Easy Stovetop Macaroni, Peas, Bacon, and Cheese a la Jamie Oliver

When it comes to mac and cheese, I have my tried and true favorite recipe and I rarely deviate from it. What's the point, really? But, in all honesty, said mac and cheese requires stove time, oven time, two different types of cheeses, and milk AND heavy cream. Don't get me wrong, it's the best mac and cheese on the planet, and completely worth the effort, but sometimes (read: always), I just want something I can make in one pot. When it's one of those nights for you, this is an excellent solution. It hits all the right notes--creamy, cheesy, decadent, a little meaty (that's the bacon talking), and best of all, quick and easy. Almost as easy, in fact, as that instant stuff in the blue boxes, minus the chemicals. Can't beat that. xo

Easy Stovetop Macaroni, Peas, Bacon, and Cheese a la Jamie Oliver
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
Kosher salt
8 ounces elbow or tiny shells pasta
1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
2 strips bacon, cut into thin strips
Pinch freshly ground black pepper
1 1/2 cups frozen peas
3 tablespoons creme fraiche or heavy cream
2 tablespoons chopped fresh basil
2 teaspoons freshly squeezed lemon juice, or to taste (if using cream, use a little more)
1/2 cup grated Parmesan cheese, plus additional for garnishing

Directions:
In a large pot of salted water, cook the pasta according to the package directions. Drain well. In a large skillet over medium heat, melt the butter with the oil. Add the bacon, if using, and the pepper and cook until the bacon is golden brown and crispy, 5 to 7 minutes.

Stir in the peas and cook for a minute to defrost. Add the creme fraiche and the basil and cook, stirring constantly, until bubbling, 2 to 3 minutes. Carefully add the pasta and drizzle with the lemon juice. Stir in the cheese until the pasta is completely coated and the mixture is creamy. Serve garnished with additional cheese, if desired.

Red Lentil Soup with Lemon

Weeks like these when it's snowy (again!), crazy busy, and completely jam-packed with more events than I know what to do with, I am especially appreciative of the little things: an hours-long conversation over a bottle of wine, Suz Monster's ceaseless affection, and this quiet little bowl of soup. I discovered this recipe in Melissa Clark's book, In the Kitchen with a Good Appetite, and she described it so lovingly that I had to give it a shot. It's her go-to winter soup, and now, it's also one of mine.

The red lentils make it creamy and robust enough to deliver a shot of comfort in cold weather, but eating it doesn't make you feel as though you're about to gain an instant 5 lbs of winter weight. In fact, it feels so healthy in comparison to my usual boeuf bourgignons and assortment of stews, that the words "spa food" inadvertently popped into my head while I was sipping from my spoon. "Delicious spa food," to be exact. Try it for yourselves and let me know how it goes. xo


Red Lentil Soup with Lemon
From In the Kitchen with a Good Appetite, by Melissa Clark
Ingredients:
3 tablespoons olive oil, more for drizzling

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro

Directions:
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Buttery Polenta with an Olive-Oil Fried Egg and Garlicky Swiss Chard

Is there anything more comforting than creamy, buttery polenta topped with a sprinkling of fresh parmesan and a perfectly crisp-at-the-edges fried egg? I'm going to say "no" on that one. Add a side of fragrant, garlicky, wilted Swiss chard for a hit of healthiness, and you've got yourself a true breakfast of the champions. It's enough to keep you going well through to the afternoon, even on the busiest, most hectic winter workday.

This is the first recipe I've cooked from Melissa Clark's genius book, In the Kitchen With a Good Appetite, and if it's any indication, I've got a lot of good food to look forward to as I make my way through it. It's the perfect thing to cook for yourself in the morning as you start your day, but it will also do in a pinch as a warm, nourishing, late-night dinner for two.

With all the sludgy, ice-stormy, messy grossness we've gotten in NYC today, I'm already daydreaming about the weekend, which I'm hoping involves lots of cooking, wine, and cozy movie nights. Is winter over yet? The recipe below will serve four, but you can halve it as I did to make just enough for two. xo

Buttery Polenta with Parmesan and Olive Oil-Fried Eggs
Adapted from In the Kitchen with a Good Appetite, by Melissa Clark

Ingredients: 

4 1/2 cups water or low-sodium chicken broth

1 1/2 cups polenta or corn grits (not quick-cooking)

3/4 teaspoon sea salt

2-4 tablespoons unsalted butter

1/4 teaspoon freshly ground black pepper, plus more, to taste

1/4 cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil

8 large eggs

Coarse sea salt, for garnish (I used a bit of Maldon salt)

Directions:

In a large pot, bring the water or broth to a low simmer. Stir in the polenta and salt. Simmer the polenta over medium-low heat, stirring frequently but not constantly, until thickened to taste, about 10 to 20 minutes. Stir in the butter and pepper and cover to keep warm.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat.  Fry four of the eggs until the edges are crisp and golden and the yolks are still runny. Repeat with the remaining oil and eggs.

Divide the polenta into four bowls or plates, sprinkle with the Parmesan, and then place the fried eggs gently on top. Garnish with salt and pepper.

Garlicky Swiss Chard

Adapted from In the Kitchen with a Good Appetite, by Melissa Clark

Ingredients:

2 bunches Swiss chard, stems removed

1 tablespoon olive oil

2 garlic cloves, minced

Large pinch crushed red pepper flakes

Salt

Directions:

Stack the chard leaves on top of each other (you can make several piles) and slice them into 1/4 inch strips.

Heat the oil in a very large skillet. Add the garlic and the chard, coating it in oil. Cover the pan and let cook for about 2 minutes, until wilted. Stir and cook for 2 minutes longer, uncovered. Season with salt. Serve in the same bowl or on the same plate as the polenta.