Tex-Mex Black Bean, Roasted Pepper and Rice Supper

A great vegetarian skillet supper that was simple, delicious and hearty. I didn’t really have anything much in mind for supper tonight and threw something together from what I had in the pantry and fridge. Maya loved it and I’d definitely make it again.

Ingredients

1 onion, chopped
1-2 Tbsp Olive Oil
1 Tbsp crushed Garlic
1 bag frozen fajita peppers from Trader Joe’s, or 2 fresh peppers cored and sliced into 1/4″ strips
2 Tbsp taco seasoning mix  (I used McCormicks.)
1 can black beans, drained but not rinsed
1/4 cup salsa
1 tsp salt
1/2 tsp black pepper
3 cups cooked rice
1 cup Mexican or cheddar cheese

Heat oil in a skillet and saute onions until softened. Add garlic and saute for a few minutes. Add frozen fajita peppers and taco seasoning mix and saute until the liquid from the frozen peppers is mostly gone. Add the black beans, salt and pepper and the salsa. (You can add a little water if anything is sticking to the bottom of the skillet.) Cook for another 5-6 minutes stirring occasionally until the black beans are warmed through. Dump in the rice and fold the bean mixture and rice together, cooking for a few minutes until the rice is warmed. Sprinkle the cheese on top, remove from the heat and cover for a couple of minutes.

Serve hot with a simple arugula salad. Yum!

Leave off the cheese for a vegan version.

Roasted Chicken and Fennel with Garlic, Lemon, Capers, Rosemary and Thyme

I first made this recipe in 2014, and wrote “Yum-Oh!!!” on the side. (Yes, I was in a Rachael Ray phase for a while.) The original recipe is from Eden Grinshpan from Everyday Food. I made a version of it for supper a couple of nights ago, doubling the marinade and adding veggies that were at the use ’em or lose ’em stage. The marinade is super flavorful and very easy. It made a great supper with Corn Pudding, but roasting potatoes with the chicken and veggies would be good, too.

Ingredients

4 Tbsp of crushed garlic*
2 Tbsp capers, drained
1 Tbsp of dried Thyme
1 tsp of dried Rosemary leaves
1 whole lemon with peel, very thinly sliced
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup of lemon juice

Boneless, skinless chicken thighs 3-4 cut into thinner cutlets
2 fennel bulbs, each cut into 8 wedges  (easier to eat that way), plus any greens growing out of the top.
4 stalks of asparagus, cut into bite-sized segments
4 carrots, scrubbed, but not peeled, cut into bite sized pieces

Mix all marinade ingredients. Pour a little into a 10×13 baking dish, and lay chicken down. Add fennel and asparagus, and drizzle all well with the marinade.  Toss lightly in the marinade.  It would probably be smart to let it sit for a bit, but I just popped everything  into a preheated 375 degree oven. Bake for 35-40 minutes. It’s delicious and the whole lemon slices are ridiculously tasty!

I think you could use just about any sturdy vegetable you have on hand. The original recipe also called for 1/2 cup Kalamata Olives, which I didn’t have, but which would probably be pretty good.

*I buy a bag of peeled garlic from Costco and puree them in the food processor with just a little olive oil. Scoop the puree into gallon ziplock bags, and smooth it into thin flat layers before putting them in the freezer. Then just break off chunks whenever you need garlic.  Be careful not to make the layers too thick or they won’t break easily!

Corn Pudding

Ree Drummond’s recipe for Corn Pudding is amazingly good.  I made it for supper the other night and we couldn’t leave it alone!  I did make some very slight changes, but mostly it is pure Ree.

Ingredients

4 strips bacon or turkey bacon, diced
1 medium onion, diced (Ree used sweet onion)
1 cup flour
3/4 cup yellow corn meal
3/4 sugar
1.5 Tbsp Baking Powder
1.5 tsp Kosher salt
1/4 tsp garlic powder
5 eggs
1.5 cups half & half
1/2 cup melted butter
2.5 cups fresh or frozen corn (I used a bag of Trader Joe’s frozen roasted corn)

Preheat oven to 350 degrees.

Saute bacon in a large, oven-proof skillet. (I used my cast iron skillet.) Once bacon is soft, add onions and saute until onions are soft. You can remove any extra bacon drippings, but it does add wonderful flavor and I left it in.  Once cooked, remove from heat and let cool slightly. Add the corn in and mix gently.

In a mixing bowl, mix the dry ingredients. In another mixing bowl, mix the eggs, half & half and butter. Gently blend the wet ingredients into the dry, stirring just until blended and there are no large dry lumps. Pour the mix into the skillet, and fold the onion, bacon and corn into the mix.

Bake for 30-35 minutes, until the center is just set. If you’re making it in a cast iron skillet, you will probably need the longer cook time. The roasted corn has a wonderful flavor but looks pretty awful when you cook it. If you are making this dish and need it to look pretty – just use regular frozen corn.

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Our friend Sharon recently served us this incredibly delicious Vegeterian/Vegan dish and was kind enough to share the original recipe with me, from CookieandKate.com. I made it almost exactly as shown, and then a couple nights later used the leftover peanut sauce as a dipping sauce for oven-roasted sweet potatoes. It is so delicious and uses ingredients you probably have in your pantry already.

INGREDIENTS

Spicy Thai Peanut Sauce

½ cup creamy peanut butter
¼ cup soy sauce (Can use Tamari to be gluten-free)
1/4 cup apple cider vinegar
2 and 1/2  Tbsp honey (or agave nectar, to taste)
1 tsp grated fresh ginger
2 cloves garlic, crushed
¼ tsp red pepper flakes
2 Tbsp water

Roasted vegetables

2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
about 2 Tbsp olive oil (or coconut oil)
1/2 tsp cumin powder (I used more than original recipe.)
1 tsp Sea salt (to taste)

Rice and garnishes

1 1/2 cup jasmine rice (could use any rice, really)
3 green onions sliced into thin rounds (green and white parts)
Handful cilantro, chopped
Handful peanuts, crushed

Sriracha sauce on the side (optional)

INSTRUCTIONS

Preheat the oven to 425 degrees.

In a medium bowl, mix 2 Tbsp of olive oil, salt and cumin. Put the sweet potatoes in a roasting pan and drizzle with about 2/3 of the oil. Drop the peppers in the remaining oil and toss them. You’ll add them to the pan a bit later.

Spread the sweet potatoes out, but leave about 1/4 of the pan empty. Bake for 15 minutes and toss. Then add the peppers in the empty space and continue roasting for another 20 minutes.  Check to be sure the potatoes are cooked and the peppers are soft and starting to caramelize.

In the meantime, cook the rice. Add 1 1/2 cups jasmine rice and 1 tsp kosher salt to a pot. Add a bit less than three cups of water and bring to the boil. Reduce heat to low and cover and cook for 25 minutes. Fluff with a fork.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick whisk in a little more water.

To serve: Spoon rice onto a large serving dish, and top with sweet potatoes, then peppers, a nice heavy drizzle of sauce, and sprinkle chopped green onions, cilantro and peanuts. Serve any extra sauce in a little pitcher.

To serve it as a dipping sauce for sweet potato fries, just gently stir in the onions, cilantro and peanuts. So good!

Spicy Garlic & Lime Shrimp

We made these last week on vacation and they were so delicious! I found the recipe on Food.com and we had them with rice and some other vegetables. (Can’t remember which vegetables, I can only remember the flavor of the shrimp!)

2 Tbsp butter
1 clove garlic, crushed or 1/2 tsp garlic powder
24 large shrimp (about 1 pound) peeled with tails on. (Can use fresh or frozen.)
1 lime, halved

Seasoning Mix:

3/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried thyme
1/8 tsp onion powder

Blend seasoning mix in a small bowl. If shrimp are frozen, wash them in cool water until they’ve thawed fairly well and you can peel them.

Melt butter in a large skillet over medium heat. Add garlic and stir well, then immediately add the shrimp.

Squeeze the juice of the lime over the shrimp, and dump all the seasoning in and blend quickly to coat all sides of the shrimp. Cook shrimp 5-8 minutes stirring from time to time until they start to brown. Cook both sides.

Serve with fresh lime wedges.

Thai Green Curry with Eggplant, Peppers and chicken

Made this for Kumy’s birthday last week while we were away from home. We had kind of limited supplies, but I’d brought a couple of Tbsp of Thai Green Curry Paste, which made it crazy easy. We were all starved and this was the perfect dish!

2 Tbsp Olive Oil
1 Eggplant, not peeled – cut into 1″ cubes
1 green pepper, cut into bite-sized pieces
1 small onion, cut into fat slivers
1 carrot, julienned
1 lb. chicken tenders, cut into small bite-sized pieces
2 Tbsp Mae Ploy Green Curry Paste
1/2 cup coconut milk
1/2 cup water
1 Tbsp sugar
1 Tbsp Fish Sauce (optional – I didn’t have any and it was still good)
juice from 1/2 lime
pinch red pepper flakes (totally optional – the paste is already very spicy)
1/2 tsp salt
1/4 cup Thai Basil Leaves, julienned (optional – I didn’t have any and still good)

Heat oil in a large nonstick skillet until it’s quite hot. Add eggplant and cook, flipping the eggplant to sear it. Cook for 5 minutes or so, then add the onion, peppers and carrot and saute for another 3-4 minutes, or until the onion is transparent and the peppers are softened. Add the chicken and continue cooking 3-4 more minutes.

Shift veggies to the edges, and add a little more oil, and the green curry paste. Cook the green curry paste for a couple of minutes and add 1/2 cup water, the juice of 1/2 a lime and the salt and red pepper flakes. Stir everything together well and add the coconut milk. Cook for just another 30 seconds to warm the coconut milk and serve over rice.

Would probably be great with chopped peanuts, too.

Update:  Last night Maya and the gals made amazing vegan egg rolls, which Samir fried.  Since we had a lot of folks home for supper,  I made this dish without chicken, and realized it really doesn’t need the red pepper flakes!  Taylor made Sherry Trifle, so it was fine dining all around.

Chicken and Herbed Biscuit Potpie

Made another great recipe from Ree Drummond’s blog last night. The original recipe calls for beef, but I had chicken meat and stock from a Costco roasted chicken. To make it with beef, just use shredded or diced cooked beef for the chicken, and beef stock instead of chicken. I also added mushrooms. This makes a big casserole of food. If cooking for a smaller group – you could halve this.

Ingredients for Pot Pie Filling:

3 Tbsp butter
1/2 onion, diced
3 stalks of celery, thinly sliced (about 4 inches if you cut across the whole top of the stalk)
3 large carrots, scrubbed and thinly sliced
2-3 cups mushrooms, halved
3 cloves garlic, mashed
6 Tbsp flour
kosher salt and freshly ground black pepper to taste (about 1 1/2 tsp salt, and 1/2 tsp pepper)
3 cups chicken stock
3/4 cup heavy cream
3 Tbsp chopped fresh parsley
3 cups frozen peas
4 cups cooked chicken, cut into bite-sized pieces

Melt butter in a stock pot. Toss in onions, and saute for a couple of minutes. Then add celery, carrots and garlic and saute a couple of more minutes. Finally stir in mushrooms, cover pan and cook on medium low heat for about 10 minutes.

Add the flour, salt and pepper. Stir and cook for a few minutes. Stir in chicken stock and cook to thicken for a few minutes. Add the heavy whipping cream and bring just to a boil. Immediately add the parsley, peas and chicken meat and stir to coat everything. Turn off heat. Pour the filling into a 9×13 pan.

While filling is cooking make the Herbed Buttermilk Biscuits:

Ingedients:

2 cups flour
1 Tbsp baking powder
1 tsp sugar
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp dried parsley
8 Tbsp cold butter, cut up (1 stick)
3/4 cup buttermilk

Add all dry ingredients to a food processor and pulse until they are well blended. Add the butter and pulse about 10 times until the butter and flour mixture is blended and a little crumbly. Add the buttermilk and pulse 10 times or so, until it clumps together on one side. It will be quite sticky.

Scoop out ice cream scoops of the biscuit and carefully arrange them on the filling. You just want to be sure that every serving has a nice biscuit on top of it.

Bake at 375 for 25-30 minutes. Remove from oven when the biscuits are starting to brown nicely, and brush the tops with butter.

Delish!!