I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.
This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.
Yield: Serves 6
- 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
- 4 large carrots, diced
- 1 T extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
- 1 egg
- 3 cups chicken stock
- 1 1/2 cups green or brown lentils
- 4 to 8 garlic cloves, thinly sliced
- 1 fresh rosemary sprig
- 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
- 1/2 cup fresh parsley leaves, plus more for serving
- Heat the oven to 425°, preferably on convection.
- In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
- Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
- Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
- Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
- Garnish with additional parsley leaves and fennel fronds, if desired.
Posted in Pork, Quick, Recipes, Soups, Stews, & Chowders
Tags: apple cider vinegar, brown lentils, celery, easy, fennel, green lentils, hot Italian pork sausage, Italian sausage, legumes, lentils, meatballs, one pan, pork, rosemary, sausage, sherry vinegar, stew, white wine vinegar
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
- ¼ cup olive oil, plus more for serving
- 4 to 8 large garlic cloves, chopped
- 1 to 2 large yellow onions, chopped
- 1 (2-inch) piece ginger, finely chopped
- Kosher salt and freshly ground black pepper
- 1 ½ teaspoons ground turmeric, plus more for serving
- 1 teaspoon 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
- 2 cups vegetable or chicken stock
- 1 bunch Swiss chard, spinach, kale or collard greens, stems removed, torn into bite-size pieces (I used rainbow chard)
- 1/2 to 1 cup 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.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Caribbean, chickpeas, cilantro, coconut milk, collard greens, dinner, garbanzo beans, ginger, Greek yogurt, Indian, kale, legumes, Mediterranean, mint, one-pot, parsley, spinach, stew, Swiss chard, turmeric, vegan, vegetarian
This is an incredible vegetarian adaptation of the much loved classic Indian dish. It was also a fabulous weeknight dinner. I served it with steamed spinach which paired perfectly. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I increased the amount of garlic, used San Marzano tomatoes, and served it over brown Basmati rice with warm naan. Great.
Yield: 4 to 6 servings
- 4 T unsalted butter
- 1 large yellow onion, minced
- 1 ½ tsp kosher salt, plus more to taste
- 4 to 8 garlic cloves, finely grated or minced
- 1 T grated fresh ginger
- 2 tsp ground cumin
- 2 tsp sweet paprika or smoked paprika
- 2 tsp garam masala
- 1 small cinnamon stick
- 1 (28 oz) can whole peeled San Marzano plum tomatoes
- 1 (13.5 to 15 oz) can coconut milk
- 2 (15 oz) cans chickpeas, drained
- ground cayenne
- cooked brown or white rice, for serving
- ½ cup cilantro leaves and tender stems, for serving
- naan, for serving, optional
- steamed spinach, for serving, optional
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)
- Stir in garlic and ginger, and cook another 1 minute.
- Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.
- Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can).
- Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.
- Stir in chickpeas and a pinch of cayenne. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes.
- Taste and add more salt if necessary.
- Serve spooned over rice, topped with cilantro, with warm naan and steamed spinach, as desired.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: butter, chickpeas, cilantro, coconut milk, dinner, easy, garam masala, garbanzo beans, ginger, Indian, legumes, smoked paprika, stew, sweet paprika, tomatoes, vegetarian
For Christmas, my brother and sister-in-law gave me a beautiful box loaded with goodies from Eataly in New York City. I chose this vegetarian version of this classic French dish to make with the special polenta from my box.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of cremini and shiitake mushrooms. The mushrooms are cooked until they are dark brown, giving the dish a wonderful depth of flavor. I also loved the combination of pearl onions and leeks. Nice.
Yield: 4 to 6 servings
- 6 T butter or extra-virgin olive oil, plus more as needed (I used 3 T each)
- 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
- 8 ounces peeled pearl onions (2 cups), larger ones cut in half (I used frozen pearl onions)
- Kosher salt and freshly ground black pepper
- 1 large leek or 2 small/medium leeks, white and light green parts, diced (1 1/2 cups)
- 2 carrots, thinly sliced
- 3 to 5 garlic cloves (2 to 4 minced, 1 grated to a paste)
- 1 T tomato paste
- 2 ½ T all-purpose flour
- 1 ½ cups dry red wine
- 1 ½ cups beef, mushroom or vegetable broth
- 1 T tamari or soy sauce, plus more to taste (I used dark soy sauce)
- 3 large fresh thyme branches or 1/2 teaspoon dried thyme
- 1 bay leaf
- 3 to 4 ounces shiitake, chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
- smoked paprika, for serving
- polenta, egg noodles or mashed potatoes, for serving (I used Polenta Valsugana)
- chopped flat-leaf parsley, for serving
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.
- When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more.
- Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.
- Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan.
- Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes.
- Add the 2 minced garlic cloves and sauté for 1 minute longer.
- Stir in tomato paste and cook for 1 minute.
- Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.
- Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. (Meanwhile, at this point, prepare the polenta according to the package directions, if using.)
- Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms.
- Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: bourguignon, chanterelle, cremini, dinner, French, leeks, mushrooms, oyster, pearl onions, polenta, red wine, shiitake, smoked paprika, stew, thyme, vegan, vegetarian
This Indian stew was fast to prepare, loaded with spices and flavor, and was absolutely fabulous. What a combination! If that wasn’t enough, it was also a hearty vegetarian dish with a little bit of heat. All my favorites.
This recipe is from Milk Street: The New Home Cooking by Christopher Kimball. It is a simplified version of a classic Goan dish. I increased the amount of onion and served the stew with warm naan and chopped grape tomatoes on the side as an optional garnish.
Yield: Serves 4 to 6
- 1 large yellow onion, diced
- 2 T coconut or peanut oil
- 4 garlic cloves, smashed
- kosher salt
- 3 tsp finely grated fresh ginger, divided
- 2 tsp yellow or brown mustard seeds
- 2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp freshly ground fennel seeds
- 3/4 tsp red pepper flakes
- 3 1/2 cups water
- 13.5 to 14 oz can coconut milk
- 1 cup split red lentils, rinsed
- 6 oz (about 6 cups) baby spinach, roughly chopped
- juice of 1/2 to 1 lime
- unsweetened coconut flakes, for garnish, optional
- chopped tomatoes, for garnish, optional
- In a large saucepan over medium to medium-high, combine the onion, oil, garlic, and 1 1/2 teaspoons of salt.
- Cook, stirring occasionally, until the onions have softened and are just beginning to color, 7 to 9 minutes.
- Stir in 2 teaspoons of the grated ginger, the mustard seed, turmeric, coriander, fennel, and red pepper flakes.
- Cook, stirring frequently, until fragrant, about 1 minute.
- Add the water, coconut milk, and lentils, then bring to a boil.
- Reduce the heat to low, cover and cook until the lentils have broken down, about 30 to 40 minutes.
- Uncover and stir in the spinach; return to a simmer.
- Off the heat, add the remaining 1 teaspoon of grated ginger and the lime juice.
- Season with salt to taste.
- Serve, garnished with coconut flakes and chopped tomatoes, as desired.
Posted in Greens, Quick, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: baby spinach, coconut milk, coconut oil, fennel seed, ginger, Goan, Indian, legumes, lentils, Milk Street, mustard seed, peanut oil, red lentil, soup, spinach, stew, turmeric, vegan, vegetarian
This chowder was the best use of leftover turkey I’ve found so far. It was so wonderful, it may have to become the traditional recipe for leftover Thanksgiving turkey in my house. It was loaded with flavor and topped with bacon. A guaranteed crowd-pleaser.
This recipe was adapted from Epicurious.com, contributed by Rhoda Boone. It would also be wonderful with shredded rotisserie chicken.
Yield: Serves 8
- 6 slices bacon (4 ounces)
- 1 medium or large yellow onion, chopped
- 1 medium carrot, sliced into 1/4-inch thick rounds (halved lengthwise if large)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 red bell pepper, seeded and chopped
- 1/2 medium jalapeño, finely chopped, plus more to taste
- 1 tsp ground cumin
- 6 cups (48 ounces) homemade or store-bought chicken or turkey stock
- 1 medium sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
- Two 4-ounce cans mild diced green chiles, drained
- 2 tsp dried oregano
- 2 dried bay leaves
- 4 cups shredded turkey or rotisserie chicken
- 10 ounces frozen corn, thawed
- 3/4 cup half-and-half, plus more to taste
- sliced scallions, for serving
- chopped parsley, for serving
- In a large pot over medium heat, cook bacon until crisp, 8 to 10 minutes.
- Drain on a paper towel and crumble into small pieces and set aside, reserving the fat in the pot. Pour off all but 1 tablespoon fat, and save for another use.
- Return the pot to medium heat, and add onion, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add bell pepper and cook, stirring occasionally, for 3 minutes more.
- Add jalapeño and cumin and cook, stirring, 1 minute more.
- Add stock, sweet potato, chiles, oregano, and bay leaves and bring to a simmer. Cook until sweet potato is tender, about 10 minutes.
- Stir in the turkey or chicken and corn and cook until warmed through, 3 to 5 minutes.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and half-and-half. Continue to cook until just warmed through.
- Taste and adjust seasoning, thinning the chowder with another 1/4 cup half-and-half, if desired.
- Serve chowder topped with crumbled bacon, scallions, and parsley.
Posted in Chicken (Poultry), Holiday, Recipes, Soups, Stews, & Chowders, Thanksgiving
Tags: bacon, chiles, chili, chowder, corn, cumin, dinner, half and half, jalapeño, leftovers, red bell pepper, rotisserie chicken, scallions, soup, stew, sweet potatoes, Thanksgiving, turkey
I actually have a third tasty soup to share. This one is reminiscent of one of our family favorites, Lentil-Kielbasa Soup. Don’t worry- it’s not so similar that it will prevent me from making my tried and true lentil-sausage soup as well this season. 🙂
This recipe was adapted from The New York Times, contributed by Sarah Digregorio. I used French green lentils instead of black lentils, modified the proportions and incorporated a mixture of CSA greens including beet greens, broccoli greens and escarole. I also garnished the soup with my CSA parsley instead of basil.
This soup could easily be made on the stove top instead of in a slow cooker. I loved that it gobbled up my CSA greens too.
Yield: 6 servings
- 1 pound hot or sweet Italian pork sausage, loose or removed from its casing
- olive oil, if necessary
- 1 large red or yellow onion, chopped
- Kosher salt
- 10 large garlic cloves, chopped
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 thyme sprigs
- 2 oregano sprigs, leaves only, or 1 teaspoon dried oregano
- generous pinch of red-pepper flakes
- freshly ground black pepper
- 3/4 cup dry white wine (I used Pinot Grigio)
- 1 bay leaf
- 2 cups dried lentils, preferably black beluga (I used French green lentils)
- 1 (14-ounce) can whole or chopped tomatoes
- 8 cups chicken stock
- 5 ounces greens, such as baby spinach or kale, or 1 medium bunch greens, such as chard or kale, stemmed and chopped (I used a mixture of beet & broccoli greens with escarole)
- 1 T red-wine vinegar
- chopped fresh parsley or basil, for garnish
- grated Parmigiano Reggiano, for garnish
- In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes.
- Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
- Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes.
- Add the onion and garlic powders, the herbs, red pepper flakes and several generous grinds of black pepper. Stir to combine.
- Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
- Scrape the skillet mixture into the slow cooker with the sausage.
- Add the bay leaf and the lentils.
- Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice.
- Pour in the chicken stock.
- Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock.
- Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
- Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale.
- Stir in the vinegar.
- Serve in bowls, topped with chopped parsley and/or basil and grated Parmesan.
Posted in Greens, Pork, Recipes, Slow Cooker, Soups, Stews, & Chowders
Tags: beet greens, beluga lentils, black lentils, dinner, escarole, French lentils, greens, Italian sausage, kale, legumes, lentils, oregano, Parmigiano Reggiano, red onion, red wine vinegar, sausage, slow cooker, soup, spinach, stew, thyme