Pasta alla vodka, but make it with beans
We have recipe recommendations this week, as always.
Look at Ali Slagle’s beans and greens alla vodka, which — as the name implies — swaps in kale and beans for the pasta, or Eric Kim’s sheet-pan bibimbap, another brilliant take on a beloved dish.
More ideas are below.
Beans and Greens Alla Vodka
Pasta alla vodka is a classic because each ingredient works together beautifully: the heat of the red- pepper flakes and vodka, the sweetness of the tomato and the richness of the cream. And that combination works equally well with beans and greens. Use chickpeas or white beans, and kale or any other dark leafy green, like Swiss chard or broccoli raab. The finished dish keeps for up to three days in the fridge. Eat it on its own, with crusty bread for dunking, or over pasta. — Ali Slagle
Yield: 4 servings. Total time: 20 minutes.
Ingredients
3 tablespoons olive oil
1 yellow onion, finely chopped 4 garlic cloves, finely chopped Kosher salt
1 (6- ounce) can tomato paste
N cup vodka
K teaspoon red- pepper flakes 2 (15- ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained but not rinsed 1 bunch kale, ribs removed, leaves torn or coarsely chopped
N cup heavy cream
Grated Parmesan, as needed
Directions
In a large pot or Dutch oven, heat the olive oil over medium- high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red- pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.
Sheet-pan Bibimbap
Bibimbap, the Korean mixed rice dish, is a kaleidoscope of flavors and textures. The popular dish has multiple origin stories and, like banchan and kimchi, many variations. Cooks who ordinarily keep namul (seasoned vegetable) banchan in the fridge may add them to a bowl with leftover rice and seasonings like spicy- sweet gochujang and nutty sesame oil, for example. Or, if starting their bibimbap from scratch, some may prep each component separately. But here’s a fun way to accomplish everything at once: Roast a melange of bits and bobs on one sheet pan as rice heats and eggs oven- fry on another. The caramelized sweet potato and salty kale in this formula come highly recommended, but you can use any vegetables on hand, reducing cook times for delicate options such as spinach, scallions or asparagus. — Eric Kim
Yield: 4 servings. Total time: 35 minutes.
Ingredients
6 ounces oyster mushrooms,
torn into bite- size pieces 1 medium sweet potato (about 6 ounces), scrubbed and thinly sliced into half- moons 1 small red onion (about 6 ounces), thinly sliced crosswise into half- moons 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch) 6 tablespoons olive oil
Kosher salt and black pepper 4 cups cooked medium- grain white rice, preferably cold leftovers
4 large eggs
4 teaspoons toasted sesame oil, plus more to taste, for serving
4 teaspoons gochujang, plus
more to taste, for serving Kimchi, for serving (optional)
Directions
Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.
On a large sheet pan, arrange the mushrooms, sweet potato, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the sweet potato is forktender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.
Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).
To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice.
Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.
Spicy, Lemony Chicken Breasts With Croutons and Greens
A post- marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don’t have a lot of flavor on their own. These breasts are cooked using a combination searsteam method that builds flavor and keeps lean breasts juicy. Finish with a tangy- spicy combination of lemon, garlic and red- pepper flakes and you’ll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don’t have a lot of time to pick up color and flavor before they cook through. — Dawn Perry
Yield: 4 servings. Total time: 30 minutes.
Ingredients
4 slices crusty bread (about O
inch thick)
6 tablespoons olive oil
Kosher salt and black pepper 1 teaspoon fresh lemon zest plus N cup lemon juice (from 1 to 2 lemons)
1 garlic clove, grated or finely
chopped
1 teaspoon dried oregano or
thyme (or 1 tablespoon fresh)
K to 1 teaspoon red- pepper
flakes, to taste
4 boneless, skinless chicken
breasts (1K to 2 pounds) 2 small heads Little Gem lettuce or 1 romaine heart, leaves separated and torn into bite- size pieces
Directions
Heat oven to 375 degrees. Arrange the bread on a rimmed baking sheet; drizzle with 2 tablespoons oil and season with N teaspoon salt. Bake, turning once, until lightly golden and toasted, 10 to 15 minutes.
Meanwhile, in a small bowl, whisk together 3 tablespoons oil with the lemon zest and juice, garlic, oregano, redpepper flakes and K teaspoon salt; set aside.
In a 10- inch skillet, heat remaining 1 tablespoon oil over medium- high. Season chicken with K teaspoon salt and N teaspoon pepper and add to skillet. Cook, turning once, until golden brown on both sides, about 5 minutes per side. Add N cup water to skillet, cover, and continue to cook until chicken is cooked through, 5 to 7 minutes. Uncover, remove from heat and add lemon juice mixture; turn chicken to coat.
Tear each piece of bread in half and toss with lettuce; divide among plates. Top with chicken, and drizzle with the lemony pan juices.
Salmon Croquettes
These croquettes have what may just be the perfect texture combination: crispy outsides and tender insides. Made from simple ingredients, they’re also a great use of leftovers, putting to work those halves of onion and bell pepper from last night’s dinner, and any remaining salmon, though you can also use canned (boneless works best). The filling may be a little delicate when you put it together, but a quick pop in the fridge or freezer makes it easier to work with. Serve the croquettes alone as an appetizer with tartar sauce or hot sauce, or make them a bigger meal alongside grits. — Millie Peartree
Yield: 2 main- course servings, 4 appetizer servings. Total time: 30 minutes.
Ingredients
1 (14- ounce) can boneless, skinless salmon or 1 pound cooked salmon 1 tablespoon olive oil
K green bell pepper, finely
chopped
K cup diced onion
1 garlic clove, grated
2 eggs, lightly beaten
K cup all- purpose flour 2 tablespoons chopped
parsley
1 teaspoon seafood
seasoning, such as Old Bay 1 teaspoon hot sauce, plus
more for serving
K teaspoon coarse kosher salt
K teaspoon black pepper
K cup panko breadcrumbs 2 teaspoons seasoning of choice, such as onion powder, garlic powder, paprika or a combination Vegetable or canola oil, for
frying
Tartar sauce, for serving
(optional)
Directions
If using canned salmon, drain and discard the liquid. Flake the salmon into a large bowl; set aside.
Heat olive oil in a large saute pan over medium and sauté peppers and onions until translucent, 3 to 5 minutes. Add garlic and sauté for another 30 seconds; let cool slightly.
3. Add the sautéed veggies to the bowl with the salmon, along with 1 egg, N cup flour, the parsley, seafood seasoning, hot sauce, salt and pepper. Chill the mixture in the refrigerator for 20 minutes, or pop into the freezer for 5 to 10 minutes.
Using your hands, shape the chilled mixture into 1inch- thick patties.
Set up three separate plates or shallow bowls: one filled with the remaining N cup flour, another with the egg and a third with the panko. Season the panko with the seasoning of your choice, then lightly dip each croquette into the flour, egg then panko, coating to cover. Set the croquettes aside.
Wipe out the same pan, and heat about N cup vegetable or canola oil over medium. Drop a breadcrumb in the oil, and see if it sizzles.
Gently place croquettes in oil, making sure not to crowd the pan, and pan fry until golden brown on both sides, about 3 to 5 minutes per side.
Transfer to a paper towellined plate and serve warm, with tartar sauce or hot sauce if desired.
Spaghetti With Fried Eggs
Here’s a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic (Parmesan is a delicious, but optional, addition). — Mark Bittman
Yield: 2 or 3 servings. Total time: 20 minutes.
Ingredients
Salt
K pound thin spaghetti 6 tablespoons extra- virgin
olive oil or lard
2 large cloves garlic, lightly
smashed and peeled
4 eggs
Freshly ground black pepper Freshly grated Parmesan or
pecorino cheese, optional
Directions
Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.
Combine garlic and 4 tablespoons of the oil in a small skillet over medium- low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.
Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. ( The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.