White Bolognese

This was my first white (tomato-free) Bolognese. I loved that this version incorporated mushrooms. I also substituted ground turkey for the ground pork to lighten it a little bit. Maybe I’ll try it with ground pork next time. 😉

This recipe was adapted from Cooking in Real Life: Delicious and Doable Recipes for Everyday via Food and Wine, contributed by Lidey Heuck. I modified the method and proportions. I used Cascatelli pasta but may try orecchiette next time. The fennel seeds were absolutely essential. Great.

Yield: Serves 6

• 4 oz diced pancetta
• 8 to 10 oz cremini mushrooms, cut into 1/2-inch pieces
• 4 small carrots, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 1/2 large or 1 medium onion, chopped (1 1/2 cups)
• 3 celery stalks, trimmed and chopped (1 cup)
• 2 T unsalted butter
• 1 tsp fennel seeds
• 1 tsp dried oregano
• 1 tsp Kosher salt, plus more to taste
• 1/4 tsp crushed red pepper
• 8 large garlic cloves, minced
• 1 pound ground turkey or ground pork
• 1/2 tsp black pepper
• 1 cup dry white wine
• 1 cup chicken stock, chicken broth, or water
• 1/3 cup heavy cream
• 1 pound uncooked orecchiette pasta (I used Cascatelli)
• 1/4 cup chopped fresh flat-leaf parsley
• grated Parmigiano-Reggiano cheese, for serving

1. Heat a large Dutch oven over medium-low to medium heat. (I used an enameled cast iron Dutch oven.)
2. Add pancetta, and cook, stirring often, until browned, about 4 to 6 minutes.
3. Add mushrooms, and cook, stirring occasionally, until liquid released by mushrooms has mostly evaporated, about 4 to 5 minutes.
4. Increase heat to medium to medium-high.
5. Add carrots, onion, celery, butter, fennel seeds, oregano, salt, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
6. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
7. Add ground meat and black pepper. Cook, stirring constantly with a wooden spoon to break meat until browned, about 4 minutes.
8. Add wine and bring to a simmer.
9. Add broth and cream and return to a simmer.
10. Reduce heat to low; simmer, uncovered, stirring occasionally, until broth mixture is slightly thickened and reduced to about 5 cups, about 15 minutes.
11. While Bolognese cooks, bring a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions for al dente, stirring occasionally. Drain, reserving 1 cup of pasta water.
12. Add cooked pasta and 1/2 cup reserved pasta cooking water to Bolognese. Cook over low, stirring constantly, until a creamy sauce forms and coats pasta, about 3 minutes. Add remaining 1/2 cup of pasta water as needed to loosen the sauce.
13. Season with salt to taste.
14. Place in a serving bowl and garnish with parsley and cheese.

Turkey Shepherd’s Pie

I love a festive holiday meal. We ate this “lighter” version of a classic shepherd’s pie for our St. Patrick’s Day dinner with soda bread and roasted asparagus. My husband described it as a delicious blend of meatloaf and chicken pot pie. 🙂

The recipe was adapted from today.com, contributed by Kelly Vaughan. I modified the method and proportions. I loved the wine and the herbs in the filling. It was saucy and tasty.

Yield: Serves 6

• 1 pound russet potatoes, peeled and halved (I used 2 potatoes)
• 1/2 cup heavy cream or half and half, plus more as needed
• 5 T unsalted butter, divided
• 2 tsp Kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2 T neutral oil, divided (I used canola oil)
• 1 pound 93% lean ground turkey
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 6 large garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh sage
• 1 T tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 T all-purpose flour
• 1 cup frozen peas

1. Preheat the oven to 400 F, preferably on convection.
2. Make the topping: In a medium pot, add the potatoes and cover with 1-inch cold water. Bring to a boil over high heat, then reduce the heat to medium and continue to cook until the potatoes are fork-tender, about 22 minutes.
3. Heat the cream and 4 tablespoons of butter in a small saucepan over low heat, stirring occasionally to prevent scorching.
4. Add 1 teaspoon salt and 1/2 teaspoon of pepper to the cream and butter. Stir to combine.
5. Drain the potatoes in a colander.
6. Press the cooked potatoes through a potato ricer into the pot containing the seasoned cream and butter. Stir to combine. Set aside.
7. Make the Filling: In a large straight-sided skillet set over medium-high heat, add 1 tablespoon oil and heat until shimmering. (I used a stainless sauté pan.)
8. Add the ground turkey and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, 7 to 9 minutes.
9. Using a slotted spoon, transfer the meat from the skillet to a bowl and set aside.
10. Add 1 tablespoon of oil and heat until shimmering. Add the onion, carrots and celery, and sauté until softened and translucent, 8 to 10 minutes.
11. Add the garlic, thyme, rosemary, and sage, and cook for about 1 minute.
12. Add the turkey back to the skillet and stir to combine.
13. Add the tomato paste and stir to combine.
14. Lower the heat to medium-low, add the white wine and cook for about 2 minutes, stirring occasionally.
15. Add the chicken stock and 1 tablespoon butter, and cook, stirring to combine, about 1 minute.
16. Add flour and stir to combine, bring to a simmer and mix until the liquid has slightly thickened.
17. Add the peas and cook, about 2 minutes.
18. Taste and season with salt and pepper.
19. Transfer the turkey mixture to a 2-quart oval baking dish and spread in an even layer. Top with mashed potatoes and spread evenly to cover the filling.
20. Bake for 20 minutes on convection or up to 25 minutes in a standard oven.
21. Broil on high for an additional 3 to 5 minutes, until the potatoes begin to brown. Serve immediately.

One-Pot Chicken-Dill Meatballs with Pearl Couscous & Greens

This is another great weeknight one-pot dish featuring chicken meatballs. The bright and tangy sauce was a lovely complement. I loved that it was loaded with dill.

The recipe was adapted from The New York Times, contributed by Ali Slagle. I swapped Israeli pearl couscous for the orzo and incorporated kohlrabi and cauliflower greens. We ate roasted broccoli, cauliflower, kohlrabi, and turnips on the side. Healthy and fabulous.

I may brown the meatballs next time before adding the couscous to the pot.

Yield: 4 servings (12 meatballs)

• 1 1/2 cups (about 3 oz) loosely packed chopped dill (including tender stems), plus more for garnish
• 1 cup full-fat Greek yogurt
• 2 large garlic cloves, pushed through a garlic press or finely grated
• 1 lemon, zested and halved
• 1 pound ground turkey or chicken
• 1 tsp fennel seeds
• Diamond Crystal Kosher salt and freshly ground black pepper
• 2 T unsalted butter
• 1 cup Israeli pearl couscous, orzo, or rice
• 3 anchovy fillets
• 4 to 5 cups chopped escarole, spinach, mustard greens, baby kale, or other greens (about 3-4 ounces)(I also incorporated kohlrabi and cauliflower greens)

1. In a medium bowl, stir together the dill, yogurt, garlic and lemon zest.
2. Transfer 1/2 cup of the yogurt to a large bowl, along with the ground meat, fennel seeds, and 1 teaspoon salt; mix lightly with your hands to combine.
3. Use a large cookie scoop to ration the mixture into 12 meatballs. Gently roll into 12 meatballs and place on a plate. Place in the refrigerator. (You can also make the meatballs ahead and refrigerate for up to an hour ahead.)
4. To the remaining yogurt in the medium bowl, squeeze in the juice from the lemon, then season to taste with salt until flavorful and slightly puckery. Place in the refrigerator.
5. In a medium skillet, melt the butter over medium. (I used an enameled cast iron skillet with a lid.)
6. (At this point- consider browning the meatballs first.) Add the couscous (or orzo or rice), anchovies and 1/2 teaspoon each salt and pepper; stir until the couscous is golden, 2 to 4 minutes.
7. Add 1 1/2 cups water if using couscous (or up to 2 1/2 cups of water if using orzo or rice) and bring to a boil over medium-high.
8. Reduce to a simmer over medium-low, then add the meatballs in a single layer. Cover and cook without stirring until the couscous is tender and the meatballs are cooked through, 12 to 14 minutes.
9. If excess liquid needs to be cooked off at this point, remove the meatballs from the pot. Cook the couscous over medium heat until the desired consistency is achieved and excess liquid has been removed, about 3 to 5 minutes.
10. Remove the meatballs if you skipped the last step. Turn off the heat, add the greens on top and season with salt and pepper.
11. Cover the skillet and let sit until the greens are wilted, 3 to 5 minutes.
12. Stir to incorporate, taste and season with salt and pepper.
13. Return the meatballs to the pot.
14. Garnish with dill and serve with the yogurt sauce, as desired.

Skillet Chicken Meatballs with Mustard-Wine Sauce

I have a few meatball recipes to share. They are always a crowd-pleaser in my house and are a wonderful weeknight meal.

My husband and I are huge fans of mustard chicken so I was thrilled to see a mustard chicken meatball recipe! 😉 The recipe was adapted from Tieghan Gerard’s halfbakedharvest.com via The New York Times, contributed by Julia Moskin.

We ate the dish with a green salad and crusty bread to mop up the indulgent sauce. Amazing.

Yield: Serves 4 (15 to 20 meatballs)

• 1 pound ground chicken (I used 92% lean)
• 1 large egg, beaten
• 5 T panko bread crumbs
• coarse salt and freshly ground black pepper
• 1 T extra-virgin olive oil, plus more for your hands
• 2 slices thick-cut bacon, chopped
• 8 ounces shiitake (tough stems removed) or 10 oz cremini mushrooms, sliced (about 3 packed cups)
• 2 T salted butter
• 2 shallots, chopped
• 1 T fresh thyme leaves, plus more for serving
• 1 pinch crushed red pepper flakes
• 5 garlic cloves, finely chopped or grated
• 1 1/2 cups dry white wine, such as pinot grigio or sauvignon blanc
• 3/4 cup heavy cream (or milk of your choice)
• 1 T Dijon mustard
• crusty bread, for serving, optional

1. In a medium bowl, combine the ground chicken, egg, panko and a pinch each of salt and pepper.
2. Using a cookie scoop, ration the mixture into 1-inch portions, making 15 to 20 meatballs.
3. Coat your hands with a bit of olive oil, then roll each scoop into a 1-inch ball, placing them on a plate.
4. Place the bacon in a large skillet over medium heat. (I used a 12-inch cast iron skillet with a silicone frywall insert to contain spatters.) Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 minutes.
5. Using a slotted spoon, transfer the bacon to a large plate, reserving the fat in the skillet.
6. Add the meatballs to the same skillet over medium heat. Cook, turning every couple of minutes, until browned and crisp, about 5 minutes. Transfer the meatballs to the plate with the bacon.
7. Add the 1 tablespoon olive oil to the same skillet over medium heat. When the oil shimmers, add the mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
8. Add the butter, shallots, thyme and a pinch each of salt, black pepper and crushed red pepper. Cook, stirring occasionally, until the mushrooms are golden brown and the shallots have softened, 3 to 5 minutes.
9. Add the garlic and stir until fragrant, 1 minute more. Transfer the mushroom mixture to the plate with the bacon and meatballs.
10. Pour the wine and 1/2 cup of water into the skillet. Cook, scraping up any browned bits from the bottom, until reduced slightly, about 8 to 10 minutes.
11. Whisk in the cream and mustard.
12. Return the bacon, meatballs and mushroom mixture to the skillet and simmer over medium, stirring occasionally, until the sauce is slightly thickened and the meatballs are cooked through, 8 to 10 minutes, adding a few tablespoons of water if needed to keep the liquid saucy.
13. Garnish with additional thyme.
14. Serve from the skillet- placing the meatballs on plates and spooning the sauce over them.

Pressure Cooker Butter Chicken with Cashew Crema

I have two amazing pressure cooker (or Instant Pot) recipes to share.

I have never had a butter chicken that I didn’t like (or love!). This version may be my new favorite. The velvety texture in this dish is created with puréed cashews rather than the classic cream and butter. Absolutely wonderful!

The recipe was adapted from Milk Street Fast and Slow via Milk Street Magazine, contributed by Diane Unger. We ate it with warm naan, brown Jasmine rice, roasted cauliflower, and steamed spinach.

Yield: Serves 4 to 6

• 1 cup roasted salted cashews
• 14 1/2 oz can whole tomatoes (I used 1/2 28 oz can San Marzano tomatoes)
• 3 T salted butter, cut into 3 pieces, divided
• 2 small or 1 medium yellow onion(s), chopped
• Kosher salt and freshly ground black pepper
• 6 medium garlic cloves, minced
• 1 T minced fresh ginger
• 1 T garam masala
• 1 tsp ground cumin
• 3/4 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 2 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 2 T chopped fresh cilantro, divided
• cooked rice and/or warm naan, for serving

1. In a blender, purée the cashews and 3/4 cup water until smooth, about 1 to 2 minutes. Transfer to a small bowl and set aside. (I used a Vitamix.)
2. In the same blender (no need to wash), purée the tomatoes with their juices until smooth, about 1 minute.
3. Put a 6 or 8-quart pressure cooker on the stove over medium-low to medium heat (on a 6-quart Instant Pot, select Normal Sauté).
4. Add 2 tablespoons of the butter and let melt.
5. Add the chopped onion and 1 teaspoon of salt. Cook, stirring occasionally, until softened, 3 to 5 minutes.
6. Add the garlic, ginger, garam masala, cumin, paprika, and cayenne. Cook, stirring, until fragrant, about 30 seconds.
7. Stir in the chicken and tomato purée. Distribute in an even layer.
8. Place the lid on the pressure cooker and lock into place. (On an Instant Pot: Press Cancel, lock the lid in place and move the pressure valve to Sealing; Select Pressure Cook or Manual.)
9. Bring the pressure level to high over high heat. Once pressure level is achieved, set the cooking time to 10 minutes.
10. When pressure cooking is complete, quick-release the steam by moving the pressure valve to vent. Carefully open the pot.
11. Stir the cashew purée and remaining 1 tablespoon of butter into the chicken mixture, scraping the bottom of the pot.
12. Put the pot over medium-low heat and sauté, stirring often, until the sauce has thickened and coats the chicken, 4 to 5 minutes.
13. Let cool for about 5 minutes. Stir in half of the cilantro. Taste and season with salt and pepper.
14. Serve sprinkled with the remaining cilantro.

One-Pot Parmesan Roast Chicken with Egg Noodles

This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.

The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!

The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.

The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.

Yield: 4 to 6 servings

• 1 whole chicken (I used a 5 1/2 pound chicken)
• 2 T unsalted butter, softened
• coarse salt and freshly ground black pepper
• 1 or 2 Parmesan rinds, plus grated Parmesan for serving
• 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
• 1 pound wide egg noodles
• 2 sprigs rosemary
• 3 T sour cream or crème fraîche

1. Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
2. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
3. Pat the chicken dry inside and out.
4. Separate the skin from the breast meat. Dot and smear the butter under the skin.
5. Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
6. Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
7. Scatter the garlic cloves around the chicken.
8. Roast, uncovered, for 30 minutes.
9. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
10. Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
11. Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
12. Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
13. When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
14. Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
15. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
16. Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
17. Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
18. Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.

Grilled Chicken Thighs with Cumin, Cayenne, & Citrus

My husband said, “I love dishes like this!”  Easy to prepare and packed with flavor.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions for a crowd. We ate it with rice and salad.

Although the dish is successful after a brief marinade, it would be even more flavorful if the marinating time was doubled- still quick. 🙂 Nice.

Yield: 8 to 10 servings

• 15 cloves garlic, peeled
• 2 large onions, quartered
• 3 T fresh oregano (or 1 T dried oregano)
• 2 T ground cumin
• 3/4 tsp cayenne, or to taste
• 1/4 tsp ground cloves
• coarse salt and freshly ground black pepper
• 3 T grape seed oil (or other neutral oil)
• freshly squeezed juice from 1 orange (about 6 T)
• freshly squeezed juice from 2 limes (about 6 T)
• about 4 1/2 to 5 pounds boneless, skinless chicken thighs
• chopped cilantro, for garnish

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. (I used a Vitamix.)
3. Add the juices, blend, then taste and adjust seasoning; the flavors should be powerful.
4. Season the chicken with salt and pepper.
5. Smear sauce over chicken; if time allows, marinate 30 minutes or so. (I may try marinating for 60 minutes next time.)
6. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked to an internal temperature of 165 degrees F.
7. Serve, garnished with the cilantro.