Andouille Sausage Hash with Poached Eggs

Recipe by Framed Cooks

Ingredients

  • 2 pounds red potatoes, cut into ½ inch dice
  • 1 large onion, cut into ½ inch dice
  • ½ stick butter
  • 4 links andouille sausage, cut into ½ inch dice
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • Salt and fresh ground pepper
  • Four eggs, poached or soft boiled and peeled

Instructions

  • Melt butter in large skillet over medium heat. Stir in potatoes and onions and saute for 15 minutes, stirring occasionally.
  • Add the sausage, black and cayenne peppers and saute another 5-10 minutes until potatoes are brown. Season to taste with more salt and pepper as needed.
  • Divide among four dishes and top each with a poached or soft boiled egg. Break the egg so the yolk spills into the hash. Breathe deeply and dig in.

Butternut Squash Chili with Ground Beef & Blackbeans

Recipe courtesy of Taste & Tell

 

INGREDIENTS

1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons dried oregano
3 tablespoons olive oil
1 cup diced onion
1 lb ground beef
2 tablespoons tomato paste
2 tablespoons hot sauce (such as Frank’s Red Hot)
2-3 cups beef or chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons cornmeal
1 (2 - 2½ lb) squash, peeled, seeded and cut into ½” cubes

 

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, cumin and oregano.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and cook, stirring frequently, until they start to soften, about 5 minutes.
  3. Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
  4. Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
  5. Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.

10-Minute Black Bean Tacos

Recipe courtesy of The Kitchn

 

INGREDIENTS

For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas

For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Salsa
Lime wedges

 

DIRECTIONS

Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.

Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.

Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.

 

NOTES

Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.

 

Asian Steamed Halibut with Scallions & Bok Choy

Recipe courtesy of Goop

 

INGREDIENTS

4 scallions, sliced

4 baby bok choy, cut in half

1 thumb-size piece fresh ginger, peeled and thinly sliced

4 (5- to 6-ounce) halibut fillets, bones and skin removed

salt and freshly ground black pepper

4 teaspoons toasted sesame oil

4 teaspoons mirin

4 teaspoons tamari

 

DIRECTIONS

1. Preheat the oven to 400°F.

2. Lay out four 9 x 11-inch pieces of parchment paper on a flat surface, and place one-quarter of the sliced scallions, 1 bok choy, and one-eighth of the sliced ginger in the lower third section of each piece. Place 1 halibut fillet on each bed of veggies and season the fish with salt and pepper. Arrange the remaining sliced ginger on top of the fish and pour 1 teaspoon each of the sesame oil, mirin, and tamari over each fillet.

3. Carefully fold the top half of the parchment paper over the fish to make a rectangle; then, starting with one edge, tightly roll up the parchment paper until no liquid can escape. Repeat with the other two edges, then place the parcels on a baking sheet and bake for 15 to 20 minutes, depending on how thick your fillets are.

4. Transfer the parcels to plates so diners can tear open the packages.

 

TIP

You can press on the parcels while they are cooking to check doneness - remove when fish is firm to the touch.

 

Buttery Breakfast Casserole

Recipe and photo by New York Times Cooking

 

INGREDIENTS

  • 1 pound croissants (about 5 to 7), split in half lengthwise
  • 1 tablespoon extra-virgin olive oil, more for baking dish
  • 1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
  • ¾ pound sweet Italian sausage, casings removed
  • 2 teaspoons finely chopped freshsage
  • 8 large eggs
  • 3 cups whole milk
  • 1 cup heavy cream
  • 8 ounces Gruyère, grated (2 cups)
  • 1 ¼ teaspoons kosher salt
  • 1 teaspoon black pepper

 

DIRECTIONS

  1. Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  2. In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
  3. In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
  4. Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  5. When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

 

Slow Cooker Creole Chicken & Sausage

Recipe courtesy of Pinch of Yum

 

INGREDIENTS

The essentials:

  • 1 pound boneless skinless chicken breasts
  • 12 ounces smoked Andouille sausage, cut into small rounds
  • 1 cup chopped onions
  • 2 cloves minced garlic
  • 1¼ cup low sodium chicken broth
  • 1 can (14.5 ounces) diced tomatoes
  • 3 tablespoons tomato paste
  • ½ cup tomato sauce
  • 2 teaspoons Creole seasoning
  • ¼ teaspoon cayenne

Optional extras:

  • 1 tablespoon brown sugar
  • 1 14 ounce can black beans, rinsed and drained
  • 2 green bell peppers, chopped
  • ½ cup sliced green onions for topping
  • 2 tablespoons almond butter (randomly delicious)
  • salt to taste
  • brown rice for serving

 

DIRECTIONS

  1. Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
  2. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.

 

Tandoori Chicken

Recipe courtesy of Epicurious

 

INGREDIENTS

1 cup plain yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro

2 tablespoons vindaloo paste (preferably Patak's brand)

1 teaspoon salt

3/4 teaspoon black pepper

6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded

 

DIRECTIONS

  1. Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
  2. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
  3. Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.

 

Roast Salmon & Broccoli with Chile Caper Vinaigrette

Recipe courtesy of Bon Appétit

 

INGREDIENTS

1 bunch broccoli (about 1 1/2 lb.), cut into florets

4 tablespoons olive oil, divided

Kosher salt, freshly ground pepper

4 6-oz. skinless salmon fillets

1 red Fresno chile or jalapeño, thinly sliced into rings, seeds removed if desired

2 tablespoons unseasoned rice vinegar

2 tablespoons drained capers

 

DIRECTIONS

  1. Preheat oven to 400°. Toss broccoli and 2 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until browned and crisp-tender, 12–15 minutes.

  2. Remove baking sheet from oven and rub salmon with 1 Tbsp. oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout, 10–15 minutes.

  3. Meanwhile, combine chile, vinegar, and a pinch of salt in small bowl and let sit until chiles are slightly softened, about 10 minutes. Mix in capers and remaining 1 Tbsp. oil; season with salt and pepper.

  4. Serve salmon and broccoli drizzled with chile vinaigrette.

 

20-Minute Lemon Broccoli Pasta Skillet

Recipe courtesy of The Food Charlatan

 

INGREDIENTS

3 quarts water

1 tablespoon salt

1 and 1/2 to 2 pounds fresh broccoli

1 pound rotini pasta

3-4 cups spinach

4 tablespoons butter

1 large lemon, zested and juiced

2 cloves garlic, crushed and minced

1/4 or 1/2 teaspoon crushed red pepper

1 cup fresh Parmesan, plus more to garnish

olive oil, to garnish

salt and pepper to taste

fresh lemon wedges, to garnish

 

DIRECTIONS

  1. In a large skillet or pot, bring the salt and water to a boil.
  2. While you wait, prep your broccoli by trimming the stems and cutting the florets into similar sized pieces (I like mine bite-size.)
  3. Add the rotini and boil on high for 4 minutes. Add the broccoli, cover, and set a timer for 3 minutes (Leave the burner on high enough to keep a rolling boil).
  4. When the timer goes off, turn off the heat and drain the pasta using a lid or colander. Return to the pan and stir in the spinach.
  5. Sprinkle with lemon zest. Let it sit for a few minutes so the spinach wilts.
  6. Meanwhile, in a small skillet melt the 4 tablespoons butter over medium heat. (I let mine get brown, because that's just how I roll, but that's not necessary).
  7. Add the minced garlic and crushed red pepper and saute for about 1 minute, until fragrant.
  8. Turn off the heat and add 2-3 tablespoons fresh lemon juice. Add the lemon butter to the pasta and stir.
  9. Stir in 1 cup fresh parmesan cheese. Add a drizzle of olive oil and season with salt and pepper to taste.
  10. Garnish with more cheese, fresh lemon wedges, and eat hot!

 

Glazed Shiitakes with Bok Choy

Recipe courtesy of New York Times Cooking

 

INGREDIENTS

2 pounds baby bok choy

3 tablespoons vegetable oil

3 small dry red Chinese hot peppers

1 pound shiitake mushrooms (about 4 dozen), stems removed

 Salt and pepper

4 garlic cloves, minced

1 tablespoon grated ginger

1 tablespoons sugar

1 teaspoon sesame oil

3 tablespoons tamari or soy sauce

6 scallions, sliced diagonally, for garnish

1 tablespoon roasted sesame seeds for garnish (optional)

 

DIRECTIONS

  1. Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  2. Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  3. Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

 

Udon Noodle Soup with Bok Choy and Poached Egg

Recipe courtesy of The Kitchn

 

INGREDIENTS

4 to 5 cups vegetable or chicken broth
2 whole star anise
1 stick whole cinnamon
2 large eggs
2 (7-ounce) packages fresh or frozen udon noodles
4 to 5 large bok choy/tatsoi leaves, sliced into ribbons
2 spring onions, thinly sliced
3 to 4 tablespoons soy sauce

*You can also add sliced mushrooms to this soup! Add with the noodles and bok choy.

 

DIRECTIONS

Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.

Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.

 

Roasted Butternut Squash Risotto

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Butternut squash risotto

3 tablespoons olive oil, divided

1 small yellow onion, chopped

2 cloves garlic, pressed or minced

4 cups (32 ounces) vegetable broth, divided

1½ cups brown arborio/short-grain brown rice

1 small butternut squash (about 2 pounds), peeled and sliced into ½” cubes

1 cup freshly grated Parmesan cheese* (about 2½ ounces)

½ cup dry white wine, optional

3 tablespoons unsalted butter, diced

1 teaspoon salt, more to taste

Freshly ground black pepper, to taste

Pinch red pepper flakes, to taste

Fried sage

1 tablespoon extra-virgin olive oil

16 to 20 fresh sage leaves, chopped (to yield about ¼ cup chopped fresh sage)

 

DIRECTIONS

  1. To prepare: Place your oven racks in the lower third and upper third positions, then preheat oven to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for the butternut squash. Reserve 1 cup broth from your container and set it aside for when the risotto is out of the oven.
  2. Heat 1 tablespoon olive oil in a medium to large Dutch oven over medium heat until shimmering. Add onion and a pinch of salt. Cook, stirring occasionally, until softened and turning translucent, about 5 minutes. Add the minced garlic and cook until the garlic is fragrant, 1 to 2 minutes.
  3. Add 3 cups broth and 1 cup water, cover, and bring to a boil over medium-high heat. Remove from heat and stir in the rice. Cover the pot and bake on the lower rack until rice is tender and cooked through, about 65 to 70 minutes. It will seem pretty dry when you take off the lid, but don't worry!
  4. Immediately afterward, toss the cubed butternut with 2 tablespoons olive oil on your lined baking sheet. Sprinkle with salt and some freshly ground black pepper and arrange the butternut in a single layer on the pan. Roast on the upper rack until the butternut is fork tender and the edges are deeply caramelized, tossing halfway. This took 55 to 60 minutes for me, but start checking for doneness around 40 minutes.
  5. In the meantime, fry the sage: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get darker green and crispy (but not brown) before transferring it to a plate covered with a paper towel. Sprinkle the fried sage lightly with salt and set it aside.
  6. Carefully remove the Dutch oven from the oven. Remove the lid and pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper and a pinch of red pepper flakes.
  7. Stir in the roasted butternut. Taste and add more salt and/or pepper, as needed. Divide the risotto into bowls and top each with a sprinkle of fried sage.

 

NOTES

STORAGE SUGGESTIONS: This risotto keeps well in the refrigerator, covered, for a few days. 

MAKE IT DAIRY FREE/VEGAN: Starchy rice accounts for most of this risotto's creaminess, so you can skip the dairy or replace it with the following. Replace the butter with vegan butter or a tablespoon or two of additional olive oil, to taste. Skip the Parmesan cheese. You might like to add some nutritional yeast for cheesy flavor. 

IF YOU MUST USE WHITE ARBORIO RICE: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.