White Bolognese with Rigatoni (Vegetarian)

The original recipe was definitely not vegetarian, but I had various veggie meat substitutes (Impossible, Beyond, Gardein, etc.) and gave it a whirl and it was a hit with A. 

White Bolognese with Rigatoni (Vegetarian)

Adapted from the NYTimes

Serves: Recipe says 4 servings but we probably got 6-8 out of this?

Ingredients

• Extra virgin olive oil
• 1 sweet onion, peeled and finely chopped
• 2 medium carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• Sea salt
• Freshly ground black pepper
• 1 pound mild Italian pork sausage meat, removed from casings (or in my case, 1 lb veggie breakfast sausage)
• 1 pound ground beef (not lean) (or in my case, 1 lb veggie ground meat)
• 2 cups chicken broth
• 4 dried shiitake mushrooms, rehydrated in hot water and finely chopped
• ⅓ cup heavy cream
• 1 pound rigatoni
• ¾ cup freshly grated Parmigiano-Reggiano cheese

Method

1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
2. Then pour in 2 cups chicken broth and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated mushrooms into small pieces, reserving the liquid.
3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the mushrooms and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Red Lentil and Cauliflower Soup

I get the Washington Post's "Eat Voraciously" newsletter every day and I'd say at least once every couple of weeks, I see a recipe that I want to try. This one is a really excellent mix of things I typically keep around the house - the cupboard and fridge/freezer contain almost everything on a regular basis, so it's great in a pinch and makes for a delicious and healthy lunch. I swapped a few things (frozen cauliflower instead of fresh, curry powder instead of turmeric) and made an accidental omission, and it was still great - even A was keen to have soup. So posting this now for my future reference when I make it again this weekend (and will add a picture if I can manage a decent picture of soup.

Red Lentil and Cauliflower Soup

Adapted from the Washington Post

Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (12 ounces), chopped
• 3 cloves garlic, minced or finely grated
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon curry powder (originally turmeric but I ran out)
• 1/8 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 1/2 cups dried red lentils, rinsed and picked through to remove any stones
• 7 cups low-sodium chicken or vegetable broth, plus more if needed
• 1/2 teaspoon fine salt, plus more to taste
• 16 oz frozen cauliflower florets
• 1 cup light coconut milk, plus more for optional garnish (I totally forgot to add this and the soup was still great - obviously I will try again and see what difference this makes)
• 2 tablespoons fresh lemon juice, plus more to taste

Method

1. In a 4-quart soup pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until tender but not brown, 4 to 5 minutes. Add the garlic and ginger and cook, stirring, until aromatic, 30 seconds more. Stir in the cumin, curry powder and cayenne pepper until aromatic, about 30 seconds. Stir in the tomato paste to incorporate, followed by the lentils. Add the broth and salt, and bring to a boil.
2. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. If the lentils have absorbed most of the broth, add more as needed — start with 1 cup — for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook until the cauliflower is soft, 20 to 25 minutes more. Remove from the heat and, using an immersion blender, puree until smooth. (Or, you can puree the soup in batches in a blender: To prevent spatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Stir in the coconut milk and lemon juice, then taste, and season with additional salt, if desired.
3. Ladle the soup into individual bowls, garnish with a drizzle of coconut milk, if desired, and serve hot.

Coconut Curry Chickpeas With Pumpkin and Lime

I am continually looking for high protein recipes, especially if they use vegetarian protein sources like chickpeas. This hit the spot and was absolutely delicious. I made some substitutions to fit what I typically have at home, and to bump up the spicing a bit. Loved it, would eat over and over again.

Coconut Curry Chickpeas With Pumpkin and Lime

Adapted from the NYTimes

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 Thai red chilies, seeded or not, thinly sliced
• 1 bay leaf
• 1 knob ginger (about 1 inch), minced
• 4 garlic cloves, minced
• 1½ teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 1.5 tablespoons curry powder
• 1 lb dried chickpeas, cooked (approx 8 cups)
• 1 (13.5-ounce) can coconut milk (do not use light coconut milk)
• 1 (13.5-ounce) can pumpkin purée
• 1½ teaspoons fine sea salt, more as needed 
• 1 tablespoon chicken bouillon powder for even more flavor (optional)
• ¾ cup chopped cilantro, more for serving
• 2 to 3 tablespoons fresh lime juice, plus wedges for serving
• Cooked rice or couscous or quinoa, for serving (optional)

Method

1. Heat oil in a large skillet over medium-high heat. Stir in onion, chilies and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in curry powder, garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, 1 cup water and 1½ teaspoons salt. Add chicken bouillon powder if using. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous or quinoa if you like, and top with more cilantro and lime wedges on the side.

Five spice crackle cookies

I have had a jar of Chinese five spice around for a while. Usually I use it on duck, but that isn't on regular rotation at home. When I saw this recipe in Bon Appetit I saved it immediately. It's a hit!

Five Spice Crackle Cookies

From Bon Appetit

Makes 16–18

Ingredients

• ¾ cup (1½ sticks) salted butter
• ⅔ cup (packed; 133 g) dark brown sugar
• ½ cup mild-flavored (light) molasses
• 2 Tbsp. Chinese five-spice powder
• 1 large egg yolk
• 1 Tbsp. vanilla bean paste or vanilla extract
• 2¾ cups (344 g) all-purpose flour
• ¼ tsp. Morton kosher salt
• 1 tsp. baking soda
• ½ cup (100 g) granulated sugar
• ¾ cup (83 g) powdered sugar, sifted

Method

1. Place racks in upper and lower thirds of oven and preheat to 375°. Cook ¾ cup (1½ sticks) salted butter in a small saucepan over medium heat, stirring constantly, until it foams, then browns, about 4 minutes. Immediately transfer to a large heatproof bowl, scraping in any brown bits stuck to bottom of pan. Add ⅔ cup (packed; 133 g) dark brown sugar, ½ cup mild-flavored (light) molasses, and 2 Tbsp. Chinese five-spice powder and whisk vigorously until sugar is dissolved and mixture is smooth and emulsified, about 2 minutes. (It will look oily at first, but keep whisking.)
2. Add 1 large egg yolk and 1 Tbsp. vanilla bean paste or vanilla extract; whisk vigorously until combined and slightly lightened in color, about 2 minutes. Add 2¾ cups (344 g) all-purpose flour, ¼ tsp. Morton kosher salt, and 1 tsp. baking soda and mix with a rubber spatula until a soft dough forms and no pockets of dry flour remain.
3. Place ½ cup (100 g) granulated sugar in a small bowl. Using a #20 cookie scoop (about 3 Tbsp.) and working one at a time, scoop out portions of dough and roll into smooth balls. Roll balls in granulated sugar to thoroughly and generously coat, then divide between 2 parchment-lined baking sheets, spacing at least 2" apart (about 9 per sheet). Roll dough balls in granulated sugar again to create an even, thicker layer and return to baking sheets. Freeze, uncovered, 15 minutes.
4. Place ¾ cup (83 g) powdered sugar, sifted, in a small bowl. Working quickly and one at a time, coat balls in powdered sugar, rolling and pressing in slightly between your hands to create an even, generous layer that covers the entire exterior (like you are making a snowball); place back on baking sheets, spacing at least 2" apart.
5. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until puffed slightly and cracks have formed, 12–14 minutes. Let cookies cool on baking sheets. (They will deflate a bit as they sit.

Cacio e Pepe Soup With Chickpeas and Kale

Boy is this soup delicious. Such simple ingredients, but it really lets each ingredient shine. A is not the hugest fan of kale but I sneak it in to our food in different ways and this is one way that he does not object to. I usually make soup, then ladle it into clean jars and seal them while hot - this tends to activate the vacuum seal and so I have long-lasting soups in the fridge for quick, tasty, warming lunches.

Cacio e Pepe Soup with Chickpeas and Kale

Adapted from “Comfort & Joy” by Ravinder Bhogal (Bloomsbury, 2023).

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon finely grated lemon or lime zest
• 6 cups broth (I used Knorr's chicken bouillon powder to make chicken broth, but veggie broth would be great here too)
• 16 ounces curly kale, stemmed and chopped
• Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 8 ounces orechiette (or other small pasta shape)
• 4 ounces pecorino Romano cheese, finely grated, plus more for serving
• 2 tablespoons butter
• 1 teaspoon freshly ground black pepper, plus more for serving

Method

1. In a large Dutch oven or other heavy-bottomed pot over medium heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened but not browned, 8 to 10 minutes. Add the garlic and lemon/lime zest and cook, stirring, until fragrant, about 1 minute.

2. Pour in the stock, increase the heat to medium-high and bring to a boil. Add the kale, chickpeas and pasta. Reduce the heat to medium, so the liquid is simmering, and cook until the pasta is tender, 5 to 7 minutes.

3. Add the cheese and butter and stir vigorously (without splashing) until the butter is melted, then stir in the pepper and salt. Scrape the bottom of the pot to prevent too much cheese from sticking; some is inevitable. Taste, and season with more salt and pepper as needed.

4. Divide among serving bowls, add a little more cheese and pepper to each bowl and serve hot.

Pressure Cooker Mushroom and Wild Rice Soup

If only the weather would get a bit cooler, this would be the perfect cozy soup. Made it anyway, and now I'm uncomfortably warm, but this recipe is delicious so I'm posting it to remember for an actual cold day.

Pressure Cooker Mushroom and Wild Rice Soup

Adapted from the New York Times

Ingredients

2 tablespoons butter 

1 yellow onion, minced

2 pounds mixed mushrooms (I just buy sliced white and baby bella mushrooms)

Kosher salt and black pepper

2 celery stalks, chopped

1 large carrot, peeled and chopped

6 garlic cloves, smashed and chopped (or use the pre-minced stuff like me)

1 teaspoon dried thyme

¼ cup all-purpose flour

5 cups chicken stock (I cheat and just add 5 teaspoons of Knorr's chicken bouillon to 5 cups water) OR vegetarian stock if you'd like to keep this soup vegetarian friendly

2 teaspoons lemon juice

1 cup wild rice

1 cup sour cream

Chopped scallions or chives and fresh dill, for topping (optional)

Method

1. Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes. 
2. Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
3. Pour in the stock and lemon juice, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
4. Cook on high pressure for 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
5. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste. I did not need to add more salt.
6. Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

Pumpkin Bread

In a clearout of the pantry, 3 cans of pumpkin were uncovered. Why do we have so many? No idea. Thankfully, pumpkin bread is delicious. As usual, I've cut sugar, used the whole can of pumpkin and cut back on oil to balance the increased pumpkin. And a few spices were modified due to what I had on hand (pumpkin pie spice instead of a variety of warm spices in the original recipe). Delicious!

Pumpkin Bread

Adapted from Sally's Baking Recipes

Ingredients

• 170g all-purpose flour

• 2 teaspoons ground cinnamon

• 1 tsp pumpkin pie spice

• 3/4 teaspoon salt 

• 2 large eggs, at room temperature 

• 1 teaspoon baking soda

• 50g whole wheat flour

• 100g granulated sugar

• 100g packed light or dark brown sugar

• 1 can (15oz) pumpkin puree

• 1/4 cup vegetable oil

• 1/4 cup orange juice

• 60g semi-sweet chocolate chips (optional)

Method

1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin, oil, and orange juice. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over-mix. Gently fold in the chocolate chips, if including.
3. Pour the batter into the prepared loaf pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be before or after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 55-minute mark.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
5. Cover and store leftover pumpkin bread at room temperature for up to 3–4 days, or in the refrigerator for up to a week.