Shrimp Pullao

 

INGREDIENTS

Yield:6 servings

• 3tablespoons finely chopped cilantro, plus more for garnish
• 1tablespoon lemon juice, more to taste
• 1teaspoon ground turmeric
• 1teaspoon garam masala
• 1½teaspoons fine sea salt, more to taste
• ½ to 1fresh hot green chile, such as serrano or bird’s-eye, thinly sliced
• 4tablespoons neutral oil (such as grapeseed or safflower)
• 1pound large shrimp, peeled
• 1medium yellow onion, halved and thinly sliced
• 2cups long-grain rice (preferably basmati)
• 4tablespoons unsalted butter

PREPARATION

1. Step 1

   In a small bowl, combine 1 tablespoon warm water, cilantro, lemon juice, turmeric, garam masala, ½ teaspoon salt and the green chile.

2. Step 2

   Heat 2 tablespoons oil in a 10-inch skillet over medium-low. Pour the contents of the small bowl into the skillet and cook, stirring, for 2 to 3 minutes. Add the shrimp and cook with the spices over medium heat until the shrimp turn pink and are almost cooked through, 2 to 4 minutes.

3. Step 3

   With a slotted spoon, transfer the shrimp to a bowl, leaving the sauce behind. Pour 1 cup water into the skillet and scrape up anything stuck on the pan. Turn off heat and reserve.

4. Step 4

   In a heavy-bottomed, 3-to-4-quart Dutch oven or pot, heat remaining 2 tablespoons oil over medium. Add onion and cook until the edges begin to turn golden brown, 3 to 4 minutes. Add the rice, 2 cups water, 1 teaspoon salt, and the liquid from the skillet. Stir and bring to a boil, then cover and reduce heat to very low. Cook for 25 minutes.

5. Step 5

   Remove the lid and use a fork to stir in the shrimp. Cover and cook until the shrimp and rice are tender, about another 10 minutes. Stir in butter until melted and the rice is coated. Taste and add more salt or lemon juice if needed. Top with more chopped cilantro and serve.

Eggplant Adobo

 

INGREDIENTS

Yield:4 servings

• 5tablespoons neutral oil, such as canola or safflower
• 1½pounds eggplant (preferably small Italian eggplant), cut into 1-inch cubes (about 8 cups)
• Kosher salt and pepper
• ¼cup low-sodium soy sauce
• ¼cup unsweetened coconut milk
• 2tablespoons distilled white vinegar
• 1tablespoon turbinado or light brown sugar
• ½white onion, thinly sliced
• 3garlic cloves, minced
• 1fresh or dried bay leaf
• ¼cup chopped basil, plus additional small leaves for garnish
• Steamed jasmine rice, for serving

PREPARATION

1. Step 1

   In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden, 5 minutes. Transfer to a plate and repeat with 2 tablespoons of the oil and the remaining eggplant.

2. Step 2

   Meanwhile, in a small bowl, combine soy sauce, coconut milk, vinegar, sugar, ½ teaspoon pepper and 2 tablespoons of water; mix well.

3. Step 3

   Add the remaining 1 tablespoon oil and the onion to the skillet and cook, stirring occasionally, until lightly golden, 3 minutes. Add garlic and stir until fragrant, 1 minute.

4. Step 4

   Add the browned eggplant, soy sauce mixture and bay leaf and toss to evenly coat. Cover, reduce heat to low and cook, stirring every 5 minutes, until the eggplant is tender but still has structure, about 10 minutes. Uncover and cook over medium heat, stirring occasionally, until the sauce thickens and nicely coats the eggplant, about 2 minutes longer. Season with salt and pepper and stir in the chopped basil.

5. Step 5

   Divide the eggplant mixture over rice among bowls. Garnish with basil leaves and serve warm.

Sheet-Pan Crispy Pork Schnitzel

 

INGREDIENTS

Yield:4 Servings

• ½cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
• ⅓cup all-purpose flour
• 2large eggs
• 2teaspoons minced garlic (from about 2 cloves)
• 2tablespoons mayonnaise
• 2cups panko breadcrumbs
• 2(1-inch-thick) boneless pork loin chops (about 1¼ pounds total), halved crosswise and pounded to ⅛-inch thickness
• Kosher salt and black pepper
• 2lemons
• 1tablespoon finely chopped capers, plus 1 tablespoon caper brine
• 2tablespoons finely chopped parsley
• 1(14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
• 1cup finely chopped celery
• 8ounces cherry tomatoes, halved

PREPARATION

1. Step 1

   Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.

2. Step 2

   Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.

3. Step 3

   Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.

4. Step 4

   Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.

5. Step 5

   Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

Korean BBQ-Style Meatballs

 

INGREDIENTS

Yield:4 servings

• 1pound ground beef (round or chuck)
• ½cup finely crushed Ritz crackers (12 crackers)
• ½cup chopped scallions
• 2tablespoons low-sodium soy sauce
• 2tablespoons minced garlic
• 1teaspoon kosher salt (such as Diamond Crystal)
• 1teaspoon freshly ground black pepper

PREPARATION

1. Step 1

   Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.

2. Step 2

   Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.

3. Step 3

   Bake until golden and cooked through, about 15 minutes. Serve warm.

TIPS

• Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
• To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.

Lentils Cacciatore

 

INGREDIENTS

Yield:4 to 6 servings

• 2tablespoons extra-virgin olive oil
• 2large carrots, peeled and cut into ¼-inch pieces
• 1red bell pepper, stems and seeds removed, thinly sliced lengthwise
• Kosher salt and black pepper
• ¼cup capers, drained
• 3tablespoons tomato paste
• 5garlic cloves, thinly sliced
• 1½teaspoons fresh rosemary or ½ teaspoon dried rosemary
• ½cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
• 1(14-ounce) can crushed or diced tomatoes
• ¾cup red lentils (see Tip)

PREPARATION

1. Step 1

   In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.

2. Step 2

   Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.

3. Step 3

   Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.

4. Step 4

   Add the tomatoes, red lentils and 2½ cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.

TIP

• You could also use canned white beans, or dried brown lentils, which won’t break down as much as red lentils.

Cheesy Green Chile Bean Bake

 

INGREDIENTS

Yield:4 servings

• 1tablespoon neutral oil (such as grapeseed)
• 2poblano chiles or green bell peppers, seeds and stem removed, coarsely chopped
• Salt and pepper
• 2(15-ounce) cans pinto beans, rinsed
• 1(16-ounce) jar salsa verde, or 1¾ cups homemade salsa verde
• ¼cup packed cilantro leaves, stems reserved and finely chopped
• 1½cups/6 ounces grated Monterey Jack cheese
• Lime wedges, for serving

PREPARATION

1. Step 1

   Arrange a rack in the upper third of the oven and heat the broiler to high. (If you don’t have a broiler, see Tip.)

2. Step 2

   In a large, ovenproof skillet, heat the oil over medium-high. Add the poblanos and cook, undisturbed, until browned underneath, 2 to 3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes.

3. Step 3

   Stir in the beans, salsa verde and cilantro stems, and simmer until thickened slightly, 2 to 3 minutes.

4. Step 4

   Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots, 2 to 3 minutes. Serve right away topped with cilantro leaves and a squeeze of lime.

TIP

• You can also melt the cheese on the stovetop. Set the heat under the skillet to low, cover the skillet, and cook until the cheese is melted, 2 to 4 minutes.

Miso Broiled Tofu

 

INGREDIENTS

Yield:4 servings

• 2(14-ounce) blocks extrafirm tofu, sliced lengthwise 1-inch-thick
• 2tablespoons brown sugar (light or dark)
• 2tablespoons white miso paste
• 2tablespoons soy sauce
• 2tablespoons rice vinegar
• 1tablespoon vegetable oil
• ¼ to ½teaspoon ground cayenne

PREPARATION

1. Step 1

   Arrange tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or sheet pan on top. Stack a few cans or a skillet on top to weigh it down. Let tofu drain for 15 to 45 minutes.

2. Step 2

   Meanwhile, in a large bowl, stir together the sugar, miso, soy sauce, rice vinegar, oil and cayenne until smooth. Tear the tofu into bite-size pieces (about 1 inch), and add to the miso mixture. Stir gently to coat. You can cook the tofu right away, or cover and refrigerate to marinate for up to 24 hours.

3. Step 3

   When you’re ready to cook, arrange a rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with aluminum foil. Remove the tofu from the marinade and arrange on the sheet pan. Reserve marinade.

4. Step 4

   Broil, flipping occasionally through with a spatula, until browned and crisp, 10 to 15 minutes total. (Broilers have hot spots, so check the tofu periodically and rotate the pan and tofu as needed so everything crisps.) Drizzle with the reserved marinade.