Category Archives: Basics

Basics, Dry Beans, Pressure Cooker

Pressure Cooker Dry Bean Recipe

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Basic Bean Recipe

This recipe assumes you're using a Instant Pot. It is only a minor difference to instead use a stovetop pressure cooker; just use a timer and assume high pressure (except when low pressure is mentioned).
Prep Time5 minutes
Cook Time1 hour
Soak Time6 hours
Total Time7 hours 5 minutes
Servings: 0

Equipment

  • Pressure cooker
  • Spice bag

Ingredients

  • ¾ cup dry beans
  • 1 piece kombu about 4 square inches, which could be a 1” piece if it’s wide, or a 4” piece if it’s skinny – place in a spice bag to make it easy

Bean spices (options; place in spice bag, usually)

  • 1 Bay leaf I put one in nearly pot of beans
  • ½ tsp Peppercorns
  • ¼ tsp Red pepper flakes up to 1 tsp or so, great addition to make the beans spicy to their core
  • ⅓ tsp Oregano
  • Other potential herbs: rosemary, sage, and thyme
  • 1 clove garlic or about ½ tsp granulated / powder
  • ¼ onion or shallots
  • 1-2 stalks carrots and celery these are particularly good additions if you plan on using the bean cooking water as the base of the rest of the dish.

Instructions

  • I recommend pre-soaking. Rinse the beans and remove any broken pieces. (You can leave in broken pieces if you are making a mashed-bean recipe.) Add to a medium mixing bowl along with about 1 quart water and 2 tsp salt. Mix well. Set aside for 4-8 hours, covered to make sure nothing gets into the soaking beans.
  • If you pre-soaked, drain the beans well before moving to the next step. If you did not pre-soak, measure and rinse the beans well before proceeding.
  • Place the beans in the inner pot of the Instant Pot. Cover with about 1” water – I think this is usually about 1 quart water, but it’s not more than 2 quarts for this few of beans. You don’t want too much water. Add your bean spices (from above options), either in a spice bag (or wrapped in cheesecloth) or into the pot directly. Secure the lid.
  • Set the desired pressure-cooking time and bring to pressure. See below for times.
  • Once the machine has stopped the pressure cycle, I would recommend canceling the “Keep Warm” function (if applicable). Allow pressure to release naturally. I think this is the most critical part for soft, well-cooked, but unbroken beans. You should, however, not let this go longer than 25 minutes if you want whole beans as letting the pressure stay elevated (and therefore the water to stay above-boiling) may overcook the beans.
  • If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 5 minutes and then releasing pressure after 10 minutes.
Basics, Bread and Pasta, Dairy-Free, Dinner Party, Favorites, Projects, Rotation

Four Focaccia

The best timing is probably this: make the biga one early evening (6-7pm) on a Friday or Saturday. And then you can make the dough the next morning. When you mix the dough (second step), you can leave out one portion (one-quarter, about 14 ounces) and proceed through the steps with that one until you bake it about 5 hours later. The other three-quarters (42 ounces / 2lbs, 10oz) can go into the fridge for a long, cold bulk ferment. Then, each morning, you can remove another portion (14oz) and place into the square pan with olive oil, to warm up and stretch to the edges. Then you can bake after about 2 hours.

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Four Focaccia

Prep Time40 minutes
Cook Time20 minutes
Rising Time21 hours
Total Time22 hours
Course: Bread, Side Dish
Cuisine: Comfort Food, Italian
Keyword: Basics, Bread
Servings: 16 servings
Calories: 236kcal

Equipment

  • Closable large container for dough

Ingredients

Biga

  • 6.4 oz bread flour
  • 3.8 oz water
  • ⅛ tsp instant dry yeast

Second portion

  • 25.6 oz bread flour
  • 19.6 oz water
  • 0.6 oz salt about 1 tbsp
  • 0.13 oz instant dry yeast about 1.25 tbsp
  • 4 tbsp olive oil for greasing the pan

Instructions

First Day / Evening

  • First, make the biga a day before. Gently mix the yeast into the water, warmed to about 70ºF. Slowly add in the flour and mix until just smooth. It should be stiff and dense, but you can add a few drops of water if it seems overly dry. Cover the bowl tightly and leave for 12 to 16 hours at about 70ºF. You will know it’s ready because it should be domed and just beginning to fall in the middle.

Second Day / Morning

  • Second, prepare the final dough. Add the dry “second portion” ingredients to a stand mixer, mix with the paddle, and then add about half of the water at about 72-75ºF and mix for 3-5 minutes in order to incorporate the ingredients. As it comes together, switch to the dough hook and begin adding the biga in chunks. Mix on second speed for several minutes, at least 5 min, to develop dough strength. You’re looking for a dough that is developing strong gluten. It will be fairly dry at this point. Once you have good strength going, add the remaining water by pulling the dough off the dough hook and pouring the water in there. Mix until the water is incorporated.
  • At this point, you can take one fourth of the dough (about 13 ounces) and proceed through the steps, while the other three-fourths can be cold fermented for up to a few days. (See notes at top.) For the cold ferment, it may be valuable to still fold in the container once or twice, as the dough cools.
  • For the portion you are baking in the same day, put into a large, flat, shallow container, like the glass baking pan (which you can cover with plastic wrap or waxed canvas). Fold every 45 minutes, for three folds over three hours (with 45 minutes after the last fold, too).
  • At the end of the bulk ferment (regular or cold), remove the dough to a lightly floured work surface. Gently shape into an 8” square, the size of your pan, without pushing out too much air. Cover briefly – or cover and allow to sit if you’re unable to stretch it to full size right away. In order to get it to stretch, you may need to let it rest for a bit, especially if you’re doing this after the cold ferment.
  • Once the dough is the right size, prepare the 8” square metal pan by adding a little over 1 tbsp olive oil to the pan and swirl around to coat the bottom and sides of the pan. Gently place the fermented dough into the pan and make sure it reaches the edges. Allow to rise for 2-2.5 hours.

Bake

  • Pre-heat the oven to 500ºF. Spray the top of the bread gently with olive oil. Gentle press your fingers into the top of the dough to make dimples. Sprinkle the top with sesame seeds and salt.
  • Bake for 12-15 minutes. When done, the top will be golden and the dough will have pulled from the sides of the pan appealingly. The sides and bottom should be closer to brown or golden brown. Allow to cool briefly and then cut and serve.

Notes

Each serving is ¼ of a square, if you’ve made four focaccia as instructed

Nutrition

Calories: 236kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 415mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 10mg | Iron: 1mg
Nutrition Facts
Four Focaccia
Amount Per Serving
Calories 236 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 415mg18%
Potassium 57mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 1g1%
Protein 7g14%
Vitamin A 1IU0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Holiday, Sauces

Classic Umami Gravy

This gravy works really well and can even tolerate some improvisation. The key components are here though, so don’t alter it too much. You really do need the fennel and celery seed to give it a nice sausage-like flavor, and the miso helps add important umami.

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Classic Umami Gravy

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Ingredient, Side Dish
Cuisine: American, Southern
Keyword: Sauces
Servings: 10 servings
Calories: 56kcal

Ingredients

  • 1 small yellow onion minced
  • 3 tbsp unsalted butter
  • 2 tsp fennel seeds crushed
  • 1 tsp celery seeds crushed
  • 1 pinch cayenne pepper
  • 2 tbsp flour
  • ¾ cup vegetable broth
  • ¾ cup milk
  • 1 tbsp miso
  • 1 tsp good-quality soy sauce or tamari

Instructions

  • Melt the 3 tbsp butter in a saucepan. Sauté the onion until it softens, about 3-5 minutes. Add the spices (fennel, celery seed, thyme and cayenne) and cook for 1-2 minutes until fragrant.
    1 small yellow onion, 3 tbsp unsalted butter, 2 tsp fennel seeds, 1 tsp celery seeds, 1 pinch cayenne pepper
  • Add the 2 tbsp flour and mix constantly for 4-7 minutes until the color turns medium brown.
    2 tbsp flour
  • Reduce the heat to medium low. Add the vegetable broth, miso and soy sauce and stir until smooth and thickened, a few minutes.
    ¾ cup vegetable broth, 1 tbsp miso, 1 tsp good-quality soy sauce or tamari
  • Drizzle in the milk slowly and mix well to ensure it all incorporates well. Stir until somewhat thickened, about 5-7 minutes. It will thicken more as it cools.
    ¾ cup milk
  • Remove from the heat. Taste and add salt, pepper and other seasonings as needed.

Notes

Makes 10 servings

Nutrition

Calories: 56kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 177mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Nutrition Facts
Classic Umami Gravy
Amount Per Serving
Calories 56 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 11mg4%
Sodium 177mg8%
Potassium 52mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 179IU4%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free

Perfect Boiled Eggs

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Perfect Boiled Eggs

Simple, tested way to make the perfect boiled egg
Prep Time0 minutes
Cook Time15 minutes
Total Time15 minutes
Course: Ingredient, Snack
Keyword: Basics, Simple
Servings: 1 serving
Calories: 63kcal

Ingredients

  • 1 egg

Instructions

  • In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil.
  • Once boiling, gently lower eggs into the basket or place at the bottom gently.
  • Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs and then peel and eat immediately. You can also allow them to cool naturally before storing them for up to a week in their shell.

Nutrition

Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
Nutrition Facts
Perfect Boiled Eggs
Amount Per Serving
Calories 63 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 62mg3%
Potassium 61mg2%
Carbohydrates 1g0%
Sugar 1g1%
Protein 6g12%
Vitamin A 238IU5%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

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Mixed Berry Jam

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Condiment
Cuisine: American, Classic
Keyword: Gift, Jam, Summer
Servings: 0

Ingredients

  • 500 g strawberries
  • 550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
  • 550 g sugar
  • ¼ cup lime juice ~3 limes
  • 1 tbsp pectin

Instructions

  • Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
  • Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
  • Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
  • At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
  • Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
  • When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
  • Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.
Appetizer, Basics, Dairy-Free, Snack, Summer

Guacamole

The only reason to have this is a reminder of the ingredients. Each piece is critical. Maybe the tomato is optional.

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Guacamole

Simple and excellent
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer, Snack
Cuisine: California, Mexican
Keyword: Basics
Servings: 4 servings
Calories: 189kcal

Ingredients

  • 1 small red onion
  • 1 serrano pepper
  • ½ bunch cilantro
  • 2 tomatoes
  • 2 large avocadoes
  • 1 lime juiced
  • 1 tsp salt

Instructions

  • Clean, dice and prep the ingredients. Mash everything together. Serve.

Nutrition

Calories: 189kcal | Carbohydrates: 15g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 594mg | Potassium: 700mg | Fiber: 8g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg
Nutrition Facts
Guacamole
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 594mg26%
Potassium 700mg20%
Carbohydrates 15g5%
Fiber 8g33%
Sugar 4g4%
Protein 3g6%
Vitamin A 750IU15%
Vitamin C 26mg32%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Spice Mix

Sam’s Southwest Seasoning

I settled on “Sam’s Southwest Seasoning” for this mix because, well, calling it either “taco” or “Mexican” seasoning felt inaccurate.

If you mix a big batch in advance, about 1 tbsp is what you want to use for most meals. 1 tbsp is good for ¾ dry beans, for example.

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Sam’s Southwest Seasoning

Prep Time10 minutes
Total Time10 minutes
Course: Ingredient
Cuisine: Southwest, Tex-Mex
Keyword: Spice Mix
Servings: 24 servings
Calories: 32kcal

Ingredients

  • 6 tbsp ground cumin
  • 4 tbsp chipotle
  • 4 tbsp dried oregano
  • 2 tbsp smoked paprika
  • 2 tbsp ground coriander
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp red pepper flakes

Instructions

  • Crush spices as needed. Mix spices together and store in an air-tight container.

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
Basics, Sauces

Sofrito (Puerto Rican Cooking Base)

Delicious start to Puerto Rican meals.

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Sofrito

A delicious base for Puetro Rican meals
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Ingredient
Cuisine: Puerto Rican
Servings: 4 portions
Calories: 63kcal

Equipment

  • Food processor

Ingredients

  • 1 medium yellow onion large chopped
  • 1 Anaheim pepper or cubanelle if available; stemmed, seeded and rough chopped
  • 9 cloves garlic peeled and trimmed
  • ½ bunch cilantro rough chopped
  • 4 ajices dulces or a green bell pepper; stemmed, seeded and rough chopped
  • 2 large tomatoes stemmed
  • 1 tsp anchiote or sweet paprika
  • 1 medium red bell pepper stemmed, seeded and rough chopped
  • 2 tsp salt

Instructions

  • Prep the ingredients as above.
  • Place onions and cubanelle/anaheim peppers in the workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.
  • With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season with about 2 tsp salt. Transfer what you don’t use to the freezer, where it will keep for quite a while. You want to have about ¼-½ cup per portion used in the meal.

Nutrition

Calories: 63kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1220mg | Potassium: 433mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2115IU | Vitamin C: 81mg | Calcium: 38mg | Iron: 1mg
Nutrition Facts
Sofrito
Amount Per Serving
Calories 63 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1220mg53%
Potassium 433mg12%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 7g8%
Protein 2g4%
Vitamin A 2115IU42%
Vitamin C 81mg98%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Spice Mix

Pique (Puerto Rican Vinegar Sauce)

This sauce is perfect for Puerto Rican dishes.

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Pique

Puerto Rican vinegar sauce
Prep Time15 minutes
Cook Time15 minutes
Pre-soaking2 days
Total Time2 days 30 minutes
Course: Ingredient
Cuisine: Puerto Rican
Keyword: Sauces
Servings: 4 cups
Calories: 45kcal

Equipment

  • Food processor
  • Fine-mesh strainer

Ingredients

  • 3 jalapeños
  • 2 cups white vinegar
  • 20 dried chile de arbol peppers
  • 3 cloves garlic
  • 1 medium shallot 2 tbsp chopped
  • 1 large carrot ¼ cup sliced
  • 2 tbsp rice vinegar
  • 2 tbsp salt
  • 1 tsp ground black pepper
  • 3 serrano chiles

Instructions

  • Remove the stems from the jalapeño peppers and cut halfway through the peppers (as in, not all the way through), leaving them whole. Place the 2 cups white vinegar in a large bowl (that can be tightly sealed) and add the scored peppers. Let them soak, covered, for 48 hours. Then discard the peppers.
  • Peel the 3 cloves garlic. Chop the shallot until you have about 2 tbsp. Chop the carrot until you have about ¼ cup.
  • In a small pot, combine the 20 dried chiles, garlic cloves, onion, and carrot. Add about 2 cups water until the vegetables are just covered. Bring to a boil, then simmer for 10 minutes, until the carrots have softened. Pour the vegetables through a fine-mesh strainer, reserving the cooking liquid.
  • Transfer the vegetables to a blender, then add the 2 cups vinegar from the jalapeños, the 2 tbsp rice vinegar, 1 cup of the vegetable cooking liquid, the 2 tbsp salt, and 1 tsp ground pepper. Process until completely smooth and blended. Taste, and add vinegar or more cooking water if needed to reach the desired acidity.
  • Pour the pique sauce into bottles or mason jars for storage and add one whole serrano chile to each bottle to soak. The sauce can be used immediately, but the flavor improves after a few days of rest.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3505mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3166IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
Basics, Breakfast

Easy Pancakes for 2-3

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Easy Pancakes for 2-3

Simple and classic for a reason
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Basics, Simple
Servings: 3 servings
Calories: 262kcal

Ingredients

  • 1 cup flour
  • 1 tsp sugar
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • 1 cup milk
  • 1 tbsp butter melted, plus more for griddle

Instructions

  • In a small bowl (or large prep glass) mix together the 1 cup flour, 1 tsp sugar, 1 tsp baking powder, and ¼ tsp salt.
    1 cup flour, 1 tsp sugar, 1 tsp baking powder, ¼ tsp salt
  • In a small bowl, whisk together the 1 egg, 1 cup milk, and 1 tbsp melted butter (which hopefully has cooled some, as to not cook the milk or egg). Once wet ingredients are combined, pre-heat the griddle on medium-high. Add some butter to the griddle and move it around.
    1 egg, 1 cup milk, 1 tbsp butter
  • When ready, add the dry ingredients to the wet, and mix until combined, but no more. Add in whatever size you like to the warmed griddle, bringing it down in temperature as the first ones hit the griddle, to medium, or just above that.
  • Flip when there is solid (not insignificant) bubbling on the surface. Move around depending on how even your surface heat is, of course. And serve as immediately as possible.

Notes

Serves 3

Nutrition

Calories: 262kcal | Carbohydrates: 38g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 425mg | Potassium: 174mg | Fiber: 1g | Sugar: 6g | Vitamin A: 328IU | Calcium: 186mg | Iron: 2mg
Nutrition Facts
Easy Pancakes for 2-3
Amount Per Serving
Calories 262 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 73mg24%
Sodium 425mg18%
Potassium 174mg5%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 6g7%
Protein 9g18%
Vitamin A 328IU7%
Calcium 186mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.