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This Thanksgiving, Understand Our Country Through "Hidden Tribes" and "American Nations" | Washington Monthly
This Thanksgiving, Understand Our Country Through "Hidden Tribes" and "American Nations" | Washington Monthly: Join a scholar as he goes beyond simple demographics, to examine “values-based” voting blocs and how they are not so evenly distributed across America’s rival regional cultures.
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30" Fire Pit Ring for Bonfires and Cooking | Durable Fire Rings | Walden Backyards
30" Fire Pit Ring for Bonfires and Cooking | Durable Fire Rings | Walden Backyards: Walden fire pit rings are made for their lasting durability. Use the fire ring as a stand-alone fire pit or insert it into your brick fire pit setup. Shop fire pit rings today!
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Sheet-Pan Sausages With Sauerkraut and Mustard Recipe - The Washington Post
Sheet-Pan Sausages With Sauerkraut and Mustard Recipe - The Washington Post
Ingredients
Servings: 4
- Canola or olive oil, for greasing
- 3 cups (20 ounces) sauerkraut with its liquid
- 2 cups (6 ounces) shredded cabbage (any kind)
- 1 small red onion (5 ounces), sliced
- 1 tablespoon mustard, preferably whole grain, plus more for serving
- 1 pound pork sausage, such as Polish or sweet or hot Italian (about 5; may substitute veggie sausage)
- 1 cup hard or fresh apple cider
- Sprigs of fresh thyme, for garnish (optional)
- Crusty bread, sandwich rolls, or roasted or mashed potatoes, for serving (optional)
Directions
Active: 10 mins|Total: 40 mins
Step 1
Position a rack in the middle of the oven and preheat to 400 degrees.
Step 2
Grease a large, rimmed baking sheet with oil and add the sauerkraut, cabbage, onion and mustard. Using tongs or your hands, mix until the mustard is evenly distributed and then flatten into an even layer.
Step 3
Nestle the sausages atop the vegetables and pour the cider over everything. Roast for 15 minutes, then rotate the pan front to back and roast for another 15 minutes, or until the sausages are cooked through and the cabbage and onions are tender. Add the thyme sprigs, if using, before serving family-style with additional crusty bread, sandwich rolls or potatoes and mustard, if using.
Persian-Style Tomato and Lentil Soup Recipe - The Washington Post
Persian-Style Tomato and Lentil Soup Recipe - The Washington Post
Ingredients
Servings: 4-6 (makes about 7 cups)
- 3 tablespoons ghee or olive oil
- 1 medium yellow onion (8 ounces), diced
- 3/4 cup (5 ounces) green or brown lentils
- 1/2 cup (3 1/2 ounces) uncooked basmati rice
- One (6-ounce) can tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried mint leaves (optional)
- 1/2 teaspoon fine salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 6 cups low-sodium vegetable or chicken broth, divided
- 1/2 bunch (2 ounces) fresh parsley, preferably curly, leaves and tender stems, finely chopped and divided, plus more for serving
- 1/4 cup fresh lemon juice (from 2 large lemons), plus more to taste
Directions
Active: 20 mins|Total: 50 mins
Step 1
In a large Dutch oven or pot with a lid, heat the ghee or oil over medium-high heat until it shimmers. Add the onion, and cook, stirring occasionally, until it starts to brown, about 5 minutes.
Step 2
Stir in the lentils and rice, coating them in the fat. Add the tomato paste, cumin, dried mint, if using, salt, pepper and cinnamon. Add about 2 cups of the stock, and stir to dissolve the tomato paste and evenly disperse the spices. Add the remaining stock, stir well, increase the heat to high and bring to a boil. Decrease the heat to medium-low, stir, cover and simmer until the rice and lentils are cooked through, 20 to 25 minutes. (If soup thickens more than you’d like, add water, 1/4 cup at a time.) Taste, and adjust the seasonings, if needed.
Step 3
Stir in about three-quarters of the parsley and remove from the heat. Just before serving, stir in the lemon juice. Divide the soup among bowls, top with the remaining parsley and serve hot.
Chile Relleno Casserole Recipe - The Washington Post
Chile Relleno Casserole Recipe - The Washington Post
Ingredients
Servings: 4-6
- 1 pound ground beef, preferably 90/10 blend
- 1 cup (4 ounces) chopped yellow onion
- 2 teaspoons ground cumin
- 1 teaspoon fine salt, divided
- 3/4 teaspoon freshly ground black pepper
- Unsalted butter, for greasing
- 1 (27 1/2-ounce) can whole poblano peppers, drained (may substitute 6 large fresh poblanos; see Note)
- 2 cups (8 ounces) shredded cheddar cheese
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 4 large eggs, beaten
Directions
Active: 35 mins|Total: 1 hour 20 mins
Step 1
Position a rack in the middle of the oven and preheat to 375 degrees.
Step 2
In a large skillet over medium-high heat, cook the beef and onions, breaking up the meat with a wooden spoon and browning the beef until it just starts to turn crispy, about 10 minutes. Using a slotted spoon, transfer the mixture to a medium bowl, leaving behind as much fat as possible in the pan. Season the mixture with the cumin, 3/4 teaspoon of the salt and the black pepper.
Step 3
Grease a 9-inch square baking dish with the butter or the fat rendered from the beef. Gently remove the stems and seeds from the poblanos and open the peppers so the flesh lies flat. Line the bottom of the pan with the poblanos, skin side down, overlapping them some to cover completely. Chop any remaining poblanos and set aside. Layer the meat-onion mixture over the whole poblanos and top with the shredded cheese and the reserved chopped peppers.
Step 4
In a medium bowl, whisk together the flour and the remaining 1/4 teaspoon of salt. While whisking, gradually pour in the milk, breaking up any clumps of flour. Whisk in the eggs and pour the mixture evenly into the baking dish.
Step 5
Bake the casserole for 45 minutes, or until it has puffed and browned. Remove from the oven and serve.
Notes
To use fresh rather than canned poblanos, position an oven rack 4 to 6 inches from the oven’s broiler element; preheat to broil. Place the poblanos on a large, rimmed baking sheet and broil until they brown in spots and blister without charring, watching them carefully and turning them with tongs until they are blistered all over. Transfer them to a heatproof bowl and cover with a plate or pan lid to let them steam and cool enough to be handled, at least 10 minutes. When the poblanos are cool enough to handle, use your fingers to carefully remove and discard their skins. Make a vertical slit from the stem end to the tip of each pepper. Gently remove the seeds and stems and open the peppers so the flesh lies flat.
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