Baked Mac & Cheese

November 21, 2018 Sam

Traditionally I have made this for Thanksgiving, but I don’t see why (besides for health reasons) I shouldn’t make this every day. Well, maybe that often. But every few months is probably fine, right?

Bakes exceptionally well in the largest of the Forest Fancies Pyrex casseroles.

Print Recipe

Baked Mac & Cheese

The Perfect Casserole™

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Side Dish

Cuisine: American, Comfort Food

Keyword: Thanksgiving

Servings: servings

Calories: 358kcal

Equipment

2+ quart casserole dish

Ingredients

½ lb pasta fusilli, elbows, shells, farfalle, etc.
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups whole milk
1 clove garlic
1 tsp smoked or hot paprika
½ tsp cayenne pepper
5 oz cheddar cheese grated
5 oz fontina cheese grated

Topping

½ cup course bread crumbs
1 tbsp olive oil
4 tbsp Parmesan cheese finely grated

Instructions

Cook ½ lb of pasta in a large pot of salted boiling water until it’s barely al dente. (It should be a little undercooked – it will cook more in the oven.) Drain and set aside when done.
½ lb pasta
Grate the cheeses – both the mixed and topping cheese. Crush or finely chop the garlic. Measure out the ingredients, since this one requires active cooking/stirring when making the sauce.
Pre-heat the oven to 425ºF.
In a large saucepot (at least 3 qt), melt the butter over medium heat. Whisk in the 2 tbsp flour and cook, whisking constantly for about 4 minutes, until the flour foams and is beginning to turn a light golden brown.
2 tbsp unsalted butter, 2 tbsp all-purpose flour
While still stirring, add the garlic, paprika and cayenne, then season lightly pepper.
1 clove garlic, 1 tsp smoked or hot paprika, ½ tsp cayenne pepper
Slowly whisk in milk to avoid clumping. Keep whisking while it comes to a simmer, making sure the flour mixture on the edges is totally incorporated.
2 cups whole milk
Remove the pan from heat. Add the grated cheese. Whisk to blend until the cheese is completely melted; it will start thick, then thin out. It should be fairly thin – you want to cook and whisk until it coats the back of a spoon like a cold heavy cream. (It will thicken in the oven and once cooled a bit, so it's ok if it seems far too thin here.) Pour into the baking dish.
5 oz cheddar cheese, 5 oz fontina cheese
In a small bowl, add the ½ cup bread crumps, 1 tbsp olive oil and 4 tbsp grated hard cheese. Spread the toping in a thin layer on top.
½ cup course bread crumbs, 1 tbsp olive oil, 4 tbsp Parmesan cheese
Bake for at least 25 minutes, until everything is bubbling, thickened, and creamy, and the bread crumbs are evenly golden brown.

Nutrition

Nutrition Facts

Baked Mac & Cheese

Amount Per Serving

Calories 358 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 14g88%

Trans Fat 1g

Cholesterol 72mg24%

Sodium 688mg30%

Potassium 305mg9%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 7g8%

Protein 18g36%

Vitamin A 1120IU22%

Vitamin C 3mg4%

Calcium 454mg45%

Iron 1mg6%

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

Dairy-Free, Dinner Party, Dry Beans, Favorites, Pressure Cooker, Projects, Weekend Dinner

Vegetarian Pozole

November 11, 2018 Sam

Lots of replacements are possible here. If you do not want to cook the hominy (or do not have dry hominy available), you can replace with one large can of hominy. I think dried is better in my limited experience, but some people think the canned hominy is better. Also, for the beans you can replace with any large bean (Christmas lima, fava/broad beans, even pinto is fine, but not ideal). I would not recommend canned beans because I never recommend canned beans, but if you want a quick version, canned pintos would be the way to go. (Don’t do black beans, they’re too small.)

For the full recipe, I’m assuming you have two pressure cookers, which I understand is a little crazy. The dual pressure cookers just help this whole recipe go much faster, so it “only” requires about 2 hours, instead of 3-4 hours. If you do not have two pressure cookers, cook the hominy ahead of time, or you can cook either the beans or the hominy without a pressure cooker, but that would (of course) alter the amount of time everything takes.

Hominy, pozole and posole are sometimes used interchangeably (hominy is never used to refer to the soup, but the corn alone is sometimes called pozole/posole). I’m going with “hominy” is the corn part – the dry, frozen or canned version – and pozole/posole is the final product of a soup with hominy in it. Sue me if you disagree.

Print Recipe

Vegetarian Pozole

Prep Time1

Cook Time1

Total Time2

Course: Dinner

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 520kcal

Equipment

2 pressure cookers

Ingredients

Pantry / Dry Goods

½ lb dry hominy
½ lb Rio Zape beans or other larger, dark bean
2 bay leaves
1 piece kombu
6 dried chiles de arbol
1 tbsp sweet vinegar e.g., white wine
2 tsp peppercorns
1 tsp epazote (Mexican Oregano)
1 tbsp tomato paste or miso
2 tsp oregano
2 tsp smoked paprika
2 tsp cumin
1 tsp chipotle powder
3 tbsp olive oil divided
2 tsp kosher salt used throughout

Produce

2 yellow onions
6-8 tomatoes or 1 can crushed tomatoes
6 cloves garlic
1 bunch cilantro
4 radishes
2 avocados
1 small cabbage savoy preferred
2 limes

Other

16 oz stock or equivalent bouillon
6 oz queso fresco

Instructions

For best results, soak the ½ lb. beans all day (6-8 hours) before cooking. Also soak the ½ lb. hominy for best results.
½ lb Rio Zape beans, ½ lb dry hominy
When ready to cook, start with the hominy since it may take the longest. If you only have one pressure cooker, use it for the hominy. And the hominy to the pot along with plenty of water, more than for beans (about 2 quarts). Add 2 tsp salt. To a spice bag, add ½ tsp peppercorns, two dried chiles de arbol, 2 bay leaves and 1 tsp epazote. Add to the pot. Set to high pressure for 15 minutes, allow to depressurize for 15 minutes, and then check.
½ lb dry hominy, 2 bay leaves, 6 dried chiles de arbol, 2 tsp peppercorns, 1 tsp epazote (Mexican Oregano)
Next, do the beans. If you’ve soaked them, you could definitely just cook these on the stovetop. Add to a Dutch oven or large pot with 2 quarts of water. To a spice bag, add two cloves garlic, 1 tsp oregano, 1 tsp peppercorns, 1 piece kombu, and 1-2 chilies de arbol. Bring to a boil for 10 minutes, then turn to medium-low for 30-45 minutes and check towards the end to see if it is finished. Remove from heat and drain when done.
½ lb Rio Zape beans, 6 cloves garlic, 1 piece kombu
While all of that is cooking, dice 1 onion. Slice the other onion into thin strips, for garnish and adding when serving. Clean and finely dice or crush the 4 cloves garlic and add to the diced onion. Cut the tomatoes until you have about 4 cups (eighths work well for small/medium tomatoes). Cut the 2 limes into halves. Cube the avocado(s) and use the juice of one half of the lime to preserve the cut avocado, and save in the fridge. Chop the cilantro. Slice the radishes thinly.
2 yellow onions, 6-8 tomatoes, 6 cloves garlic, 1 bunch cilantro, 4 radishes, 2 avocados, 2 limes, 2 tsp oregano
Preheat the oven with a sheet pan on the middle rack to 450ºF. Clean the savoy cabbage and then cut into halves and then into slices. Toss or drizzle with a bit of olive oil and salt and pepper. When the oven is pre-heated, throw the cabbage on top of the covered sheet pan and cook for 12-15 minutes, until it is lightly charred around the edges.
2 tsp kosher salt, 1 small cabbage, 3 tbsp olive oil
When the beans are done, drain them and set aside. Start the next steps once the hominy is nearly done. Quickly rinse out the Dutch oven used for the beans. Heat a generous amount of olive oil over above-medium heat. Add the diced onions and garlic. Cook until they start to soften are fragrant. Add 2 tsp smoked paprika, 1 tsp chipotle and 2 tsp cumin and stir well. Add 1 tbsp tomato paste (or miso) and stir well. Add the tomatoes and season lightly with salt and pepper. Add the 1 tbsp sweet vinegar. Mix well, cooking for 5-10 minutes to draw the flavors out.
1 tbsp sweet vinegar, 1 tbsp tomato paste, 2 tsp smoked paprika, 2 tsp cumin, 1 tsp chipotle powder, 2 tsp kosher salt, 3 tbsp olive oil
Add the 16 oz vegetable stock and stir well. Bring to a boil, then bring down the temperature some. Add the beans and stir well. Add the hominy.
16 oz stock
Serve with the cabbage, radishes, avocado, queso fresco, cilantro and onion slices.
6 oz queso fresco

Notes

Serves 6

Nutrition

Nutrition Facts

Vegetarian Pozole

Amount Per Serving

Calories 520 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 20mg7%

Sodium 1551mg67%

Potassium 1578mg45%

Carbohydrates 60g20%

Fiber 19g79%

Sugar 13g14%

Protein 19g38%

Vitamin A 2230IU45%

Vitamin C 81mg98%

Calcium 328mg33%

Iron 5mg28%

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

Dairy-Free, Dry Beans, Great Leftovers, Weeknight Dinner

Sauerkraut and White Bean Soup

October 13, 2018 Sam

A simple soup great for the winter. Serve with a crusty bread to soak up the delicious broth.

Print Recipe

Sauerkraut and White Bean Soup

Experiment with the bean choice in this simple soup

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 210kcal

Equipment

Pressure cooker

Ingredients

1 cup dry white beans Royal Corona, Large White Lima, Alubia Blanca
2 carrots
2 celery stalks
1 large yellow onion
6 cloves garlic
1 tsp thyme dried or fresh
3 tbsp olive oil
2 cups broth bean, vegetable, no-chicken
2 cups sauerkraut drained

Instructions

First, prep the beans. Ideally, pre-soak the beans for at least four hours in a 1% salinty water. Then drain and add to the pressure cooker along with plenty of water, at least enough to cover by 1" or so. In a cheese cloth or cloth bag, put half the onion, some carrot and celery chunks (or celery greens) and a few cloves of garlic. Add some peppercorns and pepper flakes, but only a pinch or two of each. Add a small piece of kombu. Tie and add to the mixture. Heat to high pressure for the appropriate time for the type of beans. Allow pressure to release naturally, and check for doneness. If not done, repressurize to low pressure for a few minutes and then allow pressure to release for 10 minutes before releasing the rest of the pressure.
While that cooks, peel and dice the remaining vegetables and place in one bowl. Vegetables for this part include one carrot, one celery rib, and the remaining half of the onion. Peel and thinly slice the remaining cloves garlic and also add to the bowl too.
When the beans are almost done, warm 3 tbsp olive oil in a large stock pot over medium heat. Add the vegetables and sauté until soft, about 10 or 15 minutes. (Resist the urge to add salt – saurkraut can be very salty on its own.) Add the thyme and 2 cups broth. Stir well.
Drain the sauerkraut well, allowing to drip.
Gently add the beans and the sauerkraut. Stir until mixed and gently simmer on medium heat for about 10 minutes. The soup should be very hot. Check for seasoning and ladle into soup bowls. Serve with a crusty bread.

Nutrition

Nutrition Facts

Sauerkraut and White Bean Soup

Amount Per Serving

Calories 210 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 648mg28%

Potassium 804mg23%

Carbohydrates 29g10%

Fiber 8g33%

Sugar 4g4%

Protein 9g18%

Vitamin A 3595IU72%

Vitamin C 12mg15%

Calcium 115mg12%

Iron 4mg22%

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

Basics, Dairy-Free, Dessert, Favorites, Holiday, Quick, Side

Whipped Cream

August 19, 2018 Sam

Print Recipe

Whipped Cream

Prep Time15

Total Time15

Course: Dessert

Cuisine: American, French

Keyword: Powdered Sugar

Servings: servings

Calories: 348kcal

Ingredients

1½ 355ml cups heavy cream
½ cup 60g powdered sugar
1 tsp 5ml vanilla extract

Instructions

Place your metal kitchen-aid bowl in the freezer for at least 10 minutes to chill. Add the heavy cream to the freezer too, but only for 10 minutes at the very most, so it doesn’t freeze.
When ready to make the whipped cream, get the bowl out of the freezer and add the ingredients. Whip using the whisk attachment, starting at low speed and increasing to high speed. Beat until stiff peaks form. Don’t over-beat.
Keep unused whipped cream refrigerated in an airtight container.

Notes

4 servings

Nutrition

Nutrition Facts

Whipped Cream

Amount Per Serving

Calories 348 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 95mg32%

Sodium 23mg1%

Potassium 82mg2%

Carbohydrates 18g6%

Sugar 17g19%

Protein 2g4%

Vitamin A 1238IU25%

Vitamin C 1mg1%

Calcium 56mg6%

Iron 0.1mg1%

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

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

Shakshuka 2: Simpler, Fresher

August 18, 2018 Sam

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

Print Recipe

Shakshuka 2: Simpler, Fresher

Prep Time15

Cook Time30

Total Time45

Course: Brunch, Dinner

Cuisine: California, Middle Eastern

Keyword: Quick

Servings: servings

Calories: 409kcal

Ingredients

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

Instructions

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

Notes

2 servings

Nutrition

Nutrition Facts

Shakshuka 2: Simpler, Fresher

Amount Per Serving

Calories 409 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 6g38%

Trans Fat 1g

Cholesterol 372mg124%

Sodium 2485mg108%

Potassium 893mg26%

Carbohydrates 18g6%

Fiber 5g21%

Sugar 11g12%

Protein 16g32%

Vitamin A 4504IU90%

Vitamin C 119mg144%

Calcium 100mg10%

Iron 3mg17%

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

Breakfast, Lunch, Quick, Summer, Weeknight Dinner

Goat Cheese Toast with Peppers, Tomatoes and Avocado

August 18, 2018 Sam

This is a great brunch and may even work well as a lunch or light dinner option, especially if you add an egg or increase the cheese.

Print Recipe

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Prep Time15

Cook Time5

Total Time20

Course: Breakfast, Dinner, Lunch

Cuisine: California

Keyword: Quick

Servings: servings

Calories: 490kcal

Ingredients

4 slices bread whole wheat
3 Fresno peppers or 2-3 other mildly spicy peppers, like Anaheim or Poblano
1 serrano pepper optional
3 tomatoes heirloom or on-the-vine
1 avocado
5-6 sprigs basil
4 oz goat cheese or whole-milk ricotta

Instructions

Slice the mild peppers and clean out the seeds. Chop the serrano pepper. Cut the tomatoes into medium-sized cubes or ½ slices, and very lightly salt (on the cutting board is fine). Cube the avocado. Slice or cut the basil.
Melt 1-2 tbsp butter in a skillet on medium-hot and add the serranos and sliced mild peppers. Season with salt and some pepper. Cook until the peppers are softened and a nice brown color in parts.
Toast the bread.
If using ricotta, whip it with some salt and pepper before spreading on the toast. For goat cheese, or other soft cheeses with plenty of flavor, just spread on a piece of toasted bread. Top with the basil leaves in an even layer across the whole thing. Top with the peppers. Serve the tomatoes and avocados on the side, incorporating as you eat if you’d like.

Notes

Serves 2
For added protein, fry 1 egg per serving

Nutrition

Nutrition Facts

Goat Cheese Toast with Peppers, Tomatoes and Avocado

Amount Per Serving

Calories 490 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 11g69%

Cholesterol 26mg9%

Sodium 450mg20%

Potassium 1154mg33%

Carbohydrates 41g14%

Fiber 14g58%

Sugar 10g11%

Protein 22g44%

Vitamin A 2790IU56%

Vitamin C 62mg75%

Calcium 182mg18%

Iron 4mg22%

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

Fall, Lentils, Pressure Cooker, Projects, Spring, Weekend Dinner, Winter

Gardener’s Pie

April 7, 2018 Sam

I’ve modified this recipe over time and expect to keep tweaking. I have an idea in my head of what this should taste like, and I haven’t yet achieved it.

Print Recipe

Gardener’s Pie

A comfort-food classic made vegetarian

Prep Time45

Cook Time30

Total Time1 15

Course: Dinner

Cuisine: Comfort Food

Keyword: Dry Beans

Servings: servings

Calories: 407kcal

Equipment

Pressure cooker
Casserole dish

Ingredients

Base

1 large yellow onion
2 medium carrots
1 stalk celery
2 medium turnips
1 tbsp thyme fresh, chopped, or dried
1 tsp rosemary fresh, chopped, or dried
1¾ cups vegetable stock
¼ cup flour
1 tbsp vegan Worcestershire sauce
2 tsp tamari or soy sauce
1 cup diced tomatoes
1 tbsp tomato paste
1 cup French green lentils
1 bunch parsley

Mashed Potatoes:

2 lbs Yukon gold potatoes
3 cloves garlic
1 cup vegetable stock
¼ cup butter
2 oz. cream cheese softened
2 tbsp milk more if needed, but unlikely

Instructions

Dice the onion (about 1 cup), carrot (½ cup) and celery (½ cup) and put into one bowl/cup.
1 large yellow onion, 2 medium carrots, 1 stalk celery
Dice the turnip (½ cup), clean and chop the thyme (1 tbsp) and rosemary (1 tsp), and rinse and pick through the lentils (1 cup).
2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils
Dice the tomatoes (1 cup). Peel the potatoes and cut into 2” pieces. Cut the 3 cloves garlic in half. Mince parsley (¼ cup).
1 cup diced tomatoes, 2 lbs Yukon gold potatoes, 3 cloves garlic, 1 bunch parsley
Add ¼ cup flour to a dry skillet over medium heat. Let the flour sit until you smell it toasting or the edges start to get darker. Start stirring as it gets darker, and stop the process when the flour gets toasty and turns brown. Transfer immediately to a bowl.
¼ cup flour
Get out both pressure cookers. In the electric cooker, set to sauté. Add the onion, carrot and celery and dry sauté for 3 minutes. Then add the turnip, lentils, thyme, rosemary and 1¾ cup vegetable stock. Lock the lid on the pressure cooker, and set for 10 minutes of high pressure, with no warming after. When done, release pressure naturally for 20 minutes, releasing remaining pressure after that.
1 large yellow onion, 2 medium carrots, 1 stalk celery, 2 medium turnips, 1 tbsp thyme, 1 tsp rosemary, 1 cup French green lentils, 1¾ cups vegetable stock
In the stovetop pressure cooker, add the cut potatoes, garlic, and 1 cup vegetable stock. Bring to high pressure for 4 minutes. Quick release the pressure. Mash the potatoes, adding the ¼ cup butter, 2 oz. cream cheese, and 2 tbsp milk (or less). Add salt to taste and the parsley.
2 lbs Yukon gold potatoes, 3 cloves garlic, 1 cup vegetable stock, ¼ cup butter, 2 oz. cream cheese, 2 tbsp milk, 1 bunch parsley
Once the lentils are depressurized, pre-heat the broiler. To the lentils, add 2 tbsp of the browned flour, 1 tbsp Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, and 1 tbsp tomato paste. Stir well. Add more toasted flour if it seems thin. Lock the lid in place and let it sit for 3 minutes without heat. Quick release any built-up pressure.
¼ cup flour, 1 tbsp vegan Worcestershire sauce, 2 tsp tamari, 1 cup diced tomatoes, 1 tbsp tomato paste
Transfer the filling to a casserole dish or ramekins. Top with the mashed potatoes. Run under the broiler to brown, or at least heat, the potatoes.

Notes

Serves 6

Nutrition

Nutrition Facts

Gardener's Pie

Amount Per Serving

Calories 407 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 760mg33%

Potassium 1361mg39%

Carbohydrates 63g21%

Fiber 16g67%

Sugar 9g10%

Protein 15g30%

Vitamin A 4990IU100%

Vitamin C 63mg76%

Calcium 119mg12%

Iron 6mg33%

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

Dry Beans, Weekend Dinner, Weeknight Dinner

Eggplant Casserole with White Beans and Arugula

March 3, 2018 Sam

Print Recipe

Eggplant Casserole with White Beans and Arugula

A much simpler meal if you buy the beans in a can and the marinara pre-made.

Prep Time1

Cook Time30

Bean Soaking Time8

Total Time9 30

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans, Winter

Servings: servings

Calories: 394kcal

Equipment

Casserole dish (medium – about 2 quart)
Pressure cooker (if cooking from dry beans)
Immersion blender (optional, for marinara)

Ingredients

Beans

¾ cup dry white bean cassoulet
1 bay leaf
1 piece kombu

Marinara

½ tbsp olive oil
1 large shallot
½ stalk celery chopped (optional)
½ carrot chopped (optional)
2 cloves garlic minced
1 sprig rosemary de-stemmed and chopped finely
¼ tsp red pepper flakes
1 14 oz can of tomatoes diced or crushed (or ~1 lb fresh, stemmed and chopped)
¼ tsp salt

Casserole

1.5 lb eggplant
8 oz arugula or spinach
3 cloves garlic minced
3 tbsp olive oil
2 tsp salt
10 sprigs basil half stemmed and chopped; half whole leaves
1.5 tbsp white wine optional
3 oz Parmesan cheese finely shredded
¼ cup bread crumbs

Instructions

Beans

In the morning, rinse and pick over the beans and add to a bowl with water and 1% salt and soak for about 8 hours. About 60-90 minutes before your intended dinner time, drain the beans and add to a pressure cooker. Add enough water to cover by about one-half inch. Add the bay leaf and kombu. Cook on high pressure for 8 minutes. Allow pressure to release naturally for at least 25 minutes. Check consistency – you want them to be very well cooked, so they will mash well. Reserve about 1 cup of the bean water and drain and set aside.

Marinara

While the beans cook, make the marinara. Heat ½ tbsp olive oil in a large sauce pot over medium heat. Add the chopped shallot and celery and carrot (if using). Cook until softened and starting to develop color, about 10 minutes (depending on the heat). Then add the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Add the can of tomatoes (or fresh chopped tomatoes) and cook on medium-low for at least 10 minutes, covered, and up to 30 minutes, stirring frequently. When almost ready to assemble the dish, use an immersion blender to make the sauce smooth.

Make the casserole

Pre-heat the oven to 450°F. Trim the ends from the eggplant; slice the eggplant into ¼-inch-thick rounds. On a sheet pan, place the eggplant slices side by side. Drizzle (or spray) the eggplant with 1 tablespoon oil and season with salt and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, about 6 minutes per side. Keep the oven set at 450°F.
In a large pan over medium-high heat, warm 1 tbsp oil over medium. Working in batches if needed, add the baby greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
In the same pan used for the greens, warm 1 tbsp oil over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained white beans, ¼ cup bean water (or regular water), and 1.5 tablespoon white wine, if using. Cook, stirring occasionally, until the beans are seasoned and warmed through and the liquid has cooked off, about 2 to 3 minutes.
Transfer the beans to a medium bowl. Mash to a coarse paste.
Using a clean kitchen towel or several layers of paper towels, wring out the baby greens. Then, coarsely chop. In a 2.5 quart casserole or other baking dish, grease lightly with oil and. The order here will go: eggplant, basil, beans, greens, eggplant and sauce.
Arrange a layer of eggplant slices, slightly overlapping or in two overlapping layers. Add the whole basil leaves as a layer. Then spread the entire bean mash evenly over the top and then top with all of the greens. Arrange the remaining eggplant slices in an even 1-2 layers on top. (You can also repeat layers if you wish.) Spoon the marinara over top – you want a layer, but not a pool of it, so you may have extra sauce.
Bake until the casserole is warmed through and the marinara is bubbling, about 10 minutes. While that bakes, mix together the chopped basil leaves, ¼ cup bread crumbs, the shredded Parmesan and 1-2 tsp olive oil together for a fun combined topping. After 10 minutes, top the casserole with the topping and return to the oven for 10-15 minutes, until the top is turning golden.
Remove from the oven and allow to cool for at least 10 minutes or up to 20 minutes.

Nutrition

Nutrition Facts

Eggplant Casserole with White Beans and Arugula

Amount Per Serving

Calories 394 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Cholesterol 10mg3%

Sodium 1727mg75%

Potassium 1632mg47%

Carbohydrates 45g15%

Fiber 14g58%

Sugar 13g14%

Protein 19g38%

Vitamin A 4503IU90%

Vitamin C 28mg34%

Calcium 428mg43%

Iron 7mg39%

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

Great Leftovers, Quick, Side

Mexican / Spanish Rice

November 25, 2017 Sam

This is a great side dish for a ton of meals. It is especially good if you’re making some simple tacos with beans and cheese, and this is the side. It’s a delight on its own, if far from enough to be a meal.

Print Recipe

Mexican / Spanish Rice

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American, Mexican, Spanish

Keyword: Rice

Servings: servings

Calories: 204kcal

Ingredients

3 tbsp canola oil
1 cup medium- or long-grain white rice (Basmati works) rinsed and drained
½ medium onion small diced
3 cloves garlic minced or crushed
1 jalapeño diced
1 tbsp tomato paste
4 medium tomatoes diced
1 cup vegetable or no-chicken broth
½ tsp ground cumin
1 lime zested and juiced
½ bunch cilantro

Instructions

Heat the oil in a large Dutch oven over medium heat until it’s just shimmering. Add the rinsed, drained rice and sauté, stirring frequently until beginning to toast, about 5 minutes.
3 tbsp canola oil, 1 cup medium- or long-grain white rice (Basmati works)
Add onion and cook until the rice is getting toastier and the onions are softening. Add the garlic and jalapeño and stir. Add the tomato paste and stir.
½ medium onion, 3 cloves garlic, 1 jalapeño, 1 tbsp tomato paste
Add the tomatoes and the broth. Add the cumin and lime zest as well. Stir well. You want about 1½ cups liquid in total, so you may want to reduce the broth or add a bit more. Bring to a boil.
4 medium tomatoes, 1 cup vegetable or no-chicken broth, 1 lime, ½ tsp ground cumin
Once boiling, turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15-20 minutes. If the rice seems cooked but there is still liquid, you can remove the lid and mix it frequently to release some of the steam. Once cooked and dry enough, remove from heat and gently fluff the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes.
Once it’s done, add about 1 tbsp lime juice the chopped cilantro. Fluff and taste and adjust seasoning (salt and pepper, maybe a bit more cumin) if desired. Serve with additional lime wedges.
½ bunch cilantro

Notes

Serves 6 (as a side)

Nutrition

Nutrition Facts

Mexican / Spanish Rice

Amount Per Serving

Calories 204 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 1g

Sodium 185mg8%

Potassium 300mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 885IU18%

Vitamin C 19mg23%

Calcium 29mg3%

Iron 1mg6%

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

Basics, Breakfast

Best Waffles Ever

November 25, 2017 Sam

This simple waffle recipe is perfect for same-day waffles.

Print Recipe

Best Waffles Ever

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Keyword: Basics

Servings: servings

Calories: 548kcal

Equipment

1 waffle iron

Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
2 large eggs
1¾ cups milk
½ cup canola oil

Instructions

Pre-heat the waffle iron (to 400ºF on "griddle" for the Cuisinart).
In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
1¾ cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt
Separate the eggs – put the egg yolks in a large measuring cup and put the egg whites in the stand mixer bowl.
2 large eggs
In the measuring cup, beat the egg yolks a little and then stir in the milk and oil.
1¾ cups milk, ½ cup canola oil
Add the egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
In the stand mixer, beat egg whites until stiff peaks form (tips stand straight up).
Gently fold the egg whites into the flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
Spoon waffle batter into your waffle iron, making sure not to overfill it. Cook at 400ºF for several minutes, until the outside is that delicious golden brown color. Eat with abandon.

Notes

Makes about 4 large waffles

Nutrition