Category Archives: Seasons

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

Polenta Lasagna

April 25, 2021 Sam

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

Print Recipe

Polenta Lasagna

Prep Time3

Cook Time30

Total Time3 30

Course: Dinner

Cuisine: Comfort Food, Italian

Keyword: Polenta

Servings: servings

Calories: 628kcal

Ingredients

Polenta

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

Marinara and ricotta fillings

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

Instructions

Polenta

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

Marinara and ricotta fillings

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

Assembly

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

Nutrition

Nutrition Facts

Polenta Lasagna

Amount Per Serving

Calories 628 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 20g125%

Trans Fat 1g

Cholesterol 129mg43%

Sodium 2170mg94%

Potassium 601mg17%

Carbohydrates 44g15%

Fiber 3g13%

Sugar 6g7%

Protein 34g68%

Vitamin A 3148IU63%

Vitamin C 17mg21%

Calcium 765mg77%

Iron 3mg17%

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

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

Quick Lentil and Tomato Pasta

April 8, 2021 Sam

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

Print Recipe

Quick Lentil and Tomato Pasta

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Lentils, Quick

Servings: servings

Calories: 499kcal

Ingredients

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

Instructions

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

Nutrition

Nutrition Facts

Quick Lentil and Tomato Pasta

Amount Per Serving

Calories 499 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 378mg16%

Potassium 512mg15%

Carbohydrates 79g26%

Fiber 15g63%

Sugar 8g9%

Protein 27g54%

Vitamin A 397IU8%

Vitamin C 14mg17%

Calcium 271mg27%

Iron 7mg39%

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

Appetizer, Dairy-Free, Holiday, Roasted Vegetables, Side, Spring

Roasted Spring Onions

March 28, 2021 Sam

This simple dish is a great side. If you roast them long enough, the lower half softens into a subtly flavored mush and the tops get crispy and salty. It’s a real treat. Two to three per person is enough.

I made this for Passover 2021 and it was an excellent and surprising side.

Print Recipe

Roasted Spring Onions

Simple seasonal deliciousness

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: Vegetarian

Keyword: Spring

Servings: servings

Calories: 88kcal

Equipment

Deep-sided metal pan

Ingredients

6 large spring onions
1 tsp salt
1 tsp ground pepper
1 tbsp olive oil

Instructions

Preheat oven to 425°F.
Trim bottoms and tops of the spring onion. Coat with oil, salt and pepper. Place in the large pan.
Place pan in the oven and roast for at least 20 minutes, uo to 25 minutes, until the tops have darkened significantly and the bottoms look flat as if they've fully softened.

Nutrition

Nutrition Facts

Roasted Spring Onions

Amount Per Serving

Calories 88 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 275mg12%

Potassium 221mg6%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 2g2%

Protein 1g2%

Vitamin A 753IU15%

Vitamin C 14mg17%

Calcium 59mg6%

Iron 1mg6%

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

Appetizer, Holiday, Spring

Caprese Eggplant Bites

March 28, 2021 Sam

These delicious little devils are less work than they look. It’s a lot of dishes, but it’s worth it. They even save pretty well! I made this for a informal Passover 2021 and it was a nice, semi-fresh compliment to a heavier meal.

Print Recipe

Caprese Eggplant Bites

An appetizing bite-sized dish

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Dinner

Cuisine: American, Italian

Servings: servings

Calories: 360kcal

Ingredients

½ cup all-purpose flour
3 large eggs
2 cups bread crumbs
1 tsp kosher salt
½ tsp ground black pepper
1 large graffiti eggplant or 1 medium regular eggplant
½ cup oil Canola or other high-heat oil
3 medium heirloom tomatoes
12 oz fresh mozzarella cheese sliced
Fresh basil
½ tsp red pepper flakes

Instructions

Prep the breading work area. Measure flour and put on a plate. Then measure the breadcrumbs and put on a second plate; add salt and pepper and mix well. Beat 3 eggs in a large, shallow bowl and place between the two plates.
Trim the top and bottom of the eggplant. Slice about ⅜" rounds, or just larger than ¼" rounds.
Preheat the oil in a large frying pan over medium, medium-high heat.
Using one hand, move each slice of eggplant through the flour, coating well. Then dip into the egg, coating well again. Finally, gently press each side into the bread crumbs to ensure it's well-coated.
Using a slotted turner (or tongs), gently place battered eggplant slices into the oil in a single layer. You will have to do a few batches. Fry on each side without disturbing for about 3 minutes per side, until golden brown. Transfer to a paper-towel-lined plate. Repeat until all slices are fried.
Preheat the oven to 400ºF. While the slices fry, slice the tomatoes into the same number of slices as you have eggplants. Also prepare the sliced mozzarella. Once the slices are fried, place on a lightly oiled sheet pan (half-size is fine) and top with the sliced tomatoes and then the sliced mozzarella.
Bake the slices at 400ºF for 3-5 minutes, until the mozzarella just barely starts to melt. While that bakes, slice the basil leaves.
Remove and top with a pinch of red pepper flakes, a pinch of a flaky salt and the sliced basil leaves.

Nutrition

Nutrition Facts

Caprese Eggplant Bites

Amount Per Serving

Calories 360 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 76mg25%

Sodium 667mg29%

Potassium 413mg12%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 6g7%

Protein 17g34%

Vitamin A 1078IU22%

Vitamin C 10mg12%

Calcium 333mg33%

Iron 2mg11%

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

Dairy-Free, Roasted Vegetables, Side, Spring, Weeknight Dinner

Roasted Brussels Sprouts and Shallots

March 20, 2021 Sam

This is an excellent way to make roasted Brussels sprouts. The added lemon juice and Worcestershire sauce gives them much-needed tang. They even save better than average because of that extra flavor.

Print Recipe

Roasted Brussels Sprouts and Shallots

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: Vegetarian

Keyword: Roasted Vegetables

Servings: servings

Calories: 241kcal

Ingredients

2 lbs Brussels sprouts trimmed and sliced ¼" thick
3 medium shallots sliced ¼" thick
1 tbsp olive oil
½ tsp kosher salt
8 thyme sprigs
2 cloves garlic minced
1 tbsp Worcestershire sauce vegetarian
½ tbsp fresh lemon juice
Grated Parmesan optional

Instructions

Pre-heat oven to 450°F while you prepare the sprouts. Toss the brussels sprouts, shallots, olive oil and salt in a large bowl. Divide sprouts between two baking sheets and spread into a thin layer. Top with thyme sprigs.
Roast for about 20 to 25 minutes, stirring after 10 minutes, until brussels sprouts and shallots are tender, golden and lightly charred in spots.
While that roasts, mix together garlic, Worcestershire and lemon juice in a small bowl.
As soon as you remove the sprouts from the oven, drizzle with the dressing and toss a bit to combine. Serve and top with grated Parmesan, if using.

Nutrition

Nutrition Facts

Roasted Brussels Sprouts and Shallots

Amount Per Serving

Calories 241 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Cholesterol 8mg3%

Sodium 667mg29%

Potassium 1344mg38%

Carbohydrates 34g11%

Fiber 13g54%

Sugar 9g10%

Protein 15g30%

Vitamin A 2494IU50%

Vitamin C 266mg322%

Calcium 262mg26%

Iron 5mg28%

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

Fall, Great Leftovers, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Naan & Sausages

March 6, 2021 Sam

This is inspired by Short Leash, which is the first place I saw that put sausages in naan and filled them with delicious toppings.

Print Recipe

Naan & Sausages

Relatively easy and simple, if you already have naan, beans and yuba bacon

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Vegetarian

Keyword: Simple

Servings: servings

Calories: 864kcal

Ingredients

1 cup pinto beans
4 pieces naan
4 vegetarian sausages Beyond Meat "Brat Original"
4 tbsp green chilies
1 tbsp canola oil
2 yellow onions
1 jalapenos
8 pieces yuba bacon optional

Instructions

Prep

These do not count towards the total time for this meal, because hopefully you are cooking this part of a larger meal plan. Make sure you have naan, pinto beans (or other bean that holds it shape) and yuba bacon (if using).
1 cup pinto beans, 4 pieces naan, 8 pieces yuba bacon

Cooking and Assembly

To a large skillet or sauté pan, add the 1 tbsp canola oil and heat over medium. Then add the yellow onions and jalapenos and fry until they develop some color and are well-softened.
1 tbsp canola oil, 2 yellow onions, 1 jalapenos
Remove the onion mix while preserving the oil in the pan as much as possible. Once removed, add the sausages. Cover and cook for a few minutes. Remove the cover and turn. Adjust heat. You want the sides to develop some light color over 5 minutes per side. Continue to rotate and adjust heat so they sausages crisp up and cook. Check internal temperature so it reaches at least 165°F.
4 vegetarian sausages
Assemble by placing each naan on a plate and topping with the sausage, ¼ cup of beans, 1 tbsp or so of green chilies, and some of the cooked jalapenos and onions. You can add a small amount of mayonaise or a light mustard. A little cheese would be fine too.
4 pieces naan, 8 pieces yuba bacon, 4 tbsp green chilies

Notes

Makes 2 very hefty servings; nutrition assumes inclusion of Yuba bacon.

Nutrition

Nutrition Facts

Naan & Sausages

Amount Per Serving

Calories 864 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g25%

Trans Fat 3g

Polyunsaturated Fat 5g

Monounsaturated Fat 6g

Cholesterol 6mg2%

Sodium 2404mg105%

Potassium 805mg23%

Carbohydrates 127g42%

Fiber 17g71%

Sugar 17g19%

Protein 42g84%

Vitamin A 337IU7%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 9mg50%

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

Dairy-Free, Dry Beans, Fall, Great Leftovers, Pressure Cooker, Rotation, Seasons, Spring, Summer, Weeknight Dinner, Winter

Burrito Bowls

February 28, 2021 Sam

It’s a bit of a cliche, but it’s also an excellent way to use the remainders of a giant pot of black beans you may have cooked for another meal. In fact, double up black beans for any meal and save half for these burrito bowls a few days later. They’re quick and low-heat too, if you already made the black beans.

Print Recipe

Burrito Bowls

Prep Time1 30

Total Time1 30

Course: Dinner, Lunch

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 572kcal

Equipment

Pressure cooker (for dry beans, optional)

Ingredients

3 cups cilantro-lime brown rice from about 1½ cups dry rice
4 cups cooked pinto, black or other bean from about ¾ lb dry beans
1 batch cilantro hemp pesto
1 cup red onion quick pickles from about 2 medium red onions
8 oz cotija cheese crumbled
1 pint cherry tomatoes sliced in half
2 medium avocados cubed and in lemon juice

Instructions

Prepare all of the ingredients and then assemble the dish.

Nutrition

Nutrition Facts

Burrito Bowls

Amount Per Serving

Calories 572 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 8g50%

Cholesterol 25mg8%

Sodium 874mg38%

Potassium 915mg26%

Carbohydrates 62g21%

Fiber 14g58%

Sugar 6g7%

Protein 22g44%

Vitamin A 908IU18%

Vitamin C 27mg33%

Calcium 229mg23%

Iron 6mg33%

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

Pressure Cooker, Weekend Dinner, Winter

Beets, Lentils and Chard with Whipped Goat Cheese

January 9, 2021 Sam

I put this together based on past recipes and ideas I saw in a cookbook about how to use lentils, since I had a bit of a surplus. This is delicious and the beets and lentils go really well together. The chard brings the extra flavor and fun that’s needed here.

Note that one big bunch seems like a lot chard, but it somewhat disappears into the lentils once wilted. You can consider two bunches if you want to really enhance the chard.

Print Recipe

Beets, Lentils and Chard with Whipped Goat Cheese

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: California

Keyword: Lentils

Servings: servings

Calories: 576kcal

Equipment

Pressure cooker
Stand mixer

Ingredients

Beets

10 small red beets about 2" each, leaves and stems removed, scrubed
4 tbsp olive olive oil
3 tbsp Balsamic vinegar
½ tsp salt

Lentils

350 g French green lentils
2 bay leaves
½ tsp salt

Chard and onion

1.5 lbs chard Swiss or rainbow
1 small red onion chopped
3 cloves garlic minced
½ tbsp olive oil

Goat cheese

11 oz goat cheese
2 tbsp olive oil
¼ cup whole milk
1 tsp rice vinegar
1 tsp salt
½ tsp black pepper

Instructions

Beets (up to 24 hours before)

Remove the leaves/stalks from the beets but don’t pierce the beet, if possible. Rinse the beets and scrub off any dirt. Add about 1½ cup water in the bottom of the pressure cooker, just below the steam basket line, and place beets into the basket. Pressure cook on high for 11 minutes for small beets (up to 18 minutes for large beets, or even 25 minutes for real monster beets) and allow pressure to release naturally. Check beets for doneness – a knife or fork should easily pierce the beet and it should be somewhat tender. Allow beets to cool.
10 small red beets
As the beets cool, in a large, covered, non-reactive bowl, combine 4 tbsp olive oil, 3 tbsp balsamic vinegar and about ½ tsp salt and a good ¼ tsp or more of fresh ground pepper. Set aside.
4 tbsp olive olive oil, 3 tbsp Balsamic vinegar, ½ tsp salt
Once beets are cool, slice off the ends and slide off the skin. Then large-dice the beets into bite-sized but hearty pieces, aka bite-a-beets – about ½” square, more or less. Toss well with the marinating sauce. You can add more of the ingredients to the bowl – in original proportion – if it seems like there is not enough dressing to allow the beets to marinate. Place in fridge for at least 30 minutes, or up to 24 hours. Stir occasionally, especially in the beginning.

Lentils

When you’re ready to make dinner, boil some water in the kettle. Measure and rinse the French green lentils. Once the water is boiling, add to a large saucepan along with the lentils and ½ tsp salt and 2 bay leaves. Bring to a boil and then immediately turn to low, or a touch above low. Cook for about 10-15 minutes until tender but not mushy. Drain and set aside.
350 g French green lentils, 2 bay leaves, ½ tsp salt

Goat cheese

To make the whipped goat cheese, add the goat cheese, olive oil, milk, vinegar, pepper and salt to the stand mixer with the whipping attachment on and whip until the cheese is fluffy and soft. Taste and season with additional vinegar and salt. Refrigerate until ready to serve.
11 oz goat cheese, 2 tbsp olive oil, ¼ cup whole milk, 1 tsp rice vinegar, ½ tsp black pepper, 1 tsp salt

Wilt the chard and prepare

Strip the leaves from the chard and roughly chop or slice. Cut the bottoms from the stems and slice thinly. Keep with the chopped red onion and chopped garlic.
1.5 lbs chard, 1 small red onion, 3 cloves garlic
To a large Dutch oven, add oil and heat to medium. Add the chard stems, red onion and garlic and simmer a bit until everything is softened a bit and fragrant. Turn down heat and add the chopped swiss chard and cook just until it’s wilted. Then add the lentils and toss gently. Add beets and toss again.
½ tbsp olive oil
Serve the chard, lentils and beets topped with the whipped goat cheese.

Notes

Serves 6

Nutrition

Nutrition Facts

Beets, Lentils and Chard with Whipped Goat Cheese

Amount Per Serving

Calories 576 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 10g63%

Cholesterol 25mg8%

Sodium 1317mg57%

Potassium 1465mg42%

Carbohydrates 55g18%

Fiber 24g100%

Sugar 14g16%

Protein 29g58%

Vitamin A 7556IU151%

Vitamin C 45mg55%

Calcium 206mg21%

Iron 9mg50%

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

Dry Beans, Weekend Dinner, Weeknight Dinner, Winter

Winter Baked Ziti

January 9, 2021 Sam

A true classic! Delicious and cheesy. Perfect for chilly winter days.

Print Recipe

Winter Baked Ziti

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: American, Midwest

Keyword: Casserole, Pyrex

Servings: servings

Calories: 392kcal

Equipment

2.5 QT Pyrex / baking dish

Ingredients

Beans

¾ cup dry white bean Cassoulet, marcella
Bay leaf

Ziti

½ lb pasta short tubes or other small shape
2 tbsp olive oil
1 medium yellow onion chopped
4 cloves garlic minced
3 medium carrots diced
1 serrano diced
28 oz crushed tomatoes
3 tbsp tomato paste
1 tbsp miso optional
6 cups spinach rough chopped
6 oz ricotta
8 oz mozzarella grated
3 tbsp Parmesan cheese grated

Instructions

Beans

Make the beans. Best method: rinse the beans and cover with about 1 liter water and around 10g salt, for a 1% saline soak. Soak for 4-8 hours. Drain and then add to a pot along with fresh water. Add bay leaf and any other seasonings. Bring to a boil for about 3-5 minutes and then turn down to a low simmer and cook for 20-45 minutes, depending on the bean. Remove from heat and drain once beans are tender and creamy.
¾ cup dry white bean, Bay leaf

Baked Ziti

Start the water boiling for the pasta and cook according to package instructions until just al dente or even a little under-cooked. Do not overcook as it will soften further.
½ lb pasta
Preheat oven to 375ºF.
In a large Dutch oven, heat the 2 tbsp olive oil to medium. Add the onion, garlic, carrots and serrano pepper. Cook until softened.
2 tbsp olive oil, 1 medium yellow onion, 4 cloves garlic, 3 medium carrots, 1 serrano
Add the 3 tbsp tomato paste and 1 tbsp miso, if using, and stir until it’s combined and starting to darken.
3 tbsp tomato paste, 1 tbsp miso
Add the 28oz can crushed tomatoes and cook until it starts to bubble a little. Then turn off the heat and add in the cooked pasta and beans and spinach. Mix well.
28 oz crushed tomatoes, 6 cups spinach
Add in the ricotta and about half of the mozzarella.
6 oz ricotta, 8 oz mozzarella
Pour into a large (2.5qt) round baking dish, like a Pyrex. Cover and bake for 20 minutes. Then remove the lid, put the remaining mozzarella and Parmesan on top, and bake for another 10-15 minutes until the cheese is melted.
8 oz mozzarella, 3 tbsp Parmesan cheese

Notes

Serves about 6

Nutrition

Nutrition Facts

Winter Baked Ziti

Amount Per Serving

Calories 392 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 9g56%

Cholesterol 46mg15%

Sodium 896mg39%

Potassium 1414mg40%

Carbohydrates 37g12%

Fiber 9g38%

Sugar 12g13%

Protein 23g46%

Vitamin A 8883IU178%

Vitamin C 29mg35%

Calcium 442mg44%

Iron 6mg33%

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

Dairy-Free, Dinner Party, Dry Beans, Fall, Favorites, Projects, Spring, Summer, Weekend Dinner, Winter

Chickpea & Shishito Paella

December 20, 2020 Sam

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

Print Recipe

Chickpea & Shishito Paella

Prep Time1

Cook Time30

Total Time1 30

Course: Dinner

Cuisine: Spanish, Vegan

Keyword: Dry Beans

Servings: servings

Calories: 476kcal

Equipment

Pressure cooker
Immersion blender
Large oven-proof skillet

Ingredients

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

Vegan aioli (optional)

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

Instructions

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

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

Make paella

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

Notes

This recipe makes 8 servings.

Nutrition

Nutrition Facts

Chickpea & Shishito Paella

Amount Per Serving

Calories 476 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 3g19%

Sodium 692mg30%

Potassium 631mg18%

Carbohydrates 59g20%

Fiber 9g38%

Sugar 9g10%

Protein 10g20%

Vitamin A 3155IU63%

Vitamin C 91mg110%

Calcium 69mg7%

Iron 5mg28%

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