Tag: weeknight dinner ideas

Try This— Classic Homemade Cacio e Pepe

I’m heading out on another European adventure this Summer. First stop: Rome. This will be my first time visiting the Eternal City  and while I imagine the Sistine Chapel is really impressive, I’m mostly looking forward to dining out on really real Italian food. Everybody I know is telling me that I have to try cacio e pepe while I’m there. Cacio e pepe, literally translating to ‘cheese and pepper’, is standard Roman fare, and if the name is any indication, it sounds like it’s as close to perfection as food can get because, well, cheese and pepper.

Anyway, I scoured the internet for a recipe that I could prepare at home so that I when I try it in Rome, I can slowly lean back at the table, loosen my jeans button, and arrogantly say, “the cacio e pepe I make at home is waaaayyyyy better.” #petty. So, I found this amazing recipe from the fine folks at Food52, and I’m pretty confident that this dish will hold up against any cacio e pepe I order in Rome. For real, this recipe is real life weeknight dinner goals. You must try this!

Classic Homemade Cacio e Pepe

ingredients

  • 2 tablespoons whole black peppercorns crushed in a mortar and pestle or 1 tablespoon freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons sea salt
  • 1 (16 oz) package spaghetti
  • 3/4 cup grated Pecorino Romano
  • 3/4 cup grated Parmigiano-Reggiano
  • About 3/4 to 1 cup of cooking water

Directions

  • In a pot over low heat, heat the crushed peppercorn with the olive oil.
  • In a pot large enough to cook the spaghetti, bring water to a boil.
  • Turn the heat off under the olive oil and add about 1/2 cup of the hot cooking water from the pot into the pan, then set aside.
  • When the pasta water comes to a rolling boil, add the salt, stir, then add the spaghetti. Cook the spaghetti until 2 minutes under the lowest time recommended on the package. Using tongs (you don’t want to get the rid of the water), add the pasta to the pot with the pepper. Turn the heat onto very low and turn the pasta continuously until most of the water is absorbed. At this point, remove from the heat and transfer to a warm bowl.
  • Still tossing, begin adding the two grated cheeses, a couple handfuls at a time. If it starts to get dry, add 2 to 3 tablespoons of pasta water. Keep turning and turning, adding cheese and pasta water, a little at a time, until all the cheese has been incorporated and you have a lovely creamy sauce coating each strand of pasta. Eat immediately.

 

Try This— Vegetarian Lebanese Stew

I’d rather spend half an hour rearranging things in the dishwasher to fit in that last mug than spend the 20 seconds it would take to wash it by hand. Are you sure you want to turn me loose on meal planning? Ok. Let’s go! If my dishwasher ambition tells you anything, it’s that I crave efficiency. I like the idea of making a big meal on a Sunday evening and eating the leftovers throughout the week. Cook once, eat all week. I’ve found that when the weather is as cold as it’s been, there’s nothing more satisfying than a piping hot bowl of stew. Served over rice, mashed potatoes, with a side salad, or as a stand alone meal, vegetarian stews are probably the easiest weeknight meal you can make.

In the past, I’ve always just sliced up root vegetables and dumped them in a slow cooker with some pre-made soup (carrots, turnips, parsnips, onions, potatoes, and yams, with a butternut squash soup base is my favorite). Totally easy way to make a stew, but after a while it can get a little boring. I decided to play with some Middle Eastern flavors in the stew I made last night and I’m so glad I did! Oregano, mint, and cinnamon take this stew to new heights. It’s hearty, stick-to-your-ribs good, yet still seems fresh and lighter than most stews. You must try this!

Lebanese Vegetarian Stew

Ingredients

  • 2 medium onions, diced
  • 1 large bell pepper, chopped. You pick the colors. I like green peppers in this stew
  • 3 garlic cloves, minced.
  • 3 baking potatoes, peeled and chopped.
  • 1 16 ounce can of chickpeas, rinsed and drained
  • 1 16 ounce can of white beans, rinsed and drained
  • 1 26.46 ounce box of Pomi Strained Tomatoes or a 28 ounce can of tomato puree
  • 13 ounces or a generous 1-1/2 cups of canned crushed tomatoes
  • 1/4 cup of white wine or a couple of splashes of dry vermouth (optional)
  • 1 1/2 cups of vegetable broth
  • Drizzle of honey or about a teaspoon of sugar to balance the acid in the tomatoes.
  • 2 bay leaves
  • 1 teaspoon of dried oregano. Rub it between your fingers to release the flavor.
  • 1/2 teaspoon of dried marjoram (optional)
  • 1/2 teaspoon of dried mint
  • A couple of pinches of ground cinnamon
  • Olive oil for cooking and drizzling
  • Sea salt or kosher salt and fresh cracked pepper to taste

Directions

  • In a large dutch oven or an oven safe pot with a lid, saute the onions and bell pepper on medium to medium high heat with some olive oil, salt and pepper.
  • Once the pepper and onions are soft, add the potatoes, garlic, chickpeas, white beans, tomatoes, vegetable broth, wine/vermouth, sugar, dried herbs, spices, bay leaves and more salt and pepper.
  • Bring to a gentle boil. Immediately turn down the heat, simmer, covered for about 5-7 minutes.
  • Meanwhile, preheat the oven to 350 degrees.
  • After 5 minutes of stove top simmering, place the pot in the oven and cook for an additional 30-40 minutes or until the potatoes are tender.
  • When the stew is finished cooking, remove bay leaves.
  • Adjust the salt and pepper. Also add a pinch more of dried oregano, mint and cinnamon.
  • Serve with rice or a salad and a dollop of sour cream.
  • Enjoy!

This recipes makes a pretty big pot of stew. If you’re cooking for yourself, you can place the leftovers in mason jars and store for up to a week in the refrigerator, and up to 2 months in the freezer. Bonus: If you’re feeling like you want a pot pie (and really who doesn’t?), this stew makes the perfect filling. Just pour this into your pie pan and bake. Seriously, how easy is that?!

Pro tip: I prefer to use Pomi tomato products because they come in a box instead of a can, and somehow always retain a garden fresh flavor.

recipe adapted from Vintage Kitchen

Try This—Loaded Sweet Potato With Lime Cream

There’s  almost nothing more gratifying than straight up feasting on healthy food that you prepared with your own hands. I love to know what is actually in the food I’m eating (I’m giving the side eye to you, Monsanto), and I like to be able to pronounce all the ingredients. Admittedly, clean eating can be a challenge when you’re exhausted… on a weeknight… and super hungry… and just want to chill. I know the feeling. You guys, bad things happen when I’m too tired to cook. I gravitate toward bad-for-you quick fixes that are overprocessed, full of empty calories, and totally lacking nutritional value. I’m left feeling weighed down and even more tired. This recipe though! This is my go-to, weeknight, clean-eating, lazy girl recipe.

I really try to stick to clean foods. Foods that are delicious in their natural state and don’t need a ton of barbecue sauce to make them edible. Most of all, I try to stick to foods that give you more bang for your buck. Those foods that fill you up and keep you satiated, all for a reasonable price. How can we go wrong with sweet potatoes, avocados, and beans? For real, these ingredients practically scream fiesta without the guilt and certainly without the huge price tag. Clean-eating ingredients, seriously filling at a low cost, quick cook time, and gourmet style presentation are really our #squadgoals here, y’all. This recipe certainly ticks all of those boxes. You must try this!!!

Loaded Sweet Potato With Lime Cream

ingredients

For the filling

  • 3 medium sweet potatoes
  • 1 tbsp coconut oil
  • 1 white onion, thinly sliced
  • 2 cloved garlic, minced
  • 1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
  • 1 tsp cayenne pepper
  • 1/2 tbsp cumin
  • 2 tbsps tomato paste
  • 1 red bell pepper, diced
  • salt

For the Lime Cream

  • 1/2 cup greek yogurt
  • 1 lime, juiced
  • water, if desired

Optional Garnishes

  • cilantro
  • scallions
  • micro greens
  • avocado
  • fresh lime juice

Directions

  • Preheat oven to 400 degrees. Pierce each potato a few times with a fork. Place on a parchment paper-lined sheet pan, and roast for 60-75 minutes or until you can easily pierce the skin with a knife and the inside is soft. Allow to cool slightly before slicing and stuffing.
  • While the potatoes cook, warm the coconut oil in a medium sized sauté pan or dutch oven. Add the onions and garlic and cook until caramelized, about 10 to 15 minutes. Add 1 tbsp water to the pan and scrape any brown bits stuck to the bottom in order to deglaze.
  • Stir in spices and tomato paste and toast for 30 seconds. Add the bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
  • Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. Spoon in the beans and top with selected garnishes.
  • For the lime cream, simply whisk together lime juice and yogurt. Add water, a tsp at a time to thin, if desired.

Source: Crunchy Radish