Black Bean Burritos

We move in two days. (Less than a mile away- we're staying in Chicago for now.) So naturally the house in in chaos. The contents of my kitchen cupboards have been emptied onto my counter tops and kitchen floor. With all the stacks of boxes you can barely get into our bedroom or through the front door. Oh well. Next week order will be restored (somewhat-hopefully). Until next year when we'll do it all over again.

Needless to say, I'm not cooking. But I made these burritos last week and have a spare moment (baby is napping, so is my mom who has been an enormous help this week) to share them. I've tried quite a few bean burrito recipes before, but none were worth repeating- until now. This is a meal you need up your sleeve when despite life's crazy you still want to eat something satisfying and healthy. They could be prepared ahead and refrigerated or frozen (for weeks even, I suspect). And they use (mostly) pantry staples. (Fresh cilantro being the exception. But it's a fridge staple for me. You could always toss in some coriander instead.) You can skip the rice- although I really like it here- and stick with beans and cheese. Or throw in some vegetables. I'm thinking roasted peppers, mushrooms, and onions...mmm.

Black Bean Burritos

INGREDIENTS
1 1/2 Tbsp. olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 15-oz. can black beans (or pinto beans), drained and rinsed
1/2 cup tomato sauce
1 tsp. cumin
1/4 tsp. mexican oregano
fresh jalapeno, diced or pickled jalapeno, chopped (optional, to taste)
dash cayenne pepper (optional, to taste)
salt and freshly ground black pepper, to taste
2 Tbsp. fresh cilantro, chopped + extra for garnish

3 cups cooked brown rice
juice 1 lime
handful cilantro, chopped
salt and freshly ground black pepper, to taste

4 10-inch whole wheat flour tortillas
Monterey Jack, Pepper Jack, or Mexican cheese blend, grated
salsa, avocado/guacamole, and/or sour cream, for serving (all optional but recommended)

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-10 minutes. Add the beans and mash about half of them with the back of a wooden spoon (or potato masher). Add the tomato sauce, cumin, oregano, jalapeno (if using), cayenne (if using) and salt and pepper, to taste. Simmer for 5 minutes until thickened slightly, adding a little water to thin if necessary. Stir in the cilantro and remove from the heat.

2. To make the rice, in a medium bowl toss to combine the rice, lime juice, and cilantro. Season to taste with salt and freshly ground black pepper.

3. Preheat oven to 350 F.

4. To assemble the burritos, warm the tortillas so they are soft and pliable. Spread 1/4 of the rice on the center of each tortilla. Top with 1/4 of the bean mixture and sprinkle with cheese. Roll each burrito up (folding the ends in first) and place in a baking dish or on a cookie sheet. Sprinkle the burritos with more cheese.

5. Cover the dish with foil and bake in preheated oven for 10 minutes. Remove the foil and bake for 5 more minutes until the cheese is bubbling and the burritos are heated through. (If they have been refrigerated/frozen first they will take longer to cook.) Garnish with extra cilantro and serve with salsa, avocado/guacamole, and/or sour cream.

(Adapted from Gourmet)

White Bean Dip

Bean dip isn't overly exciting. But it's just the thing I want to find in my fridge when lunchtime rolls around or the afternoon munchies strike and I'm tempted to dig into my stash of chocolate or grab a bag of chips. Spread it on sandwich. Or gather a mound of fresh veggies (and/or pita if you need carbs- I always do) and dip away. It took a bit of tweaking to get this recipe right. First off, it was wayyy to pungent. 1/2 clove garlic turned out to be perfect for us (baby girl and me, that is). I suggest starting there and adding more if you find it lacking. I want a bit of garlic kick, but don't want to still be tasting it the next morning. I also cut back on the olive oil. And in went some smoked paprika and dried oregano. You could definitely mess around with the seasonings though. Next time I think I'll try replacing the parsley with cilantro.

White Bean Dip

INGREDIENTS
1 15-oz. can white beans (canellini or great northern), drained and rinsed
1/2 clove garlic
2 Tbsp. freshly squeezed lemon juice
3 Tbsp. extra virgin olive oil
1/4 cup packed fresh parsley
1/4 tsp. dried oregano
1/4 tsp. kosher salt
heaping 1/4 tsp. smoked paprika
freshly ground black pepper, to taste

DIRECTIONS
1. Place beans, garlic, lemon juice, olive oil, parsley, oregano, and paprika in bowl of food processor. Pulse until chunky or puree until smooth. Season with freshly ground black pepper and more salt (if necessary), to taste.

Serves 6.

(Adapted from Food Network)

Sweet Potato Breakfast Burritos

I'm married to a burrito man. Whenever I'm not the in the mood to cook (which is more often than I'd like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that's what he'll get. Why the burrito fixation? I can only guess. But probably because they're reliably cheap and filling. And if done right, delicious.

I'm not much of a burrito chef. Hand me a tortilla and I'm most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed 'em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.

Sweet Potato Breakfast Burritos

INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving

DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.

2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.

3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.

4. Preheat oven to 350 F.

5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.

6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.

Makes 4-6 burritos (depending on size).

(Adapted from Fork Heart Knife)

Roasted Sweet Potato and Black Bean Tacos

I wasn't expecting much when I threw this dinner together. I'd seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it'll fit inside a taco shell, I'm bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn't hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I'm still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen...!) But I'm more motivated than ever as I'm cooking for her, too. We've given up on purees and started a different approach to feeding her called baby led weaning. So far it's working great for all of us. I'm sure I'll have more to tell on that topic later. But for now, if I don't check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Turkey Pinto Bean Chili

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I'll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I'm not gonna lie- I'm terrified of what's coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my "recipe box" all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish'll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Summer Vegetable Minestrone, Revisited

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days... just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here's a healthy and delicious recipe to offset all those sweets I've shared with you lately. It's a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There's no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS
1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil.  Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

Pineapple Black Bean Salsa, Revisited

In the midst of all the craziness here at our crowded beach house, I've managed to make a recipe or two. This one is not so new but deserves a repeat. Just a few spoonfuls of this salsa (because that's all you might get when you're sharing with over a dozen others) is worth the work and the effort. And the five dollars spent on the only ripe pineapple I could find in our vicinity. Something about combining juicy fruit with pungent raw ingredients (onion, jalapeno, cilantro) boosts its flavor to a whole new level. I served this sweet salsa with baked tortilla chips alongside these fresh fish tacos.

5/1/10: I intended to pair this with grilled chicken or fish, but I got so impatient to try it that I abandoned hope of it becoming a main dish and ended up devouring it all with tortilla chips. At least now I know that this salsa is sensational and that it would be excellent on top of just about anything! Quite often I consult seasonal growth charts to figure out what fruits and veggies are currently in season. Right now, pineapple is in. Not in Richmond, VA mind you, but somewhere in the world (like Oahu) it's pineapple season. And I can purchase a juicy ripe pineapple that has possibly traveled farther than I ever have, to become my snack. As much as I promote using local ingredients, I'm just outta luck in this case. This salsa is fruity and sweet (without a speck of added sugar), and if you choose, spicy too! It'll be awesome any way you serve it.

Pineapple Black Bean Salsa

INGREDIENTS
2 cans black beans, drained and rinsed
1 pineapple, cored, peeled, and diced
1 large bunch cilantro, coarsely chopped (to taste)
1 small red onion, diced
3 cloves garlic, minced
3 limes, juiced
1 jalapeno, minced
sea salt and freshly ground black pepper, to taste

DIRECTIONS
1. In a large bowl, toss to combine black beans, pineapple, onion, garlic, lime juice, and jalapeno. Stir in cilantro and season with sea salt and freshly ground black pepper to taste. Refrigerate until ready to serve. 

Serves 8.

(Adapted from The Nourishing Gourmet)

Breakfast Burritos

With my recent efforts to eat less meat (only several times a week instead of daily), I've gained a new appreciation for eggs. Packed into those tiny oblong shells are a surprising amount of nutrients and protein. Eggs, if you don't over-do it, are really good for you! And they leave you feeling full. Plus, they're delicious. I want to eat them. And that's what really matters.

We stuffed our burritos full of sauteed peppers and onions, black beans, soft scrambled eggs, melted cheese, avocado, tomato, sour cream, salsa, and cilantro. And ate them for dinner instead of breakfast. Because that's what we do around here. Eat breakfast in the evening. And then we made them again for lunch the next day. But I bet they make a fantastic energizing morning meal- I just wouldn't know.

Breakfast Burritos

INGREDIENTS
extra virgin olive oil
1/2 red onion, thinly sliced or diced
1 red bell pepper, seeded and sliced or diced (I used a mixture of red and green bell pepper)
1 cup canned black beans, drained and rinsed
crushed red pepper, to taste
salt and freshly ground black pepper, to taste
8 large eggs, whisked (or 4 whole eggs and 6-8 egg whites)
green onions or chives, chopped (optional)
4 large whole wheat tortillas, warmed
pepper jack or sharp cheddar cheese, shredded
avocado, sliced
tomato, seeded and diced
fresh cilantro, chopped
sour cream
salsa
hot sauce, for serving (optional)

DIRECTIONS
1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the onions and peppers and cook until the onions are soft and the peppers are slightly charred, about 8 minutes. Stir in the black beans and crushed red pepper. Cook until the beans are warmed through. Season to taste with salt and freshly ground black pepper.

2. Meanwhile, heat a separate skillet over medium heat. Lightly coat the skillet with cooking spray, reduce the heat to low, and add the eggs and green onions or chives (optional). Season with salt and freshly ground black pepper. Scramble until cooked through.

3. Distribute the scrambled eggs between the warmed tortillas. Top with the pepper and onion mixture, cheese, avocado, tomato, cilantro, sour cream, and salsa. Roll up burrito-style and serve.

Makes 4 burritos.

(Adapted from Food Network)

Grilled Stuffed Poblanos

My dad comes from New Mexico. He grew up in a little town called Los Alamos (where they built the atom bomb). But then he left for college, got married, had five children, and eventually ended up out East. Sometimes us kids forget he didn't grow up where we did (first San Diego, then Northern Virginia). We forget that he's from the Southwest- until he pulls out his tumbled rock collection and homemade jewelry or starts a braiding leather bookmarks. Our first reaction is, "Dad, you're weird!". And then we remember he was raised in the Land of Enchantment, alongside the pueblos and Native Americans. And we understand his quirky hobbies a little better.

I was once again reminded of his roots when I brought these stuffed peppers to the dinner table on Sunday. He immediately lit up and exclaimed, "You made chile rellenos!". I just thought they were poblanos stuffed with beans and rice and cheese. Nothing special. But he was adamant that I had made one of his favorite New Mexican dishes. Google later confirmed that, indeed, he was right. A chile relleno is a stuffed poblano. What it gets stuffed with can vary widely, but usually includes cheese.

Whatever you call them, they're yummy. All of my family loved the filling, but a few of them couldn't handle the heat of the peppers. Poblanos can be mild or hot. You're never quite sure what you're gonna get. I ate mine whole without any problem. But some family members were not so lucky. This filling could be stuffed into any chile- anaheim, hatch, or even everyday bell peppers would do. They could also be prepared in the oven instead of on the grill. If you choose to bake them, I recommend following this method. 

Grilled Stuffed Poblanos

INGREDIENTS
6-8 poblano peppers, halved lengthwise, seeds and ribs removed
1 cup uncooked brown rice
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced tomatoes with green chiles
1 cup fresh or frozen corn kernels (optional)
3 green onions, sliced
1 jalapeno, minced (optional)
1 tsp. cumin
1 tsp. chili powder
dash cayenne pepper
salt and freshly ground black pepper, to taste
1/3 cup fresh cilantro, chopped + extra for garnish
Cheddar or any Mexican blend of cheese, shredded for topping

DIRECTIONS
1. Cook rice according to package directions.

2. In a large bowl, toss to combine cooked rice, beans, tomatoes, corn (optional), onion, jalapeno (optional), cumin, chili powder, cayenne and cilantro. Season to taste with salt and freshly ground black pepper. Stuff peppers with the filling.

3. Preheat grill to medium-high heat. Grill peppers until tender and charred on the bottom. Top with cheese several minutes before they are done grilling to allow the cheese to melt. Garnish with fresh cilantro and serve.

Makes 12-16 stuffed peppers.

(Adapted from A Couple Cooks)

Zucchini, Corn, and Black Bean Quesadillas

Most people are passionate about- or slightly obsessed with- something. For some it's their clothes, their car, or their pet. They're willing to go to great lengths for whatever it is they care about. Some people are willing to camp out all night in the snow to get tickets to a ball game.  Or stand in line for hours at midnight in wizarding robes to be the first to see a movie. (Which I might have witnessed in person- once.) Or run through blizzards, heat waves, and/or a sprain to train for a race. We're all a little quirky when it comes to our thing. For me, it happens to be food.

When I was staying with my family in Northern Virginia last week I decided to make this pizza and I needed barbecue sauce. But not just any old sauce would do. My family was shocked when I informed them that I would be taking a trip to Trader Joe's to obtain a bottle of my favorite barbecue sauce. You see, Trader Joe's isn't next door. It's a good twenty minute drive- minimum. And I was braving rush hour. But nothing could deter me. So they rolled their eyes and wished me well.

The trip took well over an hour. (Traffic up there sucks. It's a fact.) But it didn't bother me. Looking back, I probably seemed a little bit crazy. But the truth is, I just really like to cook! I want the food I make, what I eat, and what I feed to others to be awesome. While most people wouldn't make that drive if you paid them, to me it was barely inconvenient. And while a bottle of barbecue sauce is admittedly insignificant, it illustrates my point perfectly. We all love something. This is what I love to do.

I won't be reposting that pizza recipe. It's tucked away in the archives if you want to try it (and you should). Today I'm sharing another recipe I made for my family. They were a bit hesitant when I told them I was making veggie and bean quesadillas. They're frequent meat-eating folks. But my mom, probably happy to not have to cook, convinced me to make enough for everyone. And so I made near a dozen of these cheesy corn and zucchini discs over the last week. And everyone loved them. I used fresh corn cut off the cob (since it's now in season) which I lightly sauteed with jalapeno and zucchini, tossed with black beans and cilantro, and smothered in Pepper Jack cheese. Health-friendly, fast, and family-approved.

Zucchini, Corn, and Black Bean Quesadillas

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 small red onion, thinly sliced
1/2 jalapeno pepper, seeded and minced
1 cup fresh or frozen corn kernels
1 small zucchini, finely diced
1 tsp. chili powder
salt and freshly ground black pepper, to taste
1 can black beans, drained and rinsed
fresh cilantro, chopped + extra for garnish
8 medium whole wheat flour tortillas
12 oz. Pepper Jack cheese, grated
sour cream, for serving
salsa, for serving

DIRECTIONS
1. Heat olive oil in a large saute pan over medium heat. Add onion and jalapeno and cooked until softened. Stir in corn and zucchini. Season with chili powder, salt, and pepper. Cook until the zucchini is tender, about 5 minutes. Stir in the black beans to warm through.

2. Preheat a large skillet or griddle over medium heat. Place a tortilla on the skillet and sprinkle with cheese. Spread several spoonfuls of the filling over the cheese. Sprinkle with cilantro. Top with more cheese and a second tortilla. Cook, flipping halfway through, until the tortilla is crisp and golden brown and the cheese has melted. Repeat with the remaining ingredients. Slice and serve with sour cream and salsa and garnish with fresh cilantro.

Makes 4 quesadillas.

(Adapted from Food and Wine)

Black Bean, Butternut Squash, and Bulgur Chili

Another recipe from a recent issue of Bon Appetit. I learned something in the process of making this chili: it's a good idea to soak your beans. I neglected this step and the beans had a strange chewy texture (tender on the inside but not-so-soft on the outside). Luckily it didn't affect the flavor, but it wasn't ideal. The dried beans should be soaked for several hours or overnight, then rinsed before proceeding. If you want to skip the soaking altogether and save some time on simmering, you could use canned beans. 3-4 cans (well drained and rinsed) should do. You won't need as much broth so you'll have to experiment with reducing the liquid too.

I was impressed by how flavorful and deceptively "meaty" this vegetarian chili turned out. Somehow the combined texture of the beans and barley makes you feel like you're eating meat. But maybe you'll disagree. Not that this chili was lacking anything. With all the warm spices and fresh garnishes (onion, cilantro, peppery cheese, and sour cream) this was a comforting, satisfying meal.

Black Bean, Butternut Squash, and Bulgur Chili

INGREDIENTS
1 Tbsp. extra virgin olive oil
2 onions, chopped
8 cloves garlic, minced
2 1/2 Tbsp. chili powder
1 Tbsp. ground coriander
28 oz. can fire-roasted crushed tomatoes
1 lb. dried black beans, soaked and rinsed (or 3-4 14-oz. cans black beans, drained and rinsed)
2 chipotles in adobo, minced
2 tsp. Mexican oregano
10 cups low-sodium vegetable or chicken broth or water
kosher salt and freshly ground black pepper, to taste
1 2-1/4 lb. butternut squash, peeled, seeded, and cubed (about 3 cups cubed)
1/2 cup bulgur

sour cream
Pepper-jack cheese
red or green onion, diced
fresh cilantro, chopped
pickled jalapeno rings

DIRECTIONS
1. Heat oil in heavy large pot over medium-high heat. Add onions and cook until soft and beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Sprinkle chili powder and coriander over; stir 1 minute. Stir in tomatoes with juice, beans, chipotles, and oregano. Add broth or water. Bring to boil, reduce heat to low, cover with lid slightly ajar, and simmer until beans are tender, stirring occasionally, about 2 hours (time will vary depending on freshness of beans). Season to taste with kosher salt and freshly ground black pepper. (Chili can be made up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm chili before continuing.)

2. Stir squash and bulgur into chili. Simmer uncovered over medium-low heat until squash and bulgur are tender, about 30 minutes. Season to taste with salt and pepper. Divide chili among bowls. Serve with sour cream, cheese, onion, cilantro, and pickled jalapeño rings.

Serves 8-10.

(Adapted from Bon Appetit)

Black-Eyed Pea Salad, Revisited

Since I'm living in Richmond and embracing southern customs, I served black eyed peas on New Years Eve. I only recently heard about this tradition. How it originated is up for debate, but I like this version of the story. Supposedly the little beans bring luck. Something I could use a bit of right now. Maybe these lucky beans will bring me an RN position. But it's OK if not, I'm happy to eat them anyway. Lucky or not, they're yummy.

4/23/10: I've been astonishingly on top of things this week! I've posted a new recipe every single day, which seems to be rare lately. It's because the mid-semester mania has come to an end. Things are slowing down at school. I have a few more weeks of finals and then I get a May break (not sure what to call it because I already had spring break in March and will have a summer break in August) before I go back and do it all again. At least summer is a mini semester (only 10 weeks). We still haven't figured out how we're going to spend our one week of overlapping vacation time together. (Dental school and nursing school have not figured out how to coordinate their breaks. Apparently they could care less that Dustin and I will be forever separated by our schedules. It's not much fun to be sitting home, homework free, when you've got no one to share the time with!) So our brains are hard at work (or distracted rather) planning how to make the most of our week of no responsibility. Where to go? What to do (or not to do for that matter!)...?

In the mean time, I'm enjoying the sunshine and warmth, the open windows and sunroofs, the bees I have to dodge every time I open my front door (I'm pretending to appreciate them, anyway), the flowers blossoming, the birds chirping (that wake me up way too early every morning), and the bounty of fresh food that spring brings. My appetite is turning towards light, fresh, summery dishes. Picnics and BBQ's are in our future. Oh, I'm so ready to grill!

This bean salad would be a hit on any occasion this summer. It's quick, inexpensive, and easy. And it's addictive. I started by piling it high on tortillas chips and then gave up the dipping and swallowed it by the spoonful. It's full of fiber and protein from the beans and vitamins from the veggies. Rice wine vinegar makes it slightly sweet and all that onion adds pizazz! More black-eyed peas for me, please!

Black-Eyed Pea Salad

INGREDIENTS
2 cans black-eyed peas, drained and rinsed
1 large tomato, diced
1/2 large red onion, diced
1 small or 1/2 large red, yellow, or orange bell pepper, diced
1 jalapeno, diced
4 green onions, sliced
1/3 cup cilantro, chopped
1/4 cup rice wine vinegar (unseasoned)
2 Tbsp. canola oil
1/2 tsp. organic cane sugar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Toss to combine black-eyed peas, tomato, red onion, pepper, jalapeno, and green onion in a large bowl.

2. In a small bowl, dissolve sugar in vinegar. Whisk in oil. Season with salt and pepper.

3. Pour dressing over bean mixture. Toss to coat. Stir in cilantro and season to taste with salt and pepper. Refrigerate until ready to serve (the longer it sits the better the flavor will be).

Serves 8.

(Adapted from Food Network)

Ribollita (Tuscan Bread Soup)

This was new territory for me. I'd never even heard of ribollita, nor cooked with kale or savoy cabbage before. A friend told me about this amazing soup she'd made and directed me to Ina's recipe. The Italian word ribollita literally means "reboiled". According to Wikipedia, it derived this name because it was originally made by recooking leftover minestrone or vegetable soup from the previous day. Seems resourceful to me. Such a clever use of leftovers.

I simplified things by using already cooked (a.k.a. canned) beans. And I went with bacon because I can't afford pancetta. While I recommend using the kale, I'm not sure I'd include the cabbage again. The taste didn't both me, but it had an odd stringy texture that felt out of place. My last deviation was to save the bread for serving with the soup rather than stirring it in. I wasn't in the mood for a soggy bowl of bread. (I'm not saying that the authentic method of preparing it wouldn't be good. I just didn't risk it.) Hearty sourdough (or another artisinal) bread can be served on the top (much like croutons) or bottom of the bowl, or simply on the side for dipping. I liked the last option best.

INGREDIENTS
2 Tbsp. extra virgin olive oil
1/4 lb. bacon or pancetta, diced
2 yellow onions, chopped
3 carrots, peeled and thinly sliced
3 stalks celery, thinly sliced
6 cloves garlic, minced
salt and freshly ground black pepper, to taste (I started with about 1 tsp. of each and then adjusted to taste form there)
1/4 tsp. crushed red pepper flakes
28-oz. can Italian plum tomatoes in puree, chopped (I pureed mine in the food processor for a smooth consistency)
4 cups savoy cabbage, shredded or chopped (optional- I'll probably omit it next time)
4 cups kale, chopped (I'll probably use more next time)
1/2 cup fresh basil, chopped
2 cans great northern or canellini beans, drained and rinsed
6-8 cups homemade or low-sodium chicken stock (I only used 6 cups)
whole wheat sourdough bread, for serving
Parmigiano Reggiano, freshly grated for serving

DIRECTIONS
1. Heat the olive oil in a large stockpot over medium heat. Add the pancetta/bacon and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tsp. each of salt and pepper, and the red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

2. Puree half (one can) of the beans in a blender or food processor (adding a little liquid if necessary). Add to the stockpot, along with the remaining whole beans. Add the chicken stock to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

3. Taste for seasoning and serve hot in large bowls with sourdough bread, freshly grated Parmesan, and a drizzle of olive oil (optional).

Serves 6-8.

(Adapted from Food Network)

Southwestern Barley and Chicken Chili

I can thank my friend Jenna and her cute collection of recipes for introducing me to barley. She posted a similar version of this a few weeks ago and it sounded so healthy and delicious I couldn't wait to try it! Barley is a nutty cereal grain that is super rich in fiber. When cooked, it puffs up into soft chewy beads that soak up all the flavors of this dish. This chili can be prepared vegetarian (substitute vegetable broth) or you can add cooked shredded chicken for extra protein. The avocado salsa is awesome, but gets somewhat overshadowed by everything else going on in the dish. We found ourselves eating on the side with tortilla chips.

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, diced
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. Mexican oregano
dash of coriander
1 4.5-oz. can chopped green chiles
2/3 cup pearl barley
2 cups low-sodium chicken broth
1 15-oz. can black beans, drained and rinsed
1 14.5-oz. can crushed tomatoes 
2 boneless skinless chicken breasts, cooked and shredded (optional)
1 cup frozen corn (optional)
handful of fresh cilantro, chopped
squeeze of fresh lime juice

sour cream, for serving
Cheddar, grated for serving
tortilla chips, for serving
green onions, thinly sliced for serving
avocado, sliced for serving OR Avocado Salsa (recipe below)

Avocado Salsa:
1 avocado. peeled, cored, and diced
1/4 cup red or white onion, diced
1-2 Tbsp. jalapeno, minced
2 Tbsp. fresh cilantro, chopped
2 Tbsp. freshly squeezed lime juice
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and bell pepper and saute until tender. Add the garlic and cook for another minute. Stir in the chili powder, cumin, oregano, coriander, and green chiles and cook for another minute. Stir in barley, chicken broth, black beans, and tomatoes and bring to a boil. Cover, reduce heat, and simmer for 35-45 minutes or until barley is tender. Stir in the shredded chicken and corn to heat through. Garnish with a handful of fresh cilantro and a squeeze of lime. Serve with sour cream, Cheddar, tortilla chips, green onions, and Avocado Salsa.

2. To make the avocado salsa, toss to combine the avocado, onion, jalapeno, cilantro, and lime juice in a medium bowl. Season to taste with salt and pepper.

Serves 4.

(Adapted from Cooking Light and Lahatchita Eats)

Frijoles Negros (Cuban Black Beans)

I can't tell you how long I've been looking for a good black bean recipe. Delicious fiber-rich black beans are a staple in Cuban cooking. Thank goodness I have a friend with Cuban heritage- my search might never have to to an end! It's surprising how simple it is to make a good pot of beans. You don't have to bother messing around with dried beans- you can take them right out of the can! That's the secret in fact- that you use the entire can- including the thick black liquid. This is why I recommend using low-sodium beans (Goya preferred). Regular canned beans contain an excessive amount of sodium. I prefer being in control of how much salt goes into my food. Plus, you can always add more at the end if necessary! These can also be made the night before and reheated just before eating (this gives the flavors more time to develop).

INGREDIENTS
2 (14 oz.) cans Goya low-sodium black beans (DO NOT DRAIN)
splash of olive oil
1 green bell pepper, diced
1 yellow onion, diced
4 large cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/2 cup water
1 Tbsp. red wine vinegar
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Saute the pepper and onion in a splash of olive oil. Add the garlic and a little liquid from the beans and continue cooking until the onions are soft. Add the cumin, oregano, and the rest of the beans and their liquid, and the water. Cover and simmer 30 minutes. Season to taste with salt and pepper. Add the vinegar just before serving. 

Serves 6.

(Adapted from Food.com and Jenna's Cuban cookbook)

Three-Bean Salad with Artichokes and Feta

I believe in beans. In their fibrous filling abilities. In their wholesome nurturing properties. I had an undergraduate nutrition professor several years ago who was absolutely in love with beans and legumes. Her enthusiasm rubbed off on me just a little bit! They're practically fat free and packed with fiber. A great source of complex carbs, protein, and vitamins and minerals such as calcium, potassium, and iron. We should all be eating more beans! I will remind you that, as with all fiber-dense foods, they are best introduced gradually into your diet. If you begin by eating several bowlfuls of beans a day, you might (OK, I guarantee) you'll experience some intestinal discomfort. Start slow and always accompany increased fiber intake with increased fluids (water, please).

This bean salad has a heavy Mediterranean influence- with artichokes, feta, and a sweet wine vinaigrette. The ingredients are minimal and yet the flavors are intricate. My only advice is to let the salad marinate for several hours BEFORE adding the feta. The longer it sits in the vinaigrette the more brown and mushy it will get. For a pretty presentation, toss it in just before serving.

INGREDIENTS
1 medium red bell pepper, diced
1/3 medium red onion, diced
4 green onions, thinly sliced
1 (14 oz.) can artichoke hearts, drained and chopped (I used unmarinated artichoke hearts)
1 (14 oz.) can kidney beans, drained and rinsed
1 (14 oz.) can pinto beans, drained and rinsed
1 (14 oz.) can garbanzo beans, drained and rinsed
4 oz. feta cheese, crumbled
salt and freshly ground black pepper, to taste

Dressing:
1/4 cup olive oil
2 Tbsp. white wine vinegar
2 Tbsp. balsamic vinegar
1/2 tsp. salt
1 tsp. organic cane sugar

DIRECTIONS
1. In a large bowl, combine pepper, onions, artichoke hearts, and beans. In a separate bowl, whisk to combine the dressing ingredients. Pour over the salad and toss to coat. Cover and refrigerate at least one hours. Just before serving, stir in feta and season with salt and pepper to taste.

Serves 8.

(Adapted from All Recipes)

Chipotle Chicken Burritos, Revisited

The chicken is the highlight of this burrito. It's poached on the stove, shredded, and tossed in a spicy chipotle pepper sauce. Better than any burrito we've bought in a long time. Our only difficulty was that our tortillas were much too small to contain all the goodness we stuffed into them. It was spilling out the ends (and slathering our cheeks) with each bite. When this occurs, don't hesitate to employ a fork. It'll taste good any way you eat it.

2/19/09: I came across a fellow food blogger who posted this recipe in tribute to her college days when she subsisted on Chipotle Grill's burritos. Well, our Chipotle college days are not over! We frequently pick up their foil wrapped burritos- for the convenience, price (they're BIG and filling), and because they are rare in that they use local, natural grass-fed beef, pork, and chicken! (Some of the Richmond and Charlottesville locations get their meat from VA's Polyface farm- famous from Michael Pollan's The Omnivore's Dillemma.) I have no problem paying for such a fresh high quality meal! But of course, I wanted to try and create my own delicious burritos at home. This chipotle chicken is not actually a copy of their recipe- it refers to the use of chipotle pepper in adobo. And I actually preferred this chicken over Chipotle's- it is much more tender, moist, and its got a kick! Yes, it's pretty spicy so feel free to use a smaller pepper. In keeping with the Chipotle tradition, we filled out tortillas with black beans, cheese, pico de gallo, guacamole, lettuce, and sour cream (but a new amped up version!). Rice is optional- if you do use it, make it brown!

INGREDIENTS
1 lb. skinless, boneless chicken thighs
1 medium onion, quartered + 1 small onion, diced
2 garlic cloves, crushed
2 bay leaves
2 tsp. canola oil
1/4 tsp. dark brown sugar
1 large chipotle in adobo, chopped + 1 Tbsp. adobo sauce
1 cup canned diced tomatoes with their juice
salt and freshly ground pepper, to taste

1/2 cup sour cream
3 Tbsp. canned chopped green chiles, drained

For Serving:
whole wheat flour tortillas, warmed
Monteray Jack or Cheddar cheese, shredded (I've also used a blend of smoked Cheddar and smoked Gouda)
black beans
romaine lettuce, shredded
tomatoes, diced or Pico de Gallo
avocado, diced or Chunky Guacamole

DIRECTIONS
1. In a large saucepan, combine the chicken thighs, quartered onion, garlic and bay leaves. Add enough water to cover the chicken and bring to a simmer. Cover and cook over moderately low heat until the chicken is fork tender, about 30 minutes. Remove the chicken, let cool, and shred it into bite-size pieces. Transfer the chicken to a medium bowl.

2. Preheat the canola oil in a large skillet over medium heat. Add the diced onion and brown sugar and cook until the onion is golden brown, 10 minutes. Add the chipotle, adobo sauce and tomatoes and simmer over moderately low heat until thickened, 10 minutes. Transfer the mixture to a food processor and blend until smooth. Pour over the shredded chicken and season to taste with salt and pepper.

3. In a blender or food processor, combine the sour cream and green chiles and pulse until smooth. Season to taste with salt and pepper.

4. Sprinkle the warmed tortillas with the cheese. Spoon the chicken mixture down the center of the tortillas. Top with the black beans, lettuce, pico de gallo, guacamole and green-chile sour cream.

Serves 4.

(Adapted from The Kitchen Sink, originally adapted from Food & Wine)

Portobello and Black Bean Enchiladas with Roasted Poblano Sauce

The good new is I'm feeling better. There wasn't much food production or consumption occurring in my kitchen the last few days. This recipe was served before the sickness set in. I spent two luxurious days at home (mostly in bed). While I don't enjoy feeling crappy, I have to admit that sometimes it's nice to get sick so you can set life aside and just rest. It was hard on my body but mentally I feel revived! My appetite has somewhat returned so I think I'll be cooking again soon.

This is the first time I've used poblanos. (Or so I thought. I just discovered that I've been using them dried for quite some time. As a powder they're more commonly known as ancho chiles.) They're a typically mild pepper originating from Pueblo, Mexico. (Although according to Wikipedia, they can unpredictability have significant heat. Even two poblanos from the same plant can vary widely in intensity.) I might have picked one of those piquant peppers because my roasted poblano sauce definitely had some kick. The sauce is the star of this dish. I roasted red peppers, red onions, and portobellos to be combined with black beans for a healthy veggie-ful filling. Buy some authentic queso fresco for crumbling on top (a soft crumbly cheese similar to a mild feta) and your Mexican feast will be complete.

INGREDIENTS
Roasted Poblano Sauce:
1 poblano pepper
2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. ground chipotle pepper (optional)
2 cups crushed tomatoes (I used San Marzano)
~1/4 cup water (to thin out the tomatoes)
1/2 cup fresh cilantro, chopped + extra for garnish

 Filling:
2 roasted red peppers, diced (jarred or fresh)
12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced
1/2 red onion, diced
extra virgin olive oil
salt and freshly ground black pepper
1 can black beans, drained and rinsed

12 corn or whole wheat flour tortillas
4 oz. queso fresco
fresh tomatoes or pico de gallo, for serving

DIRECTIONS
1. Preheat oven to 425 F.

2. To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

3. Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, cumin, chili powder, paprika and ground chipotle (optional) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

4. Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)

5. To prepare the filling: While the sauce simmers, place the mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans and roasted red peppers (if you are using jarred peppers make sure to remove the excess moisture).

6. Reduce oven temperature to 375 F.

7. To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. (Or you can warm the tortillas in the microwave.) Spread about 1/3 cup of the filling and 1 Tbsp. of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce over the enchiladas. Top with crumbled queso fresco.

8. Bake in preheated oven, uncovered, until hot, about 15-20 minutes. Serve with fresh tomato or pico de gallo and garnish with cilantro.

Serves 4-6.

(Adapted from Eating Well)

Black Bean Burgers

Happy Memorial Day! As a preface to this recipe, I feel the need to make my vegetarian speech. Because if you're like my husband, you're taking one look at this recipe and thinking, "What? No beef?". Not today, folks. But here's the thing. I really like meat. I sincerely appreciate a juicy beef burger. Properly prepared, quality beef can be divine. But you can't live on beef alone. Or you shouldn't at least. Please don't. So I like to switch it up and have some meat-less options in my recipe box. Healthy tasteful vegetarian alternatives.

While I'd be unlikely to ever permanently give up meat (I think there is an important place for it in a well-balanced diet), I fully embrace meat-free cooking. So that's what brings us to this black bean burger. I've been on the search for a suitable veggie/bean burger for a while now, and several recipes I encountered didn't pass the test. They were too soggy and didn't form well into patties or were just tasteless. But this burger really surprised me. It held together amazingly well and was a snap to grill. Piled on a homemade wheat bun with lettuce, cheddar, avocado, and fresh salsa, it was a meatless wonder. I admit, the texture is not quite the same. The bean burger is much softer (or shall I say mushier) than a beef one. And tends to sneak out the sides of the bun while you're devouring it. But I didn't mind the mess, because I was having a grand time eating it.

I suspect these could be made ahead of time and formed into patties and refrigerated several days or even frozen before cooking. If you freeze them, let me know how that goes. You can buy prepared salsa (or even use ketchup) to spoon on top, but I highly suggest making some of your own fresh pico (see recipe here).

INGREDIENTS
2 (14-oz.) can black beans, drained and rinsed
3 Tbsp. plain nonfat yogurt (I used Greek)
1/3 cup plain dry breadcrumbs (I used whole wheat)
2 tsp. ground cumin
1 tsp. Mexican oregano
1/4 tsp. cayenne pepper
1/4 tsp. smoked paprika
generous pinch of sea salt
1/4 cup fresh cilantro, finely chopped
1 lime

4 whole wheat hamburger buns (I used these light brioche hamburger buns)
lettuce
avocado, thinly sliced
sharp cheddar, thinly sliced
salsa or pico de gallo

DIRECTIONS
1. Pulse 1 can of beans in a food processor with the yogurt, bread crumbs, cumin, oregano, cayenne, smoked paprika, and salt until a coarse puree forms. Transfer to a bowl and stir in the second can of beans and the cilantro. Add a squirt or two or lime juice to create a mixture that holds together well. Form into four patties. (At this point you can refrigerate them until ready to use.)

2. Preheat an outdoor grill or indoor grill pan to medium-high heat. Coat the grill with cooking spray before placing the burgers on the grill. Cook until the outsides are crisp and lightly browned. Place the cheese on the burgers several minutes before they are done to allow the cheese to melt. Place each burger on a bun and top with lettuce, avocado, and salsa.

Makes 4 large burgers.

(Adapted from The Kitchen Sink, originally from Gourmet)

Garlic Hummus, Revisited

It wasn't too long ago that I first posted this recipe. Since I feel I've improved upon it since then, and I'm plum out of other recipes to post, I'm bringing it back! We returned from our "Southern shores" (that's what I'm naming it) vacation last night. This is the first thing I've made since our return. When we got home last night we were starving and grocery-less, so we visited one of my favorite Richmond restaurants- Cous Cous. They have an extensive Mediterranean-Moroccan menu, and even though we've dined there multiple times, we've only had the chance to try a fraction of the selection of tapas. This time we went for the hummus platter. Why I'd never ordered it before, I do not know, because it is absolutely amazing! Their hummus is smooth and garlicky, served with warm pita bread and toasted pine nuts. The best hummus I've ever had. So naturally I had to try and replicate it at home. I just made a few minor tweaks to my previous recipe. And it turned out really good! Much cheaper too. Next time I'm going to try adding a few dashes of cumin and see how it affects the flavor. Hummus is delicious served with warm pita bread or crunchy fresh vegetables for dipping or spread on a sandwich or wrap.

3/20/10: I buy a tub of hummus almost every week from the grocery store, so it's about time I tried making my own! It's so simple. And thanks to the help of my handy food processor- fast. Hummus can be made a million different ways. Everybody has their own tastes and preferences. So I say, to each his own. If you want more bitter tahini- go for it. Use more garlic, or less lemon. Really, this recipe is easily adaptable. It's a starting place. Adjust it however you want. This combination did it for me.

Garlic Hummus

INGREDIENTS
1 (14 oz.) can chickpeas (garbanzo beans), drained and rinsed
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. tahini (sesame seed paste)
1 Tbsp. extra virgin olive oil + extra to drizzle on top
1 clove garlic
1/2 tsp. kosher salt (more or less to taste)
cumin, to taste (optional)
freshly ground black pepper, to taste
paprika, for garnish
fresh parsley, for garnish

DIRECTIONS
1. Combine chickpeas, lemon juice, tahini, olive oil, and garlic in a food processor and blend until smooth. Add several tablespoonfuls (about 1/4 cup) of water until you reach the desired consistency. Season to taste with salt, pepper, and cumin (optional). Place in a serving bowl and garnish with paprika and parsley (both optional).

Roasted Red Pepper Hummus:
Same as above, except add 1 whole roasted red pepper. (You will probably not need to add any water because the roasted red pepper will be very moist.)

Makes about 2 cups.

(Adapted from All Recipes)