This phyllo-crusted savory pie is packed with caramelized summer zucchini. It is a wonderful way to gobble up an abundance of fresh squash from the garden or your CSA share. 🙂 I loved that it was baked in a cast iron skillet too.
The recipe was adapted from thekitchn.com, contributed by Grace Elkus. We ate it for dinner with a green salad but it could also be served for a special brunch or lunch- an amazing summer meal.
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!
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.
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
3tablespoons extra-virgin olive oil
1large yellow onion, halved and thinly sliced
1large red bell pepper, seeded and thinly sliced
6garlic cloves, thinly sliced
1tsp ground cumin
1tsp sweet paprika
1/8tsp 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
5ounces feta, crumbled (about 1 1/4 cups)
6 to 8large 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.
This creamy and indulgent vegetarian stew was hearty and delicious. The dish is based on Southern Indian chickpea stews and some stews found in the Caribbean. I loved how it was loaded with greens (I used Swiss chard) and toppings. An added bonus is that the stew and toppings are made in one pot.
This recipe was adapted from The New York Times, contributed by Alison Roman. I doubled the onions and garlic, used rainbow chard, and substituted parsley for mint. We ate it over Basmati rice with warm naan on the side. Wonderful!
Yield: 4 to 6 servings
¼cup olive oil, plus more for serving
4 to 8 large garlic cloves, chopped
1 to 2large yellow onions, chopped
1(2-inch) piece ginger, finely chopped
Kosher salt and freshly ground black pepper
1 ½teaspoons ground turmeric, plus more for serving
1teaspoon red-pepper flakes, plus more for serving
ground coriander and/or ground cinnamon, to taste, if desired
2(15-ounce) cans chickpeas, drained and rinsed
2(15-ounce) cans full-fat coconut milk
2cups vegetable or chicken stock
1bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
1/2 to 1cup flat-leaf parsley, cilantro, or mint leaves, for serving
yogurt, for serving, optional (I used 2% Greek yogurt)
toasted naan, pita, lavash or other flatbread, for serving, optional
Basmati rice, for serving, optional
Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, (ground coriander and/or ground cinnamon- as desired) and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey! (I continued to cook the stew to a thicker consistency.)
Add greens and stir, making sure they’re submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls, over rice (if desired) and top with mint/parsley, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil.
Serve alongside yogurt and toasted pita or naan, if using; dust the yogurt with turmeric if you’d like.
My son and I made this dish together for our St. Patrick’s Day dinner. We’ve been keeping ourselves busy while we’re stuck at home! He is a big fan of mashed potatoes, so he made the topping himself. I loved the ridged pattern on the finished crust.
Although the recipe is streamlined to be made in one skillet, it was still a little bit time-consuming. (Thankfully, we had plenty of time!) The plus side is that it can be prepared with ingredients that are readily available in your pantry and freezer. It definitely created less dishes too. 🙂
This recipe was adapted from America’s Test Kitchen via The Associated Press. It was originally published in their book, Cook it in Cast Iron. I used a combination of Dutch yellow baby potatoes and red potatoes instead of russet potatoes, ground turkey instead of ground beef, increased the amount of garlic, and modified the method. Great comfort food.
Yield: Serves 6
2 pounds potatoes, Dutch yellow baby potatoes (unpeeled), red potatoes (unpeeled), or russets (peeled and cut into 1-inch pieces)
coarse salt and freshly ground pepper
1/2 cup milk (I used 1%)
1 large egg
6 T unsalted butter, divided (4 T melted)
2 carrots, peeled and chopped
1 large yellow onion, chopped
1 1/2 pounds of ground turkey or 93% lean ground beef
2 T tomato paste
4 garlic cloves, minced
2 tsp fresh thyme or ½ teaspoon dried thyme
2 T all-purpose flour
1 1/2 cups chicken stock
2 tsp Worcestershire sauce
1 cup frozen peas
Cover potatoes with water in large saucepan. Add 1 tablespoon salt, bring to simmer over medium-high heat, and cook until potatoes are tender, 15 to 20 minutes for unpeeled baby potatoes or 8 to 10 minutes for peeled and cut russet potatoes.
Drain potatoes and return them to saucepan. If using unpeeled baby potatoes, remove the peels at this point.
Using a potato ricer, process all of the potatoes. (Alternatively the potatoes can be mashed until smooth.)
In a measuring cup, whisk milk and egg together. Stir into potatoes along with 4 tablespoons of melted butter, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper; cover and set aside.
Heat a 10-inch cast-iron skillet over medium heat for 3 minutes.
Melt remaining 2 tablespoons butter in skillet.
Add carrots, onion, and 3/4 teaspoon salt and cook until softened, about 5 minutes.
Add ground meat and cook, breaking up meat with wooden spoon, until no longer pink, 8 to 10 minutes.
Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute.
Stir in flour and cook for 1 minute.
Slowly stir in stock and Worcestershire, scraping up any browned bits and smoothing out any lumps.
Bring to simmer and cook, stirring occasionally, until mixture has thickened slightly, about 10 minutes.
Off the heat, stir in peas and season with salt and pepper, to taste.
Adjust oven rack 5 inches from broiler element and heat broiler.
Dollop the mashed potatoes over the top of the filling. Smooth topping with a knife or the back of a spoon, then use the tines of a fork to make ridges on the surface.
Place the skillet in the oven and broil until topping is golden brown and crusty, 5 to 10 minutes.
Let the casserole cool for 10 minutes before serving.
This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!
This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.
Yield: Serves 6
For the Chili:
2 T olive oil
1 large sweet or yellow onion,diced
4 largegarlic cloves,minced
4 cups thinly sliced kale (ribs and stems removed)
1(4 ounce)can diced green chiles
1 1/2 cupscooked,shredded chicken (I used grilled chicken thighs)
1 1/2tspground cumin
¼tsp freshly ground blackpepper
1(15 ounce)can cannellini beans, drained and rinsed
1cupcorn(fresh or frozen)
2cups chicken stock
For the Cornbread Topping:
1cupfinely ground yellow cornmeal
1cupall-purpose or whole wheat pastry flour
1 T light brown sugar
1 T baking powder
1(4 ounce) can diced green chiles
plain greek yogurt or sour cream
Preheat the oven to 350 degrees F, preferably on convection.
Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
Stir in the diced green chiles and shredded chicken.
Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
In a smaller bowl, stir together the eggs and milk.
Pour the egg mixture into the dry ingredients, stirring until just almost combined.
Stir in the green chiles. Stir in the melted butter until combined.
Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.
I have one more butternut squash recipe to share. This creamy and hearty one-pot dish was an absolute crowd-pleaser. I used butternut squash, but this dish could also be prepared using Kabocha or acorn squash instead.
This recipe was adapted from Martha Stewart Living’s Everyday Food. I used butternut squash instead of Kabocha, substituted boneless, skinless chicken thighs for bone-in, used thyme instead of oregano, and increased the amount of garlic. I served the dish with roasted cauliflower.
Yield: Serves 6 to 8
3-4 T vegetable oil, divided
8 boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1 large white onion, diced medium
4 cups of large chunks (about 1 1/4 pounds) butternut, Kabocha, or acorn squash
4 large cloves garlic, minced
6 sprigs of thyme or oregano
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 1/2 cups chicken stock
Preheat oven to 375 degrees, preferably on convection.
In a large heavy pot with a tight-fitting lid, heat 3 tablespoons of oil over medium-high heat. (I used an enameled cast iron pan.)
Pat the chicken dry and season with salt and pepper.
In batches, cook chicken, “skin side” down, until deep golden and fat is rendered, 6 to 7 minutes. Flip and cook 1 minute more. Transfer chicken to a plate.
Reduce heat to medium and add remaining tablespoon oil, if needed, to pot. (I didn’t add additional oil and used the chicken drippings in the pot instead.)
Add onion and squash and cook until onion is translucent, 8 minutes.
Add garlic and thyme/oregano and cook until fragrant, 30 seconds.
Add rice and cook, stirring, until opaque, 1 to 2 minutes.
Add wine and cook, stirring, until completely evaporated, 1 to 2 minutes.
Add broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir to incorporate. Then return the chicken to the pot, “skin side up.”
Bring to a boil; cover, transfer to oven, and cook until liquid is absorbed and rice is tender, 25 minutes.