10.05.2017

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My latest recipe for Spicy Cauliflower-Red Lentil Burgers is up on Food52. Here is a little sneak peek…

The Veggie Burger That Turns into 3 Different Meals

Making weeknight dinners on a tight schedule is my thing (see: my book), and I never stop searching for simple, adaptable, satisfying zingers that lift me up at the end of the day. My favorite recipes are both familiar and surprising, highly adaptable, and have pieces that can be made ahead of time, leaving us with slightly re-jiggered leftovers for tomorrow’s lunchboxes and dinner.

These vegetable burgers fulfill all of my weeknight dinner criteria. To prove it to you, I’ve outlined ways you can adapt this recipe to satisfy your tastes (or what you have in the cabinet), ways to prepare pieces of it beforehand (nothing better than getting a head start), and ideas of how to transform leftover burgers into a second (and equally exciting) meal.

Click here for the full story and recipe. All photographs by Elizabeth Cecil.

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05.24.2017

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I just opened our family calendar, glanced at the next two weeks, and let out a low, painful howl. This end of the school year stuff is no joke – concerts, water days, celebrations! It’s all good stuff but makes for a lot of busy afternoons and late nights. Dylan is playing the part of a 3-headed marker eating monster in his school musical and Gray will have his first violin performance next week. I will undoubtedly cry and both – it would be shocking if I didn’t.

In an attempt to plan some meals for these crazy spring days, I spent some time with my friend and fellow island gal Susie Middleton’s new book Simple Green Suppers a few weeks ago and folded down a handful of tempting weeknight dinner ideas. Last night I finally got around to cooking from it and started here with Cauliflower, Chickpea & Spinach Curry. The simple and satisfying dinner made our whole house smell amazing and was the best lunch today. I served it with a pot of rice but I’d like to try it with garlic naan bread next time.

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Indian Curry with Chickpeas, Cauliflower, Spinach, Tomatoes & Coconut Milk from Simple Green Suppers

3 tablespoons grapeseed or vegetable oil

One 15-ounce can chickpeas, drained, rinsed, and dried

3/4 teaspoon kosher salt

3 cups cauliflower florets (1-to 1 1/2-inch pieces, cut so that most have a flat side)

1 cup sliced yellow onion (about 1 medium-large onion, cut lengthwise)

1 tablespoon minced fresh garlic

1 tablespoon minced fresh ginger

1 1/2 teaspoons Asian chili-garlic paste (I left this out due to kids’ heat tolerance)

2 teaspoons curry powder

2 teaspoons packed dark brown sugar (I omitted)

1/2 teaspoon ground cumin

3 cups packed baby spinach

1/2 cup canned crushed tomatoes

1 cup canned full-fat coconut milk

1/4 cup finely chopped fresh cilantro

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1. In a large (12-inch) nonstick stir-fry pan, heat 1 tablespoon of the oil over medium-high heat. When the oil is hot, add the chickpeas and 1/4 teaspoon of salt. Cook, stirring occasionally, until the chickpeas are golden and browned in spots, 5 to 6 minutes. Transfer the chickpeas to a plate.

2. Return the pan to medium-high heat and add 1 tablespoon of the oil. When the oil is hot, add the cauliflower and 1/2 teaspoon of salt. Stir, cover, and cook, uncovering to stir occasionally, until the cauliflower pieces are browned in spots (they will be softened but still crisp), about 5 minutes. (If the cauliflower is browning too quickly, reduce the heat to medium. If your pan does not have a lid, use a baking sheet or the bottom of a large skillet). Transfer the cauliflower to the plate with the chickpeas.

3. Return the pan to medium-high heat and add the remaining 1 tablespoon of oil, the onion, and a pinch of salt. Cook, stirring, until the onions are browned in spots but haven’t lost all their stiffness, about 3 minutes. Add the garlic, ginger, chili-garlic paste, curry powder, brown sugar, and cumin. Stir well to combine, and fry the spices for 30 seconds. Add the spinach, tomatoes, and coconut milk and stir well to incorporate the spices with the liquids and to soften the spinach. Add the cooked cauliflower and chickpeas and simmer, stirring, for 1 minutes. Stir in the cilantro and remove the pan from the heat. Serve hot or very warm in two or three bowls.

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03.16.2017

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This week on Food52 I shared my favorite way to cook dried beans and how to stretch a pot of humble beans into a week of family dinners.

I was always intimidated by cooking dried beans. I would either forget to soak them ahead of time (ahhhh!) or keep them simmering in a pot, only to find them undercooked at the end of the day. After a while, I began to shy away from recipes that suggested I try it again.

Discovering the simplicity of preparing dried beans in the slow cooker has thrown my trepidation out the window. You just combine a few ingredients and turn on the machine! A few hours later you have a perfect pot of beans. Life-changing. (But if you don’t have a slow cooker, fear not: I recommend the method outlined in this recipe.)

Click here to read the full story and get four recipes from Feeding a Family including: Slow Cooker Black Beans, Buckwheat Crepes with Delicata Squash, Black Beans & Avocado, Kale & Sweet Potato Tacos on Homemade Corn Tortillas, and Black Bean Quinoa Burgers.

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All photography by Elizabeth Cecil.

12.05.2016

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What’s happening around here? We cut our tree down / put our tree up, keep making / slurping Heidi Swanson’s Green Lentil Soup, and are playing Town Mountain’s I’m On Fire over and over and over. The winter trifecta. XO

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Green Lentil Soup: Curry Powder, Brown Butter, Coconut Milk & Chives from Super Natural Everyday

Serves 4 to 6

2 tablespoons unsalted butter, ghee, or extra-virgin coconut oil

1 large yellow onion, chopped

3 cloves garlic, chopped

1/2 teaspoon red pepper flakes

5 1/2 cups vegetable broth or water

1 1/2 cups green lentils or green split peas, picked over and rinsed

3 tablespoons unsalted butter

1 tablespoon Indian curry powder

1/2 cup coconut milk

Fine-grain sea salt

1 bunch fresh chives, minced

Combine the 2 tablespoons butter, onion, garlic, and red pepper flakes in a large soup pot over medium heat, stirring regularly, until the onions soften, a couple minutes. Add the vegetable broth and lentils and simmer, covered, until the lentils are tender. This usually takes 20 to 30 minutes, but can take as long as 50 minutes.

In the meantime, warm the 3 tablespoons butter in a small saucepan over medium heat and let it brown. When it starts to smell nutty and fragrant, stir in the curry powder and sauce until the spices are fragrant, less than a minute.

When the lentils are finished cooking, remove from the heat, stir in the coconut milk and 1/4 teaspoon salt, and puree with an immersion blender. You can leave the soup a bit chunky if you like, or puree until it is perfectly smooth. Stir in half of the spiced butter, taste, and add more salt, if needed, typically a couple of teaspoons if you used water instead of salted broth. Serve drizzled with the remaining spice butter and sprinkled with chives.

10.25.2016

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3 Ways to Spiffy Up Hot Dogs into Family Dinners, Well Beyond the Cookout by me is up on Food52 today.

Sure, hot dogs are a quick-to-prepare crowd favorite, but can they be a nutritious and interesting family dinner, too? The answer is-thankfully!-yes. Today, there’s a wide variety of farm-raised, grass-fed, all-beef hot dogs that make for speedy, satisfying, and anything-but-boring meals.

So, let’s plan a modern hot dog dinner, one perfect for a busy weeknight. First, visit your farmers market and pick out some locally-grown dogs. If you don’t have luck finding a local source, see the list of quality national brands below.

Next, tell the kids it’s hot dog night and pat yourself on the back when they actually jump up and down in excitement (rather than scowl) over the dinner plans. Pick a cooking method and topping combination from the suggestions below. Maybe you crisp the dogs on a griddle and slather them with leftover chili, or grill them and top with tangy Greek salad. Look to your leftovers and needy produce for hot dog topping and sauce inspiration…click here to read the whole story.

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Photography by Elizabeth Cecil.