Category Archives: Summer

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.

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.

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.

Dairy-Free, Fall, Favorites, Rotation, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Tofu, Broccoli and Rice (Hainanese-Inspired)

November 9, 2020 Sam

This requires some work the day before or in the morning, to create a good ginger scallion sauce and also to marinate the tofu.

Print Recipe

Tofu, Broccoli and Rice (Hainanese-Inspired)

Like "Rooster & Rice" – a simple delight

Prep Time30

Cook Time30

Marinating Time1

Total Time1 1

Course: Dinner

Cuisine: Chinese

Keyword: Rice, Tofu

Servings: servings

Calories: 1017kcal

Ingredients

Ginger scallion sauce

3 tbsp light oil canola, grapeseed
2 tbsp scallions minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 tbsp soy sauce

Tofu

1 tbsp sesame oil
4 tbsp soy sauce
2 tbsp mirin rice wine
1 tbsp rice wine vinegar
1 tbsp grated fresh ginger
20 oz firm tofu 2 Hodo Soy packages

Rice

2 cloves garlic minced
1 inch fresh ginger 1 tbsp minced or 2 tbsp grated
1 cup long-grain rice basmati
1½ cup vegetable or no-chicken stock

Broccoli

1.5 lb broccoli
Water or vegetable stock

Serving

1 tbsp Sambal oelek or sriracha

Instructions

Ginger scallion sauce

Mince the green onion. Mince or grate the fresh ginger. Add to a storage container (like a Mason jar) along with the 3 tbsp oil and 1 tbsp soy sauce. Allow to marinate for at least one hour and up to one week.

Tofu

Marinate the tofu in advance by mixing all of the liquid and ginger ingredients together in a sealable container. Slice the tofu into bite-size cubes and pat dry. Add to the marinade and toss to coat. Cover and refrigerate for up to a full day.
When ready, heat 2 tbsp of a high-heat oil over medium-high heat in a large straight-sided pan or Dutch oven. Once the oil is hot, add the tofu in one layer. Cook for a few minutes on each side without disturbing before flipping, aiming for a light-brown, crisp exterior on each side.

Rice

In a large soup pot that fits a strainer attachment (you’ll see why later) over medium heat, add a few tsp oil and the 2 cloves minced garlic and minced or grated ginger. Fry a bit. Rinse the 1 cup rice thoroughly, then add the drained rice to the pot and stir well for 1-2 minutes.
Move the ginger, garlic and rice mix to a rice cooker and add 1½ cup vegetable stock. Cook until done. (Do not clean the large pot.)

Broccoli

To steam the broccoli, add 1” water or stock to the pot where the rice was briefly fried. Bring to a boil.
As it comes to a boil, chop the broccoli so you have large bite-size pieces. Once the water/stock is boiling, add the broccoli to a steamer basket and place on/in the pan.
Cover and steam for 5-6 minutes. Try to time this so it’s the final step as the rice and tofu are finishing, or even after they finish so the broccoli is very freshly steamed.

Assemble & Serve

Once the tofu, rice and broccoli are done, assemble in a bowl (recommended) by placing the rice on the bottom, with fried tofu on one side and broccoli on the other. Top with drizzles of the ginger scallion sauce and the sambal oelek, as desired.

Notes

Makes 2 very large servings, or 3-4 smaller servings

Nutrition

Bread and Pasta, Dairy-Free, Great Leftovers, Quick, Summer, Weeknight Dinner

Cold Sesame Noodles with Crunchy Vegetables

September 6, 2020 Sam

This is one of the best hot-weather meals there is. You only briefly heat up the kitchen with a quick pasta boil. And then everything else stays cold. And you eat it cold. Delicious!

Print Recipe

Cold Sesame Noodles with Crunchy Vegetables

Hot-weather classic

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: California

Keyword: Pasta

Servings: servings

Calories: 467kcal

Ingredients

4 cups raw, crunch vegetables snap peas, bell peppers; chopped
12 oz fresh noodles Linguine or bucatini, for example
2 tbsp toasted sesame oil
½ cup tahini
1 tbsp sugar
3 tbsp soy sauce
2 tsp fresh ginger minced or grated
1 tbsp rice vinegar
1 tsp hot sesame oil or more, to taste

Instructions

Bring a large pot of salted water to a boil. Prepare the vegetables by cleaning and chopping them into bite-sized pieces. Snap peas can be kept whole if not too large. Place vegetables in the fridge once cut.
Cook the noodles very quickly, following package directions. (Freshest pasta may only need 50-75 seconds). Rinse well in cold water. Toss with a few dashes of sesame oil. Store in a container in the fridge to keep cooling down.
Whisk together the sesame oil, tahini, sugar, soy sauce, ginger, vinegar, hot oil and ½ tsp freshly ground black pepper. Thin the sauce with 1-2 tbsp warm water until it’s the consistency of heavy cream. Store in the fridge.
When ready to eat a serving, toss the three things together – noodles, fresh veggies, sauce (¼ to ½ cup per serving).

Nutrition

Nutrition Facts

Cold Sesame Noodles with Crunchy Vegetables

Amount Per Serving

Calories 467 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 62mg21%

Sodium 786mg34%

Potassium 450mg13%

Carbohydrates 61g20%

Fiber 3g13%

Sugar 7g8%

Protein 16g32%

Vitamin A 1115IU22%

Vitamin C 59mg72%

Calcium 79mg8%

Iron 6mg33%

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

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

Baked Rajma with Paneer

August 30, 2020 Sam

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.

Print Recipe

Baked Rajma with Paneer

Served with rice or naan this is a filling and delicious meal

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: Indian

Keyword: Dry Beans

Servings: 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

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.

Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

July 26, 2020 Sam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

Print Recipe

Mixed Berry Jam

Prep Time30

Cook Time1 30

Total Time2

Course: Condiment

Cuisine: American, Classic

Keyword: Gift, Jam, Summer

Servings:

Ingredients

500 g strawberries
550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
550 g sugar
¼ cup lime juice ~3 limes
1 tbsp pectin

Instructions

Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.

Appetizer, Basics, Dairy-Free, Snack, Summer

Guacamole

June 27, 2020 Sam

The only reason to have this is a reminder of the ingredients. Each piece is critical. Maybe the tomato is optional.

Print Recipe

Guacamole

Simple and excellent

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Snack

Cuisine: California, Mexican

Keyword: Basics

Servings: servings

Calories: 189kcal

Ingredients

1 small red onion
1 serrano pepper
½ bunch cilantro
2 tomatoes
2 large avocadoes
1 lime juiced
1 tsp salt

Instructions

Clean, dice and prep the ingredients. Mash everything together. Serve.

Nutrition

Nutrition Facts

Guacamole

Amount Per Serving

Calories 189 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 2g13%

Sodium 594mg26%

Potassium 700mg20%

Carbohydrates 15g5%

Fiber 8g33%

Sugar 4g4%

Protein 3g6%

Vitamin A 750IU15%

Vitamin C 26mg32%

Calcium 31mg3%

Iron 1mg6%

* 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

June 7, 2020 Sam

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.

Print Recipe

Braised Flageolet Beans and Brown Rice

Little green pods with a firm yet creamy texture

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Rice

Servings: 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

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.