Chocolate and White Wine for Dinner

In my pantry today:

• 12 oz butternut squash, peeled and cubed
• 1 15.5 oz can black beans
• 1 tbsp grapeseed oil
• 1/2 medium onion, diced
• 2 large cloves garlic, sliced
• 1/2 c sweet white wine
• 1/2 tsp mustard seeds
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp unsweetened cocoa powder
• 1/4 tsp turmeric
• 1/4 tsp cayenne
• dash asafoetida
• 1-2 c cooked Basmati rice

Sorry if you feel tricked after the title by now reading something about black beans and butternut squash… technically, I do not feel ethically bound to do more than reassure you that both things mentioned in the title of this post are in this meal. Stick with me though, sad faces — I will not disappoint!

Grapeseed oil has a very nice, light nutty flavor that comes across a lot more chaste than extra virgin olive oil. Turn the stove onto ML and let the onions/garlic cook for about 10m, then reduce heat to L, add the mustard seeds and walk away for an hour. Ready and set out the rest of your ingredients, wash some dishes, tidy the downstairs bathroom… you know, normal weekend stuff.

When everything has paled in the pan, increase heat to M. Add all spices (except cocoa powder) when mustard seeds begin to crackle and mush everything together. Add a splash of water to create a friendly mash then add in the squash. Mix-toss that junk over M heat for a few minutes, scraping the pan and adding nominal splashes of water when needed. When you might need to add a second or third splash of water, go ahead and substitute that undrained can of beans and 1/2 c white wine (Sauvignon Blanc used). Mix in the cocoa, bring everything to a light boil then reduce heat to L, cover and leave for 30-60m (depending on how tender you like your squash). When you come back to see a more liquidy sauce than you’d expected, fear not! Smash some of the squash cubes and mix to thicken the sauce. Serve over Basmati rice for 4 spoons of spicy, sweet savoriness.

Spicy Kale-sadilla

In my pantry today:

• 2 large whole wheat tortillas
• 6 oz refried beans
• 1/3 c kale, minced
• 3 oz monterey jack, shredded
• 2 oz extra sharp cheddar, shredded
• 2.5 tsp olive oil
• 3 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp cayenne
• dash asafoetida
• salsa/sour cream to taste

So I’ve been hanging out for the last week with my good friend Rhinovirus, who brought along his girlfriend Anosmia. By the time I could yank my snotty face up out of bed, there was nothing left to smell. I probably don’t need to reiterate what a bad idea cooking without smelling is; probably more for whomever is cooked for, but fortunately I was pliable enough in illness to allow more prepackaged food into my kitchen than I might want to for the next six months.

Tonight I’m stepping gingerly back onto the stovefront with something so simple not even an anosmic monkey could fail.

Start by slicing your garlic very thinly and letting it simmer in 2 tsp on ML for 15m or so while you mince that kale. After mincing, sprinkle with  and cayenne then rub 1/2 tsp olive oil into your palms and grab the whole bunch. Massage then transfer to a ziplock bag for more massaging. Set aside for at least 15m, but for an hour or more if’n you got it.

Shred and mix cheeses. Mix refried beans into olive oil/garlic mix and let everything congeal together on L for at least 20m, but for an hour or more if’m you got it. When kale-sadilla time happens at last, lightly oil a pan heated to the M side of ML. While the heating is going on, spread some beans on a tortilla and sprinkle on a bit of kale for good measure since it will stick with a purpose to the beans and not get all over the counter or stove. Put the open tortilla in the pan, sprinkle in cheese and fold it closed. Flip it every 15-30 seconds until cheese begins to show, melted, around its edges. Serve with sour cream and salsa if’n you desire. This turns out to be a great way to sneak kale into a meal without knowing you’re chomping the superfood!  4 spoons, says my wife, who has all of her nasal faculties intact.

Cabbage, Corn and [K]ale Cream Cheese Casserole (or, “An Alliterative Affair”)

In my pantry today:

• 2 c chopped red cabbage
• 1/2 c chopped kale
• 1/2 c corn kernels
• 1/2 small sweet onion
• 2 cloves garlic
• 1 14 oz can cream of mushroom soup
• 6 oz cream cheese, in chunks
• 1/2 c panko bread crumbs
• 1/3 c fried onions
• 1 tsp ghee
• 1 tsp coconut oil
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1 tsp dried basil
• dash asafoetida

Ok, so you’re going to need to do a couple of things first: blanch the kale for 5-9m (taste test it for chewability-without-suspicion) then add cabbage to the boiling water. Taste test for texture; I went about 3m. Drain everything well then line the bottom of a 8×6″ glass baking dish with the strainer contents and corn.

Now that everything is done boiling, you can use the same pot to start garlic and onions in the oil/ghee. After cooking on ML for 5-10m, add the chunks of cream cheese and smoosh them all around until melted. Sprinkle on seasonings and mix in with the can of cream of mushroom soup. Pour mixture over vegetables, spreading until even. Once you’ve adorned it further with panko and french fried onions let it bake at 350° for 40m. This would have been great served over rice or alongside other dishes at a dinner table, but we ate it almost directly out of the pan. 4 spoons for not entirely knowing its consistency (5 in my heart).

 

Tomato-Topped Tortellini (or, “Salad Capricious”)

In my pantry today:

• Trader Joes® spinach tortellini
• 2 roma tomatoes
• 4 oz mozzarella cheese, sliced
• 2 tbsp Parmesan cheese
• 2 cloves garlic, minced
• 1/4 M sweet onion, minced
• 1 tsp coconut oil
• 1 tbsp olive oil
• dash asafoetida
• dash sea salt
• drizzle of balsamic vinegar

Heat the oils to ML and address it with your minced finery. Turn them back to L and let sit for an hour or two; this seems like a huge investment for an otherwise simple meal, but trust me on the flavor quotient. If you don’t have that much time to invest, don’t worry your heart — this will still turn out beyond edible.

Closer to mealtime, boil/drain your tortellini and prep tomato and cheese slices until the slice:cheese ratio works for you. While the love for cheese can connect almost all of is it also comes with a wide gradient of loves; slice for yourself and don’t look back.

Add your oil, garlic, onions and Parmesan to a pot where you’ve replaced the tortellini drained. Toss gently and let sit for 5m before serving topped with slices of tomato/mozzerella. Drizzle the tiniest bit of balsamic vinegar over the whole shebang, close your eyes and dream of Italy. 5 spoons!

Slap Yo Rajma-ma Good

In my pantry today:

• 1 15.5oz can red kidney beans
• 1 15 oz can crushed tomatoes
• 1 c sweet yellow onion, finely minced
• 3 cloves garlic, finely minced 
• 1/2-1 c water
• 1 tbsp ghee
• 2 tbsp olive oil
• 1 tbsp coriander
• 1 tbsp cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp fenugreek
• 1 tsp hot red chili powder
• dash asafoetida

This rajma restored my faith in what a single can of kidney beans can deliver apart from being in the ensemble of a pot of chili. While your onions and garlic cook to a diaphanous state on L for the next hour, you can easily assemble the other ingredients, do the dishes, take a shower, set up the coffee pots for tomorrow and start a load of laundry. Promise.

When the time becomes right, turn up the heat to M and mix all the seasonings in with your onions until a nice loose paste forms. Stir in the tomatoes slowly then gently mix in the beans. When a boil is a nigh on M, reduce heat to L and cover. This can be eaten right away but is better left to ruminate on its own flavors for a little while. After a 6 hour wait, this was 5 spoons of delight.

The “Easy Bacon” Oven

In my pantry today:

• 3 c cabbage, chunked
• 4 new potatoes, halved
• 6 slices of bacon, diced
• 1/2 tsp olive oil
• 1 c sweet yellow onion, diced
• 3 cloves garlic
• 1 tsp turmeric
• 1/2 tsp sea salt
• dash asafoetida

Sorry vegetarians, but thank you bacon! The longest part of the prep process here comes from letting your bacon chunks cook slowly enough to oil the onions in their stead. Dash them with turmeric and asafoetida for good anti -inflammatory and -flatulent measure. 

Mix your potato halves with olive oil and half the salt so they’re coated enough before relying on the bacon — I had lean slices in my skillet, and that’s not entirely fair to anything that might stick horribly to the pan.

Put the potato and cabbage in a deep baking pan and spoon the bacon, onions and garlic mix over everything evenly. Bake uncovered in a 375° oven for 45m, then remove from the oven to let cool on counter for 5m. We ate this gladly as a 5 spoon meal, but it would only shine too as a side dish. 

Roasted New Potato Salad with Lentils and Feta

In my pantry today:

• 3 c baby spinach
• 4 new potatoes
• 1/2 c lentils, cooked
• 1/2 c feta cheese
• 1 small tomato
• 2 tbsp sweet onion, minced
• 2 tsp olive oil
• 1/4 tsp turmeric
• 1/2 tsp garlic powder
• dash salt
• house vinaigrette du jour*

There was fresh spinach. There were potatoes. There were lentils in the refrigerator. With spring in what little prime it gets in South Carolina I didn’t want a hot meal, but it is because summer still isn’t here that I’m not sold on salads yet this year as a meal. What might draw that bridge o’er troubled waters? If you said “potatoes,” then you’re damn right I’m 1/2 Irish.

Wash, halve then toss your potatoes in olive oil, garlic, turmeric and salt. Put cut-side down on a pan and bake in a 400° oven for 40m. Let them cool for 5-10m out of the oven while you prepare a bed of spinach, onion and tomato. Top that with the halved, roasted potatoes… then top that with (cooked, drained, cooled) lentils and feta cheese.

I used some of our house vinaigrette du jour* on it — that’s just 1/4 what was left of our Good Seasons® red wine/olive oil dressing, more olive oil/red wine vinegar, some garlic powder, turmeric and asafoetida (lentils would be afoot). As far as salads go, this one gets 5 spoons both on the flavor and fullness front.

Black Beans ‘n Slaw

• 1 12 oz can black beans
• 2 c red cabbage
• 3/4 c asparagus, minced
• 1/8 c minced red onion
• 4 baby carrots, shredded
• 1 tsp coconut oil
• 1/4 c red wine vinegar
• 1/2 tsp sugar
• 1 tsp garlic paste
• 3 tsp chili powder
• 1 tsp turmeric
• 2 dash asafoetida
• feta cheese to taste (omit for vegan status)

This is easier than the ingredient list suggests: start by emptying a can of black beans into a small pot. Add 1 tsp garlic paste, 2 tsp chili powder, 1 tsp turmeric and a dash asafoetida; bring to a low boil on MH and reduce to ML once said boil is reached. Cover, let cook for as long as it’s got liquid.

I did use the food processor for a quick few pulses on the cabbage for a closer-to-slaw-without-being-too-tiny-to-care-it’s-cabbage size, and I used a cheese grater on the carrots. Come to think of it, the cheese grater might’ve been a good idea for the onion too, but today a knife did the trick. I dealt with frozen whole asparagus stems, and carefully excised 1/8-1/4″ chips from the top half of the stems. So mix all of that together.

In a small sauce pan, heat oil on ML and add garlic paste. Stir until paste is one with the oil. Mix vinegar with the rest of the seasonings; once pan is hot and paste dispersed stir in vinegar mix. Pour over all the stuff you mixed together from the above paragraph and let sit at room temperature for an hour. Top with your preferred quantity of feta cheese (about 1/3 c here) and serve alongside black beans over rice. These two dishes are surprisingly good together; I ended up mixing everything together and it tasted like the burrito filling you’d get at a fancy, um, burrito filling place… except with no sour cream and little cheese it was a touch less terrible for your health. 4 spoons!

May I Curry Your Flavor?

In my pantry today:

• 1 c leftover rotisserie chicken, chopped
• 3/4 c tomato, chopped
• 1/2 c fresh spinach
• 1/4 small red onion
• 2 cloves garlic
• 1 tbsp ghee
• 1/2 c vegetable broth
• 1/4 c unsweetened almond milk
• 2 tsp mustard seeds
• 2 tsp hot curry powder
• 1/2 tsp cayenne pepper
• 1/2 tsp turmeric
• dash asafoetida

Looking for — or didn’t know you were looking for — a spicy new sauce for pulled chicken or pork? Tailgate dishes becoming a little predictable? Don’t usually cotton to curries? Give this a try for more kick than curry.

Start onion and garlic in melted ghee on the L side of L for at least 20m. Sprinkle in the mustard seeds and increase heat to the M side of ML until crackling is heard. Add tomatoes, a dash of broth and cover 5-10m. Chop up your chicken and spinach, set aside. Return to the pan and crush those tomato bits with your spatula, adding the remainder of spices. Mix, mush and gently pummel everything before adding in the spinach. When it begins to wilt upon stir, add in the rest of your liquids, stir well, then add in the chicken. Do some more stirring well while it comes to a boil on M. When it does, cover the pan and turn heat back to the L side of L. Let sit and be heated together as one, then enjoy on a bun or over rice for 5 spoons of flavor.

The Lo Mein Course

In my pantry today:

• 2 c leftover vermicelli, cold
• 2 c broccoli florets
• 6-10 baby carrots, quartered
• 1 c vegetable broth
• 1/3 c red cabbage, diced
• 2 tsp coconut oil
• 1/2 tsp sesame oil
• 1 green onion
• 1 tbsp sweet onion, sliced thin
• 2 cloves garlic, sliced thin/minced
• 4 tsp soy sauce
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• dash asafoetida

I don’t generally order lo mein when take out is afoot… dumplings and other fried things are my vice; I could make a meal easily out of everything on the Appetizer menu at most Chinese restaurants. This is to say that I am no expert on Asian cuisine (as I just used Americanized Chinese take-out as my primary example of Asian cuisine), but it can’t hurt to start with garlic and two kinds of onion in oil on L for an hour. This will deliver plenty of prep and clean-up-from-prep time.

When your time is right, put 1 tsp of olive oil in the bottom of a stock pot (or use a big pan if you’re fancy, but I make messes) and turn to MH. When the highest MH is reached, toss in your vegetables and stir fry for a few seconds. Pour broth into the pot, add seasonings and 3 tsp soy sauce. Stir then cover when boiling happens and reduce heat to ML. Let the vegetables cook in the flavored broth until fork-tender (about 5-10m).

While that’s going on, pour room temperature vermicelli into the pan with oil, garlic and onions. Mix well. Remove the stock pot from heat and mix in noodles. Once there’s a successful consummation cover the pot and let it sit for 3-5m. A hearty 5 spoons await.