I’ve been trying to go meatless once a week partly to save money and partly just because I prefer it that way. It’s not easy with my meat-loving husband so most of the time I end up doing burritos or enchiladas since black beans can fool him.

The husband has a favorite enchilada recipe but it uses chicken so I decided to try a new recipe. It uses 3 cans of black beans, half of which you mash. It also calls for a thin slice of cream cheese to be wrapped up inside each enchilada so I knew we had a winner here. He ended up loving these and didn’t realize there was no meat until he was done and I confessed.

Smoky Black Bean Enchiladas.

from Vegetarian Classics

Ingredients

For the filling:
1 chipotle pepper, preferably canned in adobo sauce
1 tablespoon olive oil
1 medium onion, minced
3 (15-ounce) cans of black beans, rinsed
3/4 cup orange juice
For the sauce:
1 cup mild or medium salsa
1 cup tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
12 (6-inch) corn tortillas
6 ounces light cream cheese, cut into 12 slices
2 cups grated Monterey Jack cheese

Instructions

  1. Mince chipotle pepper with knife and fork, being careful not to get any on your skin. (If using a dried chipotle, cover it with boiling water and let sit for 10 minutes before mincing.)
  2. Heat oil in a medium saucepan over medium heat. Saute onion and chipotle pepper until soft. Stir in beans and orange juice. Simmer 10 minutes. Using the back of a large spoon, mash half of the beans. COok the beans a few more minutes or until they become the texture of mashed potatoes. Set aside while you make the sauce.
  3. Combine salsa, tomato sauce, oregano, and cumin in a bowl.
  4. Preheat oven to 350.
  5. Wrap the tortillas in foil and bake 10 minutes to soften. Let cool slightly. Keep the oven on.
  6. Lightly oil 2 shallow baking dishes. Pour a thin layer of sauce on the bottom of each dish. To assemble the tortillas put about 6 tablespoons of filling on each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down into a baking dish. Repeat until all 12 tortillas are filled and rolled. Pour the sauce over the enchiladas and sprinkled on the Monterey Jack. Cover the dishes with foil. (At this point you can refrigerate the enchiladas up to 4 hours. Bring to room temperature before baking.)
  7. Bake, covered, for 25 minutes or until just heated throughout. Let sit 5 minutes before serving.
http://fakeginger.com/smoky-black-bean-enchiladas/

3

Guess what ya’ll! It was my turn to choose the Tuesdays with Dorie recipe! I had a lot of trouble deciding on one and finally settled on Dorie’s Cherry Rhubarb Cobbler since I’ve recently become obsessed with rhubarb.

I had these great fantasies of having a gorgeous picture of this cobbler and making everything perfect since it was my week and all. Yeah, didn’t quite work out for me. The cobbler was delicious (even the rhubarb hater that I call husband liked it) but it just didn’t turn out pretty for me.

I adored the topping of this one. The whole wheat flour gave it a totally different texture from the usual cobbler toppings and really enhanced the whole thing. The rhubarb was amazing. The cherries were fabulous. I’m not a fruit person but I loved this cobbler. I even made some rhubarb ice cream to go along with it. (It melted very quickly…)

Tuesdays with Dorie – Cherry Rhubarb Cobbler.

from Baking: From My Home to Yours

Ingredients

Filling:
1 pound cherries, pitted & halved
12 ounces rhubarb, trimmed, peeled & cut into 1 inch pieces
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground ginger
Topping:
¾ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons (packed) brown sugar
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground ginger
3 ounces butter, cut into 18 pieces
½ cup milk

Instructions

    Make the filling:
  1. In a small bowl stir together the sugar, cornflour and ginger until well mixed.
  2. Place the cherries and rhubarb into a large bowl, sprinkle over with the mixed dry ingredients and stir well. While making the topping, stir from time to time.
  3. Make the topping:
  4. Put the flours, sugar, baking powder, salt and ginger into a food processor. Pulse to blend. Sprinkle the butter pieces over the top, then continue to pulse until the mixture resembles breadcrumbs.
  5. Drizzle in the milk and continue to pulse until it forms moist clumps.
  6. Turn out onto a very lightly floured board.
  7. Cut into 20 pieces and shape each into a ball.
  8. Assemble the dish:
  9. Place the fruit and any juices that have been released into the baking dish. Spread it out evenly. Top with the prepared dough balls.
  10. Bake at 375 for 35-45 minutes or until the topping is golden and fruit bubbling.
  11. Cool the cobbler for at least 20 minutes.
http://fakeginger.com/tuesdays-with-dorie-cherry-rhubarb-cobbler/

 

42


My mom was nice enough to buy me an ice cream maker a few weeks ago. I had bought her the same one back at Christmas and she loved it so much that she thought I should have one too. I can’t even tell you how excited I was to get it. I’ve been pulling ice cream recipes out of magazines for months hoping that I would get one eventually.

I came home that night, washed everything out, cranked the freezer up as high as it would go, and hoped that inner piece would freeze quickly. I ended up staying awake most of the night waiting for my first batch of sorbet but it was so worth it. I just wish I would’ve remembered to turn the freezer back down. The container my sorbet went into eventually cracked. Poo.

The Lemonade Iced Tea Sorbet was lovely though. Being from Alabama, I’m a sweet tea kind of girl. No lemon, please. But I really enjoyed this sorbet. It was tart but still sweet. It’s definitely a keeper, even if the husband refused to even try it.

Lemonade Iced Tea Sorbet.
Ingredients
  • 2 cups boiling water
  • 4 regular-sized English Breakfast tea bags
  • 3/4 cup sugar
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 1 cup ice water
Instructions
  1. Combine 2 cups boiling water and tea bags in a large bowl; steep 5 minutes. Discard tea bags. Add sugar to tea mixture, stirring until sugar dissolves. Cool completely. Stir in juice and 1 cup ice water; chill 1 hour.
  2. Pour tea mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container. Cover and freeze 1 hour or until firm.


from: Cooking Light

4


Gah. I’m so behind. I made these over a month ago and I’m just now getting around to posting them. Someone tell me to get my butt in gear please. Thanks.

Waaaay back when I made these I had a bunch of apples on hand that weren’t getting eaten. I tend to buy apples because I know I should eat them but I just don’t like them so they usually go bad. My mom does the same thing with bananas so I guess I learned from her. So I went searching for apple recipes and found these little things.

They were so much better than I expected. Like I said, I’m not an apple fan but I did enjoy them. I will say that I don’t think the cream cheese frosting is really needed. It was good but it made them really sweet. So sweet that I actually ended up throwing the majority of them away. If I ever find myself with too many apples again, I’ll probably make the blondies but forget about the frosting.

Apple Blondies with Brown Sugar Frosting.

Ingredients

For the Blondies:
2/3 cup butter, softened
2 cups brown sugar, packed
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
Pinch salt
1 cup peeled chopped apples
3/4 cup chopped walnuts
For the Brown Sugar Frosting:
½ cup butter
1 cup brown sugar, packed
¼ cup milk
2 cups icing (confectioner’s) sugar, sifted

Instructions

    For the blondies:
  1. Line a 13 x 9 inch baking tin with baking parchment. Set oven to 350.
  2. In a large bowl, using an electric mixer on medium speed, beat butter, brown sugar, eggs and vanilla until thick and smooth, about 3 minutes. Combine flour, baking powder and salt. Add to butter mixture on low speed, mixing until blended. Stir in apples and nuts, mixing well. Spread evenly in the prepared tin and bake until set and golden, 25-30 minutes. Let cool completely in pan on rack.
  3. For the Brown Sugar Frosting:
  4. In a small saucepan over low heat, melt butter. Stir in brown sugar and milk. Bring mixture just to a boil then remove from heat and let cool to lukewarm. Sift in the confectioner’s sugar, mixing until smooth. Spread evenly over bar. Let stand until frosting is firm enough to cut. Cut into bars or squares.
http://fakeginger.com/apple-blondies-with-brown-sugar-frosting/

2

A few weeks ago I was talking to my friend Pam about Martha Stewart’s cookie book. Pam has it and loves it but I’m not a huge Martha fan so I was skeptical. I decided to try out a recipe from Martha’s website before buying the book.

(Please excuse the picture. I took it in my bed because that’s where I ate every single one of these cookies. I have no shame.)

I went with Martha’s black and white cookies because when I was pregnant and working at Starbucks I ate one of these everyday. My co-workers joked that they always knew when I was there because they would find the remains (the dark chocolate part. bleh) on the desk in the back. I just loved how soft they were with the hard white chocolate on top. Mmm.

These cookies were exactly like my beloved Starbucks cookies. Well I used milk chocolate instead of dark, but that only made them better. They were soft and lemony and perfect.

I still haven’t bought Martha’s book. It’s on my list right after about 30 other things. I definitely want to pick it up eventually. I’m officially sold on Martha.

Black and White Cookies.

from Martha Stewart

Ingredients

1 cup all-purpose flour
2/3 cup cake flour, not self-rising
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners’ sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted

Instructions

  1. Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
  2. Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
  3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
  4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.
http://fakeginger.com/black-and-white-cookies/

3