Sustainable Resolutions for Your Diet

From NYT.

By MARK BITTMAN

New Year’s resolutions tend to be big, impressive promises that we adhere to for short periods of time — that blissful stretch of January when we are starving ourselves, exercising daily and reading Proust. But, and you know this, rather than making extreme changes that last for days or weeks, we are better off with tiny ones lasting more or less forever.

Mostly, though, when it comes to diet, we are told the opposite. We have a billion-dollar industry based on fad diets and quick fixes: Eat nothing but foam packing peanuts and lemon tea, and you’ll lose 30 pounds in 30 days. Then what? Resolutions work only if we are resolute, and changes are meaningful only if they are permanent.

What follows are some of the easiest food-related resolutions you will ever make, from cooking big pots of grains and beans once a week, to buying frozen produce, to pickling things à la “Portlandia.” Committing to just a few of these, or even one, will get you moving in the right direction toward eating more plants and fewer animal products and processed foods. My suggestions are incremental, but the ease with which you can incorporate them into your normal shopping, cooking and eating routines is exactly what makes them sustainable and powerful.

Flexitarianism is about making a gradual shift, not a complete overhaul. It is a way of eating we are much more likely to stick to for the long term — which, after all, is the point of resolutions in the first place.

Cook simple, unseasoned vegetables every few days.

You can steam or parboil or microwave. Once cooked, vegetables keep a long time. And then they’re sitting there waiting to top pastas and grains, to bolster soups and salads, to whip up veggie wraps or just to reheat in oil or butter with seasonings.

Leftover vegetable spread. Purée any leftover vegetables (as long as they are tender) in the food processor with olive oil, fresh parsley leaves, lemon juice, salt and pepper until the mixture reaches the consistency you want. Serve with bread, crackers or crudités. It’s nice on toast as breakfast.

Cook big batches of grains and beans.

Because it’s nearly effortless, and having cooked grains and beans on hand at all times makes day-to-day cooking a breeze. They will keep in the fridge up to a week.

White beans with kale and sausage. Sauté some loose Italian sausage in olive oil until lightly browned. Add minced garlic, cooked white beans, chopped kale, a splash of bean-cooking liquid or water, salt and pepper. Simmer until beans are hot and kale is wilted. To garnish, add oil and parsley.

Buy half as much meat, and make it better meat.

Thinking of eating meat as an indulgence lets you buy tastier, healthier, more sustainable meat without breaking the bank.

Thai beef salad. Grill, broil or pan-sear a small piece of flank or skirt steak until medium-rare; set aside. Toss salad greens; plenty of mint, cilantro and basil; chopped cucumber; and thinly sliced red onion. Dress with a mixture of lime juice, fish sauce, sesame oil, sugar and minced jalapeño. Thinly slice the steak and lay it on top; drizzle with a little more dressing and any meat juices. Garnish with herbs.

Splurge when you can.

That way, the foods you consider special treats are truly special. For me it’s dark chocolate, meat and cheese.

Dark chocolate ganache. Heat 1 cup cream in a saucepan until steaming. Put 8 ounces chopped bittersweet chocolate in a bowl and pour the hot cream on top. Stir to melt and incorporate the chocolate; use immediately as a sauce, or cool to room temperature and whip to make a smooth frosting or filling.

Buy frozen fruits and vegetables.

Because out-of-season produce from halfway around the world doesn’t make much sense or taste best. Fruits and vegetables (from peaches, to corn, to squash) frozen when they are ripe are a better alternative, and incredibly convenient.

Frozen peach jam. Combine 1 pound frozen peaches, 1/4 cup sugar and 2 tablespoons lemon juice in a medium saucepan over medium heat. Bring to boil, then adjust heat so it bubbles steadily. Cook, stirring occasionally until thick, 15 to 30 minutes. Cool completely; it will keep in fridge at least a week.

Pickle.

So the copious amounts of fresh produce you buy never have to go to waste. And because it tastes good.

Quick-pickled cucumbers and radishes. Put thinly sliced cucumbers and radishes (use a mandoline if you have one) in a colander. Sprinkle with salt, gently rubbing it in with your hands. Let sit for 20 minutes, tossing and squeezing every few minutes. When little or no liquid comes out, rinse and put in a bowl. Toss with some sugar, dill and vinegar, and serve. Garnish with dill.

Make you own hummus, bean dips and nut butters.

With those around, vegetables and fruit practically dip themselves. You’ll be filling up on produce without even noticing it.

Hummus. In a processor or blender, combine cooked chickpeas, minced garlic, tahini, lemon juice, olive oil, salt and pepper. Purée; taste and adjust the seasoning. Garnish with oil, lemon and smoked paprika.

Make your own condiments.

Store-bought versions of ketchup, barbecue sauce, salsa and the like are often loaded with preservatives and sugar. Besides, creating your own recipes is a blast.

Marjoram pesto. In a small food processor, combine a cup of marjoram (leaves and small stems) and some garlic; process until finely minced. Add red wine vinegar and olive oil; purée. Add capers (about a tablespoon) and pulse a few times. Season with salt and pepper to taste.

Eat vegetables for breakfast.

You already eat fruit for breakfast, so what’s so strange? Veggie-based breakfasts are common around the world: cucumber and tomato salads in Israel, pickled vegetables in Japan, a bean and tomato stew in parts of Africa. Think of it as a très chic international trend.

Cauliflower tabbouleh. Pulse cauliflower florets in a food processor, or chop them by hand, until they are small bits resembling grains. Toss with chopped tomatoes, plenty of chopped parsley and mint, lemon juice, olive oil, salt and pepper.

Cook plants as you would meat.

Because bold, meaty flavors aren’t reserved just for flesh.

Breaded fried eggplant. Dredge 1/2-inch-thick eggplant slices in flour, then beaten egg, then bread crumbs. Put on a baking sheet lined with parchment and refrigerate at least 10 minutes (up to 3 hours). Shallow-fry (in batches, without crowding) in 1/4 inch olive oil in a large skillet until browned on both sides. Drain on paper towels. Garnish with parsley and lemon. 

Cooking for carnivores? Make extra sides.

Let the people around you have their fill of meat while you eat a bit, but fill up on vegetables, beans and grains.

Roasted broccoli gratin. Put broccoli florets in a baking dish; toss with olive oil, salt and pepper. Roast at 425 degrees until the tops are lightly browned and the stems nearly tender, 10 to 15 minutes. Sprinkle with bread crumbs (preferably homemade), mixed with Parmesan if you like, and a little more olive oil. Continue roasting until the bread crumbs are crisp.

Cook out of your comfort zone.

Because some of the best vegetable-centric food comes from halfway around the world, where it is “food,” not “flexitarian.”

Caramel-braised tofu. Put 1 cup sugar and 1 tablespoon water in a deep cast-iron skillet over medium heat; cook until sugar liquefies and bubbles. When it darkens, turn off the heat. Carefully pour in 1/2 cup fish sauce and 1/2 cup water; cook over medium-high heat, stirring, until it becomes liquid caramel. Add sliced shallots, cubed, pressed or extra-firm tofu, lots of black pepper and lime juice. Simmer, stirring occasionally until the tofu is hot.

How to Make a Quick & Easy Buttermilk Substitute

From Kitchn.

How many times have you found yourself in desperate need of pancakes, but without the requisite buttermilk in the fridge? Or there's the other scenario: you want to make a recipe, but you're reluctant to buy an entire carton of buttermilk when you only need a half cup. For either situation, we have a solution. It's easy to make a very quick buttermilk substitute in less than ten minutes.

Whether we're talking pancakes or quick breads, the role of buttermilk in almost any baking recipe is to add tenderness and lighten the batter. Once the acids in the buttermilk get in contact with the baking soda or baking powder in the batter, a giant fizz-fest takes place. The reaction with the baking soda (or powder) cancels out the sourness of the buttermilk, leaving our baked goods airy, tender, and tasty beyond reckoning.

If we don't have buttermilk in the fridge, the closest substitute would be another dairy product with a little acidity added — milk with a spoonful of lemon juice or white vinegar does the job quite nicely. This mixture won't get as thick and creamy as buttermilk, but it will perform its role in the batter just as well. Incidentally, yogurt or sour cream thinned with milk (or plain water, in a pinch) also work well as buttermilk substitutes.

Thank goodness for buttermilk substitutes. Because a good pancake craving should never go unsatisfied. Here's how to do it:

Makes 1 cup, recipe can be halved, doubled, or tripled as needed

What You Need

Ingredients
1 scant cup milk (whole, 2%, or heavy cream)
1 tablespoon lemon juice or white vinegar

Equipment
Measuring cup
Measuring spoon
Stirring spoon

Instructions

1. Combine the milk and lemon juice. Measure 1 scant cup of milk. Stir in 1 tablespoon of lemon juice or white vinegar.
2. Let stand 5-10 minutes. Let the mixture stand at room temperature for 5-10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. (This substitute will not become as thick as regular buttermilk.)
3. Use the buttermilk. Use this substitute (including curdled bits) as you would buttermilk in your recipe.

Other Buttermilk Substitutes:

• Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water to thin. Use as you would buttermilk.
• Sour Cream: Mix 3/4 cup sour cream with 1/4 cup plain water to thin. Use as you would buttermilk.
• Cream of Tartar: Mix 1 cup of milk with 1 3/4 teaspoons cream of tarter. Let stand 5-10 minutes until slightly thickened and curdled.

How to Wrap a Burrito

From Kitchn.

Skillet Hoppin' John

From Runner's World.

This healthier, stir-fried version of black-eyed-peas-and-rice "gets a ton of flavor from bits of bacon or ham, instead of a one-pound ham hock," says Bittman. It's a great way to use up holiday leftovers. Add whatever vegetables and grains you have on hand.

Ingredients
2 tablespoons olive oil
4 ounces slab bacon or smoked ham, cubed
2 onions, chopped
2 red bell peppers, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon chopped fresh rosemary or thyme, or 1 teaspoon dried
Salt and black pepper
2 cups cooked brown rice, preferably chilled
2 cups cooked or canned black-eyed peas, drained, liquid reserved
Chopped fresh parsley, for garnish

Instructions
Put the oil in a large skillet over medium-high heat. A minute later, add the bacon and cook, stirring occasionally, until the pieces are crisp and browned, 5 to 10 minutes. Pour off all but 2 tablespoons of the fat and lower the heat to medium. (If you're using smoked ham, which is very lean, you won't need to pour off any fat.) Add the onions, peppers, and garlic to the skillet and cook, stirring occasionally, until soft and browned, 5 to 10 minutes. Add the rosemary and a sprinkling of salt and pepper. Begin to add the rice, a bit at a time, breaking up any clumps and stirring it into the oil. When all the rice has been added and is glossy, add the peas with 1/2 cup of their liquid. Cook and stir until heated through, 1 to 2 minutes. Taste and adjust the seasoning. Serve, garnished with parsley. Serves 4.

Nutrition Information
Calories Per Serving: 407
Carbs: 45 G
Fiber: 7 G
Protein: 13 G
Fat: 20 G

Lentil Soup with Ham

From Cook's Country.

WHY THIS RECIPE WORKS:

To enhance the flavor of our Lentil Soup with Ham, we used chicken broth instead of water because the ham bone simply did not have enough time to give up all of its flavor to the quick-cooking lentils. Sautéing the lentils right in with the vegetables allowed them to cook evenly and prevented… read more

SERVES 6 TO 8

Snap the ham bone into 2 pieces to fit into the Dutch oven.Soup

INGREDIENTS

• 2tablespoons olive oil
• 2cups dried brown lentils, rinsed and picked over
• 2carrots, peeled and chopped
• 1onion, chopped fine
• 3garlic cloves, minced
• 1/2cup white wine
• 7cups low-sodium chicken broth
• 1teaspoon minced fresh thyme
• 1bay leaf
• 1/4teaspoon red pepper flakes
• 1ham bone, plus 2 cups leftover chopped ham
• 1/2pound kale, stemmed and leaves chopped
• Salt and pepper

INSTRUCTIONS

1. 1. Heat oil in Dutch oven over medium heat until shimmering. Add lentils, carrots, and onion and cook until vegetables are softened and lentils are beginning to brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 1 minute. Stir in broth, thyme, bay leaf, and pepper flakes and bring to boil.
   2. Add ham bone, reduce heat to medium-low, and simmer, covered, until thickened and lentils are completely tender, about 1 hour. Discard ham bone and bay leaf. Puree 2 cups soup until smooth. Return pureed soup to pot and stir in kale and ham. Simmer, covered, until kale is tender, about 10 minutes. Season with salt and pepper. Serve.

Cuban-Style Black Beans and Rice (Moros y Cristianos)

From Cook's Illustrated.

WHY THIS RECIPE WORKS:

For our Cuban-Style Black Beans and Rice recipe, we sautéed the aromatics in a pan in which we had crisped some diced salt pork and rendered its fat; this gave the dish a rich backbone. Including onion, green pepper, garlic, and bay leaves in the pot with the rice as it precooked bumped up the flavor. Washing off the rice’s excess starch helped prevent the grains from sticking to one another, and using an oven-based cooking technique ensured that the rice cooked evenly from top to bottom.
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Serves 6 to 8 as an entree and 8 to 10 as a side dish

Serve this recipe as a side dish or as a main course with a simple green salad. It is important to use lean—not fatty—salt pork. If you can’t find it, substitute six slices of bacon. If using bacon, decrease the cooking time in step 4 to eight minutes. For a vegetarian version of this recipe, use water instead of chicken broth, omit the salt pork, add 1 tablespoon of tomato paste with the vegetables in step 4, and increase the amount of salt in step 5 to 1½ teaspoons.

INGREDIENTS

• Table salt
• 1cup dried black beans, rinsed and picked over
• 2cups low-sodium chicken broth (see note)
• 2cups water
• 2large green bell peppers, halved and seeded
• 1large onion, halved at equator and peeled, root end left intact
• 1head garlic, 5 medium cloves removed and minced or pressed through garlic press (about 5 teaspoons), remaining head halved at equator with skin left intact
• 2bay leaves
• 1 1/2cups long grain white rice
• 2tablespoons olive oil
• 6ounces lean salt pork, cut into 1/4-inch dice (see note)
• 1tablespoon minced fresh oregano leaves
• 4teaspoons ground cumin
• 2tablespoons red wine vinegar
• 2medium scallions, sliced thin
• 1lime, cut into 8 wedges

INSTRUCTIONS

1. 1. Dissolve 1½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
   2. In large Dutch oven with tight-fitting lid, stir together drained beans, broth, water, 1 pepper half, 1 onion half (with root end), halved garlic head, bay leaves, and 1 teaspoon salt. Bring to simmer over medium-high heat, cover, and reduce heat to low. Cook until beans are just soft, 30 to 40 minutes. Using tongs, remove and discard pepper, onion, garlic, and bay leaves. Drain beans in colander set over large bowl, reserving 2½ cups bean cooking liquid. (If you don’t have enough bean cooking liquid, add water to equal 2½ cups.) Do not wash out Dutch oven.
   3. Adjust oven rack to middle position and heat oven to 350 degrees. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1½ minutes. Shake strainer vigorously to remove all excess water; set rice aside. Cut remaining peppers and onion into 2-inch pieces and process in food processor until broken into rough ¼-inch pieces, about eight 1-second pulses, scraping down sides of bowl as necessary; set vegetables aside.
   4. In now-empty Dutch oven, heat 1 tablespoon oil and salt pork over medium-low heat; cook, stirring frequently, until lightly browned and rendered, 15 to 20 minutes. Add remaining tablespoon oil, chopped peppers and onion, oregano, and cumin. Increase heat to medium and continue to cook, stirring frequently, until vegetables are softened and beginning to brown, 10 to 15 minutes longer. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat, about 30 seconds.
   5. Stir in beans, reserved bean cooking liquid, vinegar, and ½ teaspoon salt. Increase heat to medium-high and bring to simmer. Cover and transfer to oven. Bake until liquid is absorbed and rice is tender, about 30 minutes. Fluff with fork and let rest, uncovered, 5 minutes. Serve, passing scallion and lime wedges separately.

TECHNIQUE

DEEPLY FLAVORED BLACK BEANS AND RICE

1. ENRICH BEANS Simmering the beans in water and chicken broth bolstered with salt, garlic, bell pepper, onion, and garlic adds extra flavor.

2. RINSE RICE Washing excess starch off the rice with plenty of cool running water helps the grains cook up fluffy, not sticky.

3. DEEPEN SOFRITO FLAVOR Lightly browning the sofrito vegetables and spices with the rendered salt pork adds complex, meaty flavor.

4. ADD BEAN COOKING LIQUID Cooking the rice and beans in the reserved bean cooking liquid plus red wine vinegar imbues the dish with flavor.

5. BAKE IN OVEN Baking the beans and rice eliminates the crusty bottom that can form when the dish is cooked on the stove.

TECHNIQUE

WHAT IS SOFRITO?

A sofrito serves as the fundamental flavor base for many Cuban dishes, including this one. The combination of onion, green pepper, and garlic (and often cumin and oregano) is a close relative of the French mirepoix, which features onion, carrot, and celery.

Grown-Up Grilled Cheese with Cheddar and Shallot

From Cook's Illustrated.

WHY THIS RECIPE WORKS:

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged cheddar to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of shallot increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.

SERVES 4

Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.

INGREDIENTS

• 7ounces aged cheddar cheese (or Asiago cheese), cut into 24 equal pieces, room temperature
• 2ounces Brie cheese, rind removed
• 2tablespoons dry white wine or vermouth
• 4teaspoons minced shallot
• 3tablespoons unsalted butter, softened
• 1teaspoon Dijon mustard
• 8slices hearty white sandwich bread

INSTRUCTIONS

1. 1. Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
   2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.
   3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.
2. 
   

One-Pan Farro with Tomatoes

From Smitten Kitchen.

Inspired by One-Pan Pasta by Martha Stewart Living

In case I have not gasped about my new favorite dish enough, here, let me continue: It cooks in one pot and tastes like you worked all day on it. When you put the ingredients in, you will surely think, “This is too much onion!” because it looks that way. Trust me that in 30 minutes simmering time, that onion becomes the foundation of a dreamy loose tomato sauce whose flavors root deeply into each farro bite. Finished with a swirl of olive oil, scattering of basil and sprinkling of parmesan, if you’re like us, you’ll barely be into your second bite before plotting to make it again tomorrow.

One a Farro 101 note, the trickiest thing in writing this recipe was considering the different types of farro (from an Italian wheat strain known as emmer) available — as well as misconceptions, such as the notion that it can be used interchangeably with spelt. (It cannot, as spelt can take hours.). Farro comes whole/unpearled, semi-pearled (semi-perlato) and pearled (perlato); pearling describes how much of the exterior bran is removed, but packages are not always labeled. If your package says it will cook in less than 15 minutes, it’s probably pearled; if it takes around 30 minutes, it’s probably semi-pearled. And if it takes 60 to 80 minutes, it is whole or unpearled. [To make it even more confusing, I've been using the Rustichella d'Abruzzo brand, which labels it as "whole farro" but it is indeed semi-pearled, which is why cooking times are the best way to decipher which kind you have.] This recipe will work for all three versions (there are multiple comments below noting results for each, as well as quinoa, couscous, and even rice, just do a word search [Cntrl + f] to find the grain you’re looking to swap) but I’ve defaulted to semi-pearled below, which I find most frequently in stores. In all cases, if your package gives you a different cooking time than the 30 minutes suggested below, default to it instead. Questions? Ask away and I will, as always, heh, do my best to feign expertise.

Serves: 4 as a side, 2 as a hearty main

2 cups water
1 cup (updated) semi-pearled farro (see Note above for farro types)
1/2 large onion (I usually use a white one, for mildness)
2 cloves garlic
9 ounces grape or cherry tomatoes
1 1/4 teaspoons kosher or coarse sea salt
Up to 1/4 teaspoon red pepper flakes (to taste)
1 tablespoon olive oil, plus extra for drizzling
Few basil leaves, cut into thin ribbons
Grated parmesan cheese, for serving

Place water and farro in a medium saucepan to presoak (I find just 5 to 10 minutes sufficient) while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut onion in half again, and very thinly slice it into quarter-moons. Thinly slice garlic cloves as well. Halve or quarter tomatoes. Add salt, pepper flakes (to taste) and 1 tablespoon olive oil to pan, and set a timer for 30 minutes. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. If needed, though I’ve never found it necessary, cook it for 5 additional minutes, until farro is more tender.

Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately. Repeat tomorrow.

Pasta, Kale and White Bean Soup

From Food Network.

Ingredients

• 3 slices bacon, chopped
• 1 small onion, diced
• 3 carrots, cut into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 3/4 teaspoon chopped fresh thyme
• Kosher salt and freshly ground pepper
• 2 cups low-sodium chicken broth
• 1/2 cup grated parmesan, plus 1 small piece rind
• 1 1/2 cups small pasta, such as ditalini (about 8 ounces)
• 1 15-ounce can white beans, drained and rinsed
• 1 cup frozen chopped kale, thawed and squeezed dry

Directions

Put the bacon in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until crisp, about 4 minutes. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the carrots, garlic, tomato paste, thyme and 1/2 teaspoon each salt and pepper and cook until the carrots begin to soften, about 2 minutes. Add the chicken broth, 6 cups water and the parmesan rind. Increase the heat to high; cover and bring to a boil.
Add the pasta and beans and cook, uncovered, 5 minutes. Reduce the heat to medium and add the kale. Simmer, uncovered, until slightly thickened, about 7 minutes. Remove the parmesan rind, stir in half of the grated cheese and season with salt and pepper. Ladle into bowls and top with the remaining cheese.
Per Serving: Calories: 499; Total Fat: 16 grams; Saturated Fat: 6 grams; Protein: 23 grams; Total carbohydrates: 66 grams; Sugar: grams; Fiber: 9 grams; Cholesterol: 44 milligrams; Sodium: 763 milligrams

Pakistani Kima (Beef Curry)

Ingredients

2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (I use 1/4 cup minced)
1 clove garlic, minced (see The Easiest Way to Peel Garlic)

1 lb ground beef (or other meat or even chicken.  See below for vegan option.)
1 1/2 Tbsp curry powder (See Sweet Curry Powder Recipe- Do It Yourself)
2 1/4 tsp salt (I recommend Real Salt)
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric

2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
3 potatoes
2 1/2 – 3 cups peas

Method

1.  Melt oil or butter in a large pan.

2.  Add onion and garlic (if using minced, add a bit of water to reconstitute).

3.  Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)

4.  Add meat and cook thoroughly.

5.  Add curry, salt and spices.  Stir well.

6.  Dice potatoes.

7.  Add potatoes, tomatoes and peas to the pan.

8.  Bring to a simmering boil.  Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.

Notes:

• Dice the potatoes small.  It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters!
• Add the peas later in the cooking time to keep their color more vibrant.
• Substitute ingredients and add more or less to your taste.  However, if you add more potatoes, onions, or peas, you will need to increase the seasonings.
• For a really low carb option, sub green beans for the peas and cauliflower for the potatoes.
• For a vegan option substitute beans or a soy product (like TVP) for the meat.  I don’t personally recommend soy, but it does work and tastes great.
• Curry note:  I use a mild sweet curry (my youngest doesn’t like spicy anything!) – In case you missed it, here is my Sweet Curry Recipe  .

Korean Ground Beef

From Lizzy Writes

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Best Chicken Stew

Published November 1, 2013. From Cook's Illustrated.

WHY THIS RECIPE WORKS:

In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well-exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered bite-size pieces of boneless chicken thighs for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.

 

SERVES 6 TO 8

Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste. Use small red potatoes measuring 1 1/2 inches in diameter.

INGREDIENTS

• 2pounds boneless, skinless chicken thighs, halved crosswise and trimmed
• Kosher salt and pepper
• 3slices bacon, chopped
• 1pound chicken wings, halved at joint
• 1onion, chopped fine
• 1celery rib, minced
• 2garlic cloves, minced
• 2teaspoons anchovy paste
• 1teaspoon minced fresh thyme
• 5cups chicken broth
• 1cup dry white wine, plus extra for seasoning
• 1tablespoon soy sauce
• 3tablespoons unsalted butter, cut into 3 pieces
• 1/3cup all-purpose flour
• 1pound small red potatoes, unpeeled, quartered
• 4carrots, peeled and cut into 1/2-inch pieces
• 2tablespoons chopped fresh parsley

INSTRUCTIONS

1. 
   
   1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Arrange chicken thighs on baking sheet and lightly season both sides with salt and pepper; cover with plastic wrap and set aside.
   2. Cook bacon in large Dutch oven over medium low heat, stirring occasionally, until fat renders and bacon browns, 6 to 8 minutes. Using slotted spoon, transfer bacon to medium bowl. Add chicken wings to pot, increase heat to medium, and cook until well browned on both sides, 10 to 12 minutes; transfer wings to bowl with bacon.
   3. Add onion, celery, garlic, anchovy paste, and thyme to fat in pot; cook, stirring occasionally, until dark fond forms on pan bottom, 2 to 4 minutes. Increase heat to high; stir in 1 cup broth, wine, and soy sauce, scraping up any browned bits; and bring to boil. Cook, stirring occasionally, until liquid evaporates and vegetables begin to sizzle again, 12 to 15 minutes. Add butter and stir to melt; sprinkle flour over vegetables and stir to combine. Gradually whisk in remaining 4 cups broth until smooth. Stir in wings and bacon, potatoes, and carrots; bring to simmer. Transfer to oven and cook, uncovered, for 30 minutes, stirring once halfway through cooking.
   4. Remove pot from oven. Use wooden spoon to draw gravy up sides of pot and scrape browned fond into stew. Place over high heat, add thighs, and bring to simmer. Return pot to oven, uncovered, and continue to cook, stirring occasionally, until chicken offers no resistance when poked with fork and vegetables are tender, about 45 minutes longer. (Stew can be refrigerated for up to 2 days.)
   5. Discard wings and season stew with up to 2 tablespoons extra wine. Season with salt and pepper to taste, sprinkle with parsley, and serve.
   
   

BUILDING A RICH, FLAVORFUL GRAVY

START WITH BACON AND WINGS: Brown chopped bacon, then sear halved wings in rendered fat to develop meaty depth. Set bacon and wings aside.

ENHANCE FLAVOR BASE: Sauté aromatics, thyme, and anchovy paste in fat to create rich fond. Add chicken broth, wine, and soy sauce, then boil until liquid evaporates.

COOK GRAVY: Cook reserved bacon and wings (with potatoes and carrots) in more broth. This extracts flavor from meats and body-enhancing collagen from wings (later discarded).

THIS IS FOND, TOO

We often use liquid to release the browned bits, or fond, that remain on the bottom of the pan after meat has been sautéed or pan-seared; this enables us to easily stir the fond into the dish. These bits are packed with the complex flavors that are created by the Maillard reaction and can greatly enhance the flavor of a braise or a sauce. We found that leaving the lid off our chicken stew as it cooked in the oven led to the development of fond on the sides of the Dutch oven as well. To take advantage of this flavor-packed substance, we deglazed the sides by wetting them with a bit of gravy and scraping it into the stew with a spatula. The result? A considerable flavor boost.

SCRAPE THE DARK RING INTO THE STEW