Sam’s Southwest Seasoning

June 6, 2020 Sam

I settled on “Sam’s Southwest Seasoning” for this mix because, well, calling it either “taco” or “Mexican” seasoning felt inaccurate.

If you mix a big batch in advance, about 1 tbsp is what you want to use for most meals. 1 tbsp is good for ¾ dry beans, for example.

Print Recipe

Sam’s Southwest Seasoning

Prep Time10

Total Time10

Course: Ingredient

Cuisine: Southwest, Tex-Mex

Keyword: Spice Mix

Servings: servings

Calories: 32kcal

Ingredients

6 tbsp ground cumin
4 tbsp chipotle
4 tbsp dried oregano
2 tbsp smoked paprika
2 tbsp ground coriander
1 tbsp salt
1 tbsp garlic powder
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp red pepper flakes

Instructions

Crush spices as needed. Mix spices together and store in an air-tight container.

Nutrition

Dry Beans, Rotation, Weeknight Dinner

Totchos

June 6, 2020 Sam

I really hope these are at least passable as a healthy dinner, because it’s been one of my favorite “new” “inventions” in the quarantine. With homemade beans, they are delicious. Nearly any bean works well, but kidney beans may be the best because they add an extra flavor.

Print Recipe

Totchos

An instant classic comfort food

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Dry Beans

Servings: servings

Calories: 584kcal

Equipment

Pressure cooker
Casserole dish

Ingredients

Beans

1 cup dry bean kidney, black, pinto, other
bean spices garlic powder, kombu, bay leaf, peppercorns, oregano

Pico de gallo

1½ lbs tomatoes
1 large white onion
1 serrano pepper
2 cloves garlic
½ bunch cilantro
1 lime

Toppings

1 large jalapeno
1 large red onion
1 tbsp southwest seasoning
20 oz frozen tater tots
3 oz cheese mozzarella, cheddar, Monterey Jack
¼ cup green olives optional
1 bunch green onions

Instructions

Prepare the beans by whatever method you prefer. Soaking in salted water and then pressure cooking is what I recommend. See the "beans overview" for details.
1 cup dry bean, bean spices
While the beans are cooking, make the pico de gallo by small dicing all of the ingredients, juicing the lime and then together in a container. Put in the fridge to marinate.
1½ lbs tomatoes, 1 large white onion, 1 serrano pepper, 2 cloves garlic, ½ bunch cilantro, 1 lime
When the beans are nearly done, bake the tots according to the package directions.
20 oz frozen tater tots
Shred the cheese and chop the onion and jalapeno. Fry the onion and jalapeno in a pan. Add 1 tbsp southwest seasoning (or other “taco-style” spices). Add the drained beans and combine all together. Allow to cool slightly.
1 large jalapeno, 1 large red onion, 3 oz cheese, 1 tbsp southwest seasoning
Once the tots are done, remove from the oven but leave the oven on at 425ºF. Gather the tots into a largely even two-tot layer in a casserole dish and top with the onion/bean mixture. Then top with the cheese. Place in the oven and bake for 5-10 minutes, until the cheese is well-melted.
While that bakes, slice the green olives, if using. When done, top with the green onions. Use the pico de gallo and avocado as a serving topping, i.e. do not add until you’re ready to eat. Store extras.
¼ cup green olives, 1 bunch green onions

Nutrition

Nutrition Facts

Totchos

Amount Per Serving

Calories 584 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 7g44%

Cholesterol 22mg7%

Sodium 889mg39%

Potassium 1628mg47%

Carbohydrates 82g27%

Fiber 14g58%

Sugar 9g10%

Protein 21g42%

Vitamin A 1858IU37%

Vitamin C 53mg64%

Calcium 276mg28%

Iron 4mg22%

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

Dry Beans, Favorites, Rotation, Weeknight Dinner

Southwest Pizza

June 6, 2020 Sam

I’ll admit I love Taco Bell’s “Mexican pizzas” — there, I said it. This is inspired by that classic. There is a certain magic to the original, so this is merely a replacement, not an improvement. (OK, maybe it’s technically better when you make it yourself, but it doesn’t carry the same nostalgic deliciousness.)

Print Recipe

Southwest Pizza

Prep Time30

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American, Fast Food

Keyword: Dry Beans

Servings: servings

Calories: 471kcal

Equipment

Pressure cooker

Ingredients

Beans

¾ cup dry beans think-skinned, like Mayocoba, pinto, black
Various bean spices bay leaf, garlic, oregano, red pepper flakes
1 tbsp olive oil
1 tsp salt

Pizzas

6 oz vegetarian “meat” crumbles
1 tbsp neutral oil to cook crumbles and brush tortillas
4 medium flour tortillas
4 oz cheese cheddar and Monterey jack, shredded
3 scallions thinly sliced
3 medium tomatoes chopped
½ cup enchilada sauce
Green olives sliced, optional

Instructions

Beans

First, make the beans. Rinse and soak the beans in 1% salinity water for 6-10 hours. Drain and put in the pressure cooker. Bring to pressure for 4-8 minutes, depending on the type of bean. Allow for pressure to release for 25 minutes. Then release remaining pressure and drain beans, reserving some of the bean water.
¾ cup dry beans, Various bean spices
To a large skillet, add no more than 1 tbsp oil and heat to medium. Add the beans and 1-2 tbsp of the bean water. Mash as the liquid evaporates off – add more liquid if needed. You want the texture to be fairly smooth, yet still spreadable. When done, remove to a storage container, for now.
1 tbsp olive oil, 1 tsp salt

Pizzas

Preheat the oven to 425ºF. Prepare all of the ingredients, including cooking the burger crumbles according to the package directions.
6 oz vegetarian “meat” crumbles
Place four tortillas on a flat surface. Stab all with a fork several times. Coat in just a bit of oil, 1 tbsp or less. Cook on baking sheets, in rounds if needed, flipping ever 3-5 minutes. You want them to stiffen and toast, but not get too brown.
4 medium flour tortillas, 1 tbsp neutral oil
When done, make sure you have all ingredients and a clean assembly surface. Place two tortillas next to each other. Coat with a layer of the mashed beans. Then sprinkle the burger crumbles over top. Then add another of the baked tortillas. Coat with a very thin layer of enchilada sauce, about ¼ cup. Top with a layer of cheese. Add the diced tomatoes.
4 oz cheese, ½ cup enchilada sauce, 3 medium tomatoes
Bake for 5-10 minutes in the oven, until the cheese is melted and bubbling.
Remove from the oven. Top with the chopped green onions and olive slices, if using.
3 scallions, Green olives

Notes

Serves 4

Nutrition

Nutrition Facts

Southwest Pizza

Amount Per Serving

Calories 471 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 1393mg61%

Potassium 899mg26%

Carbohydrates 48g16%

Fiber 13g54%

Sugar 6g7%

Protein 24g48%

Vitamin A 1348IU27%

Vitamin C 16mg19%

Calcium 337mg34%

Iron 4mg22%

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

Dry Beans, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Lentil, Paneer and Cauliflower Salad

June 5, 2020 Sam

This meal is fiber-full and flavorful. The spicy cilantro dressing is what really takes this one over the top into the regular rotation. The baked paneer certainly helps!

Print Recipe

Lentil, Paneer and Cauliflower Salad

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 665kcal

Equipment

Immersion blender, food processor or blender

Ingredients

Salad

½ cup green lentils
½ cup black lentils
1 small cauliflower
10 oz paneer
1 tsp fine sea salt
½ tsp black pepper
1 tbsp olive oil
4 scallions

Dressing

1 cup olive oil
½ bunch cilantro
1 serrano pepper
1 lime
1 tsp coriander seeds crushed or ground
½ tsp whole black peppercorns
½ tsp salt

Instructions

Cut paneer into ½” cubes. Thinly slice the green and white parts of the scallions. Clean the cauliflower and cut into small florets. Preheat the oven to 425ºF.
Rinse the lentils. Add to a medium saucepan and add enough water to cover by about 1 inch. Bring to heavy boil over medium-high heat, turn the heat to low and simmer for 20 minutes (or more) until tender but not overcooked. They should be just past al-dente. Check frequently after the 20-minute mark. When done, drain and set on a clean kitchen towel to absorb any remaining liquid.
Mix the cauliflower and the cubed paneer with 1 tbsp olive oil and salt. Add to a sheet pan and roast for 20-25 minutes, stirring every 7-10 minutes if you can, until the florets and paneer are crispy on the outside and tender.
While that roasts, make the dressing. Roughly chop cilantro leaves and tender stems until you have 1 cup (tightly packed). Add with the olive oil to a small food processor cup (or stick blender cup). Trim the pepper and add to the cup. Also add the juice of the lime (about ¼ cup), the 1 tsp crushed coriander seeds, and ½ tsp peppercorns and ½ tsp salt.
When the paneer and cauliflower is done, add to a very large bowl. Stir in the drained lentils and scallions. Drizzle with just a little of the dressing (maybe ¼ cup). Then serve and drizzle extra dressing as you serve. Store the dressing and mixture separately, to keep it fresh. Shake/mix the dressing before serving.

Nutrition

Nutrition Facts

Lentil, Paneer and Cauliflower Salad

Amount Per Serving

Calories 665 Calories from Fat 441

% Daily Value*

Fat 49g75%

Saturated Fat 15g94%

Cholesterol 47mg16%

Sodium 916mg40%

Potassium 505mg14%

Carbohydrates 35g12%

Fiber 15g63%

Sugar 2g2%

Protein 24g48%

Vitamin A 225IU5%

Vitamin C 42mg51%

Calcium 406mg41%

Iron 5mg28%

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

Dessert

Fudge Brownies

April 25, 2020 Sam

I believe I have said it before, but these are actually the best brownies I’ve ever made. They are absolutely, stunningly perfect.

Remember to read the directions carefully!

Print Recipe

Fudge Brownies

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Chocolate

Servings: pieces

Calories: 337kcal

Ingredients

4 eggs
110 g cocoa powder
1 tsp salt
1 tsp baking powder
1 tsp finely ground coffee
1 tbsp vanilla extract
227 g unsalted butter
447 g sugar
177 g all-purpose flour
340 g chocolate chips

Instructions

Measure out the ingredients first, to make this really fast.
Preheat the oven to 350°F. Line a 9” x 13” glass baking pan with parchment paper.
Into the KitchenAid bowl, measure out the 110g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee and 1 tbsp vanilla.
110 g cocoa powder, 1 tsp salt, 1 tsp baking powder, 1 tsp finely ground coffee, 1 tbsp vanilla extract
Crack the 4 eggs into the bowl and beat well on medium speed for 1-2 minutes, or until smooth.
4 eggs
Set a sauce pan over low heat and add the 227g butter. Add the 447g sugar and stir well to combine. Continue to heat just until the mixture is hot (about 110°F to 120°F), but not bubbling. It'll become shiny looking as you stir it.
227 g unsalted butter, 447 g sugar
Add the butter and sugar to the KitchenAid and stir until combined well and smooth.
Add the 177g flour, mix, and then the chocolate chips. Stir until smooth.
177 g all-purpose flour, 340 g chocolate chips
Spoon into the parchment-lined glass baking pan and spread evenly.
Bake in the oven for 28-45 minutes, until done. The edge should be crisp but the middle may look a little soft still, though it should be fully cooked and no longer wet.
Remove from the oven and allow to cool.

Notes

Nutrition is for 16 pieces, a 4×4 grid, but you may want to make them smaller as these are dense, rich brownies.

Nutrition

Nutrition Facts

Fudge Brownies

Amount Per Serving

Calories 337 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 74mg25%

Sodium 195mg8%

Potassium 137mg4%

Carbohydrates 47g16%

Fiber 3g13%

Sugar 34g38%

Protein 4g8%

Vitamin A 414IU8%

Calcium 35mg4%

Iron 2mg11%

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

Favorites, Rotation, Weeknight Dinner

Skillet Vegetable Pot Pie

February 29, 2020 Sam

This can be a super quick weeknight dish for the regular rotation, because I can use a mix of vegetables depending on the season and then I otherwise have many of these ingredients already in the pantry.

Print Recipe

Skillet Vegetable Pot Pie

Biscuit-top is the star of the show

Prep Time30

Cook Time20

Total Time50

Course: Dinner

Cuisine: Southern

Keyword: Inspired by Marley Spoon

Servings: servings

Calories: 571kcal

Ingredients

Vegetables and sauce

1 tbsp olive oil
2 medium parsnips or carrots, chopped
1 medium fennel bulb or celery, chopped
1 cup edamame frozen or shelled fresh
¾ lb gold potatoes scrubbed and cut into ½"-¾" cubes
1 medium yellow onion chopped
¾ cup corn kernels from 1 ear corn, or use frozen if off-season
1 tsp salt
1 tsp black pepper or ¼ tsp white pepper, optionally
2 tsp vegetable bouillon
1½ cup water boiled in the kettle
2 tbsp flour
¾ cup whole milk

Biscuit

2 tbsp butter melted
⅔ cup milk
1 tsp white vinegar
1 cup flour
½ tsp salt
1½ tsp baking powder
3 oz Parmesan cheese finely shredded
2 springs Fresh rosemary finely minced

Instructions

Prep the vegetables by peeling, scrubbing and cleaning. Dice everything into small pieces appropriately bite-sized for pot pie. Onions and most of the vegetables can be combined to go in at the same time; the potatoes should stay separate. Also grate the parmesan cheese; finely mince the rosemary; and, strip the kernels from the corn (or set aside the frozen kernels if fresh is out-of-season). Mix the 2 tsp bouillon mix and some hot water and set aside. Mix the flour and dry ingredients. Verify you have all ingredients on hand, ready to use. (A reminder for this one because it is fastest if fully prepped.)
Preheat the oven to 450ºF. Gently melt 2 tbsp butter in a Dutch oven over medium heat on the stovetop, then transfer to a medium heat-proof bowl.
In the same Dutch oven, heat 1 tbsp oil over medium high. Add the onions and vegetables. Season with salt and pepper. Cook 5-7 minutes undisturbed, until softened and developing color.
Add the 2 tsp broth concentrate and 1½ cups water. Bring to a boil. While that is coming to a boil, whisk together 2 tbsp flour and ¾ cup milk until smooth. Once the pot is boiling, stir in the corn, potatoes and flour/milk mixture. Reduce heat to low and simmer, stirring occasionally, until cream sauce thickens, 4-5 minutes (and while you prepare the biscuits.
While that cooks, add ⅔ cup milk and 1 tsp vinegar to the bowl of melted butter and stir to combine (butter will clump). Add the premixed dry ingredients and stir to combine until there are no traces of dry flour.
Spoon 6-8 large drops of biscuit dough over the vegetable filling. Bake on upper rack until the biscuits are golden and cooked through and everything is tender, about 18 minutes.

Nutrition

Nutrition Facts

Skillet Vegetable Pot Pie

Amount Per Serving

Calories 571 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Trans Fat 1g

Cholesterol 38mg13%

Sodium 1578mg69%

Potassium 1324mg38%

Carbohydrates 77g26%

Fiber 12g50%

Sugar 12g13%

Protein 23g46%

Vitamin A 596IU12%

Vitamin C 42mg51%

Calcium 549mg55%

Iron 5mg28%

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

Amaranth, Dairy-Free, Dry Beans, Pressure Cooker, Weeknight Dinner

Amaranth and Chickpea Pilaf with Saffron

February 29, 2020 Sam

Print Recipe

Amaranth and Chickpea Pilaf with Saffron

Unique yet simple pilaf

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dinner

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 485kcal

Equipment

Pressure cooker

Ingredients

Beans

½ lb dry chickpeas
2 bay leaves
1 piece kombu
1 tsp oregano
3 small chilis de arbol

Pilaf

2½ cups boiling water
2 tsp vegetable or no-chicken bouillon
2 tbsp olive oil
1 medium yellow onion finely diced
1 cup amaranth rinsed
½ tsp dried basil
1 pinch saffron
1 tsp sweet paprika
1 pint cherry tomatoes sliced
2 tbsp finely chopped parsley optional

Instructions

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 7 minutes and cook on high pressure. Allow for pressure to release naturally for 25 minutes and then release remaining pressure. Drain beans.
½ lb dry chickpeas, 2 bay leaves, 1 piece kombu, 1 tsp oregano, 3 small chilis de arbol
Once beans are done, turn on the kettle and bring at least 3 cups of water to a boil. Pour 2.5 cups of boiling water in a measuring cup and mix in 2 tsp bouillon. Set aside.
2½ cups boiling water, 2 tsp vegetable or no-chicken bouillon
Heat 2 tbsp oil in the all-in-one pan (or large skillet) over medium-high. Add the diced onion and cook until starting to turn golden.
2 tbsp olive oil, 1 medium yellow onion
Reduce heat to low. Add the amaranth, water and stock, cooked chickpeas, chopped tomatoes, and 1 tsp sweet paprika. Stir well. Cover and cook for 20-30 minutes, stirring frequently, until millet is cooked.
1 cup amaranth, ½ tsp dried basil, 1 pinch saffron, 1 tsp sweet paprika, 1 pint cherry tomatoes
When done, break up with a fork and season further, if needed. Add the parsley (if using).
2 tbsp finely chopped parsley

Notes

Serves 4

Nutrition

Nutrition Facts

Amaranth and Chickpea Pilaf with Saffron

Amount Per Serving

Calories 485 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Sodium 51mg2%

Potassium 1079mg31%

Carbohydrates 74g25%

Fiber 15g63%

Sugar 11g12%

Protein 19g38%

Vitamin A 1151IU23%

Vitamin C 36mg44%

Calcium 176mg18%

Iron 9mg50%

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

Dry Beans, Favorites, Great Leftovers, Rotation, Weekend Dinner, Weeknight Dinner, Winter

Baked Farro, Lentils and Feta

February 17, 2020 Sam

A good weeknight option because you can do dishes or hang out while it cooks in the oven. If served alone (without a side) this probably makes about 4 servings. With a side vegetable or salad, it’s probably a good 6 servings. The best part is probably the melted and browned feta, but the whole dish really comes together well.

Print Recipe

Baked Farro, Lentils and Feta

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: Vegetarian

Keyword: Dry Beans

Servings: servings

Calories: 641kcal

Ingredients

1 cup farro
½ cup lentils green or black caviar
2 tbsp olive oil
1 large yellow onion
4 cloves garlic
1 tsp red-pepper flakes
24 oz passata or tomato purée
3 cups vegetable broth
5 sprigs oregano, thyme or rosemary
12 oz feta sliced very thin

Instructions

Coarsely chop the onion. Mince the garlic cloves. Rinse the herb(s).
Heat the oven to 400ºF. Place the 1 cup farro in a baking dish and toast in the oven for 10 to 15 minutes.
In a wide, deep pan (the all-in-one pan works great) heat the 2 tbsp olive oil over medium-high heat. Add the onion and cook until softened (5-7 min), seasoning with salt. Add the garlic and red pepper flakes and cook for 1-2 minutes. Add the tomato purée, herbs/sprigs and 3 cups broth or water (or a combination of both). Season with salt and pepper and bring to a boil.
Add the lentils and farro and stir completely. Bake in the oven for around 25-30 minutes, stirring halfway through. Check in the middle of cooking to ensure it doesn’t get too dry, and if it does add ¼ cup boiling water and stir well.
Cut the feta into thin (less than ¼”) slices. Once the farro is cooked (so it’s chewey but not crunchy), remove the dish from the oven and turn on the broil setting to high. Stir the lentils and farro once more, discard the herb sprigs, then top with the slices of feta. Broil until the feta is molten and brown in spots, 6 to 8 minutes.

Nutrition

Nutrition Facts

Baked Farro, Lentils and Feta

Amount Per Serving

Calories 641 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 14g88%

Cholesterol 76mg25%

Sodium 859mg37%

Potassium 1245mg36%

Carbohydrates 79g26%

Fiber 19g79%

Sugar 16g18%

Protein 27g54%

Vitamin A 1771IU35%

Vitamin C 23mg28%

Calcium 494mg49%

Iron 7mg39%

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

Dairy-Free, Dry Beans, Fall, Great Leftovers, Quick, Rotation, Spring, Summer, Weeknight Dinner, Winter

Sloppy Sams (Lentil Sloppy Joes)

February 17, 2020 Sam

I’ve edited and refined this several times and it’s now in really great shape. Don’t skimp on the green bell pepper – it adds a sharp, fresh counterpoint to the heavy (and great) tomato and umami flavor. Delicious and great for a few days in the fridge.

For dinner, this should be accompanied by a side of vegetables or, if you’re aiming to dive fully into comfort-food, oven fries or other potato product. (And the filling would be great on top.)

Black caviar lentils are great in this because they hold their shape well and provide a great flavor. French green are also great, if you make sure you don’t overcook them by cooking them lower and slower than you would cook black caviars.

Print Recipe

Sloppy Sams (Lentil Sloppy Joes)

Quick meatless comfort-food meal

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Comfort Food

Keyword: Dry Beans, Lentils

Servings: servings

Calories: 649kcal

Ingredients

4 buns

Lentils

1 cup water
1 cup vegetable broth
1 cup black or green lentils

Sauce

1 medium white onion
3 cloves garlic
1 large green bell pepper or 2 small
1 jalapeño
1 tbsp butter
1 tbsp olive oil
15 oz tomato sauce, passata or marinara
1 tsp sugar
2 tbsp Worcestershire sauce
2 tsp ground cumin
1 tbsp smoked paprika
1 tsp dry mustard
1 tsp oregano
1 tsp salt

Instructions

Rinse lentils. In a medium saucepan, add the lentils and the 1 cup water and 1 cup vegetable broth. Bring to a low boil and then cook, uncovered, for 18 minutes or until tender. Drain excess liquid when done. (Add more liquid if they aren’t tender and are looking dry, which is unlikely.)
While that cooks, peel and trim the onion and cut out the middle third, for rings to top the sandwiches. Take the other two thirds and chop finely, adding to a bowl, along with 3 cloves garlic (minced), 1-2 green bell peppers (chopped) and the jalapeno (finely chopped).
Heat butter and olive oil (2 tbsp total) in a skillet on medium-high. Add the onions and peppers and cook until they are fragrant and starting to brown. Then, add the tomato sauce or passata, the 1 tsp sugar, 2 tbsp Worcestershire sauce, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dry mustard and 1 tsp oregano. Add salt to taste.
When the lentils are done (and drained), add them to the mix and continue cooking over medium-low heat until cooked through and fairly thick. Taste and adjust flavoring as needed.
Serve on toasted buns with rings of white onion.

Nutrition

Nutrition Facts

Sloppy Sams (Lentil Sloppy Joes)

Amount Per Serving

Calories 649 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 13g81%

Trans Fat 1g

Cholesterol 151mg50%

Sodium 1880mg82%

Potassium 644mg18%

Carbohydrates 80g27%

Fiber 14g58%

Sugar 9g10%

Protein 25g50%

Vitamin A 2494IU50%

Vitamin C 51mg62%

Calcium 155mg16%

Iron 9mg50%

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

Dessert, Favorites, Great Leftovers, Holiday

Excellent, Nutty Apple Crisp

January 20, 2020 Sam

This is Alex’s birthday apple crisp now. For special occasions, or when he approves it to be made. It saves excellently. Pick the best fuji apples you can find.

Print Recipe

Nutty Apple Crisp

Some call it a crumble

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American, California

Keyword: Apple, Nuts

Servings: servings

Calories: 310kcal

Ingredients

100 g pecans
1 tsp cinnamon
1-2 tbsp oil or clarified butter
100 g all-purpose flour
165 g raw sugar turbinado
1 tbsp lemon zest
1½ tsp nutmeg
1 tsp kosher salt
145 g unsalted butter
6 fuji apples
3 tbsp sugar
1 tbsp cornstarch
½ tsp salt
2 tbsp bourbon rye or scotch

Instructions

Pre-heat the oven to 350ºF.
Coat the 100g pecans in 1-2 tbsp oil or clarified butter. Add a bit of salt and cinnamon. Mix well. Place on a foiled baking sheet and bake for 7-10 minutes. Remove and let cool by removing the pecans from heat. Turn off the oven until ready to bake the dish.
100 g pecans, 1 tsp cinnamon, 1-2 tbsp oil or clarified butter
While the pecans cool, pulse flour, raw sugar, lemon zest, nutmeg and salt together. Add the toasted pecans (once cooled!) and pulse very briefly, just 2-3 times.
100 g all-purpose flour, 165 g raw sugar, 1 tbsp lemon zest, 1½ tsp nutmeg, 1 tsp kosher salt
Add the butter and pulse all together until it’s a course meal, with pea-sized chunks. Chill in the fridge or freezer.
145 g unsalted butter
While that cools, peel, core and dice the apples. Toss the apples with the remaining ingredients.
6 fuji apples, 3 tbsp sugar, 1 tbsp cornstarch, ½ tsp salt, 2 tbsp bourbon
Pre-heat the oven to 375ºF. Transfer to a 2-quart dish. Cover with the topping. Bake for 45 minutes. Let cool for 15 minutes.

Nutrition