Category Archives: Seasons

Dry Beans, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Lentil, Paneer and Cauliflower Salad

June 5, 2020 Sam

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

Print Recipe

Lentil, Paneer and Cauliflower Salad

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 665kcal

Equipment

Immersion blender, food processor or blender

Ingredients

Salad

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

Dressing

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

Instructions

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

Nutrition

Nutrition Facts

Lentil, Paneer and Cauliflower Salad

Amount Per Serving

Calories 665 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 15g94%

Cholesterol 47mg16%

Sodium 916mg40%

Potassium 505mg14%

Carbohydrates 35g12%

Fiber 15g63%

Sugar 2g2%

Protein 24g48%

Vitamin A 225IU5%

Vitamin C 42mg51%

Calcium 406mg41%

Iron 5mg28%

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

Great Leftovers, Rotation, Weeknight Dinner, Winter

Kale, Quinoa and Spicy Tofu Salad

April 25, 2020 Sam

This is the vegetarian version of a chicken recipe I used to make years ago. It’s even better in this form!

Pick a high-quality tofu (like the tofu from Hodo Soy) and you won’t even need to press the tofu to get a delicious result.

Print Recipe

Kale, Quinoa and Spicy Tofu

Prep Time30

Cook Time15

Marinating4

Total Time4 45

Course: Dinner

Cuisine: Vegetarian

Keyword: Tofu

Servings: servings

Calories: 529kcal

Ingredients

Tofu and Marinade

10 oz firm tofu
¼ tbsp ground chipotle powder
½ tsp dried oregano
¼ tsp garlic powder
½ tbsp tamari
1 tbsp vegetable oil for pan-frying

Salad

¾ cup dried quinoa
½ tbsp olive oil
1½ cups vegetable broth
15 oz Lacinato kale one large bunch
½ cup feta crumbled

Dressing

1 lemon
1 tbsp brown mustard
1 small shallot
2 cloves garlic
2 tbsp olive oil
½ tsp salt

Instructions

Marinate Tofu

First, marinate the tofu 4-8 hours in advance. In a medium-sized container that can seal, mix together the marinade ingredients (chipotle powder, oregano, garlic powder and tamari – exclude the oil you'll use for frying). Slice the tofu into bite-sized pieces – you want max surface area while not making them so thin that they break apart. Dry the cubes. Add the tofu to the marinade and stir to coat. Put in the fridge until ready to cook.
10 oz firm tofu, ¼ tbsp ground chipotle powder, ½ tsp dried oregano, ¼ tsp garlic powder, ½ tbsp tamari

Make Meal

When ready to make the meal, start with the quinoa. Toast the quinoa briefly in a very minimal amount of olive oil over medium heat in a saucepan. Then add vegetable broth, bring to a boil, and reduce the heat to a simmer over low or medium-low.
¾ cup dried quinoa, ½ tbsp olive oil, 1½ cups vegetable broth
After about 15 minutes, check if the qunioa is cooked by fluffing with a fork and checking the liquid content on the bottom. You want to end with cooked qunioa and no liquid. If there is still liquid and the qunioa is uncooked, continue to cook. If there is still liquid and the quinoa is cooked, then stir frequently while keeping it uncovered, to allow more evaporation. If no liquid and it's not quite cooked, add a few tbsp more water and finish cooking. When done, remove from the heat and keep covered.
For the kale, remove the center stems from the leaves and then slice the leaves thinly. Add to a very large bowl.
15 oz Lacinato kale
Heat vegetable oil in a skillet over medium heat. Add the marinated tofu and cook, turning occasionally, until browned and well cooked, about 7-10 minutes total.
1 tbsp vegetable oil
Make the dressing. Clean the garlic cloves. Juice the lemon until you have ¼ cup of juice and put into an immersion blender cup or very small food processor. Clean and rough chop the shallot. Add the garlic, shallot, and brown mustard to the lemon juice. Add olive oil. Add a dash of salt and pepper. Blend thoroughly until fully emulsified. Taste and season appropriately with salt and pepper.
1 lemon, 1 tbsp brown mustard, 1 small shallot, 2 cloves garlic, 2 tbsp olive oil, ½ tsp salt
To finish, add the cooked quinoa to the kale in the large mixing bowl and mix. Add about ½ of the dressing, the fried tofu and the feta. Taste and add more dressing if desired, or save the dressing to add to each serving.
½ cup feta

Nutrition

Nutrition Facts

Kale, Quinoa and Spicy Tofu

Amount Per Serving

Calories 529 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 7g44%

Trans Fat 1g

Polyunsaturated Fat 9g

Monounsaturated Fat 13g

Cholesterol 22mg7%

Sodium 1405mg61%

Potassium 865mg25%

Carbohydrates 45g15%

Fiber 11g46%

Sugar 4g4%

Protein 23g46%

Vitamin A 14734IU295%

Vitamin C 153mg185%

Calcium 648mg65%

Iron 6mg33%

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

Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

February 17, 2020 Sam

A good weeknight option because you can do dishes or hang out while it cooks in the oven. If served alone (without a side) this probably makes about 4 servings. With a side vegetable or salad, it’s probably a good 6 servings. The best part is probably the melted and browned feta, but the whole dish really comes together well.

Print Recipe

Baked Farro, Lentils and Feta

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 641kcal

Ingredients

1 cup farro
½ cup lentils green or black caviar
2 tbsp olive oil
1 large yellow onion
4 cloves garlic
1 tsp red-pepper flakes
24 oz passata or tomato purée
3 cups vegetable broth
5 sprigs oregano, thyme or rosemary
12 oz feta sliced very thin

Instructions

Coarsely chop the onion. Mince the garlic cloves. Rinse the herb(s).
Heat the oven to 400ºF. Place the 1 cup farro in a baking dish and toast in the oven for 10 to 15 minutes.
In a wide, deep pan (the all-in-one pan works great) heat the 2 tbsp olive oil over medium-high heat. Add the onion and cook until softened (5-7 min), seasoning with salt. Add the garlic and red pepper flakes and cook for 1-2 minutes. Add the tomato purée, herbs/sprigs and 3 cups broth or water (or a combination of both). Season with salt and pepper and bring to a boil.
Add the lentils and farro and stir completely. Bake in the oven for around 25-30 minutes, stirring halfway through. Check in the middle of cooking to ensure it doesn’t get too dry, and if it does add ¼ cup boiling water and stir well.
Cut the feta into thin (less than ¼”) slices. Once the farro is cooked (so it’s chewey but not crunchy), remove the dish from the oven and turn on the broil setting to high. Stir the lentils and farro once more, discard the herb sprigs, then top with the slices of feta. Broil until the feta is molten and brown in spots, 6 to 8 minutes.

Nutrition

Nutrition Facts

Baked Farro, Lentils and Feta

Amount Per Serving

Calories 641 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Cholesterol 76mg25%

Sodium 859mg37%

Potassium 1245mg36%

Carbohydrates 79g26%

Fiber 19g79%

Sugar 16g18%

Protein 27g54%

Vitamin A 1771IU35%

Vitamin C 23mg28%

Calcium 494mg49%

Iron 7mg39%

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

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

Sloppy Sams (Lentil Sloppy Joes)

February 17, 2020 Sam

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

Print Recipe

Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Dry Beans, Lentils

Servings: servings

Calories: 649kcal

Ingredients

4 buns

Lentils

1 cup water
1 cup vegetable broth
1 cup black or green lentils

Sauce

1 medium white onion
3 cloves garlic
1 large green bell pepper or 2 small
1 jalapeño
1 tbsp butter
1 tbsp olive oil
15 oz tomato sauce, passata or marinara
1 tsp sugar
2 tbsp Worcestershire sauce
2 tsp ground cumin
1 tbsp smoked paprika
1 tsp dry mustard
1 tsp oregano
1 tsp salt

Instructions

Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
Serve on toasted buns with rings of white onion.

Nutrition

Nutrition Facts

Sloppy Sams (Lentil Sloppy Joes)

Amount Per Serving

Calories 649 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 151mg50%

Sodium 1880mg82%

Potassium 644mg18%

Carbohydrates 80g27%

Fiber 14g58%

Sugar 9g10%

Protein 25g50%

Vitamin A 2494IU50%

Vitamin C 51mg62%

Calcium 155mg16%

Iron 9mg50%

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

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

Slow Cooker Taco Salad

January 11, 2020 Sam

Print Recipe

Slow Cooker Taco Salad

Easy to make and produces excellent leftovers

Prep Time30

Cook Time8

Total Time8 30

Course: Dinner, Lunch

Cuisine: California, Comfort Food, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 518kcal

Equipment

Instant Pot

Ingredients

Beans

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

Toppings

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

Instructions

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

Nutrition

Nutrition Facts

Slow Cooker Taco Salad

Amount Per Serving

Calories 518 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 17g106%

Trans Fat 1g

Cholesterol 74mg25%

Sodium 1110mg48%

Potassium 899mg26%

Carbohydrates 33g11%

Fiber 11g46%

Sugar 8g9%

Protein 21g42%

Vitamin A 5313IU106%

Vitamin C 59mg72%

Calcium 514mg51%

Iron 3mg17%

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

Holiday, Quick, Roasted Vegetables, Side, Winter

Roasted Root Vegetables

November 28, 2019 Sam

Print Recipe

Roasted Root Vegetables

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: California, Thanksgiving

Keyword: Roasted Vegetables, Simple

Servings: servings

Calories: 117kcal

Ingredients

2 large parsnips
1 large purple-top turnip
1 large fennel bulb
2 small red onions
1 tbsp sage minced
1 tsp rosemary minced
1 tsp thyme minced
1 tsp salt
fresh ground pepper
2 tbsp olive oil

Instructions

Remove the skin from the red onion. Peel the parsnips. Chop everything into large chunks, about ½" each. Consistent sizes helps things roast evenly.
2 large parsnips, 1 large purple-top turnip, 2 small red onions, 1 large fennel bulb
Preheat oven to 450ºF.
Add the minced herbs. Add about 1 tsp salt and plenty of fresh pepper. Add the 2 tbsp olive oil.
1 tbsp sage, 1 tsp rosemary, 1 tsp thyme, 1 tsp salt, fresh ground pepper, 2 tbsp olive oil
Toss the vegetables, herbs, olive oil and salt and pepper. Spread vegetables in an even layer on a large sheet pan and place in the oven. Check every 15 minutes and stir at least once. Remove from the oven when done, about 30 to 45 minutes.

Notes

Makes about 6 small servings

Nutrition

Dairy-Free, Dinner Party, Dry Beans, Favorites, Great Leftovers, Projects, Weekend Dinner, Weeknight Dinner, Winter

Habichuelas Guisadas (Puerto Rican Stewed Beans)

November 23, 2019 Sam

Is this technically a chowder, because it contains potatoes? The Internet told me once that a chowder is a soup with potatoes. The Internet lies.

So, no, it’s not a chowder. It’s just delicious.

Print Recipe

Habichuelas Guisadas

Puerto Rican Stewed Beans

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner

Cuisine: Puerto Rican

Keyword: Dry Beans

Servings: servings

Calories: 399kcal

Equipment

Pressure cooker
Dutch oven

Ingredients

Beans

1 lb dry beans red, pink or pinto beans
2 cloves garlic
1 medium shallot
2 bay leaves
1 tsp coriander seeds
1 tsp peppercorns
1 stalk celery

Stew

1 cup sofrito
2 large carrots diced
1 large red bell pepper diced
2-4 tomatoes depending on size
2 tbsp sazón
1 lb red potatoes or other waxy potatoes, diced into large chunks
10 large green olives

Serving

2 cups Puerto Rican white rice
1 cup Pique

Instructions

First, the beans. Rinse and soak the beans in 1% salinity water for at least 6 hours. Add the beans and their soaking water to a large pot. To a spice bag, add 2 peeled garlic cloves, 1 shallot, 2 bay leaves, some coriander seeds, peppercorns, and a roughly chopped stalk of celery. Bring to a hearty boil for 10 minutes, and then cook for 30 minutes, maybe less depending on how fresh the beans are. When the beans are done (they can be just-cooked), drain but save the cooking liquid.
Meanwhile, prepare the ingredients. Make the sofrito (if you do not already have some on-hand). Dice the carrots, bell pepper and tomatoes. Peel the potatoes and cut into fairly good-sized chunks. Drain the olives.
In a large Dutch oven, heat a few tbsp of oil over medium heat. Add the sofrito, the carrots, bell pepper, tomatoes and 2 tbsp sazon. Cook for a few minutes to activate everything and start to soften the hard parts. Add the beans, potatoes and 1-2 cups of the bean water. If under-seasoned (besides salt), you can add some concentrated broth, bullion cubes, tomato paste, or more sazón. Make sure there is enough liquid for this to stew for a bit.
Cook for an hour, removing the cover part of the way through to let the broth thicken.

Notes

For six servings, including the rice

Nutrition

Nutrition Facts

Habichuelas Guisadas

Amount Per Serving

Calories 399 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 401mg17%

Potassium 1647mg47%

Carbohydrates 74g25%

Fiber 23g96%

Sugar 5g6%

Protein 21g42%

Vitamin A 5301IU106%

Vitamin C 58mg70%

Calcium 151mg15%

Iron 6mg33%

* 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

November 20, 2019 Sam

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

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: 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

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.

Dairy-Free, Quick, Rice, Rotation, Spring, Tofu, Weeknight Dinner

Spicy Tofu Fried Rice with Spring Vegetables

May 16, 2019 Sam

This is a relatively quick and delicious dinner with lots of flexibility depending on available produce.

Print Recipe

Spicy Tofu Fried Rice with Spring Vegetables

Prep Time30

Cook Time15

Total Time45

Course: Dinner

Cuisine: California, Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 704kcal

Ingredients

¾ cup jasmine rice
½ tsp salt
10 oz firm tofu preferably Hodo Soy
½ cup snap peas
4 small scallions
¾ lb asparagus or broccoli or broccolini
3 cloves garlic
1 inch fresh ginger
1 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp sriracha
½ tbsp sugar
2 large eggs
2 tbsp neutral oil

Instructions

Rinse rice in a fine-mesh sieve until the water runs clear. Add to a small saucepan along with 1¼ cups water and ½ teaspoon salt and bring to a boil. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Fluff rice with a fork and spread out on a rimmed baking sheet to cool.
¾ cup jasmine rice, ½ tsp salt
If you have a small package of tofu (like Hodo Soy), you just need to pat dry before you cut. If you have a regular size package of tofu stored in water, drain the tofu, cut in half crosswise (saving the second half), and try to get the water out by patting dry and pressing a bit on top of a clean kitchen towel. Cut the tofu into ½-inch cubes.
Prepare ingredients. Bowl 1: Most of the thinly sliced scallions (save some for garnish) and the cleaned and prepped snap peas (or substitute). Bowl 2: Peel and finely chop the 3 cloves garlic and the 1” piece fresh ginger (making at least 1 tbsp each). Trim bottoms from asparagus, then cut spears into ½-inch pieces, saving the tops for larger spears so they don’t break apart too much.
In a small glass or bowl, combine 1 tbsp tamari, 1 tbsp toasted sesame oil, 1 tbsp sriracha, 3 tablespoons water, and ½ tbsp sugar.
10 oz firm tofu
Beat 2 eggs in a small bowl. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high until shimmering. Add eggs and season with salt and pepper. Cook, stirring occasionally, until softly scrambled, about 1 minute. Transfer to a plate. Wipe out skillet.
½ cup snap peas
Heat 1 tablespoon oil in same skillet until shimmering. Add tofu cubes and ½ teaspoon salt; cook over medium-high, stirring once or twice, until lightly browned, 5-6 minutes. Add asparagus, ginger and garlic to skillet and cook, stirring until asparagus is crisp-tender, about 2 minutes.
Add rice, peas, and most of the scallions (save rest for garnish) and cook, stirring to combine. Stir sauce, add to skillet, and cook, stirring occasionally, until rice is coated, about 4 minutes. Stir in scrambled eggs and cook until heated through, about 1 minute. Spoon tofu fried rice onto plates and garnish with remaining scallions.

Notes

Serves 3

Nutrition

Nutrition Facts

Spicy Tofu Fried Rice with Spring Vegetables

Amount Per Serving

Calories 704 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 5g31%

Trans Fat 1g

Polyunsaturated Fat 12g

Monounsaturated Fat 15g

Cholesterol 186mg62%

Sodium 1343mg58%

Potassium 630mg18%

Carbohydrates 74g25%

Fiber 7g29%

Sugar 8g9%

Protein 30g60%

Vitamin A 1933IU39%

Vitamin C 33mg40%

Calcium 295mg30%

Iron 8mg44%

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

Quick, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner

Shakshuka 2: Simpler, Fresher

August 18, 2018 Sam

This is a simpler, fresher and now dairy-free shakshuka. Bread is a must for serving!

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Quick

Servings: servings

Calories: 409kcal

Ingredients

3 tbsp olive oil
1 small yellow onion chopped
2 cloves garlic minced
1 lb tomatoes diced
1 jalapeno pepper small diced
1 red bell pepper chopped
4 large eggs
½ bunch cilantro (optional) thick stems removed, rest chopped
salt and pepper to taste

Instructions

Preheat the oven to 350ºF.
Heat 3 tbsp olive oil in an ovenproof skillet over medium heat. Add the onions and bell peppers and sauté until soft and translucent, about 5 minutes.
3 tbsp olive oil, 1 small yellow onion, 1 red bell pepper
Add garlic and sauté until fragrant, another minute or two. Add the tomatoes and jalapenos and sauté for about 5 minutes until they begin to soften and release their juice.
2 cloves garlic, 1 lb tomatoes, 1 jalapeno pepper
Using the back of a spoon, make four pockets in the mixture. Crack an egg into each pocket and season to taste with salt and pepper.
4 large eggs, salt and pepper
Carefully place the skillet in the preheated oven and bake for 10 minutes, or until the eggs are set.
Garnish with cilantro and serve right from the skillet.
½ bunch cilantro (optional)

Notes

2 servings

Nutrition

Nutrition Facts

Shakshuka 2: Simpler, Fresher

Amount Per Serving

Calories 409 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 372mg124%

Sodium 2485mg108%

Potassium 893mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 4504IU90%

Vitamin C 119mg144%

Calcium 100mg10%

Iron 3mg17%

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