Category Archives: Dinner Party

Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Winter

Chickpea & Shishito Paella

This is an exceptional dish. It’s a lot of work, but it’s worth it. There are a lot of dishes, though.

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Chickpea & Shishito Paella

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Spanish, Vegan
Keyword: Dry Beans
Servings: 8 servings
Calories: 476kcal

Equipment

  • Pressure cooker
  • Immersion blender
  • Large oven-proof skillet

Ingredients

  • ½ lb dry chickpeas
  • 3 cups vegetable broth
  • 1 pinch saffron threads crushed
  • ¼ cup olive oil
  • 12 small shishito peppers stemmed but left whole
  • 1 large yellow onion chopped
  • 3 cloves garlic chopped
  • 1 large red bell pepper chopped
  • ½ lb green beans cut into 1” pieces
  • 1 tsp Spanish smoked paprika pimenton
  • ½ tsp ground cumin
  • ½ tsp kosher salt
  • ½ cup passata or 2 small tomatoes passed through the food mill
  • 2 tbsp chopped cilantro leaves with tender stems
  • 1½ cup Spanish rice Calasparra is best, can be Arborio
  • 2 cups spinach chopped

Vegan aioli (optional)

  • 1 clove garlic
  • ¼ cup aquafaba
  • 2 tbsp cooked chickpeas
  • ¾ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¾ cup grapeseed or neutral oil
  • 1 tbsp fresh lemon juice

Instructions

Cook beans (1-2 days before, if making the vegan aioli)

  • Soak the beans in water and 1% salt for at least 6 hours. Drain and put in the pressure cooker. Add water to about ½" above the chickpeas – you don’t want too much water for this given the vegan aioli step. Don’t add more salt or spices, to keep the flavor fairly neutral.
  • Bring to pressure for 14 minutes. Allow pressure to release naturally. Remove the lid and remove the inner pot. Allow to cool.
  • Once cool, store chickpeas and their cooking liquid together in the fridge for 1-2 days.

Make paella

  • Prepare ingredients first per the ingredient list. Onion, garlic and red bell pepper can go together. Passata and chopped cilantro can go together in a glass. Paprika, cumin and salt can also be combined.
  • Heat the 3 cups broth in a saucepan until boiling. Then turn heat to low and cover. If chickpeas are in the fridge, you can add them to the broth here, to warm them up. (Otherwise leave them to the side for now.)
  • Heat a very large (at least 12”), straight-sided skillet over medium-high heat. Add the ¼ cup olive oil and heat to shimmering. Place the shishitos in the pan with tongs and sear each side for 1-2 minutes. Transfer them back to their bowl.
  • Around now, preheat the oven to 400ºF.
  • Add the onion, garlic and bell pepper and cook to the pan, stirring frequently, until the vegetables have softened, 6-8 minutes. Add the paprika, cumin and salt and stir well for 30 seconds. Then add the green beans and cook for 2-3 minutes until they’ve brightened.
  • Stir in the tomato sauce and cilantro and let it cook a bit, maybe 30 seconds. Then add the rice and stir well, making sure it all is combined thoroughly. Stir in the broth, drained chickpeas, and spinach. Sprinkle in the crushed saffron. Taste and add more salt if needed.
  • Cook on medium, stirring occasionally, for about 5 minutes, until the rice has begun to absorb the liquid. The rice should still be covered by liquid, but it should have started to dry out.
  • Then nestle the shishitos on the rice and transfer the pan the oven. Bake, uncovered, for 12 to 15 minutes. Remove and cover with a lid or aluminum foil and let it sit for 10 minutes, until the rice is fully cooked.
  • While it cooks, make the aioli. Cut the garlic and remove green shoots, if any, to prevent some of the bitter taste of uncooked garlic. In a small cup that can fit the immersion blender, puree the garlic, aquafaba, chickpeas, mustard and salt until smooth. Drizzle in the oil, starting slowly until it begins to thicken. Then you can pour the rest in. You may need to blend for several minutes before it starts to thicken. Once as thick as you think it’ll get, or as thick as it needs to be, add the lemon juice and any extra salt, to taste. Store in a container in the fridge until you’re ready to serve.

Notes

This recipe makes 8 servings.

Nutrition

Calories: 476kcal | Carbohydrates: 59g | Protein: 10g | Fat: 23g | Saturated Fat: 3g | Sodium: 692mg | Potassium: 631mg | Fiber: 9g | Sugar: 9g | Vitamin A: 3155IU | Vitamin C: 91mg | Calcium: 69mg | Iron: 5mg
Nutrition Facts
Chickpea & Shishito Paella
Amount Per Serving
Calories 476 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g19%
Sodium 692mg30%
Potassium 631mg18%
Carbohydrates 59g20%
Fiber 9g38%
Sugar 9g10%
Protein 10g20%
Vitamin A 3155IU63%
Vitamin C 91mg110%
Calcium 69mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Indian, Rotation, Seasons, Spring, Summer, Winter

Baked Rajma with Paneer

Made this and it was surprisingly great. Here is a modified version with baked paneer, a fun addition that adds some more heft to this delicious dish.

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Baked Rajma with Paneer

Served with rice or naan this is a filling and delicious meal
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 458kcal

Equipment

  • Large, oven-safe skillet or all-in-one pan
  • Small food processor
  • Water kettle
  • Sheet pan

Ingredients

Beans

  • 300 g dry kidney beans
  • Kombu, bay leaf, other bean spices

Rajma

  • 1 large red onion
  • 4 cloves garlic peeled and trimmed
  • 1 serrano pepper top removed
  • 1 inch fresh ginger cleaned and mostly peeled
  • 2½ tbsp neutral oil ½ tbsp for the paneer
  • 1 tsp cumin
  • 1 tsp salt
  • 28 oz canned crushed tomatoes or 2 lb fresh tomatoes
  • ½ tsp ground ancho chile powder
  • ¼ tsp garam masala
  • ½ tsp fenugreek leaves
  • 14 oz paneer cut into bite-sized cubes
  • ½ bunch cilantro optional, leaves chopped for serving on top

Pickled onion:

  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ¼ cup rice wine vinegar

Instructions

  • Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
    300 g dry kidney beans, Kombu, bay leaf, other bean spices
  • Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
    1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
  • When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
    2½ tbsp neutral oil, 1 tsp cumin, 1 tsp salt
  • Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed paneer with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
    14 oz paneer
  • Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you'd like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
    28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves
  • Spread the paneer onto a sheet pan. Place the paneer in the oven and set a timer for 7 minutes (for flipping the cheese). Cook the paneer until golden on a few sides, maybe 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
  • At the same time as the paneer, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
  • While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
    1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
  • When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
    ½ bunch cilantro

Notes

Serves 6

Nutrition

Calories: 458kcal | Carbohydrates: 43g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 977mg | Potassium: 1069mg | Fiber: 10g | Sugar: 8g | Vitamin A: 393IU | Vitamin C: 17mg | Calcium: 414mg | Iron: 5mg
Nutrition Facts
Baked Rajma with Paneer
Amount Per Serving
Calories 458 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 977mg42%
Potassium 1069mg31%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 8g9%
Protein 22g44%
Vitamin A 393IU8%
Vitamin C 17mg21%
Calcium 414mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Braised Flageolet Beans and Brown Rice

This delicious meal has evolved some over time, especially with the important addition of the brown rice. Brown rice serves several roles here. For one, the brown rice picks up some of the delicious liquid. It also adds its own nutty flavor to the overall dish. And then it helps stretch this meal into a truly delicious 4-6 servings.

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Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 4 servings
Calories: 767kcal

Equipment

  • Dutch oven
  • Pressure cooker

Ingredients

Braised Beans

  • 0.5 lbs dried Flageolet beans
  • 1 farcelette herb bundle – or bay leaves and other herbs in a spice bag
  • 2 tbsp olive oil
  • 1 large fennel bulb
  • 2 medium leeks
  • 2 large shallots
  • 4 cloves garlic
  • ½ cup dry white wine
  • 2 tsp vegetable bouillon to make 2 cups broth
  • 1 tsp salt

Herb Gremolata & Serving

  • ½ cup flat leaf parsley
  • ¼ cup tarragon leaves
  • 2 Meyer lemons
  • 1 clove garlic clove
  • 2 tbsp olive oil for drizzling

Brown Rice

  • 2 cups brown Kokuho Rose rice
  • 2 cups water
  • 1 tsp vegetable (or no-chicken) bouillon
  • ¼ tsp salt

Instructions

  • Rinse and soak the beans in water and 1.5% salt for 6-8 hours, preferably all day.
    0.5 lbs dried Flageolet beans
  • When ready to start preparing the meal, cook the beans along with the herb bundle. First bring the beans, herb bundle and at least 1.5 quarts water to a gentle boil for 5 minutes and then lower the heat to a gentle simmer for at least 20 minutes while you chop the vegetables.
    1 farcelette
  • All of the following can go in the same bowl. Remove the fronds from the fennel (save those for other uses) and cut into large wedges. Clean and keep the white and light green parts of the medium leeks; thinly slice once cleaned of dirt. Mince the 3 large cloves garlic. Thinly slice the shallots.
    1 large fennel bulb, 2 medium leeks, 4 cloves garlic, 2 large shallots
  • Remove 2 cups of the cooking bean water and add the bouillon to the hot bean water. Mix well and set aside. Allow the beans to cook gentle while you start the bigger meal. Right before adding, drain off the excess water.
    2 tsp vegetable bouillon
  • Preheat the oven to 350ºF. Heat 2 tbsp olive oil over medium heat in a large Dutch oven. Add the fennel wedges, leeks, shallots and garlic. Sauté until they begin to soften, about 5 minutes. Add the white wine and continue to cook for another minute.
    2 tbsp olive oil, ½ cup dry white wine
  • Add the bouillon mixture, fully drained pre-cooked beans and herb bundle, and about 1 tsp salt. Stir gently so the beans are submerged (and add more hot bean water or stock if necessary). Bring to a simmer, cover and transfer to the oven.
    1 tsp salt
  • Bake the beans and vegetables, covered, for 30-60 minutes, depending on how done the beans are. Remove the lid and cook uncovered until the beans are cooked through and the cooking liquid has reduced slightly, another about 30 minutes.
  • Once you’ve put the beans in the oven, you can make the herb gremolata. In a food processor, add rough-chopped flat leaf parsley, tarragon leaves the zest of both Meyer lemons, and the large garlic clove. Add a tiny bit of Meyer lemon juice if you need to get the mix to blend properly. Set aside in a covered dish until ready to serve.
    ½ cup flat leaf parsley, ¼ cup tarragon leaves, 2 Meyer lemons, 1 clove garlic clove
  • When you have about 45 minutes left, add 2 cups brown rice and 2 cups water with 1 tsp bouillon and ¼ tsp salt to the pressure cooker. Bring to low pressure for 15 minutes and then allow for up to 10 minutes of natural release. Release remaining pressure and fluff the rice and add a touch more salt, if needed.
    2 cups brown Kokuho Rose rice, 1 tsp vegetable (or no-chicken) bouillon, ¼ tsp salt, 2 cups water
  • Once beans are cooked and the dish has dried some, remove from the oven and let it sit for 5-10 minutes away from heat, uncovered.
  • Serve topped with the herb gremolata and some olive oil drizzled on top.
    2 tbsp olive oil

Notes

Serves 4 (approximately)

Nutrition

Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
Nutrition Facts
Braised Flageolet Beans and Brown Rice
Amount Per Serving
Calories 767 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 229mg10%
Potassium 1825mg52%
Carbohydrates 127g42%
Fiber 16g67%
Sugar 4g4%
Protein 24g48%
Vitamin A 1595IU32%
Vitamin C 26mg32%
Calcium 289mg29%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Dinner Party, Snack

Perfect Quick Cookies with Chocolate and Pecans

These are the best quick cookies – maybe the best cookies overall. No need to rest the dough in the fridge, though I bet it would be improved that way.

The dough does save well, and this makes probably 2 dozen cookies total. Refrigerate or freeze the unused dough, preferably in pre-measured balls, so you can make cookies anytime the oven is warm.

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Perfect Quick Cookies with Chocolate and Pecans

Tested again and again, but never tested enough
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Comfort Food
Keyword: Chocolate
Servings: 36 cookies
Calories: 162kcal

Ingredients

  • 226 g butter softened
  • 175 g granulated sugar
  • 175 g brown sugar
  • 2 large eggs
  • 270 g all-purpose flour
  • ½ tsp baking soda
  • 1 tsp salt
  • 1½ tsp vanilla
  • ½ tsp cinnamon
  • 175 g chocolate chips, or chopped bars
  • 125 g pecans
  • Flake salt

Instructions

  • A few hours before, remove the butter from the fridge and allow to soften.
  • Preheat the oven to 375ºF. (If you have not softened the butter yet, you can wrap in a towel and place near the oven, so it warms some. Then, chop into small pieces before adding to the mixer.)
  • In the stand mixer with the spatula-paddle, add the 226g softened butter and the 175g each of the sugars. Mix well on a medium-high speed for a few minutes, to get plenty of air into the butter.
  • In a separate bowl, mix together the 270g flour, ½ tsp baking soda and 1 tsp salt. Add to the stand mixer and mix on low until just combined. (Don’t develop that gluten.)
  • Then, add the 1½ tsp vanilla, ½ tsp cinnamon, 175g chocolate and 125g pecans. Mix on low until just combined.
  • On baking sheet(s) lined with aluminum foil, place 1 tbsp of dough about 2” apart. Bake for 10-12 minutes. Add a touch of flake salt as soon as they come out of the oven. Leave on the baking sheet for a few minutes, and then transfer to a cooling rack.

Notes

  • Makes 36 cookies

Nutrition

Calories: 162kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 130mg | Potassium: 48mg | Fiber: 1g | Sugar: 12g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
Nutrition Facts
Perfect Quick Cookies with Chocolate and Pecans
Amount Per Serving
Calories 162 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 23mg8%
Sodium 130mg6%
Potassium 48mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 172IU3%
Vitamin C 1mg1%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Projects, Weekend Dinner, Weeknight Dinner, Winter

Habichuelas Guisadas (Puerto Rican Stewed Beans)

Is this technically a chowder, because it contains potatoes? The Internet told me once that a chowder is a soup with potatoes. The Internet lies.

So, no, it’s not a chowder. It’s just delicious.

Print Recipe

Habichuelas Guisadas

Puerto Rican Stewed Beans
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner
Cuisine: Puerto Rican
Keyword: Dry Beans
Servings: 6 servings
Calories: 399kcal

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

  • 1 lb dry beans red, pink or pinto beans
  • 2 cloves garlic
  • 1 medium shallot
  • 2 bay leaves
  • 1 tsp coriander seeds
  • 1 tsp peppercorns
  • 1 stalk celery

Stew

  • 1 cup sofrito
  • 2 large carrots diced
  • 1 large red bell pepper diced
  • 2-4 tomatoes depending on size
  • 2 tbsp sazón
  • 1 lb red potatoes or other waxy potatoes, diced into large chunks
  • 10 large green olives

Serving

Instructions

  • First, the beans. Rinse and soak the beans in 1% salinity water for at least 6 hours. Add the beans and their soaking water to a large pot. To a spice bag, add 2 peeled garlic cloves, 1 shallot, 2 bay leaves, some coriander seeds, peppercorns, and a roughly chopped stalk of celery. Bring to a hearty boil for 10 minutes, and then cook for 30 minutes, maybe less depending on how fresh the beans are. When the beans are done (they can be just-cooked), drain but save the cooking liquid.
  • Meanwhile, prepare the ingredients. Make the sofrito (if you do not already have some on-hand). Dice the carrots, bell pepper and tomatoes. Peel the potatoes and cut into fairly good-sized chunks. Drain the olives.
  • In a large Dutch oven, heat a few tbsp of oil over medium heat. Add the sofrito, the carrots, bell pepper, tomatoes and 2 tbsp sazon. Cook for a few minutes to activate everything and start to soften the hard parts. Add the beans, potatoes and 1-2 cups of the bean water. If under-seasoned (besides salt), you can add some concentrated broth, bullion cubes, tomato paste, or more sazón. Make sure there is enough liquid for this to stew for a bit.
  • Cook for an hour, removing the cover part of the way through to let the broth thicken.

Notes

For six servings, including the rice

Nutrition

Calories: 399kcal | Carbohydrates: 74g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 401mg | Potassium: 1647mg | Fiber: 23g | Sugar: 5g | Vitamin A: 5301IU | Vitamin C: 58mg | Calcium: 151mg | Iron: 6mg
Nutrition Facts
Habichuelas Guisadas
Amount Per Serving
Calories 399 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 401mg17%
Potassium 1647mg47%
Carbohydrates 74g25%
Fiber 23g96%
Sugar 5g6%
Protein 21g42%
Vitamin A 5301IU106%
Vitamin C 58mg70%
Calcium 151mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Dinner Party, Favorites, Projects

Fresh Lemon Bars with Best Crust Ever

Originally made using Travis’s lemons. The crust is incredible.

Print Recipe

Fresh Lemon Bars with Best Crust Ever

Prep Time45 minutes
Cook Time30 minutes
Cooling4 hours
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American, California
Keyword: Fruit, Lemon
Servings: 9 small bars
Calories: 366kcal

Ingredients

Crust

  • 130 g All-purpose flour about 1 cup
  • 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch) about ½ cup
  • ¼ tsp Kosher salt
  • 1 tbsp Freshly grated lemon zest
  • 115 g Cold unsalted butter Cut into 1/4-inch dice, 1 stick

Custard

  • 3 large Eggs
  • 135 g Egg yolks about ½ cup, from about 8 eggs
  • 270 g Granulated sugar about 1⅓ cups
  • 1 pinch Kosher salt
  • 1 tbsp Freshly grated lemon zest
  • 310 g Lemon juice about 1⅓ cups, from about 8 large lemons

Instructions

Crust

  • Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with two pieces of parchment paper, each long enough to overhang the edges, but cut thin enough to fit in the pan. (The intent is to make a clean square, instead of having corner bunching. You can also use an origami-like method.)
  • Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses.
    130 g All-purpose flour, 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch), ¼ tsp Kosher salt, 1 tbsp Freshly grated lemon zest, 115 g Cold unsalted butter
  • Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.

Custard

  • Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
    3 large Eggs, 135 g Egg yolks, 270 g Granulated sugar, 1 pinch Kosher salt, 1 tbsp Freshly grated lemon zest, 310 g Lemon juice
  • Immediately strain onto the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.

Serve

  • Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 9 squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar.

Notes

Makes 9 bars

Nutrition

Calories: 366kcal | Carbohydrates: 51g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 251mg | Sodium: 102mg | Potassium: 96mg | Fiber: 1g | Sugar: 38g | Vitamin A: 628IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 1mg
Nutrition Facts
Fresh Lemon Bars with Best Crust Ever
Amount Per Serving
Calories 366 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 251mg84%
Sodium 102mg4%
Potassium 96mg3%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 38g42%
Protein 6g12%
Vitamin A 628IU13%
Vitamin C 15mg18%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Pressure Cooker, Projects, Weekend Dinner

Vegetarian Pozole

Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)

For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.

Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.

Print Recipe

Vegetarian Pozole

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Dinner
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 6 servings
Calories: 520kcal

Equipment

  • 2 pressure cookers

Ingredients

Pantry / Dry Goods

  • ½ lb dry hominy
  • ½ lb Rio Zape beans or other larger, dark bean
  • 2 bay leaves
  • 1 piece kombu
  • 6 dried chiles de arbol
  • 1 tbsp sweet vinegar e.g., white wine
  • 2 tsp peppercorns
  • 1 tsp epazote (Mexican Oregano)
  • 1 tbsp tomato paste or miso
  • 2 tsp oregano
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1 tsp chipotle powder
  • 3 tbsp olive oil divided
  • 2 tsp kosher salt used throughout

Produce

  • 2 yellow onions
  • 6-8 tomatoes or 1 can crushed tomatoes
  • 6 cloves garlic
  • 1 bunch cilantro
  • 4 radishes
  • 2 avocados
  • 1 small cabbage savoy preferred
  • 2 limes

Other

  • 16 oz stock or equivalent bouillon
  • 6 oz queso fresco

Instructions

  • For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
    ½ lb Rio Zape beans, ½ lb dry hominy
  • When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
    ½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
  • Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
    ½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
  • While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
    2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
  • Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
    2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
  • When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
    1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
  • Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
    16 oz stock
  • Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
    6 oz queso fresco

Notes

Serves 6

Nutrition

Calories: 520kcal | Carbohydrates: 60g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1551mg | Potassium: 1578mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2230IU | Vitamin C: 81mg | Calcium: 328mg | Iron: 5mg
Nutrition Facts
Vegetarian Pozole
Amount Per Serving
Calories 520 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 20mg7%
Sodium 1551mg67%
Potassium 1578mg45%
Carbohydrates 60g20%
Fiber 19g79%
Sugar 13g14%
Protein 19g38%
Vitamin A 2230IU45%
Vitamin C 81mg98%
Calcium 328mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Bread and Pasta, Dairy-Free, Dinner Party, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Spinach Pasta

This is a classic from the archives – nearly seven years old as I update and retype this in 2021. This is homemade gourmet at its best.

This makes two separate servings of two. Refrigerate or freeze the excess pasta and use only half of the “sauce” ingredients per each time you cook it.

Print Recipe

Spinach Pasta

Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Pasta
Servings: 4 servings
Calories: 708kcal

Equipment

  • Food processor
  • Pasta rollers

Ingredients

Pasta

  • 10 oz frozen spinach thawed, pressed, and chopped
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 tbsp water
  • 2 pints cherry tomatoes halved
  • 1 tsp salt
  • 4 tbsp olive oil
  • 2 tsp red pepper flakes

Instructions

Make Pasta

  • To remove moisture from the spinach, microwave it for a about 1 minute and then press as much water out of it as you can in a mesh strainer. Use towels (or paper towels) to further dry it. Once as dry as possible, chop it in a food processor until very fine.
  • With the flat beater on, combine the spinach and 4 cups flour into the stand mixer bowl and stir them up a bit. Then add the 4 eggs and 1 tbsp water and mix with the flat beater for about 30 seconds until it comes together.
    4 cups all-purpose flour, 4 large eggs, 1 tbsp water
  • Switch to the dough hook and mix on low for about 2 minutes. Remove the dough and knead by hand for a few minutes, adding extra flour to the get the right consistency, which is stiff, but pliable and not sticky at all.
  • Let the dough rest for at least 30 minutes. Do not refrigerate or it will be too cold.
  • Cut the dough ball into eight equal pieces and work on one piece at a time. Use plenty of flour. Start with the widest setting on the roller and put it through a few times, folding it over in half in between passes. At the end your sheet should be the exact width of you pasta roller. If the dough starts to stick at all, dust the sheet of pasta with flour. Then you can work it through the roller until it gets down to your desired thickness (setting 4 is ideal for thick but manageable pasta).
  • Cut the pasta as desired and hang to dry on a pasta tree.

Storing Extra Noodles

  • Place nests of pasta in a freezer bag and store until you want to cook them (no more than one month is ideal).

Cooking the Pasta

  • For fresh or frozen pasta, bring a large pot of salted water to a boil. When it’s boiling, add your pasta. After 3 or 4 minutes all the pasta should be floating and that means it’s done.

For the Basic Sauce

  • As the pasta is cooking, add 1 pint of halved cherry tomatoes with 2 tbsp of olive oil to a large skillet and put it over high heat with 1 tsp of red pepper flakes and 1 tsp salt. Don’t completely cook down the tomatoes, just heat them up and get the flavors to combine some. Turn the heat to low.
    2 pints cherry tomatoes, 1 tsp salt, 4 tbsp olive oil, 2 tsp red pepper flakes
  • When the pasta is done you can use tongs to pull it out of the water and add it straight to the pan with the tomatoes, allowing a bit of the pasta water to come with the noodles. Stir a bit to cook off the pasta water and serve immediately.

Notes

Serves 4

Nutrition

Calories: 708kcal | Carbohydrates: 109g | Protein: 23g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 742mg | Potassium: 975mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10002IU | Vitamin C: 58mg | Calcium: 165mg | Iron: 10mg
Nutrition Facts
Spinach Pasta
Amount Per Serving
Calories 708 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 742mg32%
Potassium 975mg28%
Carbohydrates 109g36%
Fiber 7g29%
Sugar 7g8%
Protein 23g46%
Vitamin A 10002IU200%
Vitamin C 58mg70%
Calcium 165mg17%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.