All posts by Sam

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Mediterranean Tomato Lima Beans

A classic bean dish that is a great way to show off how wonderful Christmas Lima beans can be.

Consider serving it with one of the following:

Print Recipe

Mediterranean Tomato Lima Beans

One of the best Christmas Lima dishes ever
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 6 servings
Calories: 358kcal

Equipment

  • Large Dutch oven

Ingredients

  • 1 lb Christmas Lima beans or large White lima
  • 2 bay leaves
  • ½ tsp salt
  • 1 tbsp olive oil
  • 1 tsp vegetable bouillon
  • 4 cloves garlic minced
  • 1 large yellow onion diced
  • 3 small carrots shredded, for about ½ cup
  • 2 tbsp tomato paste
  • 1 can diced or crushed tomatoes (28oz)
  • 1 tbsp rice vinegar
  • ½ tbsp honey
  • 1 tbsp dried oregano
  • 2 tsp dried thyme or rosemary
  • 1 dash ground nutmeg
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • ½ bunch fresh parsley finely minced

Instructions

  • Don’t soak the beans. I rarely recommend against soaking, but it's the right move here. Pre-heat the oven to 250ºF. Add the 1 lb of dry Christmas lima beans (rinsed) to a Dutch oven. Add 2 quarts of water, 2-3 bay leaves and ½ tsp salt. Bring to a heavy boil with the lid on. Once it is boiling, place in the oven (with the lid on). Check at 30 minutes and then every 15 minutes; the beans should be ready in 45-90 minutes. When you check, you are looking for just fully cooked, creamy beans but also not yet mushy. If it looks dry at any point, you can add boiling water.
    1 lb Christmas Lima beans, 2 bay leaves, ½ tsp salt
  • In the last 5-10 minutes of the beans cooking, prep your ingredients. Mince the 4 cloves garlic. Medium-dice the yellow onion. Shred carrots until you have ½ cup.
    4 cloves garlic, 1 large yellow onion, 3 small carrots
  • When the beans are done, remove any foam that’s on the top, and then strain the beans (while saving at least 1 cup of the bean water). You can reserve the bay leaves with the beans or remove them, and leave the beans in the strainer. Add the vegetable bouillon to 1 cup of the bean water.
    1 tsp vegetable bouillon
  • Turn up the oven to 375ºF. Wipe out the Dutch oven and return to the stovetop and heat to medium. Add about 1 tbsp of olive oil and the chopped onion and let cook and brown a little. Then add the garlic and mix until fragrant. Add the shredded carrot, and cook for another 30 seconds or so. Then add the 2 tbsp tomato paste and stir until fairly aromatic. Now, add the can of tomatoes, the 1 cup vegetable bouillon bean water, the 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, and a dash of nutmeg. Add salt and pepper to taste too.
    1 tbsp olive oil, 2 tbsp tomato paste, 1 can diced or crushed tomatoes (28oz), 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, 1 dash ground nutmeg, 1 tsp salt, 1 tsp freshly ground black pepper
  • Stir everything well and bring to a boil (you may want to increase the heat to medium high). Then reduce the heat to medium-low and cook for 10 to 12 minutes, to thicken the sauce some.
  • Taste the sauce and season with pepper, and more salt (if needed). Add the beans and ¼ cup fresh parsley. Cover the dish and bake for 30 minutes, stirring midway through. Uncover and bake for an additional 10-15 minutes to dry it a little.
    ½ bunch fresh parsley
  • Serve alone or with one of the suggested bases/sides. You can add some finely shredded Parmesan or a crumbled feta or other salty cheese on top if you'd like.

Notes

Serves 6

Nutrition

Calories: 358kcal | Carbohydrates: 67g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 1911mg | Fiber: 19g | Sugar: 17g | Vitamin A: 4974IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 9mg
Nutrition Facts
Mediterranean Tomato Lima Beans
Amount Per Serving
Calories 358 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 837mg36%
Potassium 1911mg55%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 17g19%
Protein 20g40%
Vitamin A 4974IU99%
Vitamin C 24mg29%
Calcium 153mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Side

Saffron Quinoa

Simple and delicious compliment to other dishes, especially Mediterranean Tomato Lima Beans.

Print Recipe

Saffron Quinoa

A perfect, flavorful side
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: California
Keyword: Quinoa
Servings: 4 servings
Calories: 157kcal

Ingredients

  • 2 cups water
  • 1 cup quinoa
  • 1 pinch saffron about 20 threads
  • 1 cube vegetable bouillon or 1 tsp

Instructions

  • First, heat just a bit more than 2 cups water in a medium saucepan, until it's fairly warm, but not boiling. Turn off the heat.
  • Crush the saffron on a plate or non-porous surface, then add to the water and let it steep for 5 minutes. Add the bouillon cube and stir.
  • Add the 1 cup quinoa and bring to a rapid boil and add a little pepper. Cover and turn the heat to very low. Let this sit for 15 minutes or so, and then stir and check that most of the water has been absorbed. If the qunioa is cooked, but there is some water left, you can leave the lid off and allow moisture to evaporate.

Nutrition

Calories: 157kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 239mg | Fiber: 3g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
Nutrition Facts
Saffron Quinoa
Amount Per Serving
Calories 157 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 13mg1%
Potassium 239mg7%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 9IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Quick, Weeknight Dinner

Quinoa Sopes (Corn Cakes)

Print Recipe

Quinoa Sopes (Corn Cakes)

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: California
Keyword: Quinoa
Servings: 4 servings
Calories: 353kcal

Ingredients

  • ½ cup quinoa
  • 1 lime zested and juiced
  • 2 cups masa harina
  • 2 tbsp olive oil divided
  • 2 tsp salt
  • 2 cups water

Instructions

  • First, rinse the ½ cup of quinoa. Pour the rinsed quinoa into a medium sauce pot and turn on high. Add a bit of olive oil, salt and pepper. Toast until the water evaporates, you hear crackling sounds, and you start to get a nutty smell. Add 1 cup of water, bring to a heavy boil, and then cover the pot and turn down to low for 15 minutes. Check if done by fluffing with a fork. If it remains uncooked, cover and keep cooking on low. If there is still some water but looks mostly cooked, uncover and keep on low, fluffing every few minutes so the water evaporates. When done, remove from heat and keep covered.
  • When you’re ready to make the sopes, preheat the oven to 450º.
  • In the stand mixer, or in the largest bowl you have, mix the cooked quinoa, 2 tsp of olive oil, and the lime zest and lime juice. While the machine is on (or while you continue to mix the ingredients), add 2 tsp of salt, then add the 2 cups of masa harina, and then add the 2 cups of water (slowly, in case you don’t need the full two cups). The batter should hold together well, be a little bit sticky, and well-combined. Make sure it’s flavored right – add a bit more salt if it needs it.
  • Pre-heat a large, flat skillet with 1 tbsp olive oil and heat on medium heat.
  • Divide the batter into eight pieces. Form patties of ¼” to ½” thick.
  • Add the patties (four at a time) to the griddle/skillet. Cook for a few minutes on each side until they brown. Place the patties on a sheet pan, covered in tinfoil or a baking mat.
  • Bake for 12-15 minutes, until they are firm in the center.

Notes

  • Makes four servings
  • Serve with beans and a vegetable

Nutrition

Calories: 353kcal | Carbohydrates: 59g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Sodium: 1173mg | Potassium: 287mg | Fiber: 6g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 5mg | Calcium: 97mg | Iron: 5mg
Nutrition Facts
Quinoa Sopes (Corn Cakes)
Amount Per Serving
Calories 353 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 1173mg51%
Potassium 287mg8%
Carbohydrates 59g20%
Fiber 6g25%
Sugar 1g1%
Protein 8g16%
Vitamin A 133IU3%
Vitamin C 5mg6%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Seasons, Spring, Summer, Weekend Dinner, Winter

Chana Masala

This goes really well with basic Indian rice, which includes bay leaves and cumin seeds for flavoring. Use a basmati rice (1:1.5 ratio of rice to water) in the rice cooker with a pinch of salt, maybe a bay leaf with cumin seeds too.

Print Recipe

Chana Masala

This was inspired by a Rancho Gordo recipe for how to cook Desi Chana.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time9 hours 45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 353kcal

Equipment

  • Pressure cooker
  • Dutch oven
  • Small food processor
  • Immersion blender

Ingredients

  • 1 lb desi chana dry beans Rancho Gordo
  • 1 piece bay leaf
  • 1 piece kombu
  • 2 tbsp neutral oil
  • 1-2 red onion sliced
  • 1 28 oz. can diced tomatoes
  • 1 tsp sugar
  • 1 tbsp cilantro chopped

Garlic, Ginger and Serrano Paste

  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 serrano peppers

Spice Powder

  • 1 tsp turmeric powder
  • 3 dried Kashmiri chillies
  • 1 tbsp cumin seeds
  • 1 tbsp corriander seeds
  • 2 tsp black peppercorn
  • 1 tsp fennel seeds
  • 1 tsp fenugreek leaves
  • ⅛ tsp cinnamon

Instructions

Soak Beans

  • Rinse the beans and put into a large bowl. Cover with plenty of water. Add salt and set aside for at least 8 hours. You're aiming for 1% salinty, so you can measure the amount of water you add and add 1% salt (by weight). For example, 1 liter would need 10 grams salt.

Cook Beans

  • Drain the soaked beans. Add to a pressure cooker along with 1 bay leaf and 1 piece kombu. Add at least 5 cups water so the beans are well-covered with about ½-inch water. Bring to pressure for 25-30 minutes and allow for at least 25 minutes of natural release (or however long it takes to release pressure).
  • If not cooked once you release the pressure, you can bring to pressure again for another 1 minute and then allow for 10-15 minutes natural pressure release and then check beans again. It will almost certainly be done at that point.

Prepare Masala

  • Make the dry spice powder. Add all of the ingredients to a small food processor. Blend until you have a find powder. It may need to be then further crushed with a mortar and pestle, to make sure it's smooth. Set aside in a small glass or container and rinse the food processor's blade and bowl.
  • Make the ginger, garlic and serrano paste. Add the garlic cloves, ginger and serrano peppers to a small food processor and blend into a fine paste. You may need to scrape the sides a few times to get it to blend properly. (Alternatively you can crush or grate the ginger using other methods and finely chop the serrano peppers before combining together.)
  • Heat 2 tbsp oil over medium-high in a large Dutch oven. Add the sliced red onions and cook, mostly undisturbed, until softened and browning at the edges. Lower the heat to medium and add the garlic, ginger and serrano paste and stir well until fragrant, about 2-3 minutes. Add the ground spices and mix well, cooking for 2-3 minutes until aromatic. Avoid scorching or burning the garlic and spices.
  • Add the can of tomatoes and the 1 tsp sugar. Add salt to taste. Mix well and cook for 10-20 minutes until the sauce has cooked down some and the oil begins to separate. (This is a good time to start to cook rice, if you're serving with rice.)
  • Blend the sauce using an immersion blender. You can add a bit of the water the beans cooked in if the beans are done and you need more liquid in the sauce.
  • Once the beans are done, add to the sauce and allow to cook for 5-10 minutes until combined.
  • Serve topped with chopped cilantro.

Nutrition

Calories: 353kcal | Carbohydrates: 54g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 906mg | Fiber: 15g | Sugar: 11g | Vitamin A: 263IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 7mg
Nutrition Facts
Chana Masala
Amount Per Serving
Calories 353 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Sodium 122mg5%
Potassium 906mg26%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 11g12%
Protein 16g32%
Vitamin A 263IU5%
Vitamin C 14mg17%
Calcium 134mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday, Meat

Cast-Iron Steak

This is part of a special meal that’s a tradition from at least 2014, maybe even earlier. On New Year’s Eve (or sometimes New Year’s Day, plus or minus a day or two), I cook up very nice steaks and serve with twice-baked potatoes and sometimes roasted vegetables, like asparagus. A tannin-heavy red wine is a great friend as well.

I have traditionally liked buying New York Strip, but a Ribeye would also be delicious. If you can, select Prime, but Choice is good if it is what is available. Bone-out is easier to cook in a pan and the bone has little impact on the overall flavor or cooking.

Print Recipe

Cast-Iron Steak

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Beef, Meat
Servings: 2 servings

Equipment

  • 1 cast-iron skillet, 12"
  • 1 Thermapen

Ingredients

  • 2 steaks at-least 1" thick
  • Salt and pepper
  • Canola oil
  • Butter
  • Thyme
  • Shallots

Instructions

  • As soon as you can (up to 4 days in advance, and at least a few hours before), salt the steaks by covering all sides with a good amount of kosher salt, but not too much. (Some people say to rinse off the salt before cooking but that sounds like a bad idea to me.) Place in the fridge.
  • About 90 minutes before you're ready to cook the steaks, remove them from the fridge and allow to warm up a bit. This is, according to some science-based food writers, apocryphal, because the internal temperature increases very slowly so the effect is minimal. I still recommend it.
  • When ready to cook, put the cast-iron on the stove and heat to medium-high. Add canola oil as the pan warms up. Heat for a minute or two, but not too long. Oil should be shimmering but not smoking heavily.
  • Add the steaks carefully. Flip frequently (every 15 seconds) for up to 4 minutes, until a basic crust begins to form. Turn the heat to medium to start allowing the pan to cool a tiny bit.
  • Then, add some butter to the pan along with the thyme and shallots. Continue flipping, though less frequently, and use a spoon to baste the meet. If you are seeing lots of smoke, turn the heat further down.
  • Start checking the temperature after a minute or two of the basting. Remember, the steak will continue to cook off the pan. For medium-rare meat, a final temperature of 130ºF (or 125ºF in the pan) is ideal; for medium, (or 135ºF in the pan) 140ºF is your goal.
  • Place the steak on a plate or cutting board Let rest for a few minutes.
Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: California, Indian
Keyword: Tofu
Servings: 4 servings
Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

  • ¼ cup garlic cloves whole
  • ¼ cup fresh ginger peeled, cut into 1/2-inch slices
  • 2 serrano peppers trimmed, seeds removed
  • 2 tbsp canola oil

Paneer or Tofu

  • 20 oz tofu firm Hodo Soy or extra firm regular
  • 1 tsp canola oil

Sauce

  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 28 oz canned crushed tomatoes
  • ½ tbsp salt
  • ½ cup heavy cream

Instructions

Ginger Garlic Paste

  • Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
    ¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

  • Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
    20 oz tofu, 1 tsp canola oil

Sauce

  • When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
    2 tbsp butter
  • Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
  • Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
    2 tbsp tomato paste
  • Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
    1 tsp garam masala, 2 tsp paprika
  • Add the crushed tomatoes and salt. Add about ¼ of water.
    28 oz canned crushed tomatoes, ½ tbsp salt
  • Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
  • If serving with rice, start cooking the rice.
  • Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
  • Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
  • Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
    ½ cup heavy cream

Nutrition

Calories: 432kcal | Carbohydrates: 24g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1259mg | Potassium: 766mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1267IU | Vitamin C: 28mg | Calcium: 286mg | Iron: 5mg
Nutrition Facts
Tofu Tikka Masala
Amount Per Serving
Calories 432 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 49mg16%
Sodium 1259mg55%
Potassium 766mg22%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 11g12%
Protein 18g36%
Vitamin A 1267IU25%
Vitamin C 28mg34%
Calcium 286mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

This is a classic chili that I have, more or less, been making since at least 2015 and probably for a few years before that. It is one of the first recipes I added to my original incarnation of this recipe website. I’ve made updates and changes over time, but I think this recipe is nearly perfect for a hearty, spicy, flavorful and straightforward vegan chili.

It works well with dry beans cooked before adding to the chili. That said, this is one meal where canned beans aren’t so different that I would strongly recommend against them. You can use canned beans.

This recipe has two default bean types: kidney and black beans. You can also substitute or add pinto beans or other beans that hold their shape in soups / stews.

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30 minutes
Cook Time45 minutes
Bean Time2 hours
Total Time3 hours 15 minutes
Course: Dinner
Cuisine: California, Vegan
Keyword: Dry Beans
Servings: 6 servings
Calories: 387kcal

Ingredients

Beans

  • ½ lb dry black beans
  • ½ lb dry kidney beans
  • bean spices kombu, garlic, onion, red pepper flakes, peppercorn

Chili

  • 2 tbsp olive oil
  • 2 medium yellow onions chopped
  • 2 stalks celery small chopped
  • 2 Anaheim peppers chopped
  • 2 jalapeños diced
  • 2 green bell peppers chopped
  • 4 cloves garlic minced or crushed
  • 2 tbsp tomato paste
  • 2 tbsp chipotle peppers in adobo chopped with sauce
  • 1 tbsp dried oregano
  • ½ tbsp cumin
  • 1 tbsp smoked paprika
  • 2 tsp salt estimate, to taste
  • 28 oz crushed tomatoes

Instructions

Beans

  • First, make the beans. I won't describe any directions here because the hope is that this is a meal you can make when you are already making either black or kidney beans for another meal, and you can just make a bit extra and save them to make chili. Suffice it to say, make the beans.
    ½ lb dry black beans, ½ lb dry kidney beans, bean spices

Chili

  • As the beans are cooking (if necessary), prep the remaining ingredients according to the directions above.
  • Warm a large Dutch oven over medium. Add 2 tbsp olive oil. Then add the chopped onions and celery cook for about 10 minutes until fully softened and starting to get some good color.
    2 tbsp olive oil, 2 medium yellow onions, 2 stalks celery
  • Next, add the three types of fresh peppers and cook until fragrant and softened. Then add the garlic, tomato paste, chipotle peppers in adobo. Also add the oregano, cumin and smoked paprika. Add at least 1 tsp salt. Stir well until everything is well combined and crackling.
    2 Anaheim peppers, 2 jalapeños, 2 green bell peppers, 4 cloves garlic, 2 tbsp tomato paste, 2 tbsp chipotle peppers in adobo, 1 tbsp dried oregano, ½ tbsp cumin, 1 tbsp smoked paprika, 2 tsp salt
  • Add the crushed tomatoes and stir well. Then add the beans. Stir well and simmer for at least 30 minutes. Taste for salt and pepper and add more as needed. Continue simmering for up to another hour.
    28 oz crushed tomatoes

Notes

Serves 6

Nutrition

Calories: 387kcal | Carbohydrates: 67g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 1130mg | Potassium: 1708mg | Fiber: 18g | Sugar: 12g | Vitamin A: 1421IU | Vitamin C: 58mg | Calcium: 163mg | Iron: 8mg
Nutrition Facts
Classic Vegan Chili
Amount Per Serving
Calories 387 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1130mg49%
Potassium 1708mg49%
Carbohydrates 67g22%
Fiber 18g75%
Sugar 12g13%
Protein 20g40%
Vitamin A 1421IU28%
Vitamin C 58mg70%
Calcium 163mg16%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Holiday, Meat

Twice-Baked Potatoes

This, along with the cast-iron steak, is a New Year’s tradition since at least 2014, when I first published this recipe on my former website. I then updated the recipe in 2020. And finally I made small updates and published on my new site in 2021.

It’s classic for a reason! Indulgent and the leftovers even save pretty well for a day or two.

Print Recipe

Twice-Baked Potatoes

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Keyword: Potatoes
Servings: 4 servings

Ingredients

  • 5 slices bacon
  • 3 baking potatoes
  • ½ cup salted butter
  • 2 tbsp cream cheese
  • ⅓ cup sour cream
  • chives
  • thyme
  • olive oil
  • 4-6 oz cheddar cheese
  • paprika

Instructions

  • Preheat the oven to 400°F. Line two sheet pans with tinfoil. On one, add the cooling rack and place the bacon on top. Bake the bacon for 18 minutes or longer until it’s crispy. Remove and put on paper towels.
    5 slices bacon
  • While that cooks, clean each potato and then rub thoroughly with olive oil, salt and pepper. Place on a baking sheet, and bake for 1 hour, making sure they're sufficiently cooked through. (When cooked, they will slice easily and cleanly.)
    3 baking potatoes, olive oil
  • Once both are done, turn off the oven for now. Shred the cheddar cheese until you have more than 1 cup. Strip thyme leaves from the stem.
  • While the potatoes are cooling, in a stand mixer with the flat attachment, add ½ cup of butter, 2 tbsp cream cheese, ⅓ cup sour cream and ½ cup of shredded cheddar cheese. Add the thyme leaves.
    ½ cup salted butter, 2 tbsp cream cheese, ⅓ cup sour cream, 4-6 oz cheddar cheese, thyme
  • Cut each potato in half, lengthwise. You want to scrape the insides out into the stand mixer bowl, but make sure you leave a small amount around the edge (close to the sink) that will give the potatoes structure. Lay the potato shells on a baking sheet.
  • By hand with a spoon, gently mix the potatoes and the ingredients until just combined, so you don't develop the starch into a glue-like texture.
  • Fill the potato shells with the filling, hopefully so that the potatoes are overflowing some. Sprinkle smoked paprika on top. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through and developing a nice crust, about 15 to 20 minutes.
    4-6 oz cheddar cheese, paprika, chives
Basics, Bread and Pasta, Dairy-Free, Favorites, Projects, Weekend Dinner

Classic Semolina Pasta

This classic pasta recipe is just about perfect. One batch is enough for skillet lasagna or about 4 servings, approximately.

Print Recipe

Classic Semolina Pasta

Fresh pasta that can't be beat
Prep Time2 hours 30 minutes
Total Time2 hours 30 minutes
Course: Ingredient
Cuisine: Comfort Food, Italian
Keyword: Basics, Pasta
Servings: 4 servings
Calories: 297kcal

Equipment

  • Pasta press (e.g., Kitchenaid attachment)
  • Rotary cutter
  • Noodle rack

Ingredients

  • 1 cup semolina flour
  • 1 cup bread flour or all-purpose flour
  • 1 large egg
  • ½ tbsp olive oil
  • ¼ tsp salt
  • ½ cup cold water

Instructions

  • Combine the semolina flour, bread flour, and salt in a large bowl. Using a fork, mix these ingredients together, then using a sifter, sift into another bowl. Set aside.
  • In a separate bowl, crack the egg and beat well with a fork. Add the olive oil and mix well. Add the cold water and mix well again.
  • Pour the liquid ingredients into your mixer bowl and attach the flat beater. Add half of the sifted flour mixture, turn to speed 2 and mix 20 seconds. Add the rest of the sifted flour mixture and mix an additional 20 seconds.
  • Exchange flat beater for the dough hook. Turn to speed 2 and knead for 2 to 3 minutes, until a dough ball is formed. Stop mixing and scrape down the sides as necessary to get it form a ball. Continue kneading for a few minutes. Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. To test for the correct consistency, pinch a small amount of dough together after kneading for 2 to 3 minutes — if the dough stays together without sticking to your fingers or falling apart, it should work well. If too soft, add more flour by dusting the top of the dough and knead some more, continuing to dust the dough with flour until achieving the right consistency. If too dry, sprinkle the dough with a bit of water (less than 1 tsp at a time) and knead some more.
  • Wrap dough in plastic wrap and put in the refrigerator for a minimum of 1 hour (this step is very important).
  • Remove dough from refrigerator and let it rest for 15 minutes still wrapped. Using your hands, roll dough into a log, about 6-inches long. Cut the log into 6 slices, then flatten each piece slightly. Spread slices out so they aren't touching and cover with plastic wrap. Put out a sprinkling of bread flour that you will use to make sure the exterior of the pasta stays low-friction as it gets compressed by the pasta roller.
  • Using the widest setting on the pasta press, turn mixer to speed 2 and take one piece of the flattened dough coated in a bit of flour and feed through the rollers. Fold dough in half and roll again. Repeat 3 more times, lightly dusting the sheet of pasta with flour in between each rolling if it feels the slightest bit sticky.
  • Move adjustment knob to setting 2 and feed the dough sheet through the rollers only once. Continue to increase roller setting until desired dough thickness is reached: 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta or a very fine linguine.
  • Once desired thickness is achieved, place sheets on a flat surface to cut into noodles (if desired) using the rotary cutter. You may need to cut sheets in half if they have grown too long for standard noodle length.
  • After cutting each sheet, hang to dry on a floured pasta rack. Dry for a minimum of 10 minutes. IMPORTANT: Flour the pasta rack or the plastic hangers before placing pasta on them. ALSO, separate the strips of pasta as best you can, so they aren't touching. This way they won't dry sticking together. If you want to dry the pasta for later use, dry for several hours and then store in airtight containers or bags.
  • When ready to cook, boil your water and add salt. Fresh pasta will cook faster than commercially bought pasta – about 4 to 5 minutes in vigorously boiling water for al dente.

Nutrition

Calories: 297kcal | Carbohydrates: 53g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 164mg | Potassium: 127mg | Fiber: 2g | Sugar: 1g | Vitamin A: 68IU | Calcium: 19mg | Iron: 2mg
Nutrition Facts
Classic Semolina Pasta
Amount Per Serving
Calories 297 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 164mg7%
Potassium 127mg4%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 1g1%
Protein 11g22%
Vitamin A 68IU1%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.