This lentil recipe is the little black dress of dinner. Toss a cup or two with a frisee salad. Serve it as a side with duck confit, or roasted or grilled salmon Or top a bowl with some honey-ginger carrots to make them the star of the show. Leftovers make a fab lunch, gently warmed and sprinkled with a little crumbled goat cheese or feta.
[amd-zlrecipe-recipe:30]
In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. For us Hubers, we’re going with Monday vegetarian, Wednesday whole grains (which could include whole grain pastas) and Thursday seafood.
The beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.
It’s also a good idea to feature food groups you’d like to eat more of. By putting whole grains in the spotlight once a week, for example, you’ll come up with creative ways to use them rather than defaulting to your comfort zone. And don’t forget to share the weekly themes with the rest of the family; post them on the fridge or a chalkboard so that everyone can get on board.
This week, make a night of it—even two or three nights of it—and see how it affects the way your weekly meal mix.
Back in the day in San Francisco, when A16 was Zinzino, we lived just a block and a half away on Chestnut Street. One of our all-time-favorite dishes there was parchment-baked spaghetti and meatballs. It was, truly, the ultimate comfort food. The noodles were shot through with flavor with an altogether unique texture—chewy in a good, satisfying way. Zinzino turned into A16 not long after we left the city and that dish disappeared along with it. Until now. I’m happy to report that, after all these years, I’ve successfully replicated it here. Note that this is not a throw-together-in-10-minute supper, but rather one for when you’re looking to warm yourself up from the inside out (like, say, after it’s been raining for umpteen days straight). Two other thoughts on this dish: you could use a high-quality jarred tomato sauce if you’d like, and you could double the meatball recipe and freeze half.
1 cup coarse bread crumbs, pebble-sized, torn from stale, rustic bread
1 tablespoon lowfat 1% milk
1/2 pound lean ground beef
2 tablespoon grated garlic
1/3 cup grated onion
3 tablespoons parsley, finely chopped
1 1/2 tablespoons oregano
sea salt and freshly ground black pepper
2 tablespoon olive oil, divided
2 cups onion, chopped
4 cloves garlic, finely chopped
15-ounce can low-sodium crushed tomatoes
28-ounce can pureed tomatoes
1 tablespoon tomato paste
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 pound whole wheat spaghetti
1/4 cup parmesan cheese, grated
Preheat oven to 400 with a baking sheet on the middle rack. Bring a large pot of salted water to boil.
Place breadcrumbs in a large bowl and pour in milk. Squeeze with your fingers until the milk is absorbed by the bread. Add ground beef, grated garlic, grated onion, parsley, and 1/2 tablespoon oregano to the bowl with a generous pinch of salt and pepper. Mix with your hands, squishing the mixture between your fingers, until it is well blended. Refrigerate for 15 minutes.
Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add chopped onions and saute 5 minutes. Add chopped garlic and a pinch of salt and pepper and saute 2-3 minutes more, until onions are just tinged brown. Pour in crushed tomatoes, pureed tomatoes, tomato paste, vinegar, remaining 1 tablespoon oregano and sugar. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, while meatballs brown.Season with additional salt and pepper if desired.
Heat the remaining 1 tablespoon olive oil in a large, nonstick saute pan over high heat. Remove meatball mixture from fridge and roll out 1-inch balls, browning in the pan on all sides, about 5 minutes total (you should have about 16 and may have to work in batches so you don’t crowd the pan). As meatballs are done, transfer them to a paper towel-lined plate.
Add spaghetti to water and cook for 3 minutes. Drain. Return to pan with the tomato sauce and mix well.
Tear off 2 18-inch pieces of parchment paper. Crease all of them by folding them in half in both directions. Place a piece of parchment on the warmed baking sheet and top with spaghetti mixture and meatballs. Sprinkle half of the cheese on top and lay the remaining piece of parchment on top. Starting at the corner, crimp the edges up and over onto themselves, rolling tightly to seal. Continue the movement, working around the perimeter, until entire package is sealed.
Bake for 15 minutes, open package carefully and serve with remaining Parmigiano-Reggiano cheese.
Serves 4
Last weekend, the NOURISH Evolution crew scoured the aisles of the Fancy Food Show in San Francisco looking for companies that really embodied our values of enjoying food that’s healthy for our bodies and the earth. Here, the first in my three part series (I’ve got a lot to say and didn’t want to overwhelm you) on our 18 favorites:
Village Harvest Frozen Fully-Cooked Grains – You may not think of brown rice as cutting edge; but these are—and the quinoa too. In this truly unique product line, Village Harvest cooks various grains to perfection (honestly, Alison and I were both marveling how their quinoa was cooked better than ours at home), and then freezes them instantly. Which means all you have to do is heat and eat. I love the idea that I can have brown rice or a medley for dinner even if I don’t have 50 minutes to cook it. And if I need even more of a boost I can reach for their “Un” Fried Brown Rice or Spicy Thai Brown Rice, both of which have surprisingly few ingredients (all of which are readable), low amounts of sodium, and a clean, simple taste. Because these grains are flash-frozen and kept frozen, there’s no need for chemical preservatives—and you can truly taste the difference. Seek them out in your grocer’s freezer case.
Ayala’s Herbal Water – I’m not a soda person, so I’ve wholeheartedly embraced the influx of naturally flavored waters coming onto the market. But some of them taste like your Britta does when you come home from a two week vacation. Not this one. With a crystal fresh taste and flavors like Cloves Cardamom Cinnamon (just a hint of spice in the aftertaste) and Lemon Verbena Geranium (my favorite . . . gorgeously perfumed), these are just what I’ve always wanted in a water.
KIND Bars – I’ve been a fan of KIND bars for a while now. Where other bars are a lot of filler, KIND bars are essentially just dried fruit and nuts. They’re super-satisfying, low in sugar, reasonable in calories and packed with fiber, protein and healthy fats. A winner all around.
Dragunara Organic Sweet Chili Sauce – Finding this was kismet. The night before the show a Brussel’s Sprouts with Chile Sauce dish was a standout at dinner. But I was lamenting that all the chile sauces I’ve ever seen are loaded down with thickening agents. Then the very next day I rounded the corner at the end of an aisle and found Dragunara, made with just five ingredients: water, sugar, chiles, vinegar and salt. Finally, a chile sauce with bright, zippy, natural flavor. I got so excited I think I freaked people out.
Chuao Chocolatier – Alison and I had just hit ‘overload’ when Brooke from Chuao (pronounced choo-WOW) Chocolatier deftly finagled us into a tasting. Which really wasn’t that hard to do once we’d eyed the flavors, like panko, caramelized chocolate nibs and anise. What struck me immediately was that these innovative flavors were paired with high quality dark chocolate, as opposed to the more common milk chocolate. During a grilling on production practices, Brooke taught us that despite being without Organic and Free-trade certification, the people behind Chuao chocolates (Venezuelan-born brothers) are working to ensure sustainable production and social responsibility within the Venezuelan cacao market. And, for those who have no will power with an open chocolate bar, Chuao offers individually-wrapped mini bites of just 100 calories each. I’ll definitely be seeking these guys out.
Field Roast Grain Meat Company — I have to admit; I walked right by these guys the first time. But then Nicki tasted through the line and was so excited by it that she all but ran me back to the table. And I’m glad she did. Founder David Lee combines ancient Chinese and Japanese vegan preparations with the European tradition of charcuterie to create sausages, meat loafs and pates—all without meat—that are superb. The Celebration Roast, a vegetarian roast stuffed with a puree of butternut squash, apples and mushrooms, and the Italian sausage were my favorites.
I was wary about the combination of Brussels sprouts and chile sauce when I saw this on the menu at Le Colonial in San Francisco, but it ended up being the hit of the evening. And with my find of Dragunara Sweet Chile Sauce the next day at the Fancy Food Show, I knew I’d be running home to try and re-create it. To make a meal out of it, add some sliced sausage or shredded chicken, and serve over brown rice. In fact, you could stick with the whole Fancy Food theme and use Field Roast Vegetarian Sausages and Village Harvest Frozen Brown Rice Medley.
1-1/2 pounds Brussels sprouts, outside leaves removed and stem trimmed, halved lengthwise (if super-small, leave whole; if super-large, quarter)
3 tablespoons peanut oil, divided
1/2 pound shiitake mushrooms, cleaned, stemmed and sliced
4 cloves garlic, thinly sliced
1/2 cup thinly sliced shallot
1/4 cup sweet chile sauce
1 tablespoon fish sauce
sea salt and freshly ground black pepper to taste
1/4 cup finely chopped cilantro
Sriracha hot sauce (optional, for added heat)
Fill a wok with salted water and bring to a boil. Boil Brussels sprouts for 2 minutes, pour into a colander, rinse with cold water and drain well (don’t worry if some of the leaves fall off—they’ll be lovely). Dump sprouts onto a kitchen towel, lay another one on top and blot dry. Let them sit while the mushrooms cook. Wipe out wok.
Heat wok over high heat (note: keep the heat really high during all of the stir-frying) for 1 minute and swirl in 1 tablespoon oil. Add mushrooms and garlic, and stir-fry for 3-4 minutes, until browned and fragrant. Scoop into a bowl.
Heat remaining 2 tablespoons oil and swirl around wok. Add shallots and cook for 1 minute, stirring constantly, until golden brown. Add Brussels sprouts to pan with a pinch of salt and pepper and cook, tossing constantly, for 5-7 minutes, until they’re charred and tender but not yet mushy.
Reduce heat to medium and stir the mushroom mixture back in. Pour in chile sauce and fish sauce. Toss to coat vegetables, sprinkle with cilantro and additional salt and pepper if desired, and serve with Sriracha (if using).
Serves 4
Originally, I was just going to write about keeping a par stock list to keep track of your (fabulously efficient) pantry. But then I looked around my own kitchen and realized I have three lists working synergistically to help me keep the basics well-stocked and use what I have on hand to turn out healthy meals. Here’s how I use them and how they work together.
1. Par Stock — In professional kitchens, chefs keep what’s called a “par stock,” which basically means a minimum level of essential ingredients. I’ve adapted this practice for my own kitchen with a laminated list of the ingredients my family can’t do without: olive oil, garlic, milk, bread, etc.. Then I go through the list to check the status of each ingredient before heading out to the store. Working with a par stock virtually eliminates those annoying “uh, oh, we’re out of olive oil” trips.
2. Produce List – There’s always something in the fridge. If you’ve been to the farmers’ market, it’ll be full of veggies. If you’ve roasted a chicken over the weekend there might be some extra breast meat. The trick is keeping track of everything you have so you’ll use it before it spoils. I’m an out-of-sight, out-of-mind kind of person, so this was a real challenge for me before I found a simple solution . . . in black and white, right before my eyes: a chalkboard. Now, when I come back from the market or if I’ve just picked a crop from the garden, I jot down what I’ve put in the fridge on the blackboard by the kitchen. I love to sit down, sip a cup of tea and let my mind wander to concoct meals out of what’s written on the board.
3. Cupboard List — My grains, pulses and legumes are on a shelf above eye-level so, in the spirit of my produce chalkboard, I’ve added a white-board to the inside of the cupboard door to keep track of how much quinoa and rice and red lentils I’ve got stashed up there.
The idea is to form a system of lists that keeps your basics stocked while capturing the ever-changing contents of your fridge and cupboards so you know what you have to work with at a glance. The payoff? Big savings on time, money and effort come mealtime . . . and a healthier approach to boot.
This recipe works wonders with the Valu-pak of frozen chicken thighs you bought last month at Costco (or was that me?). If you don’t have smoked paprika on hand, just use a twist of freshly ground black pepper. Or experiment with other combinations of spices in your pantry. Serve over brown rice, whole wheat couscous or bulgur to soak up the flavorful juices.
3 tablespoons all-purpose flour
3 pounds chicken thighs and legs
sea salt and freshly ground black pepper, to taste
1 tablespoon smoked paprika
1 tablespoon olive oil
1/2 cup onion, thinly sliced
1/4 cup sherry vinegar
1 (14-ounce) can diced tomatoes (I recommend Muir Glen)
1 cup chicken stock
2 (14-ounce cans) chickpeas (garbanzo beans), rinsed and drained
Place flour in a plastic zip-top bag. Sprinkle chicken with salt, pepper and paprika, and drop half in the flour. Seal bag and shake until well coated. Remove, shake off any excess and transfer to a plate. Repeat with remaining chicken. Heat oil in a Dutch oven over medium-high heat. Add chicken to pan and brown well on all sides, working in batches if necessary so you don’t overcrowd the pan, about 6 minutes total per batch. Remove from pan and set aside.
Add onion to Dutch oven and sauté 4-5 minutes or until tender and slightly browned. Pour in vinegar, scraping pan to loosen browned bits on the bottom, and cook 1 minute or until liquid evaporates.
Add tomatoes and chicken stock to pan. Stir in chickpeas and bring to a boil. Place chicken on top of chickpeas and sprinkle with an additional pinch of salt and paprika. Cover, reduce heat to medium-low, and simmer for 40 minutes or until chicken is cooked through and chickpeas are tender.
Serves 8
This basic recipe for roasted winter root veggies is one we turn to again and again with different mixtures depending on what’s at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it’s a perfect recipe to practice your knife skills.
[amd-zlrecipe-recipe:33]
Let’s be honest. Come 5:30, how many of us throw open the fridge and hope something will shout, “I’M YOUR DINNER!”? Then, disheartened, we close the door and resort to pizza or take-out or Lean Cuisine . . . again. Having a well-stocked pantry can help you break that cycle by giving you the ability to transform whatever looks back at you from the fridge into a wholesome, home-cooked meal. Here’s how to build a pantry to nourish a healthier you.
Cooking oils. No matter whether it’s a head of broccoli or leftover chicken thighs in the fridge, a drizzle of oil in a hot sauté pan can transform it into something magnificent. Choose healthy oils like extra-virgin olive oil, expeller-pressed canola oil and peanut oil as your basics. Others, like walnut and toasted sesame oil, are great as finishing oils for adding depth of flavor.
A variety of vinegars. It may sound extravagant, but I heartily advocate for a half-dozen vinegars in your pantry. Sure it’s an investment initially, but the shelf-life of vinegar (unlike oils) is virtually infinite. My ideal spread includes good white and red wine vinegar, Champagne vinegar, balsamic vinegar, cider vinegar and sherry vinegar. You’ll be amazed how the variety zips up your vinaigrettes (and your desire to make homemade dressing). And don’t be afraid to use them in sauces or even as a braising liquid.
Whole grains and dried beans and legumes. Wholesome, quick-cooking starches like whole grain pasta and couscous, bulgur and farro make a substantial base for a variety of dishes in under half an hour. Dried beans can be soaked and cooked in about the same time using a pressure cooker, and many legumes, like lentils, cook in about 20 minutes on the stove top.
Canned beans and veggies. These are your secret weapon for rounding out a meal. Whip up a quick pasta sauce with diced tomatoes, turn a simple sauté into a hearty dish with canned beans, add a splash of coconut milk to a stir-fry to keep it from becoming ho-hum.
Stock. I go through about a quart of stock a week. I use it to deglaze sautés and stir-fries, I use it to stretch oil-based pasta sauces, I use it to braise anything from chicken to endive, and as a base for quick soups. I find having chicken, beef and mushroom stock (for vegetarian options, I prefer mushroom stock over vegetable stock, which can taste like smushed carrots to me) on hand leaves me well-prepared for whatever the fridge presents.
Basic aromatics. If you eschew the Champagne vinegar, fine. If you skip on the bulgur or mushroom stock, that’s OK. But don’t let your pantry go without at least one head of garlic, one onion and shallot, and a knob of fresh ginger at all times. Those are like the primary colors of your pantry palette.
Spices. If the aromatics are your primary colors, spices are the rest of the rainbow. Yes, grinding (and oftentimes toasting) your own spices is preferable to shaking them out of a jar, but in all honesty, I don’t do that unless I have an abundance of time. Instead, I rely on small jars (so they stay fresh) of basic spices like cumin, coriander, cayenne (I noticed when I was organizing my spices recently that a disproportionate number start with C . . . hmmm), chile flakes, cinnamon, curry powder, bay leaves, fennel seeds (which I do take time to crush in my mortar and pestle), nutmeg and oregano. If you want to expand a bit further you could include cardamom (like a heady, perfumed cinnamon), juniper berries (great with duck and pork), turmeric, fennel powder, five-spice, allspice and star anise. Beyond that there are a slew of other spices and mixes, like various chile powders, sumac and zaatar. As a general rule, if a spice smells musty or dusty, toss it.
Salt. I’m a sucker for salt. It may sound simplistic, but having a medium-grained crystal salt (like kosher salt) to cook with and a separate, coarser salt to sprinkle on almost as a condiment has changed everything in my kitchen. And I continue to learn about how different finishing salts—red Hawaiian, black Cyprus, pink Brittany—each have a distinct flavor and texture that can be used to enhance a dish. If your market carries various salts in bulk (which, pinch me, mine just started doing), I encourage you try a few. At the very least, stock kosher salt and a simple finishing salt like Maldon.
Nuts. Nuts, like beans, are another one of those satisfying, protein and fiber-packed add-ons. I like to keep peanuts, walnuts and pecans on hand, which can span from stir-fries to salads.
And . . . A few other also-nices are a jar of raw, unfiltered honey (a staple in many of our vinaigrettes); dried chiles and mushrooms; and a variety of cooking wines like dry red and white, marsala, mirin (sweet rice wine), sake and Shaoxing rice wine.
This ragout is meant to be a throw-together-fast-on-a-weeknight kind of meal. If you have sweet potatoes instead of turnips, use them. If you have Swiss chard in the fridge but no kale, sub it instead. You may be surprised by how much flavor you can coax, with the help of a well-stocked pantry, out of the ingredients you have on hand.
1 tablespoon olive oil
1/2 cup chopped onion
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)
Sea salt and freshly ground black pepper, to taste
2 Italian chicken sausages, cut into 1/2-inch slices
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch)
1/2 cup chicken or mushroom stock
2 (16-ounce) cans cannellini beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
1/4 teaspoon red chile flakes
Heat oil in a large saute pan over medium-high heat. Saute onion and turnips for 8 minutes, or until bronzed. Sprinkle with salt and pepper, and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.
Serves 4
