Quick Made Recipes
Spicy Salmon With Bok Choy And Rice
Step 1:Cook the rice according to the package directions.
Step 2:Meanwhile, combine the honey, soy sauce, and red pepper. On a foil-lined rimmed baking sheet, broil the salmon fillets until opaque throughout, 8 to 10 minutes, basting with the honey mixture during the last 3 minutes.
Step 3:Steam baby bok choy (cut into quarters) until tender, 8 to 10 minutes. Serve with the salmon and rice.
Whole-Grain Spaghetti With Kale And Tomatoes
Step 1:Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
Step 2:Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes.
Step 3:Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.
Step 4:Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.
Longer Time Taking Recipes
Cheesy Savory Monkey Bread
Savory Mushroom Ragu
2 tablespoons unsalted butter, melted
1 cup milk, warm
1/3 cup water, warm
2 Tbsp. granulated sugar
1 tablespoon instant yeast
2 teaspoons kosher salt
3.25 cups all-purpose flour, plus extra for rolling
3 cups grated cheddar cheese
4 scallions, minced
8 tablespoons unsalted butter , melted
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon black pepper
Basically just combine the liquids in a bowl (it’s best if they are slightly warm). Add the sugar and then stir in the yeast and let it start to foam a bit.
Once it’s foaming, add in the salt and flour. Stir this all together.
After a few minutes of stirring your dough should form a ball and then you can just lightly knead the dough in the bowl until the ball turns soft and smooth (4-5 minutes). If the dough is really sticky, add more flour by the handful.
Drizzle the dough with a little oil and cover it. Let it rise for 90 minutes or so until it doubles in size. It’ll rise really quickly because of the high yeast content.
This cheesy monkey bread is everything you want in a savory brunch bread. Cheese and scallion. Mix most of the grated cheese with the scallion but leave some unmixed.
When your dough is puffy, roll it out on a lightly floured surface. Then sprinkle half of it with the cheese/scallion mixture. You can really pack it on there.
Fold the dough over and press it down firmly. Then cut the dough into about 1 inch squares. It’s actually good if they aren’t all the same size. You should end up with 60-80 balls.Then just roll all of these into little balls.
Dip each ball in the butter mixture (melted butter with garlic powder, paprika, and black pepper). Stir these around a bit.
Then stack these in your bundt pan!
Notes on stacking:
1) Butter the pan first to make sure you can get the bread out at the end.
2) As you are layering the balls, sprinkle in some of the grated cheese that wasn’t mixed with scallion. As the bread bakes, this will glue everything together.
3) Try to make the stacking even.
When your cheesy monkey bread is completely stacked, cover the bundt pan and let this rise a second time. The balls should really puff up in the pan. Let them rise for at least an hour.Then bake the whole thing at 350 degrees for about 40 minutes.
Let the bread cool briefly and then run a knife around the bread so it comes out easily.
Then Eat It.
1/2 ounce dried porcini mushrooms (opt.)
3 tablespoons olive oil
1/2 white onion, chopped
3-4 shallots, chopped
1/4 teaspoon salt
1 pound cremini mushrooms, sliced
1/2 pound shiitake mushrooms, sliced
3 cloves garlic, mashed with a pinch of salt
1 teaspoon fresh thyme
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups vegetable stock
1/2 cup Parmesan cheese
16 ounces Rigatoni pasta, cooked
Use two kinds of mushrooms: cremini and shiitake. Both have their own flavor profiles and they work well together. I used more cremini than shiitake, but the recipe calls for just mushrooms so you can use anything really.
Use garlic paste. It’s a few cloves of garlic mashed together with salt. It’s a great way to add garlic flavor to the sauce.
For cooking you need a big saucepan to really make this happen. You could also use a pot or a dutch oven though.Start by adding the oil over medium heat and all the onions and shallots. Once those soften, add all the mushrooms and the garlic paste. Cover these and let the mushrooms cook down for about five minutes.
Then uncover the pan and continue to cook until the liquid evaporates, probably another 5-7 minutes.Then move all the mushrooms to the outside and add the tomato paste to the center. Let that caramelize a bit and then add the wine. This will hiss and sizzle and you can use all that liquid to scrape up any bits stuck to the pan.
If you happen to have used dried mushrooms, add them back in and also add 1/2 cup of the reserved liquid. If not though, no worries. Just start adding the stock to the pan in small batches (1/4 cup maybe) and stir it slowly until the sauce is a rich, thick sauce.It’ll take at least 20 minutes to simmer the sauce down with the stock until it gets to this point. Now the sauce is done!
At the end, add the Parmesan cheese and season the sauce with salt and pepper.Then add the cooked pasta straight to the pan!At this point if the sauce is too tight, add a little extra stock or water to loosen it up.
Serve this all up immediately with other Parmesan cheese and fresh parsley.
Then Eat It