Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's offerings include Smokey Black Bean Stew and Indian Butter Chickpeas. Enjoy!

CHEESY, SPICY BLACK BEAN BAKE

This is from Ali Slagle at The New York Times cooking e-newsletter. Ali wrote, “Whether or not you’ve fallen for this cheesy white-bean tomato bake, we’d like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.”

Yield: 4 servings; Time: 15 minutes

Note: To view the recipe for the cheesy white-bean tomato bake, you’ll have to sign up for the Times’ cooking e-newsletter. Signing up is definitely well worth it!

View this online at https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake

Ingredients

3 tablespoons extra-virgin olive oil

5 garlic cloves, peeled and sliced

1/4 cup tomato paste

1 1/2 teaspoons smoked paprika

1/4 teaspoon red-pepper flakes

1 teaspoon ground cumin

2 (14-ounce) cans black beans, drained and rinsed

1/2 cup boiling water

Kosher salt and black pepper

1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Preparation

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

INDIAN BUTTER CHICKPEAS

This is from Melissa Clark, also in The New York Times cooking e-newsletter. Melissa wrote, “A vegetarian riff on Indian butter chicken, this fragrant stew is spiced with cinnamon, garam masala and fresh ginger, and is rich and creamy from the coconut milk. You could add cubed tofu here for a soft textural contrast, or cubed seitan for a chewy one. Or serve it as it is, over rice to catch every last drop of the glorious sauce. You won’t want to leave any behind.”

Yield: 4 to 6 servings; Time: 1 hour 10 minutes

This was featured in “The Meat-Lover’s Guide to Eating Less Meat”, and can be viewed online at https://cooking.nytimes.com/recipes/1020739-indian-butter-chickpeas.

Ingredients

4 tablespoons unsalted butter

1 large onion, minced

1 1/2 teaspoons kosher salt, plus more to taste

4 garlic cloves, finely grated or minced

1 tablespoon grated fresh ginger

2 teaspoons ground cumin

2 teaspoons sweet paprika

2 teaspoons garam masala

1 small cinnamon stick

1 (28-ounce) can whole peeled plum tomatoes

1 (15-ounce) can coconut milk

2 (15-ounce) cans chickpeas, drained

Ground cayenne (optional)

Cooked white rice, for serving

1/2 cup cilantro leaves and tender stems, for serving

Preparation

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Stir in onion and 1/2 teaspoon salt; cook until golden and browned around the edges, stirring occasionally, about 20 minutes. (Don’t be tempted to turn the heat up to medium-high; keeping the heat on medium ensures even browning without burning the butter.)

Stir in garlic and ginger, and cook another 1 minute. Stir in cumin, paprika, garam masala and cinnamon stick, and cook another 30 seconds.

Add tomatoes with their juices. Using a large spoon or flat spatula, break up and smash the tomatoes in the pot (or you can use a pair of kitchen shears to cut the tomatoes while they are still in the can). Stir in coconut milk and the remaining 1 teaspoon salt. Bring to a simmer, and continue to cook for 10 minutes, stirring occasionally, and continuing to mash up the tomatoes if necessary to help them break down.

Stir in chickpeas and a pinch of cayenne if you like. Bring the pot back up to a simmer and cook, stirring occasionally, for another 10 minutes. Taste and add more salt if necessary.

Serve spooned over white rice, and topped with cilantro.

BARBECUE COWBOY PINTO BEANS (SLOW COOKER)

This is from the infamous long-since-forgotten emailing list.

Ingredients

16 oz package dried pinto beans, rinsed and picked over

4 cups hot water

2 medium onions, chopped

1 Tbs chili powder

3/4 cup hickory-flavored barbecue sauce

1/2 cup ketchup

1 1/2 tbs prepared yellow mustard

Dash of Tabasco sauce

In crock pot, mix together the beans, hot water, onions, & chili powder. Cover & cook on low heat setting about 7 hours, or until the beans are tender but not falling apart.

Drain off all cooking liquid. Stir in barbecue sauce, ketchup, mustard, & Tabasco sauce. Cook, uncovered, 10 to 15 minutes longer, until heated through.

MUSHROOM AND BEAN ENCHILADAS

This came from One Green Planet, and begins, "Lathered in enchilada sauce before being baked in the oven, these enchiladas are filled with beans, sautéed mushrooms, bell peppers, fresh corn and potatoes."

Cooking Time: 90 minutes; Serves: 6-8

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/mushroom-and-bean-enchiladas-vegan/.

Ingredients

Preparing Your Mise en Place:

3 1/2 cups mushrooms, sliced

1 large white onion, diced

5 cloves garlic, minced

1 red bell pepper, diced or sliced

1 yellow bell pepper, diced or sliced

1 green bell pepper, diced or sliced*

1 jalapeño, seeded and minced*

5 cups of your favorite Enchilada Sauce

1 1/2 cups white beans (or beans of choice)

1 cup fresh corn (or frozen)

1/2 cup chopped cilantro

4 cups cooked potatoes (or cooked brown rice)

For the Filling:

1/4 cup nutritional yeast

sea salt, to taste

freshly ground black pepper, to taste

1 teaspoon ground cumin

To Assemble:

6 to 8 large tortilla shells*

Preparation

Preparing Your Mise en Place:

To start your mise en place, first prepare the potatoes or rice, whichever you are using.

For the potatoes, either use leftover steamed potatoes or simply steam some potatoes.

Once done, mash them slightly and then season to taste.

Note: Make sure the potatoes are not overcooked as they will be too mushy in the enchiladas. For more heat/spice, the seeds can be left in the jalapeño.

Cooking the Filling:

Preheat the oven to 350°F.

To cook the filling, heat a large fry pan, over medium heat. Once hot, dry-sauté the onions until golden and translucent. Adding stock or water as needed, to prevent the pan and/or food from drying out and/or burning. This should talk about 6 to 8 minutes.

Once the onions are ready, add the garlic and jalapeño and let cook for 30 second or so.

Next, add the peppers and let cook until all of the their moisture has been released. At this point, add the cumin, stir to combine and then transfer the mixture to a bowl.

Now, using the same pan, dry-sauté the mushrooms. Season the mushrooms to taste.

Once all of their moisture has been released, add the pepper and onion mixture back to the pan.

Lastly, fold in the corn, beans, nutritional yeast and fresh cilantro and gently fold everything together.

Taste for seasoning.

Assembling & Baking the Enchilada:

Next, prepare an appropriate-sided casserole dish, by very lightly spraying the bottom of the dish with non-stick spray. Next, pour a few tablespoons of the enchilada sauce on the bottom of the dish.

To assemble the enchiladas, the easiest and cleanest way to assemble them is to first cover a part of the countertop with some plastic wrap. Next, pour about half of the enchilada sauce into a round flat dish (big enough to fit the tortilla shell).

Now, with all of your other mise en place ready, begin to fill the tortillas. To do this, first warm a tortilla in a pan to make it pliable, then place it into the enchilada sauce and then flip it over to coat the other side; it should be soft enough to roll.

At this point, remove the tortilla and place it onto the plastic wrap. Next, place about a few tablespoons of cooked potato onto one half of the tortilla (the side closest to you). Add a few tablespoons of filling and then roll up the tortilla.

If the tortillas are quite long, fold the ends in as you roll up the tortilla (more like a burrito shape). For shorter tortillas, you can simply roll them up, without tucking in the ends.

As you roll up the enchiladas, place them into the prepared casserole dish. Continue with the rest of the tortillas, packing them tightly next to each other as you place them into the casserole dish. Once done, pour about 1/2 to 3/4’s of a cup of sauce over the top of the enchiladas. Save the remaining sauce for serving later.

Bake the enchiladas in uncovered for about 20-30 minutes, until the tortilla edges start to become crisp. Allow enchiladas to cool slightly before serving.

Serve with the remaining sauce, warmed slightly. Sprinkle with nutritional yeast and fresh cilantro, if desired, and enjoy! These enchiladas go well with either this Cashew Sour Cream and/or Lime-Avocado Sauce.

Notes:

Note: Regular flour, corn or gluten-free tortillas can be used for this recipe. The amount of tortillas needed, will depend on the type used and how full you fill the enchiladas.

Chef's Note: Leftover can be frozen, if desired. To reheat, defrost overnight in the refrigerator (or at least for a few hours). To reheat the enchiladas, place them into a casserole dish and cover with aluminium foil. Place them into a preheated 350°F (175°C) oven for approximately 30 minutes. Then remove the foil and pour some additional enchilada sauce over top (if you still have some). Place the enchiladas back into the oven and let cook for another 5 to 10 minutes. If you do not have any leftover enchilada sauce you can simply leave it out, or use some salsa.

ZUCCHINI CASSEROLE

This is from VeryWellFit, and begins, "Vegetable casseroles are a great way to enjoy fresh produce from the farmers market or make use of a bumper crop. But they can also be loaded with cream and cheese making for a very heavy and high-caloric dish.

"To make this zucchini casserole recipe healthier, instead of adding cream to the sauce it is enriched with tomatoes, onion, garlic, and herbs. The zucchini is then topped with just a bit of cheese. You may notice the absence of breadcrumbs, which also helps cut down on the calories. To compensate for the breadcrumbs' job of soaking up some of the liquid the vegetables exude during cooking, this recipe calls for starting the casserole on a higher heat to dry it out a bit, and then adding the last of the cheese on the top (otherwise it gets too brown or could even burn).

"This zucchini casserole recipe works well with any kind of zucchini or green summer squash, including a combination of squashes."

Prep Time: 20 minutes; Cook Time: 40 minutes; Servings: 8

To view this online, click here.

Ingredients

1 tablespoon olive oil

1/3 cup onion (chopped, about 1/2 of a medium onion)

3 cloves garlic (chopped)

3/4 pound tomatoes (fresh or canned—about a 1-pound can of whole tomatoes, drained)

1 teaspoon Italian herbs (or oregano)

Salt and pepper

1 pound zucchini (approximately 2 medium)

1 cup Italian cheese mixture (grated, packaged, or your own mix including mozzarella, Parmesan, and provolone)

Preparation

Heat oven to 400 F.

Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.

Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.

Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally—you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.

Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.

Spread about 1/4 of the tomatoes on top of the zucchini (don't even try to spread evenly; it won't work), followed by 1/4 cup of the cheese.

Continue layering the sauce, zucchini, and cheese. It should come out to 4 layers, but if it only makes 3, just try to divide things relatively evenly. Don't put the final layer of cheese on yet.

Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for about 20 minutes, or until the cheese is golden brown.

Ingredient Substitutions and Cooking Tips

If you'd like to cut down on the fat even more, substitute low-fat or fat-free cheese. Just keep in mind that when you remove the fat, you also lessen the cheeses' melt-ability.

SMOKEY BLACK BEAN STEW

This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”

To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil

1 onion, diced

1 carrot, sliced

2 15-ounce cans drained black beans

1 28-ounce can diced tomates

1 1/2 cups vegetable broth

1 cup sliced roasted red pepper

1 Tablespoon minced canned chipotle pepper in adobo sauce

1 teaspoon cumin

salt and pepper

Zest of 1 orange

1 tablespoon fresh thyme

diced avocado

Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.

Monday Recipes

Here are today's six recipes to start your week off. Enjoy!

FRAGRANT FRENCH ONION SOUP

From another forgotten emailing list. It starts off, "A classic that’s so simple, you’ll wonder what you did before you started serving this staple soup." Makes 4 servings

2 Tbsp. vegetable oil or water

2-3 large onions, sliced

1/4 cup unbleached all-purpose flour

4 cups water

1/4 cup soy sauce or tamari

4 slices French bread, toasted, or croutons

Heat the oil or water in a large saucepan over medium heat.

Add the onions and cook for 2 minutes. Add the flour and stir until the onions are well coated. Add the water and soy sauce or tamari and stir well. Bring to a boil, then turn heat to low and simmer, covered, until the onions are tender. Add more water if the soup becomes too thick.

Serve in individual bowls topped with the French bread or croutons.

VEGETABLE POT PIE

This comes from Delish. It begins, “Making from-scratch pot pie may seem fussy, but using store-bought puff pastry cuts the cooking time in half.” Total Time: 40 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4.

To view this online, click here.

Ingredients

2 tbsp. unsalted butter

1 tbsp. fresh thyme, chopped

2 garlic cloves, minced

1 leek, cut into 1/2" pieces

2 large carrots, chopped

kosher salt

Black pepper

1/4 c. all-purpose flour

1 1/2 c. vegetable broth

3/4 c. whole milk

2 c. frozen peas

8 oz. Mushrooms, sliced

1 russet potato, diced

1 sheet frozen puff pastry, thawed

1 egg, beaten with 1 tbsp. water

Directions

Preheat oven to 400 degrees F. In a large skillet over medium heat, melt butter and cook thyme, garlic, leeks, and carrots. Cook until vegetables soften, about 5 minutes. Generously season with salt and pepper. Add flour and continuously whisk until golden and well incorporated. Add vegetable broth and milk alternatively, whisking until mixture is smooth.

Bring pot to a boil and add peas, mushrooms, and potatoes. Cook 10 to 15 minutes until mixture begins to thicken. Transfer to a pie or casserole dish.

Carefully roll out puff pastry with rolling pin to smooth any creases. (If pastry cracks, dab with a little water and roll to keep together.) Lay pastry over dish and trim any excess dough. Tuck pastry into filling and cover completely. Cut steam vents in top of pastry with a sharp knife. Brush all over with egg wash.

Place baking dish on a baking sheet and bake until pastry is golden brown and filling is bubbling, 20 to 25 minutes. Serve immediately.

SMOKEY BLACK BEAN STEW

This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”

To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil

1 onion, diced

1 carrot, sliced

2 15-ounce cans drained black beans

1 28-ounce can diced tomates

1 1/2 cups vegetable broth

1 cup sliced roasted red pepper

1 Tablespoon minced canned chipotle pepper in adobo sauce

1 teaspoon cumin

salt and pepper

Zest of 1 orange

1 tablespoon fresh thyme

diced avocado

Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.

GREENS QUICHE

This comes from Tara Parker-Pope, also from The New York Times Cooking e-newsletter. Tara wrote, "The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, 'Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes.' Nixon says, 'I developed this recipe to save a bunch of greens that were languishing in my fridge. It’ll work with any leafy greens you have on hand, particularly sturdy greens like kale, chard and collards, and although it’s crustless, it firms up nicely so you can cut perfect pieces. Who knew wilty leftovers could taste so good?'" Time: 1 hour 15 minutes; makes 6 servings

To view this online, go to http://cooking.nytimes.com/recipes/1015471-greens-quiche.

Ingredients

1 pound extra-firm tofu

1/4 cup nutritional yeast

1/4 cup cornstarch

1 1/2 tablespoons Dijon mustard

1 tablespoon lemon juice

1 teaspoon onion powder (granulated)

1 teaspoon garlic powder (granulated)

1/2 teaspoon turmeric

1/2 teaspoon salt

1/4 teaspoon red pepper flakes

4 cups chopped greens

Preparation

Preheat oven to 350 degrees.

Grease a shallow 9-inch pie dish and set aside.

Combine all ingredients, except greens, in a food processor or blender and whiz until smooth and creamy, stopping to break up chunks and scrape the sides as necessary.

Mix in greens, and transfer batter to a pie dish.

Using a spatula, spread the mixture around so it’s even and tight.

Bake for 30 to 40 minutes, or until golden and the center is firm (not mushy).

Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).

Tip: Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.

SWEET POTATO & BLACK BEAN ENCHILADAS

This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)

To view this online, click here.

Sauce

1 15-oz. can tomato sauce

1 3/4 cups low-sodium vegetable broth

1 tsp. ancho chile powder

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1/2 tsp. chipotle chile powder

Filling

1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)

1 1/2 lb. sweet potatoes, peeled and diced (3 cups)

1 15-oz. can diced tomatoes, drained

1 16-oz. jar prepared medium salsa

2 cloves garlic, minced (2 tsp.)

1 chipotle chile in adobo sauce, drained and minced

1 15-oz. can black beans, rinsed and drained

1 12-oz. round queso fresco, divided

Enchiladas

extra virgin olive oil, for brushing baking dish

16 6-inch corn tortillas, warmed

2 limes, cut into wedges

1 avocado, sliced

1/2 cup sour cream, for garnish

Cilantro sprigs, for garnish, optional

To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free

FRENCH LENTIL SOUP WITH ROASTED TOMATOES & PEPPERS

This comes from Seattle's Macrina Bakery. The recipe starts off, “This soup is a perfect comfort food on a drizzly Seattle day. We like to serve it in our cozy café with a few slices of crostini topped with goat cheese and a drizzle of good olive oil. It is pictured here with our Rustic Potato Roll. French green lentils are usually available in specialty shops and some supermarkets. If you can’t find French green lentils at your favorite market, you can substitute regular lentils.” Serves 4 to 6

Ingredients:

4 Roma tomatoes

3/4 cup olive oil

Kosher Salt

Freshly Ground Pepper

10 garlic cloves

1 medium yellow onion, diced

2 red bell peppers, diced

1 celery rib, diced

1-1/2 Tbsp ground cumin

1-1/2 Tbsp ground coriander seeds

1-1/2 cups French green lentils*

8 to 10 cups vegetable stock

1 Tbsp fresh Italian parsley, chopped

1 tsp fresh thyme, chopped

*Available in specialty shops and some supermarkets.

Preparation:

Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.

Wash and core the tomatoes, then cut them into 12 pieces each. Combine chopped tomatoes and 1/4 cup of the olive oil in a bowl and toss together. Pour tomatoes onto the prepared baking sheet and spread into an even layer. Season with salt and pepper and roast on center rack of oven for about 15 minutes. Set aside.

Place 7 of the garlic cloves and another 1/4 cup of the olive oil in a small saucepan. Bring to a simmer over low heat and cook until cloves are tender, approximately 15 minutes. Swirl the pan occasionally to keep the cloves from sticking to the pan. Transfer cooked garlic cloves to a small bowl and mash into a paste. Set aside.

Pour the remaining 1/4 cup of the olive oil into a large, heavy-bottomed soup pot. Add diced onion, red bell peppers and celery. Cover pot and cook for 15 minutes over medium-low heat to sweat the vegetables, stirring occasionally. The onions will become translucent. Finely dice the 3 remaining garlic cloves and add to the soup pot along with the cumin and coriander. Continue cooking over medium-low heat for 1 minute or until garlic smells sweet but is not brown.

Add roasted tomatoes, mashed garlic, lentils and 8 cups of the vegetable stock. Bring to a simmer. Cook soup for 45 to 50 minutes or until lentils are tender, adding more stock if needed. If foam gathers on the surface of the soup, remove it with a spoon. Before serving, add parsley and thyme and season to taste with salt and pepper.

Wednesday Recipes

Enjoy!

SOFT GINGER COOKIES

This is from Gesine Bullock-Prado in the January 2013 issue of Runners' World, page 36 (“The Athlete's Palate”). Genise writes, “Dates keep these whole-grain cookies moist without using butter or oil. 'Crystallized ginger adds the perfect bite--spicy and chewy at the same time,' says Bullock-Prado.” Makes 30 cookies.

To view this online, go to http://www.runnersworld.com/recipes/soft-ginger-cookies.

3/4 cup hot coffee

1 cup chopped, pitted dates

1/2 teaspoon baking soda

2 eggs at room temperature

1/4 cup organic blackstrap molasses

1 1/2 cups organic spelt flour or whole-wheat flour

1/2 teaspoon salt

1 tablespoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon ground white pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup chopped crystallized ginger

1/4 cup turbinado sugar

Preheat oven to 350°F. Combine coffee and dates and stir in baking soda. Let it sit for 10 minutes. Put mixture in a food processor; process until nearly smooth. In a bowl, whisk eggs and molasses. Continue whisking and add date puree. In a small bowl, whisk flour, salt, and spices. Stir into date mixture. Stir in ginger pieces until just combined. Freeze till very firm but scoopable (30 minutes). Using a teaspoon, drop dough into little mounds, a few inches apart, on a parchment-lined tray. Sprinkle sugar over cookies. Bake 10 minutes or until they feel spongy yet firm and spring back when gently poked.

Calories Per Cookie: 66; Carbs: 14 g; Fiber: 1 g; Protein: 1 g; Fat: .5 g

SMOKEY BLACK BEAN STEW

This comes from Matthew Kadey's “One-Pot Wonder” in the December 2012 issue of Runners' World, page 37. The article begins, “After a cold run there’s nothing better than sitting down to a hot meal, ideally one that’s easy to prepare. Indeed, without much time or effort you can produce flavorful results using just one pot, says chef Biju Thomas, coauthor of The Feed Zone Cookbook. Add lean proteins, whole grains, and vegetables, and 'one-pot meals supply all the nutrients runners need for training and recovery.' And, says Thomas, because you consume all the liquids in one-pot recipes, 'you don’t lose any nutrients that leach out during cooking.' These five recipes (each of which serves four) take 40 minutes or less to prepare and, once you get them going, require little more than stirring. Make one before you run, and heat upon return for a tasty reward.”

To view this online, go to http://www.runnersworld.com/nutrition-for-runners/easy-one-pot-postrun-meals.2 teaspoons canola oil

1 onion, diced

1 carrot, sliced

2 15-ounce cans drained black beans

1 28-ounce can diced tomates

1 1/2 cups vegetable broth

1 cup sliced roasted red pepper

1 Tablespoon minced canned chipotle pepper in adobo sauce

1 teaspoon cumin

salt and pepper

Zest of 1 orange

1 tablespoon fresh thyme

diced avocado

Heat oil in a pot. Cook onion and carrot for 5 minutes. Add black beans, diced tomatoes, vegetable broth, roasted red pepper, chipotle pepper, cumin, and salt and pepper. Simmer 20 minutes. Stir in orange zest and fresh thyme. Serve with avocado.

HERB-ROASTED WINTER VEGGIES

This comes from the January 2009 issue of Vegetarian Times, page 34. It begins, “These roasted vegetables are delicious over rice or pasta. They also make a fabulous addition to frittatas.” Serves 4 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/herb-roasted-winter-veggies/.

2 cups bite-size cauliflower florets, each halved lengthwise

2 cups halved Brussels sprouts

2 medium carrots, cut into sticks

1 medium yam or sweet potato (1/2 lb.), diced

3 Tbs. garlic-infused olive oil, divided

1 Tbs. chopped fresh rosemary

2 tsp. chopped fresh thyme

2 Tbs. chopped fresh parsley

2 tsp. lemon juice

Preheat oven to 450°F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper, if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500°F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix, and serve.

nutritional information Per Serving: Calories: 164; Protein: 3 g; Total Fat: 11 g; Saturated Fat: 1.5 g; Carbohydrates: 16 g; Cholesterol: 0 mg; Sodium: 343 mg; Fiber: 5 g; Sugar: 6 g; Vegan; Gluten-Free

SOUTHERN NEW YEAR'S DAY SOUP

This also comes from the January 2009 issue of Vegetarian Times, page 73. While we're already into the new year, this soup is still yummy.

The recipe begins, “Across the South, there are three foods that need to be eaten on New Year’s Day for good luck in the coming year: greens, black-eyed peas, and stewed tomatoes. We’ve thrown them all in this savory soup along with some pasta and Parmesan. Any type of dark, leafy green will work in this recipe.” Serves 8.

To view this online, go to http://www.vegetariantimes.com/recipe/southern-new-year-s-day-soup/.

2 Tbs. olive oil

1 large leek, quartered, white and light green parts chopped (2 cups)

2 cloves garlic, minced (2 tsp.)

1 Tbs. poultry seasoning

8 oz. kale, tough stems removed, leaves cut into 2-inch pieces (4 cups)

1 15-oz. can diced tomatoes

1 15-oz. can diced tomatoes with green chiles

3/4 cup dried black-eyed peas

1 qt. low-sodium vegetable broth

3/4 cup farfalle pasta

Shaved Parmesan curls, for garnish

Heat oil in large pot or Dutch oven over medium heat. Add leek, and sauté 5 to 7 minutes, or until soft. Add garlic and poultry seasoning, and sauté 1 minute more. Stir in kale, and cook 5 to 7 minutes, or until leaves are wilted, tossing occasionally.

Add diced tomatoes, diced tomatoes with chiles, black-eyed peas, vegetable broth, and 7 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 40 to 45 minutes. Stir in pasta, and cook 7 to 10 minutes more, or until pasta is al dente and black-eyed peas are tender. Serve garnished with Parmesan curls.

nutritional information Per Serving: Calories: 161; Protein: 6 g; Total Fat: 4 g; Saturated Fat: 0.5 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 656 mg; Fiber: 6 g; Sugar: 5 g

PAELLA PRIMAVERA

This comes from the March 2012 issue of Vegetarian Times, page 40. It begins, “Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/paella-primavera/

2 1/2 tsp. olive oil

1 red bell pepper, chopped (1 cup)

6 green onions, thinly sliced (1 cup)

3 cups low-sodium vegetable broth

3 cloves garlic, minced (1 Tbs.)

1 tsp. crumbled saffron threads

1 cup short-grain white rice, such as Valencia

3 cups broccoli florets

1 cup fresh or frozen baby peas

1 cup halved grape or cherry tomatoes

12 pitted green olives, halved

12 pitted black olives, halved, optional

1 lemon, cut into wedges

1/4 cup chopped fresh parsley

Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

nutritional information Per 1-cup serving: Calories: 211; Protein: 5 g; Total Fat: 3 g; Saturated Fat: less than 1 g; Carbohydrates: 40 g; Cholesterol: 0 mg; Sodium: 170 mg; Fiber: 5 g; Sugar: 5 g; Vegan; Gluten-Free

BEST APPLE CRISP

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This apple crisp is my favorite, with its buttery, crumbly oatmeal and brown sugar topping. I used a combination of Granny Smith and Fuji apples in the apple crisp, but any good baking or cooking apples will work well.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: Makes 6 to 8 servings

To view this online, go to http://southernfood.about.com/od/Apple-Crisp-Recipes/r/Best-Apple-Crisp.htm.

Ingredients

3/4 cup all-purpose flour

1/8 teaspoon salt

3/4 cup light brown sugar, packed

3/4 cup quick oats

8 tablespoons cold butter, cut in small pieces

2 1/2 to 3 pounds baking apples, such as Fuji or Granny Smith, about 5 to 6 large apples

1 tablespoon lemon juice

1/3 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

Preparation

Heat the oven to 350° F. Butter a 1 1/2-quart baking dish or 6 to 8 1- to 2-cup baking dishes.

In a mixing bowl or food processor bowl combine the flour, 3/4 cup brown sugar, salt, and butter.

Work the butter in with your hands, if using a mixing bowl, or pulse with the blade attachment of the food processor until the mixture is clumping together. Add the oats and mix or pulse to blend thoroughly. Set aside.

Peel and core the apples, then cut into wedges. Slice the wedges thinly. I like to chop a few of the apples in 1/2 inch pieces to give the filling a varied texture. Put them in a bowl with the lemon juice and toss periodically to keep the apples from becoming brown. Add the cinnamon and 1/3 cup brown sugar to the apple and lemon juice mixture.

Transfer the apple mixture to the prepared baking dish(es). Top the apple mixture evenly with the crumb mixture.

Bake for 40 to 50 minutes, or until the apples are tender.