cheese — Page 6

black bean-roasted zucchini-goat cheese enchiladas

10/05/2012 By bridget

I had a tough week last week. One day I woke up to little ants crawling all over the kitchen. One afternoon I went to the dentist feeling smug about how often I’ve been flossing and left with an appointment to get three cavities filled. One morning I noticed blisters on my waist that were suspiciously familiar – because they’re exactly like the case of shingles* I had just a few weeks ago. The list goes on from there.

I also learned that I definitely do not have time to make enchiladas on a weeknight, even if the sauce is made in advance. Mixing the filling, heating tortillas, rolling and baking is too much to fit in on top of the daily dose of exercise, laundry, and spraying the kitchen with Raid.

I guess if all’s well that ends well, you could say I had a great week. After a series of challenging days, nothing could have been more relieving than a night spent sipping wine with friends – even if it’s for a wine appreciation class, we’re all furiously scribbling notes, and technically we’re not supposed to be swallowing the wine. And when I got home from class, a delicious dinner was ready, because I’d skipped a workout the day before to fill and roll and all Dave had to do was transfer the enchiladas to the oven while I was out drinking wine. Maybe last week wasn’t so bad after all.

(*Getting shingles isn’t fun, but I’m extremely lucky that I only get mild cases.)

One year ago: Fried Eggs with Garlic Yogurt Sauce
Two years ago: Steak Sandwiches
Three years ago: Pumpkin Cupcakes (comparison of 3 recipes)
Four years ago: Pain Ordinaire

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Black Bean-Roasted Zucchini-Goat Cheese Enchiladas (filling adapted from Sprouted Kitchen; sauce from America’s Test Kitchen’s Healthy Family Cookbook via Prevention RD)

I roasted the zucchini on a baking sheet immediately after dicing them, but because zucchini is so wet, I think they would benefit from being sprinkled with about a teaspoon of salt, then allowed to drain for half an hour or so before roasting. If you have one, spinning them dry in a salad spinner would also help them pick up more roasted brown color in the oven. On the other hand, the enchiladas were delicious without this extra step.

Serves 4

Enchiladas:
3 large zucchini, cut into ¼-inch dice
1 small onion, coarsely chopped
1 tablespoon extra virgin olive oil, divided
zest from 1 lemon
1 teaspoon kosher salt
1 (15-ounce) can black beans, rinsed and drained
5 ounces goat cheese, divided
12 corn tortillas

Sauce:
1 teaspoon canola oil
½ small onion, finely chopped
2 cloves garlic, minced
1½ tablespoons chili powder
½ tablespoon ground cumin
1 teaspoon sugar
¼ cup water
1 (8-ounce) can tomato sauce
black pepper, to taste

For serving:
2 avocados, diced
½ cup minced cilantro
lime wedges

1. Heat the oven to 450 degrees. On a large rimmed baking sheet, combine the zucchini, onion, oil, lemon zest, and salt. Roast, stirring occasionally, until the zucchini is softened and maybe slightly browned, about 30 minutes. Transfer to a large bowl; stir in the black beans and 4 ounces of goat cheese. Reduce the oven temperature to 350 degrees.

2. While the zucchini roasts, heat 1 teaspoon of canola oil in a medium saucepan over medium heat. Add the onion and cook until translucent and slightly browned around the edges, stirring occasionally, about 8 minutes. Add the garlic, chili powder, cumin, and sugar; cook, stirring constantly, until fragrant, about 1 minute. Add the water and tomato sauce. Increase the heat to medium-high, bring to a simmer, then reduce the heat to medium-low. Maintain a low simmer until slightly thickened, 5 to 10 minutes, stirring occasionally.

3. To soften the tortillas, brush or spray them with a light layer of oil. Arrange 6 tortillas in a single layer on a baking sheet; transfer to the oven and cook for about 3 minutes; flip the tortillas and continue baking for 2 more minutes, until the tortillas are pliable. Repeat with the remaining tortillas.

4. Spread a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Divide the filling evenly between the tortillas. Roll the tortillas over the filling, arranging the filled tortillas seam-side down in the baking dish. Cover the rolled tortillas with the remaining enchilada sauce. Sprinkle the remaining 1 ounce of goat cheese over the top of the sauce. Bake uncovered for 25-30 minutes, until the enchiladas are evenly heated. Let set for 5 minutes before serving with chopped avocado, cilantro, and lime.

Filed Under: beans, casserole, cheese, gluten free, healthy, mexican, summer, vegetables, vegetarian

chicken parmesan

10/01/2012 By bridget

I wasn’t excited about this chicken when I planned it. All I really wanted was the pasta, because I’d just made a big batch of sauce from fresh homegrown (not by me) tomatoes. I only added the chicken for protein.

Maybe this isn’t saying much, since obviously my expectations were low, but the chicken exceeded my expectations. It exceeded my expectations by being perfect. Seasoned and not a bit dry, with a crisp coating, topped with just enough melty cheese, it almost stole the show from my precious tomato sauce.

But now that tomato season is over, I can tell you which one I’ll be making again sooner. Chicken this good doesn’t need summer tomatoes to turn it into a great meal.

One year ago: Flip-Over Cherry Cake (Tuesdays with Dorie)
Two years ago: Whiskey Compound Butter
Three years ago: Goat Cheese, Pesto, and Sun-Dried Tomato Terrine
Four years ago: Lavash Crackers (Daring Bakers)

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Chicken Parmesan (rewritten but not changed from Cook’s Illustrated’s The New Best Recipe)

Serves 4

I didn’t use this sauce, although I’m sure it’s good.

I hate pounding meat. My chicken breasts were already pretty thin, so I didn’t bother, but I’m more likely to cut breasts in half to form two flatter cutlets than I am to pound them thinner.

Breaded chicken cutlets:
4 boneless, skinless chicken breasts (5 to 6 ounces each)
¼ cup table salt
Ground black pepper
1½ cup fresh bread crumbs
¾ cup all-purpose flour
2 large eggs
1 tablespoon olive oil, plus more for frying

Tomato sauce:
2 cloves garlic, minced
¼ cup extra virgin olive oil
1 (28-ounce) can crushed tomatoes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon sugar
Salt and ground black pepper

To finish:
8 ounces spaghetti or linguine
3 ounces (¾ cup) shredded mozzarella cheese
¼ cup (0.5 ounces) grated Parmesan cheese

1. Pound the chicken breasts to an even ½-inch thickness. In a medium mixing bowl, dissolve the salt in 4 cups of cold water; immerse the chicken in the water and refrigerate for 30 minutes. Drain and pat dry. Set the chicken aside for 10 minutes to allow it to continue drying; season with pepper.

2. For the sauce: Heat the garlic and oil together in a large saucepan over medium-high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt, and 2 grinds of pepper and bring to a simmer. Continue to simmer until the sauce thickens a bit and the flavors meld, 10-12 minutes. Taste the sauce, adjusting the salt if necessary. Cover and keep warm.

3. Bring 3 quarts of water to a boil in a large pot. Adjust an oven rack to the top position and heat the broiler.

4. Meanwhile, transfer the bread crumbs to a shallow bowl. Place the flour in a separate shallow bowl. In a third bowl, beat the eggs with 1 tablespoon of oil. Coat the chicken thoroughly in the flour, shaking off the excess, then dip in the egg mixture. Dip both sides of each chicken cutlets in the bread crumbs, pressing to form an even coating. Transfer the breaded chicken cutlets to a wire rack set over a rimmed baking sheet. Allow the coating to dry for 5 minutes.

5. Add 1 tablespoon of salt and the pasta to the boiling water. Cook according to the package instructions; drain and return to the pot.

6. Meanwhile, heat ¼-inch of olive oil in a 10-inch nonstick skillet over medium-high heat. Transfer two cutlets to the pan and cook, without moving, until golden brown and crisp, about 2½ minutes. Flip the cutlets, reduce the heat to medium, and continue cooking until the second side is thoroughly browned, 2½ to 3 minutes. Transfer the cooked cutlets to a (clean) wire rack. Repeat with the remaining cutlets, using new oil. (Otherwise the breading bits from the first batch of oil will burn.)

7. Top each cutlet with 3 tablespoons of mozzarella and 1 tablespoon of parmesan. Place the baking sheet with the chicken under the broil; cook until the cheeses melt and are spotty brown, about 3 minutes.

8. Spoon 1 tablespoon of sauce over each cutlet. Toss the remaining sauce with the pasta. Serve immediately.

Filed Under: cheese, italian, pasta, vegetables

raspberry-swirled cheesecake cupcakes

09/24/2012 By bridget

I did a lot of things I’m proud of this weekend. I didn’t have to work Friday, so I kicked off the three-day weekend with the second-longest run I’ve ever done, and the longest run that wasn’t part of a big race. Then I made Dave give me hourly high-fives for the rest of the day.

The next day, I had my first-ever paid baking order. A coworker hired me to make a dozen each of two different types of cupcakes for her daughter’s wedding. Two dozen isn’t a lot of cupcakes, but I wanted to get them just right, with great taste and beautiful garnishes.

Less than an hour after I dropped those off, we had a bunch of people over to watch football – the first time Dave and I have entertained more than a couple friends at a time since we’ve been married. By keeping things casual (or at least, my version of casual), enlisting a lot of help from Dave, and being creative with what I already had around, I managed to entertain the way I like to – with a lot of food, of course – but without a lot of stress.

One of the ways I made the most of what I had available was to make extras of these cupcakes. The wedding’s colors were black, ivory, and red, so the bride chose these raspberry-swirled cheesecake cupcakes drizzled with chocolate and topped with raspberry truffles, as well as chocolate cupcakes with champagne frosting topped with chocolate-covered strawberries. While I was at it, I went ahead and made extra chocolate-covered strawberries and raspberry truffles for my friends too.

Both sets of cupcakes turned out every bit as good as I’d hoped, and that never happens! The swirls on the cheesecake were pretty and not sloppy, the drizzle didn’t cover up as much as the swirls as I was worried about, the fresh raspberries fit nicely onto the tops. The chocolate cupcakes rose into a perfect mound, and the swirls of frosting didn’t look too amateurish. My first time making chocolate-covered strawberries went just fine, even the stressful part that involved melting white chocolate. I dropped the cupcakes off and then entertained guests all evening, only spitting half-chewed chips on someone once! This is about as successful as my life gets.

One year ago: Croissants (Tartine Bread)
Two years ago: Coffee Break Muffins
Three years ago: Green Chile Huevos Rancheros
Four years ago: Pan-Seared Steak with Red Wine Pan Sauce

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Raspberry-Swirled Cheesecake Cupcakes (adapted from Martha Stewart’s Cupcakes via Annie’s Eats)

Makes 32 cupcakes

The truffles and drizzle make for a nice presentation, but the swirled cupcakes are plenty tasty and pretty on their own.
For the crust:
1½ cups (about 8 full crackers) graham cracker crumbs
4 tablespoons unsalted butter, melted
3 tablespoons sugar

For the raspberry swirl:
6 ounces (¾ cup) frozen or fresh raspberries
2 tablespoons sugar
1 teaspoon cornstarch

For the filling:
4 (8-ounce) cream cheese, at room temperature
1½ cups (10.5 ounces) sugar
Pinch of salt
1 teaspoon vanilla extract
4 large eggs, at room temperature

1. Preheat the oven to 300 degrees. Line 32 muffin wells with paper liners.

2. For the crust: In a food processor, process the graham crackers and sugar until evenly ground. Add the butter and pulse to combine, scraping the sides of the bowl as needed. Press 1 tablespoon of the crumb mixture onto the bottom of each liner. Bake until fragrant, about 10 minutes. Cool on a wire rack, maintaining the oven temperature.

3. For the raspberry swirl: Combine the raspberries, sugar, and cornstarch in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. (Or press the raspberries through a food mill, stirring the cornstarch and sugar into the puree.)

4. For the filling: Beat the cream cheese on medium speed in the bowl of an electric mixer until smooth. Gradually add the sugar and salt, then the vanilla. Beat in the eggs one at a time, mixing well after each addition.

5. To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick or a wooden skewer to lightly swirl the puree.

6. Bake until the filling is set, about 30 minutes, rotating the pans halfway through baking. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 2 hours before serving.

Raspberry Truffles (seen on Annie’s Eats, but I didn’t use the same recipe)

6 ounces fresh raspberries
2 ounces bittersweet chocolate, finely chopped
2½ tablespoons heavy cream

1. Gently wash and dry the raspberries.

2. In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth.

3. Let the mixture stand at room temperature until it’s thick enough to hold a shape, about 45 minutes, then, using a pastry bag with a small opening, pipe into the stemmed opening on the raspberries.

Chocolate Drizzle (adapted from Tartine’s Chocolate Friands)

I didn’t make this separately, I just stirred in more cream to the ganache leftover from the raspberry truffles. I’m offering it here separately as a good chocolate drizzle recipe.

2 ounces bittersweet chocolate, finely chopped
⅓ cup heavy cream

In a small heavy saucepan, bring the cream to a simmer over medium-high heat. (Do not rapidly boil.) Pour the cream over the chocolate. With a fork, gently stir, starting in the center and working toward the edge, until the ganache is smooth.

For the chocolate cupcakes, I used this recipe for the cupcake portion; this champagne buttercream for the frosting; and this method for the chocolate-covered strawberries.

Filed Under: cake, cheese, chocolate, dessert, fruit, summer

mediterranean chopped salad

09/18/2012 By bridget

I made this salad for the first time the very day that I posted about how I hate making salads because it always takes so dang long. (And indeed, tonight I made a salad for dinner that included no less than 16 ingredients.) This salad, however, breaks the pattern.

It helps that the chickpeas can be dumped out of a can. Sometimes I buy pre-crumbled feta, and that’s one less ingredient that needs chopped. While I don’t love seeding and chopping olives, my handy dandy cherry pitter (that has never been used on cherries) speeds up that process.

There are still a good handful of ingredients that must be prepped, to be sure, but it is among the quicker dinner salad recipes I make. And it’s such a great combination; chickpeas, olives, feta, and cucumbers are a classic, to be sure, but for good reason. For as good as this tastes and as quick as is to make, it’s one of the best salad values for your time. And that makes it my new favorite.

One year ago: Cook’s Illustrated’s Ultimate Banana Bread
Two years ago: Cheesecake (comparison of 3 recipes)
Three years ago: Risotto with Swiss Chard
Four years ago: Gazpacho

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Mediterranean Chopped Salad (from Cook’s Illustrated)

Serves 4 as a main dish

I have never added the parsley; nothing against it, I just didn’t notice it in the ingredient list. Also, I like my salads on the vinegary side, so I usually cut the olive oil short.

1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ½-inch dice (about 1¼ cups)
1 pint grape tomatoes, quartered (about 1½ cups)
Table salt
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
1 (14-ounce) can chickpeas, drained and rinsed
½ cup chopped pitted kalamata olives
½ small minced red onion (about ¼ cup)
½ cup roughly chopped fresh parsley
1 romaine heart, cut into ½ inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper

1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

Filed Under: beans, cheese, gluten free, healthy, salad, vegetables, vegetarian, weeknight meal

tomato mozzarella tart with basil crust

09/13/2012 By bridget

I planted tomatoes in my garden this year with high hopes and low expectations. Last year I lost all of my precious tomato plants to fusarium wilt, and even though I didn’t do anything to rid the soil of the fungus, I couldn’t resist planting a few tomato plants this year too. They started strong but succumbed to the disease before setting fruit. At that point, I settled in for a tomato-less summer.

Instead, I’ve had what’s nearly been a landmark year! After describing my tomato woes to a coworker, she started bringing me some tomatoes from her garden. At first it was a trickle, just enough so I could make each of my favorite tomato dishes once. She also bought me a handful of zebra tomatoes while traveling. And then I bought myself a pound or so of tomatoes from our town’s little farmer’s market. And then the bonanza from my coworker – nearly ten pounds of beefsteak, romas, and cherries. This was enough to make all of my favorites again, plus try some new recipes.

This was first on my list. It has all the ingredients of pizza, but rearranged and with a whole lot of butter added. How can that be bad?

The basil crust is fragrant, tender but sturdy enough to hold up the toppings. The mozzarella holds the toppings on. And the real star is those thin but deeply flavorful slices of tomatoes. There is nothing I like more than a landmark year for tomatoes. But next year, I’m determined to successfully plant my own – but maybe I’ll still take some off my coworker’s hands.

One year ago: Fresh Pasta
Two years ago: Pappa al Pomodoro
Three years ago: 100% Whole Wheat Sandwich Bread
Four years ago: Lemon Pancakes with Blueberry Syrup

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Tomato Mozzarella Tart with Basil Crust (adapted from Jack Bishop’s The Complete Italian Vegetarian Cookbook via Ezra Pound Cake; crust adapted from Dorie Greenspan’s Sweet Tart Dough)

I used fresh mozzarella (as seen on Annie’s Eats) both times I made this, but when I removed the tart from the oven, I noticed a puddle of liquid skimming across the baked cheese. Once cooked, I don’t think fresh mozzarella seems so different from the firmer type, which isn’t as moist and won’t release liquid onto the surface of the tart, so in the future, I’ll use regular mozzarella instead of fresh. (Fortunately, the crust didn’t seem to get soggy from the extra liquid.)

The original crust recipe was for a flaky pie type of crust, which used ice water. It shrunk when I baked it, plus I wanted something sturdier, so I adapted a traditional tart crust to include basil. This is a tart after all!

Crust:
½ cup loosely packed basil leaves
1 clove garlic, peeled
1¾ cups (8.4 ounces) all-purpose flour
1 tablespoon cornstarch
½ teaspoon salt
8 tablespoons unsalted butter, cold, cut into ½-inch cubes
1 egg, lightly beaten

Tart:
8 ounces mozzarella, sliced
2 medium tomatoes, thinly sliced
salt
black pepper
parmesan
3-4 basil leaves, slivered

1. In a food processor fitted with the metal blade, process the basil and garlic until finely chopped. Add the flour, cornstarch, and salt; pulse to combine. Add the butter; process in 1-second pulses until the largest pieces of butter are the size of peas. Add about half the egg, pulse, then add the remaining egg. Process continuously until the dough forms clumps and curds. The sound of the food processor will change when it gets to this point.

2. Evenly press the dough onto the sides and bottom of a 9-inch tart pan with a removable bottom. Spray a 12-inch square of aluminum foil with cooking spray and press it, sprayed-side down, onto the tart crust. Freeze for at least 30 minutes.

3. Adjust a rack to the middle position and heat the oven to 375 degrees. Remove the tart crust from the freezer and spread pie weights over the bottom. Transfer the tart pan to a baking sheet and bake for 20 minutes. Remove the foil and bake another 5 minutes, until the crust is just starting to brown. Remove from the oven, maintaining the oven temperature.

4. Line the crust evenly with slices of mozzarella, overlapping if necesary. Top the mozzarella with slices of tomatoes (do not overlap the tomatoes). Season with salt and pepper. Grate a generous layer of parmesan cheese over the tomatoes.

5. Bake the tart for 25-30 minutes, until the crust is brown and the cheese is melted and just starting to brown. Transfer to a cooling rack. Evenly distribute the slivered basil over the top of the tart. Let cool 5 minutes before serving.

Filed Under: cheese, summer, tart, vegetables, vegetarian

grilled shrimp and tomatillo enchilada casserole

08/22/2012 By bridget

I made this at the end of one of those days that felt like I’d spent entirely too much time in the kitchen creating messes and then cleaning them up. The last thing I wanted was yet another project that would lead to yet another load of dishes. I needed to simplify.

And so I did. As long as I was already grilling the tomatillos for the sauce, I went ahead and grilled…everything. The shrimp and onions that were intended to be sautéed on the stove, the tortillas that would have needed steaming (or frying) to roll. And forget rolling – I gave up on rolling tortillas for enchiladas years ago when I got lazy. Now I just create layers of filling and tortillas, like a chile-filled corny lasagna.

I don’t know if it was despite the shortcuts or because of them, but this is one of the favorite meals I’ve made lately. I was surprised that no single ingredient stood out – the dish didn’t taste particularly shrimpy or oniony or cheesy. I thought for a second that this meant I should have added more shrimp (or onions or cheese), but then I realized that it would be hard to improve on what I had. Especially considering that it hardly dirtied more dishes than the baking pan.

One year ago: Sweet Corn Hash
Two years ago: Penne alla Vodka
Three years ago: Pasta with No-Cook Tomato Sauce and Fresh Mozzarella
Four years ago: Country Egg Scramble

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Grilled Shrimp and Tomatillo Enchilada Casserole (adapted from Bon Appétit via Confections of a Foodie Bride)

Serves 6

I used 2 ounces of roasted, peeled, and seeded Hatch green chiles in place of the jalapeno.

You could probably skip the scallions if you didn’t want to buy them.

½ teaspoon cumin
½ teaspoon chile powder
1 tablespoon olive oil
20 ounces shrimp, peeled and deveined
1 onion, cut into 1-inch cubes
18 corn tortillas
12 ounces (about 8) tomatillos, husks removed
1 jalapeno
2 cloves garlic, unpeeled
2 scallions
½ lime
¼ cup cilantro leaves
salt
12 ounces queso fresco, crumbled

1. Heat the oven to 350 degrees. Spray a 9-by-13-inch pan with nonstick spray. Prepare a grill with a medium-hot side and a cooler side.

2. In a large bowl, combine the cumin, chile powder, and olive oil. Add the shrimp; toss to coat. Thread the shrimp onto skewers. Thread the cubed onions onto skewers. Spray or lightly brush the onions and the tortillas with oil.

3. Grill the skewered onions over the cooler side of the grill until slightly softened and browned on the edges, about 10 minutes. Carefully place the garlic over the cooler side of the grill; heat until softened, about 4 minutes. (If the grill grates are too wide to hold the garlic cloves, skewer them with the onions.) Grill the tortillas over the hotter side of the grill until they begin to brown, about 30 seconds per side. Grill the shrimp on the hotter side until they begin to brown, 1-2 minutes per side. Grill the jalapeno over the hotter side of the grill until it’s blistered and mostly blackened, about 5 minutes, rotating occasionally; when cool enough to handle, remove the stem and seeds. Grill the lime, cut-side down, over the hotter side of the grill until it begins to brown, 2-3 minutes. Grill the scallions, with the white sides over the hotter side of the grill and the green sides over the cool side, until lightly browned, about 1 minute.

4. Remove the shrimp and onions from the skewers and transfer to the bowl of a food processor; process until coarsely chopped; transfer to a bowl. Add the tomatillos, jalapeno, garlic, scallions, juice from the lime, cilantro, and ½ teaspoon salt to the food processor; process until smooth.

5. Spread a thin layer of the tomatillo sauce over the bottom of the prepared pan. Distribute 6 tortillas evenly over the sauce. Top with one-third of the remaining sauce, then half of the shrimp mixture and one-third of the cheese. Repeat the layering of tortillas, sauce, shrimp, and cheese. Distribute the remaining tortillas over the cheese, then the remaining sauce and remaining cheese.

6. Bake, uncovered, until the cheese is browned and the casserole is bubbling around the edges, 30-40 minutes. Let rest 10 minutes before serving.

Filed Under: casserole, cheese, citrus, gluten free, grilling, seafood, vegetables

quinoa black bean burrito bowls

08/17/2012 By bridget

I know there’s nothing groundbreaking about this combination. Topping black beans and starch with lettuce, tomatoes, and cheese is always going to be good. Still, it’s worth talking about, just because it’s such a tasty meal, not to mention it has all of my other favorite dinner characteristics – it’s healthy, easy, and flexible.

When I made this, I prepared the quinoa and black bean mixture over the weekend. The next night, when I knew I’d be getting home late, all I had to do was heat up the base and chop the toppings. Not that the first step takes long on its own, as it’s just sauteing onions with garlic and spices, adding liquid and quinoa to simmer, and stirring in black beans. But it’s nice to have meals that aren’t any worse for being made ahead and reheated.

I’ve put these same toppings in tortillas with meat and beans, as well as over rice instead of quinoa, and it never fails to turn into a meal I love. Adding the fresh vegetables provides a bright, fresh contrast to the warm spicy beans and carbs. Classic flavors, combined in a slightly new way – it isn’t groundbreaking, but it’s one of my favorite new weeknight meals anyway.

One year ago: Chocolate Friands
Two years ago: Baked French Toast
Three years ago: Potato Tomato Tart
Four years ago: Banana Nutella Crepes

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Quinoa Black Bean Burrito Bowls (adapted from Shiksa in the Kitchen via Prevention RD)

Serves 4

I also added about 4 ounces of Hatch green chiles, roasted, peeled, seeded, and diced, when I stirred in the lime juice.

1 tablespoon olive oil
1 onion, diced
¼ teaspoon salt
2 garlic cloves, minced
2 teaspoons chili powder
1 cup water
1 cup quinoa, rinsed and drained
2 (15-ounce) cans black beans, rinsed and drained
juice of ½ lime
toppings – shredded lettuce, diced tomatoes, cilantro, cheddar cheese or queso fresco, diced avocado, salsa, sour cream or Greek yogurt, black olives

In a medium saucepan over medium heat, heat the oil until it flows like water when the pan is tilted. Add the onion and salt; cook, stirring occasionally, until the onion is just browned at the edges, 6-8 minutes. Add the garlic and chili powder and cook, stirring constantly, until fragrant, about 1 minute. Add the water, quinoa, and black beans; bring to a simmer, then cover the pot and reduce the heat to low. Simmer 15 minutes; without removing the lid, let the quinoa sit off the heat for an additional 10 minutes, until tender. Remove the lid, add the lime juice, and fluff the quinoa with a fork. Serve with your desired toppings.

Filed Under: beans, cheese, citrus, gluten free, healthy, mexican, vegetables, vegetarian

key lime cheesecake

08/14/2012 By bridget

This was the last of my three birthday cakes. That’s right, I got three birthday cakes. The first was the blackberry oreo cake while on vacation with my family, and then I brought funfetti cupcakes to work, and then I made this one for myself to enjoy over my birthday weekend. Making three birthday cakes really takes the pressure off of making the perfect choice. You can have the dramatic, the fun, and the rich. (Okay, I confess that they’re all rich.)

Although cheesecake might not seem like a traditional celebration cake, this one, with its four separate layers, is certainly involved enough to qualify. The graham cracker crust and zest-infused cream cheese might be expected, but it’s the layer of curd under the cream cheese that delivers most of the lime pucker. I had some reservations about the sour cream topping, but the sweet-tart coating complimented and balanced the lime and sugar in the other layers.

It probably isn’t right to choose favorites, is it? Something went wrong with the funfetti cupcakes, so they don’t stand a chance anyway. The blackberry oreo cake was tall and colorful and had dark chocolate and bright berries, so there’s no complaints there. But…cheesecake always wins. If I’m ever confronted with a one-cake birthday again, remind me: cheesecake.

One year ago: Spice-Rubbed Picnic Chicken
Two years ago: Whole Wheat Challah
Three years ago: Vegetable Curry
Four years ago: Fruit Bruschetta

Key Lime Cheesecake
Key Lime Cheesecake (from Bon Appétit via epicurious)

I used Key limes, but you can certainly use regular (Persian) limes instead.

The recipe calls for an 8- or 8½-inch round springform pan, but if you only have the more common 9-inch springform pan, you can certainly use that. I made a half recipe, split between a 5-inch round pan and a 3.5-inch round pan.

Crust:
12 whole graham crackers
¼ cup (1.75 ounces) sugar
¼ teaspoon table salt
½ cup (1 stick) unsalted butter, melted

Lime custard:
6 large egg yolks
¾ cup (5.25 ounces) sugar
6 tablespoons fresh Key lime juice
1 teaspoon grated Key lime zest

Filling:
2 (8-ounce) packages cream cheese, room temperature
⅔ cup (4.67 ounces) sugar
¼ teaspoon table salt
2 large eggs, room temperature
3 tablespoons fresh Key lime juice
1 tablespoon grated Key lime zest

Topping:
1 (16-ounce container) sour cream
3 tablespoons sugar

1. For the crust: Preheat the oven to 350 degrees. Spray an 8- to 8½-inch springform pan with nonstick spray. Wrap a layer of foil around the outside of the pan. Place the springform pan in a large baking pan with at least 2-inch sides. Bring 6 cups of water to a simmer; cover to keep warm.

2. In a food processor, process the graham crackers, sugar, and salt until evenly ground. Add the butter and pulse to combine, scraping the sides of the bowl as needed. Press the crumb mixture onto the bottom of the prepared pan. Bake until fragrant and browning slightly around the edges, about 10 minutes. Set aside to cool, maintaining the oven temperature.

3. For the lime custard: In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, sugar, lime juice and zest. Cook, whisking frequently, until thick enough to coat the back of a spoon, about 8 minutes.

4. For the filling: In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl with a hand mixer), beat the cream cheese until smooth, about 1 minute. Add the sugar, salt, and lime zest; beat until light, about 2 minutes. Add the eggs one at a time, beating just until each addition is incorporated. Add the lime juice, blending well.

5. Scrape the lime custard over the crust, spreading it into an even layer. Spoon the cream cheese filling over the custard. Add enough of the hot water to the larger baking pan to come 1 inch up the sides of the cheesecake pan. Bake until the middle of the cheesecake is almost set, but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.

6. For the topping: Stir the sour cream and remaining 3 tablespoons sugar in a medium bowl to blend.

7. Remove the hot cheesecake from the oven, leaving it in the baking pan. Carefully spoon the sour cream mixture over the hot cheesecake; let it set a few seconds to soften, then smooth it into an even layer. Bake the cheesecake for 10 more minutes. Transfer it to a wire rack to cool completely, then cover and refrigerate overnight. (Can be made 2 days ahead.) Release the pan sides from cheesecake; serve.

Filed Under: cake, cheese, citrus, custard, dessert

mushroom prosciutto lasagna

08/07/2012 By bridget

So much lies in a name. If you offer me mushroom lasagna, I’ll gladly take a square of earthy dairy-rich pasta. But if you instead are giving away mushroom prosciutto lasagna, I’ll snatch it out of your hand. Roasted portobello prosciutto lasagna? Even better, and I don’t even love portobellos – but something about that more precise label makes it sound even more appetizing.

That’s how I ended up making a lasagna recipe that isn’t, once you get down to it, all that original. It’s sautéed mushrooms with béchamel, swiss cheese, and pasta, which certainly sounds delicious but, except for possibly the Gruyère, is a fairly standard lasagna filling. The prosciutto, however, is a key factor, because I love that salty, meaty, spiced ham.

Of course, it was good. How could it not be, with such a track record? It’s not just a name either – roasting the mushrooms (I used cremini instead of portobellos) concentrates their flavor, and the prosciutto adds a great dimension to a lasagna that could have easily ended up bland or overly earthy without it. This lasagna certainly lived up to its enticing title.

One year ago: Peanut Butter and Jelly Muffins
Two years ago: Yogurt-Marinated Lamb Kebabs
Three years ago: Tortellini Soup with Carrots, Peas, and Leeks
Four years ago: Summer Rolls

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Roasted Cremini and Prosciutto Lasagna (adapted from Bon Appetit via epicurious)

Serves 6

While I sautéed the prosciutto with some shallots, I think you could save a dish and roast them with the mushrooms instead.

To boil and rinse the pasta, follow the instructions in step 4 of this recipe.

1 tablespoon olive oil
1 pound cremini mushrooms, sliced
Salt
Ground black pepper
6 ounces prosciutto, chopped (about 1 cup)
3 large shallots, diced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
4 tablespoons (½ stick) unsalted butter
4 cloves garlic, minced
5 tablespoons all-purpose flour
4 cups milk
1 bay leaf
¼ teaspoon freshly grated nutmeg
8 ounces (about 2 cups) Gruyère cheese, shredded
½ cup (1 ounces) grated parmesan cheese, divided
1 pound fresh lasagna noodles, boiled and rinsed

1. Adjust an oven rack to the middle position; heat to 400 degrees. On a rimmed baking sheet, combine the oil, mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, stirring twice, until browned, 30-40 minutes. Remove from the oven; set aside. Reduce the oven temperature to 350 degrees.

2. In a small skillet over medium heat, sauté the prosciutto, stirring occasionally, until fat begins to render, 4-5 minutes. Add two of the shallots and the herbs; continue to cook, stirring occasionally, until the shallots are softened and lightly browned, about 8 minutes.

3. In a medium saucepan over medium heat, melt the butter. When the foaming subsides, add the remaining shallots, the garlic, and a pinch of salt. Cook, stirring often, until the shallots are softened and translucent. Add the flour and cook, stirring constantly, for 1 minute. Whisking constantly, slowly add the milk. Add the bay leaf, increase the heat to medium-high, and bring to a simmer, whisking constantly. Reduce the heat to medium-low, add the nutmeg and ½ teaspoon salt, and simmer 5 minutes. Stir in ¼ cup parmesan.

4. Spread ½ cup of the sauce on the bottom of a 9×13-inch baking dish. Cover the sauce with a slightly overlapping layer of boiled noodles, cutting them as needed to fill any gaps. Evenly spread 1 cup of the sauce over the noodles. Top with half of the mushrooms, then half of the prosciutto mixture and half of the Gruyère cheese. Cover with another layer of noodles, then repeat the layering of 1 cup sauce, the remaining mushrooms, and the remaining Gruyère. Layer a final layer of noodles, then cover with the remaining sauce and the remaining ¼ cup parmesan.

5. Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Let cool for at least 10 minutes before serving.

Filed Under: casserole, cheese, italian, mushrooms, pasta, pork

kale salad with garlic vinaigrette

07/23/2012 By bridget

I made this for the first time a couple months ago, and I made the salmon salad for the first time just a couple weeks ago. If I had gotten around to telling you about this one before I told you about the other, I would have labeled this as my new favorite salad (although this other one is close, but that’s not fair because it has goat cheese in it). Now the Mediterranean salmon salad has stolen that title, but this kale salad is certainly my favorite side salad.

I’m rarely a fan of side salads. Usually I think of them as nothing more than a distraction from what I really want, which is the carbs and sauce they often accompany. I eat them, because vegetables are important, but I don’t get much enjoyment from them.

Maybe if the average side salad involved generous amounts of garlic and parmesan cheese, I’d feel more generouos toward it. Crunchy pine nuts don’t hurt either. All of those strong flavors need something hearty to stand up to them, and kale is the answer. I like to spend a few minutes massaging the dressing into the kale to soften the raw leaves. I have to admit, I still usually serve this before the main course, and not alongside it, but it holds its own compared to the best of carbs and sauce.

One year ago: Slow-Cooker Spinach Mushroom Lasagna
Two years ago: Tacos al Pastor
Three years ago: Dried Fruit Compote
Four years ago: Sautéed Shredded Zucchini

Printer Friendly Recipe
Kale Salad with Garlic Vinaigrette (adapted from Confections of a Foodie Bride)

4 servings

The amount of oil you add is somewhat a matter of personal taste. The amount listed will result in a balanced vinaigrette. However, I can’t stomach the thought of 2 tablespoons of oil per serving in a salad and I don’t mind tart dressings, so I use substantially less, just a couple of tablespoons total.

4 cloves garlic, minced or pressed through a garlic press
4 tablespoons lemon juice
1 tablespoon white wine vinegar
½ cup extra virgin olive oil
½ cup (1 ounce) grated parmesan
¼ teaspoon salt
pinch ground black pepper
2 bunches kale, cut into bite-sized pieces
½ cup pine nuts, toasted
parmesan, shaved (for garnish)

1. Add the garlic, lemon juice, white wine vinegar, salt, and black pepper to a bowl and whisk to combine. Let stand at least 15 minutes, or, for a stronger garlic flavor, cover and refrigerate the mixture overnight. Just before serving, slowly pour in the olive oil while whisking constantly. Stir in the grated parmesan.

2. Transfer the kale to a large bowl. Add about half of the dressing and toss to combine. Using your hands, massage the dressing into the kale by lightly squeezing and tossing the kale until it softens and begins to wilt. Taste, adding more dressing if necessary. Garnish with toasted pine nuts and shaved parmesan; serve.

Filed Under: cheese, gluten free, healthy, italian, nuts, salad, vegetables

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kale salad with garlic vinaigrette

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