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You'll find over 460 of my favorite recipes here, including ideas for Quick meals, Cooking for 2, Feasting on Leftovers, and cooking with 5 Ingredients or Less. I'm adding new posts regularly; you can subscribe by email or RSS feed if you'd like to receive the latest recipes. Bon appétit!
Roast Chicken with Cabbage
By Kath Dedon
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When I saw Deb Perelman’s recipe for Roast Chicken with Schmaltzy Cabbage on her Smitten Kitchen blog, I knew I had to try it. I didn’t need a new recipe for roast chicken. Mark Bittman’s Easiest Roast Chicken remains my favorite recipe for foolproof chicken. I had to make it to try the cabbage.
Deb raved about the cabbage. I checked the comments, and people who had made the recipe talked about how great the cabbage was. “Transcendent” and “amazing” were words that they used to describe the cabbage!
And what’s not to like about a recipe that requires only 4 ingredients (not including salt and pepper)? That’s especially welcome in this time of quarantine cooking.
So I made it. And WOW! It was so good. The cabbage really was amazing. It was like cabbage candy! It was so flavorful after roasting in the butter and chicken fat. Wow! Oh, and the chicken was very good, too. 😉 Do try this Roast Chicken with Cabbage. You won’t be disappointed.
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Roast Chicken with Cabbage
(Adapted from Deb Perelman’s Roast Chicken with Schmaltzy Cabbage on Smitten Kitchen)
Serves 4
The timing will depend on the size of your chicken. Deb had a 3-pound chicken and suggested a 45 – 60 minute roast time. My 4-pound chicken took 1 hour and 15 minutes. It’s best to use an instant read thermometer to confirm when the chicken is done. The thickest part of the thigh should measure 165° when it is done.
1 large head (2½ – 3 pounds) green cabbage
Splash of oil, any kind
Kosher salt
Freshly ground pepper
1 whole chicken (mine was 4 pounds)
4 tablespoons unsalted butter, melted
- Heat the oven to 450°.
- Stand the cabbage up on a cutting board with the core end on the bottom. Cut the cabbage in half from top to bottom. Put the cabbage halves cut side down. Slice the halves crosswise into 1 – 1½-inch slices.
3. Put the splash of oil in a 12-inch oven-safe skillet and spread it around with a paper towel.
4. Arrange the cabbage slices in the skillet, cutting them, if necessary, to make them fit tightly. Sprinkle the cabbage with salt and pepper.
5. If your chicken has giblets in the cavity, remove them and discard or save for another use.
6. Pat the chicken dry and place it on top of the cabbage. Brush 1 tablespoon of the melted butter over the chicken. Use about 1 tablespoon of kosher salt and rub it all over the chicken. Grind some pepper all over the chicken.
7. Roast the chicken breast side up. Set the timer for 1 hour for a 4-pound chicken.
8. After 20 minutes, spoon another tablespoon of the melted butter over the chicken and cabbage. Repeat this basting another couple of times during the roasting.
9. Check the temperature of the chicken after an hour. If the temperature is not 165°, roast for another 15 minutes. Mine was done at this point. Continue to roast and check if yours is not done.
10. When the chicken is done, put it on a cutting board to rest.
11. Put the cabbage back in the oven for 5 – 10 minutes, until the edges are browned. Season to taste with salt and pepper.
12. Cut the chicken into pieces and serve with the cabbage.
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Homemade Bean with Bacon Soup
By Kath Dedon
When I was a kid, we often had Campbell’s soup for lunch. Mom believed in having something hot for lunch during the long, cold, Minnesota winters.
I can’t think of any Campbell’s soup that I didn’t like back then, but I think my favorite was their Bean with Bacon.
When I saw Elise Bauer’s recipe for Bean and Bacon Soup on Simply Recipes, I had to try it. I was not disappointed. We really enjoyed it. Beans and bacon really do partner well together! I’ll definitely keep this one in the soup rotation during the cooler seasons.
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Homemade Bean with Bacon Soup
(Adapted from Elise Bauer’s recipe on Simply Recipes)
Serves 4 – 6
1 pound navy beans (also called “pea” beans)
5 ounces of bacon, cut into ½-inch wide pieces (about 4 or 5 pieces of thick-sliced bacon)
2 cups chopped onion (1 large)
¾ cup chopped celery (about 2 large stalks)
¾ cup chopped carrots (1 large carrot)
3 cloves garlic, minced (about 1 tablespoon)
6 cups chicken stock (plus an extra cup or two to thin the soup if it’s too thick)
2 bay leaves
1 teaspoon dried thyme (or 1 tablespoon fresh)
2½ teaspoons kosher salt (or 1¼ teaspoons table salt)
¼ teaspoon black pepper
3 tablespoons tomato paste
½ teaspoon paprika
1 ounce bacon, cooked and crumbled for garnish (optional)
- First thing in the morning rinse and sort the beans. Put them in a large pot and cover with plenty of water. Cover and let them soak for 8 -10 hours.
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2. Put the bacon in a large, thick-bottomed Dutch oven. Cook over medium heat for 2 or 3 minutes, until it has started to render its fat.
3. Add the onion, celery, and carrots to the pot. Cook, stirring occasionally, until the vegetables have softened, about 12 – 15 minutes.
4. Add the garlic and cook, stirring for an additional minute.
5. Add the stock, bay leaves, thyme, salt, and pepper. Bring the soup to a boil. Reduce the heat to a simmer and partially cover the pot. Simmer for 1 hour, until the beans are done.
6. Stir in the tomato paste and paprika. Simmer for 5 more minutes.
7. Remove the bay leaves and use an immersion blender to partially blend the soup. You want some of the beans to remain intact.
8. Season to taste with salt and pepper.
9. If the soup seems too thick, thin it with a bit more chicken stock.
10. Serve, garnished with crumbled bacon, if desired.
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Instant Pot Punjabi-Style Black Lentils
By Kath Dedon
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Inspired by Deb Perelman’s recipe for Punjabi-Style Black Lentils, I decided to see if I could adapt it to make it in my Instant Pot. I have to say, it worked quite well and my Instant Pot Punjabi-Style Black Lentils was delicious.
You might wonder why it is called “Punjabi-Style”. It is very similar to Dal Makhani, a dish from the Punjab region of northern India. Dal Makhani is made with a black bean called urad dal, which is not the same as the lentils called black beluga lentils. For most people in the U.S., black beluga lentils are easier to find than black urad dal. Deb used black beluga lentils and I decided to follow her lead. I found them at Metropolitan Market in Seattle.
Melissa Clark, of the New York Times, has a handy guide about using an Instant Pot. It has a section on how to convert conventional recipes for the Instant Pot. Following her guidelines, I reduced the cooking time and the water. I was very pleased with the way my Instant Pot Punjabi-Style Black Lentils turned out! Give it a try if you have an Instant Pot. If you don’t, try Deb’s recipe on her Smitten Kitchen blog.
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Instant Pot Punjabi-Style Black Lentils
(Adapted from Deb Perelman’s stovetop version on Smitten Kitchen)
Serves 4 – 6
2 tablespoons butter, oil, or ghee (I used butter.)
½ large yellow onion, finely chopped
½ teaspoon cumin seeds
1-inch piece of peeled ginger, finely chopped (2-3 tablespoons)
2 garlic cloves, finely chopped
1 cup canned crushed tomatoes
1 teaspoon ground coriander
¼ teaspoon ground turmeric
½ teaspoon garam masala
½ teaspoon cayenne pepper
1½ cups water
1 teaspoon salt
1 cup dried black beluga lentils
To Finish:
1½ tablespoons butter
2 tablespoons heavy cream
Handful of chopped fresh cilantro
- Chop the onion and set it aside.
- Chop the ginger and garlic and put them both in a small bowl.
- Put the crushed tomatoes in a bowl, and then add the coriander, turmeric, garam masala, and cayenne pepper to the bowl. (They all get added to the pot at the same time.)
- Using the Sauté function, heat the Instant Pot until it indicates that it’s hot. Add the butter (or oil) to the pot. As soon as it’s melted, add the chopped onions and cumin seeds. Cook, stirring occasionally, until the onion is starting to brown.
- Add the ginger and garlic and cook, stirring, for a minute more.
- Add the crushed tomatoes with the spices and cook, stirring often, for about 3 more minutes.
- Add the water, salt, and lentils. Stir.
- Press the Keep Warm/Cancel button to stop the sauté function. Put the cover on the pot, setting the Pressure Release to Sealing. Press the Manual button and set the time to 13 minutes.
- When the 13 minutes of pressure cooking is up, do nothing and let the pressure release naturally. (I didn’t time it, but it takes about 15 – 20 minutes.)
- When the pressure has released, open the pot. Put the butter on the lentils to melt and stir in the cream.
- Serve and top each serving with cilantro, if desire.
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Pan-Fried Onion Dip
By Kath Dedon
Next Sunday is Super Bowl Sunday. Are you looking for a dish to share at a Super Bowl party? I recommend that you consider Ina Garten’s Pan-Fried Onion Dip!
Onion Dip has been around for decades, but we used to stir dry onion soup mix into sour cream to make it. I can’t lie; I loved that dip! Today, though, I prefer to use more natural ingredients. I’d had my eye on Ina’s Pan-Fried Onion Dip for quite a while. I decided to make it for a New Year’s Day party.
Of course, it was no surprise that the pan-fried onions made a dip that was much better than a dip made with a mix. The dip was well-received at the party, and I would definitely make it again.
I kept it retro and served the Pan-Fried Onion Dip with potato chips. Delicious!
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Pan-Fried Onion Dip
(Adapted from Ina Garten’s recipe online.)
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Don’t try to rush the onions. Keep the heat low to reach the stage where they are browned and caramelized, but not burned.
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2 large yellow onions
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
¼ cup vegetable oil (I used avocado oil.)
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise
½ teaspoon Worcestershire sauce (Optional. I added it for a bit of umami.)
- Peel the onions. Cut them in half from top to bottom (through the root end). Cut off the roots. Slice the onions into 1/8-inch half-rounds. Put them in a large bowl.
- Add the cayenne pepper, salt, and black pepper and stir so the seasonings are well-distributed.
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3. Heat a large skillet over medium heat.
4. Add the butter and oil to the hot skillet. When the butter has melted, add the onions. Cook, stirring often for about 10 minutes.
5. Turn the heat down to medium-low and continue to cook the onions, stirring occasionally, for 20 – 30 minutes more. The onions will become browned when they are done.
6. Remove the pan from the heat and let the onions cool a bit.
7. Put the cream cheese, sour cream, and mayonnaise in a food processor. Process until smooth.
8. Add the onions and Worcestershire sauce to the food processor. Process until the onions are mixed in well and cut up a bit.
9. Serve with potato chips.
10. Can be made ahead and refrigerated. When it’s time to serve, bring it back to room temperature so the cream cheese can soften again.
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Streusel Coffee Cake
By Kath Dedon
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This Streusel Coffee Cake is the one I often made for breakfast for Laura and Carrie when they were little. The recipe is easy to make and I often had all of the ingredients I needed to make it for a spur-of-the-moment treat.
The recipe is from the 1981 edition of Better Homes and Gardens® New Cook Book. The original recipe calls for ½ cup of raisins stirred into the batter, but we prefer it without the raisins. If you just love raisins, you may want to include them.
I’m happy to add this family favorite to the blog. Laura and Carrie won’t need to wonder which coffee cake recipe I made back in the day.
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The Streusel Coffee Cake was terrific with our Christmas breakfast, which included Rhett’s fantastic scrambled eggs!
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Streusel Coffee Cake
(Adapted from a Better Homes and Gardens® recipe)
Makes one 9 x 9-inch coffee cake
Note that the butter needs to be softened to room temperature.
¼ cup packed brown sugar (I used maple sugar)
1 tablespoon all-purpose flour
1 tablespoon butter, at room temperature
1 teaspoon ground cinnamon
½ cup chopped nuts (I used walnuts)
1½ cups all-purpose flour
¾ cup granulated sugar (I used maple sugar)
2 teaspoons baking powder
½ teaspoon salt
1 beaten egg
½ cup milk
¼ cup oil
½ cup raisins (optional, I didn’t add them)
- Preheat oven to 375°.
- Grease a 9x9x2-inch baking pan.
- Make the streusel topping. Mix the brown sugar, 1 tablespoon flour, butter, and cinnamon together. Stir in the chopped nuts. Set aside.
Sugar, flour, butter, and cinnamon for streusel topping
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Chopped walnuts added to streusel ingredients
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4. In a large bowl, stir the 1 ½ cups of flour, ¾ cup of sugar, baking powder and salt together.
5. In another bowl, whisk the beaten egg, milk and oil together and add to the flour mixture. Stir well.
6. Stir in the raisins, if using.
7. Spread the batter in the greased baking pan.
8. Sprinkle the streusel topping over the batter. Bake at 375° for about 25 minutes.
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Make-Ahead Turkey Gravy
By Kath Dedon
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If you have made Make-Ahead Turkey Stock, it’s easy to make Make-Ahead Turkey Gravy. Get your gravy made ahead of time and freeze it. On Turkey Day you’ll have one less thing to make.
Without further ado, here’s how I did it.
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Make-Ahead Turkey Gravy
(Adapted from a Julia Child recipe in The Way to Cook)
Makes about 4¾ cups, serving 12
9 tablespoons turkey fat, skimmed from the top of refrigerated Make-Ahead Turkey Stock
3 tablespoons butter
6 tablespoons flour
6 cups turkey broth
1 teaspoon fish sauce (optional; adds umami, not fishy flavor)
Salt and pepper, to taste
- Melt the butter in the turkey fat over medium heat.
- When the butter is melted, add the flour to make the roux. Cook, stirring constantly, for 10 – 15 minutes. The roux will turn brown.
Whisking the roux
Darkened roux
3. Remove the pan from the heat. Pour a small amount of the broth into the roux and whisk vigorously until it is smooth and lump-free.
4. Whisk in the rest of the broth. Whisk in the fish sauce, if using.
5. Put the pan back on the burner; reduce the heat so it is just simmering. Cook, stirring occasionally, for about 10 minutes.
Simmering gravy
6. Refrigerate the gravy until it is chilled. Then freeze it. Defrost on the stovetop over low heat, stirring occasionally.
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Make-Ahead Turkey Stock
By Kath Dedon
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You can get a head start on your Thanksgiving feast if you make this Make-Ahead Turkey Stock and stick it in your freezer. I use a lot of stock to make Turkey Gravy and my Cornbread Dressing. It’s great to have it ready to go!
I chose a Food and Wine recipe because it makes about 3 quarts. But I took a tip from America’s Test Kitchen and used chicken stock instead of water. I figured it would have to make the stock more flavorful. I used Swanson’s Chicken Stock because it’s made with real food ingredients (Chicken Stock, Contains Less Than 2% Of: Salt, Carrots, Cabbage, Celery, Onions, and Parsley).
Make-Ahead Turkey Stock is admittedly an afternoon project, but it’s mostly hands-off and is very easy. There’s still time to get some turkey parts and make turkey stock for the big day.
Finished Make-Ahead Turkey Stock, ready to freeze
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Make-Ahead Turkey Stock
(Adapted from recipes from Food and Wine and America’s Test Kitchen)
Makes about 3 quarts
7 pounds turkey parts, such as wings, thighs, and drumsticks (I used meaty turkey backs)
4 quarts chicken stock (or water)
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, smashed
Freshly ground pepper
(1 teaspoon salt, if you use water instead of stock)
- Preheat the oven to 400°.
- Put the turkey parts in a large roasting pan and roast for 1½ hours. Put the turkey in a large stock pot.
Turkey backs
Finished roasting
3. Put the roasting pan over two burners. Put 4 cups of the stock in the pan and heat it up, scraping the browned bits from the bottom of the pan. Pour all of the liquid with the bits into the pot with the turkey.
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Four cups of the chicken stock added to the roasting pan
4. Add the rest of the chicken stock to the pot, along with the onion, carrot, celery rib, garlic, and pepper.
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5. Bring the pot to a boil. Then reduce the heat so it is simmering. Simmer for 2½ hours, partially covered with a lid.
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6. Strain the stock. Refrigerate overnight.
The next day:
- Carefully scrape the congealed fat from the surface of the stock. Reserve for making gravy. The stock and turkey fat will keep for 3 days in the refrigerator. For longer storage, freeze the stock and the fat separately. They can be frozen for a month.
Tip: Measure the amount of stock you will need for the gravy and put it in one labelled container or freezer bag. Measure the amount of stock you will need for dressing and put it in another labelled container or freezer bag. You can freeze any extra stock in a third container. You’ll now be able to defrost what you need when you need it.
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