Category Archives: Fall

Dairy-Free, Dry Beans, Fall, Meal Prep, Rice, Slow Cooker, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tomatillo White Bean Soup

December 17, 2023 Sam

This was an invention of mine, and it’s actually just in testing.

Print Recipe

Tomatillo White Bean Soup with Rice

Rice on the side

Course: Dinner

Cuisine: California, Mexican

Keyword: Dry Beans, Slow Cooker

Servings: servings

Calories: 456kcal

Ingredients

2 tbsp olive oil
1 lb tomatillos husked, rinsed, and diced
1 tsp cumin
1 leek cleaned and half-moon sliced
2 stalks celery cleaned and chopped
6 cloves garlic minced
1 bunch cilantro thin stems chopped, leaves set aside
1 tsp salt
2 jalapeño sliced
2 poblano peppers
½ lb dry white bean

Rice / Serving

2 cup brown jasmine rice
3 limes

Instructions

Prepare all ingredients. This assumes you're using an Instant Pot slow cooker; if not, pre-cook the ingredients in a pot and then transfer to the slow cooker.
Turn IP to saute and add 2 tbsp olive oil to heat. Then add the 1 lb tomatillos, 1 leek, and 2 stalks celery and cook until they start to develop color.
Then add the 6 cloves garlic, the stems from the 1 bunch cilantro, 2 jalapeño, 1 tsp salt, and 2 poblano peppers, 1 tsp cumin and cook until fragrant.
Turn to low on the slow cooker and add the ½ lb dry white bean and 1-2 quarts of water (TBD). Cook for 4-6 hours until the beans are soft.

Rice and Serving

About an hour before serving, add 2 cup brown jasmine rice to a rice cooker along with 3 cups of water and a sprinkle of salt and some of the chopped leaves from the 1 bunch cilantro. Cook until done. Add a splash or two of lime juice and salt to taste.
When ready to serve, squeeze in lime juice from 3 limes to taste and serve over or next to the cilantro-lime rice.

Notes

Makes 6 servings

Nutrition

Nutrition Facts

Tomatillo White Bean Soup with Rice

Amount Per Serving

Calories 456 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Sodium 416mg18%

Potassium 1220mg35%

Carbohydrates 84g28%

Fiber 12g50%

Sugar 7g8%

Protein 16g32%

Vitamin A 702IU14%

Vitamin C 60mg73%

Calcium 150mg15%

Iron 6mg33%

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

Dairy-Free, Dinner Party, Fall, Favorites, Great Leftovers, Quinoa, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

July 23, 2022 Sam

This is fantastic and not too difficult!

Print Recipe

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: California

Keyword: Quinoa, Tofu

Servings: servings

Calories: 861kcal

Ingredients

Tofu Katsu

5 tbsp canola oil
0.33 cup cornstarch
2 large eggs beaten
1.5 cups panko bread crumbs
2.25 tsp granulated onion
salt and pepper
1 lb extra firm tofu pressed, cut about ¼-inch thick, into 12 equal slices
12 oz shiitake mushrooms stemmed and sliced ½-inch thick (4 packed cups)

Quinoa

1 cup quinoa rinsed well and drained
0.33 cup tahini
0.33 cup canola oil
0.25 cup lemon juice
2 tbsp Dijon mustard
2 tsp soy sauce
0.75 tsp grated garlic about 1 large clove

Instructions

Make the katsu: Heat oven to 425 degrees. Grease 2 large rimmed baking sheets with the oil. Put cornstarch, eggs and bread crumbs in three separate shallow bowls, and add 3/4 teaspoon of the granulated onion to each bowl. Season all with salt and pepper and mix well. Add 3 tablespoons oil to the bread crumbs and mix well.
Working with one piece at a time, dust tofu in cornstarch, then dredge in egg, shaking off excess. Press in bread crumbs to evenly coat. Arrange on one baking sheet, and transfer to oven. Bake until golden and crisp, 15 minutes.
Place mushrooms on second baking sheet, season with salt and pepper and toss with the remaining 2 tablespoons oil. Bake until golden, 12 minutes.
Make the quinoa: Meanwhile, in a medium saucepan, combine quinoa with enough water to cover by 2 inches. Bring to a boil and cook until the quinoa is tender, about 8 minutes. Drain, then return quinoa to the pan. Cover and let stand for 10 minutes; fluff into a large bowl.
In a small bowl, combine tahini, oil, lemon juice, mustard, soy sauce, garlic and 1/2 cup plus 2 tablespoons of water. Whisk together and season with salt and pepper.
To the quinoa, add mushrooms, cauliflower, parsley and 1 cup of the dressing and mix well. Season with salt and pepper.
Divide quinoa in bowls and top with tofu. Serve with remaining sauce for drizzling on tofu and lemon wedges, if desired.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Tofu Katsu with Quinoa and Lemon-Tahini Sauce

Amount Per Serving

Calories 861 Calories from Fat 504

% Daily Value*

Fat 56g86%

Saturated Fat 6g38%

Trans Fat 0.2g

Polyunsaturated Fat 18g

Monounsaturated Fat 29g

Cholesterol 93mg31%

Sodium 1703mg74%

Potassium 887mg25%

Carbohydrates 68g23%

Fiber 8g33%

Sugar 5g6%

Protein 27g54%

Vitamin A 160IU3%

Vitamin C 7mg8%

Calcium 151mg15%

Iron 6mg33%

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

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

Beyond “Meat”balls and Pasta

July 2, 2022 Sam

I like meatballs, but in reducing my meat consumption substantially, I do not find myself eating them often. Well, this is a fantastic substitute for meatballs at home!

While this is with pasta and marinara sauce, I bet this would be fantastic in a meatball sandwich.

Print Recipe

Beyond “Meat”balls and Pasta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta, Substitutes

Servings: Servings

Calories: 707kcal

Ingredients

Meatballs

16 oz Beyond Meat substitute
½ large yellow onion diced
2 tbsp dried oregano
1 cup bread crumbs
2 large eggs
2 tsp soy sauce
1 tbsp red pepper flakes
4 cloves garlic minced, crushed or grated

Tomato Sauce

1 tbsp olive oil
½ large yellow onion diced
4 cloves garlic minced, crushed or grated
1 tbsp dried oregano
2 tsp salt
28 oz crushed tomatoes
1 tsp honey

Pasta

1 tbsp olive oil
½ lb Fergola pasta or other pasta

Instructions

Meatballs

Preheat the oven to 400ºF (375ºF convection). Mix together all meatball ingredients, with the eggs last. Lightly oil a sheet pan. Form meatballs into large balls, about 2 tbsp each. Place on sheet pan (can be close together, but not touching) and place in oven. Bake for 20-30 minutes until browned and cooked through.
16 oz Beyond Meat substitute, ½ large yellow onion, 2 tbsp dried oregano, 1 cup bread crumbs, 2 large eggs, 2 tsp soy sauce, 1 tbsp red pepper flakes, 4 cloves garlic

Tomato Sauce

Heat 1 tbsp olive oil over medium in a very large skillet or a large pot. (You want a pan with a large bottom surface area, to thicken the sauce some.) Add the onion and cook for 5-7 minutes until softening and translucent. Add the garlic, oregano, and salt and continue cooking. Then add the crushed tomatoes and honey. Stir well while it comes up to heat, then turn heat down.
1 tbsp olive oil, ½ large yellow onion, 4 cloves garlic, 1 tbsp dried oregano, 2 tsp salt, 28 oz crushed tomatoes, 1 tsp honey
Simmer for 5-30 minutes on low or just above low, so you get a nice simmer without too much splattering. Taste for salt and flavors.

Pasta

To a large sauce pot, add 1 tbsp olive oil and heat over medium. Add fergola pasta and stir well.
1 tbsp olive oil, ½ lb Fergola pasta
Add about 2 quarts water. Boil on high for 8-14 minutes. Pasta may stay a bit toothy, in a good way. Drain any remaining water (if any) and return to pot.

Serve

Serve with a layer of pasta, the meatballs, and then the sauce.

Nutrition

Nutrition Facts

Beyond "Meat"balls and Pasta

Amount Per Serving

Calories 707 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 5g

Monounsaturated Fat 12g

Cholesterol 93mg31%

Sodium 2167mg94%

Potassium 1274mg36%

Carbohydrates 85g28%

Fiber 11g46%

Sugar 15g17%

Protein 38g76%

Vitamin A 1220IU24%

Vitamin C 23mg28%

Calcium 308mg31%

Iron 11mg61%

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

Dairy-Free, Fall, Farro, Great Leftovers, Quick, Roasted Vegetables, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Lemon-Tahini Farro Broccoli Bowl

June 30, 2022 Sam

Fantastic dish that employs tahini to great effect.

Print Recipe

Lemon-Tahini Farro Broccoli Bowl

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: California, Vegetarian

Keyword: Farro, Inspired by New York Times, Roasted Vegetables

Servings: servings

Calories: 759kcal

Ingredients

Grain Bowl

4 large eggs
1½ cups farro rinsed and drained
1½ lb broccoli cut into florets, tender stems sliced
2 tbsp olive oil
1 tsp soy sauce
2 tbsp toasted sesame oil
1 tbsp sesame seeds
1 scallion thinly sliced
hot sauce for serving

Dressing

2½ tbsp lemon juice
1 clove garlic minced, crushed or tested
½ tsp salt
⅓ cup olive oil
3 tbsp tahini

Instructions

Eggs

In a large saucepan or pot with enough room for the eggs to fit in a single layer, add 1 inch of water and a steamer basket (ideally, but not required). Cover and bring to a boil. Once boiling, gently lower eggs into the basket or place at the bottom gently. Cover the pot and cook the eggs for up to 11 minutes (at most, and as little as 6 minutes for a liquid yolk and just-firm whites). Drain eggs, set aside for 5 minutes, and then carefully peel.
4 large eggs

Farro

Bring a medium pot of salted water to a boil – it will need to be at least 2 quarts of water. Add farro. Cover and turn heat down so the boil is vigorous but isn't overflowing. Cook for 20-40 minutes, checking after 20 minutes and then regular intervals.
1½ cups farro

Broccoli

Preheat the oven to 425ºF (if convection). Trim and prepare the broccoli. Toss with olive oil and soy sauce. Roast for up to 15 minutes, until slightly charred and well roasted.
1½ lb broccoli, 2 tbsp olive oil, 1 tsp soy sauce
Let broccoli cool slightly. Then toss with the sesame oil and sesame seeds.
2 tbsp toasted sesame oil, 1 tbsp sesame seeds

Dressing

Whisk together the lemon juice, garlic and ½ tsp salt. Let sit for a minute. Then whisk in the oil until emulsified. Whisk in tahini and set aside.
2½ tbsp lemon juice, 1 clove garlic, ½ tsp salt, ⅓ cup olive oil, 3 tbsp tahini

Complete and Serve

Once the farro is cooked, toss with a bit more than ¼ cup of the dressing. Then divide into four servings, top with the broccoli, scallions, and egg (halved or quartered). Divide the remaining dressing among the bowls. Add hot sauce if desired.
1 scallion, hot sauce for serving

Nutrition

Nutrition Facts

Lemon-Tahini Farro Broccoli Bowl

Amount Per Serving

Calories 759 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 10g

Monounsaturated Fat 26g

Cholesterol 186mg62%

Sodium 514mg22%

Potassium 902mg26%

Carbohydrates 74g25%

Fiber 17g71%

Sugar 4g4%

Protein 21g42%

Vitamin A 1384IU28%

Vitamin C 157mg190%

Calcium 170mg17%

Iron 5mg28%

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

Appetizer, Dairy-Free, Dinner Party, Dry Beans, Fall, Great Leftovers, Low Calorie, Lunch, Salad, Side, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

White Beans with Roasted Cauliflower

June 28, 2022 Sam

This fairly simply meal is delicious and saves well. It probably needs to have a secondary side of some kind.

Print Recipe

White Beans with Roasted Cauliflower

Prep Time30

Cook Time30

Bean Soaking6

Total Time7

Course: Dinner, Lunch, Salad, Side Dish

Cuisine: California

Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan

Servings: servings

Calories: 392kcal

Ingredients

Beans

½ lb dry white beans (e.g., Buckeye)
1 bay leaf

Salad

1 lb cauliflower trimmed and cut into bite-sized pieces
1 tbsp olive oil
1 tsp salt
1 tsp ground black pepper
1 cup celery thinly sliced
3 tbsp parsley chopped, optional
3 tbsp green onions sliced

Dressing

1 large shallot small diced
1 tbsp Dijon mustard
1 tbsp lemon juice
2 tbsp balsamic vinegar
1 tsp ground fennel seed
¼ cup olive oil
1 tsp salt
1 tsp ground black pepper

Instructions

Beans

Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
½ lb dry white beans (e.g., Buckeye)
Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
1 bay leaf

Cauliflower and Other Prep

Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
1 cup celery, 3 tbsp parsley, 3 tbsp green onions

Dressing

In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Combine and Rest

Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Notes

Makes 4 servings

Nutrition

Nutrition Facts

White Beans with Roasted Cauliflower

Amount Per Serving

Calories 392 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Sodium 1273mg55%

Potassium 1513mg43%

Carbohydrates 45g15%

Fiber 12g50%

Sugar 6g7%

Protein 16g32%

Vitamin A 422IU8%

Vitamin C 62mg75%

Calcium 197mg20%

Iron 7mg39%

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

Dairy-Free, Fall, Great Leftovers, Quick, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Thai Green Curry with Vegetables and Tofu

February 19, 2022 Sam

This great meal is fairly quick and easy and makes a healthy number of servings of fairly healthy food, even if the coconut milk adds quite a bit of saturated fat.

Note: start the tofu among the first steps, before cutting the veggies, to be most efficient. You can chop the veggies while the tofu bakes.

Print Recipe

Thai Green Curry with Vegetables and Tofu

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Asian, California, Thai

Keyword: Inspired by New York Times, Tofu, Vegan

Servings: servings

Calories: 639kcal

Ingredients

Tofu

14 oz tofu dried, pressed and cubed
2 tsp olive oil
½ tsp salt

Curry and Veggies

13½ oz coconut milk do not shake can
½ cup vegetable stock
4 tsp soy sauce
1 tsp brown sugar
3 tbsp Thai green curry paste vegan, check ingredients
1 medium onion cubed
1 medium red bell pepper cubed
1 large zucchini cubed
½ small peeled sweet potato cubed
1 cup green beans trimmed, cut into 1-2"
1 large lime juiced
8 leaves basil cut into thin strips

Instructions

Preheat the oven to 425ºF with a sheet pan in the top third position. Cube and pat-dry the tofu. Place in a bowl and drizzle lightly with olive oil and lightly salt, mix. Once oven is pre-heated, pour tofu onto sheet pan and place back in the oven and bake for 10-15 minutes, flipping halfway through to give both sides a bit of a crisp. Remove and set aside. Turn off oven.
14 oz tofu, 2 tsp olive oil, ½ tsp salt
Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium sealable glass and mix well by shaking (or stir well in a bowl). In a medium measuring cup or bowl, combine vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.
13½ oz coconut milk, ½ cup vegetable stock, 4 tsp soy sauce, 1 tsp brown sugar
Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning.
3 tbsp Thai green curry paste
Add onion, red pepper, zucchini, sweet potato, green beans, and tofu. Stir until vegetables are hot, 2-3 minutes. Stir in remaining coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
1 medium onion, 1 medium red bell pepper, 1 large zucchini, ½ small peeled sweet potato, 1 cup green beans
Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
1 large lime
To serve, place the curry in a warm serving bowl and garnish with the basil strips. Serve over rice.
8 leaves basil

Notes

Makes 4 servings

Nutrition

Nutrition Facts

Thai Green Curry with Vegetables and Tofu

Amount Per Serving

Calories 639 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 785mg34%

Potassium 726mg21%

Carbohydrates 87g29%

Fiber 11g46%

Sugar 18g20%

Protein 26g52%

Vitamin A 7790IU156%

Vitamin C 83mg101%

Calcium 262mg26%

Iron 10mg56%

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

Dairy-Free, Fall, Favorites, Pressure Cooker, Rice, Rotation, Spring, Weekend Dinner, Weeknight Dinner, Winter

Sheet-Pan Fried Rice

January 25, 2022 Sam

This recipe is best with pre-planning, so you can cool the rice to give it the perfect texture. But even if you cook the rice fresh before making it, this meal is worth it. The four generous servings are packed with deliciousness.

Print Recipe

Sheet-Pan Fried Rice

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Asian, California

Keyword: Inspired by New York Times, Rice

Servings: servings

Calories: 703kcal

Equipment

1 Pressure cooker optional, for the rice

Ingredients

Rice (Make Ahead)

200 g brown rice
250 g water

Everything Else

1 tsp salt
2 tbsp soy sauce
2 tbsp sesame oil
1 onion finely diced
½ cup neutral oil
6 oz great mushrooms finely chopped
4 cloves garlic minced
1 inch ginger finely chopped
1 tsp red-pepper flakes
2 tbsp soy sauce
16 oz frozen mixed vegetables do not thaw
6 eggs
2 scallions thinly sliced

Instructions

Rice

Do not rinse the rice. Add 200g rice and 250g cold water to the Instant Pot (or other pressure cooker). Add a tiny pinch of salt and mix well.
200 g brown rice, 250 g water
If you do rinse the rice, account for the added water as part of the cold water. To do this, first measure the dry rice out to be 200g and measure the weight of the dry rice and inner pot of the Instant Pot. Remember that. Then rinse the rice and drain well. Add to the inner pot and put on the scale. Add enough water to equal a total of 250g above the weight of the dry rice and the Instant Pot weight. (Alternatively, subtract about 45 grams from the water per cup of rice.)
Cook on high pressure for 15 minutes. Then let pressure release naturally for 5 min. Then release remaining pressure. Check if rice is cooked and moisture has been absorbed. If it has, fluff and serve. If not, let steam release for a bit and it will likely solve itself.

Everything Else

Place a sheet pan on the middle oven rack and heat to 450 degrees.
In a large bowl, combine the cooled rice with salt, 2 tablespoons of the soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.
1 tsp salt, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 onion
While that cooks, make the sauce. In a medium saucepan on medium-high heat, add 1 tbsp neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent.
½ cup neutral oil, 1 onion
Add most of the remaining neutral oil except about 1 tbsp, along with the mushrooms, garlic, ginger, 2 tablespoon soy sauce, and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.
½ cup neutral oil, 6 oz great mushrooms, 4 cloves garlic, 1 inch ginger, 2 tbsp soy sauce, 1 tsp red-pepper flakes
After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.
16 oz frozen mixed vegetables, 6 eggs
To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.
2 scallions

Nutrition

Nutrition Facts

Sheet-Pan Fried Rice

Amount Per Serving

Calories 703 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 246mg82%

Sodium 1754mg76%

Potassium 719mg21%

Carbohydrates 62g21%

Fiber 8g33%

Sugar 3g3%

Protein 19g38%

Vitamin A 6324IU126%

Vitamin C 16mg19%

Calcium 107mg11%

Iron 4mg22%

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

Dairy-Free, Dry Beans, Fall, Favorites, Great Leftovers, Spring, Summer, Weekend Dinner, Winter

Baked Royal Corona Beans

January 23, 2022 Sam

This delicious preparation of Royal Corona beans is fantastic. The huge beans are well-flavored and taste great in the rich tomato sauce. Serve with bread, pasta, vegetables, rice, farro, etc. It pairs exceptionally well with a full-flavor feta.

Print Recipe

Baked Royal Corona Beans

Prep Time30

Cook Time2 30

Total Time3

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Inspired by Rancho Gordo

Servings: servings

Calories: 389kcal

Ingredients

Beans

1 lb Royal Corona beans
1 onion peeled and cut in half
2 bay leaves
2 cloves garlic
1 tsp peppercorn

Tomato Sauce

3 tbsp olive oil
1 medium yellow onion finely chopped
4 cloves garlic minced
2 tbsp tomato paste
2 tsp oregano
28 oz crushed tomatoes
½ tbsp honey
2 tsp salt

Instructions

Beans

Soak beans overnight in a huge bowl, covered, with 3 liters of water and 45 grams of salt.
1 lb Royal Corona beans
Drain the beans. Place soaked beans in a large pot and cover with water by 3 inches. Add the halved onion directly to the pot; add the other bean spices to a small spice bag or a steeper. Bring to a boil and then turn the heat down to a bare simmer and cook until tender but holding their shape, which could be 30 minutes (highly unlikely) to 3 hours (also unlikely); probably around 2 hours total. Beans will be super creamy in texture when done. Add salt to taste just before the beans are finished cooking. When done, do not drain; set aside.
1 onion, 2 bay leaves, 2 cloves garlic, 1 tsp peppercorn

Tomato Sauce

When the beans are done or nearly done, add the olive oil to a very large all-in-one pan or Dutch oven. Add the onion and cook until soft and browning; the trick is to let the onion sit for a bit once heated, so it develops some brown spots.
3 tbsp olive oil, 1 medium yellow onion
Add the garlic, tomato paste and oregano. Mix well until aromatic.
2 tbsp tomato paste, 2 tsp oregano, 4 cloves garlic
Add the tomatoes, sugar and salt and stir well. Let it simmer down some, but it should remain quite saucy. Taste for flavors here and add anything additional, like salt, pepper, more oregano, etc.
28 oz crushed tomatoes, 2 tsp salt, ½ tbsp honey
Preheat the oven to 350ºF.
Drain the beans but reserve the liquid and discard the onion halves and other spices. Gently mix in the beans. If the mix is looking a little dry, add some of the bean water. You want the beans to be fully submerged and the sauce to be fairly liquid, as it will cook down in the oven further.
Bake for 30 minutes. Serve hot, at room temperature or cold.

Notes

Serves 6

Nutrition

Nutrition Facts

Baked Royal Corona Beans

Amount Per Serving

Calories 389 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 1007mg44%

Potassium 1884mg54%

Carbohydrates 63g21%

Fiber 15g63%

Sugar 11g12%

Protein 21g42%

Vitamin A 384IU8%

Vitamin C 17mg21%

Calcium 257mg26%

Iron 10mg56%

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

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

Vegan Lima Bean Shakshuka

December 25, 2021 Sam

Shakshuka, possibly meaning “all mixed up” in Arabic, is traditionally in the US considered to be tomatoes, bell peppers, eggs and feta ^{[citation needed]}. But given the (very briefly researched) word origin, I’m mixing it up.

One of my problems with the “traditional” shakshuka, which I still love, is that the eggs don’t save well. So I wanted to find a way to make the delicious base but make it more leftover-friendly.

For this, you can leave out the eggs, because the large white lima beans provide the necessary texture and protein to make this more than a tomato soup.

Print Recipe

Vegan Lima Bean Shakshuka

Prep Time15

Cook Time30

Bean Time6

Total Time6 45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Dry Beans

Servings: servings

Calories: 479kcal

Equipment

Slow cooker

Ingredients

Beans

½ lb dry lima beans
bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)

Main Dish

3 tbsp olive oil
1 small yellow onion chopped
4 cloves garlic minced
28 oz fire roasted crushed tomatoes
1 tbsp tomato paste
¼ cup sun dried tomatoes finely diced
1 large jalapeno pepper small diced
2 large red bell pepper chopped
½ bunch cilantro thick stems removed then chopped
1 tsp salt
Fresh ground black pepper

Optional

4 large eggs

Instructions

Beans

I think white lima beans do best in a slow cooker, or slowly cooked in some method. My method is to rinse the beans, add to a slow cooker with 2 quarts water, some salt, and various bean spices (in a bag or tea steeper, except for large items like celery and bay leaves).
½ lb dry lima beans, bean spices (bay leaf, red pepper, peppercorns, a little salt, celery stalks, garlic cloves)
Set to high and cook for 3-8 hours, depending on the age of beans, the amount of salt, what your slow cooker considers "high" and various other variables.
When the beans are soft and creamy, remove from heat, remove cooking spices, drain off some of the water (so you have just enough to cover the beans) and add salt so it stops it from cooking further. If you're ready to cook the shakshuka, proceed. Otherwise, store in the fridge until ready to cook.

Shakshuka

Preheat the oven to 350ºF. Prep your ingredients as specified above.
Heat 3 tbsp olive oil in an ovenproof, wide skillet over medium heat. Add the onions and bell peppers and sauté until the onions are soft and translucent, about 5 minutes.
1 small yellow onion, 2 large red bell pepper, 3 tbsp olive oil
Add garlic and sauté until fragrant, another minute or two. Add the sun dried tomatoes and tomato paste and cook until fragrant. Add half of the cilantro and mix well.
4 cloves garlic, 1 tbsp tomato paste, ¼ cup sun dried tomatoes, ½ bunch cilantro
Add the tomatoes and jalapeno and sauté for about 5 minutes until everything begins to come together and some of the water is demonstrably cooking off. Add salt and pepper to taste (1 tsp may be too much, leave it a bit undersalted here).
28 oz fire roasted crushed tomatoes, 1 large jalapeno pepper, 1 tsp salt, Fresh ground black pepper
Add the beans and mix well. (Save cooking liquid still.)
Carefully place the skillet in the preheated oven, uncovered, and bake for 15 minutes (if the beans are warm) or 20 minutes if the beans were in the fridge. If it gets dry, add some of the bean liquid.
[Optional] If you are using the eggs, remove the dish from the oven. Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and lightly salt and pepper the tops of the eggs. Place back in the oven, covered, and bake for an additional 10 minutes, until the eggs are set. (Less time if you like runny eggs.] Remove and keep covered for 5-10 minutes, or serve immediately if you like runny eggs.
4 large eggs
Garnish with remaining cilantro and serve right from the skillet.
½ bunch cilantro

Notes

Nutrition facts include the eggs. It would decrease the calories by about 70/serving, and fat and protein by ~5g/serving, and remove all cholesterol.

Nutrition

Nutrition Facts

Vegan Lima Bean Shakshuka

Amount Per Serving

Calories 479 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Trans Fat 1g

Cholesterol 186mg62%

Sodium 978mg43%

Potassium 2129mg61%

Carbohydrates 63g21%

Fiber 18g75%

Sugar 21g23%

Protein 24g48%

Vitamin A 3491IU70%

Vitamin C 133mg161%

Calcium 167mg17%

Iron 9mg50%

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

Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Pasta e Fagioli

September 5, 2021 Sam

The classic Italian soup has two of the best ingredients: beans and pasta. This cannot be made with canned beans because the broth is a critical component of the meal. Serve with another great carb: bread. Delicious for chilly days!

Print Recipe

Pasta e Fagioli

Classic Italian bean & pasta soup

Prep Time30

Cook Time45

Simmer Beans2

Total Time3 15

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Dry Beans, Inspired by New York Times, Pasta

Servings: servings

Calories: 491kcal

Ingredients

Beans

½ lb dry Borlotti or cranberry beans
bean seasonings bay leaf, onion, garlic, celery seed or flakes, peppercorns

Bouquet garni

2 bay leaves
1-2 Parmesan rinds
1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary)

Soup

1 tbsp extra virgin olive oil
1 large yellow onion chopped
2-3 sprigs fresh rosemary about ½ tbsp chopped
4 large garlic cloves minced
28 oz chopped tomatoes
½ tbsp salt estimate; may use less
1 tsp freshly ground pepper to taste
1 tbsp tomato paste
1 dried chili de arbol or up to ½ tsp red pepper flakes
6 oz small dried pasta shells
2 oz Parmesan cheese grated

Instructions

Beans

Measure, rinse and drain the dry beans. Add to a bowl and cover with water. Add enough salt to bring the water to about 1% salinity. Set aside for 4-6 hours.
½ lb dry Borlotti or cranberry beans, bean seasonings
Once beans have soaked, drain the beans and add to a large pot, preferably one with a lid that doesn't let too much moisture escape. Add 2 quarts water. Add the bean seasonings in a spice bag or other method so they don't get mixed in with the beans.
Bring to a boil over high heat. Once the beans have boiled for about 5 minutes, turn down to a very gentle simmer (usually around low, medium-low) and cook for another 20 minutes. Then check the texture – depending on various factors (age of beans, type, water hardness, soaking time, temperature, etc.), beans may be done cooking as quickly as 20 minutes after turning down to simmer or as long as 2 hours. If beans are cooking very fast and have softened all the way, you can remove from heat immediately, add salt and drain the beans (save the liquid!) and keep separate from the liquid to slow the cooking process.
Important: save all of the bean liquid. Make sure you have at least 6 cups; if not, add enough water to bring to 6 cups.

Bouquet garni

While the beans are in the final stages of cooking, prepare the bouquet garni by assimbling the bay leaves, parmesan rinds and aromatic herbs using cooking twine, cheesecloth, or other method. Set aside.
2 bay leaves, 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary), 1-2 Parmesan rinds

Soup

Once beans are nearly done or fully done, heat 1 tbsp oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
1 tbsp extra virgin olive oil, 1 large yellow onion
Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
2-3 sprigs fresh rosemary, 4 large garlic cloves
Stir in tomatoes and hot pepper. Add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
28 oz chopped tomatoes, ½ tbsp salt, 1 tsp freshly ground pepper, 1 dried chili de arbol
Add 6 cups broth from the beans, tomato paste, bouquet garni and bring to a boil. Reduce heat, cover and simmer 30 minutes.
1 tbsp tomato paste
After it has simmered, stir in beans and heat through. Taste and adjust salt.
At this point, you should separate what you will be serving momentarily vs what will be saved for future meals. This makes about 4 servings, so if you're serving two, you should separate and store half.
For the portion you are serving imminently, add about 3 oz pasta shells and cook until they are al dente, about 10-15 minutes for typical dry pasta. Serve topped with Parmesan.
6 oz small dried pasta shells, 2 oz Parmesan cheese

Notes

Serves 4

Nutrition

Nutrition Facts

Pasta e Fagioli

Amount Per Serving

Calories 491 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 1100mg48%

Potassium 1345mg38%

Carbohydrates 79g26%

Fiber 18g75%

Sugar 8g9%

Protein 26g52%

Vitamin A 411IU8%

Vitamin C 23mg28%

Calcium 327mg33%

Iron 6mg33%

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