Loaded Hash Browns

I became obsessed with these hash browns toward the end of my Whole33. They're easy/quick enough to make whenever the desire strikes. (Daily, in my case.)

Loaded Hash Browns

2-3 tbs olive oil
1/4 onion, chopped
1/2 red pepper, chopped
1 medium (2 small) yukon gold potatoes, grated and squeezed of excess water
2 big handfuls of baby spinach, chopped
salt and pepper to taste

In a large non-stick skillet, heat 2 tbs olive oil over medium heat. Add onion and red pepper, sprinkle with salt and pepper, and cook, stirring occasionally until softened, about 5 minutes. Add grated potato, season with salt and pepper, and stir together. Let cook and brown, stirring every few minutes, until nicely browned, about 7-10 minutes. Stir in spinach and wilt slightly. Turn out onto a plate and devour with scrambled or fried eggs.

Butternut Squash Tart

When you live in Oklahoma and you use the phrase "a house divided," you are usually talking about a couple in which one person cheers for The University of Oklahoma and one cheers for Oklahoma State University. In the case of some good friends of ours, one person is a vegetarian and one is a big fan of all things carnivorous. So when it came time for our small group's Thanksgiving party this week, I made a special dish just for Kevin, and one for his wife Lindsay. 

Kevin is the vegetarian, and for him I tried out an appetizer from a recent issue of Bon Appetit. It was a hit, and is a great way to use up any leftover butternut squash you may have from Thanksgiving. 

Butternut Squash Tart with Fried Sage
from Bon Appetit Magazine

1 17.3-ounce package of frozen puff pastry

1 butternut squash

1 egg

1/4 cup honey

2 tbs water

1 fresno, jalapeno, or red Thai chile

3 tbs olive oil

fresh sage

1/4 cup shaved parmesan cheese

salt and pepper

Preheat oven to 375°. Line a large rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed, on a lightly floured surface to a 10-inch square (just enough to even out). Transfer to prepared sheet.
Brush pastry with 1 large egg beaten with 1 tsp. water. Arrange twelve 1/8-inch-thick rounds peeled butternut squash (cut from squash's neck) over pastry, overlapping as needed and leaving a 1/2-inch border. Place another sheet of parchment paper over squash. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with kosher salt. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 25–30 minutes longer.
Meanwhile, combine 1/4 cup honey, 1 thinly sliced Fresno, jalapeño, or red Thai chile, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat (add another thinly sliced chile if more heat is desired). Boil until thickened slightly and syrupy, about 6 minutes.
Line a plate with paper towels. Heat 2 tablespoons olive oil in a small skillet until just beginning to smoke. Add 12 fresh sage leaves; fry until crisp, about 30 seconds. Transfer to paper towels to drain.
Slice tart. Arrange 1/4 cup shaved Parmesan on top; drizzle with chile-infused honey. 

Garnish with fried sage leaves and a few grinds of black pepper.

Nacho Spuds

I can't believe I haven't shared this recipe already. I've been making it for years and it's a firm family favorite. 

I also can't believe that, for the second year in a row, I succumbed to serving heart-shaped food for dinner on Valentine's Day.

Nacho Spuds
from Rachel Ray

2 large baking potatoes (1-1/2 pounds total), sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 pound lean ground beef sirloin (Omit this and you have a really tasty vegetarian dinner.)
1 15 ounce can black beans, rinsed
2 tablespoons taco seasoning (I make my own- chili powder, cumin, oregano, onion powder, garlic powder)
1 8 ounce package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Position a rack in the upper third of the oven and preheat to 450 degrees . On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes. Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.  (Because of my picky eaters, I don't add the beans to the meat mixture. I just top half the potatoes with meat and half with meat and beans.)
Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar. Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Mom's Broccoli-Rice Casserole

My Thanksgiving plate would not be complete without this dish. My mom always made it and, now that she's gone, I have taken the torch. No one in my family loves it as much as she and I, but that never stopped us from making the entire recipe every year.
While some of the ingredients are not found in my pantry at any other time during the year, I often make an exception, since it's a very special occasion.  This year, however, I tweaked things a bit for my own peace of mind (and to avoid paying $6 for a jar of Cheese Whiz!).
What's your favorite Thanksgiving dish?  Share it in the comments!

Mom's Broccoli-Rice Casserole

1 package frozen chopped broccoli
1/2 cup water
3/4 cup instant rice (1 1/2 cups cooked)--This year, I used 1 1/2 cups cooked brown rice.
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup (1 stick) butter
8 oz jar Cheese Whiz (you read that right)--This year, I used this cheese-sauce recipe.
1 can Cream of Mushroom soup--I know you can make this from scratch, but I didn't. 


Preheat oven to 350. Bring broccoli and water to a boil in a medium saucepan. Boil for 6 minutes, add the rice and turn off the heat. (If you're using already cooked rice, just add it to the dish with everything else.) Set aside while you saute onion and celery in the butter until soft- about 10 minutes. Add the vegetables, the broccoli and rice to a large bowl. Add the Cheese Whiz and soup and mix well. Pour into a 9*13 casserole dish. Bake 20-30 minutes, until bubbly and lightly golden brown on top.

Chocolate Zucchini Bread

My friend Sarah makes the best chocolate zucchini bread ever.  She shared it with my sister a few years ago and I've been making it ever since.  My sister is allergic to dairy, so if I'm making it for her, I use oil instead of butter.  However you make it, it's delicious!

Chocolate Zucchini Bread

½ cup canola oil or butter (1 stick), room temperature
1 ½ cups sugar (or 1 cup honey)
2 eggs
1 cups shredded zucchini, squeezed of excess water
1 tsp vanilla
2 cups flour
1 tsp baking soda
¼ tsp salt
¼ cup unsweetened cocoa powder

Cream sugar (or honey) and butter (or oil) – add eggs, then zucchini and vanilla. Mix dry ingredients into wet. Pour into greased and floured loaf pan. Bake at 325° for 1 hour. Makes 1 loaf.
If using honey, cook at a lower temperature.

Gwyneth Paltrow's Fried Zucchini Spaghetti

When your mother-in-law gives you the largest zucchini you've ever laid eyes on, use some for zucchini pancakes, some for chocolate zucchini bread (a recipe I thought I had shared but apparently have not! Soon!), and some for Gwyneth's fried zucchini spaghetti. Smile to yourself as you eat a huge bowl of it, knowing you don't have to share it with any of the picky eaters in your house.

Fried Zucchini Spaghetti
from My Father's Daughter, by Gwyneth Paltrow

1 pound small zucchini, very thinly sliced crosswise
1/4 cup all-purpose flour
Salt
1/2 cup plus 2 tablespoons extra-virgin olive oil
3/4 pound spaghetti
1 cup shredded Parmigiano-Reggiano cheese, plus more for serving
1/2 cup torn basil leaves
Freshly ground pepper
Lemon wedges, for serving

In a medium bowl, toss the zucchini with the flour and a pinch of salt. In a very large skillet, heat half of the oil until shimmering. Add half of the zucchini and fry over high heat, turning once or twice, until browned and crisp, 3 to 4 minutes. Using a slotted spoon, transfer the zucchini to a paper towel–lined wire rack and season with salt. Repeat with the remaining oil and zucchini.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid. Return the pasta to the pot and toss with the 1 cup of cheese, the basil and a generous pinch of pepper. Add the reserved pasta water a little at a time, tossing well to coat. Transfer the pasta to a bowl and top with the crispy zucchini. Serve right away with lemon wedges and additional cheese.

Black Bean Quesadillas

When I make a big batch of black beans in my slow-cooker, I end up with bags and bags of them in my freezer.  They are extremely useful for quick lunches, such as this one.  This recipe is actually for a black bean dip, which is incredibly delicious and dangerous, if you happen to find yourself with a bag of Frito's around...

Black Bean Quesadilla
Bean Dip recipe by Tyler Florence

2 (15 oz) cans black beans, drained and rinsed
3-4 slices bacon (Omit this for a delicious vegetarian meal)
1/2 of a medium red onion, chopped
1 jalapeno (or more to taste), seeded and chopped
1/2 cup chopped cilantro (I omitted this, as my husband is in the cilantro-haters camp)
1 tsp ground cumin
salt
1/2 cup of your favorite salsa (I had none, and this recipe was still delicious)
Corn tortillas
Grated cheddar cheese (or monterey jack, pepper jack, mexican blend, etc.)


Place the black beans in a food processor and puree until smooth.  Set aside.

In a medium skillet, cook the bacon until crisp, 5 or 6 minutes. Transfer to a paper towel lined plate to drain, leaving the fat in the pan.  Add the onion and jalapeno, cook until the onions are translucent, 3-4 mins.  Add the cilantro and cumin and cook for 1-2 mins longer.  Add the pureed black beans, salt to taste, and salsa, crumble in the cooled bacon, and stir to combine.

Preheat oven to 350.  Place corn tortillas on a greased baking sheet.  Spread with 3 tbs of the black bean dip on one tortilla.  Top with 1-2 tbs grated cheese.  Top with another corn tortilla.  Bake until cheese is melted and beans are heated through, 7-10 mins.  (You can certainly cook this in a skillet, like you would a grilled cheese.)  Cut into triangles and serve with sour cream, salsa, guacamole, etc.

Zucchini Pancakes

If you've got a garden (which I don't) and you find yourself over run with zucchini every summer (which sounds like a dream come true to me), here's a good option for you.  These are appropriately named pancakes, because texturally, that's just what they're like.  That being said, if you're looking for a crispy, fritter-type cake, this recipe is not for you.  I found these to be delicious and will probably be buying lots of zucchini from the farmers market to make them again.  Unless anyone local needs to unload a bunch of zucchini...

Zucchini Pancakes

from Ina Garten

2 medium zucchini (about 3/4 pound)

2 tablespoons grated red onion

2 extra-large eggs, lightly beaten

6 to 8 tablespoons all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Unsalted butter and vegetable oil

Preheat the oven to 300 degrees F. Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.

The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Creamy Pasta with Chard and Tomatoes

Over a birthday lunch at Whole Foods with my sister, I mentioned how frustrated I had been with cooking. I felt stuck in a rut of chicken nuggets and cheese pizzas and "kid food." I never made anything I really wanted anymore, or anything "just for me." As my wise older sister is wont to do, she enlightened me to the fact that I could very easily make myself something for lunch that was just for me, and cook a more kid-friendly dinner.

Light bulb.

This dish fits the bill perfectly, and it uses up the beautiful swiss chard I've discovered (and fallen in love with) at our farmer's market. I buy it every week, and this is my favorite way to eat it.

Creamy Pasta with Chard and Tomatoes

from Joy of Cooking

1 tbs olive oil

1/4 cup chopped onion

2 garlic cloves, minced

1/4 tsp red pepper flakes

2 large ripe tomatoes peeled and chopped or 1 cup chopped drained canned tomatoes

1 pound chard, trimmed and cut crosswise into 1/2 inch strips

3/4 cup heavy cream

salt and black pepper to taste

8 oz pasta (I used whole wheat penne)

3/4 cup grated parmesan (I used romano)

Cook pasta according to package directions, drain and set aside. Meanwhile, heat olive oil in a large pan over medium heat. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until soft and golden, about 2-3 minutes. Add tomatoes and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes. Add the chard and cook until wilted, about 2 minutes. Add heavy cream, salt and pepper. Cook two minutes, until bubbling. Remove from heat, add to the pasta and toss well to coat. Toss in cheese and serve.

Whole Wheat Banana Bread

I bought Mark Bittman's The Food Matters Cookbook sometime last year. I had checked it out from the library and knew upon first glance that it would be a valuable resource. It has proven to be just that.

This morning, as I saw two bananas on the counter heading to the point of no return, I grabbed them, ready to make our favorite Banana Chocolate Chip Muffins. Then I reminded myself that I have no self-control when those muffins are in the house, and decided to look for something healthier to try. I looked in the index of Bittman's book and found my answer.

While this bread is more time-intensive than muffins, I can feel much better about having a slice or two with my morning coffee. Enjoy this bread that is unlike any other banana bread you've ever tried- sugar-free and much more like bread than cake (and with a very subtle banana flavor)!

Whole Wheat Banana Bread

from The Food Matters Cookbook

3 cups whole wheat flour (I use white-whole wheat)

1 1/2 tsp instant yeast (or 1 1/2 tsp active dry yeast-this is what I used)

2 tsp salt

pinch of cinnamon

1 cup mashed bananas

2 tbs vegetable oil

*If you're using instant yeast--Combine the flour, yeast, salt, and cinnamon in a large bowl. Add the bananas and about 1/2 cup water and stir until blended; the dough should be quite wet, almost like a batter (add more water if it seems dry).

*If you're using active dry yeast, combine the yeast with 1/2 cup of very warm water. Let the yeast soften for about 5 minutes, then combine with rest of the ingredients and proceed with the recipe. (I did have to add a bit of extra water, so don't be scared to!)

Cover the bowl with plastic wrap and let it rest in a warm place for about 2 hrs. The dough is ready when its surface is dotted with bubbles.

Use some of the oil to grease a 9 by 5 inch pan. Scoop the dough into the loaf pan and use a rubber spatula to gently settle it in evenly. Brush or drizzle the top with the remaining oil. Cover with a towel or plastic wrap and let rise until doubled, an hour or 2 depending on the warmth of your kitchen. (It won't reach the top of the pan.) When it's almost ready, preheat the oven to 350.

Bake the bread until deeply golden and hollow-sounding when tapped, about 45 minutes. If the loaf releases easily from the pan, turn it out immediately and let cool on a wire rack before slicing; if it sticks a little, let cool in the pan before turning it out.

Hash Brown Waffles

These beauties are such a favorite in our house. I make them whenever we have breakfast for dinner (unless we're having waffles and the iron is already occupied), but they're just a super simple side dish perfect for any night of the week.

Hash Brown Waffles

from Cooking for Isaiah

3 yukon gold potatoes (or russets, or sweet potatoes, etc)- peeled, grated, and wrung dry

1 tbs olive oil

3/4 tsp salt

1/4 tsp pepper

Combine ingredients in large bowl. Preheat waffle iron to med-high. Grease or spray with cooking spray. Mound 1/2 cup of potatoes into waffle iron. Cook about 10 mins.

Guacamole Salad

To be honest, this is the dish that inspired me to eat mostly-meat-free for the next month.

We had it on Thursday for dinner with friends (along with taquitos), and even my skeptical (scared) husband had two helpings of it! (I should think it goes without saying that my extremely picky little boys didn't eat a single bite of it.) I liked it so much, I headed back to the farmer's market and restocked the supplies needed to make another round. We had it for lunch yesterday with brown rice and tortillas. It's great as a chunky monkey salsa, eaten with chips.

Guacamole Salad

adapted from Ina Garten

2 tomatoes, seeded and diced

1/2 cup red onion, sliced very thinly

2 jalapenos, seeded and minced

kernels from 2 ears of fresh corn

1 (15 oz) can black beans, drained and rinsed

juice of 1-2 limes

1/4 cup extra virgin olive oil

salt and pepper to taste

2 avocados, seeded, peeled and diced

In a large bowl, place tomatoes, onion, jalapenos, corn, and beans. Squeeze over the juice of 1 (very juicy) or 2 (somewhat stingy) limes, drizzle with olive oil. Season with salt and pepper and toss gently. Taste for seasoning. When ready to serve, gently fold in avocados. (I made up a big batch for the fridge and just left out the avocado. I slice it and add it in when we're ready to eat.)

Basic Cheese Pizza

So when it's time to make the boys a pizza, I keep it simple but try to use good ingredients so that they will always like my pizza better than any we could buy. :) The best way to do this is to use fresh mozzarella cheese. Once I started doing that as opposed to using the pre-shredded kind, my pizzas were taken to another level.

The other thing that made a huge difference in taste was cooking at a really high temperature. I was scared at first, but it's needed! Just make sure your oven is clean so you don't make your entire house smoky.

Basic Cheese Pizza

1 recipe basic pizza dough

1 recipe basic tomato sauce

fresh mozzarella cheese, grated or sliced thinly

freshly grated Parmesan cheese

cornmeal for the pan, optional

Preheat oven to 500. Sprinkle a handful of cornmeal on baking sheet. Roll out pizza dough on a lightly floured surface as thinly as possible without tearing it. Place on baking sheet. Spread tomato sauce as liberally as you please. Top with mozzarella and Parmesan cheeses. Drizzle with olive oil, if desired, for flavor and color. Bake about 10 minutes, or until cheese is bubbly and golden and crust is lightly golden. Let stand 5 minutes before slicing.

Basic Tomato Sauce

As promised, this is my go-to sauce for pizza. I use it for pasta as well, and it always gets rave reviews from the husband. I grew up on Prego and had a hard time finding a homemade sauce I liked as much. Leave it to Mark Bittman again and his simplicity to help me find my new favorite.

Basic Tomato Sauce

from Mark Bittman's How to Cook Everything

3 tbs olive oil

3 cloves garlic, lightly smashed

1 (28 oz) can whole tomatoes (I usually used crushed)

salt and pepper to taste

Warm 2 tbs oil with the garlic in a medium skillet over medium-low heat. Cook, stirring occasionally, until the garlic is lightly golden. Drain tomatoes (only if using whole tomatoes) and remove seeds if you wish to. Crush them with a fork or your hands and add them to the skillet. Season with salt and pepper. Raise the heat to medium-high and cook, stirring occasionally, until the tomatoes begin to break down and the mixture becomes "saucy," about 10 minutes. Remove garlic. Stir in remaining tbs of oil, taste for salt and add more if necessary.

(Sauce may be covered and refrigerated for a day or two, or put in a closed container and frozen for several weeks.)

Sweet Potato and Kale Chips

What constitutes a "successful" meal in your house? With two small picky eaters and a husband who tends to be as well, I call a successful meal one that leaves everyone at the table with a full belly. Full of something, anyway. Maybe not everything on the table, but something. When I made the Chicken Schnitzel I paired it with a couple of sides that were new to the taste buds of all of us. I did not have high hopes, but was somewhat pleased with the results:

Picky eater #1 tried everything (though I admit his bite of kale was minuscule and was sandwiched between bacon slices), but ate mainly chicken for supper.

Picky eater #2 crushed his kale chips, threw some chicken in the floor and ate mainly sweet potatoes for supper.

The husband tried everything but politely refused when I offered him more kale chips. 'Twas a texture issue for him.

I tried everything and enjoyed the kale in conjunction with the chicken a lot. I would have enjoyed the sweet potatoes even more if they had in fact been crispy, as a chip should be. I did enjoy the slightly sweet component they added to an otherwise savory meal.

Sweet Potato and Kale Chips

adapted from Giada at Home

3 large kale leaves

2 sweet potatoes, unpeeled

olive oil

salt and pepper

Put oven rack in center of oven. Preheat to 350. Remove the thick stem from the kale and discard. Cut the kale into 2 or 3 inch strips. Place in a large bowl and drizzle with olive oil. Toss well to coat each piece. Place in a single layer on a parchment lined baking sheet. Bake 10-12 minutes, until lightly golden and crispy. Season to taste with salt and pepper.

Using a mandoline or a sharp knife, slice potatoes to 1/8 inch thickness. Place in bowl and drizzle with olive oil. Toss well. Place in a single layer on a parchment lined baking sheet. Bake 12 minutes, then turn each slice over. Bake another 6-8 minutes, checking every 2 minutes and removing any chip that is already browned. Season with salt and pepper to taste.

Spicy Black Bean Cakes

The challenge is all about getting our kids to try new things (and to hopefully get them to enjoy them!). For this week, I chose a vegetarian meal that would introduce my 3 year old to both beans and potatoes in a new way. He currently shuns beans in any fashion and only eats potatoes in tater-tot form. I didn't think the spiciness would be an issue, as he has been known to eat salsa with a spoon, and has never been bothered by heat (probably thanks to all the Chipotle burritos with tomatillo green salsa I ate while pregnant and nursing him...).
When I told him we would be having Spicy Black Bean Cakes for supper, he got excited and announced, "I like spicy pancakes!" Alas, after one bite, he pronounced it too spicy and I retrieved some seasoned ground beef from the fridge for him.
These were a winner with the husband and I, though.

Spicy Black Bean Cakes

from Everyday Food

2 tablespoons olive oil
4 scallions, thinly sliced
6 garlic cloves, pressed
1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1 tablespoon ground cumin
2 cans (15.5 ounces each) black beans, drained and rinsed
Coarse salt and ground pepper
1 large sweet potato, peeled and coarsely grated (2 cups) (I used a russet, because it's all I had on hand)
1 large egg, lightly beaten
1/2 cup plain dried breadcrumbs

Lime Sour Cream (see recipe, below)

Directions
Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.

For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Bean Burritos

I recently made a batch of these beauties to have for quick lunches or dinners after S is born. Instead, we've been eating them for lunch most days because they are just.that.good. And I'm a person who is often stumped as to what to make for lunch (especially with a child who often refuses peanut butter or grilled cheese sandwiches (what?!)), so these are perfect for us. Plus, the prep is all done ahead and they are pulled from your freezer when you need them! Love it.
Bean Burritos

adapted from Everyday Food Magazine

makes 8

3/4 cup rice (brown or white)- I used some of my perfectly cooked brown rice
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
1/2 teaspoon ground cumin- I also added about 1 tsp of chili powder
Coarse salt and ground pepper
3 tablespoons tomato paste
3 cans (15 ounces each) pinto beans, drained and rinsed
1 bag frozen corn kernels, (10 ounces)- I left these out
6 scallions, thinly sliced - left these out as well
8 burrito-size flour tortillas, 10 inches each
2 cups (8 ounces) shredded Monterey Jack cheese
Salsa and sour cream, optional

Cook rice according to package instructions; set aside.
Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin (and chili powder, if using); season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.

Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.

Helpful Hints
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes.
If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer.
If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes.
(To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).