Category Archives: Quick

Basics, Dairy-Free, Favorites, Low Calorie, Quick, Side, Snack

Stovetop Popcorn

December 12, 2021 Sam

Oil Options

Canola oil: neutral taste; tolerates high heat; goes with nearly any topping
Olive oil: familiar and typically light flavor; tolerates medium-high heat; goes with most toppings
Sesame oil: stronger taste that adds a unique flavor; tolerates high heat; coordinate with toppings
Coconut oil: traditionally used by movie theaters, but I’ve never tried it; tolerates high heat
Other oils: can be fun to experiment; oils with a high smoke point are best

Topping Options

The best part of homemade, stovetop popcorn is your toppings options are only limited by your tolerance for experimentation. Also, you and whoever you are enjoying this with can each add your own favorite topping, for a custom experience. Here are some options, but don’t feel limited by this.

Salt, especially if you have a seasoned salt, like a smoked salt or chili-lime salt
Melted butter and salt, for that classic movie-theater experience
Salt and black pepper
Zaatar (my husband’s favorite)
Salt, smoked paprika, pinch of cayenne or chipotle powder (my favorite, requires a spoon to eat)
Sweet drizzle: honey (1 tbsp), melted butter (2 tbsp), and cinnamon (1/4 tsp); mix together, then drizzle on top
Dulse (or other seaweed flakes / nori), and consider adding sesame seeds
Nutritional yeast (which I like sometimes, but not frequently)

Print Recipe

Stovetop Popcorn

Cook Time15

Total Time15

Course: Snack

Cuisine: American, Mesoamerican

Keyword: Basics

Servings: servings

Calories: 201kcal

Equipment

Large saucepot or other large (>6 quart) lidded pot, preferably one with a heavy bottom

Ingredients

¼ cup popcorn kernels
2 tbsp oil

Instructions

Add the 2 tbsp oil to a heavy-bottomed pot. Place just three popcorn kernels in the pot. Cover and heat over medium heat. After a few minutes, the kernels will pop, which is how you know the pot and oil is preheated.
2 tbsp oil
Once you hear the kernels pop, turn off the heat and remove the pot from the burner. Add all of the remaining kernels of popcorn and cover the pot again with the lid. (No need to remove the popped kernels.) Gently shake and toss the pot for 10 seconds or so, the coat the kernels in the warmed oil.
¼ cup popcorn kernels
Wait 30-45 seconds – this is an important step in preheating the added kernels. Then place the pot back on the stove and turn the heat to medium. After another 2-5 minutes, the kernels will start popping.
Once they start popping, it will be done popping in 30-90 seconds. During that time:
Gently shake the pot 2-3 times, while keeping it on/near the heat.
Carefully lift one side of the lid to allow steam to escape. This step, done carefully, will lead to a crispier, better popcorn. But be careful, because the little popcorns come rocketing out with some force, so you want to tip the lid open just enough to allow a tiny bit of steam to get out.
Once you don’t hear popping for a few seconds, remove from heat and divide into large serving bowls. Immediately add your favorite topping (see reverse), toss well, and serve.

Nutrition

Nutrition Facts

Stovetop Popcorn

Amount Per Serving

Calories 201 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 1mg0%

Potassium 56mg2%

Carbohydrates 15g5%

Fiber 3g13%

Sugar 1g1%

Protein 2g4%

Calcium 1mg0%

Iron 1mg6%

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

Bread and Pasta, Quick

Arugula and Blue Cheese Pasta

August 29, 2021 Sam

One of the simplest meals I’ve ever made. And beyond its simplicity, it’s so delicious and decadent that I can’t believe it’s just a few ingredients.

Note: Buy the best blue cheese you can, and hopefully one you know you like. My favorite (by far) is Point Reyes Original Blue.

Print Recipe

Arugula and Blue Cheese Pasta

Simplicity can lead to fantastic results

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta

Servings: servings

Calories: 976kcal

Ingredients

4 tbsp butter
8 oz blue cheese
6 oz arugula washed and dried
1 lb farfalle pasta
½ tsp salt
freshly ground black pepper

Instructions

First, start a large stock pot of water in high and bring to a boil. Do not add salt.
While that comes to a boil, melt butter over low heat in a small saucepan. This will take several minutes, which you can use to crumble the blue cheese if it isn't already. Also make sure to rinse the arugula if necessary and dry it. Once the butter is melted, add the gorgonzola and stir ocassionally. Keep on low heat.
4 tbsp butter, 8 oz blue cheese
Once the water is boiling, add the pasta and cook according to the package directions, usually 8-12 minutes for a dried pasta of this type. Reserve a small amount of the pasta water, just in case, and drain the pasta.
1 lb farfalle pasta
Toss the drained pasta with the blue cheese, butter and arugula.
6 oz arugula
Taste and add salt and pepper. Dish should take plenty of black pepper.
½ tsp salt, freshly ground black pepper

Notes

Serves 3

Nutrition

Nutrition Facts

Arugula and Blue Cheese Pasta

Amount Per Serving

Calories 976 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 24g150%

Trans Fat 1g

Cholesterol 97mg32%

Sodium 1600mg70%

Potassium 744mg21%

Carbohydrates 117g39%

Fiber 6g25%

Sugar 6g7%

Protein 38g76%

Vitamin A 2389IU48%

Vitamin C 9mg11%

Calcium 526mg53%

Iron 3mg17%

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

Basics, Bread and Pasta, Dairy-Free, Quick

Basic Pearl Couscous

August 11, 2021 Sam

This is a basic recipe for pearl couscous, as a reminder on the amounts and timing of preparing couscous.

Print Recipe

Basic Pearl Couscous

Prep Time0

Cook Time15

Total Time15

Course: Ingredient

Cuisine: Jewish

Keyword: Pasta

Servings: servings

Calories: 379kcal

Ingredients

t tbsp butter or olive oil
1 cup pearl couscous
1¼ cup vegetable broth

Instructions

Melt better or warm olive oil in a small sauce pan over medium or medium-high heat.
t tbsp butter
Add the 1 cup pearl couscous and saute until starting to toast, about 3 minutes.
Add warmed vegetable broth, stir well, and bring to a boil. Then turn heat down to low and cook for 8-12 minutes until pasta is cooked. Serve.

Notes

Based on 2 servings

Nutrition

Nutrition Facts

Basic Pearl Couscous

Amount Per Serving

Calories 379 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 15mg5%

Sodium 646mg28%

Potassium 144mg4%

Carbohydrates 68g23%

Fiber 4g17%

Sugar 1g1%

Protein 11g22%

Vitamin A 488IU10%

Calcium 22mg2%

Iron 1mg6%

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

Appetizer, Dairy-Free, Dry Beans, Low Calorie, Quick, Side, Summer

Corn and Black Bean Salad

July 17, 2021 Sam

This is great with fresh corn, especially if you’ve grilled some ears.

Print Recipe

Corn and Black Bean Salad

Delicious as a side or for a small lunch

Prep Time15

Cook Time0

Marinating30

Total Time45

Course: Side Dish

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 146kcal

Ingredients

1.5 cups corn kernels from about 2-3 ears corn
1.5 cups cooked black beans
1 cup diced tomatoes from 3-4 fresh
0.5 cup yellow or white onion finely diced
1 cup cilantro leaves coarsely chopped
1 to 2 jalapeno peppers seeded and minced
2 tbsp lime juice
2 tbsp olive oil
1 tsp kosher salt
pepper freshly ground

Instructions

Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
1.5 cups corn kernels, 1.5 cups cooked black beans, 1 cup diced tomatoes, 0.5 cup yellow or white onion, 1 cup cilantro leaves, 1 to 2 jalapeno peppers, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt, pepper

Notes

Serves 6 (side portions)

Nutrition

Nutrition Facts

Corn and Black Bean Salad

Amount Per Serving

Calories 146 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 471mg20%

Potassium 334mg10%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 3g3%

Protein 5g10%

Vitamin A 279IU6%

Vitamin C 11mg13%

Calcium 33mg3%

Iron 2mg11%

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

Dairy-Free, Dry Beans, Low Calorie, Quick, Spring, Summer

Garbanzo and Tomato Summer Salad

June 11, 2021 Sam

This simple garbanzo salad is great for summer. It maximizes that summer produce season and stores well. Serve it with bread to make it more filling and delicious.

Print Recipe

Garbanzo and Tomato Summer Salad

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 340kcal

Equipment

Pressure cooker

Ingredients

½ lb garbanzo beans
Bean spices
1.5 lb tomatoes chopped
2 medium red onion diced
½ bunch cilantro thick stems removed, chopped
4 persian cucumbers large-diced
2 tbsp olive oil
2 limes zested and juiced
Salt and pepper

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 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure.
½ lb garbanzo beans, Bean spices
Remove the beans and just enough water to cover the beans. Salt the water gently and mix well. Allow to cool some and then place in the fridge to cool until ready to assemble.

Assemble

Before serving, prepare other ingredients and then toss together.
1.5 lb tomatoes, 2 medium red onion, ½ bunch cilantro, 4 persian cucumbers, 2 tbsp olive oil, 2 limes, Salt and pepper

Notes

Nutrition is based on 4 servings, but this could make 6 servings if served with bread

Nutrition

Dairy-Free, Lunch, Quick, Salad, Summer, Weeknight Dinner

Spinach-Strawberry Salad

June 6, 2021 Sam

This recipe was found and modified out of necessity. I was supposed to use spinach in this cranberry bean and barley soup, but I forgot to include it. The next day, I made this salad to accompany dinner and it was delicious.

Print Recipe

Spinach-Strawberry Salad

Prep Time15

Course: Salad

Cuisine: California

Keyword: Vegan

Servings: servings

Calories: 500kcal

Ingredients

½ cup raw walnuts chopped
½ small red onion very thinly sliced
10 oz fresh baby spinach
2 pints strawberries tops removed and sliced
7 oz vegan feta crumbled

Dressing

¼ cup balsamic vinegar
3 tbsp olive oil
1½ tbsp poppy seeds
1½ tbsp agave
½ tsp Dijon mustard
½ tsp salt
black pepper

Instructions

Prep the dressing by combining all ingredients in a large bowl and whisking well. Set aside half if you're making just two servings at a time.
When ready to eat the salad, prep the other ingredients as described above.

Notes

4 servings

Nutrition

Nutrition Facts

Spinach-Strawberry Salad

Amount Per Serving

Calories 500 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 15g94%

Sodium 695mg30%

Potassium 885mg25%

Carbohydrates 39g13%

Fiber 8g33%

Sugar 21g23%

Protein 7g14%

Vitamin A 6678IU134%

Vitamin C 160mg194%

Calcium 179mg18%

Iron 4mg22%

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

Dairy-Free, Dry Beans, Fall, Quick, Spring, Summer, Weeknight Dinner, Winter

Quick Lentil and Tomato Pasta

April 8, 2021 Sam

I “invented” this one night when I wanted to make a quick meal but didn’t have much fresh food in the house. It’s simply but ultimately tasty, filling and nutritious. If you have a vegetable or salad side for the greens, it really would fill it out even better.

Print Recipe

Quick Lentil and Tomato Pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Lentils, Quick

Servings: servings

Calories: 499kcal

Ingredients

200 g black lentils or green lentils
½ lb dry pasta farfalle, spiral or other small pasta preferred
15 oz canned crushed tomatoes or other unsalted, unseasoned tomato sauce
1 tbsp olive oil
2 tsp oregano
2 cloves garlic or 1 tsp dry minced garlic, or ½ tsp garlic powder
1 onion optional
¼ tsp red pepper flakes
2 oz Parmesan optional

Instructions

First, cook the lentils. Heat at least 1 liter water in the kettle (or over the stove) until boiling. Add to a medium sauce pot and add about 1 tsp salt per liter. Add lentils and bring to a boil. Reduce heat to low-medium-low, cover and cook for 10-20 minutes, depending on the lentil type. When done, drain lentils.
Heat an appropriately large pot of water over high heat (or use the kettle again to kickstart this) to cook the pasta. Cook according to package directions.
Prepare tomato sauce by heat oil in a skillet or Dutch oven and adding spices until they're fragrant. Then add crushed tomatoes and cook down some on a low heat. Add salt and pepper to taste.
When lentils are done, combine with the tomato sauce. When pasta is done, combine with the whole thing. Serve with freshly grated Parmesan on top and a side vegetable or salad, if available.

Nutrition

Nutrition Facts

Quick Lentil and Tomato Pasta

Amount Per Serving

Calories 499 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 378mg16%

Potassium 512mg15%

Carbohydrates 79g26%

Fiber 15g63%

Sugar 8g9%

Protein 27g54%

Vitamin A 397IU8%

Vitamin C 14mg17%

Calcium 271mg27%

Iron 7mg39%

* 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.

Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

February 17, 2020 Sam

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

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Dry Beans, Lentils

Servings: 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

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.

Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Spring, Summer, Weeknight Dinner, Winter

Slow Cooker Taco Salad

January 11, 2020 Sam

Print Recipe

Slow Cooker Taco Salad

Easy to make and produces excellent leftovers

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner, Lunch

Cuisine: California, Comfort Food, Mexican

Keyword: Dry Beans

Servings: 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

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.