Category Archives: Rotation

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

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.

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Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: California
Keyword: Dry Beans, Rice
Servings: 4 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

Calories: 767kcal | Carbohydrates: 127g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Sodium: 229mg | Potassium: 1825mg | Fiber: 16g | Sugar: 4g | Vitamin A: 1595IU | Vitamin C: 26mg | Calcium: 289mg | Iron: 11mg
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.
Dry Beans, Rotation, Weeknight Dinner

Totchos

I really hope these are at least passable as a healthy dinner, because it’s been one of my favorite “new” “inventions” in the quarantine. With homemade beans, they are delicious. Nearly any bean works well, but kidney beans may be the best because they add an extra flavor.

Print Recipe

Totchos

An instant classic comfort food
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American, Comfort Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 584kcal

Equipment

  • Pressure cooker
  • Casserole dish

Ingredients

Beans

  • 1 cup dry bean kidney, black, pinto, other
  • bean spices garlic powder, kombu, bay leaf, peppercorns, oregano

Pico de gallo

  • 1½ lbs tomatoes
  • 1 large white onion
  • 1 serrano pepper
  • 2 cloves garlic
  • ½ bunch cilantro
  • 1 lime

Toppings

  • 1 large jalapeno
  • 1 large red onion
  • 1 tbsp southwest seasoning
  • 20 oz frozen tater tots
  • 3 oz cheese mozzarella, cheddar, Monterey Jack
  • ¼ cup green olives optional
  • 1 bunch green onions

Instructions

  • Prepare the beans by whatever method you prefer. Soaking in salted water and then pressure cooking is what I recommend. See the "beans overview" for details.
    1 cup dry bean, bean spices
  • While the beans are cooking, make the pico de gallo by small dicing all of the ingredients, juicing the lime and then together in a container. Put in the fridge to marinate.
    1½ lbs tomatoes, 1 large white onion, 1 serrano pepper, 2 cloves garlic, ½ bunch cilantro, 1 lime
  • When the beans are nearly done, bake the tots according to the package directions.
    20 oz frozen tater tots
  • Shred the cheese and chop the onion and jalapeno. Fry the onion and jalapeno in a pan. Add 1 tbsp southwest seasoning (or other “taco-style” spices). Add the drained beans and combine all together. Allow to cool slightly.
    1 large jalapeno, 1 large red onion, 3 oz cheese, 1 tbsp southwest seasoning
  • Once the tots are done, remove from the oven but leave the oven on at 425ºF. Gather the tots into a largely even two-tot layer in a casserole dish and top with the onion/bean mixture. Then top with the cheese. Place in the oven and bake for 5-10 minutes, until the cheese is well-melted.
  • While that bakes, slice the green olives, if using. When done, top with the green onions. Use the pico de gallo and avocado as a serving topping, i.e. do not add until you’re ready to eat. Store extras.
    ¼ cup green olives, 1 bunch green onions

Nutrition

Calories: 584kcal | Carbohydrates: 82g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 889mg | Potassium: 1628mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1858IU | Vitamin C: 53mg | Calcium: 276mg | Iron: 4mg
Nutrition Facts
Totchos
Amount Per Serving
Calories 584 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 22mg7%
Sodium 889mg39%
Potassium 1628mg47%
Carbohydrates 82g27%
Fiber 14g58%
Sugar 9g10%
Protein 21g42%
Vitamin A 1858IU37%
Vitamin C 53mg64%
Calcium 276mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Favorites, Rotation, Weeknight Dinner

Southwest Pizza

I’ll admit I love Taco Bell’s “Mexican pizzas” — there, I said it. This is inspired by that classic. There is a certain magic to the original, so this is merely a replacement, not an improvement. (OK, maybe it’s technically better when you make it yourself, but it doesn’t carry the same nostalgic deliciousness.)

Print Recipe

Southwest Pizza

Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Dinner
Cuisine: American, Fast Food
Keyword: Dry Beans
Servings: 4 servings
Calories: 471kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ¾ cup dry beans think-skinned, like Mayocoba, pinto, black
  • Various bean spices bay leaf, garlic, oregano, red pepper flakes
  • 1 tbsp olive oil
  • 1 tsp salt

Pizzas

  • 6 oz vegetarian “meat” crumbles
  • 1 tbsp neutral oil to cook crumbles and brush tortillas
  • 4 medium flour tortillas
  • 4 oz cheese cheddar and Monterey jack, shredded
  • 3 scallions thinly sliced
  • 3 medium tomatoes chopped
  • ½ cup enchilada sauce
  • Green olives sliced, optional

Instructions

Beans

  • First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
    ¾ cup dry beans, Various bean spices
  • To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
    1 tbsp olive oil, 1 tsp salt

Pizzas

  • Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
    6 oz vegetarian “meat” crumbles
  • Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
    4 medium flour tortillas, 1 tbsp neutral oil
  • When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
    4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
  • Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
  • Remove from the oven. Top with the chopped green onions and olive slices, if using.
    3 scallions, Green olives

Notes

Serves 4

Nutrition

Calories: 471kcal | Carbohydrates: 48g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1393mg | Potassium: 899mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1348IU | Vitamin C: 16mg | Calcium: 337mg | Iron: 4mg
Nutrition Facts
Southwest Pizza
Amount Per Serving
Calories 471 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g50%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 1393mg61%
Potassium 899mg26%
Carbohydrates 48g16%
Fiber 13g54%
Sugar 6g7%
Protein 24g48%
Vitamin A 1348IU27%
Vitamin C 16mg19%
Calcium 337mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dry Beans, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Lentil, Paneer and Cauliflower Salad

This meal is fiber-full and flavorful. The spicy cilantro dressing is what really takes this one over the top into the regular rotation. The baked paneer certainly helps!

Print Recipe

Lentil, Paneer and Cauliflower Salad

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans
Servings: 4 servings
Calories: 665kcal

Equipment

  • Immersion blender, food processor or blender

Ingredients

Salad

  • ½ cup green lentils
  • ½ cup black lentils
  • 1 small cauliflower
  • 10 oz paneer
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 scallions

Dressing

  • 1 cup olive oil
  • ½ bunch cilantro
  • 1 serrano pepper
  • 1 lime
  • 1 tsp coriander seeds crushed or ground
  • ½ tsp whole black peppercorns
  • ½ tsp salt

Instructions

  • Cut paneer into ½” cubes. Thinly slice the green and white parts of the scallions. Clean the cauliflower and cut into small florets. Preheat the oven to 425ºF.
  • Rinse the lentils. Add to a medium saucepan and add enough water to cover by about 1 inch. Bring to heavy boil over medium-high heat, turn the heat to low and simmer for 20 minutes (or more) until tender but not overcooked. They should be just past al-dente. Check frequently after the 20-minute mark. When done, drain and set on a clean kitchen towel to absorb any remaining liquid.
  • Mix the cauliflower and the cubed paneer with 1 tbsp olive oil and salt. Add to a sheet pan and roast for 20-25 minutes, stirring every 7-10 minutes if you can, until the florets and paneer are crispy on the outside and tender.
  • While that roasts, make the dressing. Roughly chop cilantro leaves and tender stems until you have 1 cup (tightly packed). Add with the olive oil to a small food processor cup (or stick blender cup). Trim the pepper and add to the cup. Also add the juice of the lime (about ¼ cup), the 1 tsp crushed coriander seeds, and ½ tsp peppercorns and ½ tsp salt.
  • When the paneer and cauliflower is done, add to a very large bowl. Stir in the drained lentils and scallions. Drizzle with just a little of the dressing (maybe ¼ cup). Then serve and drizzle extra dressing as you serve. Store the dressing and mixture separately, to keep it fresh. Shake/mix the dressing before serving.

Nutrition

Calories: 665kcal | Carbohydrates: 35g | Protein: 24g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 47mg | Sodium: 916mg | Potassium: 505mg | Fiber: 15g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 42mg | Calcium: 406mg | Iron: 5mg
Nutrition Facts
Lentil, Paneer and Cauliflower Salad
Amount Per Serving
Calories 665 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 47mg16%
Sodium 916mg40%
Potassium 505mg14%
Carbohydrates 35g12%
Fiber 15g63%
Sugar 2g2%
Protein 24g48%
Vitamin A 225IU5%
Vitamin C 42mg51%
Calcium 406mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Great Leftovers, Rotation, Weeknight Dinner, Winter

Kale, Quinoa and Spicy Tofu Salad

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 minutes
Cook Time15 minutes
Marinating4 hours
Total Time4 hours 45 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Tofu
Servings: 3 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

Calories: 529kcal | Carbohydrates: 45g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1405mg | Potassium: 865mg | Fiber: 11g | Sugar: 4g | Vitamin A: 14734IU | Vitamin C: 153mg | Calcium: 648mg | Iron: 6mg
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.
Favorites, Rotation, Weeknight Dinner

Skillet Vegetable Pot Pie

This can be a super quick weeknight dish for the regular rotation, because I can use a mix of vegetables depending on the season and then I otherwise have many of these ingredients already in the pantry.

Print Recipe

Skillet Vegetable Pot Pie

Biscuit-top is the star of the show
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Southern
Keyword: Inspired by Marley Spoon
Servings: 4 servings
Calories: 571kcal

Ingredients

Vegetables and sauce

  • 1 tbsp olive oil
  • 2 medium parsnips or carrots, chopped
  • 1 medium fennel bulb or celery, chopped
  • 1 cup edamame frozen or shelled fresh
  • ¾ lb gold potatoes scrubbed and cut into ½"-¾" cubes
  • 1 medium yellow onion chopped
  • ¾ cup corn kernels from 1 ear corn, or use frozen if off-season
  • 1 tsp salt
  • 1 tsp black pepper or ¼ tsp white pepper, optionally
  • 2 tsp vegetable bouillon
  • 1½ cup water boiled in the kettle
  • 2 tbsp flour
  • ¾ cup whole milk

Biscuit

  • 2 tbsp butter melted
  • ⅔ cup milk
  • 1 tsp white vinegar
  • 1 cup flour
  • ½ tsp salt
  • 1½ tsp baking powder
  • 3 oz Parmesan cheese finely shredded
  • 2 springs Fresh rosemary finely minced

Instructions

  • Prep the vegetables by peeling, scrubbing and cleaning. Dice everything into small pieces appropriately bite-sized for pot pie. Onions and most of the vegetables can be combined to go in at the same time; the potatoes should stay separate. Also grate the parmesan cheese; finely mince the rosemary; and, strip the kernels from the corn (or set aside the frozen kernels if fresh is out-of-season). Mix the 2 tsp bouillon mix and some hot water and set aside. Mix the flour and dry ingredients. Verify you have all ingredients on hand, ready to use. (A reminder for this one because it is fastest if fully prepped.)
  • Preheat the oven to 450ºF. Gently melt 2 tbsp butter in a Dutch oven over medium heat on the stovetop, then transfer to a medium heat-proof bowl.
  • In the same Dutch oven, heat 1 tbsp oil over medium high. Add the onions and vegetables. Season with salt and pepper. Cook 5-7 minutes undisturbed, until softened and developing color.
  • Add the 2 tsp broth concentrate and 1½ cups water. Bring to a boil. While that is coming to a boil, whisk together 2 tbsp flour and ¾ cup milk until smooth. Once the pot is boiling, stir in the corn, potatoes and flour/milk mixture. Reduce heat to low and simmer, stirring occasionally, until cream sauce thickens, 4-5 minutes (and while you prepare the biscuits.
  • While that cooks, add ⅔ cup milk and 1 tsp vinegar to the bowl of melted butter and stir to combine (butter will clump). Add the premixed dry ingredients and stir to combine until there are no traces of dry flour.
  • Spoon 6-8 large drops of biscuit dough over the vegetable filling. Bake on upper rack until the biscuits are golden and cooked through and everything is tender, about 18 minutes.

Nutrition

Calories: 571kcal | Carbohydrates: 77g | Protein: 23g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 1578mg | Potassium: 1324mg | Fiber: 12g | Sugar: 12g | Vitamin A: 596IU | Vitamin C: 42mg | Calcium: 549mg | Iron: 5mg
Nutrition Facts
Skillet Vegetable Pot Pie
Amount Per Serving
Calories 571 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 38mg13%
Sodium 1578mg69%
Potassium 1324mg38%
Carbohydrates 77g26%
Fiber 12g50%
Sugar 12g13%
Protein 23g46%
Vitamin A 596IU12%
Vitamin C 42mg51%
Calcium 549mg55%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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.