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.
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.
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.
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]
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.
Parmesan oven risotto - Make it her long way with 3 parmesan rinds, bake for 30 minutes, 4 1/2 cups of water, and I sauté mushrooms separately until they’re crispy and serve on top.
It was FABULOUS
Looks fabulous!
SKIRT STEAK (FLANK) SALAD w/ BLUE CHEESE https://smittenkitchen.com/2010/09/skirt-steak-salad-with-arugula-and-blue-cheese/
This was our Valentine’s Day meal; unfortunately I overcooked the steak, which is what happens when you don’t often cook red meat. Oops. Usually I do a better job. Was going for MR, ended up with something more. Still and all, we love this salad. I used butter lettuce instead of arugula (just prefer it in this), and didn’t have chives so used green onions. Served with baguette. It hit my love of cheesy salad and his of meat, and we were both happy.
Thanks for putting these on my radar! I asked my husband to make them for a weekend breakfast treat - delicious! I ate mine with lemon curd, berries and whipped cream but I think I may make sour cherry compote next time!
One pot farro and tomatoes from the website and SKED. This is such a fantastic meal and I always double it - I vastly prefer it with Trader Joe’s farro and cook for 30 minutes
I remember making this and really liking it. LLD doesn’t like farro (which I think is crazy) or I would make it often. Easy to add protein if you are serving to someone who gets jumpy without it.
Thank you for this reminder. I have made it and enjoyed it and have ingredients to do so again! My farro is from the health store bulk bin. Hopefully it works alright.
Nice! I’m hoping to try it. I am still early in my farro education. I especially liked this part in the text;
"To wit, you rarely see farro dishes or salads that don’t include at least one sweet thing (dried fruit or roasted-until-sweet vegetables), one bright thing (vinegar, lemon juice or a bit of pickled onion), one salty thing (crumbled feta, ricotta salata or anchovies), one crunchy thing (usually toasted nuts) and a good helping of a fat,"
I am not a big farro fan, but I think barley might work as a similar textured sub.
He doesn’t like barley either. I love the chewiness of farro.
Buckwheat works as a reasonable substitute for farro in another farro/tomato recipe in Keepers.
I’m planning to try it with these “pomodori secchi” I brought back from Italy in 2023 ( 
).
They are dry, but flexible.
I guess I will soak briefly with the semi-pearled farro.
Any thoughts on how much to sub for 9 pounces fresh cherry tomatoes? Also, how is this dish the next day or three?
Just read 4:1
@shrinkrap - I love the leftovers! That’s why I double it!
CRISPY TOFU AND BROCCOLI WITH SESAME-PEANUT PESTO
Smitten Kitchen Every Day (p. 121)
I’d love to make crunchy tofu meals more often but he doesn’t enjoy the soybean stuff so much. This one is tasty, the sauce is just right I thought. Will do again I’m sure.
Is this close?https://carolbeecooks.com/tiktok-one-pot-series-sheet-pan-crispy-tofu-broccoli-w-peanut-sauce/#wprm-recipe-container-1092
Wow, that recipe looks way worth trying! The Smitten book just tosses the tofu with soy sauce, roasts the broccoli, and relies on the pesto for most of the flavor. It’s very good, but the tofu prep in your version is inspiring. Have you made it?
