Another weeknight pasta dish- another rigatoni dish! 🙂 Adding greens to this classic dish is a healthy upgrade.
This recipe was adapted from Martha Stewart Living. I used a combination of beet greens and spinach and kept the crispy prosciutto pieces intact instead of crumbling them. Nice.
Yield: Serves 4
- 1 T extra-virgin olive oil
- 3 oz prosciutto, sliced lengthwise into 1/2-inch wide strips (I used 7-8 slices)
- 2 large eggs, plus 2 yolks
- 1 oz Pecorino Romano, grated (about 1/4 cup), plus more for serving
- 12 oz rigatoni
- Kosher salt and freshly ground black pepper
- 6 oz baby spinach or other tender greens (I incorporated sliced beet greens)
- In a large skillet, heat oil and half of prosciutto over medium; cook, stirring occasionally, until prosciutto is crisp, 3 to 4 minutes. Drain on paper towels.
- In a bowl or (2-cup) glass measuring cup, whisk together whole eggs, yolks, and grated cheese.
- Cook pasta in a pot of salted boiling water 1 minute less than package instructions. Reserve 1 cup pasta water, then drain.
- Slowly whisk 1/4 cup pasta water into egg mixture.
- Add pasta and spinach to skillet, then slowly add egg mixture to pasta.
- Stir constantly over low heat until sauce thickens and clings evenly to pasta and greens wilts slightly, 3 to 5 minutes; add more pasta water as needed to create a silky sauce.
- Stir in all prosciutto. Serve with more cheese and pepper, as desired.
Posted in Greens, Pasta, Quick, Recipes
Tags: beet greens, carbonara, dinner, easy, eggs, fast, Italian, pasta, pecorino romano, prosciutto, rigatoni, spinach
I am taking a break from bombarding everyone with sourdough recipes. I still have quite a few tasty ones to share! 😉
This vegetarian fried rice dish was fast, easy, crowd-pleasing comfort food. Making it in a large cast iron skillet was the perfect vessel to create just the right amount of crispy rice and caramelized vegetables. According to the original recipe, another secret to getting color on the rice was the inclusion of sugar.
The recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I modified the proportions and substituted Basmati rice for sushi rice. It is a wonderful base recipe to incorporate any vegetables and/or protein with leftover rice in the fridge.
Yield: 4 to 6 servings
This fried rice comes together really quickly, so it’s important that all of your ingredients are prepped and ready to go before you start cooking.
- Place broccoli to a medium bowl.
- Trim scallions on both ends, then cut crosswise into 1″ pieces. Transfer to bowl with broccoli.
- Whisk eggs in another medium bowl to combine and season with 3/4 teaspoons of salt.
- Whisk sugar, soy sauce, and 1 1/2 teaspoons of salt in a small bowl.
- Grate the ginger and garlic cloves into the bowl of sauce and give it another whisk.
- Heat 1 1/2 tablespoons of vegetable oil in a large cast-iron skillet (or non-stick if you don’t have one)over medium-high until just beginning to smoke. (I used a 12-inch cast iron skillet.)
- Add broccoli and scallions, season with a good pinch of salt, and toss with a spatula to coat in oil. Cook, undisturbed, until well charred on one side, about 5 minutes. When we say “undisturbed,” we mean it! You need consistent, direct contact with the hot pan in order to get color on the veggies, so resist the urge to constantly fuss with them.
- Mix with spatula and continue to cook, tossing occasionally, until broccoli is crisp-tender and scallions are wilted, about 2 more minutes. Transfer veggies back to the bowl they came from.
- Heat remaining 5 tablespoons vegetable oil in skillet over medium-low.
- Add eggs and cook, stirring constantly with a rubber spatula, until large curds begin to form, about 30 seconds. The eggs will cook very quickly, so try to err on the side of runny and less-cooked because they can become spongy if overcooked.
- Add the rice and soy sauce mixture to eggs. Toss well to combine, then press down evenly into skillet. Cook, undisturbed, until rice is slightly crisped on one side, about 5 minutes. (Remember: undisturbed!)
- Return veggies to skillet and toss well to combine.
- Remove from heat, add sesame oil and rice vinegar, and toss once more. Serve.
Posted in Quick, Recipes, Vegetarian
Tags: Asian, Basmati, broccoli, easy, eggs, fast, fried rice, garlic, ginger, quick, rice vinegar, scallions, sesame oil, sushi, vegetarian
This is another wonderful one-pot vegetarian baked egg casserole that can be served any time of day. The title of the New York Times article about it was, “Polenta That You’ll Never Need to Stir: Baking a classic in a sea of eggs and cheese gives it complexity.” Irresistible. 🙂
This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I used my special grits from Charleston, South Carolina instead of polenta. I also increased the amount of garlic, reduced the red pepper flakes, and kept the corn kernels whole. I loved all of the brightness from the combination of fresh herbs. Delicious!
Yield: 4 to 6 servings
- 9 ounces (255 g) frozen corn kernels (about 2 cups), defrosted
- 6 to 7 ounces (~200 g) baby spinach (about 10 lightly packed cups), roughly torn or sliced
- 1 cup (150 g) coarse cornmeal (grits or polenta)
- 1 packed cup (50 g) finely grated Parmesan (I used Parmigiano-Reggiano)
- 5 scallions, thinly sliced, 2 T reserved for garnish
- 1/4 cup (20 g) roughly chopped fresh cilantro, plus 1 T finely chopped and reserved for garnish
- 3 T roughly chopped flat-leaf parsley
- 3 T roughly chopped fresh dill
- 8 garlic cloves, finely chopped
- coarse salt and freshly ground black pepper
- 2 1/4 cups (530 ml) whole milk
- 2 cups (475 ml) chicken stock or vegetable stock
- 3 T (40 g) unsalted butter, cut into cubes
- 5 ounces (140 g) Greek feta, roughly crumbled (about 1 cup)
- 8 large eggs, at room temperature
- 2 T olive oil
- 1/4 to 1/2 tsp red-pepper flakes, plus more for garnish
- warm naan, pita, or crusty bread, for serving
- Heat the oven to 375°F/200°C, preferably on convection.
- If desired, add the corn to a food processor and pulse once or twice, just until roughly chopped. (I opted to leave the kernels whole.)
- In a large bowl, combine the corn, spinach, cornmeal, Parmesan, scallions, 1/4 cup cilantro, parsley, dill, garlic, 1 1/2 teaspoons salt and a good grind of pepper; stir to combine.
- Transfer this mixture to a large, deep, oven-proof skillet, then add the milk, stock and butter, stirring gently to mix through. (I used a large enameled cast iron pan.)
- Transfer to the oven and bake for 20 minutes, then remove from the oven and give everything a good whisk.
- Return to the oven and bake until the cornmeal is cooked through and the mixture has thickened, about 20 minutes. Give the polenta another good whisk — it should be quite smooth and not completely set — then stir in half the feta.
- Increase the oven temperature to 425°F/220°C, preferably on convection.
- Use a dinner spoon to make 8 shallow wells in the polenta. Crack an egg into each well and sprinkle lightly with salt and pepper.
- Sprinkle the remaining feta all over, and bake until the egg whites are cooked and the yolks are still runny, 10 to 15 minutes.
- Meanwhile, combine the reserved scallions and cilantro in a bowl with the oil. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes, if desired. Serve directly from the pan.
Posted in Casserole, Greens, Quick, Recipes, Vegetarian
Tags: baby spinach, brunch, casserole, cilantro, corn, cornmeal, dill, dinner, eggs, feta, grains, grits, one pan, one-pot, Ottolenghi, Parmigiano Reggiano, parsley, polenta, scallions, spinach, vegetarian
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As in my last post, this recipe was re-published in a New York Times special section called One Pot/Pan/Skillet: 24 Brilliant Recipes for Everyone Who Hates Doing the Dishes. My dream. 🙂
During this time of self-quarantine, I have made or plan to make several other dishes from this collection including past favorites like One-Pan Shrimp Scampi with Orzo and Mustard Chicken with Shallots and White Wine.
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it for dinner with a crusty sourdough baguette and a giant green salad. This quick and tasty dish can be served any meal of the day.
Yield: Serves 4 to 6
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 6 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/8 tsp ground cayenne, or to taste
- 1 (28-ounce) can whole plum tomatoes with their juices, coarsely chopped (I used San Marzano)
- 3/4 tsp kosher salt, plus more as needed
- 1/4 tsp black pepper, plus more as needed
- 5 ounces feta, crumbled (about 1 1/4 cups)
- 6 to 8 large eggs (I used 7)
- chopped cilantro, for serving
- hot sauce, for serving
- warm pita or crusty bread, for serving
- Heat oven to 375 degrees, preferably on convection.
- Heat oil in a large skillet over medium-low. (I used a large enameled cast iron pot.)
- Add the onion and bell pepper. Cook gently until very soft, about 20 minutes.
- Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.
- Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes.
- Taste and add more salt and pepper if needed. Stir in crumbled feta.
- Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper.
- Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
- Sprinkle with cilantro and serve with hot sauce and warm bread.
Posted in Casserole, Quick, Recipes, The Piggy Pancake (Breakfast), Vegetarian
Tags: brunch, cilantro, cumin, dinner, easy, eggs, feta, Israeli, Mediterranean, Middle Eastern, one pan, one-pot, paprika, quick, red bell pepper, San Marzano, tomatoes, Tunisian, vegetarian
Happy St. Patrick’s Day! I am planning on serving shepherd’s pie tonight, but, for those of you serving corned beef and cabbage, this quick dish will put any leftover cabbage to good use. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. We ate it drizzled with sriracha and additional soy sauce. I also served the leftovers with scrambled eggs instead of fried.
Yield: Serves 4 to 6
- 5 tablespoons neutral oil, such as grapeseed or sunflower, plus more as needed (I used canola oil)
- 3 slices thick-cut bacon, in 1/2-inch pieces
- 1 small bunch scallions, whites and greens separated, sliced
- 4 cups shredded cabbage (from about 1/2 small head)
- coarse salt
- 4 garlic cloves, minced
- 6 cups cooked rice, white or brown, preferably day-old
- 2 ½ tablespoons fish sauce, plus more as needed
- ½ tablespoon soy sauce, plus more as needed for serving
- ½ cup kimchi, drained and chopped, plus more for serving
- ½ cup green peas (thawed, if frozen)
- fried eggs or scrambled eggs, for serving, optional
- toasted sesame oil, for drizzling, optional
- sriracha or other hot sauce, for serving, optional
- One day ahead, cook 2 cups of rice in 4 cups of water or stock. Once cool, store in the refrigerator overnight. (I used brown Basmati rice.)
- In a large nonstick skillet or wok over medium-high, heat 2 tablespoons oil until almost smoking. (I used a large 14-inch stainless steel skillet but a nonstick would have been preferable.)
- Stir in bacon, and cook, stirring constantly, until bacon is golden, about 2 minutes. Transfer to a heatproof bowl, leaving as much oil in the skillet as you can.
- Add scallion whites to the pan. Cook until soft, stirring frequently, 1 to 2 minutes. If the pan looks dry, drizzle in a little more oil, then stir in cabbage and a pinch of salt. Cook, continuing to stir frequently, until cabbage is soft, 2 to 4 minutes.
- Stir in garlic, and cook until fragrant, another 1 to 2 minutes. Transfer to the bowl with the bacon.
- Add remaining 3 tablespoons oil to skillet and raise heat to high.
- Add rice, and a large pinch of salt, then toss thoroughly to coat with oil. Spread out rice in an even layer along the bottom (and sides if in a wok), and drizzle fish sauce and soy sauce over. Let rice sit until sizzling stops and it starts to crackle and crisp, 1 to 4 minutes. Toss, taste, and add more fish sauce or soy sauce if necessary.
- Fold in bacon mixture, kimchi and peas, then transfer to plates.
- Top with scallion greens, more kimchi to taste, and fried eggs, if using. (I served it with one fried egg per person.)
- Drizzle everything with toasted sesame oil and soy sauce, as desired, and serve immediately with hot sauce on the side.
Posted in Greens, Pork, Quick, Recipes
Tags: Asian, bacon, Basmati rice, brown Basmati rice, cabbage, dinner, eggs, fish sauce, fried eggs, fried rice, kimchi, peas, quick, rice, scallion, scrambled eggs, sesame oil, soy sauce, sriracha
This is my fourth attempt to replicate my husband’s favorite Thai restaurant dish. This version may have been the closest so far! Apparently, he is not alone… Pad See Ew is one of the most popular noodle dishes at Thai restaurants in Western countries.
The genius part of this recipe is that the noodles are sautéed in the sauce in the absence of the other ingredients. This way, they absorb more of the sauce and caramelize on the edges. This difference in the finished dish seemed more similar to a restaurant version. Genius.
This recipe was adapted from RecipeTinEats.com. According to the site, the original source of the recipe may be David Thompson, an Australian chef dedicated to mastering Thai cooking. I doubled the recipe and used fresh wide rice noodles and my CSA bok choy. I incorporated the water but may consider reducing the amount next time.
Yield: Serves 4 to 6
- 24 oz fresh wide rice noodles or 14 oz dried wide rice stick noodles
For the Sauce:
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 4 tsp light soy sauce
- 2 tsp white vinegar
- 4 tsp granulated sugar
- 1/4 cup water
For the Stir Fry:
- 6 T peanut or vegetable oil, divided
- 5 cloves garlic cloves, thinly sliced
- 4 to 5 cooked boneless, skinless chicken thighs, sliced or shredded
- 2 large eggs
- 3 to 4 baby bok choy or 8 stems Chinese broccoli
- If using baby bok choy, cut the tender leaves into 2″ thick ribbons and cut the stems crosswise into 1/2″ pieces. (If using Chinese broccoli, trim ends, cut into 3″ pieces. Separate leaves from stems. Cut thick stems in half vertically so they’re no wider than 1/4″ thick.)
- If using fresh wide rice noodles, rinse in cool water and separate into large pieces. (If using dry rice noodles, prepare according tot he package directions and drain immediately before incorporating into the dish.)
- To make the sauce, combine the ingredients in a measuring cup and stir until the sugar dissolves.
- Shred or slice the cooked chicken.
- Thinly slice the garlic.
To Cook the Stir Fry:
Heat 2 T oil in a very large heavy based skillet or wok over high heat. (I used a 14″ stainless steel skillet.)
Add garlic, cook 15 seconds.
Add chicken, stir.
Add bok choy or Chinese broccoli stems.
Add bok choy or Chinese broccoli leaves, cook until just wilted.
Push everything to one side, crack eggs in and scramble.
Remove everything onto a plate (scrape the pan clean).
Return pan to stove, heat remaining 4 T oil over high heat.
Add noodles and sauce. Toss as few times as possible (to minimize breakage), dispersing the sauce and caramelizing the edges of the noodles.
Quickly add chicken and vegetable mixture back in, and toss to disperse. Serve immediately.
Posted in Chicken (Poultry), Pasta, Quick, Recipes
Tags: Asian, baby bok choy, bok choy, broccoli, broccolini, chicken, Chinese bok choy, dark soy sauce, dinner, eggs, oyster sauce, rice noodles, soy sauce, stir fry, Thai, white vinegar, wide rice noodles