Category Archives: Great Leftovers

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

Baked Farro, Lentils and Feta

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 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 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

Calories: 641kcal | Carbohydrates: 79g | Protein: 27g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 859mg | Potassium: 1245mg | Fiber: 19g | Sugar: 16g | Vitamin A: 1771IU | Vitamin C: 23mg | Calcium: 494mg | Iron: 7mg
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.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

Print Recipe

Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans, Lentils
Servings: 4 servings
Calories: 649kcal

Ingredients

  • 4 buns

Lentils

  • 1 cup water
  • 1 cup vegetable broth
  • 1 cup black or green lentils

Sauce

  • 1 medium white onion
  • 3 cloves garlic
  • 1 large green bell pepper or 2 small
  • 1 jalapeño
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 15 oz tomato sauce, passata or marinara
  • 1 tsp sugar
  • 2 tbsp Worcestershire sauce
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dry mustard
  • 1 tsp oregano
  • 1 tsp salt

Instructions

  • Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
  • While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
  • Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
  • When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
  • Serve on toasted buns with rings of white onion.

Nutrition

Calories: 649kcal | Carbohydrates: 80g | Protein: 25g | Fat: 27g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1880mg | Potassium: 644mg | Fiber: 14g | Sugar: 9g | Vitamin A: 2494IU | Vitamin C: 51mg | Calcium: 155mg | Iron: 9mg
Nutrition Facts
Sloppy Sams (Lentil Sloppy Joes)
Amount Per Serving
Calories 649 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Trans Fat 1g
Cholesterol 151mg50%
Sodium 1880mg82%
Potassium 644mg18%
Carbohydrates 80g27%
Fiber 14g58%
Sugar 9g10%
Protein 25g50%
Vitamin A 2494IU50%
Vitamin C 51mg62%
Calcium 155mg16%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

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 hour
Cook Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American, California
Keyword: Apple, Nuts
Servings: 12 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

Calories: 310kcal | Carbohydrates: 38g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 488mg | Potassium: 153mg | Fiber: 3g | Sugar: 27g | Vitamin A: 357IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg
Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Spring, Summer, Weeknight Dinner, Winter

Slow Cooker Taco Salad

Print Recipe

Slow Cooker Taco Salad

Easy to make and produces excellent leftovers
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner, Lunch
Cuisine: California, Comfort Food, Mexican
Keyword: Dry Beans
Servings: 8 servings
Calories: 518kcal

Equipment

  • Instant Pot

Ingredients

Beans

  • ½ lb black beans
  • ½ can chipotle peppers in adobo
  • ½ red onion
  • 1 tbsp tomato paste
  • 2 cloves garlic
  • 1 bunch cilantro stems and leaves separated and chopped
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp smoked paprika

Toppings

  • 2 red onions
  • 2 avocadoes cubed and spritzed with lime juice
  • 2 bell peppers
  • 4 cups romaine lettuce chopped
  • 2 cups corn chips
  • 8 oz sour cream
  • 16 oz cheddar cheese
  • 4 tomatoes chopped
  • 1 jalapeno thinly sliced
  • 8 oz salsa

Instructions

  • Mince the small red onion, the cilantro stems, and garlic cloves. Mix the spices and salt. In the Instant Pot on sauté, add a bit of oil and the red onion, cilantro stems and garlic. Once fragrant and cooked, add the tomato paste, the juice from half of the can of chipotle and then chop half the peppers and add to the pot as well. (Save the other half for another use.) Add the spice mix. Rinse the ½ lb beans and add to the pot, along with 1 quart water. Stir well. Turn to medium for 6-8 hours. Adjust temperature if needed.
  • Prepare the toppings before you’re ready to serve.

Nutrition

Calories: 518kcal | Carbohydrates: 33g | Protein: 21g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 1110mg | Potassium: 899mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5313IU | Vitamin C: 59mg | Calcium: 514mg | Iron: 3mg
Nutrition Facts
Slow Cooker Taco Salad
Amount Per Serving
Calories 518 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 17g106%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 1110mg48%
Potassium 899mg26%
Carbohydrates 33g11%
Fiber 11g46%
Sugar 8g9%
Protein 21g42%
Vitamin A 5313IU106%
Vitamin C 59mg72%
Calcium 514mg51%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Projects, Weekend Dinner, Weeknight Dinner, Winter

Habichuelas Guisadas (Puerto Rican Stewed Beans)

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

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

Print Recipe

Habichuelas Guisadas

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

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

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

Stew

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

Serving

Instructions

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

Notes

For six servings, including the rice

Nutrition

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

Pan Pizza

This is an excellent pan-style pizza that I revised and improved over several iterations. The outside edge gets crispy, the inside has an even and airy crumb and the top is enhanced by a light layer of sauce and delicious cheese. Vegetarian pepperoni push this into “excellent” territory, but cheese alone is a great topping.

Print Recipe

Pan Pizza

Like Pizza Hut, but much better
Prep Time30 minutes
Cook Time45 minutes
Dough Resting1 day 4 hours
Total Time1 day 5 hours 15 minutes
Course: Dinner
Cuisine: American, Vegetarian
Keyword: Pizza Hut
Servings: 8 large slices
Calories: 424kcal

Equipment

  • Detroit-style anondized rectangular pan (or a rectangular baking dish)

Ingredients

Dough

  • 500 g all-purpose flour plus up to 50g more
  • 10 g kosher salt
  • 350 g lukewarm water
  • 35 g olive oil
  • 4 g active dry yeast
  • 5 g sugar

Sauce

  • 1 tbsp olive oil
  • 15 oz tomato sauce
  • 1 tbsp oregano ½ tbsp dried
  • ½ tsp salt
  • 2 tsp honey or agave syrup
  • ¼ tsp red pepper flakes
  • 1 shallot
  • 1 clove garlic or about 1 tsp dried minced or ½ tsp powder

Topping

  • 300 g low-moisture mozzarella cheese
  • olives optional
  • vegetarian pepperoni optional
  • fresh oregano optional
  • fresh basil optional
  • slice jalapenos optional

Instructions

One Day Before

  • Make the dough a day or two before you want to bake; the recipe makes enough for a large pizza. Measure out the 500g flour in a large bowl. Add about half to the stand mixer bowl. Add the salt.
  • In a mixing bowl or large measuring cup, combine 350g lukewarm water (100-110ºF), 4g active dry yeast and 5g sugar. Stir until dissolved. Add 35g olive oil.
  • Turn on the mixer to a low speed with the paddle attachment and add the liquid mixture to the flour slowly, making sure the dough is being scraped off the edges and well mixed together. Add the remaining measured flour. Mix it all together until it is a large, shaggy ball of wet dough. Remove the flat attachment and clean it carefully. Cover the mixer bowl and allow to sit for about 30 minutes.
  • Uncover the dough and return it to the stand mixer with the dough hook. Knead it until it is uniformly smooth and just a little sticky, approximately 3 to 5 minutes. You will almost certainly need to add flour here – maybe about ¼ cup extra. Move the dough ball into a lightly-oiled, medium-sized mixing bowl (or other container) that can accommodate about double-growth. Cover well (air-tight wrap) and allow to sit for 1 hour at room temperature. Then refrigerate for at least 20 hours, and up to three or four days.

Sauce

  • The sauce can be made ahead of time and stored in the refrigerator or freezer, or you can make it on the pizza day; it makes enough for 2-3 pizzas, so save leftovers in the fridge or freezer.
  • Peel and mince the 1 clove garlic and 1 small shallot, if using either or both. Place a small saucepan over medium heat and add to it 1 tbsp olive oil. When the oil is just shimmering, turn down the heat a bit below medium and add the minced garlic and shallot (if using) and cook, stirring, until they are aromatic, about 1 minute. Add the oregano and red pepper flakes and stir briefly. Then add the tomato sauce, allow it to heat fully to the point where it just starts to bubble, then lower heat and add the 2 tsp honey or agave and stir well. Add salt to taste. Allow to simmer for a bit (5 min or so), stirring occasionally.

Warm Dough

  • About four hours before baking, remove the dough from the fridge and remove from the bowl. Fold and shape into a flat square and place in an oiled, coated-aluminum baking pan (like a Detroit-pizza style pan). Cover well.
  • After about an hour, press and stretch the dough into the edges of the pan. If it’s stretching back too much to fill the pan, return every 15 minutes or so until you can get it to stretch to the edge. Keep it covered.

Finish pizza

  • Heat oven to 450ºF with a baking stone, pizza stone or cast-iron pan in the bottom rack of the oven and a rack positioned over this, as close to the center of the oven as you can get.
  • Once pre-heated for at least 20 minutes, prepare the pizza. Use a spoon, ladle or curved spatula to very gently place a thin layer of sauce on the dough. Sprinkle the shredded cheese onto the pizza and add other toppings, such as veggie pepperoni, olives, fresh oregano, basil, jalapenos, etc. You can also dash a few sprinkles of salt on top.
  • Place the pizzas onto the middle rack of the oven. Turn the oven down to 425ºF once you’ve placed it in the oven and bake for 20 to 25 minutes. You’ll know it’s done when you can see nice burned sides and the cheese is bubbling and even starting to brown a little (not all cheeses will do this consistently, so the fully darkened sides are a better indicator).
  • Remove from the oven and use an offset spatula to separate the pizza from the sides as soon as you remove the pan from the oven. You want to very gently lift it and separate, but then leave it in the pan for another 10-20 minutes while it cools.
  • After the cooling period, you can remove the pizza to a cutting board and cut into slices, likely using a knife given the rise of the dough.

Nutrition

Calories: 424kcal | Carbohydrates: 56g | Protein: 17g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1156mg | Potassium: 305mg | Fiber: 3g | Sugar: 5g | Vitamin A: 486IU | Vitamin C: 4mg | Calcium: 303mg | Iron: 4mg
Nutrition Facts
Pan Pizza
Amount Per Serving
Calories 424 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 1156mg50%
Potassium 305mg9%
Carbohydrates 56g19%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
Vitamin A 486IU10%
Vitamin C 4mg5%
Calcium 303mg30%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Great Leftovers, Projects, Rotation, Weekend Dinner, Weeknight Dinner

Greek Lentil Pie

This was so good that we ate the whole thing in one night. The best way to make this is to first cook the Lentil and Tomato Stew. Then, proceed to this recipe. All-in, it’s about 2-3 hours of work, excluding the dishes.

Even better, cook the the lentils the first night, and have them with bread, pasta or couscous, and then on the second night you make the pie with the leftovers. (It is even be better that way, since the lentils thicken nicely in the fridge.)

Print Recipe

Greek Lentil Pie

Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dinner, Main Course
Cuisine: Greek, Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 789kcal

Equipment

  • Nine-inch, straight-sided ceramic or metal pie pan

Ingredients

  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups lentil and tomato sauce stew or 2 cups cooked lentils, with some cooking water
  • ½ cup dill chopped
  • 5 oz feta crumbled
  • 2 tbsp unsalted butter
  • 12 sheets phyllo dough
  • 5 tbsp olive oil

Instructions

  • Heat 1 tbsp of olive oil over medium heat in a heavy skillet and add the chopped onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and the 2 cloves minced garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
    1 medium onion, 5 tbsp olive oil, 2 cloves garlic
  • In a medium bowl, combine the cooked onion and garlic with the 2 cups lentils, the chopped herbs and crumbled feta.
    2 cups lentil and tomato sauce stew, ½ cup dill, 5 oz feta
  • Combine 2 tbsp butter and 4 tbsp olive oil in a heat-safe cup and melt gently in the microwave. Brush a 9-inch straight-sided ceramic or metal pie tin with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time. Do the next steps quickly, to prevent the phyllo from drying or becoming damaged.
    2 tbsp unsalted butter, 5 tbsp olive oil
  • Preheat oven to 350ºF. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan’s rim. Continue to layer in 5 more sheets of phyllo (for 7 total), brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
    12 sheets phyllo dough
  • Fill the lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture again.
  • Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature.

Notes

Serves 4

Nutrition

Calories: 789kcal | Carbohydrates: 85g | Protein: 34g | Fat: 35g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 683mg | Potassium: 156mg | Fiber: 22g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 12mg | Calcium: 264mg | Iron: 10mg

Nutrition information is generalized and may not include the actual lentil stew calculation, though it likely won’t make a big difference considering the other ingredients.

Nutrition Facts
Greek Lentil Pie
Amount Per Serving
Calories 789 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 47mg16%
Sodium 683mg30%
Potassium 156mg4%
Carbohydrates 85g28%
Fiber 22g92%
Sugar 3g3%
Protein 34g68%
Vitamin A 784IU16%
Vitamin C 12mg15%
Calcium 264mg26%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Weekend Dinner, Weeknight Dinner

Lentil and Tomato Stew

I made this for the Greek Lentil Pie, but it makes way more than is necessary for that recipe and it saves extremely well.

A few recommended ways to eat this as a meal:

  • Pearl couscous
  • Crusty bread
  • Roasted vegetables
  • Bed of arugula, or a side salad
Print Recipe

Lentil and Tomato Stew

Excellent and simple lentil stew
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 8 servings
Calories: 223kcal

Equipment

  • Food mill (if using fresh tomatoes)

Ingredients

  • 1 lb black caviar lentils
  • 1 onion peeled and halved
  • 4 cloves garlic peeled and left whole
  • 1 bay leaf
  • 2 sprigs thyme
  • Parmesan rind optional
  • 1 tsp salt
  • 1 28 oz can whole peeled tomatoes or 2 lbs fresh tomatoes
  • ¼ tsp sugar
  • 4 sprigs fresh basil

Serving

  • 3 oz Parmesan freshly grated
  • Bread, couscous, pasta or rice

Instructions

  • If you're using fresh tomatoes, first you should roughly chop and clean the 2 lbs tomatoes and place in a bowl with a bit of salt. Add two sprigs basil. Mix well and set aside.
    If you're using canned tomatoes, open the can and add to a very large bowl. Crush with your hands. Add two sprigs basil and set aside.
    1 28 oz can whole peeled tomatoes, 4 sprigs fresh basil
  • Rinse and pick over the lentils. To a large sauce pot, add 6 cups water and the lentils. To a spice bag, add the 2 halves onion, 2 cloves peeled garlic, bay leaf, thyme and parmesan rind (if using) and add to the pot. Bring to a gentle boil over medium-high heat. Add ½ tsp salt, cover, reduce heat to low and simmer for 15-25 minutes, until the lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Carefully remove spice bag. Set aside.
    1 lb black caviar lentils, 1 onion, 4 cloves garlic, 1 bay leaf, 2 sprigs thyme, Parmesan rind
  • Make the tomato sauce. Mince 2 cloves garlic. Add 1-2 tbsp olive oil to a large skillet or sauce pan. Heat over medium, add the garlic and stir until it is fragrant but not yet turning brown, about 1 minute. Add the tomatoes and basil and stir well. Add the ¼ tsp sugar. Turn heat to medium high so the tomatoes come to a brisk simmer. Turn the heat down to low and cook, stirring occassionally, until the tomatoes have cooked down to a thick, fragrant sauce, about 20 minutes. Remove the basil sprigs when done.
    ¼ tsp sugar, 1 tsp salt
  • While that cooks, sliver the remaining fresh basil, or enough to make 2-4 tbsp.
  • If you're using fresh tomatoes, once the tomatoes have cooked down, pass through a food mill. Then, add the tomato sauce to the lentils, and simmer gently for 10 minutes, until the mixture is fairly thick, more like a stew than a soup. Add pepper and salt to taste. Stir in the slivered basil.
  • If serving immediately, serve in wide bowls with couscous, bread, pasta or even rice. Top with freshly grated Parmesan.
    3 oz Parmesan, Bread, couscous, pasta or rice

Notes

Nutrition information for 8 servings; excludes the bread, couscous, pasta and rice.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 18g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 465mg | Potassium: 41mg | Fiber: 12g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 4mg | Calcium: 169mg | Iron: 5mg
Nutrition Facts
Lentil and Tomato Stew
Amount Per Serving
Calories 223 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 465mg20%
Potassium 41mg1%
Carbohydrates 31g10%
Fiber 12g50%
Sugar 1g1%
Protein 18g36%
Vitamin A 152IU3%
Vitamin C 4mg5%
Calcium 169mg17%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sage Pasta and Chickpeas

This meal, of unknown origin, is a great way to use chickpeas with things I typically have in the pantry, except the fresh sage. It’s delicious warm or cold. Don’t forget the capers!

Print Recipe

Sage Pasta and Chickpeas

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 566kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • 1.5 cups garbanzo beans
  • Bean spices, including bay leaves, garlic, peppercorns, oregano

Pasta

  • 8 oz dry pasta farfalle or other small shape
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 1 tsp red pepper flakes
  • 3 cloves garlic minced
  • 4 sprigs sage about 3 tbsp chopped
  • 2 tsp capers minced
  • 1 tsp salt

Instructions

Beans

  • Rinse then soak the garbanzos in 1% salinity water for at least 8 hours. Drain and add the beans to a pressure cooker. Cover with water by at least 1" or so. Add bean spices to the pot, in a spice bag if possible. Set timer for 10 minutes and cook on high pressure. Allow for pressure to release naturally for 25-30 minutes and then release remaining pressure. Drain beans.

Pasta

  • When the beans are nearly done, boil the pasta in salted water until al dente. Prepare the other ingredients.
  • Once the beans are done, in a large, wide skillet, heat 1 tbsp olive oil over medium heat. Add the garlic and chopped sage and fry for 20 seconds. Pour into a heat-safe bowl and set aside.
  • In the same skill over medium heat, fry the onion in 1 tbsp olive oil until golden, stirring frequently. Season with the salt, plenty of freshly ground pepper and the pepper flakes.
  • Turn heat to low. Add the drained chickpeas and mix well. Add the cooked pasta to the chickpeas and onions. Then add the capers. Stir well and turn off the heat.
  • Serve topped with the sage and garlic oil.

Nutrition

Calories: 566kcal | Carbohydrates: 92g | Protein: 23g | Fat: 13g | Saturated Fat: 2g | Sodium: 641mg | Potassium: 859mg | Fiber: 16g | Sugar: 11g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 6mg
Nutrition Facts
Sage Pasta and Chickpeas
Amount Per Serving
Calories 566 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Sodium 641mg28%
Potassium 859mg25%
Carbohydrates 92g31%
Fiber 16g67%
Sugar 11g12%
Protein 23g46%
Vitamin A 201IU4%
Vitamin C 7mg8%
Calcium 108mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Three-Cheese and Basil Lasagna

Print Recipe

Three-Cheese Basil Skillet Lasagna

Cheese and yummy, especially with homemade pasta
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: Italian
Keyword: Inspired by Marley Spoon
Servings: 4 servings
Calories: 541kcal

Equipment

  • Large oven-proof skillet / pan (10" or greater)

Ingredients

  • Fresh lasagna sheets
  • 1 oz Parmesan
  • 4 oz mozzarella
  • 12 oz ricotta
  • 22 oz can whole-peeled tomatoes
  • 4 cloves garlic
  • 2 tsp oregano fresh or dry
  • ½ tsp red pepper flakes
  • 1 bunch fresh basil lots, for layering

Instructions

  • First, cut the lasagna sheets to fit perfectly in your chosen oven-proof skillet. Place the skillet on top of the noodles and cut them to shape, making sure they fit into the pan; the can go up the sides a little. Set noodles aside.
  • Then, make the sauce. Crush the tomatoes well. Finely chop or smash the garlic. Chop the fresh herbs. Heat 1-2 tbsp oil in the skillet over medium. Add ⅔ of the garlic and cook until it’s golden brown. Add the crushed tomatoes. Add the herbs and red pepper flakes. Bring to a gentle boil. Add salt and pepper to taste. Allow to simmer, and season appropriately.
  • While that simmers, grate the Parmesan and mozzarella. To a medium bowl, add the 12 oz ricotta, the parmesan, and half of the grated mozzarella. Season with a bit of salt and pepper. You could also chop up a bit of thyme or oregano to add here. Don’t go overboard.
  • Pre-heat the oven to 450ºF. Separate the basil leaves from the stems, and put near your layering workspace. When the sauce is done, pour into a separate bowl and wipe out the skillet. Then, start making the layers.
  • Start with ¼ cup of sauce on the bottom of the skillet. Add one layer of the noodle sheets. Top with another ¼ cup or so of sauce, then half of the ricotta mix, and then a layer of basil. Add another layer of lasagna, then a bit more sauce, and then the rest of the ricotta mix, and finally another layer of basil. Add one more layer of noodles, the remainder of the sauce (you may also need to leave some extra), and sprinkle the top with mozzarella.
  • Bake on the center rack until it’s done, about 20 minutes. Let sit for 10 minutes after removing from the oven, to let the pasta sheets absorb the remaining liquid. Serve when done.

Nutrition

Calories: 541kcal | Carbohydrates: 58g | Protein: 30g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 613mg | Potassium: 598mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1045IU | Vitamin C: 16mg | Calcium: 490mg | Iron: 5mg
Nutrition Facts
Three-Cheese Basil Skillet Lasagna
Amount Per Serving
Calories 541 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 133mg44%
Sodium 613mg27%
Potassium 598mg17%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 4g4%
Protein 30g60%
Vitamin A 1045IU21%
Vitamin C 16mg19%
Calcium 490mg49%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.