Black Beans With Roasted Tomatoes and Feta

I went through a two and a half month phase there where I didn't cook anything new at all. The cooking bug died in me. I ate. I slept. I worked. In different proportions. I worried about what I ate. But now that I am forced into feeding myself and only myself for a month here in Rochester, the desire to cook has returned again and with it, the digging into my file of recipes to try. This is one I found a while back but didn't make because when I asked the Robber if it sounded good he said, "Meh." There is nothing like a "Meh" for quashing one's plans. But as the Robber is not here I decided to make it for myself along with some pumpkin cornbread (previously posted on this blog) and eat it ala ratatouille-and-cornbread style, which is my new favorite way to eat roasted vegetables.

Truthfully speaking, this dish was a little "meh"-- good, but not great. Better with the cornbread, though perhaps not quite the exact right combination. Easy on the tastebuds, healthy feeling, and certainly worth making and eating again, but nothing stunning.

Notes: I doubled the feta and grape tomatoes (and oil but not the sugar)-- more out of what I bought than any rhyme or reason. When I roasted the tomatoes I was dumb enough not to put foil or parchment on the pan and a few of the tomatoes and some seeds stuck to the pan and now I am soaking it and paying the price. So next time self, foil it first.

From Super Natural Every Day by way of Annie:
http://annies-eats.com/2011/11/02/black-beans-with-roasted-tomatoes-and-feta/

Ingredients:

1 pint grape or cherry tomatoes, halved
2-3 T. olive oil
Pinch of kosher salt (I used sea salt)
2 tsp. sugar
3-4 C. cooked black beans (2 cans, rinsed and drained)
4 oz. crumbled feta
Juice and zest of one lemon
3-4 scallions, chopped

Directions:

1. To roast the tomatoes, preheat the oven to 350˚ F. Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat. Bake for about 40 minutes, tossing once or twice during cooking. Remove from the oven and let cool.

2. In a large bowl, combine the beans, feta, lemon zest and juice, scallions, and roasted tomatoes. Toss well to combine. Adjust seasonings to taste. Serve cool or at room temperature (on an open slice of pumpkin cornbread, if you desire).

Spicy Citrus Beans

The Robber and I both agreed that these are the bomb diggity and we would eat them with anything. With tortilla scooper chips. With sour cream. With guacamole. In a tortilla. With quesadillas and salsa. With spanish rice. Just plain. So good and not that expensive or difficult to make. The Robber was inspired by our friends S&C B who fed him citrusy chili, which recipe I have, but I found this one and thought I'd make it first. What a good call.

From Simply Recipes, adapted by my new food love Annie:

http://annies-eats.net/2009/08/11/spicy-citrus-black-beans/

Ingredients:

1 (28 oz.) can black beans

2 tbsp. olive oil

1 yellow onion, chopped

Pepper, chopped or minced (bell, Anaheim or jalapeno depending on your taste-- I used three bell peppers, yellow orange and red)

½-1 cup reduced-sodium chicken or vegetable broth

1½ tsp. dried oregano

2 bay leaves

½ tsp. salt

3 cloves garlic, minced or pressed

1 tsp. pureed chipotles in adobo-- (I omitted this, and the cumin which shockingly I was missing)

1½ tsp. ground cumin

¼ cup freshly squeezed orange juice

Juice of 2 limes (added lime zest – optional-- I did it and they were super limey but good)

1 tbsp. white wine vinegar

Chopped fresh cilantro, to taste, plus more for garnish

Directions:

1. Place the beans in a colander and rinse throughly. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion and pepper until tender, about 5-7 minutes.

2. Add the garlic and sauté just until fragrant, about 1 minute. Stir in the beans. Mix in broth (more or less depending on how much liquid you would like) and bring to a simmer.

3. Mix in the oregano, bay leaves, salt, chipotle puree, cumin, orange juice, lime juice and vinegar. Once simmering, reduce to medium-low or low and let simmer, covered, 20-30 minutes, stirring occasionally.

4. Remove from the heat, stir in chopped fresh cilantro to taste and serve.

Black Bean and Goat Cheese Quesadillas

Oh how this was just so perfect after a long day at the hospital. Everything in one wonderful little quesadilla. You have your few flaws, Martha Shulman, but you also have your many joys and this is one of them! I am a fan of your food series forever.

This is from the same batch of recipes as the broccoli quesadillas posted earlier. Two days ago I made a little Shulman-inspired quesadilla of my own with left over chicken, avocado, and melted goat cheese. Oh how melted goat cheese is changing my life in good and happy ways.

Here's the link from the NYTimes:

http://www.nytimes.com/2011/03/16/health/nutrition/16recipehealth.html?ref=nutrition

Ingredients:

2 corn tortillas

1/3 C. cooked black beans

1 oz. crumbled goat cheese (1/4 cup)

1/4 roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips

Salsa for serving (optional)

Directions:

1. In a microwave: Place a corn tortilla on a plate. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.

In a pan: Place a corn tortilla in a pan. Top with the beans. Gently mash the beans with the back of a spoon. Top with pepper strips. Sprinkle on the cheese. Turn the heat on medium-high, and heat until the cheese begins to melt and the tortilla begins to brown. Place the remaining tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds to a minute or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve.

Yield: One serving.

Advance preparation: Cooked beans will keep for four to five days in the refrigerator.

Nutritional information per quesadilla (with canned black beans): 266 calories; 7 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 30 milligrams cholesterol; 27 grams carbohydrates; 5 grams dietary fiber; 472 milligrams sodium (does not include salt to taste); 14 grams protein.

Enchiladas

I decided to make enchiladas. I am on a Mexican food kick, having escaped the dreary North-ness of Rochester and come back to the land of mangoes and strawberry. I made Bob purchase some Mexican hot chocolate at the grocery store (they have Mexican hot chocolate! and tostada shells here!) and I have been drinking it, with my Mother's almond cookies and whipped cream, like a mad woman. What a world.

It turns out that enchiladas can be found in great variety, and upon reflection, don't require a recipe. Nonetheless, I went forth in search of enchilada recipes, and considered especially these listed below:

http://www.epicurious.com/recipes/food/views/Layered-Chicken-Enchiladas-with-Tomatillo-Cilantro-Sauce-232700

http://www.epicurious.com/recipes/food/views/Garden-Vegetable-Enchiladas-5672

http://www.wordofwisdomliving.com/home/beths-vegetarian-enchiladas.html

http://www.epicurious.com/recipes/food/views/Chicken-and-Green-Olive-Enchiladas-4965

http://joeandanna.blogspot.com/2008/06/beef-enchiladas.html

In the end, I parselled together a pan of chicken and a pan of beef enchiladas, with similarities between the two, out of what I had available. Unfortunately, as it was all parselly, I don't have recorded some of the exact measurements or amounts. It mattereth not. The Robber fell head over heels for the chicken variety-- thanks in part to the secret ingredient (feta cheese!)-- and I was, perhaps, more satisfied with the beef. A lovely meal that has stretched over dinners and lunches and only now is on its last legs. I present to you:

Chicken Enchiladas

Ingredients:

12 wheat tortillas (the medium size 8 inches?)

4 chicken breasts, boiled and diced
1 cup fresh spinach leaves
2/3 diced red bell pepper
5 green onions, chopped
1 green zucchini, chopped
1 container feta cheese (4-6 oz.)
1 big old can green enchilada sauce (removed 1.5 cups for topping)
8 oz. pepper jack cheese, grated
1 can olives, minus some for topping

On top I put:

1.5 cups green enchilada sauce
4 oz. pepper jack cheese, grated
Remainder of olives
2 small tomatoes, chopped
1/3 cup chopped fresh cilantro


Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/3 to 1/2 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.


Beef Enchiladas

Ingredients:

18 corn tortillas (smallest size 4-6 inches?)

1/3 diced red bell pepper
1/3 bag frozen corn, thawed
5 green onions, chopped
1 can black beans
8 oz. colby jack cheese, grated (use sharp cheddar in the future)
1.5 lbs. ground beef, browned and cooked with 1/2 of a chopped onion
1 big old can red (picante hot) enchilada sauce minus 1.5 cups
1 cup Mexican hot chocolate! (This was just a random add-in. So unnecessary, but why not?)

On the top I put:

1.5 cups of red enchilada sauce
4 oz. pepper jack cheese
2 chopped small tomatoes
1/3 cup chopped fresh cilantro

Directions:

1. Mix all the filling ingredients together in a big bowl. Use 1/4 cup filling per tortilla, put all 12 tortillas in 9 x 13 pan. Top by pouring remainder of sauce over enchiladas evenly, then the cheese, and finally olives, tomatoes, and cilantro. There was some filling left over, which we froze and hopefully can use in the future. Could also use bigger tortillas, maybe that would help use all the filling.

2. Bake at 375F for 25 minutes on middle rack, then increased temp to broil and broiled 5-10 minutes until top of enchiladas becomes light brown and toppings are crispened, just a little. Serve with sour cream.

Southwest Potatoes, with Patience

Another recipe off of my Gmail list of NYTimes breakfast foods to try out. I wanted to do something a little different, so I convinced the Robber to let me make these for him this last Sunday---- for lunch. Because of course, we didn't get up in time to make breakfast. We didn't have any chili powder, so I used 1/2 tsp. red pepper and 1/2 tsp. cumin and they turned out very spicy but deliciously so. Still, if you are less of a spicy person, I would say you could omit the spices altogether and it would still be good with the flavors of the corn and beans and browned potatoes and be just fine, or try out the chili powder and see how it goes. I think I'm inclined to stick with the red pepper and cumin because the Robber liked them so much, and I like making things the way the Robber likes them.

Complete recipe from the Minimalist here: http://www.nytimes.com/2010/09/08/dining/08minirex.html

Ingredients:

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste (I omitted these)
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks (I used red potatoes, unpeeled)
1/2 to 1 teaspoon chili powder, or to taste (I used 1/2 tsp. red pepper plus 1/2 tsp. cumin)
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

Directions:

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Post-edit: Both times I have made this recipe now I have wanted to double the cheese for the topping, but have only grated the additional cheese after putting the cheese on and finding it wanting. Next time I will just go ahead and double the cheese right off the bat.

I also used the chili powder the second time I made these and the result was not at all too spicy but I think just right for people who don't like a mouthful of spiciness, but some flavor.

Peppery Bean Salad

From the Best Ever Indian Cookbook by Baljekar et al.

Ingredients:

15 oz. can red kidney beans
15 oz. can black-eyed peas
15 oz. can chickpeas
1/4 red bell pepper
1/4 green bell pepper
6 radishes
1 T. chopped scallion

1 tsp. ground cumin
1 T. ketchup
2 T. olive oil
1 T. white wine vinegar
1 garlic clove, crushed
1/2 tsp. hot pepper sauce

Directions:

1) Drain the red kidney beans, black-eyed peas, and chickpeas and rinse under cold running water. Shake off the excess water and put them in a large bowl.

2) Core, seed, and chop the bell peppers. Trim the radishes and slice thinly. Add the bell peppers, radishes, and scallion in the bowl.

3) Make the dressing. Mix together the cumin, ketchup, oil, vinegar, and garlic in a small bowl. Add a little salt and hot pepper sauce to taste and stir again thoroughly.

4) Pour the dressing over the salad and mix. Cover the salad and chill for at least 1 hour before serving garnished with the sliced scallion.


Notes:

For the salad I used 1 15 oz. can black beans instead of black eyed peas, used 1 whole red and 1 whole green pepper for extra vegetables and omitted the radishes.

For the dressing I omitted the ketchip and hot pepper sauce and added in chili powder and lemon juice to taste.

Robber and I both agree this would be delicious when served along with some hot cornbread.

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.

Black Bean and Quinoa Salad

A Janie Salad. I was skeptical of the quinoa at first, but was pleasantly surprised at the results. I think it was the cilantro that won me over on this one. We served it cold, but I think it could be warmed up a little bit on a colder day and be as comforting warm and it was cold. We used it as a counterpoint to chicken enchiladas and the frog-eye salad, which served as a bridge to the Caribbean Dream Pie we served for dessert. I would also eat this for lunch just about any day, with sandwiches or tamales, or even inside of a pita, although that might feel a little bit redundant.

Ingredients:

1 cup uncooked quinoa, cooked
3 small tomatoes, chopped
1 small-medium onion, chopped
Kernels cut off from 3 tall ears of fresh corn
1 avocado, chopped
1 can black beans, drained (you can wash them, or leave unwashed for more bean flavor)
Chopped fresh cilantro to taste
Salt and Pepper to taste

Directions:

Cook, chop, stir it all together. Serve at any temperature, although chilled is a nice way to go on a warm day as a contrast to hotter menu items. Make sure you rinse the quinoa thoroughly in cold water prior to cooking. Cook with 2 cups of water for 1 cup quinoa, adding the quinoa and water at the same time, bringing to a boil, and boiling until the water is completely drawn into the quinoa. Janie didn't add any lemon juice, but I would add a little lemon or lime zest if I had it for more flavor, although the cilantro and the fresh onion add enough flavor for any salad lover.

Black Bean and Corn Quesadillas

Stolen right off the presses from: http://kt-recipe-box.blogspot.com/

This recipe is also a Melville classic, one we served multiple times at the Melville house. Always a crowd pleaser, this recipe is a little logistically difficult to do for a dinner party because I prefer to allow guests to make their own quesadillas so they can be eaten fresh. People usually make do though and find the effort well worth the warm, spicy quesadilla. I love these.

Today I served these with pepper jack cheese instead of Monterrey, which made for an even spicier quesadilla. I also doubled the red pepper and used medium heat salsa.

The overall meal included these and the pumpkin-leek soup version 2. I also served chips and salsa and put at each setting a small plate with a fresh kiwi and a seckel pear. The pears were a little unripe, but oh, the kiwi! What a revelation! Such a beautiful little luxury in the dead of winter. I think I shall serve fresh kiwi at every dinner party from here on out.

The illustrious K.T. gives these directions for the quesadilla:

Source: Allrecipes.com

Ingredients:

2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15 ounce) can black beans, drained and rinsed
1 (10-15 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
1/4 cup salsa
1/4 teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas (GLUTEN-FREE: use corn tortillas)
1 1/2 cups shredded Monterey Jack cheese, divided

Directions:

1. Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.

2. Melt 1 teaspoon of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Fold in half, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.

Makes 8 "half" quesadillas. Serve with sour cream, salsa, and guacamole.