adapted from the 1974 edition of the Better Homes and Gardens New Cookbook
1 pound ground beef or faux meat ½ cup onion, chopped Dash salt and freshly ground black pepper 1 (15-ounce) can green beans, drained 1 (10¾-ounce) can condensed tomato soup 1 teaspoon Worcestershire sauce 5 medium potatoes ½ cup warm milk 1 large egg, beaten (optional) 4 ounces sharp Cheddar cheese, shredded
Preheat oven to 350°F.
Cook the ground beef and onion until the meat is browned and crumbled. Drain off any grease that has collected and discard. Add salt, pepper, green beans, condensed soup, and Worcestershire sauce; pour into a greased casserole dish.
Peel and cube the potatoes. Cook in simmering water until tender, about 20 minutes. Drain the potatoes and mash while hot; add the milk and egg. Season with salt and pepper. Spoon the potatoes in mounds over the prepared casserole. Sprinkle the potatoes with Cheddar cheese. Bake for 25 to 30 minutes, or until the casserole is bubbly and the potatoes are beginning to brown.Makes 6 servings
1 ¼pounds fluke, halibut or cod, cut into 4 equal pieces
1cup cilantro, tender leaves and stems
½cup mint, tender leaves and stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)
Heat olive oil in a large skillet (use one with a lid) over medium-high heat. Add garlic and shallots and cook, swirling the skillet constantly until they are starting to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce (if using) and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
To serve, transfer fish and brothy tomatoes to a large shallow bowl (or divide among four bowls). Drizzle with reserved bowl of chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
1 ½teaspoons ground turmeric, plus more for serving
1teaspoon red-pepper flakes, plus more for serving
2(15-ounce) cans chickpeas, drained and rinsed
2(15-ounce) cans full-fat coconut milk
2cups vegetable or chicken stock
1bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1cup mint leaves, for serving
Yogurt, for serving (optional)
Toasted pita, lavash or other flatbread, for serving (optional)
Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you’ve reached your desired consistency. Determining perfect stew thickness is a personal journey!
Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you’d like.
Preheat the oven to 400 F/ 210 C. Toss the cauliflower with the oil and spices until coated. Spread evenly on a baking tray lined with baking paper or tinfoil. Roast for 40-50 minutes, until crispy and golden, stopping to mix once halfway.
In a large pot on medium heat, cook the onions in the oil, until soft and slightly golden. Add splashes of water if needed to prevent burning or sticking in the pot. Once soft, add the garlic and all the spices, and stir until fragrant (about 1 minutes).
Add the can of tomatoes and diced tomatoes, and stir to combine everything. Allow to simmer for 5 minutes.
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower, and mix until everything is combined and heated through, about 5 minutes. Serve with rice, and enjoy!
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon coarse sea salt
stuff for the shrimp tacos:
1 lb. shrimp, peeled and deveined, tails removed
2–3 cups shredded green cabbage
8 small tortillas (corn or flour)
avocados, Cotija cheese, and lime wedges for serving
Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.
Slaw: Toss some of the sauce (not all) with the cabbage. We’ll use the leftover sauce to top the tacos.
Shrimp: Pat the shrimp dry with paper towels. Toss the shrimp in a small bowl with the spice mix to get it coated. Heat a drizzle of oil a large skillet over medium high heat. Add the shrimp to the hot pan and saute for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Assembly: For the prettiest and easiest-to-eat assembly, go in this order: smashed avocado, slaw, and shrimp. Finish with Cotjia cheese, lime wedges, and extra sauce.
onion sliced into strips or 1 leek sliced into thin rounds
Coarse salt and ground pepper
1 pound asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
9-10 inch pie crust
1 cup shredded Gruyere cheese (4 ounces)
1. Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add onion and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool. Watch:
2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
3/4 cup veggie stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
4 cups cooked jasmine or basmati rice, for serving
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish
1. Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
2. Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
3. Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.
In a bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add tofu, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and tofu, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
1/2 cup mayonnaise 1 large egg 1 tablespoon Worcestershire sauce 1 tablespoon of dijon mustard 1 teaspoon Chesapeake Spices, Old Bay could be substituted 1 tablespoon of lemon Juice 1 tablespoon lemon zest 1 pound lump crabmeat, check for any shells without breaking up the lump meat 1 slice dried white bread broken into small pieces 1/4 cup vegetable oil
In a small bowl, whisk the mayonnaise with the egg, Worcestershire sauce, mustard and Chesapeake spices
Add lemon juice and zest. In a medium bowl light toss the crabmeat with the bread pieces. Gently, without damaging the lump crab meat, fold the mayonnaise mixture into the crabmeat. Cover and refrigerate for one hour or until mixture is firm.
Using a scoop or just your hands gently firm 4 1/2-cup crab cakes, approximately 11/2 inches thick. Heat oil in sauté pan, add crab cakes and cook over medium high heat, approximately 3 minutes per side.