Bring on the cozy

Great fall dinners to make at the first hint of cool weather

Instant Pot® Chicken Paprikash

Ingredients

• 1 (12 ounce) package egg noodles

• 2 tablespoons butter

• 1 tablespoon minced parsley

• 1 ½ teaspoons salt, divided

• 1 teaspoon ground black pepper, divided

• 1 tablespoon olive oil

• 3 shallots, thinly sliced

• 6 cloves garlic, coarsely chopped

• 2 cups arrabbiata pasta sauce

• ¼ cup chicken broth

• 3 tablespoons red wine vinegar

• 2 pounds boneless, skinless chicken thighs

• 1 cup plain yogurt, divided

• 3 tablespoons paprika

Directions

1. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and toss with butter, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Keep noodles warm while preparing the chicken.

2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, shallots, and garlic; saute until fragrant, 2 to 3 minutes. Pour in pasta sauce, chicken broth, and red wine vinegar.

3. Season chicken with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

4. Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.

5. Place 1/2 cup yogurt in a small bowl. Add in 1/2 cup of sauce, a tablespoon at time, to temper the yogurt. Add paprika and blend well. Pour yogurt mixture back into the pot. Shred the chicken thighs and serve over cooked noodles. Garnish each serving with a dollop of yogurt. Cook’s Notes:

Substitute sour cream for the yogurt, if desired.

Peposa Dell’Impruneta (Tuscan Black Pepper Beef)

Ingredients

• 6 beef short ribs (8 to 10 oz. each)

• 1 tablespoon kosher salt

• 8 cloves garlic, peeled and crushed

• 1 tablespoon tomato paste

• 2 tablespoons whole black peppercorns, freshly crushed

• 1 tablespoon freshly ground black pepper

• 3 sage leaves

• 3 small sprigs fresh rosemary

• 2 bay leaves

• 2 cups red wine, preferably Chianti

• salt to taste, to adjust sauce

Directions

1. Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.

2. Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.

3. Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.

4. Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.

5. When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

Chef’s Note:

Beef shank is traditionally used for this recipe, but short ribs also work well. You could even use chunks of beef chuck, but would need to adjust cooking time. Just remember, cook until a fork goes easily into the meat.

This is delicious served over polenta, but you could also serve it over rice or pasta.

Pumpkin Turkey Chili

Ingredients

• 1 tablespoon vegetable oil

• 1 cup chopped onion

• ½ cup chopped green bell pepper

• ½ cup chopped yellow bell pepper

• 1 clove garlic, minced

• 1 pound ground turkey

• 1 (14.5 ounce) can diced tomatoes

• 2 cups pumpkin puree

• 1 ½ tablespoons chili powder or more to taste

• ½ teaspoon ground black pepper

• 1 dash salt

• ½ cup shredded Cheddar cheese

• ½ cup sour cream

Directions

1. Heat oil in a large skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, and garlic; cook and stir until tender.

2. Stir in turkey and cook until evenly brown; drain.

3. Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 15 to 20 minutes. Serve topped with Cheddar cheese and sour cream.