It's finally Friday. Yay! Here are six yummy recipes to help you through the weekend, including Melt-in-Your-Mouth Buttermilk Meatloaf and Baked Spaghetti. Enjoy!
Note: I will be taking the next week off. See you back August 12.
BEST-EVER FOCACCIA PIZZA
This yumminess is from Sheela Prakash at TheKitchn. It begins, "While it’s sourdough that reigned supreme during the early days of quarantine, freshly baked focaccia quickly followed suit. I’m guessing it’s because focaccia is a whole lot simpler to make (save for the focaccia gardens) and just as satisfying — even more so when topped with tomato sauce and three types of cheese.
"Focaccia pizza just makes sense. A few simple additions let you enjoy the crisp, beloved bread as a dinner main instead of just a vehicle for your favorite olive oil. It’s all the comfort and indulgence of your favorite pizza pie, turned up to its highest volume (you may never go back to thin crust). This is a pizza you sink into, square by square, until your belly’s so full it just might burst. Here’s how to make the very best one, featuring a bright no-cook tomato sauce, melty mozzarella, and puddles of creamy ricotta atop a plush pillow of focaccia crust."
Prep Time: 40 to 45 minutes; Cook Time: 17 to 20 minutes; Makes: 12 squares; Serves: 6
To view this online, go to https://www.thekitchn.com/focaccia-pizza-recipe-23076612.
Ingredients
4-1/2 cups all-purpose flour, plus more as needed
3 teaspoons kosher salt, divided
1-1/2 teaspoons instant or active dry yeast
1-3/4 cups lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
2 cloves garlic
1 teaspoon red wine vinegar
Red pepper flakes
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
8 ounces whole-milk ricotta cheese (about 1 cup)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
4 large fresh basil leaves
Equipment
Mixing bowls
Measuring cups and spoons
Wooden spoon or rubber spatula
Plastic wrap
13x18-inch rimmed baking sheet
Chef’s knife
Microplane or grater (optional)
Pizza cutter
Instructions
Mix the dough and let it rise. Place 4-1/2 cups all-purpose flour, 2-1/2 teaspoons of the kosher salt, and 1-1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1-3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.
Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.
Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.
Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.
Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.
Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.
Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.
Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.
Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.
Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
BAKED SPAGHETTI
This is from Lidey Heuck in The New York Times cooking enewsletter. For this yummy recipe, Lidey wrote, "This comforting baked pasta feeds a crowd and is an easy way to upgrade everyday spaghetti with meat sauce. Once baked, the spaghetti casserole slices into neat squares, and the layer of ricotta and Parmesan filling give it the rich flavor of a lasagna. Feel free to play around with the recipe, swapping in Italian sausage or ground turkey for the ground beef and sautéing leftover vegetables and adding them to the sauce. If you’re planning in advance, you can assemble the casserole (through the end of Step 5) and store in the refrigerator, covered, until ready to bake."
Time: 1-1/2 hours, plus cooling; Yield: 8 servings
To view this yumminess online, go to https://cooking.nytimes.com/recipes/1024351-baked-spaghetti. While you're at it, please sign up for The New York Times cooking enewsletter, if you haven't already.
Ingredients
Unsalted butter, for greasing the pan
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
2 tablespoons olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (about 5 cloves)
2 teaspoons chopped fresh thyme or rosemary, or 1 teaspoon dried
1-1/2 teaspoons dried oregano, plus more for serving
1/4 teaspoon red-pepper flakes, plus more to taste
1 pound ground beef (at least 85-percent lean)
1 (32- to 35-ounce) jar marinara sauce
1/2 cup fresh basil or parsley leaves, chopped, plus more for serving
1 cup/8 ounces ricotta cheese
3/4 cup grated Parmesan
1 large egg
2 cups/8 ounces shredded low-moisture mozzarella
Preparation
Step 1
Heat the oven to 350 degrees and grease a 9-by-13-inch baking dish with butter. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until 1 minute shy of al dente.
Step 2
While the water comes to a boil, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, thyme, oregano, red-pepper flakes, 1-1/2 teaspoons salt and a few grinds of black pepper, and cook until fragrant, about 1 minute.
Step 3
Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Turn off the heat and stir in the marinara sauce and basil. Drain the spaghetti, add it to the sauce and toss well.
Step 4
In a small bowl, combine the ricotta, 1/2 cup of the Parmesan, the egg and ¼ teaspoon salt. Mix with a fork until smooth.
Step 5
Transfer half the pasta and sauce to the prepared baking dish and smooth it into an even layer. Dollop the ricotta mixture onto the pasta in large spoonfuls, then sprinkle 1 cup of the mozzarella on top. Add the rest of the pasta and sauce to the pan, again smoothing it into an even layer.
Step 6
Cover the pan with aluminum foil and bake for 40 minutes. Sprinkle the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan on top, then bake, uncovered, until the mozzarella has melted, 5 to 10 minutes more.
Step 7
Cool for 5 minutes, then serve with more chopped basil, a pinch of dried oregano and more red-pepper flakes, if desired. Slice the baked spaghetti into large squares and serve hot or warm.
PIZZA POT PIES
This is from Giada De Laurentiis, of The Food Network's Everyday Italian. Total Time: 1 hr 10 min; Prep: 30 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate
Read more here.
Ingredients
Tomato Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh minced rosemary leaves
2 ounces diced pancetta
1 (28-ounce) can crushed tomatoes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pizza Pot Pies:
3 cups Tomato Sauce
2 cups diced roasted chicken
2 cups broccoli cut into small, bite-sized pieces
1-1/2 cups diced mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 pounds pizza dough
1/3 cup olive oil
6 tablespoons grated Parmesan
Directions
Special equipment: 6 (10-ounce) ramekins
For the Tomato Sauce: Warm the olive oil in a small saucepan over medium heat. Add the garlic, rosemary, and pancetta. Saute until the pancetta is crisp and golden, about 5 minutes. Add the tomatoes, stir to combine, and simmer over very low heat for 15 minutes. Add the salt and pepper. Set aside.
Preheat the oven to 400 degrees F. In a large bowl combine the Tomato Sauce, chicken, broccoli, mozzarella, salt, and pepper. Stir to combine. Divide the chicken mixture evenly between the ramekins. Roll out the pizza dough and cut circles with a pairing knife that are 1-inch wider in diameter than the ramekins. Place the circles of dough over the filled ramekins and press down to seal, making sure to pull the dough over the edge of the ramekin. Brush the top of the pizza dough with olive oil and sprinkle with Parmesan cheese. Cut a small slit in the top of the pizza dough with a pairing knife. Bake until the pizza crust is golden, about 25 minutes. Remove from the oven and let cool slightly before serving.
HAMBURGER SOUP
This is from Melissa Knific on The New York Times cooking site. For this yummy recipe, Melissa wrote, "Not to be confused with tasting like an actual burger, this soup is actually named after ground beef, which is sometimes referred to as 'hamburger' in certain parts of the United States. Here, it’s combined with any mix of vegetables you like or have on hand, making it an ideal one-pot meal to use up odds and ends from both your crisper and freezer. The key to unlocking a speedy, fully loaded soup is using frozen, pre-chopped vegetables — just be sure not to thaw them before adding to the broth so they don’t lose their bite. To store, cool completely in the pot before transferring to an airtight container, then refrigerate and enjoy for up to 4 days, or freeze for up to 3 months."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1025427-hamburger-soup. Also, while you're at it, if you haven't signed up for The New York Times cooking site already, you might want to do so. Definitely worth it! Great recipes, guides, and more.
Ingredients
2 tablespoons olive or vegetable oil
1 pound ground beef (preferably 10 percent fat)
1 small onion, diced (about 1 cup)
2 large celery stalks, diced
3 large garlic cloves, finely chopped
3 tablespoons tomato paste
1 (14-ounce) can diced tomatoes
3 cups low-sodium beef stock or broth
1-1/2 teaspoons Italian seasoning
Salt and black pepper
12 ounces russet or Yukon gold potatoes (about 2 medium russet or 3 to 4 medium Yukon gold), peeled and cut into 1/2-inch cubes
3 cups chopped mixed vegetables, such as green beans, corn, peas and carrots, frozen (unthawed) or fresh (see Tip)
2 teaspoons Worcestershire sauce (optional)
Chopped parsley, for serving (optional)
Preparation
Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add ground beef, onion and celery. Cook, breaking up the meat into crumbles and stirring occasionally, until the meat is no longer pink and the vegetables start to soften, 5 to 7 minutes. Stir in garlic and cook for 2 minutes.
Add tomato paste, stirring until it coats everything; cook 1 minute. Stir in tomatoes and their juice, stock, Italian seasoning, 1-1/2 teaspoons salt and 1/4 teaspoon pepper. Mix until combined, scraping the bottom of the pot to release any browned bits.
Stir in potatoes. Bring to a boil, reduce heat to medium and simmer, uncovered, for 10 minutes. Add chopped vegetables, stirring until combined. Make sure potatoes and vegetables are submerged, partially cover the pot, return to a simmer and cook until they’re tender, 7 to 10 minutes.
Taste soup, season with Worcestershire sauce, if using, and more salt and pepper, if desired. Ladle into bowls and top with chopped parsley, if using.
Tip
A bag of mixed frozen vegetables is perfect here, as it significantly cuts down on prep time. Don’t thaw them; simply add to the soup from frozen. It’ll take a minute or two to return to a simmer, but adding them this way ensures maximum crispness. If using fresh veggies, you’ll need an extra 10 to 15 minutes for prep and a few more minutes of simmering to soften them. Peel and finely dice carrots, and stem and chop green beans into 1/2-inch pieces.
BRUNSWICK STEW
This is from Eric Kim in The New York Times cooking enewsletter. For this recipe, Eric wrote, "Few American dishes are more comforting than Brunswick stew, a motley mix of tomatoes, corn, beans and shredded meat. Chicken is most commonly used today, though some stew experts throw in beef chuck or pork shoulder for flavor and fat (or they prepare it in the old way, using game meat such as squirrel and rabbit). Both Brunswick County, Va., and Brunswick, Ga., lay claim to this hearty fall stew. This version borrows from the sweet and savory Virginian tradition. Thickened with potatoes, the stew tastes great on its own, alongside a hunk of cornbread or with a sleeve of saltine crackers."
Total Time: 2-1/2 hours; Yield: 8 to 10 servings
This was featured in "Why Everyone Should Make Brunswick Stew, a Southern Classic," amd cam be viewed online at https://cooking.nytimes.com/recipes/1023587-brunswick-stew.
Two notes here: First off, if you haven't already subscribed to The New York Times cooking enewsletter, you really should; I highly recommend it. (Some of the links may hit a paywall, if you don't have a subscription.) The newsletter has lots of great recipes, guides, and more.
Secondly, the featured article that this was in is really worth the time to read (and possibly reread). Nice work, Eric!
Ingredients
Olive oil
2 large yellow onions, diced
Salt and black pepper
4 dried or fresh bay leaves
4 teaspoons celery seeds
1/4 to 1/2 teaspoon cayenne pepper, plus more to taste
3 pounds plum tomatoes, diced
3 tablespoons Worcestershire sauce
4 teaspoons granulated sugar, plus more to taste
1 pound Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 quart chicken stock
2 pounds boneless, skinless chicken thighs, each cut in half
2 cups fresh or frozen corn kernels
2 cups fresh or frozen shelled lima beans
Preparation
Heat a large Dutch oven or soup pot over medium-high. Add enough olive oil to generously coat the bottom of the pot. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, translucent and starting to brown at the edges, 12 to 15 minutes. Stir in the bay leaves, celery seeds and cayenne, and cook until fragrant, just a few seconds.
Add the tomatoes, Worcestershire sauce and sugar, and cook, stirring occasionally, until the tomatoes are softened and much of their liquid has released, 7 to 9 minutes.
Stir in the potatoes and chicken stock, and bring to a boil. Reduce the heat to a simmer, cover and continue simmering, stirring occasionally, until the stew thickens slightly and the potatoes are falling apart, about 1 hour. Using the back of a spoon, gently crush most of the potatoes against the side of the pot.
Add the chicken, corn and lima beans. Continue simmering, uncovered, stirring occasionally, until the chicken is soft and easily shreddable, about 1 hour.
Remove the chicken from the pot, shred with two forks and return to the pot. (Alternatively, you can leave the chicken pieces whole; large chunks of stewed thigh meat taste delicious here.)
Taste for seasoning, adding more salt, pepper, cayenne and sugar as desired. Serve immediately or refrigerate in airtight containers for up to 4 days. You also can freeze it for up to 4 months before thawing and reheating.
Showing posts with label Best-Ever Focaccia Pizza. Show all posts
Showing posts with label Best-Ever Focaccia Pizza. Show all posts
Friday, August 2, 2024
Friday, April 26, 2024
Friday Recipes
It's finally Friday. Here are six yummy recipes to help you through the weekend, including Chicken Spaghetti and Sweet Potato and Mustard Turkey Burgers. Enjoy!
BEST-EVER FOCACCIA PIZZA
This yumminess is from Sheela Prakash at TheKitchn. It begins, "While it’s sourdough that reigned supreme during the early days of quarantine, freshly baked focaccia quickly followed suit. I’m guessing it’s because focaccia is a whole lot simpler to make (save for the focaccia gardens) and just as satisfying — even more so when topped with tomato sauce and three types of cheese.
"Focaccia pizza just makes sense. A few simple additions let you enjoy the crisp, beloved bread as a dinner main instead of just a vehicle for your favorite olive oil. It’s all the comfort and indulgence of your favorite pizza pie, turned up to its highest volume (you may never go back to thin crust). This is a pizza you sink into, square by square, until your belly’s so full it just might burst. Here’s how to make the very best one, featuring a bright no-cook tomato sauce, melty mozzarella, and puddles of creamy ricotta atop a plush pillow of focaccia crust."
Prep Time: 40 to 45 minutes; Cook Time: 17 to 20 minutes; Makes: 12 squares; Serves: 6
To view this online, go to https://www.thekitchn.com/focaccia-pizza-recipe-23076612.
Ingredients
4-1/2 cups all-purpose flour, plus more as needed
3 teaspoons kosher salt, divided
1-1/2 teaspoons instant or active dry yeast
1-3/4 cups lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
2 cloves garlic
1 teaspoon red wine vinegar
Red pepper flakes
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
8 ounces whole-milk ricotta cheese (about 1 cup)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
4 large fresh basil leaves
Equipment
Mixing bowls
Measuring cups and spoons
Wooden spoon or rubber spatula
Plastic wrap
13x18-inch rimmed baking sheet
Chef’s knife
Microplane or grater (optional)
Pizza cutter
Instructions
Mix the dough and let it rise. Place 4-1/2 cups all-purpose flour, 2-1/2 teaspoons of the kosher salt, and 1-1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1-3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.
Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.
Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.
Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.
Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.
Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.
Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.
Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.
Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.
Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
SHEET-PAN HERBY ROAST CHICKEN WITH PEAS AND CARROTS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side."
Prep Time: 5 minutes; Cook Time: 40 minutes; Total Time: 45 minutes; Yield: 4 servings
Check this out at https://cooking.nytimes.com/recipes/1025292-sheet-pan-herby-roast-chicken-with-peas-and-carrots.
While you're at it, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner". Also, if you haven't signed up for The New York Times cooking enewsletter, you might seriously consider it. Lots of great recipes, guides, and more. I don't think you'll regret it.
Ingredients
1 cup plain full-fat yogurt
1 tablespoon white wine vinegar or lemon juice
2 teaspoons dried dill
2 teaspoons dried mint
2 teaspoons garlic powder
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
One (16-ounce) bag frozen peas and carrots (no need to thaw)
1 tablespoon unsalted butter, cut into small pieces
Preparation
Heat the oven to 425 degrees. In a small bowl or liquid measuring cup, stir together the yogurt, vinegar, 1 teaspoon dried dill, 1 teaspoon dried mint and 1 teaspoon garlic powder. Season to taste with salt and pepper.
In a medium bowl, combine the chicken, 2 tablespoons of the yogurt and the remaining teaspoon dried mint, dried dill, and garlic powder; season with salt and pepper. Arrange skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
Add the frozen peas and carrots and the butter around the chicken. Stir the vegetables to coat in the rendered chicken fat and season with salt and pepper. Roast until the vegetables are warm and the chicken is cooked through, 15 to 20 minutes. Eat with remaining yogurt alongside.
BEEF AND PINTO BEEF CHILI
This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz frozen pepper strips with onions
1 large clove garlic, minced
1 pound uncooked lean ground beef
15-1/2 oz canned pinto beans, rinsed and drained
14-1/2 oz canned tomatoes with green chilis
1 cup canned crushed tomatoes, fire roasted
2 tsp chili powder
1/4 tsp dried oregano, crumbled
1/4 tsp table salt
1/4 tsp black pepper
Instructions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
BEST-EVER FOCACCIA PIZZA
This yumminess is from Sheela Prakash at TheKitchn. It begins, "While it’s sourdough that reigned supreme during the early days of quarantine, freshly baked focaccia quickly followed suit. I’m guessing it’s because focaccia is a whole lot simpler to make (save for the focaccia gardens) and just as satisfying — even more so when topped with tomato sauce and three types of cheese.
"Focaccia pizza just makes sense. A few simple additions let you enjoy the crisp, beloved bread as a dinner main instead of just a vehicle for your favorite olive oil. It’s all the comfort and indulgence of your favorite pizza pie, turned up to its highest volume (you may never go back to thin crust). This is a pizza you sink into, square by square, until your belly’s so full it just might burst. Here’s how to make the very best one, featuring a bright no-cook tomato sauce, melty mozzarella, and puddles of creamy ricotta atop a plush pillow of focaccia crust."
Prep Time: 40 to 45 minutes; Cook Time: 17 to 20 minutes; Makes: 12 squares; Serves: 6
To view this online, go to https://www.thekitchn.com/focaccia-pizza-recipe-23076612.
Ingredients
4-1/2 cups all-purpose flour, plus more as needed
3 teaspoons kosher salt, divided
1-1/2 teaspoons instant or active dry yeast
1-3/4 cups lukewarm water
6 tablespoons extra-virgin olive oil, divided
1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can
2 cloves garlic
1 teaspoon red wine vinegar
Red pepper flakes
8 ounces low-moisture mozzarella cheese, shredded (about 2 cups)
8 ounces whole-milk ricotta cheese (about 1 cup)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
4 large fresh basil leaves
Equipment
Mixing bowls
Measuring cups and spoons
Wooden spoon or rubber spatula
Plastic wrap
13x18-inch rimmed baking sheet
Chef’s knife
Microplane or grater (optional)
Pizza cutter
Instructions
Mix the dough and let it rise. Place 4-1/2 cups all-purpose flour, 2-1/2 teaspoons of the kosher salt, and 1-1/2 teaspoons instant or active dry yeast in a large bowl and stir with a wooden spoon or rubber spatula to combine. Add 1-3/4 cups lukewarm water and 3 tablespoons of the extra-virgin olive oil and stir until no dry flour remains and a shaggy dough forms. Knead in the bowl a few times, sprinkling with a little more flour if needed, until a rough, sticky ball of dough forms. Tightly cover with plastic wrap and let rise at room temperature for 2 hours.
Chill the dough. After 2 hours, the dough will have puffed and doubled in size. Refrigerate the bowl of dough at least 8 hours and up to 24.
Turn the dough out onto a baking sheet. Drizzle 2 tablespoons of the extra-virgin olive oil onto a 13x18-inch rimmed baking sheet. Remove the bowl of dough from the refrigerator and use your hands to transfer the dough to the prepared baking sheet (save the plastic wrap to use again to cover stretched dough and wash the bowl to use for making the sauce). Turn to coat in the oil, then gently press and flatten the dough until about 1-inch thick. (The dough will not reach the edges of the baking sheet.) Cover loosely with plastic wrap and let rest for 10 minutes. Meanwhile, strain the tomatoes.
Strain the tomatoes. Pour 1 (14-ounce) can whole tomatoes, or 1/2 (28-ounce) can with their juices into a fine mesh strainer set over the now-clean large bowl to drain the thin tomato water.
Stretch and shape the dough. Uncover the dough and use your fingertips to stretch the dough to the edges of the baking sheet. If it starts to shrink back, let it rest for a few minutes, then try again. Cover again and let rest until puffed and slightly risen, about 25 minutes. Meanwhile, heat the oven and make the sauce.
Heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 475°F.
Make the sauce. Discard the tomato water that has accumulated in the bowl and pour the strained tomatoes in their sauce into the bowl. Carefully crush the tomatoes with your hands into bite-sized pieces. Grate or mince 2 garlic cloves and add it to the bowl. Add the remaining 1 tablespoon extra-virgin olive oil, 1 teaspoon red wine vinegar, remaining 1/2 teaspoon kosher salt, and a generous pinch of red pepper flakes. Stir to combine.
Assemble the focaccia pizza. Shred 8 ounces low-moisture mozzarella cheese (about 2 cups). Use your fingertips to gently dimple the surface of the dough. Sprinkle 1 cup shredded mozzarella evenly over the dough, leaving about a 1/2-inch border around the edges. Spoon the tomato sauce over the cheese and gently spread it the best you can with the back of the spoon (some spots without sauce are okay). Sprinkle with the remaining 1 cup mozzarella. Dollop 1 cup whole-milk ricotta cheese in small spoonfuls over the top.
Bake the focaccia pizza. Bake until the focaccia pizza is golden-brown around the edges and the cheese has melted, 17 to 20 minutes. Meanwhile, finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) and tear 4 large fresh basil leaves.
Let cool, garnish, slice, and serve. Remove the pizza from the oven and sprinkle all over with the Parmesan. Let cool for 5 minutes. Sprinkle with the basil and more red pepper flakes, if desired. Cut into 12 squares and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
SHEET-PAN HERBY ROAST CHICKEN WITH PEAS AND CARROTS
This is from Ali Slagle in The New York Times cooking enewsletter. For this recipe, Ali wrote, "By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side."
Prep Time: 5 minutes; Cook Time: 40 minutes; Total Time: 45 minutes; Yield: 4 servings
Check this out at https://cooking.nytimes.com/recipes/1025292-sheet-pan-herby-roast-chicken-with-peas-and-carrots.
While you're at it, check out Melissa Clark's guide, "How to Make a Sheet-Pan Dinner". Also, if you haven't signed up for The New York Times cooking enewsletter, you might seriously consider it. Lots of great recipes, guides, and more. I don't think you'll regret it.
Ingredients
1 cup plain full-fat yogurt
1 tablespoon white wine vinegar or lemon juice
2 teaspoons dried dill
2 teaspoons dried mint
2 teaspoons garlic powder
Kosher salt and black pepper
2 pounds bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
One (16-ounce) bag frozen peas and carrots (no need to thaw)
1 tablespoon unsalted butter, cut into small pieces
Preparation
Heat the oven to 425 degrees. In a small bowl or liquid measuring cup, stir together the yogurt, vinegar, 1 teaspoon dried dill, 1 teaspoon dried mint and 1 teaspoon garlic powder. Season to taste with salt and pepper.
In a medium bowl, combine the chicken, 2 tablespoons of the yogurt and the remaining teaspoon dried mint, dried dill, and garlic powder; season with salt and pepper. Arrange skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
Add the frozen peas and carrots and the butter around the chicken. Stir the vegetables to coat in the rendered chicken fat and season with salt and pepper. Roast until the vegetables are warm and the chicken is cooked through, 15 to 20 minutes. Eat with remaining yogurt alongside.
BEEF AND PINTO BEEF CHILI
This is from WW (formerly known as Weight Watchers). It begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4: Difficulty: Easy; Serving size: about 1-1/4 cups, 7 points
To view this online, click here.
Ingredients
2 tsp canola oil
14 oz frozen pepper strips with onions
1 large clove garlic, minced
1 pound uncooked lean ground beef
15-1/2 oz canned pinto beans, rinsed and drained
14-1/2 oz canned tomatoes with green chilis
1 cup canned crushed tomatoes, fire roasted
2 tsp chili powder
1/4 tsp dried oregano, crumbled
1/4 tsp table salt
1/4 tsp black pepper
Instructions
Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.
Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.
SWEET POTATO AND MUSTARD TURKEY BURGERS
This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”
Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers
Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)
To view this online, click here.
Ingredients
1/2 cup grated yellow onion
1 cup grated peeled sweet potato
1 lb ground turkey
1/2 cup finely chopped fresh parsley
1/3 cup spinach, finely chopped
1/2 cup gluten-free whole-grain mustard
1/2 tsp sea salt
Pinch of black pepper
Directions
Preheat oven to 375°. Line a baking sheet with parchment paper.
Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.
Mix all ingredients together in a large bowl until everything is well combined.
Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.
Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.
These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
THREE SISTERS CASSEROLE
This was in the November/December 2006 issue of Vegetarian Times, page 61. It begins, "A Native American expression, “three sisters” refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto."
Serves 6.
To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.
Ingredients
Polenta topping
1-1/2 cups yellow cornmeal
1 Tbs. chili powder
3/4 tsp. salt
Filling
3 Tbs. olive oil, divided
1 small onion, chopped (1 cup)
1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)
1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)
1 15-oz. can diced tomatoes with chiles
2 cloves garlic, minced (2 tsp.)
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1 15-oz. can pinto beans, drained and rinsed
1 cup frozen corn kernels, thawed
Preparation
To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4½ cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.
To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.
Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.
Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2 1/2 cups) over top.
Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.
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