recipe box: Mains and Soups

Recipe Credit: Sunday Gravy, based on Ali Slagle’s NY Times “Sunday Sauce" recipe. 

Sunday Gravy

You can make Sunday Gravy on the stovetop in a Dutch oven, in another heavy-bottomed pot, or make it in a crockpot. Stovetop requires a minimum of 2 ½ hours to simmer, and the crockpot comes in at 6 to 8 hours, cooked on low.   

You’ll want 16 to 22 meatballs, precooked, 2 pounds boneless pork shoulder, cut into 3-inch pieces, and 1 pound of hot or sweet Italian sausage.   

Instead of boneless pork shoulder, you might want to use 3 to 4 pounds of pork ribs, cut to fit your pot. Simmer 3 to 5 hours and the bone-in cut will add an extra depth of flavor.  

Salt and pepper use is to taste, and I use Kosher salt in this recipe. I always go light on the salt as it’s easy to add more and difficult to take away or adjust for too much salt. Remember, if not using Kosher salt, use even a bit less regular salt as Kosher salt has a much softer and welcome presence in most cooking.  

Season the pork shoulder meat with salt and pepper, and heat 2 to 3 tablespoons of olive oil over a medium high heat. 

Start browning the pork pieces in the olive oil. You’ll probably need to do this in at least 2 batches, removing each batch to a side dish or large plate as the pieces are browned. This will take about 10 to 12 minutes. 

  When the pork shoulder is browned, add the sausages to the pot and brown them for about 6 minutes and then remove them to the dish or large plate, with the browned pork shoulder.   

Turn the heat down to medium-low, add 2 more tablespoons of olive oil to the pot, and 1 large, coarsely chopped yellow onion, and 6 garlic cloves, peeled and smashed. 

Season this with a small amount of salt and pepper, and gently cook until softened, for about 4 or 5 minutes.     

 Once the onion and garlic has softened, add in 1/3 of a cup of red wine or vermouth. Scrape up the browned bits from the bottom of the pot and continue cooking until the wine has almost evaporated. This will take 2 to 4 minutes, so keep your eye of the stove and give the mixture a stir or two.   

Sprinkle in ½ to 1 teaspoon of red pepper flakes into the pot.   

Next, stir in two 28-ounce cans of crushed tomatoes, and 3 sprigs of basil. 

Fill one of the tomato cans with fresh water and set aside to use later.   

If you have fresh oregano, add a tablespoon, chopped. 

Put the browned pork shoulder and sausages back into the pot, along with any juices from the pan or large plate. 

Submerge the meat into the crushed tomatoes and stir once, gently.  

Add 16 to 22 meatballs to the top of the sauce and pour enough water from the can of crushed tomatoes to just cover the meatballs. Do not stir.  

Partially cover the pot with a lid and bring the pot to a simmer over medium-high heat, and then reduce the heat to a gentle simmer. 

Cook for 2 ½ to 3 hours, occasionally stirring, gently, until the pork shoulder falls apart and can be fork-shredded.  

Bring a large pot of salted water to a boil, and while this is heating, you can pull the meatballs, sausage, and chunks of pork out of the sauce and onto a large platter. 

Slice the sausage into fork-sized pieces. Add a quarter to a half a cup of the sauce, spread out over the top of the meat on the platter. You can garnish with fresh basil if you have.   

You’ll want to pair your Sunday gravy with a sturdy pasta, such as rigatoni, spaghetti, or any noodle that will support the sauce. 

Cook the pasta as directed on your packaging or recipe, until al dente. 

Reserve a ½ cup of pasta water, drain your pasta, and add it to the medium-hot in temperature sauce, along with ¼ to ½ cup of the pasta water. 

The pasta water will help the sauce cling to the pasta.   

This will make 8 servings. Divide the pasta and sauce onto or into individual plates or bowls, topping with a bit of meat on each serving. 

Pass freshly grated Parmesan cheese and the platter of meat at the table. If you have more fresh basil, pass a small plate or bowl of torn basil leaves, as well. 

This main dish pairs well with a clean and crisp green salad – a garden salad with a very light dressing is ideal. Any fresh bread or rolls - a rustic bread or baguette, gently warmed and covered with a cloth is nice, as well as red wine and a large pitcher of ice water. Enjoy!    

Recipe Credit: Meatballs, based on Kay Chun’s NY Times “Pork and Ricotta Meatballs" recipe. 

Meatballs 

2 Large Eggs 

1 Cup Whole-Milk Ricotta Cheese 

1 Cup Grated Parmesan Cheese 

1 to 1 1/2 Teaspoons Kosher Salt 

1 1/2 Teaspoons Black Pepper 

1 1/2 Teaspoons Italian Spice Mix 

1 Cup Plain Dry Breadcrumbs 

1lb Ground Pork 

1lb Ground Beef 

Oven rack set to the middle position, preheat your oven to 425 degrees. 

If you have, prepare 2 rimmed baking sheets lined with parchment paper. I will usually smooth a very small amount of olive or other cooking oil across the parchment, - you don’t have to; I find that the small bit of oil really helps prevent too much sticking.   

In a large bowl mix together 2 large eggs, 1 cup of whole-milk ricotta cheese, 1 cup of grated Parmesan, 1 to 1 ½ teaspoons kosher salt, 1 ½ teaspoons black pepper, 1 ½ teaspoons Italian spice mix, 1 cup of plain dry breadcrumbs, panko, or a gluten-free option. 

When I want a gluten-free meatball, I’ll use a gluten-free crumb, cooked rice, or cooked quinoa.   

Once this is all gently mixed together, add in 1 pound of ground pork and 1 pound of ground beef.   

Shape the mixture into about 24 equally-sized meatballs – a little over 2 inches in diameter, and place 12 meatballs on each sheet and bake, one sheet at a time, until golden and cooked through, about 15 to 25 minutes for each sheet.   

Let meatballs rest at least 10 minutes before serving. You can serve them warm, pop them into a simmering sauce, or let them cool and refrigerate or freeze. If you do make in advance and freeze, reheat them in a 375-degree oven for about 20 minutes or until they are warmed through. 

Enjoy!

Recipe Credit: Baked Beans, based on the Country Cook's Illustrated recipe for Meaty Baked Beans. 

Baked Beans 

2 1/2 Cups Dried Pinto Beans 

2 Tablespoons Vegetable Oil 

1 Large Onion 

4 Garlic Cloves 

2 -2 ½ Pounds Boneless Smoked Pork Shoulder Roast 

1 Cup Ketchup 

1/2 Cup Packed Dark Brown Sugar 

1/4 Cup Spicy Brown Mustard 

Day before your bake, rinse about 2 ½ cups of dried pinto beans, and soak them, overnight, covered by about 3 inches of clean, cold water. 

Day of bake, you’ll want to set your oven rack to the middle position and preheat your oven to 350 degrees. 

Put a Dutch oven or another oven-safe pot with a lid on your range top burner, over medium, heat a tablespoon or two of vegetable oil in the bottom of the pot. 

Add 1 finely chopped onion to the pot and cook until softened, about five minutes, and then stir in 4 minced garlic cloves and let heat through to release the garlic aroma and stir for about a minute. 

To the pot, add 6 cups of clean cold water, a 2 to 2 ½ pound boneless smoked pork shoulder roast, cut up into 4 pieces, and after you’ve drained the water off of them, the uncooked beans you soaked overnight. 

With the water, meat, and uncooked beans in the pot, bring everything to a boil, stir once, then cover with a lid, and carefully transfer the pot to the oven. 

Lid on, bake at 350 degrees for about an hour, which is when the beans should be just beginning to soften. 

While the beans are baking in the oven, mix together one cup of universal sauce, which is ketchup – so, 1 cup ketchup, ½ a cup of packed dark brown sugar, and ¼ a cup of a spicey brown mustard. 

After an hour, carefully remove the lid from the pot of beans in the oven, and stir in the ketchup, brown sugar, and spicy brown mustard mixture into the bean pot. 

Bake, uncovered, for an additional 2 to 3 hours, until the beans are tender to the bite and the sauce has slightly thickened. 

Next, remove the pork from the pot and place it on a large plate or platter. Once the pork has cooled enough to handle, discarding the fat, cut the pork into bite-sized pieces and then return the cut-up pork back into the pot of beans. 

The pork is salty, so you don’t need to add any salt, but you might want to stir in ½ a teaspoon of black pepper. 

Serve with a crisp salad, fresh or canned pineapple, and a crusty or rustic bread. If it’s part of a potluck, you can have it as a side with sausage, hot dogs, or hamburgers, but keep in mind how meaty these beans are, just on their own. I wouldn’t say no to pairing it with coleslaw, pineapple, half-sour pickles, deviled eggs, and a rustic country bread. 

If you want to make the beans a meatless dish, for depth of flavor, I’d add 3 to 5 chopped up chipotle peppers in adobo sauce. Add 2 tablespoons of adobo sauce for extra flavor and heat.   

Enjoy!

Photo: James and the Giant Pear? A really BIG, delicious, and inflation friendly pear from the Saturday Portland Farmers Market (Park Blocks behind PSU, Portland, Oregon.

Inflation Loaf 

2 - 4 Tablespoons Olive Oil 

1 Large Onion 

2 Large Carrots 

3 Celery Ribs 

3 Garlic Cloves 

1 Cup Chopped Mushrooms 

2 Eggs 

1/3 Cup Milk 

1/3 Cup Ketchup + 2 Tablespoons  

  1 ½ Teaspoons Worchester Sauce 

1 Teaspoon Salt 

1 Teaspoon Cumin 

¼ Teaspoon Black Pepper 

¼ Teaspoon Red Pepper Flakes 

1/8 Teaspoon Nutmeg  

1 Cup Panko Bread Crumbs 

2 Teaspoons Italian Spice Mix 

1 Pound Ground Turkey 

2 to 3 Cups Cooked Lentils 

1 Tablespoon Maple Syrup 

1 Tablespoon Balsamic Vinegar 

Heat your oven to 400 degrees and set the rack to the middle position. 

Add two to three tablespoons of olive oil to a large sauté pan and set the heat to medium. 

Add 1 large, diced onion to the pan and cook for about four minutes, until the onion begins to soften. 

Then, add in 2 large carrots, diced, 3 celery ribs, cut lengthwise and diced, 3 garlic cloves, minced, and cook for about another four minutes. 

Last, add in 1 cup of chopped mushrooms and cook for another three to four minutes. 

Give the pan a nice stir and take it off the heat to cool down. 

Then, in the bottom of a large bowl, moderately beat together 2 eggs with 1/3 of a cup of milk, 1/3 of a cup of ketchup, 1 ½ teaspoons Worchester sauce, 1 teaspoon salt, 1 teaspoon cumin, ¼ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 1/8 teaspoon of ground nutmeg. 

Into this wet mixture, add 1 cup of panko bread crumbs and 2 teaspoons of Italian spice mix. You can use regular bread crumbs if you don’t have panko. If your breadcrumbs are not already seasoned with Italian spices, add 2 teaspoons of Italian spice mix. 

If you want to make this recipe gluten free, substitute 1 ½ cups cooked rice or cooked quinoa for the panko or bread crumbs, remembering to add 2 teaspoons of Italian spice mix. 

Let the mix stand for about five minutes, in order for the panko, bread crumbs, or other filler to soak up the moisture in your mix. 

After about five minutes, into this mixture, add 1lb of ground turkey and 2 to 3 cups of cooled cooked lentils. I use brown or green lentils. Mix this all together and set aside. 

In a small bowl, mix together a topping for your inflation loaf. 2 tablespoons ketchup, 1 tablespoon maple syrup, and 1 tablespoon balsamic vinegar. 

Get a rimmed baking sheet or a larger baking pan and smooth a very light layer of olive oil on the bottom, where you are going to place your turkey-lentil loaf – your inflation loaf. 

Your sautéed ingredients should have cooled down a bit. Mix them, along with any oil or juices in the pan, with your seasoned meat & lentil mixture. 

Depending on how wet the mixture is, you might need to add ¼ to ½ a cup more of panko, breadcrumbs, rice, or quinoa. See how it goes. 

Once mixed, go ahead and shape a loaf on your prepared sheet pan, creating a rectangular loaf, about an even 3 inches high. People have preferences on how they want their meatloaf slices to look, so you do you on the height of the loaf. 

Use a flat-bowled spoon and spread the topping mixture over the top of your meatloaf and place the loaf in your oven, baking from 55 to 70 minutes, rotating the pan halfway through the bake. 

A turkey loaf is done when the internal temperature reaches 165 degrees. I always err on the side of caution. If it’s done, I give it another 10 minutes. 

Look at the loaf at 45 to 50 minutes, in case you think you need to place a piece of foil or an alternate cover over it if the top looks like it’s getting too done too early. 

Once you take the loaf out of the oven, cover it with foil or with another container slipped over it, upside-down. 

Let it rest for 10 to 15 minutes before slicing, serving, and enjoying. 

I often sneak some sweet potatoes or another type of potato into the oven at the start of the bake, serving a baked potato along with the inflation loaf, as well as maybe steamed or sautéed green beans, broccoli, or a nice green salad. I wouldn’t say no to a baked apple along side this meal. 

A slice of inflation loaf makes a great sandwich, next day. Inflation loaf halves the amount of meat you need in a traditional meatloaf by adding in budget-friendly lentils and vegetables. You have not only lowered your cost per serving, but you have increased the health quotient of your meal by adding lentils and vegetables. 

Inflation loaf is a delicious and nutritious win-win.     

Enjoy!

Hammer & Tears Stew

(Recipe Credit: Yewande Komolafe, Lentil and Orzo Stew with Roasted Eggplant) 

1 Large or 2 Medium Eggplants 

1/3 Cup Olive Oil  + 4 Tablespoons 

1/2 Teaspoon Kosher Salt + 1/4 Tsp. 

1/4 Teaspoon Black Pepper 

   1 Teaspoon Coriander Powder 

1 Tablespoon Crushed Coriander Seed 

2 Medium Onions 

2 Carrots 

4 Celery Ribs 

1/4-1/2 Teaspoon Red Pepper Flakes 

6 Garlic Cloves 

2 Tablespoons Tomato Paste 

2 Cups Dried Lentils 

1 Cup Vermouth 

9 Cups Chicken or Vegetable Stock, or Water 

1 Cup Long Grain Rice 

2 Lemons 

Feta or Parmesan Cheese (optional) 

Parsley or Other Garnish  

Take a really big eggplant or 2 medium eggplants, and cut up into about 1 inch cubes. Leave the skin on. 

Toss the eggplant in a bowl with 1/3 cup of olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon ground coriander powder, and 1 generous tablespoon of coriander seeds, crushed. 

This is where your hammer comes into play. If you don’t have a mortar and pestle to crush the coriander seed, or a dedicated spice grinder, put the coriander seed in a plastic bag, or carefully folded in a clean, thin towel, and crush the seed with a hammer. I have a thick wooden board I do this on. I really like a recipe that involves a hammer. 

Toss everything together and set your bowl aside for a moment while you heat the oven to 425 degrees, with the oven rack set to the middle position. 

Once the oven is at 425 degrees, evenly spread the eggplant mixture on a large, rimmed baking sheet and let the eggplant mix roast for 30 to 45 minutes. At about 20 minutes, use tongs or a long-handled utensil to gently toss the eggplant around so that it roasts and browns, evenly. 

When the eggplant is tender and golden brown, remove it from the oven and let it rest on the sheet pan for 5 to 10 minutes before carefully placing it back into the bowl you used to mix it, earlier. The eggplant is the topping for the lentil dish. 

Next, on your stovetop, drizzle 3 to 4 tablespoons of olive oil in the bottom of a large pot, just enough olive oil to cover the bottom of the pot. 

To this pot, add 2 medium onions, finely chopped (for me, the onions are where the tears come in), 2 diced carrots, 4 celery ribs, cut into smallish, crescent-shaped pieces, and maybe ¼ a teaspoon of salt and ¼ to ½ a teaspoon of red pepper flakes, depending on your preference. 

Stir this over medium heat for about 5 minutes, until the onions have softened and the other vegetables have begun to cook. 

Add in 6 garlic cloves, crushed and finely chopped, and 2 tablespoons tomato paste. 

Being careful to not burn the bottom of the pot, stir the garlic and tomato paste in the pan for about 3 minutes. The tomato paste will just start to get that kind of nice, darker, cooked look. 

Add 2 cups of dried lentils into the pot and stir to coat the lentils with the flavorings from your other ingredients. You can use whatever lentils you have on hand – green, black, or brown lentils will do nicely in this recipe. 

Once the lentils are coated and stirred in, about a minute, pour in 1 cup of vermouth, sake, or white wine, and 9 cups of chicken or vegetable stock. If you don’t have chicken or vegetable stock, you can use water. If you don’t add the vermouth, sake, or white wine, be sure and add in an extra cup of either the stock or liquid. You are looking for a total of 10 cups of liquid. 

Bring the pot just to a boil over a high heat, stir in 1 cup of long grain rice, and then lower the heat down to a low simmer. I don’t cover the pot or stir - just let it simmer for 20 or 30 minutes, keeping an eye on it and taking a taste with a fork at about 15 minutes and then at 20 to see if the lentils are tender. You’ll see that the rice is cooking and soaking up the broth. 

When the lentils are just barely tender to the bite, turn the heat off, and stir in the zest and juice from 2 lemons. 

Slide the pot off the burner, give the pot a gentle stir, and let it sit for 5 to 10 minutes before serving. Taste for salt and pepper, remembering that it’s easier for someone to add a bit of salt to their dish than to remove it. 

Serve in a bowl or a high-rimmed plate, with a scoop or two of the lentil stew on the bottom, about 1/4 to 1/3 of a cup of the cubed eggplant on top, and you can sprinkle a small amount of feta or parmesan cheese on top. 

I like to add a bit of additional color – if you have any nasturtiums blooming in a pot, add a blossom to each serving, as well as nasturtium leaves or a sprinkling of fresh parsley – green is a nice addition to the plate. If you have more lemon, give each person a wedge on the side of their plate, and let them add a squeeze of citrus to their bowl if they’d like. 

Instead of rice, you can alter the cooking time a bit and add in orzo, quinoa, or another pasta or grain.  

Enjoy!

Tomato Soup

This recipe will make about 5 to 6 servings, depending on bowl and appetite size. Feel free to double the recipe. 

2 Tablespoons Olive Oil 

1 Medium-sized Onion 

3 Garlic Cloves 

2 Tablespoons Tomato Paste 

1 Tablespoon Sugar 

1/4 Teaspoon Crushed Red Pepper Flakes 

1/4 Teaspoon Celery Seed 

1/4 Teaspoon Dried Oregano or Italian Spice Mix 

1/8 Teaspoon Black Pepper 

1/8 Teaspoon Salt 

Warm up 2 tablespoons of olive oil in the bottom of a large soup pot, and over medium heat, cook 1 medium-sized, thinly sliced onion, and 3 smashed and minced garlic cloves. Cook them for 5 to 8 minutes, until the onion has softened. 

Add 2 tablespoons tomato paste and stir for a minute as it cooks. 

Next, add in a mixture of 1 tablespoon of sugar, ¼ a teaspoon of crushed red pepper, ¼ a teaspoon of celery seed, ¼ a teaspoon of dried oregano or an Italian spice mix, 1/8 a teaspoon of black pepper, and 1/8 a teaspoon of salt. On medium heat, stir the spices for just under a minute, to allow the flavors to bloom. 

Stir in 1 cup of chicken or vegetable stock, or even water. 

Add three 14 to 15 ounce cans of diced or whole tomatoes. If you are using fresh tomatoes, chop up enough tomatoes to make up 5 cups, including the beautiful juice from the tomatoes. 

Bring the soup to just a boil and then reduce the heat to a simmer for about ten minutes. Give it a stir and if you used whole canned tomatoes, use the back of a spoon to break up the tomatoes. 

Take the soup pot off the heat, stir in 2/3rd a cup of heavy cream, and then, last step, the soup is hot, so careful, I like to use an immersion stick blender to puree the soup. You can also pour the soup, in batches, into a traditional blender or food processor, but an immersion blender is an ideal kitchen tool for pureeing soups. 

After the soup has been pureed, let it heat in the large soup pot over a low heat for ten to fifteen minutes. 

Go ahead and taste. Season the soup with salt and pepper as needed. I like to top each bowl of soup with a sprinkling of green pumpkin seeds, sometimes a drop or two of hot sauce, the hot sauce depending on people’s taste for heat. Black sesame seeds or fresh parsley make nice toppings. Serve this soup with a rustic bread or crackers. A cup of tomato soup is always nice when served with a crisp green salad and a grilled or toasted cheese sandwich. However you have it, enjoy! 

Pumpkin Soup

3 tablespoons butter or olive oil 

2 medium onions, sliced thin 

2 teaspoons dried or 2 tablespoons fresh, coarsely chopped rosemary 

2 minced garlic cloves 

2 tablespoons maple syrup 

1/2 cup apple cider or 3/4 cup juice

4 cups low sodium chicken stock 

2 (15-ounce) cans pumpkin puree (not pie filling) or 4 cups puree 

1 to 2 teaspoons curry powder 

1/2 teaspoon cumin (optional)  

1/2 teaspoon ground nutmeg 

Pinch of ground cloves 

1 1/2 teaspoons kosher salt (if not using low-sodium chicken stock, start with 1 teaspoon and add as needed) 

1/2 teaspoon black pepper  

1/3 cup heavy cream 

Melt the butter over medium heat in a heavy-bottomed pot.  

Add onions and rosemary, cooking about 20 minutes, until the onions are lightly caramelized. 

Add maple syrup and garlic, stirring and cooking for about 5 minutes.

 Add apple cider and cook, scraping any bits from the bottom. Cook until the liquid is reduced by half. 

Add broth, pumpkin puree, curry powder, cumin, nutmeg, cloves, salt, and pepper. Stir until blended. 

Bring to a low boil, turn heat to medium-low and full simmer for 10 minutes, stirring so as to not burn the bottom of the pot. 

Turn off the heat, remove pot from the burner, & stir in 1/3 cup heavy cream. 

You can puree the soup in a traditional blender, food processor, or, with my favorite, an immersion stick blender.  

Serve with a drop or two of hot sauce on top, as preferred, maybe along with a light drizzle of honey. Season with salt and pepper, to taste. If you have green pumpkin seeds, black sesame seeds, or fresh parsley, these make pretty toppings. A teaspoon of cognac or apple brandy can be added to each bowl, depending on your preferences.

I like to serve with toasted rustic bread, some topped with cranberry relish, and other bread topped with Great Green Sauce. 

Chicken Tinga Tacos

(Photo: Taco Toppings)

4 to 6 Servings

2 Pounds Boneless and Skinless Chicken Thighs 

1 Cup Crushed Tomatoes 

5 Garlic Cloves (Smashed/Chopped) 

3 Chipotle Chiles, Minced 

1 Tablespoon Adobo Sauce 

1 Tablespoon Tomato Paste 

1 Tablespoon Vegetable Oil 

1 Bay Leaf 

1 Teaspoon Dried Oregano (or ! Tablespoon Fresh, Chopped) 

1/2 Teaspoon Ground Cumin 

1/2 an Onion, Thinly Sliced 

1 3/4 Teaspoons Salt (If you double the recipe, use 2 1/2 teaspoons salt, and add salt when done, as needed.) 

2 Cups Corn, Fresh or Frozen 

1/2 Teaspoon Onion Powder 

Zest & Juice of 1/2 a Lime 

Tortillas or Tostadas 

Topping Suggestions: 

Thinly sliced onion, sour cream or Mexican crema, avocado slices, fresh cilantro, shredded lettuce or cabbage, shredded carrot, or any other favorite topping. Melon is a refreshing side.  

In your crock pot, mix together 2 pounds of boneless, skinless chicken thighs, 1 cup of crushed tomatoes, 5 garlic cloves, smashed and chopped, from a small can of chipotle chilies in adobo sauce, add at least 1 and up to 3 chipotle chilies, minced, plus one tablespoon of adobo sauce, 1 tablespoon of tomato paste, 1 tablespoon of vegetable oil, 1 bay leaf, 1 teaspoon dry oregano or 1 tablespoon of fresh oregano, finely chopped, ½ teaspoon ground cumin, half of a red or white onion, thinly sliced, and 1 3/4 teaspoons of salt. 

Stir everything together and cook on low, about 6 to 7 hours, until the chicken is tender. 

15 minutes before you want to serve, turn the heat to high and stir in about 2 cups of corn, either fresh or defrosted, which is about 10oz of frozen, ½ teaspoon onion powder, and the juice of ½ a lime (about 2 teaspoons). 

 It will take about 10 to 15 minutes to warm the corn all the way through. 

Remove and discard the bay leaf and use two forks to coarsely shred the chicken. Taste to see if you need more salt or lime juice and you are ready to serve on warm tortillas or tostadas. 

Thinly slice half an onion and serve as a topping for your chicken tinga, along with sour cream, or a Mexican-style crema - feta cheese will do in a pinch, sliced avocado is a nice topping, as well as shredded carrot, shredded lettuce or cabbage, and cilantro. 

Chili for Chilly Days 

Chili Spice Mix:

5 tbsps. (1/4 cup+1 tbsp.) chili powder 

4 tablespoons (1/4 cup) ground cumin 

4 tbsps. (1/4 cup) granulated sugar 

2 tablespoons garlic powder

3 teaspoons (1 tablespoon) salt 

1 teaspoon black pepper 

½ teaspoon ground cayenne pepper 

Mix together in a bowl with a fork. You can do the day before, and cover. 

2 pounds ground beef (or ground turkey or omit – try adding more beans and your favorite vegetables (yams, zucchini, carrots, etc.) if you omit)

2 medium onions, chopped 

2-3 bell peppers (red, green, yellow…)

2 (15oz) cans diced tomatoes 

2 (15oz) cans pinto beans, rinsed and drained (A 15oz can equals about 2 cups. I will often soak 3 cups of pinto beans overnight, cook them the next day (drain and refrigerate after cooking), mix up the chili spice, and then make the chili the next day. When I do this, I use all of the beans in the chili, which is about 6 cups.  

2 (8oz) cans tomato sauce  

1 (6oz) can tomato paste 

2-3 tablespoons olive oil 

1 ½-3 cups broth (You can use water if you don’t have broth. I usually save and refrigerate the water that the soaked beans cooked in (cooking water, not soaking water) and add 2-3 tablespoons of chicken or vegetable broth paste to the chili pot.

Heat up olive oil in a very large pot and place over medium heat to warm up, about 2 minutes. Add chopped onion to the pot, cook 5 minutes, stirring occasionally. Add ground beef to the pot, breaking apart with a spoon, cooking 6-7 minutes, until the meat is browned. Stir occasionally. 

Add chili powder mix, stir, and then add tomato paste, stirring quickly and constantly to release the spice flavors. 

Add the broth (or cooking water and broth paste, or just water), diced tomatoes with juice, drained beans, and tomato sauce. Stir well. 

Without burning the bottom of your pot, bring the mixture to a low boil and then reduce the heat to low or to medium-low, to gently simmer the chili, uncovered, 45 to 90 minutes. 

Go ahead and add diced bell peppers to the chili at this point. When you cut up the bell peppers, I cut into pieces that are about a half-inch or slightly smaller. As the chili thickens, stir, occasionally, so as to not burn.

Remove from heat and let rest, 5-10 minutes before serving. Top with shredded cheese, cilantro, chopped scallion, etc. Note that this makes up enough chili for two or three meals and to freeze up three family-sized tubs of chili in your freezer. If you don't want this much, cut the recipe in half. Will still make a lot of good chili. 

Pre-heat your oven to 425 degrees, with your oven rack set to the middle. 

I use a rimmed sheet pan, and sometimes cover it in foil to make the clean-up easier, but you don’t have to. You can bake directly on the sheet pan and just plan on getting a little of your arm work exercise in with scrubbing the pan once your chicken is done baking. 

First, in a smallish bowl, mix up a seasoning rub of 1 teaspoon of dried oregano, thyme, or maybe your favorite Italian seasoning mix, 1 teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon garlic powder (or, ½ a teaspoon garlic and ½ a teaspoon onion powder), ¼ a teaspoon of black pepper, 1 ½ teaspoons of paprika, and 1 tablespoon of brown sugar. 

Use a fork or small whisk to blend the seasonings together.

On your rimmed sheet pan, spread out 1 to 2 tablespoons of olive oil. This coats the bottom of your sheet pan, plus, you are going to dredge your chicken breasts through this oil to coat the chicken. 

For this recipe, I take 4 large chicken breasts, and instead of pounding them down so that they are about ½ to ¾ of an inch thick, I carefully slice them through the middle, turning each chicken breast into 2 flatter slices. 

So, 4 large chicken breasts, once sliced in half, gives you 8 servings.

Dredge the chicken slices through the olive oil on your sheet pan, evenly coating the chicken on all sides.

Lay the chicken out flat on the sheet pan and sprinkle half of your rub to coat one side. Flip the chicken and coat the other side with the remaining spice rub. You can use your hands to rub the spices into the chicken and to get a nice even coat on the chicken. 

Again, lay the chicken out flat on the sheet pan. 

Super-duper wash your hands. For our younger listeners, remember, half of washing is thorough drying. 

Next, pop the sheet pan in your oven, middle rack, and bake at 425 degrees for about 20 or 25 minutes. 

The thickest part of a piece of chicken is 165 degrees when done. 

I then put the pan of chicken under the broiling grill in the oven for about 5 minutes – so it gets a nice color and is a little crisp.

Take the pan out of the oven and, if serving right away, let it rest for at least 5 minutes. 

If I’m serving it within 30 minutes or so, I’ll remove the chicken from the pan to a serving dish, drizzle the juices from the sheet pan over the chicken, and invert a dish or lid over the top. You can also use aluminum foil to lightly tent.

To serve, I’ll chop up scallion and/or parsley & sprinkle this across the top.

This chicken might be part of your meal prep for the upcoming week. If it is, let it cool down for 20 to 30 minutes and then wrap it up or put it in Tupperware, in your refrigerator.  

If you’ve already roasted cauliflower, par boiled carrots and broccoli, this oven roasted chicken is your answer to what’s for lunch or dinner, during the upcoming week. 

As always, happy baking!  

1 Pound Salmon Fillet 

Make a salmon spice rub – you can do this the day before: 

¼ a teaspoon of ground cumin 

¼ a teaspoon of fennel seed 

½ a teaspoon of ground coriander 

2 teaspoons of kosher salt 

Next is your post bake pour over mixture. You can make this a day ahead and keep it in your fridge. When I do that, I take it out of the fridge the day of my bake so it comes back to room temperature before I pour it over the baked salmon. 

1 small to medium red onion, thinly sliced 

Slice and seed either a small Fresno or Jalapeno chili 

½ cup of olive oil 

¼ a cup of red wine vinegar 

Mix all together in a small to medium sized container or bowl. 

You’ll need to massage this with your fingers. 

This softens up the onion and pepper in your vinegar and oil mixture 

so that the flavors start to blend. 

Last is your lemon mayo. You make this the day ahead, morning of, 

or while your salmon bakes. In a small bowl or container,: 

½ a cup of mayonnaise 

the zest and juice of ½ a lemon 

1 small clove of garlic, grated 

Optional is a tablespoon of capers.  

Refrigerate your lemon mayo until about a half-hour before serving. 

Take a rimmed baking sheet and coat it in olive oil, maybe 2 to 3 tablespoons, depending on the size of your sheet. Put your salmon, skin side down on the sheet and evenly distribute your spice rub all over the top of your salmon. Put this away in the fridge for at least an hour, maybe two. I take it out of the fridge about a half hour before I bake it, just to take the chill off before it goes into the oven. 

Preheat your oven to 300 degrees and set your rack to the middle position. 

When it’s time to put your salmon in, make sure that you can move your salmon around on the baking sheet in the olive oil on your pan surface. You don’t want the skin side to stick. 

Bake salmon on the rimmed baking sheet, middle rack, 300 degrees for 15 to 25 minutes - until it’s just tender and cooked through. If your oven runs hot, 10 to 15 minutes might do it, but my oven usually takes a full 25 minutes. 

When it’s just cooked through, remove it from the oven and pour your red onion, pepper, olive oil and red wine vinegar mixture over the top. Use foil to cover, or I I cover it by inverting another rimmed baking sheet over the top, putting a clean towel on top to keep it warm.

Let it rest like that, for 15 minutes. 

While it’s resting, toast up some bread. Whatever you have is fine – I like sliced and toasted ciabatta rolls, sourdough – really, anything. I’ll sometimes cut sliced bread kitty-corner, to make large triangles – if you have a mix of breads, that’s nice. Use up whatever is on hand. 

While the salmon was baking, sometimes I’ll blanch some asparagus spears or par-boil some carrot sticks. I don’t usually add any dressing or seasoning to the vegetables because the salmon is so rich and it’s refreshing to pair it with a plainly cooked vegetable. If you happen to have a little watercress or arugula, those pair nicely with this dish, too. 

After your cooked salmon has rested for at least 15 minutes in the pour over sauce, uncover it and you can serve. 

To serve and eat, you spread a bit of lemon mayo on your toast, top with the salmon and red onions/pepper, and enjoy. 

If you have a little parsley coming up in a pot or out the back door, it looks pretty to sprinkle some on your salmon. 

I often double the recipe and encourage you to do so. It’s great for leftovers, although I never reheat in a microwave or oven. I’ll just bring it to room temp or have it over rice, letting the rice gently heat it up.     

Enjoy your own variations with this recipe, and, as always, happy baking.