Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Tuesday, March 7, 2017

Crispy Black Bean Tacos with Green Onion and Cabbage Slaw


LESLIE BUDEWITZ: Mr. Right loves tacos. Loves them. Simply loves them. In fact, I lost my status as a picky eater about a dozen years ago when we were in a small town on the west coast of Mexico, south of Puerto Vallarta, and the restaurant we had planned to go to was closed. So we ate street tacos and drank beer from cans—on my birthday. I loved it.

These are not those tacos, but they are totally yummy. You certainly could saute some ground beef with onion or shred some chicken and add it to the black bean mixture.

Frying the tortillas ever so slightly gives these a flavor I can only describe as golden and delicious. I admit a certain fear of frying, but the amount of oil here is minimal. The trick is to get the oil the right heat, so the tortilla immediately starts to puff and brown when you add it. Too low, and it will absorb the oil; if the pan is too hot and sizzles when you add the tortilla, lift the pan and lower the heat, then resume, fearlessly. Check with the old trick of sticking the tip of the handle of a wooden spoon into the oil; if the oil bubbles or sizzles slightly, it's just right!
Roux the Day (A Dinner Club Mystery) by [Wiken, Linda]
Tequila or cerveza optional!

Congratulations to Linda Wiken on the publication today of ROUX THE DAY, a Dinner Club Mystery!

Crisp Black Bean Tacos with Green Onion and Cabbage Slaw

For the tacos:
1-15 ounce can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
salt and pepper

For the slaw:
1 small head purple cabbage, finely shredded
1 small or ½ medium red onion, thinly sliced
1 cup green onions, diced (including green stems)
1/4 cup red wine vinegar
2 serrano chiles, seeded and coarsely chopped
2 tablespoons mayonnaise
2 tablespoons lime juice
½ cup pure olive oil
1/4 cup cilantro, chopped
salt and pepper

olive oil
4 white or yellow corn tortillas, 8 inch
1/3 cup feta or queso, crumbled
1/3 cup fresh cilantro, chopped
salsa, not sauce, or sriracha

Place beans in a small bowl; stir in cumin, oregano, and cayenne and partially mash. Season to taste with salt and pepper.

Place the cabbage and red onion in a large bowl and stir.

Blend green onions, vinegar, chiles, mayonnaise, lime juice, salt, pepper, and olive oil in a blender or in a bowl using an immersion blender until emulsified.  Add to the cabbage and onion mixture. Stir in the cilantro and season to taste.

Heat one tablespoon olive oil in a large frying pan over medium heat. Lay in one tortilla. Spoon in 1/4 cup bean mixture. Cook one minute. Fold in half. Cook until golden brown, about one minute, and turn to the other side, cooking one more minute. Remove to a plate and add slaw, feta, and additional cilantro, and repeat with additional tacos. (Fry up one per person to start; if you want more than one -- and you likely will -- you'll need a little more oil before frying up the second batch.)

Serve with salsa or hot sauce.

Makes 4.










 


Enjoy!

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, February 21, 2017

Vegetarian Chili and Green Chile Cornbread

LESLIE: Chili is a classic American dish, and I suspect every home cook has a favorite recipe, vegetarian or not. Mine started life in Laurel’s Kitchen, one of the first cookbooks I ever bought, and a classic of vegetarian cooking, but the recipe is much changed. Some vegetarian cooking, especially in the 1970s, isn’t real high on flavor. And me? Well, flavor is kinda the point, right?

Since I started writing my Spice Shop series, I’ve heard plenty of readers say they don’t care for “spicy food.” What they really mean is they don’t care for heat, for peppers that scorch the roof of your mouth. This dish, as I’ve spiced it, gives a nice balance of flavor without a lot of heat, and the cornbread balances it nicely. If you’re looking for a three-alarm chili, this isn’t it.

This recipe also features the few foods I will use canned: beans, tomatoes, and diced chiles! Somehow, though, we recently acquired large bags of dried kidney and black beans, so we’ve been cooking them for chili, soup, and tacos. It’s easy, but requires some planning, and when it comes to dinner, I don’t always plan very far ahead!

Some cooks dot a piece of parchment or waxed paper with tablespoons of the extra tomato sauce, freeze it, then toss the dots in a bag and throw it back in the freezer. I usually just use the entire can, even though that’s not why my own recipe calls for! You decide, based on how thick you like your chili.

This freezes nicely, in small glass containers. If we want to make a chili with meat, we use this same recipe, sauteing the ground beef in the stock pot before adding the onions and garlic.

Early in our marriage, Mr. Right told me he didn’t like cornbread. Turns out, he didn’t like his mother’s cornbread! (She was an excellent cook, and even ran a restaurant for a while, but cornbread wasn't her dish.) This version is moist and flavorful, and never lasts long. This recipe comes from Vegetarian Soups For All Seasons by Nava Atlas, but again, I've spiced it up!

The chili recipe is gluten-free; the cornbread is not.

Leslie’s Vegetarian Chili and Green Chile Cornbread

olive oil
1 white or yellow onion, chopped
1 teaspoon garlic, minced
2 stalks celery, chopped
1 carrot, diced
1 bell pepper, any color, chopped (optional)
2-14 ounce cans chopped or crushed tomatoes
2 tablespoons tomato paste
2 cups vegetable stock (or water)
4 cups kidney beans (1-1/2 to 2 cups dry, cooked, or 2-14 ounce cans
½ teaspoon chili powder
½ teaspoon cumin
1-1/2 teaspoon kosher salt
1 teaspoon dried oregano
cheddar or Monterey jack, shredded, for topping (optional)



If you’re using dried beans, soak overnight in a large pot, then drain and return to pot. Cover with 3 cups of water for each cup of beans; bring to a low boil and simmer, about 1-1/4 hours, until tender but not mushy—they will continue to cook in the chili.

In a large stock pot, saute the onion in olive oil until softened and they begin to turn transparent; add the garlic and saute briefly. Add the celery, carrots, and bell pepper, and saute until soft, 3-5 minutes.


Add the tomatoes, tomato paste, stock, beans, and spices. Bring to a low boil, then simmer about 30 minutes.

Top with shredded cheese to serve.

Green Chili Cornbread

1-1/2 cups cornmeal, medium grind
½ cup unbleached white flour
1/4 cup wheat germ
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs
1 cup plain yogurt (low or full fat work equally well; Greek style is too thick)
2 tablespoons vegetable oil
1-4 ounce can chopped green chiles
½ cup thawed frozen corn kernels (optional)



Preheat oven to 400 degrees. Spray or oil a 9" square pan.

In a large bowl, combine cornmeal, flour, wheat germ, baking soda, baking powder, salt, and cayenne.


In a smaller bowl, lightly beat the eggs, and mix in the yogurt and oil. Make a well in the dry ingredients and add the egg mixture; stir until combined. Stir in the corn, if you’re using it.




Spread mixture in pan and bake 20-25 minutes, until the top is golden and a knife or tester comes out clean. 



Let cool slightly and cut into squares.

Serve warm with butter. Because it is so moist, store leftovers in the fridge.



From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming March 15): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.

Tuesday, November 29, 2016

Stuffed Spaghetti Squash Bowls


LESLIE BUDEWITZ: We love squash—summer squash like zucchini, crookneck, and patty pan, or the heartier winter squash like acorn, butternut, and kabocha. Spaghetti squash may be our very favorite, a winter squash named for its strand-like flesh. Roast a cut winter squash, serve with butter, salt and pepper, and a sprinkling of Parmesan for a simple, yummy side dish. Of course, they make fabulous soups, like this Gingered Pumpkin Apple Soup I shared a year ago.

But squash play well with others, too. This recipe combines veggies, beans, and cheese, making it a complete protein for vegetarians. It's also gluten-free. The combination is terrifically pretty. The cilantro-averse—you know who you are—can substitute parsley without losing the color.

The outer skins that allow winter squash to store well can be tricky to cut. The original source for this recipe—which I have changed quite a bit—suggests microwaving the squash for 5 minutes to soften it, but I have not tried that.

We ate one bowl each—one half of the squash, stuffed—as our dinner, but each half could be cut in half again and served with chicken as a side dish.

Stuffed Spaghetti Squash Bowls

1 large spaghetti squash
olive or vegetable oil
½ chopped onion
1 red bell pepper, chopped
½ cup chopped fresh tomatoes
1-2 jalapenos, cored and sliced (optional)
1 (14.5 ounce) can black beans, drained and rinsed
1 cup corn kernels (if frozen, place in a colander and rinse with hot water to defrost)
1/4 cup fresh cilantro or parsley, finely chopped
1 teaspoon cumin
salt & pepper
½ cup salsa
1/2 cup shredded cheddar or Monterey jack cheese

Preheat the oven to 375°F. Line a cookie sheet or baking dish with foil.

Wash the squash and slice off the stem at the top. Cut the squash in half lengthwise and scrape out the seeds and loose pulp with a spoon. Oil the cut edges of each half and place, cut side down, on the baking sheet. Roast about 45 minutes, until the inside of the squash is tender when pierced with a fork.




Heat one tablespoon of oil in a large saute pan over medium heat. Sauté the onion 3-5 minutes, until softened, and add the bell pepper, jalapeno, and tomato. Saute lightly, 4-5 minutes.


Stir in the beans, corn, cilantro or parsley, cumin, salt and pepper, and mix well. Remove from heat.




When the squash is done cooking, allow it to cool for a few minutes before handling. Turn the oven to broil. Using a metal spoon, scrape out the spaghetti-like strands and add them to the vegetable mixture, being careful not to pierce the skin. Mix the strands into the vegetable mixture, then spoon into the squash bowls.



Divide the salsa between the bowls and sprinkle with the cheese. Broil about 5 minutes, until the cheese is bubbling.

Serves 2-4.
From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?



Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.


Tuesday, November 15, 2016

#Thanksgiving week -- Crunchy Kale and Chickpea Salad


LESLIE BUDEWITZ: My constitutional law professor liked to joke that there are two kinds of people: those who constantly divide the world into two kinds of people, and those who don’t.

Let me suggest another way to divide the world: people who insist on eating the same dishes for a particular holiday, year after year, and those who like to mix things up.

Count Mr. Right and me in that latter group. It may be because we are both cabooses, much younger children in our families, and have never actually been allowed to become the hosts of annual family gatherings! Or for me, it may be memories of less-than-stellar holiday cooking. (My mother was an indifferent cook, but a FABULOUS pie and Christmas cookie baker!) Or perhaps, we just enjoy experimenting with the amazing variety of foods available this time of year, which was not the case in our childhoods. (And as proof of the amazing differences between children in the same family, my husband would make tacos for Thanksgiving, while his sister puts her serving dishes away after each holiday meal with a note in them about what dish they hold!)

So if you enjoy rearranging your menu from time to time, this dish is perfect. Plus it counts as both the salad course and a vegetable dish, leaving more room for mashed potatoes and pie. (Maybe not on the same plate, especially if you’re a gravy fan—another way we could divide the world!)

Patting the chickpeas slightly dry allows them to roast rather than steam. The chickpeas and dressing can be prepared ahead of time, with the kale sauteed and the dish assembled just before serving.

Crunchy Chickpea Kale Caesar

2 - 15 ounce cans chickpeas (aka garbanzo beans), rinsed and drained
2 tablespoons olive oil
1/2 teaspoon kosher salt
½ teaspoon freshly ground black pepper
scant 1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/4 teaspoon kosher salt
1 large bunch kale
olive oil, for sauteeing
1 red bell pepper, julienned
1 jalapeno pepper, seeded and finely chopped
additional Parmesan for serving, if desired

Preheat the oven to 425 degrees. Pat the chickpeas dry and toss them, on a rimmed baking sheet, with the oil, ½ teaspoon salt, and black pepper. Roast for 30 minutes, shaking and turning the baking sheet occasionally to cook evenly. Set aside to cool.


In a small bowl, whisk together the mayonnaise, lemon juice, Parmesan, mustard, garlic, and 1/4 teaspoon salt.




Trim the kale, discarding any tough stems, and roughly chop it. Heat oil in a large pan and saute briefly, 2-3 minutes; greens should remain well-colored and tender-crisp. Place in a large flat serving bowl.


Add the bell pepper and jalapeno and stir to mix. Add the dressing and toss to coat. Top with chickpeas and additional Parmesan.




Serves 6-8.

Wishing you all a lovely Thanksgiving – thank you for being part of the Mystery Lovers’ Kitchen community!

Are you a traditionalist, or a daring holiday cook? 

From the cover of KILLING THYME (October 2016, in paperback, e-book, and audio---large print coming soon!): 

At Seattle Spice in the Pike Place Market, owner Pepper Reece is savoring her business success, but soon finds her plans disrupted by a killer…

Pepper Reece’s to-do list is longer than the shopping list for a five-course dinner, as she conjures up spice blends bursting with seasonal flavor, soothes nervous brides fretting over the gift registry, and crosses her fingers for a rave review from a sharp-tongued food critic. Add to the mix a welcome visit from her mother, Lena, and she’s got the perfect recipe for a busy summer garnished with a dash of fun. 

While browsing in the artists’ stalls, Pepper and Lena drool over stunning pottery made by a Market newcomer. But when Lena recognizes the potter, Bonnie Clay, as an old friend who disappeared years ago, the afternoon turns sour. To Pepper’s surprise, Bonnie seems intimately connected to her family’s past. after Bonnie is murdered only days later, Pepper is determined to uncover the truth. 

But as Pepper roots out long-buried secrets, will she be digging her own grave?


Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The 2015-16 president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat Ruff, a cover model and avid bird-watcher.

Swing by my website  and join the mailing list for my seasonal newsletter. And join me on Facebookwhere I often share news of new books and giveaways from my cozy writer friends.