Slow Cooker Chicken, Bacon & Potato Soup

 

Article

Active Time:20 mins

Total Time:4 hrs

Servings:6

Ingredients

• 4 center-cut bacon slices, diced
• 1 ½ pounds bone-in chicken thighs, skinned
• 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
• 2 cups thinly sliced leek (from 2 large leeks)
• 1 cup sliced carrot (from 2 large carrots)
• 1 cup sliced celery (from 2 large stalks)
• 4 cups unsalted chicken stock (such as Swanson), divided
• ¾ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 5 thyme sprigs
• 12 ounces baby potatoes
• 2 cups coarsely chopped baby spinach

Directions

1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Set bacon aside.
2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in pan; cook 8 minutes, browning on all sides. Transfer chicken using a slotted spoon to a 6-quart electric slow cooker, reserving any drippings in pan. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper and thyme sprigs to slow cooker. Cover and cook on LOW for 2 hours. Add potatoes; cover and cook on LOW for 2 more hours or until potatoes are tender.
3. Remove chicken from slow cooker with a slotted spoon; discard thyme sprigs. Cut chicken into bite-size pieces; discard bones. Return chicken to slow cooker; add spinach, stirring until spinach wilts.

Revolver Coctail

 

Ingredients

• 2 ounces bourbon
• 1/2 ounce coffee liqueur
• 2 dashes orange bitters
• Garnish: flamed orange peel

Steps

1. Add the bourbon, coffee liqueur and orange bitters to a mixing glass filled with ice, and stir until well-chilled
2. Strain into a chilled cocktail glass.
3. Flame an orange peel over the top of the drink to express its oils, then garnish with the peel.

Marry Me Chicken and Orzo

Video

Ingredients:

• 500g chicken thighs
• 1 red pepper
• 1/2 onion
• 3 garlic cloves
• 2 tsp tomato paste
• 100g sun dried tomatoes
• 500 ml heavy cream
• 400 ml chicken stock
• 400g orzo
• 2 tbsp pork lard or oil of choice
• garlic powder, paprika powder, chili flakes, salt & pepper
• optional: top with more fresh pepper & parsley

Instructions:

1. First, cut up the chicken thighs into bite size pieces & marinate with all the spices listed & some olive oil. I marinate overnight, but you don’t have too!

2. Fry the chicken thighs on medium heat for about 7 minutes, then remove them from the pan and set aside in a separate bowl. Make sure to leave the oil.

3. In the same pan. Sauté the red pepper, onion & garlic on low-medium heat. After abt 7 minutes add the tomato paste and chopped up sun dried tomatoes.

4. Next, add in the heavy cream, chicken stock and all the spices listed. Also add back in the chicken thighs.

5. Finally, add the orzo. Let them simmer together for another 8-10 minutes. That’s it! Enjoy!

Pro tip : I like to fry the chicken thighs on pork lard instead of regular vegetable oil to add some extra flavor! 🫶🏻

When The Lights Go Out Cocktail

Article

• 1 ½ ounces potato vodka
• ½ ounce coffee liqueur, preferably Caffe Lolita
• ½ ounce cold-brew coffee
• ½ ounce Aperol
• 1 ounce cream
• Garnish: grated nutmeg

DIRECTIONS

1. Combine first four ingredients in a mixing tin and shake with ice.
2. Strain into a chilled coupe glass.
3. Float heavy cream over the top.
4. Garnish with grated nutmeg.

Potato risotto

Article

Servies: 4

Ingredients

• 800g floury potatoes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely sliced
• 300g carnaroli or arborio rice
• 200ml white wine
• 150g unsalted butter, cubed
• 80g parmesan (or veggie equivalent), finely grated
• Freshly grated nutmeg
• Method

1. Pour 1.3 litres water into a large pan, add a big pinch of salt and put over a high heat to come to the boil. Meanwhile, peel the potatoes (reserving the peel) and dice into 1cm cubes. Once boiling, add the potatoes and cook for 12 minutes – they should be very tender and on the verge of being overcooked. Drain in a colander set over a large bowl, then measure out and reserve 1 litre of the cooking water.
2. Heat the oven to 200°C fan/gas 7. Put the reserved potato peel on a large baking tray and mix well with half the vegetable oil and a pinch of salt. Spread them out evenly so they’re in a single layer, then roast for 10-12 minutes, stirring and turning halfway through to achieve an even crispness. Sprinkle with salt flakes while still hot, then leave to cool.
3. Heat the remaining vegetable oil in a large saucepan, then add the onion and garlic with a generous pinch of salt and cook until the onion is softened but not coloured (about 6 minutes). Pour in the rice and stir for a minute, ensuring each grain is coated in oil, then pour in the wine and simmer until almost completely dry. Start adding ladlefuls of the warm potato cooking liquid, letting the rice absorb each ladleful before adding the next. Stir regularly (almost constantly) to release the starch from the rice – this is how you’ll achieve the creamiest texture. This process will take 20-30 minutes, so be patient.
4. Once the rice is cooked, take off the heat and beat in the potato cubes, butter and parmesan with a wooden spoon to incorporate. The potato pieces should partly melt away into the rice, leaving little fluffy pillows that melt in the mouth. Cover with a lid and leave to sit for 5 minutes before serving. Divide among 4 bowls and finish with a grating of fresh nutmeg and a sprinkle of the crispy potato skins for texture.

Mostly Chard Tiny Pasta Salad

Article

Ingredients

4 servings

• 10 oz. ditalini or other small pasta
• 1½ tsp. Diamond Crystal or ¾ Morton kosher salt, plus more
• 2 bunches Swiss chard
• ⅔ cup extra-virgin olive oil, divided
• ½ cup coarsely chopped raw pistachios
• 2 Tbsp. thinly sliced sage
• 2 garlic cloves, finely grated
• ⅓ cup sherry vinegar or red wine vinegar
• 2 Tbsp. coarsely chopped capers
• ½ tsp. crushed red pepper flakes
• Freshly ground pepper
• 5 oz. feta, crumbled

Preparation

Step 1

Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.

Step 2

Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.

Step 3

Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.

Potato Chickpea Ste

Article

PREP TIME 10 minutes

COOK TIME 30 minutes

TOTAL TIME 40 minutes

Ingredients

• 2 tbsp olive oil
• 4 cloves garlic
• 1 large onion
• 3 medium carrots
• 2 stalks celery
• ½ tsp dried rosemary
• ½ tsp dried sage
• 1 tsp dried thyme
• 1 cup dry white wine
• 6 medium potatoes (46oz/1.3kg)
• 2.5 cups cooked drained chickpeas (400g)
• 7 cups vegetable stock (1.65l)
• Salt to taste

Instructions

1. Peel the carrots and onion. Chop the onion, quarter the carrots and celery lengthwise, and slice into 1/2 cm pieces.
2. Heat the oil in a large pot on high. Add the vegetables and sauté for ten minutes, reducing the heat to medium-high after five. In the meantime, peel the potatoes and chop them into 1-inch chunks and crush the garlic.
3. Add the garlic, the potatoes, and the dried herbs to the pot after the ten minutes are up, and sauté for one minute.
4. Turn the heat back up to high, add the wine, and once it begins bubbling, cook an additional three minutes, scraping the bottom to loosen any brown bits.
5. Add the vegetable stock and chickpeas and the mixture is when boiling, reduce heat to medium-high to maintain at a lively simmer, and cook between 10-15 minutes more or until the potatoes are done to your liking - start checking the potatoes after ten minutes.
6. Taste and check for salt. This will depend on how salty your vegetable stock was, but potatoes need quite a bit of seasoning, I usually add 1/2 a teaspoon.
7. Serve hot, optionally accompanied by crusty bread, vegan parmesan and fresh parsley sprinkled on top.

Notes

The olive oil adds some flavor so if you're substituting it you're better off using a good vegan spread or vegan butter.

Canned, jarred or homemade chickpeas are all fine, can also be substituted with cannellini beans.

Make sure the white wine is dry or your stew will be too sweet. A dry red wine can also be substituted although the broth will be a pinkish color.

Vegetable stock can also be made up with bouillon or stock cubes, just check the instructions and ratio on the package.

Easy Skillet Tuscan Gnocchi Recipe with Sausage

 

Article

Prep Time: 10minutes minutesCook Time: 20minutes minutesTotal Time: 30minutes minutes Servings: 6 servings 

Ingredients

• ▢1 tablespoon olive oil
• ▢3/4 pound sausage cooked and crumbled
• ▢3 garlic cloves minced
• ▢1/2 cup chicken broth or water
• ▢1 cup milk or coconut milk
• ▢1/4 cup whipping cream (or additional coconut milk)
• ▢1 lb gnocchi
• ▢1/2 cup sun-dried tomatoes chopped
• ▢2 cups baby spinach
• ▢1/4 cup herbs like fresh parsley or basil

Instructions

1. Heat olive oil on medium heat in a large skillet. Add crumbled sausage and cook until browned, about 5 minutes.
2. To the skillet with sausage, add uncooked gnocchi, broth, milk, cream, and garlic. Bring to a boil and stir. Cover and let the gnocchi cook over medium heat for about 5 minutes.
3. Uncover and add the sun-dried tomatoes and fresh spinach. Cook on medium heat, stirring frequently, until the spinach wilts. For a thicker sauce, cook a little longer—season with salt and black pepper to taste. I also like to sprinkle some red peper flakes for extra flavor!

Notes

Tomatoes: I’m using oil-packed sun-dried tomatoes, but you could also substitute a 13-ounce can of tomato sauce, which will make the sauce a pretty red color.

Sausage: Use your favorite Italian sausage, mild, sweet, or spicy. If you’re using sausage links, be sure to remove the casings. 

One Pan Gnocchi: All of the ingredients are cooked in one skillet. The gnocchi releases starch and thickens the sauce without adding flour or cornstarch.

Heavy Cream: This gives the sauce a thick and delicious texture. You can also substitute half and half or, if using, add additional coconut milk.

Nutrition

Calories: 393kcal | Carbohydrates: 35g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 727mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1343IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 5mg

Whisky Daisy

 

WHISKEY DAISY If you ask me, every season is whiskey sour season, but my absolute favorite time to drink one is in the depths of winter. When the sun goes down well before cocktail o’clock, the merry chatter of ice in a shaker is an especially welcome punctuation to a long day of work. And even though people tend to associate tart, frothy drinks in the sour family with warm weather (think poolside daiquiris), they’re even more delicious when made with peak season California and Florida citrus. (And a good source of vitamin C to boot.) The Whiskey Daisy is a lovely variation on the form, one that swaps in a sweet liqueur, in this case Cointreau, for some of the simple syrup used in a traditional whiskey sour. I love the way the rich orange notes round out the brassiness of the fresh lemon. And while the combination of liqueur and simple syrup makes for a supremely balanced drink, I routinely omit the latter when I don’t have any at the ready. My lazy version is decidedly more mouth-puckering, the kind of drink that makes you raise your eyebrows. But on the coldest nights of the year, it always tastes just right. —Amiel Stanek 

1. Combine 2 oz. bourbon or rye
2. ¾ oz. fresh lemon juice
3. ½ oz. orange liqueur (such as Cointreau)
4. ¼ oz. simple syrup or agave nectar in a cocktail shaker
5. Fill with ice. 
6. Cover and shake vigorously 15 seconds. 
7. Strain with a Hawthorne strainer into a rocks glass filled with ice
8. add a splash of club soda if desired. 
9. Garnish with an orange slice and a maraschino cherry threaded onto a skewer. Makes 1

Chicken in White Wine Sauce

 

Article

PREP:15minutes minutes

COOK:35minutes minutes

TOTAL TIME :50minutes minutes

SERVINGS: 4

INGREDIENTS

• ▢3 tablespoons olive oil
• ▢5 chicken thighs; boneless skin-on
• ▢1 teaspoon Herbes de Provence
• ▢1 teaspoon kosher salt
• ▢½ teaspoon freshly ground black pepper
• ▢1 tablespoon unsalted butter
• ▢1 cup diced yellow onion
• ▢4 garlic cloves thinly sliced
• ▢½ cup white wine; Dry or Off-dry
• ▢½ cup chicken broth
• ▢½ cup heavy cream
• ▢2 teaspoons honey mustard
• ▢2 teaspoons Dijon mustard
• ▢2 teaspoons country mustard or old-style mustard
• ▢4 sprigs of thyme leaves only
• ▢Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

• Preheat oven to 375F
• Heat a large cast iron skillet over medium heat for 1 minute and add the oil. Heat the oil until shimmering but not smoking.
• 3 tablespoons olive oil
• While the oil heats, season both sides of the chicken with salt, pepper and Herbes de Provence. Cook the chicken, skin-side down until the skin is crispy and golden brown, about 5-6 minutes. Flip the thighs over and cook another 4 minutes. Transfer the chicken, skin-side up, to a paper towel-lined plate and set aside to . Leave 1-tablespoon oil in the skillet and discard the rest.
• 5 chicken thighs; boneless,1 teaspoon Herbes de Provence,1 teaspoon kosher salt,½ teaspoon freshly ground black pepper
• Set the heat to medium-low and add 1-tablespoon butter to the skillet.
• 1 tablespoon unsalted butter
• Add onion and sauté about 3-4 minutes or until translucent. Add the garlic and cook another 30 seconds, stirring often.
• 1 cup diced yellow onion,4 garlic cloves
• Slowly add the wine to the skillet and stir (scraping to deglaze any tasty brown bits stuck to the skillet).
• ½ cup white wine; Dry or Off-dry
• 
  
• Add the broth, cream, three mustards and thyme leaves. Season with salt and pepper and stir well.
• ½ cup chicken broth,½ cup heavy cream,2 teaspoons honey mustard,2 teaspoons Dijon mustard,2 teaspoons country mustard or old-style mustard,4 sprigs of thyme,Kosher salt and freshly ground black pepper
• Nestle the partially cooked chicken (skin-side up) in the skillet with the sauce. Be sure to leave a little space between each thigh for the sauce to seep through.
• Cook, uncovered, at 375°F for 30-35 minutes. The chicken is done when the internal temperature registers 165°F on a meat thermometer. The sauce should have reduced about halfway.
• Serve the chicken with the reduced Mustard Wine pan sauce.
• Note: If the sauce is still too thin when the chicken is ready, remove the skillet from the oven, set the chicken aside and cover it with foil. Reduce the sauce stovetop, over medium-low heat, until it thickens to desired consistency.

Note: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

Enjoy!

Lemon Chicken Orzo Soup

 

Article

Active Time:15 mins

Total Time:40 mins

Servings:6

This lemon chicken orzo soup is just what the doctor ordered for those cold, winter afternoons. Add a tossed green salad or hunk of warm, homemade bread, and settle into a spot by the fireplace.

A rotisserie chicken is a great solution when needing a quick and easy dinner, and one will also work well in this soup, making the prep time even shorter. If using pre-cooked chicken, add 3 cups towards the end of the recipe while the orzo cooks. This will give the chicken time to heat thoroughly.

lemon chicken orzo soup in a dutch oven

• 1 large lemon
• 2 Tbsp. olive oil
• 3 large shallots, thinly sliced (about 1 cup)
• 2 tsp. chopped fresh rosemary
• 8 cups unsalted chicken stock
• 2 medium sweet potatoes, peeled and cut into 3/4-inch cubes (about 4 cups)
• 3 (8-oz.) boneless, skinless chicken breasts
• 2 3/4 tsp. kosher salt
• 3/4 cup uncooked orzo
• 1/4 cup chopped fresh flat-leaf parsley

Directions

1. Peel and juice lemon:
2. Using a vegetable peeler, remove 6 (2-inch) lemon peel strips from lemon. Squeeze lemon to equal 2 tablespoons juice. Set aside strips and juice.
3. 
   
4. Cook shallots:
5. Heat oil in a large Dutch oven over medium-high. Add shallots and rosemary. Cook, stirring occasionally, until translucent, 4 to 5 minutes.
6. 
   
7. Add stock and potatoes:
8. Add lemon peel strips, stock, and potatoes. Bring to a boil over high; reduce heat to medium.
9. 
   
10. Add chicken and orzo:
11. Add chicken and salt, and cook 10 minutes. Add orzo, and cook until a thermometer inserted in thickest part of chicken registers 165°F and potatoes and orzo are tender, about 10 minutes more.
12. 
    
13. Shred chicken:
14. Remove and discard lemon peel strips. Remove and shred chicken; return to soup. Stir in lemon juice. Ladle soup into bowls; sprinkle evenly with chopped parsley.

Algonquin Cocktail

This drink was named after the historic Manhattan hotel where a number of famous writers, artists, and actors (members of the Algonquin Round Table) gathered for lunch before Prohibition went into effect. 

Ingredients

• 2 oz. Rittenhouse Bonded Rye Whiskey 
• .75 oz. Dolin Dry Vermouth 
• .75 oz. Pineapple Juice

Directiions

 Stir with ice and strain into a chilled coupe No garnish

Sausage, Potato & Kale Soup

 

Article

Ingredients

• 8 ounces mild Italian sausage, casings removed
• 2 cups chopped yellow onion
• 1 ½ cups chopped celery, plus leaves for garnish
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14 ounce) can no-salt-added diced tomatoes
• 12 ounces baby red potatoes, halved
• 4 cups unsalted chicken broth
• ¾ teaspoon ground pepper
• ¼ teaspoon salt
• 3 cups stemmed and coarsely chopped kale
• 2 tablespoons lemon juice
• Shaved Parmesan cheese for garnish

Directions

1. Cook sausage in a large heavy pot over medium heat, stirring often to crumble, until browned, about 5 minutes. Add onion, celery and garlic; cook, stirring often, until softened, about 6 minutes. Add tomato paste; cook, stirring constantly, for 1 minute. Stir in tomatoes, potatoes, broth, pepper and salt. Bring to a simmer over medium-high heat. Cover; reduce heat to medium and simmer until the potatoes are tender, about 20 minutes.
2. Stir kale into the soup. Continue simmering over medium heat, stirring occasionally, until the kale is wilted and tender, about 5 minutes. Stir in lemon juice.
3. Divide the soup evenly among 6 bowls; garnish with celery leaves and Parmesan, if desired. Serve immediately.

Sausage, Brussels Sprout & Potato Soup

 Article

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 8 ounces Italian sausage (about 3 links), casing removed
• 1 cup diced onion
• ½ cup diced carrot
• ½ cup diced celery
• 2 tablespoons finely chopped garlic
• 2 teaspoons paprika, preferably smoked
• 12 ounces baby yellow potatoes, sliced
• 8 ounces Brussels sprouts, trimmed and sliced
• 4 cups low-sodium chicken broth
• 2 tablespoons red-wine vinegar
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ¼ cup chopped flat-leaf parsley

Directions

Heat 1 tablespoon oil in a large pot over medium heat. Add sausage and cook, stirring occasionally and breaking up with the spoon, until browned, 4 to 6 minutes. Transfer to a plate.

Add the remaining 2 tablespoons oil, onion, carrot and celery to the pot; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and paprika; cook, stirring, for 30 seconds. Add potatoes, Brussels sprouts and broth; bring to a boil over high heat. Reduce heat to a simmer and cook, stirring occasionally, until the potatoes are tender, 6 to 8 minutes.

Stir in the sausage, vinegar, salt and pepper. Serve sprinkled with parsley.

French Onion Baked Lentils and Farro

Article

SERVINGS: 6 TO 8 TIME: 1 HOUR 45 MINUTES

This dish was inspired by a message from an Elizabeth from Oakland, CA, I am so grateful for. She said she got some guidance from Ali Slagle’s Baked Farro With Lentils, Tomato and Feta, so a hat tip goes there too!

• 2 pounds yellow onions (4 large or 5 medium)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons dry sherry, vermouth, or white wine (optional)
• 2 cloves garlic, minced
• 1 1/2 cups dried farro
• 3/4 cup dried lentils, any variety, but green (le puy) or brown (italian) are my favorites here
• A few sprigs of fresh thyme
• 6 cups vegetable broth + splashes more, if needed
• 2 cups (8 ounces) coarsely grated gruyere cheese

Instructions

Caramelize your onions: 

1. Heat butter and olive oil in a large, deep saute pan, ideally one that’s ovenproof, over medium heat. 
2. Add the onions, toss to coat them in butter and oil and cover the pot. 
3. Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes — they don’t need your attention. You want to start the stirring process sooner if they’re browning or sticking to the pan. 
4. Uncover the pot, raise the heat to medium-high (for now) and stir in salt — I start with 2 teaspoons of kosher salt. 
5. Cook onions, stirring every few minutes (you can check less often in the beginning, and will have to frequently stir later in the process) until the onions are brown, soft, and sweet, about 20 minutes more. 
6. You’ll want to reduce the heat to medium once any water the onions emitted has cooked off.

Heat your oven: To 375°F.

1. Assemble casserole: Add garlic to the onions and cook, stirring, one minute. Add sherry, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add lentils and 6 cups broth and thyme and bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish.
2. Bake the casserole: Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another 1/4 to 1/2 cup splash of broth. We’re looking for a risotto-like looseness or light “slosh” in the pan. Fish out thyme stems.
3. To finish: Sprinkle the dish with gruyere and broil until browned on top.

Do ahead: The dish keeps fantastically in the fridge for 4 to 5 days; rewarm in a 350-degree oven. You can also prepare the lentil and farro base a few days early, rewarm it (it will likely need more broth at this point), and broil the cheese on top right before serving.

Rustic Marinara Sauce

 Article

Prep Time:15 mins

Cook Time:1 hr 15 mins

Total Time:1 hr 30 mins

Servings: 6

Ingredients

• ½ cup olive oil
• 2 white onions, diced
• 8 cloves garlic, minced
• 1 (28 ounce) can petite diced tomatoes
• 1 (28 ounce) can diced tomatoes
• 1 cup dry white wine
• 1 (6 ounce) can tomato paste
• 1 tablespoon dried oregano
• ½ teaspoon salt
• ½ teaspoon white sugar
• ½ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 3 bay leaves
• 1 cup freshly grated Pecorino-Romano cheese, divided
• ¾ cup chopped fresh basil
• ½ cup chopped fresh parsley

Directions

1. Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. 
2. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
3. Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
4. Remove the Dutch oven from heat.
5. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. 
6. Discard bay leaves. 
7. Sprinkle remaining cheese over sauce when serving.

Tips

It's almost better the day after. Make it the day before and heat it up for company!

This recipe is also very forgiving. It's the perfect starting point for all kinds of tomato sauce experimentation (add ground beef, add sausage, serve over chicken cutlets, or try different cheeses or herbs, etc).

Creamy One-Pot Beef Orzo Recipe

 

Article

• PREP TIME - 10 minutes
• COOK TIM -18 minutes
• SERVES - 4 to 6

INGREDIENTS

• 1 ounce Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 pound lean ground beef
• 3/4 teaspoon kosher salt, plus more as needed
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
• 1 (15-ounce) can tomato sauce
• 1 cup dried orzo pasta (about 6 1/4 ounces)
• 1/4 cup heavy cream or half-and-half
• Fresh basil leaves, for serving (optional)

INSTRUCTIONS

1. Finely grate 1 ounce Parmesan cheese on the small holes of a box grater if needed (about 1/2 cup), or measure out 1/4 cup store-bought grated. Grate more for serving if desired.
2. Heat 1 tablespoon olive oil and 1/4 teaspoon red pepper flakes, if using, in a Dutch oven or heavy-bottom pot over medium-high heat until the oil is shimmering. 
3. Add 1 pound lean ground beef and season with 3/4 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and 1/2 teaspoon black pepper. 
4. Cook, breaking up the meat into smaller pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.
5. Add 2 cups or 1 (14.5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. 
6. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)
7. Remove the pot from the heat. 
8. Add 1/4 cup heavy cream or half-and-half and the Parmesan, and stir to combine. 
9. Taste and season with more kosher salt and black pepper as needed. 
10. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.

Pesto Risotto for One With Shrimp

Article

PREP TIME - 10 minutes

COOK TIME - 20 minutes

SERVES - 1

Ingredients 

• 1 tablespoon butter
• 1 shallot, chopped
• 1/2 cup Arborio rice
• 1/4 cup white wine or dry vermouth
• 2 cups chicken, seafood, or vegetable stock (especially Better Than Bouillon), heated
• 4 gorgeous jumbo shrimp, peeled and deveined
• 3 tablespoons your favorite jarred pesto, or homemade (if you're an overachiever)
• 1 tablespoon sour cream
• 1 pinch salt and pepper, to taste

Directions

1. In a medium braiser or any high-sided pan, melt the butter and sauté the shallot for a couple minutes, or until translucent. Stir in the rice, coating each grain until oil-slicked. Splash in the wine and reduce, stirring constantly.
2. Once the alcohol has evaporated, lower the heat and slowly ladle in the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep stirring until the rice is perfectly al dente (to the tooth), about 16 to 18 minutes.
3. When cooked to your liking (at this stage, I like my rice with a slight bite in the middle), turn off the heat, stir in the shrimp, and cover for 5 minutes so the risotto and shrimp can finish cooking together in the residual heat.
4. After 5 minutes, stir in the pesto and sour cream, which should loosen it up a bit, and season to taste with salt and pepper.

Slow cooker beef bourguignon

Julia Child recipe - Update this one

Article

Preparation and cooking time

Prep:20 mins

Cook:6 hrs - 8 hrs

Easy

Serves 6 - 8

Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew

Ingredients

• 3 tbsp vegetable oil
• 1 ½kg stewing or braising steak, cut into small chunks
• 2 large onions, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 2 thyme sprigs or rosemary sprigs
• 3 tbsp plain flour
• 750ml bottle red wine
• 1 beef stock cube
• 1 tsp caster sugar
• 2 tbsp tomato purée
• 100g unsmoked bacon lardons
• 6 small shallots or baby onions, halved or quartered
• 300g closed cup mushrooms, halved or quartered
• mashed potatoes or crusty bread, to serve

Method

STEP 1

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. 
• Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.

STEP 2

• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. 
• Add the herbs and flour and cook for another 2 mins. 
• Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. 
• Scrape the paste into the onion mix and pour in the remaining wine. 
• Bring the mixture to a bubble, then transfer to the slow cooker. 
• Stir in the browned beef, topping up with a splash of water to cover the meat if needed. 
• Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.

STEP 3

• About 35 mins before serving, heat the remaining oil in a pan. 
• Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. 
• Simmer the stew gently on high for 30 mins. 
• If you want a thicker gravy, use the reduce function or leave the stew uncovered. 
• Serve with mashed potatoes or crusty bread, if you like.

Nutrition: per serving (8)

NutrientUnit

kcal497

fat20g

saturates7g

carbs14g

sugars7g

fibre3g

protein47g

salt1g

Indian Butter Chickpeas

 

YIELDS:4 serving(s)

PREP TIME:10 mins

TOTAL TIME:40 mins

CAL/SERV: 709

Ingredients

• 4 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 tsp. (or more) kosher salt, divided
• 1/2 c. tomato paste
• 1/2 c. serrano chile, seeded, finely chopped
• 1 tbsp. grated or finely chopped peeled ginger
• 2 (14.5-oz.) can chickpeas, drained, rinsed
• 1/8 tsp. baking soda
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp. Kashmiri chili powder (or 3/4 tsp. paprika plus 1/4 tsp. cayenne)
• 1 c. heavy cream
• 1 tbsp. dried fenugreek leaves or kasoori methi (optional)
• 1/4 c. finely chopped fresh cilantro
• Cooked jasmine rice or naan, for serving

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Directions

Step 1

In a large, high-sided skillet over medium heat, melt butter. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 7 minutes. Add tomato paste and cook, stirring constantly, until darkened, 4 to 5 minutes. Add chile and ginger and cook, stirring, until fragrant and tomato paste is starting to stick to pan, about 1 minute more. 

Step 2

Add chickpeas and baking soda and stir to combine, then add garam masala, cumin, and chili powder and cook, stirring frequently, until fragrant and incorporated, about 30 seconds.

Step 3

Stir in cream, fenugreek (if using), 1/2 teaspoon salt, and 1 cup water. Bring to a simmer over medium-high heat, then reduce heat to low and continue to simmer, stirring occasionally, until sauce is reduced, 10 to 15 minutes. 

Step 4

Divide rice among bowls or plates. Season chickpeas with salt, if needed, then top with cilantro. Spoon chickpeas over rice.

Notes:

Looking for your new favorite way to dress up canned chickpeas? You’re in the right place. Simmered in an aromatic tomato gravy, this vegetarian spin on classic butter chicken will forever change the way you look at a can of beans. Here are some tips on how to make this recipe.

The sauce:

As with butter chicken, this dish is all about the makhani (butter) sauce: a combination of butter, tomato, heavy cream, and spices simmered together until thickened to a rich gravy. Cooking tomato paste with buttery softened onions is key to developing a deeply flavored sauce base, while the powerful trio of cumin, garam masala, and kashmiri chili join a judicious splash of heavy cream to round it out. Dried fenugreek leaves, or kasoori methi, bring the perfect aromatic finish. Kashmiri chili and fenugreek leaves are both available in Indian specialty stores and online, but if you can’t find them, the Kashmiri chili can be substituted for 3/4 tsp. paprika plus 1/4 tsp. cayenne. The dried fenugreek is optional but highly recommended.

The chickpeas:

Canned chickpeas can be challenging, since they’re usually pretty reluctant to give up their bouncy, straight-from-the-can texture; however, adding a pinch of baking soda to them as they go into the pan softens them, tenderizing without rendering them completely mushy. Don’t worry—you won’t be able to taste the baking soda. It’s so little that, after it works its magic, it just melts away into the sauce.

The sides and storage:

Indian butter chickpeas are best served over rice or with a side of naan. Any leftovers will keep in an airtight container in the refrigerator for up to 3 days. For best results, reheat on low in a small pot on the stove, stirring frequently.

Vegetable Stew with Peas, Potatoes, and Red Bell Pepper

Article

An overhead photo of vegetable stew in a large pot with a wooden spoon next to small bowls of salt and pepper, 2 lemon halves and parsley.

This veggie-packed stew is vegan, gluten free, and on your table in under an hour! I keep it simple to let the vegetables’ flavor shine. Make this hearty stew to nourish you on cold days. And feel free to throw in any quick-cooking vegetables you have on hand.

• PREP – 15MINUTES MINSCOOK – 25MINUTES MINSTOTAL – 40MINUTES MINS
• SERVES – 4 TO 6

Ingredients

• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 medium yellow onion, finely chopped
• 3 large garlic cloves, minced
• 2 celery ribs, coarsely chopped
• 2 carrots, sliced into thin rounds
• 3 Yukon gold potatoes, cubed
• 1 large red bell pepper, cored and coarsely chopped
• Kosher salt
• Black pepper
• 1 cup frozen peas
• 1 (15-ounce) can diced tomatoes with their juices
• 32 ounces (4 cups) low-sodium vegetable broth
• 1 cup chopped parsley leaves and tender stems (from about ¾ bunch)
• 1 lemon, juiced

Instructions

1. Soften the aromatics. Heat the olive oil in a large Dutch oven or heavy cooking pot over medium-high heat. When the oil is shimmering, add the onion, garlic, celery, carrots, potatoes, and bell pepper. Season with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened some, 5 to 7 minutes.
2. Boil. Add the peas, tomatoes and their juices, and vegetable broth. Bring to a boil for about 5 minutes.
3. Simmer. Lower the heat and cover the pot partway (allow an opening on top). Simmer until the vegetables are fully tender and cooked through, 25 to 35 minutes.
4. Thicken (optional). Turn off the heat. If you want a thicker stew, take an immersion blender and blend it ever so briefly so that some parts of the soup are pureed but the majority remains in large chunks. Alternatively, you puree one cup of the stew in a blender (let it cool a bit first), then return it to the pot.

Finish and serve or store. Stir in the parsley and lemon juice. Transfer to serving bowls and finish each bowl with a drizzle of extra virgin olive oil. Or let cool completely and store in a tightly closed container in your fridge for up to 4 days.

Notes

To freeze: Allow to cool, then tightly seal, leaving some room at the top for expansion. Freeze for up to 1 month. Thaw overnight in the fridge, and re-warm gently over low heat.