Category Archives: Projects

Basics, Projects, Spice Mix

Homemade Bouillon Powder

December 9, 2023 Sam

Print Recipe

Challah

Prep Time15

Cook Time45

Rise4

Total Time5

Course: Bread

Cuisine: American, Jewish

Keyword: Bread

Servings: medium loafs

Calories: 1170kcal

Ingredients

Percents

100 % bread flour
1.9 % salt
1 % active dry yeast
Saffron
4 % honey
2 large eggs
7.5 % olive oil
34 % water about 105ºF

Weight

500 g bread flour
9.5 g salt
5 g yeast
Saffron
20 g honey
2 large eggs
37.5 g olive oil
170 g water about 105ºF

Volume (US)

4.25 cups bread flour
3.5 tsp salt
1.5 tsp active dry yeast
1 tbsp honey or just under
2 eggs
3 tbsp olive oil
¾ cup water about 105ºF

Egg wash and toppings

1 egg
1 tbsp water
Pinch of salt
Poppy seeds optional
Flake salt optional
Sesame seeds optional

Instructions

Measure out all of the ingredients into a mixing bowl. You may want to dissolve the yeast and honey together in the warm water, but you don’t need to unless you need to proof the yeast. (Active dry yeast only needs proofing if you’re unsure if it’s still active.) Also, keep the yeast and salt from directly touching before it comes together. Make sure you crumble up that saffron and add to the mix.
Once in the bowl together, add the paddle attachment and turn on the mixer to the first speed for a few minutes until everything comes together. Then switch to the dough hook and continue mixing for 3 minutes on low speed. Then turn to second speed and knead for about 6 minutes. You may need to scrape the dough from the dough hook occasionally, if it’s getting stuck on the middle. The long mix here is to properly develop the gluten network. The dough will be stiff.
If you’re making the same day: Set the dough aside in a covered bowl somewhere that is about 78-80ºF, like a cold oven with the light turned on. After one hour, degas once by gently pressing out the fermentation. Then leave for another one hour.
If you’re refrigerating for an overnight rise: leave the dough at about 75ºF and degas the dough. Then cover well with plastic (or equivalent seal) and refrigerate. Degas twice more over the next few hours. Leave for 1-2 days. You can proceed to the next step directly after removing from the fridge.
After the first fermentation is done, divide the dough into three pieces, if making an exceptionally large three-strand bread, or six pieces if you’re making two medium-size loafs. (Or some other number of strands.) Allow to rest on an unfloored work surface, covered with plastic. After about 15 minutes, roll out the strands and form the braids. (If the dough tears while you roll, allow it to rest under plastic for several minutes and try again.)
Once braided, allow to ferment again for two hours at about 76ºF. (I do not recommend the oven, because mistakes can happen here when you start to preheat the oven.)
In the last 20-30 minutes of the rise, pre-heat the oven to 380ºF. As you’re nearing completion of the final fermentation, prepare an egg wash by mixing one egg with 1 tbsp water and a light pinch of salt.
Once ready to place in the pre-heated oven, uncover the loafs and brush with the egg wash. Top with your chosen topping (flake salt, poppy seeds, sesame seeds) and bake.
Baking time varies, but should be about 30-40 minutes for the average loaf. You want a nice brown top and for it to have a hollow sound when you knock on the bottom.

Notes

Nutrition is per loaf. Makes a dozen or more slices, typically.

Nutrition

Nutrition Facts

Challah

Amount Per Serving

Calories 1170 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 5g

Monounsaturated Fat 16g

Cholesterol 164mg55%

Sodium 1915mg83%

Potassium 340mg10%

Carbohydrates 191g64%

Fiber 7g29%

Sugar 9g10%

Protein 37g74%

Vitamin A 243IU5%

Vitamin C 0.1mg0%

Calcium 67mg7%

Iron 3mg17%

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

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Meal Prep, Pressure Cooker, Projects

Vegan Chorizo

September 22, 2021 Sam

This fantastic replacement chorizo is not only a good simulacrum to meat-based chorizo, I think it tastes even better. It’s spicy, crunchy and flavorful. While it appears to be complicated, it is reasonable given the quantity you end up with is easily several servings. It goes well in burritos, tacos and bowls. Serve with other beans, veggies, avocado, or anything else.

Print Recipe

Vegan Chorizo

Fantastic vegan alternative

Prep Time30

Cook Time1

Bean Soaking Time8

Total Time9 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans, Inspired by Joe Yonan, Vegan

Servings: servings

Calories: 421kcal

Equipment

1 pressure cooker
1 large skillet
1 bean or potato masher
1 small food processor

Ingredients

Beans

115 g garbanzo beans
Bean spices

Quinoa

1 cup dried quinoa red preferred
1½ cups water
¼ tsp salt

Everything Else

¾ cup walnuts
2 dried ancho chiles
1 tbsp ground chipotle chile
1 tsp black pepper
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cloves
½ cup bread crumbs panko-style
4 cloves garlic minced
¼ cup apple cider vinegar
1 tsp soy sauce
1 tsp salt smoked or kosher
⅔ cup neutral oil

Instructions

Beans

Rinse the beans. To soak them, add to a medium bowl along with 1 quart water and 2 tsp salt. Mix well. Set aside for at least 6 and up to 10 hours. Drain.
115 g garbanzo beans
Place the beans in pressure cooker (electric or stovetop). Cover with about 1” water (a bit more if unsoaked). Add various bean spices (e.g., bay leaf, dried red pepper / pepper flakes, peppercorns, celery seed, garlic, onion) either in a spice bag or a metal steeper.
Bean spices
Pressure cook for 7-10 minutes on high; for new and well-soaked beans, use 7 minutes, for shorter-soaked or older beans, go to 10 minutes. For completely unsoaked beans, cook up to 40 minutes. Allow pressure to release naturally for 25 minutes and then release any remaining pressure.
If beans are not fully soft, you can bring to pressure again for 1-2 minutes and then release pressure manually and that should finish them off. If they seem to need a lot more time, try cooking for an additional 1-2 minutes and then releasing pressure after 5-10 minutes.
Drain and set aside.

Quinoa

Heat a small saucepan over medium-high heat. Rinse the quinoa. Add the quinoa, a bit less than 1½ cups water and ¼ tsp of salt and stir well. Once it has come to a boil, reduce heat to medium-low, cover and cook until done and the quinoa has fully absorbed the water and is fluffy, about 35 minutes. If any liquid remains but the quinoa is cooked, leave uncovered while the heat stays on medium-low and occasionally (ever 2-3 minutes) stir it up so the steam can release. Once the water is fully absorbed, turn off the heat and leave uncovered.
1 cup dried quinoa, 1½ cups water, ¼ tsp salt

Everything Else

Toast the walnuts on a large, heavy-bottomed dry skillet over medium heat, for about 5 minutes, stirring every minute or so to prevent scorching. Let cool and then chop or crush. Leave skillet for future steps.
¾ cup walnuts
Cut open the ancho chiles and discard the seeds and stem. Cut into ½” pieces and transfer to the small food processor. Add chipotle, pepper, oregano, cumin, coriander and cloves. Process until everything is finely ground.
2 dried ancho chiles, 1 tbsp ground chipotle chile, 1 tsp black pepper, 1 tsp dried oregano, 1 tsp ground coriander, ¼ tsp ground cloves, 1 tsp ground cumin
Once the beans and quinoa are done, add the beans to a very large bowl. Mash the beans well. Add the quinoa and let cool for a few minutes (if fresh off the stove).
Stir all ingredients together except the oil. That is, add the chopped walnuts, spice mixture, the soy sauce and salt, breadcrumbs, minced garlic, and apple cider vinegar. Mix until everything is well-combined.
¾ cup walnuts, ½ cup bread crumbs, 4 cloves garlic, ¼ cup apple cider vinegar, 1 tsp soy sauce, 1 tsp salt
In a very large, heavy-bottomed skillet, heat ⅓ cup of neutral oil until it is hot and add half of the chickpea mixture. Stir as it cooks until it absorbs most of the oil. Spread it out and leave it undisturbed for a minute, then stir and scrape it around before spreading it out again. Repeat this process until it has developed darker color and is crispier, about 10 minutes total. Scoop into a bowl and repeat with the second half and another ⅓ cup oil.
⅔ cup neutral oil
Serve immediately or store in an air-tight container (for up to one week). It freezes well (up to three months).

Notes

Nutrition is for one of eight servings; it likely makes more than that, depending on what else you are eating with it.

Nutrition

Nutrition Facts

Vegan Chorizo

Amount Per Serving

Calories 421 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 2g13%

Trans Fat 1g

Sodium 465mg20%

Potassium 512mg15%

Carbohydrates 34g11%

Fiber 8g33%

Sugar 6g7%

Protein 9g18%

Vitamin A 2638IU53%

Vitamin C 4mg5%

Calcium 64mg6%

Iron 3mg17%

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

Fall, Projects, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Bar Pizza

May 2, 2021 Sam

Print Recipe

Bar Pizza

Prep Time30

Cook Time10

Cold Ferment1

Total Time1 40

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Simple

Servings: pizzas

Calories: 573kcal

Equipment

Bar pizza pans

Ingredients

145 grams all-purpose flour
2 grams salt about 1/2 tsp
3.5 grams sugar about 3/4 tsp
½ tsp instant yeast
7 grams olive oil
96 grams lukewarm water
neutral oil for pans
½ cup pizza sauce
1 oz parmesan finely grated
4.5 oz mozzarella cheese grated or shredded

Instructions

Combine flour, sugar, salt, and yeast in bowl of food processor. Pulse 3 to 4 times until incorporated. Add olive oil and water. Run food processor until mixture forms ball that rides around the bowl above the blade, about 15 seconds. Continue processing 15 seconds longer. Alternatively, combine ingredients in a stand mixer and mix on low speed for ten minutes.
Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. Transfer to very lightly greased sealable container, close and place in the refrigerator. Allow to ferment for at least one, and up to five days.
At least two hours before baking, remove dough from refrigerator and divide into two even balls. Shape into balls by gathering dough towards bottom and pinching shut. Flour well and place each one in a separate bowl (cereal bowls or small mixing bowls work well). Cover tightly and allow to rise at warm room temperature until roughly doubled in volume.
Meanwhile, adjust oven rack with pizza stone to top position and place a second rack one position below it. Preheat oven to 550°F for at least 30 minutes with a rack at the top of the oven.
Turn single dough ball out onto floured surface. Use a rolling pin to roll it out into a 10-inch circle, lifting and stretching by hand if necessary. Grease the bar pizza pan lightly with a neutral oil. Transfer dough to pan. Spread a bit less than ¼ cup of sauce evenly over entire surface of pie. Sprinkle with half of cheese in even layer over surface. Top with additional toppings as desired.
Place in oven on the top rack. Bake until edges are just beginning to brown, about 8-10 minutes. Transfer pizza to a cutting board.

Nutrition

Nutrition Facts

Bar Pizza

Amount Per Serving

Calories 573 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 60mg20%

Sodium 1339mg58%

Potassium 371mg11%

Carbohydrates 63g21%

Fiber 4g17%

Sugar 5g6%

Protein 29g58%

Vitamin A 807IU16%

Vitamin C 4mg5%

Calcium 510mg51%

Iron 4mg22%

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

Fall, Great Leftovers, Projects, Spring, Summer, Weekend Dinner, Winter

Polenta Lasagna

April 25, 2021 Sam

Perfect for a rainy day, which is when I first made this.

Print Recipe

Polenta Lasagna

Prep Time3

Cook Time30

Total Time3 30

Course: Dinner

Cuisine: Comfort Food, Italian

Keyword: Polenta

Servings: servings

Calories: 628kcal

Ingredients

Polenta

4 tbsp butter
1 tbsp salt
2 cups polenta
5 oz baby spinach
7 oz Parmesan grated

Marinara and ricotta fillings

1 lb whole-milk ricotta
3 tbsp parsley finely chopped
1 large egg
½ tsp black pepper
⅛ tsp nutmeg
1 lb mozzarella shredded
1 tbsp olive oil
1 tsp salt
28 oz canned crushed tomatoes
1 tsp dried oregano
4 cloves garlic
¼ tsp red pepper flakes

Instructions

Polenta

Heat oven to 425ºF and place parchment paper on a rimmed baking sheet.
In a large stock pot, add 6 cups boiling water (from the kettle) and 1 tbsp salt and bring to a boil over high heat. Reduce heat to medium, then slowly pour in 2 cups polenta, stirring constantly. Continue stirring frequently until polenta thickens, 8 to 12 minutes. Add 4 tbsp butter and stir until melted. Then add the spinach and stir until it's wilted, about 2 minutes. Remove from heat and mix in about half of the grated Parmesan.
Pour polenta onto the prepared baking sheet. Using a wet (or greased) silicon spatula, spread the mixture into a thin, even layer to cover the entire pan, all the way to corners. Sprinkle half of the remaining grated Parmesan on top. (Save remaining parmesan for the final assembly.) Put in the oven and bake until polenta is firm and cheese has melted, 12 to 15 minutes. Let cool in the pan on a wire rack until completely cooled, about 90 minutes.

Marinara and ricotta fillings

About 30 minutes before assembly, make the marinara. Add 1 tbsp olive oil to a large dutch oven or sauce pot. Add half of the minced garlic and the red pepper flakes and stir until fragrant. Add the can of crushed tomatoes and stir well. Add the 1 tsp oregano. Add about ½ tsp salt, some black pepper and mix well. Bring to a gentle simmer, stirring ocassionally, and then reduce heat to low and simmer, covered, for 10-15 minutes. Turn off heat.
Prepare the ricotta filling. In a small bowl, mix the ricotta, parsley, basil, egg, black pepper, nutmeg and about ½ tsp salt. Add half of the minced garlic. Mix until well combined and set aside.

Assembly

When ready to bake the lasagna, heat oven to 400 degrees. Butter a 9×13" baking dish.
Cut cooled polenta in half, creating 2 pieces roughly the size of the baking dish. Using a large spatula, gently place one half in the buttered baking dish.
Then, build the layers from there. From the bottom, layers are: polenta, ricotta, marinara, mozzarella, polenta, ricotta, marinara, mozzarella. Then top with the remaining Parmesan.
Place baking dish on top of a rimmed sheet pan in case the lasagna bubbles over. Bake until cheese melts, about 30 minutes. If you like, you can broil lasagna for 2 minutes after baking until cheese starts to bubble and develop brown spots.
Remove from oven and let lasagna stand for about 15 minutes to firm up before serving.

Nutrition

Nutrition Facts

Polenta Lasagna

Amount Per Serving

Calories 628 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Trans Fat 1g

Cholesterol 129mg43%

Sodium 2170mg94%

Potassium 601mg17%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 6g7%

Protein 34g68%

Vitamin A 3148IU63%

Vitamin C 17mg21%

Calcium 765mg77%

Iron 3mg17%

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

Basics, Favorites, Projects, Snack

Homemade Yogurt

April 19, 2021 Sam

The yogurt pictured includes a fruit compote on the bottom, which is fantastic but not necessary. Another great way to add to this is topping with about 2 tbsp of granola or a teaspoon of honey.

The keys to homemade yogurt are to use the right ingredients and the right equipment for the right process. Ok, that’s true of any food, more or less. So what are the right versions of each?

Milk: The best milk is a non-homogenized, pasteurized whole milk. Ultra-pasteurized may not work well at all. And non-homogenized is fine, but appears to produce a less thick yogurt. And why would you use anything thinner than whole milk?
Starter: The best starter is one you’ve been culturing over time by saving a few tablespoons of each batch for use in the next batch, within about 2-3 weeks. If that starter does not seem to be working, you may need to try again with a new starter. If you’re buying a new starter, you have two big options. 1) Purchase a dry starter and follow the directions. 2) Purchase a plain, unsweetened full-fat yogurt. Find the best quality you can for that starter yogurt and it could last you a long time. I trust Straus yogurt anytime I need a starter because it does not contain thickeners.
Tools: Instant Pot does a fantastic job here. And these 762 Weck jars are the perfect size for a single serving. 2 Quarts of whole milk fill 10 of these jars to about the ¾ mark, with a few tablespoons leftover for culturing next time.

Print Recipe

Homemade Yogurt

Simple, inexpensive and low-waste breakfast

Prep Time30

Cook Time6

Total Time6 30

Course: Breakfast

Cuisine: Simple

Keyword: Fermentation

Servings: servings

Calories: 115kcal

Equipment

Instant Pot
Instant Pot loose-fitting lid
10 Weck Jars (762)
Large bowl that can fit the inner pot to the IP
Food thermometer

Ingredients

2 quarts whole milk
2 tbsp yogurt starter
4 cups ice for cooling

Instructions

First, pour the milk into the inner pot of the Instant Pot. Turn the Instant Pot to the "High" Yogurt setting, which will bring the yogurt to boiling temperature for 1 minute and then end. This takes about 10-20 minutes, though I've never timed it. Keep covered and stir occassionally with a very clean instrument (not wood – use either metal or silicone).
While that happens, prepare an ice bath to cool the yogurt by adding ice to a very large bowl.
Once milk has boiled, remove the inner pot carefully and place in the ice bath. Add some cold water to allow the inner pot to submerge slightly, if needed. Stir the milk and periodically check the temperature until it reaches about 110ºF.
Remove about ½ cup of milk to a smaller bowl or 2-cup measuring cup. Add the culture and stir well until disolved. Add this back to the larger pot and stir well.
Dry the outside of the inner pot thoroughly, so as to not damage the Instant Pot. Place this back in the Instant Pot. Set the Instant Pot to medium yogurt setting and allow to ferment, with the lid on, for somewhere between 4-8 hours. With the Straus culture, after the first time, it takes about 6 hours. You are looking for the yogurt to be thick and for it pull from the sides nearly in a block if you lift and tilt the inner pot to one side. It should have a slight nearly clear, liquid layer on the top.
Cover well (consider using a sealing lid or wrap of some kind) and then place in the fridge to cool for several hours to further firm up. When cooled, transfer to the weck jars, but make sure to save at 2-3 tbsp separately for the next time you make yogurt.

Nutrition

Nutrition Facts

Homemade Yogurt

Amount Per Serving

Calories 115 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Cholesterol 19mg6%

Sodium 86mg4%

Potassium 250mg7%

Carbohydrates 9g3%

Sugar 10g11%

Protein 6g12%

Vitamin A 307IU6%

Calcium 217mg22%

Iron 1mg6%

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

Projects, Snack, Spice Mix

Cheddar and Sour Cream Seasoning

April 19, 2021 Sam

This is an excellent topping for popcorn, or other uses to be determined. It satisfies that taste I crave for Ruffles potato chips and is probably slightly better for me than the potato chip version when put on popcorn.

Print Recipe

Cheddar and Sour Cream Seasoning

Prep Time5

Total Time5

Course: Ingredient

Cuisine: American, Vegan

Keyword: Spice Mix

Servings: servings

Equipment

Small food processor (or spice grinder)

Ingredients

¾ cup nutritional yeast flakes
¼ cup soymilk powder not protein powder
3 tbsp tomato powder
2 tbsp onion powder
1 tbsp salt fine-grained is better here
½ tbsp lactic acid powder vegan
½ tsp dry ground mustard
½ tsp garlic powder
½ tsp paprika

Instructions

Add all ingredients to a small food processor or spice grinder and blend until it's a fine, well-mixed powder.

Basics, Bread and Pasta, Dairy-Free, Dinner Party, Favorites, Projects, Rotation

Four Focaccia

February 15, 2021 Sam

The best timing is probably this: make the biga one early evening (6-7pm) on a Friday or Saturday. And then you can make the dough the next morning. When you mix the dough (second step), you can leave out one portion (one-quarter, about 14 ounces) and proceed through the steps with that one until you bake it about 5 hours later. The other three-quarters (42 ounces / 2lbs, 10oz) can go into the fridge for a long, cold bulk ferment. Then, each morning, you can remove another portion (14oz) and place into the square pan with olive oil, to warm up and stretch to the edges. Then you can bake after about 2 hours.

Print Recipe

Four Focaccia

Prep Time40

Cook Time20

Rising Time21

Total Time22

Course: Bread, Side Dish

Cuisine: Comfort Food, Italian

Keyword: Basics, Bread

Servings: servings

Calories: 236kcal

Equipment

Closable large container for dough

Ingredients

Biga

6.4 oz bread flour
3.8 oz water
⅛ tsp instant dry yeast

Second portion

25.6 oz bread flour
19.6 oz water
0.6 oz salt about 1 tbsp
0.13 oz instant dry yeast about 1.25 tbsp
4 tbsp olive oil for greasing the pan

Instructions

First Day / Evening

First, make the biga a day before. Gently mix the yeast into the water, warmed to about 70ºF. Slowly add in the flour and mix until just smooth. It should be stiff and dense, but you can add a few drops of water if it seems overly dry. Cover the bowl tightly and leave for 12 to 16 hours at about 70ºF. You will know it’s ready because it should be domed and just beginning to fall in the middle.

Second Day / Morning

Second, prepare the final dough. Add the dry “second portion” ingredients to a stand mixer, mix with the paddle, and then add about half of the water at about 72-75ºF and mix for 3-5 minutes in order to incorporate the ingredients. As it comes together, switch to the dough hook and begin adding the biga in chunks. Mix on second speed for several minutes, at least 5 min, to develop dough strength. You’re looking for a dough that is developing strong gluten. It will be fairly dry at this point. Once you have good strength going, add the remaining water by pulling the dough off the dough hook and pouring the water in there. Mix until the water is incorporated.
At this point, you can take one fourth of the dough (about 13 ounces) and proceed through the steps, while the other three-fourths can be cold fermented for up to a few days. (See notes at top.) For the cold ferment, it may be valuable to still fold in the container once or twice, as the dough cools.
For the portion you are baking in the same day, put into a large, flat, shallow container, like the glass baking pan (which you can cover with plastic wrap or waxed canvas). Fold every 45 minutes, for three folds over three hours (with 45 minutes after the last fold, too).
At the end of the bulk ferment (regular or cold), remove the dough to a lightly floured work surface. Gently shape into an 8” square, the size of your pan, without pushing out too much air. Cover briefly – or cover and allow to sit if you’re unable to stretch it to full size right away. In order to get it to stretch, you may need to let it rest for a bit, especially if you’re doing this after the cold ferment.
Once the dough is the right size, prepare the 8” square metal pan by adding a little over 1 tbsp olive oil to the pan and swirl around to coat the bottom and sides of the pan. Gently place the fermented dough into the pan and make sure it reaches the edges. Allow to rise for 2-2.5 hours.

Bake

Pre-heat the oven to 500ºF. Spray the top of the bread gently with olive oil. Gentle press your fingers into the top of the dough to make dimples. Sprinkle the top with sesame seeds and salt.
Bake for 12-15 minutes. When done, the top will be golden and the dough will have pulled from the sides of the pan appealingly. The sides and bottom should be closer to brown or golden brown. Allow to cool briefly and then cut and serve.

Notes

Each serving is ¼ of a square, if you’ve made four focaccia as instructed

Nutrition

Nutrition Facts

Four Focaccia

Amount Per Serving

Calories 236 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 415mg18%

Potassium 57mg2%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 1g1%

Protein 7g14%

Vitamin A 1IU0%

Calcium 10mg1%

Iron 1mg6%

* 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, Dinner Party, Dry Beans, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Winter

Chickpea & Shishito Paella

December 20, 2020 Sam

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

Print Recipe

Chickpea & Shishito Paella

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Spanish, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 476kcal

Equipment

Pressure cooker
Immersion blender
Large oven-proof skillet

Ingredients

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

Vegan aioli (optional)

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

Instructions

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

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

Make paella

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

Notes

This recipe makes 8 servings.

Nutrition

Nutrition Facts

Chickpea & Shishito Paella

Amount Per Serving

Calories 476 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Sodium 692mg30%

Potassium 631mg18%

Carbohydrates 59g20%

Fiber 9g38%

Sugar 9g10%

Protein 10g20%

Vitamin A 3155IU63%

Vitamin C 91mg110%

Calcium 69mg7%

Iron 5mg28%

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

Dry Beans, Fall, Projects, Weekend Dinner, Winter

Vegetarian Cassoulet with Bean Sausages

November 29, 2020 Sam

This is an interesting meal. It makes a lot of a very high-fiber meal. I would only recommend making it once per year.

Print Recipe

Vegetarian Cassoulet with Bean Sausages

Prep Time4 30

Cook Time2

Total Time6 30

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans, Stews

Servings: servings

Calories: 312kcal

Ingredients

½ lb cassoulet beans
3 tbsp olive oil
1 bulb fennel cleaned and sliced
1 large leek cleaned and thinly sliced
4 cloves garlic minced
1 large yellow onion chopped
3 stalks celery diced
3 large carrots diced
½ tsp salt
1 tsp smoked paprika
15 oz diced tomatoes
1 tbsp tomato paste
1 tbsp miso
1 farcelette or dried herb bundle with bay leaf
3-4 sprigs sage thyme, sage, rosemary
2 cups vegetable stock
6 bean sausages optional yet important

Instructions

Make the bean sausages the day before. Store in the fridge to firm up.
Soak beans all day in salted water. Drain and add water to a medium saucepan. Add the beans and bring to a gentle boil and then turn down to low. Check after 20 minutes and if the beans are getting relatively soft, turn off the heat and set aside. You want to soften the beans substantially but not fully cook them.
½ lb cassoulet beans
Preheat the oven to 350ºF.
In a Dutch oven, cook the vegetables with plenty of olive oil over medium-high with just a pinch of salt until softened and starting to take on some brown color, 5-8 minutes.
3 tbsp olive oil, 1 bulb fennel, 1 large leek, 4 cloves garlic, 1 large yellow onion, 3 stalks celery, 3 large carrots, ½ tsp salt
Add 1 tsp smoked paprika and stir. Add the tomato paste and miso and mix well. Add the tomatoes and cook for a bit longer until everything is well-combined.
1 tsp smoked paprika, 1 tbsp tomato paste, 1 tbsp miso, 15 oz diced tomatoes
Add the vegetable stock, farcelette (dried herb bundle) and the fresh herb sprigs. Mix. Add the drained, soaked beans. Bring to a simmer, ensuring there is plenty of liquid to cover the beans and allow absorption for the beans. Add a bit of vegetable stock or water if needed.
1 farcelette, 2 cups vegetable stock, 3-4 sprigs sage
Once simmering well, cover and transfer to the preheated oven. Bake, covered, for 1-2 hours. Check every 30 minutes or so to ensure the beans are well-covered in liquid and then, after an hour, the doneness of the beans. Beans should cook in about 60-90 minutes.
As the beans approach being done, prepare the sausages. Slice on a diagonal into 1” or ½” pieces. Pan-fry in a few tbsp oil until they’ve developed a nice crust.
6 bean sausages
Once beans have cooked, uncover the dish and add the fried sausages on top. Gently press sausage pieces into the soup. Bake, uncovered, for another 15-30 minutes to allow the sausages to flavor-meld with the soup and for some of the remaining liquid to cook off.
Remove from the oven and carefully remove the herb bundle and herb sprigs. Allow to cool some and then serve with a crusty bread.

Notes

Serves 8

Nutrition

Nutrition Facts

Vegetarian Cassoulet with Bean Sausages

Amount Per Serving

Calories 312 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 201mg67%

Sodium 927mg40%

Potassium 940mg27%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 9g10%

Protein 16g32%

Vitamin A 5392IU108%

Vitamin C 16mg19%

Calcium 172mg17%

Iron 7mg39%

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