This is a super-1970s recipe that my mother has made for us throughout the years, and I love it. I’ve of course made some tweaks to make it my own, but it’s still the same hearty home-food that I remember.
- 450 g (1 lb) ground beef
- 1 TB olive oil
- 1 large onion, finely diced
- 2 ribs celery, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper or 2 cubanelle peppers, finely diced
- 3/4 cup (180 ml) long grain rice
- 1 tablespoon (15 ml) tomato paste
- 1 can (440 ml/14 oz) tomato puree
- 1 tsp salt (or sub 1 tsp Goya Adobo seasoning if you have it)
- 1 tsp Worcestershire sauce
- 2 tsp paprika (pimentón) – hot or sweet (I use 1 tsp of each)
- 1/2 tsp pimentón de la vera (smoked paprika)
- 1 tsp ground cumin
- 2 tsp oregano
- 1 tsp dried onion
- 1/2 tsp powdered garlic
- 100 g (5 oz) shredded cheddar cheese
The method is quite easy, but this recipe definitely benefits from a good mise en place, that is, having everything chopped and measured beforehand. There’s only a few minutes of active cooking time and then it’s pretty much set it and forget it.
First, finely dice all the vegetables and put them together in a medium bowl. Then measure out all the spices and put them in a small bowl/ramekin. Measure out the rice. Put the Worcester sauce and tomato paste to one side.
In a shallow casserole or deep sided sauce pan (such as a paella or cast iron pan) brown the ground beef over medium-high heat. When it’s nearly cooked through, turn the heat to medium and add the olive oil and the diced vegetables. Sauté until the celery is nearly softened (celery takes the longest to soften). At this point add the tomato paste and Worcester sauce, and sauté until the tomato paste seems to have dissolved. Then add the spices and the rice. Stir fry the rice a bit until it seems to be turning translucent.
Add the tomato sauce and one additional can of water to the pan. Mix thoroughly and turn the heat to medium-low. Cover the pan and set the timer for 17 minutes. Walk away!
After the time is up take the cover off and without stirring, allow the rice to cook for another 3-4 minutes. Take off the heat and sprinkle with shredded cheese. Put the cover back on if you just want it to melt, or under the broiler for a couple of minutes if you like the cheese browned.
Serve on its own or with a vegetable side dish (sweetcorn, mmmm).
I think it’s probably very likely that for many Midwesterners like myself, their first exposure to pasta e fagioli was at The Olive Garden. Unlimited soup, salad, and breadsticks can’t be beat! Even if your culinary tastes are somewhat more refined these days, this is a hearty, healthy (and cheap) soup that’s great with crusty bread or toast!
- 100 g bacon lardons (thick cut bacon cut into strips)
- 2 TB olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 3 stalks celery, finely diced
- 3 carrots, peeled and medium diced
- 400 g can of tomato sauce
- 150 g chopped frozen spinach
- 1/4 tsp fennel seed
- 1/2 tsp thyme
- 1 tsp rosemary
- 1/4-1/2 tsp red pepper flakes
- 2 bay leaves
- salt and pepper to taste
- 500 ml chicken or vegetable broth
- 1200 ml water
- 400 g cannellini or Santa Pau beans
- 1 cup small pasta
- secret ingredient: parmesan rind (optional – when I finish a wedge of parmesan cheese I chuck it in a ziploc in the freezer)
Brown the bacon in a large pot (I use a 5.5 liter pot) over medium high heat. When the bacon is browned, swirl in the olive oil, reduce the heat to medium and sauté the onions until they start to become translucent. Add the garlic and cook until fragrant. Add the celery and carrot and cook until they start to become soft, about 10 min.
Add the red pepper flakes, herbs, tomato sauce, spinach, broth and water. Chuck that parmesan rind in if you have it! Bring to a simmer and cook for 20 min. Add the beans and allow to gently simmer for 10 more minutes. Adjust for salt and pepper. Finally, add the pasta and simmer until al dente.
Serve with bread and grated parmesan.
Err, so this summer’s menu has consisted mostly of mini Weetabix and BLT sandwiches. Not that I haven’t had time to cook, but baking a baby (we’re almost there!), moving house and scorching temperatures sucked all the energy out of me. I have made one thing on the regular because it takes less than 30 minutes start to finish and is oh-so-delicious and decadent. It ain’t cheap to make, but when the rest of your meals are bowls of cereal it averages out.
I’ve adapted this recipe from Jamie Oliver; he describes it as a starter, but we usually eat it as a main summer salad for two. I bulk it out with more greens and use jamón ibérico instead of parma ham, which c’mon, we all know is the best thing ever.
- 4 peaches
- quality olive oil
- sea salt (flakes if you got ’em)
- cracked pepper
- 1/2 lemon
- 125 g ball of buffalo mozzarella
- 100 g jamón ibérico
- 125 g arugula or mesclun
- a couple of sprigs of mint, leaves picked
Pre-heat the oven (top + bottom elements) to 200ºC/450ºF. Vertically halve and destone the peaches, then lie them cut-side up in a snug-fitting roasting tray. Drizzle with oil, a bit of salt, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep an eye on them and rotate the tray for even cooking.
In the meantime, squeeze the juice of half a lemon, double as much olive oil, sea salt and pepper to taste into a jar with a sealable lid and shake-shake-shake. Usually when the peaches are done roasting I add a tablespoon or two of the peach juices from the pan to the jar, the sugar from the juice helps emulsify the dressing.
Divide the greens on plates, lie the peaches cut side up on the greens, tear the mozzarella up and pop a chunk on top of each peach. Arrange the jamón around the salad and drizzle the whole lot with the dressing. Sprinkle the mint leaves on top and serve straight away.
Servings: Two as a main meal or four as a starter.
As you may have gathered, we like lentils in this family. It’s just that they are so versatile, and cheap, and healthy! I like the peppery flavor of Du Puy (French green) lentils. Continuing on from the vichyssoise we have another a French-inspired summer dish. It’s great to make ahead and goes nicely with some grilled tarragon chicken. If you Google tarragon chicken you’ll find approximately eight jillion recipes. Adapted from Epicurious.
Put lentils in a small sauce pan and cover with 2 inches of water. Simmer 15 to 20 minutes until they are tender but not falling apart, rinse carefully with cool water and drain well. Put lentils back in the saucepan and stir in 1 tablespoon vinegar and a pinch of salt. Set aside.
Put dry couscous and another pinch of salt in a large bowl. Bring water to boil on the stove top (I use an electric kettle, much faster). Pour water over couscous and stir with a fork, then cover and let rest for 5 minutes. Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely.
In a small bowl (or in the mortar you used to mash the garlic) whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste. Stir lentils and dressing into couscous. Chill salad, covered, for 45-60 minutes (or overnight if you really want to make-ahead). After this time stir in the remaining ingredients and season with salt and pepper to taste. Chill additional 30 minutes and give the salad a squeeze of fresh lemon juice right before serving.
Servings: Six. 260 calories.
I’m pretty sure everyone knows what puttanesca means so I won’t go into it. Puttanesca sauce is a spicy, piquant, garlicky, anchovy-imbued delight. Mmm, anchovies. Good thing I’m married and it doesn’t matter if my garlic/anchovy breath offends Joel. He likes it.
I’ve made this a few times, and based on experience I recommend using a long pasta, like spaghetti, spaghettoni or linguine. Use a thicker pasta, not capellini (angel hair), to keep the hot sauce from continuing to cook the pasta – you don’t want to lose that nice al dente bite.
- 1 small onion, finely chopped
- 4-6 garlic cloves, smashed and finely chopped
- 2 TB capers
- 1 tin (50 g) anchovies packed in olive oil, drained
- 2 handfuls (about 200 g) black olives (preferrably oil-packed)
- 1 TB olive oil
- 1 tsp hot chili flakes
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley or 1 tsp chopped fresh parsley
- 1 large tin (800 g) whole peeled tomatoes, drained (reserve half the liquid) and coarsely chopped
- 1 TB tomato paste
- 400 g pasta, cooked al dente
Heat a large saucepan/pot over medium heat and add oil, onion, garlic, anchovies, and capers. Saute mixture until anchovies melt into the oil and onions and garlic are tender. Add herbs, hot pepper flakes, olives, tomatoes, tomato paste and the reserved liquid. Bring sauce to a bubble, reduce heat, and simmer 10 minutes.
Add the cooked pasta to the sauce and toss to coat. Serve sprinkled with fresh basil and grated Parmesan.
Servings: Four (sauce + 1/4 of the cooked pasta). 529 calories
Recipe adapted from Jamie Oliver for Food Network.
It’s wintertime (a relative concept in Barcelona) and nothing goes better than a bit of stodge. There’s not much commentary needed for this post as mashed potatoes are pretty standard, but I feel as if this beloved side dish has been unfairly maligned. Potatoes aren’t terrible in and of themselves, it’s when you cover them with cheese and bacon and sour cream that they become calorie bombs. I think that the addition of rosemary and roasted garlic adds the flavor kick that you need with just a little butter and milk for creaminess.
- Three medium-sized yellow skinned potatoes, peeled and cut into 1″ chunks
- a sprig (about 4″ long) of fresh rosemary, or a 1/2 TB of dried rosemary
- 4-5 cloves (half a head) of roasted garlic*
- 75 ml semi-skim milk
- 1 TB butter
- cracked black pepper and sea salt to taste
* To make roasted garlic just drizzle a few cloves with olive oil and wrap them in aluminum foil to make a little packet. Place in oven on one of the top racks and roast under high heat for 20 minutes or so, until you can smell the garlic. The garlic will be soft and you can just squeeze it out of the papery skin.
Bring salted water to a boil and add potatoes and sprig of rosemary. Boil for 12-15 minutes or until the potatoes are tender. Drain and remove the rosemary stem if you’ve used a fresh sprig. Return potatoes to pot and add roasted garlic, milk and butter. Mash potatoes using a hand masher or a ricer. If you use a mixer you run the risk of over-mashing them and then they become gluey. Add salt and fresh cracked pepper to taste.
Servings: Two generous portions. 273 calories.
Ranch dip forms part of my American (United-Statesian? Estadounidense!) psyche. ‘Mericans put it on salad, potatoes in all their various formats, vegetables, hamburgers, pretzels, Thanksgiving turkey (in my family at least), sandwiches, chicken wings, the list is really endless.
You can use ranch to make anything tasty and/or incredibly unhealthy. It’s easy to put that out of your mind when you’re eating it though. When I first moved to Spain I really missed it and so decided to make it from scratch using what I had at hand. As it turns out, the homemade version is super easy to make and far less nasty than using the spice mix from a packet stirred into a bunch of mayonnaise. Surprised? Not really.
- 250 ml (two pots) of natural Greek yoghurt (this recipe is pretty low in fat as it is so do yourself a favor and use regular yoghurt, not the watery low-fat stuff)
- 1 teaspoon each of: sea salt, garlic powder, black pepper and dried parsley – you can adjust the ratios to your liking
- 1/4 cup (60 ml) milk
- juice of one lemon wedge
Combine yoghurt and spices in a bowl (cereal-sized) with a whisk until well-blended. Slowly whisk milk and lemon juice in, the extra liquid will keep the dip from becoming too thick. Allow to chill for at least 15 minutes before serving, if the dip is too thick for your tastes whisk in a wee bit more milk.
Did you know that buttermilk (traditionally a key component in ranch dip and many other tasty dishes) can be perfectly substituted with natural yoghurt and a squeeze of lemon juice? True story!
Servings: Four. 88 calories. (Not including the huge packet of Ruffles that you’ll be using as a vehicle for this nom-rific dip.)