This is another weeknight dish loaded with spinach. I also incorporated my CSA turnip greens. It features many of the flavors of my favorite Greek dishes, including lemon zest, feta, and fresh herbs. I used parsley from my CSA share as well.
This recipe was adapted from The New York Times, contributed by Melissa Clark. It was very quick and easy to prepare. I used a large, wide enameled cast iron pot. I increased the amount of garlic and modified the cooking method.
Yield: 3 to 4 servings
- 2 tablespoons unsalted butter
- 4 large scallions, trimmed and thinly sliced, divided
- 2 to 4 large garlic cloves, minced
- 8 ounces baby spinach leaves (8 cups), coarsely chopped (I used 6oz spinach and 2oz turnip greens)
- 1 teaspoon kosher salt
- 1 3/4 cups chicken or vegetable stock
- 1 cup orzo
- 1 teaspoon finely grated lemon zest (from 1 lemon)
- 3/4 cup crumbled feta (3 ounces), plus more for garnish
- 1/2 cup frozen peas, thawed
- 1 cup fresh dill, or use parsley or cilantro, chopped
- Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. (I used a large and wide enameled cast iron pot.)
- Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 1 to 2 minutes.
- Stir in stock and bring to a simmer.
- Stir in orzo, lemon zest and 1/2 teaspoon salt. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 8 to 10 minutes, stirring once or twice.
- Stir in spinach (and other greens, if using), adding in batches if it doesn’t all fit in the pan at once, and 1/2 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 2 minutes.
- Stir in cheese, peas, and dill/parsley/cilantro, cover the pan, and cook for another 1 minute, to finish cooking and warm the peas.
- To serve, sprinkle with more cheese and the reserved scallions.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: cilantro, dill, dinner, easy, feta, Greek, lemon, lemon zest, one pan, orzo, parsley, pasta, peas, scallions, spinach, turnip greens, vegetarian
More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.
The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.
Posted in Chicken (Poultry), Greens, Quick, Recipes, Soups, Stews, & Chowders
Tags: butternut squash, carrots, chicken, collard greens, dinner, dumplings, fall, fennel, gnocchi, greens, heavy cream, kale, leeks, parsnips, peas, rosemary, rotisserie chicken, soup, squash, stew, thyme, weekday, winter
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.
Posted in Casserole, Chicken (Poultry), Holiday, Recipes
Tags: carrots, casserole, cast iron skillet, dinner, ground beef, ground turkey, Irish, mashed potatoes, one pan, one-pot, peas, pie, potatoes, savory, Shepherds pie, St. Patrick's Day, thyme, Worcestershire sauce
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
I have one more green soup to share. This bright green soup screams “springtime” to me but it can be a wonderful summertime soup because it is also delicious served chilled. It is a classic soup in my house- I have made it for years using both fresh or frozen peas.
The fresh herbs provide the bright flavor in the finished soup. I have always incorporated fresh dill but I can imagine that it would also be delicious with basil or a combination of fresh herbs.
This recipe is adapted from Mollie Katzen’s The Enchanted Broccoli Forest. Fast, healthy, and delicious.
Yield: 5 to 6 servings
- 1 T unsalted butter
- 1 large yellow onion, minced
- 1/2 tsp coarse salt
- 1 1/2 cups vegetable or chicken stock, or water
- 4 cups peas, fresh (about 20 oz) or frozen
- 1 cup milk (low-fat or soy okay)
- freshly ground black pepper
- 3 T minced fresh dill, mint, basil, tarragon, parsley, and/or chives
- Melt the butter in a soup pot or Dutch oven. Add onion and salt, and cook over medium heat until the onion is soft, 8 to 10 minutes.
- Add the stock/water and bring to a boil. Lower the heat, cover, and simmer for about 10 minutes.
- Add the peas, cover again, and remove from the heat. Let stand for 5 minutes, or until the peas are tender.
- Purée the soup with the milk using an immersion blender, food processor, or blender, then return the purée to the pot.
- Reheat the soup very gently. Add the minced fresh herbs just prior to serving.
Note: This soup also tastes wonderful served at room temperature or chilled.
Posted in Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: basil, chives, cold soup, dill, easy, fast, fresh peas, herbs, mint, parsley, peas, quick, soup, spring, summer, tarragon, vegan, vegetarian
Chicken Pot Pie is one of my ultimate favorite comfort food dishes. This version was fabulous! The use of rotisserie chicken meat in the filling and puff pastry as the crust were wonderful (and delicious) shortcuts.
This recipe was adapted from Bon Appétit, contributed by Molly Baz. I modified the proportions and used rainbow carrots instead of turnips in the filling to add a little color. GREAT.
Yield: Serves 8
- Place a rack in center of oven; preheat to 400°, preferably on convection.
- Remove and discard skin from a rotisserie chicken. Using your hands, shred the meat into 1″ pieces until you have 5 cups; set aside. Reserve any leftover meat for another use.
- Cut the onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.
- Peel the carrots (or turnips), then trim off the ends. Cut into 1/2-inch pieces. Transfer to another medium bowl.
- Lightly smash the garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with the carrots/turnips.
- Add thyme leaves to bowl with carrots/turnips and garlic.
- Melt butter in a 12″ oven-proof skillet, preferably cast iron, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.
- Add carrot/turnip mixture, season with 1 tsp salt and 1½ tsp pepper, and cook, stirring often, until just beginning to soften, 3 minutes.
- Sprinkle flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you’re trying to create.
- Add wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.
- Set aside 1 tablespoon of heavy cream. Add remaining cream, reserved chicken, peas, and 1½ tsp salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes.
- Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.
- Roll out the thawed puff pastry on a lightly floured surface into a 13″ square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don’t have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.
- Trim pastry so that there is a 1″ border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).
- Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape.
- Bake pot pie until crust is light golden brown, 22 to 24 minutes.
- Reduce oven temperature to 350°, preferably on convection, and continue to bake until filling is bubbling around the edges and crust is well browned, 22 to 35 minutes longer.
- Let sit 10 minutes before slicing and serving.
Posted in Casserole, Chicken (Poultry), Recipes
Tags: carrots, casserole, cast iron skillet, comfort food, cream, dinner, heavy cream, kid-friendly dinner, one-pot, peas, puff pastry, rainbow carrots, rotisserie chicken, skillet, thyme, turnips, wine
After sharing my friend’s Greek Meat Stuffing recipe, I realized that I have other Greek-inspired dishes to share. As avgolemono soup is one of my all-time favorites, I must say that the star of this dish is the creamy but cream-less egg-lemon sauce. It seems to bring brightness that should be served in springtime. 🙂
This dish was adapted from The New York Times, contributed by Gabrielle Hamilton. I used chicken stock instead of lamb stock. The author states that it is easier to perfect the rice by cooking it pasta style, in seasoned, boiling water. She also suggests using the delicious sauce with asparagus, roasted salmon, or poached chicken. Nice.
- coarse salt, for cooking rice and for seasoning the sauce
- 1 ¼ cups jasmine or Basmati rice
- 1 cup frozen small peas
- 2 cups homemade brown lamb stock, turkey stock, or chicken stock
- 5 large egg yolks
- ¼ cup freshly squeezed lemon juice
- 4 scallions, sliced in 1/3-inch rings, on a slight bias
- freshly ground black pepper
- Bring 8 cups of water to a rolling boil. Season lightly with salt.
- Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice “pasta-style” until just done. (I cooked the rice 8-9 minutes.)
- Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water.
- Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice — you want it fluffy and to be able to cool and dry quickly.
- Rinse the peas under cool water briefly to remove any frosty crystals.
- Bring the stock to a simmer.
- In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.
- In a slow steady stream, while constantly whisking, add half the hot stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
- Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk — a minute or 90 seconds more.
- Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice.
- Season to taste with salt and pepper. The rice should be as soupy as risi e bisi (Italian rice and peas) and as creamy as risotto.
Posted in Quick, Recipes, Sides
Tags: Basmati rice, chicken stock, Easter, egg-lemon sauce, frozen peas, grains, Greek, jasmine, lamb stock, peas, rice, side, side dish, spring
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