Madhu Knits and Cooks

First (Failed) Attempt to Recreate a Restaurant Favorite - Little Beet's Quinoa Oatmeal

Many years ago, I loved treating myself to the Little Beet's breakfast quinoa oatmeal.  A location (maybe their first?) opened in the midtown Manhattan building I worked in, and I quickly discovered that not only were their vegetable lunch options a delight, but also their breakfast contained a lot of surprises.  

The breakfast quinoa in particular was outstanding - vegan, creamy, full of spices like cardamon, and filling.  One portion could often be two breakfasts or serve as both breakfast and lunch on a busy day.  

Unfortunately though, with the passage of time, I both no longer live near any Little Beet locations, nor does the Little Beet appear to offer a breakfast menu anymore.  After many attempts to find a recipe or clues on the ingredients used, I recently decided to improvise my own breakfast quinoa oatmeal.  I drew some inspiration from other online recipes for breakfast quinoa, though none seemed to be based on, or that close to, the Little Beet version.

Here is what I did:

• Combined 1/2 cup rinsed quinoa with 3/4 cup unsweetened almond milk, 1/16 tsp. each of ground cloves and nutmeg, 1/8 tsp. each of ground Vietnamese cinnamon and ground ginger, and 2 pods of cardamon
• Cooked above mixture in the Instant Pot for 1 minute under high pressure, and then did a natural release
• Added 1/2 tsp. of vanilla maple syrup to the finished quinoa

Here is what I found about this approach:

• There was far too much clove in the recipe, and I should have rinsed the quinoa for longer to get rid of more of its bitterness.
• In addition, I probably should have cooked the quinoa for longer - maybe 2 or 3 minutes to get more of a creamy oatmeal type texture versus just cooked quinoa.  Also, it might make sense to do a longer cook time on the stovetop instead of a pressure cook.
• I think more sweetness would have helped - which also could have come from some fresh fruit (maybe bananas) and more agave or maple syrup on top, a la a photo I could find of the Little Beet version.  

I'll report back if I get closer to my memory of this fantastic breakfast!

Another "Kitchen Sink" Lasagna - Weeknight Spinach / Tomato Lasagna

With some leftover crushed tomatoes in the fridge and some no-boil lasagna sheets in the pantry, I decided to try my hand at another "kitchen sink" lasagna this fall.  This time, I decided to also use up some languishing frozen spinach. 

Like my first attempt at an improvised lasagna, this lasagna was much better than I expected!  Savory and slightly bitter from the spinach, slightly sweet from the tomato sauce, and a velvety richness from the melted mozzarella.  

My ingredients were, roughly:

• 4 sheets no-boil lasagna
• 3/4 of a 28oz can of crushed tomatoes
• Most of a 10oz package of frozen spinach, defrosted in the microwave and squeezed dry
• Partial block of low-fat, low-moisture mozzarella
• Shaved parmesan on top 
• Crushed red pepper, salt, and black pepper to taste

I followed a Cook's Country approach to combine the tomatoes and spinach together to form the lasagna layers, with a bit of mozzarella added on top to each layer.  I was skeptical of combining the blended tomatoes with the spinach, as opposed to layering them, but it worked quite well as a substantive (and not dry) lasagna filling.

Weeknight Pinto Beans - Lessons Learned As We Enter Bean Season

Is there anything more comforting than warm, creamy beans on a cold night outside?  Well, perhaps said beans in a lovely soup. 

I am more than ready for the fall and winter days ahead with an embarrassing amount of Rancho Gordo beans in our pantry.  I started my seasonal bean preparation with an impromptu weeknight pinto bean dish a few weeks ago.

These beans were flavorful, but both not as complex or time consuming as my favorite pinto bean approach to date - the Cook's Illustrated Drunken Beans.  I also learned the appropriate (soaked) pinto beans Instant Post cooking time - 31 - 33 minutes - something I learned after starting the cooking settings for 25 minutes, then adding another 7 minutes after the beans were not fully cooked.  As I look for comforting, simple bean dishes this year, this recipe will become a staple!

Ingredients

• 1/2 cup pinto beans, soaked in water for 6 hours
• 1/4 onion, diced
• 1/4 green bell pepper, diced
• 1 small tomato, diced
• 3 cloves garlic
• 1/4 tsp chile powder
• 1/4 tsp ground cumin
• Shake of dried oregano
• 1 bay leaf
• salt, to taste
• cilantro, chopped (optional - for garnish)

Directions

• Drain soaked beans and add ~1 cup fresh water, oregano, and bay leaf to the Instant Pot inner pot.
• Set the cooking settings to 31 minutes on high pressure.  Ensure the safety valve is closed.
• After the cook time is over, let the pressure cooker go through its natural pressure release process (~20 minutes)
• Then check the beans to ensure they are your desired consistency.  Switch the Instant Pot setting to saute, and add remaining ingredients, including 1 tsp. of salt to taste.
• Cook for an additional 7 - 10 minutes until the beans absorb the flavor of the seasonings.  Garnish with cilantro if desired and serve immediately.

Vegan Pho - Surprisingly Easy and Delicious Complete Meal

We ordered our first pho delivery of the pandemic several weeks ago, which reignited my desire to make vegan pho at home.  I've been quietly planning for this moment for years, with star anise in the pantry and dried rice noodles at the ready.  But whenever I've thought about actually making vegan pho, I've rejected what I thought would be a too-consuming effort to produce a quality meal.

Of course, the punch line is that making top-quality vegan pho at home couldn't be easier.  You don't need to simmer the broth for too long (30 minutes before adding the vegetables and noodles) thanks to charring ginger and onion in broiler beforehand to achieve deep flavor.

The final broth is umami-rich and deeply sweetly spiced, with almost caramel notes, and contrasts nicely with the fresh cilantro, scallions, and chile.  Thanks to two online recipes - Gimme Some Oven and Cookies and Kate - for providing basic guidance and inspiration for my personalized, mushroom-free approach.

Ingredients

(2-3 main course servings)

• 1/2 red onion, halved
• 1.5 inch piece of ginger, cut into 3-4 large chunks
• 1 star anise
• 2 cloves
• 1 cinnamon stick
• 1 tbsp. Better than Bouillon No Chicken Base
• 1 tbsp tamari or soy sauce
• Splash of rice vinegar
• ~8-10 Baby bok choy, cleaned and halved, or greens desired
• 1/2 package dried rice noodles, prepared via package directions (I soaked in hot water for 30 minutes while the soup broth simmered)
• Diced scallions, cilantro, green chile, or other toppings (e.g., Thai basil, sprouts) to taste
• Lime wedges for serving

Directions

• Pre-heat broiler on high, and place halved red onion and ginger on baking sheet.  Broil on high for 8 minutes approx. 4 inches from broiler, turning once halfway
• In a soup pot or dutch oven, dry toast the star anise, cloves and cinnamon for 3 minutes on medium-high heat or until fragrant
• Add 6 cupes water, charred onion and ginger, Better than Bouillon, and tamari, and bring to a boil
• Reduce heat to medium and simmer broth for 30 minutes
• Remove the spices, ginger, and onions from the broth, and add a splash of rice vinegar and the halved baby bok choy.  Cook for 3 minutes, then add noodles for another 2 - 4 minutes.
• Served immediately with scallions, cilantro, chile, and lime wedges

Stuffed Acorn Squash with Quinoa, Feta, and Pistachios - A Comforting Winter Meal

Similar to my recent parsnips order, when I saw acorn squash was available for grocery delivery, I added that to my cart on a whim.  Why not try something new?

While I was initially planning on thinly slicing the squash for roasting, as I have seen others do, I became intrigued by the various "stuffed" versions on recipe websites.  However, none had the flavor combos that I was looking for - or called for only ingredients I had in my kitchen - so I decided to create a recipe based on three websites.  Ingredients and directions below!

Ingredients

For 2 main course servings

• 1.3 pound acorn squash
• Grapeseed oil
• Salt
• Pepper
• 1/4 cup quinoa, rinsed
• 3 tbsp. chopped parsley
• 2 tbsp. roasted, unsalted pepitas (optional)
• Juice from 1/4 lemon
• 3 tbsp. minced red onion
• Red wine vinegar, to taste (I started with a splash, but probably could have used 2 - 3 quick splashes or 1-2 tbsp.)
• 1/4 cup feta in brine, cut into small pieces

Directions:

1.  Pre-heat oven to 400 degrees.  Cut acorn squash in half, through top and bottom ends of squash, and scoop out seeds.  Brush approx. 1 tbsp. grapeseed oil along cut edges of the acorn squash, sprinkle a light coating of salt and pepper, and place the squash face down on a lined baking sheet.  Place in oven and bake for 40 minutes, turning pan once halfway through baking.

2.  Meanwhile, cook the quinoa on the stovetop with 1/2 cup water until al dente to tender (bring quinoa and water to a boil, then reduce heat to a simmer and cover pot until water mostly evaporated).  

3. While quinoa is cooking, chop the remaining herbs, vegetable, and cheese, and mix together.  When quinoa is cooled, combine the mixtures.

4. After removing the acorn squash from the oven, when it should be easily pierced by a knife, carefully flip over the squash pieces so that the cut sides are up.  Spoon and press down equal amounts of the filling into the squash.  

5. Place the baking sheet back into the oven, and bake for another 10 minutes.  Cool for 5-10 minutes before serving.

I really liked this comforting yet elegant squash dish, with its salty, sweet, and sour flavors, though I think more red vinegar would have helped to add a more pleasant contrasting sourness to the squash.  My husband did not like the pepitas inclusion for textural / flavor reasons (too salty, and would have preferred a smoother filling mixture) though I didn't have that same reaction.  Doubling this recipe would make for a wonderful healthy main course for a dinner party for 4.  

Butternut Squash Pasta Sauce - Flat without Sage

My last post featured my first use of a hand-crack pasta roller.  Today's post highlights the sauce that accompanied this homemade pasta, an improvised butternut squash sauce.

The inspiration for the recipe was drawn from several blogs, including Cookie and Kate.  I made a number of modifications to fit my personal preferences, what I had on hand, and past tips to coax the best flavor out of butternut squash. 

While I will stick with most of those modifications in the future, the one omission I will not repeat is no sage leaves.  Sage and butternut squash is a classic combination for a reason.  Sage adds an earthy and fresh flavor that can complete an otherwise creamy and bland butternut squash dish, and I noticed its exclusion from the pasta dish.  I also should have added slightly more pasta water to my final sauce, and it ended up being a bit too pasty and dry.

The full recipe details follow below.

Butternut Squash Pasta Sauce

Ingredients

• One 1.7 pound butternut squash, peeled, seeded and cubed into 1/2 inch blocks 
• 1/2 yellow onion, finely diced
• 2 tbsp. olive oil
• 2 cloves garlic, peeled and sliced
• 1.25 cups water
• 1.25 tsp of Better than Bouillon
• Crushed red pepper, salt and pepper to taste
• - 1/2 onion with 2 tbsp oil, 2 cloves sliced garlic
• Parmesan to garnish, optional

Directions:

• Place the butternut squash in a microwave safe dish, cover and microwave for 5 minutes
  
  

• At the same time, heat the olive oil in a medium pot on medium-high heat.  When hot and shimmering, add the onion and saute for 3 - 4 minutes or until the onion is translucent.  Stir in the garlic and a pinch of salt.

• Add the partially cooked butternut squash, along with the liquid from the cooked squash, to the pot.  Stir to combine.

• Saute for 3 - 5 minutes, and then stir in the water and bouillon.  Bring dish to a boil, and then reduce to a simmer.  Cook until the butternut squash is fully tender and falling apart, approx. 10 - 15 minutes.

• Add crushed red pepper flakes to taste, and then puree the sauce with a stick blender or by placing the contents into a blender and then returning to the pot.  Add salt and pepper to taste.
• Stir in the cooked pasta.  Add pasta water if necessary to thin the sauce to your preference.  Serve immediately with a generous portion of parmesan cheese.

A More Substantive and Comforting Vegetable Noodle Soup

I recently blanched and froze a lot of celery to use in soups, red beans and rice, and other stew-type dishes.  My first use of this frozen celery was in an updated version of the homemade vegan noodle soup that I've been perfecting over the years.  The key updates I made were adding in some Instant Pot-cooked chickpeas and a bit of turmeric, inspired by a Cookies and Kate recipe.  

This revised recipe was really fantastic - the light carrot, celery, and parsley flavors that one expects in a vegetable or chicken noodle soup, with a lot more substance from the added chickpeas.  This really was a great, comforting one-pot meal, though I couldn't help but serve it with some homemade bread as well :-)  Recipe follows the pictures of the final products.

Homemade Vegan Noodle Soup, v3

Approximately 3 - 4 main course servings

Ingredients:

• 2 tbsp olive oil
• 1/2 onion, diced
• 3 carrots, chopped into 1/4 inch cubes
• 1/2 cup - 3/4 cup chopped (frozen) celery
• 2 cloves garlic, sliced
• 1/4 tsp salt, more to taste
• 1/2 cup dried chickpeas, cooked (or 1 can of cooked chickpeas)
• 1 dried bay leaf
• 1/4 tsp turmeric powder
• 6 cups water
• 4 tbsp. Better than Bouillon, any flavor you prefer
• 3 tbsp. parsley, minced
• 1/4 - 1/2 cup tiny pasta
• Fresh lemon juice, to taste
• Black pepper, to taste
• Parmesan, grated to taste

Directions:

• Heat oil in a soup pot on medium-high heat, and when hot, add the vegetables and salt.  Cook down for approximately 10 minutes or until the vegetables just start to brown
• Add chickpeas, bay leaf, turmeric, water, and Better than Bouillon, and raise heat to high to bring contents to a boil
• When the soup is boiling, add in the pasta and cook according to package directions
• Finish by seasoning with parsley, salt, pepper, and lemon juice to taste.  Add grated parmesan cheese if desired
• Serve immediately

Black Eyed Pea Tacos - A New Mexican-Inspired Side or Tortilla Filling

I've had a can of black eyed peas in my cupboard for some time (so much time that I think this can was part of an apartment move last year).  And while the can hadn't yet reached it's 2020 expiration date, I decided that enough was enough and I should finally remove it from its perch on the cupboard shelf high above.

The resulting improvised sauteed black eyed peas were a perfect filling for tacos, and I think they would also be good as an enchilada filling or one their own as a side dish.  They had a nice kick from the spices, a hearty yet soft texture, and a nice tartness from the tomato and onion.  And while the spices initially seemed to overwhelm the flavor of the black eyed peas, as the mixture cooled a bit, you couldn't mistake the unique flavor of the peas in this dish.

And of course, this recipe also met a critical criteria for me - it was incredibly easy to prepare.  Took just 15 - 20 minutes to get a great filling meal for two on the table.  

I will definitely be making this again and again.  In fact, I just bought a 2-lb. bag of dried black eyed peas because I was so happy with this recipe.

Mexican-Inspired Black Eyed Peas

Ingredients

• 1 14-oz. can black eyed peas (or equivalent cooked beans from dry)
• 1.5 tbsp. olive oil 
• 1/4 cup chopped white onion
• 1 plum tomato, chopped
• 2 tbsp chopped fresh jalapeno
• 1 pinch of garlic powder (or 1 clove garlic, minced)
• 1 pinch of dried oregano
• 1/4 cup water
• 2 tbsp. minced cilantro
• Salt and pepper, to taste

Directions:

• In a medium saucepan, heat olive oil on medium-high heat
• When hot, stir in onion and jalapeno, and saute until the onion becomes translucent (approx. 4 minutes)
• Stir in the chopped tomato, oregano, and garlic powder / minced garlic, and cook down for 2 - 3 minutes or until tomato is heated through and starts to break down
• Add in the black eyed peas and 1/4 cup of water.  Cook on medium-high heat until the beans are heated through (approx. 5 - 7 minutes) and the water mostly evaporates. 
• Garnish with cilantro, and sprinkle with salt and pepper to taste
• Serve immediately on it's own, or place a desired amount into heated tortillas for tacos or enchiladas

Nailed It - At-Home Creamy and Mild Paneer Makhani

Learning from a past blog post, I've finally found success with a recipe I have long wanted to master at home.  Paneer Makhani, this rich North Indian-inspired dish can be mine, all mine!  And this version is probably much healthier than whatever you get at restaurants to boot.

This recipe produces a creamy, smooth light tomato sauce with a nice and unexpected tang from the inadvertent idli podi that I added, thinking it was chili powder.  I'll report back if the podi is a necessary ingredient, or just something that helps mix things up. 

Otherwise though, the below ingredients produce an evenly spiced dish, not the too-often harshly flavored North Indian recipes one finds on the internet or in books.

Ingredients

• 1/2 block of store bought paneer, cut into 1/2 inch cubes
• 1/2 medium yellow onion, roughly chopped
• 2 cloves garlic, peeled
• 2 plum tomatoes, roughly chopped
• 1 thai green chile, sliced lengthwise
• 2 green cardamon pods, left whole
• 1 cinnamon stick
• 1/2 tsp idli podi or chili powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• ~1/4 cup heavy cream (eyeballed amount)
• sea salt
• olive oil

Directions

• Heat 1 tbsp. of olive oil in a skillet or sauce pan on medium-high heat.  When hot, add the paneer and saute, tossing every minute or two, until all of the sides are lightly browned.  Transfer paneer to a plate or bowl.
• In a blender, puree the onion, garlic and tomatoes until smooth.  
• In the same skillet, add another tbsp. of olive oil and heat until warm.  Add the chile, cardamon, cinnamon stick, podi, cumin and turmeric, and saute for 30 seconds to 1 minute or until fragrant.  
• Then stir in the tomato mixture, reducing heat and simmering the sauce for 10 minutes or until lightly reduced.  
• Then mix in the heavy cream and the paneer, and cook until the paneer is re-heated through.  Season with salt to taste. 
• Remove the whole spices before serving.

Blue Cheese Buttermilk Dressing - Heaven is a Place in My Kitchen

I've consistently only made one type of salad dressing - vinaigrette.  I've made balsamic, dijon, and various vinegar-based vinaigrettes (red wine, champagne, apple cider, etc.), usually via eyeballed ingredients, but they are generally the same.  Oil, vinegar, salt, pepper, and sometimes herbs or garlic.  

Feeling a bit bored by this routine, and also maybe extra hungry, I decided to try making a creamy dressing at home instead.  I mean how hard could it be?

Turns out even easier than I expected.  I very loosely followed a Cook's Illustrated recipe, modifying it so much that it became my own simple and delicious dressing.  The dressing had tang from sour cream, saltiness and creaminess from gorgonzola crumbles, and a sharp tart flavor from champagne vinegar.  Coupled with a buttermilk base, this dressing really made my otherwise simple lettuce meal incredibly satisfying and comforting.

I don't even know if I can provide a proper recipe for this dressing.  I basically used equal parts sour cream and buttermilk, added in maybe a tsp. of champagne vinegar to taste, a pinch of garlic powder and sugar, and enough gorgonzola until it looked "right."

I look forward to making this 3-minute dressing again and again!