Category Archives: Great Leftovers

Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

March 6, 2021 Sam

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Vegetarian

Keyword: Simple

Servings: servings

Calories: 864kcal

Ingredients

1 cup pinto beans
4 pieces naan
4 vegetarian sausages Beyond Meat "Brat Original"
4 tbsp green chilies
1 tbsp canola oil
2 yellow onions
1 jalapenos
8 pieces yuba bacon optional

Instructions

Prep

These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
1 tbsp canola oil, 2 yellow onions, 1 jalapenos
Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
4 vegetarian sausages
Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Nutrition Facts

Naan & Sausages

Amount Per Serving

Calories 864 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 3g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 6mg2%

Sodium 2404mg105%

Potassium 805mg23%

Carbohydrates 127g42%

Fiber 17g71%

Sugar 17g19%

Protein 42g84%

Vitamin A 337IU7%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 9mg50%

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

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

February 28, 2021 Sam

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 30

Total Time1 30

Course: Dinner, Lunch

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 572kcal

Equipment

Pressure cooker (for dry beans, optional)

Ingredients

3 cups cilantro-lime brown rice from about 1½ cups dry rice
4 cups cooked pinto, black or other bean from about ¾ lb dry beans
1 batch cilantro hemp pesto
1 cup red onion quick pickles from about 2 medium red onions
8 oz cotija cheese crumbled
1 pint cherry tomatoes sliced in half
2 medium avocados cubed and in lemon juice

Instructions

Prepare all of the ingredients and then assemble the dish.

Nutrition

Nutrition Facts

Burrito Bowls

Amount Per Serving

Calories 572 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 25mg8%

Sodium 874mg38%

Potassium 915mg26%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 6g7%

Protein 22g44%

Vitamin A 908IU18%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 6mg33%

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

Dairy-Free, Dry Beans, Great Leftovers, Low Calorie, Weekend Dinner, Weeknight Dinner

Red Beans and Brown Rice Stew

February 13, 2021 Sam

This is a true delight and was mostly invented by me, but is inspired by a similar red bean stew recipe from 3 years ago. Since it has rice, you don’t really need bread or anything else. The (vegan) sour cream is important!

This meal should be started as early as possible, in case it takes a while for the beans and rice to soften. I would plan for 3 hours and have an early dinner if it happens to finish early.

Print Recipe

Red Beans and Brown Rice Stew

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 499kcal

Equipment

Cast-Iron Dutch Oven

Ingredients

¾ pound red beans Hidatsa preferred
2 bay leaves
3 tbsp olive oil
1 large white onion chopped
6 cloves garlic minced
3 large carrots rough chopped
2 stalks celery rough chopped
2-3 green bell peppers rough chopped
2 tbsp sweet Hungarian paprika
1 tsp salt
½ tsp cayenne
2 tbsp tomato paste
2 tbsp red wine vinegar
Freshly ground pepper
1 cup brown rice medium-grain
¾ cup sour cream for topping, vegan optional

Instructions

Pre-soak the beans in 1% salted water for 6-10 hours.
¾ pound red beans
Drain the beans and place in a large, heavy Dutch oven. Add 3 quarts water. Add the 2 bay leaves. Heat over medium heat while you prepare the ingredients. You don't want the beans to start cooking too early, so gentle heat is fine here. If the beans start boiling, turn down the heat and cover.
2 bay leaves
While that warms, quickly prepare ingredients. Onion, carrots, celery and bell pepper can go into one big bowl. Garlic should be kept separate. Rinse and drain the rice.
Heat 2 tablespoon of olive oil over medium-high heat in a very large skillet and add the onions, carrots, celery and peppers. Cook, stirring often, until the vegetables are starting to develop some color, about 8 to 10 minutes. Near the end of this, make sure the beans have started to come to a boil. If they haven't, turn up the heat.
1 large white onion, 3 large carrots, 2 stalks celery, 2-3 green bell peppers, 3 tbsp olive oil
Add the garlic to the skillet and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, around 1 tsp, and pepper. Add the 2 tbsp paprika. Cook, stirring, for a few minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the 2 tbsp tomato paste and ½ tsp cayenne and stir well. Turn down the heat.
6 cloves garlic, 2 tbsp sweet Hungarian paprika, 1 tsp salt, ½ tsp cayenne, 2 tbsp tomato paste, Freshly ground pepper
Once the beans have come up to boiling, turn down the heat slightly. Remove about 2 cups of the water to a separate large Pyrex measuring cup and save for adding to the dish if needed. Remove another cup of liquid from the bean pot and and add to the vegetables’ pan and stir, scraping the bottom and sides of the pan to deglaze. Then add the vegetables and liquid into the beans. Raise heat to medium (if not already there) and bring to a gentle boil, covered.
Next, wipe out the skillet, warm to medium heat and add 1 tbsp oil. Rinse the brown rice and fry in the skillet until aromatic and crackling, about 5 minutes.
1 cup brown rice
Add the pan-fried rice to the beans and cover again, bringing it back to a low and gentle simmer. Simmer for at least 45 minutes. Check at 45 minutes and the every 15-20 minutes until the rice and beans are cooked.
Once the rice and beans are fully cooked, add in the 2 tbsp red wine vinegar and salt and pepper to taste. Remove the bay leaves.
2 tbsp red wine vinegar
Serve by topping each portion with a large dollop of sour cream.
¾ cup sour cream

Notes

Makes about 6 servings

Nutrition

Nutrition Facts

Red Beans and Brown Rice Stew

Amount Per Serving

Calories 499 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Sodium 619mg27%

Potassium 1236mg35%

Carbohydrates 79g26%

Fiber 13g54%

Sugar 8g9%

Protein 18g36%

Vitamin A 7524IU150%

Vitamin C 41mg50%

Calcium 98mg10%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Great Leftovers, Holiday, Projects

New Year’s Black-Eyed Peas and Veggie Sausages

January 1, 2021 Sam

This started out 2021 right for us. Filled with chunks of delicious, home-made sausage and filled with hearty legumes and brown rice, it was a nutritious start to what will be a great year.

It’s a real project with a great payoff.

Print Recipe

New Year’s Black-Eyed Peas and Veggie Sausages

Starting 2021 off right

Course: Dinner

Cuisine: Southern, Vegetarian

Keyword: Dry Beans, Stew

Servings: servings

Calories: 351kcal

Ingredients

Beans and Rice

2 cups dry black-eyed peas
1 bay leaf
1 dried chipotle pepper
½ onion diced
28 oz diced tomatoes fire-roasted preferred
2 tsp salt
1.5 cups long-grain brown rice

Sauté

3 tbsp olive oil
½ large onion diced
2 carrots diced
1 green bell pepper stemmed, seeded and chopped
1 red bell pepper stemmed, seeded and chopped
2 stalks celery chopped
4 cloves garlic minced or crushed
1 serrano pepper stemmed and diced

Finish

4 links sausage or soyrizo
3 scallions optional, thinly sliced
¼ cup fresh parsley minced

Instructions

Beans

Rinse and pick over the black-eyed peas. Add to a large soup pot with 5 cups water and the bay leaf, chipotle and the diced half-onion. Heat to a boil and then cover and turn to low so it just barely simmers. Let cook until the beans are not quite tender – as quick as 30 minutes, or as much as one hour. You want them to be notably under-cooked, but at least half-cooked. They should have a crunch, but not still be dry.

Add Rice

Once the beans have reached the right near-cooked phase, add the tomatoes, 1 tsp salt and black pepper. Raise the heat and add the rice. Bring to a boil and then turn back to low so it barely simmers. Cook for 30-50 minutes until the beans and brown rice are tender and just cooked.

Sauté and Sausages

While the brown rice cooks, prepare the sauté ingredients. Also prepare the sausages by slicing them into 1-inch pieces.
When the rice and beans are nearly done, heat a large skillet over medium and add 2 tbsp olive oil and then the onions. Soften and brown the onions for 5-6 minutes. Then add the carrots and stir for a 2-3 minutes until bright and starting to soften. Then add the bell peppers, celery, garlic and serrano pepper. Sauté and stir for another few minutes until fragerant. Remove to a small bowl and set aside, leaving the oil in the pan.
In the same pan, add another 1 tbsp oil and heat. Then add the sliced sausages and gently fry, turning after a few minutes. Once done, turn off the heat and remove from heat.

Combine and Serve

Once the rice and beans are fully cooked, turn off the heat. Add the sauted vegetables and mix gently but well. Season with salt and pepper. Add the sausages last, or even add them as you serve the dish. Sprinkle the scallions and fresh parsley on top, if desired.

Nutrition

Nutrition Facts

New Year's Black-Eyed Peas and Veggie Sausages

Amount Per Serving

Calories 351 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Sodium 757mg33%

Potassium 1119mg32%

Carbohydrates 58g19%

Fiber 11g46%

Sugar 12g13%

Protein 18g36%

Vitamin A 3625IU73%

Vitamin C 49.5mg60%

Calcium 132.5mg13%

Iron 6.5mg36%

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

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.

Dairy-Free, Dry Beans, Great Leftovers, Indian, Pressure Cooker, Rotation, Weeknight Dinner

Black Bean Kofta and Tomato Sauce

September 27, 2020 Sam

This is one where the timing gets jammed up at the end. From start to finish, this could be a two-hour meal, if you include cooking the beans.

45-60 minutes to cook the beans (including pressurizing, pressure cooking, and natural pressure release)
10 minutes for assembling kofta
25 minutes for baking the kofta
15 minutes to simmer kofta in the sauce

Tips to make this meal as fast as possible:

Ideally, you will start the beans at the very beginning of the cooking process, so they are ready early. You can start them earlier than that, even, since the method described below is supposed to be in the background anyway.
The next thing to do is prep all ingredients. The instructions include a step to puree the tomatoes, but you could consider doing that while the beans cook, if you have time before starting cooking.
Then, you can start the sauce before you start baking the kofta. The sauce will do best if it can simmer for a while on medium-low or low. So consider starting the early sauce prep before you put the kofta in the oven.

Important: this one needs a small pasta, bread, rice or naan as a side.

Print Recipe

Black Bean Kofta and Tomato Sauce

A delicious and filling Indian-inspired meal

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: Indian, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 398kcal

Equipment

Pressure cooker

Ingredients

Beans

350 g dry black beans
bean spices including bay leaf, kombu, red pepper flakes, garlic powder, oregano, peppercorns

Kofta

4 cloves garlic
2 inch fresh ginger peeled
2 serrano peppers stems removed
4 spring onions or 6 scallions, trimmed and chopped
1 bunch fresh cilantro chopped, 1 tablespoon reserved for garnish
¾ cup bread crumbs
2 eggs
1 tsp garam masala
½ tsp chipotle chili powder

Sauce

2 tbsp olive oil
1 large white onion finely chopped
4 lbs tomatoes or 2 28oz cans tomatoes, whole peeled or crushed
1 tsp ground coriander
1 tsp ground cumin

Instructions

Beans

Pre-soak the beans for best results. Measure, pick-through and rinse the beans. Add to a large bowl, cover with water of 1.5% salinity (i.e. 1 liter water and 15g salt), and set aside covered for 6-10 hours.
350 g dry black beans
When you’re first starting to prepare dinner, start the beans. Drain and briefly rinse the beans. Add the beans and enough water to cover by ½" to a pressure cooker pot. In a small spice bag, add a bay leaf, 1 piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Throw into the pot.
bean spices
Put on the lid with a sealing ring, and set to high pressure for 6 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 40-50 minutes, with 25 minutes of that time for depressurizing. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Kofta

As the beans cook, you can prepare the rest of the ingredients per the instructions in the ingredient list.
Once everything is prepped, put the garlic, ginger and serrano peppers in a large food processor and run until you have a well-chopped consistency. (You probably need to scrape the sides several times.) Add half of the paste to a small cup.
4 cloves garlic, 2 inch fresh ginger, 2 serrano peppers
To the food processor with half of the paste, add the rough-chopped spring onions and the cilantro and pulse 5-10 times, stopping to scrape the sides, until everything is well chopped. Then add the breadcrumbs, garam masala, chipotle, and 1 tsp salt. Blend until combined. Then add the 2 eggs and blend. Finally, add the beans.
4 spring onions, 1 bunch fresh cilantro, ¾ cup bread crumbs, 1 tsp garam masala, ½ tsp chipotle chili powder, 2 eggs
Preheat oven to 400ºF. Line a sheet pan with parchment paper. Shape the mixture into 1” balls and place on the sheet pan. Place in the oven and bake for 25 minutes.

Sauce

While the kofta bake, in very large skillet or a Dutch oven, heat 2 tbsp olive oil over medium. Add the white onion and sauté until translucent and well-cooked. Add the remaining garlic, ginger and serrano paste from the small cup and cook for another 5 minutes, turning down the heat if things are cooking too fast.
2 tbsp olive oil, 1 large white onion
While that’s cooking, purée the tomatoes until smooth. Add the purée (or crushed tomatoes), coriander and cumin to the skillet. Simmer for up to 20 minutes on low or medium-low.
4 lbs tomatoes, 1 tsp ground cumin, 1 tsp ground coriander

Combine

Once the sauce is done, turn heat to low (if not already there) and add the kofta to the skillet. If the sauce is too thick (or too minimal) add a bit of water so the sauce comes up about two-thirds of the way to the sides of the balls. Simmer for 15 minutes on low, gently stirring occasionally, until the kofta are warmed through and the sauce has thickened.
Serve with small pasta, bread, naan or basmati rice.

Notes

Makes 6 servings

Nutrition

Nutrition Facts

Black Bean Kofta and Tomato Sauce

Amount Per Serving

Calories 398 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 55mg18%

Sodium 435mg19%

Potassium 1778mg51%

Carbohydrates 66g22%

Fiber 16g67%

Sugar 15g17%

Protein 21g42%

Vitamin A 901IU18%

Vitamin C 30mg36%

Calcium 206mg21%

Iron 8mg44%

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

Bread and Pasta, Dairy-Free, Great Leftovers, Quick, Summer, Weeknight Dinner

Cold Sesame Noodles with Crunchy Vegetables

September 6, 2020 Sam

This is one of the best hot-weather meals there is. You only briefly heat up the kitchen with a quick pasta boil. And then everything else stays cold. And you eat it cold. Delicious!

Print Recipe

Cold Sesame Noodles with Crunchy Vegetables

Hot-weather classic

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: California

Keyword: Pasta

Servings: servings

Calories: 467kcal

Ingredients

4 cups raw, crunch vegetables snap peas, bell peppers; chopped
12 oz fresh noodles Linguine or bucatini, for example
2 tbsp toasted sesame oil
½ cup tahini
1 tbsp sugar
3 tbsp soy sauce
2 tsp fresh ginger minced or grated
1 tbsp rice vinegar
1 tsp hot sesame oil or more, to taste

Instructions

Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).

Nutrition

Nutrition Facts

Cold Sesame Noodles with Crunchy Vegetables

Amount Per Serving

Calories 467 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 62mg21%

Sodium 786mg34%

Potassium 450mg13%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 7g8%

Protein 16g32%

Vitamin A 1115IU22%

Vitamin C 59mg72%

Calcium 79mg8%

Iron 6mg33%

* 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.

Great Leftovers, Rotation, Weeknight Dinner, Winter

Kale, Quinoa and Spicy Tofu Salad

April 25, 2020 Sam

This is the vegetarian version of a chicken recipe I used to make years ago. It’s even better in this form!

Pick a high-quality tofu (like the tofu from Hodo Soy) and you won’t even need to press the tofu to get a delicious result.

Print Recipe

Kale, Quinoa and Spicy Tofu

Prep Time30

Cook Time15

Marinating4

Total Time4 45

Course: Dinner

Cuisine: Vegetarian

Keyword: Tofu

Servings: servings

Calories: 529kcal

Ingredients

Tofu and Marinade

10 oz firm tofu
¼ tbsp ground chipotle powder
½ tsp dried oregano
¼ tsp garlic powder
½ tbsp tamari
1 tbsp vegetable oil for pan-frying

Salad

¾ cup dried quinoa
½ tbsp olive oil
1½ cups vegetable broth
15 oz Lacinato kale one large bunch
½ cup feta crumbled

Dressing

1 lemon
1 tbsp brown mustard
1 small shallot
2 cloves garlic
2 tbsp olive oil
½ tsp salt

Instructions

Marinate Tofu

First, marinate the tofu 4-8 hours in advance. In a medium-sized container that can seal, mix together the marinade ingredients (chipotle powder, oregano, garlic powder and tamari – exclude the oil you'll use for frying). Slice the tofu into bite-sized pieces – you want max surface area while not making them so thin that they break apart. Dry the cubes. Add the tofu to the marinade and stir to coat. Put in the fridge until ready to cook.
10 oz firm tofu, ¼ tbsp ground chipotle powder, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tbsp tamari

Make Meal

When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.
¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.
15 oz Lacinato kale
Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.
1 tbsp vegetable oil
Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.
1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.
½ cup feta

Nutrition

Nutrition Facts

Kale, Quinoa and Spicy Tofu

Amount Per Serving

Calories 529 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 13g

Cholesterol 22mg7%

Sodium 1405mg61%

Potassium 865mg25%

Carbohydrates 45g15%

Fiber 11g46%

Sugar 4g4%

Protein 23g46%

Vitamin A 14734IU295%

Vitamin C 153mg185%

Calcium 648mg65%

Iron 6mg33%

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