deliciousness

rapid ragu

via nigella lawson
serves 4

2 tbsp. garlic oil
1 cup cubed pancetta
1 lb. ground lamb
1 tbsp. olive oil
2 cups sliced onions (about 2 medium onions)
⅓ cup Marsala
1 14-oz. can diced tomatoes
⅓ cup green lentils
½ cup water
½ cup grated red Leicester or Cheddar (optional)

Heat a large saute pan over medium heat. Add the olive oil and heat. Add the onions and cook, stirring, until the onions are a deep golden brown and soft, about 25 to 30 minutes. Make sure to use a gentle heat and cook the onions slowly so they don’t burn.

Meanwhile heat the oil in a wide, medium-sized saucepan, and fry the pancetta until beginning to crisp. Add the lamb breaking it up with a fork in the bacony pan as it browns. Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil. Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving, if using.

Notes: I used italian sausage instead of lamb, so I opted out of pancetta too. Instead of buying or making garlic oil, I just minced two garlic cloves and tossed it in after browning the sausage. Didn’t know if it made a difference, but I let the garlic brown a little in the sausage/oil for a bit, then threw in the lentils for a bit and coated it with the oil too. Also used the Marsala to deglaze the bottom of the pan. Didn’t let the ragu simmer for the whole twenty minutes because I didn’t time cooking pasta well and didn’t want it to overcook. Lentils may have been underdone but since no one in my family had had lentils before, they didn’t notice.

bulgur salad with chickpeas, roasted red peppers and spiced cumin dressing

via smittenkitchen
serves 4 as a main course

1 1/2 cups fine-grain bulgur
3 cups boiling water
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Salt
1/4 cup extra-virgin olive oil
2 avocados
1 can chickpeas, rinsed and drained
6 ounces drained jarred roasted red peppers, diced (about 1 cup)
1/2 cup quartered yellow cherry tomatoes
1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)
1/4 cup minced fresh parsley leaves
1 medium head Bibb lettuce, leaves separated
4 pita breads, warmed and cut into wedges

Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.

Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.

Add the chickpeas, roasted peppers, tomatoes, avocados, red onion and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.

Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve.

herb chicken tenders and warm potato salad

via avec eric and cook sister
serves 4

8 chicken tenders
oil, salt, pepper
herbes de provence
3 russet potatoes
2 eggs
1/2 pound green beans
less than 1/2 diced red onion
2 tbsp. mayonnaise
1 tbsp. whole grain dijon mustard
dill

Season chicken tenders with salt, pepper, and herbes de provence. Heat pan with oil and brown chicken over medium high heat. Take off heat and let rest.

Meanwhile, boil potatoes and eggs, then remove from heat until cool enough to handle. Blanch green beans in salted water. Peel and chop potatoes and hard-boiled eggs into bite-size pieces.

Dice chicken into bite-size pieces and combine with the other ingredients. Add salt and pepper to taste.

skillet chicken with mushrooms (and pasta)

four handfuls of brown mushrooms
half an onion or a couple shallots
1 1/2 pounds of boneless skinless chicken thighs/breasts
butter
olive oil
flour
salt & pepper
sprig of thyme
chicken broth

clean and quarter mushrooms, and coarsely chop onion or shallots. cut chicken into bite-size pieces.

heat frying pan and add two pads of butter and same amount of olive oil. when butter stops foaming, add the onion or shallots. sauté onions or shallots, stirring occasionally. while vegetables cook, dredge chicken with flour and salt & pepper. add chicken to pan and cook until lightly browned.

add mushrooms and thyme (or herbs de provence), then pour in enough broth to cover everything. simmer until chicken are cooked through and mushrooms are soft about ten minutes.

time when pasta ended depends on pastas’ cooking time.

next time, use less broth, cover with cheese and breadcrumbs(?), bake until top is crisp. reminds jen of 奶奶’s cooking!