Author: Adam

Spanish Rice and Beans

Time: 30 – 35 minutes


  • Rice
  • Canned Kidney Beans or Canned Pinto Beans
  • Onions
  • Garlic
  • Canned Tomatoes or Fire-Roasted Canned Tomatoes
  • Chili Powder
  • Paprika
  • Oregano
  • Cayenne
  • Olives, Green or Black
  • Vegetable Broth


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1.5 tsp. paprika
  • 1.25 tsp. kosher salt
  • 1 tsp. chili powder
  • 1 tsp. dried oregano
  • 0.5 tsp. black pepper
  • 0.25 tsp. cayenne pepper (optional for added heat)
  • 2 cups long-grain white rice (such as jasmine or basmati)
  • 1 (14.5-oz.) can fire-roasted diced tomatoes (sub 1 cup jarred salsa)
  • 2 (15.5-oz.) cans kidney beans or pinto beans, drained and rinsed
  • 3 cups vegetable broth (sub water)
  • 0.25 cup sliced green olives


  1. Heat oil in a large skillet with a fitted lid over medium.
  2. Add onion; cook 5 minutes, until softened.
  3. Add garlic, paprika, salt, chili powder, oregano, black pepper, and cayenne; cook 2 minutes, stirring often, until aromatic.
  4. Stir in uncooked rice; cook 2 minutes, until slightly translucent.
  5. Stir in tomatoes, beans, and broth (or water).
  6. Bring mixture to a boil, reduce to medium-low, and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes.
  7. Scatter olives over Spanish Beans and Rice
Filed under: Recipes

15-Minute Creamy Tomato Soup

Time: 15 minutes


  • Bread
  • Olive Oil
  • Garlic
  • Onions
  • Oregano
  • Red Pepper Flakes
  • Canned Whole Peeled Tomatoes


  • 0.5 cup extra-virgin olive oil, divided
  • 2 cloves garlic, grated on a microplane grater
  • 1 small onion, finely sliced (about 1 cup)
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 slices white bread, crusts removed, torn into rough 1/2-inch pieces
  • 2 (28-ounce) cans whole peeled tomatoes packed in juice
  • Kosher salt and freshly ground black pepper
  • Minced chives, basil, or parsley as garnish
  • Toasted bread or grilled cheese for serving


  1. Heat 2 tablespoons olive oil in a large saucepan over medium high heat until shimmering.
  2. Add garlic, onions, oregano, and red pepper flakes.
  3. Cook, stirring frequently until onions are softened but not browned, about 4 minutes.
  4. Add bread and tomatoes.
  5. Roughly mash tomatoes with a whisk or a potato masher.
  6. Add 2 cups water.
  7. Bring to a boil over high heat, then reduce to a simmer.
  8. Cook for 5 minutes.
  9. Transfer half of soup to the jar of a blender.
  10. Blend soup, starting at low speed and gradually increasing to high (be careful starting up, it can shoot out the top of the blender—open the vent and hold a kitchen towel over the lid to prevent blowout).
  11. With blender running on high, gradually trickle in half of remaining olive oil.
  12. Season soup to taste with salt and pepper.
  13. Transfer to a large bowl and repeat with remaining half of soup and olive oil.
  14. Ladle into individual serving bowls, top with minced herbs, drizzle with more olive oil, and serve with toast or grilled cheese.
Filed under: Recipes

Channa Masala

Time: 1 hour


  • 4 medium cloves garlic, roughly chopped
  • 1 (1-inch) knob ginger, peeled, roughly chopped
  • 1 to 6 green Thai chiles (to taste), roughly chopped
  • 2 Tbsp (30ml) juice from 1 lemon, divided
  • Kosher salt
  • 2 Tbsp (30ml) vegetable oil or ghee
  • 2 tsp (8g) black mustard seed
  • 1 tsp (4g) whole cumin seed
  • 1 large onion, finely diced (about 1 1/2 cups; 300g)
  • 0.25 tsp (1g) baking soda
  • 2 tsp (8g) ground coriander
  • 0.5 tsp (2g) freshly ground black pepper
  • 0.5 tsp (2g) ground turmeric
  • 1.5 tsp (6g) store-bought or homemade garam masala, divided
  • 1 (14-ounce) can whole peeled tomatoes
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 cup cilantro leaves, roughly chopped (1 ounce; 25g)


  1. Combine garlic, ginger, chiles, 1 Tbsp lemon juice, and 0.5 tsp kosher salt in a food processor and process until a fine paste is produced. Set aside.
  2. Heat oil or ghee in a large saucepan or Dutch oven over medium-high heat until shimmering.
  3. All at once, add mustard seed and cumin. They will sputter and spit for a few seconds.
  4. As soon as they are aromatic (about 15 seconds), add onion all at once, along with baking soda.
  5. Cook, stirring frequently, until onions start to leave a brown coating on bottom of pan, 3 to 4 minutes.
  6. Add 1 Tbsp water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
  7. Immediately add garlic/ginger/chile paste all at once and stir to combine.
  8. Add coriander, black pepper, turmeric, and 1 tsp garam masala. Stir until fragrant, about 30 seconds.
  9. Add tomatoes and crush them using a whisk or potato masher.
  10. Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish.
  11. Add 1/2 cup water.
Filed under: Recipes

Chickpea, Coconut, and Cashew Curry

Time: 30 minutes


Spice Mix

  • 1.5 tsp whole cumin seeds, toasted
  • 1.5 tsp coriander seeds, toasted
  • 1 whole star anise, toasted
  • 2 cloves
  • 0.5 tsp black peppercorns, toasted
  • 0.5 tsp ground cinnamon
  • 0.5 tsp grated nutmeg
  • 1 blade mace
  • 0.5 tsp ground turmeric
  • 1 black or green cardamom pod

Note: 1 Tbsp garam masala or curry powder can be used instead of above spice mix.


  • 3 Tbsp vegetable oil, butter, or ghee
  • 1 small onion, finely minced
  • 4 cloves garlic, grated on the medium holes of a box grater
  • 1 Tbsp fresh ginger, grated on the medium holes of a box grater
  • 1 small red or green chili, finely chopped
  • 0.25 tsp cayenne pepper
  • 0.5 cup cashew nuts
  • 1 (14-ounce) can coconut milk
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 1 bunch (about 3 ounces) flat spinach leaves, trimmed, rinsed, and roughly chopped
  • Kosher salt
  • 0.25 cup fresh juice from 3 to 4 limes
  • 0.5 cup fresh cilantro leaves and tender stems, coarsely chopped


  1. If making spice mix grind all ingredients together into a powder.
  2. Heat oil, butter, or ghee in a large saucepan over medium-high heat until melted (or until oil is shimmering).
  3. Add onion, garlic, ginger, and chili.
  4. Cook, stirring frequently, and scraping bottom of pan until golden brown and starting to burn in spots, about 10 minutes.
  5. Add cayenne, cashews, and half of spice mixture.
  6. Cook, stirring constantly until fragrant, about 30 seconds.
  7. Add coconut milk and remove from heat.
  8. Scrape up any browned bits from bottom of pan.
  9. Transfer mixture to blender and starting at low speed, slowly increase speed to maximum.
  10. Blend until smooth, about 30 seconds.
  11. Return mixture to pot.
  12. Add chickpeas, spinach, and remaining spice mix and cook over low heat, stirring constantly, until vegetables are heated through and spinach is wilted, about 10 minutes.
  13. Add salt and lime juice to taste.
  14. Stir in half of cilantro.
  15. Transfer to serving bowl, sprinkle with extra cilantro, and serve with lime wedges, basmati rice pilaf, grilled naan, and cilantro chutney, as desired.

Filed under: Recipes

Fodni Bhaat (Indian Fried Rice)

Time: 15 – 45 minutes depending on if rice is already made.


  • 1.5 Tbsp vegetable oil
  • 1 tsp whole black mustard seeds
  • 3 cloves garlic, roughly chopped
  • 4 green Thai bird chilis or 2 serrano peppers, slit lengthwise
  • 0.5 tsp turmeric powder
  • 0.5 tsp red chilli powder
  • 2 cups cooked white rice
  • Kosher salt
  • 1 Tbsp chopped cilantro


  1. Heat oil in a medium cast iron skillet over medium-high heat until shimmering.
  2. Reduce heat and add the whole black mustard seeds. Stir until they pop, about 15 seconds.
  3. Add chopped garlic and slit green chillies. Stir until fragrant, about 2 minutes, taking care not to brown the garlic.
  4. Add the turmeric and chilli powder. Stir until they impart their color to the oil, about 10 seconds.
  5. Immediately add the white rice and stir until thoroughly coated with the oil.
  6. Season to taste with salt salt and serve hot garnished with chopped coriander.
Filed under: Recipes