Magical breadcrumbs with mushrooms and scallions
The breadcrumbs are the star of this show, but don’t sleep on the mushrooms and scallions either. A simple, make-ahead side dish that’s fast, easy, and relatively healthy, but seems just the opposite!
First things first, we have to talk about these magical breadcrumbs. What could be so great about a humble breadcrumb, you might ask? I’ll tell you!
They’re crunchy, salty, briny, and aromatic and elevate anything they top. Using panko maximizes the crispiness while the anchovies add a salty, funky note and the garlic lends a spicy bite. We bathe everything in a little olive oil or butter to mildly tame the funk and the bite while increasing the crunch. The results: magical.
There are other fantastic things about these breadcrumbs too: Sub them in for breading or croutons and they make any dish lighter and easier to prepare. They also stay crispy in the fridge for up to 4 days, so make them in advance and top any side dish just before serving.
For this dish, I’ve used the breadcrumbs to top this umami bomb of mushrooms, scallions, butter, and soy sauce. Each time I’ve made these mushrooms, we’ve INHALED them. This dish is simple, quick, and tastes so much more complex than its humble ingredients would suggest.
A quick note: This is a relatively small recipe because I’m guessing (hoping, encouraging, BEGGING) that we’re all having small Thanksgiving meals this year, but if you’re cooking for a (socially distanced) crowd, definitely increase the mushroom portion of this recipe. You’ll have more than enough breadcrumbs with the measurements given.
Also: Be judicious with the salt in this recipe. We are SALT LOVERS in this house, but the anchovies are so salty that we didn’t really need much more than the big pinch of sea salt that I add while cooking the mushrooms. But you do you.
Magical breadcrumbs with mushrooms and scallions
Time: 10 minutes for the breadcrumbs, 12 minutes for the mushrooms, all active
Yield: About 1 1/2 cups of breadcrumbs (depending upon how “heaping” your cup of panko is), 3 adult side servings of mushrooms (but to be fair, I’ve eaten all of the mushrooms in one sitting topped with a runny egg for lunch)
Mushrooms and scallions:
2 Tbsp olive oil
8 oz mushrooms (any variety, about two containers)
Large pinch of salt
4 large scallions, roughly chopped
1 Tbsp butter
1/2-1 tsp soy sauce, to taste
1/4- 1/2 cup Magical breadcrumbs (recipe below), to taste
Flaky sea salt, to taste
Heat the olive oil over a medium flame. When hot, sear the mushrooms on one side and then shake the pan and sear the other side. Cook, shaking the pan occasionally, until the mushrooms turn a darker, golden color, about 5 minutes. If cooking too fast, turn down the heat. Season with a large pinch of salt.
Add the scallions and cook until they begin to wilt and soften, about 4-5 minutes.
If, during the cooking of the mushrooms and scallions, the pan feels too dry or the veggies start to stick, add a little bit more olive oil. But keep in mind that the mushrooms may release their juices as they cook more."**
**Depending on the type of mushrooms you use, they may release a lot of water. If this happens, you can either turn up the flame and cook, stirring frequently to avoid burning, until the liquid has evaporated. Or, if your mushrooms and scallions are nearly cooked and there’s still a lot of water in the pan, drain it before adding the butter.
When the mushrooms and scallions are cooked, turn the flame all the way down. Add the butter. When it’s melted, add the soy sauce and stir to coat. Turn off the flame. Taste and add more soy sauce if necessary.
Top with breadcrumbs (recipe below) and flaky sea salt if necessary, just before serving.
Magical breadcrumbs
2 Tbsp olive oil or butter
2 whole anchovy filets (or 4 1/2 filets depending on how your anchovies are canned)*
1 heaping cup panko
2 large garlic cloves, minced (about 2 Tbsp)
Heat olive oil in a large skillet over a medium-low flame. Add the anchovies and cook, breaking them up with a wooden spoon or spatula until they’re completely dissolved, about 3-4 minutes.
Add the panko and cook, stirring frequently, for 3-4 minutes. If the breadcrumbs start to darken, turn the flame down.
Add the garlic and stir well. Let the mixture cook, untouched for 2-3 minutes or until the bottom of the breadcrumbs start to turn golden. Turn off the flame and mix the breadcrumbs. Let cool for a few minutes in the pan before using.
If saving for later, let the breadcrumbs cool completely and then store, covered loosely, in the fridge for up to 4 days.
*A quick note about anchovies: Sometimes they’re cleaned and the two sides are left connected when they’re canned. I consider that a “whole” anchovy. If they two sides are separated, I consider that 1/2 of a filet)
Roasted squash and pear salad with cider vinaigrette
This salad is complex enough for the foodies in your life, but filled with ingredients yummy enough for even discerning little ones (maybe paired down to its component parts, but it depends on your kid).
So, I’ve mostly succumbed to my existential dread and begun inhaling the Halloween candy that I SWORE I wouldn’t open until October 31st. Since my snacking has taken a turn and I also feel like it’s not really fall until I post a kale salad with some sort of roasted squash, I’m coming in hot with this baby today.
Lacinto kale (Tuscan/Dinosaur kale) is the base. This is my favorite kale to use in salads because you can dress it way in advance and it’ll stay crisp for days (and no one can complain about soggy lettuce!). It also stands up well against the nuts, seeds, roasted veggies, and tangy dressing here.
I roasted some honeynut squash (above) which looks like a mini butternut, but is oh so much better. I find butternut squash a little too bland and watery and there are so many other varieties with more taste and body like kabocha and koginut. Plus, they’re so puuuurty.
You might be thinking— “What is this woman smoking if she thinks I’m going to roast squash, toast nuts, fry sage and shallots, AND make a dressing mid-day on a Wednesday.” But hear me out. My squash-roasting method is so easy: split the squash in half, scoop out the seeds, and place it on a baking sheet cut side down and roast at 425 until fork tender (no peeling or stem trimming required!). Set it and forget it!
The nuts and seeds can be toasted alongside the squash in a separate small pan for like 4-5 minutes without any sort of prep at all (skins still on!).
Finally, the sautéed shallots and sage…well, there’s no way to make them easier. They’re not HARD by any stretch, but they require a little more work than your average salad, I’ll give you that. But they make this salad an EVENT, so if you CAN slow down and make yourself a nice lunch, I guarantee it’ll be worth it. Also, my kid loves fried shallots, so it’s a selling point in his book.
Roasted Squash and Pear Salad with Cider Vinaigrette
Time: 1 hour (about 40 minutes active)
Yield: 2 meal-sized salads or 3 side salads
2-4 small, firm fleshed squash like Delicata, Koginut, or Kabocha
1 bunch Lacinto kale (also called Tuscan or Dinosaur), washed, de-stemmed, and torn
1 Tbsp olive oil
Large pinch of salt
1/4 cup raw hazelnuts
2 Tbsp raw pumpkin seeds
1 Tbsp butter
1 large or 2 small shallots, thinly sliced
5-6 large sage leaves
1/4 cup feta, goat’s cheese, or any other cheese you like
1 large pear, cored and sliced
Large pinch of Allepo pepper (optional)
Cider vinaigrette (recipe below)
For the cider vinaigrette
2 Tbsp olive oil
2-3 Tbsp apple cider vinegar
1/2 tsp honey
1/2 tsp kosher salt
1/4 tsp smoked paprika
Preheat the oven to 425. Split the squash down the middle with a sharp knife, scoop out the seeds and stringy bits from the center, and place cut side down on a parchment or foil lined baking sheet. DO NOT trim the ends or the stem off of the squash. Bake until the outer skin and inner flesh is fork tender, about 35-40 minutes depending upon the size and amount of squash (I like to roast a lot at once so I can freeze the extra and use it for future dishes). Let cool. The skin will slip off of the flesh easily.
While the squash is cooking, prep the kale. Wash, tear the leaves off of the tough inner stems, and then rip the leaves into medium pieces. Top with 1 Tbsp of olive oil and massage and squeeze the kale with your hands to make it more tender. Sprinkle with a large pinch of salt.
In a separate pan, place the raw nuts and seeds. Toast in the oven with the squash for 4-5 minutes or until the nuts and seeds begin to toast and smell nutty. Keep a close eye to prevent burning.
In a small saute pan, melt the butter over a medium high flame. Add the shallots and cook, stirring, until they begin to brown, about 5 minutes. Add the sage leaves and cook until they go dark and crispy.
Make the dressing: Combine all of the ingredients in a small bowl and whisk until well combined. Or use a small jar with a lid and shake until combined.
Top the lettuce with enough of the dressing to coat well. Add the squash, nuts, seeds, fried shallots, fried sage, and cheese. Just before serving, core and slice the pear and add to the salad (to prevent browning). Top with a large pinch of Aleppo pepper or other little bit of heat and more salt if necessary. Top with the rest of the dressing.
Cheap and easy chicken meal prep
If the idea of “meal prepping” makes you roll your eyes, then this post is for you! A mostly hands-off process yields lots of rich chicken stock and shredded chicken that allows you to be flexible with your week’s meals while also being prepared for busy weeknights.
October is Hunger Awareness Month and it’s honestly kind of embarrassing that we even need an “awareness” month for a problem that’s so huge. According to the USDA, in 2019, over 13 million households experienced food insecurity including 2.4 million households with children. On top of those stats, unemployment in the US hit an all-time high in April 2020, so that’s a lot more people facing food shortages this year.
To that end, over on Instagram, Chelsea from The Dancer’s Pantry has created a new account which highlights original meals from different food bloggers, each costing less than $10 and aiming to serve at least 2 adults, but most serve 4 or more. There are vegetarian and carnivorous meals; breakfasts, lunches, and dinners; and I’m contributing this meal prep strategy! Check out Feed for 10 to see more.
I finally wrote down the ratios and cooking times for my favorite (and basically only) weekly meal prep. I don’t like rigid meal planning because, while I’m a devoted rule follower most of the time, when it comes to food rules, (even ones I make for myself!) I have a real “burn it all down” vibe.
Also, with kids it’s important to be able to pivot when suddenly they HATE something that was previously a favorite.
Enter: This easy, cheap, and mostly hands-off meal prep strategy. You come away with a huge amount of rich chicken stock that is so much more delicious and filling than the boxed stuff or a bullion cube. It freezes well and lasts frozen for 6 months. It also makes soups and stews much richer, which is helpful when you’re trying to make things stretch. I use this stock in any recipe that calls for stock, obviously, but also to cook these super easy and fast one-pot pastas because it really boosts their flavor.
The shredded chicken is also a lifesaver on busy nights. Throw it into tacos or enchiladas (if you’re feeling ambitious), stovetop mac and cheese or any other simple pasta dish, or smother it with your favorite BBQ sauce and have some messy but delicious pulled chicken sandwiches. The chicken also freezes well if you want to save it for later dinners.
$10 Meal prep (chicken stock and shredded chicken)
Time: 1 hour, 45 minutes, mostly hands off +15 minutes for straining
Yield: 11 cups stock, 4 cups cooked, shredded chicken
1 chicken, cut into pieces (about 3½-4½ lbs) $11.95 from Trader Joe’s (I bought a pre-cut chicken, but there were whole chickens available for $7-$9)
1 large bag frozen veggie and aromatic leftovers (save everything from the previous week’s cooking in a large bag in the freezer including onion skins, garlic skins, tiny cloves of garlic, leek and fennel fronds, lemon rinds, dried up fresh herbs, unused parts of celery, carrot peels, potato peels, etc)
14-18 cups water (enough to cover the chicken and veggies entirely, but the full amount will depend on how much chicken and veggies you use)
3 Tbsp kosher salt
Place everything into a large stockpot and bring to a boil over a high flame, about 20 minutes.
Once boiling, reduce the heat to medium-low or just high enough to achieve a low rolling boil. Cook, uncovered, until the water has reduced by ¼, about 1 hour.
Add enough water to return to roughly the original amount (about 4 cups) and turn the flame back to high. Stir the mixture and check the seasoning. Add more salt if necessary. Bring the mixture back to a boil and then reduce back to a low rolling boil.
Boil for 20 more minutes. Let cool.
Remove the large pieces of veggies and chicken bones. Strain the broth into a large container. Save all of the cooked chicken meat.