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Caribbean Fish-and-Pumpkin Stew
Butternut or acorn squash can be used in place of calabaza.
2 tablespoons vegetable oil
2 shallots, cut into thin rings (1 cup)
1 tablespoon fresh thyme leaves
1 teaspoon minced Scotch bonnet or serrano pepper
Kosher salt and freshly ground pepper
1 pound calabaza squash, peeled and cut into ¾-inch pieces
1 cup tomato sauce1 ¼ pounds skinless cod fillet, cut into 1¼-inch pieces
1 can (13.5 ounces) light coconut milk
4 cups packed baby spinach (5 ounces)
Cooked rice (optional) and lime wedges, for serving1.Heat oil in a pot over medium-high. Add shallots, thyme, and
chile pepper; season with salt. Cook, stirring occasionally, until
shallots are golden brown in places, about 4 minutes. Add squash,
tomato sauce, and 1½ cups water; bring to a boil, then reduce
heat to medium-low, cover, and cook until squash is tender, 10 to
12 minutes. Meanwhile, season fish with salt and pepper.
2.Stir coconut milk and fish into stew. Cook at a bare simmer,
stirring occasionally, until fish is just cooked through, about
5 minutes. Add spinach and simmer, gently stirring, until wilted
and darkened slightly, about 1 minute. Spoon stew over rice; serve
with lime wedges.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4
Quick Pork Goulash
Serve over cooked egg noodles tossed with butter, if desired.
1 ¼ pounds pork tenderloin, cut into 1½-inch pieces
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 medium onion, chopped (2 cups)
2 red bell peppers, ribs and seeds removed, chopped
4 carrots, peeled and cut on the bias into 1½-inch pieces
1 tablespoon sweet paprika (preferably Hungarian)
3 tablespoons tomato paste
2 ½ cups low-sodium chicken broth
Sour cream and chopped fresh dill, for serving
1.Season pork with salt and pepper. Heat 2 tablespoons oil in
a pot over medium-high. Add pork and cook, stirring a few
times, until browned in places and almost cooked through, about
5 minutes. Transfer to a plate.
2.Add remaining 1 tablespoon oil to pot. Add onion, bell peppers,
and carrots; season with salt and pepper. Cook, stirring occasion-
ally, until vegetables are golden in places, 7 to 9 minutes. Stir in
paprika and tomato paste; cook 30 seconds. Stir in broth; boil
until reduced to the consistency of a thin gravy and carrots are
tender, 12 to 14 minutes. Return pork and any accumulated juices
to pot; simmer until pork is just cooked through, about 1 minute.
Serve, topped with sour cream and dill.
ACTIVE TIME: 35 MIN. | TOTAL TIME: 50 MIN. | SERVES: 4Black-Bean and Sweet-Potato Stew
To make this recipe vegan, omit the cheddar.
2 cans (each 15.5 ounces) black beans, drained and rinsed
2 tablespoons extra-virgin olive oil
1 white onion, chopped (2 cups)
1 large poblano pepper, ribs and seeds removed, chopped
Kosher salt
2 cloves garlic, minced (2 teaspoons)
1 tablespoon minced chipotle in adobo
1 large sweet potato, peeled and cut into ½-inch pieces (2 cups)
¼ cup quinoa, rinsed
Fresh cilantro and shredded cheddar, for serving
1.In a food processor or blender, purée half of beans with ½ cup
water. Heat oil in a pot over medium-high. Add onion and poblano;
season with salt and cook, stirring occasionally, until onion
turns golden in places, 6 to 8 minutes. Add garlic and chipotle;
cook, stirring frequently, until fragrant, 1 to 2 minutes.
2.Add sweet potato, whole and puréed beans, and 3 cups water;
bring to a boil, then reduce heat to low and simmer 5 minutes.
Stir in quinoa. Continue cooking, stirring occasionally, until
reduced to the consistency of a thick stew and sweet potato is
tender, 15 to 18 minutes. Season with salt; serve with cilantro
and cheddar.
ACTIVE TIME: 20 MIN. | TOTAL TIME: 55 MIN. | SERVES: 4Chicken-and-Mushroom Congee
Use short-grain rice, such as arborio, for a creamier porridge.
Long-grain rice, like basmati or jasmine, yields a thinner texture.
1 ½ pounds bone-in, skin-on chicken thighs (4 to 5)
2 cups low-sodium chicken broth
¾cup white rice
1 2-inch piece ginger, peeled and halved lengthwise
4 scallions, white and light-green parts separated from
dark-green tops
Kosher salt
6 ounces shiitake mushrooms, stemmed and cut into
½-inch slices
Sesame oil and chili sauce, such as sambal oelek, for serving1.In a pot, bring chicken, broth, rice, half of ginger, scallion white
and light-green parts, 1½ teaspoons salt, and 4 cups water to a
boil. Reduce heat to medium-low; partially cover and simmer,
stirring a few times, until chicken is just cooked through, about
20 minutes. Transfer chicken to a plate.
- Increase heat to medium and stir in mushrooms; boil, uncovered,
until rice breaks down and mixture is creamy, about 20 minutes.
Meanwhile, remove skin and bones from chicken; shred meat into
bite-size pieces. Remove ginger and scallions from congee;
discard. Thinly slice scallion tops; julienne remaining half of ginger.
Stir chicken meat and any accumulated juices into congee. Serve
topped with scallion tops, ginger, sesame oil, and chili sauce.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. | SERVES: 4