Food & Drink

Weekly Recipes


Crispy Chicken Burrito Bowl

1/3 pound boneless skinless chicken breasts (about 2)

1 cup buttermilk

2 cups Doritos crumbs (about 5 ounces)

3 tablespoons chile powder

1 teaspoon cumin

4 cups cooked brown rice

2 cups black beans

2 cups corn

Lime-cilantro yogurt, recipe follows

Lime wedges, for serving

Chopped cilantro, for serving

Serves four.

Heat the oven to 375 degrees and line a cookie sheet with foil (for easy clean-up).

Put the chicken breasts in a heavy-duty plastic bag and, using a rolling pin, pound them down until they’re even and flat (about1/4 inch thick). Remove chicken from the bag and cut into 1-inch-wide strips, then into 2-inch pieces.

Place chicken pieces in a bowl and pour the buttermilk over them.

Mix the Doritos crumbs, chile powder and cumin in a shallow bowl.

Put a few chicken pieces at a time into the Doritos-chile mixture, tossing to make sure they are well covered, then lay out on a cookie sheet. Work in batches until all are coated.

Bake for 13 minutes.

While the chicken’s cooking, warm the rice, beans and corn in separate saucepans, or in the microwave.

Take the chicken out of the oven and let it rest 3 or 4 minutes while you assemble the bowls. In each bowl, layer: 1 cup of brown rice, 1/2 cup of black beans, 1/2 cup of corn. Now add1/4 of the chicken. Drizzle some of the lime-cilantro yogurt on top, or serve on the side, along with lime wedges and chopped fresh cilantro.

Lime-Cilantro Yogurt

11 ounces Greek yogurt

A big handful of fresh cilantro

1 clove garlic

Juice of 1 lime (about a teaspoon)

1 tablespoon olive oil

Pinch sea salt

Serves four.

Put all of the ingredients in your food processor and puree. Taste and adjust for seasonings. This is best when refrigerated for a half-hour to an hour before serving.

Asian Tofu and Veggie Stir-Fry

3 cloves garlic

2 tablespoons fresh ginger

1 Thai chile

1/4 cup soy sauce

2 to 3 tablespoons fish sauce

2 tablespoons honey

2 tablespoons lime juice

2 tablespoons peanut oil

8 ounces firm tofu, cut into cubes

4 to 6 heads baby bok choy, leaves separated and well rinsed

4 carrots, peeled and shredded with peeler

4 cups cooked brown rice

2 green onions, chopped

Lime wedges, for serving

Serves two.

Make the stir-fry sauce. Put the garlic, ginger, Thai chile, soy sauce, fish sauce, honey and lime juice in a blender or baby Cuisinart and blend. Set this aside.

Put the peanut oil in a wok or skillet and turn the heat to high. When the oil is hot, add the tofu and fry until browned on all sides. Remove and place on a paper towel-lined plate to drain.

Pour off the rest of the oil and add the bok choy and carrots to the wok along with about 2 tablespoons of the sauce. Stir-fry until the bok choy wilts, add the tofu, and the rest of the sauce. Toss and divide between two shallow bowls with 2 cups of cooked rice on the bottom. Garnish with chopped green onions and lime wedges.

Falafel Salad with Harissa Dressing

11 ounces Greek yogurt

2 tablespoons harissa

2 large pitas, torn into small pieces

4 tablespoons olive oil, divided

Sea salt and pepper

1 14-ounce can chickpeas, drained and rinsed

1 clove of garlic

1 shallot

1 teaspoon cumin

1/4 teaspoon cayenne

1/4 teaspoon sea salt

1 teaspoon baking soda

1 tablespoon fresh lemon juice

A small handful cilantro, stems included

Arugula, for serving

Sumac, for serving (optional, see note)

Serves two.

Heat oven to 400 degrees. Make the dressing by whisking together the Greek yogurt and harissa and placing in the fridge until ready to serve.

Toss the pita pieces with 2 tablespoons of olive oil and a big pinch of sea salt and pepper. Lay out on a cookie sheet and bake until crispy, 5 to 10 minutes.

Put the remaining ingredients (except the arugula and sumac) in the food processor or blender and pulse until combined.

Pour the remaining 2 tablespoons of olive oil in a large, flat skillet over medium-high heat, and when it’s ready, scoop balls of falafel into the hot skillet. Brown on both sides and lay on a paper-towel-lined plate.

Assemble the salads by putting a handful of arugula into each bowl and top with three or four falafels, some pita chip croutons and a spoonful or two of the dressing. If you have sumac, sprinkle on top.

Note: Sumac is a tangy, bright Middle Eastern spice, and I use it to add color (it’s red), as well as additional zest. If you don’t have any, you can skip it or sprinkle a little paprika on top instead.

Tip: The recipe makes about 16 to 20 falafel patties, so you’ll have plenty of leftovers; freeze them. To reheat, let them thaw and simply warm through in a skillet using about a tablespoon of olive oil.

Warm Tuna and White Bean Bread Salad

3 cups torn pieces of stale bread (about 1/2 of a baguette)

2 tablespoons olive oil

1 (5.6-ounce) can tuna in olive oil

4 or 5 large basil leaves, torn

1 shallot, minced

12 cherry tomatoes, halved

1 teaspoon capers

1/4 teaspoon red pepper flakes

1 (14-ounce) can white beans, drained and rinsed

2 tablespoons red wine vinegar

Serves two.

Heat oven to 400 degrees. Toss the bread pieces with the 2 tablespoons of olive oil and spread on a cookie sheet. Bake until crisp, about 10 minutes. Pour into a bowl to cool.

Pour a couple of tablespoons of olive oil from the tuna can into a medium skillet over medium-high heat. Add the basil leaves and shallot and cook until you can smell them both, about 3 or 4 minutes.

Add the tomatoes, capers and red pepper flakes, and cook until the tomatoes begin to soften, about 5 minutes.

Add the tuna and gently break it up with the back of a wooden spoon (I like to leave some larger pieces). Add the beans and let them warm through, too.

Add the red wine vinegar to the skillet and stir in.

Pour mixture into the bowl with the croutons, toss and serve right away. Garnish with additional basil leaves if you’d like.


Artichoke Tapenade

14-ounce can artichoke hearts, drained

1/2 cup pitted green olives, preferably Castelveltrano

1/3 cup extra-virgin olive oil

1 tablespoon capers, rinsed, squeezed dry and chopped

1 tablespoon fresh lemon juice

2 cloves garlic, very finely grated or minced

1/2 teaspoon ground Aleppo pepper (may substitute 1/8 teaspoon ground cayenne pepper)

Sea salt (optional)

Makes about 1 1/2 cups.

Remove and discard any tough outer leaves from the artichoke hearts.

Place the hearts in a food processor along with the olives, oil, capers and lemon juice; puree for a few minutes, until smooth.

Transfer to a serving bowl; stir in half of the garlic and all of the Aleppo pepper. Taste, and add some or all of the remaining garlic and/or salt as needed.

Serve on crackers or toasts.

Artichoke Hummus

14-ounce can artichoke hearts, drained

15-ounce can no-salt-added black-eyed peas, drained and rinsed

1/4 cup extra-virgin olive oil

Juice of 1 lemon

1/2 teaspoon ground cumin

1/2 teaspoon hot Spanish smoked paprika (pimenton), plus more for optional garnish

1/2 teaspoon sea salt, or as needed

1 to 3 cloves garlic, very finely grated

Makes about 2 cups.

Remove and discard any tough outer leaves from the artichoke hearts.

Combine the hearts in a food processor with the black-eyed peas, oil, lemon juice, cumin, smoked paprika and salt; puree until smooth.

Transfer to a serving bowl. Stir in the garlic (to taste) and add salt as needed. Sprinkle lightly with smoked paprika, if desired.

Serve with crackers or pita wedges.

Artichoke, Ham and Cheese Pinxtos

14-ounce can artichoke bottoms, drained

3 tablespoons extra-virgin olive oil

2 ounces Serrano ham, coarsely chopped

6 ounces Roncal cheese, grated (may substitute pecorino Romano)

Coarse sea salt

Freshly ground black pepper

One 16-inch baguette, cut into 24 thin slices

Makes 24 pieces.

Preheat the oven to 425 degrees. Have a large baking sheet at hand.

Combine the artichoke bottoms and oil in a food processor; puree until smooth and light, about 1 1/2 minutes, stopping to scrape down the sides of the bowl as needed.

Transfer to a bowl; stir in the ham and cheese. Season lightly with salt and pepper.

Arrange the baguette slices on the baking sheet in a single layer; toast for 5 minutes, then remove from the oven. Spread the artichoke mixture thickly on top of each baguette slice. Return to the oven; toast for 8 to 10 minutes or until the cheese has melted and lightly browned in spots.

Serve warm.


Slow Cooker Bean Stew

6 cups chicken or vegetable broth

1 cup dry beans, picked over and rinsed

2 medium carrots, peeled and finely diced

1 small onion, finely chopped

2 ribs celery, finely diced

3 tablespoons uncooked white rice

2 tablespoons minced garlic

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon ground pepper

Serves six.

Add all ingredients to a slow cooker and cook on low for 6 to 8 hours.

Spanish Omelet

4 medium potatoes, peeled

1 medium yellow onion

1 green pepper, diced

6 eggs

2 tablespoons olive oil, divided

Hot sauce (if desired)

Serves four.

Cut the peeled potatoes in half lengthwise, then cut each half into crosswise slices about 1/8 inch thick (do not use a food processor). Chop the onions into1/4-inch pieces.

In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the potatoes and cook, stirring occasionally (covering the pan with a lid will make this go quicker). After about 5 minutes, add the onions and green pepper and continue to cook, stirring occasionally, until the potatoes and peppers are tender, about 5 more minutes. Season heavily with salt; potatoes require a lot of salt. Remove from heat.

In a large mixing bowl, lightly beat eggs. Add the potato-onion mixture and stir until well-mixed.

Add the remaining 1 tablespoon of oil to a large skillet over medium heat and swirl to coat bottom of the pan. Add the egg-potato mixture and cook without stirring until the egg has set around the edges. Check, by lifting an edge, to see if the egg is beginning to brown on the bottom. When it starts to brown, place a large plate over the top of the pan, invert the pan and plate so that the omelet falls onto the plate, and then slide the omelet back into the pan, browned side up.

Cook until the egg is completely set, about 1 or 2 more minutes. Cut into wedges to serve. This goes especially well with hot sauce.

Sausage, Beans and Polenta

1 cup dried beans

1 teaspoon salt

1 cup yellow corn meal

2 tablespoons butter, divided

2 tablespoons olive oil

1/2 cup chopped onion

3 cloves garlic, crushed

1 (10 1/2-ounce) can chicken broth

1 cup spinach, packed (about 2 ounces), rinsed and dried

14 ounces sausage, see note

Serves four.

The night before the meal, soak the beans in enough water to cover by 1 or 2 inches. You can skip this step if using canned beans, but they will be slightly more expensive.

At least 3 hours before the meal, or the night before, prepare the polenta: Add the salt to 2 cups of water and bring to a boil. Have another pot with at least 4 cups of water boiling nearby. Slowly sprinkle corn meal into the salted water, stirring constantly. Stir in a couple of tablespoons of the boiling water, and lower the temperature to a very low simmer.

Stir frequently and add the boiling water, a tablespoon or two at a time, whenever the polenta starts to become stiff and dry. Cook until tender, about 45 minutes to an hour. Stir in 1 tablespoon of the butter until well-mixed. Pour into a well-greased skillet or wide bowl to a depth of 1 to 1 1/2 inches, and smooth the top. When cool, cover with plastic wrap and place the skillet or bowl in the refrigerator for at least 2 hours or overnight to allow the polenta to set.

When ready to make the meal, cook the beans according to the directions on the package. Drain. This step can be eliminated if using canned beans.

Heat the oil in a large skillet over medium-high heat and add the onions; saute until translucent, about 3 to 5 minutes. Add the crushed garlic cloves and cook until fragrant, about 1 minute. Pour in the chicken broth, bring to a boil, and simmer until reduced by half.

Stir in the spinach and cook until just wilted, about 1 or 2 minutes. Add the beans and cook until warmed through.

Cut the sausage into 1-inch slices. If raw, cook according to directions, drain, and add to the beans. If cooked, add directly to the beans and heat until sausage is warm. Taste and add salt if necessary. Set the bean mixture aside, and keep warm.

Slice polenta into 8 wedges, removing each from the skillet or bowl. Melt the remaining 1 tablespoon butter in a large skillet. When very hot, add the polenta wedges so there is at least some room between each wedge (do this in batches if you do not have a very large skillet). Cook wedges, without stirring, until they start to turn brown on the bottom. Flip and cook until brown on the other side. Serve 2 wedges per portion, surrounded by the mixture of sausage and beans.

Note: I used the cheapest sausage I could find, which was a smoked turkey sausage. Most link sausages will work for this recipe.

Linguine with Clam Sauce

2 (6 1/2-ounce) cans chopped clams

2 tablespoons extra-virgin olive oil

1/4 cup finely chopped onions

2 cloves garlic, minced

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon crushed red pepper

1/2 cup dry white wine

1/4 cup finely chopped Italian flat-leaf parsley

1/4 cup coarsely grated Parmesan cheese

1 1/2 tablespoons butter

12 ounces (3/4 pound) dried linguine, cooked and kept warm

Serves four.

Strain clams through a fine sieve, reserving juice.

In a medium saucepan, combine oil and onions over medium heat and saute until the onions are translucent, about 3 to 5 minutes. Add garlic, oregano and1/4 teaspoon of the crushed red pepper, and saute for 2 minutes.

Pour in the wine and bring to a boil over medium heat. Cook until reduced by half, about 3 to 5 minutes. Add the reserved clam juice and boil until reduced by about one-third, about 3 to 5 minutes. Taste, and add more crushed red pepper if you want it spicier.

Reduce heat to low, stir in the clams and cook for 2 minutes. Remove the sauce from the heat and stir in the parsley and grated Parmesan. Stir in the butter until it melts. Pour over the cooked linguine, toss and serve.