Ingredients: 1 can of black beans 1 cup of pico de gallo 4 eggs 1 baguette 1/2 cup of shredded mozzarella salt & pepper to taste
Cut the baguette up into 3/4 inch slices. In each of 4 separate bowls: line the bottom with 4 slices of baguette.
Heat the beans in a saucepan over medium heat.
Fill a separate large saucepan up 2/3 of the way with water, and set on high heat. After the water has almost reached a boiling point, reduce the heat to medium. Crack the egg, and slide it into the water as close as possible to the surface so that the white of the egg stays together. Wait about 3-4 minutes until the whites of the egg are opaque and no longer runny (I like my eggs a medium firmness with a liquid yolk).
While the eggs are cooking, spoon out an equal amount of black beans into each bowl over the baguette slices.
Scoop the eggs out with a slotted spoon, and place one poached egg in each bowl.
Top off with the pico de gallo and mozzarella. Sprinkle with salt and pepper. Serves 4.
Ingredients: 1 avocado, diced 1 ripe papaya, diced 1 cup cherry tomatoes, cut into halves 1/2 a small red onion, diced 1/2 a box of sweet peppers, chopped 1 small cucumber, peeled and sliced 1 bag of baby greens 1/2 a pound of raw frozen shrimp, thawed and tails off a ginger soy marinade poppyseed dressing garlic vinegar
Cover shrimp in marinade, and set aside for 15 minutes.
Prepare and combine rest of ingredients in a large bowl.
Cook the shrimp in a small skillet over medium high until shrimp are firm and slightly crisp around the edges. Take the skillet off the fire, and add shrimp to the bowl. Combine a little bit of vinegar, marinade, and the poppyseed dressing to taste. Toss salad with dressing and serve. Serves 4-6.
(from the Bread & Honey blog: from The Martha Stewart Cookbook)
Ingredients:
1 small acorn squash 4 tablespoons (1/2 stick) unsalted butter, cut into pieces Coarse kosher salt and freshly ground black pepper 1/3 cup packed dark brown sugar
Preheat oven to 350 degrees F.
Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. (If squash proves too difficult to cut, steam first for a few minutes). Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.
(Chip looks at me like this the entire time I'm in the kitchen, only pausing his baleful "feed me more" stare occasionally in order to run around in circles frantically while tripping me as many times as possible.)
Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.
Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.
(adapted from "Gary's Turkey Burritos" on allrecipes.com)
Ingredients: 1.5 pounds ground turkey 1 (7 ounce) can of tomato sauce 1 can of diced tomatoes with green chiles 1 can whole kernel corn, drained 1 small onion, diced 1 (16 ounce) can black beans 1 cup shredded reduced-fat Cheddar cheese burrito-size flour tortillas 1 tbsp of olive oil
Heat the oil in a large skillet over medium-high. Add the turkey first, cooking until browned. Add in the onions and saute for a few minutes. Stir in tomato sauce, diced tomatoes, and corn. Reduce heat to medium and let simmer 10-20 minutes until liquid reduces. Stir occasionally.
Separately, heat beans over medium-low in a small pot.
Place a piece of foil over the stove burner, and one by one, heat the tortillas for a minute each, flipping a few times. Top with beans and filling, and sprinkle cheese across top. (Sour cream optional.) Wrap the burrito up and serve piping hot with a wedge of lime on the side. Serves 6-8.
(based on recipe found on Bread & Honey through blogspot)
Ingredients: 1 almost ripe mango, diced 1 pasilla pepper, halved and seeded 1 can of black beans 1/2 a bag of Trader Joe's Fire roasted corn, thawed 2 avocados, diced 1 red onion, diced 2-3 tbsps of coarsely chopped cilantro 1 lime 1/2 lemon a pinch of salt & pepper to taste
Preheat the oven on to 400 degrees.
Lightly drizzle the pepper halves and place on a baking sheet lined with foil. Stick them in the oven for about 10-15 minutes and pull them out when they begin to blacken around the edges. Put aside to cool.
Rinse and drain black beans. In a large mixing bowl, throw together the beans, corn, onion, mango, avocado, and cilantro. Once the peppers have cooled, dice them up and add to the mix.
Add in the juice squeezed from the lemon and lime. Change ratio according to taste. Do the same with the salt and pepper, and it's done and delicious. Serve with blue corn tortilla chips.
Ingredients: 1 small papaya - peeled, seeded and chopped 1 red bell pepper, chopped 1/2 red onion, chopped 2 tablespoons fresh lime juice 1 tablespoon chopped fresh cilantro 1 teaspoon minced jalapeno peppers 1 teaspoon salt 1 tablespoon olive oil 1 pound sea scallops
In a medium bowl, combine papaya, bell pepper, jalapeno, onion, lime juice, cilantro, and salt. Set aside.
Coat the scallops with salt and pepper.
In a large skillet, heat oil over medium heat. Add scallops; cook and stir until golden. Serve scallops over papaya sauce.
**Additional Suggestion: Keep half of the papaya sauce as a salsa, and puree the other half in a food processor. Simmer for 5 minutes to heat. Serve papaya puree warm on top of scallops.
Ingredients: 8 ounces ready-made puff pastry, thawed 1 egg, beaten 3-4 red apples 2 tablespoons butter, melted 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F. Lightly butter a baking tray.
Roll out pastry to a rectangle 12 x 7 inches. Put on the baking tray and brush all over with the egg.
Cut the apples into quarters, removing the cores. Slice thinly and arrange in rows on top of the pastry, leaving a 2-inch gap around the edges. Drizzle the melted butter over the apples, sprinkle with sugar, and dust with cinnamon. Brush the edges of the pastry with the remaining egg wash, then fold inwards and gently press down.
Bake the tart in the oven for about 30 minutes. Reduce the temperature to 350 degrees and bake for another 15 minutes, until the tart is well risen, crisp, and golden all over.
Serve hot or at room temperature with whipped heavy cream, clotted cream, scoops of good-quality vanilla ice cream, or homemade custard.
Ingredients: 2 butternut squashes 1 pasilla pepper 1/2 a white onion 1 small shallot 1 head of garlic 3 skinny carrots 1 quart of chicken stock
Preheat your oven to 375ºf.
Cut squashes into quarters and scoop out seeds. (If the squash is too difficult to cut, steaming it first for a few minutes softens the skin and makes all the difference.) Halve and seed the peppers.
Drizzle all the vegetables lightly with olive oil, and wrap the onion, shallot, and garlic in tinfoil. Place everything on a baking sheet and roast in the oven. Check in occasionally and remove the vegetables as they finish and reach a satisfactory softness. The peppers should be ready first as they begin to blacken (about 30 minutes), followed by the carrots and then the rest, the squash will be finished last. This was my first attempt at roasting vegetables, but the squash took well over an hour.)
Let everything cool once it's all been pulled out of the oven and heat the stock until it's warm. Once the squash has cooled off enough to handle without blistering your fingers, peel off the outer layer on each quarter.
Using a blender or food processor, begin blending the ingredients together, all the while adding in the stock in order to get the soup to a nice, smooth consistency. Pour the soup into a large pot when finished, and stir to even out texture and flavors. Add more stock or water as necessary to thin soup to desired consistency. (I added in total more than another pint of water, and ended up with two huge pots of perfectly delicious soup). Put the soup over medium heat, without letting the soup bubble or boil. Season with salt and ground pepper to taste. Serves 10-12.
aspiring foodie, photographer, and maker. i majored in English, but seldomly write. i love superhero movies. i never make my bed. autumn is my favorite season. i like mythical creatures and dinosaurs. tigers are pretty cool too.
