Potter - Tasty Every Day All of the Flavor, None of the Fuss A Cookbook

BRITISH-STYLE FISH POTPIE
WITH CIDER AND CHEDDAR

ROASTED CHICKEN
AND RAINBOW VEGETABLES

EASY-PEASY
POTATO CURRY

BAKED SWEET ITALIAN SAUSAGES
WITH GRAPES AND GARLIC GREEN BEANS

FRENCH BEEF CHILI
WITH RED WINE, BACON, AND ONIONS

SPAGHETTI
WITH CARAMELIZED LEMON, SHRIMP, AND PARSLEY

CREAMY CHICKEN
AND CHARRED BROCCOLI PASTA

ENCHILADA RICE

Traditional enchiladas are swaddled in tortillas, but this recipe swaps wraps with rice for a hearty dish thats easy to transform into meal after meal without compromising on flavor. And if you miss the tortillas, fear not! They make an appearance on day three (or, as we like to call it, Burrito Day). This recipe also introduces one of our favorite meal prep pro tips: when in doubt, put an egg on it.

SERVES 4

1 tablespoon vegetable oil

cup finely chopped red onion

1 tablespoon minced garlic

1 cup finely chopped mixed green and red bell peppers

1 cup finely chopped tomatoes

1 cups long-grain brown rice

1 cup canned black beans , drained and rinsed

1 cup canned tomato puree

1 tablespoon finely chopped fresh cilantro , plus more for garnish

1 teaspoon chili powder

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

cup shredded Monterey Jack cheese

avocado , pitted, peeled, and cubed

1. Preheat the oven to 400F.

2. Heat the oil in a large cast-iron skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Add the bell peppers and cook, stirring, until soft, 3 to 4 minutes. Stir in the tomatoes and cook for 1 minute. Scrape the vegetables into a bowl and set aside.

3. Return the skillet to high heat, pour in 3 cups water, and bring to a boil. Stir in the rice, reduce the heat to medium to maintain a simmer, and cook, stirring, until the water has mostly been absorbed and the rice is almost tender, 15 to 18 minutes.

4. Return the vegetables to the skillet and add the beans, tomato puree, cilantro, chili powder, and cumin. Season with salt and black pepper and stir to combine. Cover the top evenly with the cheese and bake until the rice is tender and bubbling in the center, about 25 minutes.

5. Remove the skillet from the oven, top with the avocado and more cilantro, and serve.

day 1

Serve with a side salad of chopped romaine lettuce and cherry tomatoes topped with your favorite dressing.

day 2

Spoon into taco shells and serve with sour cream, salsa, and guacamole.

day 3

Spoon into a large flour tortilla and roll up to make a burrito.

day 4

Serve in a bowl and top with a fried egg.

BRITISH-STYLE FISH POTPIE
WITH CIDER AND CHEDDAR

If youve never met a fish potpie, were absolutely chuffed to introduce you to this staple British comfort foodwe think its about time it swam over to this side of the pond. Fish is packed with healthy protein, and for this dish, you can use any kind of firm, white-fleshed fish you fancy. You may have heard that its a bad idea to mix cheese and seafood, but we think that after one bite of this potpie, youll agree that thats just an old fish tale.

SERVES 4 TO 6

2 tablespoons all-purpose flour , plus more for dusting

1 (9 by 11-inch) sheet store-bought frozen puff pastry , thawed in the fridge overnight

3 tablespoons unsalted butter

1 small yellow onion , finely chopped

1 small carrot , finely chopped

1 small celery stalk , finely chopped

1 small new potato , peeled and finely diced

Kosher salt and freshly ground black pepper

1 cup heavy cream

cup hard apple cider (you can use nonalcoholic, if you like)

12 ounces skinless cod , haddock , or other firm, white-fleshed fish , cut into 1-inch pieces

cup frozen peas

5 ounces sharp Cheddar cheese : 4 ounces cut into -inch cubes, 1 ounces shredded ( cup)

1 large egg , lightly beaten

1. Preheat the oven to 350F.

2. On a flour-dusted baking sheet, roll the pastry into an 11-inch square, then trim it into an 11-inch round. Refrigerate the dough until ready to use.