Beef Posole

I have decided that Hispanic Kitchen is a great website for recipes and here is another good one. There is a wide variety of recipes from all of the Central and South American countries.

If you don't have a slow cooker, you can use a dutch oven and simmer for 8 hours.

Ingredients:

1 medium sweet onion, diced
1½ pounds to 1¾ pounds of beef back ribs or short ribs (if the ribs are whole, I cut them down into individual portions)
2 teaspoons of cumin seeds
3 large Roma tomatoes, diced
3 to 4 cloves garlic, minced
1 to 2 serrano peppers, minced
1 large poblano pepper, diced
1/3 to 1/2 cup cilantro, chopped
2 bay leaves
2 cups hominy, cooked
5 cups broth (I used half chicken and half beef, low sodium)
Salt and pepper, to taste

For the Garnish:

2 cups shredded cabbage
1/2 cup sliced radishes
1/3 cup diced onions
1 avocado sliced
1 lemon or lime, sliced into wedges
Chile limon seasoning or red pepper flakes, optional
*all garnishes are optional, according to what you like

Directions:

Layer all of the ingredients in the order listed in a 5 quart slow cooker. Cook on high for 5 hours or on low for 8 hours. Stir well to combine all of the ingredients taste for salt, garnish with your favorite toppings.

POKE (poh-key)

I know this recipe from Bon Appetit seems like a lot, but really it's very straight forward and super yummy. You don't even have to make the mayonnaise and it still tastes great. I use regular brown rice instead of sushi rice and it comes out wonderful. If you are concerned about getting good quality raw fish at your local super market, buy tuna or sword fish or any other solid-flesh fish that will hold it's shape when cut into cubes and cook the fish on medium-high to high heat in sesame oil. 

To make this recipe gluten-free, use Tamari instead of regular soy sauce.

1. The Tuna

Use quality fish from a source you trust. To make four bowls, buy ¾ lb. tuna (avoid bluefin in favor of sustainably caught albacore or skipjack) and cut into ½” pieces. (If you don’t eat raw fish, use cooked salmon.)

You don’t have to take a food-service safety seminar to serve uncooked tuna at home. Just keep these tips in mind. First, when shopping, look for the term “Sushi Grade”: It either means that the fish is impeccably fresh, or that it’s been deep-frozen to kill bacteria. (Don’t balk at frozen; even fancy sushi spots in Tokyo serve it.) When in doubt, ask your fishmonger if he’d eat it raw. Once home, remove the fish from its packaging, pat it dry, wrap in plastic, then chill, ideally below 40°. (Try refrigerating the wrapped fish on a bed of ice.) Finally, when it comes to slicing, follow these steps:

a. On a clean cutting board—important, as fish picks up “off” flavors—use a sharp knife to slice your 1″-thick slab of tuna against the grain into ½”-thick pieces.

b. Stack three pieces on top of one another and slice lengthwise so that you have long, thin strips. Repeat with remaining pieces of tuna.

c. Align a few strips and carefully slice crosswise into a neat ½” dice. If not dressing for poké immediately, cover and chill until ready to serve.

2. The Seaweed

Plump strands of marinated seaweed add oceanic depth to every bite. Rehydrate 2 Tbsp. dried hijiki (seaweed) in ½ cup cold water until softened, 30–35 minutes. Drain and mix with 1 Tbsp. mirin, 1 Tbsp. soy sauce, and ½ tsp. sesame seeds. Let sit 5 minutes, then drain.

3. The Pickles

Silky tuna needs a crunchy counterpart. Whisk ¼ cup unseasoned rice vinegar, 1 Tbsp. sugar, 1 ½ tsp. salt, and 2 Tbsp. water in a bowl. Slice ¼ English cucumber into half-moons, toss with a pinch of salt, and squeeze to expel water. Add to brine with 1 sliced jalapeño. Let sit 10–60 minutes; drain.

4. The Rice

Warm, fluffy rice makes it a meal. Cook 2 cups sushi rice in lightly salted water according to directions. Serve warm.

5. The Dressing

A bright ponzu sauce is key to getting the ingredients to play nicely. Combine ¼ cup mixed citrus juice (such as lime, lemon, and grapefruit), 2 Tbsp. soy sauce, 2 Tbsp. white (or more regular) soy sauce, 2 Tbsp. mirin, and 1 tsp. toasted sesame oil in a small bowl.

6. The Assembly

Toss together tuna, seaweed, pickles, and ponzu sauce. Divide rice and tuna mixture among bowls, then go topping crazy. We like thinly sliced scallion greens, diced avocado, sesame seeds, and a spoonful of tobiko. To get the spicy-tuna-roll effect, mix some sambal oelek into mayonnaise and add a dollop to each bowl.

Goat Cheese with Sumac and Mint

This recipe showed up in an rss feed. I'm not sure I did this correctly and it really didn't taste all that amazeballs. I don't know how to store it and how to let it "steep" so that the cheese absorbs the flavors of the mint and sumac. Every time I put it into the refrigerator it becomes a solid mass of unappetizing congealed oil with dots of mint and sumac powder. It's just odd. I guess I have to leave it on the counter but that seems counter-intuitive and I am not one to get overly concerned about germs. I will eventually try it again and I will remember to just leave the sealed jar out on the counter.

The recipe is approximate and indicative. Use as much mint and sumac as you like the taste of. I find that trying to slice a cold log of goat cheese resulted in crumbles rather than discs. So, let it warm on the counter for at least half hour until it has softened around the outside before slicing. But if you waited too long and it has thawed completely, then wait to firm it up a bit before slicing, so it does not get mushy on you.

8 oz fresh goat's cheese log, softened

3/4 - 1 cup light olive oil (extra virgin)

~ 1/4 cup fresh mint leaves, julienned

~ 1 T sumac

Cut the log in to ~ 1 inch discs. In a jar pour some olive oil at the base. Add the first disc in. Sprinkle with sumac and fresh mint. Top with olive oil. Add the next disc. Repeat the process and finish with enough oil to reach the lip of the last cheese slice.

Snap Peas, Green Beans, Arugula Mint Pesto

This recipe is by Claire Saffitz and originally published in Bon Appetit.

This is a perfect spring/summer bbq side dish!

Ingredients

½ cup raw skin-on almonds
1 garlic clove, finely grated
2 cups (lightly packed) baby arugula
2 ounces Parmesan, shaved, divided
1 cup mint leaves, plus more for serving
⅓ cup olive oil
Kosher salt and freshly ground black pepper
12 ounces sugar snap peas
12 ounces green and/or wax beans, trimmed
2 tablespoons fresh lemon juice
Lemon wedges (for serving)

Preparation

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, arugula, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 Tbsp. cold water to reach a pourable consistency. Season pesto with salt and pepper.

Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 Tbsp. pesto; season with salt and pepper.

Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Do Ahead: Peas and beans can be blanched 1 day ahead. Cover and chill.

Roast Turkey with Polenta Stuffing

This recipe comes from Food and Wine. It's a really good recipe and was a big hit for Thanksgiving. The polenta is also a great change from traditional stuffing. Be warned, it makes a lot of stuffing but it's really good so it's not such a hardship. ;)

INGREDIENTS

STUFFING

6 cups water
6 cups turkey or chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups finely chopped onion (1 large onion)
1 cup finely diced carrot (2 medium carrots)
1 cup finely diced celery (3 celery ribs)
Kosher salt
Black pepper
1/2 pound mixed mushrooms, such as oyster and cremini, quartered
3 cups fine polenta (not instant)
6 thyme sprigs
4 sage sprigs
2 bay leaves
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

TURKEY
8 thyme sprigs
6 sage sprigs
One 14- to 16-pound turkey, butterflied
Extra-virgin olive oil, for brushing
Kosher salt
Pepper

INSTRUCTIONS

MAKE THE STUFFING In a medium saucepan, bring the water and stock just to a simmer over moderately 
high heat. Keep hot over very low heat.

In a large pot, heat the olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until browned and just cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl. 


Add the onion, carrot, celery and a generous pinch of salt to the pot and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 8 minutes. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally, until tender, about 8 minutes.

Return the sausage to the pot, then stir in the polenta, thyme, sage and bay leaves. Very gradually stir in the hot stock and bring to a boil. Simmer over moderately low heat, stirring frequently, until the polenta is tender and thick, 45 to 50 minutes. Pick 
out and discard the thyme, sage and bay leaves. Stir in the cheese and season the polenta with salt and pepper.

Spoon 3 cups of the polenta into a food processor and puree until smooth. Transfer to a bowl and let cool slightly. Scrape the remaining polenta dressing into a large baking dish, cover with foil and keep at room temperature.

PREPARE THE TURKEY Preheat the oven to 425°. Set a flat rack on a large rimmed baking sheet and spread the thyme and sage sprigs on it. Run your fingers under the turkey’s breast and thigh skin to loosen it, then stuff the pureed polenta under the skin. Brush the turkey with olive oil and season with salt and pepper. Place on the rack breast side up and let stand at room temperature for 45 minutes. 


Roast the turkey for about 1 hour and 40 minutes, until an instant-read thermometer inserted in the thickest part of the breast registers 155° and in the thickest part of the thigh registers 165°. Transfer to a carving board and let rest in 
a warm place for 30 minutes.

Meanwhile, in the oven, warm the polenta dressing in the baking dish for 20 minutes. Carve the turkey; serve with the dressing.

MAKE AHEAD
The recipe can be prepared through Step 5 and refrigerated overnight. Rewarm the pureed polenta before stuffing under the skin, adding water to thin it slightly if necessary. Reheat the polenta dressing before serving.

Roast Pears with Bacon

This recipe comes from Bon Appetit. As I'm sure everyone with a pulse is aware, bacon is all the rage right now, and for good reason, because it's pretty darn tasty. As a result, this dish is pretty much guaranteed to please.

Ingredients

SERVINGS: 8
6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces
4 ripe but firm Bosc pears, quartered, seeds removed
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
1 tablespoon whole grain mustard
3 tablespoons plus 2 teaspoons walnut oil or olive oil
½ cup unsalted, roasted walnuts
Sliced chives (for serving)

Preparation
Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet. 


Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.


Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.


Do Ahead: Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Chickpea and Pasta Soup

This recipe comes from Saveur. This is a solid recipe. It's nothing really new, but it's a good reminder that chickpeas are awesome and taste good in pretty much everything. ;)

Ingredients

3 tbsp. olive oil
2 stalks celery, roughly chopped
1 carrot, roughly chopped
1 small yellow onion, roughly chopped
3 sprigs rosemary, minced
6 cups vegetable stock
1 (15-oz.) cans chickpeas, drained and rinsed
8 oz. cavatelli
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Parmesan cheese, for serving

Instructions

Heat oil in a 6-qt. saucepan over medium-high; add rosemary, celery, carrot, and onion and cook until soft, 8-10 minutes. Add stock and chickpeas; simmer 5 minutes. Remove half the chickpeas and purée until smooth; return chickpeas to pan. Add pasta and cook until al dente, 10 minutes; season with salt and pepper. Stir in parsley and serve with parmesan cheese.

Roasted Fennel with Parmesan

This recipe comes from Giada De Laurentiis. I usually like her recipes, but this is not a great one in my opinion. It was just ok and I like fennel.

Total Time:
55 min

Yield:4 to 6 servings

Ingredients

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Directions

Preheat the oven to 375 degrees F.

Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

Vegan Meringues

This is such an unusual recipe from Slate.com. I am not particularly interested in meringue or chick pea juice (aquafaba), but I had to try this. I tell you, they were really pretty good. I think adding a little cocoa powder or maybe some peppermint or raspberries or lemon or whatever floats your boat could make these cookies special. 

Be aware, it makes quite a lot of cookies. 

Yield: 30 to 35 meringues

Time: About 2 hours, almost entirely unattended

Liquid from one 15-ounce can of chickpeas (about ¾ cup)
1 heaping cup granulated sugar
1 tablespoon vanilla extract

1. Heat the oven to 250°F and line one or more baking sheets with parchment paper. Pour the chickpea liquid (aquafaba) into the bowl of a stand mixer and beat with the whisk attachment until stiff peaks form, about 15 minutes. Gradually beat in the sugar, then the vanilla.

2. Scoop or pipe the aquafaba mixture into mounds onto the baking sheet(s) and bake for 90 minutes. (The meringues will be hard to the touch.) Let meringues cool on the baking sheet for 10 minutes, then serve. (Meringues can be stored in an airtight container for up to three days.)

Flourless Chocolate Cake

This recipe comes from Gimme Some Oven. If you have read my blog at all, you will know that I am always looking for gluten free recipes. This one does not disappoint. It also is a pretty easy recipe to make and is a good reason to buy a springform cake pan if you don't have one. The cake does not really rise that much and the important step is the time it takes to chill in the refrigerator because the cake solidifies.

3-Ingredient Flourless Chocolate Cake

Total Time: 40 minutes
Yield: 8-10 servings

Ingredients

8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries

Method

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that's larger than the springform. Bring a kettle or pot of water to boil.

In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.

Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.

Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)

About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and re-invert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Iranian Rice Cookies

This recipe comes from Saveur. These are some good cookies. They have a good consistency, subtle flavors that meld nicely, and are not overly sweet. The cardamom is the secret ingredient in my opinion.

INGREDIENTS

FOR THE SYRUP
¾ cup sugar
¼ tsp. rosewater

FOR THE COOKIES
¾ tsp. sugar
1 egg yolk
1 cup rice flour
⅓ cup clarified butter or ghee
½ tsp. cardamom powder
¼ cup syrup
1 tbsp. poppy seeds

INSTRUCTIONS

1. Make the syrup: Combine sugar and ¼ cup water in a 1-qt. saucepan over high; stir until sugar has dissolved, about 3 minutes. Remove from heat and add rosewater. Cool until ready to use.

2. Make the cookies: Heat oven to 350°. Combine sugar and yolk in a bowl and beat with a hand mixer until creamy; set aside. In another bowl, combine rice flour, clarified butter, oil, and cardamom; add yolk mixture and mix until evenly combined. Add syrup and mix until combined. Set aside to cool. Roll dough into ⅛ oz. balls, about ¾” thick, and place on parchment paper-lined baking sheets. Gently flatten each ball; using the grooved sides of a meat mallet (alternatively, use a fork), press grooves into cookies to create a pattern. Sprinkle with poppy seeds and bake, rotating halfway through, until cooked, about 10 minutes. Allow to cool on the baking sheets as cookies are quite delicate while hot.

Tuscan Baked Fish

I found this recipe browsing reddit. I really like simple recipes and this one definitely qualifies. It has a real puttanesca vibe with the oregano and capers.

INGREDIENTS

1 tbsp olive oil

1 Large onion, diced

1 can diced tomatoes with oregano and basil (or add your own herbs)

4 boneless, skinless fish fillets - cod, tilapia, or other flaky white fish about 6-8g each

2 tbsp capers, drained

salt and pepper, to taste

INSTRUCTIONS

Preheat oven to 375 degrees.

In a large, oven proof pan, heat olive oil until shimmery on medium high.

Add in diced onion, cook about 8 minutes, until soft and slightly browned.

Add diced tomatoes, herbs (if you aren't using herbed diced tomatoes add some basil and oregano- about 2 tsp each), and capers. Stir around and let reduce slightly, about five minutes.

Add fish to pan.

Pop in oven and bake about 15 minutes- until fish is flaky and white. This cooking time depends on the size of your filets and your oven- check after 8 minutes, and then again after 12.

Colombian Style Arroz Con Pollo

I went to Colombia last year and since then, I have tried to make almost every recipe I come across that is Colombian. In the Western United States, we are very used to Mexican style Latino food which can have a heavy emphasis on chile. My wife is from New Mexico and the chile is a staple for Latinos and white folk alike. The Colombian food that I tried was not like that. It is more mild but I like the flavor combinations none the less. Achiote is featured in many dishes as well like this one.

Sazón Goya con Achiote is a pre-made seasoning mix. It's easy enough to make from scratch (http://www.chowhound.com/post/replicate-goya-sazon-695947). Use about 1.5 teaspoons for each packet of Sazón in the recipe.

Yields 6-8 servings

Ingredients:

The Chicken:

2-3 boneless chicken breast halves

Water (enough to cook the chicken)

The Rice:

1 cup long-grain white rice

1 tablespoon olive oil

1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán

1 teaspoon salt

The Vegetables:

1 cup carrots, chopped

1 cup green beans

1 cup peas

Water (enough to cook the vegetables)

1 tablespoon olive oil

1 medium red bell pepper, sliced

1 medium green bell pepper, sliced

1 envelope of Sazón Goya con Achiote or Sazón Goya con Azafrán

Salt to taste

The Sauce:

1 15 oz. can tomato sauce

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt to taste

¼-½ cup cilantro, chopped

Directions:

1. Cook the chicken in enough water at medium heat for 30-35 minutes. Once cooked, remove them from the pot and let them rest. Reserve the chicken stock to make the rice.

2. To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes. Once cooked, fluff the rice with a fork.

3. To cook the vegetables, boil enough water in a medium pot, add the carrots, green beans and salt. Cook on medium heat for 4 minutes. After 4 minutes, add the peas and cook for another 4-5 minutes. Once cooked, drain and set aside.

4. Once the chicken is cool and rested, shred it with two forks and set aside.

5. To make the sauce, put the tomato sauce in a medium bowl, add the cumin, garlic, onion and salt. Stir well and add the shredded chicken. Make sure the chicken is coated thoroughly with the sauce.

6. Heat 1 tbsp of oil in a large pan at medium heat and add the bell peppers. Cook for 3 minutes. Add the salt and Sazón Goya and cook for another 3 minutes or until they’re softened. Add the chicken and cook for another 2 minutes or until the chicken is heated thoroughly.

7. To assemble the arroz con pollo, put the rice, cooked vegetables, chicken and peppers and chopped cilantro in a large serving dish. Stir well before serving.

Bacon Avocado Chicken Bombs

I found this recipe while browsing reddit. I thought it was a good recipe, but my wife, who loves bacon said, "I thought it would pack more of a flavor punch."

Be careful to not add too much lime juice to the guac.

I found 10 minutes in the oven to be way too short. Now that could just be my oven, but I would up the temp to 425 and bake for 15 to 20 minutes.

Makes 8 chicken bombs

Ingredients:

2 ripe avocados

½ white onion, finely chopped

½ tomato, chopped

2 Tbsp. cilantro, chopped

½ Tbsp. kosher salt

2 Tbsp. freshly squeezed lime juice

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

8 bacon strips

1 Tbsp. canola oil

Directions:

1. Preheat oven to 400°F.

2. Using a knife, cut around the pit of the avocado, separating the halves from each other. Remove the pit and use a spoon to scoop out the avocado. In a large bowl, combine the avocado, onion, tomato, cilantro, salt, and lime juice. Mash and stir with a fork until there are no large chunks of avocado left.

3. Season chicken breasts with salt and pepper on all sides. Slice chicken breasts in half crosswise. Cut a slit into the center of each half to make a pocket. Take a heaping spoonful of the guacamole and pack it into the pocket. Pinch the edges of the chicken closed.

4. Wrap the chicken with two strips of bacon, making sure the ends of the bacon all end up on the same side of the chicken.

5. Heat oil in a pan over high heat. Sear the bacon-wrapped chicken for two to three minutes on each side. Remember to cook the sides of the chicken as well. Bake for 10 minutes. Serve!

"Old School" Baked Ziti

This recipe comes from smitten kitchen. I think the posts are a bit verbose, but who am I to judge since my posts are really short. Regardless of the average post length, they are usually quality recipes.  I have to admit I'm not sure what is meant by "old school", because I have never made or had baked ziti with spinach in it until this recipe and it always includes ricotta which she is pretty adamantly against. Personally, I like baked ziti best without meat, but to each his own, no?

Glug of olive oil
1 medium onion, chopped small
2 garlic cloves, minced
1 pound ground beef or Italian sausage, casings removed
28-ounce can whole tomatoes with juices, chopped by you, or crushed tomatoes
1 teaspoon dried oregano
Red pepper flakes, to taste
1 pound pasta, cooked al dente and drained
3/4 pound mozzarella, coarsely grated
2/3 cup finely grated pecorino or parmesan cheese
1/4 pound (4 ounces) baby spinach or a few handfuls of another green, cut into thin ribbons

To serve: Dollops of your favorite ricotta and slivers of basil leaves, if desired

I put 15oz ricotta in the mixture instead of at serving time and did not layer the cheese - 8 oz mozz and pcheese right on top. Also, I used escarole instead of spinach.

Heat oven to 400 degrees F.

Cook pasta until quite al dente, or 2 minutes less than the suggested cooking time. (Please. It will keep cooking in the sauce, then in the oven and mushy pasta makes me sad.) Reserve 1/2 cup cooking water, then drain pasta.

Heat large sauté pan — if yours is ovenproof, you can even use it as your final baking vessel — over medium heat. Coat with glug of olive oil, and heat oil. Add meat and cook with onion, garlic, oregano, pepper flakes, and salt over medium-high heat for 6 to 8 minutes or until meat is browned; stirring frequently. If you’re using plain ground beef versus sausage meat, you’re going to really want to season this well. Don’t be shy with the salt and pepper.

Add crushed tomatoes and stir to combine. Reduce heat to medium-low and simmer for 5 minutes. Adjust seasonings to taste. If it’s become quite thick, stir in reserved pasta water. Add spinach and cook until wilted, just another minute. Stir in drained pasta and heat together for one minute.

Pour half of pasta mixture into a 9×13-inch baking dish, lasagna pan, or other 3-quart baking vessel (or divide among smaller ones, if you’d like to freeze some off). Sprinkle with half of each cheese. Pour remaining pasta and sauce over, and finish with remaining cheese. Bake in heated oven for 30 minutes.

Yucatan Chicken

This recipe comes from Food and Wine. This recipe is really good! Be careful, it's spicy! But also super yummy.

Finely grated zest of 1 orange (optional)
¾ c fresh orange juice
Finely grated zest of 2 limes
¼ c fresh lime juice
5-6 garlic cloves
3 T ancho chile powder
2 T fresh oregano
olive oil
salt and pepper
2 lbs chicken breast halves, bone in skin on (4 is ideal, but 2 lb is amount)
1 large chayote or zucchini halved lengthwise and cut into 12 wedges
1 seeded poblano sliced into thin rings
1 med red onion sliced into thin rings
4-5 mushrooms sliced
1 ½ c of rice

Cook rice.

Preheat the oven to 425.

In a blender, puree orange zest and juice, lime zest and juice,
garlic, ancho chile, oregano, ¼ c olive oil, salt and pepper

Season the chicken with salt and pepper, and
Arrange the chicken in a shallow baking dish skin side up.
Make several deep crosswise cuts into each breast.
Cover the chicken with the puree, rubbing it into the cuts.

Roast the chicken in the upper ⅓ of the oven for 30 minutes, basting occasionally
Rotate ½ way through.

At the same time, spread veges on a baking sheet and drizzle with salt and olive oil.
Roast for 30 minutes.

Preheat the broiler. Broil the chicken 6 inches from the broiler until well glazed. 2 mins

Serve the veges and chicken over rice.