Any Bean Hummus with Miso

One of my favorite things to do is cook with pantry staples — I love it when all the ingredients I need are already in my kitchen. So recently when I was in the mood for hummus, I decided to make my own. Since I didn’t have any chickpeas, I used black beans instead. Also I’ve been experimenting with making my own miso (and using it to add umami to lots of different dishes), so I threw that in too. The hummus turned out great, and I’m convinced the recipe would work well with just about any type of bean.

Admittedly, miso and tahini may not be staples for most people, but they are great to have on hand, if only to make more hummus!

Ingredients

1 can beans, drained and rinsed
3 tbsp tahini
2 cloves garlic
3 tbsp lemon juice (about one lemon)
2 tbsp olive oil
1 tbsp white miso
1/2 tsp cumin
salt

In a medium bowl, combine beans, tahini, garlic, lemon juice, 2 tbsp olive oil, miso and cumin. Use an immersion blender (or food processor) to puree until smooth. Add more oil or a little water if needed for desired consistency. Add salt to taste.

Pictured: Pyrex Butterfly Gold 443 Cinderella Mixing Bowl, Corning Ware Wheat W-43-B Petite Pan, Corning Ware Wheat W-1-B Casserole

Easter Dinner 2019

We had a phenomenal Easter feast this year, but it sadly did not involve very many vintage dishes! Still, I’m making a record of it because I want to remember the recipe I used for our ham: The bourbon orange glaze was excellent. It was my first time doing a ham, and it came out super moist and seasoned just right. I added a spoonful of homemade miso to the glaze for extra umami, so perhaps that’s what made it!

Overall it was a great meal with family and friends.

Menu:

  • Bourbon Orange Glazed Ham (recipe)
  • Grilled Tri-Tip
  • Roasted Brussels Sprouts
  • Mashed Potato Casserole with Cheddar and Green Onions (recipe)
  • Spinach Salad with Warm Bacon Dressing (recipe)
  • Caesar Salad
  • Individual Yorkshire Puddings

Pictured: Corning Ware April DC-1 1/2-B Designer Casserole

Hominy Stew with Bacon and Poblano Peppers

The weather is warming up in Northern California, and I’m having a hard time letting go of stew season. Plus, I’m on a mission to test out recipes that might freeze well for ready-made summer camping meals. This one fits the bill, though I might try adding white beans next time for extra protein.

Side note: Ever since I made this Slow Cooker Pork Stew with Hominy, I’ve been wanting more hominy in my life! I don’t know how I overlooked the chewy goodness of nixtamalized corn kernels for so long. This hominy stew really lets them shine.

Adapted from Food & Wine‘s Hominy Stew with Bacon.

Serves 6

Ingredients

8 oz bacon
2 medium onions, chopped
3 poblano peppers, seeded and chopped
1 jalapeƱo pepper, seeded and chopped fine
5 garlic cloves, minced
2 15-oz cans white or yellow hominy, drained and rinsed
1 14 1/2-oz can diced tomatoes (undrained)
4 cups low-sodium chicken broth
zest (about 1 tsp) and juice (about 2 tbsp) of 1 lime
1 tbsp masa harina (optional)
1/2 cup chopped cilantro
salt
pepper

Use kitchen shears to snip bacon into 1/2-inch pieces, then place in a large pot or Dutch oven. Cook over medium heat until browned and crisp, about 10 minutes. Transfer bacon to a plate lined with a paper towel and set aside.

Remove all but 1-2 tbsp of the bacon grease from the pot, then add the onions, poblanos and jalapeƱos. Sprinkle liberally with salt and pepper, then saute over medium heat until softened, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute more.

Add the hominy, tomatoes, chicken broth and lime juice and stir. Bring to a boil, then turn the heat down and simmer, covered, for 20 minutes.

Uncover and continue to simmer for 10 minutes. Stir in masa and simmer 5 minutes more. Add lime zest and cilantro, then season to taste with salt and pepper. Serve topped with bacon.

Pictured: Descoware Flame Dutch Oven, Pyrex 024 Lime Round Casserole

Mom’s Green Chile Corn Pudding

This old-fashioned, dump-and-bake recipe has been around for a long time, with good reason: It’s delicious! It’s also a great way to use a vintage casserole dish, as it will work in any shaped dish (round, square, rectangular, oval) that holds about 2-3 quarts.

Note: If you don’t keep garlic salt around, make your own by mixing 1 part garlic powder with 3 parts salt.

Serves 8

Ingredients

2 eggs
1/2 cup vegetable oil
2 14.75-oz cans cream style corn
1 4-oz can fire roasted diced green chiles
3/4 cup yellow corn meal
1 tsp garlic salt
1 cup shredded cheddar cheese
paprika (sweet)

Preheat oven to 350 degrees. Grease 13×9 or 8-inch square baking dish.

In a large mixing bowl, beat eggs. Stir in oil, corn, chiles, corn meal, garlic salt and 3/4 cup cheese. Pour into prepared pan, then top with remaining cheese and sprinkle with paprika.

Bake until set and lightly browned, about 30-45 minutes (depending on thickness/pan size).

Pictured: Fire King Green Meadow 8-inch square baking dish

St. Patrick’s Day Dinner 2019

Corned beef and cabbage is a must for any St. Patrick’s Day feast. And if haven’t cured your own corned beef, you’ve gotta try it! It really is pretty easy if you plan ahead — like brining a turkey, but for 5-7 days. The one special ingredient you need is curing salt (sodium nitrite), also known as prague powder or pink salt (not the same as Himalayan pink salt). It’s easiest to purchase online — I bought this one a couple years ago and it will probably last me forever.

Typically corned beef is made from brisket — but any tough cut will do (must be suited for long, slow cooking, like a pot roast). So this time I’m trying it with a chuck roast. That has led to a slight hiccup in my menu planning: Because the roast is thicker than a brisket, there’s no room for cabbage in my slow cooker! Consequently I’ve added a mustardy coleslaw to the lineup, which I think complements the corned beef pretty well.

This year’s St. Patrick’s Day menu:

  • Home-Cured Corned Beef (roughly based on this curing recipe and this cooking recipe)
  • Mashed Potato Casserole with Cheddar and Green Onions (recipe)
  • Braised Collard Greens (recipe: Braised Winter Greens from Cook’s Illustrated‘s More Best Recipes)
  • Mustardy Cabbage and Apple Slaw (recipe)

Pictured: Corning Ware Green Macrame P-332 Roaster, Corning Ware April DC-1 1/2-B Designer Casserole, Pyrex Spring Blossom 043 Oval Casserole, Pyrex Verde 444 Cinderella Mixing Bowl

Mashed Potato Casserole with Cheddar and Green Onions

Sure, regular mashed potatoes are tasty. But with a couple of extra steps, you can turn them into something even more delicious — mashed potato casserole! I must admit that another motivation for making this dish was to use a vintage casserole dish from my collection. Corning Ware is a particularly handy choice, because you can assemble the casserole ahead, refrigerate it overnight, then pop it in the oven with no risk of thermal-shock-induced breakage.

Serves 6-8

Ingredients

3 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
8 tbsp unsalted butter
3/4 cup sour cream
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp salt
3 green onions, chopped fine
1 1/2 cups shredded Cheddar cheese
1/4 cup bread crumbs

Preheat oven to 375 degrees. Lightly grease a 1 1/2-quart baking dish with butter or cooking spray.

In a large pot, combine potatoes with enough water to cover. Bring to a boil, then cook until softened, about 15 minutes.

Drain the potatoes, then put back in the pot. Add 7 tbsp butter, cut into smallish pieces. Mash with a potato masher until butter has melted and is mixed in. Add sour cream, milk, garlic powder and salt and mash until smooth. Stir in green onions and 1 cup of the Cheddar.

Transfer the potato mixture to the prepared baking dish and spread evenly. (At this point the casserole can be covered and refrigerated overnight, if desired. Leave out at room temperature for 30 minutes before baking, and extend cooking time as needed.)

Melt 1 tbsp butter. In a small bowl, combine with bread crumbs and stir until butter is evenly incorporated. Stir in 1/2 cup Cheddar, then sprinkle the mixture over the potatoes.

Bake, uncovered, until topping is lightly browned, about 15-20 minutes.

Pictured: Corning Ware April DC-1 1/2-B Designer Casserole

Sausage and Spinach Spaghetti Pie

I’ve been on the hunt for a casserole that is fun, dramatic and delicious in equal measures — and I think I’ve found it! I love this recipe because it’s a meal in itself, but a side of garlic bread and salad wouldn’t hurt. I’m also planning to try making it again with other ingredients — a meatless version would still be tasty, as would other vegetables (eggplant? chard? zucchini?). Just be careful not to add too much moisture, or the final product won’t set properly.

If you don’t have a springform pan, an 8-inch cake pan will do. But you’ll miss out on the fun of releasing the sides of the pan and letting the pie stand on its own.

Adapted from Food Network’s Beefy Cheesy Spaghetti Pie.

Serves 6

Ingredients

6 oz uncooked spaghetti
2 tbsp olive oil
8 oz bulk Italian sausage (remove casings if you’re using links)
1 onion, chopped
3 cloves garlic, minced
1 15-oz can crushed tomatoes
12 oz baby spinach, roughly chopped
1/4 cup heavy cream
salt
pepper
4 large eggs
1/4 cup plus 1 tbsp grated Parmesan cheese
8 oz small mozzarella balls, drained
cooking spray

Preheat oven to 425 degrees.

Cook the spaghetti according to package directions, until it’s just al dente. Drain, transfer to a large bowl, then toss with 1 tbsp olive oil to keep it from sticking together. Set aside.

In a large skillet over medium heat, cook sausage in 1 tbsp olive oil, breaking it up into crumbles, until no pink remains. Spoon it out onto a paper towel-lined plate and set aside.

Add the onion to the skillet and saute until soft and translucent. Add the garlic and cook until fragrant, about one minute more. Add the tomatoes and scrape up any brown bits from the bottom of the pan.

Add the spinach a handful at a time, stirring until wilted. Stir in the cream and simmer for about 5 minutes to thicken the sauce. Add salt (about 1 tsp) and pepper to taste.

Stir together the spaghetti, sausage and sauce. Allow to cool slightly. In a small bowl, whisk together eggs and 1/4 cup Parmesan, then stir into the spaghetti mixture.

Grease a 9-inch springform pan with cooking spray. Transfer half of the spaghetti mixture to the pan, then dot with half of the mozzarella balls. Add the rest of the spaghetti mixture, then top with the rest of the mozzarella balls and 1 tbsp Parmesan.

Bake until the center is set, the edges are browned and crispy and the cheese is starting to turn golden, about 25 minutes. Let stand 5-10 minutes before serving.

Pictured: Pyrex Verde 444 Cinderella Mixing Bowl, Corning Ware Snack-It Plate