Category Archives: Weekend Dinner

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.

Dry Beans, Fall, Projects, Weekend Dinner, Winter

Vegetarian Cassoulet with Bean Sausages

November 29, 2020 Sam

This is an interesting meal. It makes a lot of a very high-fiber meal. I would only recommend making it once per year.

Print Recipe

Vegetarian Cassoulet with Bean Sausages

Prep Time4 30

Cook Time2

Total Time6 30

Course: Dinner

Cuisine: California, Vegan

Keyword: Dry Beans, Stews

Servings: servings

Calories: 312kcal

Ingredients

½ lb cassoulet beans
3 tbsp olive oil
1 bulb fennel cleaned and sliced
1 large leek cleaned and thinly sliced
4 cloves garlic minced
1 large yellow onion chopped
3 stalks celery diced
3 large carrots diced
½ tsp salt
1 tsp smoked paprika
15 oz diced tomatoes
1 tbsp tomato paste
1 tbsp miso
1 farcelette or dried herb bundle with bay leaf
3-4 sprigs sage thyme, sage, rosemary
2 cups vegetable stock
6 bean sausages optional yet important

Instructions

Make the bean sausages the day before. Store in the fridge to firm up.
Soak beans all day in salted water. Drain and add water to a medium saucepan. Add the beans and bring to a gentle boil and then turn down to low. Check after 20 minutes and if the beans are getting relatively soft, turn off the heat and set aside. You want to soften the beans substantially but not fully cook them.
½ lb cassoulet beans
Preheat the oven to 350ºF.
In a Dutch oven, cook the vegetables with plenty of olive oil over medium-high with just a pinch of salt until softened and starting to take on some brown color, 5-8 minutes.
3 tbsp olive oil, 1 bulb fennel, 1 large leek, 4 cloves garlic, 1 large yellow onion, 3 stalks celery, 3 large carrots, ½ tsp salt
Add 1 tsp smoked paprika and stir. Add the tomato paste and miso and mix well. Add the tomatoes and cook for a bit longer until everything is well-combined.
1 tsp smoked paprika, 1 tbsp tomato paste, 1 tbsp miso, 15 oz diced tomatoes
Add the vegetable stock, farcelette (dried herb bundle) and the fresh herb sprigs. Mix. Add the drained, soaked beans. Bring to a simmer, ensuring there is plenty of liquid to cover the beans and allow absorption for the beans. Add a bit of vegetable stock or water if needed.
1 farcelette, 2 cups vegetable stock, 3-4 sprigs sage
Once simmering well, cover and transfer to the preheated oven. Bake, covered, for 1-2 hours. Check every 30 minutes or so to ensure the beans are well-covered in liquid and then, after an hour, the doneness of the beans. Beans should cook in about 60-90 minutes.
As the beans approach being done, prepare the sausages. Slice on a diagonal into 1” or ½” pieces. Pan-fry in a few tbsp oil until they’ve developed a nice crust.
6 bean sausages
Once beans have cooked, uncover the dish and add the fried sausages on top. Gently press sausage pieces into the soup. Bake, uncovered, for another 15-30 minutes to allow the sausages to flavor-meld with the soup and for some of the remaining liquid to cook off.
Remove from the oven and carefully remove the herb bundle and herb sprigs. Allow to cool some and then serve with a crusty bread.

Notes

Serves 8

Nutrition

Nutrition Facts

Vegetarian Cassoulet with Bean Sausages

Amount Per Serving

Calories 312 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 201mg67%

Sodium 927mg40%

Potassium 940mg27%

Carbohydrates 50g17%

Fiber 11g46%

Sugar 9g10%

Protein 16g32%

Vitamin A 5392IU108%

Vitamin C 16mg19%

Calcium 172mg17%

Iron 7mg39%

* 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

Spring, Weekend Dinner, Weeknight Dinner

Spring Veggie Farro Bowl with Feta

July 26, 2020 Sam

This was a very surprisingly delicious meal the first time we made it. There are some interesting combinations I wouldn’t have considered. It’s also fairly quick to make and healthy.

Print Recipe

Spring Veggie Farro Bowl with Feta

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Vegetarian

Keyword: Inspired by Marley Spoon, Spring

Servings: servings

Calories: 461kcal

Ingredients

4 oz farro
4 oz radishes
½ lb asparagus
1 Fresno chile or 1 Anaheim chile
1 oz scallions
¼ oz fresh dill or thyme
4 oz feta
¼ cup sour cream
3 eggs
1 tbsp red wine vinegar or other sweet vinegar
¼ tsp sugar
1 tsp salt
1 tsp ground black pepper
1 tbsp olive oil
1 oz pepitas optional

Instructions

Bring a large saucepan of water to a boil with plenty of salt. Add ⅔ cups farro and cook for 15-20 minutes, until cooked. Drain well and shake to get most of the liquid out.
While that is cooking, prepare the eggs. In a large saucepan or stock pot, add about 1" water and a steamer basket. Cover and bring to a boil. Once boiling heavily, gently lower the eggs into the pot. Cover and cook the eggs for about 8 minutes to get a semi-soft interior texture.
Preheat oven to 450ºF, with a rack in the upper third of the oven. Trim ends from the radishes and cut into ½” wedges. Trim the woody ends from the asparagus. Halve the Fresno chile, discard the stem and seeds and finely chop.
In a small bowl, whisk 2 tbsp oil, 1 tbsp vinegar, a ¼ tsp each sugar, salt and pepper. Stir in the chopped pepper and set aside to marinate.
On a rimmed baking sheet, toss the asparagus and radishes with 1 tbsp oil and season with salt and pepper. Roast on the upper rack until the asparagus is bright green and everything is cooked, about 8-10 minutes.
Trim the scallions and thinly slice. Roughly chop dill fronds and tender stems (or thyme leaves). Crumble the feta into a small bowl and add the ¼ cup sour cream and mash together with a fork. Stir in the scallions, dill/thyme and 2 tbsp water. Season with salt and pepper.
Serve farro, topped with radishes and asparagus, then topped with the feta cream mix, then the eggs (sliced in half). Sprinkle on pepitas and drizzle on the chile and vinaigrette.

Nutrition

Nutrition Facts

Spring Veggie Farro Bowl with Feta

Amount Per Serving

Calories 461 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Trans Fat 1g

Cholesterol 207mg69%

Sodium 1361mg59%

Potassium 589mg17%

Carbohydrates 40g13%

Fiber 10g42%

Sugar 6g7%

Protein 20g40%

Vitamin A 1381IU28%

Vitamin C 16mg19%

Calcium 290mg29%

Iron 5mg28%

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

Dry Beans, Pressure Cooker, Rotation, Weekend Dinner, Weeknight Dinner

Couscous, Feta and Chickpeas

July 25, 2020 Sam

Print Recipe

Couscous, Feta and Chickpeas

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 429kcal

Equipment

Pressure cooker
Casserole dish (2 quart or larger)

Ingredients

Beans

½ cup dry chickpeas
1 bay leaf

Everything else

1 pint grape tomatoes halved
3 scallions thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
2 cloves garlic minced or crushed
½ tsp kosher salt
½ tsp black pepper
3 sprigs oregano, rosemary or sage
2 cups vegetable broth
1 bunch dill leaves and tender stems minced
1 tbsp lemon zest from 1 lemon
¾ tsp cumin
4 ounces couscous
4 oz feta
2 oz Parmesan finely shredded

Instructions

Beans

Pre-soak the beans for about 6-8 hours in 1% salinity water. Drain and add to a pressure cooker along with enough water to cover the beans. Add the bay leaf. Bring to high pressure for 8 minutes. Allow pressure to release for 25 minutes and then release the rest of the pressure manually. Check for softness and cook for longer if needed. If done, drain the beans, discarding the water. Proceed once beans are done.

Everything else

Once ingredients are prepared, preheat the oven to 450ºF. In a large casserole dish, toss together the halved tomatoes, scallions, 2 tbsp oil, 1 tbsp vinegar, minced garlic, ½ tsp salt, ½ tsp pepper and the herb sprigs. Roast tomatoes in the oven until tender, about 15 minutes.
While that roasts, heat the stock until it boils. Stir in the chipped dill, lemon zest and cumin.
Remove the tomatoes from the oven and add the stock, couscous and chickpeas. Cover pan tightly (with foil if necessary) and return to oven for 20 minutes.
After 20 minutes, remove from the oven and remove the lid. Remove the herb sprigs and fold in most of the feta and half of the Parmesan. Then put the remaining feta and parmesan on the top. Bake uncovered until the feta starts to melt, another 5 minutes.

Nutrition

Nutrition Facts

Couscous, Feta and Chickpeas

Amount Per Serving

Calories 429 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 8g50%

Cholesterol 35mg12%

Sodium 1323mg58%

Potassium 627mg18%

Carbohydrates 47g16%

Fiber 8g33%

Sugar 9g10%

Protein 19g38%

Vitamin A 1600IU32%

Vitamin C 22mg27%

Calcium 370mg37%

Iron 3mg17%

* 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.

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.

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.