Vegetarian Red Beans and Dirty Brown Rice

A twist on this classic Cajun Louisiana dish – made for all my vegetarian and vegan friends. Here’s to a happy, healthy and delicious New Year!

Dirty Veggie Red Beans and Rice

Vegetarian Red Beans and Dirty Brown Rice

Yield: 2 to 4 servings

 

3 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and diced small (2 cups)

3 medium celery stalks, diced small (1 cup)

1 large green bell pepper, diced small (1 cup)

8-ounces cremini mushrooms, diced medium (2 ½ cups)

¼ teaspoon kosher salt, plus more to taste

5 large garlic cloves, peeled and minced (2 tablespoons)

1½ teaspoons ground Hungarian paprika

½ teaspoon freshly ground black pepper

¼ teaspoon ground cumin

¼ teaspoon dried Greek oregano

¼ teaspoon celery salt

1/8 teaspoon ground chipotle powder

1 (15-ounce) can kidney beans, drained and rinsed

1 cup vegetable stock

2 ½ cups cooked long grain brown rice

 

In a large sauté pan, add the olive oil. Turn the heat to medium-high and let oil heat until hot and shimmering.

Add the onion, celery, bell pepper, mushrooms and salt. Cook, stirring occasionally, for 15 to 20 minutes, until vegetables have given off their liquid and are beginning to caramelize.

Add the garlic, paprika, black pepper, cumin, oregano, celery salt and chipotle powder. Stir and cook 2 minutes more.

Add the beans and vegetable stock and stir with a wooden spoon or rubber spatula, loosening up any brown bits stuck to the bottom of the pan. Cook until almost all of the liquid has evaporated, approximately 10 minutes.

Turn off the heat and fold in the cooked brown rice until thoroughly mixed.

Season to taste with additional salt. Serve in 2 large bowls (big servings!) or 4 smaller bowls.

Book Signing At Le Creuset at the Citadel, LA, this Sunday

So… this is happening – tomorrow, Sunday, December 7! At the Le Creuset store in the Citadel Outlets in Los Angeles. I’ll be signing my seasonal cookbook, Great Food Starts Fresh, and preparing a delicious dish from the Winter chapter. 2-5pm. Come one come all! Le Creuset cookware + a signed nationally acclaimed cookbook = perfect holiday gifts for you and your loved ones!

Lyon Citadel Promo

Shirred Egg with Prosciutto

Tired of the same old sunny side up eggs? Try this egg recipe and “wow” your family and friends! Simple and delicious, shirred eggs are easy to make and when you add some prosciutto – and it’s a total winner.

Shirred Egg with Prosciutto

Shirred Egg with Prosciutto

Yield: 1 serving

 

Extra-virgin olive oil

1 slice of prosciutto

1 large whole egg

½ teaspoon finely chopped fresh thyme

½ teaspoon finely chopped fresh oregano

½ tablespoon grated Parmigiano-Reggiano

Kosher salt, as needed

Freshly ground black pepper, as needed

1 teaspoon heavy cream

 

Place an oven rack in the middle position and preheat to 400 degrees Fahrenheit.

Grease the bottom and sides of an oven-safe ramekin with olive oil. Place ramekin on a sheet pan.

Place the slice of prosciutto in the ramekin. It’s fine if it comes up on the sides. (You may have to tear the slice in half if it’s too large for the ramekin i.e. hanging over the sides). Crack the egg into the ramekin, whole. Add the herbs and cheese and season lightly with salt and pepper, then top with the cream.

Place the baking sheet in the oven for 10 minutes (if using a shallow ramekin) or 11 minutes (if using a deeper ramekin) until the egg white is just set but the yolk still runny.

Remove from the oven and drizzle a little olive oil on top. Serve immediately.

Signed Cookbook – Black Friday and BEYOND…

THIS is happening NOW! I will personally SIGN a COOKBOOK to you. Purchase through my website – www.chefnathanlyon.com – between NOW and Friday, December 12 and I’m all yours! Makes a great holiday gift for the food lovers in your life. (PS. I’m looking at YOU!) Just enter in the recipient’s name in the “Special Instructions to the Seller” on the “Review Your Information” page and I will personally sign it to whomever you choose. Great Food Starts Fresh is a Washington Post “Top Cookbook”. Makes a great holiday gift. 135 recipes for all types of foodies: beginner to experienced, vegan and vegetarian to gluten free and paleo and more!

cookbook special

Sweet Potato-Carrot Soup with Candied Pecans

Here’s another Thanksgiving dish idea using sweet potatoes and carrots. A delicious sweet and spicy (from ginger and cayenne) soup topped with my candied spiced pecans. Great vegetarian recipe that is easy to make and easy when it comes to cleaning up as it is all prepared in one pot. Happy Thanksgiving to you all!

Sweet Potato Carrot Soup with Candied Pecans

Sweet Potato-Carrot Soup with Candied Pecans

Yield: 6 to 8 servings

7 medium carrots, peeled and chopped roughly (3½ cups)

2 medium sweet potatoes, peeled and chopped roughly (3 cups)

1 large apple, peeled, cored, and chopped roughly (2 cups)

4 cups vegetable stock

2 teaspoons fresh ginger, peeled and grated on a Microplane

¼ teaspoon ground cinnamon, plus more to taste

1/16 teaspoon cayenne pepper, plus more to taste

1 tablespoon honey, preferably orange blossom

2 tablespoons freshly squeezed lemon juice, divided, plus more to taste

3 tablespoons extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

Candied Spiced Pecans (recipe below), for serving

Fresh flat-leaf Italian parsley, chopped roughly, for serving

Combine the carrots, sweet potatoes, apple, and stock in a large saucepan over high heat. Cover and bring to a boil, then reduce the heat to low and simmer for approximately 30 minutes until both the sweet potatoes fall apart and the carrots are soft and can be pierced easily with a fork. Remove from the heat.

Blend the mixture to a smooth texture carefully with an immersion blender.

Add the grated ginger, cinnamon, cayenne pepper, honey, lemon juice and olive oil to the saucepan and continue to blend. Season to taste with additional lemon juice, salt and pepper; add more cayenne pepper for heat and more cinnamon for sweetness.

Serve in soup bowls topped with candied spiced pecans and chopped parsley.

Candied Spiced Pecans
½ teaspoon ground cinnamon

¼ teaspoon ground cumin

⅛ teaspoon ground cayenne

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

1 tablespoon grapeseed oil or extra-virgin olive oil

1¼ cups pecan halves

3 tablespoons pure maple syrup, preferably Grade B

Mix together the cinnamon, cumin, cayenne, salt, and a few good grinds of pepper in a small bowl.

Heat a medium sauté pan over medium heat for 1 minute or until hot.

Add 1 tablespoon oil and the nuts, and cook for approximately 2 minutes, stirring every 20 seconds to cook evenly.

Working quickly, add the spice mix to the sauté pan and stir to coat. Cook for 30 seconds, stirring once every five seconds.

Add the maple syrup very carefully, as it will bubble up, stirring to coat. Allow to cook 2 minutes more, stirring occasionally. Keep an eye on the nuts, and if they begin to smoke, turn down the heat a little and stir more often.

Remove from the heat and transfer the nuts to a sheet pan lined with parchment paper.

Working quickly, using two forks, separate the individual nuts, then allow to cool completely. Seriously. They’re going to be hot.

Sweet Potato Waffle with Honey Butter

You may  want to make an extra sweet potato or two this Thanksgiving.

Sweet Potato Waffles with Honey Butter copy

Sweet Potato Waffles with Honey Butter

Yield: 12 waffles

 

Waffles:

1 sweet potato (about 3/4 pound)

1½ cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon kosher salt

2 teaspoons pumpkin pie spice

1 tablespoon ground cinnamon

1/16 teaspoon ground nutmeg

2 large eggs

1¼ cups 2% or whole milk

2 teaspoons pure vanilla extract

5 tablespoons unsalted butter, melted

¼ cup pure maple syrup, preferably Grade B

1 tablespoon orange zest (zest of 1 large orange), grated on a Microplane

Extra-virgin olive oil, for preparing the sweet potato

Nonstick spray

 

Adjust an oven rack to the middle position, then preheat the oven to 400ºF. Rub a thin layer of olive oil on the sweet potato, set on a parchment paper-lined sheet pan, and bake for 45 to 60 minutes, or until a knife inserted through the skin doesn’t stick.

Peel and mash the baked sweet potato. Measure 1 cup and place in a large bowl. Using a small spoon, eat any extra mashed sweet potato when no one is looking.

Whisk together the flour, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg in a medium bowl.

Whisk the eggs, milk, vanilla, butter, maple syrup, and orange zest into the bowl with the mashed sweet potato.

Slowly whisk the flour mixture into the sweet potato egg mixture until just combined. It will be on the thick side, so don’t worry.

Place two sheet pans in the oven, and preheat the oven to 200ºF; this will keep the waffles warm as you make them.

Heat a waffle iron until hot and spray lightly with nonstick spray.

Pour in just enough batter to nearly fill the iron, but do not overload it.

Cook the waffles until done, about 5 minutes.

As the waffles finish cooking, place them in the oven, uncovered, on the warm sheet pans. To keep the waffles from getting soggy, do not stack them.

Serve with honey butter and maple syrup.

 

Honey Butter:

1 stick unsalted butter (8 tablespoons), softened

¼ cup honey, preferably orange blossom

 

Mix the butter and honey in a small bowl until thoroughly combined.

Roasted Za’atar Potato Wedges with Harissa Sour Cream

These are delicious. Let me state my case. Super Sous made these the other day and then we had to have them 2 days later and again 2 days later because they are addictive! Crispy, salty, earthy and a bit lemony from the sumac in the za’atar. Pair it with the spicy, cool, tangy harissa sour cream and, well, let’s just say – I say serves 4, but we ate the whole batch between the two of us in just minutes. Case closed.

 

Zaatar Potato1

Zaatar Potato2

Roasted Za’atar Potato Wedges with Harissa Sour Cream

Yield: 4 servings

 

28-ounces mixed small potatoes (red, gold, purple) or fingerling potatoes, cut into equal-sized wedges

3 ½ tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt

1 tablespoon za’atar

 

Place a parchment-lined sheet tray on the middle rack in your oven.

Preheat oven to 450 degrees Fahrenheit.

Place potatoes, 2 tablespoons of olive oil and salt in a large bowl. Toss to coat the potatoes with the oil and salt.

When oven is preheated, remove sheet tray and arrange potatoes on the sheet tray in a single layer.

Bake for 20 minutes.

After 20 minutes, stir potatoes and bake for an additional 20 minutes.

Remove sheet tray from the oven and transfer baked potato wedges to a large bowl. Add 1½ tablespoons olive oil and za’atar and toss to combine.

Serve za’atar potatoes on a plate with harissa sour cream on the side.

 

Harissa Sour Cream:

½ cup organic sour cream

½ teaspoon harrisa

1/8 teaspoon kosher salt

 

Mix to combine in a small bowl.