Crispy Black Bean Tacos with Feta and Cabbage Slaw

I got to run away for the weekend. It was rough. And by rough I mean I got to stay in a 4 story beach front home WITH an elevator with four amazing girlfriends (and two adorable babies). We spent nearly the entire weekend talking. You'd think us women would eventually run out of things to say but you're wrong. I've been alive over thirty and a half years now and that still hasn't happened. There is just so much to talk about and so little time! Though we didn't manage to cover every topic on the planet, we did talk about the inevitable: meal planning and food budgets (boy, "girl talk" sure looks different for me these days!) The topic came up because we'd all left our husbands and most of our offspring at home and we knew we'd be returning to some degree of chaos which more than likely included an empty fridge. Or negative empty. If there is such a thing. 

People sometimes think that since I love food, that I must love all things food-related. That I frolic cheerfully through the grocery store pushing a cart containing three perfectly-behaved children who never whine or grab things off the shelves. It's true. Our life is just like that. My kids have never licked the floor or begun to eat something before we've paid, and no, that certainly wasn't my child that you saw just yesterday, twirling in the aisle with a mop as cleaning products spewed in every direction. Yeah, I love food so that sort of thing doesn't happen to me. NOT. 

Meal planning is the same story. I have the traditional late Sunday afternoon moment of petrified Darn-We-Are-Out-Of-Food-And-I-Need-To-Plan-A-Menu-For-The-Week-Like-NOW panic attack just like the rest of you. Unfortunately, even the lovely beach front setting I found myself in that past weekend, couldn't keep the attack at bay and I was racking my brain for inspiration so I could make an emergency grocery list as we packed up and prepared for our return trip. I was reminded of my desire to incorporate more vegetarian entrees into our diet, primarily for cost-saving measures (this of course was prompted by another riveting "girl talk" conversation in which we discussed the ghastly prices of meat - seriously, who have we become!?) Anyway, I realized that setting a specific goal of say serving one vegetarian meal a week could simplify my menu planning and make it less daunting. When I have a blank slate in front and all food's fair game, I have a hard time making a decision and picking recipes I'd like to make in the coming week. But when given a category to work with, it narrows the playing field and I do much better.

We have a few skeptics in my household so I am working to identify some vegetarian favorites that appease even the meat lovers. I stumbled upon this recipe a few years back because it received such rave reviews online. I was pleasantly surprised to discover that it was simple and easy AND delicious. The tacos are just as you would expect, given their name: crispy. The recipe calls for black beans that are partially mashed and seasoned with cumin. You could get fancy and add some other seasonings but it's really quite good as is. The key here, I think, is the fresh lime juice in the slaw. Shredded cabbage is tossed with a few green onions and cilantro and then dressed simply with lime juice, olive oil, salt and pepper. The cabbage absorbs the flavor of the lime, providing a nice tangy pop when stuffed inside the tacos to accompany with the black beans. The tacos are finished with a crumble of feta and hot sauce for us spice addicts - yum! So simple and fresh and cheap! Happy non-meat eating to us all.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

(adapted from Bon Appetit Magazine)

2 (15 oz) cans black beans, drained

1 teaspoon ground cumin
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice
4 cups shredded cabbage or undressed coleslaw mix
4 green onions, chopped
2/3 cup chopped fresh cilantro
8 (6 inch) wheat and corn tortillas (Trader Joe's sells these)
2/3 cup crumbled feta cheese
Bottled hot sauce (I like Sriracha)

Place beans and cumin in small bowl; partially mash. Mix 1 tablespoon olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add half of tortillas to the skillet in single layer (parts of them will hang over edge of pan) . Spoon 1/8 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half and flip, cooking until golden brown, about 1 minute per side. Repeat with remaining 1 tablespoon olive oil, tortillas and bean mixture. Fill tacos with feta and slaw and serve with hot sauce alongside.

Serves 4-6

Baked Eggs with Spinach and Mushrooms

 

As I type this, there are eggs hard-boiling in my kitchen and a large bowl filled with the beginnings of this Greek Easter Bread recipe for all the festivities we will participate in this weekend. Like many home cooks, holidays are always filled with food traditions over here and I enjoy preparing recipes, both new and old to serve to the ones I love. Maybe I'm too late and you already have your Easter menu set, but if you need a last minute egg dish, I've got one to share that is sure to impress. This will be the second year and running that it has been a part of our Easter celebrations and I'm pretty sure it's here to stay. Firstly, it couldn't be easier to throw together and secondly, you can prepare the majority of it ahead of time, making the actual-day that much simpler. Plus, it contains more spinach than any recipe in the history of recipes and you would never even know it. Wilted spinach is certainly God's gift to the veggie-aversive individual who can't fathom the idea of eating a plateful of the fresh stuff. Seriously, this 9 x 13-inch pan contains 2 pounds of spinach and married with the cream and nutmeg, it is simply delicious. 

 

Anyway, the original-original recipe was published in Gourmet Magazine and then adapted by Smitten Kitchen and then lightened ever so slightly by me. So, I'm really not sure who to give the credit too. Like I said before, you can make the spinach and mushroom mixture ahead of time, all the way up until just before you crack the eggs into the 9 x 13-inch dish. Before you get started, just a little cooking tip: follow the directions closely because it is really easy to overcook the eggs and there is no turning back once the yolks have turned hard. Once baked, the eggs in the center are more likely to be a little bit runny while the ones of the edges will be more firm. This variation is to be expected and everyone likes their eggs to a different degree of doneness so don't wait for all the eggs to firm up before you take them out of the oven.

 

Baked Eggs with Spinach and Mushrooms

(adapted very slightly from Smitten Kitchen)
 

2 pounds (32 ounces) fresh spinach
1 small yellow onion, finely chopped
3 small garlic cloves, minced
4 tablespoons unsalted butter
1 pound mushrooms, thinly sliced

½ cup half and half
½ cup heavy cream
3/4 teaspoon salt
Freshly ground black pepper
1/4 teaspoon nutmeg
12 large eggs
6 tablespoons finely grated Parmesan cheese
 

Bring 1/2 inch water to a boil in a very large skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt. Cover and cook over moderately high heat until spinach is tender, about 1 to 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible and then coarsely chop (you should end up with about 2 cups fairly tightly packed cooked spinach).
 

Wipe skillet dry, then melt butter over medium-low heat. Cook onion and garlic until softened, 2 to 3 minutes. Add mushrooms and increase heat to medium-high, stirring, until mushrooms have softened and any liquid has evaporated, about 5 minutes. Stir in half and half, cream, salt, pepper, nutmeg and chopped spinach and bring back a simmer. Remove skillet from heat.
 

Transfer the mixture to a 9×13-inch baking dish. Using 2 teaspoons, create 12, evenly-spaced “wells” for the eggs by pressing the back of the spoons together to “pinch” up the spinach mixture to form taller walls so that the eggs will not merge together.
 

Do ahead: You can prepare the dish until this point and then set it aside for a few hours or up to one day in the fridge, covered.
 

When you’re ready to bake the dish, or about 30 minutes before serving, put oven rack in upper third of oven and heat oven to 450°F. Crack an egg into each well. Bake until whites are firm and yolks are still runny. You can check this by inserting a toothpick into various parts of the eggs and seeing whether they’re runny or set, which takes anywhere from 15 to 30 minutes (the range is long due to different ovens and baking dishes).
 

Remove dish from oven, sprinkle with additional salt and pepper, plus grated Parmesan. Serve immediately.
 

 

Serves 12

Sweet Potato Gnocchi with Brown Butter and Sage

I COULD NOT WAIT to share this post with you!! Mostly because I feel like I totally NAILED IT with this photo. I am a complete photography amateur but I'm trying and though on most days I feel like my camera's brains are about twice the size as mine, occasionally I will have a fluke shot that I really, really like. Like this one. The stars aligned and the lighting just worked.

 

I made this dish last night for our little family Valentine's celebration. My husband asked me how I first discovered gnocchi and I honestly cannot remember. But holy smokes am I glad I did. Especially the sweet potato variety. All other gnocchi pales in comparison! Once you try these, there is seriously no turning back. They are addictive and versatile and everyone always loves them. I've had gnocchi in restaurants that were toted as being light and airy. And they were. But who in their right mind enjoys eating air? I mean, really. I have always left feeling sorely disappointed. And hungry. My version here is dense yet soft and perfectly sweet with just a hint of nutmeg all encapsulated in a perfectly crispy crust.

 

Since we are Gnocchi People, I had an army of willing miniature helpers who were there to lend a hand in mixing and rolling out the gnocchi dough on Friday. I know you can make gnocchi all fancy by rolling it over the spines of a fork but we only pretend to be fancy over here so prefer a "rustic" style (i.e. the kids helped!!!) They usually end up being sort of the same size-ish but it works. Don't fret over their appearance.

 

This dish is a bit of a labor of love, making it the perfect meal for Valentine's Day. I recommend preparing the gnocchi ahead of time and freezing them to make the dinner hour smoother. Whenever I make it, I double the recipe and freeze half so we can enjoy them at a later date for half the work. I mean, if you're gonna do it, really DO IT.

 

As a brief disclaimer, when you get down to the amount of butter called for in the sauce, go ahead and squint a little. It might look like a 12 but don't worry about it just for today. I give you permission every once in a while. Close your eyes and melt it and then after you take your first bite, you'll thank me.   

 

Sweet Potato Gnocchi with Brown Butter and Sage

 

3 cups sweet potato puree (about 2 ½ - 3 pounds baked and then mashed)

1 cup low-fat ricotta cheese
3 tablespoons packed brown sugar
1 cup freshly grated parmesan cheese, plus more to serve
2 teaspoons kosher salt
1/4 teaspoon nutmeg
3 cups all-purpose flour
1/4 cup olive oil, divided
12 Tablespoons butter
20 sage leaves
1 teaspoon lemon juice
Kosher Salt

In a large bowl, combine sweet-potato purée, ricotta, brown sugar, parmesan, salt, and nutmeg. Gently stir in flour, 1/2 cup at a time, until a soft dough forms.

Working on a floured surface, divide dough into 8 portions. Roll each portion with your hands into a rope, about ¾ of an inch in diameter. Cut rope into 1-inch pieces using a knife or the side of the fork, sprinkling dough with flour if it gets sticky. Transfer gnocchi to a rimmed tray lined with plastic wrap and lightly dusted with flour. (At this point, the gnocchi can be frozen if you are making them ahead. To do so, place the baking tray of gnocchi in the freezer and, once they are frozen, transfer them to a gallon zip lock bag. When you are ready to eat them, proceed with the recipe as outline below, using gnocchi directly from the freezer.)

Bring a large pot water to a boil. Reduce heat to medium-low. Working in batches, drop about one quarter of the gnocchi into the water, stirring to prevent sticking, and cook until they are firm and float to top of water, about 5 minutes. Using a slotted spoon, transfer gnocchi to a strainer and then to a lightly oiled rimmed pan to cool.

Meanwhile, heat 1 Tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Add the first batch of boiled gnocchi to pan and cook, stirring often, until browned, 5 to 8 minutes. Continue adding batched of uncooked gnocchi to boiling water and then sautéed them in olive oil until all gnocchi are cooked. Transfer to a large serving dish.

Melt butter in the skillet over medium heat and allow to brown (about 4 minutes). Add sage leaves for 20 seconds and then remove from heat. Squeeze in lemon juice and season with salt and pour over gnocchi. Serve with freshly grated parmesan.

Serves 8

No-Boil "Mac" n' Cheese

I don't make lunch. Like ever. We are leftover-eating-lunch people to the max and so when my daughter entering Kindergarten and needed to pack a lunch every freaking day, I was sent spiraling. What made matters worse was when I found out the lunch room DIDN'T EVEN HAVE A MICROWAVE!! How are the to students reheat their Sweet Corn Pancakes and Kung Pao Chicken leftovers?!!  Unfortunately I didn't realize that the school was microwave-less until my eldest came home with an untouched Tupperware of meaty chili. Apparently beef that has turned gelatinous overnight and cold beans where not her cup of tea. It was at this point when she asked if I could please send her with "something else." Whoops. Total mom fail on the lunch-packing front.

 

But I digress. I tell you all this not because the recipe I am about to share with you is a great option for packing away in kids' lunches. Actually, it's not (unless of course you have a microwave and then it's great!!!!) Kids do love it but I tell you this because I wanted the world to know, HEY! I actually made lunch the other day! Lunch is hands down my least favorite meal of the day but every once in a while I will get inspired and whip something up.

 

This recipe is a keeper because of these two words: NO BOIL. I dunno. I will make gnocchi from scratch. Heck, sometimes I even make pasta from scratch. Call me lazy, but when I am making a sauce from scratch for a pasta bake, there is something about the extra step of also boiling the pasta that just pushes me over the edge. They invented those no-boil lasagna noodles for people like me who would otherwise deprive their families of the Italian delicacy. So, when I saw this recipe that would result in homemade macaroni and cheese without ever boiling water, I was sold!

 

I've never really been a huge fan of homemade mac n' cheese, mostly because nothing ever measured up to the bright orange Kraft variety, the control group to which every kid compares. And if I'm honest, this recipe really doesn't compare. But maybe that's a good thing? I've adapted the recipe to make it healthier by reducing the amount of butter it calls for, substituting whole wheat pasta, and throwing in some spinach for good measure. It's really, really yummy and, not surprisingly, the kids are huge fans. I recommend using Beecher's cheddar cheese (the best!) and really any old small whole wheat pasta will do if you can't find macaroni (I used fusilli in the picture). This recipe is perfect for play dates or last minute lunch guests or simply for regular Mondays when you are suddenly overcome with a desire to actually make lunch.

 

No-Boil "Mac" n' Cheese

(adapted from Bon Appetit Magazine)

 

6 Tablespoons unsalted butter, divided 

1/4 cup all-purpose flour 
3 cups low-fat milk 
3 cups water
3 cups fresh spinach
1 ½ teaspoons kosher salt plus more
1/2 teaspoon freshly ground black pepper plus more 
1 pound whole wheat elbow macaroni, or some other small whole wheat pasta
2 cups grated white cheddar cheese, divided 
2 garlic cloves, chopped 
1 cup panko (Japanese breadcrumbs) 
2 tablespoons chopped flat-leaf parsley 

Preheat oven to 400°. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in spinach, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Remove sauce from heat.

Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.

Meanwhile, melt remaining 2 Tablespoons butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.

Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.

 

Serves 8

Slow Cooker South Indian Lentil Stew with Golden Coconut Rice

One of my favorite part of the postpartum period is the meal deliveries. That and being able to
bend over again. Not only is it awesome to have a vacation from cooking when you have a newborn, but it's also a great way to expand your repertoire as others introduce you to new and exciting dishes that might not have had it into your rotation otherwise. 

 

Apparently I am an intimidating person to bring meals to. Or so I've been told. I like to cook AND I'm a dietitian which means the food has to be uber fancy and absolutely and completely healthy. Because I never eat anything that comes together in less than 23 steps. And I have never let an unhealthy morsel pass through my lips. Ummm, NOT. For those who have actually dined with me even once, it is a known fact that I just love food and that dessert is an absolute must for me, especially when it comes a la mode!

 

Anyhow, I'm SO glad people overcame whatever ridiculous notions they had about me and food and gifted us with meals after each new addition to our family. These meal deliveries were such a gift to a tired mom and sometimes I seriously consider having more babies just to have another month or two of meal love. I'm KIDDING people!!!! Mostly.

 

We were introduced to this amazing meatless meal after our son was born and it has joined the ranks in our regular rotation. My colleague, a fellow dietitian, brought us this stew and I asked for the recipe that very night. It was so flavorful and tasted just like something we would order at an Indian restaurant. I shocked and thrilled to learn that it was made in the slow cooker!! After many-a-failed attempt at easing the dinner hour chaos by slow cooking, I was about ready to throw the appliance out the window. Everything I made tasted the same - like meat in meat broth. BORING! But this, this was different, besides the obvious factor of it being meatless of course. Oh and the coconut rice with turmeric and cinnamon! I forget that rice can become so much more than just a plain side with a few yummy spices.

 

I literally threw the stew ingredients together in 5 minutes before running out the door. I was using a rather large slow cooker so next time I will double the stew recipe and freezer any leftovers. You can add more spinach if you like - my coworker says she adds 10 ounces of frozen spinach at the beginning and then stirs in some fresh spinach at the end right before serving. The stew is amazing served with the Golden Coconut Rice alone, but if you find yourself with extra time, make a batch of Garlic Naan too. You certainly won't regret it.

 

Slow Cooker South Indian Lentil Stew

2 cups red lentils
1 (15 oz) can diced tomatoes

1 onion, chopped
10 oz spinach (fresh or frozen)

1 tablespoon minced garlic

1 tablespoon minced ginger
4 cups chicken broth (or vegetable broth if you want it to be truly vegetarian)
1 tablespoon curry powder
½ teaspoon ground coriander
½ teaspoon cumin
2 teaspoons sugar
1 ½ teaspoons kosher salt
2 tablespoons coconut oil
1 teaspoon mustard seeds
1/8 teaspoon cayenne pepper

Golden Coconut Rice (recipe below)

Combine all the ingredients in a slow cooker and cook on high for 3 hours. Turn slow cooker down to low and cook an additional 6 hours.

 

Golden Coconut Rice

4 cups water
1 can of light coconut milk
1 teaspoon turmeric
2 cinnamon sticks
2 cups medium or short grain brown rice

Combine the water, coconut milk, turmeric and cinnamon sticks in a large saucepan and bring them to a boil. Stir in rice, turn down heat to a low simmer and cover. Allow to cook until water is absorbed, about 40 to 50 minutes. Alternatively, add all ingredients to a rice cooker.

Serves 6

Fried Chickpea and Arugula Pitas with Lime Tzatziki

Thursday nights are often vegetarian nights in our house. I try to prepare a meatless meal about once a week for money saving purposes and also to try to expand my cooking repertoire. Usually my creations are just ok but I've been bound and determined to find some really winners to add to my work night rotation. Tonight I did just that. For all you meat lovers out there, give this one a chance! The pan-fried chickpeas have a nice crunch and the spices they are tossed in provide incredible flavor. Don't even think about making a substitution for the Spanish smoked paprika - it's the highlight of the dish and you can find it your baking aisle (I buy mine from Trader Joe's). And did I mention the meal comes together in a flash? Twenty-three minutes later (according to the recipe and I concur), you'll be sitting down to a delicious dinner. Enjoy!

 

Fried Chickpea and Arugula Pitas with Lime Tzatziki

(From Cooking Light Magazine)

1 cup plain 2% reduced-fat Greek yogurt

3 tablespoons chopped fresh mint

2 teaspoons fresh lime juice

5/8 teaspoon kosher salt, divided

2 garlic cloves, minced

1 cucumber (about 8 ounces), peeled and shredded

6 (6-inch) whole-wheat pitas, halved

2 (15-oz) cans chickpeas, rinsed and drained

3 tablespoons extra-virgin olive oil, divided

2 teaspoons ground cumin

2 teaspoons Spanish smoked paprika

1/4 teaspoon ground red pepper

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

8 cups loosely packed arugula

12 (1/4-inch-thick) tomato slices

 

1. Preheat oven to 350°. 
2. Combine yogurt, mint, lime juice, 1/8 teaspoon salt, garlic, and cucumber in a small bowl.
3. Wrap pitas in foil; bake at 350° for 10 minutes or until warm.
4. Place chickpeas in a single layer on paper towels. Cover with additional paper towels; pat dry. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add chickpeas to pan; sauté 10 minutes or until lightly browned and crispy, stirring frequently. Remove chickpeas from pan using a slotted spoon; drain on paper towels. Combine remaining 1/2 teaspoon salt, chickpeas, cumin, paprika, and red pepper in a medium bowl; toss well to coat.
   Combine remaining 1 tablespoon olive oil, lemon juice, and black pepper in a small bowl, stirring well with a whisk. Add arugula; toss gently to coat. Add chickpea mixture; toss to coat.
   Fill each pita half with about 2/3 cup chickpea mixture, 1 tomato slice, and 2 tablespoons sauce. Serve immediately.
5. Serves 6 (2 pita halves)