Chile relleno

Chile relleno

Ingredients

  • 4 large poblano chiles
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 pear, peeled and shredded
  • 1 Roma tomato, chopped
  • 3/4 cup crumbled queso fresco
  • 1 cup black beans
  • 1/2 teaspoon kosher salt

Directions

  1. Roast the peppers under the broiler, cooking about 2 minutes per side, turning once, to char each side
  2. Set aside to cool for 10 minutes or so
  3. Preheat the oven to 400°F and grease an 8×8-inch baking dish
  4. In a large skillet, heat the oil over medium heat. Add onion and garlic and cook until browned
  5. Stir in beef, shredded pear and chopped tomato and cook for a few longer until beef is browned, stir in black beans, then remove from heat
  6. Make a slit on one side of each pepper and remove the seeds and stem and set aside
  7. Stir the queso fresco into the browned beef mixture and stuff the peppers
  8. Place the stuffed peppers in the prepared baking dish and bake for 30 minutes

Recipe slightly adapted from Whole Foods Market.

Mexican Pizza

Mexican Pizza

Ingredients

  • 1 cup cooked black beans, rinsed
  • 1/2 cup chopped roasted red pepper
  • 1 garlic clove
  • 1 tablespoon chili powder
  • Kosher salt
  • GF crust (we are loving the Against The Grain ones from the freezer section these days)
  • 1 cup shredded Monterey Jack cheese (about 3 ounces- you can get a little crazy and blend in some cheddar too)
  • ¼ cup pickled jalapeños
  • 1/2 cup grape tomatoes, halved
  • 1 scallion, thinly sliced

Directions

  1. Set a pizza stone in the oven and preheat the oven to 500°
  2. In a food processor, combine the black beans with the roasted red pepper, garlic clove and chili powder and puree until smooth. Season with salt
  3. Place the pizza crust on a pizza peel and lather it with black-bean puree, leaving about a 1/2-inch border (this recipe typically yields about twice as much as we need, so I freeze the leftover puree for our next pizza)
  4. Sprinkle with tomatoes, jalapeños, scallion and top with cheese
  5. Slide the pizza onto the preheated stone and bake for 9-10 minutes, until the cheese is bubbling and just a little brown

Chicken and Cauliflower Casserole

Chicken and Cauliflower Casserole

Ingredients

  • 4 slices of bacon, chopped
  • 1 large yellow onion, chopped
  • 8 oz. button mushrooms, chopped
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons sea salt
  • 1 large head cauliflower
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1 cup raw cheddar
  • 4 scallions, chopped

Directions

  1. Preheat your oven to 375 degrees F
  2. Place the chopped bacon in a Dutch oven over medium heat to cook until crispy and move on to the next step while the fat is rendered
  3. Separate the cauliflower florets and steam until fork-soft (about 10 minutes)
  4. Using a slotted spoon, remove bacon from pan leaving the bacon drippings in the pan
  5. Season the chicken breasts with salt & pepper and brown them on both sides in the bacon fat (no need to cook the chicken all the way through in this step), and move on to the next step while they cook
  6. Remove the cooked cauliflower from the steamer and rice it (with a ricer, a food mill, or a food processor) and set aside
  7. Remove the chicken breasts from the pan and set aside, and add some olive oil to the Dutch oven and carefully slide in the onions and mushrooms and cook for about 10 minutes, stirring frequently, until mushrooms have released their moisture and turn golden brown on the edges
  8. Sprinkle the onions and mushrooms with the thyme and salt and stir until fragrant
  9. Add the riced cauliflower and cook for 5 minutes, stirring occasionally, and move onto the next step while this works
  10. Cut the chicken breasts into bite-sized pieces
  11. Add the cut chicken, cooked bacon and sour cream to the Dutch oven and stir until combined. Season with salt to taste, sprinkle with shredded raw cheddar and bake for 20 minutes or so until top is golden brown
  12. Sprinkle with scallions & serve

Recipe slightly adapted from Deliciously Organic.

Spicy White Beans & Greens

Spicy White Beans & Greens

    Ingredients

  • ¼ cup olive oil
  • 1 T bacon fat
  • 4 T fish sauce
  • 2T chili garlic paste
  • 1 tsp. crushed red pepper flakes
  • 4 cloves garlic roughly chopped
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 1 sprig fresh rosemary (or 1 tsp. dried)
  • 1 Parmesan rind, plus Parmesan to grate for serving
  • 1 pound dried white beans, soaked overnight then cooked, stored in their cooking liquid
  • 5 cups chicken stock
  • 1 bunch collards, ribs and stems removed, leaves chopped into 1-inch pieces
  • 2 cups trimmed arugula, divided (2/3 for cooking and 1/3 for serving)
  • 2 teaspoons fresh lemon juice
    Directions

  1. Heat ¼ cup oil & 1 T bacon fat in a large Dutch oven over medium heat
  2. Add fish sauce (if your fish sauce is quality, this step will really stink), red pepper flakes, and chili garlic paste, stirring occasionally for a minute
  3. Add onion, celery, and rosemary. Cook at a medium heat,  stirring occasionally, until onion is golden brown, 8–10 minutes.  When the onions are just right, add the chopped garlic and stir it in and proceed to the next step just as it becomes fragrant
  4. Add the Parmesan rind, chicken stock, beans and their cooking liquid. Bring to a boil
  5. Drop in the collard greens and softly tuck them into the bean stew.  Cook for about 10 minutes
  6. Mix in half of arugula and cook until wilted (about 2 minutes)
  7. Toss the remaining 1/3 of the arugula with lemon juice and 1 Tbsp. oil; season with salt and pepper
  8. Dish up the stew, top with arugula salad and grated Parmesan

 

 

Curried Red Kidney Beans and Cauliflower with Spinach

IMG_0346(2)

Ingredients

3 tablespoons olive oil
1 large onion, chopped
1 cinnamon stick
1 bay leaf
3 cloves minced fresh garlic
1 tablespoon fresh grated ginger
1 teaspoon cumin
3 green cardamom pods, cracked open
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 can (28-oz.) whole peeled plum tomatoes, with their juice
1 serrano chile, seeded and diced small
1 tsp. salt
2 cups cooked red kidney beans (or 1.5 14-oz. cans), in their juices
1 small or ½ large head cauliflower, cut into bite-sized florets
1.5 cups chicken stock
2 cups fresh baby spinach leaves
Juice of 1 lemon
½ cup Greek yogurt
¼ cup fresh cilantro, coarsely chopped
hot cooked rice

Directions

Heat the olive oil in a heavy-bottomed dutch oven over medium. Add the onion cook for a couple of minutes until it begins to lose its sharp white color

Stir in the cinnamon stick, bay leaf, minced garlic, grated ginger, cumin, and cardamom and fry, stirring frequently, for about 2 minutes.

Add the cayenne, coriander, turmeric, and garam masala and cook, stirring, for another minute.  Next, add the serrano chile.

Cut the canned tomatoes into bite-sized pieces, directly into the pot, with kitchen shears. Pour in the tomato juices from the can and let them reduce for a few minutes.  Stir in the salt, kidney beans, cauliflower, and chicken stock.

Lower the heat to medium-low and simmer for 20 minutes, or until the cauliflower is tender and the liquid has thickened into a gravy-like sauce.

Spread the baby spinach across the top of the stew, then delicately stir it in to just wilt it.

Stir together the yogurt, lemon juice and cilantro in a small  bowl to make the topping.

Serve the stew hot over rice, with a sizeable dollop of yogurt sauce on top.

Note: this can easily be a vegetarian meal by substituting veggie stock for the chicken stock.

Recipe adapted from My Recipes.