Sticky Miso Green Beans

We have implemented a “Steak Saturday” tradition during quarantine. We like to fancy it up a bit on the weekends and celebrate our Tuck & Tate “move in” quarantine anniversary each Saturday – we are approaching week 8 together! We try to mix up our side dishes and this week experimented with Miso Green Beans. We love the unctuousness of this side dish. The miso and soy sauce give the green beans a rich, salty delicious flavor and when cooked down, make the green beans sticky and finger licking good. We have perfected the reverse sear method for cooking our steak. For details, see our Instagram highlight here!

Sticky Miso Green Beans
Makes: 4 large side servings 
Prep Time: 5 minutes    Total: 20 minutes 

Ingredients: 

  • 24 oz fresh green beans (about 1.5 pounds)
  • 1 tbs butter
  • 2 tbs olive oil
  • 2 tbs miso paste
  • 2 tbs soy sauce
  • 1 tsp red chili flakes 

Directions: 

  1. Trim the ends of the green beans so the stems are removed. 
  2. In a pan set to medium heat, add the butter and olive oil. 
  3. Stir until the butter is melted. Add the miso paste and green beans. Saute the green beans until the miso paste is melted and fully incorporated. Around 7 minutes. 
  4. Add the soy sauce and chili flakes (if you like spice!) and saute for another 5 minutes. Serve hot.

Mediterranean Bulgar Salad

This bulgar salad is one of our go-to side dishes. For those unfamiliar with bulgar, bulgar is a grain that is made from cracked wheat. It tastes like a hybrid between quinoa and rice, with a little bit more of a crunch and texture to it. It is also cooked similarly to quinoa and rice, by boiling it in water. There are many different ways to prepare bulgar. For this recipe, we serve the bulgar cold and load it with veggies and serve it as a side dish, like a salad. You can easily add a protein or additional vegetables to this dish to bulk it up a bit and serve it as a main course. It will store great as leftovers for weekday lunches as well!

Mediterranean Bulgar Salad
Makes: 4 servings
Prep Time: 15 minutes Total Time: 25 minutes

Ingredients for the Dressing:

  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 clove garlic, diced
  • 2 tsp salt
  • 1 tsp black pepper

Ingredients for the Salad:

  • 1 cup bulgar
  • 2 cups water
  • salt
  • 1 English cucumber
  • 1 container cherry tomatoes
  • 1/2 red onion
  • 3/4 cup feta cheese
  • 1 cup parsley, diced

Directions:

  1. Prepare the dressing. Combine all of the ingredients in a bowl. Whisk together and set aside.
  2. Bring two cups of water to a boil. Add the bulgur, lower to a simmer, then cover and cook over low heat until tender, about 10 minutes. Remove from the heat and let stand, covered in the pot for another 10-15 minutes.
  3. Prepare your vegetables. Chop the cucumber, tomato and red onion into bite sized pieces. This does not need to be perfect!
  4. Combine the bulgar, vegetables, feta and parsley in a large bowl. Add the dressing and toss until the dressing is fully incorporated.

Elote (Grilled Mexican Street Corn)

Whether you’ve always been a big Cinco de Mayo celebrator in the past, this year we feel like we need to celebrate all the things while in quarantine. It helps us break up the monotony of daily life at the house and helps remind us there is a real world beyond isolation that is worth celebrating! One of our favorite Mexican dishes is elote- or grilled street corn. It takes just a few ingredients to create the rich, smokey, salty and sweet combination that you get when you eat this dish. It’s a favorite of ours all summer long!

Elote (Grilled Mexican Street Corn)
Makes: 4 servings
Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

  • 4 ears of corn, husks removed
  • 2 tbs olive oil
  • 1/3 cup mayonnaise
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 limes, separated
  • 1/2 cup + manchego cheese, grated or queso fresco, crumbled
  • salt and pepper to taste
  • scallions and cilantro, sliced for garnish (optional)

Directions:

  1. Heat your grill to medium-high heat. Use the 2 tbs olive oil to coat each of the four ears of corn. Season them well with salt and pepper and grill them for about 15 minutes, rotating as each of the sides starts to char. A little bit of char is great, too much tends to taste bad so keep an eye on the corn on the grill!
  2. While the corn is grilling, make the spicy sauce. Whisk together the mayonnaise, paprika, cayenne, and the juice of one lime onto a large plate. Season the sauce with salt and pepper to taste. Have the shredded manchego or crumbled queso fresco on a second large plate.
  3. When the corn has finished grilling, immediately remove it from the grill and roll each of the four ears in in the sauce plate and then press into the cheese plate. We try to coat the ears of corn with the sauce on all sides but only have the cheese on one side of the corn. Press any extra cheese onto the tops of the corn.
  4. Place the corn back on the grill in indirect heat for just a few minutes to let the cheese melt. Serve immediately with chopped scallions and a slice of the second lime for garnish.

Asparagus with Lemon and Leeks

This is the perfect spring side dish to just about everything from fish to grilled chicken and even steak. We find that giving vegetable side dishes the same amount of TLC that we would an entree makes a complete difference with our dinner experience. Instead of the standard “protein, carb, veg” day after day, recipes like this asparagus brighten things up and make us way more excited to eat our vegetables. This asparagus has just a handful of ingredients but really amps up the flavors of spring compared to a standard roasted asparagus. As the weather gets warmer feel free to cook the asparagus on the grill for an extra smokey flavor; it will contrast nicely with the fresh punch of lemon.

Asparagus with Lemon & Leeks
Makes: 6 servings
Total Time: 25 minutes

Ingredients:

  • 2 lbs aparagus, stems cut off
  • 2 tbs olive oil, separated
  • 2 large leek, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 cup white wine
  • juice and zest of 1 lemon
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Put the asparagus onto a cookie sheet in an even layer. Drizzle with 1 tbs olive oil and season with salt and pepper. Cook in the oven for about 20 minutes, or until the asparagus are crispy but cooked through.
  3. While the asparagus are cooking, heat a large sauté pan over medium-high heat. Add the other 1 tbs olive oil, the leeks, and the garlic to the pan. Sauce for 4-5 minutes, or until the leeks are starting to brown and caramelize.
  4. Add the white wine and the lemon zest and juice to the pan. Slice the lemon and throw that in the pan as well. Cook for another 3-4 minutes to cook off the wine. Season the mix with salt and pepper.
  5. Remove the asparagus from the oven and toss in the pan with the leeks and lemons. Serve immediately.

Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

One of the cookbooks we turn to again and again is Nadine Levy Redzepi’s Downtime. Her hearty recipes are simple in ingredients but really extraordinary in flavors. The recipe we have made the most is her dry roasted ribs with sweet potatoes. Unlike traditional bbq ribs that are drowning in sauce, her ribs are roasted slow in the oven with just a bit of salt and pepper. She serves them with roasted sweet potatoes for the ultimate simple dinner. This go round of making the ribs, we decided to up our sweet potato game by pairing them with tahini butter.

If you are unfamiliar with tahini, it is essentially a peanut butter made from sesame seeds instead of peanuts. You most commonly find it in hummus. It is rich, creamy, and lends itself well to everything from sweet, to spicy and savory flavors. We have combined it with a bit of each of those notes for this tahini butter. The tahini butter holds up well in the fridge and can be drizzled on everything from grilled chicken to salads.


Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

Makes: 4 servings

Prep Time: 1 hour Total: 1 hour 10 minutes

Ingredients:

  • 4 sweet potatoes
  • 1/2 cup tahini
  • 1/4 cup (4 tbs) butter, room temperature
  • zest and juice of 1/2 lemon
  • 1 large clove garlic, minced
  • 1 tbs honey
  • 1 tsp+ cayenne pepper
  • Everything Bagel Seasoning (optional)
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 425 degrees.
  2. Prick each of the sweet potatoes with and fork and lay them onto 4 individual pieces of foil. Spray each piece of foil and the sweet potato generously with cooking spray. Wrap each sweet potato completely in the foil and put in the oven for 1 hour, or until the sweet potatoes are fork tender.
  3. While the sweet potatoes are the oven, make the sauce. Use a whisk or a hand mixer to beat the butter until it is smooth. Add the tahini, mixing well to combine. Add the lemon zest and juice, garlic, honey, and cayenne. Mix well to combine. Season to taste with salt and pepper.
  4. When the sweet potatoes have finished in the oven, remove them and let them rest in their foil for about 5 minutes. Use a pairing knife to cut away a segment of the top skin from each potato. Use a spoon to fluff the inside of the potato and to create a little well for the tahini butter.
  5. Serve a generous dollop of tahini butter on each potato. Top with Everything Bagel Seasoning and serve immediately.

Fried Rice: Quarantine Edition

Cooking in self imposed quarantine has provided a fun opportunity to get back to the basics of cooking. This recipe reminds us of our days in college – using up what we had in the fridge and freezer to create something out of nothing. Fried rice is the pinnacle of quarantine food. You could make a thousand variations of this recipe with what you have on hand and consider it a thoughtful meal. No rice? Use any similar substitute including quinoa, buckwheat, bulgur, cous cous, or cauliflower rice. For the vegetables you can use literally anything you have on hand that would go well with stir fry. Frozen vegetable mixes are perfect for this but expand the criteria to shaved brussels sprouts, frozen edamame, broccoli, carrots, cauliflower…. the sky is the limit. For the photo below we used a pre-made vegetable stir fry packet that we found in the produce section of the grocery store and supplemented with a packet of frozen veggies. Add it all together in a pan with a few scrambled eggs, soy sauce, garlic, and sriracha and you have yourself a pretty darn tasty meal!

Fried Rice: Quarantine Edition
Makes: 4 servings
Prep Time: 25 minutes Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups raw brown or white rice*
  • 4 cups vegetables- this can be prepared stir fry mix, frozen vegetables, anything!
  • 4 eggs
  • 2 tbs sesame oil (sub vegetable oil if you don’t have sesame)
  • 2 cloves garlic, minced
  • 2 tbs ginger, minced (optional)
  • 3 tbs soy sauce
  • 2 tbs hot sauce (sriracha or sambal)
  • salt and pepper, to taste
  • chopped scallions or cilantro, for garnish, optional

Directions:

  1. Bring 3 cups of water to a boil in a large sauce pan. Add the brown rice and cook until tender, about 20 minutes. If the vegetables you are using are frozen, add the vegetables to the top of the pot. Cover and turn off the heat. Let the vegetables sit covered for 5 minutes to thaw.
  2. Heat a large saute pan over medium heat. Add 2 tbs sesame oil and crack the eggs into the pan. Use a spatula to scramble the eggs. Season with salt and pepper. Remove the eggs from the pan onto a plate when they are near done- they will be back in the pan to finish cooking in a few steps.
  3. Put the saute pan back on the heat. Add the remaining sesame oil, garlic, and ginger to the pan if you have them on hand. Cook for 2 minutes, stirring frequently, until the garlic starts crisping and is fragrant. If you are using fresh vegetables that can be stir fried (leafy greens like kale, shredded brussels sprouts, carrots, broccoli etc), add them to the pan. Stir everything well to coat. Add 1/4 cup water to the pan to help steam and saute the vegetables for 4 minutes.
  4. Add the brown rice and any frozen vegetables if you thawed them into the saute pan. Add the soy sauce, hot sauce, and eggs to the pan as well. Stir everything to combine and cook another 3 minutes so that all of the flavors can blend. Season with salt and pepper. Serve topped with cilantro or green onions if you have them on hand.

* If you have brown rice that is already cooked, use 3 cups. If you have frozen brown rice cook according to package directions and add in at Step 4.


Chipotle Lime Stuffed Sweet Potatoes

This is a recipe that Tuck’s mom has modified over and over again in the last few years because they are so versatile. This version of stuffed potatoes is a great side dish for grilled steak and adobo chicken. If you prefer vegetarian, one can of black beans or sliced avocado can easily be added to the recipe to bulk it up and make it an entrée. We love the sweet and spicy combination of the filling and make these year round. In the summer we prefer to use fresh corn and throw it on the grill to give it a nice char, but in the winter and spring Trader Joe’s saves the day with their roasted frozen corn.

Chipotle Lime Stuffed Sweet Potatoes
Makes: 4 servings
Prep Time: 1 hour Total Time: 1 hour 20 minutes

Ingredients:

  • 2 sweet potatoes, cut in half lengthwise
  • 1 1/2 cups roasted corn (we used the frozen roasted corn from Trader Joe’s)
  • 2 packed cups kale, roughly chopped
  • 1/4 cup water
  • 1 large chipotle in adobo, minced + 1 tbs juices from the can
  • 2 tbs honey
  • juice and zest of 1 lime
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup + queso fresco
  • cilantro, for garnish (optional)

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Cut the sweet potatoes in half lengthwise. If the potatoes have sides that are flatter, cut the potato accordingly so the flat side will be the bottom when they go in the oven. Season the potatoes with salt and pepper and cook for 45 minutes to 1 hour, depending on the size of the sweet potato. The potatoes should be fork-tender.
  3. When there are about 15 minutes left on the timer for the potatoes, start the filling. Heat a large saute pan over medium-high heat. Add the corn, kale, and water to the pan. Saute for 3-5 minutes, or until the corn is thawed (if it was frozen) and the kale is wilted. Add the chipotle and juice, honey, lime juice and zest, and the garlic to the pan. Saute another 3-4 minutes so the flavors combine. Season to taste with salt and pepper and adjust the taste of the filling as desired with more honey or chipotles. Remove the filling from the heat until the potatoes are finished in the oven.
  4. Remove the potatoes from the oven. Use a fork to gently to create a little well in the center of the potatoes for the filling. Divide the filling amongst each of the potatoes and top with queso fresco. Bake in the oven for another 5 minutes.
  5. Serve hot out of the oven with cilantro for garnish, if desired.

Herby Roasted Potatoes

This is a simple recipe to up your side dish game. When we get overwhelmed in the kitchen, the first thing that falls by the wayside are the side dishes. We love this recipe because once the potatoes are in the oven, you can forget about them for 40 minutes and focus your attention on the rest of your meal. This might seem like a crazy long time in the oven, but in that time the outside of the potatoes get really crispy, the inside become creamy, and the fresh herbs fry up for an amazing aroma when you pull them out of the oven. Serve this with our Grilled Skirt Steak with Chimichurri or our Lemon Chicken with Olives and Artichokes for a knock out dinner menu.

Herby Roasted Potatoes
Makes: 6 servings
Prep Time: 5 minutes Cooking Time: 40 minutes Total Time: 45 minutes

Ingredients:

  • 2 lbs baby potatoes
  • 1/2 cup packed fresh herbs- rosemary, dill, thyme, sage, or all of the above
  • 1/3 cup vegetable oil
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Slice the potatoes in half lengthwise and lay on a cookie sheet. Add the herbs to the cookie sheet. Drizzle with the oil and use your hands to coat everything very well. Season the potatoes generously with salt and pepper.
  3. Bake in the oven for 20 minutes on a center rack. After the first 20 minutes, use a spatula to detach any potatoes that are stuck to the cookie sheet. Give everything a good stir and put back in the oven for another 20 minutes.
  4. When the potatoes have finished cooking, break up the crispy herbs with your spatula and serve immediately.

Everything Bagel Coleslaw

We have a bone to pick with coleslaw. Here’s the deal. We love coleslaw. It’s crunchy, cold and is a really a good condiment/side dish for a lot of different sandwiches. The problem that we have found is that it is often prepared too sweet for us to enjoy. Raisins in coleslaw? No thank you. Not to mention recipes are full of calories between the mayonnaise and sugar. This recipe is filled with all of the flavor but packs a punch of tang by swapping some mayonnaise for Greek yogurt and uses our favorite, Everything Bagel Seasoning, to liven it up. We served this on top of BBQ pulled pork sandwiches and found it to perfectly balance the sweetness of the BBQ sauce while providing a cooling and crunchy element.

Everything Bagel Coleslaw
Makes: 8 side servings
Prep Time: 5 minutes Total Time: 5 minutes

Ingredients:

  • 4 cups shredded cabbage (we used 1 bag of green cabbage and 1 bag of green and red cabbage)
  • 1 cup 0% fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs everything bagel seasoning
  • 1/4 up fresh cilantro, chopped

Directions:

  1. Combine all of ingredients except the cabbage in a bowl and whisk thoroughly. (We like to use the bowl that I we are serving in to keep used dishes to a minimum.)
  2. Add the cabbage mix and toss together to evenly coat the cabbage.
  3. Refrigerate for 30 minutes and serve cold with sandwiches, hot dogs, or as a side dish for a BBQ or picnic!


Instant Pot Dal (Lentil Curry)

Last week Tate asked you via Instagram stories what kind of recipes you wanted to see from us in the new year. We got quite a few responses asking for vegetarian dishes and plant based dishes, which led us to the creation of this recipe! When brainstorming plant-based entrees, we immediately reached for lentils, which are high in protein and low in carbs. We LOVE Indian food at Tuck & Tate and consider eating Indian anytime we are searching for comfort food. Dal is a lentil curry that has the consistency of something between a porridge and a stew depending on where you eat it. It can be served as a side dish or as a vegetarian entree. We like to serve it with rice and peas for a quick, vegetarian dinner on a work night.

We love that Indian dishes tend to have ingredients that help fight inflammation, boost immunity, and detox the body. Turmeric, ginger, garlic, and coriander do a double combo of fighting off illnesses floating around in the air and maintain our health from the inside out. Making this recipe using the pressure cooker setting of the instant pot cuts out a bunch of time in the kitchen, but if you don’t have one you can easily make this on the stove top. Instructions for stove top cooking are at the bottom of the recipe.


Instant Pot Dal (Lentil Curry)

Makes: 4 servings as an entree, 6-8 as a side dish

Prep Time: 15 minutes Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 tbs vegetable oil or coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbs fresh ginger, minced
  • 2 vine tomatoes, large dice
  • 1 jalapeno, seeds and stem removed, minced
  • 2 cups red lentils
  • 1 tbs curry powder
  • 1 tbs cumin
  • 2 tsp turmeric
  • 2 tsp coriander
  • 1 can coconut milk
  • 2 cups vegetable stock (or chicken stock if you prefer)
  • salt and pepper to taste

Directions:

  1. Heat your Instant Pot on the medium “saute” setting.
  2. Add the vegetable oil, yellow onion, garlic, and ginger to the pot. Saute for 4-5 minutes, or until the onions start to become translucent. If at any time the pot becomes too hot and the ingredients start to burn on the bottom of the pan, reduce the heat setting to low on the Instant Pot.
  3. Add the tomatoes, jalapeno, lentils and spices (curry powder – coriander) to the pot. Saute another 3-4 minutes, or until the jalapeno and spices start to become fragrant.
  4. Add the coconut milk and vegetable stock to the pot. Cover with the Instant Pot lid and set to the “high pressure cook” setting. Make sure the vent release is closed and set the timer to cook the lentils for 10 minutes. We allowed for 20 minutes in this cooking time because of the times it takes the Instant Pot to reach the pressure level to start cooking.
  5. After the 10 minutes, release the steam from the Instant Pot. Remove the lid and give everything a good stir. Season to taste with salt and pepper and serve with rice, naan, or any other desired Indian dishes.

** To make this recipe exclusively on the stove top, soak the lentils for 30 minutes while you prep the rest of the ingredients. Cook everything in a stove top pot, add the liquids, and cook covered for 25- 30 minutes or until the lentils have reached your desired texture.