Tag Archives: Authored

Basics, Pressure Cooker, Projects, Snack, Summer

Mixed Berry Jam

July 26, 2020 Sam

You want sugar content, by weight, to eventually equal 65% of the mixture. I’d start with 50%-55% sugar by weight, so you don’t get too sugary a result. Going lower than this could cause you to cook the jam too long to remove water, and the long cook will make it less fresh tasting (and remove the natural pectin). You could adjust with added pectin and/or acid too, if you drop the sugar.

Print Recipe

Mixed Berry Jam

Prep Time30

Cook Time1 30

Total Time2

Course: Condiment

Cuisine: American, Classic

Keyword: Gift, Jam, Summer

Servings:

Ingredients

500 g strawberries
550 g other berries e.g., ½ raspberries, ¼ blackberries, ¼ loganberries
550 g sugar
¼ cup lime juice ~3 limes
1 tbsp pectin

Instructions

Put spoons in the freezer. First, clean and crush the berries. Start by washing them and picking through for any obvious issues. Remote the tops from the strawberries. Roughly chop the strawberries. Add everything to a very large pan – preferably one that is both wide and quite deep. Weigh out the sugar in a bowl. Sprinkle just a small amount of the sugar onto the berries and toss. Let sit for a few minutes while you prep jars and clean up a little, to get ready for the next steps. (Clean the jars, lids and bands, prepare the water bath canner for sterilizing jars, etc.)
Once you have everything else ready, more or less, crush the fruit some (it should have sweat some, from the sugar). Put the berries over a medium heat, add about half of the lime juice, and stir until everything is liquid. Now, add the rest of the sugar and the pectin and cook over medium-low, stirring frequently. Watch for foam and stir it down when needed.
Sterilize the jars, since you’ll be processing them for less than 10 minutes. Do this by filling the canner you’ll be using with the empty jars and boiling for 10 minutes. Preheat the oven to 180ºF, so you can keep them warm. Remove each and drain the water back into the canner, for use during processing. Place sterilized jars in a large Pyrex baking dish and place in the oven while you finish the jam. Leave the water and canning setup.
At this point, the jam will hopefully be reaching temperature. You need it to get to 217ºF to 226ºF, which demonstrates enough water has evaporated that the mixture is now 65% sugar. If you haven’t quite reached this temperature, turn up the heat some and stir until water evaporates away.
Once it reaches the correct temperature, test the consistency with the spoon test. (Take a frozen spoon, dip it in carefully and put in the fridge for a minute or so. Test consistency once it’s cooled.)
When it’s done, remove the jars from the oven and turn off the oven. Turn the heat back on for the water bath canner. Fill each of your jars with jam, leaving just ¼” headroom. Place lid on top and screw the lid on finger-tight. Place in the water bath canner, careful not to tip them over.
Bring the canner to boiling for 5 minutes. Then turn off the heat for about 10 minutes and then remove the jars. Do not disturb for 12-24 hours. Then you can remove the lids and check seals.

Dairy-Free, Dry Beans, Pressure Cooker, Side

Baked Beans

December 2, 2018 Sam

This delicious and relatively easy recipe is a great way to get tasty, from-scratch, vegan baked beans. Easily customizable with the strength and type of mustard(s) you use.

Print Recipe

Baked Beans

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Dry Beans, Grilling

Servings: servings

Calories: 199kcal

Ingredients

½ lb beans Alubia Blanca, Whipple, Cranberry, Yellow Eye
1 tbsp neutral oil
1 small yellow onion diced
2 cloves garlic minced
2 bay leaves
1.5 tsp paprika
1 tsp dry mustard
½ tsp salt
2 cups vegetable broth

Finishing

¼ cup tomato powder or paste
¼ cup brown sugar
2 tbsp mustard

Instructions

Measure, rinse and pick through the beans. Add to a large bowl with 1.5% salinity water and soak for 6-8 hours. Once ready to make the beans, drain and rinse briefly.
½ lb beans
Heat a little oil in the pressure cooker on medium (sauté). Once warm, add the onion and garlic. Fry until softened and transparent.
1 tbsp neutral oil, 1 small yellow onion, 2 cloves garlic
Add the bay leaves, paprika, dry mustard, salt, and plenty of pepper, and stir for a few seconds. Add two cups vegetable stock to the pot. Add the beans to the pressure cooker. Add the lid, and bring to pressure for 10 minutes.
2 bay leaves, 1.5 tsp paprika, 1 tsp dry mustard, ½ tsp salt
When done, allow pressure to release naturally for at least 30 minutes. Open, and the beans may need just a bit more, but they’ll cook with the rest of the ingredients.
Add the tomato powder or paste, brown sugar, and mustard. Turn on heat again to low (sauté low) and cook and stir occasionally. Add additional mustard, salt, and pepper as needed. Reduce sauce and cook further until at the desired result.
¼ cup tomato powder or paste, ¼ cup brown sugar, 2 tbsp mustard

Notes

Serves 4 as a side

Nutrition

Nutrition Facts

Baked Beans

Amount Per Serving

Calories 199 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 1858mg81%

Potassium 455mg13%

Carbohydrates 36g12%

Fiber 7g29%

Sugar 17g19%

Protein 6g12%

Vitamin A 567IU11%

Vitamin C 8mg10%

Calcium 74mg7%

Iron 2mg11%

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

Holiday, Pressure Cooker, Side

Lentil-Jeweled Mashed Potatoes

November 22, 2018 Sam

Converted this to the pressure cooker for Thanksgiving 2018. These were incredible. It looks like a lot of work, but it’s really worth it! The lentils should be fairly firm – don’t overcook them.

Print Recipe

Lentil-Jeweled Mashed Potatoes

Prep Time15

Cook Time45

Other Prep Time1

Total Time2

Course: Side Dish

Cuisine: American, Thanksgiving

Keyword: Lentils, Potatoes

Servings: servings

Calories: 234kcal

Equipment

Stovetop pressure cooker

Ingredients

Lentils

100 g Black caviar lentils
½ medium onion
2 cloves garlic
3 sprigs fresh herbs rosemary, thyme, and/or sage
½ tsp salt
1 tbsp butter
1 tbsp balsamic vinegar to taste, won't use it all

Potatoes

2 lbs Yukon gold potatoes
60 g butter
80 g cream cheese
2 tbsp milk or a bit more
½ tsp salt
½ tsp black pepper

Instructions

Lentils (can be made ahead)

Rinse the lentils and add to a small sauce pan. Put garlic cloves, the half onion and the herbs in a sachet or cheesecloth and add to the pot. Cover lentils with a few inches of water, and add a small amount of salt, about ½ tsp.
100 g Black caviar lentils, ½ medium onion, 2 cloves garlic, 3 sprigs fresh herbs, ½ tsp salt
Turn heat to medium-high and bring to a gentle boil and then immediately turn down to a low simmer. Simmer for 25-30 minutes, until soft, checking at 15 minutes just in case. When lentils are cooked but still toothy, remove from heat immediately. If you are making them ahead, put the lentils in a storage container, let them cool briefly, and then place in the fridge.

Potatoes (best made just before mashing)

Rinse, peel and cut the potatoes into the same size chunks, about 1-inch. Place a steamer in the stovetop pressure cooker and add 1 cup water. Heat to full pressure and then turn off the burner and allow to set for 15 minutes. Release remaining pressure. Check for doneness; a fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart. Steam longer if not done.
2 lbs Yukon gold potatoes
Remove the potatoes from the pressure cooker. Rinse out the pressure cooker and briefly dry it. Return it to the stove. Mash the potatoes over lowest heat, allowing steam to escape. They can be a bit chunky here still.
Preheat oven to 350ºF if you’re baking the dish right away; if not, hold off on pre-heating until you’re ready to bake. (The combined dish can be refrigerated for a bit before baking, if desired.)
Turn off the stove and add 60g butter, 80g cream cheese and about 2 tbsp milk (you may need more). Mix and mash everything together. You can take pauses to allow the butter and cream cheese to melt, if that's easier. Add a bit of salt and pepper.
60 g butter, 80 g cream cheese, 2 tbsp milk, ½ tsp salt, ½ tsp black pepper
Stir well and and set aside as you finish the lentils.

Finish lentils

Discard the herbs and other ingredients before continuing, if you haven't already. In a medium saucepan or high-sided skillet, melt 1 tbsp butter over medium heat. Add drained lentils along with just enough of their cooking liquid (less than ¼ cup) to moisten slightly. Bring to a simmer, then cook until lentils are heated through and enough liquid has evaporated that the lentils are coated in a creamy glaze but there isn't any standing liquid.
1 tbsp butter
Add the balsamic vinegar 1 tsp at a time until the lentils have a pleasant bright flavor (it should taste like a light contrasting tang, but not strongly sour). Season with salt and pepper.
1 tbsp balsamic vinegar

Combine and bake

Add the lentils to the mashed potatoes and stir to combine. Add to the baking dish. (You can briefly refrigerate here if needed.)
Bake at 350ºF for 5-15 minutes, until heated through.

Notes

Makes about 8 servings as a side dish

Nutrition

Nutrition Facts

Lentil-Jeweled Mashed Potatoes

Amount Per Serving

Calories 234 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 31mg10%

Sodium 399mg17%

Potassium 517mg15%

Carbohydrates 28g9%

Fiber 5g21%

Sugar 2g2%

Protein 6g12%

Vitamin A 407IU8%

Vitamin C 24mg29%

Calcium 42mg4%

Iron 2mg11%

* 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.

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.

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.

Dairy-Free, Dry Beans, Fall, Favorites, Meal Prep, Pressure Cooker, Spring, Summer, Winter

Spicy, Flavorful Refried Beans

May 27, 2017 Sam

I’ve been making these for many years, and barely need a recipe anymore. But it’s good to have as a reference, and in case I want to quickly remember a fantastic method for making refried beans.

This version uses a pressure cooker, as there are no downsides to cooking this in a pressure cooker, given you want these beans fully cooked.

Print Recipe

Spicy, Flavorful Refried Beans

Prep Time30

Cook Time1

Bean Soaking6

Total Time7 30

Course: Ingredient

Cuisine: California, Mexican

Keyword: Dry Beans

Servings: servings

Calories: 295kcal

Equipment

Pressure cooker

Ingredients

1 lb dried beans Mayocoba, Pinto, Black, or other
2 tbsp oregano Mexican Oregano, Epazote, or other
1 medium white onion
6 cloves garlic
1 small jalapeno
1 tbsp chipotle in adobo
6 tbsp vegetable oil

Instructions

Soak the beans in 1.5% salted water for 6-8 hours, ideally. (Or skip this step and just rinse the beans and increase cooking time substantially.) Drain the beans, rinse quickly.
To the pressure cooker, add the one pound of dried beans. Add 2 quarts water.
Peel and cut the white onion in quarters. To spice sacks, or cheesecloth tied with twine, add two quarters of the onion, 2 tbsp oregano (Mexican, epazote, or Italian), and 3 cloves of garlic. Set the for high pressure for 5-8 minutes (Mayocoba), or 4-6 minutes (Pinto), or 4-6 minutes (Black).
1 lb dried beans, 2 tbsp oregano, 1 medium white onion, 6 cloves garlic
Allow to release pressure for 25 minutes naturally, and then release the rest of the way. Taste for doneness – they need to be creamy and soft, but not overcooked. If they are not done, turn to sauté and boil until done.
While the beans cook, mince the rest of the onion, the jalapeno, and get 1 tbsp of the chipotle in adobo sauce (including one pepper). Mince the garlic. You can combine all of this into a storage container and put in the fridge while the beans cook.
1 medium white onion, 1 small jalapeno, 1 tbsp chipotle in adobo
When beans are done, drain the beans, reserve the bean-cooking liquid and discard the spice bags.
In a large skillet or Dutch oven over medium-high, heat the 6 tbsp oil until shimmering. Add the onions, peppers, and garlic and cook, stirring occasionally, until onions are translucent and lightly golden, about 5 minutes.
6 tbsp vegetable oil
Stir in beans and cook for a few minutes, lowering the heat some. Add ¼ cup of reserved bean-cooking liquid to start. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to quickly make a smoother purée. Add more bean cooking liquid if needed, to make it just wet enough to cook down. Reduce heat to medium and cook, stirring, until desired consistency is reached. Season with salt and pepper and serve.

Notes

Makes about 8 servings

Nutrition

Nutrition Facts

Spicy, Flavorful Refried Beans

Amount Per Serving

Calories 295 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 2g

Sodium 32mg1%

Potassium 820mg23%

Carbohydrates 38g13%

Fiber 10g42%

Sugar 2g2%

Protein 13g26%

Vitamin A 134IU3%

Vitamin C 6mg7%

Calcium 74mg7%

Iron 4mg22%

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

Dairy-Free, Fall, Favorites, Great Leftovers, Indian, Meal Prep, Rice, Spring, Summer, Tofu, Weekend Dinner, Weeknight Dinner, Winter

Tofu Tikka Masala

January 11, 2015 Sam

This is an edited version of an old classic, which for me started as Chicken Tikka Masala, and then turned into Paneer Tikka Masala, and now is a California-adjusted Tofu Tikka Masala.

You can substitute two pounds of fresh tomatoes for the crushed tomatoes, if you wish. It does make the dish more fresh, but crushed tomatoes work well.

This version includes butter and cream, but this could easily be made dairy-free by switching to oil instead of butter and using a non-dairy cream. It shouldn’t affect the taste too much in either case.

Print Recipe

Tofu Tikka Masala

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner

Cuisine: California, Indian

Keyword: Tofu

Servings: servings

Calories: 432kcal

Ingredients

Ginger-Garlic-Serrano Paste:

¼ cup garlic cloves whole
¼ cup fresh ginger peeled, cut into 1/2-inch slices
2 serrano peppers trimmed, seeds removed
2 tbsp canola oil

Paneer or Tofu

20 oz tofu firm Hodo Soy or extra firm regular
1 tsp canola oil

Sauce

2 tbsp butter
2 tbsp tomato paste
1 tsp garam masala
2 tsp paprika
28 oz canned crushed tomatoes
½ tbsp salt
½ cup heavy cream

Instructions

Ginger Garlic Paste

Add garlic cloves, fresh ginger, trimmed and seeded serrano peppers and canola oil in a mini-food processor and process until it is a semi-smooth paste.
¼ cup garlic cloves, ¼ cup fresh ginger, 2 serrano peppers, 2 tbsp canola oil

Tofu

Preheat the oven to 425ºF with a sheet pan on a middle rack. Cube the tofu. Toss with 1 tsp of canola oil and salt and pepper. Once the oven and pan have preheated, add the tofu and bake for 10 minutes. Check and toss and bake for another 10-15 minutes, until tofu looks crispy and baked.
20 oz tofu, 1 tsp canola oil

Sauce

When you're ready to make the curry, place a large skillet over medium heat and add melt the 2 tbsp butter.
2 tbsp butter
Add the Ginger-Garlic-Serrano Paste and saute until lightly browned.
Add 2 tbsp tomato paste and cook until the tomato has darkened in color, about 3 minutes.
2 tbsp tomato paste
Add 1 tsp garam masala and 2 tsp paprika and saute for about 1 minute to draw out their flavors.
1 tsp garam masala, 2 tsp paprika
Add the crushed tomatoes and salt. Add about ¼ of water.
28 oz canned crushed tomatoes, ½ tbsp salt
Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water to keep a thick-soup consistency (i.e. not dry).
If serving with rice, start cooking the rice.
Once the tofu is ready and the sauce is well-cooked, use an immersion blender to blend the sauce, if needed.
Add the tofu. Keep the heat on low for a gentle simmer for about 10 minutes.
Once it has cooked together, add the ½ cup cream and stir gently. Serve over rice or with naan.
½ cup heavy cream

Nutrition

Nutrition Facts

Tofu Tikka Masala

Amount Per Serving

Calories 432 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 1g

Polyunsaturated Fat 7g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 1259mg55%

Potassium 766mg22%

Carbohydrates 24g8%

Fiber 6g25%

Sugar 11g12%

Protein 18g36%

Vitamin A 1267IU25%

Vitamin C 28mg34%

Calcium 286mg29%

Iron 5mg28%

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

Basics, Bread and Pasta, Favorites, Snack

Soft Pretzels

June 5, 2012 Sam

I have been making these for years and adjusting the recipe for a long time. According to Google Drive, my first version of this recipe is from June 2012, so I’m marking that as the date here, even though I’ve modified it since then.

It’s a classic for a reason – these are fantastic soft pretzels!

Print Recipe

Soft Pretzels

Prep Time1

Cook Time20

Total Time1 20

Course: Bread, Side Dish, Snack

Cuisine: American, German

Keyword: Bread

Servings: servings

Calories: 209kcal

Ingredients

Pretzel

450 g bread flour
2 tsp salt
1 tsp sugar
11 g instant yeast
300 g warm water

Water bath

4 cups water
2 tbsp baking soda

Topping

Coarse salt pretzel, flake or kosher salt

Instructions

Measure the dry ingredients into a mixer bowl and mix quickly to combine. Add the 300g warm water while kneading in the stand mixer (add up to 50g more water, or a bit more flour, if needed to form a barely-sticky dough). Knead for around 8 minutes, until the dough is soft, smooth and elastic. Cover and let rest in a warm spot for 1 hour.
450 g bread flour, 2 tsp salt, 1 tsp sugar, 11 g instant yeast, 300 g warm water
After it has rested, pull a piece of parchment paper the size of the baking sheet. Divide the dough into eight equal pieces and cover with a clean towel. You want the dough to rest for about 5 minutes after each is divided, so do this at a reasonably gentle pace.
Once it has rested after being divided, roll each piece of dough into a long, thin rope (about two feet) and twist each rope into a pretzel. Make sure you connect the legs to the frame well, so it does not come apart later. (They should be fairly thin at this step, as they will continue to plump up.) Set aside and cover as you go, allowing them to rise again for 10 minutes under cover. They can be on a sheet pan, if you'd like, but you will be transferring them off before you bake them, so it should be a second sheet pan if anything.
Preheat the oven to 450ºF. In a deep skillet, heat 4 cups water and 2 tbsp baking soda (or 2 cups, 1 tbsp for a smaller pan) until it is barely simmering. Quickly and very carefully boil each pretzel in the mixture for about 30 seconds, placing the completed pretzels on a baking sheet and sprinkling with a very coarse salt as soon as they come out of the boiling pan.
4 cups water, 2 tbsp baking soda, Coarse salt
Bake the pretzels for 10-12 minutes, or until they’re golden brown.

Notes

Makes 8 pretzels

Nutrition

Nutrition Facts

Soft Pretzels

Amount Per Serving

Calories 209 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 1410mg61%

Potassium 70mg2%

Carbohydrates 42g14%

Fiber 2g8%

Sugar 1g1%

Protein 7g14%

Vitamin A 1IU0%

Vitamin C 1mg1%

Calcium 13mg1%

Iron 1mg6%

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