Black Sesame Rice Krispies Treats

I really love sesame-flavored anything, so once I saw this recipe it became a must-make. The simplicity and ease have meant that it's been made at least a half dozen times since I discovered it - sometimes a half-batch is just a fun thing to have for the weekend.

Black Sesame Rice Krispies Treats 

Adapted from Eric Kim's recipe in NYT Cooking

Ingredients

• 2 teaspoons toasted sesame oil
• 6 tablespoons salted butter
• ¼ cup/38 grams black sesame seeds 
• 1 (12-ounce/340-gram) bag marshmallows (sometimes I use a 10oz bag because that's the size it comes in)
• 8 cups/210 grams Rice Krispies cereal

Method

1. In a large pot, melt the butter over medium-high and cook, stirring occasionally, until the milk solids at the bottom of the pan start to brown, 2 to 3 minutes. Reduce the heat to low and add the sesame seeds. Cook, stirring constantly, until the seeds smell toasty, 1 to 2 minutes.
2. Add the marshmallows and stir until melted, about 5 minutes. Turn off the heat and stir in the 2 teaspoons sesame oil.
3. Add the cereal and quickly stir until evenly coated. Immediately dump onto a piece of parchment paper. Use parchment paper to gently shape the treats into a rectangle.
4. Let cool for at least 10 minutes before slicing into squares. The treats can be stored in an airtight container for up to 4 days at room temperature.

Fig leaf syrup

Ingredients 

3-4 fig leaves

2 cups water

1.5 cups sugar

Method

Mix all ingredients in medium sized pot. Bring to boil, stirring so sugar dissolves. Once boiling, turn off heat and let leaves steep for an hour. Strain syrup and bottle.

Chia seed puddings

 

Ingredients 

2 tablespoons chia seeds

½ cup unsweetened coconut milk or milk of choice

1 tablespoon sweetener (honey, maple syrup, fig leaf syrup, etc) optional

Fruits for topping (frozen blueberries are excellent)

Method

Mix all ingredients in jar, make sure chia seeds are mixed well with no clumps. Refrigerate for at least 2 hours (I am an overnight person as I generally have these as breakfast). Add more fruit or granola if you'd like when serving!

Quick Lamb Ragu

Lamb is not that popular in the US, which is a shame because I think it's delicious and usually not subject to some of the dubious practices we use to raise cows, pigs and chickens. Regardless, when I realized my local grocery store (H-E-B!!) carries ground lamb, this recipe was immediately bookmarked. It comes together quickly, and is so full of rich meaty flavor - A and I were delighted to have leftovers and looked forward to having it again. Next time - A's asked for tagliatelle as a pasta option, so that's been purchased and if I remember, I'll update this post to note which pasta option I think is better!

Quick Lamb Ragu

Adapted from the NYTimes

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• Kosher salt and black pepper
• Pinch of red-pepper flakes
• 2 tsp anchovy paste
• 2 tablespoons tomato paste
• 1 pound ground lamb
• 1(28-ounce) can crushed tomatoes
• 16 ounces cooked rigatoni for serving
• A good hunk of Parmesan or pecorino, for serving

Method

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add onions and garlic, and season with salt and pepper. Cook, stirring occasionally, until the onions have become translucent and have totally softened, 5 to 8 minutes. Add a pinch of red-pepper flakes and anchovy paste and cook for a minute or two, just to toast the spices and melt the anchovy paste.
2. Add tomato paste and continue to cook, stirring occasionally so it has a chance to stick to the bottom of the pot and caramelize a bit, 2 or 3 minutes.
3. Add lamb and season with salt and pepper. Using a wooden spoon or a spatula, stir lamb until the fat starts to soften and the meat begins to break down. Continue to cook, stirring rather frequently until the lamb begins to brown and sizzle in its own fat, 5 to 8 minutes.
4. Add crushed tomatoes, stirring to scrape up any bits on the bottom of the pot. Fill the tomato can halfway with water and swirl around to get all the remaining tomato, then add to the pot. Season with salt and pepper and bring to a simmer. Reduce heat to medium-low and continue to cook until sauce is thickened and insanely flavorful, 25 to 30 minutes.
5. Serve sauce mixed into and over pasta with plenty of cheese for grating over the top.

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.

Pad Kra Pow (vegetarian)

This is a favorite around here - and now that we're really trying to limit our meat consumption, we've gone almost entirely vegetarian at home. This means lots of tofu and various meat substitutes, and when they're used in super flavorful dishes like pad kra pow, it's hard to even notice the difference. You could use ground pork or chicken instead if you prefer the meat version, but I get zero complaints about the veggie version!

Pad Kra Pow (vegetarian)

Adapted from The Woks of Life

 

Ingredients

• 3 to 4 tablespoons oil
• 5-6 Thai bird chilies (I buy these in bulk in the frozen section of 99 Ranch)
• 1 onion (thinly sliced) or 3 shallots (I never have shallots on hand...)
• 5 cloves garlic (sliced)
• 1 pound veggie ground meat substitute (I use Impossible ground meat, Beyond breakfast sausage, or Gardein crumbles - basically whatever is in the freezer)
• 2 teaspoons sugar
• 1 tablespoon dark soy sauce
• 2 tablespoons fish sauce
• 1/3 cup water
• 1 bunch holy or Thai basil leaves
• Green beans, chopped into small 1/2 inch pieces (optional)

Method

1. In a non-stick pot over high heat, add the oil, chilies, onion and garlic, and fry for 1-2 minutes. Add the veggie ground meat and stir-fry for 2 minutes, breaking it up into small bits. If you are using green beans, add now and stir-fry for another 2 minutes.
2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the water. Because your pan is over high heat, the liquid should cook off very quickly.
3. Add the basil, and stir-fry until wilted. Serve over rice.

Andy's Granola

There's a granola maker in our house! This is A's recipe that he has evolved over several batches to minimize sugar (while still tasting good). Everything is in weights since that means it can all be done in one bowl without dirtying a bunch of measuring cups.

Ingredients

• 320g rolled oats
• 50g chopped pecans
• 50g sliced almonds
• 70g coconut flakes
• 50g raw pumpkin seeds
• 1/3 cup maple syrup
• 1/3 cup extra virgin olive oil
• 1 tsp cinnamon

Method

1. Preheat oven to 300 F. 
2. Mix all ingredients in a large mixing bowl.
3. Line a baking sheet with parchment. Spread granola. Bake for 35 minutes.
4. Let cool for an hour. 

Celery Salad With Roasted Mushrooms, White Beans and Feta

I can honestly say I've never made anything like this before. But every main individual ingredient sounded delicious to me, and when combined, it is truly a satisfying salad. I doubled the entire recipe because 1) feta comes in a 6 oz container and 2) if I'm going to the effort of roasting mushrooms, I might as well roast twice as many, right?

Celery Salad With Roasted Mushrooms, White Beans and Feta

Adapted from The Washington Post. From cookbook author Joy Manning. Tested by Ali Sharman. 

Servings: 4 to 6

Ingredients

For the marinated celery

• 1/4 teaspoon onion powder (original was 2 tablespoons minced shallot, which I skipped as I didn't have any)
• 2 tablespoons apple cider vinegar (original was champagne or other white wine vinegar)
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon granulated sugar (original was 3/4 teaspoon)
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper (original was 1/4 teaspoon - but I LOVE black pepper)
• 8 ribs celery (leafy stalks from the heart preferred), sliced very thin on the diagonal
• 1 1/2 cup cooked white beans (original was 1 cup)

For the roasted mushrooms

• 12 ounces cremini mushrooms, quartered
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine salt

For assembly

• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh dill
• 3 ounces crumbled feta cheese

Method

1. Make the mushrooms: While the celery is marinating, position a rack in the middle of the oven and preheat to 375 degrees. Arrange the mushrooms in a single layer on a large, rimmed baking sheet, drizzle with the oil, season with salt and toss to coat. Roast for 30 to 40 minutes, or until the mushrooms have browned and are tender. 

2. Make the marinated celery: In a large bowl, whisk together the onion powder, vinegar, oil, sugar, salt and black pepper until the sugar has dissolved. Add the celery and beans and toss to coat. Marinate in the refrigerator for 30 minutes to 1 hour.

3. Add mushrooms, parsley, mint and dill to the marinated celery and beans and mix until combined. 

4. Top with crumbled feta and serve.

Arroz Rojo (Mexican Red Rice)

Adapted from Anna Luis Rodriguez's recipe in The Washington Post

This caught my eye since I usually have these ingredients on hand. Unsurprisingly I wanted to add a lot more vegetables, so proportions below show what I did (if you want the more traditional version please go to the original).

Ingredients

• 1 1/2 cups long-grain white rice
• 2 medium Roma tomatoes (8 to 10 ounces total), halved lengthwise
• 1/4 large white onion (3 ounces total), roughly chopped
• 1 clove garlic
• 1 tablespoon vegetable or chicken bouillon paste, such as Better than Bouillon or Knorr
• 1 tablespoon tomato paste
• 2 cups water, or more as needed
• 2 tablespoons olive oil
• 2 cup frozen mixed vegetables (no need to defrost) - I used some fresh veggies since I had them (carrots, celery) and added frozen corn and peas
• 1 habanero pepper, halved lengthwise and seeded (optional)
• 1/2 cup chopped fresh cilantro, plus more for garnish

Method

1. In a large bowl, cover the rice with water and let soak for 10 minutes.
2. Meanwhile, in a blender, combine the tomatoes, onion, garlic, bouillon, tomato paste and habanero and puree until smooth. You should have about 1 cup of thick sauce. Add the water so you get 3 cups of sauce total and blend again until well combined.
3. Drain the rice, then rinse 2 to 3 times or until the water runs mostly clear. Drain the rice again.
4. In a large pot over medium heat, heat the oil until shimmering. Add the rice and cook, stirring frequently until it turns bright milky white and some grains start to turn golden, about 5 minutes. Add the vegetables (inc the cilantro) and stir to combine with the rice. Pour in the tomato sauce, stir to combine and increase the heat to high. When it starts to boil, cover, reduce the heat to low and cook until the liquid is absorbed and the rice looks fluffy, about 20 minutes. Turn off the heat and let the rice stand, covered, to ensure the grains are evenly cooked, for another 5 to 10 minutes.
5. Remove the cover to release the steam. Fluff with a fork and serve, with more cilantro on top if desired.

Opie's Tater Tot Casserole

After visiting friends out in Llano, we stopped by Opie's BBQ in Spicewood on the way back to Austin. While the brisket was great, the thing that blew us all away was the tater tot casserole. I immediately went on a hunt for a recipe, and found some online guidance from folks who also did their best to recreate this gorgeous, stupidly good dish.

Opie's Tater Tot Casserole

Adapted from Sobiedaddies on Food.com

Ingredients

• 1 (2 lb) bag frozen tater tots (I use Hill Country Fare brand from HEB)
• 2 (10 3/4 ounce) cans reduced-fat cream of chicken soup (can also use cream of mushroom if you want to make this vegetarian)
• 1 (8 ounce) low-fat sour cream
• 1 (16 ounce) package sharp cheddar cheese, shredded (original recipe called for low-fat cheddar but I can't find low-fat sharp cheddar, only mild, and I'd rather have the sharpness so I throw caution to the wind)
• 1 (8 ounce) package colby & jack cheese, shredded
• 1 teaspoon black pepper
• 1 (6 ounce) container French-fried onions

Method

1. Mix everything but the Colby cheese and French-fried onions in a large bowl (make sure tots are still frozen so they don't break apart).
2. Scoop mixture into one 9x13 pan.
3. Bake uncovered at 350 degrees for one hour.
4. Top with Colby cheese and then French's onions and bake for another 5-10 minutes until onions are golden brown.

 

4 Ingredient Spicy Tofu

 

This has been a repeat favorite at home, probably because it's so easy, so tasty, and pretty healthy on top of it all. It's surprisingly vegan too.

4 Ingredient Spicy Tofu

Ingredients

• 1 bag ground meat substitute, around 12-16 oz (this has been very good with the Gardein frozen ground be'f or the Impossible ground beef)
• 1 container tofu, 14-16 oz (any firmness works - I usually can find firm at my local grocery store, but I also love softer tofu in this dish when I make it to an Asian grocery store), cut into 1/2 inch cubes
• 12 oz bag of frozen shelled edamame
• Half of a 9.88 oz jar of Laoganma chili oil with fermented soybeans

Method

1. Heat a non-stick pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned.
2. Add tofu, edamame and chili oil. Stir to combine. Cook, stirring occasionally, until all ingredients are mixed and warmed through.
3. Eat on its own, or serve over rice.

Red curry butternut squash and kale stew

A riff on the original recipe with lots of substitutions and Instant Pot tweaks...

Red curry butternut squash and kale stew

Yield: 12 servings (freezes well)

Ingredients

12 servings

3 tablespoons olive oil

1 butternut squash, peeled and cut into ¾-inch cubes

2 medium yellow onion, chopped

1 can Thai red curry paste

1/2 a head of garlic, minced

3-inch piece fresh ginger, peeled and grated (about 2 tablespoons) [this did not make it into my grocery shop but I would add it next time]

2 tablespoons ground turmeric

8 oz (1/2 bag) of split peas, rinsed

4 cups low-sodium vegetable stock (I used chicken since that's what I had on hand)

2 teaspoons kosher salt, plus more to taste

2 (13-ounce) cans full-fat coconut milk

16-ounce bag shredded kale

Fresh cilantro leaves, for serving

Cooked rice, for serving

Toasted unsweetened coconut flakes, for serving (optional)

Method

1. In the Instant Pot, heat 2 tablespoons olive oil on the sauté setting. Add onions and garlic and cook until translucent, about 4-5 minutes. 
2. Add the curry paste, ginger, and turmeric, and cook until fragrant, about 1 minute.
3. Add the butternut squash, coconut milk, stock and split peas. Put the lid on the Instant Pot and cook for 30 minutes at pressure.
4. Release pressure and add kale to Instant Pot. Replace lid and cook for 15 minutes at pressure.
5. Divide among shallow bowls with a scoop of steamed rice and top with cilantro and coconut flakes, if using.

Pozole Rojo

A and I visited Lazarus 2 and tried their pozole one evening, and loved it so much that I immediately started Googling for recipes so I could make it myself. Simply Recipes had a recipe that formed the basis for what I wanted to make, so credit goes to them for providing me with the bones of a recipe that I then tweaked to make it even simpler and to fit the ingredients that were on hand.

Pozole Rojo

Adapted from Simply Recipes

Ingredients

• 2 ounces dried guajillo chiles
• 2 ounces dried ancho chiles
• Salt
• 2 yellow onions, chopped
• 1 large (108 ounce, 6 lb 12 oz, 3 kg) can white hominy, drained and rinsed
• 3 pounds pork steaks (preferably with bone), cut into 1 to 1 1/2 inch cubes (keep all the fat!)
• 8 cloves garlic
• 1/2 small cabbage, thinly sliced
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dry oregano (Mexican oregano if available)

Optional garnishes (can prep while pozole is cooking):

• 2 avocados, chopped
• 4 limes, quartered
• 1 bunch red radishes, sliced thin
• 1 cup cilantro, chopped

Method

1. Remove and discard the stems, seeds, and large veins from the chili pods. Heat a cast iron pan on medium high and heat the chili pods for a couple minutes, until they begin to soften. Do not let them burn. While the chilies are heating, bring a medium pot with 3 cups of water to a simmer and remove from heat. Once the chiles have softened, add the chiles to the pot hot water and cover. Let the chiles soak in the hot water for 15 to 20 minutes.
2. Heat a tablespoon or two of olive oil (enough to coat the bottom of a large 10-12 quart stockpot) on medium high heat. Pat the pork pieces dry with paper towels. Sprinkle them generously with salt. Working in batches, taking care not to crowd the pan or stir the meat much, brown the meat on all sides. 
3. Once the meat has browned, return all of it to the stockpot and add 5 quarts of water. Scrape up any browned bits at the bottom of the pan. Add the rinsed hominy. Add bay leaves, cumin, and oregano. When you put the oregano in, smoosh together with your hands so that the oregano breaks up more as it goes in. Add a tablespoons of salt. Bring to a simmer, reduce the heat and cook for 15 minutes.
4. Prepare the red sauce by puréeing in a blender the chilies, 2 1/2 cups or so of their soaking liquid, a teaspoon of salt, and the garlic. (To prevent the blender from creating too much pressure, it's probably best to start with the chiles and garlic and only a cup of the liquid in the blender, and then adding the rest of the liquid.) Strain the red sauce through a sieve, discarding the tough bits of the sauce. [Note: I did not do this as I am lazy and do not own a sieve. It was fine.]
5. Add red chili sauce to the pot with the pork and hominy. Add another couple teaspoons of salt. Add the shredded cabbage (this is something I did because I love cooked cabbage and I think it makes sure that we eat enough veg as part of this soup - some people would prefer the cabbage to be raw and added to the hot soup as a garnish - you can do it either way). Return to a simmer, lower the heat to just high enough to maintain a simmer, partially covered.
6. Cook for 2 to 3 hours until the pork is completely tender. Skim away excess fat. Taste for seasoning and add more salt to taste (you will likely need more than you expect, perhaps a tablespoon or more.) The resulting soup should be rather brothy, as you will be adding a lot garnishes. Add more water if necessary.
7. When getting ready to serve the pozole, you can prep the garnishes (slice the radishes, chop the cilantro, etc.) To serve, arrange the garnishes in bowls on the table and serve the pozole soup into bowls. Let your guests pick and choose which garnishes they would like on their pozole. HIGHLY RECOMMEND THE RADISHES. They really transform the dish.

Turmeric Cashew Chicken

This sauce. This sauce! It is so easy and so delicious that I am slightly upset I only discovered this recipe in 2023.

I've tweaked it, obviously, as it didn't have enough delicious curry flavors the first time I made it, and I had more spices on hand that I thought would work, so I've noted what are additions from the original recipe. I'm also lazy, so skipped the step where you marinate chicken in chopped garlic and ginger, and instead just threw everything into the blended sauce. Trust me, you won't notice a difference.

Turmeric Cashew Chicken

Serves 4

Adapted from Bon Appetit January 2023 issue

Ingredients

2/3 cup raw cashews

5 garlic cloves

1 2" piece of ginger, roughly chopped (I leave the skin on too, after I wash the ginger)

1.5 lbs boneless skinless chicken breasts (original recipe called for boneless skinless thighs, which is probably more delicious but not what I've been cooking with)

1 tsp kosher salt

2 red Thai chilies (or 1 jalapeno in original recipe)

2 tbsp lime juice

1 tsp cumin seeds

1 1/2 tsp turmeric (1/2 tsp in original recipe)

1 tsp garam masala (my addition)

3 big handfuls of baby spinach or kale (my addition)

Steamed rice, cilantro sprigs, and lime wedges (for serving)

Method

1. Place cashews in a small bowl and pour in hot water to cover. Let sit until softened (you should be able to crush a nut easily between 2 fingers), 15-20 mins.
2. Drain cashews and transfer to a blender. Add  garlic cloves, ginger, red Thai chilies, 2 Tbsp. fresh lime juice, 1 tsp. cumin seeds, 1 ½ tsp. ground turmeric, 1 tsp garam masala, ½ tsp. kosher salt, and 1½ cups water to blender and blend until smooth. Set cashew sauce aside.
3. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Cook chicken, sprinkling with 1/2 tsp. kosher salt, tossing occasionally, until cooked through, about 3 minutes. Add reserved cashew sauce and cook, stirring occasionally, until sauce is slightly thickened, about 6 minutes.
4. Add spinach or kale and stir to wilt completely, about 2 to 3 minutes.
5. Divide steamed rice among shallow bowls and spoon cashew chicken over; top with cilantro sprigs. Serve with lime wedges for squeezing over.