Cassoulet . . . You Say?

Vegetarian Cassoulet
Our book club (or as my husband likes to call it - "drunk club") typically chooses a rather tasty title. We are all foodies as well as readers and enjoy gathering together over a meal and wine with our book. We have read many "food books" (Michael Pollon's Cooked or Julia Child's My Life in France come to mind), but even when the book is not a specific chef biography or book about "food culture" - we enjoy preparing a meal somehow connected with the chosen text. Our most recent choice was the Christopher Moore's comic quasi-historical romp through the late 19th century Parisian art scene, Sacré Bleu. Obviously this put French cuisine on the menu . . . wine, cheese, bread, etc. As host this time around I decided to make the main dish, but my Lenten vegetarianism posed a challenge to create something hearty and somehow culturally relevant to the novel, but also meat-free. A slow-cooked cassoulet seemed right, but these rich bean stews are traditionally cooked with ample quantities of sausage and any number of other varieties of animal flesh. I came up with this rich tasting version which is filling and hits all the right flavor notes. It is also easily made vegan by substituting the butter for the toasted breadcrumbs with olive oil. It was an enjoyable meal - perfect to feed a crowd.


Ingredients
- 1 lb. dried cannelini beans (soaked in water overnight and drained)
- 2-4 Tbsp. olive oil
- 1 lb. tofu Italian sausage ("soy-sage"), sliced into disks
- 4 medium leeks (white and light green parts), rinsed and chopped
- 3 medium carrots, peeled and chopped
- 3 sticks of celery, diced
- 4 garlic cloves, peeled and minced
-  several springs of fresh thyme, oregano, and parsley tied up in an herb sachet or herb infuser
- 2 bay leaves
- 1/4 c. tomato paste
- 1 tsp. sugar
- 2 c. dry white wine - such as pinot gris
- 28 oz. whole tomatoes and their juices
- 1 qt. vegetable broth
- salt and fresh ground pepper
- 2 small handfuls finely chopped parsley
- 2 c. of dried breadcrumbs
- 2 Tbsp. of butter (or olive oil)

In a large, heavy pot (such as a Dutch oven), heat 2 Tbsp. olive oil over medium. Add sliced "soy-sage" to oil and brown gently, turning occasionally with a wooden spoon. Be careful not to overcook.

Remove browned "soy-sage" from pan with a slotted spoon and set aside on a paper towel-lined plate. Add 2 more Tbsp. if pan has become dry. Add chopped leeks to hot oil and stir gently, cooking until leeks begin to soften, season with salt and pepper and add carrots, celery, and garlic. Cook over medium 5-7 minutes until vegetables are soft and fragrant. Season with additional salt and pepper.

Turn heat to medium-high and add tomato paste and sugar to vegetable mix. Cook, stirring constantly for one minute. Then add tomatoes and their juices, bay leaves, herb sachet, beans, wine, and broth. Turn heat to high and bring to a boil. Reduce heat to medium-low (or low depending on your range) and allow mixture to simmer gently for 2-3 hours, until beans become soft and cooked through. (You may need to add more liquid as the mixture cooks if it starts to look dry. Check and stir periodically.)

Sometime in the LONG process of slow-cooking, toast the bread crumbs by melting butter (or heating olive oil) in a medium pan over medium heat. Add breadcrumbs and one small handful of chopped parsley and stir gently over heat until the breadcrumbs become toasty and caramel-colored. Remove from heat and set aside.

When the beans have softened (most of the liquid should be soaked in at this point, but the mixture shouldn't be "dry"), heat the oven to 350˚F.  Remove the herb sachet and bay leaves from the pot and season to taste with salt and pepper. Add the browned "soy-sage" and remaining chopped parsley to bean mixture and stir to combine. Remove from heat and sprinkle evenly with toasted breadcrumbs. Bake cassoulet in oven for 30-40 minutes. Remove and allow to rest for 10 minutes before serving. It goes great with crusty bread and wine!

The Three Bs

Sweet and Smoky Beans with Beer and Bacon
I love beans. I could eat them every day and never get bored. Flavorful, versatile, and budget-friendly, beans are a nutritional home run! They are naturally low in fat, protein-packed, and full of iron, folate, fiber, and B vitamins . . . and did I mention they are delicious? One of our household goals in 2014 is to be more budget-conscious (particularly where trips to the grocery store are concerned) and beans are a great staple to include in the rotation. Slow-cooked with an inexpensive cut of meat or as the backbone to a tasty vegetarian chili, these little babies will keep our bellies and wallets full.  I was craving something a little sweet, a little spicy, and very meaty the other night and came up with this delicious winter dish. Using a coupon and timing the sale just right, I got a hold of an organic pork tenderloin for less than $5 and added some of my pantry ingredients. It wasn't exactly a "quick" dinner, but it was easy and delicious. Slow cooking inexpensive cuts is a great way to get tender,  flavorful meat on a budget. While I cooked it over low heat in my Dutch oven, this could easily be made in a Crock Pot. Coming home to hot dinner? Yes please!

Ingredients
- 1 lb. dried pinto beans, rinsed then soaked overnight in cold water 
- 6 slices smoky bacon, chopped
- 2 Tbsp. chopped chili peppers in adobo sauce
- 1 pork tenderloin, cut into 2" chunks and sprinkled with salt and pepper
- 1 onion, peeled and roughly riced
- 2 Tbsp. olive oil
- 20 oz. of ale (I used a sour cherry ale - worked great, but use what you have/like)
- 3 c. chicken broth
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 Tbsp. yellow mustard
- 2 Tbsp. ketchup
- 3 Tbsp. brown sugar
- juice from 1 lemon
- 1 Tbsp. red wine vinegar
- salt and pepper
- 1 Tbsp. smoked paprika
- sour cream, avocado, tortilla chips or crusty bread for serving

Cook bacon in a large, heavy Dutch oven over medium heat until the fat begins to render. Remove from heat with slotted spoon and add olive oil to pan. Using tongs, arrange pork chunks in a single layer in hot pot. Allow meat to brown on each side (about a minute per side). Remove from heat and add chopped onion. Stir onion in rendered bacon fat and olive oil until it begins to soften slightly, about 3 minutes. Then turn up heat and pour ale into the pot. Deglaze the pan, scraping up browned bits from the bottom with a wooden spoon.

Return bacon and pork chunks to pot. Drain beans from their soaking liquid and rinse in cold water. Add beans to pot with chicken broth, onion powder, garlic powder, cumin, mustard, ketchup, chilis in their sauce, lemon juice, vinegar, brown sugar, and paprika. Stir all ingredients to combine and raise the heat to high.

Once the mixture starts to boil, partially cover the pot and reduce heat to medium-low. Allow beans to simmer for an hour and a half, stirring occasionally. (You will find after about the first hour the meat will become tough . .  don't despair! The connective tissues will break down and the meat will become incredibly tender with more time and low heat.)

After the first hour and a half, check on the meat and beans, give it a good stir and season liberally with salt and pepper. Taste. Return the pot to heat and allow it to simmer an additional half hour or so. Check again, at this point he meat should shred easily with a wooden spoon - shred meat chunks and remove from heat.

Serve up with sliced avocado and sour cream if desired. (Matt had his with a little grated cheddar cheese - also yummy!) It's great with bread or tortilla chips! Feeds a hungry army of eaters! Beer . . . beans . . . AND bacon . . . what's not to like?



 

Going Deep

Veggie Loaded Pasta e Fagioli Soup

With Easter three days away, the end of my Lenten vegetarianism is in sight! But there are still a few meatless meals in my path. After thirty-seven days of flesh-free soups, salads, and pastas, I'll admit I've been missing the illusive and simple depth of flavor that even just a little animal fat supplies. Suddenly lacking my go-to ingredients, I am marveling at how much richness a few ounces of bacon or a thin cut of steak can supply to an entire meal. Not that I want to dismiss veggies! I love them - the crunch, the unexpected texture, and necessary light notes are invaluable guests at the dinner table. With this soup, I was in search of ways to add that savory depth meat so easily provides and came up with spice and smoke. (One of my favorite additions to my vegan chili, for example, are chilis in adobo sauce.) This rich vegetarian twist on a Pasta e Fagioli Soup (literally "pasta and beans") is packed with protein and a variety of delicious veggies with a subtly spicy kick. I topped it with homemade toasted garlic croutons, but any good quality bread is the perfect finish for this richly satisfying soup.

Ingredients

- 2 Tbsp. olive oil

- 1 large yellow onion, peeled and finely diced

- 2 carrots, peeled and diced

- 2 cloves garlic, peeled and minced

- 2 tsp. smoked paprika

- 1 tsp. dried red pepper flakes

- 2 stalked celery, trimmed and diced

- 1 14.5 oz. can diced tomatoes

- 1 Tbsp. tomato paste

- 1/2 c. dry red wine

- 6 c. vegetable broth

- 1 14.5 oz. can cannellini beans, rinsed and drained

- 2 bay leaves

- 1 sprig fresh basil with leaves

- 1 Parmesan rind

- 1 small bunch kale, stems removed, leaves torn into small pieces

- 3/4 c. dried ditalini (or similar) pasta

- 2 Tbsp. Italian parsley, minced

- salt and pepper to taste

- croutons, bread, and grated Parmesan for serving

Heat olive oil in a large heavy soup pot over medium. Add diced onion, sprinkle with salt and pepper, and cook until it becomes soft and translucent, about five minutes. Add chopped carrot, celery, and garlic. Cook for an additional 5-7 minutes until all the vegetables soften. Increase heat to medium-high and add paprika and pepper flakes. Cook, stirring constantly, for 1-2 minutes. Add red wine and tomato paste. Cook for one minute. Add diced tomatoes, bay leaves, Parmesan rind, vegetable broth, beans, and basil leaves. Increase heat to high and bring to a boil. Once soup reaches a boil, cover tightly, and decrease heat to low. Simmer for 20 minutes.

Remove lid from soup pot and discard bay leaves and basil leaves. Add dried pasta, fresh parsley, and kale to the soup. Bring soup to a boil and cook until the pasta becomes tender and kale is bright green, about 8-10 minutes. Remove soup from heat and season to taste with salt and pepper. Ladle soup into bowls, topping with grated Parmesan, croutons, and slices of crusty bread. Yummy!

An Egg-ceptional Food

Baked Eggs With Roasted Vegetables, Tomato Sauce, and Garbanzo Beans
I have a fondness for eggs . . . and not just because my sweetie and I have taken to raising chickens. This miracle food is the unsung hero of a number of beloved desserts, the heart of any good brunch menu, and simply darn tasty. This is a wonderfully simple and quick vegetarian dish with a spicy kick and plenty of delicious veggies. It's protein-packed and filling without being overly heavy. Awesome served with slices of flat bread or chips, you're going to love this for breakfast, lunch, or dinner.

Ingredients
- 2 c. mixed roasted vegetables (for this recipe I used a mixture of red pepper, onion, and eggplant, left over from my Grilled Lamb Burgers with Roasted Veggies and Flat Bread)
- 1 28 oz. can diced tomatoes in their juices
- 1 14.5 oz. can garbanzo beans, drained and rinsed
- salt and pepper
- 1 Tbsp. olive oil
- 1 Tbsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 2 tsp. smoked paprika
- 1 Tbsp. cooking sherry
- 3 cloves minced garlic
- 1 jalapeño pepper, seeded and diced
- 4-6 large high-quality eggs
- prepared tzatziki sauce
- crumbled feta cheese
- minced fresh Italian parsley
- flat bread, pita chips, tortilla chips, or potato chips for serving

Preheat oven to 350˚F. Heat olive oil in a large, heavy, oven-proof skillet over medium. Add minced garlic and jalapeño pepper and cook, stirring frequently for 1-2 minutes until the pepper begins to soften and the garlic becomes fragrant. Add cooking sherry and continue to stir until most of the liquid has cooked off, about 3 minutes.

Add tomatoes, beans, roasted veggies, paprika, cumin, curry, pepper flakes, and garlic powder to skillet. Sprinkle with salt and pepper and stir to combine ingredients. Bring to a boil over high heat, then reduce the head to medium low and simmer for about 15 minutes, until the tomatoes have softened and the mixture has thickened. 

Sprinkle crumbed feta cheese over the mixture with a couple of tablespoons of minced fresh parsley. With a wooden spoon, make wells, evenly spaced apart, in the tomato mixture and  crack an egg into each well. Take care not to crack the yolks. Sprinkle each egg with a little salt and pepper and transfer the skillet into the hot oven. 

Allow skillet to bake in oven long enough for the whites of the eggs to set, but the yolks should still be a bit runny. This will take about 8-12 minutes. 


Remove skillet from oven and sprinkle mixture with additional fresh Italian parsley. Divide up contents of skillet (1-2 eggs per person) and serve with a dollop of tzatziki sauce and chips or flat bread for dipping.

Best of Both

Garlicky Chicken and Black Bean Enchiladas
I cannot deny that I'm a meat-eater, but I try and temper my carnivorous tendencies with a healthy respect for where my food comes from. But let's be practical, the efforts to eat meat consciously can get expensive! In order to balance my body's needs with my ethical viewpoints and my budget, I incorporate vegetarian meals several nights per week and find ways to stretch out that package of organic free-range chicken into multiple dinners. This huge, family-feeding dish of chicken enchiladas was made with a single chicken breast. With beans, olives, and lots of oozy cheese on top I think you'll find it to be packed with protein and incredibly satisfying.

INGREDIENTS
- 1 boneless, skinless chicken breast
- 10 cloves garlic, peeled and minced
- 1 Tbsp. olive oil
- 1 c. chicken broth, divided
- 12 oz. jar of medium red salsa
- 3-4 chiles in adobo sauce, diced
- salt and pepper
- 14.5 oz can black beans
- 2 tsp. ground cumin
- 1 tsp. chili powder
- 10-12 small corn tortillas
- vegetable oil for frying
- 1 can sliced black olives
- 4 fresh green onions, trimmed and roughly chopped
- 12 oz. can or bottle of your favorite enchilada sauce
- 1/2 c. sour cream
- 3 c. grated pepper jack cheese

Season chicken breast on both sides with a sprinkle of salt and pepper. Heat olive oil in a small sauce pan over medium. Add minced garlic and cook, stirring gently for 1-2 minutes until the garlic becomes soft and fragrant. Remove from heat and add jar of red salsa, 1/2 c. chicken broth, chiles in adobo sauce. Mix ingredients together and add chicken breast, making sure it is covered with the sauce. Bring mixture to a boil over medium-high heat, cover, and reduce to low. Simmer over low heat for 30-40 minutes, until the chicken becomes very tender.

While the chicken is simmering, prepare the tortillas and the black bean filling. Working one tortilla at a time, heat about 2 tsp. of vegetable oil in a small nonstick pan over medium-high heat. Fry tortillas about 30 seconds per side in the hot oil until they become soft. Remove from oil and drain between layers of paper towels. Allow the tortillas to cool before filling.

Drain and rinse can of black beans and pour into a small pot with remaining 1/2 c. of chicken broth. Sprinkle with salt and pepper, cumin, and chili powder, stir to combine. Bring mixture to a boil and then reduce heat and simmer for about 15 minutes until most of the liquid is absorbed by the beans. Remove from heat and mash the beans slightly with a wooden spoon.

When the chicken is ready, it will be extremely tender and easily shredded with a pair of tongs and fork. To check the chicken, poke with the tines of a fork, it should be very easily pierced. When chicken is ready, remove from heat and shred, mixing the tenderized meat with the red sauce.

To prepare enchiladas, heat oven to 350˚F. Spritz a 13x9" baking dish with cooking spray, set aside. Fill each tortilla with about a tablespoon of bean mixture topped with about 2 tablespoons of the shredded chicken. Basically you want each tortilla to have an equal distribution of fillings. Top the chicken with a small dollop of sour cream. Roll the filled enchilada and place side-by-side, seam down in the prepared baking dish.

Once all the enchiladas have been placed in the dish, top with an even coating of enchilada sauce. Sprinkle with onions and sliced olives and then top with shredded cheese. Bake in oven for about 30 minutes, until the cheese is melted and begins to bubble. Serve enchiladas with sour cream, salsa, and guacamole. And of course . . . your favorite cerveza!

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad

Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

Ingredients

- 2 ripe avocados, peeled and diced

- 1 14.5 oz. can garbanzo beans, drained and rinsed

- 1/2 c. roughly chopped watercress

- 2 Tbsp. minced fresh cilantro

- 1 medium cucumber, peeled, seeded, and diced

- 4 scallions, trimmed and roughly chopped

- 2 jalapeño peppers, seeded and finely diced

- juice from 1 lemon

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. grape seed oil, divided

- 1 Tbsp. sesame oil

- 2 tsp. Sriracha

- salt and pepper

- 2 Tbsp. soy sauce, divided

- 2 cloves grated fresh garlic

- 1 Tbsp. sesame seeds

- 4 6-7 oz. salmon fillets

- 2 Tbsp. fig butter

- 2 Tbsp. Dijon mustard

SESAME AVOCADO AND GARBANZO BEAN SALAD

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

FIGGY SALMON

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!

H2C Inspired Recipe!

 Hood to Coast Van 2 Garbanzo Bean Salad
When I'm not cooking, it's likely I'm running. For the past two years, I have been fortunate enough to participate in Oregon's Hood to Coast relay race with a whole bunch of rad people. In the 200 mile race starting at Mt. Hood, each team of twelve has two vans of six runners with someone running constantly until the finish line in Seaside. It might sound a little nuts, but spending a day in a half in a van with a bunch of other smelly runners is some of the most fun I've ever had. This year, placed in Van 2, we had our first break at about 8 p.m. after a long, hot day of runs in the sun. Finished with our first legs, my van-mates and I were definitely ready for a meal and a shower. We decided to hit up a swanky Portland grocery store for sandwiches and deli items when I came across this delicious protein-packed bean salad. Maybe it was just the fact that, at the time, I was hungry for anything other than Luna bars and Vitamin Water, but I fell in love with this salad and found myself craving it on the drive home from Seaside. The next day I recreated it in my own kitchen. I served it as a side dish with grilled shrimp, but it's great on its own for lunch or dinner. Keep on running! And try this salad!

Ingredients

- 1 15. oz can garbanzo beans, drained and rinsed

- 2-3 large anchovy fillets, chopped

- 2 garlic cloves, finely grated

- juice from one lemon

- salt and pepper

- 1 red bell pepper

- 1 tsp. Worcestershire sauce

- 2/3 c. Kalamata olives, sliced

- salt and pepper to taste

- 3 Tbsp. extra-virgin olive oil

- 1 Tbsp. Italian parsley, finely minced

Heat the broiler in the oven and line a baking sheet with foil. Place bell pepper on the sheet and broil for about 5 minutes per side, turning with a pair of tongs until the skin in charred and black. Remove from the oven and place is a resealable container or plastic bag until it cools. Once the pepper has cooled, the charred and bubbly skin should peel off easily. Discard skin and remove the seeds and stem. Slice into strips and place in a medium-sized bowl with sliced olives and rinsed garbanzo beans, set aside.

To make the dressing place the lemon juice, garlic, Worcestershire sauce, and anchovies in a blender or in a container to mix up with a immersion blender and blend together the mixture until smooth. Continue blending and slowly add olive oil to mixture. When the dressing becomes slightly thicker and creamy season with salt and pepper. Toss bean mixture with dressing and sprinkle with chopped parsley. Season to taste with additional salt and pepper.

The Spice of Life

Hearty Vegetarian Chili with Roasted Tomatoes and Corn
I had a pork loin in the freezer and every intention of making an extremely meaty, tender slow-cooked shredded pig chili. I had been thinking about that mouth-watering smoky taste all day and looked forward to an evening of friends and food. But, any good hostess must have a degree of flexibility when entertaining and I was challenged to re-vision my hearty chili recipe when I realized I would be having a vegetarian over for dinner. No problem. I made a few adjustments to the recipe to ensure that the chili would be spicy, extremely flavorful, and 100% meat-free. In fact, skip the cheese and sour cream topping and this is a great vegan option that is sure to please the pallets of carnivores and herbivores alike. Chili is one of those great throw-it-in-a-pot-and-leave-it-alone kind of recipes. The only real prep you need to remember to is soak your dried beans overnight and roast the tomatoes ahead of time. Otherwise, this is a great low-commitment recipe to feed a hungry crowd.

Ingredients
- 2 c. dried small white navy beans
- 2 . dried pinto beans
- 4 ears sweet white corn, husks removed and kernels scraped from the cob and set aside
- 1 lb. Roma tomatoes
- 2 fresh jalapeño peppers, seeded and finely diced
- 2 large, sweet yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 12 oz. bottles of Mexican lager, such as Corona
- 1/4 c. tequila 
- 1 3-4 oz. can black olives with liquid from can
- salt and pepper
- dried oregano
- red pepper flakes
- cayenne pepper
- cumin
- chipotle chili powder
- olive oil
- 3 Tbsp. butter 
- 16 oz. jar medium red salsa
- 16 oz. jar medium green salsa
- 1/4 c. chopped chili peppers in adobo sauce
- pickled jalapeño peppers, sour cream, shredded cheese, guacamole, and corn chips for serving


ROASTED TOMATOES
Preheat oven to 425˚ F. Line a heavy, rimmed baking sheet with foil, spray with cooking spray, and set aside. Slice Roma tomatoes lengthwise into 1/4" pieces and arrange in a single layer on the prepared baking sheet. Sprinkle with salt and fresh ground pepper, 1 tsp. cayenne pepper, 1 tsp. red pepper flakes, 2 tsp. dried oregano, and 2 tsp. ground cumin. Drizzle tomatoes with 2 Tbsp. olive oil and roast in oven for 20-30 minutes until the tomatoes are softened and browning. Remove from oven and place in a resealable container. Refrigerate until ready to use. 

VEGETARIAN CHILI
Rinse dried beans in a colander then place in a large mixing bowl. Cover with cool water and soak overnight for the beans to soften. Beans will expand after soaking, you may need to use two bowls. When ready to use, dump out soaking water and rinse beans in a colander with cool water. Set aside.
Preheat oven to 275˚F. Melt butter in a large, heavy Dutch oven over medium heat. Add onions, seasoning with salt and pepper. Cook onions on stove top until they become very soft and are beginning to turn brown, stirring occasionally, about 10-12 minutes. Add fresh jalapeño peppers and garlic to the onions and cook for an additional 1-2 minutes until they begin to soften. Pour tequila into the Dutch oven to deglaze pan, scraping up the browned bits with a wooden spoon. Reduce heat to medium low and add drained beans, roasted tomatoes, corn, salsas, chili peppers in adobo sauce, olives in their juices, and beer. Season with 2 or more tsp. salt, pepper, 2 Tbsp. ground cumin, 1 tsp. red pepper flakes, and 2 tsp. chili powder. Stir ingredients thoroughly to combine. 

Turn temperature to medium high heat and bring to a boil. When the chili is simmering, put a lid on it and place the Dutch oven into the preheated oven. Cook for 2 hours until the beans are softened and the ingredients are well incorporated. Remove from oven, stir again and season to taste with salt and pepper. Serve with sour cream, pickled jalapeño peppers, shredded cheese, guacamole, and tortilla chips.

Protein Packed

 Red Wine Steak and Roasted Tomato Cannellini Beans
I've been on a pantry-cleaning kick lately, trying to purge the cupboards of the remaining this and that in the hopes of some day having well-organized shelves. I've had a bag of dried cannellini beans left over from a winter chili recipe and a flank steak sitting vacuum-packed in the freezer for who-knows how long, and it was definitely their time to shine. I made this entire protein-packed Italian dinner with pantry items and little leftover bits in the fridge. The beans were definitely a hit and could easily be a great side dish for a number of meals. While the meal may seem a bit time consuming, the steps are very easy and can be done while doing other things (ie. roasting the tomatoes or marinating the meat). In terms of timing the meal out, soak the beans and prepare the tomatoes ahead of time. The steak can be marinated overnight so it's ready to broil while preparing the beans. It's worth the effort!

Ingredients
- 2 c. dried cannellini beans (Italian white beans)
- 6 Roma tomatoes, sliced lengthwise into 1/4" pieces
- 2 c. chicken broth
- dried oregano and basil
- olive oil
- 3 Tbsp. balsamic vinegar
- 1/2 Italian parsley, minced
- 1/2 c. grated Parmesan cheese for sprinkling
- 1/2 c. red wine (such as a Chianti)
- 3-4 cloves garlic, minced
- juice from 1 lemon
-  1 2 lb. flank steak, scored diagonally on both sides in a diamond pattern
- salt and pepper

ROASTED TOMATO CANNELLINI BEANS
Put beans in a large bowl and cover with cold water. Soak over night. Drain before preparing.

To roast the tomatoes, preheat oven to 425˚F and cover a large baking sheet with foil and then spritz lightly with cooking spray to prevent the tomatoes from sticking. Arrange tomato slices in a single layer on foil. Sprinkle tomatoes with salt and pepper and about 1 Tbsp. each of dried basil and oregano. Drizzle tomatoes with about 3 Tbsp. or so of olive oil and balsamic vinegar. Place in oven and roast for about 25-30 minutes until tomatoes are softened and begin to brown around the edges. Don't dry out too much. Allow tomatoes to cool slightly, then remove from baking sheet and place them and any juices left over on the sheet in a bowl, set aside until ready to use.

Place soaked beans in a medium sauce pan and add chicken broth and about a tsp. of salt and fresh ground pepper. Add roasted tomatoes and bring to a boil. Cover and reduce heat to low, simmer for 25-30 minutes, stirring occasionally, until beans are tender. Remove beans from heat and stir in chopped Italian parsley. Sprinkle with grated Parmesan cheese and serve!

RED WINE STEAK
To make the marinade whisk together red wine, minced garlic, lemon juice, about 1 Tbsp. each of dried oregano and basil, and about 1/4 c. olive oil. Set aside. Score steak diagonally on both sides into a diamond pattern- this keeps the steak from curling up while broiling. Sprinkle both sides liberally with salt and pepper  and lay out flat in an oven proof baking dish. Pour marinade evenly over steak. Cover with plastic wrap and marinate in the refrigerator for two hours or overnight. Before broiling remove steak from refrigerator and bring to room temperature for about and hour. 

Place steak under hot broiler for 4 minutes per side for medium-rare. Remove from oven and place on a plate. Pour juices from pan onto steak, tent with foil, and allow meat to rest for ten minutes before slicing. Slice into pieces across the grain and serve with beans and a nice glass of wine to wash it down. Heck yeah!

Faster Than You Can Say, "Soup's On!"

Super-Fast Tortellini and White Bean Soup 
 In the last couple weeks I found myself unexpectedly taking on the directing duties for the department's spring production of a devised vaudeville show. While I was happy to help my colleague out, who had to leave town before his show fully materialized, the extra responsibility kept me out of my kitchen. My long hours at the theatre coupled with my sweetie's recent string of closing shifts led to some late night dinners. There are times I don't mind starting a more elaborate meal at 10 p.m. and there are others when I just want to stuff the first thing I see in my face when I walk through the door. This fast and easy soup recipe was a nice compromise - a quick and savory solution to warm you from the inside out in the hours before bedtime. The Parmesan rind is a great way to add a ton of flavor. Try it out.

Ingredients
- 1 qt. chicken broth
- 4 oz. pancetta, diced
- 3 Tbsp. olive oil, divided
- 2 shallots, minced
- 1 15 oz. can white cannelini beans, drained and rinsed
- 2 medium carrots, peeled and diced
- 1 handful fresh spinach leaves, rinsed
- 1 9 oz. package cheese tortellini
- salt and pepper to taste
- 1 Parmesan cheese rind, plus extra grated Parmesan cheese for sprinkling

Heat 2 Tbsp. olive oil in a heavy-bottomed soup pot. Add panetta and cook over medium heat until it begins to brown. Remove from pot with a slotted spoon and drain on a paper towel-lined plate. Set aside. Add remaining olive oil and minced shallots to the pot, season with salt and pepper, and cook over medium heat until the shallot soften, about 3-4 minutes. Add carrots and cook over heat for about 3 minutes. 

Add the chicken broth, beans, Parmesan rind, and spinach leaves, and bring to a boil over high heat, reduce heat to low and simmer for about 10 minutes for beans to soften. Add tortellini and boil for about 6 minutes, until they are cooked through. Add cooked pancetta to soup and stir to combine ingredients. Season soup with additional salt and pepper. Serve with a sprinkling of Parmesan cheese.

Meatlessly Yours

Falafel in Your Face
 
I am currently in the midst of my annual Lenten vegetarianism. While I enjoy this time of reflection and self-denial, the absence of flesh does, admittedly, leave a protein hole in my diet. I'm a long distance runner, on average pounding out between 30 and 50 miles per week. I burn a lot of calories. Beyond the exercise, I lead a fairly active life. I am constantly on my feet at work, I walk a lot, I have a demanding little terrier and, the calorie deficit just adds up from a variety of places and I need fat from other forms. My latest fast go-to dinner has been falafel, protein rich chickpea patties fried up in grape seed oil and served with flatbread. Yum. What started as a Middle Eastern street food has become one of my favorite vegetarian staples. Even my meat-eating boy roommates have gotten on the falafel bandwagon. I typically serve the meal with a simple salad a make out of sliced tomatoes and cucumbers dressed with lemon juice, olive oil, and salt and pepper. It's light enough for the transitioning to warmer weather yet filling enough to satisfy me after a day of work, chores, and running 10 or 12 miles. I like to whip up a quick cucumber yogurt sauce along for a topping and serve it with a couple of dollops of my favorite hummus (Trader Joe's White Bean or Mediterranean Hummus rock my tastebuds). Try this quick, addictive, and rad vegetarian meal next time you're experiencing a meat hangover . . . 



Ingredients
- 2 c plain Greek style yogurt
- 1 half cucumber, seeded and grated
- 1 tsp. dried dill
- salt and pepper
- juice from 1 lemon
- 2 minced garlic cloves
- 1 14.5 oz. can garbanzo beans, drained
- 3 Tbsp. flour, plus extra for dredging
- 1/2 yellow onion, grated on a cheese grater
- 1 tsp. baking powder
- 1 small handful of Italian parsley
- 1 Tbsp. dried cumin
- ground lemon pepper
- salt and pepper
- dried minced garlic
- grape seed oil for frying
- flatbread
- prepared hummus
- tomato and cucumber slices
- crumbled Feta cheese

YOGURT SAUCE
Drain grated cucumber on a paper-towel lined plate. Pat it dry on top as well to get as much moisture out as possible. In a small bowl, whisk together yogurt, lemon juice, dill garlic, and cucumber. Season with salt and pepper to taste.

FALAFEL
Warm the oven to 350˚ and wrap the flatbread in foil. Heat the flatbread in the oven while preparing the rest of the meal.




Pulse Italian parsley in food processor until finely minced. Add garbanzo beans, grated onion, 3 Tbsp. flour, baking powder, cumin, 6 good grinds of lemon pepper, 1 tsp. salt and pepper to taste, and 1 tsp. dried minced garlic to the food processor bowl and blend until ingredients are thoroughly combined and mixture collects on the blade. Using about 2 Tbsp. of the mixture, form a small ball in the palm of your hand, then flatten slightly into a 3/4" thick patty. Dredge lightly in flour, set aside on a plate.



After patties are formed, heat enough oil in a large nonstick skillet to cover the bottom of the pan. Adjust the heat to medium-high and fry patties in batches, about 1-2 minutes per side until they begin to turn golden brown. Drain briefly on a paper towel lined plate and keep warm in the oven while finishing the frying. Serve patties warm with flatbread, hummus, yogurt sauce, and tomatoes and cucumbers. Also serve with the rad, self-satisfaction that you're eating a deliciously meatless meal.

Meatless Makeover

Roasted Butternut Squash and Potato Enchiladas

A few weeks ago I came up with a really tasty enchilada recipe utilizing leftover pork loin and the amazing Nacho's House Dressing I found in the refrigerator case at the Market of Choice. Well, now it's Lent and meat is off the menu for the next few weeks. I had a craving for more of that addictive "house dressing" and melted cheese, but needed to come up with a vegetarian filling hearty enough to stand up to all that flavor. It was a hit! (Even in a house full of meat-loving boys.)

Ingredients
- 10 corn tortillas
- vegetable oil for frying
- 1 14.5 oz. cans black refried beans
- 1/2 c. ancho chili peppers in adobo sauce
- 3 c. butternut squash, peeled and cubed into 1" pieces
- 2 c. yellow potatoes, cubed into 1" pieces
- 2 tsp. cumin
- 1 tsp. chili powder
- salt and pepper
- olive oil
- 1 7-8 oz. container creme fraiche
- 2 c. grated pepper jack cheese
- 1 container of Nacho's House Dressing or red enchilada sauce

Preheat the oven to 425˚ F. Line a large baking sheet with foil and spray with cooking oil. Toss the cubed potatoes and squash in a large bowl with 2 Tbsp. olive oil, salt and pepper, cumin, and chili powder. Spread mixture evenly in the prepared baking sheet. Roast in oven for about 20-30 minutes until vegetable are soft and begin to brown. Remove from oven and allow to cool. Turn oven down to 350˚ while preparing the rest of the enchiladas.

In a small pan heat about 1 Tbsp. oil over medium-high. Fry corn tortillas on both sides, one at a time, in the hot oil. They should just soften (not crisp up) so only cook each side for about 10-20 seconds. Drain tortillas on paper-towel lined plate. Add more oil to the pan as it becomes dry.

While tortillas are draining, heat the beans in a small saucepan with the ancho chili peppers in their sauce. Mix together thoroughly over medium-low heat so that the ingredients become incorporated. Season with a little salt and pepper if needed.

To assemble the enchiladas fill one tortilla at a time with about 2 Tbsp. of the bean mixture, 1/4 c. of the potatoes and squash, and top with about 1 Tbsp. creme fraiche. Roll up tortilla and place in a 13" baking dish. Place the finished enchiladas side-by-side in the baking dish. When all of the tortillas are filled, cover with the house dressing or enchilada sauce and then sprinkle with grated cheese.

Bake the enchiladas in the oven for about 20-25 minutes until the cheese is melted and the enchiladas are warmed through. Serve topped with sour cream, guacamole, or your favorite hot sauce. This is a great vegetarian meal!

The Whole Enchilada

White Bean and Pork Loin Enchiladas
Once again I faced the leftover dilemma in the form of a succulent pork roast. I made a huge "fancy dinner" of homemade ravioli, rosemary and garlic rubbed pork roast, and a colorful bowl of sauteed veggies. The rather filling side dishes were devoured, but I had about 2 pounds of pork remaining. I decided the best fate for all the meat would be rolled up in a fried corn tortilla and smothered in sauce and cheese. The recipe was right on the money. I was at the Market of Choice in town and found that they carried a red sauce in their refrigerated salsa section called Nacho's House Dressing made and sold to local markets by a Eugene Mexican restaurant. This stuff was great! Tangy and a little sweet, it was the perfect compliment to the savory meat. If you can't find it, just use a can of your favorite red enchilada sauce instead.

Ingredients
- 2-3 c. diced leftover pork loin
- 1 14 oz. can white beans, rinsed and drained
- 1/2 c. chicken broth
- 10 8" corn tortillas
- 2 Tbsp. ground cumin
- 2 tsp. chili pepper flakes
- 2 tsp. chipotle chili powder
- salt and pepper to taste
- 1 pint container of Nacho's House Dressing (or red enchilada sauce)
- oil for frying
- 2 c. grated pepper jack cheese

Heat about a tablespoon of vegetable oil in a small non-stick pan over medium. Cook tortillas, one at a time, for about 20-30 seconds per side in the hot oil to soften. Add more oil as needed. Drain on layers of paper towels. Set aside. Preheat oven to 350˚ F and coat an oval or 13x9" baking dish with cooking spray. Set aside while preparing the enchilada filling.

Bring chicken broth to a boil over medium high heat in a medium sized pot. Add beans and turn heat down and simmer until beans soften, about 5-6 minutes. Season with salt and pepper, chili powder, cumin, and pepper flakes. Remove beans from heat and mash up with a fork or potato masher. Add diced pork loin to bean mixture and stir to combine ingredients. Season with additional spices or salt and pepper to desired taste.

Fill each tortilla with about 1/4 c. of the bean and pork filling, roll up and arrange side by side in prepared baking dish. Top with dressing or enchilada sauce then sprinkle with grated cheese. Bake in oven for about 25-30 minutes. Serve with sour cream and guacamole.

Old is New Again

Spicy Pork Loin Chili and Roasted Potato Salad

What to do with a refrigerator full of tasty dinner-party leftovers? Granted a bacon-wrapped rosemary and garlic pork tenderloin with roasted potatoes and carrots is just fine and dandy reheated . . . However, my foodie buddy Dan was coming over with movies and beer and I wanted to put in a little more effort than plopping some meat and starch onto a plate, shoving into the microwave and hitting the "start" button. What did I have sitting around my cupboard? Beans of course! And (for some reason) a large bowl of tortilla chips growing more and more stale with each passing hour. Ah!! Instant inspiration: a quick and dirty pork chili recipe with an easy side dish. Perfection alongside cold beer with limes and The Shining.

Ingredients
- 2-3 c. diced cooked pork tenderloin (if wrapped in bacon, just cut that up too)
- 1 15 oz. can pinto beans
- 1 15 oz. can black beans
- 1 15 oz. can kidney beans
- 2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 medium yellow or white onion, diced
- 1 7 oz. can diced green chilies
- 1 15 oz. can fire roasted tomatoes
- salt and pepper to taste
- 2 tsp. ground cumin
- 1 tsp. red pepper flakes
- 2 tsp. chipoltle chili powder
- 2-3 c. roasted potatoes and carrots
- 1 tsp. fresh rosemary, minced
- 1 shallot, minced
- 3 stalks celery, minced
- 1 tsp. Dijon mustard
- 1/2 c. mayonnaise
- tortilla chips
- sour cream and shredded pepper jack cheese

Heat olive oil in a large Dutch over over medium high heat. Add onion and garlic, season with salt and pepper, and cook until softened and translucent. Add tomatoes, beans with their juices, diced green chilies, pork, cumin, pepper flakes, and chili powder. Bring to a simmer, then lower heat to medium-low. Cover and cook about 20 minutes.

Meanwhile, dice carrots, celery, and potatoes. Combine in a medium bowl with shallot, mustard mayonnaise, and rosemary. Season to taste with salt and pepper. Add additional mayonnaise if mixture is too dry.

Remove chili from heat, season with salt and pepper to taste. Put a handful of broken tortilla chips at the bottom of each serving bowl. Ladle chili on top of broken chips. Serve with a dollop of sour cream and shredded pepper jack. Serve with potato salad on the side.

The Hummus Among Us

Sundried Tomato Hummus

I love the idea of foods that you dip into other foods. I'm a bit of a dip fanatic: chips and salsa, chips and guacamole, veggies in ranch, baguette in artichoke dip, whatever! The idea of taking something delicious and dipping said item into a second delicious concoction is as charming as it is tasty. Enter hummus: The Dip That Eats Like a Meal! With its protein-rich bean base, smooth and creamy texture, and openness to untold numbers of flavor combinations, hummus is a great snack or meal. It's a perfect take-along to a pot-luck or for a quick and easy light dinner at home. I threw this together in my food processor in about five minutes using mostly pantry items. Meanwhile, I heated some foil-wrapped flat bread slices in the oven. Good stuff.

Ingredients
- 1 15 oz. can garbanzo beans, rinsed and drained
- 2 Tbsp. tahini paste
- 2 cloves garlic, peeled
- 1/4 c. sundried tomatoes packed in oil (use a little of the oil too)
- juice from one lemon
- 1/4 c. olive oil
- salt and pepper to taste


Mince garlic cloves in food processor. Add sun dried tomatoes with a little oil from the jar, beans, tahini paste, and lemon juice. Pulse in food processor until the ingredients are coarsely ground. With machine running, gradually drizzle in the olive oil and puree until the mixture is smooth and creamy. Add salt and pepper to taste. Serve with slices veggies (carrots and cucumbers are perfect), chips, or warmed pita or flat bread wedges. That's it! Super easy and yummy.