Active time:35 minutes
Total time:50 minutes
Servings:6
That’s one issue. The others: We simply emerged from a bone-chilling chilly spell, one which induced two pipes to freeze and one to burst, leaving us with out water for a few days. Finally (I hope), I’ve been coping with a benign and non permanent — however acutely painful — well being situation that has been dragging on longer than anticipated.
For all these causes, I’m nonetheless loads involved in rib-sticking comfort meals and doubtless will probably be for a whereas.
If you’re accustomed to hotdish (Midwestern for casserole), you already know that nothing is heartier or extra comforting, and also you may know that the reigning queen of hotdish is Molly Yeh, the cookbook creator and Food Network star whose new ebook celebrates her tackle Chinese-Jewish-Midwestern cooking. Yeh is additionally making an attempt to serve nourishing meals to her husband and two younger youngsters, and this recipe is her tackle pizza hotdish, which she calls “basically pepperoni pizza toppings tossed with pasta and ground beef.” After she noticed Deb Perelman’s famous “pizza beans,” she determined to sub cannellini beans for the pasta and meat, making what she calls a “pizza-adjacent casserole that I feel a whole lot better about serving my family on a non-pizza night.”
She calls it Veggie Supreme White Bean Hotdish, and it’s a simple recipe to make, with bell pepper, spinach, black olives, beans, tomato and extra, “bound together by cheese, all cozy under a blanket of breadcrumbs dressed up like garlic bread.”
If attainable, make it in a vessel that may slide from stovetop to oven, as a result of nothing says self-care like one fewer pot to scrub. Or make it forward and refrigerate or freeze in a casserole dish, baking straight from frozen.
The subsequent time I make it, I feel I’ll double the recipe and freeze half. Then, after I say this is the type of factor that may fulfill me and the household till spring, I’ll be talking actually.
Veggie Supreme White Bean Hotdish
Make Ahead: Assemble the casserole by means of topping with breadcrumbs in a metallic or in any other case freezer-safe 9-by-13-inch casserole dish. Cool, tightly wrap and refrigerate for as much as 2 days or freeze for as much as 3 months. If baking from frozen, cowl with foil and bake at 350 levels for 1 hour, uncover, then bake at 450 levels till the breadcrumbs are frivolously browned, about quarter-hour.
Storage: Refrigerate for as much as 1 week or freeze for as much as 3 months.
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- 3 tablespoons extra-virgin olive oil, divided
- 1 yellow onion, chopped
- 1 inexperienced bell pepper, chopped
- 1 teaspoon superb salt, divided, plus extra to style
- 5 ounces child spinach, chopped
- 4 cloves garlic, pressed or finely grated and divided
- 1/2 teaspoon dried oregano
- Crushed purple pepper flakes
- One (2.25-ounce) can sliced black olives, drained and rinsed
- Two (15-ounce) cans cannellini beans, drained and rinsed
- One (28-ounce) can diced tomatoes
- 1/4 cup mascarpone (could substitute ricotta or cream cheese)
- 2 cups (8 ounces) shredded mozzarella, divided
- 3/4 cup panko breadcrumbs
- 1/2 cup (1 ounce) finely grated parmesan cheese
- Handful of torn basil leaves
Position a rack in the course of the oven and preheat to 450 levels.
In a Dutch oven or one other massive oven-safe pot over medium-high warmth, warmth 2 tablespoons of the oil. Add the onion, bell pepper and 1/2 teaspoon of salt and cook dinner, stirring sometimes, till smooth, 8 to 10 minutes. Add the spinach and cook dinner, stirring, simply till wilted. Stir in half of the chopped garlic, the oregano, and a pinch or two of crushed purple pepper flakes and cook dinner, stirring, till aromatic, about 1 minute. Add the olives, beans, tomatoes and the remaining 1/2 teaspoon of salt, enhance the warmth and produce to a boil. Reduce the warmth so the combination is at a simmer and cook dinner uncovered, stirring sometimes, till the flavors meld, about 10 minutes. Stir within the mascarpone and a massive handful of the mozzarella till melted. Taste, and season with extra salt as wanted.
Sprinkle the remaining mozzarella on high, going all the best way to the sting.
In a small bowl, toss the panko with the remaining 1 tablespoon of oil and the remaining garlic. Scatter the panko all around the mozzarella.
Bake for 12 to fifteen minutes, or till the cheese is melty and the breadcrumbs are frivolously browned. Top with the parmesan, basil and a sprinkle of crushed purple pepper, and serve sizzling.
Calories: 433; Total Fat: 24 g; Saturated Fat: 12 g; Cholesterol: 52 mg; Sodium: 952 mg; Carbohydrates: 36 g; Dietary Fiber: 6 g; Sugar: 10 g; Protein: 18 g
This evaluation is an estimate primarily based on obtainable substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
Adapted from “Home Is Where the Eggs Are” by Molly Yeh (William Morrow, 2022).
Tested by Joe Yonan; e-mail inquiries to [email protected].
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