Basics, Spice Mix

Pique (Puerto Rican Vinegar Sauce)

November 20, 2019 Sam

This sauce is perfect for Puerto Rican dishes.

Print Recipe

Pique

Puerto Rican vinegar sauce

Prep Time15

Cook Time15

Pre-soaking2

Total Time2 30

Course: Ingredient

Cuisine: Puerto Rican

Keyword: Sauces

Servings: cups

Calories: 45kcal

Equipment

Food processor
Fine-mesh strainer

Ingredients

3 jalapeños
2 cups white vinegar
20 dried chile de arbol peppers
3 cloves garlic
1 medium shallot 2 tbsp chopped
1 large carrot ¼ cup sliced
2 tbsp rice vinegar
2 tbsp salt
1 tsp ground black pepper
3 serrano chiles

Instructions

Remove the stems from the jalapeño peppers and cut halfway through the peppers (as in, not all the way through), leaving them whole. Place the 2 cups white vinegar in a large bowl (that can be tightly sealed) and add the scored peppers. Let them soak, covered, for 48 hours. Then discard the peppers.
Peel the 3 cloves garlic. Chop the shallot until you have about 2 tbsp. Chop the carrot until you have about ¼ cup.
In a small pot, combine the 20 dried chiles, garlic cloves, onion, and carrot. Add about 2 cups water until the vegetables are just covered. Bring to a boil, then simmer for 10 minutes, until the carrots have softened. Pour the vegetables through a fine-mesh strainer, reserving the cooking liquid.
Transfer the vegetables to a blender, then add the 2 cups vinegar from the jalapeños, the 2 tbsp rice vinegar, 1 cup of the vegetable cooking liquid, the 2 tbsp salt, and 1 tsp ground pepper. Process until completely smooth and blended. Taste, and add vinegar or more cooking water if needed to reach the desired acidity.
Pour the pique sauce into bottles or mason jars for storage and add one whole serrano chile to each bottle to soak. The sauce can be used immediately, but the flavor improves after a few days of rest.

Nutrition

Dry Beans, Great Leftovers, Projects, Rotation, Weekend Dinner, Weeknight Dinner

Greek Lentil Pie

November 20, 2019 Sam

This was so good that we ate the whole thing in one night. The best way to make this is to first cook the Lentil and Tomato Stew. Then, proceed to this recipe. All-in, it’s about 2-3 hours of work, excluding the dishes.

Even better, cook the the lentils the first night, and have them with bread, pasta or couscous, and then on the second night you make the pie with the leftovers. (It is even be better that way, since the lentils thicken nicely in the fridge.)

Print Recipe

Greek Lentil Pie

Prep Time45

Cook Time45

Total Time1 30

Course: Dinner, Main Course

Cuisine: Greek, Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 789kcal

Equipment

Nine-inch, straight-sided ceramic or metal pie pan

Ingredients

1 medium onion chopped
2 cloves garlic minced
2 cups lentil and tomato sauce stew or 2 cups cooked lentils, with some cooking water
½ cup dill chopped
5 oz feta crumbled
2 tbsp unsalted butter
12 sheets phyllo dough
5 tbsp olive oil

Instructions

Heat 1 tbsp of olive oil over medium heat in a heavy skillet and add the chopped onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and the 2 cloves minced garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
1 medium onion, 5 tbsp olive oil, 2 cloves garlic
In a medium bowl, combine the cooked onion and garlic with the 2 cups lentils, the chopped herbs and crumbled feta.
2 cups lentil and tomato sauce stew, ½ cup dill, 5 oz feta
Combine 2 tbsp butter and 4 tbsp olive oil in a heat-safe cup and melt gently in the microwave. Brush a 9-inch straight-sided ceramic or metal pie tin with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time. Do the next steps quickly, to prevent the phyllo from drying or becoming damaged.
2 tbsp unsalted butter, 5 tbsp olive oil
Preheat oven to 350ºF. Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan’s rim. Continue to layer in 5 more sheets of phyllo (for 7 total), brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
12 sheets phyllo dough
Fill the lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture again.
Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature.

Notes

Serves 4

Nutrition

Nutrition information is generalized and may not include the actual lentil stew calculation, though it likely won’t make a big difference considering the other ingredients.

Nutrition Facts

Greek Lentil Pie

Amount Per Serving

Calories 789 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 12g75%

Trans Fat 1g

Cholesterol 47mg16%

Sodium 683mg30%

Potassium 156mg4%

Carbohydrates 85g28%

Fiber 22g92%

Sugar 3g3%

Protein 34g68%

Vitamin A 784IU16%

Vitamin C 12mg15%

Calcium 264mg26%

Iron 10mg56%

* 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, Dry Beans, Great Leftovers, Weekend Dinner, Weeknight Dinner

Lentil and Tomato Stew

November 20, 2019 Sam

I made this for the Greek Lentil Pie, but it makes way more than is necessary for that recipe and it saves extremely well.

A few recommended ways to eat this as a meal:

Pearl couscous
Crusty bread
Roasted vegetables
Bed of arugula, or a side salad

Print Recipe

Lentil and Tomato Stew

Excellent and simple lentil stew

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 223kcal

Equipment

Food mill (if using fresh tomatoes)

Ingredients

1 lb black caviar lentils
1 onion peeled and halved
4 cloves garlic peeled and left whole
1 bay leaf
2 sprigs thyme
Parmesan rind optional
1 tsp salt
1 28 oz can whole peeled tomatoes or 2 lbs fresh tomatoes
¼ tsp sugar
4 sprigs fresh basil

Serving

3 oz Parmesan freshly grated
Bread, couscous, pasta or rice

Instructions

If you're using fresh tomatoes, first you should roughly chop and clean the 2 lbs tomatoes and place in a bowl with a bit of salt. Add two sprigs basil. Mix well and set aside.
If you're using canned tomatoes, open the can and add to a very large bowl. Crush with your hands. Add two sprigs basil and set aside.
1 28 oz can whole peeled tomatoes, 4 sprigs fresh basil
Rinse and pick over the lentils. To a large sauce pot, add 6 cups water and the lentils. To a spice bag, add the 2 halves onion, 2 cloves peeled garlic, bay leaf, thyme and parmesan rind (if using) and add to the pot. Bring to a gentle boil over medium-high heat. Add ½ tsp salt, cover, reduce heat to low and simmer for 15-25 minutes, until the lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Carefully remove spice bag. Set aside.
1 lb black caviar lentils, 1 onion, 4 cloves garlic, 1 bay leaf, 2 sprigs thyme, Parmesan rind
Make the tomato sauce. Mince 2 cloves garlic. Add 1-2 tbsp olive oil to a large skillet or sauce pan. Heat over medium, add the garlic and stir until it is fragrant but not yet turning brown, about 1 minute. Add the tomatoes and basil and stir well. Add the ¼ tsp sugar. Turn heat to medium high so the tomatoes come to a brisk simmer. Turn the heat down to low and cook, stirring occassionally, until the tomatoes have cooked down to a thick, fragrant sauce, about 20 minutes. Remove the basil sprigs when done.
¼ tsp sugar, 1 tsp salt
While that cooks, sliver the remaining fresh basil, or enough to make 2-4 tbsp.
If you're using fresh tomatoes, once the tomatoes have cooked down, pass through a food mill. Then, add the tomato sauce to the lentils, and simmer gently for 10 minutes, until the mixture is fairly thick, more like a stew than a soup. Add pepper and salt to taste. Stir in the slivered basil.
If serving immediately, serve in wide bowls with couscous, bread, pasta or even rice. Top with freshly grated Parmesan.
3 oz Parmesan, Bread, couscous, pasta or rice

Notes

Nutrition information for 8 servings; excludes the bread, couscous, pasta and rice.

Nutrition

Nutrition Facts

Lentil and Tomato Stew

Amount Per Serving

Calories 223 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 7mg2%

Sodium 465mg20%

Potassium 41mg1%

Carbohydrates 31g10%

Fiber 12g50%

Sugar 1g1%

Protein 18g36%

Vitamin A 152IU3%

Vitamin C 4mg5%

Calcium 169mg17%

Iron 5mg28%

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

Dessert, Dinner Party, Favorites, Projects

Fresh Lemon Bars with Best Crust Ever

July 15, 2019 Sam

Originally made using Travis’s lemons. The crust is incredible.

Print Recipe

Fresh Lemon Bars with Best Crust Ever

Prep Time45

Cook Time30

Cooling4

Total Time1 15

Course: Dessert

Cuisine: American, California

Keyword: Fruit, Lemon

Servings: small bars

Calories: 366kcal

Ingredients

Crust

130 g All-purpose flour about 1 cup
60 g Powdered sugar (preferably organic, as it may exclude the cornstarch) about ½ cup
¼ tsp Kosher salt
1 tbsp Freshly grated lemon zest
115 g Cold unsalted butter Cut into 1/4-inch dice, 1 stick

Custard

3 large Eggs
135 g Egg yolks about ½ cup, from about 8 eggs
270 g Granulated sugar about 1⅓ cups
1 pinch Kosher salt
1 tbsp Freshly grated lemon zest
310 g Lemon juice about 1⅓ cups, from about 8 large lemons

Instructions

Crust

Adjust oven rack to middle position, preheat oven to 350°F, and line an 8- by 8- by 2-inch anodized-aluminum baking pan with two pieces of parchment paper, each long enough to overhang the edges, but cut thin enough to fit in the pan. (The intent is to make a clean square, instead of having corner bunching. You can also use an origami-like method.)
Combine flour, powdered sugar, salt, lemon zest, and butter in the bowl of a food processor; pulse to form a dry but pebbly meal, about twelve 1-second pulses.
130 g All-purpose flour, 60 g Powdered sugar (preferably organic, as it may exclude the cornstarch), ¼ tsp Kosher salt, 1 tbsp Freshly grated lemon zest, 115 g Cold unsalted butter
Scatter into the prepared baking pan, press into an even layer, and bake until pale gold and firm, about 30 minutes. Use hot or set aside until needed, up to 48 hours at room temperature if tightly covered.

Custard

Combine whole eggs, yolks, sugar, salt, and lemon zest in a 3-quart stainless steel saucepan, then whisk in lemon juice. Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes. Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
3 large Eggs, 135 g Egg yolks, 270 g Granulated sugar, 1 pinch Kosher salt, 1 tbsp Freshly grated lemon zest, 310 g Lemon juice
Immediately strain onto the prepared crust, smooth into an even layer, and cover with aluminum foil. Bake until smooth and firm, about 10 minutes. Remove foil and cool to room temperature, then re-cover and refrigerate until cold and firm, about 1 hour.

Serve

Loosen chilled custard from sides of pan with a bench or butter knife, then carefully tug loose and lift using overhanging parchment and transfer to a cutting board. Cut into 9 squares, rinsing the knife clean between each slice. Serve plain, lightly dusted with powdered sugar.

Notes

Makes 9 bars

Nutrition

Nutrition Facts

Fresh Lemon Bars with Best Crust Ever

Amount Per Serving

Calories 366 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 251mg84%

Sodium 102mg4%

Potassium 96mg3%

Carbohydrates 51g17%

Fiber 1g4%

Sugar 38g42%

Protein 6g12%

Vitamin A 628IU13%

Vitamin C 15mg18%

Calcium 38mg4%

Iron 1mg6%

* 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.

Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner

Three-Cheese and Basil Lasagna

May 15, 2019 Sam

Print Recipe

Three-Cheese Basil Skillet Lasagna

Cheese and yummy, especially with homemade pasta

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Italian

Keyword: Inspired by Marley Spoon

Servings: servings

Calories: 541kcal

Equipment

Large oven-proof skillet / pan (10" or greater)

Ingredients

Fresh lasagna sheets
1 oz Parmesan
4 oz mozzarella
12 oz ricotta
22 oz can whole-peeled tomatoes
4 cloves garlic
2 tsp oregano fresh or dry
½ tsp red pepper flakes
1 bunch fresh basil lots, for layering

Instructions

First, cut the lasagna sheets to fit perfectly in your chosen oven-proof skillet. Place the skillet on top of the noodles and cut them to shape, making sure they fit into the pan; the can go up the sides a little. Set noodles aside.
Then, make the sauce. Crush the tomatoes well. Finely chop or smash the garlic. Chop the fresh herbs. Heat 1-2 tbsp oil in the skillet over medium. Add ⅔ of the garlic and cook until it’s golden brown. Add the crushed tomatoes. Add the herbs and red pepper flakes. Bring to a gentle boil. Add salt and pepper to taste. Allow to simmer, and season appropriately.
While that simmers, grate the Parmesan and mozzarella. To a medium bowl, add the 12 oz ricotta, the parmesan, and half of the grated mozzarella. Season with a bit of salt and pepper. You could also chop up a bit of thyme or oregano to add here. Don’t go overboard.
Pre-heat the oven to 450ºF. Separate the basil leaves from the stems, and put near your layering workspace. When the sauce is done, pour into a separate bowl and wipe out the skillet. Then, start making the layers.
Start with ¼ cup of sauce on the bottom of the skillet. Add one layer of the noodle sheets. Top with another ¼ cup or so of sauce, then half of the ricotta mix, and then a layer of basil. Add another layer of lasagna, then a bit more sauce, and then the rest of the ricotta mix, and finally another layer of basil. Add one more layer of noodles, the remainder of the sauce (you may also need to leave some extra), and sprinkle the top with mozzarella.
Bake on the center rack until it’s done, about 20 minutes. Let sit for 10 minutes after removing from the oven, to let the pasta sheets absorb the remaining liquid. Serve when done.

Nutrition

Nutrition Facts

Three-Cheese Basil Skillet Lasagna

Amount Per Serving

Calories 541 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Cholesterol 133mg44%

Sodium 613mg27%

Potassium 598mg17%

Carbohydrates 58g19%

Fiber 2g8%

Sugar 4g4%

Protein 30g60%

Vitamin A 1045IU21%

Vitamin C 16mg19%

Calcium 490mg49%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Favorites, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Enchilada Casserole with Poblano, Beans and Cheese

March 24, 2019 Sam

This is an instant classic. It’s not particularly difficult, nor is it particularly easy. It is full of flavor and fiber and it saves really well. Cook the beans perfectly and season the sauce just right and it’s an excellent all-around meal.

Print Recipe

Enchilada Casserole with Poblano, Beans and Cheese

Still cravable even when you've made them a dozen times

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner

Cuisine: Mexican

Keyword: Dry Beans, Enchiladas

Servings: servings

Calories: 653kcal

Equipment

Pressure cooker
Large casserole dish (13-inch by 9-inch)

Ingredients

Beans

340 g dry black beans
Bean spices 1 bay leaf, 1” kombu, ½ tsp red pepper flakes, ½ tsp garlic powder, ½ tsp oregano, ½ tsp peppercorns

Enchiladas

18 tortillas 6 inch, preferrably half-corn/half-flour or corn
½ tbsp olive oil
2 medium red onions 4 tbsp finely minced, chop the rest
2 large poblano peppers trimmed, chopped into ½” pieces
½ tsp salt
4 cloves garlic minced
1 bunch cilantro finely mince stems and chop leaves
12 oz cheese sharp cheddar; can also include Monterey Jack

Sauce and Spices

4 cups vegetable broth
2 tbsp olive oil
4 tbsp flour
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chipotle
½ tsp garlic powder
½ tsp black pepper
½ tsp salt

Instructions

Beans

Measure and rinse the beans, picking out any debris or malformed beans. Add to the electric pressure cooker pot along with enough water to cover by 1.5” or so. Do not add salt this time. Set aside for about 6-10 hours.
When you’re first starting to prepare dinner (or maybe a bit before), start the beans. They will take about 45 minutes using this method, but it’s fairly fool-proof and set-it-and-forget-it. In a small spice bag, add a bay leaf, 1” piece kombu, ½ tsp red pepper flakes, ½ tsp peppercorns, ½ tsp garlic powder and ½ tsp oregano. Put into the electric pressure cooker pot and submerge. Make sure there is still enough water, about ½" above the beans.
Put on the lid with a sealing ring, and set to high pressure for 5 minutes. Start it. You’re then going to leave it until it pressurizes and then naturally releases pressure. This whole process will take about 45-60 minutes, with 30 minutes of that time for depressurizing. You can end that part early, but don’t do it at less than about 25 minutes, or the beans may not be fully cooked. Once depressurized, the beans should be perfectly soft and cooked. If not, cook a bit longer, but I wouldn't pressurize again or you’ll almost certainly overcook or cause more steam release than necessary.

Prep and Enchilada Sauce

While the beans cook, prep the ingredients as listed above. Also mix together the flour and dry spices in a large cup or bowl.
Heat 2 tbsp oil in a small saucepan over medium-high. Add the 2 tbsp of the finely chopped onion and cook until softened, about 2 minutes. Add the spices and flour and cook, stirring until toasted and fragrant, about 1 minute.
Slowly whisk in the 4 cups vegetable broth. Cook, stirring, for 2 minutes until the mixture has thickened some. Cover and set aside in a warm place.

Prepare enchiladas

Preheat the oven to 450°F. Wrap tortillas in foil and place in the oven to warm, setting a timer for 10 minutes and then checking the tortillas' temperature. You want them at-least warm.
Heat ½ tbsp oil in a large skillet or Dutch oven over medium-high. Add the poblanos, remaining chopped onions, cilantro stems, and ½ tsp salt. Cook for about 10 minutes, until everything is tender.
Turn heat down to medium. Add garlic and cook until fragrant, about 1 minute.
Next, add the cooked, drained beans and mix well, warming up the beans again (if they cooled after being drained). Season with pepper. Add cilantro leaves.
Next, assemble the casserole. The layers will be: thin sauce layer; 6 tortillas; half of the beans; one-third of the cheese; 6 tortillas; sauce; remaining beans; one-third of the cheese; 6 tortillas; remaining sauce (spread all the way to the edges); remaining cheese.
Bake until cheese is melted and the sauce is clearly bubbling, about 15 minutes. Allow to cool for 10 minutes.

Nutrition

Nutrition Facts

Enchilada Casserole with Poblano, Beans and Cheese

Amount Per Serving

Calories 653 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 13g81%

Cholesterol 60mg20%

Sodium 1411mg61%

Potassium 1016mg29%

Carbohydrates 75g25%

Fiber 14g58%

Sugar 6g7%

Protein 29g58%

Vitamin A 1395IU28%

Vitamin C 48mg58%

Calcium 563mg56%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Quick, Rotation, Weeknight Dinner

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

February 24, 2019 Sam

Print Recipe

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Variation on a delicious theme

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: California

Keyword: Dry Beans, Quick

Servings: servings

Calories: 673kcal

Ingredients

1 lb broccoli
1 lb Brussels sprouts
½ cup french lentils about 110g, rinsed
4 cups arugula
2 oz Parmesan cheese finely grated
1 small lemon for 1 tbsp lemon juice
1 tsp honey
1 tsp Dijon mustard
1 clove garlic minced or crushed
1 pinch red pepper flakes
3 tbsp olive oil divided
1 tsp salt

Instructions

Preheat oven to 425ºF and place a rimmed baking sheet in the oven to preheat. Cut the broccoli into bite-sized pieces. Trim the ends of the sprouts, and cut into small pieces; small ones in half, large ones into thirds or quarters.
Toss the broccoli and Brussels sprouts in about 1 tbsp olive oil, and some salt and pepper to taste, until they are lightly coated. Arrange in a single layer on the baking sheet, spreading them out as much as possible. Bake for 15 to 20 minutes, tossing halfway through, until the vegetables are caramelized and tender.
While that bakes, bring 1.25 cups water to a boil in a small saucepan. Add the lentils. Reduce to low, cover and simmer for 20 to 25 minutes, until the lentils are tender and retain their shape. Drain off the remaining water, if any.
Meanwhile, prepare the lemon dressing. To a medium bowl (if you want to mix the salad in it later), whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, 1 tsp Dijon mustard, 1 clove of garlic, and a pinch of red pepper flakes. Add about ¼ tsp salt and freshly ground black pepper.
When the veggies and lentils are done, add the arugula to the dressing, and then add the veggies and lentils, tossing gently. Add the Parmesan and toss gently. Add salt and pepper as needed.

Nutrition

Nutrition Facts

Lentil, Arugula & Brassica Salad with Lemon & Mustard Dressing

Amount Per Serving

Calories 673 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8g50%

Cholesterol 19mg6%

Sodium 1761mg77%

Potassium 1460mg42%

Carbohydrates 71g24%

Fiber 30g125%

Sugar 13g14%

Protein 37g74%

Vitamin A 3541IU71%

Vitamin C 334mg405%

Calcium 605mg61%

Iron 9mg50%

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

Basics, Breakfast

Easy Pancakes for 2-3

December 16, 2018 Sam

Print Recipe

Easy Pancakes for 2-3

Simple and classic for a reason

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Basics, Simple

Servings: servings

Calories: 262kcal

Ingredients

1 cup flour
1 tsp sugar
1 tsp baking powder
¼ tsp salt
1 egg
1 cup milk
1 tbsp butter melted, plus more for griddle

Instructions

In a small bowl (or large prep glass) mix together the 1 cup flour, 1 tsp sugar, 1 tsp baking powder, and ¼ tsp salt.
1 cup flour, 1 tsp sugar, 1 tsp baking powder, ¼ tsp salt
In a small bowl, whisk together the 1 egg, 1 cup milk, and 1 tbsp melted butter (which hopefully has cooled some, as to not cook the milk or egg). Once wet ingredients are combined, pre-heat the griddle on medium-high. Add some butter to the griddle and move it around.
1 egg, 1 cup milk, 1 tbsp butter
When ready, add the dry ingredients to the wet, and mix until combined, but no more. Add in whatever size you like to the warmed griddle, bringing it down in temperature as the first ones hit the griddle, to medium, or just above that.
Flip when there is solid (not insignificant) bubbling on the surface. Move around depending on how even your surface heat is, of course. And serve as immediately as possible.

Notes

Serves 3

Nutrition

Nutrition Facts

Easy Pancakes for 2-3

Amount Per Serving

Calories 262 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Trans Fat 1g

Cholesterol 73mg24%

Sodium 425mg18%

Potassium 174mg5%

Carbohydrates 38g13%

Fiber 1g4%

Sugar 6g7%

Protein 9g18%

Vitamin A 328IU7%

Calcium 186mg19%

Iron 2mg11%

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