spread 3 to 4 tablespoons of the spinach-cheese filling mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed.
Roll into tube shape and arrange in baking dish seam side down.
Top evenly with remaining sauce, making certain that pasta is completely covered. (It seems like a lot of liquid but it’s necessary for the no-boil noodles to cook properly.)
To Bake: Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Remove baking dish, adjust oven rack to uppermost position (about 6 inches from heating element).
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Return to the oven on the adjusted oven rack; bake for 5 to 6 minutes, or until the cheese is melted and the sauce is bubbling.
Set the oven to broil.
Broil until cheese is lightly brown or spotty brown, 1 to 2 minutes. Cool 15 minutes, then serve.
Note: The manicotti can be prepared through step 15, covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
WOW. This was amazing. We are battling over the leftovers. 😉
This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.
We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.
Yield: Serves 6
3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
1 tablespoon extra-virgin olive oil
3 large garlic cloves, thinly sliced, optional
28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
vegetable oil, for frying (I used canola oil)
all-purpose flour spread on a plate or glass pie dish
8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
unsalted butter or cooking oil spray for the pan
1/2 cup freshly grated Parmigiano-Reggiano cheese
crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
While the sauce is cooking, thinly slice the mozzarella.
Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
Preheat the oven to 400°F. (I set my oven to convection.)
Wash the basil leaves, and tear each leaf into two or more pieces.
Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
Garnish with additional fresh basil, as desired.
Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.
This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.
Yield: Serves 4 to 6
20 jumbo pasta shells (about 6 to 6.5 oz)
1 tsp kosher salt, divided, plus more to taste
2 T extra-virgin olive oil
8 to 10 oz crimini mushrooms, thinly sliced
1 tsp freshly ground black pepper
1/2 cup dry white wine or vermouth (I used Pinot Grigio)
5 oz baby spinach
6 to 9 large garlic cloves, thinly sliced
2 T unsalted butter
24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
1/2 tsp crushed red pepper flakes
2 cups (15 to 16 oz) whole-milk ricotta
3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
2 T finely chopped fresh oregano or 2 tsp dried oregano
fresh parsley or oregano, chopped, for garnish, optional
crusty bread or garlic bread for serving, optional
Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
Nestle stuffed shells into hot sauce in skillet.
Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
Remove from heat and let sit 5 minutes.
Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.
I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.
This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!
Yield: Serves 6 to 8
1 lb rigatoni, ziti, or fusilli
8 T extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
minced garlic, optional
coarse salt and freshly ground black pepper
1 tsp crushed red pepper flakes, plus more to taste
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
1 cup heavy cream
12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
1 bunch chives, chopped, divided (about 1 cup)
1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
Preheat oven to 425°, preferably on convection.
Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
Season with salt and black pepper.
Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
Scatter remaining chives over pasta just before serving.
This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.
The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.
Yield: Serves 4 to 6
5 T extra-virgin olive oil, divided
12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
1 1/2 tsp kosher salt, plus more to taste
2 T thyme leaves
1 large shallot, finely chopped
3 to 6 garlic cloves, finely grated or chopped
2 T all-purpose flour
2 3/4 cups whole milk
freshly ground black pepper
lemon zest, plus wedges for serving, optional
1/3 cup crème fraîche or thinned sour cream
8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
4 to 5 oz mozzarella, thinly sliced
finely grated Parmesan, for serving
Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
Sprinkle flour over and cook, stirring, until golden, about 1 minute.
Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
Repeat with half of remaining noodles and mushrooms.
Top with another layer of noodles. **Set remaining mushrooms aside.**
Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
Broil until cheese is bubbling and browned in spots, about 2 minutes.
Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.
These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.
This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.
Yield: Serves 6 to 8
1/2 cup plus 2 T heavy cream
1/2 cup plus 2 T whole milk
4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
one 4 to 6-inch rosemary sprig
1 4 to 6-inch sage sprig
2 garlic cloves, crushed
2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
freshly ground black pepper
In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
Drain well, then pass the potatoes through a ricer into the pot.
Fold in the cream mixture and season generously with salt and pepper.
Light the broiler and position the rack 8 inches from the heat.
Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
Gently brush with melted butter.
Broil for about 8 minutes, until the top is browned in spots. Serve hot.
Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.