Category Archives: Fall

Dinner Party, Dry Beans, Fall, Favorites, Great Leftovers, Indian, Rotation, Seasons, Spring, Summer, Winter

Baked Rajma with Paneer

Made this and it was surprisingly great. Here is a modified version with baked paneer, a fun addition that adds some more heft to this delicious dish.

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Baked Rajma with Paneer

Served with rice or naan this is a filling and delicious meal
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 458kcal

Equipment

  • Large, oven-safe skillet or all-in-one pan
  • Small food processor
  • Water kettle
  • Sheet pan

Ingredients

Beans

  • 300 g dry kidney beans
  • Kombu, bay leaf, other bean spices

Rajma

  • 1 large red onion
  • 4 cloves garlic peeled and trimmed
  • 1 serrano pepper top removed
  • 1 inch fresh ginger cleaned and mostly peeled
  • 2½ tbsp neutral oil ½ tbsp for the paneer
  • 1 tsp cumin
  • 1 tsp salt
  • 28 oz canned crushed tomatoes or 2 lb fresh tomatoes
  • ½ tsp ground ancho chile powder
  • ¼ tsp garam masala
  • ½ tsp fenugreek leaves
  • 14 oz paneer cut into bite-sized cubes
  • ½ bunch cilantro optional, leaves chopped for serving on top

Pickled onion:

  • 1 tsp granulated sugar
  • 1 tsp kosher salt
  • ¼ cup rice wine vinegar

Instructions

  • Soak the kidney beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large sauce pot and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (kombu, bay leaf, etc.) into a disposable or reusable spice bag and add to the water. Boil for at least 10 minutes, for kidney-bean-safety reasons. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened 99% of the way. (They will cook very slightly more in the oven.)
    300 g dry kidney beans, Kombu, bay leaf, other bean spices
  • Prepare all ingredients as above and measure out spices as needed. Then, quarter the onion. Thinly slice half and set aside. Rough chop the remaining half and add to a small food processor with the garlic, serrano and ginger. Chop until small, scraping down the sides as needed.
    1 large red onion, 4 cloves garlic, 1 serrano pepper, 1 inch fresh ginger
  • When beans are nearly done, begin the next steps. In a large, oven-proof skillet, preferably with high walls, heat 2 tbsp oil over medium. Add the cumin and mix for 30 seconds. Then add the ginger, onion and pepper mix and cook until the excess liquid has evaporated and the mixture is just starting to darken (8-10 minutes).
    2½ tbsp neutral oil, 1 tsp cumin, 1 tsp salt
  • Preheat the oven to 350ºF with a sheet pan on one shelf. Mix the cubed paneer with about ½ tbsp oil, just enough to cover, and a light dusting of salt and pepper.
    14 oz paneer
  • Add the cooked, drained beans and the ancho chile powder to pan and mix. You can mash a small portion of the beans (1-2 tbsp worth) to help thicken the sauce, if you'd like. Add the crushed tomatoes, garam masala and fenugreek leaves to the pan. Stir well and allow to cook for 1-2 minutes on the stovetop.
    28 oz canned crushed tomatoes, ½ tsp ground ancho chile powder, ¼ tsp garam masala, ½ tsp fenugreek leaves
  • Spread the paneer onto a sheet pan. Place the paneer in the oven and set a timer for 7 minutes (for flipping the cheese). Cook the paneer until golden on a few sides, maybe 15-20 minutes. When done, add directly to the beans/sauce and mix before allowing to cook longer.
  • At the same time as the paneer, add the rajma pan, uncovered, to the oven and cook for 30 to 40 minutes total, until the sauce has thickened. Stir 1-2 times while cooking, including when you add the paneer about halfway through. (See prior step.)
  • While everything bakes, pickle the thinly sliced onion. Boil water in the kettle. Add the sliced onions to a bowl. Pour boiling water on top and allow to sit for 30 seconds. Drain. In the wiped-clean bowl, stir together the rice wine vinegar, sugar and salt until dissolved. Add the reserved onion slices to the bowl and stir in the vinegar. Allow to marinate.
    1 tsp granulated sugar, ¼ cup rice wine vinegar, 1 tsp kosher salt
  • When the beans and paneer is done, garnish with the pickled onion slices, letting a few drops of the pickling liquid flick over the beans to season them. Garnish with cilantro and serve with rice or naan.
    ½ bunch cilantro

Notes

Serves 6

Nutrition

Calories: 458kcal | Carbohydrates: 43g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 977mg | Potassium: 1069mg | Fiber: 10g | Sugar: 8g | Vitamin A: 393IU | Vitamin C: 17mg | Calcium: 414mg | Iron: 5mg
Nutrition Facts
Baked Rajma with Paneer
Amount Per Serving
Calories 458 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 44mg15%
Sodium 977mg42%
Potassium 1069mg31%
Carbohydrates 43g14%
Fiber 10g42%
Sugar 8g9%
Protein 22g44%
Vitamin A 393IU8%
Vitamin C 17mg21%
Calcium 414mg41%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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.

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

Slow Cooker Taco Salad

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Slow Cooker Taco Salad

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

Equipment

  • Instant Pot

Ingredients

Beans

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

Toppings

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

Instructions

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

Nutrition

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

Sage Pasta and Chickpeas

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

Print Recipe

Sage Pasta and Chickpeas

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

Equipment

  • Pressure cooker

Ingredients

Beans

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

Pasta

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

Instructions

Beans

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

Pasta

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

Nutrition

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

Gardener’s Pie

I’ve modified this recipe over time and expect to keep tweaking. I have an idea in my head of what this should taste like, and I haven’t yet achieved it.

Print Recipe

Gardener’s Pie

A comfort-food classic made vegetarian
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Comfort Food
Keyword: Dry Beans
Servings: 6 servings
Calories: 407kcal

Equipment

  • Pressure cooker
  • Casserole dish

Ingredients

Base

  • 1 large yellow onion
  • 2 medium carrots
  • 1 stalk celery
  • 2 medium turnips
  • 1 tbsp thyme fresh, chopped, or dried
  • 1 tsp rosemary fresh, chopped, or dried
  • 1¾ cups vegetable stock
  • ¼ cup flour
  • 1 tbsp vegan Worcestershire sauce
  • 2 tsp tamari or soy sauce
  • 1 cup diced tomatoes
  • 1 tbsp tomato paste
  • 1 cup French green lentils
  • 1 bunch parsley

Mashed Potatoes:

  • 2 lbs Yukon gold potatoes
  • 3 cloves garlic
  • 1 cup vegetable stock
  • ¼ cup butter
  • 2 oz. cream cheese softened
  • 2 tbsp milk more if needed, but unlikely

Instructions

  • Dice the onion (about 1 cup), carrot (½ cup) and celery (½ cup) and put into one bowl/cup.
    1 large yellow onion, 2 medium carrots, 1 stalk celery
  • Dice the turnip (½ cup), clean and chop the thyme (1 tbsp) and rosemary (1 tsp), and rinse and pick through the lentils (1 cup).
    2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils
  • Dice the tomatoes (1 cup). Peel the potatoes and cut into 2” pieces. Cut the 3 cloves garlic in half. Mince parsley (¼ cup).
    1 cup diced tomatoes, 2 lbs Yukon gold potatoes, 3 cloves garlic, 1 bunch parsley
  • Add ¼ cup flour to a dry skillet over medium heat. Let the flour sit until you smell it toasting or the edges start to get darker. Start stirring as it gets darker, and stop the process when the flour gets toasty and turns brown. Transfer immediately to a bowl.
    ¼ cup flour
  • Get out both pressure cookers. In the electric cooker, set to sauté. Add the onion, carrot and celery and dry sauté for 3 minutes. Then add the turnip, lentils, thyme, rosemary and 1¾ cup vegetable stock. Lock the lid on the pressure cooker, and set for 10 minutes of high pressure, with no warming after. When done, release pressure naturally for 20 minutes, releasing remaining pressure after that.
    1 large yellow onion, 2 medium carrots, 1 stalk celery, 2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils, 1¾ cups vegetable stock
  • In the stovetop pressure cooker, add the cut potatoes, garlic, and 1 cup vegetable stock. Bring to high pressure for 4 minutes. Quick release the pressure. Mash the potatoes, adding the ¼ cup butter, 2 oz. cream cheese, and 2 tbsp milk (or less). Add salt to taste and the parsley.
    2 lbs Yukon gold potatoes, 3 cloves garlic, 1 cup vegetable stock, ¼ cup butter, 2 oz. cream cheese, 2 tbsp milk, 1 bunch parsley
  • Once the lentils are depressurized, pre-heat the broiler. To the lentils, add 2 tbsp of the browned flour, 1 tbsp Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, and 1 tbsp tomato paste. Stir well. Add more toasted flour if it seems thin. Lock the lid in place and let it sit for 3 minutes without heat. Quick release any built-up pressure.
    ¼ cup flour, 1 tbsp vegan Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, 1 tbsp tomato paste
  • Transfer the filling to a casserole dish or ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.

Notes

Serves 6

Nutrition

Calories: 407kcal | Carbohydrates: 63g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 760mg | Potassium: 1361mg | Fiber: 16g | Sugar: 9g | Vitamin A: 4990IU | Vitamin C: 63mg | Calcium: 119mg | Iron: 6mg
Nutrition Facts
Gardener's Pie
Amount Per Serving
Calories 407 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 31mg10%
Sodium 760mg33%
Potassium 1361mg39%
Carbohydrates 63g21%
Fiber 16g67%
Sugar 9g10%
Protein 15g30%
Vitamin A 4990IU100%
Vitamin C 63mg76%
Calcium 119mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30 minutes
Cook Time1 hour
Bean Soaking6 hours
Total Time7 hours 30 minutes
Course: Ingredient
Cuisine: California, Mexican
Keyword: Dry Beans
Servings: 8 servings
Calories: 295kcal

Equipment

  • Pressure cooker

Ingredients

  • 1 lb dried beans Mayocoba, Pinto, Black, or other
  • 2 tbsp oregano Mexican Oregano, Epazote, or other
  • 1 medium white onion
  • 6 cloves garlic
  • 1 small jalapeno
  • 1 tbsp chipotle in adobo
  • 6 tbsp vegetable oil

Instructions

  • Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
  • To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
  • Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
    1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
  • Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
  • While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
    1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
  • When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
  • In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
    6 tbsp vegetable oil
  • Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Calories: 295kcal | Carbohydrates: 38g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 820mg | Fiber: 10g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 4mg
Nutrition Facts
Spicy, Flavorful Refried Beans
Amount Per Serving
Calories 295 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 32mg1%
Potassium 820mg23%
Carbohydrates 38g13%
Fiber 10g42%
Sugar 2g2%
Protein 13g26%
Vitamin A 134IU3%
Vitamin C 6mg7%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Fall, Seasons, Spring, Summer, Weekend Dinner, Winter

Chana Masala

This goes really well with basic Indian rice, which includes bay leaves and cumin seeds for flavoring. Use a basmati rice (1:1.5 ratio of rice to water) in the rice cooker with a pinch of salt, maybe a bay leaf with cumin seeds too.

Print Recipe

Chana Masala

This was inspired by a Rancho Gordo recipe for how to cook Desi Chana.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Soaking Time8 hours
Total Time9 hours 45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Dry Beans
Servings: 6 servings
Calories: 353kcal

Equipment

  • Pressure cooker
  • Dutch oven
  • Small food processor
  • Immersion blender

Ingredients

  • 1 lb desi chana dry beans Rancho Gordo
  • 1 piece bay leaf
  • 1 piece kombu
  • 2 tbsp neutral oil
  • 1-2 red onion sliced
  • 1 28 oz. can diced tomatoes
  • 1 tsp sugar
  • 1 tbsp cilantro chopped

Garlic, Ginger and Serrano Paste

  • 3 cloves garlic
  • 1 inch fresh ginger
  • 2 serrano peppers

Spice Powder

  • 1 tsp turmeric powder
  • 3 dried Kashmiri chillies
  • 1 tbsp cumin seeds
  • 1 tbsp corriander seeds
  • 2 tsp black peppercorn
  • 1 tsp fennel seeds
  • 1 tsp fenugreek leaves
  • ⅛ tsp cinnamon

Instructions

Soak Beans

  • Rinse the beans and put into a large bowl. Cover with plenty of water. Add salt and set aside for at least 8 hours. You're aiming for 1% salinty, so you can measure the amount of water you add and add 1% salt (by weight). For example, 1 liter would need 10 grams salt.

Cook Beans

  • Drain the soaked beans. Add to a pressure cooker along with 1 bay leaf and 1 piece kombu. Add at least 5 cups water so the beans are well-covered with about ½-inch water. Bring to pressure for 25-30 minutes and allow for at least 25 minutes of natural release (or however long it takes to release pressure).
  • If not cooked once you release the pressure, you can bring to pressure again for another 1 minute and then allow for 10-15 minutes natural pressure release and then check beans again. It will almost certainly be done at that point.

Prepare Masala

  • Make the dry spice powder. Add all of the ingredients to a small food processor. Blend until you have a find powder. It may need to be then further crushed with a mortar and pestle, to make sure it's smooth. Set aside in a small glass or container and rinse the food processor's blade and bowl.
  • Make the ginger, garlic and serrano paste. Add the garlic cloves, ginger and serrano peppers to a small food processor and blend into a fine paste. You may need to scrape the sides a few times to get it to blend properly. (Alternatively you can crush or grate the ginger using other methods and finely chop the serrano peppers before combining together.)
  • Heat 2 tbsp oil over medium-high in a large Dutch oven. Add the sliced red onions and cook, mostly undisturbed, until softened and browning at the edges. Lower the heat to medium and add the garlic, ginger and serrano paste and stir well until fragrant, about 2-3 minutes. Add the ground spices and mix well, cooking for 2-3 minutes until aromatic. Avoid scorching or burning the garlic and spices.
  • Add the can of tomatoes and the 1 tsp sugar. Add salt to taste. Mix well and cook for 10-20 minutes until the sauce has cooked down some and the oil begins to separate. (This is a good time to start to cook rice, if you're serving with rice.)
  • Blend the sauce using an immersion blender. You can add a bit of the water the beans cooked in if the beans are done and you need more liquid in the sauce.
  • Once the beans are done, add to the sauce and allow to cook for 5-10 minutes until combined.
  • Serve topped with chopped cilantro.

Nutrition

Calories: 353kcal | Carbohydrates: 54g | Protein: 16g | Fat: 10g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 906mg | Fiber: 15g | Sugar: 11g | Vitamin A: 263IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 7mg
Nutrition Facts
Chana Masala
Amount Per Serving
Calories 353 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Sodium 122mg5%
Potassium 906mg26%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 11g12%
Protein 16g32%
Vitamin A 263IU5%
Vitamin C 14mg17%
Calcium 134mg13%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: California, Indian
Keyword: Tofu
Servings: 4 servings
Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

  • ¼ cup garlic cloves whole
  • ¼ cup fresh ginger peeled, cut into 1/2-inch slices
  • 2 serrano peppers trimmed, seeds removed
  • 2 tbsp canola oil

Paneer or Tofu

  • 20 oz tofu firm Hodo Soy or extra firm regular
  • 1 tsp canola oil

Sauce

  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 2 tsp paprika
  • 28 oz canned crushed tomatoes
  • ½ tbsp salt
  • ½ cup heavy cream

Instructions

Ginger Garlic Paste

  • Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
    ¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

  • Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
    20 oz tofu, 1 tsp canola oil

Sauce

  • When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
    2 tbsp butter
  • Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
  • Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
    2 tbsp tomato paste
  • Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
    1 tsp garam masala, 2 tsp paprika
  • Add the crushed tomatoes and salt. Add about ¼ of water.
    28 oz canned crushed tomatoes, ½ tbsp salt
  • Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
  • If serving with rice, start cooking the rice.
  • Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
  • Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
  • Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
    ½ cup heavy cream

Nutrition

Calories: 432kcal | Carbohydrates: 24g | Protein: 18g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 1259mg | Potassium: 766mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1267IU | Vitamin C: 28mg | Calcium: 286mg | Iron: 5mg
Nutrition Facts
Tofu Tikka Masala
Amount Per Serving
Calories 432 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 49mg16%
Sodium 1259mg55%
Potassium 766mg22%
Carbohydrates 24g8%
Fiber 6g25%
Sugar 11g12%
Protein 18g36%
Vitamin A 1267IU25%
Vitamin C 28mg34%
Calcium 286mg29%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Bread and Pasta, Dairy-Free, Dinner Party, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Spinach Pasta

This is a classic from the archives – nearly seven years old as I update and retype this in 2021. This is homemade gourmet at its best.

This makes two separate servings of two. Refrigerate or freeze the excess pasta and use only half of the “sauce” ingredients per each time you cook it.

Print Recipe

Spinach Pasta

Prep Time1 hour 30 minutes
Cook Time15 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Pasta
Servings: 4 servings
Calories: 708kcal

Equipment

  • Food processor
  • Pasta rollers

Ingredients

Pasta

  • 10 oz frozen spinach thawed, pressed, and chopped
  • 4 cups all-purpose flour
  • 4 large eggs
  • 1 tbsp water
  • 2 pints cherry tomatoes halved
  • 1 tsp salt
  • 4 tbsp olive oil
  • 2 tsp red pepper flakes

Instructions

Make Pasta

  • To remove moisture from the spinach, microwave it for a about 1 minute and then press as much water out of it as you can in a mesh strainer. Use towels (or paper towels) to further dry it. Once as dry as possible, chop it in a food processor until very fine.
  • With the flat beater on, combine the spinach and 4 cups flour into the stand mixer bowl and stir them up a bit. Then add the 4 eggs and 1 tbsp water and mix with the flat beater for about 30 seconds until it comes together.
    4 cups all-purpose flour, 4 large eggs, 1 tbsp water
  • Switch to the dough hook and mix on low for about 2 minutes. Remove the dough and knead by hand for a few minutes, adding extra flour to the get the right consistency, which is stiff, but pliable and not sticky at all.
  • Let the dough rest for at least 30 minutes. Do not refrigerate or it will be too cold.
  • Cut the dough ball into eight equal pieces and work on one piece at a time. Use plenty of flour. Start with the widest setting on the roller and put it through a few times, folding it over in half in between passes. At the end your sheet should be the exact width of you pasta roller. If the dough starts to stick at all, dust the sheet of pasta with flour. Then you can work it through the roller until it gets down to your desired thickness (setting 4 is ideal for thick but manageable pasta).
  • Cut the pasta as desired and hang to dry on a pasta tree.

Storing Extra Noodles

  • Place nests of pasta in a freezer bag and store until you want to cook them (no more than one month is ideal).

Cooking the Pasta

  • For fresh or frozen pasta, bring a large pot of salted water to a boil. When it’s boiling, add your pasta. After 3 or 4 minutes all the pasta should be floating and that means it’s done.

For the Basic Sauce

  • As the pasta is cooking, add 1 pint of halved cherry tomatoes with 2 tbsp of olive oil to a large skillet and put it over high heat with 1 tsp of red pepper flakes and 1 tsp salt. Don’t completely cook down the tomatoes, just heat them up and get the flavors to combine some. Turn the heat to low.
    2 pints cherry tomatoes, 1 tsp salt, 4 tbsp olive oil, 2 tsp red pepper flakes
  • When the pasta is done you can use tongs to pull it out of the water and add it straight to the pan with the tomatoes, allowing a bit of the pasta water to come with the noodles. Stir a bit to cook off the pasta water and serve immediately.

Notes

Serves 4

Nutrition

Calories: 708kcal | Carbohydrates: 109g | Protein: 23g | Fat: 20g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 742mg | Potassium: 975mg | Fiber: 7g | Sugar: 7g | Vitamin A: 10002IU | Vitamin C: 58mg | Calcium: 165mg | Iron: 10mg
Nutrition Facts
Spinach Pasta
Amount Per Serving
Calories 708 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 164mg55%
Sodium 742mg32%
Potassium 975mg28%
Carbohydrates 109g36%
Fiber 7g29%
Sugar 7g8%
Protein 23g46%
Vitamin A 10002IU200%
Vitamin C 58mg70%
Calcium 165mg17%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.