Tag Archives: Inspired by New York Times

Dairy-Free

Crispy Sheet-Pan Noodles With Marinated Tofu

January 8, 2022 Sam

Print Recipe

Crispy Sheet-Pan Noodles With Marinated Tofu

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Asian

Keyword: Quick

Servings: servings

Calories: 809kcal

Ingredients

Noodles and Tofu

9 oz instant ramen noodles 3 blocks
2 tbsp sesame oil
1 tbsp neutral oil
2 tbsp soy sauce

Tofu and Bok Choy

14 oz tofu patted dry, cut into slices
3 baby bok choy trimmed and sliced vertically into 4 pieces
1 tbsp neutral oil
½ tsp salt
Cilantro optional, a small amount

Marinade

2 tbsp hoisin
1 tbsp sesame oil
1 tbsp maple syrup
1 clove garlic minced
1 tsp sesame seeds

Instructions

Prepare Noodles

Pre-heat the oven to 450ºF, with one rack on the top and one on the bottom.
Fill a kettle with ~2 quarts water and boil. Place the noodles in a heat-proof large bowl and cover with boiling water. Soak for 5 minutes, then drain. (Save the bowl.)
9 oz instant ramen noodles

Marinade

In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
2 tbsp hoisin, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 clove garlic, 1 tsp sesame seeds

Bake Noodles

Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
2 tbsp sesame oil, 1 tbsp neutral oil, 2 tbsp soy sauce
Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn’t just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
14 oz tofu

Prepare and Bake Bok Choy

Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
3 baby bok choy, 1 tbsp neutral oil, ½ tsp salt
Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy.
Drizzle with the remaining marinade, top with cilantro leaves and serve.

Notes

Serves 4

Nutrition

Nutrition Facts

Crispy Sheet-Pan Noodles With Marinated Tofu

Amount Per Serving

Calories 809 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Trans Fat 1g

Cholesterol 1mg0%

Sodium 2222mg97%

Potassium 161mg5%

Carbohydrates 113g38%

Fiber 8g33%

Sugar 15g17%

Protein 29g58%

Vitamin A 42IU1%

Vitamin C 18mg22%

Calcium 214mg21%

Iron 8mg44%

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

Dry Beans, Fall, Great Leftovers, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

Pasta e Fagioli

September 5, 2021 Sam

The classic Italian soup has two of the best ingredients: beans and pasta. This cannot be made with canned beans because the broth is a critical component of the meal. Serve with another great carb: bread. Delicious for chilly days!

Print Recipe

Pasta e Fagioli

Classic Italian bean & pasta soup

Prep Time30

Cook Time45

Simmer Beans2

Total Time3 15

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Dry Beans, Inspired by New York Times, Pasta

Servings: servings

Calories: 491kcal

Ingredients

Beans

½ lb dry Borlotti or cranberry beans
bean seasonings bay leaf, onion, garlic, celery seed or flakes, peppercorns

Bouquet garni

2 bay leaves
1-2 Parmesan rinds
1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary)

Soup

1 tbsp extra virgin olive oil
1 large yellow onion chopped
2-3 sprigs fresh rosemary about ½ tbsp chopped
4 large garlic cloves minced
28 oz chopped tomatoes
½ tbsp salt estimate; may use less
1 tsp freshly ground pepper to taste
1 tbsp tomato paste
1 dried chili de arbol or up to ½ tsp red pepper flakes
6 oz small dried pasta shells
2 oz Parmesan cheese grated

Instructions

Beans

Measure, rinse and drain the dry beans. Add to a bowl and cover with water. Add enough salt to bring the water to about 1% salinity. Set aside for 4-6 hours.
½ lb dry Borlotti or cranberry beans, bean seasonings
Once beans have soaked, drain the beans and add to a large pot, preferably one with a lid that doesn't let too much moisture escape. Add 2 quarts water. Add the bean seasonings in a spice bag or other method so they don't get mixed in with the beans.
Bring to a boil over high heat. Once the beans have boiled for about 5 minutes, turn down to a very gentle simmer (usually around low, medium-low) and cook for another 20 minutes. Then check the texture – depending on various factors (age of beans, type, water hardness, soaking time, temperature, etc.), beans may be done cooking as quickly as 20 minutes after turning down to simmer or as long as 2 hours. If beans are cooking very fast and have softened all the way, you can remove from heat immediately, add salt and drain the beans (save the liquid!) and keep separate from the liquid to slow the cooking process.
Important: save all of the bean liquid. Make sure you have at least 6 cups; if not, add enough water to bring to 6 cups.

Bouquet garni

While the beans are in the final stages of cooking, prepare the bouquet garni by assimbling the bay leaves, parmesan rinds and aromatic herbs using cooking twine, cheesecloth, or other method. Set aside.
2 bay leaves, 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary), 1-2 Parmesan rinds

Soup

Once beans are nearly done or fully done, heat 1 tbsp oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
1 tbsp extra virgin olive oil, 1 large yellow onion
Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
2-3 sprigs fresh rosemary, 4 large garlic cloves
Stir in tomatoes and hot pepper. Add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
28 oz chopped tomatoes, ½ tbsp salt, 1 tsp freshly ground pepper, 1 dried chili de arbol
Add 6 cups broth from the beans, tomato paste, bouquet garni and bring to a boil. Reduce heat, cover and simmer 30 minutes.
1 tbsp tomato paste
After it has simmered, stir in beans and heat through. Taste and adjust salt.
At this point, you should separate what you will be serving momentarily vs what will be saved for future meals. This makes about 4 servings, so if you're serving two, you should separate and store half.
For the portion you are serving imminently, add about 3 oz pasta shells and cook until they are al dente, about 10-15 minutes for typical dry pasta. Serve topped with Parmesan.
6 oz small dried pasta shells, 2 oz Parmesan cheese

Notes

Serves 4

Nutrition

Nutrition Facts

Pasta e Fagioli

Amount Per Serving

Calories 491 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 10mg3%

Sodium 1100mg48%

Potassium 1345mg38%

Carbohydrates 79g26%

Fiber 18g75%

Sugar 8g9%

Protein 26g52%

Vitamin A 411IU8%

Vitamin C 23mg28%

Calcium 327mg33%

Iron 6mg33%

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

Bread and Pasta, Quick

Arugula and Blue Cheese Pasta

August 29, 2021 Sam

One of the simplest meals I’ve ever made. And beyond its simplicity, it’s so delicious and decadent that I can’t believe it’s just a few ingredients.

Note: Buy the best blue cheese you can, and hopefully one you know you like. My favorite (by far) is Point Reyes Original Blue.

Print Recipe

Arugula and Blue Cheese Pasta

Simplicity can lead to fantastic results

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: California, Italian

Keyword: Pasta

Servings: servings

Calories: 976kcal

Ingredients

4 tbsp butter
8 oz blue cheese
6 oz arugula washed and dried
1 lb farfalle pasta
½ tsp salt
freshly ground black pepper

Instructions

First, start a large stock pot of water in high and bring to a boil. Do not add salt.
While that comes to a boil, melt butter over low heat in a small saucepan. This will take several minutes, which you can use to crumble the blue cheese if it isn't already. Also make sure to rinse the arugula if necessary and dry it. Once the butter is melted, add the gorgonzola and stir ocassionally. Keep on low heat.
4 tbsp butter, 8 oz blue cheese
Once the water is boiling, add the pasta and cook according to the package directions, usually 8-12 minutes for a dried pasta of this type. Reserve a small amount of the pasta water, just in case, and drain the pasta.
1 lb farfalle pasta
Toss the drained pasta with the blue cheese, butter and arugula.
6 oz arugula
Taste and add salt and pepper. Dish should take plenty of black pepper.
½ tsp salt, freshly ground black pepper

Notes

Serves 3

Nutrition

Nutrition Facts

Arugula and Blue Cheese Pasta

Amount Per Serving

Calories 976 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 24g150%

Trans Fat 1g

Cholesterol 97mg32%

Sodium 1600mg70%

Potassium 744mg21%

Carbohydrates 117g39%

Fiber 6g25%

Sugar 6g7%

Protein 38g76%

Vitamin A 2389IU48%

Vitamin C 9mg11%

Calcium 526mg53%

Iron 3mg17%

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

Farro, Spring, Summer, Weeknight Dinner

Farro and Green Bean Salad

August 22, 2021 Sam

Simple and quick vegetarian meal. Perfect for green bean season!

Print Recipe

Farro and Green Bean Salad

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: California, Vegan

Keyword: Farro, Vegan

Servings: servings

Calories: 490kcal

Ingredients

Farro

1 cup farro
1 pinch salt
3 cups water

Gremolata

1 cup walnuts yielding ½ cup when finely chopped
1 cup fresh dill roughly chopped
2 large lemons zested and juiced
1 large shallot finely chopped
½ tsp salt

Green Beans

2 tbsp olive oil
1 lb green beans trimmed
½ tsp salt
black pepper
flaky sea salt optional for serving

Instructions

Farro

Add farro, 3 cups water and a pinch of kosher salt to a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the farro is tender and toothsome, 25-45 minutes.
1 cup farro, 1 pinch salt, 3 cups water

Gremolata

Toast the walnuts in a large skillet over medium-low heat, stirring frequently to ensure that they don’t burn, 4 to 5 minutes. Transfer toasted walnuts to a medium bowl. Add the dill, lemon zest and shallots and toss to coat. Season with salt and set aside.
1 cup walnuts, 1 cup fresh dill, 2 large lemons, 1 large shallot, ½ tsp salt

Green Beans

Wipe out the skillet and heat the oil over medium. Add the green beans and season generously with salt and pepper. Cook, stirring frequently, until the beans are crisp tender and start to brown in spots, 6 to 8 minutes. Add a few tablespoons of water to help them along, if needed. Turn off the heat.
2 tbsp olive oil, 1 lb green beans, black pepper, ½ tsp salt
If there is any residual cooking liquid from the farro, drain it and add the farro directly to the skillet. Toss with the beans until well combined and season with salt and pepper. Transfer to a large serving bowl or platter and top with the gremolata. Drizzle with lemon juice or white wine vinegar to finish. Season with flaky salt, if desired.
flaky sea salt

Notes

Serves 4

Nutrition

Nutrition Facts

Farro and Green Bean Salad

Amount Per Serving

Calories 490 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 3g19%

Sodium 621mg27%

Potassium 691mg20%

Carbohydrates 58g19%

Fiber 15g63%

Sugar 7g8%

Protein 13g26%

Vitamin A 1718IU34%

Vitamin C 53mg64%

Calcium 132mg13%

Iron 4mg22%

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

Appetizer, Dairy-Free, Dry Beans, Low Calorie, Quick, Side, Summer

Corn and Black Bean Salad

July 17, 2021 Sam

This is great with fresh corn, especially if you’ve grilled some ears.

Print Recipe

Corn and Black Bean Salad

Delicious as a side or for a small lunch

Prep Time15

Cook Time0

Marinating30

Total Time45

Course: Side Dish

Cuisine: California

Keyword: Dry Beans

Servings: servings

Calories: 146kcal

Ingredients

1.5 cups corn kernels from about 2-3 ears corn
1.5 cups cooked black beans
1 cup diced tomatoes from 3-4 fresh
0.5 cup yellow or white onion finely diced
1 cup cilantro leaves coarsely chopped
1 to 2 jalapeno peppers seeded and minced
2 tbsp lime juice
2 tbsp olive oil
1 tsp kosher salt
pepper freshly ground

Instructions

Combine all ingredients. Allow to stand for 1/2 hour. Taste for salt and pepper.
1.5 cups corn kernels, 1.5 cups cooked black beans, 1 cup diced tomatoes, 0.5 cup yellow or white onion, 1 cup cilantro leaves, 1 to 2 jalapeno peppers, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp kosher salt, pepper

Notes

Serves 6 (side portions)

Nutrition

Nutrition Facts

Corn and Black Bean Salad

Amount Per Serving

Calories 146 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 471mg20%

Potassium 334mg10%

Carbohydrates 21g7%

Fiber 5g21%

Sugar 3g3%

Protein 5g10%

Vitamin A 279IU6%

Vitamin C 11mg13%

Calcium 33mg3%

Iron 2mg11%

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