By Emily Weinstein, The New York Times
I have to tell you the truth: I did not want to write you about chicken this week. (No offense to the chicken below, which is great.) I wanted to write to you about desserts, because earlier this week NYT Cooking published “Brilliant Baking Recipes to Change Your Kitchen Game,” and because in the middle of February, I find it more enthralling to think about cake than weeknight cooking. The section will be in print in Sunday’s New York Times.
But we need to eat dinner, and I’ve actually been cooking a ton lately. (And I promise I’ll do a dessert edition soon.)
1. Pasta With Feta and Green Olives
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef’s knife — or even the heel of your palm in a pinch — then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
By Yasmin Fahr
Yield: 4 servings
Total time: 20 minutes
Ingredients
- Kosher salt
- 1 pound dried cavatappi, fusilli or other short, curly noodle
- 1/3 cup olive oil
- 12 ounces green olives, such as Castelvetrano or Cerignola, smashed and pitted
- 1 garlic clove, grated or minced
- 1 lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
- 1/2 teaspoon red-pepper flakes, plus more as desired
- 1/2 to 3/4 cup loosely crumbled or cubed feta, depending on preference
- Black pepper
Preparation
1. Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
2. Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
3. Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
2. Pan-Seared Ranch Chicken
In this recipe, America’s favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don’t reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)
By Ali Slagle
Yield: 4 servings
Total time: About 35 minutes
Ingredients
- 3/4 cup Greek yogurt
- 1/4 cup mayonnaise
- 3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
- 3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
- 3/4 teaspoon garlic powder
- Kosher salt and black pepper
- 1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons extra-virgin olive oil
Preparation
1. In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
2. Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
3. Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side. Turn down the heat if the chicken is browning too quickly.
4. If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.
3. Shrimp in Purgatory
This one-skillet shrimp dish is inspired by the bright flavors of eggs in purgatory, the classic Southern Italian dish in which eggs simmer in a spicy tomato sauce. The exact origins of the name are uncertain, but many say the sauce is meant to represent purgatory, and the eggs, souls. Here, shrimp stand in for the eggs, and the tomato sauce is rich and tangy, with roasted red peppers and capers. You can use frozen shrimp; just defrost them first. Serve the shrimp in shallow bowls, with crusty bread, or over orzo, couscous or polenta.
By Sarah DiGregorio
Yield: 4 servings
Total time: 25 minutes
Ingredients
- 3 tablespoons olive oil
- 1 yellow or red onion, minced
- Kosher salt and black pepper
- 8 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon red-pepper flakes, plus more for serving
- 1/2 teaspoon fennel seeds
- 2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish
- 8 ounces roasted red peppers, drained and chopped (about 1 cup)
- 1 (14-ounce) can whole or crushed tomatoes
- 1 to 1 1/2 pounds peeled, deveined shrimp
- 2 scallions, thinly sliced
- 1 tablespoon capers, drained
- 1/2 cup grated Parmesan, plus more for serving
Preparation
1. Warm the olive oil in a 12-inch skillet over medium-high. Add the onion, season generously with salt, and cook, stirring, until the onion is translucent, soft and starting to turn golden, 7 or 8 minutes. If necessary, decrease the heat to medium to prevent scorching.
2. Add the garlic and cook until fragrant and softened, about 2 minutes. Stir in the oregano, red-pepper flakes and fennel seeds, then the Calabrian chiles, roasted red peppers and tomatoes. (Crush the tomatoes by hand, if using whole.) Season with salt and pepper. Bring to a simmer, adjust the heat to maintain a simmer, and cook for about 5 minutes to slightly reduce the sauce and blend the flavors.
3. Add the shrimp, scallions and capers, and cook until the shrimp are curled, pink and opaque, 3 to 7 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes, salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.
4. Cauliflower, Cashew, Pea and Coconut Curry
While this curry from Meera Sodha’s cookbook “Made in India” is rooted in tradition and complexly flavored, itap also easy enough for a weeknight. She transforms cauliflower from a humble vegetable to a rich centerpiece with the addition of cashews, coconut, fresh ginger and a flurry of spices you’re likely to have in your pantry. Serve with rice for an exceptionally good vegan supper.
Recipe from Meera Sodha
Adapted by Jennifer Steinhauer
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 4 garlic cloves, chopped
- 1 green chile, roughly chopped (seeded if you prefer less heat)
- Kosher salt
- 4 tablespoons canola oil
- 2 large onions, finely chopped
- 1 tablespoon tomato paste
- 1 1/2 teaspoons ground coriander
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon chile powder
- 1 large head cauliflower (about 1 1/4 pounds), broken into bite-size florets
- 1 (14-ounce) can unsweetened coconut milk
- 4 ounces unsalted cashews (about 3/4 cup)
- 1/2 cup frozen peas
- 1/2 teaspoon garam masala
- 1 small bunch cilantro, leaves chopped, for serving
- 1 lemon wedge, for serving
- Cooked basmati rice, for serving
Preparation
1. Place the ginger, garlic and green chile in a mortar and pestle with a pinch of salt. Mash until a paste forms and set aside. Alternately, finely chop the ginger, garlic and green chile together, sprinkle with a pinch of salt, then mash into a coarse paste using the flat portion of your chef’s knife.
2. In a large skillet with a lid, heat 3 tablespoons oil over medium. Cook the onions until golden, about 10 minutes. Add the ginger paste and cook, stirring, until fragrant, 3 to 4 minutes.
3. Stir in the tomato paste, coriander, cumin, chile powder and 1 1/4 teaspoons salt. Stir in the cauliflower and coconut milk and bring to a simmer. Reduce the heat to low, cover and cook until the cauliflower is tender, 10 to 12 minutes.
4. Meanwhile, heat the remaining 1 tablespoon oil in a small skillet over medium. Fry the cashews, stirring occasionally, 2 minutes. Transfer to a plate to cool.
5. Add the peas and garam masala to the cauliflower mixture and cook, stirring, 5 minutes. Season to taste with salt.
6. Top the curry with the cashews, cilantro and a squeeze of lemon just before serving. Serve with a big steaming bowl of basmati rice.
5. Grits and Greens
This weeknight dinner is the perfect homey and rustic dish. Quick-cooking grits become extra flavorful because they are simmered in vegetable stock and get a creamy bite from the combination of milk and sharp Cheddar thatap stirred in once the grits are tender. Using both collard greens and Swiss chard lends more interesting and varied tastes and textures. Because the leaves are cooked just until wilted, apple cider vinegar is added at the end to help balance out any bitterness. A little hot sauce splashed on just before serving helps tie the entire dish together, awakening the flavors in both the greens and grits.
By Vallery Lomas
Yield: 4 servings
Total time: 40 minutes
Ingredients
For the Grits:
- 2 cups vegetable stock
- 1 cup quick-cooking grits
- 1/4 teaspoon ground black pepper
- 1/2 cup whole milk
- 1/2 cup shredded sharp Cheddar (3 ounces)
- Salt
For the Greens:
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 garlic cloves, sliced
- Pinch of red-pepper flakes
- 1 bunch collard greens (12 1/2 ounces), stems removed, leaves cut into 1-inch pieces
- 1 bunch Swiss chard (10 ounces), leaves and stems cut into 1-inch pieces
- Salt and black pepper
- 1 cup vegetable stock
- 2 tablespoons apple cider vinegar
- Hot sauce, to serve
Preparation
1. Make the grits: In a medium saucepan, heat the vegetable stock and 2 cups water over medium-high until boiling. Once boiling, slowly pour in the grits while whisking to reduce lumps. Once the grits come to a boil, reduce the heat to maintain a simmer and cook, whisking frequently, until thickened, 5 to 8 minutes.
2. Remove the pan from the stove. Season the grits with the pepper, then stir in the milk and cheese until the cheese melts. Season to taste with salt. Set aside and cover to keep warm.
3. Meanwhile, make the greens: Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high. Add the shallot and garlic, and cook, stirring often, until softened, 2 to 3 minutes. Add the red-pepper flakes, collards and chard. Toss to combine until wilted, 3 to 5 minutes. Season with salt, add the vegetable stock and bring to a simmer.
4. Reduce the heat to maintain a simmer, and cook, stirring occasionally, until the greens are very tender, 10 to 15 minutes. Stir in the vinegar, and season again to taste with salt and pepper. Divide the grits among plates and top with the greens and a dash of hot sauce.
This article originally appeared in .
