Main Course
8665 recipes found
Giant Limas With Winter Squash
I love the fact that beans, lentils and greens symbolize prosperity in the New Year in places as disparate as the American South and the South of France. I wonder if it’s really because lentils and beans are round like coins and swell when they cook, or if it’s because that’s about all anybody can afford to eat after the excesses of the holiday season. The notion of thrift wouldn’t apply to some of the other foods that symbolize good luck or prosperity in certain cultures – fish, for instance, or saffron. I’ve taken traditions from different places this week and thrown some of them together, focusing mainly on lentils, beans, greens and fish. These are simple dishes that I hope will help you to begin 2012 on a happy, healthy note. Look for more New Year’s dishes in the Recipes for Health index. Baking in a slow oven is the best way to cook large lima beans, which can fall apart easily if boiled too hard. This dish is luxuriously creamy (though there’s no cream in it) and comforting.
Sautéed Bluefish With Spicy Salad and Ginger Rice
Broccoli-Rabe-and- Pine-Nut Tart
Garbanzos and Greens with Chorizo
Orecchiette With Sweet Sausage and Broccoli Rabe Pesto
Turkish Bean Soup
Grilled Corn And Lima-Bean Stew
Yogurt With Plantain And Mango
Peppered Tuna on Spicy Lima Beans
Thai Combination Fried Rice
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Mussels With Chorizo
Vegan Pizza
This is a vegan spin on classic pizza margherita, adorned simply with tomato sauce and rounds of cashew “mozzarella” cheese. Right after you make the cheese, it will be smooth and spreadable — more like ricotta than mozzarella — but as it bakes, it will firm up, resulting in pockets of creaminess that hold their shape in a sea of tomato sauce. If you’re short on time, there are a couple ways to make the pizza come together more quickly: Use store-bought crust or dough (enough for 1 large or 2 smaller pizzas), or try one of the many shredded vegan mozzarella cheeses available in stores these days. You can use a heaping cup on each pizza.
Lamb, Lima Beans and Potato Stew
Red Bean Stew With Fried Onions and Cilantro
Based on lobio, a Georgian stew, this is a warming, thick mix of simmered beans seasoned with both raw and fried onions, garlic and plenty of cilantro. In Georgia, the stew is sometimes spiked with a sour plum sauce called tkemali, which you can find at specialty markets or online. But if you can’t get it, pomegranate molasses (or even a good balsamic vinegar) will give the dish a similarly fruity tang. Note that the bean mixture will thicken as it cools, so be prepared to add a bit of water or broth upon reheating.
Plantain Soup
Coconut and Curry Marinated Bluefish With Lima Bean 'Dal'
Sunday Black-Bean Soup
Not everyone in a household wants to watch football games on Sunday. For those looking for an excuse to wander in and out, nothing beats cooking. A slow-simmering soup is the perfect ploy for the less-than-dedicated television viewer. It requires sporadic attention, providing a reason to leave the television viewing room as often as the cook desires. What makes the soup appealing is that by the time the games are over, dinner is ready. What makes it irresistible is that it also provides dinner for one weekday evening.
Chicken and Vegetable Stew With Ginger
Corn and Lima Bean Ragout
Farro Pasta With Peas, Pancetta and Herbs
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked. (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness. Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives. Here, the rustic, nutty flavor of whole-grain farro pasta provides a lovely contrast. Look for dried farro spaghetti or, if you can find them, fresh farro pappardelle or fettuccine. But if farro pasta is unavailable, whole-wheat or buckwheat noodles are also quite pea-friendly.
Georgian Beans (Lobio)
Skillet Roast Chicken With Caramelized Shallots
Chicken, shallots, a splash of oil and vinegar — that’s all you need to make this deeply flavorful one-pot dish. The shallots caramelize and sweeten under the crisping chicken, while vinegar adds tang to keep things interesting. You could toss in mustard, herbs, fresh chile or toasted spices with the vinegar for a twist. Don’t forget some crusty bread or rice; you’ll want either as a landing pad for the sweet, schmaltzy shallots and pan juices.
Grilled Corn, Lima Bean And Lobster Ragout
Red Wine Spaghetti With Pancetta
An easy pasta, and a good one for every cook’s repertoire, this dish — known as “drunken” pasta, spaghetti ubriachi (or all’ubriaco) or pasta alla chiantigiana — requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.