Buttered White Bean and Gremolata Loaded Potatoes

Ahhh, yes. Friday. We made it. Let me buy you a drink, or a mocktail, or a chocolate milk, or a basket of tortilla chips. 

Or, let me share this fantastic + super easy loaded baked potato recipe with you instead of promising things I can't actually deliver. Deal?

Remember reading about my friend Erin last week? The online baby shower? The avocado pesto chickpea sandwich? I know you remember!!

Anyway! 

Erin is not only about to give birth to a living + breathing tiny human being, but she also just gave birth to her second cookbook, The Easy Vegetarian Kitchen! Erin is one of those hardworking individuals who is always accomplishing BIG things. She's one I always ask, how do you do it all?? Basically, she rules. Not only does she rule at life in general but also in the recipe making + food photographing categories.

Erin is a pro at making simple, comforting, and seasonal vegetarian fare that is extremely approachable. She uses ingredients that are easy to find in store, grow on your own, or pick up at your local farmer's market. Then she combines those ingredients together to make some seriously impressive meals. 

Erin took a very unique approach with this cookbook. She came up with 50 classic recipes and then added four seasonal variations to each of those 50. For example, in the book you'll find a recipe for Basic Loaded Potatoes Potatoes and then you'll find four variations for each of the four seasons that add seasonal ingredients. So really, there are 250 recipes and variations in total. The chapters span from breakfast to dessert and everything in between. 

Basically, you'll never run out of recipe ideas with Erin's beautiful + genius cookbook!  I couldn't even decide which recipe to make first, so I decided to make three spring variations and give you a little teaser. I'm sharing one recipe below in full, but you'll have to buy the book to get all of the rest! 

Big congrats to Erin!! I don't know how you do it all. And you do it all so well. xo

Print Recipe!

printed with permission from: Erin Alderson and Fair Winds Press
recipe from: The Easy Vegetarian Kitchen

Buttered White Bean and Gremolata Loaded Potatoes

gluten-free // yield: 2-4 servings

Basic Loaded Potatoes:

• 2 medium russet potatoes or sweet potatoes
• 1 tablespoon olive oil
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter, melted
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper

Preheat the oven to 425° F. Scrub the potatoes, pierce a few times with a fork, and rub with olive oil. Place in a roasted pan and bake until soft and a knife can be inserted with ease, 45-55 minutes. Remove from the oven and carefully slice in half. Scoop out the insides and mix with heavy cream, butter, salt, and pepper. Fill the potato skins with the potato mixture and top with your favorite topping.

Buttered White Bean and Gremolata Potatoes: (gremolata is a garnish made with  minced parsley, lemon peel, and garlic)

• 1 recipe Basic Loaded Potatoes 
• 2 tablespoons unsalted butter
• 1 cup cooked cannellini beans (drained and rinsed if using canned)
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 2 teaspoons lemon zest
• 1/4 cup minced parsley

Prepare the Basic Loaded Potatoes as directed.

Melt the butter in a skillet over low heat. Add the beans, salt, and pepper and cook until warm, 3 to 4 minutes. In a small bowl, combine the minced garlic, lemon zest, and parsley. 

Divide the bean mixture among the potato halves and finish with a sprinkle of the garlic mixture.

Erin's recipe for basic Morning Oats is photographed above.

Her spring variation, Roasted Strawberry and Pistachio Morning Oats, is photographed below.

Such a nice change of pace from my normal oatmeal mix-ins! I've never actually put pistachios on oatmeal. And you gotta love that color contrast!

Below we have Erin's spring twist on Lentil Stew. The spring version switches from red lentils to green and adds chard to the mix along with a side of garlic rice. We so enjoyed this for dinner last night and can't to eat the leftovers with an egg on top (obvz). 

Cheers to the weekend! 

Ashley

rosemary red wine marinara sauce + garlic oregano pizza sauce {gifts in jars}

Remember how excited I was yesterday?

Well you lovely people just made me even more excited.  Thanks for all of the great feedback.  The jarring of foodie gifts will continue!

While sweets are fine + dandy, I personally cannot survive on them alone.  So today, we have something savory.

Something you are going to have a hard time giving away.

Something you will eat by the spoonful.

Actually, make that 2 somethings.

While you could easily gift the sauce in a jar and call it a day, it would also be fun to create more of a complete package and still keep things affordable and fun.

Idea #1

• marinara sauce
• box of pasta [repackaged in a jar if desired – don’t forget to include the instructions!]
• bottle of wine [50 wines under $20]
• store bought or homemade loaf of fresh bread

Idea #2

• pizza sauce
• fresh pizza dough or if gluten-free check for packaged crust mixes[ie: Bob’s Red Mill]
• fresh mozzarella cheese
• fresh basil

Like yesterday, the packaging was simple and took just minutes to put together.  Instead of burlap, I simplified things today and used a brown paper grocery bag.

• First, I crumpled up a large piece of the bag for 1-2 minutes until it was soft and wrinkled. 
• Then, I smoothed it out and tore it into semi-straight strips. 
• I wrapped it around the jars and secured it with a piece of scotch tape (hot glue would also work).
• Next, I placed a small piece of tape on the tag and stuck it to the brown paper.
• Lastly, I tied the string around the jar multiple times and left enough to double knot in the back and then trimmed the ends.

Now, as far as the recipes go?

I’ve been making variations for both of these recipes for years now.  They never, ever fail me.  It seems so easy to grab a jar of sauce at the store, but how often are you disappointed?  For me that would be almost always.

I think you are going to really appreciate the simplicity of these recipes.  I jazzed up the marinara sauce with a little red wine today.  This is something my dad has been asking me to try for awhile.  So, this one’s for you, dad!!

We always have a box of wine around [Bota Box all the way!] and I finally felt like giving it a try.  Totally worth it.  I also had a large sprig of rosemary hanging around and threw that in as well.  The wine and rosemary worked together better than I expected.

Print this!

Sauce in Jars 

vegan, gluten-free

Rosemary + Red Wine Marinara Sauce

yields ~20oz or 2 1/2 cups // adapted from simple red sauce 

• 2 tablespoons extra virgin olive oil
• 3 tablespoons diced shallot
• 2 teaspoons minced garlic
• 1 1/2 teaspoon finely chopped fresh rosemary
• 1/2 cup red wine [I used a Cabernet Sauvignon]
• 28oz whole peeled tomatoes, drain 1/2 cup
• 2 tablespoons tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown.  Stir frequently.
3. Add the garlic and rosemary and stir for 30 seconds.
4. Slowly pour in the wine and increase the heat slightly.
5. Let simmer for about 5 minutes until the liquid is reduced by about half.
6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
8. Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes.  Stir occasionally.
10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more.  If you want a smoother consistency, blend longer.
11. Let simmer for another 10-15 minutes until thickened.  Stir occasionally.
12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
13. Take off the heat when desired consistency is reached.
14. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Garlic Oregano Pizza Sauce

yields ~16 oz, or 2 cups

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• 2 1/2 teaspoons minced garlic
• 1 1/2 teaspoons dried parsley
• 24-28oz can/jar strained tomatoes
• 1/4 cup tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the oregano, garlic and parsley and stir constantly for 30 seconds – 1 minute until the garlic starts to brown.
3. Carefully pour in the strained tomatoes (it will spatter) and stir in the tomato paste.
4. Add in 1 teaspoon of sucanat and salt + pepper.  I used about 1/2 teaspoon of each.
5. Bring to a boil, then reduce heat to simmer for 15-20 minutes, stirring occasionally.
6. Taste and add more salt/pepper/sucanat if desired.  The flavors will develop more as it sits.
7. Take off the heat when desired consistency is reached.
8. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

notes:

• To freeze: Be sure the sauce has fully cooled to room temperature and then placed in the fridge until cold.  Pour into the jar leaving at least 3/4” of space from the top to account for liquid expansion.  Place in the freezer with no lid and let freeze.  Once frozen, place a small piece of saran directly on the sauce and then secure with a lid.  Thaw in the fridge and reheat in a pot over medium.  *Use caution when freezing liquids as the jars can burst if filled all the way.  These tips will help ensure that doesn’t happen! 
• Using strained tomatoes for the pizza sauce will result in the best sauce consistency and no need to use an immersion blender to smooth out.  The jar I used was 24oz but most large cans are 28oz, which should work fine for this recipe as well.
• If you want a smooth marinara sauce, thoroughly blend with an immersion blender or stand blender.
• Double the marinara sauce ingredients if you want a full 32oz jar [pretty standard size] plus some leftover.
• If you don’t want your sauce as thick let it simmer with the lid on so less liquid evaporates. 

I’ve also made the sauce in our slow cooker, which worked perfectly.

I ate at least 1/2 cup of sauce straight from a spoon today and then another cupful over dinner.  I guess I just gifted myself!  Oops.

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com