Bolognese sauce from Marcella Hazan. A bit of labor of love and time but the gentlest of simmer over many hours is really key to tender meat and an emulsified sauce. I've used venison, bison, and boar in place of beef or pork before, and all the versions are delicious.
Pasta e fagioli from Carla Lalli Music. One of my favorite soups to eat and freeze. Omit the pasta if freezing or add it when reheating since pasta doesn't do as well with freezing/reheating.
Beans, greens, and sausage soup also from Carla Lalli Music. A versatile recipe where the sausage can be swapped out for bacon, ham, or shredded chicken. Or omit animal protein altogether for a meat-free version.
West African peanut stew from Kardea Brown. Easily one of my favorite and most cooked stews of 2023. Tofu and chickpeas are great substitutes or additions for the chicken in the recipe.
Ethiopian yellow split pea stew (Kik alicha) from Ameera and Robin of
Monkey and Me. My colleague turned me onto this recipe, and it has become one of my favorite ways to enjoy split peas. This inexpensive stew is terrific on its own with rice or injera (Ethiopian flatbread). Also a versatile side dish to many meals!
Barefoot Contessa's split pea soup from Ina Garten. It's hard to go wrong with a Barefoot Contessa recipe! There's no need to cook the split peas ahead of time separately. The tip to reserve some split peas to add halfway through the cooking is great for giving the soup some textural interest.
Miso brothy beans with greens from Cynthia Chen McTernan of
Two Red Bowls. White beans and lacinato kale scream Italian to me. But the use of miso adds a touch of Asian flavor that is unexpected but so welcomed.
Oxtail stew from Sam and Dan of
Ahead of Thyme. My mom makes one heck of an oxtail and tendon stew so I’ve had little incentive to make my own. But I finally tried my hand at it when I wanted to give my friend something extra hearty and nourishing after she had her second baby. Oxtail can have a bit of fat – trim off as much visible fat as you’d like before cooking and skim off some fat that floats to the top after cooking.
Eggplant and chickpea tagine from Sylvia of
Feasting at Home. Trader Joe’s used to sell these canned eggplant with tomatoes and onion, and I loved turning them into a complete meal by adding chickpeas to them. Well, as with many products at TJ’s, they discontinued my beloved canned good. In searching for a replacement, I stumbled upon this recipe. Omit the raisins and throw in a generous spoonful of tomato paste for a version that comes fairly close to the canned stuff.
Chicken enchiladas - I usually freestyle my enchilada-inspired casseroles with whatever I need to use up from the fridge and pantry. But these recipes from Rick Martinez are close approximations of what I’d follow if I were to use a recipe. For a shortcut, I use shredded meat from a store-bought rotisserie chicken. Extra credit for saving the bones to make a delicious chicken broth.
P.S. If you’re starting a meal train for yourself or a loved one, consider putting these on the list. People often want to help but are unsure what the recipient likes. They may appreciate having these as suggestions!
