Posts tagged ‘everyday’
Tuna noodle casserole from a box was a staple in my house as a kid. I daresay I liked it then, but as an adult it’s rare that I even think of the stuff. But when I saw a recipe in Bon Appetit for a re-invented homemade version at this time last year, I tore it out right away and planned to make it. Surely even this humblest of casseroles deserves a second chance, right? I mean, you’ve gotta admit that creamy sauce + noodles + anything, baked until bubbly, has potential. Anyways, after I resolved to make the stuff I promptly lost the page and forgot about it for a year, but when I found the recipe yesterday I knew we would have it for dinner. It is time, my friends, to revisit tuna noodle casserole, sans box.
We recently discovered a local farm that produces ridiculously delicious chorizo, and have been enthusiastically exploring things to do with it. First we made tacos with it, and then scrambled it with eggs. Then we made chorizo sandwiches, and sprinkled it on salads. Finally, we were thinking it might be nice to try it with pasta, imagining something reminiscent of this, when I happened upon a recipe for a spicy pasta and sausage bake from America’s Test Kitchen. With a few tweaks, the dish became an amazing way to enjoy chorizo, pasta, and all the spicy, cheesy warmth of a good casserole.
Kale is one of those kitchen firsts where I’ve eaten the stuff a thousand times, but never actually cooked it for myself. You see, I kind of always thought that I didn’t like kale, or that it was ok but not worth my time or effort to actually cook at home. But in the name of getting back on the kitchen firsts wagon before the end of the year, it seemed high time to go and get a bunch of kale, and little did we know we’d be back to the market the next day to get some more.
You see, we got a bit distracted with our first bunch of kale, but were too excited about the prospect of this pasta to wait to make it. So another bunch came home with us, and I’m so glad that it did because this pasta was a kale revelation! I was a little skeptical about it, even up to the very moment that I tossed all the parts of the dish together, because tasting the parts separately (the spicy breadcrumbs, braised kale, pasta, and parmesan) it really didn’t seem like anything to write home about. But it is way more than the sum of its parts, and I feel confident saying that this dish would appeal to kale-lovers and kale-haters alike– the kale becomes mild and tender as it braises, the cheese gives a little rich nuttiness, the lemon gives a nice lift, and the spicy, garlicky breadcrumbs provide a nice aromatic crunch. All in all, a very satisfying pasta for a late autumn dinner, and one you can feel good about eating too!
This dish, an amazing marriage of roasted brussels sprouts, savory sauteed mushrooms, parmesan, and crispy shallots, was probably the most successful new dish we tried at our fake Thanksgiving party this year. And that’s saying something, considering how happy we were with the turkey and stuffing! It manages to be everything that a homey green bean casserole is (comforting, traditional, delicious), but elevated to a new level by fresh mushrooms, homemade shallot rings, and the roasted sprouts. I love green beans, but the sprouts have a more complex flavor and texture that works well here, and even sprout-haters tend to like them in this dish. It’s miles away from any gloop-laden thing you’ve had from a can, but still somehow very close to home.
Paneer (fresh Indian cheese) is an ingredient that I’ve been waiting to do as a kitchen first all year, and a chilly fall evening seemed like the perfect time to whip up some warming curry. I waded through recipe options just enough to notice that there are about a million things you can do with paneer (or rather, a million different recipes for two or three things to do with paneer), and we settled on a nice looking mattar paneer recipe (paneer and pea curry) that sounded perfect for a blustery day. We adapted things along the way just a bit and were delighted to find that this dish can be really easy! Perfect for a weeknight, and a great way to incorporate a satisfying vegetarian recipe into your repertoire.
I love my River Cottage Bread Handbook. I tend to go through obsession phases with new cookbooks and then let them fall neglected for months, but this is a book that I’ve returned to reliably over the last few months of owning it. It is a great resource for bread making– concise, clearly written, well photographed, and full of recipes for really tasty breads of all kinds. The author recommends no fancy tools (his bread/pizza peel is a board nailed to a stick), and doesn’t really advocate shortcuts or secrets, he simply shows you how to make delicious rustic bread.
When I was considering whether to buy the book or not, one of the things that really sealed the deal was the promise of a five minute bread recipe. Was this possible? Turns out it is! Enter roti, a simple, unleavened flatbread from India/Nepal that is great for scooping up puddles of stew or chasing the heat from a mouthful of spicy curry. It’s crazy easy to make – flour, water, and salt – and while I wouldn’t call it a showstopper when it comes to flavor or texture, it’s tasty in a simple way and provides some palate-relief from whatever you’re dipping it in. And for five minutes and three ingredients, I think that’s a pretty reasonable result! There’s really no excuse for not trying it– even if you’re in the middle of cooking right this minute, you could probably still whip out some roti and have it on the table before your main dish!
As the weather cools down, we all find ourselves drawn to more warming foods. Lately we’ve been making things like chiles rellenos casserole and burritos, as well as tossing strips of roasted peps into stews and other warming Mexican dishes, and consequently I’ve found myself roasting up anaheims and poblanos more often than usual! Roasty pepper strips are actually pretty versatile (try topping a burger or sandwich with them!), so I thought I’d share a little basics post to document the ropes. If you have any favorite recipes using roasted chiles, let me know in the comments, and I hope to share our recipe for baked chiles rellenos soon!