So delicious and fast! I used ground turkey and DOUBLED the recipe, and I’m glad I did! It made around 4 meal sized servings. I would add in more pasta next time, maybe double the original portion (i.e. 1 cup dry for a double recipe). I also added nearly an entire bag of chopped baby spinach, which worked out great.
Also, there was no need to add additional oil to the pan after browning the turkey.
UPDATE: USed TJ’s 10 minute farro, I think one package is probably good. I used two and it was a bit much. And don’t forget the lemon at the store!
This is a French dish that I absolutely love, and it’s strange that it’s not more common in the US. I had to use a recipe written in French and do the unit conversions on the ingredients, but it came out great! Very versatile, make-ahead recipe. This time I used cherry tomatoes, broccoli and goat cheese. The recipe has a bunch of suggestions, too. I quartered the cherry tomatoes, and de-frosted some frozen broccoli and chopped it into little pieces. The recipe can take a surprising amount of veggies, I’d say I filled up my medium clear glass bowl about halfway, maybe a little more. I also tossed the chopped veggies in a little bit of flour so they wouldn’t all sink to the bottom of the pan.
The only change I’d make next time is MORE SALT. What I added was not nearly enough.
Here are the ingredient amounts I used:
1 1/4 c flour
1 yeast packet
1/4 c oil
1/2 c milk
1 1/2 cup emmental (I used swiss)
Yum! And very easy. A great way to use up spinach that is starting to wilt. I used a bag of baby spinach from Trader Joe’s, and it cooked down to a medium sized serving for one. Also, I’m pretty sure I had the right amount of spinach, and it turned out way too salty! Cut it down at least in half.
So easy and delicious! The only thing is there are a lot of add-ins to keep track of. Cucumber, sesame seeds, green onion, soy/sesame oil sauce, seaweed and avocado. I added in some spinach too for extra veggies. I also pan fried the salmon according to this recipe: http://www.thekitchn.com/recipe-simple-pan-seared-salmon-recipes-from-the-kitchn-214529
The only thing I would change is for the sauce, I’d deglaze the skillet I used for the salmon with soy sauce, then pour into a dish with some oil.
Delicious, and whips up fast with the immersion blender! WOuld definitely make again. Was skeptical of the nonfat yogurt but it turned out delicious. Also didn’t have lemon, so substituted white balsamic vinegar. Tossed with spinach, black beans, olives and cucumbers. Yum!
Yum! I halved the pasta and threw in some peas, fast and delicious! Would be great for an easy dinner party. Then just drink the leftover wine!
Incredibly simple and delicious! I shredded my zucchini instead of dicing it, used up some leftover shallots and added white beans and mushrooms. I think the mushroom really sent it over the top. Could work with other veggies too: peas, carrots, spinach, broccoli/cauliflower if you steamed it a bit first.
UPDATE: I used 3 medium-large zucchini plus one small package of mushrooms, and while the pan was a bit crowded it still turned out really good. Also the 3 additional tablespoons of butter don’t seem to add much when there’s already 1 tablespoon and sheavy cream.
Delicious and so fast! Had these with some spiral ham and roasted green beans, so so good. The only thing I’d change is the salt/sugar proportions. They weren’t quite salty enough for my taste. Try 1tsp each of salt and sugar next time.
A version of larb, which I love. And this is super easy, easy enough for a weeknight for sure.
The only thing I didn’t like was that proportions in the sauce were off for me, way too sweet. Not enough acid, it really needed some vinegar. Next time, use the flavored fish sauce recipe from Serious Eats instead. But reduced sugar to 1/4 cup.
This is super easy with frozen broccoli defrosted in the microwave, definitely doing on a weeknight. Next time more herbs and a lot more cheese. Made it with white beans and polenta and it was very filling and delicious.
UPDATE: Ended up combining the best of the two recipes.
Makes 5-6 servings.
Start polenta. Boil 3 cups of water (you’ll add 3/4 c + 2tbsp corn grits, then whisk).
Chop 1 onion and 3 garlic cloves.
Saute onion and garlic for a few mins, then add broccoli for a few more.
Transfer to a bowl with some water and a glug of olive oil.
Add in entire bag of basil leaves from Trader Joe’s (they were a little wilted by the time I used them, so if they’re fresh maybe a bit less).
Add in 1/2 cup grated parmesan cheese.
Blend with immersion blender.
Serve over polenta and white beans!