Posts Tagged ‘dinner’

by Sarah Steimer

This dish was the result of waking up late from a nap and realizing I had no plan for dinner, but just odds and ends in the fridge, including leftover ground chuck that needed to be cooked ASAP. Worked out pretty well, I’d say.

  • 1/2 pound ground chuck
  • 1 egg
  • 1/2 tablespoon red pepper flakes
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried oregano
  • olive oil
  • 1 red pepper, roasted and chopped
  • 2 tablespoons chopped onion
  • 1 clove garlic, minced
  • 1 banana pepper, chopped
  • 1 tomato, chopped
  • salt and pepper
  • 6 1/2-inch slices of precooked polenta (the kind that comes in a tube)
  • 1/2 ball fresh mozzarella

In a medium bowl, mix together the ground chuck, red pepper flakes, egg, breadcrumbs and oregano. Season with salt and pepper. Form the mixture into meatballs that are smaller than a golf ball, about 1 inch in diameter.

Heat enough olive oil over medium heat in a sauté pan to cover the bottom of the pan. Add the meatballs to the pan and cook until browned on all sides, turning as they cook. The meatballs should only take about 10 minutes to cook, but cut one in half to ensure it is cooked through. Remove the meatballs from the pan and let drain on a paper towel.

Clean out the pan and heat more oil over medium-low heat. Add the onions and garlic to the pan, letting both soften. Add the roasted red pepper, banana pepper and tomato. Season lightly with salt and pepper. Cook until the banana pepper has begun to soften, about 8-10 minutes, stirring occasionally.

Transfer the mixture to a blender and pulse just enough times to create a lumpy sauce. Return the mixture to the pan and adjust the seasoning (just salt and pepper in this case).

Arrange the polenta slices on two plates, three slices per plate. Microwave just until warm, about 20 seconds.

Top the polenta with slices fresh mozzarella. Add the meatballs on top, followed by the pepper-tomato sauce. Serve immediately.

Makes two servings.

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by Sarah Steimer

I’m starting to realize the genius of deconstructing meals. It’s just a faster, easier way to get all the same flavors in place, really.

  • 1 medium zucchini, sliced into 1/4-inch coins
  • 2 tomatoes, sliced into 1/4-inch coins
  • olive oil
  • salt and pepper
  • 2/3 cup seasoned breadcrumbs (I used plain panko crumbs and added some seasoning)
  • 1/3 cup shredded Parmesan cheese
  • 1 ball fresh mozzarella, sliced
  • 2/3 cup pasta sauce

Toss the zucchini and tomato slices in olive oil, salt and pepper. Cook on a grill over medium heat, flipping when grill marks appear. The

This is a prettier version of zucchini Parmesan – and probably healthier because the zucchinis were grilled instead of fried.

tomato slices may not want to stay together and will get a little sloppy, you can go ahead and take those off the grill if this happens. The important part was getting enhancing the flavor.

While the vegetables are cooking, heat olive oil in a small sauté pan. Add the breadcrumbs, stirring often until the crumbs have browned. Remove from heat and mix in the Parmesan. Set aside.

Arrange the zucchini, tomato and mozzarella slices on three plates. Distribute half of the breadcrumbs over the three plates, then top with the pasta sauce. Finish with the rest of the bread crumbs. To garnish, add a basil leaf (totally optional, of course).

Makes three servings.

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by Sarah Steimer

Don't make this if you're very, very hungry - like we did. Not that it won't fill you up, it will. It just takes a little longer to prepare than you would expect and the fantastic smells will kill you.

  • 4 flour tortillas*
  • 1 large onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 2 15-ounce cans black beans, drained and rinsed
  • 12 ounces beer (this is the average bottle size – choose a milder beer like an amber ale or lager)
  • 1 cup frozen corn
  • 1 cup chopped bell peppers (or another vegetable of  your choice, or just more corn)
  • 4 scallions, thinly sliced
  • 8 ounces shredded cheese – we went with Monterey Jack

    Neither corn nor peppers are in season where I live - BUT this was the perfect time to whip out the veggies I blanched and froze at the end of last summer!

Spray a springform pan with oil, or apply oil with a paper towel. Place one tortilla in the bottom of the pan, trimming the edges if necessary.

In a pan with oil, add the onions, garlic, jalapeno, cumin, and salt and pepper to taste. Sauté until onions have softened.

Add the beans and the beer, bringing the liquid to a rolling boil. Reduce to a simmer and allow the liquid to almost completely evaporate. The recipe said this should take 8-12 minutes but I think that was a complete lie. It felt more like 15-20 or so. But we were also wildly hungry so it may not have taken that long.

Add the peppers, corn and scallions until heated through. Remove from the heat.

Layer about 1/2 cup or so of the mixture onto the tortilla in the pan, followed by a handful of cheese and top with another tortilla. Repeat and finish with the last tortilla on top, sprinkling some extra cheese on this.

Bake at 350 degrees for about 10 minutes, or until the cheese melts and starts to brown. Remove from the oven and let sit for 5 minutes before cutting.

Makes about four servings.

*I don’t have a springform pan and, instead, used an 8-inch cake round and smaller tortillas. Because the sides of my pan were not very high, we were only able to layer four tortillas and had about two cups of the black bean mixture left.

Recipe adapted from: Elly Says Opa!

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by Sarah Steimer

I used some of the last of my winter fingerling potatoes in this chili. You can use a regular potato instead, but I like the pink tint some of my Red Thumb fingerlings added.

  • 1/2cup onion, chopped
  • 1 15-ounce can navy or great northern beans, rinsed and drained
  • 1 potato, diced OR a large handful of fingerling potatoes, diced
  • 1/2 cup canned artichoke hearts, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 cup vegetable broth
  • 2 tablespoons lime juice

Heat a couple of tablespoons of olive oil a medium pot or Dutch oven. Add onions and cook until softened.

Add the beans, potatoes, artichoke hearts, garlic, oregano, cumin, chipotle pepper and lime juice. Add the vegetable broth and bring to a boil. Reduce the heat and let the chili simmer for 15-20 minutes, or until the potatoes have cooked through.

Makes about two servings.

Recipe adapted from: The Mosaic Kitchen

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by Sarah Steimer

The original recipe called for an actual pumpkin, but I had to use canned because I couldn't locate a winter squash in the winter. Also, I halved the recipe and made plenty.

  •  2 medium onions, chopped
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 3 cups chickpeas (two 15-ounce cans)
  • 2 cups pumpkin puree
  • 6 cups chicken or vegetable stock
  • 2 tablespoons tomato paste
  • salt and pepper
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 2 teaspoons of hot sauce (I used Sriracha sauce)

In a Dutch oven or other heavy pot sauté the onion and garlic in olive oil until soft. Add the cumin a cook for a few more minutes, then add the chickpeas.

Add the pumpkin puree, stock, tomato paste and salt and pepper. Bring the mixture to a boil then let simmer for 15 minutes.

Transfer the mixture to a blender (unless you have an immersion blender) and blend until smooth. Place back into the pot and add the cilantro or parsley and the hot sauce. Simmer for a few minutes more.

Makes 8 servings.

Recipe adapted from: Local Kitchen

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by Sarah Steimer

I used acorn squash, but would suggest using a less-stringly squash like butternut or delicata.

For the squash

  • 1 pound winter squash OR you can substitute sweet potatoes (probably awesome)
  • 1/4 cup olive oil, plus some greasing for the pan
  • 1 or 2 canned chipotle chiles, chopped, with 2 tablespoons adobo sauce (this comes in the same can, if you’re new to the chipotle scene)
  • 1 tablespoon minced garlic
  • 1 tablespoon honey

    I actually could have gone for a little extra glaze on on my squash - might make more next time around.

  • Salt and black pepper

In a small bowl – or with a mortal and pestle – combine the olive oil, chiles, adobo sauce, garlic and honey. Toss the cubed squash in the mixture, or use brush to coat the squash. Either way, place the squash on a lightly oiled cooking sheet or glass dish. Roast at 350 degrees for 45-60 minutes, or until you can easily insert a knife into the squash.

For the black beans

  • 1 can black beans (drain only SOME of the juices)
  • olive oil
  • 2 cloves garlic, minced
  • 3/4 cup diced onion
  • 1/2 teaspoon cumin
  • 1/3 cup roasted red pepper, chopped
  • salt and pepper, to taste

Sauté the onions and garlic on medium heat in the olive oil until soft. Add the cumin to the pan and combine. Add half the can of black beans to the pan, including the juices. Rinse the rest of the beans and add to the pan. Simmer the beans for 7-10 minutes (adding water if it seems to get too dry). Mash 1/3 or 1/2 the beans with a fork. Add the roasted red pepper, salt and pepper.

For the rice

  • 2 cups cooked rice (I’m a big fan of basmati rice – which comes white or brown)
  • 1/2 tablespoon butter
  • juice from 1/2 lime
  • loose 1/3 cup cilantro, roughly chopped

Once the rice is cooked, add the butter, lime juice and cilantro.

Layer – in order – the rice, beans and top with the glazed squash. Garnish with cilantro and lime wedges.

Makes about 2 or 3 servings.

Recipe adapted from: Cookie + Kate

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by Sarah Steimer

Admittedly, I already had leftover chipotle peppers from another recipe, and I just bought a jar of honey that I've been crazy about from our winter farmer's market - so this recipe sort of fell into place.

  • 1 pound (16 ounces) Monterey jack cheese, shredded
  • 2 tablespoons corn starch
  • 2/3 cup beer
  • 1/3 cup honey
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, finely diced
  • 2 tablespoons lemon juice

Possible dippers

  • carrots
  • steamed or raw broccoli
  • red pepper strips
  • crisp tortilla strips or tortilla chips
  • apples (as usual)

Toss the cheese in the corn starch to coat. Set aside.

In a saucepan, bring the beer to a boil. Lower the heat and slowly add the cheese, stirring constantly. Once the cheese is a smooth consistency, add the garlic, honey, chipotle pepper and lemon juice. Stir to combine. Add more beer if the fondue seems too thick.

Serve immediately – and keep stirring! This is definitely a good recipe if you have an actual fondue pot that you can keep over heat. Otherwise place the fondue in a bowl inside of a larger bowl that is well insulated. And like I said – keep stirring!

Makes four servings.

Recipe adapted from: Honey.com

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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by Sarah Steimer

I spent an entire (broke) summer a couple of years ago eating almost nothing but pasta with sauteed vegetables. A new combination of veggies or a different pasta is honestly all you need to convince yourself that you make more money now. Arugula = lap of luxury.

  • 4 cups corn (from about 5 ears)
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 2 ounces bacon – about 2-4 strips – chopped (preferably smoked)
  • 4 tablespoons unsalted butter
  • 1 red Thai chile, finely chopped (I used a dried chili)
  • 1 pound oricchiette or campanelle pasta, cooked until al dente
  • 3 scallions, white and pale-green parts only
  • 2 cups arugula

    Looooove youuuuu arugula and Martha Stewarttttt.

  • salt and pepper, to taste
  • shredded Parmesan cheese – for garnish

Puree 1 cup of the corn and the chicken stock in a blender.

Heat oil in a large skillet over medium heat. Cook bacon until crisp, add corn puree and remaining corn kernels, along with 2 tablespoons butter and chile. Season with salt and pepper. Cook until the corn is soft, about five minutes.

Toss in pasta, about 1 cup of the reserved cooking water and remaining 2 tablespoons of butter. Cook until sauce is creamy, about three minutes. Toss with arugula and scallions, then garnish with cheese.

Serves about six.

Recipe: Martha Stewart

Photos: Sarah Steimer

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by Sarah Steimer

If you want to do a little presentation flair, lightly pack the rice in a cup and serve over some extra bok choy leaves.

  • 3 slices bacon, chopped
  • 1/3 cup sweet onion, diced
  • 1/2 cucumber, chopped
  • 1 carrot, grated
  • 1 stalk bok choy, diced
  • 1/2 cup peas
  • 2 cloves of garlic, minced
  • 1/2 teaspoon minced ginger root
  • 3-4 tablespoons low sodium soy sauce
  • 3 cups cooked rice (I went with brown basmati rice)
  • 1 egg, whisked

    This is a really easy recipe to play with.

Over medium meat, cook the bacon pieces until crisp. Add garlic, onions and ginger to the pan and cook until garlic and onions become slightly translucent. Add the rest of the vegetables to the pan and cook until the bok choy is wilted.

Push everything to one side of the pan and add the eggs, cooking them until they firm up and mixing them with everything else. Add the soy sauce and rice, adjusting for taste.

Makes three to four servings.

Recipe adapted from: FOODjimoto

Photos: Sarah Steimer

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by Sarah Steimer

I love BLTs more than anything in the summer. This was such a cool switch-up, though.

  • 1 tablespoon olive oil
  • 8 ounces bacon, cut into 1/2-inch pieces
  • 1 1/2 pounds cherry tomatoes
  • 2 cloves garlic, minced
  • 1 pound dried bucatini or spaghetti
  • 8 ounces arugula, coarsely chopped or torn
  • 1/2 cup freshly shredded parmesan or asiago cheese for serving

Heat oven to 275 degrees. Cut tomatoes in half and toss with garlic, olive oil, salt and pepper. Arrange tomatoes in a single later in a glass baking sheet and roast for about 1 to 2 hours, or until the tomatoes have collapsed and shriveled a little but are still moist.

The prettiest and most incredible heirloom cherry tomatoes I've been getting at the farmer's market.

Once the tomatoes are ready, cook pasta al dente – according to package directions.

Heat the olive oil in a pan and add bacon. Saute until crisp. Add the tomatoes long enough to warm through. Add pasta to the tomato mixture and add a splash or two of water. Add the arugula by handfuls, tossing until the leaves just wilted. Transfer to a bowl and sprinkle with the cheese.

Makes four to six servings.

Recipe adapted from: NPR

Photos: Sarah Steimer

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