By Sam Sifton, The New York Times
Wednesday marks 66 years since the Soviet Union vaulted Sputnik 1, the first artificial satellite, into orbit. But what does Sputnik have to do with food? Think of it as a reminder that there’s always an opportunity to elevate your cooking game, as with these dishes: Indian-ish nachos with cheddar, black beans and chutney; skillet chicken with tomatoes, pancetta and mozzarella; saag shrimp; kale and walnut pasta; and chicken enchiladas. Sputnik, about the size of a large stockpot, orbited the Earth in some 98 minutes — more time than it takes to make any of these meals.
Indian-ish Nachos With Cheddar, Black Beans and Chutney
These vegetarian nachos take their cues from paapdi or papri chaat, the spicy, tangy and sweet Indian snack of fried dough wafers piled with chickpeas, tomatoes, onions, yogurt and various chutneys. This take starts with standard nacho elements: tortilla chips, black beans and a healthy amount of bubbly, melted cheese. But the classic chaat pairing of spicy and verdant cilantro chutney with sweet and sour tamarind sauce provides another level of brightness and complexity. Don’t skip the chhonk, a sauce made of melted ghee, cumin seeds and red chile powder that is drizzled over the top of the nachos. It provides a rich finish and even more crunch.
By Priya Krishna and Ritu Krishna
Yield: 6 to 8 servings
Total time: 30 minutes
Ingredients
For the cilantro chutney:
- 1 large bunch fresh cilantro, leaves and tender stems roughly chopped (about 4 cups)
- 1 small Indian green chile or serrano chile, stem removed and roughly chopped
- 2 tablespoons fresh lime juice (from about 1 lime), plus more as needed
- 1/4 teaspoon sugar
- 3/4 teaspoon kosher salt, plus more as needed
For the nachos:
- 1 (15-ounce) can black beans, rinsed and drained
- Kosher salt
- 1 (8-ounce) bag white corn tortilla chips, preferably unsalted
- 1 medium red onion, finely chopped
- 2 medium Roma tomatoes, cored and finely chopped
- 4 cups shredded sharp cheddar cheese (about 1 pound)
- 1/4 cup store-bought tamarind sauce (or 1/4 cup date syrup or maple syrup whisked with 1 tablespoon lime juice)
For the chhonk:
- 1/4 cup ghee or olive oil
- 2 tablespoons cumin seeds
- Pinch of red chile powder, such as ground cayenne
- Greek yogurt, for serving (optional)
Preparation
1. Heat the oven to 425 degrees. Make the chutney: In a blender, combine the cilantro, green chile, lime juice, sugar and salt and blend until smooth. If the mixture is too thick to blend, add up to 3 tablespoons water, a tablespoon at a time, to get it going. Taste and adjust the salt and lime juice, if needed. Set aside.
2. In a medium bowl, lightly mash the beans with a fork (this is so they won’t roll off the chips), and season them with salt. On a foil-lined 13-by-18-inch sheet pan, arrange half the chips, followed by half the beans, onions, tomatoes and cheese (in that order). Repeat to make a second layer. Bake for 7 to 10 minutes on the highest rack of the oven, until the cheese is melted and bubbling.
3. While the nachos are in the oven, make the chhonk: In a small pan or a butter warmer over medium-high, heat the ghee. Once the ghee melts (or the oil begins to shimmer), add the cumin seeds and cook until they start to sputter and brown, about 15 seconds. Immediately remove the pan from the heat and stir in the red chile powder. Set aside.
4. Evenly drizzle the cilantro chutney and the tamarind sauce on top of the nachos, followed by the chhonk. Add a few dollops of the Greek yogurt, if using.
Skillet Chicken With Tomatoes, Pancetta and Mozzarella
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as “pizza chicken.” It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
By Melissa Clark
Yield: 4 servings
Total time: 45 minutes
Ingredients
- 3 1/2 pounds bone-in chicken pieces (or use a 3 1/2 pound chicken cut into 8 pieces)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 5 ounces pancetta, diced
- 3 garlic cloves, thinly sliced
- 2 anchovy fillets
- 1/4 teaspoon red pepper flakes
- 1 (28-ounce) can whole plum tomatoes
- 1 large basil sprig, plus more chopped basil for serving
- 8 ounces bocconcini, halved (or use mozzarella cut into 3/4-inch pieces)
Preparation
1. Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
2. In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
3. Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
4. Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
5. Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
6. Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Haluski (Buttery Cabbage and Noodles)
If you ask 100 people about haluski, there will be many different answers — and some might know it by another name. Simple to prepare, economical and more than the sum of its parts, haluski typically refers to a Central and Eastern European dish of sweet, buttery cabbage and onions tossed with dumplings or noodles. In the United States, haluski is often made with store-bought egg noodles, which are more convenient but no less lovable than homemade. The strands of caramelized cabbage become happily tangled in the noodle’s twirls. This version includes a final step of tossing the cooked cabbage and pasta with some pasta water and a final pat of butter, so each bite is as comforting as can be.
By Ali Slagle
Yield: 4 servings
Total time: 1 hour
Ingredients
- 6 tablespoons unsalted butter
- 1 yellow onion, thinly sliced
- Salt and pepper
- 2 pounds green cabbage (about 1 small), core chopped and leaves thinly sliced
- 12 ounces wide egg noodles
Preparation
1. In a large Dutch oven, melt 5 tablespoons of the butter over medium-high. Add the onion, season with salt and pepper, and cook, stirring often, until softened and lightly browned, 3 to 6 minutes. Add the cabbage, season generously with salt and pepper, and stir to combine. Reduce heat to medium-low, cover the pot and cook, stirring occasionally, until the cabbage is tender but not mushy, 35 to 40 minutes. (Browning is welcome, but if you see burning, reduce the heat and add a tablespoon or two of water.)
2. Meanwhile, bring a large pot of salted water to a boil. When the cabbage is done, remove from heat and keep covered. Add the noodles to the boiling water and cook according to package directions. Reserve 1/2 cup pasta water, then drain the noodles.
3. Add the noodles, reserved pasta water and remaining 1 tablespoon butter to the cabbage. Stir over medium-high heat until the noodles are saucy and glossed with melted butter, 1 to 2 minutes. Season to taste with salt and pepper.
Chicken Enchiladas
With the help of rotisserie or roast chicken and easy, premade (or canned) enchilada sauce, these American Southwest-inspired enchiladas are ready in about an hour. Make them vegetarian by substituting the chicken with roasted vegetables, such as summer or winter squash, eggplant or mushrooms. For extra flavor and texture, add some fresh cilantro, or chopped raw onion or jalapeño to the filling before you roll up the enchiladas. Pre-shredded cheese (preferably cheddar or a Mexican blend) will help get this meal on the table even faster.
By Rick Martínez
Yield: 6 servings
Total time: 65 minutes
Ingredients
- 1/4 cup vegetable oil
- 12 (6-inch) corn tortillas
- 1/2 medium white onion, chopped
- 1 medium poblano or green bell pepper, stemmed, seeded and chopped
- 3 garlic cloves, finely chopped
- 2 large tomatoes, cored and finely chopped
- Kosher salt (such as Diamond Crystal)
- 2 cups cooked shredded chicken (from a roast chicken or rotisserie chicken)
- 2 1/2 cups enchilada sauce or from 2 (10-ounce) cans
- 12 ounces (3 cups) sharp cheddar, shredded
- Pico de gallo, for serving (optional)
Preparation
1. Heat the oven to 400 degrees. Using 2 tablespoons of the oil, lightly brush both sides of each tortilla. Heat a large skillet or griddle over medium-high and, working in batches, cook tortillas until lightly browned and just starting to crisp but still pliable, 45 seconds to 1 minute per side. (This will prevent the tortillas from falling apart while cooking.) Set aside.
2. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high and cook onion, poblano, garlic, tomatoes and juices, and 1 teaspoon salt, stirring and scraping up any browned bits, until most of the liquid has evaporated and tomatoes begin to stick to the skillet, 9 to 11 minutes. Stir in chicken, 1/2 cup enchilada sauce and 1/2 teaspoon salt until combined and just warmed through; remove from heat. Taste and season with additional salt, if necessary.
3. Pour 1/2 cup enchilada sauce into a 9-by-13-inch baking dish, spreading to cover the bottom. Working one at a time, arrange a scant 1/4 cup of chicken down the center of the tortilla, roll to secure the filling and place seam side down in the baking dish. Repeat with remaining tortillas and chicken, making sure they’re nestled right up against each other.
4. Pour the remaining enchilada sauce over the tortillas, then scatter cheese on top. Bake until the sauce is bubbling and the cheese is just beginning to brown, 15 to 20 minutes. Serve warm topped with pico de gallo, if desired. For leftovers, divide remaining enchiladas into portions of 2 or 3; wrap each portion tightly in plastic wrap or place in a freezer bag, squeeze out the air, seal and freeze for up to 3 months.
This article originally appeared in The New York Times.
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