Easy Weeknight Dinner

What a week this past week has been! Last weekend was the celebration of my grandparents' 70th wedding anniversary. Yup, you read that right. 70 years. Crazy, isn't it? When my grandmother told her hairdresser the occasion for the party, her hairdresser replied, "Where did you go for your honeymoon? Summer camp?!"

I spent a few days in Baltimore, soaking up the time with family members and friends I haven't seen in years. It was wonderful and did my soul good. As if things could get any better, the following weekend was the wedding of my friends Summer and Steve. Since I was already on the east coast, it was all too convenient to scoot down to North Carolina for some more celebrating.

The wedding was beautiful, and there's just something about being with old friends that makes any activity more fun. Dancing, chatting, and a little wine time added on to the soul food that Baltimore had already fed it. It was not an easy thing to leave those ladies!

The trip back took a few hours longer than expected thanks to a broken airplane door. Since those things are sort of important, I was ok with switching out the planes. But it meant an arrival time of 2am PDT, leaving me a little lacking in the energy department today.

The original recipe for this soup calls for all fresh ingredients, but since my refrigerator is a little lonely right night, I filled in with frozen veggies. It's simple to put together and would do well with several other combinations of greens, vegetables, and grains. The unique spice combo (my friend, Amy, knows that I can't miss a chance to throw in some cumin) plays up the spice factor and tempers well with the coconut milk. I'll definitely be making many more versions of this soup!

Step 1

Step 2

Ta da!

Curried Coconut and Chickpea Soup
Adapted from Epicurious


1 tablespoon canola oil
1.5 tsp red pepper flakes
1 medium onion, chopped
1.5 cup mixed frozen veggies
2 cloves of garlic, minced or pressed
½ teaspoon ground cumin
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon garam masala
2 cups low sodium vegetable broth
1 cup of diced tomatoes, with juice
1.5 cups of cooked chickpeas
freshly ground pepper
1 can light coconut milk
1 cup cooked barley (or other cooked grain of your choice)
1 cup peas

Heat the canola oil in a large, heavy-bottomed pot. Add the pepper flakes, onions, and bell peppers and sauté over medium high until they begin to soften, about five minutes. Add the cumin, turmeric, coriander, and garam masala, along with the garlic, and sauté another minute, stirring very often.

Stir in the broth, tomatoes, chickpeas, salt, and pepper to taste. Bring to a boil, then reduce the heat and simmer gently, partially covered, for about thirty minutes, stirring occasionally.

Add the coconut milk and barley. Simmer for ten more minutes, then increase the heat to medium and add the peas. After all of the ingredients have been incorporated, salt the soup to taste and serve hot. Serves four.

Avocado and Black Bean...what?

If you thought nothing in this world could be more frustrating than an unripe avocado, try having TWO of those stubborn guys. Like insolent little children, they just sat on the counter in their little green jackets, hard as could be. Normally, I might be a little more patient, willing to coax them along. But I am heading out of town in 24 hours, so it came down to the wire.

Enter: creative uses for avocado.  I’ve used avocado in a quick bread before, but when I saw this recipe, the promise of fudgy, chocolatey goodness (without butter or oil!) won me over. I am a girl, after all.

The word on the reviews, which I am echoing, is that these brownies taste worlds better once they have had a chance to sit and cool, ideally overnight.  Naturally, for the sake of scientific integrity, I had to do taste tests along the way. Right after they came out of the oven, I was underwhelmed. After they’ve chilled all evening, delicious! I’ll have to report back on the “day after” taste test tomorrow.

Temporary verdict: they don't satisfy the same cravings as the most decadent of brownies, but for a heart-healthy way to get your chocolate fix, these are pretty damn good.

Now, it’s time for me to get my little ducks in a row for my impending “lovefest trip”. First stop is in Maryland to celebrate my grandparents’ 70th wedding anniversary. That’s a long time, isn’t it?! After that, I’m going to hop, skip, and jump down to North Carolina for my friends’ wedding. The cup runneth over.

No mixing!

Starting to look like brownies

Brownie success!  Now if only I could learn to operate a camera....

Black Bean & Avocado Brownies
Adapted from Cara’s Cravings

Ingredients:
1 can black beans, rinsed and drained
3 eggs
1/4 cup maple syrup
1/2 ripe avocado
6 tbsp cocoa powder
pinch of salt
1 heaping tsp vanilla
6 tbsp white sugar
2 tsp instant coffee

Directions
Preheat oven to 350.
Grease an 8×8 pan.
Combine the beans, egg, syrup and avocado in the food processor.  Blend until completely smooth.  Add the remaining ingredients and continue to blend until fully combined, scraping once or twice.  Spread batter into pan and bake 30 minutes or until toothpick inserted comes out clean. Allow to cool completely, preferably overnight.  Cut and serve.

Zesty and Tangy

Moving full steam ahead with baking, the next item on the agenda was a “healthy” dessert to bring to a get-together with the girls in my program. Well, I decided to forego healthy and follow my heart to a tart, satisfying, treat: lemon bars.

Here’s the thing. This is not your average lemon bar. Nooo.  These lemon bars have some sass. Some pizazz. You’ve got personality? So do they.

This is largely due to the use of the WHOLE lemon in this recipe. Yes, you read correctly. Break out your food processor, because you’re using the whole enchilada. But just between you and me, it works. I mean, it really works.

These lemon bars are not for the faint-hearted. The tang in these guys will make your eyes bulge. And then you’ll go back for seconds. Maybe even thirds.

Photo from David Leibovitz

Lemon Bars
David Leibovitz

Crust
1 cup all-purpose flour
¼ cup sugar
¼ teaspoon salt
8 tablespoons melted unsalted butter
½ teaspoon vanilla extract

Lemon Topping
1 lemon, organic
1 cup sugar
3 tablespoons freshly squeezed lemon juice
3 large eggs, room temperature
4 teaspoons corn starch
¼ teaspoon salt
3 tablespoons melted unsalted butter
Optional: powdered sugar, for serving

Directions

1. Preheat the oven to 350F.

2. Line an 8-inch square pan with parchment paper.

3. In a medium bowl, mix the flour, sugar, salt, melted butter, and vanilla, stirring just until smooth.

4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible.

5. Bake the crust for 25 minutes, or until it’s deep-golden brown.

6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks.

7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, corn starch, 1/4 teaspoon of salt, and 3 tablespoons melted butter, and blend until almost smooth. (A few tiny bits of lemon pieces are normal and encouraged.)

8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF. Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set.

9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.

Brownie Heaven

The baking seal has been broken. No holds barred. And that means one thing. It’s brownie time.

You might ask why these are better than the other 30,481 brownie recipes you have. Let me count the ways. They use pantry ingredients, making them a breeze to whip up at the last minute. They’re startlingly chocolatey. The fudge factor is out of this world. They are, quite simply, scrumptious.

Photo from Gourmet

The BEST Cocoa Brownies

10 tablespoons unsalted butter
1 cup sugar
¼ cup brown sugar
¾ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon instant coffee or espresso powder
½ teaspoon pure vanilla extract
2 large eggs
½ cup all-purpose flour
1 cup semi sweet chocolate chips

Preheat the oven to 325F. Line an 8×8-inch square baking pan with parchment paper or foil.

Combine the butter, sugar, cocoa, and salt in either a medium heatproof bowl or double boiler (nested inside a larger pot of simmering water). Either on the stovetop or using the microwave, heat the mixture slowly, stirring from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test.

Remove the bowl and set aside briefly until the mixture has cooled to warm. If it’s a little bit gritty, worry not — it will smooth out once the eggs and flour are added.

Stir in the vanilla, and then add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer. Then, stire some more. Mix in the chocolate chips, and spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely. When cool, Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board.

Peanut Butter and Chocolate, Drool

I swore off baking. Well, I tried to swear off baking. But then, you find a recipe that just begs you to make it. The way it follows you and sticks in your brain, it might as well be throwing fluffy oodles of puppy love your way.  Who am I to say no to that?

This recipe was a begger. It wouldn’t let me go. I had to abide.

All I can say is this recipe might beg, but it’s for good reason. Make these. Make these now. If you weren’t a believer that peanut butter and chocolate should live in a cozy little house together, you’re about to be. You’re welcome. Or. I’m sorry.

Photo from Kitchen Magpie

Double Peanut Butter Oatmeal Cookies
Kitchen Magpie

1 ½ cups cups old-fashioned rolled oats
¼ cup of flour
½ teaspoon baking soda
1 cup packed light-brown sugar
½ cup margarine or butter
¼ cup natural peanut butter
1 large eggs
1 teaspoon pure vanilla extract
1 cup salted whole peanuts
1 cup semisweet chocolate chips

Directions
Preheat oven to 350 degrees.

Mix the oats, flour and baking soda together in a small bowl and set aside.

Take the sugar, butter, and peanut butter and mix until the mixture is pale and fluffy, then add in the eggs and vanilla then mix until combined. Add the oat mixture and mix until just combined, then it’s time for the peanuts and chocolate chips!

Drop by large tablespoon onto a parchment lined sheet (don’t crowd them..they spread). Bake cookies until golden brown , about 9-11 minutes. You want to let them be slightly underbaked and then cool them on the sheets completely.

**If you don’t cool them on the sheets they WILL fall apart! My first attempt did. I was sad. But then persevered for a successful round two because, ohhhhmygoodness, crumbly round one tasted good.**

Mexican Birthday

Oh man, I am behind on posting!  A few weekends ago was a friend’s birthday, and it was the perfect opportunity to bring together a fun group of people for an evening of celebration.  Birthday girl’s request was for a Mexican-themed meal, so Mexican-themed meal it was.

My friend, Logan, can cook his butt off.  I mean, this guy produces food that puts several restauranteurs to shame.  His kimchi and roast pork quesadillas were mouthwatering, and his mole with papas fritas brings a tear to the eye.  I kid you not, this man has skill.

He was a tough act to follow, but alas, the show must go on. On tap for a group of 10: tamale pie, cilantro pesto enchiladas, cornbread, and bean salad. I was only going to post one or two recipes, but they were ALL delicious. And like a mother can’t pick a favorite child, how was I supposed to narrow down to just one recipe?!

Tamale Pie
From Moosewood Celebrates
Pie
2 cups onions, chopped
2-3 garlic cloves, minced
1 minced fresh green chili
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 cups water
1 cup stemmed and diced green beans
2 cups cubed potatoes
2 cups cubed sweet potatoes (Moosewood recommends peeling, but I live those babies intact!)
1 tablespoon fresh lime or lemon juice
1 cup grated cheddar cheese

Filling
1 cup cornmeal
2 tablespoons unbleached white flour
½ tsp salt
1 ½ tsp baking powder
½ tsp baking soda
½ cup fresh or frozen corn kernels
½ cup diced red bell peppers
2 tablespoons minced fresh cilantro
2 eggs, beaten
½ cup buttermilk
2 tbsp canola oil

Preheat the oven to 350F. In an ovenproof skillet or soup pot, saute the onions, garlic, salt, and chile in the oil until the onions start to brown, about 10 minutes.  Stir in the cumin. Add the water, green beans, potatoes, and sweet potatoes, and bring to a boil. Reduce the heat and simmer for about 20 more minutes, until the vegetables are tender.  Stir in the lime or lemon juice, transfer to the prepared baking ban, and sprinkle on the cheese.

In a bowl, stir together the cornmeal, flour, baking powder, baking soda, salt, corn, bell peppers, and cilantro. In a separate bowl, combine the eggs, buttermilk, and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread to cover evenly.

Bake for about 30 minutes, until a knife inserted in the topping comes out clean. Serve hot.


Cilantro Pesto Enchiladas
Pesto
1 bunch fresh cilantro, stems removed
4 cloves garlic
½ cup olive oil
¼ cup parmesan cheese
½ cup walnuts
salt to taste

Put all ingredients in food processor and blend until smooth. Feel free to add more garlic/olive oil/parmesan to your liking.

Filling
3 cups cooked chicken, diced or shredded
12 ounces cream cheese
1 (4 ounce) can diced green chilies or 1 fresh serrano, diced
20 corn tortillas

Sauce

1 cup canned chicken broth
1 1/2 cups heavy whipping cream
pesto (see recipe above)

Directions
Heat filling ingredients in a skillet until the cream cheese melts Fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy), roll, and line up in a 9x13 baking pan.

In a separate bowl, mix cilantro pesto with broth and cream. Cover enchiladas with sauce, saving some sauce to be poured after baking. Top with grated parmesan cheese and bake for 30 minute at 350F.

Add additional sauce and serve immediately.


Mexican Corn Bread
From Jane Brody’s “Good Food Book”
1 cup yellow corn meal
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg white
2 whole eggs
1 (15 ounce) can creamed corn
1 cup buttermilk
2 tablespoons butter, melted and cooled
1 cup grated cheddar cheese
¼ seeded and chopped jalapeno pepper

Directions
Preheat the oven to 400F.

In a large bowl, combine the corn meal, flour, baking powder, baking soda, and salt. Set the bowl aside.

In a medium bowl, lightly beat the egg white and whole eggs, and combine them with the corn, buttermilk, butter, cheese, and peppers. Stir this mixture into the reserved corn meal mixture, until the ingredients are just combined.

Grease a 9-inch square pan or cast-iron skillter, and heat it for several minutes in the preheated oven before pouring batter into it.  Return the pan to the oven, and bake the bread for about 25 minutes or until a tester inserted in the center of the bread comes out clean.


Mexican Bean Salad
From Allrecipes

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions
In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.