Black bean, roasted pepper, spinach, and tortilla casserole recipe

I have a long list of recipes that I'm dying to try, and this one has been near the top of the list since I first saw it in December.  I've almost made it on several occasions, but something always foiled my plans.  The time finally arrived, though, and I'm glad that it did.  Sometimes if I wait too long to make a recipe, I'll build it up too much in my head and then it can't live up to my expectations.  However, this one didn't disappoint.  I loved the mix of ingredients, particularly the beans, spinach, and roasted peppers, and the salsa and yogurt gave it a hint of a tangy flavor.  There was just enough cheese to help hold it together without being overpowering and greasy.  It was also nice to pull out my spring-form pan for the first time in 4 years (The last thing I attempted to make with it was a sugarfree cheesecake.  BAD IDEA.  That thing made its way into the trashcan in a heartbeat.  Now I have better memories to associate with the pan.)

Black bean, roasted pepper, spinach, and tortilla casserole (adapted from lisa is cooking)
(Printable version)

4 poblano peppers
18 corn tortillas, cut in half
10 oz spinach (fresh or frozen)
1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
3 cups cooked black beans (or 2 cans)
1 cup plain yogurt
2 cups salsa verde
4 oz. shredded cheddar cheese
3 green onions (green part only), chopped

Place the peppers on a baking sheet and roast at 500 for about 10 min, or until the top is very blistered, and then turn and cook for another 10 min.  Then put the peppers in a paper bag, close the bag, and let sit for 10 min.  Finally, remove the skin and seeds from the peppers and chop them well.

While the peppers are resting, place the tortilla halves on two baking sheets, mist them with olive oil, and bake for 6 minutes at 425.  Then set them aside while you prepare the remaining ingredients.

If using fresh spinach, rinse it and then place it in a large skillet and cook just until wilted, then set the spinach aside.  If using frozen spinach, cook it according to the package directions.  Next, heat the oil over medium heat in the sauce pan, add onions, and cook until tender.  Then stir in the chopped poblanos and cook for a couple of minutes.  Set this mixture aside.  Add more oil to the pan if necessary, and then stir in the garlic, cook for a minute, and add the beans.

Place a spring-form pan (I used 8 1/2" pan, but bigger is better) on a baking sheet, and spray the bottom and sides with olive oil.  Layer 12 tortilla halves on the bottom of the pan, and then add the poblano mixture, half of the bean mixture, 1/2 cup yogurt, 2/3 cup salsa, and 1/2 cup cheese.  Repeat these layers substituting the spinach for the poblanos.  Then top with the remaining tortillas, salsa, and cheese, and top with green onions.  Bake at 350 for about 45 minutes, then let cool for 15 minutes before removing the ring of the pan.  Serves 6-8.

Hominy and bean chili recipe

This isn't a very photogenic meal, and it may not be for meat lovers (if my dad's reaction is any indication), but I think it's a great example of a quick, easy, filling, and tasty dish.  I made this last week (the day of my panic attack, in fact), and it was great to have a delicious meal that required so little effort (without having too many pre-packaged ingredients).  It's not going to win any awards, but it's enjoyable and perfect for a crazy day.  That's what I love about this book, Lorna Sass's Whole Grains for Busy People, and I've decided to make it the cookbook of the month because I want to make more of these recipes.  Thus far the recipes I've made have been very solid; if you want something amazing, go for her Whole Grains Every Day, Every Way, but if you want something quick and very good, pick up this book.  This was also a great way to use up some of the cooked hominy and beans that are hanging out in my freezer and need to disappear before I move this summer!

Hominy and bean chili (adapted from Whole Grains for Busy People)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp dried oregano
pinch of cinnamon
1 can (14 oz.) crushed tomatoes
1 can (14 oz.) diced tomatoes
2 cups cooked hominy (or 1 can)
1 1/2 cups cooked kidney beans (or 1 can)
1 cup cooked butter beans
2 small zucchini
1 cup water (if needed)
1/4 cup cilantro, minced
salt and pepper to taste

Heat the oil over medium heat in a large saucepan.  Add the onion and cook until it's tender, then add garlic and cook an additional minute.  Stir in chili powder, cumin, oregano, and cinnamon and let cook for a minute.  Add tomatoes, hominy, both kinds of beans, zucchini, and water (if you need additional liquid) and bring to a boil.  Then cover the pot, reduce heat to medium-low, and let simmer until zucchini is tender (about 15 min).  Remove from heat, add cilantro, and season with salt and pepper.  Serves 6.

White bean and garlic dip recipe

It's over.  The past five years have culminated in about two and half hours of torture.  Ok, that's not true at all.  The anticipation was torture, the actual event was rather anti-climactic (I had been warned that this is how it typically unfolds, but didn't believe it until today).  But either way you look at it, I now have a Ph.D.  To help ease my nerves yesterday afternoon, I decided to make some snacks for my committee, including this white bean and garlic dip.

This dip went over extremely well, and I'm a big fan myself (even though I could barely eat anything for most of the day).  The big bowl of dip was almost entirely gone, and Mom and I may fight over the small amount left over.

White bean and garlic dip (adapted from Cooking Books)
(Printable version)

1 head garlic
1 tsp dried thyme
1 tsp dried sage
1 tsp cumin
1 1/2 cups cooked cannellini beans (or 1 can)
1 1/2 cups cooked chickpeas (or 1 can)
juice of 2 lemons
1/4 cup cilantro, minced
3 Tbsp olive oil
salt and pepper to taste

Remove most of the outer skins from the garlic head, and cut the top off of the head so that the top of the cloves are exposed.  Place the garlic head in a piece of foil, drizzle it with a bit of olive oil, wrap it up in foil, and bake for an hour at 300.  Once the garlic is soft, let it cool for 10 minutes.

While the garlic is roasting, combine the thyme, sage, and cumin in a small skillet over medium heat, and toast until they become very fragrant (about 5 min), stirring frequently.  Squeeze garlic cloves out of their skin into a food processor, and also add toasted herbs/spice and all other ingredients.  Process until smooth, and season with salt and pepper.  Makes about 3 cups.

Turkey ragu recipe

Monday afternoon I made the mistake of composing a to-do list.  Seeing the list prompted a full-blown anxiety attack.  I had no appetite, felt very sick every time I forced food down my throat, and walked around mumbling weird things to myself for about 48 hours.  Apparently this was not outwardly apparent, as my advisor said I seemed nonplussed about my impending dissertation defense.  I was plussed, alright.

But today was better.  I've accomplished almost every thing on my list (or decided that it didn't really need to be done), and my appetite came back.  I still couldn't dedicate much time to dinner, though, so I thought it was the perfect time to pull out Lorna Sass's Whole Grains for Busy People.  I just wanted something to fill me up, but this dish (adapted from her beef ragu recipe) blew my mind.  The pasta/turkey/tomato mixture was good alone, but the feta and lemon zest on top made it phenomenal.  But the best part is that you cook the pasta in the sauce, so you only get one pan dirty.  It was perfect for tonight.


Turkey ragu (adapted from Whole Grains for Busy People)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb ground turkey (or beef or chicken)
1 tsp dried thyme
1/2 tsp dried rosemary
3 Tbsp tomato paste
1/3 cup red wine
3 cups water
1 large can (28 oz) diced tomatoes
1/2 tsp salt
8 oz. chunky brown rice pasta (I used fusilli)
2 medium zucchini, diced
3 oz. feta cheese, crumbled
zest of one lemon

Heat oil over medium heat in a large saute pan, add onion, and saute until tender.  Add garlic, cook for an additional minute, and then stir in turkey, thyme, and rosemary.  Break turkey up, and cook until it's no longer pink, stirring frequently.  Then add tomato paste and cook for another minute, stirring well.  Pour in wine, and once it evaporates (a minute or two later), add water, tomatoes, and salt.  Bring to a boil over high heat, add pasta, and let cook on medium high for 5 min.  Then stir in zucchini and continue to cook until pasta and zucchini are tender and sauce is thick (about 10 min), stirring frequently.  In a small bowl, combine feta and lemon zest, and sprinkle it over the ragu.  Serves 6.

Zucchini and almond saute recipe

 Am I the only one with kitchen utensil fears? I'm not scared to go near my knives (even though they've done some damage to my fingers and I try not to sharpen them too often), but mandolines terrify me. They have a bad reputation, and one of my friends managed to almost completely cut off part of her finger a few years ago on one (the almost-removed finger part was lovingly known as "the flap"). But sometimes mandolines make life a lot easier. Sure, it's possible to julienne things by hand, but who really wants to do that at the end of a busy day? So for this dish I held my breath, maintained complete concentration, and went to town with the scary piece of plastic and blades. All of my fingers are intact, so I consider it a success.

It was a bigger success when I tasted this dish. I usually cook zucchini until it's falling to pieces (it's the southerner in me), but I liked this barely cooked, still crunchy version. It tastes like a completely different vegetable, and I'm always up for something new and different. I liked the almonds in it, as well, even though I almost burned them. But best of all, it takes no time. In fact, I spent far more time giving myself a pep talk to use the mandoline than actually preparing the dish. So if you don't have weird problems like I do, it will come together in less than 10 minutes.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Graziana from Erbe in Cucina.

Zucchini and almond saute (adapted from Smitten Kitchen)
(Printable version)

1 Tbsp olive oil
1/4 cup sliced almonds
4 small zucchini, julienned
salt and pepper to taste

Heat oil in a large saute pan over medium heat.  Add almonds and saute, stirring frequently, just until they begin to turn brown.  Add zucchini, crank heat up to medium high, and cook for a few minutes, stirring constantly, just until zucchini is hot but still crunchy.  Season with salt and pepper.  Serves 3.