Monthly Archives: February 2020

Favorites, Rotation, Weeknight Dinner

Skillet Vegetable Pot Pie

This can be a super quick weeknight dish for the regular rotation, because I can use a mix of vegetables depending on the season and then I otherwise have many of these ingredients already in the pantry.

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Skillet Vegetable Pot Pie

Biscuit-top is the star of the show
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Southern
Keyword: Inspired by Marley Spoon
Servings: 4 servings
Calories: 571kcal

Ingredients

Vegetables and sauce

  • 1 tbsp olive oil
  • 2 medium parsnips or carrots, chopped
  • 1 medium fennel bulb or celery, chopped
  • 1 cup edamame frozen or shelled fresh
  • ¾ lb gold potatoes scrubbed and cut into ½"-¾" cubes
  • 1 medium yellow onion chopped
  • ¾ cup corn kernels from 1 ear corn, or use frozen if off-season
  • 1 tsp salt
  • 1 tsp black pepper or ¼ tsp white pepper, optionally
  • 2 tsp vegetable bouillon
  • 1½ cup water boiled in the kettle
  • 2 tbsp flour
  • ¾ cup whole milk

Biscuit

  • 2 tbsp butter melted
  • ⅔ cup milk
  • 1 tsp white vinegar
  • 1 cup flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 3 oz Parmesan cheese finely shredded
  • 2 springs Fresh rosemary finely minced

Instructions

  • Prep the vegetables by peeling, scrubbing and cleaning. Dice everything into small pieces appropriately bite-sized for pot pie. Onions and most of the vegetables can be combined to go in at the same time; the potatoes should stay separate. Also grate the parmesan cheese; finely mince the rosemary; and, strip the kernels from the corn (or set aside the frozen kernels if fresh is out-of-season). Mix the 2 tsp bouillon mix and some hot water and set aside. Mix the flour and dry ingredients. Verify you have all ingredients on hand, ready to use. (A reminder for this one because it is fastest if fully prepped.)
  • Preheat the oven to 450ºF. Gently melt 2 tbsp butter in a Dutch oven over medium heat on the stovetop, then transfer to a medium heat-proof bowl.
  • In the same Dutch oven, heat 1 tbsp oil over medium high. Add the onions and vegetables. Season with salt and pepper. Cook 5-7 minutes undisturbed, until softened and developing color.
  • Add the 2 tsp broth concentrate and 1½ cups water. Bring to a boil. While that is coming to a boil, whisk together 2 tbsp flour and ¾ cup milk until smooth. Once the pot is boiling, stir in the corn, potatoes and flour/milk mixture. Reduce heat to low and simmer, stirring occasionally, until cream sauce thickens, 4-5 minutes (and while you prepare the biscuits.
  • While that cooks, add ⅔ cup milk and 1 tsp vinegar to the bowl of melted butter and stir to combine (butter will clump). Add the premixed dry ingredients and stir to combine until there are no traces of dry flour.
  • Spoon 6-8 large drops of biscuit dough over the vegetable filling. Bake on upper rack until the biscuits are golden and cooked through and everything is tender, about 18 minutes.

Nutrition

Calories: 571kcal | Carbohydrates: 77g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1578mg | Potassium: 1324mg | Fiber: 12g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 42mg | Calcium: 549mg | Iron: 5mg
Nutrition Facts
Skillet Vegetable Pot Pie
Amount Per Serving
Calories 571 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 38mg13%
Sodium 1578mg69%
Potassium 1324mg38%
Carbohydrates 77g26%
Fiber 12g50%
Sugar 12g13%
Protein 23g46%
Vitamin A 596IU12%
Vitamin C 42mg51%
Calcium 549mg55%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

Print Recipe

Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 485kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ½ lb dry chickpeas
  • 2 bay leaves
  • 1 piece kombu
  • 1 tsp oregano
  • 3 small chilis de arbol

Pilaf

  • 2½ cups boiling water
  • 2 tsp vegetable or no-chicken bouillon
  • 2 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 1 cup amaranth rinsed
  • ½ tsp dried basil
  • 1 pinch saffron
  • 1 tsp sweet paprika
  • 1 pint cherry tomatoes sliced
  • 2 tbsp finely chopped parsley optional

Instructions

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
    ½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
  • Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
    2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
  • Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
    2 tbsp olive oil, 1 medium yellow onion
  • Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
    1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
  • When done, break up with a fork and season further, if needed. Add the parsley (if using).
    2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Calories: 485kcal | Carbohydrates: 74g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 1079mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1151IU | Vitamin C: 36mg | Calcium: 176mg | Iron: 9mg
Nutrition Facts
Amaranth and Chickpea Pilaf with Saffron
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 51mg2%
Potassium 1079mg31%
Carbohydrates 74g25%
Fiber 15g63%
Sugar 11g12%
Protein 19g38%
Vitamin A 1151IU23%
Vitamin C 36mg44%
Calcium 176mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

A good weeknight option because you can do dishes or hang out while it cooks in the oven. If served alone (without a side) this probably makes about 4 servings. With a side vegetable or salad, it’s probably a good 6 servings. The best part is probably the melted and browned feta, but the whole dish really comes together well.

Print Recipe

Baked Farro, Lentils and Feta

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 641kcal

Ingredients

  • 1 cup farro
  • ½ cup lentils green or black caviar
  • 2 tbsp olive oil
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tsp red-pepper flakes
  • 24 oz passata or tomato purée
  • 3 cups vegetable broth
  • 5 sprigs oregano, thyme or rosemary
  • 12 oz feta sliced very thin

Instructions

  • Coarsely chop the onion. Mince the garlic cloves. Rinse the herb(s).
  • Heat the oven to 400ºF. Place the 1 cup farro in a baking dish and toast in the oven for 10 to 15 minutes.
  • In a wide, deep pan (the all-in-one pan works great) heat the 2 tbsp olive oil over medium-high heat. Add the onion and cook until softened (5-7 min), seasoning with salt. Add the garlic and red pepper flakes and cook for 1-2 minutes. Add the tomato purée, herbs/sprigs and 3 cups broth or water (or a combination of both). Season with salt and pepper and bring to a boil.
  • Add the lentils and farro and stir completely. Bake in the oven for around 25-30 minutes, stirring halfway through. Check in the middle of cooking to ensure it doesn’t get too dry, and if it does add ¼ cup boiling water and stir well.
  • Cut the feta into thin (less than ¼”) slices. Once the farro is cooked (so it’s chewey but not crunchy), remove the dish from the oven and turn on the broil setting to high. Stir the lentils and farro once more, discard the herb sprigs, then top with the slices of feta. Broil until the feta is molten and brown in spots, 6 to 8 minutes.

Nutrition

Calories: 641kcal | Carbohydrates: 79g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 1245mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1771IU | Vitamin C: 23mg | Calcium: 494mg | Iron: 7mg
Nutrition Facts
Baked Farro, Lentils and Feta
Amount Per Serving
Calories 641 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 14g88%
Cholesterol 76mg25%
Sodium 859mg37%
Potassium 1245mg36%
Carbohydrates 79g26%
Fiber 19g79%
Sugar 16g18%
Protein 27g54%
Vitamin A 1771IU35%
Vitamin C 23mg28%
Calcium 494mg49%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

Print Recipe

Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans, Lentils
Servings: 4 servings
Calories: 649kcal

Ingredients

  • 4 buns

Lentils

  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup black or green lentils

Sauce

  • 1 medium white onion
  • 3 cloves garlic
  • 1 large green bell pepper or 2 small
  • 1 jalapeño
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 15 oz tomato sauce, passata or marinara
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dry mustard
  • 1 tsp oregano
  • 1 tsp salt

Instructions

  • Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
  • While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
  • Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
  • When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
  • Serve on toasted buns with rings of white onion.

Nutrition

Calories: 649kcal | Carbohydrates: 80g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1880mg | Potassium: 644mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2494IU | Vitamin C: 51mg | Calcium: 155mg | Iron: 9mg
Nutrition Facts
Sloppy Sams (Lentil Sloppy Joes)
Amount Per Serving
Calories 649 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 151mg50%
Sodium 1880mg82%
Potassium 644mg18%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 9g10%
Protein 25g50%
Vitamin A 2494IU50%
Vitamin C 51mg62%
Calcium 155mg16%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.