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.

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.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

• 12 ounces (6 cups) egg noodles
• 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
• 4 to 6 tablespoons unsalted butter, divided
• 3 tablespoons all-purpose flour, divided
• 1 teaspoon dry mustard
• 1 teaspoon paprika, plus extra for sprinkling
• 1 teaspoon freshly ground black pepper, divided
• 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 12 ounces cremini mushrooms, trimmed and sliced thin
• 1 medium yellow onion, chopped fine
• 4 to 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
• 1 1/4 cups chicken stock
• 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
• 1/3 cup sour cream, plus more for serving
• 2 tablespoons minced fresh parsley, for garnish, optional

1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

Stuffed Peppers with Thai Curry Rice & Mushrooms

My friend who shared her bounty of homegrown eggplant also shared mini bell peppers from her garden. Loved it! Lucky me. 🙂 I searched for a special way to use them. These stuffed peppers were a complete success- everyone in my family enjoyed them.

This recipe was originally intended to be a vegetarian main dish using full-size red bell peppers. I used these mini peppers instead and served them as a side dish with sautéed kabocha squash and rotisserie chicken.

This dish was full-flavored and delicious. The recipe was adapted from Food and Wine, contributed by Emilee and Jere Gettle. Absolutely wonderful.

Yield: approximately 10 mini bell peppers or 4 full-size bell peppers

• 10 mini bell peppers or 4 large bell peppers (any color)
• 2 T unsalted butter or grapeseed oil 
• 2 medium shallots, minced 
• 6 garlic cloves, minced 
• coarse salt 
• 3/4 cup long-grain white rice (I used Basmati) 
• 1/2 cup unsweetened coconut milk 
• 1 tablespoon minced fresh ginger 
• 1 tablespoon Thai red curry paste 
• 1 large jalapeño, finely chopped with or without seeds, as desired (I ribbed and seeded the chile)
• 8 oz cremini or oyster mushrooms, cut into 1/2-inch pieces
• 4 cups chopped spinach (I used baby spinach)
• 1/4 cup chopped basil, preferably Thai, plus more for garnish (I used Italian basil)
• freshly squeezed juice from half of a large lemon

1. Bring a pot of water to a boil.
2. Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
3. Boil the hollowed out peppers until just tender, about 3 minutes for mini peppers or 4 minutes for full size peppers. Using tongs, carefully transfer the peppers to paper towels to drain, cut side down. Reserve 1 1/2 cups of the cooking water.
4. Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
5. Dice the jalapeno and pepper tops in the food processor. Set aside.
6. In a saucepan, melt 1 tablespoon of the butter. Add the shallots and garlic, season with salt and cook over moderate heat until softened, 2 to 3 minutes.
7. Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
8. Stir in the coconut milk, ginger, curry paste and the 1 1/2 cups of reserved pepper water and bring to a simmer. Cover and cook over low heat until the liquid is absorbed, 25 minutes.
9. Meanwhile, preheat the oven to 350°, preferably on convection.
10. In a large skillet, heat the remaining 1 tablespoon of butter. Add the diced bell pepper tops and the jalapeño and cook over moderate heat, stirring, until tender, 5 minutes. Season with salt and pepper.
11. Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
12. Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
13. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
14. Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
15. Fill the peppers with the rice mixture and set them in a shallow glass, ceramic baking dish, or rimmed baking sheet. (I used a cookie scoop.)
16. Tent with foil and bake for about 22 to 25 minutes for mini peppers or up to 45 minutes for full size peppers, until the rice filling is steaming and heated through.
17. Garnish with basil leaves and serve.

Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

• 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
• 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
• 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 2 to 3 T grapeseed oil, or other neutral oil
• 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
• 6 large garlic cloves, thinly sliced
• 3 T mirin
• 1 T toasted sesame oil
• 2 T sesame seeds, toasted
• 5 scallions, thinly sliced
• brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)

1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.

Vegetarian Skillet Stuffed Shells

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

1. 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.
2. Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
3. 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.
4. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
5. Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
6. 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.
7. 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.
8. 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.)
9. Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
10. Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
11. Nestle stuffed shells into hot sauce in skillet.
12. Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
13. Remove from heat and let sit 5 minutes.
14. Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.

Italian Sausage & Mushroom Ragu with Pappardelle

I love Christopher Kimball’s Milk Street television show and cookbooks. I recently joined their mailing list too. I have received a million emails from them since about offers and products, etc., but getting recipes like this one makes it worth the spam. 😉

This was our Election Day comfort food meal. It was quick and absolutely delicious. Perfect. The recipe was inspired by chef Vitaly Paley of Portland, Oregon, via 177milkstreet.com, contributed by Julia Rackow. I used cremini instead of portobello mushrooms and modified the proportions. I loved how the mushrooms lightened up the meaty sauce.

Yield: 6 servings

• 2 T salted butter
• 7 garlic cloves, finely chopped
• 1 pound cremini mushrooms, trimmed and finely chopped or portobello mushrooms, stems and gills removed, caps finely chopped
• 2 large shallots, halved and thinly sliced
• 1 pound sweet Italian sausage, preferably bulk (I used sausage links and removed the casings)
• 1 cup full-bodied, dry red wine (I used a Cabernet Sauvignon)
• 1 1/2 cups chicken stock
• 1/2 tsp cinnamon
• Kosher salt and freshly ground black pepper
• 14 1/2 to 16 oz can crushed tomatoes
• 16 oz dried pappardelle or tagliatelle
• minced fresh parsley, for garnish, optional
• grated Parmesan, for serving, optional

1. Finely chop the garlic and mushrooms in a food processor.
2. In a 12-inch skillet over medium, heat the butter and garlic until the butter has melted and the mixture has begun to sizzle. (I used a wide enameled cast iron pan.)
3. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
4. Add the sausage and cook, stirring and breaking the meat into small pieces, until no longer pink, 8 to 10 minutes. Discard any accumulated fat, if necessary.
5. Increase to medium-high and add the wine. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes.
6. Stir in the broth, cinnamon, and 3/4 teaspoon pepper. Continue to simmer until the broth has reduced by about half, 5 to 6 minutes.
7. Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
8. Taste and season with salt and pepper. Set aside, covered.
9. While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
10. Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
11. Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
12. Add the sauce to the pasta (I layered it) and toss to coat. If needed, add a few tablespoons of the reserved pasta water to adjust the consistency of the sauce. (I did not add pasta water but kept it to add when reheating the leftovers.)
13. Serve garnished with parsley. Pass grated Parmesan at the table, as desired.