This week on the show, we feature Meatless Mondays with Amanda Cohen.
There are so many exciting vegetable choices at the supermarket these days why not designate one day a week as a no meat meal. In Episode 507: Meatless Mondays, Amanda Cohen, chef of the much talked about NY restaurant ‘Dirt Candy’ introduces me to a fantastic new tool, called a spiralizer which Amanda uses to cut up zucchini for her Zucchini Pasta with Garlicky Yogurt Sauce. Then she prepares her spiked Kentucky Lemonade which is actually made in the oven!… more »
Holiday Recipe Collection
At this time each year I get requests for many of the traditional recipes that everyone wants to make for entertaining. Here are a few of my favorites. Links to the recipes for the Collection appear below.
Crispy Zucchini Sticks with Olive Dip (recipe)
Oven-baked Rosemary Potato Chips (recipe)
Mini-Pumpkin Soup with Toasted Pumpkin Seeds, Shaved Parmesan, and Fried Sage (recipe)
Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions (recipe)
Chicken Liver… more »
You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that the dish will be plenty creamy. And without cream to mask the flavor, the dish tastes much more like the essence of corn. (And that’s not even to mention… more »
This dish tastes best when the tomato season is at its height. As with almost any recipe featuring tomatoes, I pre-salt them to remove their excess liquid and concentrate their flavor. You can top them off with any kind of cracker—even plain old bread crumbs would be fine—but I like using Ritz crackers because their buttery taste reminds me of my grandmother Ruth Moulton. This is the kind of dish she would have served.
Makes 6 to 8 servings
Hands-on… more »
Falafel are a favorite of connoisseurs of street food from Jerusalem to New York City. Made with ground dried chickpeas or fava beans, they’re hot, peppery, meaty, inexpensive, and satisfying – a handy little meal in a pita pocket. Given that we’re starting with canned beans instead of dried beans and that we sauté the falafel rather than deep-fry it, this version is both quicker to make and less caloric than the standard recipe…but no less lovable.
Makes 4 servings… more »
Grilled Shiitake, Sweet Potato, and Eggplant Kebobs
Shiitake mushrooms, sweet potatoes, and eggplant are all very “meaty” vegetables. Similarly there’s a creaminess to Sesame Miso Sauce, although it contains no cream. Put them together and you’ve got a very filling dish. Tasty too, of course. Grilling these vegetables as kabobs brings out their natural sugars. (You can broil them if you don’t have a grill or grill pan.)
Makes 4 servings
Hands-on time: 10 minutes
Total preparation time: 50 minutes including marinating time
1/2 cup soy sauce… more »
Asian Green Beans and Pork
I have always loved the original version of this Chinese dish when I was served it. The only trouble is that the green beans are usually wok-fried in lots of oil. I wanted to lighten it up a bit so I figured out a way to crisp the beans without the fat–by broiling them.
Makes 4 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes
1 pound lean ground pork, beef, or turkey
6 tablespoons soy sauce
1/4 cup… more »
In my research for Sara’s Secrets for Weeknight Meals…
I found a recipe for my grandmother Ruth’s “Barbecued Frankforts” on a three- by five-inch index card in an old metal box, handwritten in her own beautiful curly script. Granny was a superb ye olde New England cook, so I gave it a try. In the end I substituted kielbasa for hotdogs and used my own barbecue sauce recipe (although you’re welcome to use your favorite supermarket brand). But what I more »
Asparagus and Goat Cheese Souffléed Omelet
This is a cross between an omelet and a soufflé and doesn’t take too much work as long as you have electric beaters. Make sure you beat your egg whites just to soft peaks; otherwise they won’t fold properly into the egg yolk base. Any leftover cheese or vegetable such as broccoli, spinach or the like would make a fine filling for this souffléed omelet so consider this a clean-out-the-fridge dish.
Makes 2 servings
Hands-on time: 15 minutes
Total preparation… more »
Nobody ever really gets enough shrimp. Which is why the idea of a scampi hero seemed luxurious to me. (In Italy, scampi is the name for the tail portion of any of several kinds of small lobsterlike creatures. In America scampi is the name for a dish of large shrimp cooked in butter or oil with garlic.) It’ll cut your prep time way down if your local supermarket sells raw shrimp already shelled and deveined—but make sure they smell very… more »
Greek Salad Sandwiches with Feta Dressing
This is a slight twist on a Greek salad. I just put all the elements into a pita pocket and used the feta to make a dressing. If you like Greek salads, you will love this more-substantial sandwich.
Makes 4 Servings
Hands-on time: 20 minutes
Total preparation time: 20 minutes
4 ounces good-quality feta cheese, crumbled (about 2/3 cup)
1/4 cup extra virgin olive oil
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh oregano leaves or… more »
Nectarine and Plum Upside-down Cake
This is a variation of the 10-minute Basic Yellow Cake that you’ll also find in the Easy Desserts chapter of Sara’s Secrets for Weeknight Meals…
. It takes a little longer because you have to slice and arrange the fruit, but it is really worth it. You could use all nectarines, all plums, or throw peaches into the mix. When fresh stone fruit are in season there’s no better time to try this easy summer dessert.
Makes 9 servings
Hands-on more »
Antipasto Salad with Parmigiano-Reggiano Dressing
This is the perfect lazy-day summer salad, since you don’t have to use the oven. You could buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never even turn on the stovetop. But this salad would be equally good on any night, summer or winter, when you are pressed for time. Feel free to substitute other meats or cheeses for the ones suggested below.
Makes 6 to 8 Servings
Hands-on-time: 25 minutes
Total preparation… more »
Berry Rice Pudding
I love rice pudding, as does the husband, but I am certainly not going to make it from scratch on a weeknight. However, there is a good chance you have leftover rice every so often from a take-out meal, and this would be a very tasty way to recycle it.
Makes about 6 servings
Hands-on-time: 10 minutes
Total preparation time: 10 minutes
1 1/2 cups cooked leftover long-grain white rice or my Simple Boiled Rice
1/2 cup ginger marmalade
1/2… more »
Chilled Two-Melon Soup with Balsamic Marinated Strawberries & Sour Cream
This totally refreshing summertime soup is a breeze to make; all you need is a blender. The key is to find really ripe melons and be sure that the soup is served very cold. It looks great, too, because the two purees don’t mix, when you pour them into the bowl—they hang out together side by side in a happy little yin-yang pattern. The strawberry mixture and sour cream are like the cherry on top.
1 small very ripe cantaloupe,… more »
Sara’s New Book
|In my newest book, I share more than 200 new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, my carefully tested quick and easy recipes will help you get dinner on the table every night of the week.