Tag: Western

Eggplant Parmesan

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Eggplant Parmesan is proof that restraint is overrated. Fried eggplant, tomato sauce, melted cheese, then more of all three stacked on top. It’s messy, unapologetically rich, and one of the great arguments for treating vegetables less like an obligation and more like an opportunity. (Don’t worry, the eggplant are oven-fried here so that counts for something.)

Ingredients:
  • 4 pounds eggplant, cut lengthwise into 1/4-inch plants
  • Salt and pepper
  • 2 tablespoons olive oil, plus more for greasing and drizzling
  • 3/4 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon dried oregano
  • 1 cup ricotta cheese
  • 3/4 cup pesto
  • Red pepper flakes
  • 1 24-ounce jar marinara sauce
  • 1 cup shredded low-moisture mozzarella cheese
  • Basil leaves, for serving
  1. Preheat the oven to 400°F. Line two baking sheets with aluminum foil and grease them.
  2. Place the eggplant in a colander and salt each side. Let it drain for 15 minutes.
  3. Meanwhile, in a small bowl, stir together the olive oil, breadcrumbs, 1/4 cup of the Parmesan, and the oregano. Season with salt.
  4. In a separate small bowl, stir together the ricotta, pesto, and a pinch of red pepper flakes.
  5. Pat the eggplant dry. Drizzle both sides with olive oil and season with pepper. Arrange on the prepared baking sheets (it’s okay if the slices overlap a little). Roast, rotating the pan halfway through, until the eggplant is soft and beginning to brown, 25 to 30 minutes.
  6. Spread 1/2 cup of the marinara sauce on the bottom of a 9″ x 13″ baking sheet. Arrange 1/4 of the eggplant over the sauce, overlapping is needed to create an even layer. Dollop about half a cup of the ricotta mixture and spread it out evenly. Spread on another half cup marinara sauce. Repeat the layers twice more. Add the remaining eggplant, the remaining marinara, the mozzarella, and top with the remaining 1/4 cup Parmesan.
  7. Cover with foil and bake until the mozzarella is melted and bubbly, about 30 minutes. Remove the foil, sprinkle the bread mixture over the top, and continue baking until the topping is golden, about 15 minutes more. Let stand for about 10 minutes, top with basil, and serve.

Cheeseburger Potstickers

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At first glance, cheeseburger potstickers sound like the sort of thing that should never have happened. Then you take a bite and realize it’s a perfectly logical collision of two great comfort foods. Inspired by a recipe from Shirley Chung, these crispy dumplings pack all the familiar flavors of a cheeseburger into a package that’s a lot more fun to eat.

Ingredients:
  • 1 pound ground beef
  • 1/3 pound shredded sharp cheddar cheese
  • 1/2 cup chopped red onion
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon avocado oil
  • Potsticker wrappers
  • Thousand Island dressing, for serving (you can also make an easy version by combining 1/3 cup mayonnaise, 1/3 cup ketchup, and 1/3 cup sweet pickle relish in a bowl)
  1. In a large bowl, mix the ground beef, cheddar cheese, red onion, and Worcestershire sauce together, and season with salt and pepper.
  2. Put 1 tablespoon of beef filling in the middle of a potsticker wrapper and fold the potsticker. Repeat to make all the potstickers.
  3. After all the potstickers are folded, heat 2 tablespoons of avocado oil in a large nonstick skillet over medium heat. When the pan is hot, line up the potstickers flat side down in a pan. Add 1/4 cup of water and cover it with a lid. Reduce the heat to low and cook for 4 minutes, then remove the lid. Increase the heat to medium and allow the bottom of the potstickers to crisp up, about 2 minutes. When they are golden on the bottom, the potstickers are done. Transfer to a serving platter and serve them alongside the dressing.

Sweet Potato Nachos

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Sweet potato nachos are what happen when you want something that feels a little virtuous and a little indulgent at the same time. Crispy roasted sweet potatoes piled high with all the usual nacho suspects, they strike that rare balance between comfort food and weeknight practicality. No one is claiming they’re health food, but they’re certainly easier to justify.

Ingredients:
  • 2 pounds sweet potatoes, cut lengthwise into wedges
  • 2 tablespoons avocado oil
  • Salt
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1 15-ounce can black beans, drained and rinsed
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepper Jack cheese
  • 1 avocado
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro, plus more for serving
  • Greek yogurt, for garnish
  • Sliced green onions, for garnish
  1. Preheat the oven to 425F degrees.
  2. In a baking sheet or cast iron skillet, toss together the sweet potatoes and 1 tablespoon of the avocado oil and season with salt. Arrange the sweet potatoes in a single layer, being sure not to crowd the baking sheet. Bake until the potatoes are slightly softened, 15 to 20 minutes.
  3. Meanwhile, in a small bowl, stir together the remaining 1 tablespoon of oil with the onion powder, paprika, chili powder, cumin, garlic powder, oregano, and red pepper. Drizzle the spice mix over the potatoes and toss to coat. Continue baking until the sweet potatoes are crisp on the outside and tender, about 20 minutes. Remove the baking sheet from the oven, leaving the oven on.
  4. Transfer the sweet potatoes to a cast iron skillet if you haven’t already. Scatter the black beans over the sweet potatoes, then cover with the shredded cheeses. Return the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
  5. In a small bowl, combine the avocado, lime juice, and cilantro. Mash the avocado and add salt as desired. Remove the sweet potato nachoes from the oven and top with the avocado mixture. Top with dollops of Greek yogurt, green onion, and cilantro before serving.

Okra and Turkey Bacon Pilaf

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Okra has been my favorite vegetable for as long as I can remember, so I’m always looking for new excuses to cook it. This deeply savory okra and turkey bacon rice pilaf is one of those simple, comforting dishes that feels bigger than the ingredient list. It’s made for going back for seconds.

Ingredients:
  • 5 slices turkey bacon, chopped
  • 1/2 cup chopped white onion
  • 2 cups fresh or frozen sliced okra 
  • 1 tablespoon minced garlic (about 4 cloves) 
  • 1 quart chicken stock
  • 2 cups basmati rice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  1. Heat turkey bacon in a Dutch oven or heavy-bottomed pot over medium. Cook, stirring occasionally, until golden, about 10 minutes. Stir in onion, and cook, stirring occasionally, until onion is tender, about 5 minutes.
  2. Add okra, and cook, stirring often until dry and tender, 8 to 10 minutes for fresh okra or 3 to 5 minutes for frozen. Stir in garlic, and cook, stirring constantly, about 1 minute. Transfer okra mixture to a bowl and set aside.
  3. Add stock to pot, and bring to a boil over high, scraping bottom of pot to release any browned bits. Stir in rice, salt, and pepper, and bring to a simmer. Cover and reduce heat to medium-low. Simmer until rice is tender and stock is absorbed, 20 to 25 minutes. Uncover; fold in reserved okra mixture, and cook until heated through, about 1 minute. Remove from heat; fluff with a fork, and serve.

Lasagna Soup

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Lasagna soup feels like the kind of thing that shouldn’t work, but absolutely does. It has all the comfort of a baked lasagna: the rich tomato broth, melted cheese, noodles soaking up flavor, but without the ceremony of layering and baking. Just one pot, a big spoon, and the kind of dinner that makes a spring California evening feel a little cozier.

Ingredients:
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 jar marinara sauce
  • 3 cups chicken stock
  • 1/2 cup heavy cream
  • 8 ounces lasagna noodles, broken into pieces
  • 1/2 cup grated Parmesan cheese
  • 8 ounces fresh mozzarella cheese, shredded
  • 1/4 cup basil, chopped
  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, about 7 minutes. Stir in garlic and saute for one minute. Add beef, sausage, salt, pepper, and red pepper flakes. Break up meat and cook until cooked through, about 7 minutes.
  2. Stir in marinara sauce. Add chicken broth and heavy cream and bring to a boil. Once the soup is boiling, add the lasagna noodles and cook until tender, 10 to 15 minutes. Remove from heat and stir in Parmesan and mozzarella cheeses, until melted. Garnish with basil and serve.