Category: Weeknight Meal

Pressure Cooker Mushroom Bourguignon

Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.

I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!

So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.

The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.

Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.

I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or margarine to make dairy free)
  • 1 (8 oz) container sliced mushrooms
  • 1 (8 oz) container whole mushrooms, cut in half
  • 1 (4 oz) container gourmet mushroom blend
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and sliced into rounds
  • 1 celery rib, chopped (or kept in larger pieces if you intend to remove)
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 2 cloves garlic, grated
  • 1 tablespoon balsamic vinegar
  • 1 cup dry red wine
  • 1 cup water
  • 3/4 cup beef or vegetable stock, divided
  • 1 oz dried mushrooms
  • 1 tablespoon cornstarch
  • 2 tablespoons tomato paste
  • cooked egg noodles (optional, substitute mashed potatoes for gluten free)
  • fresh parsley, chopped, for garnish

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Smoked Chicken Riggies

Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?

I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!

A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!

Source: Drew Callaghan

The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)

Source: Society Hill Farms

The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.

Source: Kory Aversa

My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!

Ingredients:

  • 1 (12 oz) package fully cooked smoked chicken sausage (can substitute in shredded rotisserie chicken)
  • 1 (16 oz) box rigatoni
  • 1 tablespoon olive oil
  • 4 oz diced pancetta
  • 2 shallots, minced
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (or more, if you like it spicy)
  • 1/2 cup vodka (can substitute in chicken broth)
  • 1 (28 oz) can crushed tomatoes
  • salt, to taste
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for garnish
  • 2 tablespoons fresh basil, chopped, plus more for garnish

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Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Lemony Broccoli Pasta

For whatever reason, I do not cook with broccoli. In fact, the last recipe I posted on my blog that included broccoli was in 2012!

I don’t exactly love broccoli, but I started feeling bad about my lack of broccoli in my cooking. So. Here’s a simple but delicious pasta recipe that comes together fast enough for busy weeknights!

This recipe is basically Pasta al Limone with broccoli thrown in. (I love pasta and lemons together. I’ve made Spinach Lemon Ricotta Pasta, Squash Ribbon Pasta with Lemon Herb Cream Sauce, Creamy Lemon Pasta with Vegetables, Linguine with Lemon Sauce, Spring Vegetable Penne with Lemon-Cream Sauce… are you sensing a theme here?)

Ingredients:

  • Salt and freshly ground black pepper
  • 1 head of broccoli, cut into florets
  • 16 ounces long pasta, like spaghetti or fettuccine
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes
  • the zest and juice of 3 lemons
  • 4 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup chopped fresh parsley

Kitchen Ingredients Used:

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Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

  • ½ cup olive oil, divided 
  • 2 pounds eggplant, cut into 1-inch cubes
  • Salt and pepper, to taste 
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves, minced
  • 3 tablespoons pomegranate molasses
  • 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
  • 4 scallions, sliced, light green and white parts separated from dark green parts
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 2 cups cooked white rice, for serving
  • ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
  • Toasted pita, for serving (omit for gluten free)

Continue reading Sumac Scented Eggplant and Chickpeas

African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

  • 1 tablespoon peanut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 4 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
  • 4 cups vegetable broth
  • 1 (13.5 oz can) light coconut milk
  • 1 teaspoon hot sauce, or to taste (I used sriracha)
  • 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
  • salt and pepper, to taste
  • 3 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • roasted peanuts, chopped, for garnish

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Speck and Anchovy Pasta with Garlic Breadcrumbs

Note: I was sent a sample of Speck Alto Adige PGI in order to write this post. All opinions are mine alone. #sponsored

During the winter, I cannot get enough comfort food recipes. To me, Italian food is the ultimate comfort food — usually quite simple to make, with a few high quality ingredients that make the meal good enough to share with company. 

I wanted to highlight an ingredient that you may not have heard about before: Speck Alto Adige PGI. From the Alto Adige region of Italy, Speck Alto Adige PGI is ham that has been air cured and lightly smoked. It can be used in recipes that call for bacon or prosciutto, and add a nice smoky, herby flavor to the dish. When buying, look for the PGI certification. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines. 

To highlight the uncommon but delicious flavor of Speck Alto Adige PGI, I decided to make a speck and anchovy pasta topped with garlic breadcrumbs.

This recipe for Speck and Anchovy Pasta with Garlic Breadcrumbs is based off an Epicurious recipe and delivers great flavor without a lot of effort. It just so happens to mostly use ingredients that I tend to have around my house, so that was a nice perk too!

Ingredients:

  • 8 garlic cloves, divided
  • 2 cups of day old bread, cut into 1 inch pieces
  • the zest of 1 lemon
  • salt and pepper
  • 1 half cup olive oil, divided
  • 4 oz cubed speck
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • the juice of 1 lemon
  • 1 (16 oz) box linguine
  • 2 oz freshly grated Parmigiano Reggiano
  • 1/2 cup chopped parsley
  • 2 tablespoons unsalted butter

Continue reading Speck and Anchovy Pasta with Garlic Breadcrumbs

Pressure Cooker Mashed Sweet Potatoes

I really love sweet potatoes. I have a pretty bad sweet tooth, so sweet potatoes are right up my alley. Growing up, we used to always have them mashed with a ton of butter and topped with roasted marshmallows. Mmm.

This version for Pressure Cooker Mashed Sweet Potatoes is a bit more stripped down, no marshmallows here. The natural sweetness is allowed to shine through (although I do enhance it a bit with some maple syrup)!

Plus, because I cooked the sweet potatoes in my Pressure Cooker, this recipe is done in no time!

Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into similar sized pieces
  • 1 cup water
  • 1/4 cup unsalted butter (or coconut oil to make dairy free/vegan)
  • 1 tablespoon cinnamon
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • thyme, for garnish

Continue reading Pressure Cooker Mashed Sweet Potatoes

One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Continue reading One Pot Chicken with Orzo

Cacio e Pepe (Cheese and Pepper Pasta)

Note: This is a sponsored post, powered by BrandBacker. I was sent samples of Parmigiano Reggiano cheese to make this post. Opinions are mine alone. 

Some ingredients are so wonderful, that you don’t need much else to make a beautiful dish. Parmigiano Reggiano is most certainly one of those ingredients.

Parmigiano Reggiano cheese is made in the provinces of Parma, Reggio Emilia, Modena, Bologna, and Mantua, Italy. Made by a collective of farmers and producers, Parmigiano Reggiano has just three ingredients: milk, salt, and rennet. with over eight centuries of cheese making experience, every wheel of Parmigiano Reggiano cheese is carefully tended to by workers who wipe, brush, and turn them every ten days. The outsides of the wheels dry over time to form a natural and edible rind. The wheels are typically aged for 18 to 36 months, with 24 months being the most common. So how do you know you have real Parmigiano Reggiano cheese? Look for the pin-dots on the rind, which are imprinted on every wheel.

This process results in a hard, dry cheese with a pale gold rind and a straw colored interior with a wonderful rich and sharp flavor. Pre-grated Parmigiano Reggiano cheese doesn’t do the freshly grated stuff justice. And the best way to highlight the flavor of freshly grated Parmigiano Reggiano is in this super simple recipe for Cacio e Pepe, or translated to Cheese and Pepper.

Traditional Cacio e Pepe is made with just 4 ingredients, but my Cacio e Pepe (Cheese and Pepper Pasta) has 7 ingredients – pasta, freshly grated Parmigiano Reggiano, pepper, salt, garlic, butter, and olive oil. The result is a simple but decadent pasta dish with the most luxurious, silky cheese sauce.

Ingredients:

  • 1 (16 oz) box linguine
  • salt, for the pasta water
  • 8 tablespoons (1 stick) unsalted butter
  • 2 tablespoons olive oil
  • 2 teaspoons freshly ground black pepper, plus more for serving
  • 1 large garlic clove, very thinly sliced
  • 2 1/2 cups freshly grated Parmigiano Reggiano, plus more for serving

Continue reading Cacio e Pepe (Cheese and Pepper Pasta)

Skillet Sausage White Bean and Kale Stew

As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.

To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!

This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
  • 2 (5 oz) containers baby kale, divided
  • 1 1/4 cups beef stock, divided
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
  • Salt and pepper, to taste
  • 1 tablespoon white wine vinegar

Continue reading Skillet Sausage White Bean and Kale Stew

Slow Cooker Garlic Red Potatoes

I’ve mentioned before that my smoke alarms in my house are… sensitive. If I roast anything in the oven, they tend to go off. So when possible, I try to find alternate means to cook my food. In the summer, that means a ton of grilling. And as the weather cools off, my slow cooker becomes my best friend!

My latest Hungry Harvest (note: this is a referral link) included 2 pounds of red potatoes, so I wanted to try cooking the potatoes in my slow cooker.

This recipe for Slow Cooker Garlic Red Potatoes works well as a side to a recipe that already is using up your oven, like a roast turkey or chicken. It’s also a good option for a night that you can set the slow cooker in the early afternoon, and let it do its thing while you go about your day. When it’s dinner time, your side is all set, and you can quickly whip up a seafood dish, or sautéed chicken in no time!

Ingredients:

  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1 large shallot, thinly sliced
  • 2 lbs red potatoes, cut into bit sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

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Spiced Lamb with Saffron Couscous

Because I usually have a recipe in mind when I go food shopping, it’s pretty rare that I come home with a rogue ingredient. But recently, while picking up ground beef and sausage for my Meatballs and Tomato Sauce at Primal Supply, I noticed that they had ground lamb, and felt compelled to buy it.

I didn’t exactly have a goal for the ground lamb, but decided to work with ingredients that I know work well with the flavors of lamb: cumin, saffron, mint, and cinnamon.

The result was Spiced Lamb with Saffron Couscous: saffron couscous, topped with flavorful ground lamb, pistachios, feta, dried apricots, and fresh mint!

Ingredients:

Couscous:

  • 1 1/4 cups chicken broth
  • 1/4 teaspoon saffron threads, crushed between your fingers
  • 1/2 teaspoon ground turmeric
  • 1 cup couscous
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter

Spiced Lamb:

  • 1 tablespoon ground cumin
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped shallots
  • 2 lbs ground lamb

For topping:

  • 1/4 cup chopped pistachios
  • 2 ounces crumbled feta cheese
  • 1/4 cup dried apricots
  • 1/4 cup chopped fresh mint
  • fresh lemon juice

Continue reading Spiced Lamb with Saffron Couscous

Balsamic Honey Roasted Carrots

I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.

To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop.  For example, the carrots I used for this post were  “randomly sized and have some curve to them.” They still taste the same to me!

Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.

Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.

Ingredients: (serves 2, multiply as needed)

  • 8 oz carrots, washed and peeled
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey (or agave to make vegan)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt and pepper
  • fresh parsley, chopped, for garnish

 

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Tex Mex Stuffed Peppers

The school year has begun. I don’t have kids, but I am married to a teacher, so this time of year gets pretty hectic. Which means it’s about time I started stocking my fridge and freezer on weekends so weeknight dinners are a bit more manageable.

These Tex Mex Stuffed Peppers are a super tasty (and easy) make-ahead meal. You can cook these over the weekend and reheat during the week, or freeze before cooking, thaw, and cook when ready to eat!

Ingredients:

  • 1 pound ground beef
  • 4 tablespoons taco seasoning
  • 1 cup jarred salsa (mild or medium)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8 oz) box of yellow rice, cooked according to package directions
  • 6 bell peppers
  • 1/4 cup water
  • 1 cup shredded Mexican cheese blend

Continue reading Tex Mex Stuffed Peppers

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