Texas chili... 2 hours and 15 minutes

My two-year old NEVER eats! When I served this for dinner, he practically licked his bowl clean!

the goods:

1 and 1/2 ounces dried guajillo or pasillas chiles

1 chipotle chili in adobo sauce, plus 1 tablespoon sauce

1 pound boneless short ribs, cut into 1-inch pieces

1 tablespoon vegetable oil

1 and 1/2 pounds boneless beef chuck, cut into 1-inch pieces

1 medium white onion, diced small

4 garlic cloves, smashed and peeled

1 teaspoon ground cumin

1 teaspoon dried oregano

2 tablespoons cornmeal

4 cups low-sodium beef broth

shredded cheddar cheese, for serving

Frito chips, for serving

Place dried chiles in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain chiles; discard stems and seeds. In a blender, blend chiles, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.

Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes. Transfer to bowl with short ribs.

Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Serve with cheese and Fritos.

butternut squash soup with shrimp... 55 minutes

the goods:

2 tablespoons unsalted butter

1 pound frozen large shrimp (peeled and deveined), thawed

1 medium yellow onion, diced small

2 tablespoons finely chopped fresh sage leaves

1 butternut squash peeled, halved, seeded, and cut into 1/2-inch pieces

1/8 teaspoon cayenne pepper

4 cups low-sodium chicken broth

1/4 cup sour cream

In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.

Increase heat to medium-high. Add 1 tablespoon butter, onion, and sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution blending hot liquids). Return to pot along with shrimp; stir to combine.

salmon and potatoes in tomato sauce... 55 minutes

the goods:

1/4 cup extra-virgin olive oil

1 medium onion, diced small

4 garlic cloves, minced

2 cans (28 ounces each) diced tomatoes

3/4 pound small white potatoes, halved or quartered

1/2 cup pitted Kalamata olives

1/4 cup chopped fresh parsley

4 salmon fillets (6 ounces each), skin removed

In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Add potatoes, olives, and 1/2 cup water to skillet. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.

herbed steak with "potato salad"...

the goods:

1 pound fingerling or other small potatoes

1 pound flank steak, patted dry

2 tablespoons plus 2 and 1/2 teaspoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

2 garlic cloves, finely chopped

2 teaspoons balsamic vinegar

6 ounces mixed greens

Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Dr5ain potatoes; halve lengthwise.

Place steak on a broilerproof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.

Meanwhile, in pot, heat 1 and 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and mixed greens; toss to combine. Serve with steak.

sausage and spinach alfredo... 1 hour and 30 minutes

the goods:

1 pound elbow macaroni

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

4 cups whole milk, room temperature

3/4 teaspoon ground mustard

1/2 teaspoon Old Bay seasoning

8 ounces white cheddar, shredded

4 ounces Monterey Jack, shredded

1/2 ounce Parmesan, grated (1/4 cup)

1 tablespoon extra-virgin olive oil

1 medium red onion, halved and thinly sliced

1/2 pound sweet Italian sausages, casings removed

1/2 teaspoon red-pepper flakes

2 tablespoons heavy cream

5 ounces baby spinach

shredded Parmesan, for serving

In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.

In a large skillet, heat olive oil over medium. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausage and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes.

Add 4 cups prepared macaroni to skillet, gently stir to combine. Stir in cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with shredded Parmesan.

turkey cutlets with balsamic pears

This may not look like much (I never claimed to be a photographer...), but the flavor is phenomenal!

the goods:

4 turkey cutlets, patted dry

3 tablespoons unsalted butter

3 large shallots, thinly sliced

3 garlic cloves, minced

2 teaspoons chopped fresh thyme leaves. plus more for serving

3/4 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

2 teaspoons grainy mustard

2 Bosc pears, cored and sliced into thin wedges

Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.

Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 6 minutes.

Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard.

Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.

Add broth mixture; cover and cook 5 minutes.

Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.

Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

pressed ham and pear sandwiches... 20 minutes

the goods:
(this is enough for 2 sandwiches, multiply as needed)

4 slices sourdough bread
1 tablespoon extra-virgin olive oil
4 teaspoons Dijon mustard
4 ounces Gruyere cheese, thinly sliced
4 ounces thinly sliced deli ham
2 cups baby spinach
1 pear, such as Anjou or Bosc, cored and thinly sliced

Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of bread and top with ham, spinach, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down. Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet. Reduce heat to medium-low an cook sandwiches, Pressing down firmly with spatula, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

chicken barley soup... 45 minutes

the goods:

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)

In a large Dutch oven or heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.