Brothy Beans

Ingredients

  • 1 pound dried gigante, baby lima, or cannellini beans, or chickpeas, soaked in water overnight, drained
  • 1 onion, halved
  • 2 carrots, peeled, halved crosswise
  • 2 celery stalks, halved crosswise
  • Kosher salt, freshly ground pepper
  • Olive oil (for drizzling)

Directions

  1. Place beans, onion, carrots, and celery in a large pot and add cold water to cover by several inches. Bring to a boil, then reduce heat and simmer very gently until beans are cooked almost all the way through, about 1½ hours.
  2. Season with salt and continue to cook, adding more water if needed to keep beans submerged, until tender (outside skin should still be intact), 45–60 minutes. Discard onion, carrots, and celery.
  3. Transfer beans and broth to a serving dish or a large bowl; season very generously with salt (start with 2 Tbsp.) and pepper and drizzle with oil.
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Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced

Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Charred Lemon Chicken Piccata

Ingredients

  • 2 small lemons, cut into thin rounds
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig 1 thyme sprig
  • 1/2 cup dry white wine 1 cup unsalted chicken stock (such as Swanson)
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley

Greek Pork Chops with Squash and Potatoes

Ingredients

  • 4 (1-inch-thick) frenched pork loin chops
  • 1/2 cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced  1/2 inch thick
  • 1 large zucchini, sliced  1/2 inch thick
  • 1/2 pound small red potatoes, quartered

Crazy Good Quick Garlic Noodles

Ingredients

  • 3 tablespoons butter + 1 tablespoon olive oil
  • 6-8 fresh garlic cloves, minced (we always use 8)
  • 2 scallions, greens only (thinly sliced)
  • 1-2 tablespoons fish sauce
  • 1-2 tablespoons oyster sauce
  • 1 tablespoon granulated sugar
  • 1/4 cup shredded parmesan cheese
  • 8 ounces noodles (see notes)
  • fried garlic, for topping

Directions

  1. INFUSE THE BUTTER: Heat a large pot with water and allow it to come to boil, cook the noodles according to package directions, drain and set aside. While the water is boiling, grab a large, non-stick skillet and place it on medium-low heat. Add the butter, oil olive, garlic, and scallions. Let the butter infuse with the garlic for 5-7 minutes, stirring often. The garlic should barely sizzle here, you don’t want it to brown.
  2. GARLIC NOODLES: While the garlic is going, grab a small bowl and mix together the fish sauce, oyster sauce, and the sugar. When the garlic is cooked, kick the heat up to medium-high, stir in the prepared sauce; let cook for 30 seconds. Add the prepared noodles and toss with parmesan cheese (yes, parm!) Let the noodles cook for a minute so they soak up all that flavor. Top with fried garlic and serve immediately! That flavor is like NOTHING you’ll ever have.