Jan-March 2025 COTM: Smitten Kitchen (website and cookbooks)

CHICKEN WONTON SOUP https://smittenkitchen.com/2017/01/chicken-wonton-soup/

I totally forgot to take a photo when I made this last week; truth be told I forgot it was a COTM meal! I’ve made this many times. It’s easy (I use frozen dumplings- either from a great dumpling shop nearby or from TJs) and fast, and delicious. This time around I used chopped up baby bok choy as the vegetable.

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SIMPLE BLACK BEAN CHILI - Keepers, pg 73 (and online)
*should say 1.5 tsp salt, I’m seeing a weird symbol instead of the fraction

So I made this once as per the recipe, and then… went rogue. Here’s what I have ended up as my final version, which I’m quite happy with. I do not use the hot peppers because my teenager doesn’t like spicy, so we adults just add hot sauce at the table.

  1. On a roasting pan -
    4 plum tomatoes, halved
    2 bell peppers (any color, I hate green but others are fine), halved and cleaned out
    1-2 onions, peeled and halved
    Coat with oil, salt, pepper. Broil for 5-10 minutes and let them cool down.

  2. Purée all of that with 3 cloves garlic, chopped. (I use jar garlic so don’t roast it with the veggies). Don’t purée too smooth - aim for good chunky salsa. If you have a ninja smoothie-sized blender like me, you’ll need to do this in two batches.

[make-ahead: chuck it all in the fridge until cook day]

  1. Proceed from “finish on the stovetop” step of the instructions, but don’t add canned tomatoes. I use smoked paprika instead of the chipotle. I also use 3 cans of beans rather than 2, and 1 cup of chicken broth to give it a little extra volume.
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MISO MAPLE RIBS WITH ROASTED SCALLIONS from “Smitten Kitchen Everyday”
Wow, so glad to find this, it won’t replace my favorite, but it will stand alongside as an equal. I have a ribs go-to, IMO f.i.n.g.e.r.l.i.c.k.i.n!, and did not think I’d find a rival. I used regular St. Louis style ribs, not baby back, and schmeared them with white (mild & not-so salty) miso and an equal amount of (real) maple syrup and another equal tot of rice vinegar. Scallions too, and S&P. Absolutely fine dinner, will never give up my BBQ regulars but these will occupy the adjacent plate.

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