Everyday Dorie: Chickpea-Tahini Salad

February 14, 2020 at 8:08 pm | Posted in cook the book fridays, everyday dorie, groups, salads, savory things | 7 Comments
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chickpea-tahini salad

Happy Valentine’s Day– nothing says “I love you” like a salad! I’m really not kidding, especially if it’s a super-tasty one, like this Chickpea-Tahini Salad. Quick and easy to make (if you use canned chickpeas like I did) and really flavorful, this is my kind of lunch. Just take chickpeas, red onion, red pepper and herbs and mix them up in a lemony, garlicky tahini dressing with all the good spices. Grab a fork and enjoy.

I scaled back the recipe to use just one can of chickpeas. Even so, I had leftovers, and the next day I mixed in some canned tuna, celery and cherry tomatoes. Also yum, and my extra dressing was great drizzled all over a shawarma-ish chicken and Israeli salad pita sandwich thingie I made for dinner the other night.

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: Pasta with Shrimp, Squash, Lemon and Lots of Herbs

January 10, 2020 at 8:25 pm | Posted in everyday dorie, groups, pasta, savory things | 7 Comments
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pasta with shrimp, squash, lemon and lots of herbs

Some nights after work I come home and do a throw-together pasta situation for dinner. Not a long-simmered Sunday sauce, but quickly cooked odds and ends from the fridge that will all taste good together mixed up with with some noodles. This Pasta with Shrimp, Squash, Lemon and Lots of Herbs is along those lines. I had to go out and get a zucchini to make it, but I had all the other stuff on hand…some shrimp in the freezer, lemon, herbs and butter in the fridge and cherry tomatoes on the counter. I actually had some homemade pappardelle in the freezer that I was looking to use up, but if I hadn’t, I would have just grabbed a box of dried pasta from the cupboard.

I’m always scheming to save steps and (especially) save cleaning a dish or two. Rather than cooking off the shrimp and zucchini separately as the recipe calls for, I started with the squash and then added the shrimp in with it near the end of cooking, just before finishing the “sauce” (really more of a buttery glaze) with the rest of the ingredients and marrying it with the cooked pasta. This was delicious–fresh and not heavy. It will be great in the summer when the squash, tomatoes and herbs are at their peak but it was a nice, bright winter surprise, too.

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: 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.

 

Everyday Dorie: Gingered-Turkey Meatball Soup

December 13, 2019 at 5:09 pm | Posted in cook the book fridays, everyday dorie, groups, savory things, soups | 6 Comments
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gingered-turkey meatball soup

Gingered-Turkey Meatball Soup is just right for the cold, grey, rainy stuff that’s going on where I live right now. It’s not quite as speedy as some of these “everyday” recipes we’ve been making, but if you have a bit of extra time, or if you can make the meatballs in advance, you’ll wind up with a pot full of super satisfying soup– healthy, filling and warm.

I had read comments that the recipe calls for more broth than is really needed, but I was only cooking up two portions’ worth, so I just eyeballed what I needed to cook and serve everything up for that smaller amount.  I did make the full recipe of the meatballs though, which are cooked right in the broth, and what I didn’t use for soup, I used in a rice and veg bowl with Korean BBQ sauce another night.

I added lots of veggies to my soup…baby bok choy, choy sum, sweet potatoes and shimeji mushrooms, plus green chili and cilantro. Rather than the rice noodles called for in the recipe, I sliced into noodle-ish strips some egg wonton wrappers I’d had in the freezer for longer than I can remember. I liked a big glug of rice vinegar and sesame oil at the end.

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: Apple Custard Crisp

November 22, 2019 at 12:01 am | Posted in cobbler, crisps, shortcakes, cook the book fridays, everyday dorie, groups, sweet things | 6 Comments
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apple custard crisp

Nothing against pie, but I honestly like a fruit crisp or crumble just as well. Some people won’t agree with this, but me, I’m mostly eating pie for the filling. Why not just skip the crust and sprinkle on a little sweet streusel instead? So much easier and just as good, IMO. This Apple Custard Crisp ups the easy deliciousness with a creamy brown sugar custard (quickly whisked up in a measuring cup) that’s poured over the apples before the streusel goes on top. My custard didn’t really come out saucy when baked, but it coated the apples luxuriously. The no-oat streusel baked up crispy and not too sweet, and the recipe for it made extra, so I have some in the freezer for another custard crisp when the urge strikes.

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: Lightening-Fast Tahini Chicken (or Pork)

November 10, 2019 at 11:02 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 7 Comments
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lightening-fast tahini chicken (or pork)

I’m such a dipstick– I totally thought the second Friday of November was next week and I missed the posting date for CBF. But this recipe is called Lightening-Fast Tahini Chicken, so once I realized, I was able to get it together in a flash!

As written in Dorie’s recipe, this dish is “Tahini Pork” and is made with pork tenderloin. I don’t eat pork, but have found that chicken can often make a fine swap for it, so I used boneless, skinless breasts in place of the tenderloin here. Cube the meat and toss it in a spice mix, brown it up a bit and make a quick sauce straight in the pan to finish cooking it through. I didn’t even bother to pre-mix the tahini and lemon juice– I just added them to the skillet at the same time. Lightening-fast, flavorful and delicious!

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. And P.S., she also has a honey-mustard variation here.

Everyday Dorie: Miso-Glazed Salmon

October 25, 2019 at 11:41 am | Posted in cook the book fridays, everyday dorie, groups, other savory, savory things | 9 Comments
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miso glazed salmon

I love fish but I don’t cook it that often at home. I don’t feel like I’m great at it so I usually save it for a nice dinner out, where someone more competent can perfectly prepare it for me. When I do cook fish at home, I’ve found that baking it is the way to go…it’s easier, it’s cleaner, and the delicate (and often expensive!) fish doesn’t fall apart on me as readily as it does on the stovetop. This Miso-Glazed Salmon is a great make-at-home fish dinner, as there’s very little prep to do before it’s ready to be popped into the oven.

I covered my salmon fillets in the miso and soy glaze and let them hang out in a glass pie plate in the fridge for a few hours. When I took the dish out, the whole set up still looked pretty clean, so I just went straight into the oven with the pie plate, rather than transferring the salmon to a lined baking sheet. After the fish was baked, I was able to just lift the flesh right off the skin in one piece and leave it behind. The downside of the glass pie plate is that I was nervous to put it under the broiler once I saw that the marinade hadn’t really taken on any color in the oven. I’ve seen sushi chefs blowtorch raw fish to give it a quick sear, so I pulled out my little kitchen torch to brown things up a bit.

I do wonder if I had removed some of the excess marinade (which I didn’t want to waste since it was more a glaze than a liquid) or used red miso instead of white, would it have gotten more bronzed in the oven? I do think next time I’ll let the salmon marinate for the better part of a day for even more flavor. Well, no matter, it was delicious, and I served it with furikake rice and some cute baby bok choy.

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: Chicken and Salad Milanese Style

October 11, 2019 at 2:59 pm | Posted in cook the book fridays, everyday dorie, groups, other savory, salads, savory things, veggies | 7 Comments
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chicken and salad milanese style

Chicken and Salad Milanese Style was my dinner last night and my lunch today. I can tell you it’s perfect for either meal. I’d probably also eat it for breakfast, not gonna lie. So good.

I have to say, though, that when I got home from work last night, pounding out and breading chicken breasts was not what I felt like doing at all. I felt like eating cereal in front of the TV. Hahaha. But I’m on my own for a couple of days and only needed to do two cutlets, so I sucked it up. I did the prep dirty work, and then let the breaded cutlets chill (Dorie says some chill time makes them cook up crispier) while I loaded up the dishwasher with my messy stuff, put on my PJs and washed my face. In the end it was a pretty simple and quick process.

The cutlets are sautéed in a combo of butter and oil, and you can taste the butteriness in the finished dish. My favorite dude at the neighborhood greenmarket sells a really interesting salad greens mix, with stuff like super peppery arugula, pea shoots, tatsoi, baby kale and purple mizuna. Dressed in a lemony vinaigrette, the salad gives a bit of fresh sharpness alongside the chicken. I’ll make this again for sure, like probably this weekend.

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: Chewy Chocolate Chip Cookies

September 27, 2019 at 10:13 am | Posted in cook the book fridays, cookies & bars, everyday dorie, groups, sweet things | 6 Comments
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chewy chocolate chip cookies

Sometimes I feel like my kitchen is just a cookie factory, but I really do love making them and they’re certainly easy to share. I know I’ll have no problem finding takers for these Chewy Chocolate Chip Cookies, Dorie’s latest take on the CCC (I guess this one is the CCCC). Dorie’s tricky tweak for these is to add a small amount of oats to the dough…not enough to turn them into an oatmeal cookie, but enough to make them a bit chewy. Also there is so much chocolate, and that makes them nice and gooey, too!

The cookies use a combo of regular granulated and light brown sugars. I don’t have any light brown in the cupboard right now, but I do have plenty of dark muscovado, so I swapped that in, and it definitely made my dough darker in color. I had these in the fridge for a few days before I baked them off, so they stayed chubby and didn’t spread out too much. There are a few in the freezer, too, waiting for the next time a chocolate chip cookie craving strikes. Likely this weekend. Hahaha.

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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