There’s nothing quite like the comfort of a warm, hearty meal on a cool autumn evening, am I right? It’s the kind of thing that makes the day feel just a little cozier. But here’s the thing—what if you could take those comforting meals and add a little twist with some unexpected flavors? That’s exactly what you’ll find in the cookbook In Mary’s Kitchen, written by the talented TV host and author Mary Berg. Mary shared with me that, “Over the years, I’ve tackled some pretty complex recipes, but these days, I just want to make good food without all the fuss. Life’s stressful enough—we shouldn’t have to stress about cooking, too.” In this cookbook, you’ll discover suppers that are packed with fresh ingredients and prepared with straightforward methods. Let’s dive into a few of her standout recipes, shall we?
Hearty and Flavorful Creamy Harissa Lamb Meatballs
(Serves 6)
Let’s start with a dish that’s both comforting and a little adventurous—Creamy Harissa Lamb Meatballs. These meatballs are a perfect blend of Middle Eastern spices and rich, creamy flavors. Here’s what you’ll need:
Read also:Savannah Guthrie And Her Family Steal The Spotlight With Heartwarming Moments
2 tbsp. olive oil
2 shallots, diced
2 garlic cloves, finely grated
2 tsp. minced ginger
1 1⁄2 tsp. cumin
1 tsp. coriander
Read also:Hoda Kotb Reunites With Ex Joel Schiffman For A Heartwarming Family Gathering
1⁄4 tsp. cinnamon
1⁄3 cup breadcrumbs
1⁄2 cup white wine
1 lb. ground lamb
1⁄4 cup pine nuts, toasted
2 tbsp. parsley
1 tbsp. fresh mint
2 tsp. oregano
1 egg
5 oz. tomato paste
2 tbsp. harissa
Here’s how you bring these meatballs to life:
1. In a sauté pan over medium heat, cook half of the diced shallots in 1 tablespoon of olive oil for about 4 minutes, until they’re soft and translucent. Then, toss in your spices—cumin, coriander, and cinnamon—and cook for another 30 seconds. Once that’s done, transfer the mixture to a bowl.
2. In a separate bowl, mix the breadcrumbs with 1⁄4 cup of white wine. Let this sit for about 10 minutes to allow the breadcrumbs to absorb the wine and soften up.
3. Now, it’s time to bring everything together. Combine the cooked shallot mixture, softened breadcrumbs, ground lamb, toasted pine nuts, fresh herbs (parsley, mint, oregano), the egg, tomato paste, and harissa. Season with 3⁄4 teaspoon of salt and 1⁄4 teaspoon of pepper. Mix everything gently but thoroughly. Form the mixture into 20 evenly sized meatballs.
4. Heat the remaining olive oil in a large skillet over high heat. Once it’s hot, sear the meatballs for about 2 minutes on each side until they’re nicely browned. Remove the meatballs from the skillet and set them aside.
5. Add the remaining diced shallots to the skillet and cook for about 4 minutes, until they’re soft and fragrant. Then, add the tomato paste and cook for another 2 minutes. Pour in the rest of the white wine, along with 1 cup of water, and bring it to a simmer. Return the meatballs to the skillet, cover, and let them simmer for 15 minutes. To finish it off, swirl in some yogurt (see below for the recipe) and serve these delightful meatballs over a bed of rice.
*For the yogurt: In a small bowl, whisk together 1⁄2 cup of full-fat plain Greek yogurt with the zest and juice of 1⁄2 a lemon. This adds a tangy, creamy element that complements the meatballs beautifully.
PER SERVING: 342 calories, 19 grams protein, 15 grams carbs, 2 grams fiber, 6 grams sugar, 22 grams fat.
Curried Lentil Stuffed Squash: A Veggie Lover’s Dream
(Serves 4)
Next up, we have a dish that’s perfect for those of you who love veggies and a little spice—Curried Lentil Stuffed Squash. This recipe is not only delicious but also packed with nutrients. Here’s the list of ingredients:
2 acorn squashes, halved lengthwise
2 tbsp. olive oil
2 tbsp. maple syrup
3⁄4 cup brown lentils, rinsed
3 cups vegetable broth
1 red onion, diced
1 pc. celery, diced
1 green apple, diced
3 garlic cloves, finely grated
1 tbsp. curry powder
1 lemon, juiced
2 handfuls baby spinach
1⁄2 cup dried cranberries
1⁄2 cup dried apricots, diced
1⁄2 cup chopped walnuts
2 tbsp. chopped cilantro
2 tbsp. chopped parsley
3 1⁄2 oz. feta cheese
Let’s get to the cooking:
1. Preheat your oven to 400°F. Place the halved acorn squashes in a baking dish, and drizzle them with 1 tablespoon of olive oil and the maple syrup. Roast them for about 40 minutes, until they’re tender and caramelized.
2. While the squash is roasting, bring the rinsed brown lentils and vegetable broth to a boil in a medium-sized pot. Once boiling, reduce the heat, cover the pot, and let the lentils simmer for about 20 minutes, until they’re tender. Drain any excess liquid and set the lentils aside.
3. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced red onion, celery, and green apple. Cook these ingredients for about 6 minutes, stirring occasionally, until they’re softened. Then, add the grated garlic and curry powder, cooking for another 30 seconds to release their aromas.
4. Now, it’s time to add the cooked lentils, lemon juice, and baby spinach to the skillet. Stir everything together until the spinach wilts. Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Add the dried cranberries, diced apricots, chopped walnuts, cilantro, and parsley. Mix everything well to combine.
5. Once the squash is roasted, fill each half with the lentil mixture. Top them generously with crumbled feta cheese and bake for an additional 12 minutes. Serve these hearty and flavorful stuffed squashes warm, and enjoy the delightful blend of sweet, savory, and spicy flavors.
PER SERVING: 463 calories, 20 grams protein, 62 grams carbs, 17 grams fiber, 18 grams sugar, 17 grams fat.
Chicken Noodle Roast: A Classic with a Twist
(Serves 6)
Finally, let’s talk about a dish that takes a classic comfort food and elevates it to new heights—Chicken Noodle Roast. It’s hearty, flavorful, and oh-so satisfying. Here’s what you’ll need:
1 whole chicken
2 tbsp. softened butter
1 tsp. turmeric
1 tsp. chicken bouillon
2 leeks, cut into 1″ pieces
2 carrots, peeled and cut into 1″ pieces
2 stalks celery, cut into 1″ pieces
1⁄2 fennel bulb, thinly sliced
2 garlic cloves, thinly sliced
3 sprigs thyme
1 1⁄4 cups orzo
1⁄4 cup white wine
4 cups chicken broth
1 tbsp. chopped parsley
Here’s how to make it:
1. Preheat your oven to 450°F. Spatchcock the chicken by removing the backbone, which allows it to lay flat and cook evenly.
2. In a small bowl, mix together the softened butter, turmeric, and chicken bouillon. Carefully slide half of this mixture under the skin of the chicken, spreading it evenly. Season the chicken generously with salt and pepper.
3. Place a large roasting pan over medium-high heat. Add half of the butter mixture to the pan and let it melt. Once hot, sear the chicken breast side down for about 6 minutes, until it’s nicely browned. Remove the chicken from the pan and set it aside.
4. In the same roasting pan, add the remaining butter mixture along with the leeks, carrots, celery, and fennel slices. Cook these veggies for about 7 minutes, stirring occasionally, until they start to soften. Then, add the sliced garlic and thyme sprigs, cooking for another 2 minutes. Toss in the orzo and cook for an additional 2 minutes, allowing it to toast slightly.
5. Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan, breast side up, and place the entire pan in the oven. Roast for about 45 minutes, until the chicken is cooked through and the orzo is tender.
6. Once the chicken is done, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicier final product. Before serving, sprinkle the dish with chopped parsley and some fresh fennel fronds for a pop of color and flavor.
PER SERVING: 719 calories, 51 grams protein, 36 grams carbs, 3 grams fiber, 5 grams sugar, 40 grams fat.
