2019-03-01 Money

MARCH 2019 MONEY.COM (^59)
HALF BAKED HARVEST
SPICY PUMPKIN AND PESTO
CHEESE-STUFFED SHELLS
2 tablespoons extra-virgin
olive oil
½pound ground spicy Italian
chicken sausage
1 red bell pepper, chopped
1 cup pumpkin puree
½cup vodka
1 cup whole milk
2 teaspoons dried oregano
1 pinch crushed red pepper flakes
Kosher salt and pepper
1 pound jumbo shells
16 ounces (about 2 cups) whole
milk ricotta cheese
2 cups shredded fontina cheese
¾cup basil pesto, homemade or
store-bought
8ounces mozzarella
Torn fresh basil, for serving
1.Preheat the oven to 350º F.
Lightly grease a nine-by-13-inch
baking dish or dish of similar size.
2.Heat the olive oil in a large pot over
high heat. When the oil shimmers,
add the chicken sausage and brown
all over, about five to eight minutes.
Reduce the heat to low, add the bell
pepper, pumpkin, vodka, milk, oreg-
ano, crushed red pepper flakes, and
a pinch each of salt and pepper. Sim-
mer for 15 minutes or until the sauce
thickens slightly. Taste and adjust
seasonings as needed.
3.Meanwhile, bring a large pot of
salted water to a boil over high heat
and boil the pasta until al dente,
according to package directions.
4.In a medium bowl, combine the
ricotta, fontina, and one-half cup
pesto.
5.To assemble, spoon three-quar-
ters of the pumpkin sauce into the
bottom of the prepared baking
dish. Working with one pasta shell
at a time, spoon about one table-
spoon of the cheese mixture into
each shell, placing the filled shell
into the baking dish as you go.
Spoon the remaining pumpkin
sauce over the tops of the shells,
and then drizzle the remaining one-
fourth cup pesto evenly over every-
thing. Add the mozzarella.
6.Bake for 20 to 25 minutes or un-
til the cheese has melted and is
lightly browned on top. Cool five
minutes before serving. Top with
fresh basil. Enjoy!
PINCH OF YUM
INSTANT POT
KOREAN BEEF TACOS
1 14-ounce can pears, drained
(fresh pears work too)
1 two-inch knob of fresh ginger
4 cloves garlic
½cup soy sauce
½cup brown sugar
1 teaspoon sesame oil
2 pounds top sirloin
FOR THE TACOS:
Chopped cilantro
Chopped peanuts
Kimchi, or slaw of some sort
Sriracha mayo or yum yum
sauce
Flour tortillas
Make the sauce:
1.Pulse pears, ginger, garlic, soy
sauce, brown sugar, and sesame oil
until mostly smooth. (You can save
half for later use.)
Cook the meat:
2.Trim any fat off the meat and cut
into a few large chunks. (It will
shred, but cutting the meat helps it
cook faster.) Place in an Instant Pot
and cover with half the sauce. Cook
on high pressure (“Manual”) for
45 minutes. Release steam and
shred the meat in the Instant Pot
with two forks. (If you want to make
this in the slow cooker, follow the
same directions but cook the meat
on high for 3 to 5 hours, or low for
6 to 8 hours.)
Make the tacos:
3.Fill each tortilla with beef,
cilantro, peanuts, kimchi, and spicy
mayo. Oh. My. Gosh. It’s
so good.
MY $2O DINNER PARTY RECIPES
WHAT’S GABY COOKING
CHICKEN
LARB BOWLS
FOR THE QUICK PICKLES:
2 Persian cucumbers, thinly
sliced
½red onion, thinly sliced
2 tablespoons rice vinegar
FOR THE CHICKEN:
1 tablespoon vegetable oil
5 ounces kale, deveined and
chopped
1 pound ground chicken
2 cloves garlic, finely chopped
6 scallions, white and light green
parts, thinly sliced
2 to 3 tablespoons soy sauce
1 to 2 tablespoons sambal oelek
hot sauce
1 tablespoon brown sugar
2 cups hot jasmine rice
TO GARNISH:
Fresh mint, basil, and cilantro
leaves
To make the quick pickles:
1.In a small bowl, toss the cu-
cumbers, red onion, and vinegar.
Set aside to marinate while you
cook the chicken.
To make the chicken:
2.In a large, heavy-bottom skillet,
heat the oil over medium-high
heat. Add the kale and cook until
wilted, five to six minutes. Season
with salt and carefully transfer to a
medium bowl.
3.Add the ground chicken to the
same skillet and cook, breaking it
apart with the back of a wooden
spoon and stirring frequently until
no pink remains, eight to 10
minutes.
4.Add the garlic and scallions and
cook for one minute, or until fra-
grant. Add the soy sauce, sambal
oelek, and brown sugar and stir to
combine. Return the cooked kale to
the skillet and stir to combine. Sea-
son with salt and reduce the heat
to low until ready to serve.
To a s s e m b l e:
5.Divide the rice among four
bowls, followed by the chicken and
kale, pickles, and plenty of fresh
mint, basil, and cilantro. Serve im-
mediately.
THE FOOD IN MY BEARD
GIN BRAISED
LAMB RAGÙ
1½pounds American lamb
shoulder
Salt and pepper
Olive oil
1 onion, diced
2carrots, diced
4 ounces mushrooms, diced
3 cloves garlic, minced
1 28-ounce can crushed
tomatoes
1½c u p s g i n
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
¾cup pecorino Romano cheese
1 batch fresh pasta
Parsley leaves, for garnish
1.Preheat oven to 275º F.
2.Chop the lamb into one-inch
cubes and season with salt and
pepper. In a Dutch oven or heavy-
bottom pot with a little bit of oil,
brown the lamb on high heat to get
a nice color on it. Remove from pot.
Add the onion and carrots and cook
about 10 minutes to soften. Add the
mushrooms and garlic and cook an-
other three minutes. Add the
tomatoes and gin, and return the
lamb to the pot. Add the rosemary
and thyme. Bring to a simmer.
3.Put into the oven at 275º F and
cook for about four and a half to five
hours, stirring every hour or so.
You’ll know the lamb is done when it
starts shredding on its own and all
the bigger fat chunks are gone. It
should be deep red and very thick.
Stir in a half cup of pecorino.
4.When the sauce is about done,
bring a pot of salted water to a boil.
Drop in your fresh pasta and cook
only about four to five minutes.
If using store-bought, follow the
directions on the package for
cook time.
5.Once cooked, put the pasta di-
rectly into the sauce along with a
big ladle of the pasta cooking wa-
ter, and stir well to coat and com-
bine. Be somewhat gentle to avoid
breaking the noodles, but if they’re
thick, they will be fairly resilient.
6.Serve with a handful of chopped
parsley and the remaining
pecorino.
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