All posts by Sam

Quick, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner

Shakshuka 2: Simpler, Fresher

August 18, 2018 Sam

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Quick

Servings: servings

Calories: 409kcal

Ingredients

3 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1 lb tomatoes diced
1 jalapeno pepper small diced
1 red bell pepper chopped
4 large eggs
½ bunch cilantro (optional) thick stems removed, rest chopped
salt and pepper to taste

Instructions

Preheat the oven to 350ºF.
Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
4 large eggs, salt and pepper
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
Garnish with cilantro and serve right from the skillet.
½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Nutrition Facts

Shakshuka 2: Simpler, Fresher

Amount Per Serving

Calories 409 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 372mg124%

Sodium 2485mg108%

Potassium 893mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 4504IU90%

Vitamin C 119mg144%

Calcium 100mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Breakfast, Lunch, Quick, Summer, Weeknight Dinner

Goat Cheese Toast with Peppers, Tomatoes and Avocado

August 18, 2018 Sam

This is a great brunch and may even work well as a lunch or light dinner option, especially if you add an egg or increase the cheese.

Print Recipe

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: California

Keyword: Quick

Servings: servings

Calories: 490kcal

Ingredients

4 slices bread whole wheat
3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim or Poblano
1 serrano pepper optional
3 tomatoes heirloom or on-the-vine
1 avocado
5-6 sprigs basil
4 oz goat cheese or whole-milk ricotta

Instructions

Slice the mild peppers and clean out the seeds. Chop the serrano pepper. Cut the tomatoes into medium-sized cubes or ½ slices, and very lightly salt (on the cutting board is fine). Cube the avocado. Slice or cut the basil.
Melt 1-2 tbsp butter in a skillet on medium-hot and add the serranos and sliced mild peppers. Season with salt and some pepper. Cook until the peppers are softened and a nice brown color in parts.
Toast the bread.
If using ricotta, whip it with some salt and pepper before spreading on the toast. For goat cheese, or other soft cheeses with plenty of flavor, just spread on a piece of toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers. Serve the tomatoes and avocados on the side, incorporating as you eat if you’d like.

Notes

Serves 2
For added protein, fry 1 egg per serving

Nutrition

Nutrition Facts

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Amount Per Serving

Calories 490 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 26mg9%

Sodium 450mg20%

Potassium 1154mg33%

Carbohydrates 41g14%

Fiber 14g58%

Sugar 10g11%

Protein 22g44%

Vitamin A 2790IU56%

Vitamin C 62mg75%

Calcium 182mg18%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Fall, Lentils, Pressure Cooker, Projects, Spring, Weekend Dinner, Winter

Gardener’s Pie

April 7, 2018 Sam

I’ve modified this recipe over time and expect to keep tweaking. I have an idea in my head of what this should taste like, and I haven’t yet achieved it.

Print Recipe

Gardener’s Pie

A comfort-food classic made vegetarian

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Comfort Food

Keyword: Dry Beans

Servings: servings

Calories: 407kcal

Equipment

Pressure cooker
Casserole dish

Ingredients

Base

1 large yellow onion
2 medium carrots
1 stalk celery
2 medium turnips
1 tbsp thyme fresh, chopped, or dried
1 tsp rosemary fresh, chopped, or dried
1¾ cups vegetable stock
¼ cup flour
1 tbsp vegan Worcestershire sauce
2 tsp tamari or soy sauce
1 cup diced tomatoes
1 tbsp tomato paste
1 cup French green lentils
1 bunch parsley

Mashed Potatoes:

2 lbs Yukon gold potatoes
3 cloves garlic
1 cup vegetable stock
¼ cup butter
2 oz. cream cheese softened
2 tbsp milk more if needed, but unlikely

Instructions

Dice the onion (about 1 cup), carrot (½ cup) and celery (½ cup) and put into one bowl/cup.
1 large yellow onion, 2 medium carrots, 1 stalk celery
Dice the turnip (½ cup), clean and chop the thyme (1 tbsp) and rosemary (1 tsp), and rinse and pick through the lentils (1 cup).
2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils
Dice the tomatoes (1 cup). Peel the potatoes and cut into 2” pieces. Cut the 3 cloves garlic in half. Mince parsley (¼ cup).
1 cup diced tomatoes, 2 lbs Yukon gold potatoes, 3 cloves garlic, 1 bunch parsley
Add ¼ cup flour to a dry skillet over medium heat. Let the flour sit until you smell it toasting or the edges start to get darker. Start stirring as it gets darker, and stop the process when the flour gets toasty and turns brown. Transfer immediately to a bowl.
¼ cup flour
Get out both pressure cookers. In the electric cooker, set to sauté. Add the onion, carrot and celery and dry sauté for 3 minutes. Then add the turnip, lentils, thyme, rosemary and 1¾ cup vegetable stock. Lock the lid on the pressure cooker, and set for 10 minutes of high pressure, with no warming after. When done, release pressure naturally for 20 minutes, releasing remaining pressure after that.
1 large yellow onion, 2 medium carrots, 1 stalk celery, 2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils, 1¾ cups vegetable stock
In the stovetop pressure cooker, add the cut potatoes, garlic, and 1 cup vegetable stock. Bring to high pressure for 4 minutes. Quick release the pressure. Mash the potatoes, adding the ¼ cup butter, 2 oz. cream cheese, and 2 tbsp milk (or less). Add salt to taste and the parsley.
2 lbs Yukon gold potatoes, 3 cloves garlic, 1 cup vegetable stock, ¼ cup butter, 2 oz. cream cheese, 2 tbsp milk, 1 bunch parsley
Once the lentils are depressurized, pre-heat the broiler. To the lentils, add 2 tbsp of the browned flour, 1 tbsp Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, and 1 tbsp tomato paste. Stir well. Add more toasted flour if it seems thin. Lock the lid in place and let it sit for 3 minutes without heat. Quick release any built-up pressure.
¼ cup flour, 1 tbsp vegan Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, 1 tbsp tomato paste
Transfer the filling to a casserole dish or ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.

Notes

Serves 6

Nutrition

Nutrition Facts

Gardener's Pie

Amount Per Serving

Calories 407 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 760mg33%

Potassium 1361mg39%

Carbohydrates 63g21%

Fiber 16g67%

Sugar 9g10%

Protein 15g30%

Vitamin A 4990IU100%

Vitamin C 63mg76%

Calcium 119mg12%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Dry Beans, Weekend Dinner, Weeknight Dinner

Eggplant Casserole with White Beans and Arugula

March 3, 2018 Sam

Print Recipe

Eggplant Casserole with White Beans and Arugula

A much simpler meal if you buy the beans in a can and the marinara pre-made.

Prep Time1

Cook Time30

Bean Soaking Time8

Total Time9 30

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans, Winter

Servings: servings

Calories: 394kcal

Equipment

Casserole dish (medium – about 2 quart)
Pressure cooker (if cooking from dry beans)
Immersion blender (optional, for marinara)

Ingredients

Beans

¾ cup dry white bean cassoulet
1 bay leaf
1 piece kombu

Marinara

½ tbsp olive oil
1 large shallot
½ stalk celery chopped (optional)
½ carrot chopped (optional)
2 cloves garlic minced
1 sprig rosemary de-stemmed and chopped finely
¼ tsp red pepper flakes
1 14 oz can of tomatoes diced or crushed (or ~1 lb fresh, stemmed and chopped)
¼ tsp salt

Casserole

1.5 lb eggplant
8 oz arugula or spinach
3 cloves garlic minced
3 tbsp olive oil
2 tsp salt
10 sprigs basil half stemmed and chopped; half whole leaves
1.5 tbsp white wine optional
3 oz Parmesan cheese finely shredded
¼ cup bread crumbs

Instructions

Beans

In the morning, rinse and pick over the beans and add to a bowl with water and 1% salt and soak for about 8 hours. About 60-90 minutes before your intended dinner time, drain the beans and add to a pressure cooker. Add enough water to cover by about one-half inch. Add the bay leaf and kombu. Cook on high pressure for 8 minutes. Allow pressure to release naturally for at least 25 minutes. Check consistency – you want them to be very well cooked, so they will mash well. Reserve about 1 cup of the bean water and drain and set aside.

Marinara

While the beans cook, make the marinara. Heat ½ tbsp olive oil in a large sauce pot over medium heat. Add the chopped shallot and celery and carrot (if using). Cook until softened and starting to develop color, about 10 minutes (depending on the heat). Then add the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Add the can of tomatoes (or fresh chopped tomatoes) and cook on medium-low for at least 10 minutes, covered, and up to 30 minutes, stirring frequently. When almost ready to assemble the dish, use an immersion blender to make the sauce smooth.

Make the casserole

Pre-heat the oven to 450°F. Trim the ends from the eggplant; slice the eggplant into ¼-inch-thick rounds. On a sheet pan, place the eggplant slices side by side. Drizzle (or spray) the eggplant with 1 tablespoon oil and season with salt and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, about 6 minutes per side. Keep the oven set at 450°F.
In a large pan over medium-high heat, warm 1 tbsp oil over medium. Working in batches if needed, add the baby greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
In the same pan used for the greens, warm 1 tbsp oil over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained white beans, ¼ cup bean water (or regular water), and 1.5 tablespoon white wine, if using. Cook, stirring occasionally, until the beans are seasoned and warmed through and the liquid has cooked off, about 2 to 3 minutes.
Transfer the beans to a medium bowl. Mash to a coarse paste.
Using a clean kitchen towel or several layers of paper towels, wring out the baby greens. Then, coarsely chop. In a 2.5 quart casserole or other baking dish, grease lightly with oil and. The order here will go: eggplant, basil, beans, greens, eggplant and sauce.
Arrange a layer of eggplant slices, slightly overlapping or in two overlapping layers. Add the whole basil leaves as a layer. Then spread the entire bean mash evenly over the top and then top with all of the greens. Arrange the remaining eggplant slices in an even 1-2 layers on top. (You can also repeat layers if you wish.) Spoon the marinara over top – you want a layer, but not a pool of it, so you may have extra sauce.
Bake until the casserole is warmed through and the marinara is bubbling, about 10 minutes. While that bakes, mix together the chopped basil leaves, ¼ cup bread crumbs, the shredded Parmesan and 1-2 tsp olive oil together for a fun combined topping. After 10 minutes, top the casserole with the topping and return to the oven for 10-15 minutes, until the top is turning golden.
Remove from the oven and allow to cool for at least 10 minutes or up to 20 minutes.

Nutrition

Nutrition Facts

Eggplant Casserole with White Beans and Arugula

Amount Per Serving

Calories 394 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 10mg3%

Sodium 1727mg75%

Potassium 1632mg47%

Carbohydrates 45g15%

Fiber 14g58%

Sugar 13g14%

Protein 19g38%

Vitamin A 4503IU90%

Vitamin C 28mg34%

Calcium 428mg43%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

Great Leftovers, Quick, Side

Mexican / Spanish Rice

November 25, 2017 Sam

This is a great side dish for a ton of meals. It is especially good if you’re making some simple tacos with beans and cheese, and this is the side. It’s a delight on its own, if far from enough to be a meal.

Print Recipe

Mexican / Spanish Rice

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Mexican, Spanish

Keyword: Rice

Servings: servings

Calories: 204kcal

Ingredients

3 tbsp canola oil
1 cup medium- or long-grain white rice (Basmati works) rinsed and drained
½ medium onion small diced
3 cloves garlic minced or crushed
1 jalapeño diced
1 tbsp tomato paste
4 medium tomatoes diced
1 cup vegetable or no-chicken broth
½ tsp ground cumin
1 lime zested and juiced
½ bunch cilantro

Instructions

Heat the oil in a large Dutch oven over medium heat until it’s just shimmering. Add the rinsed, drained rice and sauté, stirring frequently until beginning to toast, about 5 minutes.
3 tbsp canola oil, 1 cup medium- or long-grain white rice (Basmati works)
Add onion and cook until the rice is getting toastier and the onions are softening. Add the garlic and jalapeño and stir. Add the tomato paste and stir.
½ medium onion, 3 cloves garlic, 1 jalapeño, 1 tbsp tomato paste
Add the tomatoes and the broth. Add the cumin and lime zest as well. Stir well. You want about 1½ cups liquid in total, so you may want to reduce the broth or add a bit more. Bring to a boil.
4 medium tomatoes, 1 cup vegetable or no-chicken broth, 1 lime, ½ tsp ground cumin
Once boiling, turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15-20 minutes. If the rice seems cooked but there is still liquid, you can remove the lid and mix it frequently to release some of the steam. Once cooked and dry enough, remove from heat and gently fluff the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes.
Once it’s done, add about 1 tbsp lime juice the chopped cilantro. Fluff and taste and adjust seasoning (salt and pepper, maybe a bit more cumin) if desired. Serve with additional lime wedges.
½ bunch cilantro

Notes

Serves 6 (as a side)

Nutrition

Nutrition Facts

Mexican / Spanish Rice

Amount Per Serving

Calories 204 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 185mg8%

Potassium 300mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 885IU18%

Vitamin C 19mg23%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Basics, Breakfast

Best Waffles Ever

November 25, 2017 Sam

This simple waffle recipe is perfect for same-day waffles.

Print Recipe

Best Waffles Ever

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Basics

Servings: servings

Calories: 548kcal

Equipment

1 waffle iron

Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
1¾ cups milk
½ cup canola oil

Instructions

Pre-heat the waffle iron (to 400ºF on "griddle" for the Cuisinart).
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
1¾ cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt
Separate the eggs – put the egg yolks in a large measuring cup and put the egg whites in the stand mixer bowl.
2 large eggs
In the measuring cup, beat the egg yolks a little and then stir in the milk and oil.
1¾ cups milk, ½ cup canola oil
Add the egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
In the stand mixer, beat egg whites until stiff peaks form (tips stand straight up).
Gently fold the egg whites into the flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Spoon waffle batter into your waffle iron, making sure not to overfill it. Cook at 400ºF for several minutes, until the outside is that delicious golden brown color. Eat with abandon.

Notes

Makes about 4 large waffles

Nutrition

Uncategorized

Jalapeño Cornbread Muffins

November 23, 2017 Sam

This cornbread recipe has changed a lot since I first added it in November 2017, but I am keeping that original date because it was an important part of Thanksgiving 2017.

Print Recipe

Jalapeño Cornbread Muffins

Prep Time15

Cook Time25

Total Time40

Course: Bread, Side Dish

Cuisine: American, Southern

Keyword: Thanksgiving

Servings: muffins

Calories: 195kcal

Equipment

Muffin pan (12 cups)

Ingredients

1 cup cornmeal
1 cup all-purpose flour or whole-wheat, if you prefer
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
2 eggs
1½ cups buttermilk
¼ cup canola oil plus oil or butter for the muffin pan
1 tbsp honey
2 tbsp minced jalapeños
1 cup corn kernals fresh or frozen defrosted
½ cup grated Cheddar or Monterey Jack cheese optional

Instructions

Preheat the oven to 400ºF with a rack positioned in the top third. Oil or butter muffin pan.
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
1 cup cornmeal, 1 cup all-purpose flour, ¾ tsp salt, 2 tsp baking powder, 1 tsp baking soda
In a separate bowl (consider the stand mixer with the beater attachment), beat together the eggs, buttermilk, oil and honey.
2 eggs, 1½ cups buttermilk, ¼ cup canola oil, 1 tbsp honey
Stir the cornmeal mixture into the liquid mixture but do not beat. A few lumps will be fine, but make sure there is no flour at the bottom of the bowl.
Fold in the corn kernels, minced jalapeño and optional cheese.
2 tbsp minced jalapeños, ½ cup grated Cheddar or Monterey Jack cheese, 1 cup corn kernals
Spoon evenly into pre-greased muffin pan; each cup should be about 80% full. Bake for about 20 minutes or until well risen and pale golden brown.

Notes

Makes 12 muffins; nutrition is for a single muffin (including the cheese)

Nutrition

Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

November 22, 2017 Sam

Print Recipe

Meyer Lemon Cranberry Sauce

Prep Time5

Cook Time30

Total Time35

Course: Sauce, Side Dish

Cuisine: American, Thanksgiving

Keyword: Fruit

Servings: servings

Calories: 78kcal

Ingredients

12 oz fresh cranberries
115 g sugar
¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
½ cup water may use less

Instructions

Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
115 g sugar, ½ cup water
Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Nutrition Facts

Meyer Lemon Cranberry Sauce

Amount Per Serving

Calories 78 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 47mg1%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 16g18%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 11mg13%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Dry Beans, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Skillet Chili with Cornmeal Drop Biscuits

September 24, 2017 Sam

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

Print Recipe

Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: Tex-Mex, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 465kcal

Equipment

Pressure cooker
Dutch oven

Ingredients

Beans

¾ cup dry pinto beans (or 1 can pinto beans)
Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

1 tbsp olive oil
2 medium green bell peppers trimmed and chopped
1 large yellow onion chopped
1 jalapeño stemmed and chopped
6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
2 tbsp tomato paste

Spices

2 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp oregano fresh or dried
½ tsp chipotle chili powder

Biscuits

1 cup cornmeal
¾ cup all-purpose flour
½ tsp baking soda
½ tsp baking powder
2 tsp white vinegar
2 eggs
1 tbsp olive oil
1½ tbsp honey
2 oz cheddar cheese
¼ cup water more or less

Serving

2 oz cheddar cheese
¼ cup sour cream

Instructions

Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
3/4 cup dry pinto beans, Bean spices
Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
1 tbsp olive oil
Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
2 oz cheddar cheese
Serve with the sour cream and cilantro.
½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Nutrition Facts

Skillet Chili with Cornmeal Drop Biscuits

Amount Per Serving

Calories 465 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 79mg26%

Sodium 329mg14%

Potassium 974mg28%

Carbohydrates 62g21%

Fiber 10g42%

Sugar 12g13%

Protein 18g36%

Vitamin A 1713IU34%

Vitamin C 58mg70%

Calcium 240mg24%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Dairy-Free, Favorites, Rotation, Weeknight Dinner

One-Pot Lemon Pasta

September 10, 2017 Sam

This is one of the quickest and most satisfying ways to make a weeknight pasta dish using dried pasta. It’s simple to make but it really tastes incredible, far outweighing the amount of work it takes.

Past variations have included arugula instead of spinach and a sliced jalapeno added instead of the red pepper flakes. Below is the classic.

Print Recipe

One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Quick

Servings: servings

Calories: 559kcal

Equipment

Water kettle
Wide, deep pan

Ingredients

225 g spaghetti or linguine about ½ package
250 g cherry tomatoes about 1 pint
2 large lemons
½ tsp red pepper flakes
60 ml olive oil
1 tsp kosher salt
200 g spinach
2 oz Parmesan

Instructions

Set the water kettle to boiling with more than 1 liter of water. Get out a wide, deep pan (wide enough to fit the pasta laying down, and deep enough to hold a good quantity of ingredients – about 3" or so).
Lay the dry pasta down in the pan. Halve the cherry tomatoes and throw them into the pan. Grate the 2 lemons and put the zest in the pan. (You can squeeze the lemon juice into a separate storage bowl to make a salad dressing, or save for something else.) Add 60 ml (4 tbsp) olive oil and 1 heaping teaspoons of a thick or flaky salt – or less of a fine grain salt. Add ½ tsp red pepper flakes.
Add about 600ml of the boiling water to the pan. Turn the burner on medium to medium-high and cover until it’s boiling again. Then, remove the lid and using tongs mix the pasta every 30 seconds or so, until it’s simmered for 6 minutes.
Simmer the pasta until most of the water had evaporated, about 6-10 minutes. Then turn off the heat and add the spinach, tossing to wilt the spinach some.
Serve, topping with grated permesan cheese.

Nutrition

Nutrition Facts

One-Pot Lemon Pasta

Amount Per Serving

Calories 559 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 13mg4%

Sodium 757mg33%

Potassium 739mg21%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 6806IU136%

Vitamin C 38mg46%

Calcium 315mg32%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.