One Pan, Two Plates (9 page)

2.
Add the sausage to the hot skillet, still over medium-high heat, and cook, stirring, until nicely browned on all sides, about 1 minute. Add the onion, bell pepper, garlic, Cajun seasoning, ¼ tsp salt, and a few grinds of pepper and sauté the vegetables until they begin to soften, about 2 minutes longer. Add the rice and sauté until the grains begin to turn opaque, another minute or so.

3.
Add the tomatoes with their juices and the chicken broth and return the chicken thighs to the pan, nestling them down into the liquid. Bring the mixture to a boil. Cover the pan tightly, reduce the heat to low, and simmer until the rice is tender and the chicken is cooked through, about 15 minutes. Uncover the pan, tuck the shrimp into the mix, and sprinkle the parsley over. Re-cover and cook until the shrimp is cooked through and firm to the touch, about 3 minutes more. Taste and season the jambalaya with more salt and pepper, if desired.

4.
Mound the jambalaya in warmed shallow bowls and serve hot. Pass the hot sauce at the table, if desired.

it’s that easy:
Cajun seasoning is definitely worth having in your flavor arsenal. It has a kick, as it usually includes paprika, garlic, white pepper, and cayenne, as well as celery seed, basil, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends. You can also add it to burgers, stews, soups, barbecue, seafood, or anything that needs a touch of attitude.

extra hungry?
I can’t imagine anyone still being hungry after this meal, unless you’ve been digging ditches all day, but a cool cucumber salad could be a welcome addition. Peel and seed a cucumber, slice it thinly, and toss it with a splash of sherry vinegar, a glug of olive oil, salt and pepper.

in the glass:
Even though this dish is a blend of French and Spanish influences, I’m going to have to go with a German Riesling here. The andouille can be pretty spicy, so you’re going to need a nice balance of fruit and acid. Alternatively, Australia is chiming in with some great values. Look at Plantagenet or Frisk for bottles that won’t hurt your wallet.

Vegetable Biryani

with
GREEN BEANS, CAULIFLOWER,
and
CARROTS

Biryani is an Asian rice pilaf scented with spices, ginger, and garlic and studded with colorful vegetables. It’s often a part of a celebratory Indian meal, but it has the star power to stand alone. One of the most charming qualities of this meal is that the fragrant basmati rice kernels are distinct and not at all gooey, thanks to rinsing the rice before cooking. It’s chock-full of cauliflower, carrot, and green beans and redolent of coriander, cumin, cardamom, and turmeric. In other words, it’s a celebration of flavors that you’ll want to devour again and again.

........

START TO FINISH
45 minutes

...

HANDS-ON TIME
20 minutes

...

serves 2

........

¾ tsp coriander seeds

½ tsp cumin seeds

¼ tsp cardamom seeds

¼ tsp ground turmeric

1 cup/240 ml chicken broth or water

½ cup/120 ml milk

2 tbsp golden raisins

Salt

¾ cup/160 g basmati rice

¼ cup/30 g slivered almonds

2 tbsp unsalted butter

1 small yellow onion, thinly sliced

1 tbsp peeled and minced fresh ginger (see “It’s that easy”)

1 garlic clove, minced

1 cup/85 g cauliflower florets, cut into ½-in/12-mmpieces

1 carrot, peeled, halved lengthwise, and cut into ½-in/12-mm pieces

1 cup/140 g green beans, fresh or frozen, cut into 1-in/2.5-cm pieces

Freshly ground black pepper

1 tbsp minced fresh cilantro

1.
Stir together the coriander seeds, cumin seeds, cardamom seeds, and turmeric in a small bowl. In another small bowl, combine the chicken broth, milk, raisins, and ½ tsp salt. Set the spice and raisin mixtures aside.

2.
Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute. Set aside.

3.
Toast the almonds on a plate in the microwave on high for 1 minute. Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer. The nuts won’t brown much, but will definitely taste toastier. Set them aside.

4.
In a 12-in/30.5-cm skillet over medium heat, melt the butter. Add the spice mixture and let it sizzle for about 30 seconds so the spices flavor up the fat, then add the onion, ginger, and garlic and sauté until the aromatics begin to soften, about 2 minutes. Add the cauliflower, carrot, green beans, rice, broth mixture, and a few grinds of pepper and bring to a simmer. Cover, reduce the heat to low, and cook gently until the rice and vegetables are tender, about 20 minutes. Taste and season with more salt and pepper, if it needs it.

5.
Scoop the biryani onto warmed plates or into shallow bowls. Garnish with the toasted almonds and cilantro and serve hot.

tip:
To use up the rest of your head of cauliflower, check out Thyme-Rubbed Salmon with Shallots and Caramelized Cauliflower “Risotto” (
page 166
).

it’s that easy:
To peel fresh ginger without any fuss, just scrape the peel away with the tip of a teaspoon. It’s much simpler than using a knife, and wastes less of the gingerroot as well.

extra hungry?
Add 10 oz/280 g peeled, deveined shrimp during the last 5 minutes of cooking.

in the glass:
The slightly sweet and floral nature of this dish pairs well with a refreshing and fruity Alsatian Gewürztraminer from Trimbach. It has the spice you’re looking for, along with balanced fruit and a drier character than one often finds in lower-priced Gewürztraminers.

Mujaddara

with
ONIONS, DRIED APRICOTS, ALMONDS,
and
SPICY YOGURT

Mujaddara.
It’s a romantic name for a simple but delicious Middle Eastern dish of caramelized onions, lentils, and fragrant jasmine rice. The caramelized onions are the standard ingredient here. They add a velvety depth to the rice and protein-packed lentils. I’d also give extra status to the spicy yogurt topping spiked with mint, lemon, and cinnamon. It adds a sophisticated twist that I find irresistible. This meal is a spice bazaar on a plate—not to mention it’s healthful and filling as well.

........

START TO FINISH
45 minutes

...

HANDS-ON TIME
20 minutes

...

serves 2

........

½ cup/100 g jasmine rice

¼ cup/35 g slivered almonds

1 tbsp unsalted butter

1 tbsp olive oil

2 yellow onions, thinly sliced

Salt and freshly ground pepper

1¾ cups/420 ml chicken broth or water

½ cup/100 g red split lentils or green Puy lentils (see “It’s that easy”)

¼ cup/40 g chopped dried apricots

spicy yogurt

⅓ cup/75 g Greek yogurt

1 tbsp minced fresh mint

1 tbsp olive oil

2 tsp fresh lemon juice

1 tsp honey

¼ tsp ground cinnamon

Pinch of salt

Pinch of cayenne pepper

1.
Rinse the rice in a strainer under cold running water, swishing it with your fingers until the water is no longer cloudy and runs clear, about 1 minute. Set aside.

2.
Toast the almonds on a plate in the microwave on high for 1 minute. Stir and microwave for another 30 seconds, then stir again and microwave for 30 seconds longer. The nuts won’t brown much, but will definitely taste toastier. Set them aside.

3.
In a 12-in/30.5-cm skillet over medium heat, melt the butter with the olive oil. When the butter is melted and hot, add the onions, ½ tsp salt, and few
grinds of pepper. Sauté the onions until they soften and begin to brown, about 3 minutes. Reduce the heat to low and cook the onions, stirring, until they are tender and golden brown, about 3 minutes longer.

4.
Raise the heat to medium-high and add the chicken broth and lentils, and bring to a simmer. Cover, reduce the heat to low, and simmer the lentils for 10 minutes. Uncover and stir in the apricots, rice, and almonds. Re-cover and continue to cook until the lentils and rice are almost tender, about 15 minutes longer. Remove the pan from the heat and let it sit, covered, for another 5 minutes to allow the rice and lentils to finish cooking in the steam. Taste and add more salt and pepper, if it needs it.

5.
To make the spicy yogurt: Stir together the yogurt, mint, olive oil, lemon juice, honey, cinnamon, salt, and cayenne in a small bowl. Taste and adjust the seasoning. If you’d like a more drizzly sauce, stir in 1 tbsp or more water to thin it.

6.
Spoon the mujaddara into warmed shallow bowls and top with a drizzle of the yogurt sauce before serving.

it’s that easy:
I get my red split and small green Puy lentils (sometimes called French lentils) at the health-food store down the street. Italian markets will often carry the green ones and the Middle Eastern markets will have the red split ones for sure. If that is too much trouble, just buy the brown ones on your local grocery shelf. The color won’t be as nice, but they will be just as delicious.

extra hungry?
At times, my husband balks at the idea of a meatless meal. That’s when I pick up a rotisserie chicken (or just pieces of one) to boost the portion on his plate. It’s a very simple solution for those times when our appetites don’t exactly match up. Or if you’re both feeling a little hungrier tonight, you can add four boneless, skinless chicken thighs, cut into bite-size pieces, to the stew when you add the rice. It’s an almost effortless addition of protein to the meal.