dinner

February 4, 2021 by Lindsey | Dolly and Oatmeal

there are lots of moving parts over here at the moment because we’re moving to the valley! we found a house to rent (don’t even get me started about the prices of houses - pre-pandemic, but especially during COVID, so renting it is!), and while it will be a shift in a lot of ways, i know the space and backyard will make the boys so happy. i’m sad to let this little home on the border of silverlake and echo park go - this is where we brought joey home, where we learned the sound of his giggle, his every little developmental marker happened here. these walls have kept us safe and sane, and nurtured our little family. if you haven’t noticed, i’m very sentimental, so perhaps this move will be harder for me than the boys. but i know wherever we go, we will make it ours and and plant roots for this next phase of our lives.

we move in a week from today, with nothing packed yet, mind you. so in the spirit of cooking easy, accessible meals, i wanted to share this “breakfast for dinner” recipe that is simple, yet so delicious.

we start with socca - a chickpea flour-based flatbread/pancake. we add grated garlic, and nigella seeds (which are completely optional) to flavor it up. then some quick fried eggs, leafy herbs, and the simplest harissa oil to drizzle over everything. add some flaky salt and you got yourself a filling, tasty meal. you could certainly add what you like for a side, or a more substantial salad, more fried eggs - sky’s the limit!

big heartfelt hugs this february, xo!

garlicky socca w/ fried eggs, herbs & harissa oil | gf & df

| makes 3 servings |

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notes:

i understand that nigella seeds aren’t found in many stores, but you could replace them with black mustard seeds (or even yellow), black sesame seeds would be good in a pinch, too.

ingredients

harissa oil

1 tablespoon harissa paste (i use ny shuk)
3 tablespoons extra virgin olive oil

garlicky socca

1 cup chickpea flour
1 tablespoon nigella seeds (optional)
1 teaspoon fine sea salt
fresh pepper, to taste
1 cup water
2 tablespoons extra virgin olive oil, plus more for cooking
1 clove garlic, grated over a microplane or minced with a sharp knife

fried eggs

avocado oil, for cooking
3 large pasture-raised eggs
salt & pepper to taste
1/2 cup mixed leafy herbs (dill, chives, basil, cilantro)
flaky salt

method

make the harissa oil. in small bowl, whisk together the harissa paste and oil until combined. set aside. (the paste will fall if it’s been sitting, so before serving, give it a good whisk.)
make the socca. place three 8-inch cast iron skillets in the middle of your oven (if you don’t have 3 skillets, use one large 12-inch cast iron skillet, or use one 8-inch skillet a few times). turn oven to 450°F.
while your oven is heating make the socca batter. in a bowl, whisk together the chickpea flour, nigella seeds, salt, and pepper. whisk in the water, oil, and garlic, and mix until combined. let batter sit at least 20 minutes to hydrate.
remove hot skillets from oven. swirl in 2 teaspoons oil in each skillet (if using 1 large skillet, use 2 tablespoons oil), and divide batter between them (about 1/2 cup of batter each). quickly place them back in the oven and cook until edges are lightly browned, about 12-14 minutes.
while socca is cooking, fry the eggs. heat a large skillet over medium heat. once hot spray with avocado oil. crack eggs into the pan, season with salt and pepper, and cook until yolks and whites are set.
remove socca from the oven and top with fried eggs, herbs, and harissa oil. season with flaky salt and serve.

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breakfast for dinner: “cream cheese” omelettes w/ balsamic greens

KABOCHA SQUASH, FENNEL & RED LENTIL SOUP (FROM LIVING AYURVEDA) / November 19, 2020 by Lindsey | Dolly and Oatmeal

KABOCHA SQUASH, FENNEL & RED LENTIL SOUP | dolly and oatmeal

since autumn began, it took me a while to warm up to winter squash. but now that the temperatures have finally dipped in southern cailfornia, i’m in the winter-squash-zone. and as you can probably tell from the recipes from these past couple weeks, kabaocha squash is my absolute favorite. it’s flavor is mellow - it’s not overly sweet like butternut squash, nor is it too earthy. it hits somewhere in the middle which when combined with its fluffy velvety texture, makes this squash my forever go-to. especially for soup.

personally, i feel like soup kind of gets neglected in the thanksgiving hub-bub. maybe i’m the only one, but i feel like a good soup deserves a place at the holiday table, for sure. i typically make a apple-butternut soup (it’s an old recipe a former co-worker gave me back in the day, and it never disappoints), or my kabocha squash soup with spicy coconut cream from a few years back. but this year i’m switching it up with this kabocha squash, fennel and red lentil soup.

this beautiful recipe comes from my pal, claire’s upcoming book, living ayurveda. i love the simple approach to this one pot soup. there’s no roasting involved either. all the ingredients and flavors get stewed together, developing a really wonderful flavor. the lentils, which get blended into the soup after they’ve cooked, add a hearty note while providing a good bit of protein. claire calls for spices like: ground cumin, and coriander, and ground fenugreek, giving this soup a robust flavor, which is perfect for this time of year, especially when it seems like were all going to hunkering down once again.

if there ever was a time for claire’s book, living ayurveda, i think we are definitely living through it. i got to know claire years ago, and what i’ve always admired about her approach to self-care/balance/well-being, is that nothing is a one-size-fits-all. that there is no single diet or lifestyle approach that is meant for each person. she carries this powerful notion throughout her book and guides you through various ways to nourish yourself - in depth yoga and breathing sequences, an array of vegetarian recipes (not all gluten-free) that are meant to balance your body through the seasons. it’s one of those books you can read again and again, and still take away so much.

wishing all my stateside friends a safe and socially distant holiday, big love! xo

kabocha squash, fennel & red lentil soup | gf

recipe from Living Ayurveda by Claire Ragozzino

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| 4-6 servings |

ingredients:

2 tablespoons ghee or olive oil
1 small fennel bulb, trimmed and sliced thinly, fronds reserved for garnish
1 tablespoon minced or grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
3 cups cubed kabocha squash, peeled and deseeded
1 cup red lentils, rinsed well
1 teaspoon salt
5-6 cups water
1 tablespoon white miso paste (i used a gluten-free miso)
2 tablespoons lemon juice
plain yogurt, for serving (i used a plant-based yogurt)

method

in a pot, heat the ghee (or live oil) on medium-low heat. add the fennel and saute until tender. add the ginger and cook another 1-2 minutes, until fragrant. add the apices and stir to coat the fennel. add the kabocha squash, stir to coat, and cook another 3-4 minutes. last, add the red lentils, salt, and water. cover and cook on medium heat for 40 minutes. stir occasionally, adding more water, if needed.
once the lentils and squash are tender, almost mushy, remove from heat and in the miso paste and lemon juice. transfer to a blender and puree until creamy. taste and adjust seasonings as needed.
serve hot with a swirl of yogurt and fennel fronds on top.

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KABOCHA SQUASH, FENNEL & GINGER SOUP W/ SPICY COCONUT CREAM

GOLDEN CAULIFLOWER & KABOCHA SQUASH SOUP

CHEESY SUMMER TOMATO GALETTE | GF & V / August 6, 2020 by Lindsey | Dolly and Oatmeal

wherever you are in the states, i’m sure you’re dealing with one of the more pleasant tasks of finding different ways to use up the profuse amount of tomatoes hanging out on your kitchen counter. i’ve been trying to get creative while also just trying to get a meal on the table. but since nailing my pie crust recipe earlier this summer, i’ve been making a couple pie crust doughs to have on hand - one in the fridge, and one in the freezer. it saves on time to have them pre-made. so when nap time rolls around i’m good to go as soon as ames and joey are down, which makes making this tomato galette quite doable, and (dare i say) easy.

i made this the other day after being inspired by a few a slew of savory summer galettes around the internet. this was my time making a savory one and it came out so good that i wanted to share with you :). it couldn’t be simpler! we start with a about 1 1/2 cups cherry tomatoes, they’re simply sliced, and then tossed with some olive oil, garlic, salt & pepper (feel free to add any herbs, too). we roll out the dough, sprinkle over some vegan sharp cheddar, and place the tomatoes on top. it chills in the fridge while you preheat the oven. it gets brushed with almond milk or an egg wash mixture, then sprinkled with some salty za’atar. we bake it for around 40-45 minutes, and then hit it with a few minutes under the broiler - kissing the edges of the tomatoes with a bit of caramelization.we serve it warm and it’s basically like eating pizza, but in pie form! anywho, i love it, my husband loves it, both my little ones love it. serve it with your choice of protein, and dinner is good to go 👌🏼

cheesy summer tomato galette | gf & v

| makes one 12-inch galette |

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ingredients

1 1/2 cup cherry tomatoes, cut in half
1 large clove garlic, grated over a microplane (or minced by hand)
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
freshly cracked pepper, to taste
one gluten-free & vegan pie crust
brown rice flour, for dusting
1 cup vegan cheese shreds (i use parmela’s sharp cheddar)
1 tablespoon unsweetened almond milk or 1 egg whisked w/ 1 tablespoon water, for brushing

topping

1/4 cup za’atar, for topping
1/2 teaspoon flaky salt (like maldon)

method

in a large bowl, gently toss together the tomatoes, garlic, oil, salt, and pepper. set aside.
roll out the dough. place a large piece of parchment paper on a clean, flat surface. dust it well with brown rice flour, and place the dough in the center. dust a rolling pin with more flour, and roll from the center out, turning and flouring the dough as needed until you have a large circular shape with about 1/8-inch thickness. there likely will be cracks in the dough, just pinch the dough back together and continuing working.
spread the cheese over the surface of the dough, leaving roughly a 2-inch border. arrange the tomatoes, cut-side up over the cheese.
slide your hand below the parchment paper to gently fold the 2-inch border of dough over the tomatoes and cheese (again, if you have any cracks in the dough, gently pinch them back together). slide the galette on the parchment onto a cookie or baking sheet and place in the refrigerator for 15 minutes.
while the galette is chilling preheat oven to 400°F. prepare your topping by tossing the za’atar and salt together.
remove the galette from the fridge and brush the dough with almond milk or egg wash. sprinkle the salty za’atar over the dough.
bake in the center of your oven for 40-45 minutes, until edges are golden and the center of the galette is bubbling a bit. to caramelize the tomatoes a but, broil on hi for 2-4 minutes, until the edges of the tomatoes have charred spots.
let cool for 20 minutes, then slice, and serve warm.