Everyday Dorie: Meatballs and Spaghetti

January 22, 2021 at 9:11 pm | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 7 Comments
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meatballs and spaghetti

Meatballs and Spaghetti. Yeah, that’s right. We all know who the star of the show is here. Meatballs, browned, then simmered in a long-cooked tomato sauce, served on a nest of spaghetti…this is classic comfort food, but it’s also a really special dinner. Cooking for just two, I’m usually scaling things way down, but for these, I made the full batch. We got two night’s worth of dinners and a day’s lunch, and I even had a few meatballs left to slice and top a pizza!

I don’t eat beef or pork, so I swapped a mix ground turkey and spicy turkey sausage meat here. I’m used to making meatballs with breadcrumbs or a panade, but instead these meatballs use two surprising “filler” ingredients– walnuts and oats. TBH, I couldn’t detect the oats at all in the finished meatballs, but the little walnut bits were quite nice (although my husband didn’t notice them at all until I pointed them out). The meatballs are first browned in a skillet and then simmered in an easy tomato sauce for up to an hour and a half. I only let mine bubble away for about an hour, since turkey is leaner than read meat, and the sauce was a nice consistency at that point anyway.

The meatballs and sauce were delicious, and it’s always fun to twirl a fork through long spaghetti noodles. I’ll make this again for sure!

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

 

Everyday Dorie: Butter-Glazed Turnips

January 8, 2021 at 5:22 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 8 Comments
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butter-glazed turnips

Turnip time often represents a low point on the “what’s in season” calendar. You rarely hear people talk about how excited they are to have turnips with dinner. This recipe for Butter-Glazed Turnips is an easy way to coax the best out of them. “Everything’s better with butter” is totally true, IMO, and a bit of honey and black pepper finishes a glaze that clings to the turnips and plays up their natural flavors.

I used Japanese Hakurei turnips here. They are so cute and small, and a bit sweet to begin with. Often, I buy them to eat raw in salads (and they usually have pretty green tops to sautée, too). I trimmed their tops and left them whole for this, and they were steamed through pretty quickly. I didn’t go further and caramelize them after they were cooked (although if I’d been using a larger variety that I’d cubed up, I definitely would have)…just rolled them around in the butter-honey glaze, gave them a grind of pepper, and ate them ate as a snack.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: Roasted Acorn Squash Wedges

November 13, 2020 at 7:51 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 6 Comments
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roasted acorn squash wedges

I eat a lot of roasted orange stuff in the colder months– squash, sweet potatoes, carrots– and I’m always looking for new things to do with them. These Roasted Acorn Squash Wedges are brushed with a dressing of olive oil, pomegranate molasses, za’atar, lemon juice, cayenne and, of course, salt before they go into the oven. While they roasted, I stirred together the harissa yogurt Dorie suggests serving alongside, and I’m glad I did, because I thought the squash really needed it. I told my dining companion that I thought that this preparation was okay but not great. I thought maybe the squash I bought just wasn’t sweet enough for the tart dressing, but after reading the group’s reviews, I saw that I wasn’t alone. Perhaps I don’t really need to find a new thing to do with acorn squash…the “classic” butter and brown sugar schmear with a hint of salt and spice is just what I like. I think the pomegranate molasses dressing would be a better coating for already-roasted sweet potatoes, or actually even salad greens.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: Miso-Maple-Jammed Sweet Potatoes

October 9, 2020 at 8:18 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 10 Comments
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miso-maple-jammed sweet potatoes

Okay, it’s fall. Time to roast up squash and root veggies. Time to make Miso-Maple-Jammed Sweet Potatoes! Here, a roasted sweet potato gets slathered with a “jam” of butter, miso, maple syrup, ponzu and Sriracha. It’s really more of a soft flavored butter than a jam (maybe that just refers to the consistency?), but it’s sweet and salty and a little funky and great match for a sweet potato. Leftover jam is also really nice on a piece of broiled salmon…I just had that for dinner, so I speak from experience. Dorie gives options for serving these sweet potatoes whole, in chunks or mashed. The only way I haven’t tried them is mashed, but why wouldn’t that be great?

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all that the group made this week.

Everyday Dorie: So-Good Miso Corn

September 11, 2020 at 7:44 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 5 Comments
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so-good miso corn

In peak corn season, I’m always looking for fun things to do with the ears I bring home from the market. This So-Good Miso Corn went over well here, especially with the guy in the house who prefers his corn to be cut from the cob. Fresh kernels are sautéed with butter and miso and sprinkled with za’atar and cayenne. On paper, it kind of seems like a mash-up of flavors, but I used a very light miso and it all worked nicely. Dorie suggests a variation with seared squid to make it into more of a main course…while I wanted to keep the corn as a side dish, she did spark an idea. I have a packet of dried shredded squid, a sweet and savory snack that I got at a local Japanese market, and put a little floof of it on top of the corn.

For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see all of our beet bowls this week.

Everyday Dorie: Summer Vegetable Tian

June 26, 2020 at 4:46 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 3 Comments
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summer vegetable tian

My neighborhood greenmarket is rockin’ right now (in a very safe and socially distant way, of course), and it was easy to get everything I needed for this Summer Vegetable Tian. A tian is a lot like ratatouille, with layers of tomatoes, eggplant, zucchini and red onion soaking up garlic, thyme and EVOO. You bake the heck out this until the veggies collapse into squishy, olive oily goodness. Dorie says it’s borderline vegetable jam. And seriously, don’t skimp on the oil– just mop it up with a piece of nice bread.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see all the tians the group made this week.

Everyday Dorie: Lettuce Soup

April 10, 2020 at 11:30 am | Posted in cook the book fridays, everyday dorie, groups, savory things, soups, veggies | 10 Comments
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lettuce soup

This month for Cook the Book Fridays we’re using what we have and making anything we’d like/are able to from Everyday Dorie. I do my absolute best even in “normal” times to not throw out food and, at one point many months ago, had made mental note of a recipe for Lettuce Soup in the book. I thought it would be a good way to repurpose some limp leaves if need be. Fast forward to now and, with limited trips to the grocery store, I bought a three-pack of romaine hearts. By the time I got down to the last of the three, it looked more ready for lettuce soup than for salad!

I did have to make a few “use what ya have” mods to my batch of soup. The recipe uses three types of onion: regular, shallot and scallion. I just went with a bit more yellow onion in the base and cut up some chives to garnish it before serving. I could tell, given the ingredient list, that this would be a thin soup, one that my husband would not have found substantial enough for dinner. I had one lonely medium-size potato on the counter so I diced it and added it to the pot when the broth went in to simmer. The cooked potato acted as a thickener when I blended the final soup later. Dorie also calls for two types of lettuce…I had the romaine, but not the butter lettuce. I did have a little spinach, though, and I threw in just a handful, which had the added benefit of boosting the green color.

A little goat cheese, some garlic oil and those chives dressed up my lettuce soup, along with tapenade toasts on the side. It was a good dinner and a satisfying way to use things that needed using. For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see what everyone else made this week.

 

Everyday Dorie: Ginger Fried Rice

March 13, 2020 at 4:03 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things, veggies | 7 Comments
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ginger fried rice

This Ginger Fried Rice is a quick and tasty homemade version of a favorite take-out treat. In fact it’s better, because it’s fresher, less greasy and has more veggies. If you have some leftover cooked rice, this is a great way to use it up, along with those stray bits of this and that you might like to clear out of the icebox. Dorie says it’s a good recipe for fridge-raiders, a group I normally belong to, although in this particular case I did need to go out and get some stuff.

I went with Dorie’s suggestions for onions, garlic, baby bok choy and shrimp. I took a total cheat on the cabbage and carrots and bought a bag of coleslaw mix, which contained both and saved me the step of having to thinly slice them. Egg is a must in my fried rice (in fact if I order it out, I usually ask for extra egg), so I pre-scrambled a couple of them before getting along with the rest or the stir fry.

There’s a kick of fresh grated ginger, of course, to flavor the dish, but also a sweet and spicy sauce of ponzu, gochujang and honey. I don’t have any poznu in the fridge, but I do have soy and bottled yuzu juice, so I used a mix of that. I actually have to admit that I never measure anything for a sauce like this. I just get the general idea and then add the ingredients to taste. My taste buds told me this needed some sesame oil, so I added that to my sauce, too.

This is one I’ll make over and over again. For the recipe, see Everyday Dorie by Dorie Greenspan, and head over to Cook the Book Fridays to see how the group liked this one.

Everyday Dorie: Pasta with Cabbage, Winter Squash and Walnuts

January 24, 2020 at 9:49 am | Posted in cook the book fridays, everyday dorie, groups, pasta, savory things, veggies | 5 Comments
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pasta with cabbage, winter squash and walnuts

The first bowl of pasta we made this month from Everyday Dorie was a bright, fresh, herbaceous thing. Our second– this Pasta with Cabbage, Winter Squash and Walnuts– is the cozy kind that begs for a glass of red wine by the fire. It’s vegetarian (although I couldn’t help but think some crispy bacon sprinkles would be a pretty good addition), and not heavy, but the flavors and ingredients definitely have the cold weather vibe. I used delicata squash and swapped out the green cabbage for a small bunch of lacinato kale.

Like the first pasta, this one is glazed rather than sauced. Here, the glaze is a sweet and sour agrodolce that’s simply made with honey and cider vinegar in the pan the veggies are cooked in. Dried cranberries give the dish another sweet-tart dimension and toasted walnuts at the finish give it some crunch. I liked this very much, and appreciate that the strong veggie to pasta ratio…just enough spaghetti to twirl around your fork, but the focus is really on the squash and cabbage.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

 

Everyday Dorie: Sweet and Smoky Roasted Carrots

December 27, 2019 at 9:12 am | Posted in cook the book fridays, everyday dorie, groups, savory things, veggies | 4 Comments
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sweet and smoky roasted carrots

I’m always looking for easy and tasty side dishes to go along with something simple like roasted chicken thighs. Turn the oven on and I’m basically done with dinner. Haha. These Sweet and Smoky Roasted Carrots fit that bill nicely. Take carrots, toss them in a smoky-spicy cider vin dressing with paprika, cumin, cayenne and a drizzle of honey. Roast ’em up and pile them on a plate with a swoop of Greek yogurt and any extra dressing. Veggies and sauce all set!

These carrots would make a great side dish, but this batch I had for lunch. My greenmarket had some small rainbow carrots and I thought they’d be cute and colorful here. I sprinkled them with some smoked almonds (which I’m kind of addicted to) for a bit of extra toasty oomph. Something I really like about this recipe is that you can take the technique and play around with the dressing ingredients/flavorings to suit your tastes or to suit your particular meal.

For the recipe, see Everyday Dorie by Dorie Greenspan (it’s also here), and head over to Cook the Book Fridays to see how the group liked this one.

 

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