Burritos with a Twist

This is the perfect weeknight meal--it's fast, easy, and delicious. These Good Goat Burritos are a great way to mix up your Mexican go-to. We used Trader Joe's frozen brown rice that microwaves in 3 minutes to make this meal even easier. I think it took us about 15 minutes from start to finish. Serve these burritos with guacamole and your favorite hot sauce.

Good Goat Burritos (Vegetarian Planet, Didi Emmons)

1 Tbs. olive oil

1 1/2 cups chopped scallions, both white and green parts (about 1 bunch)

2 garlic cloves, minced

1/2 tsp. ground cumin seeds

2 tomatoes, chopped into 1/2-inch cubes

2 cups cooked rice

salt and fresh-ground black pepper to taste

1 cup cooked black beans, or more, to taste

4 Tbs. soft, mild chèvre (goat cheese)

2 10- or 12-inch flour tortillas (or 4 8-inch flour tortillas)

1. Heat the olive oil in a large skillet over medium heat. Add the chopped scallions, garlic, and cumin. Saute, stirring frequently, for 5 minutes. Add the tomatoes and rice, and heat them well, stirring. Season the mixture with salt and pepper, and keep it warm.

2. In another skillet, heat the black beans with a bit of water to moisten them, stirring so they do not scorch. Keep them warm.

3. Sprinkle a bit of water on one tortilla, then place the tortilla in a large dry skillet over high heat. After a few seconds, turn the tortilla to heat the other side, again for only a few seconds. Place the hot tortilla on a work surface. Spread 2 Tbs. goat cheese across the center part of the tortilla. Place half of the rice mixture and half of the black beans over the cheese. Roll up the tortilla tightly, folding in the sides as you roll. Serve the burrito immediately, and make another just like it. (If you are using four 8-inch tortillas, use 1 Tbs. goat cheese and 1/4 of the rice and beans per tortilla.)

Super-natural Supper

I am lucky to have gotten two cookbooks for my birthday. The first was Vegan Soul Kitchen by Bryant Terry in the previous post, and the second was Super Natural Every Day by Heidi Swanson from my sister. Both of these authors/chefs are local to the Bay Area, which is pretty awesome. These recipes from Super Natural Every Day are also awesome, especially the salad. I think I could eat this salad once a week easily. The quinoa patties were also delicious, but needed a bit of hot sauce to make them fantastic (but that's easy enough). Combined into one meal, these two dishes are a perfect and healthful dinner.

Yellow Split Peas and Greens (Super Natural Every Day, Heidi Swanson)

1 1/2 cups / 10.5 oz / 300 g dried split yellow peas, rinsed and picked over

fine-grain sea salt

1 cup / 4.5 oz / 125 g pepitas, toasted

1 cup / .5 oz / 15 g lightly packed cilantro leaves and stems

1/3 cup / .5 oz / 15 g freshly grated Parmesan cheese

3 cloves garlic, peeled

1 Tbs. fresh lemon juice

1 small serrano chile, mostly seeded and deveined

2/3 cup / 160 ml extra-virgin olive oil

2 large handfuls mixed salad greens

1. Bring 5 cups / 1.25 liters water to a boil in a large saucepan. Add the yellow split peas and simmer, uncovered, for 20 to 30 minutes, until tender. Drain and salt to taste. Make the cilantro pesto by communing one-third of the toasted pepitas, the cilantro, Parmesan cheese, garlic, lemon juice, 1/4 tsp. salt, a splash of the olive oil, and the chile and blend with an immersion blender (or in a food processor or standard blender) until smooth. Continue blending as you gradually drizzle in the olive oil, until the pesto comes together into a vibrant green sauce. Taste and add a pinch or two of salt, if needed.

2. In a large bowl, toss the yellow split peas and remaining pepitas with two-thirds of the pesto. Keep tossing until everything is coated. Add the salad greens and gently toss again. Taste and add more pesto, if needed. You'll have a bit of extra pesto, which can be used to refresh any leftovers.

Little Quinoa Patties (Super Natural Every Day, Heidi Swanson)

2 1/2 cups / 12 oz / 340 g cooked quinoa, at room temperature

4 large eggs, beaten

1/2 tsp. fine-grain sea salt

1/3 cup / .5 oz / 15 g finely chopped fresh chives

1 yellow or white onion, finely chopped

1/3 cup / .5 oz / 15 g freshly grated Parmesan or Gruyere cheese

3 cloves garlic, finely chopped

1 cup / 3.5 oz / 100 g whole grain bread crumbs, plus more if needed

water, if needed

1 Tbs. extra-virgin olive oil or clarified butter

1. Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture. At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5 cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture.

2. Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Heavenly Beans

Adam was quite skeptical when I mentioned that I was going to make a lima bean casserole. But, after having tasted this amazing lima bean masterpiece at NOPA, a restaurant in San Francisco, I assured him that it would be delicious. Thanks to my cuz for directing me to this recipe.

I must give a warning though: do not make this on a weekday night as I did! I don't think I ate until 9:30. At least I was in bliss when I did eat. This is a labor and pot intensive meal, but I have to say, it is absolutely worth it.

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto (Food and Wine, November 2008)

Beans:
3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
kosher salt
5 Tbs. extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
1 (16-oz.) can whole tomatoes, juices reserved, tomatoes coarsely chopped
2 Tbs. chopped oregano
1 cup coarsely crumbled feta cheese (6 1/2 oz. for sprinkling)
2 cups coarse fresh breadcrumbs

Pesto:
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 Tbs. chopped oregano
2 Tbs. chopped parsley
1 small garlic clove, minced
kosher salt

1. PREPARE THE LIMA BEANS In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.
2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
3. MEANWHILE, MAKE THE PESTO In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.
4. Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Make Ahead The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding.

Slow Cooker Enchiladas

Although it has been a long time since I created most of the dishes I'm about to post, and many of them are no longer seasonal, they are a few of my favs. I think it's worth posting them for reference when they are seasonal again (or perhaps just another chilly day in the Bay Area).

At Christmas time I went to one of my favorite gift stores on Piedmont Avenue in Oakland, Nathan's. I meant to pick out little gifts for the Petes family grab bag, but I ended up only buying The Gourmet Vegetarian Slow Cooker cookbook for myself. Oops. It was definitely a good buy though, as there are hardly any slow cooker recipes for vegetarians. The Stacked Cauliflower Enchilada with Green Chile Sauce is absolutely delicious and really easy. I prepped everything the night before, put everything in the slow cooker in the morning, and came home in the evening to a wonderful meal.

Stacked Cauliflower Enchilada with Green Chile Sauce (The Gourmet Vegetarian Slow Cooker, Lynn Alley)

1 head cauliflower
1 white onion, cut vertically into 8 pieces
1 cup sliced pitted California olives, drained [or green olives with pimentos]
2 tomatoes, coarsely chopped
1 (15-oz.) can black beans, drained
6 to 9 corn tortillas
1/2 lbs. smoked or regular cheddar or Monterey Jack cheese, grated
1 (28-oz.) can green enchilada sauce
1/4 cup chopped fresh cilantro leaves, for garnish
1/2 cup sour cream, for garnish

1. Trim and core the cauliflower, then wash and slice the head vertically. (You will be placing it in layers in the casserole, so you want the pieces fairly thin.) Pull the onion layers apart.
2. In a large bowl, combine the cauliflower, onion, olives, tomatoes, and beans using your hands.
3. Oil the inside of the slower cooker insert. Place 2 or 3 overlapping tortillas in the bottom of the insert. Add a layer of half the mixed vegetables and top it with a generous sprinkling of cheese (about one-third of the cheese). Pour 1/2 cup of the enchilada sauce over the layer.
4. Add another layer of tortillas, then half of the remaining vegetables and another one-third of the cheese. Pour on another 1/2 cup of sauce. Finish with an additional layer of tortillas and the remaining 2 1/2 cups sauce. (Even though you may appear to have an excess of sauce, much of it is absorbed into the tortillas and vegetables as they cook.)
5. Cover and cook on low for 5 to 6 hours, or until the cauliflower is tender. Top the casserole with the remaining cheese, cover, and cook for an additional 30 minutes, or until cheese is melted.
6. Turn off the heat and allow the contents of the insert to sit for 10 to 15 minutes to set, then carefully scoop up generous individual servings of the enchilada into bowls. Top each serving with a sprinkle of cilantro and a dollop of sour cream.

Back Again (and with burgers)

It has been forever and a day since I have last posted. This has been a ridiculously busy summer full of memories-both immensely sad and fantastically joyful. With the start of the new school year and new additions to the family (Eric, the whole Uyguanco clan, and our new pup, Evie), I look forward to sharing my love of cooking and food with my family and friends.

My friend Sarah Anne recently requested a spicy black bean burger recipe, and to fulfill that promise, it will be my first post in months. This isn't a spicy burger, but it is super fast and ridiculously delicious. We've frozen the extra burgers to defrost and eat as a quick dinner when we need a good meal but are short on time. Serve with roasted sweet potato fries or a salad for a complete meal.


Speedy Burger (Vegetarian Planet, Didi Emmons)

4 slices stale or toasted bread
1/2 cup whole or slivered almonds
1 tsp. ground coriander seeds
1 garlic clove, minced
1/4 tsp. ground cloves
1/2 cup chopped onion
1 cup coarsely chopped fennel bulb or celery
3/4 cup coarsely chopped cilantro stems and leaves
1 1/2 cups (1 15-oz. can) cooked, drained, and rinsed black beans
1/2 medium red bell pepper, seeded and chopped fine
2 Tbs. toasted wheat germ or untoasted rolled oats
1/2 tsp. salt, or more, to taste
fresh-ground black pepper, to taste
1 1/2 Tbs. olive oil, or more, as needed

1. Break the bread into pieces, and whirl it to crumbs in a food processor. You should have 2 cups crumbs. Transfer them to a large bowl. Put the almonds into the processor, and run the machine until they are chopped fine.
2. In a dry skillet over medium-high heat, toast the chopped almonds with the coriander, shaking the pan constantly, for 1 minute or until the almonds taste lightly toasted. Transfer the coriander and the almonds to the bowl of bread crumbs. Add the cloves to the bowl.
3. Chop fine the onion, the fennel or celery, and the cilantro in the processor. Add the beans, and run the machine in 1-second spurts until the beans are mixed in and mostly chopped (not pureed). Transfer the mixture to a bowl. Add the bell pepper, wheat germ or rolled oats, salt, and pepper, and stir well (I use my hands). With well-floured hands, form six patties from this mixture.
4. Heat a large skillet or a griddle over medium-high heat, and add 1 1/2 Tbs. olive oil. Cook the burgers about 3 minutes per side. (You may need to cook them in batches. If so, add a little oil to the pan before cooking the second batch.) Serve the burgers in bulky or kaiser rolls or in hamburger buns. [Top with tomato, lettuce, mustard, mayonnaise, and pickles to make them extra delicious.]

More Bean Burgers

I absolutely love bean burgers, which you can probably tell by now from all of the bean burgers I've posted. The cheese inside the burgers makes for a nice gooey-ness and the mango salsa adds freshness and a summery touch. Bake some sweet potato fries for a complete meal.


Black Bean Burgers with Mango Salsa (Cooking Light, April 2010)

2 (15-oz.) cans black beans, rinsed and drained
3/4 cup finely chopped fresh cilantro, divided
3/4 cup (3 oz.) shredded Monterey Jack cheese
1/4 cup panko (Japanese breadcrumbs)
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. sea salt
1/2 medium jalapeno pepper, finely chopped
2 large egg whites
cooking spray
1 1/4 cups chopped peeled mango (about 1 medium)
3 Tbs. chopped shallots
1 1/2 Tbs. fresh lime juice
1 avocado, peeled and chopped
1 garlic clove, minced
6 (2-oz.) whole-wheat hamburger buns, lightly toasted
6 green leaf lettuce leaves

1. Preheat oven to 350.
2. Place black beans in a medium bowl; mash with a fork. Stir in 1/2 cup finely chopped cilantro and the next 7 ingredients (through egg whites). Shape bean mixture into 6 (1/2-inch-thick) patties. Arrange patties on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes, carefully turning once.
3. Combine remaining 1/4 cup cilantro, mango, and the next 4 ingredients (through minced garlic) in a medium bowl. Place a patty on bottom half of each hamburger bun; top each with 1 lettuce leaf, 1/3 cup salsa, and top half of bun.

Oscar Taco Party!

This isn't a post that contains a bunch of recipes, but rather an idea post. For the Oscars we were hemming and hawing over what type of finger foods we wanted to make. We ended up deciding to make a taco bar. Although we made entirely way too much food (I think we made enough for 10-15 rather than the 5 that we had), it was a lot of fun and pretty easy to prep. We roasted zucchini, bell peppers, and onions, baked fish, and baked a pre-marinated tri-tip in a carne asada sauce. With these as our bases, we had bowls of black beans, yogurt, guacamole, and pineapple salsa. We topped our tacos with queso fresco. Every one could make their tacos perfectly to their liking, so this really works for picky eaters or a party when you may not know people incredibly well.

The only thing that took much creativity at all was the pineapple salsa which was just a whole pineapple chopped fine, minced red onion, cilantro, and serrano pepper with a sprinkling of salt. It was the perfect combination of spicy and sweet to top the tacos.

Easy-Peasy Pasta

I was trying to think up a simple dish that would use up contents in the fridge and pantry while also being a one-dish (or close to it) wonder. I think this meal did its job. We combined pasta with broccoli, beans, and garlic and then tossed it all together with parsley, salt, pepper, a squeeze of lemon, a touch of butter, a drizzle of olive oil, and a sprinkling of Parmesan cheese. Delish!


Broccoli and Bean Lemon Pasta

1 crown of broccoli, cut into bite-sized florets
1 large clove of garlic, minced
1 (15-oz.) can cannellini beans, rinsed and drained
1 lbs. pasta
1-2 lemons, juiced
1/4 cup parsley, chopped
salt and pepper, to taste
1 Tbs. butter
olive oil for the pan and to coat pasta
1/4-1/2 cup Parmesan cheese, grated

1. Saute the broccoli and garlic in a large skillet over medium heat with a bit of olive oil. Once garlic has browned, add 1/4 cup water to the skillet and cover with a lid to steam the broccoli. Add the beans.
2. Meanwhile, cook the pasta according to package directions. When the pasta is cooked, drain and add to the broccoli mixture. Add the lemon juice, parsley, salt, pepper, and butter to the pasta. Combine well. Drizzle the pasta with olive oil until it looks moist. Top with Parmesan cheese, mixing the cheese in if you prefer.

Protein-packed Enchiladas

These enchiladas have a wonderfully smokey flavor to them because of the chipotles in the sauce. And, not only do they have wonderful flavor, they are also packed with protein. The filling has beans, tofu, and cottage cheese, and the sauce is full of almonds. Healthy and delicious?! What could be better?


Nutty Enchiladas with Spicy Chile Sauce (Vegetarian Planet, Didi Emmons)

Filling:
1 Tbs. olive oil
2 carrots, chopped fine
1 1/2 cups minced onions
1 garlic clove, minced
1 tsp. chopped fresh oregano, or 1/2 tsp. dried oregano
1 16-oz. package firm tofu
10 oz. fresh spinach, large stems removed (optional)
1 1/2 cups (1 15-oz. can) cooked, rinsed, and drained black beans
1 cup low-fat or nonfat cottage cheese
1/2 tsp. salt
fresh-ground black pepper to taste

Sauce:
1 Tbs. olive oil
1 large garlic clove, minced
2 tsp. chili powder
1 tsp. cumin seeds
3 cups (about 8) finely chopped plum tomatoes
1/4 cup sherry
1 Tbs. red or white wine vinegar
1 1/3 cups water
1 pinch ground cloves
1 [or 2] chipotle pepper (dried and soaked in hot water 30 minutes, or canned in adobo sauce), or 1/4 tsp. liquid smoke
1/4 cup chopped almonds, lightly toasted
1/2 tsp. salt
fresh-ground black pepper to taste

4 10-inch or 8 6- to 8-inch flour tortillas

1. Make the filling: In a large skillet, preferably non-stick, heat the olive oil over medium heat. Add the carrots, onions, garlic, and oregano. Saute for about 8 minutes, stirring frequently. Meanwhile, take the tofu out of its water, and put it into a bowl. With your hands, break up the tofu by squeezing it through your fingers. Stir the spinach, if you're using it, into the onions and carrots, and cook until the spinach wilts. Stir in the black beans, and then the cottage cheese, tofu, salt, and pepper. Take the pan off the heat.
2. Make the sauce: In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic, chili powder, and cumin seeds. Stir constantly for 30 seconds, making sure the garlic does not brown. Add the tomatoes, then the sherry, vinegar, and water, and let the mixture simmer for 4 minutes. Add the cloves and chipotle pepper, and simmer 6 to 8 minutes more, sitrring once or twice. Remove the pan from the heat.
3. Grind the almonds fine in a food processor or blender. If you used a dried chipotle, remove it from the sauce. Add half of the sauce to the blender or food processor, puree the mixture, and transfer it to a bowl. Puree the second half of the sauce, and add it to the first half. Season the sauce with salt and pepper. If you used a dried chipotle and you'd like a hotter sauce, chop the chipotle fine, and stir it in.
4. Assemble the dish: Preheat the oven to 350. On your work surface, lay out 1 large tortilla or 2 small ones. Fill the tortilla(s) with one-quarter of the filling. Roll the tortilla(s) tight, folding in the sides as you roll. Fill the remaining tortillas the same way. Place the filled tortillas in a casserole dish large enough to hold them snugly. Pour the sauce over the enchiladas, then cover the dish with foil. Bake the enchiladas for 20 minutes. Serve the enchiladas hot.

Jamaican Rice Mon

This rice is a perfect all in one meal. There are protein sources, carbohydrates, and vegetables of all colors. And, to top it all off, there is a ton of flavor. When you are looking for something different and complete, this Jamaican Rice Mix-Up is the perfect meal.


Jamaican Rice Mix-Up (Vegetarian Planet, Didi Emmons)

1 small sugar pumpkin or pie pumpkin, about 2 lbs., or 1 small butternut squash
2 cups water
1 cup uncooked long-grain rice
1 tsp. salt
2 Tbs. canola or corn oil, plus a little more for pan-frying the plantains
2 medium onions, minced
1 Tbs. minced fresh ginger
2 garlic cloves, minced
1/2 tsp. allspice
1 Tbs. curry powder, store-bought or homemade
1 jalapeno pepper, minced (optional) [we also added another one sliced on top when we served the rice]
2 cups thinly sliced collard greens, beet greens, or mustard greens
1 cup cooked black beans
salt and fresh-ground black pepper to taste
2 ripe plantains or large ripe bananas (optional)
1 tomato, cut into 1/2-inch cubes

1. Preheat the oven to 400. Cut the pumpkin or squash in half. Scoop out the seeds with a metal spoon, and discard them. Place the halves face down on a baking sheet. Bake the pumpkin or squash for 1 hour or until it is easily pierced with a sharp knife. Remove it from the pan and let it cool slightly.
2. While the pumpkin or squash cools, bring the water to a boil in a medium saucepan. Add the rice and salt, and bring the rice to a boil. Cover the pan, and reduce the heat to low. Steam the rice for 20 minutes.
3. While the rice cooks, heat the oil in a large skillet. Add the onions, and cook them, stirring occasionally, for about 10 minutes, until they begin to brown. Add the ginger, the garlic, the allspice, the curry powder, and, if you like, the jalapeno. Cook for 2 to 3 minutes more. Remove the pan from the heat.
4. When the pumpkin has cooled slightly, scoop out the flesh and discard the skin. Chop the flesh into large pieces.
5. When the rice is ready, reheat the onion mixture over medium heat. Add the rice, and cook, stirring occasionally, for 5 minutes. Add the greens, toss well, and continue to cook for 5 minutes more. Add the pumpkin or squash and the black beans, and toss again. Season with salt and pepper.
6. If you'd like to garnish the dish with plantains or bananas, slice them in half lengthwise. Lightly coat a non-stick skillet with canola or corn oil, and set it over medium high heat. Pan-fry the plantains or bananas until they are golden, about 1 to 2 minutes per side, turning them carefully with a spatula. Transfer them to a paper towel.
7. Spoon the rice mixture onto plates. Top it with a little chopped tomato for color, and serve the plantain or banana slices alongside the rice.

Cheese or Chickpeas?

When we were cooking up the bean burgers, the other recipe on the page caught my attention and I decided that I had to make it this week. Pasta is topped with this delicious chickpea and garlic sauce that has very similar flavors and textures to a cheese sauce. It's a fantastic alternative to caloric mac n' cheese. We took their suggestion and paired the pasta with sauteed broccoli rabe and garlic. I think I told everyone I work with about this wonderful meal. The best part is that there aren't that many ingredients and it takes only about a half an hour from start to finish.


Pasta with Chickpeas and Garlic Sauce (Cooking Light, January-February 2005)


2 tsp. olive oil
2 garlic cloves, peeled and crushed
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper
1 (15.5-oz.) can chickpeas (garbanzo beans), rinsed and drained
1 (14-oz.) can fat-free, less-sodium chicken broth [or veggie broth]
1 1/2 cups uncooked medium seashell pasta (about 6 oz.)
1/2 cup grape tomatoes, halved
2 garlic cloves, minced
1 Tbs. minced fresh parsley
1 Tbs. fresh lemon juice
1 Tbs. shredded Parmigiano-Reggiano cheese

1. Heat oil in a medium saucepan over medium heat. Add crushed garlic; saute 1 minute. Add salt, pepper, chickpeas, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. While garlic mixture simmers, cook pasta in boiling water 9 minutes, omitting salt and fat; drain well.
3. Place chickpea mixture in a food processor, and process until smooth. Combine chickpea mixture, pasta, tomatoes, minced garlic, parsley, and lemon juice; toss well. Sprinkle with cheese. Serve immediately.

Spicy Hot Bean Burgers

We made these bean burgers that were full of flavor and easy to make. The chipotle mayonnaise certainly didn't hurt them; Adam couldn't seem to get enough of it. We paired the burgers with a salad of lettuce, red onions, cheddar cheese, salsa, and crumbled tortilla chips. Yum-o!


Southwest Pinto Bean Burgers with Chipotle Mayonnaise (Cooking Light, January-February 2005)

Burgers:
1/2 cup diced onions
1/2 cup dry breadcrumbs
1/4 cup chopped fresh cilantro
2 Tbs. minced seeded jalapeno pepper
2 Tbs. reduced-fat sour cream
1 tsp. hot pepper sauce
1/2 tsp. ground cumin
1/4 tsp. freshly ground black pepper
1/8 tsp. salt
1 large egg, lightly beaten
1 (15-oz.) can pinto beans, rinsed and drained
1 (8 3/4-oz.) can no-salt-added whole-kernel corn, drained

Chipotle Mayonnaise:
1/4 cup low-fat mayonnaise
1 tsp. canned minced chipotle chile in adobo sauce

Remaining Ingredients:
1 Tbs. canola oil
4 (1 1/2-oz.) whole wheat hamburger buns, toasted
4 romaine lettuce leaves

1. To prepare burgers, combine first 10 ingredients in a large bowl. Add pinto beans and corn; partially mash with a fork. Divide bean mixture into 4 equal portions, shaping each into a 3 1/2-inch patty, and refrigerate 10 minutes.
2. To prepare chipotle mayonnaise, combine mayonnaise and chipotle in a small bowl; set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan, and cook 4 minutes on each side or until thoroughly heated. Place patties on bottom halves of buns; top each patty with 1 Tbs. mayonnaise, 1 lettuce leaf, and top half of bun.

Perfect Pot Pies

In spirit of the gloominess in the Bay area and the freezing temperatures every where else, we decided to make some soul-warming pot pies. We combined two recipes from Vegetarian Planet (the All-American Pot Pie and the Dixie Pot Pie) along with our own selection of vegetables to make our own delicious pot pie. Although this was our first homemade pot pie experience, I can tell you it won't be our last. There are endless possibilities of vegetable and protein combinations and crust options. Use your creativity and explore!

Butternut Squash, Kale, and Mushroom Pot Pie (compiled from recipes from Vegetarian Planet by Didi Emmons)

Filling:
1 Tbs. butter
1 small butternut squash, cut into bite-sized cubes
1 bunch kale, taken off the stem and cut into bite-sized pieces
8 oz. mushrooms, quartered
1 large garlic clove, minced
1 15-oz. can garbanzo beans, drained and rinsed
3 Tbs. unbleached white flour
2 cups warmed milk, or a bit more
1 pinch fresh or dried thyme
1 tsp. salt
fresh-ground black pepper to taste

Biscuit Topping:
1 cup unbleached white flour
1/2 tsp. baking powder
1/2 tsp. salt
4 Tbs. cold unsalted butter, cut into 8 pieces
1/4 cup milk, plus a bit more

1. Make the filling: In a 12- or 14-inch, preferably non-stick, skillet, heat the butter over medium heat. Add all of the vegetables, and saute them for 5 minutes, stirring often. Add the garlic, and saute for 5 minutes more, stirring. Add the garbanzo beans. Sprinkle 3 Tbs. flour over the vegetables, and stir the mixture over the heat for 2 minutes. Add the warmed milk slowly, stirring all the while to avoid lumps. Stir in the thyme. Bring the sauce to a simmer, and cook the mixture, stirring, until the sauce thickens. Continue to cook the vegetables until they become tender (especially the butternut squash), adding a bit more milk if the sauce becomes too thick. Add 1/2 tsp. of the salt and plenty of fresh pepper. Transfer the mixture to a 9- or 10- casserole or deep pie dish or individual baking ramekins. (At this point you can cover the dish and chill it for up to 2 days, if you'd like to bake it later,)
2. Preheat the oven to 375. Make the biscuit topping in a food processor or by hand:
To use a food processor, combine in it the flour, baking powder, salt, and butter. Run the machine until the mixture resembles sand. Add the milk, then run the machine in spurts until the dough comes together.
To mix the dough by hand, combine the flour, baking powder, and salt in a bowl. Cut in the butter with a pastry cutter or fork until the pieces are no larger than pea-size. Stir in the milk, and continue to stir until the dough comes together.
Roll out the dough on a floured surface to fit the dish.
3. Cover the vegetables with the biscuit top. (It shouldn't seal the pie, but just sit on top.) Using a pastry brush, brush the top of the pie with a bit of milk. Bake the pie for 15 minutes, until the top is golden. Serve the pie hot.

Bean Burger

These black bean burgers are quick enough to make that you can eat them any night of the week. Piled with spinach, tomato, red onion, and avocado with some melted cheddar cheese, even meat eaters will love this burger. Paired with a gourmet salad, this meal is delicious, nutritious, and a whiz to make.


Our Homemade Quick Black Bean Burger (Cooking Light, November 2009)

1 (2-oz.) hamburger bun, torn into pieces
3 Tbs. olive oil, divided
2 tsp. chopped garlic
1 (15.25-oz.) can black beans, rinsed and drained
1 tsp. grated lime rind
3/4 tsp. chili powder
1/3 tsp. chopped fresh oregano
1/4 tsp. salt
1 large egg, lightly beaten
1 large egg white, lightly beaten

1. Place bun in a food processor; process 4 times or until crumbs measure about 1 cup. Transfer to a bowl.
2. Combine 1 Tbs. oil, garlic, and beans in processor; pulse 8 times or until beans make a thick paste. Scrape bean mixture into bowl with breadcrumbs. Stir in rind and remaining ingredients. With moistened hands, divide bean mixture into 4 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
3. Heat remaining 2 Tbs. oil in a large nonstick skillet over medium-high heat. Add patties to pan; reduce heat to medium, and cook 4 minutes or until bottom edges are browned. Carefully turn patties over; cook 3 minutes or until bottom edges are done.


Candied Walnut, Pear, and Leafy Green Salad (Cooking Light, November 2009)

I'm not sure if this salad went perfectly with the burgers, but it sure was fantastic. This salad is fancy enough and easy enough to serve at any meal whether it be a special occasion or a Wednesday night.

1/3 cup sugar
2/3 cup chopped walnuts, toasted
cooking spray
1/2 tsp. kosher salt, divided
2 Tbs. white balsamic vinegar
1 1/2 tsp. Dijon mustard
3 Tbs. extra-virgin olive oil
1 Tbs. capers, chopped
4 cups torn green leaf lettuce
4 cups chopped romaine lettuce
4 cups chopped radicchio
1 ripe red Anjou pear, thinly sliced
1/4 tsp. freshly ground black pepper

1. Place sugar in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently as needed to dissolve sugar evenly (about 1 minute). Continue cooking 1 minute or until golden (do not stir). Remove from heat; carefully stir in nuts to coat evenly. Spread nuts on a baking sheet coated with cooking spray; separate nuts quickly. Sprinkle with 1/4 tsp. salt. Set aside until cook; break into small pieces.
2. Combine vinegar and mustard, stirring with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in capers.
3. Combine lettuces and radicchio; top with pear and candied walnuts. Drizzle dressing evenly over salad.

Housewarming

Since we've recently moved into our very own condo, we had to warm it up with a party. With a party, comes great food (at least I think so in my house). We made a smorgasbord of tasty treats, including chicken, steak, and mushroom satays with peanut sauce, bruschetta with roasted tomatoes as well as bruschetta with bean dip, deviled eggs with chiles and cilantro, pepper-masa cheesesticks, dates stuffed with goat cheese and walnuts, and ice cream sandwiches for dessert.

The satays were made by marinating the protein in soy sauce, garlic, lime juice, and olive oil, skewering onto water-soaked wooden skewers, then grilling on a cast-iron grill until done. They were served with a peanut sauce that was made by combining peanut butter, garlic, soy sauce, and splashes of milk until the desired consistency reached over medium-low heat.

The roasted tomato bruschetta were made by roasteing quartered plum tomatoes in a 250 degree oven for about 2 hours, until beautifully roasted, placing the tomatoes on slices of slightly toasted baguette, and placing a basil leaf and shaving of Parmesan cheese on top. The bean bruschetta were made by pureeing cannellini beans, basil, lemon juice, salt, and pepper together, spooning the dip over the slices of toasted baguette, and placing a basil leaf on top of each one.

To make the deviled eggs, I simply just amended the original deviled egg concept of mayonnaise, mustard, and paprika by eliminating the mustard and paprika and adding slivers of red chiles and an abundance of freshly chopped cilantro.

The pepper-masa cheesesticks were the one item we used a recipe for, so let me continue the list of recipes we concocted out of our heads and finish up this entry with the cheesestick recipe.

The dates stuffed with goat cheese and walnuts were completely my mom's idea (yes, she was here for our housewarming party, and she made it absolutely perfect!). She slit dates along the side and simply stuffed a wedge of goat cheese and a half a walnut in each one. They were a hit! Perfectly sweet and succulent. This would be a good option as an appetizer or a little dessert.

For dessert though, my mom really out-did herself. She bought these little chocolate wafer cookies and put chocolate, vanilla, and coffee ice creams in them to make perfect little ice cream sandwiches. The only bad thing about these were that they were all gone at the end of the night and I didn't have any more for the next day.

All in all, the party was a huge success! It was so wonderful to have so many family and friends come over and enjoy our new place. If only we could actually get everything together....


Pepper-Masa Cheesesticks (Vegetarian Planet, Didi Emmons)

Not everybody was a huge fan of these snacks, but my mom and I couldn't get enough of them.

1 1/2 cups unbleached white flour
1 cup masa harina
1 tsp. salt
1 tsp. baking soda
1 tsp. fresh-ground black pepper
2/3 cup grated Parmesan cheese
1/2 lbs. (2 sticks) cold unsalted butter
1 egg, beaten

1. Preheat oven to 400. Combine the flour, masa harina, salt, baking soda, pepper, and Parmesan cheese either in a bowl for hand mixing, or in a food processor.
2. If you're mixing by hand, stir until the ingredients are well mixed. Chop the butter into tiny pieces, and, with a pastry blender or two forks, work the butter into the flour mixture. Add 1/2 cup very cold water, and stir until a mass forms, adding more water if necessary.
If you're using a food processor, turn the machine briefly on and then off until the ingredietns are thoroughly mixed. Chop the butter into 15 to 20 pieces, and add them. Turn the machine on and off until the mixture has a sand-like consistency. Add 1/2 cup very cold water to the mixture. Turn the machine on and off again until the dough begins to come together.
3. Transfer the dough to a clean, floured surface. Form the dough into a ball. With a rolling pin, roll it into a large rectangle, about 10 by 24 inches. Brush the entire surface with egg (you won't need all the egg). Cut the dough into strips 3/4 inch wide and 10 inches long. Cut the strips in half crosswise. Carefully lift them one by one, and place them on an ungreased baking sheet.
4. Bake the sticks for 10 minutes, or until they are golden but not brown. They are best served while they are still warm, but they will keep for at least a week in a sealed container, to be reheated or eaten at room temperature.

Totally Homemade

Because we had Labor Day off, we decided to go all out on Tuesday when our old neighbors came over for our weekly dinner. With our extra time off, we made a homemade vegetable stock for our homemade Fava Minestrone. We also made oatmeal cookie bowls and vanilla ice cream for the perfect ending to the meal. The oatmeal cookie recipe is just the one on the top of the Quaker Oats box. We put the batter into muffin tins and pressed down in the middle. When they were still fresh out the oven, we pressed down in the middle again to increase the bowl-iness. With a scoop of homemade ice cream in the center, what could be better?

In addition to our Fava Minestrone, we served Pappardelle with Asparagus and Herbed Cream, and a salad of lettuce and Coriander-Honey Dressing. The entire menu was taken from Vegetarian Planet's "Spring Celebration" menu.


Lima Minestrone (Vegetarian Planet, Didi Emmons)

The menu in the back of the cookbook suggested to use fava beans instead of limas for this minestrone. I don't think I'd ever had fava beans before, but I was definitely pleasantly surprised.

2 Tbs. extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 cup white wine
6 cups Roasted Vegetable Stock [recipe to follow]
2 cups water
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary
1 1/2 cups fresh or frozen lima beans [or fava]
1 red bell pepper, seeded and cut into 1-inch julienne strips
2 cups corn kernels
1 tsp. salt
1 squeeze lemon juice
1 or 2 dashes balsamic vinegar
fresh-ground black pepper, and more salt, to taste
1/2 cup grated Parmesan cheese, for garnish

1. In a stockpot or large saucepan, heat the olive oil over medium-high heat. Add the onions, and let them cook for 10 minutes, stirring occasionally, or until they begin to brown at the edges. Add the garlic, and cook 1 minute more. Stir in the wine, stock, water, and rosemary. Bring the mixture to a simmer, and cook, covered for 10 minutes.
2. Add the lima beans, red pepper, corn, and salt. Let the soup simmer another 5 minutes. Then squeeze a bit of lemon into the soup, add a dash or two of balsamci vinegar, and stir in the salt and pepper to taste. Serve the soup topped with Parmesan cheese.


Roasted Vegetable Stock

For some reason, I didn't make the same quantity of stock that the recipe said I would make. The recipe states that it will make approximately 4 quarts of stock. I made the 6 cups that was necessary for the soup, but that was it. I used all of the vegetables recommended, but I guess I didn't use enough water since my pot wouldn't hold any more. I have to say though, the flavors were absolutely wonderful.

5 carrots, cut into 1-inch lengths
3 medium onions, quartered
10 garlic cloves, peeled
1/2 butternut squash, peeled and cut into chunks
1 turnip or 1/2 rutabaga, peeled and cut into chunks (optional)
2 red bell peppers, seeded and quartered
3 tomatoes, quartered
2 Tbs. olive oil
1 Tbs. fresh thyme or 1 tsp. dried thyme, or 1 tsp. fennel seeds or any favorite herb
4 1/2 quarts water
1 cup sundried or other dried tomatoes

1. Preheat the oven to 400. Put all the fresh vegetables (including the garlic) into a large roasting pan or two smaller roasting pans, and toss them with the olive oil and thyme or other herb. Roast the vegetables for 1 hour.
2. Transfer the hot vegetables to a large stockpot, and add the water and the dried tomatoes. Simmer gently for 1 hour.
3. Strain the stock. When it has cooled, cover it, and refrigerate it for up to 1 week. The stock freezes well, but be sure to allow room in the container for expansion.
Note: For a quick but tasty soup, puree the strained vegetables in a food processor, and sieve them. Then add 4 to 5 cups of the stock, some light cream, and salt and pepper to taste. Serve it up.


Pappardelle with Asparagus and Herbed Cream (Vegetarian Planet, Didi Emmons)

To stick with our homemade theme, we made the pasta too. Don't be afraid--making pasta is easier than it seems. And boy, was this pasta delicious.

Pasta
1 lbs. fresh pasta sheets, cut into 1 1/2-inch-wide strips, or the following 3 ingredients:
2 cups unbleached white flour
2 fresh eggs, beaten
about 3 Tbs. water

1/2 lbs. asparagus
3 Tbs. butter
2 cups sliced onions
2 garlic cloves, minced
3 Tbs. unbleached white flour
3 cups whole milk or low-fat milk
1 Tbs. fresh thyme leaves, or 1 tsp. dried thyme
1/2 tsp. salt, or more, to taste
fresh-ground black pepper to taste
1 squeeze lemon
1 1/2 cups (1 15-oz. can) cooked and rinsed cannellini beans
2 Tbs. chopped dill
1 cup grated Parmesan cheese
Shaved Parmesan cheese (optional)

1. If you are making your own pasta: Put the flour into a large bowl, and make a well in the center. Add the beaten eggs, and, stirring with a sturdy wooden spoon, gradually blend the surrounding flour into the eggs. Stirring continuously, add enough water to form a dough that is stiff, not sticky, but not too hard, either. Put the dough onto a floured work surface, and knead the dough for at least 5 minutes. Transfer it to a plate, and refrigerate the dough for at least 30 minutes. [Or, you can use a food processor by placing the flour and eggs in the food processor and slowly add the water while running the processor until a ball forms.]
2. Roll the pasta very thin, by hand or by machine. Cut the pasta into long strips about 1 1/2 inches wide.
3. Break the tough ends off the asparagus, and cut the spears diagonally into 1 1/2-inch lengths.
4. Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Add the pasta to the pot, and cook it about 1 1/2 minutes, until it is tender. Lift the pasta from the water with a sieve, and put the hot pasta into the bowl of cold water. Keep the water in the pot boiling. Blanch the asparagus for 1 minute, then drain it and rinse it with cold water.
5. Make the cream sauce: Heat the butter in a heavy saucepan. Add the onions, and saute them, stirring occasionally, until they have softened, about 5 minutes. Add the garlic, and saute, stirring often, for 5 minutes more. Add the flour, and cook, stirring often, for 1 minute. Whisking constantly to avoid lumps, slowly add the milk, 1/2 cup at a time. Add the thyme, and simmer the sauce for 10 minutes, stirring every now and then. Add the salt and pepper and a squeeze of lemon. Take the pan off the heat. (At this point you can transfer the sauce to an airtight container and refrigerate it for up to 2 days.)
6. Just before serving, reheat the sauce gently in a large pot, and add the pasta, the asparagus, and the cannellini beans. Heat the contents thoroughly, tossing them once or twice, then add the dill and the grated Parmesan cheese. Taste, and add more salt and pepper, if you wish. Garnish with shaved Parmesan cheese, if you like, and serve.


Coriander-Honey Dressing (Vegetarian Planet, Didi Emmons)

We dressed just simple Romaine lettuce hearts with this sweet and tangy dressing. Even the pickiest of eaters with eat their salad when this dressing is served.

1 1/2 tsp. coriander seeds
1 1/2 tsp. Dijon mustard
1 Tbs. honey
1 small garlic clove, minced
3 Tbs. lemon juice (from about 1 small lemon)
3/4 cup canola or mild olive oil
salt and fresh-grond black pepper to taste

1. In a small, dry skillet over medium heat, toast the coriander seeds until they are fragrant, shaking the pan constantly. This should take 2 to 3 mintues.
2. Grind the coriander in a spince mill. Then put the coriander into a medium bowl, and add the mustard, honey, garlic, and lemon juice. Place a damp, folded kitchen towel under the bowl to secure it in place. Begin whisking the mixture while slowly pouring in the olive oil, in a stream the width of a pencil. Season with salt and pepper. Store the dressing in a covered container in the refrigerator. It will keep for up to 1 week.

Pea Burgers

We had some cabbage that we needed to use up, although cabbage lasts a surprisingly long time, so I thought we would have some sort of slaw. And what goes better with slaw than a burger? Flipping through my cookbooks with burgers in mind, I fell upon a Yellow Split-Pea Burger recipe that sounded perfect. We ended up completing our meal with a curried slaw of cabbage, mayo, raisins, curry powder, and salt and pepper along with sweet potato fries. The sweet potato fries were completely unnecessary as the burgers are quite filling, but who can resist a sweet potato fry?


Yellow Split-Pea Burgers (Vegetarian Planet, Didi Emmons)

2 Tbs. canola or corn oil
2 cups chopped onions
1 1/2 Tbs. minced fresh ginger
2 large garlic cloves, minced
1 1/2 tsp. ground cumin seeds
1 cup uncooked dried yellow split peas
3 1/2 cups water
2/3 cup uncooked white or brown rice
1 tsp. salt
fresh-ground black pepper to taste
1/2 medium eggplant (about 1/2 lbs.), peeled and cut into 1-inch cubes
4 slices stale or toasted sandwich bread
1 red or green bell pepper, seeded and coarsely chopped

1. Heat 1 Tbs. of the oil in a large saucepan over medium heat. Add the onions, and saute them for 5 minutes or until they soften, stirring often. Add the ginger, garlic, and cumin, and saute 2 minutes more. Add the split peas and 1 1/2 cups water. Bring the water to a boil, cover the saucepan, and lower the heat. Simmer the split peas for 30 minutes if you will be using white rice, and 10 minutes if you will be using brown rice. Stir the peas once or twice and adding a bit of water if they become dry.
2. Add the rice, the remaining 2 cups water, and 1/2 tsp. salt to the split peas. Bring the mixture to a boil, then cover the pan, and turn the heat to low. Simmer until the rice is tender, about 25 minutes for white rice, 45 for brown. Take the pan off the heat, remove the lid, and let the mixture cool for 5 minutes.
3. While the rice cooks, preheat the oven to 400. But the eggplant cubes on a baking sheet, and bake them for 15 to 20 minutes or until the cubes are soft to the touch.
4. Break the bread into pieces, and grind them to crumbs in a food processor. Transfer the crumbs to a large bowl. Put the eggplant and bell pepper into the empty food processor, and run the machine in short spurts until the pepper is chopped fine. Transfer the mixture to the bowl of crumbs. Add to the bowl the split pea-mixture, 1/2 tsp. salt, and some black pepper, and mix well with a sturdy spoon or your hands.
5. Form the mixture into six burgers. Heat the remaining 1 Tbs. oil in a large skillet over medium heat. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes, checking frequently so the burgers do not burn. Flip the burgers and cook them about 4 minutes more, checking frequently for burning. (If you cook the burgers in batches, keep the cooked ones in a warm oven, and add a bit more oil to the pan before cooking the second batch.) Serve the burgers hot.

Sister Love, Mexican Style

We've just moved into our very own, brand-new condo and the kitchen is absolutely perfect, especially when I can share it with my sister, which I've already had the opportunity to do! And did we make quite a meal! We had intended to go out for a fantastic Mexican dinner the night before my sister and her fiance left, but we had gotten tired of eating out and decided to make our own Mexican fiesta. We started off with a Smoky Black-Bean Dip and queso (recipe on previous blog entry "Let's Go, Raiders!" August 2008), then continued on to a Chilled Avocado and Green Chile Soup and a Real Tamale Pie. We couldn't have eaten a better Mexican meal.


Smoky Black-Bean Dip (Vegetarian Planet, Didi Emmons)

Super fast and super delicious, this is a definite must to make.

1 15-oz. can black beans
3 Tbs. chopped fresh cilantro
1/2 cup chopped onion
2 large garlic cloves
1 Tbs. chopped chipotles in adobo sauce, 1 dried chipotle pepper soad in hot water 30 minutes and chopped, or 1/2 tsp. liquid smoke
1 pinch cayenne
2 Tbs. lime juice (from about 1 lime)
salt and pepper to taste
1/4 cup unsalted hulled pumpkin seeds, toasted (available in Mexican markets; optional)

1. Pour the black beans into a large strainer, and run cool water over them for a few seconds.
2. In a food processor, combine the cilantro with the onion, garlic, and chipotles, and run the machine in short spurts to mince the vegetables. Add the black beans, cayenne, lime juice, and salt and pepper, and run the machine for 5 seconds or so, until most of the beans are pureed.
3. Transfer the mixture to an attractive dipping bowl, sprinkle with toasted pumpkin seeds, if you like, and serve.


Chilled Avocado and Green Chile Soup (Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe, Katharine Kagel)

This soup was incredibly thick and creamy. It's wonderful with the red onion and some spiced sunflower seeds on top. It also works as a guacamole to top the tamale pie or tortillas.

About 3/4 lbs. fresh green New Mexico chiles, roasted, peeled, seeded, and coarsely chopped to measure 1 cup
6 ripe avocados, peeled, pitted, and coarsely cut
1/2 tsp. curry powder
1/4 to 1/2 tsp. cayenne pepper
2 to 4 cups milk
salt
2 Tbs. finely minced red onion for garnish

1. Combine the chiles, avocados, curry powder, cayenne pepper, and 2 cups of the milk in a blender. Whirl at high speed until all the ingredients are well incorporated and smooth. Add additional milk, if desired, for flavor and smoothness. Adjust to taste with salt. Cover and refrigerate to chill thoroughly before serving, at least 4 hours.
2. Ladle chilled soup into individual bowls. Garnish each serving with the onion.


Real Tamale Pie (Vegetarian Planet, Didi Emmons)

Much easier than making true tamales, this would make a perfect dinner any night of the week.

4 cups sliced onions
2 large green bell peppers
2 cups masa harina
1/4 lbs. butter (1 stick), softened
1 tsp. salt
3/4 cup water
1 1/2 cups (1 15-oz. can) cooked and drained pinto beans or black beans
4 oz. soft, mild chevre (goat cheese)
1 Tbs. chili powder
1 tsp. cumin seeds
3 1/2 cups (1 28-oz. can) crushed plum tomatoes
2 garlic cloves, minced
1 ancho pepper, soaked in hot water (optional)
1 pinch cayenne
1 pinch sugar
salt and fresh-ground black pepper to taste
1/2 cup chopped scallions

1. Roast the onions and peppers: Preheat the oven to 450. Spread the sliced onions on one ungreased baking sheet, and place the peppers on another. Put both baking sheets into the hot oven. Roast the onions, sitrring once or twice for 25 to 30 minutes, until they are browning and soft. Take out the peppers after 20 to 25 minutes, when the skin is blistering and swelling. Let the vegetables cool. Lower the oven temperature to 375.
2. Make the masa dough: In a large bowl, combine the masa harina, butter, and 1 tsp. salt. With your hand, incorporate the butter by squeezing the dough through your fingers. Add the water slowly, stirring and squeezing with your hand. Mix until the ingredients are blended.
3. Assemble the pie: Remove the skin from the peppers, split them open, and discard the seeds. Cut them into strips, if you like, or leave them in one piece. Mash the beans with a potato masher, or blend them through a food processor, leaving a bit of texture. Press the dough into a 9-by-9-inch baking pan. Spread the beans evenly over the dough. Lay the peppers on the beans. Dot with goat cheese, then cover the cheese with the onions. Cover the pan with foil. Bake the tamale pie for 40 minutes.
4. While the pie is baking, make the sauce: In a dry saucepan, heat the chili powder and cumin seeds over medium heat, shaking the pan constantly. After about 1 minute, when the seeds have begun to release their aroma, add the tomatoes and the garlic. If you are using the ancho chile, remove it from the water, chop it fine, and add it to the tomato sauce. Simmer the tomato sauce for 25 minutes, stirring once or twice. Toward the end of the simmering, add the cayenne, sugar, and salt and pepper to taste.
5. When the pie has finished baking, cut it into 4 pieces. Spoon a little of the tomato sauce on each of 4 plates, and place each piece on the sauce. Garnish with scallions, and serve.

Dip Dip

I was watching Everyday Italian on the Food Network and knew I had to try out this healthy bean dip. Spinach is sauteed with garlic then blended with cannellini beans and a touch of balsamic vinegar to make a delicious, nutritious snack.


Spinach and Cannellini Bean Dip (www.foodnetwork.com, Giada De Laurentis)

2 Tbs. extra-virgin olive oil
2 cloves garlic, minced
2 (6-oz.) bags baby spinach
1 (15-oz.) can cannelloni beans, drained and rinsed
1 Tbs. fresh lemon juice
1 Tbs. balsamic vinegar
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper

1. In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
2. Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
3. Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips.

Chili Verde

When I came back from vacation, I asked Adam if there was anything specific he wanted me to pick up from the grocery store. The only request he had was for avocados. Guacamole was on the menu, and I had to find something to go with it. I found a delicious chili verde recipe that, although it takes a bit of work, was definitely worth it. Even though this recipe says it serves 4, it makes a ton of chili! I've had it for several meals and I've barely made a dent in it. It may have to go in the freezer soon so I can have some fantastic meals on a quick weeknight.


Chili Verde (Vegetarian Planet, Didi Emmons)

1 lbs. dried navy beans
6 Anaheim peppers
4 poblano peppers
3 to 4 jalapeno peppers
2 Tbs. olive oil
2 medium white onions, chopped fine
4 garlic cloves, minced
1 Tbs. ground cumin seeds
1 Tbs. ground coriander seeds
2 lbs. tomatillos, husked and chopped
kernels from 3 ears corn (about 2 cups)
1 red bell pepper, seeded and chopped fine
1/4 cup hulled, unsalted pumpkin seeds, chopped
2 Tbs. tequila (optional)
juice of 1 lime
1 1/2 tsp. salt
fresh-ground black pepper to taste
1/2 cup chopped cilantro
2 Tbs. sour cream

1. Soak the beans overnight, or use the quick-soak method: Boil the beans in plenty of water for 5 minutes. Remove the pan from the heat, and let the beans soak for 1 hour.
2. Drain the soaked beans, and rinse them well with cold water.
3. Char the chile peppers (all three varieties) over a low flame, using tongs to rotate them so they char evenly. (If you do not have a gas stove, roast the peppers in a 450 oven for 15 mintues or until the skins are blistering.) Let the peppers cool, then remove their skins, and chop the flesh into small pieces. Reserve the seeds from the poblanos and jalapenos if you like a spicy chili.
4. In a large pot, heat the oil over medium heat, and add the onions and garlic. Cook them for 5 minutes, stirring occasionally. Add the cumin and coriander, and cook for 2 minutes more. Add the rinsed beans and 2 quarts water. Bring the chili to a boil, turn down the heat, and simmer the chili for 1 1/2 hours, stirring every now and then and adding a little water periodically to keep the beans covered.
5. When the beans are almost soft, stir in the chopped roasted peppers (including the jalapeno seeds, if you like), the tomatillos, the corn, and the red bell pepper. Simmer for 30 minutes more. Then add the pumpkin seeds, tequila (if you're using it), lime juice, salt, pepper, and cilantro. Serve the chili in bowl, each garnished with a dollop of sour cream.
The leftover chili will keep well for 4 to 5 days in a tightly sealed container in the refrigerator; it also freezes well.