Uncategorized

Jalapeño Cornbread Muffins

This cornbread recipe has changed a lot since I first added it in November 2017, but I am keeping that original date because it was an important part of Thanksgiving 2017.

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Jalapeño Cornbread Muffins

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Bread, Side Dish
Cuisine: American, Southern
Keyword: Thanksgiving
Servings: 12 muffins
Calories: 195kcal

Equipment

  • Muffin pan (12 cups)

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour or whole-wheat, if you prefer
  • ¾ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1½ cups buttermilk
  • ¼ cup canola oil plus oil or butter for the muffin pan
  • 1 tbsp honey
  • 2 tbsp minced jalapeños
  • 1 cup corn kernals fresh or frozen defrosted
  • ½ cup grated Cheddar or Monterey Jack cheese optional

Instructions

  • Preheat the oven to 400ºF with a rack positioned in the top third. Oil or butter muffin pan.
  • Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
    1 cup cornmeal, 1 cup all-purpose flour, ¾ tsp salt, 2 tsp baking powder, 1 tsp baking soda
  • In a separate bowl (consider the stand mixer with the beater attachment), beat together the eggs, buttermilk, oil and honey.
    2 eggs, 1½ cups buttermilk, ¼ cup canola oil, 1 tbsp honey
  • Stir the cornmeal mixture into the liquid mixture but do not beat. A few lumps will be fine, but make sure there is no flour at the bottom of the bowl.
  • Fold in the corn kernels, minced jalapeño and optional cheese.
    2 tbsp minced jalapeños, ½ cup grated Cheddar or Monterey Jack cheese, 1 cup corn kernals
  • Spoon evenly into pre-greased muffin pan; each cup should be about 80% full. Bake for about 20 minutes or until well risen and pale golden brown.

Notes

Makes 12 muffins; nutrition is for a single muffin (including the cheese)

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 405mg | Potassium: 135mg | Fiber: 2g | Sugar: 4g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

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Meyer Lemon Cranberry Sauce

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sauce, Side Dish
Cuisine: American, Thanksgiving
Keyword: Fruit
Servings: 8 servings
Calories: 78kcal

Ingredients

  • 12 oz fresh cranberries
  • 115 g sugar
  • ¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
  • 2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
  • ½ cup water may use less

Instructions

  • Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
    12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
  • Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
    115 g sugar, ½ cup water
  • Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
  • Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Nutrition Facts
Meyer Lemon Cranberry Sauce
Amount Per Serving
Calories 78 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 47mg1%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 16g18%
Protein 1g2%
Vitamin A 27IU1%
Vitamin C 11mg13%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Great Leftovers, Pressure Cooker, Rotation, Weeknight Dinner

Skillet Chili with Cornmeal Drop Biscuits

This can be made dairy-free if you just skip the cheddar and sour cream. You can also use vegan alternatives, but it’s probably better to just skip the cheese entirely with this one.

Print Recipe

Skillet Chili with Cornmeal Drop Biscuits

It's a classic meal for a reason!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner
Cuisine: Tex-Mex, Vegetarian
Keyword: Dry Beans
Servings: 6 servings
Calories: 465kcal

Equipment

  • Pressure cooker
  • Dutch oven

Ingredients

Beans

  • ¾ cup dry pinto beans (or 1 can pinto beans)
  • Bean spices bay leaf, garlic, red pepper flakes, kombu

Chili

  • 1 tbsp olive oil
  • 2 medium green bell peppers trimmed and chopped
  • 1 large yellow onion chopped
  • 1 jalapeño stemmed and chopped
  • 6 tomatoes chopped (or 15oz can peeled tomatoes chopped with juices preserved)
  • ½ bunch cilantro stems finely chopped and leaves chopped and kept separate, for serving
  • 2 tbsp tomato paste

Spices

  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp oregano fresh or dried
  • ½ tsp chipotle chili powder

Biscuits

  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp white vinegar
  • 2 eggs
  • 1 tbsp olive oil
  • 1½ tbsp honey
  • 2 oz cheddar cheese
  • ¼ cup water more or less

Serving

  • 2 oz cheddar cheese
  • ¼ cup sour cream

Instructions

  • Prepare the dry beans, if using. First rinse and then soak the beans in about 1000ml water and 10g salt (for 1% salinity) for at least 4 hours. Drain most or all of the water and then put into a pressure cooker with about 3 cups water and your chosen bean spices. Bring to high pressure for 6 minutes (for pinto beans). Allow pressure to release naturally for at least 25 minutes. Then check the beans. If not quite done, you can boil with the lid off or bring back to pressure for 3-5 minutes, let pressure release naturally for about 10 minutes, and then release pressure fully. Drain beans but reserve the cooking liquid. (If making in advance, save the beans in their cooking liquid.)
    3/4 cup dry pinto beans, Bean spices
  • Once the beans are ready, preheat the oven to 425°F. Preheat the Dutch oven over medium-high heat and then add 1 tbsp of olive oil until shimmering.
    1 tbsp olive oil
  • Add the chopped onion, bell peppers and jalapeños. Season with a pinch or two of salt and pepper. Cook, stirring occasionally, about 6 minutes, or until they start to develop some browned color.
    2 medium green bell peppers, 1 large yellow onion, 1 jalapeño
  • Add the chopped tomatoes, 2 tbsp tomato paste, and the spice blend. Add more salt and pepper. Cook, stirring frequently, 3-5 minutes, or until the tomatoes begin to break apart.
    6 tomatoes, 2 tbsp tomato paste, 2 tsp paprika, 1 tsp garlic powder, 1 tsp cumin, 1 tsp oregano, ½ tsp chipotle chili powder
  • Add the beans and about 1 cup of the bean water. Stir for 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
  • In a large bowl, combine the 1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder and the 2oz cheddar cheese. Add about ½ tsp salt and ¼ tsp pepper. Then add 2 eggs, 1.5 tbsp honey, 1 tbsp olive oil, and 2 tsp white vinegar, plus about ¼ cup of water. Whisk to thoroughly combine.
    1 cup cornmeal, ¾ cup all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, 2 tsp white vinegar, 2 eggs, 1 tbsp olive oil, 1½ tbsp honey, 2 oz cheddar cheese, ¼ cup water
  • Using a tablespoon, top the chili with scoops of the biscuit batter, leaving some space between the scoops, ideally.
  • Bake for about 8 minutes and then top with the remaining 1-2oz cheddar cheese. Bake for an additional 8-10 minutes, or until the batter is set and cooked through.
    2 oz cheddar cheese
  • Serve with the sour cream and cilantro.
    ½ bunch cilantro, ¼ cup sour cream

Notes

Serves 6

Nutrition

Calories: 465kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 329mg | Potassium: 974mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1713IU | Vitamin C: 58mg | Calcium: 240mg | Iron: 4mg
Nutrition Facts
Skillet Chili with Cornmeal Drop Biscuits
Amount Per Serving
Calories 465 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 1g
Cholesterol 79mg26%
Sodium 329mg14%
Potassium 974mg28%
Carbohydrates 62g21%
Fiber 10g42%
Sugar 12g13%
Protein 18g36%
Vitamin A 1713IU34%
Vitamin C 58mg70%
Calcium 240mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Favorites, Rotation, Weeknight Dinner

One-Pot Lemon Pasta

This is one of the quickest and most satisfying ways to make a weeknight pasta dish using dried pasta. It’s simple to make but it really tastes incredible, far outweighing the amount of work it takes.

Past variations have included arugula instead of spinach and a sliced jalapeno added instead of the red pepper flakes. Below is the classic.

Print Recipe

One-Pot Lemon Pasta

Simple and delicious way to make a weeknight pasta
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Quick
Servings: 3 servings
Calories: 559kcal

Equipment

  • Water kettle
  • Wide, deep pan

Ingredients

  • 225 g spaghetti or linguine about ½ package
  • 250 g cherry tomatoes about 1 pint
  • 2 large lemons
  • ½ tsp red pepper flakes
  • 60 ml olive oil
  • 1 tsp kosher salt
  • 200 g spinach
  • 2 oz Parmesan

Instructions

  • Set the water kettle to boiling with more than 1 liter of water. Get out a wide, deep pan (wide enough to fit the pasta laying down, and deep enough to hold a good quantity of ingredients – about 3" or so).
  • Lay the dry pasta down in the pan. Halve the cherry tomatoes and throw them into the pan. Grate the 2 lemons and put the zest in the pan. (You can squeeze the lemon juice into a separate storage bowl to make a salad dressing, or save for something else.) Add 60 ml (4 tbsp) olive oil and 1 heaping teaspoons of a thick or flaky salt – or less of a fine grain salt. Add ½ tsp red pepper flakes.
  • Add about 600ml of the boiling water to the pan. Turn the burner on medium to medium-high and cover until it’s boiling again. Then, remove the lid and using tongs mix the pasta every 30 seconds or so, until it’s simmered for 6 minutes.
  • Simmer the pasta until most of the water had evaporated, about 6-10 minutes. Then turn off the heat and add the spinach, tossing to wilt the spinach some.
  • Serve, topping with grated permesan cheese.

Nutrition

Calories: 559kcal | Carbohydrates: 62g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 13mg | Sodium: 757mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6806IU | Vitamin C: 38mg | Calcium: 315mg | Iron: 4mg
Nutrition Facts
One-Pot Lemon Pasta
Amount Per Serving
Calories 559 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 13mg4%
Sodium 757mg33%
Potassium 739mg21%
Carbohydrates 62g21%
Fiber 4g17%
Sugar 5g6%
Protein 19g38%
Vitamin A 6806IU136%
Vitamin C 38mg46%
Calcium 315mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Polenta, Rotation, Summer, Weeknight Dinner

Summer Vegetable Marinara with Polenta & Eggs

Delicious, dairy-free meal perfect for summer.

Print Recipe

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: California
Keyword: Inspired by Sun Basket
Servings: 2 servings
Calories: 970kcal

Ingredients

Beans

  • ¾ cup dry white beans e.g., alubia blanca
  • bean spices

Polenta

  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup polenta
  • 1 tbsp olive oil
  • ½ tsp salt

Eggs, Marinara, Vegetables

  • 2 large eggs
  • 1 large red onion
  • 2 cloves garlic
  • 1 large red bell pepper
  • 1 ear corn
  • 1 pint cherry tomatoes
  • 3 sprigs fresh cilantro
  • 1 large lemon
  • 2 tbsp olive oil
  • ½ tsp salt

Instructions

Beans

  • Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
    ¾ cup dry white beans, bean spices

Polenta

  • In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
    2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

  • In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
  • Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
    1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
  • Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
    2 tbsp olive oil, ½ tsp salt
  • Carefully peel the eggs. Cut the eggs in half lengthwise.
  • Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Calories: 970kcal | Carbohydrates: 147g | Protein: 37g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2234mg | Potassium: 2508mg | Fiber: 20g | Sugar: 19g | Vitamin A: 5020IU | Vitamin C: 196mg | Calcium: 287mg | Iron: 12mg
Nutrition Facts
Summer Vegetable Marinara with Polenta & Eggs
Amount Per Serving
Calories 970 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 2234mg97%
Potassium 2508mg72%
Carbohydrates 147g49%
Fiber 20g83%
Sugar 19g21%
Protein 37g74%
Vitamin A 5020IU100%
Vitamin C 196mg238%
Calcium 287mg29%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dairy-Free, Spice Mix

Enchilada Sauce

This recipe contains all of the spices you may want to use to make enchilada sauce. You certainly don’t have to use all of them, but it’s clear that you must use the primary spices.

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Enchilada Sauce

Course: Ingredient
Cuisine: Tex-Mex
Keyword: Enchiladas
Servings: 4 servings
Calories: 141kcal

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp flour all-purpose or whole wheat flour
  • 1 tbsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp sumac
  • ¼ tsp harissa
  • ¼ tsp salt
  • Pinch of cinnamon
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 tsp vinegar white or apple cide
  • Black pepper to taste

Instructions

  • Everything comes together quickly, so measure out everything before starting. Place all dry ingredients (flour and spices) into a small bowl and place it near the stove. Place the 2 tbsp tomato paste and 2 cups broth near the stove as well.
  • In a medium-sized pot over medium heat, warm the 3 tbsp oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.
  • Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  • Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

Nutrition

Calories: 141kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 727mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
Nutrition Facts
Enchilada Sauce
Amount Per Serving
Calories 141 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 727mg32%
Potassium 177mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 1380IU28%
Vitamin C 2mg2%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Dry Beans, Weekend Dinner, Weeknight Dinner, Winter

Spicy Broccoli and Sun-Dried Tomato Pasta

This was a “pantry dinner” one time that’s been modified a few times since, I believe. The flavors work together in a special way that is somewhat surprising once it comes all together.

Print Recipe

Spicy Broccoli and Sun-Dried Tomato Pasta

Spicy and flavorful pasta dish
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: California
Keyword: Dry Beans
Servings: 4 servings
Calories: 515kcal

Equipment

  • Pressure cooker

Ingredients

Beans

  • ¾ cup dry chickpeas
  • 1 bay leaf

Everything Else

  • ½ lb pasta farfalle or spiral pasta
  • 4 tbsp olive oil
  • 5 cloves garlic minced
  • ½ tsp red pepper flakes
  • 1½ pound broccoli chopped into small, bite-sized pieces
  • ½ cup sun-dried tomatoes soaked in hot water then chopped
  • 3 oz goat cheese
  • 2 oz Parmesan finely shredded
  • 15 pitted kalamata olives
  • 1 small lemon

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.
    ¾ cup dry chickpeas, 1 bay leaf

Everything Else

  • Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. When done, save about 1 cup of the pasta water, drain the pasta, and put it back in the pot, off the heat.
    ½ lb pasta
  • While that cooks, prep the other ingredients. Mince the garlic cloves (yielding at least 1 tbsp). Chop the broccoli into small, bite-sized pieces. Add ½ cup of the sundried tomatoes to a bowl of very hot water. Once they’ve expanded, chop them. Roughly chop the 15 Kalamata olives. Juice the lemon.
    5 cloves garlic, 1½ pound broccoli, ½ cup sun-dried tomatoes, 15 pitted kalamata olives, 1 small lemon
  • Place a small heat-safe bowl near the stove. In a large skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the ½ tsp red pepper flakes and minced garlic and cook, stirring constantly, until the garlic begins to simmer, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside.
    4 tbsp olive oil, ½ tsp red pepper flakes, 5 cloves garlic
  • Add another 1 tbsp olive oil to the pan and heat over medium-low until shimmering. Add the broccoli and sprinkle with salt. Cook, stirring occasionally, about ten minutes, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them. Make sure the broccoli is cooked well here – you want it to be somewhat tender and definitely somewhat browned.
    4 tbsp olive oil, 1½ pound broccoli
  • Next, add the chopped sun-dried tomatoes to the pan. Pour about ⅓ cup pasta water into the pan. Cover the pan and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
    ½ cup sun-dried tomatoes
  • Add the drained pasta to the pan and drizzle in the pepper and garlic infused oil. Stir, then add the goat cheese and most of the parmesan cheese. Stir until everything is well distributed. Add the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese as needed. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas.
    3 oz goat cheese, 2 oz Parmesan

Nutrition

Calories: 515kcal | Carbohydrates: 50g | Protein: 24g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 940mg | Potassium: 1607mg | Fiber: 15g | Sugar: 16g | Vitamin A: 1922IU | Vitamin C: 178mg | Calcium: 362mg | Iron: 6mg
Nutrition Facts
Spicy Broccoli and Sun-Dried Tomato Pasta
Amount Per Serving
Calories 515 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 19mg6%
Sodium 940mg41%
Potassium 1607mg46%
Carbohydrates 50g17%
Fiber 15g63%
Sugar 16g18%
Protein 24g48%
Vitamin A 1922IU38%
Vitamin C 178mg216%
Calcium 362mg36%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Holiday, Side

Classic Deviled Eggs

Print Recipe

Classic Deviled Eggs

Prep Time15 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American, Thanksgiving
Keyword: Eggs
Servings: 6 servings
Calories: 120kcal

Ingredients

  • 6 large eggs
  • 1 tsp Dijon mustard
  • 2 dashes Cholula hot sauce
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp snipped fresh chives
  • 3 tbsp mayonnaise
  • Paprika for garnish
  • Whole fresh chives

Instructions

  • Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
    6 large eggs
  • Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
  • Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
    1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
  • Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
    Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 223mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Nutrition Facts
Classic Deviled Eggs
Amount Per Serving
Calories 120 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 189mg63%
Sodium 223mg10%
Potassium 72mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin A 275IU6%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Quick, Summer, Weeknight Dinner

Brown Butter Gnocchi with Summer Squash

Though it says butter, I made this with non-dairy ingredients in 2021 and it was still a great, simple recipe. I served it with a spinach-strawberry salad and the two went well together.

Print Recipe

Brown Butter Gnocchi with Summer Squash

Relatively quick summer meal
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Keyword: Inspired by Blue Apron
Servings: 2 servings
Calories: 580kcal

Ingredients

  • 2 large eggs
  • 10 oz gnocchi
  • 1 large lemon
  • 1 large yellow summer squash
  • 1 bunch parsley small
  • 2 tbsp vegan butter
  • 2 tbsp vegan sour cream
  • ¼ cup almonds
  • 1 tsp salt
  • black pepper to taste

Instructions

  • Heat 1" water in a large saucepot on high with a steamer basket inside. Once boiling, add the eggs and cook for 9 minutes. Remove and allow to cool. (Do not put on ice.) Pour out water, rinse the pot and refill with salted water. Heat to boiling on high. When eggs are cool enough to handle, carefully peel the cooked eggs.
  • While the eggs cook, prep the remaining ingredients. Medium dice the squash, roughly chop the almonds, quarter the lemon, and roughly chop the parsley leaves and stems.
  • In a medium nonstick pan, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. Be careful not to overcook, as the butter can burn easily.
  • Add the squash to the pan of browned butter; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the almonds; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the almonds are fragrant. Add the juice of 2 lemon wedges and stir to combine.
  • While the almonds cook, add the gnocchi to the pot of boiling water. Cook until the gnocchi float to the top of the pot (3-5 minutes). Drain thoroughly.
  • Add the cooked gnocchi and vegan sour cream to the pan of squash and almonds. Cook on medium-high, stirring vigorously to coat the gnocchi, 30 seconds to 1 minute, or until thoroughly combined; season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Top with the peeled eggs cut in half. Garnish with the parsley.

Notes

Serves two.

Nutrition

Calories: 580kcal | Carbohydrates: 71g | Protein: 20g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 1900mg | Potassium: 855mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3541IU | Vitamin C: 94mg | Calcium: 182mg | Iron: 9mg
Nutrition Facts
Brown Butter Gnocchi with Summer Squash
Amount Per Serving
Calories 580 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 6g38%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 1900mg83%
Potassium 855mg24%
Carbohydrates 71g24%
Fiber 10g42%
Sugar 7g8%
Protein 20g40%
Vitamin A 3541IU71%
Vitamin C 94mg114%
Calcium 182mg18%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Basics, Dry Beans, Side

Best Smooth Hummus

This hummus recipe is a lot of work compared to a blend-and-serve recipe, but it’s absolutely worth it for the smoothest, best hummus you’ve maybe ever had.

Make sure to read the steps and ingredients in advance!

Print Recipe

Best Smooth Hummus

Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: Dry Beans
Servings: 8 servings
Calories: 329kcal

Equipment

  • Dutch oven
  • Small food processor
  • Large food processor

Ingredients

For Lemon-Tahini Paste:

  • 1 whole head garlic broken into individual unpeeled cloves (about 20 cloves)
  • 160 ml fresh juice from 3 to 4 lemons
  • ½ teaspoon ground cumin
  • 300 g tahini paste

For Hummus:

  • 225 g dried chickpeas
  • 1 tsp baking soda divided
  • 1 small onion split in half
  • 1 small stalk celery
  • 1 small carrot
  • 2 medium cloves garlic
  • 2 bay leaves

For Serving:

  • Extra-virgin olive oil for serving
  • Za’atar paprika, whole warmed chickpeas, and/or chopped fresh parsley leaves, for serving

Instructions

For Chickpeas:

  • Combine the ½ pound of dried chickpeas and 1 tsp baking soda in a large dutch oven and cover with 2 quarts water. Stir to dissolve baking soda.
    225 g dried chickpeas, 1 tsp baking soda
  • For the next steps, add these ingredients as you prep them. Peel and split the onion in half. Clean and cut the celery stalk into a few very large chunks. Clean and peel the carrot, and then cut into a few very large chunks. Add the 2 garlic cloves and 2 bay leaves to a spice bag.
    1 small onion, 1 small stalk celery, 1 small carrot, 2 medium cloves garlic, 2 bay leaves
  • Pre-heat the oven to 275ºF.
  • Heat the dutch oven on high, with cover on, until it is rapidly boiling. Place in the oven and set a timer for 60 minutes. Check to make sure the water hasn’t cooked down too much, and that the beans are expanding and softening. You will likely need to cook for 2 to 3 hours, so keep checking every 30 minutes. When done, the beans should be completely tender, to the point of falling apart. The beans must be fully submerged at all times. If they’re not, add some warm water.

For Lemon-Tahini Paste:

  • While that cooks, make the lemon-tahini paste. Break the head of garlic into cloves, but leave the skin on. Juice the lemons until you have ⅔ cup (160 ml) lemon juice. Combine the cloves and lemon juice in a small food processor. Pulse until a pulpy puree is formed, about 15 short pulses. Transfer to a fine mesh strainer set over a large bowl. Press out as much liquid as you can with the back of a spoon or a rubber spatula, then discard the solids.
    1 whole head garlic, 160 ml fresh juice
  • Add ½ tsp cumin and 1 cup (300g) tahini paste to the lemon/garlic juice and whisk to combine. The mixture will seize up and turn pasty. Add very cold water a few tablespoons at a time, whisking in between each addition, until a smooth, light sauce is formed. The tahini sauce should very slowly lose its shape if you let ribbons of it drop from the whisk into the bowl. Season with a little bit of salt and mix. Refrigerate until the beans are done.
    ½ teaspoon ground cumin, 300 g tahini paste

Back to the Chickpeas:

  • When done, discard the onion halves, celery, carrot, garlic and bay leaves. Reserving the cooking liquid, transfer the chickpeas, while still warm, to a large food processor with just a tiny bit of the cooking liquid.
  • The total processing time should be about 2 minutes. While processing, you may want to stop to use a spatula to move the ingredients down and around. You also may want to add some of the cooking liquid.
  • Transfer hot chickpea mixture to a large bowl. Whisk in tahini sauce. Whisk in salt to taste. Transfer to a sealed container and allow to cool to room temperature. It should thicken up until it can hold its shape when spooned onto a plate.
  • Serve hummus on a wide, shallow plate, drizzled with olive oil and sprinkled with za’atar, paprika, whole warm chickpeas, and/or chopped parsley. Leftover hummus can be stored in the refrigerator for up to 1 week. Allow to come to room temperature before serving.
    Extra-virgin olive oil, Za’atar

Notes

Makes about 8 servings

Nutrition

Calories: 329kcal | Carbohydrates: 27g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Sodium: 157mg | Potassium: 441mg | Fiber: 7g | Sugar: 4g | Vitamin A: 48IU | Vitamin C: 10mg | Calcium: 85mg | Iron: 4mg
Nutrition Facts
Best Smooth Hummus
Amount Per Serving
Calories 329 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 157mg7%
Potassium 441mg13%
Carbohydrates 27g9%
Fiber 7g29%
Sugar 4g4%
Protein 12g24%
Vitamin A 48IU1%
Vitamin C 10mg12%
Calcium 85mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.