Posts Tagged ‘Dinner’

pasta alla carbonara with kale, brussels sprouts, and bacon | Eat Me Tuesday’s

Tuesday, May 24th, 2016

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Author: Bojon Gourmet

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Pasta Carbonara with Kale, Brussels Sprouts, Bacon, and Duck Eggs

This is easily made gluten-free by using gluten-free pasta; corn and quinoa penne is my current favorite for this dish.

Serves 4 as a meal, 6 as a first course

For the sauce:
1/4 cup heavy cream (or ricotta cheese)
2 duck eggs (or extra-large hen’s eggs), at room temperature
1/2 cup freshly grated parmesan, plus more for finishing
1/4 teaspoon fine sea or kosher salt
1/4 teaspoon freshly ground black pepper, plus more for finishing

For the pasta:
1 tablespoon olive oil
3 ounces bacon (preferably thick-cut and smoky), cubed
1 small onion, such as a cipollino, diced
a big pinch red chile flakes
8 ounces brussels sprouts, trimmed and quartered
1/2 bunch kale (such as lacinato/dino kale)
8 ounces dry pasta (such as penne, strozzapreti, or spaghetti)
2 tablespoons finely chopped parsley

Fill a large saucepan with water, salt it generously, and place over high heat to bring to a boil.

In a large measuring cup, whisk together the cream, eggs, parmesan, salt, and pepper until well-combined. Set aside.

Heat the olive oil in a wide skillet over a medium flame until it shimmers. Add the bacon and fry, stirring occasionally, until crisp, about five minutes. Add the onion and chile flakes, and saute, stirring occasionally, until the onion is tender, about 10 minutes.

When the water boils, add the brussels sprouts and boil until bright green and crisp-tender, about 2 minutes. Scoop out with a slotted spoon, drain, and add to the cooked onion mixture, turning the heat down to very low to keep the vegetables warm.

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Strip the kale leaves away from their stems, discard the stems, and add the kale to the boiling water. Cook for 3 minutes. Scoop out the kale with a slotted spoon and let it cool until you can handle it. Squeeze out the excess water, roll it into a bundle, and use a sharp chef’s knife to slice it thinly. Add the kale to the pan with the onions and sprouts.

Add the pasta to the boiling water and cook, stirring occasionally, until done to your liking. Drain the pasta well and add it to the skillet. Remove the skillet from the heat.

Immediately pour the egg mixture over the pasta and toss well for a minute or two until the eggs thicken into a sauce from the heat of the other ingredients. If the mixture seems soupy or undercooked, return the skillet to a low flame and stir until it thickens. (If you want to be extra-safe, stick an instant read thermometer into the pasta and make sure it registers at least 170ºF.)

Serve the pasta immediately, topped with freshly ground pepper, parmesan, and parsley.

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Sweet Potato Chickpea Buddha Bowl | Eat Me Tuesdays

Tuesday, April 19th, 2016

 

Author: The Minimalist Baker

A “Buddha Bowl,” as defined by urban dictionary, is, “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

 

I first heard of Buddha Bowls somewhere within the vegan (& hippy) community and personally understand them as a big bowl of plant-based goodness, which is precisely what this recipe is!

What started off as a mission to make a chickpea breakfast skillet turned into a sweet and savory dish that would satisfy vegans and meat-eaters alike.

Plus, it’s simple – requiring just 30 minutes. And it’s ridiculously healthy – loaded with four kinds of vegetables, fiber- and protein-rich chickpeas, and a maple-tahini sauce that’s so good you’ll want to put it on everything.

That’s my kind of dinner. Let’s do this!

It all starts by roasting your vegetables in the oven. While those are baking away, simply sauté your chickpeas to crispy perfection and whisk up your 3-ingredient tahini sauce.

All that’s left to do is put it all together and take your taste buds to flavor town.

This bowl is literally all I’ve been craving since perfecting this recipe. It’s:

Savory + sweet
Subtly spiced
Warm
Comforting
Incredibly satisfying
Seriously healthy
& packed with flavor

 

Prep Time: 5 min

Cook Time: 25 min

Total Time: 30 min

 

Flavorful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan, Gluten Free
Serves: 2-3
Ingredients
VEGETABLES
  • 2 Tbsp olive, melted coconut, or grape seed oil
  • 1/2 red onion, sliced in wedges
  • 2 large sweet potatoes, halved
  • 1 bundle (227 g) broccolini, large stems removed, chopped
  • 2 big handfuls kale, larger stems removed
  • 1/4 tsp each salt + pepper
CHICKPEAS
  • 1 15-ounce (425 g) chickpeas, drained, rinsed + patted dry
  • 1 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 tsp garlic powder
  • 1/4 tsp each salt + pepper
  • 1/2 tsp oregano (optional)
  • 1/4 tsp turmeric (optional)
TAHINI SAUCE (OPTIONAL)
  • 1/4 cup (56 g) tahini
  • 1 Tbsp maple syrup
  • 1/2 lemon, juiced
  • 2-4 Tbsp hot water to thin
Instructions
  1. Preheat oven to 400 degrees F and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
  6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  7. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  8. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
  9. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
*Nutrition information is a rough estimate for 1 of 3 servings with sauce.
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Sweet Potato Black Bean Burger | Eat Me Tuesday’s

Tuesday, April 12th, 2016

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The Minimalist Baker features things with usually less than 10 ingredients, one bowl and takes about 30 minutes to make.  Can’t say no to this.

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On days you really need something to fill the spot.  This is the burger for you.  I’m bookmarking things I would like to cook in my tiny house.  That is pretty easy to make and also very healthy.

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This recipe not only fills a veggie burger-shaped hole in my heart since moving out of arm’s reach of Beer Kitchen, it’s also simple, requiring just 10 ingredients and easy-to-master methods. Such as,

  1. Bake sweet potato
  2. Mash
  3. Add rice, black beans, onions + spices
  4. Mix
  5. Mold
  6. Bake

It’s so easy. Are you sensing a pattern here? Simple, delicious, and vegan + gluten free? It’s practically sorcery.

 

Speaking of sweet, this burger is the business. It’s:

Tender on the inside
Firm on the outside
Hearty
Naturally sweet
Savory
Subtly spiced + smoky
Simple
Seriously satisfying

 

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SWEET POTATO BLACK BEAN BURGER

Amazing sweet potato black bean burgers bulked up with brown rice and seasoned with smoky cumin and paprika. Sweet, tender, flavorful and so healthy and delicious.
Author: Minimalist Baker
Recipe type: Main, Burger
Cuisine: Vegan, Gluten Free
Serves: 12
Prep Time: 15 Min
Cook Time: 1 Hour + 15 min
Total Time: 1.5 hours
Ingredients
  • 2 cups mashed sweet potato (~2 large sweet potatoes – organic when possible)
  • 1 cup cooked salted black beans, rinsed and well drained (if unsalted, add more salt to the burgers)
  • 1 – 1 1/2 cups cooked brown rice* (or sub cooked quinoa with varied results)
  • 1/2 cup walnut or pecan meal (or very finely chopped)
  • 1/2 cup finely diced green onion
  • 2 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp each salt and pepper (to taste)
  • 1/4 tsp chipotle powder (optional)
  • 1 Tbsp brown sugar (optional | for added sweetness)
FOR SERVING
  • Sliced avocado
  • Sprouts, lettuce or parsley
  • Sliced onion
Instructions
  1. Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch – about 30 minutes – set aside. Reduce oven heat to 375 degrees F.
  2. While potatoes are baking, cook rice or quinoa (see notes for instructions).
  3. Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
  4. Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
  5. Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster they’ll cook, but no need to go too far. Just a gentle press will do.
  6. Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The longer you bake them the firmer and drier they will get – up to preference. I went for around the 35 minute mark.
  7. Serve on slider buns (double stack for more bulk) or atop a salad with sliced avocado, red onion, greens, and ketchup or salsa.
  8. Store leftovers covered in the fridge for up to a few days. Freeze for longer term storage.
Notes
* To cook rice: bring 2 cups water to a boil, then add 1 cup very well-rinsed rice, reduce heat to simmer, cover and cook for about 30 minutes or until fluffy and tender. You will have leftovers.
* For quinoa: rinse 1 cup quinoa and add to a saucepan over medium heat. Sauté in a bit of olive oil for 1-2 minutes, then add 2 cups water and bring to a boil. Reduce heat to simmer, cover and continue cooking for about 15 minutes, or until tender and fluffy and the water is absorbed.
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