Posts Tagged Beans

Pumpkin Enchiladas

This week the CSA haul included a cheese pumpkin and some baby mizuna (or arugula – some kind of baby bitter green), so I adapted this butternut squash enchilada recipe.

  • 1/2 cheese pumpkin (or almost any winter squash)
  • cumin, chili powder, cinnamon, salt
  • 4 cups bitter greens
  • 1 small onion, diced
  • 2-3 tbsp cream cheese
  • 1 cup cooked beans
  • 10 small tortillas
  • cheddar cheese
  • 1 jar salsa
Cut the pumpkin into large chunks and season with salt, cumin, chili powder, and cinnamon.  Bake in a 350 oven for 90 minutes or until soft.  You can do this part pretty far in advance and keep the cooked pumpkin in the fridge.
Heat some oil in a skillet and sweat the diced onion until softened.  Add the greens and wilt.  Scoop out the pumpkin flesh into a bowl. Mix with the onion, greens, beans, and cream cheese.  Add half the salsa to the bottom of a casserole pan (9×13).  Assemble the enchiladas, then pour the rest of the salsa on top.  Cover with cheddar cheese.  Bake at 400 for 30-ish minutes.

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Chicken Fajita Chili

My brain is too fried to say anything funny or interesting about this chili.  It’s a chicken chili, with bell peppers in it, hence “fajita chili.”  It’s from a magazine, don’t know which one.  Been in the index card box a while, and we make it pretty often because it’s quick and easy and tasty and falls nicely into the “spicy bowl of stuff over rice” genre that we love so much.

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Braised Lentils w/ Kielbasa

I have no idea where this recipe came from – it’s been in my box of “recipes from magazines I’ve taped to index cards” box for ages.  Cooking Light, possibly, judging by the font.  Points in its favor include short active cooking time (less than 20 minutes) and hearty flavors for the abysmal weather we’ve been having.  Points against it include Freshdirect not reliably carrying turkey kielbasa, thus necessitating a trip to Foodtown (where impulse purchases were made, totally blowing my weekly food budget).

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Jerk Chicken; Havana Black Beans, Cilantro-Lime Rice

If I didn’t live on the 4th floor, I would have done the chicken on the grill.  It was still pretty darn good in the oven.

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Jerk marinade / sauce:

  • 1 habanero, Scotch bonnet or jalapeno pepper (remove seeds & ribs if using habanero or Scotch bonnet)
  • 2 scallions
  • 3 cloves garlic
  • 4 sprigs fresh thyme
  • 1 tbsp allspice, freshly ground if possible
  • juice of 2 limes
  • 1/2 cup ketchup
  • 1/2 cup pineapple juice (or 1/2 cup pineapple – it’s all going in the blender anyway)

Combine everything in a food processor, puree until smooth.  Reserve 1/2 a cup for dipping.

Combine the rest with 1 whole chicken (cut up) and marinade overnight.

Preheat the oven to 400F.  Cook chicken for about an hour.

Serve w/ beans and rice (those recipes have already appeared in this blog).  Make sure you have extra limes for squeezing on top.

Dylan Report: He loved the beans but wasn’t interested in the chicken.  He generally doesn’t like rice, so we haven’t tried this version on him yet.  (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)

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Rosemary-Spinach Griddlecakes; Roasted Lima Beans

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good – dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve.dscn3897 Read the rest of this entry »

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Smoky Maple Baked Beans; Roasted Broccoli Medley

The baked beans are not quite done yet, but I do not think I like this recipe.   For one, it’s got four different sweeteners in it (maple syrup, molasses, honey, and sugar), and I like my savory foods *savory*.  For another, I think I may have burned it.  We’ll see.

[Post-tasting notes: the beans were atrocious.  I have thrown them out.  What a waste of bacon!  For excellent baked beans, try Alton Brown’s Once And Future Beans.]

The Roasted Broccoli Medley is misnamed (broccoli medley implies several varieties of broccoli – this is a vegetable medley containing broccoli) but simple and good.

  • 1 head broccoli cut into florets
  • 1 large red onion, thinly sliced
  • 1 each large red and green bell peppers, sliced
  • 4-5 large cloves garlic
  • 1/4 cup olive oil
  • 1/8 cup soy sauce
  • 1 tbsp Italian herb blend

Toss everything together in a big bowl, then roast at 400 degrees for 15-20 minutes or until veggies are slightly softened and well browned.

The veggies tonight are going onto open-faced sandwiches and topped with melted provolone.  Mmmmm, cheese!

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Braised Spare Ribs; White Bean & Collard Greens Gratin

dscn3806The ribs were from the farmer’s market – there’s a pig guy I usually buy bacon from, but he was out by the time I got there so I went for some ribs instead.  The gratin is a WF Cookbook recipe, with collard greens standing in for kale because my supermarket is small and local and not always well stocked.

For the ribs, I simply rubbed them down with salt, pepper, and Penzey’s Northwood’s Seasoning and tossed them into the slow cooker with 1 can chopped green chiles, 1 sliced onion, and 2 cubes frozen spicy chicken stock (leftover from the chili from last Monday).  I set it to low and let it braise for 8 hours, though it probably would have been ready after 6.  It was literally falling off the bone and melt-in-your-mouth tender.  The onions and chiles disappeared into a rich silky sauce and the whole thing was pretty much delicious. Read the rest of this entry »

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Havana Black Beans / Cilantro Lime Rice

All recipes for cilantro-lime rice follow the same basic formula, and this one does not stray from the path.

Heat a few tbsp olive oil in a saucepan with a tight fitting lid.  Add some minced garlic, lime zest & lime juice, salt.  Add rice (I made 1.5 cups), saute until lightly browned and nutty.  Add water (twice as much water as rice), cover and let steam 30 minutes.  Stir in minced cilantro and scallions just before serving.  (Most recipes, including this one, also call for chopped spinach.  I accidentally turned all the spinach in my fridge into creamed spinach two nights ago, and so had none left for this rice.  Oops!) Read the rest of this entry »

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