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
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.
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.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
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.
Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
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.
Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
Stir in stock and sherry and bring to simmer, scraping up any browned bits.
Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.
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
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
Bring a pot of water to a boil.
Slice the tops off the peppers and cut the tops into 1/4-inch dice; discard the cores and stems.
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.
Mince the shallots and garlic in a mini food processor, if desired; remove and set aside.
Dice the jalapeno and pepper tops in the food processor. Set aside.
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.
Add the rice and cook, stirring, until toasted, 2 to 4 minutes.
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.
Meanwhile, preheat the oven to 350°, preferably on convection.
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.
Add the mushrooms, cover and cook, stirring a few times, until tender, 5 minutes.
Uncover and cook, stirring, until the mushrooms are browned, 4 minutes longer.
Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper.
Add the vegetable mixture to the rice and stir in the basil and lemon juice. Season with salt to taste.
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.)
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.
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)
brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)
Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
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.
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.
In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
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.
Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
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.
Stir in the sesame oil, half of the sesame seeds and half of the scallions.
Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.
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 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
Finely chop the garlic and mushrooms in a food processor.
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.)
Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes.
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.
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.
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.
Reduce the heat to medium, stir in the tomatoes and simmer until slightly thickened, about 5 minutes.
Taste and season with salt and pepper. Set aside, covered.
While the sauce simmers, in a large pot, bring 4 quarts of water to a boil.
Add the pasta and 2 tablespoons of salt and cook until the pasta is al dente.
Reserve 1/2 cup of the cooking (pasta) water, drain the pasta and return it to the pot or a serving dish.
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.)
Serve garnished with parsley. Pass grated Parmesan at the table, as desired.
This was a crowd-pleasing dish to make with my beautiful CSA Napa cabbage. As suggested in the original recipe, we ate it in flour tortillas but it would also be delicious served over rice. It was reminiscent of one of our family favorites, Thai One-Pot.
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. I modified the proportions, used scallions instead of chives, and wilted all of the Napa cabbage.
Yield: Serves 4 to 6
1 1-inch piece ginger, peeled, finely grated
6 garlic cloves, finely grated
16 to 18 ounces hot Italian sausages, casings removed (I used 6 sausages)
2 tablespoons (or more) vegetable oil
8 ounces shiitake mushrooms, thinly sliced
6 to 10 cups very thinly sliced Napa cabbage, divided (I used 1/2 of a large head)
2 to 3 tablespoons seasoned rice vinegar
2 to 3 tablespoons soy sauce
1/3 cup thinly sliced scallions or chives
1 teaspoon toasted sesame oil
2 teaspoons sesame seeds
8 large flour tortillas or mu-shu wraps, warmed (I used Trader Joe’s handmade flour tortillas)
hoisin sauce and Sriracha, for serving, as desired
Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl.
Heat 2 tablespoons vegetable oil in a large skillet, preferably cast iron (I used a 14″ stainless skillet), over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil).
Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. (I incorporated all of the cabbage, a handful at a time.)
Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
Remove skillet from heat and incorporate sausage and remaining cabbage (if reserved) into stir-fry.
Drizzle with sesame oil and sprinkle with scallions/chives and sesame seeds.
Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.
Pasta is definitely my go-to for quick weeknight dishes. Maybe too often! Vodka sauce is one of our absolute favorites, so this vegetarian, quick version was irresistible. I’ve already made it twice. 😉
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. On one occasion, I added mushrooms to mimic the amazing version served at Tony’s Di Napoli in NYC. I added more garlic and used mezzi rigatoni as well. Great.
Yield: Serves 4
1 medium yellow onion, finely chopped
5 garlic cloves, smashed
5 oz white mushrooms, sliced, optional
4 oz Parmesan cheese, about 1/2 cup, finely grated
2 T extra-virgin olive oil, plus more for drizzling
1 4.5-oz tube double-concentrated tomato paste
1/2 tsp crushed red pepper flakes
2 oz vodka
3/4 cup heavy cream
1 lb rigatoni or mezzi rigatoni
basil leaves, for serving
Bring a large pot of salted water to a boil.
Meanwhile, heat 2 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large, shallow, enameled cast iron pan.)
Add the onion and garlic, stirring constantly, just until the onion is starting to brown around the edges, 5 to 7 minutes. *If incorporating the mushrooms, add after the onions have cooked for 2 minutes.*
Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of the pot, about 4 to 7 minutes.
Add vodka to deglaze the pan, scraping up browned bits; reduce the heat to low.
Using a heatproof measuring glass, scoop out about 1/4 cup boiling pasta water from the pot. Add heavy cream to the water. (This brings up the temperature of the cream so it won’t break when you add it to the pot.)
Stirring constantly, gradually pour cream mixture into the onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup of pasta cooking liquid.
Return the pot with sauce to low heat.
Using a slotted spoon or spider, transfer the pasta to the sauce pot.
Stir in 1/2 cup of pasta cooking liquid, then gradually add half of the Parmesan, stirring constantly to melt. The pasta should be coated with a smooth, glossy sauce.
Season with salt; add more pasta cooking liquid if sauce is too thick.
Top with basil and remaining Parmesan and drizzle with a little oil, as desired.