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Preview: 101 Cookbooks

101 Cookbooks



When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.



 



Instant Pot Mushroom Stroganoff with Vodka

2017-12-16T07:31:41-08:00

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If you have an Instant Pot, please make this. Please. Pasta fans especially, this one is for you. As many of you know, within the Instant Pot community, mushroom stroganoff is quite popular, and you see many versions of it highlighted. Some are over-the-top decadent, others are quite healthy and hearty. This is my take, trying to land squarely in the later camp. My rogue move? Infuse a bit of vodka with crushed caraway seeds. Use it to spike your mushroom base as it cooks. So, a bit like penne alla vodka, but the mushroom stroganoff version. You can use whatever pasta you like (whole-grain, gluten free, chickpea, rice, etc.), I use creamy nut milk in place of actual cream, and a splash of olive oil to kick things off to start, in place of slabs of butter. You won't miss any of it. This version is vegan, vegetarian, cozy, comforting, simple, and adaptable.

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Here's a quick video where you can see how this comes together. There are also more videos here if you're interested:

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Serving suggestions: I'm going to argue that you need to counter all of this brown with a good amount of green. I enjoy this with a sizable green salad, or stir some chopped kale directly into the stroganoff, as it completes cooking. I make note of the specifics down below.

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Pasta selection: One of the great things about this recipe is that you can use whatever pasta you like, and you can experiment with favorite shapes. I've had success with penne, and rotini, but you can absolutely use whatever you (or your family) really likes. I often reach for one of the legume/bean based pastas for weeknight pastas, and play around with more traditional (and homemade wheat noodles) on the weekends. Mix it up some, this recipe is perfect for it.

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Continue reading Instant Pot Mushroom Stroganoff with Vodka...(image)



Christmas Cookie Recipes

2017-12-15T07:35:23-08:00

Hi friends - I suspect it is going to be a big baking weekend, so I thought it might be helpful to wrangle some of my favorite holiday-esque cookie recipes into one spot, in a single list. There is a pretty wide range - from gingerbread to shortbread to chocolate...I think my favorite are the Swedish Rye Cookies pictured above - you can stamp them into any shape you like, and if you can't track down rye flour, go ahead and swap in whole wheat pastry flour. But, if those aren't your speed, there are a bunch of other options I've enjoyed in the past. xo -h Sante's Hermits - My friend Sante shared his hermit recipe with me. A simple drop-style, spice cookie loaded with tiny currants, chopped walnuts,and finished with a bit of icing. Swedish Rye Cookies - Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie made from a Rye flour blend. Triple Ginger Cookies - This ginger cookie recipe is made special with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within. Itsy Bitsy Chocolate Chip Cookies - The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate. Sparkling Ginger Chip Cookies - I made these for Lottie & Doof's 12 DAYS OF COOKIES. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.5 Limoncello Macaroons - A nice alternative to all of the peppermint and chocolate flavors this time of year. These are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur. Chocolate Puddle Cookies - I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie. They are amazing. Downsize them a bit for a holiday cookie plate. Biscotti al Pistaccio - Charming little bite-sized, powder-coated pistachio cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome. Gingerbread Cookies - A delicious, traditional tasting, yet healthier gingerbread cookie recipe that includes white whole wheat flour, more assertive spices, and less refined sweeteners. You wont miss the traditional version. They are very cute on popsicle sticks. Chocolate Peppermint Bark Cookies - Super decadent. A rich chocolate dough punctuated by generous amount of chopped peppermint bark and mini chocolate chips. Rosewater Shortbread - The prettiest shortbread you can imagine. Buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals. On the shortbread front, there are also these Pine Nut Rosemary Shortbreads, a twist on the shortbread recipe I included in Super Natural Cooking. Perfectly golden pine nuts and just enough rosemary and lemon zest infuse a buttery sweet dough with fragrance and flavor. I also posted a more traditional shortbread recipe years back - the recipe was the one made in the Hearst Castle kitchen. So much shortbread~! ;) Peppermint Bark Chocolate Chip Cookies - A great peppermint bark cookie recipe using one of my favorite cookie doughs along with a generous amount of chopped peppermint bark. Continue reading Christmas Cookie Recipes... [...]



Winter Green Miso Paste (and Ten Ways to Use It)

2017-12-14T07:37:12-08:00

Let's chat about shortcuts! Having a rainbow-colored lineup of homemade curry pastes in the freezer is one of my favorite, slightly cheaty culinary strategies. Tricked out miso pastes fall into this category as well. A few times a year, I take an hour or two, and make a range of favorite pastes. I freeze them in little snack-sized baggies, and stack them flat in the freezer enabling quick thaws for flash-quick weeknight curries, vibrant broths, and noodle bowls. A lot of you are familiar with this Lemongrass Turmeric Curry Paste (a long-time favorite), and today's recipe is a beautiful rosemary spiked alternative. It's a herbaceous, green miso paste with some garlic bite, rounded out with lots of scallions, cilantro, and ginger. The brothy noodle bowl pictured above is a winter green miso soup along with noodles, winter-miso roasted tofu cubes (notes below), with hemp seeds. Also, lots of chopped chives, and some leafy broccoli (cooked in the pasta water for the last minute). I'm also including ten other ways I like to use it - but, I'm sure you can think of more! :) - Winter Green Miso Soup: add a big(!) dollop of the miso paste to 4 - 6 cups of hot water (just shy of simmering), for an herby green miso soup. Season with more paste for more flavor, and take some time to salt to taste. - Winter Green Miso Guacamole: For a twist on guacamole, mash a dollop of the miso paste into a ripe avocado, along with a squeeze of lemon or lime juice, and a pinch of salt. - Winter Miso Veggie Burger: Stir a big dollop into your favorite veggie burgers - Winter Green Miso Roasted Tofu: (Pictured here, on noodle bowl) Cut tofu into small cubes and toss with a generous amount of paste. Arrange on a baking sheet, and bake at 375F until tofu is golden. - Winter Green Miso Roasted Vegetables: Same idea as the tofu. Toss with some paste in a bowl, arrange on a baking sheet, roast at 375F until golden. I love this approach to chubby slices of delicata squash, broccoli florets, and cauliflower. - Winter Green Miso Vegetable Bowl: Make a broth using half water, half cashew milk, and a big dollop of miso paste. In a separate skillet, cook some sliced onions/shallots, add some favorite vegetables, and some tofu. Combine the cashew broth with the veggie mixture, and finish with a big squeeze of lime juice. Taste, and season with salt, and/or more winter miso paste. - Winter Miso Mashed Potatoes: You know this is good whisked into your best mashed potatoes, right? - Winter Miso Lettuce Wraps: Smear a bit on lettuce wraps, they really light up. - Winter Green Miso Ravioli/Dumpling Bowl: Make a quick miso soup using the paste. Cook your favorite raviolis or dumplings in a separate pot. Drain, transfer to individual bowls, ladle miso over, and finish with some fried, crispy shallots and/or toasted almonds. Continue reading Winter Green Miso Paste (and Ten Ways to Use It)... [...]



Fluffy Vanilla Nougat

2017-12-13T07:22:53-08:00

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To make great nougat, you really need to have a plan. You have to be legit focused. And(!), consider yourself warned, there are going to be a few minutes when you can't answer the front door, or even look at your phone - boiling hot sugar is no joke. I'm going to show you how to make a fluffy, cloud-like, vanilla nougat candy. Because if you're going to eat candy now and then, it might as well be homemade. You need to read through the recipe in its entirety before starting, so you have a sense of where you're headed. You'll also need a candy thermometer.

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To the billowy, sweet, nougat base you can add all manner of flavors and spices. Or, stir in as many seeds, nuts, and dried fruit as the nougat will hold. The version you see pictured has vanilla bean, streaks of saffron, and a medley of nuts and seeds. The version in the video is slightly different. Part of the fun is experimenting with all the different ingredients you can add. A memorable favorite - lavender with loads of toasted white and black sesame seeds.

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A few notes about this nougat recipe. A lot of nougat recipes use large amounts of corn syrup. The goal here was to get rid of as much corn syrup as possible, and preferably eliminate it altogether (I'm going to give variations with it, and without below). The version with a small splash of corn syrup is, quite honestly, less temperamental. But you can make nougat without it. What you see pictured here is a nougat made from honey, sugar, egg whites, and water as the base. Then there's vanilla bean, and lots of nuts and seeds beyond that.

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Continue reading Fluffy Vanilla Nougat...

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Instant Pot Brown Rice Bowl with Chickpeas

2017-12-12T07:21:13-08:00

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The first thing I made in my new Instant Pot was beans and rice. Not a surprise to anyone who has been a longtime reader here ;) The beans were chickpeas, the rice was brown, and it was spiked with a dollop of curry paste. The resulting brown rice bowl was one of the simplest lunches I've cooked in a long time - effortless, fragrant, and good. Toppings were pulled from whatever was around - peanuts, herbs, sliced avocado, and scallions.

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My favorite part about the whole thing? Keeping the rice separate from the beans while they were cooking. To be honest, I wasn't sure this was really work going to work, certainly not on first attempt, but it was legit good! Have a look at the photos below. Here's how it works. You can place the beans in an oven-proof or stainless steel container, and insert those into your electric cooker / Instant Pot - they cook at the same time, but aren't combined. This, in my mind, opens up a world of possibilities. It's a "pot-in-pot" or "PIP" approach.

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If you have an Instant Pot (or other electric pressure cooker), and you want to cook a simple brown rice bowl, this is a good place to start. You'll have to figure out two containers that will stack, without bumping up against the lid of your cooker. I tested this a few more times, which was easy because everything goes so quickly! And I'm writing up the recipe and process using brown basmati rice and (soaked) chickpeas.

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Let me know how it goes! Also, for quick reference I'm putting all my Instant Pot recipes in one spot. Let me know if you have any requests. xx, -h

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Kombucha Holiday Punch

2017-12-11T08:05:20-08:00

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The San Francisco Chronicle ran this story a couple of weeks back, focused on how I set a holiday table. You can check out the story if you like, but, I also wanted to share something that didn't make it into the piece. I threw a number of things together for that shoot, and one of the things I was excited to share was a quick, kombucha holiday punch. I made it with cranberry kombucha, prosecco, gin, and big ice molds shaped in vintage cake pans. It was delicious! But the color was all wrong - a very pale pink. More Easter brunch, or spring garden party than holiday. So I scrapped it, with the promise of a revisit. My plan was to take another swing using a ginger kombucha instead of the cranberry. So here it is. Spritzy and bright, it dances on your tongue. And, I'd argue, the tangy bite of the kombucha is a welcome alternative to sweet, fruit juice driven punch recipes. It goes down easy, and can sneak up on you fast. ;) Happy holidays all - hope you enjoy this one.

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Russel Yip shot the photos for the article, and did a whole gallery on the Chronicle site. I made a favorite stew, simple baby arugula salad, and the Rye Buttermilk Cakes from Near & Far. Also, I made a wreath - which, I promise, you could also make.

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Mushroom Scallion Tartine with Poblano Yogurt

2017-12-10T08:17:08-08:00

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I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you're set.

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The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you're anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt - also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.

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Continue reading Mushroom Scallion Tartine with Poblano Yogurt...(image)



Instant Pot Minestrone Soup

2017-12-09T09:08:17-08:00

Making really good minestrone in the Instant Pot with dried, un-soaked beans is possible. I wasn't sure at first, and it required a few attempts to get the recipe right, but check it out! Deliciousness. Let's start at the beginning. Like many of you, I love minestrone soup. It's hearty and filling. It's healthy, made with a diverse mix of ingredients your body wants more of. And, if you have an Instant Pot, a good minestrone is going to be one of your standbys. That said, most of the IP minestrone recipes I see rely on canned beans, which I was hoping to avoid. Instead, I wanted to develop a minestrone version from dried beans - un-soaked(!) dried beans. Because, that way, you don't have to plan ahead. Second, I want to avoid that murky, overcooked, canned soup flavor (and texture) we're all familiar with - it shows up when you use canned beans and then cook them again under pressure. The size you cut your ingredients ended up being important as well, and so was when you add them to the pot. I landed on a specific order here that maintains brightness, acidity, flavor definition, and general deliciousness. More on that below! A few notes & techniques: Potatoes: I found any potatoes cut too small turn to mush after cooking under pressure for 35+ minutes. Not great. So, I started using big chunks of potato, really big - and they're incredible! Creamy, perfectly cooked, and nicely structured. Carrots are more dense, and handle the pressure just fine. Tomatoes & Kale: I think the inclination is to add all the ingredients to the Instant Pot, seal it up, and go for it. The minestrones I attempted to cook this way lost a lot of vibrancy. But not this version! This version has you stir in crushed tomatoes, and kale immediately after releasing pressure. The acidity of the tomatoes brightens the soup immediately, and holding the kale back until the last minute keeps a bit of structure, color, and flavor definition. Pasta: A lot of people love to add pasta to their minestrone. You can certainly add a handful of dried, short pasta before pressurizing, but, quite honestly, it's much better if you cook the pasta on its own. You can also stir dried pasta into the soup directly after it has pressure cooked, adding a bit more water if things get too thick. In short, on the pasta front, you can be pretty flexible. It's open to personal preference (and how convenient you'd like the process to be). Serving Ideas: I like this minestrone straight and simple, and I also like it flaired out with toppings. A few ideas: a dollop of pesto, a drizzle of lemon olive oil, or a big squeeze of bright lemon, some chopped olives. Stir in a couple of handfuls of day old bread for something more like a ribollita. Continue reading Instant Pot Minestrone Soup... [...]



Toasted Almond Sables

2017-12-08T07:34:10-08:00

When I go to flea markets or stop by a neighborhood garage sale, I always find myself rummaging through weathered cardboard boxes looking for cookie cutters. Vintage ones, distinctive ones. You might imagine I have drawers full of them, but that's not actually true. I have two small shoe-box sized containers of cookie cutters. That's it. It doesn't actually feel like a lot to some who loves to roll and stamp cookies as much as I do, but the good ones are hard to come by. Beyond shape, I have a fondness for metal cutters with sharp edges, and good structure. Shapes that can cut cleanly through a currant or dried cranberry if need be. Today, I thought I'd show you a few of my scores, and share a favorite cookie-cutter friendly recipe as well. So, I love my Swedish heart cookie cutter. It's roughly the size of my palm and is perfectly symmetric. Here's the thing. Hearts are a popular shape for cookie cutters, yet each heart is an individual. Some plunge deep, some curve shallow and soft, some are wide and squat, some are tall and elongated...each one says something different with its shape. There are friendly hearts, serious hearts, sophisticated hearts. It's a personal preference, but I tend to like the hearts that are just about as wide as they are tall. Symmetrical, direct, with clean lines. Then there are the wild card cookie cutters that I can't pass up. Like this farmhouse collection. The shapes get a bit mushy over the years, but the primitive lines are charming and the patina on the cutters beautiful. The pig has apparently escaped - note to self to find him. I've been making tiny shortbread in the shapes of small hearts, diamonds, spades, and clubs since I was a kid, and tend to prefer tiny cutters for butter-rich cookies. They're the type of cookies where a couple make the perfect accompaniment to an afternoon coffee or tea. Today's cookies qualify, and I picked the teardrop shape. These toasted almond sable cookies are a take-off on Alice Medrich's charming Whole Wheat Sables, published in her book Pure Dessert a few years back. I love them, and make them a number of different ways depending on what I have on hand. This variation is hard to beat - toasty, nutty, peppered with dried currants. They're made with whole wheat and all-purpose flours, sliced almonds, and the best butter you can come by. That said, I made another variation with June Taylor's candied citrus peels for the Little Flower School class a couple weeks back - swapping finely chopped peel for the currants you'll see in the recipe below. The peel left lovely little slashes of color throughout the cookies, and bursts of citrus flavor. I really loved those too. For those of you who've made it this far. I made a note to myself for next time. I'm excited to try this recipe using Dorie's trick of using cultured butter - for a hint of tang. It might be the thing to put these right over the top. Continue reading Toasted Almond Sables... [...]



The Ultimate Vegan Nachos

2017-12-07T06:40:23-08:00

Let's do nachos today. I know the title says vegan nachos, but whether you're vegan or not, when you need a nacho fix, this is how you should roll. At least once. To see if you like them. I mean, nachos are always a crowd pleaser, and this is no exception, I promise. Chances are, you won't even miss the classic cheese bomb version. On the flip side, your body will thank you because the "cheese" in this version is non-dairy, vegan, packed with beneficial spices, cashews, garlic, and grated sweet potatoes, and lasts up to a week refrigerated. Sweet potato nacho cheese is a thing for good reason, it behaves a lot like a classic nacho cheese, it's the right color even, but(!) it's arguably more delicious, and made from natural ingredients. I incorporate a bunch of short-cuts in my version to speed things along, like grating the sweet potato. Also, if you make the sauce a day or two ahead of time, you can have a pan of nachos ready to go in a flash. Ready? Let's do this. Nacho topping suggestions: I'm including two different versions here. Option one is your typical pile-it-on semi-classic approach (pictured above): baked tortilla chips, black beans, sweet potato nacho cheese, olives, salsa, guacamole, chiles, etc. The other? Option two (pictured below) is what I like to think of as my hippie version: baked tortilla chips, sweet potato nacho cheese, chickpeas, roasted broccoli, guacamole, hemp seeds, pickled serrano chiles. The only things that would make it more hippie-ish would be to sprinkle it with nutritional yeast, and perhaps do a green version of the cheese (which I've considered ;)...If you're trying to make a meal out of the nachos, a good approach is to pile them high with an added sheet pan of simple, roasted vegetables. Broccoli and cheese is a classic combo (that even a lot of kids like), so I tend to go that route, but experiment! Roast a pan of vegetables while you're making the cheese. Easy. Choosing chips. Is it me, or are baked tortilla chips increasingly hard to find? I look for baked chips (and sometimes fail). And/or ones with added heirloom corn, added quinoa, maca, etc. I also look for lightly-salted (some are SO salty!). The cheese: Any extra cheese is also tops as a sandwich spread, crudité dip, or keep it on hand anytime you're grilling or roasting. Oven to table: Bake and serve on the same plate (or pan). I use an oven-proof platter here. A baking sheet or sheet pan also works. It makes it simple to go from oven to table. Pile as many chips as you like on your platter/pan, top with beans, top with cheesy dollops, and bake for a few minutes. Don't worry that they don't look particularly nice, everything changes when you add your finishing toppings! No need to dirty another plate. Continue reading The Ultimate Vegan Nachos... [...]



One Bowl Banana Bread

2017-12-06T08:14:51-08:00

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This is the recipe you want if you're craving classic banana bread flavor and texture, but want as little mess, drama, and equipment as possible. It's the laziest one bowl banana bread I know, still with big pay-off. The promise - no mixer, a single bowl, classic flavor, moist and tender crumb. If you have three ripe bananas on hand, chances are good you have the rest of the ingredients too.

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This is a straight-ahead banana bread, or as straight-forward as I get. I like my baked goods to have rustic wholesomeness to them, which is why you see a portion of whole wheat flour and brown sugar here. It makes your banana bread extra special and delicious (when compared to versions with white sugar and white flour). The recipe evolved to its current lazy-day state from this Melissa Clark gem. I skipped any add-ins for simplicity's sake here, and would recommend a banana-only first pass, but you can absolutely add ingredients like toasted nuts, chocolate chunks, citrus zests, herbs, toasted coconut, glazes, etc.

Also(!), if you like this, I'd be willing to bet you'll also like these banana-packed Buttermilk Berry Muffins.

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10 Minute Instant Pot Mushroom Broth

2017-12-05T07:32:48-08:00

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I'm going to share one of my favorite broths with you today, and then I'm going to share a list of all the different ways you can use it. If you have dried porcini mushrooms, a few cloves of garlic, salt, pepper, and a bit of thyme, you're in business. This broth is fragrant, earthy, direct, golden, and peppery - wonderful to sip hot and straight. It's also great as a component in other preparations. I'm including an Instant Pot version of the recipe here (because, so fast!), and stovetop instructions as well (30 minute simmer). No one is going to miss out! It's the prime time of year for this broth!

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If you don't have dried porcini mushrooms, but you do have dried chanterelles or portobellos, those will work too. Or, veer into the weeds, and make your own dried mushroom blend. If you love shiitake, maybe work those in here.

There are a bunch of different ways I like to use this broth. The photo you see here is some pasta I had on hand in a bowl with the hot mushroom broth, topped with some leeks and mushrooms (roasted on a sheet pan after a toss in a bit of olive oil), finished with a dusting of grated pecorino and toasted pine nuts. You could use raviolis, you could use another short pasta, you could also throw in chopped chard or kale for good measure.

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Other Ideas: Use it as the broth in your favorite mushroom risotto. Use it as the broth in a soba noodle bowl with broiled tofu and some smashed scallions and olive oil. Pour it over a bowl of hot, steamed dumplings. I love it scalding hot with plump raviolis, like on a Wednesday night if I'm eating solo.

Broth Variations: There are also a bunch of ways to build on this broth, and tweak it. There's a coconut version I love, and a turmeric version, as well, so be sure not to miss those in the recipe down below.

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Last Minute Red Lasagna

2017-12-03T09:21:09-08:00

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Making lasagna doesn't have to be an all-day affair. This is a true weeknight lasagna. No pre-cooking sauces, no pre-cooking noodles. You, literally, stir the first five ingredients together into a vibrant crushed tomato sauce, and start layering. Also, it isn't a cheese bomb. I try to keep things light here. It's the rare lasagna that is arguably healthful enough to make once a week, and still feel like it is working in your favor. Very light on the cheese front, yet still hitting the lasagna mark. Served alongside a good salad? It's nice payoff, with minimal effort.

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A couple of related tips. If you come across fresh pasta sheets, stock up. You can freeze them, and then you always have them on hand. Alternately, if fresh pasta is hard to find where you are, stock up on no-boil (whole wheat, if possible) lasagna sheets. These are the ones I come across where I live. It's hard to make the mental leap that they will work out. It seems impossible, because they're like dense, stale crackers, and...no boil!? But I'm always pleasantly surprised.

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Last thing! Sometimes I spice the red tomato sauce with curry powder and a big squeeze of fresh orange juice for a fun twist - I'll note that variation in the recipe below. I'll also note a variation that omits dairy altogether. If you use egg-free pasta, it's a good vegan version.

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Instant Pot Fiasco Beans

2017-12-02T07:17:30-08:00

Not the most attractive recipe, but never mind that! What this pot of beans lacks in looks, it makes up for in flavor and simplicity. Seriously! This recipe is for all of you with a new Instant Pot, but I'll also include the conventional version where you slow cook these beans in a low temperature oven. Both are incredible, but I have to say, I was astonished by the flavor and texture of the beans cooked in the Instant Pot, and the broth had so much body! Here's the scoop. I'm still putting my new Instant Pot through its first paces (here's a starter guide I pulled together), and decided to attempt to adapt one of my favorite bean recipes. If you've heard of fagioli al fiasco, you know where we're headed - I included a version in my last book. Traditionally this is a Tuscan way of slow cooking beans, overnight in the embers of a fire place - beans, garlic, chile flakes, olive oil, and rosemary. Not much else. Unfortunately there's no wood-fired oven in my house, so years ago, I adapted a version to slow cook in a dutch oven for a few hours in a low-temperature oven. It's one of my favorite bean recipes. And now, taking things a step further, we're going to do a riff on that version for the Instant Pot (or whatever electric pressure cooker you have). The fragrant broth is freckled with olive oil and develops an incredible amount of flavor - even more so when cooked under pressure. There are a couple details worth noting. We're going to pressure cook pre-soaked beans here, and then stir in kale after the beans are cooked, to make this more of a super healthful (and delicious!) one-dish meal. The residual heat from the pressure cooker will cook down the kale. You can serve the beans just like that, stew-like, perhaps with a thread of olive oil drizzled on top. Or, you can load up your bowls with whatever toppings you have. Pictured here: chopped scallions and cilantro, quick pickled red onions, a squeeze of lemon juice, dusting of cheese. If none of these are your jam, a simple, spicy chile oil might hit the spot. I love bean stews with a strong kick of chile oil. Please let me know what you think here! This is my first attempt at writing a recipe for the IP, and I want to do a good job of communicating instructions (so many buttons!). Also - there are many different models, and I want the recipes to cross over devices, etc. This one seems pretty straight forward - ingredients in the pot, pressure cook, stir in kale, serve with any toppings you like. Continue reading Instant Pot Fiasco Beans... [...]



Green Curry Porridge

2017-12-01T07:04:56-08:00

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I thought I'd share another QUITOKEETO lunch with you today. This one in particular was a stand-out. It went something like this: a boisterous green curry porridge made with pan-toasted brown rice, spicy herb-packed green coconut broth, all punctuated with winter squash and lots of green onions. It's the kind of bowl that keeps you warm, and full, and happy - inside-out. I spent most of last week preparing for a shop update. One shipment I was particularly excited about was from India. For any of you who ever plan to go, or just want to day-dream about it, Fiona Caulfield's Love Travel Guides are hard to beat. The boxes of books actually smelled of saffron. I'm realizing the inventory is getting pretty low, but there are more on the way (if you hop on the list, I'll ping you when they come in).

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1. This is a shot of my Love Guides as I was packing for India, they're considerably more worn-in at this point, and with lots of adventures under their belts. 2. Some QUITOKEETO favorites in the wild, and a guest appearance by Herriott Grace tucked into the the corner. 3. An early round of international shipments, ready for their long journeys.

There's also this playlist. Hope you enjoy the porridge! xo -h

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