Category Archives: Vegetables

Easy Cumin Roasted Beets

Easy Cumin Roasted BeetsI have never been a particularly picky eater, but I have spent the majority of my 35+ years hating beets. Hating them. My mom used to serve pickled beets at least once a week, which meant I had to choke down (and I do mean “choke”) one or two with some regularity until I grew up, moved out, and lived a blissfully beetless existence until three years ago. I’d still be beet-free today if it weren’t for a request for them for a birthday dinner.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted BeetsAs I prepared for this party (remember parties?), I looked online for beet roasting methods and mostly saw the same one: wrap beets in foil, roast them whole, let them cool, rub off the skins with your hands, and slice. It seemed like a lot of time and work for something I couldn’t stand. Instead, I took a gamble and did things the easy way: giving my beets a really good scrub, lopping off the root and tip, slicing them into thick wedges, and roasting them with olive oil, cumin and salt until caramelized.Easy Cumin Roasted BeetsBeing a careful cook, I had to taste the finished beets for seasoning regardless of personal preference, so I scrunched my nose, closed my eyes (?), took a tiny bite and…they were delicious. Earthy and sweet, yes, but also salty, smoky and crisp-edged. I couldn’t believe it—one of my top five all-time least favorite foods! Delicious! Sometimes it just takes the right preparation to change someone’s life (er, palate).Easy Cumin Roasted BeetsNow, I don’t know if I’ve actually changed—you won’t find me eating pickled beets out of the jar anytime soon. But these? I’ve made them at least once a week for the last three years and I freaking love them. They’re so easy and so good, the perfect low-maintenance side dish. I’ll throw a pan of Easy Cumin Roasted Beets in the oven alongside a chicken, serve them with fresh hummus on a casual night in, or pair them with feta and greens for a killer beet salad.Easy Cumin Roasted BeetsDid I just say “killer beet salad”? Maybe I’ve changed after all.Easy Cumin Roasted Beets

Easy Cumin Roasted Beets
makes 6 or so servings

4-5 large beets or 6-7 small-medium beets
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1/2-1 teaspoon Kosher or sea salt, or to taste
chopped cilantro or parsley, for garnish

Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.

Scrub beets and dry. Some may have a matte brown portion of their skin–wiping them dry with paper towel or lighter-colored towel is best for differentiating between this and remaining dirt. Do not peel.

Use a large, sharp chef’s knife to trim off the roots and tips. Slice them into wedges (I did 8 each on large beets). Pile on a prepared pan and top with olive oil, cumin and salt. Toss with your hands until everything is evenly coated, then scatter them evenly across the pan, taking care to keep them apart. Wash your hands.

Roast 20 minutes. Use a thin spatula to flip the beets over before roasting for 20-25 minutes more. Remove them to a serving dish. Garnish with chopped cilantro or parsley, if desired. Serve.

Leftovers will keep in an airtight container in the refrigerator for a few days.Easy Cumin Roasted BeetsEasy Cumin Roasted BeetsEasy Cumin Roasted Beets

Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}Although I have never publicized it this way, I have privately referred to this time of my blogging year as “Savory January” for some time now. You see, every January since starting this site, I (mostly) switch focus from sweets to weeknight meals, sides and other savory pursuits. It’s not for weight loss, “cleansing” or any reason beyond keeping things interesting—I cook as much as I bake, and those recipes deserve their moment in the blogging sun, too. Is switching up my blog POV for one month a year weird? Sure. But I like variety, and also this is my website and I can do what I want.Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli has been one of my favorite recipes for years and years. At its most basic, it’s a vegetable soup with pasta and beans, but it’s so much more! It’s easy, it’s cheap, it’s hearty, and it’s dang delicious. Oh, and it’s vegetarian—vegan without the cheese, gluten-free depending what kind of pasta you use. Yesssss.Pasta e Fagioli {Italian Pasta & Bean Soup}I made this Italian staple all the time when I first moved to NYC, but moved on to other things because that’s just how cooking goes for me. I make something regularly for a few weeks/months/years and then I completely forget about it for a few more weeks/months/years. In this case, I remembered Pasta e Fagioli on the last night of our Maine trip this past October. We had some produce to use up, and we had some tomato paste, beans (aka fagioli), pasta and cheese ends lingering…and well, when life gives you lemons, you know.

Long story short, I used up ingredients, was able to feed my people in under an hour start-to-finish and also became obsessed with Pasta e Fagioli again. We’ve been back in Brooklyn for three months and I’m still over here making this every couple of weeks. The heart wants what it wants.Pasta e Fagioli {Italian Pasta & Bean Soup}Making Pasta e Fagioli is super simple and you probably have most of the ingredients already. The method is nearly identical fo the way I make Sausage, White Bean & Kale Soup because why fix what isn’t broken?

Start by cooking the mirepoix (French term for carrot, celery & onion) for about ten minutes. You’re not going to get any color on it, but this is where the flavor building begins. Add some garlic, and then coat it all in tomato paste and let it caramelize for a few minutes. Add some herbs (fresh or dried), vegetable stock and water, and let that all simmer for 20 minutes or so, until the vegetables are soft. Finish it all off with a couple of cans of white beans and a bunch of kale (or any hearty green) and let them warm through, then combine the soup with cooked pasta in individual soup bowls. All that’s left to do is grate some parm over the top and call it dinner.Pasta e Fagioli {Italian Pasta & Bean Soup}If you’re wondering why I cook the pasta separately from the rest of the soup, it’s because I’m a single lady who eats a lot of leftovers and hates mushy pasta. I do this with chicken noodle soup as well—by keeping the two components separate, the pasta doesn’t overcook or get waterlogged and sad. If you have a group to feed or will otherwise not have leftovers (or maybe like your pasta really soft?), feel free to toss it in the pot with the beans and kale.

Pasta e Fagioli takes less than an hour start-to-finish and keeps like a dream. I made a big pot on Sunday night and have been reheating it for quick dinners when I get home from work. Let me tell you, it’s taking the edge off the post-holiday blues.Pasta e Fagioli {Italian Pasta & Bean Soup}

Pasta e Fagioli {Italian Pasta & Bean Soup}
makes 4-6 servings

For pasta:
water
Kosher or sea salt
splash of olive oil
1 1/2 cups small pasta (farfalline, ditalini, elbows)

Soup:
2 tablespoons olive oil
3 medium carrots, peeled, sliced into thin half-moons
3 ribs celery, trimmed, thinly sliced
1 medium-large yellow onion, diced small
1/2-1 teaspoon Kosher or sea salt, divided
6-8 cloves garlic, minced
1/4 cup tomato paste
1 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
1/4 teaspoon red pepper flakes (optional)
4 cups vegetable stock
4 cups water
2 bay leaves
1 bunch kale or chard, stemmed and chopped into bite-sized pieces
2 15-ounce cans cannelini or other white beans
1/4 cup chopped fresh parsley, plus more for topping
grated parmesan cheese, for topping (optional)

Fill a medium-sized heavy-bottomed pot 2/3 full with water. Bring to a boil. Salt well and add pasta, cooking according to the package directions. Drain pasta and return to the pot. Drizzle lightly with olive oil to keep it from sticking together whil you prepare the soup.

Heat olive oil in a stockpot over medium heat. Add carrots, celery, onion and a pinch of salt to the pot. Cook, stirring frequently, until starting to soften (about 10 minutes). Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste and stir to coat. Let cook for 2-3 minutes, until tomato paste begins to darken. Add bay leaves, thyme, optional red pepper flakes, vegetable stock and water. Bring to a boil, reduce to a simmer, and let cook 20-25 minutes, or until vegetables are soft (but not mush).

Remove bay leaves. Add beans and kale and let cook 5-7 more minutes, until greens have wilted a bit. Stir in parsley. Taste for salt and adjust as needed.

For serving, place about 1/2 cup of cooked pasta in each bowl. Top with soup and stir together. Garnish with Parmesan, if desired.

Soup will keep in an airtight container in the refrigerator for several days.

Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}Pasta e Fagioli {Italian Pasta & Bean Soup}

Mashed Sweet Potatoes

Mashed Sweet PotatoesI’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.

The menu is still in the tentative planning phase, but I know for sure that I am making J. Kenji Lopez-Alt’s Turchetta and smaller batches of the cornbread stuffing, cranberry sauce and caramelized Brussels sprouts from my archives. Oh, and the best dang Mashed Sweet Potatoes you can get anywhere.Mashed Sweet PotatoesI can’t believe I’ve made it this many years without posting this recipe.

Creamed Kale? ✅
Dinner rolls? ✅
Two kinds of stuffing? ✅✅
Every cheesy appetizer under the sun? ✅✅✅✅✅
Mashed Sweet Potatoes? ❌

Truly, it’s bonkers. When I first moved to New York a thousand thirteen years ago, these were my go-to contribution to various Thanksgivings and holiday dinners, and they were a hit on every table they graced. These are seriously the *best* holiday sweet potatoes ever. Marshmallows be damned. (But not really.)Mashed Sweet PotatoesMashed Sweet PotatoesMy mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).Mashed Sweet PotatoesAs you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.Mashed Sweet Potatoes

Mashed Sweet Potatoes
barely adapted from my mom’s friend, Amy
makes 10-12 servings

4 pounds sweet potatoes, scrubbed & peeled, diced into 1-inch pieces
cold water, to cover sweet potatoes
2 1/2–3 teaspoons teaspoons Kosher or sea salt, divided
1 8-ounce brick full-fat brick-style cream cheese, cut into pieces
1/2 cup (1 stick) butter, cut into pieces
freshly ground black pepper, to taste
chopped parsley, for garnish

Place diced sweet potatoes in a large, heavy-bottomed pot. Add salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and let simmer until sweet potatoes are fork tender. Remove from heat.

Carefully drain water by pouring sweet potatoes through a colander. Return sweet potatoes to the hot pot. Use a potato masher to begin to break up sweet potatoes. Add all pieces of cream cheese and butter, along with 1 teaspoon salt and a few grinds of black pepper. Mash to combine, using a silicone spatula or wooden spoon to scrape down the sides of the pot as necessary. Do not over-mash. Taste for seasoning, then stir in more salt by the 1/2 teaspoon and pepper as desired.

Remove to a serving dish and serve immediately with chopped parsley, if desired. Leftovers will keep covered in the refrigerator for up to 3 days.

If you’d like to make Mashed Sweet Potatoes ahead, spread them into a medium-sized casserole dish. Let cool completely, cover with foil and refrigerate overnight. The next day, remove them from the refrigerator and let sit at room temperature for at least 30 minutes. Then place covered dish in a 350F oven for 30-40 minutes, until hot. Serve.Mashed Sweet PotatoesMashed Sweet Potatoes

Butternut Squash Chili

Butternut Squash Chili {Vegan}I am psyched for today’s recipe, y’all! This vegan Butternut Squash Chili is so good and good for you—perfect for the Super Bowl this weekend or any wintry night.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}It’s made with loads of good stuff. We’re talking the standard onion, garlic and red bell pepper, of course, but also a whole butternut squash (duh), meaty mushrooms, and pinto beans. YUM!Butternut Squash Chili {Vegan}I know that being Texan means I “shouldn’t” like beans in chili, but here I am, putting them in there. No regrets. I almost always go for pinto beans in chili because that’s what I like, but if black beans or red kidney beans are more your style, by all means, switch it up!Butternut Squash Chili {Vegan}Small amounts of cinnamon and cocoa powder set this chili apart from the rest. They add a little nuance to the standard seasoning combination of chili powder, cumin, dried oregano, and cayenne. Minced chipotles in adobo are stirred in before serving for a touch of smoky heat.Butternut Squash Chili {Vegan}Butternut Squash Chili requires a couple of long browning steps—you want maximum flavor from those onions and mushrooms—and a simmer, but comes together surprisingly quickly overall. The batch pictured clocked in at just under two hours, which gives you just enough time to whip up some Cornmeal Biscuits to go alongside!Butternut Squash Chili {Vegan}As with most soupy, stewy things, this is a meal that will get better with time. It’s delicious the day it’s made, but is particularly spectacular after a day or two in the refrigerator. Basically, if you want to eat this while you watch the Super Bowl, make if Friday, Saturday or Sunday. Love a make-ahead main!

As stated many times over the years, I’m not a fan of football, but this chili? That’s a “super bowl” I can get behind.Butternut Squash Chili {Vegan}

Butternut Squash Chili {Vegan}
makes about 6 servings

3 tablespoons olive oil
1 medium Spanish onion, diced small
2 red bell peppers, diced small
1-1 1/2 teaspoons Kosher or sea salt, or to taste
5-7 cloves garlic, minced
8 ounces white button mushrooms, 1/2-inch diced
1 3 lb. butternut squash, 1/2-inch pieces (8-ish cups)
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper (optional)
1 teaspoon natural unsweetened cocoa powder
1 6-ounce can tomato paste
4 cups vegetable stock (I use seasoned vegetable Better than Bouillon)
2 15-ounce cans pinto beans, drained & rinsed
2 chipotles in adobo, minced

Garnish:
avocado
chopped cilantro
sliced scallions
grated cheese (vegan or dairy)
crispy tortilla strips
crushed tortilla chips

Heat a heavy-bottomed pot over medium heat. Add 1 tablespoon olive oil and swirl to coat. Add onion, red bell pepper and a pinch of salt, and sauté until very soft and gaining color (about 15-20 minutes). Stir in garlic and cook until fragrant, about a minute. Remove from pot and set aside.

Add remaining 2 tablespoons of olive oil to the pan and swirl to coat. Add mushrooms and sprinkle with 1/2 teaspoon of salt. Cook, stirring frequently, until browned (about 15-20 minutes). Don’t rush it!

Return onion mixture to the pan, along with butternut squash. Stir in chili powder, cumin, oregano, cinnamon, cayenne, cocoa and 1/2 teaspoon salt. Add tomato paste and cook, stirring constantly for about 5 minutes, just until it begins to caramelize (it will ever-so-slightly darken).

Add vegetable stock and bring to a boil. Reduce to a simmer and let cook 20-25 minutes, or until squash is cooked through and tender. Add pinto beans and minced chipotles in adobo and let simmer another 7-10 minutes. Remove from heat. Taste for salt and adjust to your preferences.

Divide chili among bowls and serve with desired garnishes.

Leftovers will keep very well for up to 4 days. Flavors will intensify over time.Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}Butternut Squash Chili {Vegan}

Tomato & Zucchini Confit

Tomato & Zucchini ConfitThis is the last post-vacation recipe, I promise. After today, I will write about things that are not the most perfect little island off the coast of Maine. I will. But first I’m going to tell you about the easiest, fanciest-sounding (thanks, French name!) savory late summer preserve/condiment/what-have-you: Tomato & Zucchini Confit.Tomato & Zucchini ConfitUnlike the other recipes I’ve posted from our trip, this one was not part of the plan. I was sitting on the Swan’s Island Library internet porch on our second-to-last night trying to think up ways to use the last of our produce, when I saw Chanie Apfelbaum* talking about garlic confit in her Instagram Stories. When I got back to the cottage a little later, I proceeded to make confit from some grape tomatoes and zucchini that were languishing in the fridge and toss it with some red lentil pasta. And it was good. So good that we ate it again for lunch the next day. So good that it was the first thing I cooked when I got home to Brooklyn. So good that I’m here writing about it because it’s so good, you should make it.

*I follow a number of Kosher food blogs, as I make many Shabbat dinners and holiday meals throughout the year. Chanie’s is one of the best.Tomato & Zucchini ConfitNow, you’ve almost certainly heard of confit, most likely in association with duck. The word itself comes from the French word confire—literally “to preserve.” A confit is a preserve created by slow-cooking a food in fat or sugar. Today, we’re confit-ing tomatoes, zucchini and garlic in olive oil.Tomato & Zucchini ConfitTomato & Zucchini ConfitTomato & Zucchini ConfitMaking this confit couldn’t be simpler. Start by tipping a pint of grape tomatoes, some diced zucchini and an entire head’s-worth of garlic cloves into a casserole dish. Season them with thyme, red pepper flakes and salt. Stir in 3/4 cup of olive oil and slow-roast until it’s all soft, caramelized, and fragrant. That’s it.Tomato & Zucchini ConfitThe sky’s the limit on applications. Tomato & Zucchini Confit can be stirred into pasta , grains or beans for a quick meal, or used to garnish chicken or fish. For this post, I just spooned it onto some baguette slices that were toasted in olive oil and called it crostini. Really, put this on anything that could use a touch of herby, savory, garlicky tomato & zucchini. (I think you’ll find that that’s most things.)Tomato & Zucchini ConfitI’ve written this recipe so that the oven is at 300F and the confit cooks for about an hour, but you can go even lower and slower (think 250F for 2 or even 3 hours) for greater depth of flavor. I think it’s pretty wonderful as is though.Tomato & Zucchini ConfitTomato & Zucchini Confit is great the day it’s made, but since it’s a preserve, one batch can last a while. Once it has cooled, just pile it into a jar, top it off with olive oil so that none of the tomato, zucchini or garlic is exposed, and store it in the fridge. When you’re ready to serve it, bring the confit back to room temperature. When you’ve had your fill, top the leftovers with more oil and refrigerate the jar again for up to two weeks. If you’re anything like me though, it won’t be around longer than a few days.Tomato & Zucchini Confit

Tomato & Zucchini Confit
makes about 2 cups

1 head garlic
1 dry pint grape tomatoes, whole
1 large zucchini, 1/2-inch dice
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2-1 teaspoon red pepper flakes
1 teaspoon fine sea salt
3/4 cup olive oil

Serving suggestions:
toasted baguette
pasta
cooked grains
beans
chicken or fish

Preheat the oven to 300F.

Separate all the cloves on a head of garlic and peel them; I like to do this by smashing each one with the flat side of a large chef’s knife and slipping off the skins with my fingers.

Place peeled garlic, tomatoes and zucchini in a large casserole dish. Scatter thyme, red pepper flakes and salt over the top. Pour in olive oil and carefully stir to combine. Bake uncovered for 60-75 minutes, or until tomatoes and garlic have begun to caramelize and everything is fragrant.

Let confit cool at room temperature before transferring to a jar with a tight-fitting lid. Top with extra olive oil if anything is exposed before storing in the refrigerator. Tomato & Zucchini Confit will keep in the refrigerator for up to a couple of weeks.

Bring to room temperature before serving. Continue to top the jar off with more olive oil before storing.Tomato & Zucchini ConfitTomato & Zucchini ConfitTomato & Zucchini Confit