Sweet Potato and Turkey Shepherd's Pie

• Makes: 10 servings
• Yield: servings
• Prep: 15 mins
• Cook: 38 mins
• Bake: 1 hr at 350°F

Ingredients

• 2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1/4 cup light brown sugar
• 4 tablespoons unsalted butter
• 1 1/2 teaspoons salt
• 3 tablespoons olive oil
• 2 cups diced yellow onion
• 3 cups quartered button mushrooms
• 2 pounds ground turkey
• 1 tablespoon minced garlic
• 2 teaspoons smoked paprika
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1/2 teaspoon ground chipotle pepper
• 8 ounces tomato sauce
• 10 ounces frozen spinach
• 2/3 cup grated Parmesan

Directions

1. Heat oven to 350 degrees . Place sweet potatoes in a medium pot and cover with water. Bring to a boil, reduce to a simmer and cook until fork-tender, about 10 minutes. Drain and return to pot over low heat. Add sugar, butter and 1/2 tsp of the salt. Mash sweet potatoes and mix until ingredients are incorporated.
2. Heat 1 tbsp of the oil in a large skillet over medium heat. Add onion and 1/2 tsp of the remaining salt; cook 5 minutes. Push onions to edge of pan. Pour in another 1 tbsp of the oil and add mushrooms. Cook 2 minutes without stirring, allowing mushrooms to brown. Mix with onions; cook 2 minutes more. Transfer to a plate.
3. Add remaining 1 tbsp oil to pan. Stir in turkey, breaking up meat with a spatula. Season with remaining 1/2 tsp salt, the garlic, smoked paprika, turmeric, cumin and chipotle. Cook 4 minutes. Stir in onions and mushrooms, tomato sauce, spinach and 1 cup water. Bring to a simmer and cook 10 to 15 minutes, until mixture thickens.
4. Spread turkey mixture into a 9 x 13-inch baking dish. Spread mashed sweet potatoes over the top in an even layer. Sprinkle with Parmesan. Bake at 350 degrees for 1 hour, uncovered.

Nutrition Information for Sweet Potato and Turkey Shepherd's Pie

Servings Per Recipe: 10
PER SERVING: 360 cal., 18 g total fat (6 g sat. fat), 85 mg chol., 670 mg sodium, 28 g carb. (4 g fiber), 23 g pro.

Haute Dogs

This recipe exemplifies the kind of high-low combination of ingredients represented throughout Christina Tosi's "Milk Bar Life": store-bought hot dogs, handmade "bun." It's decidedly unpretentious, and most likely a retro crowd-pleaser. The toppings are rolled and baked inside.

You may find, as the tester did, that more flour is needed than the 3 cups called for in the original recipe.

Make Ahead: The dough needs to proof in the refrigerator overnight.

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Servings:

Tested size: 8 servings

Ingredients

• 3 to 3 3/4 cups flour, plus more for the work surface
• 1 tablespoon kosher salt
• Generous 1 teaspoon active dry yeast
• 1 3/4 cups plus 1/2 teaspoon warm water
• Toppings such as ketchup, mustard and/or Sweet-and-Sour Red Onion Jam (see related recipe)
• 8 all-beef hot dogs, such as Nathan's Famous Original Coney Island Natural Casing Beef Frankfurters
• 1 large egg
• 2 tablespoons sesame or poppy seeds

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Directions

Combine the 3 cups of flour, the salt and yeast in the bowl of a stand mixer fitted with a dough-hook attachment. Add the 1 3/4 cups of water; beat on the lowest speed for 3 minutes, adding flour as needed to form a smooth and somewhat cohesive "wet ball" consistency. Knead on the lowest speed for about 4 minutes; the dough should bounce back softly when pressed.
(Alternatively, stir those initial ingredients together in a large mixing bowl, then gradually add the water, stirring, until the mixture has come together in a shaggy mass; add flour as needed and then knead by hand on a lightly floured surface.)
Cover the bowl with plastic wrap and refrigerate overnight.
When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silicone liners. Lightly flour a work surface.
Transfer the dough to the work surface; divide into 8 equal portions. Roll out each one into a rectangle about the length of the hot dogs you're using, and wide enough to fully wrap around the dog (say, 8 by 5 inches).
Spread the dough with about 2 tablespoons of any condiment/any combination of fixings you like. Place a hot dog on top of each piece of dough and wrap up like a baby in a blanket. Arrange the dough-wrapped dogs seam side down on the baking sheet.
Whisk together the egg and the remaining 1/2 teaspoon of water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with some sesame or poppy seeds. Bake for about 25 minutes or until the bread blankets puff slightly and take on a golden hue.
Serve hot or at room temperature.

Rate it

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Recipe Source

Adapted from "Milk Bar Life," by Christina Tosi (Clarkson Potter, 2015).

Asparagus Bread Pudding

Servings: 6 Prep 15 mins Total Time 1 hr

Ingredients

• Nonstick cooking spray
• 4 cups Weekend-Prepped Toasted Bread Cubes
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 4 ounces reduced-fat cream cheese, cut into small cubes
• 8 eggs
• 1 1/2 cups reduced-fat milk
• 1/4 teaspoon salt, divided
• Freshly ground pepper to taste
• 2 1/2 cups mixed salad greens
• 2 tablespoons olive oil
• Lemon wedges

Make It

1. Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a large bowl toss bread cubes and asparagus, then spread in the prepared dish. Dot with cream cheese cubes.

2. In a large bowl whisk eggs, milk, 1/8 tsp. salt and pepper until well combined. Pour egg mixture over bread and asparagus mixture. Cover with foil and bake 30 minutes. Remove foil and bake 15 to 20 more minutes, or until lightly browned and set (160 degrees F).

3. Toss the greens with the olive oil and 1/8 teaspoon salt. Serve with lemon wedges.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 336, Fat, total (g): 16, chol. (mg): 267, sat. fat (g): 6, carb. (g): 31, Monounsaturated fat (g): 7, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 3, sugar (g): 5, pro. (g): 18, vit. A (IU): 1144, vit. C (mg): 18, Thiamin (mg): , Riboflavin (mg): 1, Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 73, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 539, Potassium (mg): 364, calcium (mg): 161, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.

Strawberry Panzanella

Servings: 4 Prep 15 mins Total Time 15 mins

Ingredients

• 4 cups Weekend-Prepped Toasted Bread cubes
• 2 1/2 cups mixed salad greens
• 1 15 ounce can low-sodium cannellini beans, drained and rinsed
• 1/4 cup chopped fresh mint
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon-style mustard
• 12 ounces strawberries, hulled and sliced (about 2 cups)
• 2 ounces goat cheese, crumbled

Make It

1. In a large salad bowl combine the bread cubes, mixed greens, cannellini beans and mint.

2. In a small jar combine the oil, vinegar, and mustard. Cover and shake until the vinaigrette is emulsified. Pour vinaigrette over the salad and toss to coat. Gently stir in the strawberries. Sprinkle goat cheese on top.

Weekend-Prepped Toasted Bread Cubes

Ingredients

• 1 1 pound loaf crusty bread
• 2 tablespoons olive oil

Make It

1. Cut the bread into bite-sized cubes. Spread on two baking sheets and toss with 2 Tbs. olive oil. Bake in a 350 degrees F oven for 20 minutes, tossing once. Cool completely, and store in an airtight container.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 474, Fat, total (g): 22, chol. (mg): 11, sat. fat (g): 5, carb. (g): 56, Monounsaturated fat (g): 13, Polyunsaturated fat (g): 2, Trans fatty acid (g): , fiber (g): 8, sugar (g): 6, pro. (g): 16, vit. A (IU): 668, vit. C (mg): 52, Thiamin (mg): 1, Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 43, Cobalamin (Vit. B12) (µg): , sodium (mg): 575, Potassium (mg): 428, calcium (mg): 108, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.

Couscous with Summer Pesto

 

 

 

 

 

 

 

 

Ingredients

• 1 3/4 cups pearl couscous
• 2 cups packed basil leaves
• 2 tablespoons pine nuts, toasted
• 1 clove garlic, halved
• 1 tablespoon lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tablespoons grated Parmesan
• 3/4 teaspoon salt
• 4 cups shredded chicken breast
• 1 pkg (10.5 oz) cherry tomatoes, halved
• 4 ounces smoked mozzarella, cubed

Directions

1. In a medium pot, bring 2 1/2 cups water to a boil. Add couscous, cover and cook 10 minutes. Drain and rinse under cold water.
2. Meanwhile, make pesto. In a blender or food processor, combine basil, pine nuts, garlic and lemon juice. Process, slowly streaming in oil until smooth. Remove to a large bowl and stir in Parmesan and 1/4 tsp of the salt.
3. Mix couscous, chicken, tomatoes, mozzarella and remaining 1/2 tsp salt into pesto. Stir well to combine.

Nutrition Information for Couscous with Summer Pesto

Servings Per Recipe: 6
PER SERVING: 500 cal., 22 g total fat (5 g sat. fat), 95 mg chol., 520 mg sodium, 36 g carb. (3 g fiber), 39 g pro.

Mexican Tortilla Chicken Soup

Servings: 4 to 6 

 Prep 30 mins 

Total Time 40 mins

Ingredients

For the Soup:

• 2 tablespoons extra-virgin olive oil
• 2 medium-size onions, chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon pure chile powder
• 1 14 1/2 ounce can crushed tomatoes
• 6 cups chicken broth, preferably low-sodium
• Kosher or coarse salt and freshly ground black pepper, to taste
• 3 skinless, boneless chicken breasts, trimmed of fat (about 1 1/2 lbs.)
• Canola or vegetable oil, for pan frying
• 6 corn tortillas, halved and cut crosswise into thin strips
• Juice of 1 lime

To Serve (optional, pick and choose):

• 1 - 2 avocados, peeled and diced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup coarsely chopped fresh cilantro
• Salsa or pico de gallo
• 1 lime, cut into wedges

Make It

1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and saute until tender and golden, 5 minutes. Stir in the cumin, coriander, and chile powder and cook until fragrant, 1 minute. Add the tomatoes and chicken broth, season with salt and pepper, and bring to a simmer over high heat. Add the chicken breasts and reduce the heat to medium-low. Simmer uncovered (don't let the soup come to a boil), stirring occasionally, until the chicken is just barely cooked through, about 12 minutes. Remove the chicken to a plate and let sit until cool enough to handle. Keep the soup gently simmering over medium-low heat.

2. Meanwhile, pour the canola oil to a depth of 1 inch into a medium-size skillet and heat over medium-high heat. Line a plate with a couple of paper towels. When the oil is hot, add the tortilla strips in batches and fry, stirring often, until crisp and lightly colored, about 2 minutes. Remove with a slotted spoon to the plate and sprinkle lightly with salt while they are still hot.

3. Shred the cooled chicken, and stir it and the lime juice into the soup.

4. Ladle the soup into bowls and top with the fried tortilla strips, along with your choice of avocado, shredded cheese, cilantro, and salsa. Serve with lime wedges. 

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White Bean and Barley Soup with Tomatoes and Greens

Ingredients

1. 3 tablespoons olive oil, plus more for serving
2. 1 large onion, chopped
3. 3 cloves garlic, chopped
4. Kosher salt and black pepper
5. 6 cups low-sodium vegetable broth
6. 1 28-ounce can whole peeled tomatoes, crushed
7. 1 cup pearl barley, rinsed
8. 1 small bunch collard greens or kale, stems discarded and leaves cut into strips (4 cups)
9. 1 15-ounce can cannellini beans, rinsed
10. ½ cup finely grated Parmesan (about 2 ounces), plus more for serving

Directions

1. Heat the oil in a large pot over medium-high heat. Add the onion, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the broth and tomatoes with their juices and bring to a boil. Add the barley, reduce heat, and simmer until the barley is tender, about 20 minutes.
2. Add the collards or kale and the beans and cook until the greens are wilted and the beans are heated through, 3 to 5 minutes. Stir in the Parmesan and ½ teaspoon each salt and pepper.
3. Serve the soup drizzled with olive oil and sprinkled with additional Parmesan.

By Lindsay Hunt

 

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