Veggie-Loaded Pad See Ew

I cannot resist trying a new version of my husband’s favorite Thai takeout dish. I loved that this one seemed a little bit healthier. 🙂

I incorporated broccolini and baby cauliflower, trimming the large stalks, as well as snow peas. The original recipe also suggests using a combination of Chinese broccoli, bell peppers, and carrots.

This recipe was adapted from Half Baked Harvest Super Simple: More than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods by Tieghan Gerard. I used wide rice noodles and modified the proportions and method. It was fabulous.

Yield: Serves 4 to 6

• 24 oz fresh wide rice noodles
• 5 T dark soy sauce
• 5 T light soy sauce
• 2 T fish sauce
• 2 T oyster sauce
• 2 T honey
• 4 T canola or vegetable oil, divided
• 6 garlic cloves
• 8 to 10 cups mixed vegetables, trimmed into similar sizes (I used 8 oz broccolini, 12 oz baby cauliflower, and a large handful of snow peas)
• 1-2 jalapeño chilies, seeded and chopped
• 4 large eggs, beaten
• 4 chopped scallions or 2 T chopped cilantro, for garnish

1. Rinse the rice noodles under cold water to separate. Break into 4 to 6-inch pieces and set aside.
2. Combine the soy sauces, fish sauce, oyster sauce, honey, and 1/2 cup water in a small bowl.
3. Heat 3 T of the oil in a large skillet over medium-high heat. (I used a 14-inch stainless steel skillet.)
4. When the oil shimmers, add the garlic, vegetables, and jalapeño; cook until the vegetables are tender, about 5 minutes.
5. Push the vegetables to one side of the pan.
6. Add the remaining 1 T of oil to the empty side of the pan and then add the eggs. Cook, gently scrambling, until just cooked through, about 2 minutes.
7. Add the noodles and soy sauce mixture to the skillet and gently toss to combine all of the ingredients.
8. Simmer for several minutes or until the sauce coats the noodles.
9. Top with chopped scallions or cilantro and serve immediately.

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.

One-Pot Rigatoni alla Zozzona

I have several pasta dishes to share and this new family favorite seems like the perfect place to start. I have actually made this fabulous dish a couple of times since last fall.

This dish is a classic Roman pasta dish (where have I been?) that is a combination of cheesy, egg-rich pasta alla carbonara and spicy, tomatoey pasta all’Amatriciana. Google notes that the word zozzona “derives from the Roman word ‘zozzo’, which has multiple meanings. In fact, in Rome, in addition to meaning dirty, it indicates something particularly rich, caloric, substantial.” It’s no wonder this dish is a crowd-pleaser! The article describes it as “a dirty mess of delicious stuff.” 🙂

This recipe was adapted from chef Andrea Dell’Omo of Mamma Angelina, a trattoria in Rome, via Milk Street, contributed by Courtney Hill. The dish is simple but a few techniques ensure its success- the pasta is cooked in a minimal amount of water to add creaminess from the starchy water, the tomatoes deglaze the pan after cooking the meat, and the pan temperature is reduced prior to adding the eggs to prevent them from curdling. Perfect.

Yield: Serves 4 to 6

• 1 pound rigatoni
• Kosher salt and freshly ground black pepper
• 3 T extra-virgin olive oil, divided, plus more to serve
• 4 ounces pancetta or guanciale, chopped
• 8 ounces Italian sausage, casings removed (I used 2 hot and 1 sweet sausage)
• 1 13.8 oz box or 14.5 oz can crushed tomatoes 14 1/2-ounce can crushed tomatoes (I used Pomi)
• 1 large egg
• 2 large egg yolks
• 1 oz finely grated pecorino Romano cheese (1/2 cup), plus more to serve
• fresh basil, for garnish, optional

1. In a large pot over medium-high, bring 3 quarts of water to a boil.
2. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the pasta cooking liquid, then drain; set aside. (The pasta will finish cooking in the sauce.)
3. In the same pot over medium-high, combine 1 tablespoon oil and the pancetta. Cook, stirring, until it has rendered some of its fat and begins to brown, about 2 minutes.
4. Add the sausage and cook, breaking it into small pieces, until browned, about 3 minutes.
5. Using a slotted spoon, transfer half of the pancetta-sausage mixture to a small bowl; set aside.
6. Into the pancetta-sausage mixture in the pot, stir the tomatoes. Bring to a simmer over medium and cook, stirring, until thickened, 6 to 8 minutes.
7. Stir in 1 cup of the reserved pasta water, then the pasta. Cook, stirring and tossing, until the pasta is al dente, 3 to 5 minutes.
8. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons oil, the egg and yolks, pecorino, 1 teaspoon pepper and 1/4 cup of the reserved pasta water. (It is important that the pasta water has cooled slightly so that it doesn’t curdle the eggs.)
9. Remove the pot from the heat.
10. Add the egg mixture and reserved pancetta-sausage mixture. Stir until the sauce thickens slightly and clings to the pasta, about 2 minutes. If needed, add reserved cooking water 1 tablespoon at a time to adjust the consistency.
11. Taste and season with salt. Serve sprinkled with basil, additional pepper and cheese, and drizzled with additional oil, as desired.

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.

Cauliflower-Parmesan Fritters

One last meatball post! These cauliflower fritters are essentially vegetarian meatballs. 🙂 Like the chicken meatballs in my last post, they were also filled with fresh herbs and served with a lemony-yogurt sauce and greens. Delicious.

The recipe was adapted from Bon Appétit, contributed by Jesse Szewczyk. I modified the method and proportions. I loved using frozen riced cauliflower as a shortcut.

We ate the dish with crusty bread on the side. I ate the leftovers on top of extra arugula (my favorite). Healthy, bright, and fresh.

Yield: 4 servings

• 1 1/3 cups whole-milk Greek yogurt
• finely grated lemon zest from one large lemon
• 4 tsp fresh lemon juice, divided
• 8 large garlic cloves, divided, pushed through a garlic press or finely grated
• 5 T extra-virgin olive oil, plus more for drizzling
• 2 1/2 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, divided, plus more to taste
• 1 10 to 12 oz bag frozen riced cauliflower (I used Trader Joe’s)
• 1 large egg
• 1 large egg yolk
• 1 1/2 cups finely grated Parmesan (about 2 oz)
• 1 cup panko
• 3/4 cup finely chopped mixed tender herbs (such as dill, cilantro, chives, and/or parsley), plus leaves for garnish
• 1/2 tsp freshly ground pepper, plus more to taste
• 1/4 medium red onion, thinly sliced
• 2 cups baby arugula, or more to taste

1. In a medium bowl, whisk together Greek yogurt, lemon zest, 2 tsp fresh lemon juice, 2 pressed (or finely grated) garlic cloves, 1 tablespoon extra-virgin olive oil, and 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt.
2. Taste sauce and season with more salt if needed. Set aside.
3. Cook the frozen riced cauliflower according to package directions until very tender. Transfer to a medium bowl and let cool 5 minutes.
4. Add the egg, egg yolk, grated Parmesan, panko, herbs, 2 1/4 tsp Diamond Crystal or 1 1/2 tsp Morton kosher salt, freshly ground pepper, remaining 6 garlic cloves, finely chopped, and remaining 2 tsp lemon juice.
5. Using a rubber spatula or clean hands, mix and knead slightly to smash cauliflower pieces into panko until texture is uniform.
6. Using a cookie scoop, spoon out 2-tablespoonful portions; put on a plate. Roll each scoop into a smooth ball. (You should have about 15 to 17.)
7. Heat 4 tablespoons olive oil in a 12-inch cast iron skillet or a large nonstick skillet over medium to medium-high.
8. Cook balls in a single layer, undisturbed, until golden brown underneath and fritters release easily, about 3 minutes.
9. Turn onto opposite side; cook until golden brown underneath, about 3 minutes.
10. Shake pan to encourage balls onto an un-browned side (fritters will have flattened slightly); cook, turning occasionally to brown, just until firm, about 3 minutes. Remove from heat.
11. Toss the red onion, arugula, and some herb leaves in a medium bowl to combine. Drizzle with oil, season with salt, and toss again to coat. (I used fine sea salt.)
12. Spread reserved sauce over a platter, top with salad and arrange fritters on top. Season with pepper, as desired.

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.