Warm butter bean, red onion, and spinach salad with mustard recipe

Even after making Brunswick stew this week (which is getting better and better!), I still have butter beans in my freezer (for some reason I thought it was a great idea to cook 3 pounds of them a few months ago).  Before I made the stew, I was inspired by Gel's kitchen to make this salad.  I made the recipe and it was pretty good, but then I got the idea to add whole grain mustard.  Sometimes I have random last-minute ideas that fail miserably, but this one took the salad from ok to wonderful.  Next time I'll probably add more spinach, but it was great just as I made it.  I tried the leftovers warm and cold and couldn't decide which way was better.

Now the only problem is deciding how I want to use my last bag of butter beans.  Do I make more of this salad?  Do I try mashing them up like potatoes (an interesting idea I just read about)?  Any favorite recipes out there?

Warm butter bean, red onion, and spinach salad with mustard (adapted from Gel's kitchen)
(Printable version)

1 Tbsp olive oil
1/4 large red onion, sliced thinly
2 1/2 cups cooked butter beans
salt and pepper to taste
2 large handfuls spinach
2 Tbsp whole grain mustard (I used one with horseradish)

Heat oil in a large skillet over medium heat, and then saute the onion until it's very tender (about 10 min).  Add butter beans to the skillet, season with salt and pepper, and stir everything around for a couple of minutes.  Then add spinach, stir well, and cook until the spinach wilts.  Stir in the mustard and serve.  Serves 3-4.

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.

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.

Butternut squash, kale, and bean soup recipe

I gave you a little break from soups, but I can't wait any longer to share the favorite soup from my soup extravaganza a couple of weeks ago.  I wanted to make a veggie-based soup that would be a little bit lighter than the other soups that I made (red lentil stew, potato and leek, and Thai chicken), and I settled on Food Blogga's butternut squash, kale, and chickpea soup (substituting pinto beans because I was out of chickpeas).

Before I tasted it, I was surprised to hear this soup get rave reviews.  I thought people would get squeamish when they saw the kale, or that they would be iffy about the squash.  Boy was I wrong!  Everyone seemed to enjoy it, and overwhelmingly declared it their favorite.  I knew why when I tasted it.  It was sweet, spicy, and perfect.  It became more of a stew by the time I took a picture (apparently I'm not very good at doling out the liquid portion of the soup), but it was still fantastic.  I'm submitting this soup to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and hosted by Simona from Briciole this week.

Butternut squash, kale, and bean soup (adapted from Food Blogga)

(Printable version)

1 Tbsp olive oil

1 onion, chopped

2 carrots, chopped

3 celery stalks, chopped

1/2 tsp crushed red pepper

1 medium butternut squash, peeled and cut into cubes

2 cups cooked pinto beans (or 1 can of any type of beans)

7 cups veggie stock

1 bunch kale, stems removed and leaves shredded

1/4 cup parsley, chopped

1/4 cup basil, chopped

salt and pepper to taste

Heat oil over medium heat in a large soup pot.  Add onion, carrots, and celery, and saute until they begin to get tender (about 7 minutes).  Add the crushed red pepper and cook for an additional minute.  Stir in squash, beans, and stock, bring to a boil, reduce heat to medium-low, and simmer for 10 min (or until squash is tender).  Add kale, cook for another 5 min, and then add parsley and basil.  Season with salt and pepper and enjoy!  Serves 6-8.

Homemade presents in jars: soup mix and nuts

I had grandiose ideas of making all kinds of homemade Christmas gifts for my family and friends, but a lot of last-minute traveling foiled my plans.  Luckily, I had already acquired most of the necessary ingredients for a few of my ideas, and I quickly threw together several batches of two soup mixes and two kinds of nuts in the 11 hours that I was home between one trip and the trek to Florida for the holidays.  I had something more elaborate in mind, but it worked out ok, and will be a more useful present than anything else that I could imagine.  If you're in need of a last-minute Christmas gift, I have just the answer.  And if you only have time to make one thing, I highly recommend the sweet and spicy nuts that I adapted from David Lebovitz.  I ate quite a few as they were cooling, and had to keep them in my trunk for the drive to Florida so that I would resist eating the presents.  The other nuts are very tasty, too, and the soup mixes are always nice to have on hand, so you really can't go wrong with any of these.

Mixed bean soup mix (adapted from Gnowfglins)
(Printable version)

For each jar:
1 pint jar
total of 1 3/4 cups beans and peas of your choice (I used 1/4 cup each of black beans, pinto beans, cranberry beans, kidney beans, great northern beans, green split peas, and brown lentils)
1 small ziploc bag
1 1/2 Tbsp dried, chopped onion
2 tsp cumin
1/2 Tbsp dried basil
1 tsp garlic powder
1 tsp dried oregano

Layer the beans/peas in the jar.  Place the remaining ingredients in the ziploc bag and place on top of the beans.  Include the following directions:

bean mix
spice mix
1 1/2 quarts water or stock
14 oz. can diced tomatoes
salt and pepper to taste

Soak the beans overnight in a large pot.  Drain beans, and add spice mix, water or stock, and tomatoes.  Bring this to a boil, reduce heat, cover, and simmer until beans are tender (about an hour and a half).  Season with salt and pepper.


Split pea soup mix (adapted from Nikibone)
(Printable version)

For each jar:
1 pint jar
1/2 cup green split peas
1/2 cup brown rice
1/2 cup brown lentils
1/4 cup red lentils
1 small ziploc bag
3 Tbsp dried onion flakes
1/2 tsp dried thyme
1/2 tsp pepper

Layer peas, rice, and lentils into the jar.  Combine remaining ingredients in the ziploc bag and place on top of the lentils.  Include the following directions:

pea and rice mix
spice mix
6 cups water or stock
2 cups chopped chicken or ham (optional)
salt to taste

Place pea mix, spice mix, water or stock, and meat in a large pot, bring to a boil, and then reduce heat, cover, and simmer until peas are tender (45-60 min).  Season with salt.


Sweet and spicy mixed nuts (adapted from David Lebovitz)
(Printable version)

6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
1 Tbsp butter, melted
3 Tbsp brown sugar
1 tsp cinnamon
1/4 tsp cayenne pepper
1 1/2 Tbsp maple syrup
1 tsp sea salt

Spread the nuts out on a baking sheet and roast at 350 for 10 minutes, stirring once.  Combine the remaining ingredients, pour this mixture over the nuts, and stir well.  Bake for about 15 more minutes, stirring occasionally.  Let cool and place in jars.  Makes enough for 3 pint jars.


Tamari roasted nuts (adapted from The Whole Life Nutrition Kitchen)
(Printable version)

6 cups mixed raw nuts (I used equal parts peanuts, almonds, and pecans)
2 Tbsp wheat-free tamari (or soy sauce)
1 tsp paprika

Spread the nuts out on a baking sheet and roast at 350 for 12 minutes, stirring once.  Pour the tamari and paprika over the nuts, stir well, and continue to bake for 5 more min.  Let cool and place in jars.  Makes enough for 3 pint jars.

Millet and sweet potato burgers recipe

Well, it's about time to wrap up November's cookbook of the month, The Whole Foods Market Cookbook.  The book has an entire section dedicated to burgers, patties, and griddlecakes, and I wanted to try at least one.  I ended up picking these because millet and sweet potatoes are two of my favorite foods, and I almost always have them around. 

They were good, and despite all of the ingredients, I appreciate that you could taste the millet and sweet potato.  They have a lot of different textures, with the sunflower seeds providing a particularly distinctive crunch.  They definitely do not resemble hamburgers (or those veggie burgers that try to imitate meat), but it's great for an alternative burger.  This recipe was supposed to only make 3 burgers, and I would hate to see the mouth of the person who could fit one of those in.  Overall, this book is pretty good.  I LOVED the King Ranch casserole (though I made a few big changes), and I really enjoyed the lentil and sausage soup, parsnip mashed potatoes, and these burgers.  I also made a red beans and rice dish that was only so-so.  I'm sure I'll open this book from time to time, but it's hard to compare it to the previous cookbook of the month, Vegetarian Planet.

Millet and sweet potato burgers (adapted from The Whole Foods Market Cookbook)
(Printable version)

1/2 cup millet
1 medium sweet potato, peeled and cubed into 1/2" cubes
1 1/2 cups water
1/2 cup cooked chickpeas
1 Tbsp soy sauce (use wheat-free tamari for gluten-free)
1/2 tsp olive oil
1 carrot, grated
1/4 cup sunflower seeds
1 tsp cumin
1/2 tsp coriander
1/8 tsp cayenne pepper
1/2 Tbsp potato starch
2 Tbsp parsley, minced
salt and pepper to taste

Combine millet, sweet potatoes, and water in a medium saucepan.  Bring the water to a boil, and then cover, reduce heat, and simmer for 30 min, or until the water is completely absorbed.  Add the chickpeas and mash with a potato masher or the back of a spoon.  Stir in the remaining ingredients and season with salt and pepper.  Divide into 6 equal patties and place on a baking sheet lined with parchment paper.  Spray patties with olive oil and bake at 400 for 20-30 min, until patties are golden brown and firm.  Serves 6.

Sweet potato, cauliflower, and bean saute recipe

I love Chicago, and I don't know why I don't visit more often.  My trip last week was somewhat crazy because I had to juggle the conference and hanging out with some of my favorite people (old friends from grad school who have graduated and moved elsewhere, as well as friends from college who now live in Chicago).  And, on top of that, I was on a mission to enjoy the food.  The first night I was there, I was explaining to a few friends that I wanted to go to Frontera Grill (one of Rick Bayless's restaurants).  All I got out of my mouth was "three restaurants together" and my other friend, Sam, turns around and says, "Are you talking about Rick Bayless? We're planning to go to Frontera on Tuesday and you should come." There's a reason that Sam and I get along so well.  So, after several agonizing days, we finally made it to Frontera for lunch.  Let me just say that it was worth the wait.  It would have been worth the four hour drive to Chicago just to eat there.  There were noises emanating from our table that I've never heard before... at least not in a public place.  The menu changes every month, and Sam and I are already talking about making a trip to try the November menu.  It started as a joke, but I think that both of us are somewhat serious.

After Frontera, the next stop on my food journey was The Spice House.  I've been wanting to go there after reading Kalyn rave about it a few months ago.  I would have also liked to take a trip out to Penzeys, but didn't have the time to get out to the suburbs on this trip.  The Spice House was wonderful, and I was surprised that everything was very affordable (for quality spices, that is).  I restrained myself from buying too much, but did get some rose water, sumac (I can't wait to try Kalyn's Chickpea soup), and their Greektown Billygoat seasoning blend that Lydia recommends (I love this stuff - I've used it on chicken, fish, and veggies already).  To my surprise, Old Town Oil is right next door to The Spice House, so I had to duck my head in there.  Oh. My. God.  They have all kinds of oils and vinegars, and you can taste them all.  Boy did I take advantage of that.  I wanted to buy just about everything that they had, but finally settled on walnut oil and strawberry balsamic vinegar.  There are going to be a lot of amazing salads in my near future.

I also visited the Green City Market on Wednesday morning.  No matter where I am, I have to visit a farmers' market.  Even if I can't buy anything, it's fun to visit, and I learn a lot about the city.  I picked up some apples (from Michigan, of course) for the trip home, and also some Japanese sweet potatoes.  I love sweet potatoes, so I was excited to try a new variety.  They're a vibrant red on the outside, with a white interior that turns yellow soon after they're cut.  I mentally wrestled with how I would prepare them, and finally decided to combine two dishes that I've enjoyed in the past: sweet potato and black bean hash (which I adapted from "Moosewood Restaurant New Classics") and sweet potato aloo gobi (from Dinner with Julie).  The result was delicious.  I should have bought another one of these sweet potato so that I could directly compare it with a "normal" one, but the main difference that I noticed is that these are starchier and didn't have as much moisture as other sweet potatoes.  I enjoyed the flavor of them in this dish, but regular sweet potatoes would work beautifully as well.


Sweet potato, cauliflower, and bean saute (inspired by sweet potato and black bean hash and sweet potato aloo gobi)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 large sweet potatoes (but not those giant mutant ones), cubed (peel if you want; I didn't)
1 jalapeno, seeded and minced
1 head cauliflower, chopped into florets
1 Tbsp cumin
salt to taste
1 1/2 cups cooked pinto beans (or 1 can; can substitute bean of your choice)

Heat oil over medium heat in a very large skillet.  Add onion and cook until tender.  Then stir in garlic, cook for an additional minute, and add sweet potatoes.  Cover the skillet and cook for 5 minutes until sweet potatoes begin to get tender.  Then add jalapeno, cauliflower, cumin, and salt, recover, and cook for another 5 min.  Stir in beans, and continue to cook, covered, until sweet potato and cauliflower are soft (about 10 more min).  Serves 4.

Turkey and mixed bean chili recipe

Chili is my ultimate comfort food, probably because my mom made chili frequently when I was growing up.  Sometimes it was by itself and sometimes it topped a baked potato, but either way I always loved it.  We always used one of those chili seasoning mixes (sorry to reveal your secrets, Mom!), and I even did this throughout college.  What were we thinking??  It's so easy (and much cheaper) to add you own spices, and then you have complete control over the taste.

This was somewhat different than what Mom used to make (I used turkey instead of beef, and a blend of beans), but the overall taste was very similar.  It was perfect for a cold day when I was stuck inside working.  Next time I may add a little bit more chili powder because I like to end up with a runny nose and watery eyes when I eat chili.  This will depend on your chili powder, so taste it before you dump a ton in there.  Oh, and when I make chili, I make a LOT of chili.  I never get tired of eating it, and it also freezes well.  I don't quite understand the concept of small batches, but adjust as you see fit.  I'm submitting this to My Legume Love Affair, which is organized by Susan from The Well-Seasoned Cook and is hosted by Jeanne at Cook Sister this month.

Turkey and mixed bean chili
(Printable version)

1 lb ground turkey (or meat of your choice)
2 onions, chopped
2 green bell peppers, chopped
4 garlic cloves, minced
3 Tbsp chili powder
1 1/2 Tbsp cumin
1 Tbsp ancho chile powder
2 tsp dried oregano
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) diced tomatoes
1 can (38 oz.) whole tomatoes, chopped
1 1/2 cups cooked kidney beans (or 1 can)
1 1/2 cups cooked pinto beans (or 1 can)
1 1/2 cups cooked black beans (or 1 can)
salt to taste
chopped red onion for garnish (optional)

Brown turkey in a large pot over medium heat, breaking it up as it cooks.  Once turkey is browned, push it to the sides of the pot and stir in the onion and bell pepper and let cook until veggies are tender (about 5 min).  Add the garlic, chili powder, cumin, ancho chile powder, and oregano and cook another minute.  Dump all of the tomatoes and beans into the pot and season with salt.  Bring the chili to a boil, then reduce heat, cover, and let simmer for about an hour, stirring occasionally.  Garnish with onion (or cheese, sour cream, or anything else) if desired.  Serves 8.

Zucchini, mushroom, and kidney bean quesadilla recipe

I think I inherited my love for tortillas from my dad because he has totally abandoned bread in favor of them.  I will never let go of my bread (even if it can't contain wheat), but tortillas make such a good alternative from time to time.  I've been meaning to make tortillas, but that's one of many things that I've put on the back burner lately.  One day I'll get around to it.  To keep me satisfied, I picked up a package of brown rice tortillas a few weeks ago.  Although I ate a few for snacks, I made sure to save some for these bean and veggie quesadillas.

I really enjoyed these, and I loved that I could saute the veggies ahead of time and cook a fresh quesadilla in no time flat.  Unfortunately this will probably be my last zucchini recipe for a while, as I think it's officially gone from the market now.  I meant to freeze some, but I never found the time or the extra freezer space.  The upside is that I will appreciate it even more when it appears next year.

Zucchini, mushroom, and kidney bean quesadilla recipe (inspired by A Veggie Venture)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
8 oz. button mushrooms, sliced thinly
3 medium yellow squash or zucchini, sliced thinly
1 1/2 cups cooked kidney beans or other bean (or 1 can)

1 tsp butter
4 large brown rice tortillas (I used Food for Life)
1 cup shredded cheese

Heat oil over medium heat in a large skillet.  Add the onion and saute until tender, then stir in garlic and cook another minute.  Stir in mushrooms and zucchini and saute until they're both tender.  Then add beans and cook a few more minutes, until beans are warm.

Place 1/2 tsp butter in a large skillet and melt over medium heat.  Place one tortilla in the skillet and add a quarter of the veggie mixture and 1/4 cup cheese on one half of the tortilla.  Fold the other half of the tortilla on top of the veggies, and then cook until lightly browned on both sides (about 2 min per side).  Repeat with the remaining tortillas, adding more butter when necessary.  Serves 4.

Spaghetti squash with black beans, corn, and kale recipe

I picked up a spaghetti squash and an acorn squash at the farmers' market last week intending to combine them with one lucky member of my heaping butternut squash pile to make a soup.  Then I remembered that all I've made lately is soup, and figured that I should venture out from my liquid realm.  So, I began searching for spaghetti squash recipes.  Many looked good, but I wanted something that could be a filling main dish.  When I discovered Karina's recipe, I knew that I had the answer.

This is a fabulous way to make spaghetti squash.  Sure, it's good as a simple pasta substitute, but this recipe far surpassed that.  I added some kale because I had some lying around, and it was perfect in this (apparently I'm over my kale burnout from the spring).  It makes a good meal, but has also served me well as a snack.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and is hosted by Susan from The Well-Seasoned Cook this week.


Spaghetti squash with black beans, corn, and kale (adapted from Karina's Kitchen)
(Printable version)

1 spaghetti squash
drizzle of olive oil
pinch of salt, cumin, and chili powder
1 Tbsp olive oil
1 red onion, chopped
3 garlic cloves, minced
kernels from 3 ears of corn
1 tsp cumin (or more, to taste)
1 tsp chili powder (or more, to taste)
1 bunch dino kale, stems removed and leaves torn
4 medium tomatoes, chopped
1 1/2 cups cooked black beans (or 1 can)
4 oz. can diced green chiles
juice of 1 lime

Cut the spaghetti squash in half lengthwise (I've heard that this is much easier if you microwave it for 5 min, and I plan to try this method next time).  Put the squash halves in a large baking dish (cut side up) and drizzle them with olive oil and sprinkle with salt, cumin, and chili powder.  Bake them at 400 for about an hour, or until the flesh is very tender when you stick a fork in it.  When they're done, let them cool down a bit.

While squash is cooling, heat the oil in a large skillet over medium heat.  Saute the onion, garlic, corn, cumin, and chili powder for a few minutes, until the onion is tender.  Then use a fork to scrape out all of the squash flesh, and add this to the skillet along with the kale, tomatoes, beans, and chiles.  Stir well, cover, and let this cook for about 10 min (or see Karina's instructions for baking it).  Stir in lime juice before serving.  Serves 5.

Black bean and spinach soup recipe

I warned you that I'm obsessed with black beans.  In fact, I cooked up a bunch of dried beans yesterday and froze them in can-sized portions, so brace yourself for a plethora of bean recipes.  I've been meaning to make this soup ever since I first came across the recipe in March, so I jumped on the opportunity when the temperatures dropped, and it was a fabulous match for my yellow squash and jalapeno spoonbread.

I really enjoyed this soup.  I'm always a fan of black bean soup, but I loved that the spinach cooked so much that it gave the soup a creamy texture.  I even enjoyed a cold bowl of this the next day.


Black bean and spinach soup (adapted from The New York Times)
(Printable version)

1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced and divided
2 tsp cumin
12 oz. dried black beans, soaked overnight in 2 quarts of water
1 chile pepper in adobo, minced
2 large handfuls spinach
1/2 cup minced cilantro
salt to taste

Heat oil in a large pot over medium heat.  Add the onion and saute until it's tender (about 5 min).  Then add half of the garlic and the cumin, and cook an additional minute.  Stir in the beans and their soaking water, bring to a boil, reduce heat, cover, and simmer for an hour and a half.  Puree it with an immersion blender (or blend about half of it in a regular blender), add the remaining ingredients (including the rest of the garlic), and continue to cook another 30 min.  Serves 5.

Smokin' black beans and heirloom tomato salsa recipes

Whoa!! I never imagined that this fall would be so crazy.  I suppose that the upside of having no time to cook or write means that I've had a chance to catch up on a lot of posts that I wrote a while back.  I also hope that working this hard will mean that I can defend my dissertation soon and will hopefully get a job (keep your fingers crossed!).  I just submitted my first application, so it's time to take a short break and return to blogging.  Ah, this feels good :)

You may remember that this month's cookbook of the month is "Vegetarian Planet".  Last week I was looking for something for dinner that was mostly hands-off so that I could "cook" while working.  I'm a sucker for anything with black beans, so I couldn't resist the smokin' black beans recipe in the book.  These beans were delicious and had a great smoky flavor from the chipotle pepper with just enough cilantro mixed in.  I've never used cilantro stems before, and I thought this was a great idea for something that will be cooked.

While I was in the Mexican mood, I couldn't let the summer end without salsa.  I love salsa on just about anything and, even though I rarely buy tortilla chips because they have a way of taunting me until the bag is gone, salsa never lasts long around here.  This batch was particularly good because I used a mix of heirloom tomatoes, and the combination of flavors is amazing. 

The first night I made tacos with the beans and salsa, and the following night I topped a pink potato (yep, it even has pink flesh!) with beans, salsa, and sauteed corn and zucchini.  Both were amazing, and the downside of writing these posts a week later is that I can't run to the refrigerator for more. 

Smokin' black beans (adapted from "Vegetarian Planet" by Didi Emmons)
(Printable version)

8 oz. dried black beans, soaked in water overnight
5 cups water
1 chipotle pepper in adobo sauce, minced
1 tsp cumin
1 onion, chopped
2 garlic cloves, minced
1/2 cup cilantro stems, minced
1/2 tsp salt

Combine beans, water, chipotle pepper, cumin, onion, and garlic in a medium pot.  Bring this to a boil, then reduce heat and let simmer for an hour.  Stir in the cilantro and salt and cook until beans are tender (about 30 more min), adding more water if necessary.  Serves 3.

Heirloom tomato salsa (adapted from Simply Recipes)
(Printable version)

3 medium heirloom tomatoes, roughly chopped
1 onion, quartered
2 jalapenos, seeded and quartered
1/2 tsp cumin
1/2 cup cilantro
juice of one lime
pinch of salt

Put everything in your food processor or blender and process until everything is thoroughly chopped and at your desired consistency.  Makes approximately one quart.

Butter bean and black-eyed pea succotash recipe

Before I tell you about one of my recent delicious meals, I would like to announce the winner of the fig preserves giveaway.  Random.org selected #8, which means that Grace will be receiving the preserves.  Congrats, Grace!  Also, thanks to everyone else who left a comment!  You guys gave me some great ideas for things to do with figs, and now I can't wait to get my hands on more.

I couldn't let the summer get by without succotash, and I was reminded of this when Alta from Tasty Eats At Home posted a version several weeks ago.  Instead of making a traditional succotash with butter beans, Alta used black-eyed peas, and I thought this sounded like an interesting change.  With cooked black-eyed peas and speckled butter beans waiting in my freezer, I decided to combine the two.

This was delicious, and allowed the flavors of the fresh corn and tomatoes to shine.  Mine had quite a kick to it, so I recommend removing at least some of the jalapeno seeds unless you're a spicy food fanatic.  I think that Michigan jalapenos have been extremely hot this year (I refuse to accept the fact that I may be turning into a wimp), so maybe it wouldn't be a problem with other peppers.  But the flavors are great!  The bacon gives everything a smokey twist, and I loved using a combination of heirloom tomatoes (I used 2 green zebras and one solid yellow one that I forgot to ask about at the market).  This makes a ton, and I happily ate it everyday until it was gone... and I would definitely eat more.

Butter bean and black-eyed pea succotash (adapted from Tasty Eats At Home)
(Printable version)

2 slices of bacon, diced
1 small onion, diced
1 green bell pepper, diced
1 jalapeno, minced (and seeded if you want to reduce heat)
1 1/2 cups cooked black-eyed peas
2 cups cooked butter beans
3 ears of corn, kernels cut off
3 large heirloom tomatoes, diced
salt and pepper to taste

Cook bacon in a large skillet over medium heat until it begins to get crispy.  Add onion, bell pepper, and jalapeno, and saute until the veggies are tender (about 5 min).  Stir in peas and butter beans, and cook for another few minutes.  Then add corn kernels and let cook for a few more minutes.  Finally, stir in tomatoes and season with salt and pepper, and let sit over heat for an additional minute.  Serves 5.

Corn, black beans, and tomato stuffed pattypan squash recipe

I came home with 3 beautiful pattypan squash from my CSA share this week.  I occasionally slice and saute pattypans if I'm running short on time, but most of the time I can't resist their shouts of "stuff me!". This was also the first week of corn in my share, and I couldn't wait to try it out.

Corn, black beans, and tomato stuffed pattypan squash
(Printable version)

3 large pattypan squash
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
2 ears corn, kernels cut off
3 medium tomatoes, chopped
1 Tbsp cumin
1/2 tsp cayenne pepper
salt to taste
1/4 cup shredded mozzarella cheese

Put the squash in a large pot with about 1 inch of water.  Cover pot, bring water to a boil, and let the squash steam until they begin to get tender (about 7 min).  Remove squash from pot and let them cool.  Once they've cooled, cut off stems and scoop out as much of the inside of each squash as possible.  Roughly chop the scooped out squash and set it aside.

Heat oil over medium heat in a large skillet.  Saute onion until it's tender, and then add garlic and cook for an additional minute.  Stir in chopped squash, beans, corn, tomatoes, and spices and cook for a few minutes.  Place the squash shells into a large baking dish and stuff them with the bean mixture. Top each squash with a pinch of cheese.  You will likely have tons of the bean mixture left, so pour this into the dish around the squash shells or bake it in a separate dish.  Bake at 350 for 20 min.  Serves 5.

First of all, this corn is delicious.  I'm tempted to buy dozens of ears from my CSA farm at the farmers' market and freeze the kernels.  The problem is that I have very little freezer space left, and I would love to store peaches and applesauce for the winter.  We'll see what wins when it's all over.  Anyway, enough about corn.  The squash was very good, and I was happy that I listened to its pleas for stuffing!  This would have been great with a jalapeno, but I was all out of fresh peppers.  I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, and is hosted by Rachel from The Crispy Cook this week.

Curried lentil and Swiss chard stew recipe

In an attempt to avoid going crazy from consuming greens at every meal, I made a list of every recipe in my cookbooks that calls for some type of greens. It didn't take long for me to turn to the list and figure out what to do with my most recent bunch of Swiss chard.

Curried red lentil and Swiss chard stew (adapted from "Bon Appetit: Fast Easy Fresh" by Barbara Fairchild)

(Printable version)

1 Tbsp olive oil

1 onion, sliced thinly

1 Tbsp curry powder

1/8 tsp cayenne pepper

3 cups veggie stock

1 bunch Swiss chard, stems removed and leaves chopped

1 1/2 cups red lentils

1 1/2 cups cooked chickpeas (or 1 can)

Heat oil in a medium saucepan over medium heat. Add onion and saute until tender and golden. Then stir in curry powder and cayenne and cook for another minute. Add stock and chard leaves and bring to a boil. Toss in the lentils and chickpeas, cover, reduce heat, and let simmer until the lentils are tender (about 10 min), stirring a couple of times. Serves 4.

I made this on a whim, but ended up enjoying it far more than I ever thought I would. The flavors blended together nicely, and the curry and cayenne provided the perfect amount of spice. I liked the chickpeas in there - just when your mouth was getting used to the feel of lentils and chard, there was a new and surprising texture. I forgot how quickly red lentils cook, and I need to keep these around more often. This was definitely a winner! I'm submitting this to My Legume Love Affair, which is organized and hosted by Susan at The Well-Seasoned Cook.

Stuffed eggplant with Sante Fe rice and beans recipe

Back when I ate frozen dinners from time to time, one of the few that wasn't revolting was Smart Ones Sante Fe Style Rice and Beans. Apparently people haven't figured out how to make cooked chicken survive the freezer and microwave, even with millions of preservatives. Rice, beans, and cheese sauce, on the other hand, do just fine. Reeni from Cinnamon & Spice has the same love for this meal, and shared her re-creation of it. But, as usual, I couldn't leave the recipe alone. I happened to have an eggplant lying around, and started thinking that it might be a nice addition to the rice and beans.

Stuffed eggplant with Sante Fe rice and beans (adapted from Cinnamon & Spice)

(Printable version)

1 large eggplant

1 Tbsp olive oil + more for rubbing eggplant

1 small onion, chopped

1 clove garlic, minced

1 1/2 cups cooked brown rice

2 Tbsp chopped green chiles

1/2 cup corn (I used frozen - no need to thaw)

1 large tomato, chopped

1 cup plain yogurt

1/2 tsp chili powder

1/2 tsp oregano

pinch of cayenne pepper

salt and pepper to taste

1/2 cup shredded provolone cheese

Remove stem end of eggplant, and cut it in half lengthwise. Rub cut side with olive oil, and place down on baking sheet. Roast at 400 for about 20 min, or until it's tender. Let it cool, and then scrape out the inside of the eggplant (leaving about 1/4"), and chop the innards into small chunks. Heat 1 Tbsp oil in a large skillet over medium heat. Saute onion until tender, and then add garlic and eggplant chunks. Let this cook for a few minutes, and then stir in rice, chiles, corn and tomato. Remove from heat and add yogurt and spices. Put eggplant shells in a large baking dish and fill them with the stuffing mixture. Put extra stuffing in a separate dish or fill around the eggplant. Top with cheese and bake at 400 for 20 min. Serves 3.

Reeni did a great job of re-creating the frozen meal, but of course it was far better fresh and without additives and preservatives. I loved the combo of eggplant with it, too, because the silkiness of the cooked eggplant fit right in with the creamy texture provided by the yogurt. I just discovered the first tiny eggplant growing on my plant a few days ago, so I'm hoping that I'll eventually be able to make more variations on stuffed eggplant later in the summer.

Yellow squash and black bean saute recipe

I've been anxiously awaiting the beginning of squash season, and I'm very excited that it's finally here. I'm not sure why I like squash so much, but it's near the top of my favorite vegetables. This will really come in handy in about a month when everybody else is sick of squash and trying to get rid of it. I will happily take it off their hands.

Yellow squash and black bean saute

(Printable version)

1 Tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1 jalapeno, seeded and diced

1 tsp cumin

2 cups cooked black beans (or 1 can)

2 tomatoes, diced with juices saved (or 1 can)

6 small yellow squash, cut into 1/2" chunks

salt and pepper to taste

1/2 cup shredded mozzarella cheese

Heat oil over medium heat in a large skillet. Saute onion in oil until tender, and then add garlic, jalapeno, and cumin and cook an additional minute. Stir in beans, tomatoes, squash, and salt and pepper, and let simmer until squash is very tender (about 20 min), stirring occasionally. Top with cheese. Serves 3.

I was looking forward to a simple meal with squash as the focus, and this did not disappoint. I really love squash with spice and Mexican flavors, so this was a great conglomeration of ingredients. I'm submitting this to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once, who also happens to be hosting this week.

Crock pot chili with venison sausage recipe

I've always been a big fan of chili, and Mom frequently made it when I was growing up. Sometimes we would eat it by itself, but frequently we used it to top baked potatoes. One of the reasons that I love chili is that you can throw virtually anything into the pot and, assuming you let it simmer long enough, it's delicious. While this version has sausage, I love vegetarian chilis too, and I also enjoy experimenting with a diversity of beans and vegetables. This time I happened to have about a cup of chickpeas in my fridge, so I threw those in. It's different every time I make it, which is probably why I never get tired of it.

Crock pot chili with venison sausage (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

(Printable version)

10 oz. hot bulk venison sausage (or any ground meat)

1 large onion, chopped

1 bell pepper, chopped

3 garlic cloves, minced

2 cups cooked kidney beans (or 1 can)

1 cup cooked chickpeas (or 1/2 can)

1 can (14 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 cup chicken or veggie stock

1/2 tsp dried oregano

1/2 tsp cumin

salt and pepper to taste

Cook sausage, onion, bell pepper, and garlic in a large skillet over medium heat until veggies are tender and sausage is browned. Drain off any fat, and pour this mixture into a medium-sized crock pot (I used a 3 1/2 quart one). Add remaining ingredients and stir well. Cook on low for 8-9 hours, stirring occasionally if possible. Serves 4-5.

This was tasty, but make sure to start this on a day when you don't plan on spending much time in the house. It smelled so good while it was cooking that I ended up snacking all afternoon. I wasn't even that hungry by the time the chili was ready, but I definitely ate a bowl of it. I don't know that I liked it as much as the black bean and sausage chili or quinoa and black bean chili that I've made in the last few months, but it was still quite good (hmmm... perhaps I prefer black beans in my chili!). It's perfect if you're looking for a very traditional chili, and the recipe couldn't get any easier.

Black-eyed pea and collard green soup

This week I got some collard greens in my CSA share and, like any good southerner, I had to combine them with black-eyed peas. This duo is part of the traditional southern meal for New Years Day, but I couldn't wait another 6 months. I decided to mix things up a little bit, though, and make them into a soup. I'm not usually a big fan of soup in July, but it's been unseasonably cold here this summer (much to the chagrin of my vegetable plants).

Black-eyed pea and collard green soup (adapted from Gluten-Free Bay)

2 Tbsp olive oil

1 onion, chopped

4 garlic cloves, minced

1/2 tsp crushed red pepper

1/2 tsp cumin

1 tsp chili powder

1 bunch collard greens, stems removed and leaves roughly chopped

2 large tomatoes, diced (or 1 can diced tomatoes)

2 1/2 cups chicken or veggie stock (or more for a thinner soup)

3 1/2 cups cooked black-eyed peas (or 2 cans)

10 dashes Tabasco

salt and pepper to taste

Heat oil over medium heat in a large pot. Add onion and saute until tender. Then add garlic, red pepper, cumin, and chili powder and cook for an additional minute. Toss collard greens in the pot, stir well to coat with oil and spices, and let cook for 5 min. Add tomatoes, stock, peas, and Tabasco and bring to a boil. Then reduce heat, cover, and let simmer for 30 min. Season with salt and pepper. Serves 5.

I loved this soup, and it definitely reminded me of the south. Peas, collards, and hot sauce are an amazing combination - definitely don't leave out the Tabasco, but feel free to use a little less if you don't like spicy foods. Even though I'm happy to have a pile of peas and one of collards on a plate, combining them into one dish worked particularly well. This makes a very comforting meal, and is extremely filling. I'm submitting this to Heart of the Matter because this month's theme is Budget-Friendly Foods, and this soup fits perfectly because it's simple, healthy, and incredibly cheap to make. Now I'm already looking forward to January 1st, even though I'll have to make do without fresh, local greens.

Crock pot squash enchilada casserole

I originally had other plans for this month's cookbook of the month but, due to extenuating circumstances (that I will soon share), I decided to hold off on those for a while. Instead, we're going to change things up a little bit this month and try out some recipes from Beth Hensperger and Julie Kaufmann's "Not Your Mother's Slow Cooker Cookbook." I haven't used my crock pot in a while, and it's time to change that. Although you can cook just about anything in the crock pot, I especially love it for things that get better with time, like soups, chilis, and casseroles. Slow and steady is definitely the way to go for those things, and that's where the crock pot reigns over all other cooking methods. Crock pots also use far less energy than ovens and don't heat up the room (and I'm hoping this will help me accomplish my goal of not turning on my A/C this year). This book includes a ton of delicious recipes, and hopefully these will help satisfy my comfort food cravings that have been plaguing me lately. The only downside is that crock pot concoctions do not tend to be very photogenic, so bear with me on that.

Crock pot squash enchilada casserole (adapted from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann)

2 Tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 medium zucchini, sliced into 1/2" rounds

2 medium yellow summer squash, sliced into 1/2" rounds

1 tsp dried oregano

1/2 tsp cumin

1/2 cup corn kernels (fresh or frozen)

1 1/2 cups cooked kidney beans (or 1 can)

2 cups green chile sauce

6 corn tortillas, each cut into 4 strips

1 1/2 cups grated cheddar cheese

4 oz. queso fresco, crumbled

Heat oil over medium-high heat in a large skillet. Saute onion until it gets soft (about 5 min). Add garlic, zucchini, squash, oregano, and cumin and cook until squash and zucchini start to brown (about 7 min). Stir in corn and cook for another 2 min. Remove this mixture from heat and add in beans.

Spread 1/3 cup chile sauce in the bottom of a medium crock pot (I used a 3 1/2 quart one). Layer 6 tortilla strips, about 1/3 cup sauce, a third of the veggies, and a quarter of the cheddar and queso fresco. Repeat these layers two more times, and then top with the remaining tortilla strips, sauce, and cheeses. Cover the crock pot and cook on low for 4 hours. Serves 5.

This is the perfect example of how crock pots can enhance your basic casserole. It was wonderful - easily one of my favorite meals in a long time. The squash and zucchini were falling apart, which is just how I like them, and all of the flavors melded into one. It had a little bit of spice, but was in no way "hot"; it was cheesy, but not overwhelmingly so. I'm already excited about the rest of the month!