Posts tagged ‘Cheese’

Black Bean and Corn Quesadillas

Survival food. Thank goodness for the America’s Test Kitchen Quick Family Cookbook these past several months. We’re just starting to figure out how to be parents and cook regular meals at the same time. We’ve enjoyed these quesadillas more than once.

  • 2 TBSP vegetable oil
  • 1 15-oz can rinsed black beans (mash 1/3 of the beans with a potato masher)
  • 1/2 cup corn
  • 1 tsp taco seasoning (check seasoning for wheat ingredients if you’re preparing a GF version)
  • 6 oz shredded cheese or substitute
  • 1/2 cup salsa
  • flour or corn tortillas
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 TBSP oil. Combine beans, corn, taco seasoning, cheese, and salsa in a bowl.
  2. Spread the filling over half of each tortillas, leaving 1/2-inch border at edge. Fold tortillas in half over filling, and press firmly to compact. Lay quesadillas on prepared baking sheet and brush topes with remaining 1 TBSP oil.
  3. Bake until tops of tortillas begin to brown, about 7 minutes. Flip quesadillas over, press lightly with spatula to compact, and continue to bake until crisp and golden on second side, about 3 minutes. Let cool slightly before serving.

June 23, 2016 at 7:40 pm 1 comment

Scrambled Tofu with Tomatoes and Chile

We ate this tofu tonight with our favorite corn tortillas, salsa, and aged cheese (my husband had his without cheese and enjoyed the vegan version). Much thanks to This Can’t Be Tofu! I do think the name of the recipe is a little strange because the only tomatoes included are in the salsa. Maybe I’ll throw some fresh ones in next time.

But I burned my tongue as I licked the flavorful juices off my fingers. I’ll have that jalapeño on my hands for the next few days. Here’s how we cooked it:

  • 1 carton tofu
  • 1 1/2 TBSP canola oil
  • 3 TBSP finely diced onion
  • 1 roasted jalapeño chile, seeded and diced
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 3 tsp dried cilantro
  • 1/4 tsp Southwest Seasoning (with chipotle powder as a major ingredient)
  • 1/8 tsp turmeric
  • 1/2 tsp salt

1. Drain the tofu, wrap it in a towel, and press while you gather the rest of your ingredients.

2. Heat the oil in a skillet, add the onion and jalapeño and sauté over high heat for 1 or 2 minutes to sear. Add the cumin, oregano, cilantro, and Southwest Seasoning, and cook for 1 or 2 minutes more.

3. Crumble the tofu into the pan, sprinkle with turmeric, and cook, stirring frequently, until dry and firm. Season with salt. Serve with warm tortillas, salsa, and a grated cheddar or mozzarella cheese. The original recipe suggested using a smoked cheese.

November 8, 2013 at 7:44 pm Leave a comment

FUSION: Corn Chowdah Mac ‘n Cheese

Another new favorite from Rachael Ray. We veganized and freed the recipe from gluten by leaving out the bacon, substituting the dairy items, and using a rice/potato pasta. You can too, and it’s still very tasty!

Ingredients

  • Salt and black pepper
  • 1 pound mezzi rigatoni, penne rigate or cavatappi pasta (use gluten-free, as necessary)
  • 4 ears corn, husked
  • Extra virgin olive oil, for drizzling
  • 1/4 pound bacon, chopped into 1/2-inch pieces (optional)
  • 1 baking potato, peeled and diced into 1/4-1/2-inch pieces
  • 1/2 tablespoon Essence of Emeril
  • 2 stalks celery, chopped
  • 1 red chili pepper, such as Fresno, seeded and chopped
  • 1 small red bell pepper, chopped into 1/4-inch cubes
  • 1 small red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • A few sprigs thyme, chopped
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups whole milk (we used soy milk)
  • 1 teaspoon dry mustard
  • About 1/2 teaspoon cayenne pepper
  • A few grates fresh nutmeg
  • 1 cup grated Parmigiano Reggiano cheese (replaced with nutritional yeast)
  • 1 1/2 cups shredded sharp yellow cheddar cheese (raw sharp cheddar goat cheese)
Serves 6

Preparation

Bring a large pot of water to a boil, salt it, add the pasta and cook to al dente. Drain the pasta and return it to the pot.

While the pasta is working, position a rack in the middle of the oven and pre-heat the broiler.

Place a small bowl upside down in a large bowl. Stand each ear of corn on the small bowl and scrape down the kernels.

Heat a skillet over medium-high heat. Add a drizzle of EVOO and the bacon and cook until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Add the corn, potato and Old Bay to the bacon drippings in the skillet and brown for 5 minutes, stirring occasionally. Add the celery, chili pepper, bell pepper, onion and garlic; season with the thyme, salt and pepper. Cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, melt the butter in a medium size saucepan over medium heat. Whisk in the flour, then the milk; season with the mustard, cayenne, nutmeg, salt and pepper. Cook until the sauce coats a spoon thickly; lower the heat to low. Stir in the Parmigiano Reggiano.

Add the corn-potato mixture and the white sauce to the pasta in the pot and stir together. Transfer to a casserole or serving dish, top with the cheddar and bacon and broil until brown and bubbly, 3-5 minutes. Serve immediately.

January 15, 2012 at 12:32 am 1 comment

FUSION: Veggie Fajita Burritos

I found this recipe in October’s Rachael Ray magazine, and it made us very happy. I cooked it a little differently (because I was lazy).

  • 3/4 cup quinoa, rinsed
  • 1 TBSP olive oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tsp chili powder
  • 1 can pinto beans, rinsed
  • 1 cup tomato salsa
  • Daiya cheddar cheese
  • Whole-grain spelt tortillas (corn tortillas will work as well)
  1. In a small saucepan, cook the quinoa with 1/4 tsp salt, according to package directions.
  2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until crisp-tender, about 5 minutes. Stir in the chili powder and season with salt and pepper.
  3. Add the beans and salsa to the pan, and heat until warm.
  4. Eat the bean mixture with quinoa and cheese, all wrapped up in your tortillas.

November 4, 2011 at 8:39 pm 2 comments

MEXICAN: Black Bean Tortilla Casserole

2 large onions, chopped
1 1/2 cups chopped green pepper
1 (14.5 oz) can diced tomatoes, drained
3/4 cup picante sauce
2 garlic cloves, minced
2 tsp ground cumin
2 (15 oz) cans black beans, rinsed and drained
8 (6 inch) corn tortillas
8 ounces shredded cheese

TOPPINGS:
1 1/2 cups shredded lettuce
1 cup chopped fresh tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced ripe olives

1. In a large saucepan, combine the onions, peppers, tomatoes, picante sauce, garlic and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans. Spread a third of the mixture in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Layer with four tortillas and a third of the cheese. Repeat layers; top with remaining beans.
2. Cover and bake at 350 degrees F for 30-35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes or until cheese is melted. Serve with toppings.

From Allrecipes.com

November 14, 2007 at 5:20 pm 2 comments

FRENCH: Tuna Quiche

This recipe is actually from Worthington’s 50 Years in Good Nutrition. It was written for vegetarians using a fake tuna-like substance, but I’ve only ever made it with the real thing. So, here’s my version:

Pie Shell:
3 cups cooked brown rice
1 egg
2 TBSP Earth Balance margarine
1 TBSP parsley flakes

Filling:
1 ½ cups shredded cheddar cheese
12 ounces of tuna
3 eggs
1 ¼ cups soy milk (or whatever type you choose to use)
¼ tsp salt

1. Preheat oven to 375 F.
2. In a large bowl, combine all of the pie shell ingredients.
3. Press the mixture into the bottom and sides of a 10-inch pie pan.
4. Layer pie shell with half the cheese, half the tuna, remaining cheese, and remaining tuna.
5. In a medium-size bowl, combine eggs, milk and salt. Beat together.
6. Pour liquid mixture into pie crust.
7. Bake, uncovered, at 375 F for 40 minutes or until knife inserted in center comes out clean.
8. Allow 10 minutes stand time before serving.

Leave it to the vegetarian cookbook to not have a single vegetable in this recipe. And still, I adore it.

November 14, 2007 at 5:05 pm Leave a comment

ITALIAN: Mushroom and Spinach Lasagna

I’ve made this recipe on both sides of the globe, with Gary and the gang in Korea (his first visit to our house) and with my family for Christmas dinner.

2 cups diced mushrooms
1 cup diced onion
1 tsp minced garlic
1 (10-oz.) package frozen chopped spinach
1 cup ricotta cheese substitutes (recipe following)
½ cup liquid egg substitute
¼ cup fresh basil (chiffonade)
½ tsp salt
1/8 tsp ground nutmeg
½ pound dried lasagna noodles (no egg)
3 cups nonfat marinara sauce, homemade or store-bought
2 ounces (1/2 cup) grated nonfat mozzarella cheese substitute
1 TBSP grated nonfat parmesan cheese substitute

1. In a saucepan, combine mushrooms, onion, garlic, and ¼ cup water. Simmer, covered, until onion is soft, about five minutes. Uncover and simmer until liquid evaporates, about three minutes.
2. Put frozen spinach in a bowl and microwave until hot throughout, about five minutes. Do not drain. Transfer to a large bowl and stir in ricotta substitute, egg substitute, basil, salt, nutmeg, and the cooked mushrooms, onion and garlic. Stir well.
3. Preheat oven to 425 degrees F.
4. Cook lasagna in a large pot of boiling salted water until just tender (check package directions for timing). Drain well. Spread one cup marinara sauce in bottom of a rectangular baking dish approximately 8 x 12 inches. Top with a layer of noodles, arranging them side by side without overlapping. Top with half of the filling, spreading it evenly, then another layer of noodles. Top with remaining filling and a final layer of noodles. Spread two cups marinara sauce evenly over the surface. Top with mozzarella and parmesan. Bake, uncovered, until hot throughout, about thirty minutes. Let stand ten minutes before slicing.

Based on the recipe from Everyday Cooking with Dr. Dean Ornish

November 14, 2007 at 5:02 pm Leave a comment

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