One-pan Pork Tenderloin with Green Beans and Potatoes

One-pan dinners are all the rage. Entree and sides all on one sheet pan. Done and done!

I’ve gotten Cook’s Country magazine (from America’s Test Kitchen) for years and I consulted them for some ideas. They have so many recipes!!....and even a cookbook of one-pan dinners (on my Christmas 2020 list!).

This dish was quite popular and I make it every two weeks based on family request (high praise here, people).

To lighten up the recipe, I skip the 4 tablespoons of butter and it’s still delicious. There is not much “active” time in the kitchen, so it is definitely a Weeknight Dinner candidate...because the entire dinner is ALL. RIGHT. THERE on the sheet pan.

One-Pan Tenderloin with Green Beans & Potatoes

From Cook’s Country

4 T butter, softened

2 T chives, minced

1 garlic clove, minced to paste

2 lb pork tenderloin, trimmed

1/4 c hoisin sauce

1 lb green beans, trimmed

3 T, olive oil

1 1/2 lb potatoes, halved lengthwise

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine butter, chives, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

2. Toss green beans, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Arrange green bean mixture crosswise down center of rimmed baking sheet, leaving room on both sides for potatoes. Toss potatoes, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

3. Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140 degrees, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 tablespoon reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

4. Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 tablespoons herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into 1/2-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Royal Shepherd’s Pie

 

Photo from Rachael Ray Magazine

It’s a burger AND it’s mashed potatoes all in the same dinner! So sayeth Peter. He’s not wrong. This dinner is made in ONE skillet and it’s DELICIOUS. I cut down on the meat & potatoes and increased the vegetables from the original recipe. It was still quite filling.. With some planning, this is absolutely a weeknight dinner.

TIPS:

•  Prep your ingredients before you start. You’ll be less stressed and it will go faster.
• Substitutions are key
• No white wine/sherry? Use chicken stock
• Don’t have the right assortment of herbs? Throw in what you have or another spice you like
• No Gruyere? Use cheddar
• No sour cream? Use Greek yogurt

Royal Shepherd’s Pie
from Rachael Ray

3 large Yukon gold potatoes, cut into 3/4-inch cubes
Salt
1 tbsp. olive oil
3 tbsp. butter
1 lb. ground sirloin
Pepper
1 small onion, finely chopped
2 carrots, chopped
2 stalk celery, finely chopped
1 tbsp. Worcestershire sauce
2 tbsp. fresh thyme leaves, chopped
2 cloves garlic, chopped
1 tsp. ground caraway or whole caraway seeds
1 tsp. ground cumin
2 tbsp. flour
1/2 cup white wine or dry sherry
1 can (10.5oz) beef stock or chicken stock
3/4 cup Greek yogurt
1/4 cup fresh chives, chopped
1 large egg yolk
About 8 oz. shredded Gruyère or white cheddar
1/3 cup (a handful) fresh flatleaf parsley, finely chopped

1. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat. Salt the water and reduce heat a bit to keep the water at a gentle boil. Cook the potatoes until tender when pierced with a knife, about 15 minutes.

2. Meanwhile, heat a large castiron skillet over medium-high. Add the oil, one turn of the pan, then add 1 tbsp. butter. When the butter melts, add the ground meat; cook, stirring often and breaking up the meat with a spoon, until browned, about 8 minutes. Season the meat with salt and pepper. Add the onion, carrot, celery, Worcestershire, thyme, garlic, caraway, and cumin. Cook, stirring often, until the vegetables soften, about 8 minutes. Stir in the flour. Add the wine and consommé and stir until thickened, about a minute. Reduce heat enough to maintain a simmer.

3. Turn on the broiler.

4. Drain the potatoes. Using a potato ricer or food mill, puree the potatoes back into the hot pot. Mix in the remaining 2 tbsp. butter, the sour cream, chives, and egg yolk; season.

5. Spread the potatoes over the meat and veggies in the skillet. Top with the cheese. Broil until the top is browned and the edges bubble, about 4 minutes. Top with the parsley. Serve the pie directly from the

Macaroni & Cheese Casserole

 I already have 2 mac and cheese recipes posted. But, when you see a recipe for mac and cheese that boasts “so easy you don’t even have to boil the pasta,” YOU MAKE IT.

In 75 minutes, you can have delicious mac and cheese. With working from home during COVID, that makes it a weeknight dinner, for sure

Macaroni & Cheese Casserole
from America’s Test Kitchen

8oz sharp cheddar cheese, shredded (2 cups), divided
4oz American cheese, shredded (1 cup)
4t cornstarch, divided
8oz (2 cups) elbow macaroni
1c heavy cream
2c water
2 large eggs
2t Dijon mustard
2t hot sauce
2t Worcestershire sauce
1/2t salt
1/2t pepper

1. Pre-heat oven to 400 degrees.

2. Toss 4oz cheddar, 8oz American cheese, & 2t cornstarch in a bowl. Add macaroni, toss to combine, and transfer mixture to broiler-safe baking dish.

3. Whisk cream & remaining 2t cornstarch together in now-empty bowl until cornstarch is dissolved. Whisk in water, eggs, mustard, hot sauce, Worcestershire, salt, and pepper until fully combined. Pour cream mixture over macaroni mixture in dish. Cover with aluminum foil and bake for 30 minutes.

4. Remove dish from oven and discard foil. Stir to redistribute macaroni. Sprinkle with remaining 4oz cheddar. Return dish to oven and continue to bake until edges are bubbling and just set and center registers 150-160 degrees, about 15 minutes.

5. Broil until top of casserole is spotty brown, about 2 minutes. Let rest on wire rack for 25 minutes. Serve.

Fully Loaded Twice-Baked Potatoes

These potatoes are a family favorite. Mashed cheesy potatoes with bacon? Ummm, yes! You have to plan ahead a bit by baking your potatoes in advance. After that, the active time is pretty low and you’re left with a filling, tasty meal! America’s Test Kitchen also suggests variations of this recipe: chorizo & chipotle or pancetta & mozzarella. Both variations sound delicious, but my family is so in love with the original that we haven’t tried them!

You can also make ahead by following all recipe steps until you have the potato shells filled. Then, cool the potatoes completely, wrap them in plastic, and refrigerate up to 24 hours (increase the bake time to 25 minutes). 

 

Skillet Roast Chicken & Potatoes

Roast chicken is a great dish - it’s tasty, looks impressive, and is sooo easy to make! Ina Garten is famous for making her husband a roast chicken every Friday night. And, you know how much I love Ina - so I’ve roasted many a chicken. 

I’ve usually gone the traditional way of cooking on a roasting pan, but the grease always drips and the oven gets smoky. This recipe is great because the grease drips into the skillet and flavors the potatoes. Delightful. Yukon gold potatoes are perfect for this dish. The outsides really do get crispy and the inside is so creamy and tender. I love this is a one-skillet meal. But, please, PLEASE remember that the handle is hot! You have to take the skillet out to remove the chicken and then put it back in the oven to finish the potatoes. I have burned my hand several times because I forgot the handle is lava hot. So, now, I put a pot holder over the handle as a gentle reminder. Learn from my mistakes.

Total time to make this dish is 90 minutes (1 hours of which is inactive time!)...plus it all happens in one dish. I even make this dinner on weeknights when I’m waiting for everyone to come home from activities.

Skillet Roast Chicken and Potatoes
From America’s Test Kitchen


3 T olive oil
2 t minced fresh thyme
1 1/2 t smoked paprika
1/12 t grated lemon zest, plus lemon wedges for serving
Salt & pepper
1 (4-lb) whole chicken, giblets removed
2 lbs Yukon Gold potatoes, sliced in 1-in thick rounds


1. Preheat oven to 400º with racks in lower third of oven.
2. Toss potatoes in large bowl with 1 1/2 t salt & 1/2 t pepper.
3. Arrange potatoes cut-side down in 12-in, oven-safe skillet over med-high heat and cook potatoes for 8-9 minutes. Don’t flip!
4. While potatoes are cooking, combine spices together with 2 T olive oil in a small bowl. Pat the chicken dry and distribute oil/spice mixture under and on top of the skin. Tie up the legs with twine.
5. When potatoes have a nice crust on the bottom, place the chicken (breast-side up) on top of the potatoes and transfer skillet to the oven.
6. Cook for 50-75min - until breast registers 160º (or thighs 175º).
7. When chicken is cooked through, remove chicken from the oven and tent on a carving board. Return skillet to the oven and cook the potatoes for an additional 20 minutes.
8. When potatoes are done, carve the chicken and serve with potatoes and lemon wedges.

Pumpkin Muffins

We've been fans of pumpkin pancakes for a long time. However, on a school night, who wants to rank out a dozen pancakes on a griddle?! Not me.

We took the same batter recipe and found the right cooking temperature and time for muffins, instead. Easy Peasy!

Pumpkin Pancakes
from Jane Maynard at This Week for Dinner


- 3c buttermilk pancake mix
- 2c cold water
- 2/3c canned pumpkin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cardamom

** You can substitute the spices for 2T of pumpkin pie spice.

1. Preheat oven to 350º.

2. In a medium/large bowl, whisk all the ingredients until just blended. 

3. Spray muffin tin with nonstick spray and fill each tin 2/3 full

4. Cook for 18-22 minutes - or until a toothpick comes out clean.

Serve with syrup for dipping and enjoy!

Chicken Carnitas

These chicken carnitas are one of those great, go-to slow cooker meals. And, I'll even tell you a secret: If you start early in the morning and cook for 10-12 hours, you can start with frozen chicken. Mmhmm. That's a fact.

These carnitas really do get crispy on the ends in the broiler. And, they're so versatile. You can slather them with BBQ sauce in a sammy, have Taco Tuesday with them, add them to fried rice, or in a Taco Bake. 

Chicken Carnitas
from According to Elle

4 cloves garlic, minced
1 T chili powder
1 T cumin
1/2 t salt
1/2 t fresh cracked black pepper
1 t red pepper flakes (if you like a little kick!)
1 T olive oil
2 pounds boneless, skinless chicken breast and thigh meat
1/2 cup orange juice
1/2 cup beer
2 limes, juiced

1. In a small bowl, combine minced garlic and all of the spices. Rub chicken, first with olive oil and then spice mixture, and transfer meat to slow cooker. 

2. Add orange, beer and lime juice, cover and cook on low for 6-8 hours (or high for 3-4 hours.) 

3. Remove chicken from liquid and shred (two forks works well–but fingers work great if you have time to let it cool first), reserving the liquid.

4. Set broiler to high with rack in center of oven. Transfer shredded chicken to a broiling pan, adding back 1/3 cup of liquid to meat and broil for 5 minutes on high. 

5. Remove pan, add another 1/3 cup liquid and stir (or flip) chicken to brown other side. Broil for another 5 minutes until edges have browned. When done, add remaining liquid back until desired moistness is reached.

Sweet Potato Black Bean Burgers

I'm usually a little suspect when it comes to veggie burgers. There's usually a lot of of processed soy and they're not always tasty. The first time I made them I followed the recipe exactly and they were so good! I was a little nervous because the "meat" was very wet when I formed the patties. They started to dry out and after they were flipped, it was just fine. They had good flavor and help up.

The second time I made them, it was a game-day decision. I didn't have any rice made and tried to substitute bread crumbs instead (just like a meatball, right?) nor did I have green onions. This time the patties turned out a little too bread-y and not as much flavor. Don't take a shortcut there.

You can also take a cooked patty, break it up, and use it as ground "beef" in a tacos, sloppy joes, or with noodles.

Sweet Potato Black Bean Burger

From Minimalist Baker

1 c mashed sweet potato (~1 large sweet potatoes)
1/2 c cooked salted black beans, rinsed and well drained
1/2 c cooked brown rice
1/4 cup walnut or pecan meal (or very finely chopped)
1/4 cup finely diced green onion
1 1/2 tsp ground cumin
1 tsp smoked paprika
salt and pepper (to taste)

1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside. Reduce oven heat to 375 degrees.

2. Cook the rice while the potatoes are baking.

3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then rice, green onion, nut meal and spices. Mix to combine. Season to taste. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.

4. Lightly grease a baking sheet and form 4-6 patties.

5. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get - up to preference.

6. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.

Ramen Noodle Bowl

I look forward to my Cook's Country magazine. It's one of America's Test Kitchen's magazines and the recipes are always flawless.

I usually reserve the recipes for Sunday night dinners - when I have a bit more time. While ATK's recipes are tested relentlessly and are tasty, they are a bit fussy.

I added a bunch of kale that was a couple days away from the rubbish bin. The kale made the noodles a bit heartier - especially when eaten as a vegetarian dish without the pork. To compensate for adding the kale, I increased the stock from 2 1/4 to 2 3/4c.

Tip #1: when you sauce the pork, it splatters. A lot. Please see Exhibit A to the right.

Tip #2: ATK suggested to use the seasoning packet for popcorn at a later time. Well, I did....and it was DELICIOUS! I recommend you try it immediately for a savory popcorn.

This dish was very popular. The kids even ate a mushroom or two! This recipe makes A LOT of ramen. Be prepared for 6 -8 servings, or days of leftovers. But, that's okay. You won't mind, it's delicious!





Ramen Noodle Bowls
from ATK's Cook's Country magazine (Oct/Nov 2017)



1/4 c hoisin sauce
3 T soy sauce
2t cornstarch
1 (12-oz) pork tenderloin, trimmed, & sliced 1/4-inch thick
2 3/4 c chicken stock
2 T vegetable oil
4 oz white mushrooms, trimmed and sliced thin
1 bunch kale, cut into bite-size pieces
1 T grated fresh ginger
2 garlic cloves, minced
3 (3-oz) packages ramen noodles (put spice packets to the side)
12 oz broccoli florets, cut into 1-inch pieces
3 scallions, sliced thin on bias

1. Whisk 1 T hoisin, 1 T soy sauce, and cornstarch together in bowl. Add pork to bowl, toss and set aside.
2. Whisk broth, 3 T hoisin and 2 T soy sauce in another bowl. Set aside.
3. Heat 1 T vegetable oil in 12-inch skillet over medium-high heat. Add mushrooms and cook 5 minutes (until browned). Add kale, ginger, and garlic and cook for 30 seconds.
4. Add broth mixture and bring to a boil. Nestle noodles around the skillet - push down as far as you can. Cover, reduce heat to medium heat, and cook 3 minutes.
5. Uncover skillet, and use tongs to flip noodles and break them apart. Scatter broccoli, cover skillet, and cook another 3 minutes (until tender). Toss halfway through cooking.
6. Put noodles in serving bowl and cover with aluminum foil.
7. Wipe out skillet, and heat 1 T oil over high heat. Add pork in single layer and cook undisturbed for 1 minute. Stir and cook until pork is no longer pink (1 more minute).
8. Serve with cut scallions.

Vegetarian Lasagna

Let me forewarn you: this lasagna is a LABOR OF LOVE. There are so many pots and bowls required for this recipe. It's usually a deal breaker for me, but this is a GREAT dish. I make sure I reserve this dish for a Sunday dinner - when I have a lot more time to prep dinner. If you have a family of 4 or 5, you will be rewarded with leftovers abound. And, we all know that lasagna is even better the next day!





I read America's Test Kitchen's Cook's Country from cover to cover religiously. In the last issue, they perfected a recipe for Hearty Beef Lasagna. My crew likes lasagna, but I don't eat meat. We can make this work! I substituted finely chopped mushrooms for the ground beef. I added tomato paste for some more meaty, umami flavoring. The mashed sweet potato was for no other reason than I love sweet potatoes! They add a richness to the lasagna and make it even heartier. I was a little wary about the "no cook béchamel" because cottage cheese isn't a favorite and it was a little runnier than I was expecting. During the cooking process, the cottage cheese loses its "curd-ines" and the sauce melds nicely with the cheese and tomato sauce.




The 5-year old is notorious for asking, "What's for dinner?" "Lasagna? I hate lasagna. What's lasagna?" My crew has an adventurous palette, but only when they don't know what's in the dish to begin with. I served them the lasagna without disclosing the mushrooms, sweet potatoes, and cottage cheese and they Ate. It. Up! A win for the home team.


This is certainly a time-consuming dish to make. If I do make this dish for you, you will know that I like you very much!







Vegetarian Lasagna
Adapted from Cook's Country, Feb/Mar 2017 issue


Lasagna
12 lasagna noodles
3 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
1 sweet potato, peeled and diced
2 T butter
2 T milk

Sauce
1 onion, chopped
2 cloves garlic, minced
8 oz mushroom, finely chopped
2 T tomato paste
1 14-oz can diced tomatoes, drained
1 14-oz can tomato sauce
1 T dried oregano
1 t red pepper flakes

Cream Sauce
1 c cottage cheese
2 c grated parmesan cheese
1 c heavy cream
1/2 tsp garlic powder
1 tsp cornstarch

1. Cook the sweet potato in a pot with butter and milk for 30 minutes until tender. Mash and set aside.
2. Preheat oven to 375 degrees and spray 9x13 pan with vegetable spray. Set aside.
3. Cook noodles as per directions on package (add 1 T oil to water to prevent noodles from sticking to each other). Drain noodles and set aside.
4. Heat oil in dutch oven over medium/high heat. Add onions and mushrooms cooking until mushrooms give up their juice (about 10 min).
5. Scrape up down bits on bottom of pan and add garlic. Cook for 1 minute until fragrant.
5. Add tomato paste, mix into vegetable mixture, and cook for another 2 minutes.
6. Add diced tomatoes and tomato sauce. Stir, reduce heat and let simmer for 5 minutes.
7. For the cream sauce, whisk all ingredients together in a bowl.
8. Cover the bottom of the baking dish with noodles. Using a table knife or offset spatula, cover the noodles with half the mashed sweet potatoes.
9. Spread 1.5 c of marinara sauce, then 1/2 cup of the cream mixture, then 1/2 c mozzarella over the noodles.
10. Repeat steps 8 & 9.
11. Lay 3 remaining noodles on top, cover with cream sauce, and then remaining mozzarella and parmesan.
12. Spray a piece of aluminum foil with vegetable spray, cover baking dish, and bake for 30 minutes.
13. Remove foil and cook for an additional 25-30 minutes until top is brown and bubbly.
14. Allow lasagna to cool and set up for 30 minutes before slicing and serving.

To save for later, end at Step 11. Cover with greased aluminum foil and refrigerate. When cooking, bake as directed above, but increase covered baking time to 55 minutes.

If you want to freeze the lasagna, follow the entire recipe. Allow the lasagna to cool completely, then double wrap in foil, then plastic wrap, and freeze. Allow lasagna to thaw in the fridge. Then bake at 375 until warmed through and bubbly.

Bagel Dogs

Bagel dogs are fun. They are a neat little package. And, kids love them. These bagel dogs were so good, the five-year old couldn't wait for them to cool down before taking a huge bite. Ouch! The baking soda in the boiling water helps to put a nice crust on the outside of the bagel. The exterior crisps up in the oven while the inside of the "bagel" is tender.

I use Hebrew National hot dogs, and there are only 7 dogs in the package. I made 5 little pretzels out of the extra ropes. Bonus!

 

Bagel Dogs
from Circle B Kitchen

4 cups bread flour

2 1/4 tsp (1 pkg) active dry yeast

1 3/4 cup warm water

2 tsp sugar
1
 1/2 tsp vegetable oil 

2 tsp salt

8-10 hot dogs
1/4 c baking soda

1 T poppy seeds (or chia seeds)
1 tsp sesame seeds
1 tsp petzel salt

1. In a large bowl, or the bowl of a stand mixer, combine the sugar, warm water and yeast.  Let sit for 3-5 minutes.  Stir in the flour, salt and vegetable oil.  Mix the dough thoroughly until it comes together in a large ball.  Knead either in the mixer or by hand for about 10 minutes, or until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and let rise for an hour.
2. Preheat the oven to 425 degrees.
3. Set a pot of water on the stove to boil.
4. Cover a baking sheet with parchment paper and set aside.
5. Divide the dough into 12 pieces and keep them covered until you are ready to use them.  Roll the first piece into a strip about 1" x 11".
6. Working with one piece at a time, lay your hot dog at an angle at one end of the dough.  Roll the hot dog up the strip of dough and then pinch the ends really well to seal.  Place the bagel dogs on a floured board or piece of parchment paper and cover with a kitchen towel while you assemble the rest.
7. Let the bagel dogs rest 5-10 minutes. Add baking soda to boiling water, then place them in boiling water (in batches) for 2 minutes.  Turn over after 1 minute.
8. Place on prepared baking sheet. Combine the seeds and sprinkle the bagel dogs with the seed mixture. Bake for 15 minutes.  
9. Remove from the oven and allow to cool briefly before eating.   To freeze for later, let them cool completely and then place in ziploc bags and freeze.

To reheat, let them come to room temperature and then place in a 350 degree oven for 5 to 10 minutes.

Baked Mac and Cheese Casserole

This is the Lawrence family's FAVORITE mac and cheese. It comes from the Cook's Country magazine, and is surprisingly UN-fussy for an America's Test Kitchen recipe.  It's a baked casserole with a bread crumb topping.....and that means it has to cook for 25 minutes. The recipe also calls for 20 minutes to set before cutting into it. Do not taking this setting time for granted!! With the resting time, you will have a more solid, freestanding piece of mac and cheese casserole (instead of a melting pool on your plate). Because this recipe takes over an hour from start to finish, we save it for weekends...and have precious few leftovers! 

The mustard, cayenne, and Worcestershire sauce lend an interesting flavor. This casserole sets up to be pretty solid. Rather than stringy, pull-apart cheesy, the sauce is more of a creamy béchamel. It is so rich and tasty.

For reference, this is our favorite, quick, weeknight mac and cheese.

Macaroni and Cheese Casserole
from America's Test Kitchen


8 oz elbow macaroni
2 c shredded mild cheddar cheese
2 t cornstarch
4 T unsalted butter
1/2 c panko bread crumbs
1/2 c onion, finely chopped
3 T flour
2 t mustard
1/8 t cayenne pepper
2 c water
1 c heavy cream
2 large eggs, plus 1 egg yolk
2 t Worcestershire sauce
1 c shredded sharp cheddar cheese

1. Pre-heat oven to 375 degrees.
2. Bring 4 quarts water to boil. Add macaroni and 1 T salt. Cook for 5 minutes. Drain macaroni and set aside.
3. Toss mild cheddar cheese with cornstarch and set aside.
4. Melt 1 T butter over med-low heat. Add the breadcrumbs and cook until golden (~4 min). Set those aside.
5. Now heat the saucepan up to med-high heat and melt the remaining 3 T butter. Cook the onion until soft (~3 min). Stir in flour, mustard, 1/2 t salt, 3/4 t pepper, and cayenne. Cook for 1 minute stirring constantly.
6. Whisk in water and cream. Bring to a boil, then reduce heat to med-low. Cook until thickened (~5min).
7. Remove sauce from heat and whisk in mild cheese/cornstarch mixture until melted. Then whisk in eggs, yolk, and Worcestershire sauce.
8. Add macaroni and stir until combined.
9. Transfer the mac and cheese to an 8-inch square baking dish. Sprinkle with sharp cheddar, then breadcrumbs. Bake until well browned and set (20-25 min).
10. Let set for 20 minutes. Then serve!

Chana Masala

I fell in love with chana masala when we went to our local Indian restaurant in Illinois. So, I went to one of my go-to blogs for a chana masala recipe. Smitten Kitchen did not fail to deliver! I usually serve the chana masala over rice. However, in my rush making making dinner tonight, I forgot to make the rice. In a panic, I made some elbow noodles and served the chana masala over them. No harm done. It turned out great.

The spices in this recipe are a bit numerous and fussy. I made up a "chana masala" blend that I keep in my pantry. Now I use it for chana masala, quinoa, and rice pilaf when I'm in the mood for an Indian flavor. I also whipped up some naan bread while the chana masala was simmering on the stovetop (I had planned ahead for that one!). And, voila! We had the perfect meal!

Chana Masala
from Smitten Kitchen


 2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon garam masala
1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced)

1. Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes.
2. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two.
3. Add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas.
4. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.