Burnt Leeks and Beans

I was reading about butter beans (yes I know they're blowing up right now) and saw an Instagram recipe that I thought would be really good. I could not make it as written but wanted to put my own spin on it.

Notes:

• I was concerned about having dirt in my leeks if prepared the way the author shows in their video, so I sliced my leeks in half lengthwise before cooking them, rubbed a bit of olive oil on them, then baked them in the air fryer for about 20 minutes to get some charred bits.
  
• The recipe is designed to be vegan but since I'm not vegan and didn't want to go to the store specifically for vegan ingredients I used standard dairy butter and milk.
• I scaled it down to fit the amount of ingredients I had, especially since it made a lot and I knew I'd be the only one eating it.
• I didn't bake it after mixing everything together because I was short on time.
  
• I ate it on top of toasted bread.
  

Verdict: It was fairly easy to make which was nice. I burned my mouth trying to eat it before it was cool enough to eat it and it still tasted good. White wine adds such a nice flavor. I would love to have it again.

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RECIPE:

Burnt Leeks and Beans
adapted from Burnt Leeks and Beans (Georgie Eats)
Serves 2-3

2 large leeks or 3-4 small (about 500 g)
2 tsp olive oil
Salt and freshly ground black pepper
1 tbsp (30 g) butter
1 tbsp (8 g) all purpose flour
2 large garlic cloves, minced (if using prepared garlic, about 2 tsp)
2/3 cup (150 ml) half and half or milk of your choice
Scant 1/4 cup (50 ml) dry white wine (I like chardonnay)
1 whole sprig fresh rosemary, or 1/2 tsp dried and crumbled
1/2 tbsp (about 4 g) nutritional yeast
16 oz can (about 450 g) butter beans or white cannellini beans, drained and rinsed
Crusty bread, for serving

Preheat the oven to 425 F (or 400 F for air fryer/convection oven). Trim the root ends and tops from the leeks at the point they start to flare (where it starts to turn a darker green). Reserve tops for another use or discard. Cut in half lengthwise, rinse thoroughly (separate the layers a little while rinsing to get between them). Dry thoroughly. Drizzle with olive oil and sprinkle generously with salt and black pepper. Place on an aluminum foil lined baking tray and roast for 30 minutes, or until significantly browned/charred on the outside.

While the leeks are roasting, melt butter in a saute pan over medium heat. When fully melted and foaming, whisk in flour and garlic vigorously to form a paste (roux). Cook while whisking for several more minutes to fully cook the flour. Gradually add milk a little at a time, whisking continuously, to make a smooth sauce. Add the white wine and rosemary, then heat the sauce to a gentle simmer and cook for 5-6 minutes, stirring frequently, until thickened and glossy and alcohol has been evaporated. Remove the rosemary sprig from the sauce (if using fresh; if using dried omit this step), then add nutritional yeast and stir to combine. Add salt and black pepper to taste.

Transfer roasted leeks to a cutting board and chop roughly (into about 2 in/5 cm length pieces). Add these to the pan with the sauce. Add beans to the pan. Stir to coat the leeks and beans thoroughly with the sauce. If you like, you can transfer this to an oven-proof dish and bake at 400 F for 15-20 minutes or until golden brown on top, but can also be eaten as is at this point. Top with freshly ground black pepper to taste, and serve with crusty bread.

Chickpea Pan Bagnat

Apparently, flattening your sandwich down enough so it will fit in your mouth is not an exclusively American thing.

Verdict: I liked all of the flavors together (the vinegar and oil soaked bread was really nice actually) and how filling it was, but it was kind of hard to eat and didn't stay together very well. Preparing all the separate pieces took kind of a long time too. Not sure I'd go out of my way to make it exactly like this again, but a simplified version might be nice.

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RECIPE: Chickpea Pan Bagnat (Smitten Kitchen)

Chana Masala (Indian Chickpea Curry)

After a failed attempt a long time ago I have been hesitant to try making chana masala from scratch again, but this recipe seemed a lot more approachable and I was determined to make something healthy to eat today, so I steeled my courage to try again.

Notes:

• I did not have green chili pepper. I used red pepper flakes instead.
• I served it with steamed basmati rice.
  

Verdict: Both my partner and I really liked it, and I liked how easy it was to make. I would make it again.

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RECIPE: Authentic Chana Masala (Tea for Turmeric)

Roasted Zucchini with Pesto and White Beans

This sounded like exactly what I wanted to eat on a hot summer afternoon with fresh produce from the farmers' market. I ate it with my favorite rosé after an afternoon of swimming and it was perfect.

Notes:

• I sliced the zucchini in rounds instead of making it into ribbons.
• I roasted the zucchini in the oven instead of grilling it.
  
• I sprinkled some mild red pepper flakes on before eating.

Verdict: It was really nice, healthy, refreshing, and exactly what I wanted at the time. The leftovers were also really good. I would love to make it again.

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RECIPE: Grilled Zucchini Ribbons with Pesto and White Beans (Smitten Kitchen)

Baked Feta with Tomatoes and Chickpeas

This looked really comforting and delicious when it scrolled by recently, so I gave it a try.

Notes:

• I used Korean red pepper flakes instead of a fresh chili pepper because it's what I had on hand.
  

Verdict: We really liked it! (My partner actually asked to have the leftovers -- that's how you know he *really* likes something.) We have made it again since this first time and had it with pasta instead of chickpeas, which was also good. I will be keeping this recipe around for a good, quick vegetarian meal.

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RECIPE: Baked Feta with Tomatoes and Chickpeas (Smitten Kitchen)

Roasted Yams and Chickpeas with Yogurt

I saw this recipe scroll by on the Smitten Kitchen Instagram and noticed that I had everything to make it, so I decided to give it a try.

Verdict: It felt like sort of a lot of work with the sweet potatoes, and the honey burned a little bit, but it tasted really good. The balance of different flavors and textures was nice. I would consider making it again.

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RECIPE: Roasted Yams and Chickpeas with Yogurt (Smitten Kitchen)

Lentil Soup

I was never all that interested in eating lentils for most of my life, but one day we had a bunch of leftover lentil soup at the restaurant I once worked at, and they were asking around if anyone wanted to take it home so they didn't have to throw it away. I decided to take some and try it, and to my surprise, I really liked it. I have used a couple of different recipes since then to make it at home, but lost those, so I decided to try this one.

Notes:

• I don't like greens in soup so I left them out.
• I don't blend a portion of the soup because I like the texture as it is.
  

Verdict: I've made this several times since the original post, so you could say I really like it. Healthy, hearty, warm, and filling.

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RECIPE: Lentil Soup (Cookie and Kate)

Barbecue Beans

I liked baked beans a lot as a child, but didn't really care for the homemade type (they remind me a lot of graduation parties somehow, because that was really the only place I ever saw them). Now I don't like them straight from the can because they're much too sweet, but I'd love to try more homemade versions to find one that suits my grown up tastes. The one my family has is fine, but a bit bland.

 

Verdict: Made a number of substitutions and they were still quite good. They were a little too ketchup-y for my taste but perhaps the apple ingredients would have tamed it if I'd had them. They were about as spicy as I would want them to be (mild end of medium). Would like to try again with the proper ingredients.

 

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RECIPE: Quick Barbecue Beans (Serious Eats)

Coconut Sweet Potato Lentil Soup with Rice

I wanted something healthy with sweet potatoes in it, and something that would use up some odds and ends in my pantry.

Verdict: I enjoyed it. I liked how colorful it was, and the mix of different flavors, and the fact that it was reasonably healthy. I don't see myself making this a lot but I would consider making and eating it again if I felt like a coconut-based soup.

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RECIPE: Coconut Sweet Potato Lentil Soup with Rice

Stuck-Pot Rice with Lentils

I had this recipe from Smitten Kitchen saved for quite a while. Now that people seem to be freaking out a little less about hoarding dry beans during the pandemic, we were finally able to find lentils at the grocery store so I could try making this. I served it with yogurt marinated chicken.

This is the first time I've tried to cook a tahdig type rice dish, and I was worried that it would be undercooked when I flipped it onto the serving plate, but it worked! I'm so pleased with how it turned out, and it tasted wonderful too. I would absolutely make this again. Below it is pictured with a garlic lemon yogurt that I thought made it taste especially good (using a scaled down version of this recipe: 1/3 cup yogurt, 1 clove smashed and chopped fresh garlic, 1 tbsp fresh lemon juice).

 

Notes:

• I had a shallot lying around and cooked that with the onions.
• I added ~ 2 tbsp butter to the pot when it was time to slowly fry the rice and I think it helped to both keep it from sticking and add a bit of extra color.
• I added 1/4 tsp turmeric to a batch once and it made the rice a pleasant yellow color.
  
• Note to self: I set the burner to 4 ticks on the back burner with 2 parts, and the bottom rice part was ever so slightly burned in the middle after 35 minutes. Either 4 ticks for less time or 2 ticks for 35 minutes on the back burner. I think I cooked it on the front burner on 2 ticks last time and it did not get browned or crunchy.
  

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RECIPE: Stuck-Pot Rice with Lentils

White Bean and Chicken Chili

My mom started making this after I left for college, but it reminds me strongly of her. I had it once during a visit home and couldn't get enough of it so I had to get her recipe.

Notes:

• The original recipe called for 1 tsp ground white pepper but I found that a little too much for my tastes. 1/2 tsp is good for my mild-end-of-medium preference.
• If you can find canned Hatch chiles, they are particularly good in this! I accidentally bought the spicy/hot ones rather than mild ones but found that they're not terribly spicy and I was able to handle them.

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RECIPE:

White Bean and Chicken Chili
Adapted slightly from the recipe from the Appleton Post-Crescent, early 2000s
Serves 4

1 lb boneless skinless chicken breast halves (2-3 breast halves)
1 tsp olive oil
1 large onion
1 tbsp bottled minced garlic
15 oz Great Northern white beans
19 oz cannellini beans
4.5 oz chopped green chilies
1 ½ tsp ground cumin
½ tsp pepper, preferably white (use less)
1/8 tsp cayenne pepper
14.5 oz chicken broth
2 tbsp cornstarch
2 tbsp water
Shredded Monterey Jack cheese (optional, for topping)
Sour cream (optional, for topping)

Partially defrost chicken. Meanwhile, heat olive oil over medium heat. Peel and coarsely chop onion, adding to the pot as you chop. Stir occasionally to prevent sticking. Cut the chicken into bite-size chunks, add to the pot and stir occasionally. Add garlic and continue to cook. While the chicken cooks, rinse and drain both types of beans and drain the chilies. Add the chilies to the pot along with the cumin, white pepper and cayenne pepper. Raise the heat to high and add the broth and drained beans. Cover the pot and bring the chili to a boil. Meanwhile, combine the cornstarch and water in a small container that has a lid. Shake well to remove any lumps. When the chili boils, the chicken should be cooked through. Add the cornstarch mixture a little at a time, stirring constantly. Continue to boil until the chili reaches the desired thickness. Remove from heat and serve. Garnish with cheese and sour cream, if desired.

Warming Carrot Cauliflower Stew

I had a head of cauliflower and began looking for new recipes to use it in, and this one caught my eye because it is carrot based rather than tomato based.

Notes: I'm not sure what chile powder means here (like the spice blend that you use for making chili, or cayenne pepper, or what?). I didn't want it to be TOO spicy and there was already crushed red pepper flakes, so adding even more sharp heat with cayenne seemed like a bad idea. I put in some chili powder but then decided that was not the right flavor, and threw in a bunch of curry powder. I liked the curry powder. I used about 3/4 of a 1 lb bag of baby carrots instead of cutting whole ones into rounds because it's what I had. I used Better than Bouillon's No-Chicken Base + water instead of vegetable broth because I don't like the taste of most vegetable broth, especially if it's too strong. I topped it with chopped cilantro and ate it with some goat cheese toast.

Verdict: It tasted fine but not exceptional. I wouldn't go out of my way to make it again for the amount of work involved (pureeing the soup and especially separately roasting the cauliflower only to sog it up by throwing it in liquid). I didn't have chickpeas when I found the recipe and while I did end up buying some, I almost feel like this might be more delicious and texturally interesting with red lentils. I'm not sure whether you'd want to cook them in the soup after blending it, or cook them separately and add them in when you'd add the chickpeas.

RECIPE: Warming Carrot Cauliflower Stew

Red Chicken Chili

A number of years ago I decided to get a side of chili with my hamburger instead of fries at one of my favorite pubs, and it completely surprised me. It was easily the best chili I'd ever had up to that point in my life. It was smoky but not incredibly spicy, and had chicken (even though it was a tomato based chili!) and dark red kidney beans and green peppers in it.

I quickly set to work looking for a recipe like it, and tried one from Everyday Annie. With a few tweaks, I was able to get it reasonably close to the restaurant version I so desperately wanted. After making this a bunch and re-trying the restaurant version, I am fairly sure the meat in the restaurant's version is smoked or there are smoked peppers that are less spicy than chipotles/jalapeños in the base, because I have not been able to get the same level of smokiness without it becoming too spicy for me to eat. However, the version below is close enough for me to be happy. It is my go-to chili and has warmed me up on many a cold day. It is less heavy than a beef chili, which I also like.

Notes:

• I have prepared the chicken shredded as well as diced, and I prefer the texture of shredded because it holds onto the soup a little better.
• I cook the onions and peppers until they're really soft because that is how I like them, but feel free to cook them less if you like them a little more crisp.
• If you want your chili to be less spicy, use less of the red pepper flakes, cayenne pepper, and chipotle. Add more if you want it more spicy. Add more chipotle for more smoky flavor with your spicy heat.
• My favorite chili powder to use is Penzey's Chili con Carne spice blend since it adds lots of flavor with minimal spicy heat. Your preference may vary based on your level of spicy tolerance.
• If you can't find tomatoes packed in puree, get some that are packed in juice instead. You might also like to add some tomato paste in that case.
• Better Than Bouillon makes a really great tasting chicken soup base.
• If you don't like dark red kidney beans, you can substitute another color of kidney beans, or black or pinto beans.
• This freezes pretty well, though you might need to add a little more water after thawing.
• You can serve it with Greek yogurt, sour cream, crackers, corn chips, and/or grated Cheddar or Monterey Jack cheese but it is also tasty on its own.
• *When I buy a can of chipotles in adobo sauce, because I eat so little of it at a time, I blend the entire can in the blender to make a paste, and keep it in a jar in the refrigerator. I generally use about 1 tbsp of this in a batch. Its spiciness diminishes over time but it will keep for a long time (it does not spoil because of the capsaicin).

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RECIPE:

Red Chicken Chili
Adapted from Everyday Annie
Makes about 12-14 cups; serves about 8

1 to 1 1/4 lb boneless, skinless chicken breasts or thighs
1 tsp olive oil
Salt and pepper
2 tsp chili powder
2 tsp ground cumin
¼ tsp red pepper flakes
½ tsp cayenne pepper
½ tsp dried Mexican oregano
1 tsp kosher salt
2 tbsp olive oil
4 cups chopped yellow onion (2-3 medium onions)
3 sweet bell peppers, seeds removed and chopped (any color you like)
2 cloves garlic, minced
56 oz (2 large cans) diced tomatoes, packed in puree
1 chipotle chili in adobo sauce, finely chopped (or 1 tbsp puree* see above note)
1 tsp chicken soup base
30 oz (2 small cans) red kidney beans, drained and rinsed

Preheat the oven to 375°F. Rub the chicken with 1 tsp olive oil, season with salt and pepper, and place on a foil lined baking sheet. Bake for about 25-30 minutes, or until chicken has cooked through. Remove from oven and set aside to cool.

Combine chili powder, cumin, red pepper flakes, cayenne pepper, Mexican oregano, and salt in a small bowl and set aside.

Put 2 tbsp olive oil in a large pot and set burner to medium heat. Once the oil is hot, add onions and peppers and saute for 10-15 minutes until translucent and very soft. Add garlic and continue to cook another 30-60 seconds, until fragrant. Add dry spices and chopped chipotle, and continue to cook for about 5 more minutes. Pour in the entire contents of the cans of tomatoes (do not drain), turn the heat up to high, and bring the pot to a boil. Add the chicken soup base and stir until dissolved. Reduce the heat to low and simmer for about 30 minutes, uncovered, to let the flavors blend. Stir occasionally. Meanwhile, shred cooled chicken with a fork or dice into bite size pieces.

When the 30 minutes are up, add the chicken and beans to the pot and stir gently to combine. If you prefer more liquid, add 1-2 cups water and 1-2 tsp soup base if desired. Allow to simmer for another several minutes for the flavors to blend. Serve warm.

Veggie Nachos

Tonight my cooking buddies Sarah and Caroline came over for some fun times before Sarah heads to France for 3 months. I had just sprained my ankle really badly and could barely stand up, and Caroline had quite a tumultuous first few weeks at her new science teacher job. Sarah had recently found Smitten Kitchen's Corn and Black Bean Weeknight Nachos and couldn't get enough, and wanted us to experience them too. We all worked together to get them in the oven as quick as we could, talking the entire time.

I didn't think it was possible, but it turns out I DO like radishes if they're pickled. Sarah finds a way for me to appreciate lots of things I thought I didn't like.

Cheesy food calls for cheesy entertainment. We brought the cookie sheet full of nachos into the living room, set them on the coffee table, and shared them while we drank red wine and watched Michael Bolton's Big Sexy Valentine's Day Special. (If you have not seen it, please do yourself a favor and watch it. Yes, it's dumb, but it's also amazing.)

Bon voyage mon amie.

RECIPE: Corn and Black Bean Weeknight Nachos

Lentil and Rice Balls

These are a vegan alternative to meatballs. Caroline lived in a remote area of Costa Rica for field research during graduate school, and this was one of the recipes her team would take turns making for the group.

Notes:

• Caroline usually made this without walnuts or oats since they were expensive and hard to source where she lived. If you have allergies to either, just leave them out.
• This recipe makes a large batch (a full serving for about 12 people). We cut it in half to serve at a party for 7 where there was a bunch of other food to eat, and we had a bunch left over. We served them with flatbread, hummus, and a chopped vegetable salad.
• For variation, you can try different herbs instead of the basil.
• I made these once with cooked wild rice instead of long grain white rice and they were tasty. I served them with egg noodles and a vegetarian mushroom gravy for a stroganoff-type dish.
• These can also be pan fried in oil on the stove, but for large batches I think baking them is much, much easier.

Verdict: I like them best when Caroline makes them, but if I make them a few times I'm sure I'll figure out how to make them how I like them.

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RECIPE:

Lentil and Rice Balls

Unknown source; serves 12-16

2 tbsp olive oil

2 medium onions, chopped finely

4 cloves garlic, chopped finely

2 cups cooked long grain white or brown rice
3 cups cooked brown lentils

2 cups walnut pieces, toasted and then ground OR 2 cups oats

1 cup all-purpose flour

2 tsp basil

Salt and pepper to taste

Lemon or lime juice to taste

Preheat oven to 350°F. Heat oil in a frying pan over medium heat. When it is hot, add onions and garlic and saute until onion softens and becomes translucent, about 4-5 minutes. Set aside to cool. Meanwhile, place remaining ingredients in a large bowl. Add onions and garlic to the bowl with everything else. Mix well. With your hands, shape into small balls about 1 to 1.5 inches in diameter. Place on a foil or parchment lined baking sheet and bake for 10-12 minutes or until heated through and outside is lightly crisped. Serve warm.

Tea Parties Vol. 3: An End of Summer Feast

This meal was heavily inspired by Sarah, Caroline, and me all finding our way to the Great British Baking Show / The Great British Bake-Off separately but around the same time and then raving about it (thanks Netflix). It's so refreshing to see a cooking show that focuses primarily on the creativity and growth of the participants and the beautiful food they make, rather than relying on manufactured cattiness, drama, and shock value for entertainment. The hosts are silly and own it. I love the dad jokes. I have also learned a lot about culinary traditions of cultures and countries other than my own and made mental notes of new flavor combinations I'd never heard of that sound amazing.

A lot of the savory part of the menu was inspired by this particular dish I saw, to which Sarah said we should deconstruct it a bit. All the elements are there in various configurations.

One of the first episodes of the Great British Baking Show I ever watched was the one where they made roll cakes, and I loved it so much I wanted to design my own! I came up with a caramel mocha roll cake. It turned out reasonably well for my first attempt, if a bit literally and figuratively rough around the edges.

I created a drink recipe especially for this party, inspired by a drink I had at adults summer camp with one of my best friends and with my own fancy addition of peach green tea.

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RECIPES

• Roasted Carrot and Curry Hummus (Kristin Donnelly, via Design Sponge) -- Sarah's pick. I loved the sweetness of the curry + carrot combination.
• Spiced Beef Meatballs -- Sarah's recipe. She may have made it up herself.
• Lentil and Rice Balls -- Caroline brought this recipe for a vegetarian meatball alternative.
• Hummus Heaped with Cucumbers and Tomatoes (Smitten Kitchen) -- straightforward and lovely. I picked this recipe because I'd seen it and could not forget it because it looked so good. We made only the salad part, and served it with store-bought white bean hummus.
• Crisp Rosemary Flatbread (Smitten Kitchen) -- Sarah's pick, to eat with the hummus. A total keeper. These were one of the first things to get completely eaten, and I promptly made more to eat with the rest of the leftovers.
• Goat Cheese Stuffed Dates with Spinach-Hazelnut Pesto
• Cheesy Potatoes (no link) -- Andrea made these and brought them! Not sure where her recipe came from but they were yummy.
• Caramel Mocha Swiss Roll Cake -- one of the most challenging cakes I've ever attempted to make, and I was pleased with the result. I think it's a great start but it needs some tweaking so as to not be so incredibly rich.
• Cheesecake Ice Cream with Strawberry Sauce
• Peach Rosemary Tea Collins
• Watermelon Lemonade (Smitten Kitchen)

Other things we served that were not made from scratch:

• White bean hummus (Lantana makes a great one)
• Various fancy cheeses
• Wine

THE TEA PARTIES

• Vol. 2: Spring Up Speed Up
• Vol. 1: A Birthday Party, and Being Unapologetically Yourself