Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Healthy Lentil Chili, Bush’s® Black Bean Quesadillas, and Nutella Banana Bread. Enjoy!

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)

This comes from Colu Henry in The New York Times cooking enewletter. Colu wrote, "There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don’t forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao."

Yield: 4 servings; Time: 30 minutes

View this online at https://cooking.nytimes.com/recipes/1020860-pasta-e-ceci-italian-pasta-and-chickpea-stew.

Ingredients

3 tablespoons olive oil, plus more for drizzling

1 medium yellow onion, finely chopped

3 garlic cloves, finely chopped

2 teaspoons chopped fresh rosemary

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

1 packed cup canned whole tomatoes, drained

1 (15-ounce) can chickpeas, rinsed

1 cup ditalini

4 cups roughly chopped escarole, Tuscan kale or radicchio

Grated pecorino, for serving

Preparation

Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.

Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.

Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.

Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

ROASTED VEGGIE BUDDHA BOWL

This is from the Food Network, and begins, "Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal."

Active Time: 30 minutes; Total Time: 30 minutes; Yield: 2 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-veggie-buddha-bowl-5293785.

Ingredients

One 14-ounce can chickpeas, drained and rinsed

3/4 teaspoon spicy curry powder

4 teaspoons olive oil

Kosher salt and freshly ground black pepper

1 small red onion (about 4 ounces), cut into 1-inch pieces

1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces

4 ounces medium cremini mushrooms, halved

1/3 cup fat-free Greek yogurt

1 tablespoon tahini

1 lemon

1 cup cooked quinoa

1/2 avocado, thinly sliced

Directions

Preheat the oven to 425 degrees F.

Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.

Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.

Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

NUTELLA BANANA BREAD

This is from Yossy Arefi in The New York Times cooking e-newslestter. Yossy wrote, "This banana bread definitely leans toward dessert, thanks to thick swirls of chocolate-hazelnut spread. Browning the butter may seem a little fussy, but it's totally worth the time and effort. The resulting toasty warm flavor pairs perfectly with sweet bananas and the rich spread. After all, the French term for brown butter is 'beurre noisette' which literally translates to hazelnut butter."

Yield: One 9-inch loaf; Time: 1 hour 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019019-nutella-banana-bread.

Ingredients

1/2 cup unsalted butter (1 stick), plus more for greasing the pan

2 cups all-purpose flour, plus more for flouring the pan

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 1/2 cups mashed bananas, from about 3 medium bananas

2/3 cup granulated sugar

1/4 cup plain Greek yogurt

2 eggs

1 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread, like Nutella

Preparation

Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.

Stir the flour, baking soda and salt together in a bowl.

Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.

When the butter has cooled a bit, add the mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the flour mixture and stir until just combined. Do not overmix.

Pour half the batter into prepared pan and spread it evenly with a knife or offset spatula. Spoon half the chocolate-hazelnut spread in several dollops over the top and use a toothpick or skewer to swirl it into the batter. Spoon and spread the remaining batter over the top followed by dollops of the remaining spread. Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.

BUSH'S® BLACK BEAN QUESADILLAS

This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.

"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"

Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4

To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.

Ingredients

2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained

1 cup salsa

2 cups shredded Colby & Monterey Jack cheese

8 (8-inch) flour tortillas

1/3 cup sour cream

Directions

Mash one can of beans.

Mix in remaining can of beans, salsa.

Spread mixture evenly on 4 tortillas; top with cheese.

Cover with remaining tortillas.

Heat skillet & cook quesadillas 2 minutes.

Cut into wedges & serve with salsa & sour cream on the side.

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

Ingredients

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Directions

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

HEALTHY LENTIL CHILI

This is from the Food Network, and begins, "This hearty vegetarian chili is both nutritious and satisfying, thanks to the protein-packed navy beans and brown lentils. We added a generous dose of dried spices and other pantry staples to boost the flavor and make this dish accessible for any night of the week."

Active Time: 30 minutes; Total Time: 1 hour; Servings: 6; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/healthy-lentil-chili-8707622.

Ingredients

1 tablespoon olive oil

1 large onion, diced

1 red, orange or yellow bell pepper, diced

4 cloves garlic, minced

Kosher salt and freshly ground black pepper

2 tablespoons tomato paste

2 tablespoons chili powder

1 1/2 teaspoons dried oregano

1/2 teaspoon ground cumin

4 cups low-sodium vegetable broth

Two 14.5-ounce cans fire-roasted diced tomatoes

One 15-ounce can navy beans or another small white bean (do not drain)

1 cup dried brown lentils

1 dried bay leaf

1 tablespoon red wine vinegar

Shredded reduced-fat Cheddar, plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook until vegetables are just tender and browned in spots, stirring occasionally, about 6 minutes. Stir in the tomato paste, chili powder, oregano and cumin, then continue to cook until fragrant and brick-red in color, stirring frequently, about 2 minutes.

Stir in the chicken broth, diced tomatoes, beans (and their liquid), lentils, bay leaf, 1/2 teaspoon salt and a couple grinds of black pepper. Bring to a steady simmer, then reduce the heat to medium-low. Partially cover with a lid and gently simmer, stirring occasionally, until the lentils are tender and the chili has thickened slightly, 35 to 45 minutes.

Remove the bay leaf and stir in the vinegar. Season with salt and black pepper. Ladle into bowls and serve with toppings as desired.

Taco Tuesday

It's the final Taco Tuesday of 2020 (because after a year like this one, we still need something yummy like tacos). Today's six tacos recipes include Black Bean, Rice and Queso Mini Tacos, American BBQ Tacos, and Mocha Dessert Tacos. (Yes, you read that right!) Enjoy!

TASTY LENTIL TACOS

This comes from Taste of Home, and begins with this note from Michelle Thomas (Bangor, Maine), " When my husband's cholesterol numbers rose, I quickly lowered the fat in our family's diet. Finding dishes that were healthy for him and yummy for our five children was a challenge, but this fun taco recipe was a huge hit with everyone."

Note: The recipe originally calls for vegetable or reduced-sodium chicken broth. Since this is a vegetarian blog, I removed the reduced-sodium chicken broth.

Prep Time: 15 minutes; Cook Time: 40 minutes; Makes: 6 servings

View this online at https://www.tasteofhome.com/recipes/tasty-lentil-tacos/.

Ingredients

1 teaspoon canola oil

1 medium onion, finely chopped

1 garlic clove, minced

1 cup dried lentils, rinsed

1 tablespoon chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

2-1/2 cups vegetable or reduced-sodium chicken broth

1 cup salsa

12 taco shells

1-1/2 cups shredded lettuce

1 cup chopped fresh tomatoes

1-1/2 cups shredded reduced-fat cheddar cheese

6 tablespoons fat-free sour cream

Directions

In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender. Add lentils and seasonings; cook and stir 1 minute. Stir in broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes.

Cook, uncovered, until mixture is thickened, 6-8 minutes, stirring occasionally. Mash lentils slightly; stir in salsa and heat through. Serve in taco shells. Top with remaining ingredients.

VEGGIE TACOS

This also comes from Taste of Home, and begins, "These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream."

Prep/Total Time: 30 minutes; Makes: 8 tacos

View this online at https://www.tasteofhome.com/recipes/veggie-tacos/.

Ingredients

2 tablespoons canola oil

3 cups shredded cabbage

1 medium sweet red pepper, julienned

1 medium onion, halved and sliced

2 teaspoons sugar

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

1 cup salsa

1 can (4 ounces) chopped green chiles

1 teaspoon minced garlic

1 teaspoon chili powder

1/4 teaspoon ground cumin

8 taco shells, warmed

1/2 cup shredded cheddar cheese

1 medium ripe avocado, peeled and sliced

Directions

In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar.

Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes.

Serve in taco shells. Top with cheese and avocado.

BLACK BEAN & TOASTED CORN TACOS

This yummy recipe was updated on the Vegetarian Times website on July 28, 2019. It begins, "Surprise! These brown-bag-friendly tacos are just as good chilled as they are served hot."

Time: 30 minutes; Servings: 4

This can be viewed online at https://www.vegetariantimes.com/recipes/black-bean-toasted-corn-tacos.

Ingredients

1 cup cooked black beans

1/2 cup prepared salsa

2 cloves garlic, minced (2 tsp.)

2 1/2 tsp. ground cumin, divided

1 cup frozen corn kernels, thawed

1/4 tsp. ground black pepper

4 6-inch corn tortillas

12 baby spinach leaves

1/2 cup jarred roasted red pepper strips

1/4 cup coarsely chopped cilantro

2 small green onions, finely chopped (1/4 cup)

1/4 cup crumbled cotija or feta cheese, optional

Preparation

Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.

Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.

Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

BLACK BEAN, RICE AND QUESO MINI TACOS

This is from Old El Paso, and begins, "Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families."

Prep Time: 24 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/black-bean-rice-and-queso-mini-tacos.

Ingredients

1/2 cup uncooked regular long-grain white rice

1 cup water

1 tablespoon butter

1 tablespoon lime juice

1/4 cup chopped fresh cilantro

1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls

1 can (15 oz) Progresso™ black beans, drained, rinsed

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend

1/2 cup pico de gallo

1/3 cup Old El Paso™ Creamy Queso sauce

Directions

In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.

Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.

In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.

Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

Expert Tips

Salsa may be substituted for the pico de gallo in this recipe.

Precooked rice is available for purchase in the frozen section of the grocery store and is a convenient alternative to the cooked rice in this recipe. You may also use 1 1/2 cups leftover cooked rice, heated in microwave.

Variation: Try Old El Paso™ Creamy Salsa Verde sauce as an alternative to the creamy queso sauce.

Nutrition: 6 servings (2 mini tacos each);1 Serving Calories 330 (Calories from Fat 100); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 25mg; Sodium 740mg; Total Carbohydrate 44g (Dietary Fiber 5g, Sugars 2g); Protein 11g;% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 20%; Iron 15%; Exchanges: 1 Starch, 2 Other Carbohydrate, 1/2 Vegetable, 1 High-Fat Meat, 1/2 Fat; Carbohydrate Choice: 3

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g

MOCHA DESSERT TACOS

I found this on the Runner’s World website (posted on June 26, 2018), though it’s originally from the Prevention test kitchen.

This recipe begins, “These blueberry-pancake taco shells are made from whole wheat flour for extra heart-healthy magnesium (a mineral the typical American diet falls short on).”

Serves: 6; Prep Time: 5 minutes; Total Times: 25 minutes

This can be found at https://www.runnersworld.com/nutrition-weight-loss/a21946015/healthy-taco-recipes/. They were originally from: Prevention US.

Ingredients

4 oz dark chocolate, finely chopped

1 tsp instant espresso powder or coffee granules

2 medium bananas

3 large eggs

1 c blueberries

1/2 c whole wheat flour

2 tsp whole milk

1/2 tsp baking powder

1/4 tsp kosher salt

2 tsp canola oil

2 c berries (such as blueberries and raspberries)

Directions

Microwave chocolate in 15-second bursts in microwave-safe bowl, stirring intermittently, until melted. Stir in espresso powder until smooth.

Puree bananas, eggs, blueberries, flour, milk, baking powder, and salt in blender until smooth.

Heat 1 tsp oil in large nonstick skillet over medium. Dollop 1/4 cup batter into skillet (spread slightly) and cook until top is set, 2 to 3 minutes; flip and cook until golden on bottom, 2 minutes more. Repeat with remaining batter, adding remaining oil as needed.

Fold each pancake and fill with berries. Drizzle with chocolate-coffee sauce.

Per serving: 260 calories, 7 g protein, 36 g carb, 7 g fiber, 18 g sugars (9 g added sugars), 11 g fat, 4.5 g sat fat, 94 mg cholesterol, 163 mg sodium