Innholdsfortegnelse for Issue 3 2024 i Delish Quarterly

MINTY MEATBALLS WITH LEMON ORZO SERVES 4 30 MIN 1 Tbsp. extra-virgin olive oil, plus more for drizzling1 large egg1 lb. ground turkey1 c. panko bread crumbs3 Tbsp. finely chopped fresh mint, plus whole leaves for serving1 Tbsp. sweet paprika3 cloves garlic, finely chopped, dividedKosher saltFreshly ground black pepper2 Tbsp. unsalted butter1¼ c. (8 oz.) orzo3 c. low-sodium chicken broth3 c. packed baby spinach (3 oz.)1 tsp. finely grated lemon zest, plus more for serving1 Tbsp. fresh lemon juice1 c. crumbled feta (about 4 oz.), divided 1. Preheat oven to 400º. Line a baking sheet with parchment and drizzle with oil. In a medium bowl, mix egg, turkey, panko, chopped mint, paprika, one-third of garlic, and 1 Tbsp. oil; season with salt and pepper. Scoop 2 Tbsp. turkey mixture and…

SHEET PAN QUESADILLAS 1. Preheat oven to 425°. In a large skillet over medium heat, heat 1 Tbsp. extra-virgin olive oil. Cook 2 bell peppers, seeds and ribs removed, chopped, and 1 yellow onion, chopped, stirring occasionally, until softened, about 7 minutes. Transfer to a plate. 2. In same skillet over medium heat, cook 1½ lb. ground beef, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Drain fat, then stir in 1 tsp. chili powder, 1 tsp. cumin, and ½ tsp. smoked paprika; season with kosher salt and freshly ground black pepper. 3. On a baking sheet, arrange 6 large flour tortillas around edges of pan so about half of each tortilla hangs over the sides. Place 1 large flour tortilla in center of pan. Top…

TUSCAN CHICKEN PASTA 1. Place a rack in center of oven; preheat to 350°. In a large pot of boiling salted water, cook 12 oz. spaghetti, stirring occasionally, until al dente according to package directions. Drain; reserve 1 c. pasta water. 2. Meanwhile, in a large skillet over medium-high heat, heat 1 Tbsp. extra-virgin olive oil. Season 3 (6- to 8-oz.) boneless, skinless chicken breasts with kosher salt and freshly ground black pepper and cook, turning occasionally, until golden brown on both sides, about 5 minutes per side. Transfer to a baking sheet; reserve skillet. 3. Transfer sheet to oven and roast chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 5 to 10 minutes. Let rest 10 minutes; thinly slice. 4. Meanwhile, in same…

CHICKPEA & QUINOA CHILI SERVES 10 5 HR 30 MIN 2 red onions, thinly sliced1 medium sweet potato, chopped1 large carrot, chopped1 dried ancho chile, crushed1 medium jalapeño, finely chopped, plus more for serving6 cloves garlic, thinly sliced1 bay leaf1 (15.5-oz.) can chickpeas, drained, rinsed1 (15.5-oz.) can kidney beans, drained, rinsed1 (15.5-oz.) can pinto beans, drained, rinsed10 oz. frozen corn1 (6-oz.) can tomato paste3 c. low-sodium vegetable broth2 c. chopped cauliflower florets1 c. tri-colored quinoa3 Tbsp. reduced-sodium soy sauce2 Tbsp. neutral oil4 tsp. dried oregano1 Tbsp. apple cider vinegar1 Tbsp. ground cumin1 Tbsp. smoked paprika1 (28-oz.) can crushed tomatoes1 Tbsp. cayenne pepper (optional)Kosher saltShredded cheddar, chopped avocado, and chopped fresh cilantro, for serving 1. In a large slow cooker, mix onions, potato, carrot, chile, jalapeño, garlic, bay leaf, chickpeas, kidney…

PB&J COOKIES 1. In a medium bowl, whisk 1¾ c. (210 g.) all-purpose flour, ½ tsp. baking soda, and ½ tsp. kosher salt to combine. In a large bowl, using a handheld mixer on medium-high speed, beat ½ c. (1 stick) unsalted butter, softened, and ½ c. (125 g.) creamy peanut butter until smooth. Add ½ c. (105 g.) light brown sugar and ¼ c. (50 g.) granulated sugar and beat until creamy. Add 1 large egg and 1 tsp. pure vanilla extract and beat until combined. Add dry ingredients and beat on medium speed until just combined. 2. Using a medium (about 2 Tbsp.) cookie scoop, portion dough into balls. Press your thumb into the center of each to create a deep hole. Spoon 1 scant tsp. jam, such…

BUFFALO CHICKEN PARMESAN 1. Cut 2 (6- to 8-oz.) boneless, skinless chicken breasts in half lengthwise to make 4 thin halves of chicken. Place one piece in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy pot until chicken is about ¼" thick. Repeat with remaining pieces to make 4 cutlets. Pat dry; season both sides with kosher salt. 2. Place ⅓ c. all-purpose flour in a large, shallow bowl. In another shallow bowl, beat 2 large eggs to blend. In a third shallow bowl, toss 1¼ c. panko bread crumbs, ½ c. finely grated Parmesan, and 1 tsp. dried oregano. 3. In a large skillet over medium-high heat, heat 1 c. vegetable oil until a deep-fry or instant-read thermometer registers 350°. Line a…

CLASSIC MEATLOAF 1. Preheat oven to 350°. In a medium skillet over medium high-heat, melt 3 Tbsp. unsalted butter. Cook 1 medium yellow onion, finely chopped, and 1 stalk celery, finely chopped, stirring occasionally, until soft and translucent, 10 to 15 minutes. Add 3 cloves garlic, finely chopped, and 1 tsp. dried thyme and cook, stirring occasionally, until fragrant, about 1 minute more. Remove from heat. Stir in 1 Tbsp. Dijon mustard, 1 Tbsp. reduced-sodium soy sauce, 1 Tbsp. tomato paste, and 1 Tbsp. Worcestershire sauce. Transfer to a medium bowl and let cool slightly. 2. In a large bowl, beat 2 large eggs to combine. Stir in ½ c. whole milk. Sprinkle ½ tsp. unflavored powdered gelatin over and let sit 5 minutes. 3. Add 1½ lb. ground beef,…