White Bean Ragout

https://www.onceuponachef.com/recipes/summer-white-bean-ragout.html#tabrecipe

I didn't believe that any recipe could REALLY take only 15 minutes, but I think it did!  Healthy meal made with items you probably already have available.  

I used less oil and salt, and used Northern beans from cans, and fresh cilantro and mint, because that's what I had.  Can always add some hot sauce if you'd like.  Served it over brown rice.

 Searching for a meatless main that doesn’t compromise on flavor? This hearty white bean ragout is the answer.

Servings: 4 to 6 - I'd say 4 if it's the main course. 

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Total Time: 30 Minutes

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1½ cups chopped yellow onions, from one large or two small onions
• 3 large cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• ½ pound dried cannellini beans, soaked and cooked or two 15-ounce cans, drained and rinsed (see notes)
• 1½ cups low-sodium chicken or vegetable broth
• 1½ teaspoons tomato paste
• 1½ teaspoons balsamic vinegar
• Salt and pepper
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh mint

INSTRUCTIONS

1. Heat the oil in a large pan or Dutch oven over medium heat. Cook the onions, stirring frequently, until soft and translucent, about 8 minutes. Add the garlic and cook one minute more. Do not brown.
2. Add the tomatoes, beans, chicken broth, tomato paste, and balsamic vinegar. Season with salt and pepper to taste. (I use about 1 teaspoon salt and ¼ teaspoon pepper, but it depends on what type of beans you use; canned will have some salt already.) Bring to a simmer and cook, uncovered, until tomatoes are slightly softened but still hold their shape, 3 to 5 minutes. Taste and adjust seasoning, if necessary. Note that the sauce may have a pronounced vinegar flavor initially, but it will mellow out. Right before serving, stir in the fresh basil and mint. Transfer to serving dish, garnish with more fresh herbs if desired, and serve hot.
3. Freezer-Friendly Instructions: This dish can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop before serving.
4. Note: I suggest using dried beans if you can—they're easy to cook and offer a better texture—but canned beans will work fine in a pinch. Just be sure to use a brand you're familiar with. I've had good results with Goya, but others, particularly some organic brands, can be mushy because they don't contain firming agents. If you want beans with a nice bite and wish to avoid additives, soaking and cooking the beans yourself is the best option.
5. To soak and cook dried cannellini beans: Rinse 1 cup of dried cannellini beans under cold water. Place them in a large bowl and cover with water by at least 2 inches. Let them soak for at least 8 hours or overnight (they will expand). Drain and rinse the beans before cooking. In a large pot, add the soaked beans and cover with fresh water by about 2 inches. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, partially covered, for 1 to 3 hours, or until the beans are tender. Add more water if necessary to keep the beans submerged. Drain the cooked beans and they are ready to use.

Turmeric-Spiced Whole Roasted Cauliflower

From Love and Lemons Everyday Cookbook (p. 187)

I bought a really large cauliflower, and after using just half of it in another dish, I was looking for a recipe different from the usual roasted florets - which are delicious, but I needed something new.   I really like the combination of spices in this one, and it’s easy to mix up while the cauliflower is roasting.  Also nice looking presentation.

INGREDIENTS:

1 medium cauliflower (2 pounds)

3 Tbsp EVOO, plus more for drizzling

Sea salt and freshly ground black pepper

2 Tbsp fresh lemon juice, plus more to taste

4 cups mixed spring greens

1/2 cup chopped mixed fresh herbs (cilantro, mint, parsley)

1/4 cup toasted pine nuts or slivered almonds

SPICED TURMERIC SAUCE:

1/2 cup Greek yogurt (use Greek-style Kite Hill almond yogurt to make it vegan)

2 Tbsp EVOO

2 Tbsp fresh lemon juice

1 garlic clove, minced

1/4 tsp ground cumin

1/4 tsp (or more) ground coriander

1/4 tsp ground turmeric

1/4 tsp maple syrup or honey

1/2 tsp sea salt

Pinch of cayenne pepper

DIRECTIONS:

1) Preheat the oven to 400 degrees and loosely line a baking sheet with aluminum foil.

2)Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet.  Drizzle 1.5 Tbsp of the OO over it and use your hands to coat evenly.  Sprinkle with salt and pepper and roast for 45 minutes.

3) Make the sauce: in a small bowl, combine all the ingredients.

4)Remove the cauliflower from the oven and use a fork to gently start to pull apart its crevices.  Pour another 1.5 Tbsp OO and the lemon juice over the cauliflower, especially into the crevices and roast for another 15 minutes (you may need to cover with foil at this point to avoid burning)

5) Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over.  Roast for another 15 minutes. 

6) In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon and a pinch of salt.

7) Remove the cauliflower from the oven.  It should be tender outside and fork-tender inside.  Top the cauliflower with more sauce and sprinkle with the herbs and nuts.  Slice into quarters and serve with the salad and the remaining sauce on the side. 

Cinnamon Vanilla Bliss Balls

From Chef AJ’s Sweet Indulgence book

INGREDIENTS:

4 oz raw, unsalted almonds, about 1 cup

1 tsp cinnamon

1 tsp vanilla bean powder

6 oz pitted dates - about 1 cup

(Sometimes needs more moisture to form balls - add almond butter, a Tbsp or so at a time)

Extra cinnamon to roll balls

DIRECTIONS:

In a food processor, process the almonds into a flour-like consistency.  Do not over-process into a nut butter.  Add the cinnamon and vanilla bean powder and process again briefly.  Add the dates and process until it clumps together.  Using a retractable cookie scoop or a spoon, scoop about a TBSP of the mixture and roll into balls, then roll each lightly in cinnamon.  Can serve in pretty candy papers.   

sweet potato casserole

 https://www.loveandlemons.com/sweet-potato-casserole/

4.92 from 58 votes

Prep Time: 20minutes mins

Cook Time: 1hour hr 20minutes mins

Total Time: 1hour hr 40minutes mins

Serves 6 to 8

SAVE RECIPE PRINT RECIPE

This sweet potato casserole features a crisp, savory pecan crumble instead of a traditional marshmallow topping. Delicious and healthy, it's a perfect side dish for Thanksgiving. Find make-ahead instructions in the blog post above.
Used plain soy milk, olive oil instead of butter, added fresh grated nutmeg to the topping. didn't have rosemary.  Taste is very good.

Ingredients:

    5 large sweet potatoes, 3 pounds

• 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling
• 1¼ cups milk, plus more if necessary
• 1 teaspoon ground ginger
• ¾ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup fresh sage leaves, for garnish

Crumble Topping

• ⅔ cup whole rolled oats
• ½ cup pecans, plus more for garnish
• ½ cup walnuts, plus more for garnish
• 1 garlic clove
• 1 tablespoon plus 1 teaspoon maple syrup
• 2 tablespoons extra-virgin olive oil or melted butter

• ½ teaspoon dried thyme leaves
• ½ teaspoon minced fresh rosemary
• 1½ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
• Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
• Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.

Peanut Chaat - cold salad with Indian spices

From WaPo 12/4/24. By Ellie Krieger

Really good, cold, crispy, tasty.  Mixed my own chaat masala (didn’t have it in Indian store) and only used 1 tsp of it, plus some Aleppo pepper from Shafa spices. 

This easy, no-cook peanut chaat, a type of Indian snack or appetizer, is crunchy, sweet, spicy, tangy and salty. With this recipe from food writer Khushbu Shah’s cookbook, “Amrikan,” you can substitute any crunchy vegetables you like, such as carrot, jicama or radish, or use diced apple instead of the pomegranate.

Storage: The chaat is best eaten as soon as it’s made; it does not store well.

Where to buy: Chaat masala, a spice blend, is available at Indian markets and online.

Adapted by cookbook author and registered dietitian nutritionist Ellie Krieger from “Amrikan” by Khushbu Shah (Norton, 2024).

Ingredients

measuring cup

Servings: 6 (makes about 4 cups)

• 1 1/2 cups pomegranate seeds
• 1 cup unsalted roasted peanuts
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber (any kind)
• 1/2 cup diced white onion
• 1/2 cup minced fresh cilantro
• 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 2 teaspoons chaat masala (see Where to buy and Notes)
• 1 teaspoon Kashmiri red chili powder
• Fine salt (optional)

Directions

Time IconTotal: 15 mins

1. Step 1

   In a medium bowl, gently stir together the pomegranate seeds, peanuts, bell pepper, cucumber, onion and cilantro until combined. Add the lemon juice, chaat masala and chili powder, and gently toss to combine. Taste, season with salt, if desired, and serve right away.

Substitutions

Bell pepper or cucumber >> any crunchy vegetables you like, such as carrot, jicama or radish.
Pomegranate seeds >> diced apple.
White onion >> red onion.
Peanuts >> chopped unsalted, roasted cashews.
Kashmiri chili powder >> conventional chili powder.

Notes

To make your own chaat masala blend, combine 1/2 teaspoon ground cumin, 1/2 teaspoon amchoor powder, 1/4 teaspoon kala namak (black salt), 1/4 teaspoon Kashmiri red chili powder, 1/4 teaspoon fine salt and 1/4 teaspoon freshly ground black pepper.

Pumpkin Black Bean Soup from KindSoups 11/11/24

 Another KindSoups success!  

This particular one was make in preparation for World Kindness Day 11/13/24.  I’ll be donating mine to people I know personally, as there were already enough donations for the community event.

Would use the full complement of spices but I only used one jalapeño and I think that was about right.  Add more if you like the spice.  The lime (or vinegar if you don’t have lime) really enhances the taste, and a little salt helps as well.  For this triple recipe, I only used one cup of lite coconut milk, and that was enough for me.  I made it vegetarian and just used the 3 cans of black beans.  You can sprinkle sunflower seeds or hemp seeds on it for more protein if you wish. 

I accidentally went out for a walk thinking I had turned off the stove - I only turned off the timer!  So the soup was on a low flame for an extra half hour or so, but I actually think it was better - softer, creamier.  Fortunately, my husband was home, the pan didn’t burn and the smoke alarm didn’t go off! 

Ingredients

CHICKEN optional

• 3 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible) OR Shredded Mexican Chicken Breast (if vegan, omit and double up on beans!)

SOUP

• 1/3 cup avocado oil (or sub water)
• 4.5 cups diced white or yellow onion (or sub shallot or red onions)
• 9 cloves garlic (minced)
• 3 tsp fresh minced ginger
• 3 medium jalapeños, minced (seeds and stem removed)
• 3 small sweet potatos, diced (skin on)
• 3 (15-oz.) can diced fire roasted tomatoes with green chilies
• 3 cups vegetable or chicken broth
• 4 1/2 tsp ground cumin
• 3 tsp chili powder (or add more to taste) (also, I used my favorite - cocoa chili)
• 1  tsp ground coriander 
• 3 (14-oz.) can light coconut milk (or sub full fat for a creamier soup) (I used 1 cup)
• 3 cups canned pumpkin pureé (or add more for more pronounced pumpkin flavor)
• 3 (15-oz.) cans black beans, drained (if not using chicken, double the beans for more protein and fiber!)
• 1/3 cup lime juice
• Sea salt to taste

Otpiontal toppings

• 9 cups chopped greens (such as kale or spinach)
• Fresh cilantro

Instructions

• Optional (if adding chicken): Fill a large saucepan with 15-16 cups water and bring to a boil. Add boneless, skinless chicken breast, cover, and cook for 15-20 minutes or until cooked through. Drain water and let sit to cool slightly. Using two forks (or a hand mixer), shred chicken. Alternatively, prepare 1 serving (as recipe is written) Mexican Shredded Chicken Breast and set aside.
• Heat a large pot (or Dutch oven) oven medium heat. Once hot, add oil and onions and sauté until translucent — about 4-5 minutes — stirring occasionally.
• Add minced garlic, ginger, and jalapeños and continue cooking for 1 minute or until fragrant. Add diced sweet potato and sauté for 2-3 minutes.
• Add diced fire roasted tomatoes, broth (starting with lesser amount), cumin, chili powder, and coriander (optional) and bring to a low boil.
• Reduce heat to a simmer, cover, and cook until sweet potatoes are tender (about 5-10 minutes).
• Add coconut milk, pumpkin purée, drained black beans (option to increase amount if not using chicken), and cooked chicken (if using). For a soupier consistency, add more broth. Cover, return to a simmer, and cook for 5-10 minutes to allow flavors to develop.
• Add lime juice (starting with lesser amount). Taste test and adjust as needed, adding more lime juice for acidity, chili powder for heat, cumin for smokiness, coriander for floral notes / depth of flavor, or salt to taste.
• Stir in chopped greens (optional), cover, and cook on low until wilted (about 3-5 minutes).
• Serve as is, or with your favorite grain of choice. Optional: Garnish with chopped cilantro. Store cooled leftovers covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat in the microwave or on the stovetop until hot, adding more broth, water, or coconut milk to thin as needed.