vampire weekend - step

coconut rice with black beans, plantains, and mango salsa

This is a dinner that seems both simple and exotic at the same time. It's your basic rice & beans--the perfect vegetarian meal--plus some fun and flavorful additions. It also works well for picky kids who want to make their own plates. Serves 6.

Adapted from Herbivoracious.

For the rice:

• 2 1/4 cups rice
• 1 thirteen-ounce can coconut milk 

For the beans:

• 2 cans black beans
• 1 cup chicken or veg broth (or water)
• 2 teaspoons cumin
• 1 teaspoon oregano
• salt to taste

For the salsa:

• 1 ripe mango, cubed
• 1 jalapeno pepper, seeded and roughly chopped
• 1 clove garlic, thinly sliced
• 1/3 cup finely diced red onion
• 1 handful cilantro
• 1/2 teaspoon Kosher salt

For the dish:

• 2 tablespoons coconut oil or vegetable oil
• 2 ripe plantains, peeled and sliced into generous 1/4″ thick coins
• Kosher salt
• 1 ripe avocado, sliced
• 1 mango, cubed
• 1 handful cilantro, chopped
• 1 lime cut into quarters

1. For the rice: Cook the rice in your usual way, on the stovetop or in a rice cooker, but replace one can’s worth of water with the coconut milk.
2. For the beans: Drain and rinse beans. Add broth, cumin, oregano, and salt, then simmer for 10 minutes.
3. For the salsa: Roughly puree all ingredients in a blender. Just 10 seconds or so should be enough, to retain some texture. Taste and adjust seasoning.
4. To complete the dish: Heat the oil in a large skillet over medium-high heat. When it is shimmering, add the plantains in a single layer. Fry, until brown on one side, about 3 minutes. Flip and cook on the other side until browned and tender, about two more minutes. Sprinkle with Kosher salt.
5. To serve, you may either divide the rice among bowls and top with the beans, salsa, plantains, avocado, mango, and cilantro, or serve all of the ingredients separately and let diners make their own. Pass the lime quarters to squeeze over the finished plate as desired.

butternut squash soup with ginger

Soup season is ending, I know, but we've had a rainy couple of weeks and this recipe has recently become a favorite of mine. I like to top it with spicy roasted chickpeas or crispy fried onions.

Recipe from Alton Brown.

3 to 3 1/2 pounds butternut squash (one large one), seeded and quartered

butter, melted, for brushing

1 tablespoon kosher salt, plus 1 teaspoon

1 teaspoon ground white pepper, plus 1/2 teaspoon

3 cups chicken or vegetable broth

1/4 cup honey

1 teaspoon minced fresh ginger

1/2 cup heavy cream

1/4 teaspoon freshly grated nutmeg

Directions:

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender (or transferring to a standing blender), puree the mixture until smooth. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

freezer breakfast burritos

Adapted from the recipe here.

8 eggs
       optional: add spinach, tomato, onion, green or red pepper (fry the onion and peppers first)
       scramble with a splash of milk, salt and pepper to taste
hash browns (I double this recipe)
10 tortillas (less if they are large burrito size)
cheese

Start by preparing all of the ingredients. After the eggs and hash browns cool, layer about 1/8 cup hash browns, 1/4 cup eggs, and sprinkle with cheese on top. Adjust amounts for tortilla size.

Wrap tightly in plastic wrap and put them in freezer bags. To reheat, unwrap, and microwave for about two minutes.

coconut curry sauce with noodles and veggies

Adapted from Our Best Bites.

 

1 lb. linguine or rice noodles

5-6 cups of any fresh or frozen vegetables you choose, for example:

     

           1 12-oz. package of frozen stir fry vegetables

           1/2 cup green onions

           1 red bell pepper, thinly sliced

           1 cup sliced mushrooms

 

1 tablespoon fresh, minced ginger

1 tablespoon fresh, minced garlic

1 can of coconut milk

2 tablespoons soy sauce

4 tablespoons sweet chili sauce (Thai style)

1 tablespoon curry paste

juice and zest of 1 lime

salt and pepper

 

Cook pasta according to the package directions. Whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, lime juice, and zest.

 

While the pasta is cooking, stir-fry the vegetables. Heat some oil in a large skillet over medium-high heat, add the vegetables and stir-fry until they're just a few minutes short of being done (tender-crisp). Add ginger and garlic and cook until garlic is fragrant, about 3 minutes. Be sure to continue stirring constantly to prevent the garlic from burning.
 

Add the coconut milk mixture and heat until it begins to boil. Remove from heat and add the cooked noodles. Toss to combine and then allow the mixture to stand for 5 minutes. Toss again, season with salt and pepper to taste. Makes 6 large servings.

cheesecake lemon bars

Adapted from allrecipes.
Ingredients:

1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup unsalted butter, cut into cubes* 4 eggs 1 1/2 cups white sugar 1 tablespoon all-purpose flour 1 tablespoon lemon zest 1/2 cup lemon juice 1 teaspoon lemon extract 2 (8 ounce) packages cream cheese, softened 1 cup white sugar 2 eggs, beaten

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
2. Whisk together 1 1/2 cup flour and confectioners' sugar in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Press the crumbs into the bottom and up the sides of the prepared baking dish to form a crust.
3. Bake in the preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and set aside.
4. Whisk together 4 eggs, 1 1/2 cup sugar, 1 tablespoon flour, lemon zest, lemon juice, and lemon extract in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Mix the cream cheese and 1 cup sugar in a bowl until well blended. Whisk in 2 eggs, then spread over the lemon mixture. The mixtures will separate during baking.
5. Bake in the preheated oven until the filling is set, about 30 minutes.

Optional: serve with mixed berries on top. 

*I followed this advice from the website: “I melted my butter for the crust to save time and the crust turned out perfect shortbread texture”. 

masala dosa

(Use this recipe for the dosa or buy pre-made mix in box.)

Soak 2 cups rice plus 3/4 cup urad dahl in water for 6 hours.

Blend in blender adding water until thin creamy batter; add 1 teaspoon salt and 1 teaspoon lemon juice.

Allow batter to sit in warm place for 12 hours. It will sour slightly.

 

Once you have your dosa batter, heat a non-stick skillet to medium-high.

Brush skillet with oil or ghee.

Using about a 1/3 cup for a 10-inch pan, swirl batter into pan, like making a crepe.

Drizzle oil around edges and wait patiently until edges turn brown and dosa is golden underneath.

Fill center with about 1/3 cup potato masala, fold edges over and transfer to a plate.

Serve (immediately) with sambar and coconut chutney. 

Potato Masala

3 tablespoons oil or ghee

1 teaspoon black mustard seeds

1/2 tablespoon minced green chili

2 medium sized yellow potatoes, peeled & cut into small pieces

1/4 head of cauliflower cut into florets

1/2 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon salt
1/2 teaspoon coriander powder
1 tablespoon lemon juice
1 tablespoon chopped cilantro

Boil the vegetables until soft.

Heat oil in skillet to medium high.

Add mustard seeds and green chili; stir until seeds begin to pop.

Add boiled veggies and then stir in next 4 ingredients.

Simmer on low 10 minutes, then add lemon juice and cilantro.

Use to fill dosa.