Category Archives: Favorites

Chocolate Fudge Tahini Rye Cake

December 24, 2020 Sam

This cake looks great whole or as slices. It has a complex, sweet, fudgey and whole-grain flavor and the salted tahini icing highlights the uncommon flavors.

This is the cake I would bring in to work – if I found a safe way to transport it – if I wanted to show off something different and special.

Print Recipe

Chocolate Fudge Tahini Rye Cake

A spectacular, moist and flavorful cake

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American, California

Keyword: Cake

Servings: slices

Calories: 359kcal

Equipment

Stand mixer
Bundt cake pan

Ingredients

Cake

270 g rye flour
300 g sugar
65 g cocoa powder
8 g baking powder
7 g baking soda
½ tsp fine salt
2 large eggs
215 g whole milk
1 tsp vanilla
80 g unsalted butter
160 ml hot coffee

Icing

225 g powdered sugar
⅛ tsp salt
½ tbsp vanilla
3 tbsp tahini
3 tbsp milk

Instructions

Preheat the oven to 350°F with a rack in the middle of the oven.
In a very large mixing bowl, sift together the dry ingredients. Prepare the cake pan by rubbing all surfaces of the inside with butter. Then dust with flour to ensure all surfaces are well-coated. Then shake out any leftover flour.
In the stand mixer, whisk the eggs, milk and vanilla on a low-medium speed until well mixed but not overly frothy. Switch to the flat beater. Add the dry ingredients in stages, mixing until combined each time you add more. Continue until all dry ingredients are well-combined. Then, add the hot coffee and mix well again.
Pour in the pan and place in the oven. Bake for 45-50 minutes. Once done, remove from the oven and allow to cool for about 10 minutes. Then flip he pan upside down onto a cooling rack and gently shake to remove from the pan.

Icing

While the cake cools, prepare the icing. Add all ingredients to a clean stand mixer bowl with the cleaned whisk. Mix well until everything is very well combined. You are looking for an icing that is just viscous enough to run down the sides of the cake, but that won't slide off. It's going to be very thick, but still run off a spoon a little.

Nutrition

Nutrition Facts

Chocolate Fudge Tahini Rye Cake

Amount Per Serving

Calories 359 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Trans Fat 1g

Cholesterol 48mg16%

Sodium 377mg16%

Potassium 234mg7%

Carbohydrates 66g22%

Fiber 5g21%

Sugar 45g50%

Protein 6g12%

Vitamin A 249IU5%

Vitamin C 1mg1%

Calcium 88mg9%

Iron 2mg11%

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

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

Chickpea & Shishito Paella

December 20, 2020 Sam

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

Print Recipe

Chickpea & Shishito Paella

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Spanish, Vegan

Keyword: Dry Beans

Servings: 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

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.

Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

November 9, 2020 Sam

This requires some work the day before or in the morning, to create a good ginger scallion sauce and also to marinate the tofu.

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight

Prep Time30

Cook Time30

Marinating Time1

Total Time1 1

Course: Dinner

Cuisine: Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 1017kcal

Ingredients

Ginger scallion sauce

3 tbsp light oil canola, grapeseed
2 tbsp scallions minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 tbsp soy sauce

Tofu

1 tbsp sesame oil
4 tbsp soy sauce
2 tbsp mirin rice wine
1 tbsp rice wine vinegar
1 tbsp grated fresh ginger
20 oz firm tofu 2 Hodo Soy packages

Rice

2 cloves garlic minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 cup long-grain rice basmati
1½ cup vegetable or no-chicken stock

Broccoli

1.5 lb broccoli
Water or vegetable stock

Serving

1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

Mince the green onion. Mince or grate the fresh ginger. Add to a storage container (like a Mason jar) along with the 3 tbsp oil and 1 tbsp soy sauce. Allow to marinate for at least one hour and up to one week.

Tofu

Marinate the tofu in advance by mixing all of the liquid and ginger ingredients together in a sealable container. Slice the tofu into bite-size cubes and pat dry. Add to the marinade and toss to coat. Cover and refrigerate for up to a full day.
When ready, heat 2 tbsp of a high-heat oil over medium-high heat in a large straight-sided pan or Dutch oven. Once the oil is hot, add the tofu in one layer. Cook for a few minutes on each side without disturbing before flipping, aiming for a light-brown, crisp exterior on each side.

Rice

In a large soup pot that fits a strainer attachment (you’ll see why later) over medium heat, add a few tsp oil and the 2 cloves minced garlic and minced or grated ginger. Fry a bit. Rinse the 1 cup rice thoroughly, then add the drained rice to the pot and stir well for 1-2 minutes.
Move the ginger, garlic and rice mix to a rice cooker and add 1½ cup vegetable stock. Cook until done. (Do not clean the large pot.)

Broccoli

To steam the broccoli, add 1” water or stock to the pot where the rice was briefly fried. Bring to a boil.
As it comes to a boil, chop the broccoli so you have large bite-size pieces. Once the water/stock is boiling, add the broccoli to a steamer basket and place on/in the pan.
Cover and steam for 5-6 minutes. Try to time this so it’s the final step as the rice and tofu are finishing, or even after they finish so the broccoli is very freshly steamed.

Assemble & Serve

Once the tofu, rice and broccoli are done, assemble in a bowl (recommended) by placing the rice on the bottom, with fried tofu on one side and broccoli on the other. Top with drizzles of the ginger scallion sauce and the sambal oelek, as desired.

Notes

Makes 2 very large servings, or 3-4 smaller servings

Nutrition

Dairy-Free, Favorites, Great Leftovers, Side

Best Potato Salad Ever

October 31, 2020 Sam

This is from an excellent book. You can add in chopped boiled eggs if you want to make it non-vegan and add a bit of protein. But really it works excellent on its own.

Print Recipe

Best Potato Salad Ever

Prep Time30

Cook Time15

Total Time45

Course: Side Dish

Cuisine: American

Keyword: Picnic, Potatoes

Servings: servings

Calories: 292kcal

Ingredients

2 lbs red potatoes
4 large shallots thinly sliced
4 cloves garlic minced
2 tbsp Dijon mustard or horseradish
½ tsp salt
3 tbsp balsamic vinegar
½ cup olive oil
2 cups baby arugula

Instructions

Start boiling a large pot of salted water. Wash the potatoes and cut into bit-size chunks (½” pieces). Cook potato for 6 to 8 minutes, until cooked (not al dente).
2 lbs red potatoes
Whisk the sliced shallots, minced garlic, mustard, salt and several grinds of fresh pepper together with the vinegar in a large bowl. Whisk in the olive oil.
4 large shallots, 4 cloves garlic, 2 tbsp Dijon mustard, ½ tsp salt, 3 tbsp balsamic vinegar, ½ cup olive oil
Drain the potatoes. Toss with the vinaigrette. Marinate for 20 to 30 minutes.
Rinse and dry the arugula. Fold the arugula into the potatoes. Adjust salt, pepper and vinegar to taste.
2 cups baby arugula

Notes

Serves 6 as a side dish

Nutrition

Nutrition Facts

Best Potato Salad Ever

Amount Per Serving

Calories 292 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Sodium 284mg12%

Potassium 792mg23%

Carbohydrates 29g10%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

Vitamin A 173IU3%

Vitamin C 16mg19%

Calcium 41mg4%

Iron 2mg11%

* 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

August 30, 2020 Sam

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.

Print Recipe

Baked Rajma with Paneer

Served with rice or naan this is a filling and delicious meal

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: Indian

Keyword: Dry Beans

Servings: 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

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

June 7, 2020 Sam

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.

Print Recipe

Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Rice

Servings: 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

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.

Dry Beans, Favorites, Rotation, Weeknight Dinner

Southwest Pizza

June 6, 2020 Sam

I’ll admit I love Taco Bell’s “Mexican pizzas” — there, I said it. This is inspired by that classic. There is a certain magic to the original, so this is merely a replacement, not an improvement. (OK, maybe it’s technically better when you make it yourself, but it doesn’t carry the same nostalgic deliciousness.)

Print Recipe

Southwest Pizza

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American, Fast Food

Keyword: Dry Beans

Servings: servings

Calories: 471kcal

Equipment

Pressure cooker

Ingredients

Beans

¾ cup dry beans think-skinned, like Mayocoba, pinto, black
Various bean spices bay leaf, garlic, oregano, red pepper flakes
1 tbsp olive oil
1 tsp salt

Pizzas

6 oz vegetarian “meat” crumbles
1 tbsp neutral oil to cook crumbles and brush tortillas
4 medium flour tortillas
4 oz cheese cheddar and Monterey jack, shredded
3 scallions thinly sliced
3 medium tomatoes chopped
½ cup enchilada sauce
Green olives sliced, optional

Instructions

Beans

First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
¾ cup dry beans, Various bean spices
To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
1 tbsp olive oil, 1 tsp salt

Pizzas

Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
6 oz vegetarian “meat” crumbles
Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
4 medium flour tortillas, 1 tbsp neutral oil
When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
Remove from the oven. Top with the chopped green onions and olive slices, if using.
3 scallions, Green olives

Notes

Serves 4

Nutrition

Nutrition Facts

Southwest Pizza

Amount Per Serving

Calories 471 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 1393mg61%

Potassium 899mg26%

Carbohydrates 48g16%

Fiber 13g54%

Sugar 6g7%

Protein 24g48%

Vitamin A 1348IU27%

Vitamin C 16mg19%

Calcium 337mg34%

Iron 4mg22%

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

Favorites, Rotation, Weeknight Dinner

Skillet Vegetable Pot Pie

February 29, 2020 Sam

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

Print Recipe

Skillet Vegetable Pot Pie

Biscuit-top is the star of the show

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Southern

Keyword: Inspired by Marley Spoon

Servings: servings

Calories: 571kcal

Ingredients

Vegetables and sauce

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

Biscuit

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

Instructions

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

Nutrition

Nutrition Facts

Skillet Vegetable Pot Pie

Amount Per Serving

Calories 571 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 38mg13%

Sodium 1578mg69%

Potassium 1324mg38%

Carbohydrates 77g26%

Fiber 12g50%

Sugar 12g13%

Protein 23g46%

Vitamin A 596IU12%

Vitamin C 42mg51%

Calcium 549mg55%

Iron 5mg28%

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

Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

February 17, 2020 Sam

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

Print Recipe

Baked Farro, Lentils and Feta

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 641kcal

Ingredients

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

Instructions

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

Nutrition

Nutrition Facts

Baked Farro, Lentils and Feta

Amount Per Serving

Calories 641 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Cholesterol 76mg25%

Sodium 859mg37%

Potassium 1245mg36%

Carbohydrates 79g26%

Fiber 19g79%

Sugar 16g18%

Protein 27g54%

Vitamin A 1771IU35%

Vitamin C 23mg28%

Calcium 494mg49%

Iron 7mg39%

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

Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

January 20, 2020 Sam

This is Alex’s birthday apple crisp now. For special occasions, or when he approves it to be made. It saves excellently. Pick the best fuji apples you can find.

Print Recipe

Nutty Apple Crisp

Some call it a crumble

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American, California

Keyword: Apple, Nuts

Servings: servings

Calories: 310kcal

Ingredients

100 g pecans
1 tsp cinnamon
1-2 tbsp oil or clarified butter
100 g all-purpose flour
165 g raw sugar turbinado
1 tbsp lemon zest
1½ tsp nutmeg
1 tsp kosher salt
145 g unsalted butter
6 fuji apples
3 tbsp sugar
1 tbsp cornstarch
½ tsp salt
2 tbsp bourbon rye or scotch

Instructions

Pre-heat the oven to 350ºF.
Coat the 100g pecans in 1-2 tbsp oil or clarified butter. Add a bit of salt and cinnamon. Mix well. Place on a foiled baking sheet and bake for 7-10 minutes. Remove and let cool by removing the pecans from heat. Turn off the oven until ready to bake the dish.
100 g pecans, 1 tsp cinnamon, 1-2 tbsp oil or clarified butter
While the pecans cool, pulse flour, raw sugar, lemon zest, nutmeg and salt together. Add the toasted pecans (once cooled!) and pulse very briefly, just 2-3 times.
100 g all-purpose flour, 165 g raw sugar, 1 tbsp lemon zest, 1½ tsp nutmeg, 1 tsp kosher salt
Add the butter and pulse all together until it’s a course meal, with pea-sized chunks. Chill in the fridge or freezer.
145 g unsalted butter
While that cools, peel, core and dice the apples. Toss the apples with the remaining ingredients.
6 fuji apples, 3 tbsp sugar, 1 tbsp cornstarch, ½ tsp salt, 2 tbsp bourbon
Pre-heat the oven to 375ºF. Transfer to a 2-quart dish. Cover with the topping. Bake for 45 minutes. Let cool for 15 minutes.

Nutrition