Monthly Archives: June 2017

Appetizer, Holiday, Side

Classic Deviled Eggs

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Classic Deviled Eggs

Prep Time15 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American, Thanksgiving
Keyword: Eggs
Servings: 6 servings
Calories: 120kcal

Ingredients

  • 6 large eggs
  • 1 tsp Dijon mustard
  • 2 dashes Cholula hot sauce
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp snipped fresh chives
  • 3 tbsp mayonnaise
  • Paprika for garnish
  • Whole fresh chives

Instructions

  • Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
    6 large eggs
  • Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
  • Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
    1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
  • Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
    Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 223mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nutrition Facts
Classic Deviled Eggs
Amount Per Serving
Calories 120 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 189mg63%
Sodium 223mg10%
Potassium 72mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 275IU6%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Quick, Summer, Weeknight Dinner

Brown Butter Gnocchi with Summer Squash

Though it says butter, I made this with non-dairy ingredients in 2021 and it was still a great, simple recipe. I served it with a spinach-strawberry salad and the two went well together.

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Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Inspired by Blue Apron
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 2 large eggs
  • 10 oz gnocchi
  • 1 large lemon
  • 1 large yellow summer squash
  • 1 bunch parsley small
  • 2 tbsp vegan butter
  • 2 tbsp vegan sour cream
  • ¼ cup almonds
  • 1 tsp salt
  • black pepper to taste

Instructions

  • Heat 1" water in a large saucepot on high with a steamer basket inside. Once boiling, add the eggs and cook for 9 minutes. Remove and allow to cool. (Do not put on ice.) Pour out water, rinse the pot and refill with salted water. Heat to boiling on high. When eggs are cool enough to handle, carefully peel the cooked eggs.
  • While the eggs cook, prep the remaining ingredients. Medium dice the squash, roughly chop the almonds, quarter the lemon, and roughly chop the parsley leaves and stems.
  • In a medium nonstick pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
  • Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.
  • While the almonds cook, add the gnocchi to the pot of boiling water. Cook until the gnocchi float to the top of the pot (3-5 minutes). Drain thoroughly.
  • Add the cooked gnocchi and vegan sour cream to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs cut in half. Garnish with the parsley.

Notes

Serves two.

Nutrition

Calories: 580kcal | Carbohydrates: 71g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1900mg | Potassium: 855mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3541IU | Vitamin C: 94mg | Calcium: 182mg | Iron: 9mg
Nutrition Facts
Brown Butter Gnocchi with Summer Squash
Amount Per Serving
Calories 580 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 1900mg83%
Potassium 855mg24%
Carbohydrates 71g24%
Fiber 10g42%
Sugar 7g8%
Protein 20g40%
Vitamin A 3541IU71%
Vitamin C 94mg114%
Calcium 182mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dry Beans, Side

Best Smooth Hummus

This hummus recipe is a lot of work compared to a blend-and-serve recipe, but it’s absolutely worth it for the smoothest, best hummus you’ve maybe ever had.

Make sure to read the steps and ingredients in advance!

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Best Smooth Hummus

Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: Dry Beans
Servings: 8 servings
Calories: 329kcal

Equipment

  • Dutch oven
  • Small food processor
  • Large food processor

Ingredients

For Lemon-Tahini Paste:

  • 1 whole head garlic broken into individual unpeeled cloves (about 20 cloves)
  • 160 ml fresh juice from 3 to 4 lemons
  • ½ teaspoon ground cumin
  • 300 g tahini paste

For Hummus:

  • 225 g dried chickpeas
  • 1 tsp baking soda divided
  • 1 small onion split in half
  • 1 small stalk celery
  • 1 small carrot
  • 2 medium cloves garlic
  • 2 bay leaves

For Serving:

  • Extra-virgin olive oil for serving
  • Za’atar paprika, whole warmed chickpeas, and/or chopped fresh parsley leaves, for serving

Instructions

For Chickpeas:

  • Combine the ½ pound of dried chickpeas and 1 tsp baking soda in a large dutch oven and cover with 2 quarts water. Stir to dissolve baking soda.
    225 g dried chickpeas, 1 tsp baking soda
  • For the next steps, add these ingredients as you prep them. Peel and split the onion in half. Clean and cut the celery stalk into a few very large chunks. Clean and peel the carrot, and then cut into a few very large chunks. Add the 2 garlic cloves and 2 bay leaves to a spice bag.
    1 small onion, 1 small stalk celery, 1 small carrot, 2 medium cloves garlic, 2 bay leaves
  • Pre-heat the oven to 275ºF.
  • Heat the dutch oven on high, with cover on, until it is rapidly boiling. Place in the oven and set a timer for 60 minutes. Check to make sure the water hasn’t cooked down too much, and that the beans are expanding and softening. You will likely need to cook for 2 to 3 hours, so keep checking every 30 minutes. When done, the beans should be completely tender, to the point of falling apart. The beans must be fully submerged at all times. If they’re not, add some warm water.

For Lemon-Tahini Paste:

  • While that cooks, make the lemon-tahini paste. Break the head of garlic into cloves, but leave the skin on. Juice the lemons until you have ⅔ cup (160 ml) lemon juice. Combine the cloves and lemon juice in a small food processor. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard the solids.
    1 whole head garlic, 160 ml fresh juice
  • Add ½ tsp cumin and 1 cup (300g) tahini paste to the lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add very cold water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season with a little bit of salt and mix. Refrigerate until the beans are done.
    ½ teaspoon ground cumin, 300 g tahini paste

Back to the Chickpeas:

  • When done, discard the onion halves, celery, carrot, garlic and bay leaves. Reserving the cooking liquid, transfer the chickpeas, while still warm, to a large food processor with just a tiny bit of the cooking liquid.
  • The total processing time should be about 2 minutes. While processing, you may want to stop to use a spatula to move the ingredients down and around. You also may want to add some of the cooking liquid.
  • Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.
  • Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za’atar, paprika, whole warm chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.
    Extra-virgin olive oil, Za’atar

Notes

Makes about 8 servings

Nutrition

Calories: 329kcal | Carbohydrates: 27g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 441mg | Fiber: 7g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg
Nutrition Facts
Best Smooth Hummus
Amount Per Serving
Calories 329 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 157mg7%
Potassium 441mg13%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 4g4%
Protein 12g24%
Vitamin A 48IU1%
Vitamin C 10mg12%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.