Category: Main Dish

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute onions, stirring occasionally, until golden, about 10 minutes. Add garlic and saute, stirring, 1 minute, then transfer onions to a bowl.
Add remaining tablespoon oil to skillet and saute bell peppers, chile, salt, and pepper, stirring occasionally, until bell peppers are tender, about 8 minutes. Add onions and water and bring to a boil, scraping up brown bits from bottom of skillet, then remove from heat.
While peppers are sauteing, cook pasta in a 6- to 8-quart pot of boiling, salted water, stirring occasionally, until al dente. Reserve 3/4 cup cooking water, then drain pasta well in a colander and return to pot. Add onion mixture, reserved cooking water, beans, half of cheese, and half of parsley and toss well.
Serve sprinkled with remaining cheese and parsley.

Preheat oven to 400 degrees F. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.

Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Preheat oven to 450 degrees F.

Combine first 4 ingredients, spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce, top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450 degrees F for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes.

Heat vegetable oil in large skillet over medium heat. Saute onions and jalapenos about 3 minutes.

Add garlic, and saute 30 seconds, or until golden. Add hamburger or “beef” strips to skillet. Stir in corn, beans, tomatoes, cilantro, cumin, chili powder, salt and pepper, and cook 10 minutes.

Meanwhile, bring 3 cups vegetable stock to a boil in large saucepan. In small bowl, combine 1 cup vegetable stock with cornmeal. Blend into boiling stock, stirring constantly to avoid lumps, and stir until smooth. Reduce heat to low, and cook until mixture thickens, about 30 minutes. Remove from heat.

Preheat oven to 350 degrees F.

Spoon cornmeal mixture into 12×8-inch baking dish, and bake 20 minutes. Remove from oven, layer hamburger or “beef” mixture on cornmeal and sprinkle cheese on top. Bake 10 minutes more, or until cheese melts. Remove from oven, and serve.

Heat oven to 350 degrees F. Place tortillas in a large covered casserole (or wrap them tightly in aluminum foil) and warm in the oven.

In a large mixing bowl, lightly beat together eggs, jalapeno and water. Add salt and freshly ground pepper to taste. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until done.

To assemble burritos, place a tortilla on a cutting board. Spread a quarter of the scrambled eggs across center of tortilla and top with a quarter of the cheese, beans, scallions, cilantro, salsa, sour cream (if using) and lettuce. Fold the tortilla envelope style: bring one side of tortilla just over edge of filling, fold in sides of tortilla, then roll it up to form a tight bundle. Cut in half crosswise. Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.

Soak beans by chosen method. Saute onions and garlic in a saucepan over medium heat with 1 tablespoon oil. Place drained and rinsed beans, onions and garlic into a large pot, add 8 cups water, and bring to a boil; reduce heat and simmer for 30 minutes or until beans are almost tender.

Add ginger, bay leaves, cayenne pepper, paprika cinnamon, cumin, and saffron; cook for an additional 30 minutes.

Add mixed vegetables, honey, and salt and cook for 15 minutes, or until tender. Turn off heat and stir in tomatoes, cilantro, olives and lemon zest.

Serve warm over couscous or steamed rice

In a bowl, whisk together sour cream, pickled jalapenos, fresh lime juice and season with salt and pepper.

Spread the 4 sandwich wraps with the sour cream mixture leaving a 2-inch border. In center of wraps, dividing ingredients evenly, layer baby spinach, cooked chicken or turkey, black beans, sliced tomato, onion and avocado.

Fold two sides of wraps over filling, then roll tightly, ending seam sides down.

Heat a grill pan over medium-high heat. Combine first 3 ingredients in a small bowl. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; saute 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.

Preheat oven to 350 degrees. Brown beef; drain. Sauté onions & garlic until soft. Add beans, tomatoes, green chilies, garlic, cumin and pepper. Heat through. To soften tortillas, layer between damp paper towels and microwave until warm. Put layer of tortillas in bottom of greased 9 x 13 inch baking dish. Pour beef mixture over tortillas. Put another layer of tortillas on top. Set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas and bean mixture. Bake 30 minutes. Remove from oven and sprinkle rows of cheddar cheese, fresh tomatoes, green onions, olives and lettuce diagonally across casserole.

Cook sausage, bell peppers, onions, Italian seasoning, and red pepper flakes in oil in large skillet until sausage is browned and vegetables are tender, 8 to 10 minutes. Stir in remaining ingredients and cook, covered, over medium heat until tomatoes are softened, about 5 minutes.