Category Archives: Favorites

Dairy-Free, Favorites, Rotation, Weeknight Dinner

One-Pot Lemon Pasta

September 10, 2017 Sam

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

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

Print Recipe

One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Quick

Servings: servings

Calories: 559kcal

Equipment

Water kettle
Wide, deep pan

Ingredients

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

Instructions

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

Nutrition

Nutrition Facts

One-Pot Lemon Pasta

Amount Per Serving

Calories 559 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 6g38%

Cholesterol 13mg4%

Sodium 757mg33%

Potassium 739mg21%

Carbohydrates 62g21%

Fiber 4g17%

Sugar 5g6%

Protein 19g38%

Vitamin A 6806IU136%

Vitamin C 38mg46%

Calcium 315mg32%

Iron 4mg22%

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

Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

May 27, 2017 Sam

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30

Cook Time1

Bean Soaking6

Total Time7 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 295kcal

Equipment

Pressure cooker

Ingredients

1 lb dried beans Mayocoba, Pinto, Black, or other
2 tbsp oregano Mexican Oregano, Epazote, or other
1 medium white onion
6 cloves garlic
1 small jalapeno
1 tbsp chipotle in adobo
6 tbsp vegetable oil

Instructions

Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
6 tbsp vegetable oil
Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Spicy, Flavorful Refried Beans

Amount Per Serving

Calories 295 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 32mg1%

Potassium 820mg23%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 2g2%

Protein 13g26%

Vitamin A 134IU3%

Vitamin C 6mg7%

Calcium 74mg7%

Iron 4mg22%

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

Dairy-Free, Favorites, Great Leftovers, Roasted Vegetables, Rotation, Weeknight Dinner, Winter

Chipotle Vegetable & Farro Salad

March 19, 2017 Sam

This is a classic. Farro is used to great effect here. It has its own chewy texture that holds up well against the flavors and textures of the remaining ingredients, principally the roasted, spicy broccoli and sweet potatoes, along with the citrus, cheese, avocado and crunchy chips.

Print Recipe

Chipotle Vegetable & Farro Salad

Farro is the perfect base for this delicious salad.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Farro

Servings: servings

Calories: 680kcal

Ingredients

1 cup farro perlato rinsed
4 small radishes cleaned, ends trimmed and thin-sliced
1 large avocado cubed and spritzed with lime and salt
1 large Cara Cara or blood orange peel and pith sliced off and cubed
2 large limes juiced
1 large Japanese sweet potato peeled and small diced
¾ lb broccoli cleaned and cut into bite-sized florets
½ can chipotle pepper in adobo sauce peppers chopped
4 oz queso fresco crumbled
1 large shallot peeled and minced
½ tbsp agave or honey
2 cups corn chips
2 tbsp olive oil
2 tsp salt

Instructions

Preheat the oven to 450°F with a sheet pan on one of the racks. Heat a large pot of salted water to boiling on high. Add the farro to the pot of boiling water and cook, uncovered, 15 to 25 minutes, or until tender. When done, turn off the heat, drain thoroughly and return to pot. Stir in ½ tbsp or so of lime juice and ½ tbsp of olive oil and about ½ tsp of salt plus some freshly ground pepper.
1 cup farro perlato, 2 large limes, 2 tbsp olive oil, 2 tsp salt
While the farro cooks, toss the cubed sweet potato, broccoli florets and the chopped chipotle pepper and sauce, along with about 1½ tbsp of olive oil and ½ tsp salt and some freshly ground black pepper. Transfer to the pre-heated sheet pan and shake or move around to arrange in a single, even layer. Roast 15 to 25 minutes until the vegetables are lightly browned and tender. Set aside.
1 large Japanese sweet potato, ¾ lb broccoli, ½ can chipotle pepper in adobo sauce, 2 tbsp olive oil, 2 tsp salt
While the vegetables roast, in a bowl, combine the sliced radishes, minced shallot, ½ tbsp agave and about 1 tbsp lime juice. (Use remaining lime juice on the farro or save.) Add ½ tsp salt and mix well. Set aside to marinate, stirring occasionally, for at least 10 minutes.
4 small radishes, 1 large shallot, ½ tbsp agave or honey, 2 large limes
Mix together the cooked farro, roasted vegetables, orange cubes and marinated radishes and shallot (including the liquid). Then gently add the avocado and crumbled cheese. Top with the corn chips when serving.
1 large avocado, 1 large Cara Cara or blood orange, 4 oz queso fresco, 2 cups corn chips

Notes

Serves 4

Nutrition

Nutrition Facts

Chipotle Vegetable & Farro Salad

Amount Per Serving

Calories 680 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1894mg82%

Potassium 1149mg33%

Carbohydrates 97g32%

Fiber 22g92%

Sugar 15g17%

Protein 17g34%

Vitamin A 14260IU285%

Vitamin C 118mg143%

Calcium 316mg32%

Iron 4mg22%

* 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

November 5, 2016 Sam

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:

Bread
Basmati rice
Saffron quinoa
Bed of arugula

Print Recipe

Mediterranean Tomato Lima Beans

One of the best Christmas Lima dishes ever

Prep Time30

Cook Time2 15

Total Time2 45

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: 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

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, Dinner Party, Favorites, Holiday, Projects, Side

Challah

November 24, 2015 Sam

This is an old classic, from at least 2015, if not even earlier than that. I’ve modified the recipe some, particularly in 2020 when I got very into reading books about baking bread. That’s when I transformed it into the current version.

Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

January 11, 2015 Sam

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

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

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

Print Recipe

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

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

Paneer or Tofu

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

Sauce

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

Instructions

Ginger Garlic Paste

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

Tofu

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

Sauce

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

Nutrition

Nutrition Facts

Tofu Tikka Masala

Amount Per Serving

Calories 432 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 1259mg55%

Potassium 766mg22%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 11g12%

Protein 18g36%

Vitamin A 1267IU25%

Vitamin C 28mg34%

Calcium 286mg29%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Low Calorie, Pressure Cooker, Weekend Dinner, Weeknight Dinner, Winter

Classic Vegan Chili

January 4, 2015 Sam

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

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

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

This is best served with jalapeño cornbread muffins.

Print Recipe

Classic Vegan Chili

Prep Time30

Cook Time45

Bean Time2

Total Time3 15

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 387kcal

Ingredients

Beans

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

Chili

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

Instructions

Beans

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

Chili

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

Notes

Serves 6

Nutrition

Nutrition Facts

Classic Vegan Chili

Amount Per Serving

Calories 387 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 1130mg49%

Potassium 1708mg49%

Carbohydrates 67g22%

Fiber 18g75%

Sugar 12g13%

Protein 20g40%

Vitamin A 1421IU28%

Vitamin C 58mg70%

Calcium 163mg16%

Iron 8mg44%

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

Basics, Bread and Pasta, Dairy-Free, Favorites, Projects, Weekend Dinner

Classic Semolina Pasta

December 24, 2014 Sam

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

Print Recipe

Classic Semolina Pasta

Fresh pasta that can't be beat

Prep Time2 30

Total Time2 30

Course: Ingredient

Cuisine: Comfort Food, Italian

Keyword: Basics, Pasta

Servings: servings

Calories: 297kcal

Equipment

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

Ingredients

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

Instructions

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

Nutrition

Nutrition Facts

Classic Semolina Pasta

Amount Per Serving

Calories 297 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 1g

Cholesterol 47mg16%

Sodium 164mg7%

Potassium 127mg4%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 1g1%

Protein 11g22%

Vitamin A 68IU1%

Calcium 19mg2%

Iron 2mg11%

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

Bread and Pasta, Dairy-Free, Dinner Party, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Spinach Pasta

December 24, 2014 Sam

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 30

Cook Time15

Total Time1 45

Course: Dinner

Cuisine: California

Keyword: Pasta

Servings: 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

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.

Dinner Party, Favorites, Indian, Meat, Projects, Weekend Dinner

Chicken Tikka Masala

December 24, 2014 Sam

An oldie by goodie!

Print Recipe

Chicken Tikka Masala

Prep Time30

Cook Time45

Marinating4

Total Time5 15

Course: Dinner

Cuisine: Indian

Keyword: Chicken, Meat

Servings: servings

Calories: 614kcal

Ingredients

Ginger-Garlic Paste:

½ cup cloves garlic whole
½ cup fresh ginger peeled, cut into 1/2-inch slices
¼ cup canola oil

Marinade:

1 cup plain yogurt
3 tbsp Ginger-Garlic Paste
1 tsp kosher salt
½ tsp freshly ground black pepper
1 lb boneless, skinless chicken breasts

Sauce:

2 tsp olive oil
3 tbsp butter
⅓ cup Ginger-Garlic Paste recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
2 serrano peppers minced (seeds removed if you don’t want it spicy)
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
8 Roma tomatoes diced
1 ½ tsp kosher salt
1 cup water
2 tbsp olive oil for chicken
½ cup heavy cream
fresh cilantro minced, for garnish

Instructions

Ginger-Garlic Paste:

Add 1/2 cup cloves garlic, 1/2 cup fresh ginger, and 1/4 cup canola oil in a mini-food processor and process until it is a semi-smooth paste.

Marinade:

In a large tupperware, mix together 1 cup plain yogurt and whisk until it is smooth.
Add 3 tbsp Ginger-Garlic Paste, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 lb boneless, skinless chicken breasts, cut into bite-sized chunks and poked with a fork. Toss everything to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.

Sauce:

The cooking goes fairly quickly, so I like to chop the 2 serrano peppers and 8 Roma tomatoes in advance.
When you're ready to make the curry, place a large skillet over medium heat and add 2 tsp olive oil and melt 3 tbsp butter.
Add the remaining 1/3 cup Ginger-Garlic Paste and the chopped serrano peppers. Saute until lightly browned around the edges.
Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes, 1 1/2 tsp kosher salt, and 1 cup water, more if the tomatoes do not have a lot of liquid.
Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
Meanwhile, cook the chicken in a separate pan with 2 tbsp olive oil. Shake off some of the excess marinade and cook for about 2 minutes on each side. Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce.
Once the chicken is done and the sauce is cooked down, use an immersion blender to blend the sauce (or put into a blender or food processor and transfer back to the pan) and bring to a boil again.
Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the 1/2 cup heavy cream and stir through.
Garnish with fresh cilantro and serve.

Nutrition

Nutrition Facts

Chicken Tikka Masala

Amount Per Serving

Calories 614 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 17g106%

Trans Fat 0.4g

Polyunsaturated Fat 6g

Monounsaturated Fat 22g

Cholesterol 137mg46%

Sodium 1766mg77%

Potassium 1056mg30%

Carbohydrates 19g6%

Fiber 3g13%

Sugar 9g10%

Protein 30g60%

Vitamin A 2057IU41%

Vitamin C 31mg38%

Calcium 154mg15%

Iron 2mg11%

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