Individual Black Bean Pizzas

Whoa, yet another meal I prepared without a specific recipe?!  Shocking.  This particular recipe was inspired by my friend and fellow Real Food connoisseur Seth, who's been teasing me with tales of his Mexican black bean pizza for about three weeks now.  (Actually, I think he sent me a recipe awhile ago, but I couldn't figure out where I put it...so mostly that's my fault.)  Finally, I was left today without a plan for dinner, so I made up my own version of this crowd pleaser.

Individual Black Bean Pizzas (makes 12 small pizzas)

• 12 - 6" corn tortillas
• 1 15-oz can black beans, drained and rinsed
• 1/2 to 1 cup salsa 
• 2 large boneless, skinless chicken breasts, diced and marinated in The Candid Kitchen's Fajita Marinade.
• 1/2 bell pepper, minced (I prefer red or yellow)
• 1/2 red onion, minced
• 24 grape tomatoes, sliced
• 1 1/2 cups shredded cheese (I used sharp cheddar)
• Shredded lettuce, sour cream, and taco sauce or salsa to garnish

1.  Heat oven to 350*.  Lay tortillas out on 2 cookie sheets (6 on each) and cook for 3 minutes on each side.
2.  Combine black beans and salsa in a blender until a paste forms.  You'll need to use more salsa if you use a chunky version.
3.   In a stir fry or saute pan, cook chicken thoroughly.  Remove chicken from heat and shred with a fork.
4.  Top each tortilla with 1 to 1 1/2 Tbsp of the black bean paste, approximately 1 1/2 Tbsp of shredded chicken, 2 sliced grape tomatoes, minced onion and bell pepper, and 1 Tbsp shredded cheese.
5.  Cook in 350* oven for 15-20 minutes, or until cheese is melted and edges of tortillas are crispy.
6.  Cut each tortilla in half.  Garnish with lettuce, sour cream, and more salsa.

Note: You can certainly add more veggies to this recipe; black olives would probably be a popular choice but I personally can't stand them.

Mango-Pineapple-Rhubarb Cobbler

It's confession time again.

I am not an incredibly original cook.  With the exception of a few staple recipes (such as the stuffed shells featured a couple posts back), all my food starts as someone else's recipe.  I honestly wish I were one of those experienced, self-assured cooks who can throw together a bunch of ingredients and come up with a brand-new recipe at the drop of a hat, but I've got a ways to go before I do that.  Right now I'm still trying to learn (under the advisement of my wise mother) to substitute ingredients from time to time, rather than running out to the market if I don't have exactly what the recipe calls for.

Which is why I think everyone was shocked tonight when I decided to make up my own recipe for dessert.  Well, sort of.  My Mango-Pineapple-Rhubarb Cobbler was heavily inspired by the various (though more traditional) recipes for fruit cobbler in my trusty Better Homes & Gardens Cookbook, but I'm still going to take at least partial credit for this one.

Mango-Pineapple-Rhubarb Cobbler (serves 6-7)

• 1 large, ripe mango, peeled, pitted, and diced
• 1/2 fresh pineapple, peeled, cored, and diced
• 2 1/2 cups fresh rhubarb (approximately 5-6 medium sized stalks), diced
• 1/2 cup + 1/3 cup white sugar
• 2/3 cup flour, divided (in 2)
• 1/4 cup cold butter
• 1/2 cup quick oats
• 1/2 cup packed brown sugar
• 1/4 tsp. nutmeg
• 1/3 cup finely chopped almonds (pecans or walnuts could also be used)

1.  Combine mango, pineapple, rhubarb, and white sugar in a large bowl.  Mix well, cover with plastic wrap, and set aside for 10-15 minutes.
2.  In another bowl, combine 1/3 cup flour, oats, brown sugar, and nutmeg; mix well.
3.  Cut in butter with a pastry blender and continue blend until the mixture forms small crumbly chunks.  Stir in almonds.  Set aside.
4.  Mix the other 1/3 cup flour into the fruit.
5.  Pour the fruit into a 9" round baking dish with deep edges.  I recommend that you use a dish deep enough that the fruit only comes about halfway up the side; if you don't have one that deep you might choose a 9x13 cake pan instead.
6.  Cover the fruit with the crumble mixture.
7.  Bake 40 minutes at 375 degrees.  Allow to cool a bit so it's less liquidy before eating.

Note: I have a weakness for warm cobblers, so I recommend letting this cool until it's still warm but not hot, and then topping it with Cool Whip or vanilla ice cream for an excellent melty, fruity, cobbler-y treat.

Adventures in Hummus, Part II

The first recipe I posted on The Candid Kitchen, as you may remember (because it wasn't that long ago), was all about hummus.  I noted there that texture is super important for me when it comes to hummus, and I'd done a great deal of research to determine the best way to get a really creamy, smooth hummus.  You can see the original post here.

In my research, I found mixed thoughts on the technique of slipping all the skins off the chickpeas (after cooking, before processing).  The first time I made hummus I slipped about 1/2 the skins off before getting frustrated and bored, and the second time I really only picked through the cooked chickpeas to pull out skins that had already detached themselves.

I had a little extra time today, so I decided to go ahead and "waste time" by taking the skins off the whole pound of chickpeas.  It took me almost exactly an hour, but I did it!  And let me tell you, it really DID make a difference!  Combined with the technique I outlined in my first hummus post, I achieved the smoothest texture yet!  It's definitely worth it if you have the time and inclination.

Notes on my so-called "technique":

• I slow-cook the chickpeas for about 36 hours on low in 6-7c of water. 
• Cool chickpeas and drain
• Rinse thoroughly with cool water.  I use a sprayer to "knock" some of the skins loose.
• Find a rhythm that works for you.  If your chickpeas are thoroughly cooked, the skins should slip off very easily if you just "pinch" the bean.  

Three Cheese & Veggie Stuffed Shells

I'm going to say it right now: I cheat on pasta sauce.  I use the stuff out of a jar and dress it up a little, because it's easier and still extremely delicious.  The easiest way to make this recipe involves getting your hands a bit messy; that may or may not be one of the reasons I enjoy making it so much!

Three Cheese & Veggie Stuffed Shells (serves 4-6)

• 1 pkg jumbo pasta shells
• 1 cup spinach (either fresh/cooked, or frozen/thawed; I prefer to use fresh and cook it down myself)
• 1 (15-oz) tub fat-free ricotta cheese
• 1 (8-oz) pkg shredded mozzarella cheese
• 1/3 c. grated parmesan cheese (you can substitute shredded for all or part of this, if you prefer; I usually do a mixture of both)
• 1 egg
• 1 (26-oz) jar spaghetti sauce (I prefer a parmesan and garlic or four cheese flavored sauce for this recipe)
• 1/2 medium red onion, minced
• 4 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes
• Freshly ground black pepper
• Basil, thyme, and oregano (approx 1/4 tsp. each for sauce and pinch each for shell filling)
• Other veggies to taste: minced bell pepper is a favorite of mine, or you might consider grated zucchini or finely diced mushrooms

 1.  Cook pasta shells to al dente according to directions on box.  Be certain to use a large enough pot; if the pot is too small your shells will tear more easily. I generally cook them for a shorter period of time than the directions suggest, because you definitely need them firm enough to handle when you stuff them, but not undercooked. Note: Don't stir the shells too much--it breaks/tears the pasta!
2. When shells are done, drain and immediately place in an ice water bath to stop them from cooking further and cool them for use.
3.  For filling: combine spinach, ricotta cheese, parmesan, 1/2 c. shredded mozzarella, and egg.  Add 1/2 of the garlic and onion and a pinch of basil, thyme, and oregano, and any other veggies you like. I find that I get the best blend if I mix it all with my (clean!!!) hands until the texture is consistent throughout the bowl.
4.  For sauce: combine bottled spaghetti sauce with the rest of garlic and onion, approximately 1/4 tsp basil, thyme, and oregano (add more or less to taste), freshly ground black pepper, and crushed red pepper flakes.  Simmer on low for about 10 minutes.
5.  Grease a 9x13 pan and ladle a layer of sauce into the bottom of the pan.
6. Carefully stuff the shell with the cheese mixture. The amount of mixture you will use will depend on how many veggies you included -- with just the basics (onion and spinach), you'll probably use about 1 1/2 Tbsp per shell. Again, using your (clean!!!) hands is going to be most effective to avoid tearing the shells.
7. Place shells, open side up, in the pan.  Cover with the remainder of the sauce and as much of the rest of the shredded mozzarella as you choose.
8.  Cover with aluminum foil and cook for 35 minutes at 375*.  Remove aluminum foil and cook for about 10 more minutes, or until sauce is bubbly and cheese is melted. 

Note: You can also add 1/3 c. grated parmesan cheese to the sauce for extra cheesiness, or cut back on the red pepper flakes for a milder sauce--this recipe is great with just a straight marinara sauce too. This is an easy prep-ahead meal; simply cook and stuff the shells, cover the pan, and stash in the refrigerator (I wouldn't leave them there for more than 24 hours before cooking, though).

Chicken and Black Bean Enchiladas

I love Tex Mex-style food.  Enchiladas are actually one of the very first things I ever learned to make, back in middle school.  Someday I'll post that recipe (it's a vegetarian bean and cheese dish), but for tonight I've got a deliciously jazzed-up recipe for you.  This particular dish is adapted from a recipe my aunt Laurie submitted to her church cookbook.

Chicken and Black Bean Enchiladas (serves 4-6)

• 2 boneless skinless chicken breasts
• 1 (15-oz) can black beans, drained and rinsed
• 16 oz salsa (I use medium, but of course judge by your spiciness preference)
• 6 oz can tomato paste
• 8 oz package low-fat cream cheese, softened
• 1/4 red pepper, finely minced (I use a mini food processor)
• 1/4 red onion, finely minced
• 3 cloves garlic, minced
• 1/4-1/2 tsp each of Jessa's "Tex Mex Trifecta": chili pepper, cumin, and cayenne
• 10-12  flour or whole wheat tortillas, "small taco" size
• 1 c. shredded Mexican cheese (optional)

1.  Cook chicken and shred. (You can simply boil it, but I cooked it in a small CrockPot for about 6 hours with 1 clove minced garlic, a dash of black pepper and each of the "Tex Mex Trifecta" spices, and about 2 Tbsp of the salsa.)
2.  For filling: combine chicken, black beans, cream cheese, red pepper, red onion, 2 cloves garlic, 1/2 c salsa, and Tex Mex Trifecta spices. I actually used my hands to mix this in order to best incorporate the cream cheese without squishing all the beans.
3.  For sauce: combine the rest of the salsa and the tomato paste, along with the Tex Mex spices if you'd like (I do, to cut the overly tomato-y flavor of the paste).  I like to use the blender to mix these well, but it's not necessary.  Add water as needed to obtain the consistency you prefer for your sauce.  I like to simmer the sauce for about 10 minutes on low, but again, this is not necessary.
4.  Divide filling between 10-12 tortillas.  Roll and place in a greased 9x13 pan, seam side down.
5.  Top with enchilada sauce, and shredded cheese if you choose.
6.  Cover with aluminum foil.  Cook for 30 minutes at 350.  Remove aluminum foil and cook for about 10 more minutes, or until sauce is bubbly and cheese is melted.
7.  Serve topped with shredded lettuce, sour cream, and more salsa.

NOTE:  I like thick enchilada sauce, hence my use of tomato paste cut with water. You can substitute an 8oz can of tomato sauce, or simply another cup of salsa, if you prefer. I do caution you to not make the sauce too thin or runny, or the tortillas can get soggy during cooking.