Saturday, November 14, 2009

Black Bean and Butternut Squash Burritos

First inspired by a trip to the Moosewood last fall, this was my second go around with these burritos and I am a big fan. I made 15 of them last night, we ate 10, and I'm freezing the remaining 5 for a future date. They are very hearty and filling while managing to feel exceptionally healthy when you are eating them. What an awesome find.

From Epicurious: http://www.epicurious.com/recipes/food/views/Black-Bean-and-Vegetable-Wraps-5926

Ingredients: (my modifications are in parentheses)

1 1/2 tablespoons olive oil --(peanut oil as needed)
2 large garlic cloves, minced --(omitted)
1 cup diced red bell pepper --(chopped up one whole pepper)
1 cup diced yellow bell pepper --(chopped up one whole pepper plus a whole orange pepper)
1 cup 1/2-inch pieces zucchini --(chopped up three zucchinis)
1 cup 1/2-inch pieces peeled butternut squash --(maybe three cups? a lot)
1 cup chopped red onion --(chopped one whole onion)
2 teaspoons ground cumin --(to flavor)
1 15-ounce can black beans, drained --(1 16 oz. can + 1 16 oz. can red kidney beans)
1 cup (packed) grated hot pepper Monterey Jack cheese --(grated a whole medium sized chunk)

4 9- to 10-inch-diameter flour tortillas (burrito size) --(15 tortillas)
4 tablespoons chopped fresh cilantro --(lots)

Directions:

1) Heat olive oil in heavy large skillet over medium-high heat. Add garlic and stir 30 seconds. Add bell peppers, zucchini, squash, and onion and sauté until crisp-tender, about 8 minutes. (I sauteed the squash separately and then pureed it in the blender with a little left over pumpkin). Mix in cumin (plus salt, pepper, and other spices) and sauté until vegetables are tender, about 2 minutes longer. Season with salt and pepper. Place beans in large bowl; mash coarsely with fork (I didn't mash my beans, just the squash.) Mix in vegetables and cheese.

2) Place tortillas on work surface. Spoon a generous 1/3rd cup of filling down center of each. Sprinkle each with 1 tablespoon cilantro. Roll up tortillas, enclosing filling. Arrange wraps, seam side down, on baking sheet. (Can be made 1 hour ahead. Let stand at room temperature.)

3) Preheat oven to 350°F. Cover wraps with foil. Bake until filling is just heated through, about 10 minutes. Cut each wrap into 2 or 3 sections.

Tuesday, November 10, 2009

Dixie Salad

A family Thanksgiving tradition.

Basic elements all mixed together with the cream as the binding agent:

Whipped cream
Shelled pomegranate seeds
Chopped apples
Nuts: pecans or walnuts

R. says this is abominable but I just put chopped Snickers AND chopped fresh brownie in mine.

Tuesday, November 3, 2009

Drop Biscuits

From mom (via the Joy?) A food I grew up on. Most recently baked for Melville and posted here for KT.

Ingredients:

3 C. flour
4 1/2 tsp. baking powder
3/4 tsp. salt
1/2 C. yellow shortening
1 1/2 C. milk

Directions:

1) In small-medium mixing bowl combine flour, baking powder, salt. Mix. Cut in shortening until homogeneous mixture is formed. Stir in milk slowly while pouring to avoid forming lumps.

2) Distribute evenly into 1 well greased 12-cup muffin tin. Bake at 450F for 15 minutes. Turn out of muffin cups after cooling 2-3 minutes & serve warm.

Note: The recipe can be modified to use buttermilk instead of regular milk, which produces a delicious biscuit. The baking powder must be adjusted to accommodate.