There is nothing better than this dish on a cold day or when it is raining outside. You have to try it, but imagine a broth that is lightly spiced and with a distinctive taste of chorizo. It is delicious and filling and the leftovers keep perfectly on the fridge for a couple of days! Good option to prepare for the week.

This dish is a staple in the Chilean culture. If you like this dish, you may like this other Chilean beans and squash dish, too: Porotos Granados

Chileans love their beans and they have a squash that is similar to butternut which they incorporate in many of their recipes. This dish is no exception, but with the reins twist. Unexpected I know, but delicious. Trust me.

Don't forget the basil on top. Makes it extra delicious! We also added kale the next day to extend the leftovers a bit.

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Porotos con Riendas (Chilean Bean Stew)

Course Dinner, Lunch

Cuisine Chilean, South American

Keyword beans, butternut squash, sausage, soup, spaghetti

Prep Time 10 minutes

Cook Time 35 minutes

Servings 5 people

Author Pedro | French Pressed Kitchen

Ingredients

• 1 yellow onion, diced
• 1 cup butternut squash 1 inch cubes
• 3 links chorizo, sliced
• 2 cans white butter beans NOT drained! keep the liquid
• 1 teaspoon cumin more to taste
• 1 teaspoon oregano more to taste
• ½ teaspoon salt (we used a Borsari salt blend)
• t tsp Merken more to taste, can sub smoked paprika or chili powder
• 2-3 cups chicken broth more to taste, it will depend on how much water the pasta absorbs
• 1 cup water
• 100 grams spaghetti about 2 servings. We used gluten free rice noodles
• 1 handful chopped basil

Instructions

• Heat pan or pot on medium heat. Add a little oil, chorizo and butternut squash. Cook until the chorizo has released some of the grease. About 5 min.
• Add the onion and cook until translucent. About 8 min.
• Add beans and their liquid. Do not drain!
• Add the cumin, oregano, merken and the salt, chicken broth and water. Stir and taste the broth. Add additional water, salt or spices to taste.
• Bring to a boil and add the spaghetti. Reduce the heat and simmer for 20 min. The spaghetti doesn't have to be al dente for this recipe, but if you prefer it that way, add the spaghetti a bit later.
• Serve with fresh basil.

Buen provecho

The post Porotos con Riendas (Chilean Beans with Reins) appeared first on French Pressed Kitchen.

Here's how to start your bowl!

Mix Oats and Oat Bran

The combination makes the bowl really creamy! You could also use unsweetened instant oats. Mix up the dry ingredients, add a pinch of salt, and just cover with water. Let sit for a few minutes.

Microwave Steam Greens

Add a handful of spinach or kale to a bowl, cover with a microwave cover or paper towel and microwave for 1 minute to "steam" the greens.

Top it!

Add any toppings you have on hand after the greens (be creative!):

• Other veggies (raw, roasted, sauteed mushrooms, tomatoes, cauliflower, peppers, zucchini, corn)
• Sauces (pesto, mole, salsa)
• Nuts or seeds (almonds, walnuts, chia seeds, pumpkin seeds)
• Leftover protein (bacon, sausage, tempeh, tofu)

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Savory Oatmeal Bowls (Microwave Friendly)

A quick and easy way to make savory oatmeal bowls using rolled oats, oat bran, and water. Naturally gluten free, dairy free, and vegan friendly options as well!

Course Breakfast

Keyword Oatmeal, Oats

Servings 1

Author Andrea | French Pressed Kitchen

Ingredients

Oatmeal Base

• 3-4 Tablespoons Rolled oats
• 3-4 Tablespoons Oat bran
• Pinch of salt

Toppings

• 1 handful spinach or kale
• 1 teaspoon olive oil
• 1 egg fried, boiled or poached
• 1 Tablespoon nuts or seeds almonds, walnuts, chia seeds, pumpkin seeds,
• ¼ cup leftover vegetables baked, sauteed, or sauteed works - mushrooms, tomatoes, pickled onions - really, anything is good
• 1 Tablespoon sauce of choice (pesto, salsa, bean dip are great optional

Instructions

• Combine rolled oats, oat bran and salt in a bowl with water, adding just enough for the oats to absorb (start with a ¼ cup and add from there if needed). Let the oats soak for a few minutes, or up to 30. Alternatively, cook oats traditionally on the stove top.
• When ready, microwave the oats for about a minute to warm them up - you might need to add a bit more water if the oats look dry at this point.
• Cook or reheat any toppings. My favorite method for spinach or kale is to microwave them for 1 minute, then toss with a 1 teaspoon olive oil before adding on top of the oats.
• Finish with salt and pepper, or any other spices to taste. Get creative with toppings like peso, leftover protein, sun-dried tomatoes, or sprouts!

The post Savory Oatmeal Bowls (Microwave Friendly) appeared first on French Pressed Kitchen.

I was looking for a quick, warm meal I could throw together during the infamous covid-10 quarantine (!!), and we had some beef broth to use up. I love the flavor of beef burgundy where the savory flavors of onion, herbs, beef and tomato combine for an umami punch, so I figured I could make a "light" version with a base of vegetables, the broth and some tomato paste. Here's what came out of it!

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Easy 10 Minute Pantry Vegetable Soup

An easy and adaptable 10 minute soup made with pantry staples including onion, dried herbs, beef broth, tomato paste and frozen vegetables.

Course Dinner, Lunch

Cuisine American

Keyword Chicken Broth, Green Beans, Onions, soup, Tomato Paste

Prep Time 5 minutes

Servings 4

Author Andrea | French Pressed Kitchen

Ingredients

• 3 Tablespoons Olive oil
• 1 Yellow onion, diced
• ½ teaspoon Dried thyme (more to taste)
• ½ teaspoon Dried basil (more to taste)
• ½ teaspoon Dried Rosemary (more to taste)
• ¼ teaspoon garlic powder
• ¼ teaspoon red pepper flakes
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Ketchup
• 2-4 cups frozen vegetables (fresh works too, it just may take longer to cook )
• 32 ounces Beef broth (or 1 Liter. You can mix with veggie broth if needed)
• salt, to taste

Instructions

• Sautee the onion in olive oil until translucent in a large pot. Add in spices, stirring to combine. If you have fresh veggies, you can add them here in the sautee step.
• Add in the tomato paste and ketchup (yes, ketchup!), stirring to combine. If you are out of ketchup, you can add more tomato paste and a bit of sugar or honey for a touch of sweetness.
• Add in the frozen veggies at this point. Stir to combine and let the veggies warm. Add in the broth and bring to a simmer. Adjust salt to taste.
• The soup is ready once the veggies are cooked through and the broth is sufficiently hot - this only took about 5 minutes with frozen vegetables. Enjoy!

Let me know if you try this out, or make any changes that work out!

The post Easy 10 Minute Pantry Vegetable Soup appeared first on French Pressed Kitchen.

The Curry Base

Like any good curry, this chana starts with the basics - onion, garlic and ginger. I love using red onion because of the slight sweetness it brings, but you could use normal yellow onions as well. Once the veggies are sauteed, you can mix in the spices and let them cook a bit with the onion, garlic, ginger and oil.

Making the sauce naturally creamy

The *key* to this creamy chana masala is the secret blend step!! Once the onion, garlic and ginger are well cooked with the spices, transfer the mixture to a blender and puree with a bit of water. The mixture will look thick but once you add back the puree to the tomatoes and let the mixture simmer, it will thin out a bit. At least 30 minutes is ideal for simmering, but if you have time you can throw everything in a slow cooker and let it cook on low for several hours. At the end you can add coconut milk for an even creamier touch - I find that this addition balances out the acidity of the tomatoes well.

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Creamy Chana Masala with Turmeric Rice

An easy, naturally vegan recipe for creamy chana masala, made with onion, garlic, ginger, anti-inflammatory Indian spices, and coconut milk.

Servings 4

Author Andrea | French Pressed Kitchen

Ingredients

Chana Masala

• 2 Tablespoons oil coconut or canola
• 1 red onion diced
• 5 cloves garlic minced
• 1 Tablespoon fresh ginger grated
• 1 Tablespoon cumin
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• ½ teaspoon paprika smoked is great
• 1 ½ teaspoons turmeric powder
• ½ teaspoon red chili flakes optional, for additional heat
• ½ teaspoon salt
• ¼ cup water
• 1 28- ounce can fire roasted diced tomatoes
• 2 Tablespoons tomato paste ketchup works too
• 1 can chickpeas garbanzo beans, drained (use 2 cans if you want a larger chickpea to sauce ratio)
• 1 ½ Tablespoons honey
• ½ cup full fat coconut milk
• Juice of ½ lemon
• Cilantro to taste

Turmeric Rice

• 1 cup white basmati rice
• ¼ teaspoon turmeric powder
• ¼ teaspoon salt

Instructions

• Heat a pot or large pan over medium heat. Once hot, add the onion and sautee until onions are soft. Add the garlic and ginger and continue sauteeing until just fragrant.
• Add in the dried spices (cumin, garam masala, chili powder, paprika, turmeric, salt, red pepper if using), stirring to coat. Once the spices are combined with the onion mixture, transfer to a blender. Puree the mixture with a ¼ water, until creamy.
• Add the puree back to the pot, adding in the tomato paste and diced tomatoes. Stir to combine. Once the mixture is homogeneous, add in the honey and chickpeas. At this point you can transfer the mixture to a slow cooker on low heat for 3-4 hours, OR let it simmer in the same pot for at least 30 minutes. You want the flavors to deepen and mature a bit!
• Meanwhile, cook the rice according to the package instructions. Once you add the rice and water together, add in the salt and turmeric, stirring to combine. The rice will have a slight yellow color and a subtle taste that complements the chana masala well.
• When the chickpea and tomato mixture is nearly done, turn off the heat and stir in the coconut milk. Stir to combine, then add in the lemon juice. Adjust seasoning to taste with salt and pepper. Top with cilantro, if desired.

Enjoy!!

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As many of you know, Pedro and I are in France for a few months. We're pursuing a long time goal of living and working here, taking our time to really enjoy our friends, work on our French, visit the country and keep up our French. Part of our adventure has been staying with some of our dear friends, and consequently cooking lots with them. It's been a blast, and we're certainly eating well. It's been interesting adapting to all the different food options here - NO kale has been spotted yet!!! And I'm having bread for breakfast instead of eggs. What?

Instead, we're finding all the delicious local things to enjoy. We've had a lot of yogurt as after lunch snacks, and we're trying to test out some more local fish. Hence this inspiration for this dish! We made these tartines for lunch and found that it was a perfect light afternoon meal. Serve it with a salad or garnish with greens for an even simpler option.

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Smoked Salmon and Avocado Tartine

A quick and easy recipe for smoked salmon and avcocado tartines with a yogurt and cucumber spread.

Servings 4 people

Ingredients

• 8 slices whole grain bread
• 2 Tablespoons extra virgin olive oil
• 1 cup Greek yogurt
• ⅓ cup cucumber, diced
• 1 avocado, sliced or mashed slightly
• 1-2 Tablespoons lemon juice
• salt and pepper to taste

Instructions

• Heat oven to 400F (200C).
• Brush each side of the bread with olive oil. Place in the oven to crisp slightly, 3-4 minutes. Flip and let cook 1-2 more minutes. Keep an eye on your bread – you want it golden brown but not too crispy! Remove and let cool.
• Mix the yogurt with lemon juice, adjusting to taste. Mix in the diced cucumber, salt and pepper.
• Top the toasts with avocado, followed by the yogurt spread, smoked salmon and any remaining cucumber. Enjoy!

The post Easy Smoked Salmon and Avocado Tartine appeared first on French Pressed Kitchen.

This kale salad was inspired by the need for an easy + green meal - and a multi-grain croissant I had picked up at Whole Foods!! It's a go-to recipe for a simple and bright salad, and as always, very flexible with toppings.

I made a base dressing of olive oil, white balsamic vinegar, salt, pepper and good mustard (Sir Kensington's is my favorite!). Mix it up well, until the olive oil and vinegarare emulsified with the mustard. I usually shake it up in a well-sealed jar!

Next, massage your kale with the dressing. A hearty kale will will be great after sitting with the dressing for 10 minutes or so - it will become a bit softer. Finally, top with anything you have on hand! I used hemp seeds, carrots, a red pear, and a few almond flour crackers. Delicious for a simple and light meal! It would also be great paired with roasted chicken or shrimp.

Let me know if you try this out, and bon appetit!

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White Balsamic Kale Salad

An easy, bright and citrusy recipe for a white balsamic kale salad that works with any topping – perfect for a quick but nutritious meal!

Course Brunch, Lunch

Cuisine American

Keyword Balsamic, Dressing, Salad

Cook Time 5 minutes

Servings 2 people

Author Andrea | French Pressed Kitchen

Ingredients

• 6 cups or more chopped kale
• 2 Tablespoons white balsamic vinegar
• 3 Tablespoons extra virgin olive oil
• 1 teaspoon good mustard
• Pinch of salt
• Pinch of ground black pepper
• Optional toppings: sliced carrots sliced pear, hemp seeds, roasted chicken

Instructions

• Add dressing ingredients to a small jar or Tupperware. Shake vigorously to combine!
• Massage the kale with the dressing, reserving a bit to drizzle on top later. Let sit for 5-10 minutes.
• Add toppings and drizzle with remaining dressing.

The post White Balsamic Kale Salad appeared first on French Pressed Kitchen.

Like a lot of recipes lately, this was inspired by a pantry item: canned tuna! No matter how much I meal plan, there are always some pantry items I want to tackle to keep my inventory low. I purposely bought a lot of tuna so that I would eat more fish....I tricked myself and it's working. That was the inspiration for this easy Mediterranean salad I made the other week! It came together in less than ten minutes and uses common and affordable pantry staples - canned tuna and olives! I had mine with kale, but you could use any base of greens, feta, and tomatoes for a fresh and filling meal.

This was a layered salad - not really tossed in a bowl, but I piled items on top, hence the pretty layout 🙂 I like the way the layout reminded me of a salad nicoise! Plus, it doesn't require dirtying another bowl, which is always a plus.

I started with a base of chopped kale leaves, then drizzled with olive oil and lemon juice, followed by a few dashes of salt and pepper. On top I added canned tuna that I had mixed with lemon, olive oil and turmeric (hence the yellow-ish color!). For toppings I threw on some diced tomato, bite sized carrots, sheep's milk feta and olives. Such a perfect combination! Basil would be great, but I had a little cilantro to use up so i added that as well. The freshness of the greens, lemon + herbs really went great with the hearty cheese and tuna. These olives are super mild, too, so they didn't overtake the rest of the dish!

Let me know if you try this out!

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Easy 10 Minute Mediterranean Tuna Salad

This Mediterranean tuna salad comes together in less than ten minutes and uses affordable pantry staples – canned tuna and olives! Serve it with any base of greens, feta, and tomatoes for a fresh and filling meal.

Ingredients

• 3-4 cups leafy greens lettuce, kale, arugula
• 1 Tablespoon olive oil plus more for tuna
• 1 Tablespoon lemon juice plus more for tuna
• 1-2 small carrots diced or sliced
• ⅓ cup crumbled or diced sheep’s milk feta cheese
• ¼ cup pitted black olives
• handful of small tomatoes halved
• 1 can no salt added tuna or salmon
• pinch of turmeric
• ¼ teaspoon dried oregano
• Fresh ground pepper to taste
• Salt to taste

Instructions

• Tear or roughly chop your greens to desired consistency and add to a large bowl or plate. Drizzle with 1 Tablespoon or so each of olive oil and lemon juice. Sprinkle on salt and ground pepper, to taste.
• Drain the tuna; break apart and stir together in a separate bowl with a bit more olive oil and lemon juice, adding salt and pepper to taste; add in the turmeric if using.
• Add as much of the tuna to the salad as you’d like to eat (I did a little more than half a can). Sprinkle on the carrots, olives, diced tomatoes and feta. Finish with the oregano on top!

Bon appetit 🙂

The post Easy Mediterranean Tuna Salad appeared first on French Pressed Kitchen.

This dish has become one of my go-to's for a weeknight meal. A tomato sauce is a very forgiving, easily adaptable to what you have on hand and in your pantry. I always start with a similar base - onion (red or yellow), garlic and any other veggies in the fridge - bell peppers, diced carrots, spinach, mushrooms, etc. You can use whatever you'd like to have in your sauce! I find that the red onion and carrot combination makes the sauce naturally sweet, which is a great complement to the acidity of the tomatoes and heat of a pinch of red pepper flakes.

After those veggies have cooked a bit together, the next step is to brown the ground beef. Once it's thoroughly cooked, I love to add in a splash of wine - it really brings the meal to the next level and gives it that little touch of decadence!

Next step, sauce! The shortcut in this recipe is using a can of good, pre-made sauce (I used a Thrive Market one here). I try to have one on hand for this sauce or shaksuka at all times! You could also used canned or diced tomatoes and incorporate a little bit of extra olive oil and seasoning in place of a pre-made sauce.

Though the pasta has lots of vegetables in it, I like to serve it with steamed broccoli (or frozen then defrosted) on the side. It's a good contrast that helps make it even more filling - and stretches the sauce a bit longer! The sauce with a little pasta (regular, paleo, chickpea, spaghetti squash, whatever!) is hearty enough to stand on its own, too. A little basil or parsley on top is perfect to finish! Here I had it with chickpea pasta for lunch one day, and spaghetti squash another - delicious!

Let me know if you try it out 🙂

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Easy Spaghetti Meat Sauce (Paleo and Whole30 Friendly)

This meat sauce recipe is my go-to for a quick and filling meal. It’s packed with veggies and spices, making it naturally paleo and Whole30 friendly! You can serve it with noodles, gnocchi, spaghetti squash or over even over hearty greens like kale and spinach. It makes a perfect weeknight meal!

Ingredients

• 2 Tablespoons avocado oil
• 1 purple onion diced (yellow onion is fine too)
• 1 bell pepper diced (optional – I use it if I have one around)
• 1 large carrot grated
• 3-4 cloves garlic minced
• 1 pound ground beef
• ⅓ cup red wine optional, leave out for paleo/Whole30
• 16 ounces tomato or pasta sauce choose your favorite!
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• pinch of red pepper flakes
• ¼ cup grated Parmesan cheese optional, leave out for paleo/Whole30
• Fresh ground pepper to taste
• Salt to taste

Instructions

• Heat a large pot or pan over medium heat. Add the avocado oil, then then the diced onion. Saute until onions are translucent, about 5 minutes. Add in the diced pepper and sautee for a few minutes until soft. Finally, add the garlic and saute one more minute until fragrant.
• Add in the ground meat into the center and begin to brown (I like to make a ‘well’ in the center of the pan, pushing the onion mixtures slightly out towards the edges of the pan). Toss the meat to brown on both sides, breaking up any large clumps and incorporating with the onion and garlic. Add in the dried spices and stir again.
• Add in the wine, if using and cook until most of the liquid is evaporated, stirring occasionally.
• Add in the grated carrot and sauce and mix to combine, stirring occasionally.
• Turn down the heat to low and let simmer for 20 minutes, covered. Take the lid off and simmer on low 5 more minutes. Taste for seasoning; add salt and pepper as needed – your sauce may have enough.
• Turn off the heat and stir in the Parmesan cheese.
• Serve on top of spaghetti squash, pasta, hearty greens or alone with crusty bread!

The post Easy Meat Sauce (Paleo + Whole30 Friendly) appeared first on French Pressed Kitchen.

Grain bowls seem to be all the rage (hello Sweetgreen, Cava, NafNaf, Korean rice bowls, etc!). The grains are filling and you can put pretty much aaaaanything on top. If you add veggies and/or lots of greens, it's a different, heartier take on a salad with endless possibilities! I've been using up my pantry grains lately, hence the inspiration for polenta, but you could definitely use barley, oats, quinoa or another grain for this.

Fort his dish I bought a few pounds of tomato "seconds" at the farmer's market that were on their last legs - but for super cheap! They needed to be cooked right away, so I cut them up as soon as I got home and threw them in the oven  with some avocado oil for about 30 minutes until they were nice and shriveled.

Next I made polenta on the stovetop - a quick 5 minute cook in boiling water and salt brings the cornmeal to a good consistency. While that was cooling I sauteed some garlic and power greens (a blend of kale, spinach and various other greens) in a small pan until very wilted. Then, put it all together! Simple as that. You could add a fried or poached egg for an even more filling meal - the runny yolk would be so good on the polenta.

Let me know if you try it out & enjoy! Bon appetit 🙂

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Roasted Tomato and Power Greens Polenta Bowl

An easy polenta meal that’s perfect for a quick meal or snack! Five minute stove top polenta topped with roasted tomatoes and sautéed power greens. Naturally vegan, gluten free and super tasty!

Prep Time 45 minutes

Cook Time 50 minutes

Total Time 1 hour 35 minutes

Servings 2 bowls

Author Andrea Shome

Ingredients

Polenta

• ½ cup dry cornmeal
• 1 and ½ cups water
• Pinch of salt

Tomatoes

• 2-3 pounds tomatoes I used heirloom
• 1 Tablespoon avocado oil
• Fresh ground black pepper

Greens

• 3-4 cups mixed baby kale and baby spinach
• 1 teaspoon avocado oil
• 2 cloves garlic

Instructions

• Heat the oven to 425F (220C). Line a baking sheet with parchment paper or foil.
• Dice the tomatoes into 1 inch or so cubes (or cut in half if using smaller cherry tomatoes). Add the baking sheet, then drizzle with 1 Tablespoon oil and black pepper. Roast for 30-40 minutes, or until the tomatoes are shriveled and start to dry out. Remove and let cool, then sprinkle with salt.
• Bring the water to a boil in a small pot with the pinch of salt. Add in the cornmeal, then cook for about 5 minutes until mixture becomes creamy. Stir consistently so it doesn't stick to the pan. Set a side and let cool slightly.
• Heat a small pan over medium heat and add 1 teaspoon avocado oil and the garlic. Sautee the garlic until fragrant, then add in the greens and cook until wilted.
• Finally, bring the bowl together! Put the polenta on the bottom, then top with the wilted greens and a scoop of the roasted tomatoes. Add a pat of Earth Balance on top for an extra creamy touch.

The post Roasted Tomato and Power Greens Polenta Bowl appeared first on French Pressed Kitchen.

It's pretty straightforward - I think you can see all the main ingredients in the photo! A base of arugula (or other light greens like baby kale + spinach would work well too), a few dollops of ricotta (I used good whole milk ricotta), sliced peaches, sliced avocado, torn basil, thyme, salt, and peppers. I drizzed on a tablespoon each of extra virgin olive oil and white balsamic vinegar at the end. You could use regular balsamic, too, but the lighter flavor of the white balsamic is nice to complement the fresh fruit and herbs. A diced version of the fruit + avocado would also be great and not require a knife!!

Enjoy, and bon appetit!

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Peach, Ricotta, and Avocado Salad with Thyme, Basil and Arugula

The perfect summer salad, bursting with flavor from ripe peaches, creamy ricotta and avocado, and brightness from white balsamic vinegar, basil and thyme. No cooking needed so this comes together in just a few minutes!

Prep Time 10 minutes

Total Time 10 minutes

Servings 1 serving

Author Andrea @ French Pressed Kitchen

Ingredients

Salad

• 2-4 cups arugula or other greens
• ¼ avocado sliced or diced
• ½ ripe peach sliced or diced
• ⅓ cup ricotta
• 3 Tablespoons fresh basil torn or finely chopped
• 1 Tablespoon fresh thyme

Dressing

• 1 Tablespoon olive oil
• 1 Tablespoon white balsamic vinegar
• Salt and pepper to taste

Instructions

• Add salad greens to a large bowl.
• Add on the sliced (or diced) peach and avocado. Dollop on the ricotta, a few spoonfuls at a time.
• Drizzle the whole dish with the olive oil, then the vinegar. Sprinkle on the salt and pepper.
• You can mix it up or enjoy as is, mixing as you dig into the salad!

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